Peanut Butter Bar

Peanut Butter Bar

Type: Cookies & Bars
Prep time:  15 mins
Cook time:  35 mins
Total time:  50 mins
Serves: 12 pieces at least
Results: The hubby really liked this recipe. The peanut butter taste isn’t overwhelming and it isn’t too sweet. We did not make the frosting, it would be pretty sweet and without it was tasty enough!

INGREDIENTS

yep, lazy with less pictures this time.

BAR

  • ¾ cup sugar
  • 16 tbs unsalted butter
  • 1.5 cup peanut butter (I used both because that is what we had)
  • 1.5 cup granulated sugar
  • .5 cup golden brown sugar, packed
  • 1.5 tsp kosher salt
  • 1 tbs vanilla
  • 4 eggs at room tempurature
  • 2 Cups flour, sifted

BAR DIRECTIONS

  1. Preheat oven to 350 degrees and spray coat the pan.
  2. Melt butter and peanut butter together then set aside to cool.
  3. Sift sugars and salt.
  4. Whisk in one egg at a time until combined.
  5. Add vanilla.
  6. Whisk in peanut butter mixture until combined.
  7. Sift in flour and mix until flour just disappears.
  8. Pour into prepared pan and bake (about 35 minutes).

Icing

  • 1 C confectioner’s sugar
  • .25 cup peanut butter, melted
  • Milk (based on your thickness preference).

Once bars have cooled, flip out onto a cooling rack fitted into a cookie sheet (to catch the icing).  Mix icing ingredients togther until of desired consistency.  Drizzle over bars.  Let icing set up and cut.

Oatmeal Pie

OATMEAL PIE 

Type: Dessert (Pie)
Prep time:  15 mins
Cook time:  40 mins
Total time:  55 mins
Serves: However many you want (6-8 is what seems reasonable).
Results: Pretty good, this initial recipe is a bit sweet for me but I really like it. I will attempt less sugar next time (not dark corn syrup, that is important) and update this recipe as I go.
Yep, lazy on the crust today.

 

INGREDIENTS

  • ¾ cup sugar
  • 3/4 stick (6 tbs) butter, softened
  • 2 eggs
  • ⅔ cup corn syrup
  • 1 tsp vanilla
  • 1 cup regular oats
  • 1 unbaked, frozen 9-inch pie crust (I got really lazy here)
INSTRUCTIONS

1. Preheat oven to 325 and place unbaked, frozen pie shell on baking sheet.

2. Cream sugar and butter.

3. Mix in eggs, corn syrup, and vanilla, scraping down sides of bowl.

4. Remove bowl from mixer and stir in oats.

5. Pour into unbaked pie shell and bake at 325 for 45 minutes or until crust is brown and center is just a bit jiggly.

6. Enjoy fully by eating it!

Old School Oatmeal Cookies

Old School Oatmeal Cookies

oatmeal cookies
Fresh baked oatmeal cookies

Ingredients:

  • 3/4 c. shortening, soft
  • 1 c. firmly packed brown sugar
  • 1/2 c. granulated sugar
  • 1 egg
  • 1/4 c. water
  • 1 tsp. vanilla
  • 1 c. sifted all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3 c. oats, uncooked

Instructions:

  • oatmealcookies2
    Perhaps a little overdone

    Combine in a mixer the sugar, eggs, vanilla water and shortening together.

  • Add the flour, soda and salt in a separate bowl and stir together.
  • Cream the flour mixture into the sugar/shortening mixture.
  • Add oats into the mix.
  • Drop by the teaspoon onto greased cookie sheets (or in my case silicon baking mat).
  • Bake on preheated oven at 350 degrees for approximately 13 minutes (give or take based on taste).
  • Let sit for at least 5 minutes to cool down.
  • Enjoy

I think these are the best oatmeal cookies I have tasted in years.

Dark Chocolate Chip Cookies

Dark Chocolate Chip Cookies

  • Type: Chocolate Chip Cookies
  • Cooking Time: 11 Minutes
  • Servings: 24+
  • Preparation Time: 20-30 minutes

INGREDIENTS

  •  1 cup shortening (preferably butter flavored) 
  • 3/4 cup sugar
  • 1 cup brown sugar (dark brown preferably) 
  • 2 1/2 cups AP Flour 
  • 1 teaspoon salt (kosher) 
  • 1 1/2 teaspoon baking powder 
  • 2 eggs 
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark chocolate chips

INSTRUCTIONS

Heat oven to 375 degrees. Combine the flour, salt, and baking powder and set aside. Then cream the shortening and sugars together. Add 1 egg at a time to the mixture, then the vanilla. Come back and add the dry ingredients. Set mixture into the fridge for at least one hour. Scoop on to parchment lined baking pan (or sil-pats if you have them). Bake for 11 minutes or so, depending on oven. Cool and store in airtight container.

Carrot Cake – Gluten Free

Carrot Cake

Name: Carrot Cake
Type: Cake
Yield: 12-18 servings
Preptime: 30 minutes

Ingredients

  • 2 cups GF Flour (see below)
  • 3 tsp. gluten free baking powder
  • 1 3/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups sugar
  • 3/4 cup +2 tbsp oil
  • 4 eggs
  • 1 tbsp. GF Mayo
  • 2 cups grated carrots
  • 2/3 cup chopped walnuts
  • 9 ounces pineapple (crushed, with juice)
  • Cream Cheese frosting of your choice (GF of course).

Gluten Free Flour Mix

  • 2 3/4 cups rice flour
  • 1 cup potato flour
  • 1 cup tapioca flour
  • 1/4 cup corn starch
  • 2 tbsp. Xantham Gum

Instructions

Grease a 9×13 inch baking pan, and turn your oven onto bake at 350 degrees. Sift together your dry ingredients and then add them to a mixer. Then add the oil, eggs, vanilla. I then added the walnuts and finally the pineapple chunks. Once it is mixed well and place in the oven.

Bake in the oven for 30 minutes, it will still probably be too moist in the middle, but beginning to be done on the top. At this point I added aluminum foil across the top, in order to slow down the browning of the top and baked it for an additional 10 minutes until it was ready. Remember, carryover heat will cook the cake more, even after it is no longer in the oven, so I recommend pulling it when it seems just a little too moist..

Wait for the cake to cool, then frost with the cream cheese frosting of your choice.

 

Red Velvet Cake – Gluten Free

slice red velvet cake full cake

This is a gluten-free conversion of a recipe that can be found here:

http://allrecipes.com/Recipe/Red-Velvet-Cake-I/Detail.aspx

Name: Gluten Free Red Velvet Cake
Type: Cake
Yield: 10-12 pieces
Preptime: 1 hour / Bake Time: 45 minutes

Ingredients

  • 4 tablespoons unsweetened cocoa powder
  • 1 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 3 eggs
  • 1 1/4 cups rice flour, sifted
  • 3/4 cup of potato flour, sifted
  • 1/2 cup of tapioca flour, sifted
  • 1 1/2 tsp xantham gum
  • 2 teaspoons baking soda
  • 1 teaspoon white vinegar

Frosting

  • 1 cup milk
  • 5 tablespoons rice flour
  • 1 cup white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract

DIRECTIONS

First I should probably explain the reasoning behind the changes. First since it is supposed to be a gluten free recipe, this means no wheat products of any kind. A 3 part rice flour, 2 part potato flour, 1 part tapioca flour results in a rather good consistency to mimic heavy baking. Using only one type of flour is possible, but it can either not be heavy enough, too grainy, etc. By combining multiple types of flour you can still have a heavier flour with less grainy texture since its cut with finer flour.

Gluten free baking is always dryer, this is why the eggs are increased and why I went with a variant in the reviews of the above referenced recipe in using oil. Moisture is important, it prevents the drying out of the baked good. I also add extra cocoa and sugar because gluten free food needs more flavoring to have the right flavor. I am not sure why GF flour is harder to flavor, but this generally means you need to add 50% more of whatever flavors you are using so the taste can go through.

In addition, GF baking takes longer to bake, I generally add 20% or more to the baking time. However, there are times this is not the case so I keep an eye out on the baking as soon as the original time has passed. I also recommend if you have problems to turn down the heat and bake even longer, the sides and top of any GF baked good can be overcooked if not watched.

  1. Grease two 9 inch round pans. Preheat oven to 350 degrees F. Make a paste of cocoa and food coloring. Set aside.
  2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
  3. Pour batter into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
  4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency. The icing wasn’t the best, I think I would prefer a whipped cream frosting, but everyone has their favorite and this is the frosting I used for the cake.

Featherlight Pastry Crust

2 1/4 cups Light Rice Flour Mix
1 rounded teaspoon xantham gum
1/2 teaspoon salt
2 tablespoon sugar (or to taste).
3/4 cup shortening
1 tablespoon vinegar
1 egg
3 tablespoons ice water (or as needed if too dry/wet)

blend the dry ingredients and then cut in the shortening. In a separate container (I just use a water cup) mix the egg, vinegar, and water. Slowly pour the liquid into the dry and mix with a fork until it forms dough.

chill the dough for at least 30 minutes, then it can be rolled out using rice flour (probably sweet rice flour is best) or you can do what I do and roll it between two pieces of wax paper. I haven’t played with pre-baking the crust yet, I assume 10 minutes or until browned under 425 or 450.

Makes enough pastry for a 2-crust 9″ pie or 2 pastry shells