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Recipe: Whoopie Pies
Whoopie pies from the chocolate cake cookie recipe I shared a couple of weeks ago. They are the perfect chocolate cake cookies, yet turning them into whoopie pies is so much fun! This recipe is for the filling – let’s get started! Ingredients chocolate cake cookies 1 cup of salted butter – room temperature 2 cups of icing sugar 1 container of marshmallow fluff 3 teaspoons of vanilla First – be sure you’ve got your cake cookies ready to go. Next, time for the filling…
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Recipe: Gluten Free Fudgy Brownie Easter Style
Gluten free fudgy brownie easter style – the perfect holiday treat. I made these fudgy brownies last year, before I was a celiac. This year, time to modify the recipe and ensure I can have some, too! Let’s get baking. Ingredients 3/4 cup of salted butter 1 1/4 cup of brown sugar 1/2 cup of white sugar 3 eggs and 1 yoke 2 tablespoon of vanilla 1 cup of cocoa powder 2 tablespoons of corn starch 3 tablespoons of gluten free flour 1/2 cup of…
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Recipe: Reese’s Monster Cookies
Monster cookies. These cookies are big, like monster big. Chewy and soft – they are the perfect treat. I made these this summer as plain monster cookies, yet this time I’ve added reese’s pieces instead. Let’s get baking! Ingredients 2 sticks of butter 1 cup + 1 tablespoon of brown sugar 1/2 cup of white sugar 1 1/2 cup of smooth peanut butter 2 large eggs 3 teaspoons of vanilla 2 1/2 cups of flour teaspoon of baking soda 1 cup of oats 1 1/2…
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Recipe: Creamy Avocado Southwestern Lettuce Wedge
Creamy avocado southwestern lettuce wedge is a tad of a twist on a classic lettuce wedge. I love southwestern ranch dressing and avocados and I felt like iceberg lettuce. So, here we are! This make a great lunch or serve half this size for a nice dinner this weekend – either way, it’s tasty. Let’s get started. Ingredients ahead of iceberg lettuce tomato avocado 1/2 a cucumber 4 tablespoons of crumbled feta 4 tablespoons of southwestern ranch dressing First up, gather all of your ingredients.…
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Recipe: Buttery Nut Toffee
Buttery nut toffee – because it’s good. If you make this, get ready to share since it’s so good you’ll want to eat it all up yourself, which might not be the best thing. I made this recipe using white sugar and each time I can’t seem to get the butter to brown as much as I would like – so I tried it with brown sugar and it turned out perfect. The only down side, I didn’t catch any pictures. Trust me, though, brown…
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Recipe: The Hash Brown – Cast Iron Skillet vs. Non-Stick Pan
The hash brown – cast iron skillet vs. non-stick pan. Yup, I tried it both ways and 100% the winner is the non-stick pan. Not only are the hash browns far less soggy, but they also stick together far better in the non-stick pan. Okay, let’s get started on this weekend breakfast treat. Ingredients a large russet potato 1 tablespoon of canola oil salt and pepper You’ll also need a potato ricer, or an old dishtowel if you don’t have one, and a grater. The…
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Recipe: Salt and Pepper Roasted Edamame and Chickpeas
Salt and pepper roasted edamame and chickpeas are so good, full of protein and it curves my craving for salt! I love, like really love this snack, just as much as I love popcorn. Oh, and I really love popcorn. Ingredients 2 cups of chickpeas and edamame 1/2 teaspoon of salt and pepper 1 – 1 1/2 tablespoons of olive oil First, get your chickpeas and edamame ready. They should be cooked, cooled and ready to go. Set the oven to 425 degrees on roast.…
