Sunday, November 9, 2014

Peanut Butter Brownie Cookies - Gluten Free

With all of the new gluten free products arriving in the marketplace, I discovered that I have  a few packages of mixes for brownies, cookies, cake and muffins.  I am sort of in a slump for making anything different  for sweets and hate the so so packaged prepared ones.

With the holidays nearing, I decided to brainstorm ideas for using the boxed mixes for treats.  Everyone seems to prefer cookies, so I am quizzing my brain for different kinds of cookies  or muffins using said mixes.

My food preferences have changed a bit over the past 6 months too.  I have grown tired of my old peanut butter standard.  I found a different ‘natural’ one with no added sweeteners or oil. It is just peanuts and salt.  The salt is even much lower than the lower-sodium one that I have been eating for at least 15 years!

These little nuggets are crunchy on the outside and chewy on the inside. There is a mild peanut butter taste.

Well, what are you waiting for?  Get into that kitchen and make some noise with the mixer and pans!


Peanut Butter Brownie Cookies - Gluten Free

 

 Peanut Butter Brownie Cookies - Gluten Free

 

Ingredients

 

1 package Gluten Free Brownie Mix (used Betty Crocker)

2 extra large eggs

6 tbsp chunky natural peanut butter (used Smucker's)

1 tbsp Buttery Spread or 80% fat margarine

1 1/2 tsp vanilla extract

 

Procedures

 

Using a hand mixer combine the eggs, peanut butter, extract and buttery spread until fluffy. Beat in the brownie mix, Scrape down the bowl and beat any remaining ingredients until smooth. 

 

 

Using a spatula scrape down the bowl sides to bottom to get a rounded ball with no unmixed batter left on the bottom of the mixing bowl. The mix will be thick and sticky.

 Peanut Butter Brownie Cookies - Gluten Free -dough ball

 

Preheat the oven to 350F. Cover large baking sheets with parchment paper.  Drop into about tablespoon sized balls onto the covered baking sheet. Shape with the spatula. 

 

Bake about 9 minutes until the shine is gone from the tops. Remove from oven, allow to sit on pan for 2 minutes, remove to single layer serving dish or wire rack to cool.

 

 These weren't flattened

Peanut Butter Brownie Cookies - Gluten Free - before oven

 

These were flattened a bit

Peanut Butter Brownie Cookies - Gluten Free -before oven

 

The cookies will spread to almost double width.

 

Peanut Butter Brownie Cookies - Gluten Free - fresh from oven

 

 

Servings: 30

Makes: 60 bite sized cookies

 

Nutrition (per 2 cookies): 88 calories, 3.6g total fat, 1.2g monounsaturated fat, <1g polyunsaturated fat, 1.1g saturated fat, 15.8mg cholesterol, 54.2mg sodium, 2mg calcium, 5mg potassium, 13.2g carbohydrates, <1g fiber, 12.6g net carbohydrates, 9.6g sugar, 1.5g protein.

 


© 2014 http://retiredwithnoregrets.blogspot.com/

Sunday, October 19, 2014

Blueberry Cornmeal-Polenta Cake - Gluten Free

With all of the new gluten free mixes arriving on the market, I decided to try a few of the mixes.  So many have added flax meal, so I can only try a few.

I bought a few of Aldi’s liveGfree mixes and have tried a couple of them more than once!

The cornbread mix is a bit too sweet for cornbread for my taste, but I decided it would be great for polenta cake.  Of course my sisters loved the sweet corn muffins I made using it for a get-together!

This is a add-in things as you go along recipe, since I didn’t have to mix up the dry mix as in previous cornmeal/polenta cakes.

Suitable for ovo-lacto vegetarian.

Blueberry Cornmeal-Polenta Cake - Gluten Free

 Blueberry Cornmeal-Polenta Cake - Gluten Free

Ingredients

 

1 box Gluten free corn bread mix (used liveGfree brand)

2 tbsp powdered milk (used Sanalac)

 

Wet Ingredients

2 large eggs

2 tbsp sour cream

6 tbsp grape seed oil (any neutral oil)

1 tbsp maple syrup (for addl. flavor)

2 tsp vanilla extract (or 1 tsp lemon extract)

1/4 cup butter milk

1/2 cup half and half (or coconut cream)

 

Add Ins

1 cup dried blueberries -(ok to use fresh, cake may turn blue)

 

Topping (optional):

2 tsp Turbinado or coarse sugar

 

Procedure

 

Mix all Wet Ingredients together until smooth, whisk in the Dry Ingredients, Fold in the blueberries. Bake in a greased 9 inch pan in a preheated 350F oven, until edges are browned and top begins to brown. It bakes at least 25 minutes.

Remove from oven, let sit for about 2 minutes, loosen sides and shake pan to loosen bottom. Turn out onto a serving dish or cooling rack.

Slice and serve at room temperature.

 

 Blueberry Cornmeal-Polenta Cake - Gluten Free

 

Servings: 16

 

Nutrition (per 1/16th of cake): 213 calories, 7.1g total fat, 1.4g monounsaturated fat, 3.7g polyunsaturated fat, 1.4g saturated fat, 30.2mg cholesterol, 293.9mg sodium, 29.9mg calcium, 104.5mg potassium, 5.6mcg folate, 25.7mg phosphorus, 9.2mg phytosterols, 0mcg lycopene, 2.2mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.3mg vitamin c, 2.2IU vitamin d, <1mg zinc, 33.7g carbohydrates, 2g fiber, 31.7g net carbohydrates, 15.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.5g protein.

 

 

 Just in case you plan to eat the whole thing!

 

Nutrition (entire cake): 3406 calories, 114.1g total fat, 22.6g monounsaturated fat, 59.2g polyunsaturated fat, 23.1g saturated fat, 483.3mg cholesterol, 4701.7mg sodium, 478.4mg calcium, 1671.8mg potassium, 89.3mcg folate, 410.8mg phosphorus, 146.9mg phytosterols, 0mcg lycopene, 35.8mcg selenium, <1mg thiamin, 1.9mcg vitamin b12, <1mg vitamin b6, 20.2mg vitamin c, 35IU vitamin d, 3.1mg zinc, 539.3g carbohydrates, 32g fiber, 507.3g net carbohydrates, 247.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 11.4g sucrose, 40g protein.


© 2014 http://retiredwithnoregrets.blogspot.com/

Wednesday, September 10, 2014

Gluten Free Dark Decadent Brownies

We have had monsoon rains all summer, but it turned cold after the one last night.  I needed a sweater and hat to check the mail!

 

Today, as I was finishing up reorganizing my kitchen and changing the storage for my gluten free mixes and flour to glass jars, I decided to make a brownie from scratch.

 

After all, the oven wouldn’t heat up the kitchen!  

I had almost a cup of a flour blend that did not fit into one jar, so decided to use it in the brownie. 

 

This recipe uses 12 tbsp of fat and 1 1/2 cups sweetener.  I have different types of shortening, so decided to mix them.  I also like to mix stevia with sugar to reduce the sugar grams.

 

Feel free to use all sugar and/or butter.  Stevia blends don’t have the moisture that sugar has, so a bit of liquid sweetener was used

 

I like dark chocolate thus this is a dark chocolate brownie.  If you are a milk chocolate lover, add another 1/4 cup sweetener and remove 1 tbsp of cocoa.

 


Gluten Free Dark Decadent Brownies  

 

 Gluten Free Dark Decadent Brownies

 

Ingredients

 

Brownie Mix / Flour Mix

 

3/4 cups King Arthur Gluten Free Whole Grain Flour Blend

1/4 cup tapioca flour

1/2 teaspoon salt

1/4 tsp baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 tsp xanthan gum

1/4 cup sugar

1 cup Stevia blend (or sugar)

3/4 cups Dutch-process cocoa

 

Wet ingredients and Fats

 

8 tbsp unsalted butter (room temperature)

1 tbsp Nutiva Shortening (red palm & coconut oil blend)

2 tbsp coconut oil

1 tbsp Red Palm Oil

2 large eggs

2 tbsp Coconut Secret Raw Coconut Nectar

1/4 cup chocolate syrup (used Hershey's Special Dark)

1 tsp vanilla extract

 

Water as Needed

 

1/4 cup hot water

 

Add Ins

 

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/4 cup chopped walnuts

 

Topping

 

1/4 cup mini semi-sweet chocolate chips

2 tbsp coconut, unsweetened, shredded (Let's Do Organic)

 

Procedure

 

·         Preheat the oven to 350°F. Lightly grease a 9" x 13" shiny pan.  A 1/4 sheet pan is comparable.

·         Whisk all Brownie Mix ingredients together and set aside

·         Beat the Wet ingredients and Fats until blended

·         Beat in the combined Brownie mix until blended, scraping down the bowl as necessary. Gradually add in the hot water beating until blended

 

·         Fold in the Add Ins

 

Gluten Free Dark Decadent Brownies

 

 

·         Spread batter into a lightly greased shiny pan.  Top evenly with Toppings

 

Gluten Free Dark Decadent Brownies

 

·         Bake the brownies for 20 to 22 minutes, or until a cake tester inserted into the center comes out clean, or with just a tiny amount of moist crumbs clinging to it.

·         The edges of the brownies should be set, but the middle still soft.

·         Remove the brownies from the oven, and cool them completely before cutting and serving

 

Gluten Free Dark Decadent Brownies

 

 

Servings: 24

Yield: 24 brownie bars

 

Nutrition as prepared (per serving): 163 calories, 10.2g total fat, 1.5g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 6.3g saturated fat, 29.5mg cholesterol, 91.2mg sodium, 23.6mg calcium, 13.2mg potassium, 3.4mcg folate, 32.4mg phosphorus, <1mg phytosterols, <1mcg lycopene, 1.4mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 1.5IU vitamin d, <1mg zinc, 17.8g carbohydrates, 2.2g fiber, 15.6g net carbohydrates, 9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2g protein.

 

 

Storage containers

 

Storage for gluten-free flour


© 2014 http://retiredwithnoregrets.blogspot.com