Buckeyes (Peanut Butter Balls)
Peanut Butter Balls (aka Buckeyes)
2 cups GF Graham Cracker Crumbs [Kinnikinnick]
1/4 cup powdered sugar
1 cup of Peanut Butter [Skippy]
2 Tablespoons softened butter
4" x 4" chunk of dipping chocolate.
1/2 cup semi-sweet chocolate chips [Nestle's]
Mix graham cracker crumbs and powdered sugar until blended.
Into the crumb mixture, work in the peanut butter and butter.
Form mixture into 1" balls and place on cookie sheet
Put populated cookie sheet into the freezer for 1 hour
Melt dipping chocolate and chocolate chips together in microwave on low power. Be careful not to burn the chocolate.
Dip frozen peanut butter balls into the melted chocolate.
Place back on cookie tray and return to freezer for another hour.
Put in a tightly covered container and store in a cool place. We keep them in a closet that is adjacent to our garage [it's cooler].
Peg Notes:
I go so much by feel, this is hard to explain. I'll do my best.
If the graham cracker mixture seems too dry, add more peanut butter - 1 to 2 tablespoons at a time. Mixture should hold it's shape easily. It's a play dough type consistency.
Dipping these things are messy - I just use my hands. I have not found an easier way to do it. Some have good luck with inserting toothpicks, I have not.
If chocolate starts hardening back up, put it in the microwave for another minute.
Enjoy!
Auntie's Cutout Cookies
Auntie's Cutout Cookies
Original recipe by Edna Schwandt
Gluten-Free Adaption by Peggy Klapperich
When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
Peggy's Aunt Edna makes the best cutout cookies. Many years ago, Peggy learned how to make them. They continue to be holiday family favorites - except for me.
When I had to go gluten-free, this meant an end to these cookies. Since 2003, Peggy has been trying to replicate these beloved cookies. Many different custom blended and commercial flour mixes have been tried.
While the GF versions of this cookie have been good - they still weren't like Auntie's cookies - until now. These cookies are the closest version yet. They remain crispy on the outside, soft on the inside - even after freezing them.
Step aside Almond Flour Sugar Cookies, there's a new favorite cutout cookie in town.
Cookie Ingredients:
4 cups Bob's Red Mill Paleo Baking Flour
1 1/2 cups butter
1 cup sugar
1 tsp cream of tartar
1 tsp baking soda
2 eggs
2 tsp vanilla
Sprinkle of Salt
Potato or Tapioca starch (not flour) for rolling.
Frosting Ingredients*:
1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk
*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.
Directions:
In mixer bowl, cream butter, sugar & vanilla together.
Add eggs - beat until fluffy
Add dry ingredients - mix throughly - at least 2 to 3 minutes.
Chill dough over night (3 hour minimum)
Remove about 1/4 of the dough keeping the rest in the fridge.
Dust counter with starch. Coat dough until it's no longer sticky.
Roll dough to 3/8" thickness. It is best to keep these cookies on the thicker side. They are a bit fragile.
Cut out cookies and place on parchment paper lined cookie sheet. Set scrap aside in the fridge. Do not add rolled dough to fresh dough
Bake at 375 for 8 to 10 minutes - until edges start to brown. Note: cookies brown quickly. Don't let them get too brown.
Remove cookies from oven. Allow them to cool on the pan for 5 minutes. Place on waxed paper.
Repeat rolling & baking process until fresh dough is gone.
Combine dough scraps, re-roll, cut and bake.
Tip: Do not frost these cookies to far in advance. They will absorb some moisture from the frosting.
Yield: 6 dozen cookies
GF Funfetti Cupcakes
Gluten-Free Funfetti Cupcakes
Peggy made 5 dozen of these for a gluten-free baby shower.
Note: Be extra careful - Pillsbury also makes a non-gluten-free Funfetti cake mix. Please read the box carefully. The GF version comes in a green box.
Ingredients:
Cake:
1 pkg Pillsbury Gluten-Free Funfetti Cake Mix (17 oz)
1/4 cup instant vanilla pudding mix (Baker’s Corner - Aldi Brand or Essential Everyday - Festival Brand)
1/4 cup granulated sugar
1/2 cup sour cream (Daisy)
1/2 cup coconut oil (liquid state)
3 tblspn milk
1 extra large egg
4 egg whites
1 tblspn vanilla extract
Frosting:
8 oz. package cream cheese
2 cups powdered sugar
2 tsp vanilla
2 cups heavy whipping cream (Deans)
Sunny Side Up Bakery Sparkling Sugar (Hobby Lobby)
Directions Cake:
Put all ingredients in bowl. Mix at low speed to combine. Scrape down sides of the bowl. Increase mix speed to medium. Beat for 3 minutes.
Fill lined muffin tin 2/3 full.
Bake in center of oven at 350 for 18-21 minutes
Transfer cupcakes to wire rack to cool
Directions Frosting:
Beat cream cheese, powdered sugar, vanilla together until smooth.
In a separate cold bowl, beat whipping cream until stiff.
Gently fold whipped cream into cream cheese mixture until well combined.
Frost cupcakes any way you desire.
Pumpkin Pie
Pumpkin Pie
A standard pumpkin pie - gluten-free style. The crust portion is made from a Whole Foods recipe.
Pie Crust Recipe
Recipe by: Whole Foods
http://bit.ly/WFGFPieCrust
Crust Ingredients:
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
Crust Directions:
Preheat oven to 375°F.
Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.
Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.
Peggy Tip: If you don't fill the crust with pie weights or dried beans, do not par-bake, just fill and bake it.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.
Libby's Famous Pumpkin Pie
Right off the can of pumpkin
http://bit.ly/1xgaduJ
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 9-inch Gluten-Free Pie Crust (see GF pie crust recipe)
Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into gluten-free pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Pecan Pumpkin Pie
Pecan Pumpkin Pie
This is a gluten-free version of a Penzey's recipe. The crust portion is made from a Whole Foods recipe.
Pie Crust Recipe
Recipe by: Whole Foods
http://bit.ly/WFGFPieCrust
Crust Ingredients:
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
Crust Directions:
Preheat oven to 375°F.
Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.
Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.
Peggy Tip: If you don't fill the crust with pie weights or dried beans, do not par-bake, just fill and bake it.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.
Pie Ingredients:
1 gluten-free pie crust (see crust recipe above)
1 15oz. Can of pumpkin
1/3 cup of brown sugar
1/3 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 teaspoon GF vanilla extract
2 eggs, well beaten
1/2 cup of evap. Milk
Topping Ingredients:
1/4 cup of butter unmelted
1/2 cup of brown sugar
3/4 cup of coarsely chopped pecans
Directions:
Make GF pie crust per directions. Press or roll into 8.5" pie tin.
Preheat oven to 350
Combine pumpkin, brown sugar, sugar, pumpkin pie spice, salt, vanilla, eggs & milk into mixing bowl. Mix well.
Pour mixture into unbaked GF pie crust.
Bake at 350 for 40 minutes.
Mix topping ingredients until crumbly.
After pie has baked 40 minutes, sprinkle mixture on pie and bake for another 25 minutes.
Cool and refrigerate for a couple of hours for best slicing.
Pumpkin Bars
Pumpkin Bars
While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.
They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.
Ingredients:
4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum
Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe
Frosting:
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk
Mix & beat until fluffy. Spread on warm pumpkin bars.
These will freeze quite well.
Until the next good eats...
Al n Peg
Lemon Blueberry Bread
Lemon Blueberry Bread
It's a cool fall day, so that means baking, particularly when we are on vacation. While I was painting the bathroom, Peg was in the kitchen converting a gluten-full recipe to a gluten-free recipe. The cut loaf shown here didn't last long.
While this might look like a bread, it's more like a cake. Regardless of what you call it, it's darn tasty!
Bread Ingredients:
1 cup butter
2 cups granulated sugar (scant)
3 eggs
2 1/4 cup Jules Gluten free flour blend
3/4 sorghum flour
1/4 tsp xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/2 tsp lemon extract
3/4 tsp double strength vanilla
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
8 ounces or so frozen blueberries
Icing Ingredients:
8 ounces powdered sugar (or 1/2 box)
1/4 cup butter, melted
1 1/2 tablespoons tightly packed lemons, zest of
1/4 cup fresh lemon juice
Directions:
1 - Preheat oven to 325 degrees.
2 - Important: grease and flour two loaf pans.
3 - Cream butter and sugar.
4 - Add eggs and beat until smooth.
5 - Add buttermilk.
6 - Mix dry ingredients together and add to buttermilk mixture.
7 - Blend well.
8 - Mix in lemon juice and zest.
9 - Gently fold in blueberries and only mix until incorporated.
10 - Pour batter into loaf pans.
11 - Bake loaves on the middle rack of the oven for 60 to 65 minutes.
12 - Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
13 - For icing: Combine icing ingredients in a bowl.
14 - Beat icing with an electric mixer until smooth.
15 - Drizzle icing over the warm loaves.
16 - The icing will harden when the bread cools to room temperature.
I halved the icing recipe and had plenty.
Original recipe: http://www.food.com/recipe/lemon-blueberry-bread-69730
Until the next good eats....
Al n Peg
Coffee Cake
Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.
Of course it was a wheat-based recipe, so it'd have to be converted.
She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]
Cake Ingredients
1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Streusel Topping Ingredients
1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts
Glaze Ingredients
1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk
Recipe makes 2 - 8" round pans
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.
Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough
Bake for 12-18 minutes or until the top is slightly browned.
Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.
Allow to cool before drizzling the glaze.
Notes:
You could sub-out the flours with your favorite flour blend if you like.
Lemond Almond Cookies
by Aneh Mundi
We got this recipe from Aneh in a gluten-free cooking class we took in 2005. Peg finally had a chance to try it out.
Ingredients
2 eggs
1 1/3 cup of powdered sugar
3 1/2 cups Almond Meal (Bob's Red Mill)
2 teaspoons baking powder
1 tablespoon grated lemon rind (about 1/2 lemon)
1/2 teaspoon GF vanilla (Penzey's!)
Directions
In a mixer beat eggs and sugar
In a separate bowl combine almond meal, baking powder and lemon rind
Add eggs and mix to form soft dough
With oiled hands roll rough into small balls about the size of a walnut.
Flatten out balls in powdered sugar. Flatten some thing smooth (glass, plate, etc)
Bake at 350 for 10-15 min. or until GBD (Golden, Brown & Delicious).
These taste as good as they look!