Saturday, July 28, 2012

Gluten Free Chocolate Chip, Peanut Butter Cookies

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Chocolate Chip, Peanut Butter Cookies

I just have to say, I absolutely LOVE cookies, I could eat them breakfast, lunch and dinner.  My philosophy with food is why eat real food, if you have cookies around especially peanut butter ones; they count as a protein so it should really count as a nutritious meal.(right?)  This recipe is out of  my favorite cookbook,  The Pillsbury,  Complete book of baking again.  I decided I should include a picture of this book, so you can really understand my true love for this book.  If you like peanut butter, this recipe is great and the texture is WONDERFUL, the best part is these cookies stayed fresh for days in a zip-lock in the fridge.  Try these cookies, I think you will like them, Natalie.


-1 cup sugar

-1 cup firmly packed brown sugar(I like dark)

-1 1/2 cups butter softened

-1 cup chunk peanut butter ( I use Skippy)

-2tsp pure vanilla

-2 large eggs

-3 1/2 cups Pamela's Bread Flour

-1/2 tsp salt

-2 tsp baking soda

-2 cups semi-sweet chocolate chips( I use Guittard, they are GF)


   Preheat oven to 375 degrees, use a greased cookie sheet and bake for 8-10 min, they will be a light golden brown.  Don't over bake them, and remove them from the cookie sheet to cool. 

    In a large bowl or mixer combine butter, sugar,  brown sugar and peanut butter mix until they are light and fluffy.  Next add vanilla and eggs, mix them well and scrape the sides.  Then add flour, baking soda and salt and mix well.  Lastly add the chocolate chips.  I made the dough then put it in the fridge for an hour, then rolled the dough into balls; some I flattened with a fork and others I did the criss-cross pattern, but all of them I sprinkled with sugar on top.  Either way you make your cookies they still looked and tasted GREAT!!!



Saturday, July 21, 2012

Gluten Free Apricot Buckle Ring

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 Apricot Buckle Ring

       Once upon a time, long long ago, before I was Gluten Free I was given a wonderful cookbook by my Grandma;called  Pillsbury, The Complete Book of Baking.  I love this cookbook so much, I use to look at it with my grandma, when I would visit with her and talk about what recipes we would both like to try. Over the years this book has taught me how to bake almost anything, and boy did my family have to endure some NASTY  recipes, thank goodness my kids were tiny, when I got this.(I was not the best baker to start with, practice makes perfect!)  This poor book is now in many pieces, but I keep putting it back together, and will probably have it rebound; not because I can't replace it, but; because I have recipes that I love and fond memories of my Grandma to go along with them, I hope my kids have fond memories of the times we spend together baking too.  This recipe is one that I originally made with blueberries forever ago, this was much tougher to do then I thought it was going to be, so 2 different pans and 2 recipe re-dos  I have come up with a recipe that I really like and I hope you will too.  Natalie.

Ingredients: Cake

- 1 1/2 cups Pamela's Bread Flour blend

-2 1/2 tsp baking powder

-1 1/2 tsp baking soda

-1/4 tsp salt

-1 cup sugar

-1/2 cup softened butter

-2 eggs

-1 cup Buttermilk

-1 1/2 cups fresh apricots


- 2/3 cup Pamela's Bread Flour

- 1 cup firmly packed brown sugar

- 1/2 tsp cinnamon ( more if you love it 1/2 tsp)

- 1/2 cup butter softened ( not melted)

- 1/2 cup nuts optional


This is the tube pan, topping is on top.



Heat oven to 375 degrees, grease a 10 inch tube pan.  Bake for 65-70 or until a toothpick comes out clean when tested in more then 1 spot.  The cake will be a nice golden brown.  Cool for about 20 min before you unlatch the pan.  Can be served warm or cooled.


In a large bowl or mixer,  beat sugar and  1/2 cup butter until light and fluffy, then add eggs and beat well.  Alternately add ingredients, and buttermilk to the sugar mixture beating well after each addition.  Spread 2/3 of the batter carefully into the bottom of the pan, then add apricots and then add remaining batter onto the top.

  In a medium bowl combine flour, brown sugar and cinnamon, then use a fork and cut in the butter until it is all crumbly.  Then stir in the nuts if you choose.  Sprinkle the topping over the batter and bake.  When the topping is baked, it turns into caramel and it is WONDERFUL!!


This is a Bunt pan, so the topping is on the bottom.  They cook the same and taste great!


Sunday, July 8, 2012

Gluten Free Apricot Coffee Cake

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 Fresh Apricot Coffee Cake


Let me just start off by saying I do not love Apricots, however, one of my friends has trees and she invited us to come pick some. I only planned to dry apricots and make a little jam, well; we ended up with many more then I had planned, so I started looking for Apricot recipes, there are not many!  Apparently this is not the most popular fruit around, so 30 pints of jam later, and 3 dessert tries I have found 2 that taste great!  The pictures did not turn out beautiful, but anyone who has read my bio knows, I am a hairstylist not a photographer,and if a Gluten Free Dessert DOES Taste Delicious, that is MY whole goal.  Nothing will ever look exactly like a Gluten Full Dessert, no matter how hard I try, and believe me I will keep trying to make them look IDENTICAL, to fool the Gluten Full masses. I hope you love this recipe Natalie.     


-4 TB butter softened

-1 cup sugar

-2 eggs

-2 tsp pure vanilla extract

-1 3/4 cups buttermilk

-4 1/2 tsp baking  powder

-3 cups Pamela's Bread Flour

-1/2 tsp salt

-3 cups diced Apricots

-1/2 cup sugar to toss with the Apricots


-4 TB sugar

-1/2 tsp cinnamon


  Preheat the oven to 375 degrees, use a 9x13 glass pan, make sure and spray it with Pam spray.  Bake for 60-65 or until the toothpick comes out clean when tested.

1-In a large bowl mix together flour, salt and baking powder and set aside.

2-Next mix together butter, sugar and eggs until light and fluffy, then mix in the milk and vanilla.

3-Combine the dry ingredients with the butter mixture and mix until smooth.

4-Spread into  the 9x13 pan  and then add the apricots with the 1/2 cup sugar, I mixed mine in a little so some where deeper in the batter.

5-Sprinkle with  the cinnamon and sugar.





The original recipe came from