Gluten Free Chocolate Andes Mint Cookies

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          Chocolate Andes Mint Cookies

     Tis the Season to eat mint everything!  Ok, lets be honest I eat mint whenever I can get my hands on it; mint ice cream, Stephen's Mint Truffle cocoa, Hershey's Mint Kisses, and sadly no more Mint M&M's (I don't understand why M&M's need gluten?)  So I decided I love anything chocolate and especially DARK CHOCOLATE, so why not combine Dark chocolate cookies and mint, what is NOT to love!!   If you have seen my blog, I have a lot of chocolate on here, Yes, I admit it, I DO HAVE A PROBLEM! Isn't that the first step to recovery??  My family I think gets a little tired of chocolate, but they can eat whatever they want, so I bake what sounds good to me!  Maybe I will throw the VANILLA people a bone after Christmas, and make something for the Chocolate haters of the world.  Happy Eating, Natalie

Ingredients:

1-  2 cubes butter softened

2-  1 1/2 cups granulated sugar

3-  2 eggs

4-  2 tsp pure vanilla extract

5-  2 cups Pamela's Bread mix and Flour Blend

6- 3/4 cup unsweetened cocoa( I have half dark/half regular)

7-34 Frozen Andes mints(pounded with a mallet into small pieces)

Preheat the oven to 350 degrees- use a lightly sprayed cookie sheet.

  -In a large bowl or mixer, combine butter and sugar and mix until they are nice and fluffy, next add the cocoa and mix it well.  Then add eggs, vanilla and flour mix until it is well blended.  Add the Andes chunks and mix slowly until combined, don't over mix, they mints break up and change they texture if you do and make it a little gritty.

   - Roll the cookies into balls and bake for 8 to 10 min (I liked 8-9 minutes, ) they may not looked all the way cooked but once they cool, they will be perfect, so don't overcook.  The texture was a little different because of the mints, but they still tasted GREAT!  Let them cool for a minute or two on a wire rack then, then take the cookies off the pan .

 

 

Gluten Free Nutella Krispies

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                       Nutella Krispies

     Since I was a kid, I have always loved Riced Krispy treats, and then I was introduced to Scotcheroos as an adult and those are FANTASTIC!!  However; it has been awhile since I have had either, but I was so excited when Kellogg' s decided to make GF Rice Krispies!! So I was trying to decide what I would like to make for my family, and first I thought Scotcheroos, my daughter had a FIT, she hates peanut butter, so back to the drawing board.....thinking......thinking......thinking,  NUTELLA!! I absolutely LOVE Nutella, I could just eat it straight off the spoon, and with strawberries Alex and I could eat the entire big jar from Costco, in one sitting! YIKES!!!   So, I decided to make Nutella Krispies, and feed my need for both; they were a huge hit with the family and neighbors, I hope your family enjoys them as much as we did.  Natalie 

 

Ingredients:

I have to put this out there, my family likes them really thick, so this is a double recipe.

-2cups light corn syrup

-2cups sugar

-2cups Nutella

-1 box GF Rice Krispies plus 1 cup (1box =11 cups)

-1 package semi-sweet chocolate chips 

Directions:I used a 12 quart pot-  Add the Nutella, Corn Syrup and sugar, cook on medium heat and stir frequently until the sugar is dissolved and the mixture begins to boil.  Then remove from the heat and add the Rice Krispies and stir until they are all coved in the Nutella mixture.  Press into a 9x13 pan that has been sprayed with Pam, if you want it to go farther then use a large cookie sheet. 

                                                                    

 I always spray my hands with Pam at this point, and use them to press down the Rice Krispies.  They don't stick to my hands and I can make it all even in the pan.

Next, get a microwave safe bowl and pour your chocolate chips in and heat for 30 seconds at a time, stir in between; once the chocolate is all melted pour it onto the Nutella Krispies and try and smooth them evenly.  Let them cool until the chocolate has hardened, then cut and enjoy.