Bakes the Halls – Gluten free style!

I’m lucky enough to be part of a community of really great Christians, and have a close knit group of girls that I get together with on a weekly basis. We intentionally push one another on our walks with Christ. Th first time I had this treat we were celebrating 2 of the girls birthdays, both of them are gluten free. I was really skeptical of this brownie, but my expectations were blown away and I was surprised to say the I wanted the recipe! I’ve had other brownies that were gluten free and what I think makes this one stand out from those is the frosting that goes on top of the brownie.

Gluten Free Skillet Brownie

Original recipe found here

This tastes amazing!

This tastes amazing!

Ingredients:

Brownie:
1/2 cup butter
1 cup sugar
1 tsp vanilla
3 eggs
1/2 cup gluten free all-purpose flour
1/2 cup cocoa
1/2 tsp baking soda
1/2 cup chocolate chips
2 tbsp Nutella

Frosting:
2 tbsp butter
1/2 cup chocolate chips
2 tbsp Nutella
1/4 cup milk
2 cups powdered sugar
Directions:

1. Pre heat oven to 325 degrees. Cream the butter and sugar, then add the vanilla and the eggs.

2. Stir in the dry ingredients; the gluten free all purpose flour (if you aren’t gluten free by all means regular flour can be used), cocoa, salt and baking soda.

3. Once those are all mixed, fold in the chocolate chips and pour batter into a cast iron skillet. Once in the skillet, add the Nutella and swirl with a knife.

4. Bake for 35-40 minutes

5. To make the frosting, I would wait until there was just a couple of minutes left before the brownie was finished, or even start right after you take the brownie out of the oven. The frosting doesn’t take long at all to make. The original recipe used a microwave, since I don’t have one I used the stove. Melt the butter and chocolate chips over low to medium heat, stirring constantly to avoid burning.

6. Just as the chocolate chips were half way melted I added the milk (the chocolate was starting to stick to the bottom of the pan) and the Nutella.

7. Once the chocolate, milk and Nutella are melted and creamy remove the mixture from heat, and slowly start adding the powdered sugar. Once all the powdered sugar is added pour the frosting over the brownie, cut and serve! Make sure not to touch the skillet, its HOT!

More baking goodness!

Bake the Halls – Gingerbread

Bake the Halls – Sugar cookie frosting

12 Days of Cookies

12 Days of Cookies! Day 10 Peppermint Chocolate Chip

I used the original Nestle Toll House Chocolate Chip Cookie Recipe with just a couple of changes for the holidays. Nestle came out with some really festive morsels, they were the regular chocolate color but there were also red and green ones too!! This really got me thinking about Christmas and how just a little change thing can make something from everyday to holiday! When I think of Christmas one of the things that comes to my mind is candy canes. So below is mostly the Nestle recipe with just two small changes.

Peppermint Chocolate Chip Cookies

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Ingredients:
2 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups (12 oz.) chocolate chips
5 candy canes, crushed

Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl cream together the butter and sugars. Add in the vanilla extract and the eggs and mix until well blended. In a separate bowl mix together the salt, baking soda and flour, then slowly add this mixture to the butter mixture, mix until blended.
3. Crush 5 candy canes, I broke mine into pieces and then used the blender to completely crush them into a powder. Fold in the chocolate chips and the candy cane.

20121211-205819.jpg I loved the peppermint dust!!
4. Bake for 6-10 minutes, let cool for 2 minutes on cookie sheet and then move to a cooling rack to cool completely.

Related Posts:
Day 1: Flourless Peanut Butter Cookies
Day 2: Banana Oatmeal Chocolate Chip
Day 3: Lemon Sugar Cookies
Day 4: Birthday Cookies
Day 5: Candy Cane Cookies
Day 6: Oatmeal Butterscotch Cookies
Day 7: Chocolate Sugar Cookies
Day 8: Creamsicle Cookies
Day 9: Classic Spritz Cookies
Day 11: Gingerbread Cookies
Day 12: Peppermint Kiss Cookies

12 Days of Cookies! Day 2: Banana Oatmeal Chocolate Chip

My friend Sarah is an amazing baker! She truly works wonders in the kitchen. The first time I had these cookies I had inhaled 3 without blinking. These cookies are just wonderful and I was very grateful that she shared the recipe with me. Be forewarned, this is a very sticky dough!!!!

Banana Oatmeal Chocolate Chip Cookies

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Ingredients:
4 tbsp butter, room temperature
½ cup packed brown sugar
¼ cup sugar
1 tsp vanilla
1 large egg
1 large banana, mashed
1 ¼ cup all purpose flour
1 tsp baking soda
½ tsp salt
2 cups old fashioned oats
1 cup semi sweet chocolate chips

Directions:
1. In a medium bowl whisk together: flour, baking soda and salt. Set aside
2. In a large mixing bowl combine sugars and butter, mix until smooth. Add in vanilla extract and egg. Next add banana and mix well.
3. Slowly add the flour mixture until just combined. Stir in the oats and chocolate chips.

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20121108-101744.jpg 4. Bake at 350 for 15 minutes, until golden brown. (I make small cookies so I bake for about 8-10 minutes).

P.S. Today is a friend’s birthday, and she asked me a month in advance to bake these for her today. Happy Birthday Abigail!!!

The other 11 days:
Day 1: Flourless Peanut Butter Cookies
Day 3: Lemon Sugar Cookies
Day 4: Birthday Cookies
Day 5: Candy Cane Cookies
Day 6: Oatmeal Butterscotch Cookies
Day 7: Chocolate Sugar Cookies
Day 8: Creamsicle Cookies
Day 9: Classic Spritz Cookies
Day 10: Peppermint Chocolate Chip
Day 11: Gingerbread Cookies
Day 12: Peppermint Kiss Cookies