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

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Deep Dark Chocolate Cookies

Desserts for a wedding!

A friend was getting married and a couple of us were making the desserts. The goal was to have many different types of bite size treats for the guests to have after a tasty BBQ dinner. The treats I was tasked with were these amazing chocolate cookies, originally found here.

Now I had seen these cookies around a couple of times at different get togethers I had been at, the girl that normally makes these was coming in from out of the country so I got to bake them. She emailed me the recipe and I was pleasantly surprised at the fact that these were gluten free! Made without either butter or flour! There was a couple of challenges were overcome with this recipe, the first is I don’t have a mixer, I know I know with all the cooking/baking I do I should have one but I don’t. The second is that I don’t have a microwave either. Don’t worry I am indeed a bit strange with that one, but really it frees up counter space and I have one I use at work for leftovers. This recipe really needs both, now I could have made a double boiler but without a mixer I was still in a bind. That is until my friend Theresa texted to see if I was interested in a baking party! You better believe I was!

20130528-105544.jpg In case you were wondering, her dessert involved strawberries!!

Deep Dark Chocolate Cookies

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Ingredients:
1 ½ cups bittersweet chocolate chips, divided
3 large egg whites, room temperature
2 cups powdered sugar (will need extra to roll cookies in)
½ cup unsweetened cocoa powder
1 Tbsp cornstarch
¼ tsp salt

Directions:
1. Preheat oven to 400 degrees, spray 2 large baking sheets with nonstick spray. Melt 1 cup of chocolate chips in a bowl in the microwave. I did 30 second intervals, stirring after each round
2. Using an electric mixer, beat egg whites in a large bowl to soft peaks. Gradually beat in 1 cup of sugar. Continue beating until mixture resembles soft marshmallow crème.
3. Whisk 1 cup sugar, cocoa, cornstarch and salt in a medium bowl. On low speed, beat dry ingredients into meringue (don’t pronounce the e at the end). Stir in lukewarm chocolate and ½ cup of the unmelted chocolate chips. (This will make the dough really stiff)
4. Round 1 rounded tablespoon of the dough into a ball, and coat in powdered sugar.
5. Place on prepared cookie sheet, and bake for 8-10 minutes.

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First time using a mixer! Big steps here guys :)

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12 Days of Cookies! The Last Day!!!

Guys, it’s the last day of the 12 days of Cookies! I’m a bit sad, especially since today I got an awesome secret Santa gift, 4 mason jars filled with 4 different types of cookies!!! I’ll still post them, so not to worry. The sweets I’ve made this Christmas season have been filled with peppermint, and I will seal this cookie event with a kiss, a peppermint kiss to be exact! This starts off with first making some sugar cookie dough, which is the new way I’ll be making those, I could NOT stop eating the dough! . On to the recipe before I get myself in trouble.

Peppermint Kiss Cookie
I first saw the recipe found here

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Ingredients:
1 ½ cups powdered sugar
1 ¼ cups butter, softened
1 tsp peppermint extract (optional, I didn’t use this and they were pretty spectacular)
1 tsp vanilla extract
1 large egg
3 cups all purpose flour
1 tsp baking soda
½ tsp salt
½ cup finely chopped candy cane Kisses
About 30 unwrapped Hershey Candy Cane Kisses

Directions:
1. Preheat oven to 350 degrees
2. Mix together flour, baking soda and salt.
3. In a separate mixing bowl combine the powdered sugar, butter, extracts and egg, mix until creamy. Add the flour mixture and mix until blended (it may be a bit crumbly) stir in the chopped kisses.
4. Shape the dough into ¾ inch balls and bake for 10-12 minutes
5. Either press the kiss immediately into the cookie from the oven, which will create a ‘puddle’ or allow to cool for several minutes and add the kiss.

**You guys may already know this, but apparently I didn’t. If the cookies are on a cooling rack it is NOT necessary to smoosh the kiss into the cookie. Several of mine did make it before I realized that it was the user (me) that the creating the giant hole in the cookie and not the cookie itself. You can simply just place the Kiss on top of the cookie while it is still warm and the chocolate will melt and bond with the cookie.**

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 10: Peppermint Chocolate Chip
Day 11: Gingerbread Cookies