Avocado Cream Sauce

•  Ingredients:
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 cups chicken broth
• ¾ cup sour cream
• ½ tsp. cumin
• ½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. pepper
• 2 California avocados, peeled and pitted
• ½ cup chopped fresh cilantro
• juice of one lime

INSTRUCTIONS

1. First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
2. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

ATK GF Fudgy Brownies

4 oz. (.75 cup + 2 Tbsp.) ATK GF Flour blend
.5 tsp. salt
.5 tsp. xanthan gum
7 oz. semisweet chocolate, chopped coarse
8 Tbsp. unsalted butter, cut into 8 pieces.
3 Tbsp. unsweetened cocoa powder
8.75 oz. (1.25 cups) sugar
3 large eggs
2 tsp. vanilla

*Make foil sling (lay two sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothing foil flush to pan.) for 8-inch square baking pan; spray with cooking spray.  Whisk flour blend, salt, and xanthan gum together in bowl; set aside.  Microwave chocolate, butter, and cocoa in bowl at 50% power, stirring often, until melted and smooth, 1-3 minutes.  Let mixture cool slightly.  Whisk sugar, eggs, and vanilla together in large bowl.  Whisk in cooled chocolate mixture.  Stir in flour mixture using rubber spatula and mix until well combined.  Scrape batter into prepared pan and smooth top with spatula.  Cover pan with plastic wrap and let batter rest for 30 minutes.

Adjust oven rack to middle position and heat over to 350*.  Remove plastic and bake until toothpick inserted in center comes with with few moist crumbs attaches, 45-55 minutes, rotating pan halfway through baking.  Let browning cool completely in pan on wire rack, about 2 hours.  Using foil overhand, lift brownies out of pan.  Cut into squares and serve.  Browning are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days.

ATK GF Chewy Sugar Cookies

8 oz (1.75 cups) ATK GF Flour Blend
4 oz. (.75 cups + 2 Tbsp.) almond flour
1 tsp. baking powder
.5 tsp. baking soda
.5 tsp. salt
.5 tsp. xanthan gum
8.75 oz. (1.25 cups) sugar, plus 1/3 cup for rolling
3 oz. cream cheese, softened and cut into 8 pieces
8 Tbsp. unsalted butter, melted and still warm
1 large egg
1 Tbsp. vanilla extract

-Whisk flour blend, almond flour, baking powder, baking soda, salt, and xanthan gum together in medium bowl; set aside.  Place 1.25 cups sugar and cream cheese in large bowl.  Place remaining 1/3 cup sugar in shallow dish and set aside.  Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remaining, but will smooth out later.)  Whisk in egg and vanilla and continue to whisk until smooth.  Stir in flour mixture with rubber spatula and mix until soft homogeneous dough forms.  Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes (Dough will be sticky and soft.)

Adjust oven rack to middle position and heat over to 350*.  Line 2 baking sheets with parchment paper.  Using 2 soupspoons and working with 2 Tbsp. of dough at a time, portion 6 cookies and place in sugar to coat.  Roll each ball in sugar, then space 2 inches aprat on prepared sheets.  Repeat with remaining dough in batches.  Press dough to 1/2-in thickness using bottom of measuring cup.  Sprinkle tops of cooking evening with sugar remaining in shallow dish for rolling, using 2 tsp. for each sheet (discard remaining sugar).

Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 12-14 minutes, rotating sheet halfway through baking.  Let cookies cook on sheet for 5 minutes, then transfer to wire rack.  Serve warm or at room temperature.  (Cookies are best eaten on day they are baked, but they can been cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

ATK GF Skillet Cornbread

11.25 oz. (2.25 cups) cornmeal
1.5 cups sour cream
.5 cup milk
.25 cup vegetable oil
4 Tbsp. unsalted butter
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
.75 tsp salt
2 eggs

-Adjust oven racks to lower-middles and middle positions and heat oven to 450*.  Place 10-inch cast iron skillet on middle rack and heat for 10 minutes.  Meanwhile, spread cornmeal over rimmed raking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.

Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside.  When skillet is hot, add oil and continue to heat until just smoking, about 5 minutes.

Using potholders, remove skillet from oven, carefully add butter and gently swirl to incorporate.  Pour hot oil-butter mixture into cornmeal mixture and whisk to incorporate.  Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.

Quickly scrape batter into hot skillet and smooth top.  Bake on middle rack until top begins to crack and side are golden brown, 12-15 minutes, rotating skillet halfway though baking.  Let bread cool in skillet on wire rack for 5 minutes.  remove bread from pan and let cool on rack for at least 10 minutes before serving.

ATK GF Chocolate Chip Cookies

8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips

1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)

2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.

3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

Garam Masala Chicken Stew with Peas and Potatoes

Fragrant Garam Masala Chicken Stew with Peas and Potatoes

Ingredients

Nonstick cooking spray

6 large skinless, boneless chicken thighs (about 1 1/2 pounds)

12 ounces red potatoes, cut into 1/2-inch cubes (4 small or 2 medium)

1 medium onion, thinly sliced

1 1/2 teaspoons grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 14 1/2 ounce can reduced-sodium chicken broth

1 8 ounce can no-salt-added tomato sauce

1 cup frozen peas

1/2 cup plain fat-free yogurt

2 teaspoons garam masala

Directions

1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken thighs, meaty sides down; cook about 6 minutes or until brown on both sides, turning once.

2. In a 3 1/2- or 4-quart slow cooker combine potatoes, onion, ginger, and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.

3. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.

4. If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Cover and cook for 15 minutes more

Swig Sugar Cookies

Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Pull-Apart Dinner Rolls

Pull-Apart Dinner Rolls {Gluten-free}

Print

Recipe from: Michelle @ MyGluten-freeKitchen.com

Recipe type: Yeast Breads/Rolls

Ingredients

• 2¾ cups (11½ oz.) Gluten Free Mama's Almond Blend Flour
• 1½ tsp. xanthan gum
• 2 tsp. SAF instant yeast
• ¼ cup sugar
• 1 tsp. salt
• 1 cup warm water (105-110°)
• 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
• 1 egg (preferably room temp)
• 1 tsp. cider vinegar

Instructions

1. In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
2. With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
3. Mix on high speed 3 minutes.
4. Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or ⅓ cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
5. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
6. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
7. During the last few minutes that the rolls are rising, preheat oven to 400°.
8. Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
9. Brush rolls with additional ½-1 Tablespoon of melted butter.

Notes

Please see blog post for information on egg-free and dairy-free substitutions. If you would like to use a different flour blend, please read through the reader comments below to see what flour blends have worked well for other readers! Make sure you measure the flour by weight!

http://mygluten-freekitchen.com/pull-apart-dinner-rolls-gluten-free/

Crockpot Salsa Chicken

Ingredients:

1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup substitute
1 cup salsa 
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream 
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Orange Push-Up Smoothie

INGREDIENTS:

1 can orange juice concentrate, slightly thawed

1 cup milk (half and half, cream, nut milk, soy milk, vegan milk, etc.)

1/2 cup granulated sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won't taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)

1/2 teaspoon vanilla extract

2 cups ice, or to taste

1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste, optional

DIRECTIONS:

1. Combine all ingredients, except ice and optional alcohol, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated. Keep blending until it dissolves.  If desired, add a splash more water or milk.
2. Add the ice and blend until smooth. Serve immediately.

Gluten-Free Bagels

Homemade Gluten-Free Bagels

Yield: One Dozen Bagels     

2 packets active quick-rise dry yeast

2 cups warm water

5 ½ cups Cup4Cup all-purpose gluten-free flour

3 tablespoons sugar

2 teaspoons salt

2 quarts boiling water

2 teaspoons canola oil

  

1. In a small bowl or measuring cup, combine yeast and warm water. Allow the yeast to dissolve in the water, about 5 minutes.

2. In the bowl of a standing mixing using a dough hook, combine gluten-free all-purpose flour, sugar and salt. Mix using the dough hook until a well forms.

3. Pour the water/yeast mixture into the center of the well and turn the mixer on medium speed. Mix until a smooth dough forms. Cover the dough with plastic wrap and allow it to rest for 10 minutes.

4. Divide dough into 12 equally sized pieces. Roll each piece of dough into a cylinder, moisten the ends and fuse them together to form a ring. Place each bagel on a baking sheet and cover with plastic wrap. Allow the dough to rise for 30-40 minutes until they have risen about 30%.

5. While the dough is rising, bring two quarts of water to a boil and add canola oil to it. Preheat oven to 400 degrees F.

6. Poach bagels a few at a time in simmering water for 30-45 seconds. Remove from the water and place on a greased baking sheet.

7. Bake for 15-18 minutes until the bagels are golden on top. Cool before serving.  

NOTE: for Garlic Cheddar Bagels, sprinkle bagels with garlic powder, sea salt and cheddar cheese after poaching.  

Taco Seasoning Mix

1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano

1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper

DIRECTIONS:

1.	In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Flourless Peanut Butter Oatmeal Cookies

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies. Dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe.

Yield: 14 cookies

prep time: 40 MINUTES (INCLUDES CHILLING) total time: 50 MINUTES
Ingredients:

2/3 cup (58g) old-fashioned rolled oats*
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup (250g) peanut butter at room temperature or cold* (see notes)
6 Tablespoons (90g) light brown sugar (see notes)
1/2 cup (90g) semi-sweet or dark chocolate chips
Directions:

In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

Flourless Peanut Butter Brownie Cookies

These thick and fudgy flourless peanut butter brownie cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free. They taste so indulgent.

Yield: 12-13 cookies

prep time: 10 MINUTES cook time: 10 MINUTES total time: 30 MINUTES, PLUS COOLING
Ingredients:

1 large egg
1 cup (250g) honey roasted peanut butter, at room temperature (not warm)*
1/3 cup (67g) light brown sugar, lightly packed (or dark brown)*
1 teaspoon baking soda
1/4 cup (32g) unsweetened cocoa powder (Dutch-process may be used)
1/2 teaspoon vanilla extract
3/4 cup peanut butter chips*
Directions:

Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the peanut butter, brown sugar, baking soda, cocoa powder, and vanilla. Mix everything together very well. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the peanut butter chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches:  6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon to slightly flatten, as pictured above. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. I prefer the cookies underbaked, which gives their interior a brownie-like texture.

Cookies stay fresh stored covered at room temperature for up to 7 days - but they won't last that long! Cookies freeze well, up to 3 months.

Flourless Peanut Butter Cookies

 

Ingredients

• 1 cup peanut butter, smooth or chunky/crunchy (or almond butter or sun butter)
• 1 cup brown sugar (or coconut sugar or coconut palm sugar)
• 1 egg
• 1 tsp baking soda
• ½ tsp vanilla extract
• 1 cup semi-sweet chocolate chips (optional—mini, regular size, or chocolate chunks)

Instructions

1. Preheat oven to 350 degrees. Mix all ingredients (except chocolate chips) together well. Last, add chocolate chips (if desired) and mix well.
2. Grease or moisten hands slightly and form dough into 1-inch balls.
3. Place balls on ungreased cookie sheet. (DO NOT press down as in some traditional recipes. See exception in notes below.)
4. Bake 8 - 10 minutes or until golden brown and cookies look “set," but not done. Do not overcook.
5. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) Remove cookies for cooling.
6. Makes about 24 – 30 cookies. If you want to turn these cookies into a really decadent treat, get out your jar of Nutella and spread some on the underside of one cookie and then press another cookie on top (top side out). See the resulting Peanut Butter Chocolate Hazelnut Sandwich Cookie here.

Notes

Do not use low-fat peanut butter; the cookies will not turn out correctly. I use Jif (all are gluten free), but it’s my understanding that Peter Pan (all), Planters (Creamy and Crunchy), Reeses, and Skippy (Creamy, Crunchy, Super Crunchy, Roasted Honey Nut) are also gluten free. One reader/tester successfully made these using all natural peanut butter, but advises that you must press them down a bit before baking---with a fork or the bottom of glass will work---for them to spread enough. You can easily substitute other nut and seed butters in this recipe. We love them made with almond butter. Ensure your vanilla and chocolate chips are GF. I make my own vanilla, but most are gluten free (e.g., McCormick's). From the celiac listserv (originator unknown)   

Flourless Pizza Crust

Ingredients

Crust Ingredients

• 4 ounces cream cheese, softened
• 2 eggs
• ¼ cup Parmesan cheese
• ½ tsp pizza seasoning
• 8 ounces (2 cups) mozzarella cheese, shredded

Topping Ingredients

• ⅓ cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
• 4 ounces (1 cup) mozzarella cheese, shredded
• Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)

Instructions

1. Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
2. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
3. Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
4. Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
5. Bake at 375 degrees for about 15 - 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

Flourless Peanut Butter Brownies

• 1/2 cup unsalted butter (1 stick)
  2 cups (one 12-ounce bag) semi-sweet chocolate chips
  heaping 1/2 cup creamy peanut butter
  4 large eggs
  1/3 cup granulated sugar
  1 tablespoon vanilla extract
  1/3 cup unsweetened natural cocoa
  1/2 cup semi-sweet chocolate chips, melted for drizzling
  1/3 cup creamy peanut butter, melted for drizzling

DIRECTIONS:

• 1. Preheat oven to 300F.  Line a 9x9-inch pan with foil, spray with cooking spray; set aside.
  2. In a large microwave-safe bowl, add the butter and heat for 1 minute on high power to melt. It's okay if it hasn't melted after 1 minute.
  3. Add 2 cups chocolate chips and one heaping half-cup peanut butter and heat for 1 minute on high power to melt.
  4. Whisk mixture until smooth. If necessary, heat in 10-second bursts until mixture can be whisked smooth.
  5. Add the eggs, sugar, and vanilla and whisk until smooth.
  6. Add the cocoa and whisk until smooth.
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  8. Bake for about 35 minutes or until edges are set, and the top and center have just set and are not jiggly. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Place pan on a wire rack and allow brownies to cool completely, at least 2 hours, before adding the drizzles. If you add the drizzles to warm brownies, they'll melt together and while it tastes the same, cosmetically it isn't what's shown.
  9. After brownies have cooled, add 1/2 cup chocolate chips to a small microwave-safe bowl and heat on high power to melt, about 1 minute. Stir until smooth and drizzle over brownies using a spoon or squirt bottle; set aside.
  10. Add 1/3 cup peanut butter to a small microwave-safe bowl and heat on high power to melt, about 45 seconds. Drizzle over brownies using a spoon or squirt bottle.
  11. I recommend chilling the brownies before serving because they're rich, bold, and taste better when chilled. Cover pan with a sheet of foil to prevent fridge smells and chill brownies for at least 4 hours, or overnight, before serving. Brownies will keep airtight in the refrigerator for up to 10 days.

Fajita Seasoning

1 tablespoon chili powder 1 1/2 teaspoons cumin 1 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste) Combine all ingredients and store in an airtight container.

Taco Seasoning Mix

1 1/2 Tbsp cornflour
4 1/2 tsp. chili powder
1/2 tsp onion powder
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. paprika
1/2 tsp. garlic salt
1/4 tsp. cumin
1/4 tsp. sugar
1 tsp. dried mixed onion
1/2 tsp. beef bouillon granules
1/4 tsp. ground red pepper

-Mix together.  Add to 1 1/3 pound cooked ground beef.  Add 1 cup water.  Bring to a boil, and then let simmer on low for about 20 minutes until thickened.

Gluten-Free (Flourless) Pumpkin Muffins

Nutrition Info

• Calories: 76.1
• Fat: 1.4g
• Carbohydrates: 16.7g
• Protein: 2.2g

Ingredients

15 oz. canned pumpkin
2/3 c. milk
2 eggs
1 T. baking powder
3 c. old-fashioned oats
1 T. pumpkin spice
1 t. cinnamon
2/3 c. brown sugar

Directions

Preheat oven to 375 degrees.

Mix all ingredients together. Let batter sit at least 10 minutes before baking.

Grease muffin tins and then fill 2/3 full.

Bake 20-25 minutes. Muffins are done when firm to the touch.

Let cool 10 minutes, then remove from pans.

Serving Size: Makes 24 muffins (1 muffin is a serving)

Number of Servings: 24