Peanut Butter Balls with Rice Krispies

FOR THE PEANUT BUTTER BALLS:

• 1 1/2 cup creamy peanut butter
• ▢4 tablespoons butter at room temperature 
• ▢1 1/2 cup powdered sugar
• ▢1/2 teaspoon vanilla extract
• ▢1/4 teaspoon salt
• ▢3 cups crispy gluten free rice cereal, slightly crushed 
• 
  

FOR THE CHOCOLATE COATING:

• 2 cups semisweet chocolate
• ▢2 tablespoons coconut oil (optional) 

• Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the peanut butter and butter. Mix together on medium speed until well combined.
• Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
• Stir in the crispy rice cereal.
• Scoop the peanut butter mixture into Tablespoon-sized balls and roll between your palms to make round balls. Place on the prepared baking sheet.
• Freeze the peanut butter balls for 30 minutes until hardened.
• Add chocolate and coconut oil to a medium bowl and melt on 50% power in the microwave, stirring every 30 seconds until smooth. Set aside to cool to room temperature.
• Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed for that signature buckeye pea look. Or spoon a little chocolate over the hole where the toothpick was if desired.
• Refrigerate until the chocolate is set. Enjoy!

Gluten Free Cheesecake

Crust:

1 pkg Pamela's Gluten Free graham crackers

6 tbsp melted butter

4 tbsp sugar

Filling:

2 packages (8 oz each) cream cheese, softened

1 container (24 oz) sour cream, room temperature

1 cup sugar

3 eggs, room temperature

¼ tsp almond extract

2 tsp vanilla

Crush graham crackers in a plastic bag with a rolling pin, or in a food processor. Mix with melted butter and sugar. Press into a 10” greased spring pan. Bake at 375 degrees for 5 minutes.

While crust is baking, mix cream cheese and sugar beating until creamy. Add sour cream and mix well. Add eggs, one at a time, beating after each addition. Add almond extract and vanilla. Mix thoroughly.

Pour into pan (using water bath, if desired*). Bake 35-40 at 375 degrees. Remove immediately. Cool thoroughly and refrigerate overnight.

*A water bath is highly recommended. The cheesecake cooks evenly and does not crack! An "Easy Bath Cheesecake Wrap-Springform Pan Protector" makes a water bath easy. And also captures any residue from a leaky pan.

Gluten Free Lemon Blueberry Bars

Crust:

1½ cups gluten free graham crackers crumbs

6 tbsp butter, melted

¼ cup granulated sugar

Filling:

2 large egg yolks

1 (14 oz can) sweetened condensed milk

½ cup fresh lemon juice

1 tsp lemon zest

1 cup fresh blueberries

Preheat oven to 350 degrees. Spray a 8x8 inch baking dish with cooking spray.  Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.  Stir until graham cracker crumbs are moist. Press the crumbs firmly into prepared pan.  Bake the graham cracker crust for 10 minutes.  Remove from oven and allow to cool to room temperature.

To make filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest.  Stir until mixture is smooth and begins to slightly thicken.  Gently fold in the blueberries.

Pour the lemon blueberry filling evenly over the graham cracker crust.  Bake for 15 minutes, or until just set.

Cool to room temperature, then chill in the refrigerator at least one hour before serving.

Perfect Gluten-Free Pound Cake

Dry Ingredients:

1⅓ cups gluten free flour (King Arthur Measure for Measure recommended)

1 tsp baking powder

½ tsp salt

Other:

1¼  cups sugar

2 tsp lemon juice

1 tsp vanilla

4 large eggs

4 oz cream cheese, softened to room temperature

½ cup butter, melted

Preheat the oven to 350 degrees. Grease a 8½ "cup  by 4½" loaf pan and lightly coat the pan with flour. Tap out any excess.

In a medium bowl, whisk together the dry ingredients. 

In the bowl of a stand up mixer fitted with a paddle attachment, add the sugar, lemon juice, vanilla, eggs and cream cheese. Mix on medium speed for about 1-2 minutes until well combined. 

With the mixer running on low, slowly pour in the melted butter. Continue to mix on low and add the dry ingredients a little at at time until fully incorporated. Scrape the bottom and sides of the bowl and mix again until the batter is totally smooth.

Pour the batter into the prepared pan. Bake for 15 minutes at 350 degrees, then reduce the oven temperature to 325 degrees and continue baking for 35-40 minutes. Bake until the cake is  golden brown and a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes. Then run a knife down the sides of the pan and turn out onto a wire rack to cool completely. 

Let the cake cook for 2 hours before slicing.

8 Servings: 386 calories, 46g carbohydrates

https://meaningfuleats.com/gluten-free-pound-cake/

Everything Cake

1½ cups all-purpose flour

¾ tsp baking powder

1 cup sugar

3 large eggs, at room temperature

½ tsp fine sea salt

1½ tsp vanilla

⅓ cup milk, at room temperature

1½  sticks (12 tbsp) unsalted butter, melted and cooled

Make the Cake:

Center a rack in the oven and  preheat it to 350 degrees. Butter a 9" round pan, or use baker's spray. Whisk the flour and baking powder together. 

Put the sugar in a large bowl and add the eggs and salt, whisking for a minute ot two to get a homogeneous mixture. Whisk in vanilla and milk. Switch to flexible spatula and stir in dry ingredients. When they are fully incorporated, gradually fold in the butter. Scrape the batter into the pan. 

Bake the cake 28 to 32 minutes, or until the top is set and golden, the cake is starting to pull away from the sides of the pan and a tester inserted into the center comes out clean. Transfer to a rack and let rest for 5 minutes, then unmold it onto a rack. Turn it right side up and let cool to room temperature.

Storing: Wrapped well, the cake will keep at room temperature for up to 4 days. It can be frozen, well wrapped, for up to 2 months.

VARIATIONS:

Lemon, lime, orange and/or tangerine cake: Grate 2 tbsp of citrus zest (use one kind or several) over the sugar and use your fingers to rub the ingredients together until the sugar is moist and fragrant. Optional:Use just ½ tsp vanilla and add two tbsp citrus juice to the batter along with the milk.

Apple Or Pear Cake: Arrange slices of peeled apples or pear on top of the batter and sprinkle with cinnamon sugar.

Frosted: Cake can be frosted with a confectioners' sugar icing, brushed with warm jam (apricot recommended) or just sprinkled with sugar.

https://cupofjo.com/2021/10/20/dorie-greenspans-everything-cake/

Gluten-free Vanilla Biscotti

6 tbsp butter, salted or unsalted
⅔ cup sugar
½ tsp salt
2 to 3 tsp vanilla
¼ tsp almond extract, optional
1½ tsp baking powder
2 large eggs
2 cups King Arthur Gluten-Free Measure for Measure Flour
Coarse white sparkling sugar, for sprinkling on top, optional


Preheat oven to 350 degrees. Lightly grease (or line with parchment) one large (about 18” x 13”) baking sheet.

In a medium bowl, beat the butter, sugar, salt, vanilla, almond extract and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two  9½” x 2”, about ¾” tall. Straighten the logs, and smooth their tops and sides. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.

Bake the dough for 25 minutes. Remove it from the oven.

Reduce the oven temperature to 325 degrees. Let logs cool about 5 minutes, then use a sharp chef’s knife or serrated knife to cut the log crosswise into ¾” slices. Set the biscotti on prepared baking pan, Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden.

Remove the biscotti from the oven , and transfer them to a rack to cool. Store airtight at room temperature; they’ll stay good for weeks, if they last that long.

from www.kingarthurflour.com

Big Apple Crumb Cake

APPLES

1 pound apples, (3 medium or 2 large), peeled, cored, cut into  ½" wedges

1 tsp ground cinnamon

1 tbsp granulated sugar

CRUMBS

½ cup unsalted butter, melted

⅓ cup light or dark brown sugar

⅓ cup light granulated sugar sugar

1 tsp cinnamon

¼ tsp kosher salt

1⅓ cup all-purpose flour

CAKE

6 tbsp unsalted butter, softened

½ cup granulated sugar

1 large egg

⅓ cup sour cream

1 tsp vanilla extract

1 cup all-purpose flour

1¼  tsp baking powder

¾ tsp kosher salt

Heat oven to 325 degrees. Light coat a 8-inch or 9-inch cake pan with butter or nonstick spray. For extra security, line it with parchment.

Toss apples with cinnamon and sugar and set aside.

Make Crumbs: Whisk butter, sugars, cinnamon and salt together  until evenly mixed. Add flour and mix until it disappears. Set aside.

Make cake: Beat butter with sugar until lightened and fluffy. Add egg, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt and beat well to combine. Add flour and mix only until it disappears. 

Assemble: Scrape batter into prepared pan and smooth it flat. Arrange apples on cake, slightly overlapped. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these into a couple bigger chunks over the cake. 

Bake: Bake the cake about 50-55 minutes. Cool to room temperature. Dust generously with powdered sugar.