Double Chocolate Almond Brownies

½ cup butter

4 oz. semi-sweet chocolate

¼ cup packed brown sugar

¼ cup sugar

1½ tsp vanilla

2 eggs

1½ cups Almond Flour (Blue Diamond recommended)

⅔ cup chocolate chips

½ chopped almonds (optional)

Preheat oven to 350 degrees and lightly butter an 8-inch baking pan.

Melt butter and chocolate in a medium saucepan over very low heat. Stir in sugars and vanilla; set aside to cool.

Add eggs and beat well to incorporate. Stir in almond flour and mix well. Then stir in chocolate chips and almonds.

Spread evenly in prepared pan; bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely before cutting into squares.

Glazed Turkey Meatloaf

Meatloaf:

1 lb ground turkey

½ breadcrumbs

1 egg

1 small onion, finely chopped

1/2 small red or green pepper, chopped

3 tbsp ketchup

salt and pepper to taste

Glaze:

3 tbsp. brown sugar

¼ cup ketchup

Preheat oven to 350 degrees.  In a large bowl, combine breadcrumbs and turkey and mix well. Stir in the remaining ingredients. Transfer mixture to a 9x5x3-inch loaf pan. Bake for 40 minutes.  Spread the combined brown sugar and ketchup over the top of the meatloaf. Bake for an additional 20 minutes. Let the meatloaf sit for 5 minutes before slicing.

Adapted from Joan Lunden's Turkey

https://joanlunden.com/category/15-recipes/item/924-turkey-meatloaf-healthy-cooking

Gluten Free Oreo Truffles

One (13.29 oz) package of Gluten Free Oreos, set aside 2 for crushing, for topping, if desired

1 (8 oz) package, cream cheese, softened

10 oz. Ghirardelli white vanilla melting wafers (or dark or milk chocolate) 

Sprinkles (optional)

Line a baking sheet with waxed paper or parchment paper.

Place Oreos in a food processor and pulse to fine crumbs. Add cream cheese and pulse in bursts until well combined. Scoop mixture out about 1 tbsp at a time and form into 1 inch balls. Place balls on baking sheet and put in freezer for 15 minutes. Meanwhile, remove filling and crush remaining 2 Oreos for topping.

Melt wafers as according to directions on package. Remove truffles from the freezer and dip in melted chocolate and use a spoon to pour some over the top; then lift and allow excess to run off.

Return to baking sheet, immediately dust with crushed Oreos or sprinkles, then allow chocolate to set. Store in an airtight container in refrigerator.

Makes 34 truffles @ 14 carbs each

Recipe adapted from www.cookingclassy.com

Gluten Free Chocolate Buttermilk Cake

2 cups Bob's Red Mill Gluten Free 1-for-1 Baking Flour
2 cups sugar
1 tsp. baking soda
¼ tsp salt
1 cup butter
⅓ cup unsweetened cocoa powder
2 eggs
½ cup buttermilk*
1½ tsp vanilla

Preheat oven to 350 degrees.  Grease a 13 x 9 x 2-inch pan; set aside.  Combine flour, sugar, baking soda, and salt; set aside.   In a medium saucepan combine butter, cocoa powder, and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat.  Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined.  Add the eggs, buttermilk, and vanilla.  Beat for 1 minute (batter will be thin).

Pour into prepared pan.  Bake in a preheated oven for 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Pour warm Chocolate-Buttermilk Frosting over warm cake, spreading evenly.  Cool in pan on a wire rack.

Chocolate-Buttermilk Frosting:  In a medium saucepan, combine ¼ cup butter, 3 tbsp. unsweetened cocoa powder, and 3 tbsp. buttermilk.  Bring mixture to boiling.  Remove from heat.  Add 2¼ cups sifted powdered sugar and ½ tsp vanilla.  Beat until smooth.  If desired, stir in ¾ cup coarsely chopped pecans.

Cover and store in refrigerator for up to 3 days or freeze for up to 3 months.

Variation: Cool cake completely. Beat 1 cup heavy whipped cream until it begins to thicken.  Add 1/4 cup raspberry jam.  Continue beating until stiff peaks form.

*Buttermilk substitute: Add ½ tbsp of lemon juice or white vinegar to a liquid measuring cup. Add enough milk to measure ½cup. Stir, then let stand for 5 minutes.

Gluten-Free Chocolate Chip Cookies

2¾ cups finely ground almond flour

¾ tsp kosher salt

½ tsp baking soda

10 tbsp unsalted butter, at room temperature

½ cup light brown sugar

½ granulated sugar

1 large egg

1½ tsp vanilla

12 ounces semi-sweet chocolate chips

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk the almond flour, salt and baking soda to combine.

Cream the butter, brown sugar and granulated sugar on medium speed until very light, about 3 to 4 minutes. Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.

Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogeneous.

Add the chocolate chips and gently mix to incorporate it. Scoop the dough into 2-tablespoons scoops and transfer them to prepared baking sheets. Bake for 10 to 12 minutes. 

https://cooking.nytimes.com/recipes/1020871-gluten-free-chocolate-chip-cookies

Strawberry Almond Flour Cake

4 large eggs, separated, at room temperature

½ cup plus 2 tbsp sugar, divided

1 tsp vanilla

1¼ cups Almond flour

1 tbsp coconut flour*

1 tsp baking powder

¼ tsp salt

1½ to 2 cups sliced strawberries, for topping

*replace the 1 tbsp  coconut flour with ¼ cup almond flour, if desired (¼ cup replaces 1 tbsp, due to coconut flour's super absorbability)

Preheat the oven to 350 degrees. Lightly grease an 8" round pan with melted butter. Swirl it inthe pan and make sure it goes up the sides. Sprinkle 2 tbsp of the sugar into the bottom of the pan.

In a large mixing bowl, beat together the egg yolks, ¼ cup sugar and the vanilla until smooth.

Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.

Whisk together the dry ingredients - flours, baking powder and salt - and add to egg yolks. Stir together to form a thick dough.

Fold inthe egg whites, ½ cup at a time, incorporating them fully between each addition. The final addition shoudl result in  smooth, fluffy batter.

Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.

remove the cake from the oven and allow it to cool in the pan for 5 minutes. run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate

Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice. 

Cranberry Orange Biscotti

4 tbsp butter, softened

½ cup sugar

2 large eggs

1 tsp vanilla

¼ tsp almond extract, optional

1¼ cups all purpose flour

¼ cup almond flour

1 tsp baking powder

1 tsp orange zest

1 cup dried cranberries

Preheat the oven to 350 degrees. Lightly grease (or line with parchment paper) one large baking sheet.

Add the butter and sugar to the bowl  of a stand up mixer fitted with a paddle attachment. Cream the butter and the sugar together until it is light and fluffy - about 1 minute on medium-high speed.

Next, add the eggs and vanilla (and almond extract, if using) and mix until well combined. Make sure to scrape the sides fo the bowl a few times so everything gets well mixed.

Add the flour, almond flour, and baking powder and mix just until no large lumps remain, make sure not to overmix! Add the orange zest and cranberries and gently fold them into the batter.

Transfer the batter to the baking sheet and pat it into an oval that is about 14" long, 3" wide and ½" thick. It helps to wet your hands - this is a sticky batter!

Bake the biscotti for 20-22 minutes, or until it is golden brown around the edges. Remove the biscotti from the oven and allow it to cool for 10 minutes.

Slice the biscotti into ½" slices and place them cut side up on the sheet pan. Bake for an additional 15-18 minutes, or until the biscotti are dry and golden brown.

Allow the biscotti to cool fully before transferring them to an airtight container. Store at room temperature for up to two weeks.

Variations: Cranberry orange is perfect for the holiday season but you can easily adapt the flavors. Lemon and dried blueberries, or lime and dried strawberries are two great combinations. Get creative!

https://www.thecookierookie.com/cranberry-orange-biscotti/

Pumpkin Biscotti

4 tbsp butter, softened

⅔ cup sugar

1¼ tsp pumpkin pie spice

¾ tsp cinnamon 

1½ tsp baking powder

½ tsp salt

1 large egg

½ cup pumpkin puree

2 cups all-purpose flour

course sparkling sugar or cinnamon & sugar, optional

Preheat the oven to 350 degrees. Lightly grease (or line with parchment paper) one large baking sheet.

In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.

Beat in the egg and the pumpkin puree. At low speed, add flour, stirring until smooth; the dough will be sticky.

Scoop the dough on the prepared baking sheet. Divide it in half, and shape it into two 10" x 2½" logs. Pat the logs into long rectangles and smooth their tops and sides; a wet spatula works well. If desired, sprinkle with coarse white sparkling sugar or cinnamon & sugar, pressing it in gently.

Bake the dough for 25 minutes, remove from the oven. Reduce the oven temperature to 325 degrees.

Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into ½" to ¾" slices. Be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they will topple over during the second bake. 

Set the biscotti on the edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 50 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door a couple inches, and let the biscotti cool right in the oven.

Remove the biscotti from the oven when they're completely cool. Store airtight at t room temperature for several days, or freeze, well-wrapped, for longer storage.

https://www.kingarthurbaking.com/recipes/pumpkin-biscotti-recipe