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. 

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

Glazed Lemon Sour Cream Cookies

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1½ cups sugar

2 large eggs

1 cup sour cream

1 tbsp lemon zest

½ tsp vanilla extract

Glaze:

2½ tsp cups powdered sugar

2 tbsp cream cheese, softened well

3 tbsp fresh lemon juice

In a large mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a large bowl, cream together butter and sugar until slightly fluffy. Blend in the eggs one a a time. Mix in sour cream, lemon zest and vanilla. Add flour mixture until combined.

Cover bowl and chill dough in refrigerator until dough is more firm and easier to work with, about 1 hour (it will still be fairly sticky).

Preheat oven to 375 degrees during last 10 minutes of dough chilling. Line two baking sheets with parchment paper.

Drop dough by the rounded tablespoon on to prepared baking sheets, spacing them about 2 inches apart. Bake both sheets in preheated oven, switching and rotating them halfway through baking, until bottom edges are golden and cookies are set - about 14-15 minutes.

Cool on baking sheet several minutes then transfer to a wire rack to finish cooling.

For the glaze, in a mixing bowl blend together cream cheese and lemon juice. Mix in powdered sugar stirring until smooth.

Set a baking sheet underneath cookies on rack, then spoon glaze over cooled cookies  and let glaze set at t room temperature. Store cookies in an airtight container.

Recipe from www.cookingclassy.com

French Toast Cookies

¾ cup butter, softened

¾ cup sugar, divided

½ cup packed brown sugar

1 large egg

⅓ cup  corn syrup

2 tsp vanilla

2 tsp maple flavoring

1¼ cups all-purpose flour

1 cup whole wheat (or white whole wheat) flour

2 tsp cinnamon

1 tsp baking soda

½ tsp salt

In a large bowl, cream butter, ½ cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk together remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour.

Preheat oven to 375 degrees. Place remaining sugar in a shallow bowl. Shape dough into  1¾-inch balls; roll in sugar. Place 2 inches apart on parchment-lined baking sheets. Bake until edges are golden-brown, 11-13 minutes.  Remove from pans to wire racks to cool. 

Yield: 18 cookies.

Mountain Cookies

1 cup butter, softened

1 cup confectioners sugar

2 tsp vanilla

2 cups flour

½ tsp salt

Filling:

3 ounces cream cheese

1 cup confectioners sugar

2 tbsp flour

1 tsp vanilla

½ cup finely chopped pecans

½ cup sweetened shredded coconut

Topping:

1/2 cup semisweet chocolate chips

2 tbsp butter

2 tbsp water

½ cup confectioners sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.

Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350 degrees until the edges just start to brown, 10-12 minutes. Remove to wire racks to cool completely.

For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon ½ tsp into each cookie.

For topping, in a microwave safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies.

Pecan Pie Thumbprints

1 cup butter, softened

½ cups sugar

2 large eggs, separated

½ cup dark corn syrup

2½ cups flour

Filling:

¼ cup plus 2 tbsp confectioners sugar

3 tbsp butter

2 tbsp dark corn syrup

 ¼ cup plus 2 tbsp finely chopped pecans

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in the flour. Refrigerate, covered, until form enough to roll, about 30 minutes.

For filling, in a small saucepan, combine confectioners sugar, butter and corn syrup. Bring to a boil over medium heat stirring occasionally. remove from heat, stir in pecans. Remove from pan; refrigerate until cold, about 30 minutes.

Preheat oven to 375 degrees. Shape dough into 1-inch balls; place 2 inches apart on parchment lined baking sheets. In a small bowl, whisk egg whites; brush over tops.

Bake 5 minutes. remove from oven, Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant ½ tsp pecan mixture. Bake until edges are light brown, 4-5 minutes longer.

Cool on pans 5 minutes. remove to wire racks to cool.

Hot Milk Cake

4 large eggs, room temperature

2 cups sugar

1 tsp vanilla

2¼ cups all-purpose flour

2¼ tsp baking powder

1¼ cups 2% (or whole) milk

10 tbsp butter, cubed

Preheat oven to 350 degrees. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until the mixture is light and fluffy. Beat in the vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth.

In a small saucepan, heat the milk and butter just until the butter is melted. Gradually add to batter; beat until just combined.

Pour into a greased 13x9 baking pan. Bake until toothpick interested in the center comes out clean, 30-35 minutes. Cool on a wire rack.

recipe from www.tasteofhome.com