Monday, December 28, 2015

Quick and Easy Lemon Cookies:

Like I've said before, I love most anything lemon. 
Both of my grandma's used to make these awesome lemon cookies! 
They were by far my favorite! 
And remarkably, there was a recipe for them, but it was a risky one. 
For some reason, they would turn out sometimes, and other times would be a complete fail!
My sister ran across this recipe, and made them for a dinner at her work. She said they were amazing, so I definitely wanted to try them!
And they were SO amazing! Definitely my new, #1 favorite cookie!!!
I hope you try them out!!

1 Gluten-Free Yellow cake mix
1 box instant lemon pudding mix
3 eggs
1/3 cup butter, room temperature
1 teaspoon lemon extract
1/3 cup powdered sugar, for decoration

Place all ingredients, except powdered sugar, in a mixing bowl. 
Mix until well blended.
Using a cookie scoop, drop dough into powder sugar. Roll to coat. Place on greased cookie sheets.
Bake at 375 for 6-7 minutes, or until the edges are just barely golden brown, or firm to the touch. Remove from the oven, and let rest on cookie sheets for 5 minutes. Remove to wire racks to cool completely.
Store in an airtight container.

-These freeze very well.

Monday, December 21, 2015

Homemade Fudge Rounds:

It's finally here.

The week of Christmas!!!!!!!!!

Christmas is my absolute, #1 favorite holiday! Ever! 
I love everything about it, including the weeks leading up to Christmas day, Christmas music, Christmas decorations, Christmas movies, even the atmosphere! 
And, of course, the Christmas cookies!
Everyone has their favorites, but I think I will add a new one to our Christmas Cookie list.
These homemade Fudge Rounds may very well be my family's new favorite cookie!
Surprisingly, they are relatively fast and easy to make. It has been SOOO long since I've had a real, Little Debbie Fudge Round, and I honestly don't remember what they taste like. So I don't know whether these are actually comparable to the "real thing," or not, but they're still good!!
I hope you give them a try, and Merry Christmas!!!! 

2 cups gluten-free flour
2 teaspoons xanthan gum
2 teaspoons cornstarch
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 & 1/2 sticks (20 tablespoons) butter, room temperature
1 & 1/2 cups sugar
2 eggs
2 tablespoons corn syrup
2 teaspoons vanilla

2 sticks butter, room temperature
1 teaspoon vanilla
1/4 cup cocoa powder
3 cups powder sugar
1/4 cup warm water

1 cup chocolate chips
1 teaspoon butter, vegetable oil or coconut oil

For the Cookies:

In a medium bowl, whisk together the flour, xanthan gum, cornstarch, cocoa, baking soda, and salt.
Beat together butter and sugar on medium speed until light and fluffy. Add eggs, corn syrup and vanilla, and mix until smooth. Add dry ingredients, and beat until combined. Dough may be very sticky. Drop on cookie sheets (I use a 1-inch cookie scoop) and bake at 350 degrees for 7 minutes. Remove from the oven, and let stand for 5 minutes. Transfer the cookies to a wire rack to cool completely.

For the Filling:

Place butter in the bowl of a stand mixer, and beat on medium speed until smooth. Add vanilla. Add cocoa powder and powder sugar. Beat on low speed just until combined. Add the water and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl occasionally. 
Spread frosting on the bottom of half the cookies (I also use a cookie scoop for this too. One scoop on half of the cookies.) Gently press another cookie on the top of the filling. Place on a cookie sheet, or large tray.

For the Drizzle:

Place chocolate chips and oil of choice in a microwave safe dish. Heat in 15 second intervals, stirring well after each, until smooth.
Place the chocolate chips and oil of choice in a small saucepan. Heat over medium-low heat stirring constantly, until smooth.
Either way, once the chocolate is melted, pour into a zip-lock bag. Snip a tiny piece off of the corner, and pipe stripes over all the cookies. 
Chill until chocolate is set. Store in an airtight container in the fridge. Cookies are best served at room temperature.

Monday, December 14, 2015

Triple Chocolate Poke Cake:

Another chocolate cake recipe.

I know.

But, can there really be too many?
And it's not like chocolate cakes are exclusive to Valentines Day or something, right?

I do like chocolate....a lot! But I also like other desserts and candy too. It's not like I won't eat something that doesn't have chocolate somewhere in it! So, I don't think I would necessarily be called a choco-holic.
However, sometimes I just need chocolate cake.
I don't know what it is, but I just get this craving, and it doesn't go away.

I make chocolate cake!

And this did not disappoint! Chocolate overload right here, and so good!!
Hope you try it out!

1 & 3/4 cups Flour
1 & 3/4 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
2 eggs
1 cup brewed coffee, cooled
1 tablespoon lemon juice
1 cup milk
1/2 cup canola oil
1/2 teaspoon vanilla

Combined milk and lemon juice and let stand for 5 minutes. (mixture will thicken slightly).
Whisk together flour, sugar, cocoa powder, baking soda, baking powder and xanthan gum.
Add eggs, coffee, milk and lemon juice mixture, oil and vanilla.
Beat on medium speed for 2 minutes.
Pour into a greased 9x13-inch baking dish. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Set aside to cool while you prepare the pudding.

Pudding Layer:
2/3 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
pinch of salt
2 & 1/2 cups milk
1 tablespoon butter

Whisk together sugar, cocoa powder, cornstarch and salt, in a medium saucepan. Gradually stir in milk, and whisk until well combined. Cook and stir over medium-high heat until thickened, or mixture comes to a boil. Remove from heat and stir in better. Allow to cool for 5 minutes, stirring occasionally.
With the handle of a wooden spoon, poke holes all over the cake. Pour the pudding over, and use a spoon, if necessary, to spread evenly. Tap the pan gently on the table a few times, to allow the pudding to seep down into the holes.
Let cool for about 30 minutes, before frosting.

1/3 cup milk
1/3 cup butter, softened
1 & 1/4 cups sugar
1 cup chocolate chips

Combine milk, butter and sugar in a small saucepan. Cook and stir over medium-high heat until mixture comes to a rolling boil. Boil for 45 seconds.
Remove from the heat and add chocolate chips. Stir continuously until smooth.
Immediately pour over the cake.
Chill for at least 4 hours or overnight.

Monday, December 7, 2015

{Perfect Baked Potatoes}

Every now and then, I just get hungry for a really, really good baked potato.
Especially one that is fully loaded!
Some of my favorite toppings are (not all at the same time, of course) ham, chicken, taco meat, steamed broccoli, green chilies, onions, bell peppers, cheese, ranch dressing, black olives, black beans, seems like the list is endless!!
And I'm all about the WHOLE baked potato - skin and all!
I know that technically, there is no "recipe" for them, but I guess you could say there is "technique" that can help you achieve and really, really good baked potato!
And that's what I'm sharing with you today!
Super fast and simple, but really yummy final results!!
I hope you give it a try!!

Desired number of baking potatoes
Olive or Canola Oil

Thoroughly wash and dry potatoes. Line a baking sheet with foil. Pour a small amount of oil into a bowl. Dip your fingers in the oil and generously rub each potato, and place it on the baking sheet. Sprinkle with salt, turning the potatoes, to coat all sides.
Pierce each potato several times with the tip of a sharp knife.
Bake at 425 degrees for 45-60 minutes or until fork tender.

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