Peanut Butter White Chocolate Chip Cookies

Yum.  These are to die for Peanut Butter Cookies.  Even good without the White Chocolate chips.

1 cup unsalted butter

1 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup white chocolate chips

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Waffles

Perfect for any time of the day.

I have them plain with Maple Syrup or add 1/2 to 1 cup of Blueberries, Chocolate or White chocolate chips, or anything else you fancy.  Yum!

2 eggs

2 cups all-purpose flour

1 3/4 cups milk (I used almond milk to make a dairy-free version)

1/2 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1.  Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. 
3. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Plain

Chocolate Chip

Blueberry

White Chocolate

Mom's Birthday Cake - White Cake with Cream Filling and Butter CreamIcing

This was my first time ever making a filling for a cake.

It turned out great!

I made a batch of my basic white cake recipe and baked it in two 9" round baking pans for 35 to 40 minutes.

I let them cool then placed one on a plate and smothered it in the cream filling. I then put the other cake on top and thinly iced the cake with my famous butter cream icing.

Once I sealed the cake with the thin layer of icing, I followed up with a thicker layer of icing. I dyed half of the remaining icing with red food coloring and put it in a piping bag with and str tip. I iced " Happy 59th Birthday Linda" and piped pink along the edge. I topped it off with sprinkles and it looks awesome and tasted even better!

Here is the recipe for the cream filling.
Makes enough for the middle of one 8" or 9" round cake

You will need:

2 tbsp Corn starch
Dash of salt
6 tbsp sugar
1 Cup Milk
1 Egg
1 tbsp butter
½ tsp vanilla

1. Mix together corn starch, salt and sugar in a saucepan
2. Gradually add cold milk stirring constantly over medium heat until mixture is thickened and bubbles for 1 minute.
3. Beat egg slightly and add part of hot mixture to egg.
4. Blend and return all to saucepan.
5. Cook, stirring constantly for two minutes.
6. Remove from heat and stir in butter and vanilla.

Making the Cream Filling

Brownies - Gluten Free

If you weren’t told they have been made with rice flour, you could never tell.  Definitely will be making these again!

1/3 cup butter (use dairy free butter for dairy free brownies)

2 squares unsweetened chocolate

1 cup sugar

2 large eggs

1 tsp Pure Vanilla Extract

2/3 cup Rice Flour (Club House used)

1/8 tsp baking powder

1/8 tsp salt

¾ cup chopped nuts or raisins (optional, but I prefer not to)

1.    In medium saucepan, melt butter and chocolate over low heat.

2.    Stir in sugar and let stand 5 minutes.

3.    Beat in eggs and Club House Pure Vanilla Extract until light and fluffy.

4.    Stir together Club House Rice Flour, baking powder, salt and nuts or raisins (if using).

5.    Add to chocolate mixture and mix until smooth.

6.  Pour into lightly greased 8 x8 inch (20 x 20 cm) pan. Bake at 350°F (180°C) for 20-25 minutes. Cool on rack before cutting into squares.

Double Chocolate Chip Cookies - Gluten Free

Another first time recipe to try out gluten free desserts. Very easy to make.


1 cup of sugar
1 cup of brown sugar
2 cups of peanut butter
4 eggs, beaten
1/2 tsp vanilla extract
1/2 cup shredded coconut
2 cups chocolate chips (dairy free is possible)


Mix together in a large bowl and let cool in the refrigerator for an hour.
Preheat oven to 350 degrees.
Drop heaping teaspoons of dough onto cookie sheet.
Bake for 10 to 12 minutes.
Let cool for 5 to 10 minutes (at least) bscore removing from cookie tray to a cooling rack. The cookies are soft when warm and can fall apart.

Basic Pancakes

I have decided that I like homemade pancakes WAY more than the box mix or using Bisquick.  They are just like what you get at a restaurant and super easy!

2 large eggs

1 cup milk
2 tbsp vegetable oil
1 1/4 cup flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt

Stir eggs in medium size boil until smooth.
Add milk and cooking oil and mix.
Add remaining ingredients and stir until moistened.
Set electric frying pan to 380 degrees and spray with non stick cooking spray.
Once heated, scoop 1/4 of batter onto the frying pan, about 4 at a time (one in each corner).
When tops are bubbly and edges ate dry looking, turn them with a spatula to brown other sides.
Remove with lifter and serve with butter and maple syrup.
Spray should not be needs for the rest of the cooking.

For chocolate chip or blueberry, add 3/4 to 1 cup into the pancake batter before placing on frying pan.

Plain and Chocolate Chip

Skor Gelato

Yummmmmm. This tastes like a DQ Skor Blizzard, but better!  I tried Smartie as well, following the same ingredients plus added some chocolate sauce.

2 cups half and half

1 cup milk (I used 1%, the heavier the milk, the richer it will be)

4 egg yolks

2/3 cup of sugar

3 Skor chocolate bars

1. In sauce pan over medium heat, heat  cream and milk until it starts to slowly bubble; 170 degrees.
2. While milk is heating, whisk egg yolks and sugar in a large, heat resistant bowl until they become light yellow and fluffy.
3. Once milk has started to bubble and reached 170 degrees, remove from heat.  Add 1/3 cup of milk to egg at a time while mixing thoroughly. Turn element down to medium-low heat.
4. After all the milk has been added to the egg, pour the whole mixture back into the sauce pan and onto medium-low heat.
5. Whisk mixture every 30 seconds until is starts to get thicker.  Switch to a wooden spoon and when the mixture can coat the spoon, remove from heat.
6. Let the heated mixture sit while you put cold water and ice in the sink and place your larger heat proof bowl in the ice bath.  Pour the custard like mixture through a fine metal sifter/strainer into the heat proof bowl.
7. Use your wooden spoon or spatula to get everything out of the pan into the bowl.  Mix the custard in the ice bath until it cools.  (Be careful of the water in the sink.  You don’t want it getting into your custard!)
8. Once the mixture has cooled, place it in the fridge for at least 4 hours, but over night is better.
9. Put 1 and a half skor bars in a food processer and turn it into fine pieces and place into a Ziplock bag into the freezer. Cut remaining skor into small chunks and place in Ziplock bag into the freezer.
10. When the mixture has cooled, empty both Ziplock bags into the custard.  Mix well. 
11. Place into Ice cream maker and mix for at least 15 minutes or until the instructed time.
12. Once Gelato is thick, place in an airtight container and freeze for at least 2 hours.  Mix after 1 hour to thicken whole batch, rather than the edges hardening and the middle of the container being soft.

Skor

Smartie

Cinnamon Buns

Yummmm is all I can say!  This recipe makes 24 to 26 cinny buns!

Dough
1/2 cup butter
3/4 cup brown sugar
2 teaspoon salt
3 eggs
2/3 cup milk
3/4 cup water
2 tablespoons instant yeast
1 teaspoon cinnamon
5-6 cups all purpose flour

Filling
1/3 cup melted butter
3/4 cup brown sugar
1 tablespoon cinnamon
1 cup raisins (optional)

Place the butter and brown sugar into a large bowl.
Using an electric mixer, beat the sugar and butter together till smooth and fluffy.
Start to add in the eggs, one at a time, making sure to really incorporate each egg before adding the next one.
In a saucepan add the milk and water, heat till lukewarm and add to the batter.
Add in the cinnamon, salt and instant yeast.
Mix till all the ingredients are well blended. Start to add in the flour, about one cup at a time.
Beat with a wooden spoon till smooth.
Continue to add in more flour.
When it becomes to hard to mix with a wooden spoon.
Add just enough flour to make a soft dough, but not sticky to your hands.
Knead the dough for about 8-10 minutes.
Add a little oil to a large clean bowl (about a tablespoon).
Place the kneaded dough into the bowl and flip over a few times to lightly coat all sides of the dough.
Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.

To make the filling place the brown sugar into a bowl and add the cinnamon. Using your fingers mix together till well mixed. Set aside till needed.

After the dough has risen, pour out onto a flat surface.
Using your fingers press the dough into a 12 x 18 inch rectangle.
Brush on the very soft or melted butter onto the surface of the dough.
Sprinkle the brown sugar, cinnamon mixture evenly on top of the butter.
Sprinkle the raisins on top.
Curl the side over about a inch and then begin to roll the dough like a jelly roll.
Pinch the seam with your fingers and cut the dough with a sharp knife into 12 pieces.
Place onto a large cookie sheet lined with parchment paper.
Cover with plastic wrap and allow to rest for 1 hour.

Place into a 350 degree oven for about 30 minutes.
Remove from oven and place onto a wire rack.
Do not remove them from the parchment paper.