Sweet Treats

You can thank my sweet tooth, because I’m going to share with you some super easy, but super tasty desserts… and just in time for Valentines Day! These sweet treats taste amazingly delicious….and they are pretty simple to make too! The only problem you’ll have is keeping yourself from eating them all at once! So before I start craving these to the point of having to get up and make them….I’m going to get this post done! LOL! Enjoy! 🙂

Gluten-Free & Dairy-Free Brownies (Printable Version)

Ingredients
¾ cup GF flour

heaping ¼ tsp xanthan gum
1/2 cup brown sugar

½ cup white sugar
5 Tbsp unsweetened cocoa
1 tsp salt
½ cup non-dairy butter
2 eggs
1 tsp pure vanilla extract

Ghirardelli chocolate chips & walnuts (opt)

Directions
Preheat oven to 350 degrees. In a glass bowl, melt the non-dairy butter in the microwave. Add cocoa until blended, then add sugars and mix well. Add eggs, one at a time.  Stir in vanilla, flour, salt & xanthan gum. Add in chocolate chips and walnuts if desired. Do not over mix. Spread into a greased 8×8 baking pan, bake for 30 minutes. Cool .

Turtle Brownies

Brownie batter from recipe above (minus chocolate chips and walnuts)

Smucker’s caramel sauce or make your own for non-dairy

1 cup Ghirardelli semisweet chocolate chips

½ cup coarsely chopped pecans

Heat oven to 350°F . Grease bottom of an 8×8 inch square pan. Make the brownie batter following the recipe above. Spread 2/3 of batter in pan. Bake 10 minutes. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans. Bake 20 to 25 minutes longer or until top of brownie looks dry. Cool completely before cutting.

*** I like to make these brownies as a brownie mix in a jar and give them as gifts! They turned out super cute and its great (and really easy) for people who are gluten free and don’t like to cook! All they have to do is add the eggs and butter and vanilla and bake them! These are the ones I made for Christmas…. I made little tags with the directions on them too.I layered them from the bottom up… the flour, xanthan gum and salt mixture. Then the brown sugar, cocoa, white sugar and topped with the chocolate chips and then walnuts. They fit perfectly in these little jars…I think they were 2 cup capacity jars.

Peanut-Butter Oatmeal Cookies (Printable Version)

Ingredients
1 cup GF quick-cooking oats
1 cup all-purpose GF flour + 1/2 tsp xanthan gum
1/2 tsp. GF baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup dairy-free margarine, softened
1/2 cup Skippy Creamy Peanut Butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp. pure vanilla extract
6 oz. Ghirardelli semi-sweet chocolate chips

Directions

1. Preheat oven to 350°. Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat margarine and peanut butter in large bowl, with electric mixer on medium speed until smooth. Beat in sugars, then egg and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate chips.
3. Using a cookie scoop, drop dough by rounded tablespoonfuls on greased baking sheet, 2 inches apart. (9 on pan)
4. Bake 12-13 minutes or until golden on edges. Let cookies sit on pan 2-3 minutes. Remove cookies to wire rack and cool completely.

Yield: 18 Cookies

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