Posts Tagged ‘brownies’

Pumpkin Swirl Brownies

I am SO ready for fall! I absolutely love everything about Autumn; the crisp cool air, the beautiful leaves falling, a cozy fire in the fireplace, roasting marshmallows in our backyard bonfire, wearing comfy jeans and sweaters, and not to mention the food! Fresh crisp juicy apples right off the tree, fresh pressed apple cider, and pumpkin spice anything,….I could go on and on! LOL I’ve been in the mood lately for pumpkin, but also for chocolate….thus a new creation was born; Pumpkin Swirl Brownies. Ohhhh my goodness these are soooooo stinking good! I put mine in the fridge so they would keep longer (ha who was I kidding?!), and it was the best move Ive ever made! These taste just like pumpkin pie but with a brownie crust! Totally the best of both worlds! I think I ate almost the whole pan by myself, but hey, I’m eating for two now right, so it’s ok! These would probably be really tasty with whip cream on the top too! These are definitely on my top fall dessert list now, so Im sure they’ll be made quite often around here! Hope wherever you are it’s starting to cool down, and we can all enjoy some cozy fall weather! Get a great start on it by making these….trust me you’ll be thanking me later! LOL  Enjoy! 🙂

Pumpkin Swirl Brownies (Printable Version)
Pumpkin-swirl-brownies
Ingredients:
4 tablespoons non-dairy butter
1/3 cup dark chocolate chips
1 cup gluten free flour
½ teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup + 2 tablespoon solid-pack pumpkin
2 tablespoon vegetable oil
1/2 teaspoon pumpkin pie spice
1/4 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional

Directions:
1.    Preheat oven to 350 degrees. Grease an 8×8 inch glass baking dish.
2.    Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
3.    Beat in the flour, gum, baking powder, and salt in a large bowl; set aside.
4.    Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
5.    Divide batter between two medium bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and spice.
6.    Pour half the brownie mixture into the pan first and then top with the pumpkin batter. Put spoonfuls of the brownie mixture on top and use a knife to swirl batter. Sprinkle with nuts and chocolate chips, if desired.
7.    Bake until set, 30-35 minutes. Cool on a wire rack.

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Thick Fudgy Brownies (Gluten & Dairy Free)

I’ve been soooo busy lately that I haven’t been posting much. That’s not to say I haven’t been cooking though, cause I have, I’ve just been too exhausted! Why? Well I’ll let you in on a whats been up till now, a big secret… we’re expecting! 🙂 And this being our first, it’s been an adventure dealing with cravings, food aversions, low blood sugar, nausea, exhaustion, etc! LOL And while we’re super excited about it, its been kind of hard for me to find food that sounds good that i actually have on hand, or to not get sick of the same foods that I’ve been eating over and over again! I seriously feel like all i do is eat these days! LOL AnnouncementWell…..that and be completely drained, which doesn’t help to have energy to cook something nutritious and delicious for meals! And yes, the pickles and ice cream craving has hit, but the default go-to craving has mostly been sweets, and chocolate in particular.

 

Now, i thought my GF brownies were amazing before….but these….. OMG!! These are amazing; thick, fudgy, chewy yet moist, and full of chocolate goodness! I think we devoured the whole pan in a couple of days! But i just had to have more! LOL So the second batch is cooling right now, and I have to say…. I can’t wait to dig into them! Guess i better enjoy it, cause who knows what the next craving will be! Consider that your warning! If i post something a little….different, you can just blame the prego hormones! LOL I am going to try to get back on track with my posts though, especially since I seem to be eating more these days! YAY, that means more recipes! If you have any tips, I’d be glad to hear them! That said…..I hope you all give these a try! Trust me……you will NOT be disappointed! It’s amazing what the smallest changes in a recipe can do! These are just like the ones out of a box, but 10 times better! The first batch I added chocolate chips, and stuck to all dark chocolate cocoa powder. The second batch I did 1/3 regular cocoa powder, 2/3 dark chocolate cocoa powder and left out the chocolate chips. I’ll let you know how they turn out…but I kinda don’t think you can screw these up! LOL So get yourself into the kitchen and make some brownies! (You can make these with regular flour instead if you’re not GF!, just FYI!) Enjoy! 🙂

 

 

Thick Fudgy Brownies(Printable Version)

 

Ingredients:photo

1 stick non-dairy butter
1 cup + 2 Tbsp sugar
2 large eggs
1/2 cup + 2 Tbsp (dark) cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 tablespoon vanilla extract
3/4 cup gluten-free flour

¼ tsp xanthan gum
1 cup chocolate chips (opt)

 

Directions:

1) Preheat the oven to 350°F. Lightly grease a 8×8″ pan

2) In a large microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave for about 45 seconds until its shiny looking as you stir it. (Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies!)

3) Add the eggs, cocoa, salt, baking powder, and vanilla to the mixture and mix until smooth.

4) Add the flour, gum (and chips if desired), stirring until smooth.

5) Spoon the batter into prepared pan.

6) Bake the brownies for about 30-35 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting and serving.

 

Marshmallow Crunch Brownies (Gluten & Dairy Free!)

These brownies are seriously sinful! LOL And will get you into trouble….I stupidly made these this weekend while I was bored and all alone (cause its hunting season so…. thought Id try a new recipe and give the guys something to eat when they got back!) But…they’re just so freakin good, its really, really, REALLY hard to stop eating these! I had to get the rest of them out of my house, too much temptation! It tastes almost like a rocky road brownie. Maybe next time I’ll use crunchy peanut butter! Mmmmm……oh no!! See what i mean!! Addictive! LOL Anyways, these are really easy to make, and you can’t beat the taste combo!! I mean, who doesn’t love a chocolatey brownie with a chewy & gooey marshmallow center and a chocolate peanut butter crunch topping?! I know I do! Haha! I’ve got a stack of recipes to share with you…..Ive been getting a little behind on my postings…..again! Life i tell ya…….gets too busy sometimes!! I AM  getting amped up for fall…. apples and pumpkin and cranberries!! YUM!! Got some amazingly tasty treats comin your way soon!! In the meantime…. give these a go and enjoy! 🙂

Marshmallow Crunch Brownies (Printable Version)

Brownies 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
Topping Ingredients:

1 /2 bag (10½ ounces) miniature marshmallows
3/4 cup Ghirardelli chocolate chips
1/2 cup smooth peanut butter
1/2 Tablespoon non-dairy butter
3/4 cups GF Rice Krispies cereal
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.  Spread into a greased 8×8 baking pan, bake for 25-28 minutes. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 5 more minutes.

While the marshmallows bake, melt the chocolate chips, peanut butter, and butter in a medium bowl in the microwave. Stir until smooth, then add the Rice Krispies and mix well. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Zucchini Brownies (Gluten & Dairy Free)

OK so I know its been awhile since I last posted…..and i apologize! Its been crazy hectic working on the kitchen and then we went on vacation…. Vegas baby! LOL It was a blast….but it sure felt good to get home! And back to a working kitchen! I’ll give you a little kitchen update real quick….I have cabinets, and counters and plumbing!! And I got a lot of my stuff moved back in! YAY!! Still waiting on some cabinets so I’ll have a center island soon, but its useable! Now I’ve been wanting to cook up a storm! Got lots of catching up to do! LOL I got to try some new restaurants out while we were there…so I’ll give you a little review. I’ve gotta say……my new fave place is Outback Steakhouse!! omg…..their honey mustard sauce is to die for!! I’ve already got my copycat recipe, and its on the menu for tonight…..so stay tuned! LOL  They actually have a gluten free menu, which is nice. We also ate at PF Changs, which has a gluten free menu, and it was soooo good too! The other places we ate were Hardrock cafe, which they made what i wanted how i wanted it. I wasn’t impressed with Planet Hollywood, but we went to the Rainforest Cafe in the MGM hotel, and the chef came out and personally talked to me, which was awesome! It was really delicious too! The only bad thing was we didn’t have a way to keep leftovers! I felt so bad wasting so much food, cause I don’t eat a whole lot at once, and it was all so yummy! Anyways… lets get on to the recipe already! These brownies are a-maz-ing! LOL Seriously this is the second batch Ive made in a week and I still didn’t end up getting a picture so i had to borrow this one! LOL They are so moist and fudgy and full of chocolatey goodness! (I’m a chocoholic if ya couldn’t tell!) But i don’t feel too bad cause its got a healthy “secret” ingredient….yup that’s right….zucchini! Which are overrunning my garden as we speak! This one is definitely a keeper! I hope you’ll like it as much as i do! Enjoy and stay tuned…cause I’m back with plenty more to come! LOL 🙂

Zucchini Brownies (Printable Version)

Ingredients:
1 egg
2 tsp vanilla
1 cup sugar
1/4 cup vegetable oil
1 cup GF flour

½ tsp xanthan gum
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp instant espresso coffee
2 cups shredded zucchini
1/2 cup mini chocolate chips

Directions:
Preheat oven to 350 degrees and spray a 8×8 in square pan with non stick cooking spray.

Combine the egg, vanilla, sugar, and oil in a large bowl until combined.

Add the flour, gum, cocoa, baking soda, salt, espresso, zucchini & chocolate chips.

Pour into pan and bake for 35-45 minutes or until a few moist crumbs stick to a tooth pick.

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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