Posts Tagged ‘peanut butter’

Homemade Cashew Butter

Peanuts are the enemy, which kinda sucks when you love peanut butter! But, the stomachache isn’t really worth it, so I decided to make my own cashew butter, since the only kind you can buy is super expensive! It’s really hard to find too, so i figured I’d stock up on cashews from Costco and make a bunch of cashew butter. It was way easier than i thought it would be and it makes quite a bit! I’m already on my second batch, I guess the peanut butter and jelly (ok, really its homemade jam, YUM!) toast used it up pretty quick! I also made a batch of granola bars and oatmeal cookies substituting the peanut butter with this yummy cashew butter and they turned out fantastic! Speaking of Costco, they now have Udi’s multi-grain gluten free bread in the freezer section and its a much larger loaf, the pieces are bigger too, and its a pretty good price! I was super excited to see it, and will be stocking up on it as I’m going through it pretty darn quickly! Its funny how the things that you cant have and then find out that you can have again, you’ll have it a whole bunch like you’re making up for lost time or something! LOL  If you can have peanuts or almonds you can use this recipe and make your own nut butter. Any kind is better than the preservative filled ones at the store! Nothing beats fresh, natural nut butter. Oh, just make sure you use unsalted nuts, or it’ll be a little saltier than you expect. Yep, I learned this the hard way, Oops! Oh well, it’s still good! So give it a try and enjoy! 🙂

Homemade Cashew Butter (Printable Version)cashew_butter

4 cups unsalted roasted cashews
1/3 cup vegetable oil
1/2 teaspoon salt
2 teaspoons sugar

Place the nuts in a food processor and process until fine. Add the oil, salt, and sugar. Process on high for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness. Transfer to a bowl to use as a dip, spread, or to use in other recipes. Or place in an jar and refrigerate until ready to use.


4-Ingredient Peanut Butter Cookies (Gluten & Dairy Free!)

I’ve been a very busy girl lately, with not a lot of time to cook. (Although does that REALLY stop me?! Heck no! LOL) As you can see… I’m still at it! And these were super quick and simple to make. With only 4 ingredients how can it not be right?! I was a little skeptical at first, i mean, there are only 4 ingredients?! But, as you can see, they turned out awesome! They’re peanut butter heaven in your mouth. Just a little crunchy on the outside, and oh so moist and delicious on the inside! Peanut butter is kind of a no-no for me, especially in something like this where its the main ingredient! But…..I did sneak a bite or two in…just to taste test them! It was worth the stomach-ache i have had since! LOL Hubs hasn’t complained though, cause with me out of the picture on these, he got the whole batch! Thank goodness it only made like 11 cookies i think! So, if you’re a peanut butter lover, this is the cookie for you! AND top it all off with being both gluten and dairy free! This one’s a winner….enjoy! 🙂

4-Ingredient Peanut Butter Cookies (Printable Version)4-Ingredient PB Cookie


  • 1 cup peanut butter, smooth or crunchy
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla


  1. Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper or spray the pan with non stick spray.
  2. Using a mixer, or by hand, mix the peanut butter, sugar, egg and vanilla in a medium bowl until well combined.
  3. Use a medium cookie scoop, and place (9-12) cookies on the pan.
  4. Flatten the dough with the tines of a fork, making a criss-cross pattern on the cookies.
  5. Bake the cookies for 10 minutes. Let cool on pan for 2 minutes before moving them to a cooling rack.

Chocolate Peanut-Butter Rice Krispie Roll Cookies (Gluten & Dairy Free)

Yes…this really does taste as good as it looks! Who would have thought to make rice krispie treats smothered in chocolate-peanut butter and rolled up and sliced!? It’s an awesome concept though, I have to say! And really….who doesn’t love the chocolate peanut butter combo!? These are amazing. They are chewy and gooey and portable! Which i love! Hubs and I disagree on the thickness of rice krispie treats. I like the big thick gooey ones, and he likes the thin more crunchy ones. And since I’m the cook, I usually get my way! I mean, I AM the one making them right?!? LOL  Anyways….this allows both of us to get exactly what we want. You can slice these cookies into whatever thickness you want! And viola…. perfection for both parties! Can’t beat that! These seriously only took a few minutes to make. You can even melt your stuff in the microwave instead of the stovetop to make it even faster. I was just perusing through Pinterest and found these and was like, OMG i HAVE to make these, like NOW! I haven’t had any sweets lately… and now I’m gonna have to get these outta my house before i go crazy on em! LOL Sugar is the enemy! Boo! So… TGIF & Enjoy! 🙂

Chocolate Peanut Butter Rice Krispie Roll Cookies (Printable Version)Choc PB Rice Krispies Roll Cookies

Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.

In a large pot, mix together on med-low heat, stirring constantly until melted:
1 (10-oz) package mini marshmallows
1/4 cup non-dairy butter
1/4 cup peanut butter

Stir ingredients and add:
5 1/2 cups GF Rice Krispies

Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.

In a small bowl, melt together in microwave:
1 1/3 cup ghiradelli semi-sweet chocolate chips
1/4 cup peanut butter

Spread the melted peanut butter and chocolate onto the rice krispie mixture. Roll the Rice Krispie horizontally into one log–lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.

Peanut Butter Rice Krispie Balls (Gluten & Dairy Free)

Amaaaazing! That’s all i can say about these, well…….almost!!  LOL I do have to mention that I made these prior to my sugar detox, in fact this is what led me there! LOL I think I probably OD’ed on these bad boys! They are seriously addicting! LOL But really, how can you go wrong?! Peanut butter rice krispie treats covered in chocolate and drizzled with MORE peanut butter?!? OMG, I think I died and went to heaven! Considering Im not supposed to have that much sugar OR peanut butter, my stomach went elsewhere! But i like to think it was worth it! Haha. These are really easy to make and are really easy to eat…..well, unless you keep them in the fridge like me, and then they’re actually kinda hard to eat unless you let them sit out and warm up a little before you eat them… teeth be warned! LOL  Oh and did I mention gluten AND dairy free?! Yep thats right!!  I think I’m starting to have a Rice Krispies addiction so look forward to some more delicious treats coming your way! Alright, well it’s finally Friday, and I’ve got a whole weekend of baking and blogging ahead of me, so stay tuned and enjoy! 🙂

Peanut Butter Rice Krispie Balls (Printable Version)


3 cups GF Rice Krispies cereal

Half a bag mini marshmallows

2 tbsp non-dairy butter

1/2 cup peanut butter

1/2 tsp vanilla extract

1 bag Ghirardelli chocolate chips for dipping


-Measure out the cereal into a large bowl and set aside.

– In a large microwave-safe bowl, combine the marshmallows, butter, peanut butter, and vanilla.  Melt in the microwave for about 1 minute, and stir until completely smooth.

– Stir in the cereal until well combined.

– Form balls of the rice krispie mixture with your hands. Squeeze hard enough!  Place rolled balls on a wax paper lined cookie sheet and set aside.

– Melt chocolate chips in the microwave in 30 second intervals, stirring thoroughly between each round, until chocolate is completely smooth.  Dip each rice krispie ball in the chocolate.  Return the chocolate covered treat to the lined cookie sheet to allow the chocolate to set.

– Drizzle with melted peanut butter and place balls in fridge.

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
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.

Dark Chocolate No-Bake Cookies (Gluten AND Dairy Free!!)

Dark Chocolate. Gluten & Dairy Free. No-Bake. Need I say more?!? LOL! These cookies are simply sinful…and addicting! This is the 2nd batch in a week that I’ve made!! Of course I DID have a little push…. I won’t mention any names, but you know who you are! 😉  Rest a little easier though, because I  cut the margarine way down, and you can’t feel too guilty because its made with dark chocolate (full of antioxidants!), peanut butter and oats! You make these in the microwave instead of the stove-top, and its SO much easier this way! And trust me…. you’ll be licking the bowl clean after scooping these bad boys out! Definitely not your average no-bake cookie! Give this one a try! enjoy! 🙂

Dark Chocolate No-Bake Cookies (Printable Version)


3 Tbsp non-dairy margarine
1 cup sugar
1/3 cup almond milk
3/4 cup peanut butter
1 tsp vanilla
Pinch salt
2 cups quick-cooking oats
3 Tbsp dark chocolate cocoa powder


In a large microwave-safe bowl, melt the margarine in a microwave. Stir in the sugar and milk. Add the peanut butter, vanilla, and salt, stirring until well blended. Add the oats and cocoa powder and stir until well mixed. Cook for another minute in the microwave. Stir well. Using a cookie scoop, place onto a wax paper lined baking sheet. Flatten them down a little if you want more of a cookie appearance! Pop in the fridge until firm, about 30 minutes. Store in an airtight container.

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)

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)

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)

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


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

In the Spirit of Autumn

Hooray its October and is finally feels like fall! Got out my Autumn decorations and my fall-time cravings are already kicking in! So to start things off right……I’m going to share some great fall recipes. There are so many…I’ll be adding them for awhile! I’m going to start with pumpkin spice mini-muffins. There is also a cinnamon cream cheese spread, but if you don’t have time these muffins are amazing without it. Then we’ll move on to apple peanut butter cookies. Apples & peanut butter? Need i say more?!? LOL! YUM! They are best the first day because the outside is crisp but the inside is nice and soft. Once you put them in a container the apple really softens them up and well….they’re still good, they aren’t quite as good as the first day! I’d suggest making them when you know they’ll all get eaten right away like at a party. With just the 2 of us, it takes awhile to eat that many, but that’s a good thing! Then lastly, we have the amazing, cream cheese filled, pumpkin cake roll. It looks pretty darn impressive when serving guests! And regardless of what you might think…its actually very easy to make! and your tastebuds won’t be disappointed either! Even gluten-eaters will be grabbing this off the plate before you’ve even set it down! And I know this for a fact! 😉 It’s pretty funny the reactions you get from people when they taste these recipes…or even better……when they find out its yes….that’s right…gluten free! Now aren’t you happy to find out you can still have amazing food but without the gluten?! I know I sure am! So hope you enjoy these…..they are sure to make your house smell like fall and satisfy that fall food craving! Next on the post list…. Autumn Chowder and Gluten-Free Cornbread, so stay tuned! 🙂

Gluten Free Pumpkin Spice Mini-Muffins (Printable Version)

1 c gluten free flour + 1/2 tsp xanthan gum

1/4 c + 2 Tbsp sugar

1/2 Tbsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp salt

1/2 c canned pumpkin

1/4 c melted butter

1 egg


2 Tbsp sugar

1/4 tsp cinnamon

2 Tbsp melted butter

Combine dry ingredients in bowl. In a glass measuring cup combine the butter, pumpkin, and egg. Stir into dry mixture until just combined. Using a small cookie scoop, fill 12 greased mini-muffin cups.  Bake at 375 for 12 minutes or until toothpick comes out clean. Remove muffins from pan and place on cooling rack. Mix cinnamon/sugar for topping. Dip tops of muffins in melted butter, then in the cinn/sugar mixture. Serve with cinnamon cream cheese spread if desired.

Cinnamon-Cream Cheese Spread

3 oz lite cream cheese, softened

3 Tbsp butter, softened

1 Tbsp brown sugar

1/4 tsp cinnamon

Combine in bowl. Beat at medium speed until creamy. Spread on muffins.

Adapted from: LandOLakes

Apple Peanut-Butter Cookies (Printable Version)

1/2 c shortening

1/2 c chunky peanut butter (Skippy is the best, but whatever brand you use is fine!)

1/2 c sugar

1/2 c brown sugar

1 egg

1/2 tsp pure vanilla extract

1 1/2 c gluten free flour + 3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 medium apple, peeled and shredded

In kitchenaid mixer or large bowl, cream the shortening, peanut butter and sugars until fluffy. Beat in egg and vanilla. Add in dry ingredients and mix well. Add in the apple. Using cookie scoop, place on greased cookie sheet. Bake at 375 for 10-12 minutes. Let cool on pan 5 minutes, then remove to cooling rack.

*** You can omit the apples on this recipe for some great plain peanut butter cookies! Just add a few spoonfuls of applesauce instead to help hold it together and bake the same!  🙂

Adapted from: Taste of Home

Gluten Free Pumpkin Cake Roll (Printable Version)


1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup gluten free flour + ¼ heaping tsp xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY’S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)


4 oz lite cream cheese, softened

1/2 cup powdered sugar, sifted

3 tablespoons butter or margarine, softened

1/2 teaspoon vanilla extract

Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, 1/2 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Adapted From: Libby’s (Original Recipe on back of Pumpkin Can Label)

The Goodness of Granola!

One of the disappointments of living gluten free is that there really aren’t any good grab and go snacks! OK, well maybe there are……but they are NASTY; all dry and crumbly and not very good tasting! LOL! I miss the easy days of going to the store and having a seemingly endless supply of snacking options! What i miss the most though, are those deliciously crunchy little honey bunches of oats clusters! Yuuummmmmm! Trust me, after searching for gluten free granola…..I decided to just make my own! I know its all personal preference on taste; some people like all the healthy little seeds and grains and interesting things that I’m not so fond of! But I just want BASIC granola goodness! And granola bars ~ the yummy chewy ones that don’t break into a million pieces with the first bite. (If you’re like me its usually in the car running late to something and snacking on a granola bar, which then ends up in every little crevice of the car!) So having finally found and molded these recipes into something wonderful, I’ll share them with you now! I like to freeze the granola bars in individual snack size bags and then take them out of the freezer as i need them. They only take about an hour to thaw. I do this with oatmeal cookies too, I have a couple of REALLY good recipes which I’ll probably make and share soon! 🙂 The granola is great to just snack on or throw on some fruit! Hope you enjoy these recipes as much as I do!

Homemade Gluten-free Granola (Printable Version)

3 cups old-fashioned oats

1 cup slivered almonds

1 cup gluten-free Rice Krispies

1 cup shredded, sweetened coconut

1/4 cup + 2 Tablespoons dark (or light) brown sugar

1 – 2 teaspoons cinnamon

1/4 cup + 2 Tablespoons pure maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup dried fruit (raisins, cranberries, etc) optional

Preheat oven to 250 degrees F. In a large bowl combine the oats, nuts, rice krispies, coconut, brown sugar and cinnamon.

In a glass measuring cup combine the syrup, oil and salt. Pour onto dry ingredients and mix so its evenly covered. (I just use my hands) Pour into a large roasting pan lined with wax paper and spread out evenly. Cook for 1 1/2 hours stirring lightly every 30 minutes. If you under stir it will stick and brown, over stirring will break up the clusters! Remove from oven and mix in the dried fruit if desired and let cool on pan.

(Printable Version) Gluten-Free Peanut Butter Granola Bars

1/2 cup creamy peanut butter

1/3 cup honey

1 egg

2 Tablespoons oil

1 tsp pure vanilla extract

3 1/2 cups old-fashioned oats

1/2 cup light brown sugar

3/4 teaspoon salt

1/2 cup mini chocolate chips

1/2 cup peanut butter chips

In large bowl or mixer (I use my Kitchen-Aid mixer) beat the peanut butter, honey, egg, oil and vanilla. Add the oats, brown sugar and salt, mix well. Mix in chips. Spread evenly into a Pam-sprayed 13×9 inch baking dish, pressing down with spatula to remove any air pockets. Bake at 350 degrees F for 18 minutes. Cool in pan on wire rack. When completely cooled, cut into bars.  Store in air-tight container or freeze. Makes 12 granola bars.

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