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Red Velvet Cupcakes for Valentine's Day

January 1, 2025

Celebrate love this Valentine’s Day with a delicious twist on a classic favorite—gluten-free red velvet cupcakes!

These delightful treats are not only visually stunning with their vibrant red hue and creamy frosting but also cater to those with gluten sensitivities, ensuring everyone can indulge in a sweet moment.

Whether you're baking for your special someone or hosting a romantic gathering, these moist and flavorful cupcakes are sure to impress and make the day even more memorable.

Let’s dive into this easy recipe that combines love and flavor in every bite!

Ingredients for the cupcakes

2 ½ cups of rice flour or gluten-free blend (see note 1)
2 tablespoons of baking soda
1 ½ tablespoons of baking powder
4 tablespoons of cocoa powder
1 teaspoon of salt
1 ½ cups of granulated sugar
1 cup of vegetable oil
2 eggs
1 cup of buttermilk
2 teaspoons of vanilla essence
4 teaspoons of red food coloring

Ingredients for the cream cheese frosting

100 grams of butter
100 grams of powdered sugar
200 grams of cream cheese
Pink food coloring (optional)

Decoration (optional)

Sprinkles

How to make gluten-free red velvet cupcakes

Prep Time: 20 minutes

Cooking Time: 18-20 minutes

For the cupcakes:

Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
In a large bowl, whisk together the wet ingredients (vegetable oil, buttermilk, eggs) and sugar until well combined.
Add the cocoa powder and red food coloring to the wet mixture and beat until smooth. If you want to adjust the color, this is the time to do it because we don’t want to overmix the batter later.
Sift in the remaining dry ingredients: flour, baking soda, and baking powder. Mix until smooth but make sure not to overmix.
Fill cupcake liners about ⅔ full with the batter.
Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the cream cheese frosting:

In a bowl, beat the butter and powdered sugar together for a few minutes until smooth. Start with low speed and increase the speed until it reaches a smooth texture. About 3 minutes.
Add the cold cream cheese and continue beating until smooth and fluffy. For about 4 minutes on medium speed.
Optionally, add pink food coloring to a portion of the frosting for a two-tone effect. Refrigerate the frosting until ready to use.

Assembly:

Once the cupcakes are completely cooled, decorate with the prepared cream cheese frosting and decorate with sprinkles if using.

Notes:

Using almond flour or a blend may result in a darker color, while rice flour tends to yield a more vibrant red color.
Ensure all ingredients are at room temperature for best results except for the cream cheese.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes until it curdles.
Ensure the cream cheese is cold when adding it to the frosting for the best consistency.
Double-check all ingredients to ensure they are free from gluten and other allergens that you or your guests may need to avoid.

FAQs:

Can I use almond flour instead of rice flour?

Almond flour can be used, but note that it may affect the color of the cupcakes.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 1 month. Thaw in the refrigerator before serving.

How can I adjust the sweetness of the cream cheese frosting?

If you prefer a less sweet frosting, you can reduce the amount of powdered sugar in the cream cheese frosting to suit your taste. Add the sugar gradually, tasting as you go.

Can I freeze the cream cheese frosting?

Cream cheese frosting can be frozen for up to three months. Thaw it in the refrigerator overnight and then bring it to room temperature before using. Remember to give it a good stir to restore its creamy texture.

Cupcake Ingredients. Preheat oven to 350 degrees F.

Moist Gluten Free Lemon Poppy Seed Muffins Recipe!

February 26, 2024

This recipe for gluten free lemon poppy seed muffins is quick, easy, and so simple. Filled with lemon flavor and filled with poppy seeds, this recipe is simple and delicious.

Moist Gluten Free Lemon Poppy Seed Muffins Recipe!

I love how quick and easy muffins are. Some of my favorites are my blueberry muffins, gluten-free blackberry muffins, savory gluten free muffins, rice flour muffins, and my cranberry and orange muffins. Muffins were hard to figure out when I first started gluten-free baking because I did not know how to balance a gluten-free flour blend with enough moisture. These muffins are soft, moist, and tender muffins. These are a delicious breakfast for a weekday morning if you are headed out the door, or, a breakfast treat if you add some chocolate to them!. We do not need a lot in terms of equipment for this recipe so let us get to making the our tasty gluten free muffin recipe!

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⭐️ TIPS, TRICKS, AND ALTERATIONS:

Fresh lemon juice vs store bought lemon juice: If you wish to use fresh lemons (and who can blame you, it is hard to beat that fresh lemon flavor) for our gluten-free lemon poppy seed muffins then you definitely can. However, I do not like to create extra work for myself and therefore use store bought lemon juice. Do not use lemon extract in place of lemon juice.

Gluten-Free Flour Blends: are not all created equal. My go-to for muffins is King Arthur's Measure for Measure gluten free flour. I know that by using this that I will end up with a moist muffin. If that is not available near you, you can try Bob's Red Mill Gluten-Free 1:1 Flour. I have not tried it with this flour but I know a lot of gluten free bakers who have success with their gluten free baking flour. Whatever flour blend you use, make sure your blend has xanthan gum in it.

I use 2% milk in this recipe but if you wanted to you could use whole milk.

I use Greek yogurt in this recipe, I have not tried it with sour cream but it would work well as a substitute.

If you want to add a little bit of fresh lemon zest to add even more lemon flavor, you absolutely can!

If you want to make this almost more into a dessert muffin, you could add a simple lemon glaze on top of the muffins.

The best way to ensure the best results is always to follow the recipe card.

❤️ Why you will love these gluten free lemon poppy seed muffins:

They are great for a brunch table or for quick and easy breakfast. It is hard to beat homemade muffins, especially ones that are delicious, gluten free muffins, and safe for you to eat!

📃 Ingredients for gluten free lemon poppy seed muffins:

Ingredients for Moist Gluten Free Lemon Poppy Seed Muffins Recipe!

All Purpose Flour: See my note above on gluten free flours
Large Eggs: They help serve as a binding agent in our recipe
Buttermilk: Buttermilk helps with the moisture in these muffins
Baking Powder: One of the agents to help the muffins rise
Almond Flour: Almond flour(also known as almond meal) is a secret ingredient in these muffins as it makes them super soft
Poppy Seeds: They give delicious sweetness to the muffins
Lemon Juice + lemon zest: The essence of our lemon poppy seed muffins!
Sugars: There is a bit of both white sugar and brown sugar in this recipe to give it a bit of sweetness
Butter: For our batter and for the crumb top. I use unsalted butter.
Vanilla Extract: To help give flavor to our muffins
Plain Greek Yogurt: Adds to the softness and fluffiness of the muffins

All of these simple ingredients should be available at your local grocery store. If you cannot find the gluten free flour you want, you can definitely find it online!

📖 How do I make these muffins?

Preheat your oven to 350°F: Meanwhile, melt your butter in a large bowl and then mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt, and continue to whisk together.
In a separate bowl: whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder). Add half of the flour mixture into the wet ingredients and mix together, then add the buttermilk, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
Fold in the poppy seeds: with a rubber spatula and set aside. Line a muffin tin with liners, and fill them ⅔ of the way up with the batter.
Place in the oven:Proceed to place the muffin pan the oven. Baking time is 30 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!

sugar and melted butter — Mix the melted butter and sugars together

eggs, sugar, and butter — Whisk in the eggs

flour and muffin mixture — Fold the dry ingredients into the wet ingredients

Moist Gluten Free Lemon Poppy Seed Muffins Recipe batter — Add the buttermilk, lemon juice, lemon zest, and poppy seeds

⍰ How to store these gluten free lemon poppy seed muffins?

You can store them in an airtight container and keep them at room temperature for a few days.

If you wish to freeze the muffins, you can do so by placing the muffins into either a freezer-safe container or a freezer bag. They will last for 3 months so be sure to mark them with the date on them so you know when to eat them by!

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Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes.
Thank you so much!
Laura

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One Bowl Gluten Free Peanut Butter Brownies Recipe!

February 2, 2024

This recipe for gluten free peanut butter brownies is the perfect fudgy brownie recipe. Packed full of peanut butter flavor, and you only need one bowl? It is hard to beat!

One Bowl Gluten Free Peanut Butter Brownies Recipe!

I love brownies. They are my favorite snack or dessert to keep in the freezer and pop one out whenever I am craving something chocolatey or sweet. These are my new favorite brownies. It was previously a tie between my raspberry white chocolate brownies, and my miso brownies. However, my husband lives for peanut butter so I decided to make these gluten-free brownies with creamy peanut butter. These brownies are perfect as a snack or for special occasions. I mean, who doesn't want chewy brownies?

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⭐️ Tips, Tricks, and Alterations:

Peanut butter: First things first, you cannot use natural peanut butter for this recipe. The oil from natural peanut butter does not bake the way you want it to. It needs to be "normal" peanut butter. I like to use creamy peanut butter, I have not tried it with crunchy.

Can I add peanut butter cups? Yes, you definitely can. If you want a peanut butter cups recipe check out my peanut butter chocolate cookies.

Can I use substitutes for peanut butter? I have not made this recipe with anything other than peanut butter. Cashew Butter and Almond Butter might be too similar to organic peanbut butter. So it is possible it may not bake properly.

Sweeteners: I use regular (caster) sugar in this recipe. I have not subbed in anything else like coconut sugar or maple syrup.

Flour: Not all gluten free flours are created equal. I understand that not all flours are available everywhere but my go to for brownies are King Arthur Gluten Free Measure for Measure flour (with xanthan gum). It is important to use a 1:1 flour mixture and not just an almond flour or an oat flour.

Coffee can enrich flavor so if you want to add coffee powder to this recipe, be sure to use an instant coffee or instant espresso powder

You do not need to use an electric mixer for this recipe, I like to mix everything by hand.

For best results, always follow the recipe card.

I use milk chocolate chips mixed with melted butter as the base for my recipe. However, if you want a darker brownie, then you can use dark chocolate instead.

For clean slices, wipe your knife after each slice.

Remember, gluten free baking can seem overwhelming when you first start. However, it gets easier the more you do it! Check out more recipes here to get your feet wet.

❤️ Why you will love these gluten free peanut butter brownies

It is hard not to eat the whole pan of these homemade brownies when they come out of the oven! It is a really easy recipe, it is all done in one bowl, and then you just pour the batter into a baking dish! They have the best texture. They are chew brownies that are packed with chocolatey flavor and peanut butter. They are perfect for any peanut butter lover and will no doubt become one of your favorite dessert recipes due to their fudgy centers and their simplicity.

📃 Ingredients for gluten free peanut butter brownies:

Butter: I use unsalted butter in my recipe but you can use salted if you would like to have some extra saltiness
Peanut Butter: See my notes on this in the tips and tricks section
Eggs: Eggs are one of the binding agents in this recipe
Chocolate Chips: I like to use dark chocolate in brownies. I like the flavor that it gives.
Cocoa Powder: I like to use both cocoa powder and dark chocolate in my brownies. The chocolate mixture helps with the fudgy aspect of the recipe.
Vanilla Extract: Despite the fact that it is a chocolate based recipe, vanilla helps enhance those flavors.
White Sugar: Our sweetener for our recipe
Flour: I use a gluten free all purpose flour (specifically King Arthur Measure for Measure) but you can use whatever flour you like so long as it is all purpose. If it is gluten free, make sure it has xanthan gum in it.

📖 How to make this fudgy gluten free brownie recipe:

Combining the Butter and Chocolate: In a large bowl (use a heatproof bowl) melt the butter in a microwave. Once the butter is completely melted, add the chocolate chips to the bowl and whisk together. They should all melt to form a beautiful chocolatey mix.
Adding the Sugar, Vanilla, and Eggs: Whisk in the sugar. Then add the eggs one at a time and whisk until the batter thickens. Finally add the vanilla and whisk once more.
Mixing in the dry ingredients: Add the flour and cocoa powder to the brownie batter. Switch out the whisk for a spatula now and fold in the ingredients.
Baking: Set the oven to 350°F. Create a prepared pan by lining a baking dish (a square tin) with parchment paper (it is easier if you grease the bottom first with cooking spray). Place mixture into the baking dish and smooth the top with a rubber spatula or palette knife.
Add the Peanut Butter: Dollop the peanut butter on top of the batter and swirl with a knife. Place the baking dish onto the middle shelf of the oven. If you are using a 9×13, bake for 28 minutes. If you are using an 8×8 bake for 30-35 minutes. Check for doneness when removing from the oven with a toothpick. If you want them to cook up a bit more, place back in for 3 minutes at a time. Once they are done baking, let them cool on the counter completely (or place in the fridge) before cutting into them.

Note: If you want some extra saltiness to your brownies, use sea salt flakes on top or kosher salt before you put the lined tin into the oven. These would pair great with ice cream (a sweet cream or vanilla would be best).

Add chocolate chips to the melted butter and whisk

Whisk in the eggs, along with the vanilla extract

Line the baking tin with parchment paper. Pour the batter into the tin

One Bowl Gluten Free Peanut Butter Brownies Recipe batter with peanut butter on top — Dollop the peanut butter on top of the batter

If you want another great raspberry recipe, check out my blondie recipes!
When you are done with this sweet treat, try some of my Chocolate Raspberry Tart.

⍰ How to store these gluten free peanut butter brownies:

I cut up the brownie so that it is more brownie bites but you can cut them how you like. you can either store them in an airtight container on the counter for 3-5 days. I personally suggest storing them on the counter as the fridge can dry out baked goods. (same with the fridge) or, you can store them in a freezer safe bag. In you choose to freeze them (they do great if you freeze them) you can store them for up to 3 months. Just mark on the bag when you froze them. When you want to eat them, take out of the freezer, leave on the counter until desired temperature. I like to freeze them as individual brownies, so, I would advise cutting them before freezing.

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Miso Butter Onions: Yotam Ottolenghi's Flavor Onions!

January 30, 2024

This recipe for miso butter onions is the perfect appetizer. They are packed full of flavor and are beyond simple to make.

Miso Butter Onions: Yotam Ottolenghi's Flavor Onions!

Yotam Ottolenghi is one of my favorite chefs and cookbook authors. I own practically all of his cookbooks and when I came across this miso butter onions recipe (in the cookbook Ottolenghi Flavor), I wanted to put it on my site as an homage to him. He has introduced me to so many new flavor profiles. It is no secret that I love miso on my website. I have recipes for miso cookies, miso carrots, miso caramel, and now, we will add miso butter onions to the mix.

⭐️ Tips, Tricks, and Alterations:

Onions: Yotam uses small onions in his recipe and I use shallots. I like using large shallots, I just love the flavor that they give but if you do not want to use shallots, you can use onion halves in this recipe

Miso: It is important to use white miso paste in this recipe. We are going to make a buttery miso sauce to pour over these shallots and if you were to use any other type of miso it throws off the balance of the dish. Red miso paste for example would be better if you were to make something like miso salmon. Do not use savory miso paste, stick to the sweet because it only enriches the sweetness of caramelized onions.

❤️ Why you will love these miso butter onions:

The buttery golden gravy has a luxurious richness that is so delicious. There is enough saltiness from the miso to pair beautifully with the fall-apart tender onions. There is a savory depth to the sauce because it has so much umami flavor. The onions are soft throughout, you could not have a better side dish! I love to serve this with fish but I think it would also pair beautifully a roast chicken.

📃 Ingredients for miso butter onions

Unsalted Butter: I like to use unsalted butter in this recipe. The butter is not where we get the saltiness from in this dish, it is the miso.
White Miso Paste: Miso paste comes from fermented soybeans (it can be made of other sources as well so be sure if you are gluten free to look for a gluten free miso paste!)
Water: The base of our gravy is miso water and we can't have that without water
Shallots: As I said above this was traditionally an onion dish in that Yotam uses small onions (I have also seen variations where people use large onions or larger onions) but I think that shallots are a worthy vegetable and they have such delicious sweetness that they are my favorite to use in this recipe!

📖 How to make this recipe

Set oven to 500°F
Cut your shallots: Slice the shallots in half and peel the papery skin off. Place in a baking dish (I use my 9x13 casserole dish), place the shallots in the baking dish in a single layer.
Warm water: Warm the water, and melt the butter in the microwave. In a medium bowl, mix the water and the melted butter together and add the miso paste to the water. Make sure everything is broken down in the water and then pour the water over the shallots. Cover the baking dish with aluminum foil.
Bake: Place in the oven and bake for 30 minutes, At the 30 minute mark, remove the aluminum foil. Place back into the oven and bake for another 45-50 minutes. Every 10-15 minutes, baste the shallots (meaning scoop up some of the liquid and drizzle it over the shallots.) If by the end of the time you feel that there is still too much liquid, bake for another 10 minutes. You want a gravy consistency by the end and if you do not have that, keep baking.

shallots in a baking dish — Slice shallots in half and place in a 9x13 baking dish

miso butter broth in a measuring cup — Melt the butter and mix with warm water. Dissolve the miso in the water mixture

shallots in a miso butter broth in a baking dish — Pour the water mixture over the shallots

aluminum foil covering a baking dish — Cover with aluminum foil for the first 30 minutes. Then uncover and baste every 10-15 minutes for 45-50 minutes

⍰ How to store these miso butter onions:

I sometimes make these ahead and I bake them almost all the way. I then pop them back into the oven for 20 minutes.

To store them, I store them in an airtight container in the fridge for 2-3 days.

These are best when they are right out of the oven due to the gravy but they are still delicious on a reheat.

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Miso Butter Onions: Yotam Ottolenghi's Flavor Onions!

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This recipe for miso butter onions is the perfect appetizer. They are packed full of flavor and are beyond simple to make.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1 20

Total Time 1 25

Course Appetizer

Cuisine Japanese

Servings People

Calories 129 kcal

Equipment

▢
1 Baking Dish 9x13
▢
1 Medium Bowl Microwavable
▢
Aluminum Foil

Ingredients

▢ 1 Liter Water
▢ 7 tablespoon Unsalted Butter
▢ ⅓ Cup White Miso Paste Make sure it is gluten free if you are on a gluten free diet
▢ 8 Large Shallots

Instructions

Set oven to 500°F
Cut your shallots: Slice the shallots in half and peel the papery skin off. Place in a baking dish (I use my 9×13 casserole dish), place the shallots in the baking dish in a single layer.
Warm water: Warm the water, and melt the butter in the microwave. In a medium bowl, mix the water and the melted butter together and add the miso paste to the water. Make sure everything is broken down in the water and then pour the water over the shallots. Cover the baking dish with aluminum foil.
Bake: Place in the oven and bake for 30 minutes, At the 30 minute mark, remove the aluminum foil. Place back into the oven and bake for another 45-50 minutes. Every 10-15 minutes, baste the shallots (meaning scoop up some of the liquid and drizzle it over the shallots.) If by the end of the time you feel that there is still too much liquid, bake for another 10 minutes. You want a gravy consistency by the end and if you do not have that, keep baking.

Nutrition

Calories: 129kcalCarbohydrates: 7gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 438mgPotassium: 111mgFiber: 1gSugar: 3gVitamin A: 317IUVitamin C: 2mgCalcium: 22mgIron: 1mg

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Easy Gluten-Free Sausage Rolls: Best Vegetarian Rolls

January 25, 2024

The perfect party food, mini sausage rolls are one of the best snack foods. For those on a gluten free diet, this recipe is for you! This gluten-free sausage rolls recipe is packed full of flavor, is delicious, and no one will know it is gluten free.

Easy Gluten-Free Sausage Rolls: Best Vegetarian Rolls

I love sausage rolls. So much so that this is not the first recipe for it on my site. I grew up eating sausage rolls but I married a pescatarian which meant the days of eating meaty sausage rolls were over. Also having celiac disease meant that having traditional sausage rolls had not been an option for sometime. I decided a couple of years ago to make vegetarian sausage rolls using hot Italian sausage with Beyond Meat's sausages. They are so good!

This year while watching the 2023 class of Great British Bake Off, we watched them make sausage rolls! Some had a traditional sausage roll mixture, while others made a more modern sausage roll. Matty made one that we thought sounded so delicious that we decided to take his idea and modify it into a gluten-free sausage rolls recipe. Made once again with Beyond Meat's sausages (this time a mild sausage - their sausages tend to be gluten-free sausage meat but always be sure to read the label where you live), caramelized onions, apples, sage, and some spices, it is SO good! Let's make our gf sausage rolls!

⭐️ Tips, Tricks, and Alterations

For best results, always follow the recipe card!

For my flaky pastry, I always use the Cup4Cup gluten free flour blend. I believe it is the best for making gluten free pie dough. I use my gluten free pastry dough recipe. You can also use a gluten-free puff pastry if you have a recipe for it.

If you want to use real sausage you can, just sub in the same amount.

I do not use gluten-free bread crumbs or bread crumbs of any kind in this recipe. Egg is my only binding agent. I do not want to dry the meaty filling out.

You can add more fresh herbs if you want to your sausage filling. I use red pepper flakes and sage for my spices and herbs but you can play around with it.

You can make small sausage rolls, in the photos, I made these as a main course, so, they are larger! They would have a shorter bake time.

❤️ Why you'll love this gluten-free sausage rolls recipe:

It really is the best food for parties or just your evening meal. Finger foods can be great but you can make large sausage rolls and make them more hearty and substantial as I did in this recipe. I love making easy gluten free quick foods. This one is relatively quick, the things that take the longest are caramelizing the onions (which you don't do much work there), and then the bake on the rolls (which you also can do whatever you want during this time!).

📃 Ingredients for gluten-free sausage rolls:

ingredients for Easy Gluten-Free Sausage Rolls: Best Vegetarian Rolls

Pastry Dough: I use my gluten-free pastry dough recipe, but, you can use whatever recipe you are comfortable with
Egg: Egg is used in the meat mixture as well as for an egg wash
Onion: Caramelized onions add so much flavor to this recipe and it is for that reason they are a key part of the sausage rolls
Apple: Apples and caramelized onions are one of my favorite pairings. The sweetness goes so well with the sausage
Sausage: I use the beyond meat Sweet Italian sausage for these. You do not want a spicy Italian, it will not pair nicely with the apple.
Spices: I like to use fresh sage and red pepper flakes in this recipe

📖 How to make this gluten free sausage roll recipe:

Make the pastry dough: If you are making my recipe, place all of the ingredients into the bowl of a food processor and mix together. If you do not want to use my recipe that is fine, just use a pie dough or puff pastry that you like. You can use my recipe at room temperature (you do not need to put the dough into the fridge when it is done).
Caramelize the Onions: Place the oil (or butter if you choose to use butter) in a pan. Slice your onions length ways so that they are long strings, and let them cook down for 30-40 minutes on a medium heat.
Set oven to 400°F
Make the filling: In a large bowl place one of the eggs, the shredded apples, uncooked sausage, and spices to a bowl. Mix it together by hand until it all comes together into a weird looking mush.
Put it all together: On a flour dusted work surface (or on top of parchment paper) roll out the pie dough. Now, this part is going to be a bit up to you. If you want smaller sausage rolls, be sure to roll it out for that. I wanted chunkier ones, so you can see how I did this in the pictures. Once it is rolled out, place the sausage mixture on the pie dough. Fold the dough over so that you an close it and it almost looks like a baguette. In a bowl, whisk an egg, and set it aside. With a sharp knife, slice the massive roll into smaller pieces and place on a baking sheet that is lined with parchment paper or a baking mat. Take the beaten egg mixture, and brush it with a pastry brush on the top of each sausage roll.
Bake: Place into the oven and bake for 20-25 minutes or until golden brown (remember that baking time will depend on the size of your sausage rolls). Serve immediately! I like to serve mine with honey mustard but they don't need anything!

ingredients in a bowl for Easy Gluten-Free Sausage Rolls: Best Vegetarian Rolls — Place ingredients in a bowl and mix by hand

ingredients Easy Gluten-Free Sausage Rolls: Best Vegetarian Rolls in a bowl — It will look like this

pastry with caramelized onions — Place the caramelized onions on your pastry dough

sausage roll filling — Top the onions with the sausage mixture

⍰ How to store these sausage rolls?

I store them in an airtight container in the fridge up to 3 days. You can also freeze them for three months. If you do freeze them, when you go to reheat them, brush them with an egg wash again and bake them for 15-20 minutes.

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Best & Easy Gluten Free Breakfast Casserole Recipe!

January 23, 2024

This delicious gluten free breakfast casserole does not just have to be saved for Christmas morning but any morning. Packed full of veggie sausage, hash browns, and a delicious egg mixture, it is simple to make and beyond tasty.

Best & Easy Gluten Free Breakfast Casserole Recipe!

I love casseroles. Usually I just make dinner casseroles like my New England Seafood Casserole and my Vegetable tater tot casserole, and I thought, why not make meal prep easy for myself for breakfast and go ahead and make a breakfast casserole? I made this recipe for us Christmas morning and I have since made it as a non holiday breakfast as well because it is so simple, takes very little effort from me, and yet tastes delicious.

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⭐️ Tips, Tricks, and Alterations:

Peppers: I like to use roasted red peppers in this recipe because I love the flavor that they give but if you want you can use green bell pepper in replace of it or in addition to it. Peppers are a great addition to breakfast bakes for their flavor and it is honestly one of my favorite ways to eat them. You can also just use red pepper.

Hash Browns: I like to use the hash brown potatoes that are diced. I think they are the best for this recipe.

Spices: I like to season the potatoes with black pepper, salt, oregano, harissa, and smoked paprika. However you can add spices like onion powder or garlic powder if you want to.

Sausages: I use Beyond Meat vegetarian hot Italian sausage because my family does not eat meat. However, if you wanted to sub it out for pork sausage or turkey sausage, you can. Just make sure you get an Italian spiced sausage.

Cheese: I like to use a Mexican cheese mix for the top of the casserole however you can use whatever gooey cheese you want (monterey jack is a great potion, sharp cheddar cheese, gruyere, swiss). Just make sure it is a cheese you like! But most cheeses are a great option.

❤️ Why you will love this gluten free breakfast casserole:

This is a complete recipe. You get eggs. sausage, potatoes, veggies, it is a filling breakfast that you can make the night before (or a few days before) and is perfect for a busy morning. The best part is that it is so low effort, will no doubt become one of your favorite gluten-free breakfast recipes, and is perfect for the whole family.

📃 Ingredients for this easy breakfast casserole:

Eggs: Eggs are our binding agent for this recipe!
Milk: Mixing in milk makes the casserole light and fluffy
Cheese: The cheese gives extra flavor and is a delicious topping
Spices: I like to use a mix of spices in this but it is primarily salt, black pepper, harissa, oregano, and smoked paprika
Onion: The flavor of onion adds so much to the casserole!
Sausage: See my notes on this in the tips and tricks section
Peppers: See my notes on this in the tips and tricks section
Hash browns: See my notes on this in the tips and tricks section
Olive Oil: To cook our veggies in!

📖 How to make this easy recipe:

Heat oven to 400°F: in a large baking dish (9x13) place the butter. Place the dish into the oven while it prebakes as that way it will grease the bottom of the dish. Once the oven is at 400, remove the greased casserole dish from the oven.
Spice the hash browns: Place the hash browns into the dish and cover the potatoes with the spices. Bake for 30 minutes. When they are done, lower the oven temperature to 375°F.
Get a large skillet out: While the potatoes are baking, you are going to cook the onion, pepper, and the sausage. In order to cook sausage properly be sure to check the instructions for whatever type of sausage you are using. Cook until the onions are soft and golden. The peppers should also be soft, and the sausage should be cooked through.
In a large bowl: When the food is done in the skillet, set it aside. In a large bowl, whisk the eggs, milk, and cayenne pepper. Set aside
Put it all together: When the hash browns are done, remove from the oven. Cover the potatoes with the sausage mixture. Be sure to really mix everything together, you want to get the flavors from the sausage mixture into those potatoes. Once it is all mixed together, cover the filling with cheese. Now, if you are looking to do a make-ahead breakfast casserole, you would pour the egg mixture on top of this, cover it with plastic wrap, and keep it in the fridge overnight (the next morning you would let it sit on the counter for 10-15 minutes while your oven heats up and then follow the rest of the instructions below). If you want to make it right away, cover it with the egg mixture, place in the oven for 40-45 minutes.
Check for doneness: at the 40-45 minute mark. The top should be cheesy and baked but you need to insert a toothpick or knife into the middle of the bake to make sure it is cooked. If it is a little bit jiggly when it comes out of the oven, that is okay, but you absolutely do not want liquid. If it is still liquid, place bake in the oven for 5 minute increments at a time. Once it is fully baked, let it sit on the counter for 5-10 minutes before cutting into it.

hash browns and spices in a casserole dish — Preheat the oven to 400 and melt the butter in the dish as it heats up. Then add the hash browns and spices and bake

sausage, red pepper, and onions in a frying pan — While they cook, in a pan fry your sausage, onion, and red pepper

hash browns and spices — When the hash browns have finished baking, remove from the oven and mix so they all get coated

egg mixture for Best & Easy Gluten Free Breakfast Casserole Recipe! — Make the egg mixture and set it aside

sausage mixture forr Best & Easy Gluten Free Breakfast Casserole Recipe! — Top the potatoes with the sausage mixture. Mix together well so the hash browns get the flavors from the sausage mix

⍰ How to store this gluten free breakfast casserole:

Storing this delicious breakfast casserole is super easy! All you need to do is either cover it with aluminum foil, plastic wrap, or a lid! Store in the fridge for 3-4 days.

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🔎 Looking for other gluten free recipes?

Savory Gluten Free Muffins: Cheddar Breakfast Muffins

January 18, 2024

This recipe for savory gluten free muffins is quick, easy, and so simple. Made with aged cheddar and delicious thyme, these muffins are the perfect treat.

Savory Gluten Free Muffins: Cheddar Breakfast Muffins

I love how quick and easy muffins are. Some of my favorites are my blueberry muffins, gluten-free blackberry muffins, and my cranberry and orange muffins. Muffins were hard to figure out when I first started gluten-free baking because I did not know how to balance a gluten-free flour blend with enough moisture. Even though I love sweet muffins, I enjoy gluten free savory muffins just as much! These are a delicious breakfast for a weekday morning if you are headed out the door, or, a breakfast treat if you add some chocolate to them!. We do not need a lot in terms of equipment for this recipe so let us get to making the our tasty gluten free muffin recipe!

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⭐️ TIPS, TRICKS, AND ALTERATIONS:

Cheese muffins: these muffins are savory cheddar muffins mixed in with delicious herbs. I like to use an aged cheddar as it is ag reat way to get more flavor. However, you can use regular cheddar or an aged cheddar cheese.

Other things that would taste good with these muffins are green onion (which you could finely chop and add to the batter) or sun-dried tomatoes - I have not tried this but if you do be mindful of how wet the batter becomes. It will effect baking time.

Vegan savoury muffins: I have not attempted to make these as I myself do not adhere to a vegan diet. But you would have to sub in dairy-free milk, cheese, dairy-free butter, and dairy free yogurt. Also an egg replacement. Not to say it cannot be done, but, I think it would be difficult to convert this gluten free cheddar muffins recipe.

Gluten-Free Flour Blends: are not all created equal. My go-to for muffins is King Arthur's Measure for Measure gluten free flour. I know that by using this that I will end up with a moist muffin. If that is not available near you, you can try Bob's Red Mill Gluten Free 1:1 Flour. I have not tried it with this flour but I know a lot of gluten free bakers who have success with their gluten free baking flour. Whatever flour blend you use, make sure your blend has xanthan gum in it.

I use 2% milk in this recipe but if you wanted to you could use whole milk.

I use Greek yogurt in this recipe, I have not tried it with sour cream but it would work well as a substitute.

I use dry herbs in this recipe but they would taste amazing with fresh herbs. It is hard to beat fresh thyme!

A great way to serve these is to warm them up for a quick breakfast. You can warm them up in a toaster oven or a microwave!

For best results, always follow the recipe card!

❤️ Why you will love these savory gluten free muffins:

This muffin recipe is made soft by the inclusion of almond meal (aka almond flour) along with the greek yogurt. I love an easy gluten free breakfast (breakfast recipes are some of my faves), and one that the whole family can eat is a win in my book. They are an easy way to start the day and the best part is, you can make them the night before and have them ready to go for breakfast. Savory breakfast muffins? Yes please!

📃 Ingredients for savory gluten free muffins:

All of these simple ingredients should be available at your local grocery store. If you cannot find the gluten free flour you want, you can definitely find it online!

📖 How do I make these muffins?

Preheat your oven to 350°F: Meanwhile, in a large mixing bowl melt your butter in a large bowl and then mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the greek yogurt, and continue to whisk together.
In a separate medium mixing bowl: whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder). Add half of the flour mixture into the wet ingredients and mix together, then add the buttermilk, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
Fold in the cheese and spices: with a rubber spatula and set aside. Line a muffin tin with muffin liners, and fill them ⅔ of the way up with the muffin batter. Set to the side.
Bake: Place in the oven and bake for 30 minutes. When they are nice and gold on top, remove from the oven, take them out of the muffin tin and let them cool on a wire rack.

sugars and melted butter — Mix the melted butter and sugars together

eggs and wet ingredients mixed in a bowl — Whisk in the eggs. Add the greek yogurt and mix in as well.

Dry and wet ingredients — In a separate bowl mix the dry ingredients. ⅓ at a time add the dry ingredients to the wet ingredients and mix

muffin batter in a glass bowl with milk — Add the buttermilk and whisk

Cheese and muffin batter — Add in the cheese and fold the batter

savory muffin batter in a glass bowl — Until it looks like this and is fully incorporated

⍰ How to store these savory gluten free muffins?

You can store them in an airtight container and keep them at room temperature for a few days.

If you wish to freeze this muffin recipe you can do so by placing the muffins into either a freezer-safe container or a freezer bag. They will last for 3 months so be sure to mark them with the date on them so you know when to eat them by!

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Best Raspberry White Chocolate Brownies Recipe!

January 16, 2024

This recipe for raspberry white chocolate brownies is the perfect recipe for gooey chocolate brownies. Packed full of fresh raspberries and white chocolate, it is the easiest way to get your chocolate raspberry fix and will become on of your favorite dessert recipes in no time.

Best Raspberry White Chocolate Brownies Recipe!

These are my new favorite brownies. It was previously a tie between my espresso brownies and smores brownies, and my miso brownies. However, I am in a raspberry mood and these have taken first place! You do not need a separate bowl to make them, this is a one bowl recipe. The brownies themselves so fudgy and delicious. This is so much better than a boxed brownie mix and will be one of your favorite brownie recipes in no time. They do not take a long time to prepare and

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⭐️ Tips, Tricks, and Alterations:

I like to use white chocolate bar that I break up into pieces for this white chocolate brownie recipe. However, you can also use white chocolate chips! It is always a good idea to use a good quality chocolate.

Can I use frozen raspberries? Yes! They are fresh when they are frozen so you are good to go.

Can I use raspberry jam instead? I have not tried it instead of the fresh berries but I don't see why it would not work.

I use fresh juicy raspberries in this recipe which does give it a longer bake time because the raspberries release so much liquid into the batter (the top of your fudgy brownies will almost look like it has raspberry jam in the recipe). I support you using fresh raspberries but if you want to use freeze dried raspberries instead, you can. The bake time would be 30-35 minutes instead.

Coffee can enrich flavor so if you want to add coffee powder to this recipe, be sure to use an instant coffee or instant espresso powder

You do not need to use an electric mixer for this recipe, I like to mix everything by hand.

For best results, always follow the recipe card.

I use milk chocolate chips mixed with melted butter as the base for my recipe. However, if you want a darker brownie, then you can use dark chocolate instead.

For clean slices, wipe your knife after each slice.

❤️ Why you will love these raspberry white chocolate brownies:

It is hard not to eat the whole pan of these homemade brownies when they come out of the oven! It is a really easy recipe, it is all done in one bowl, and then you just pour the batter into a baking dish! They have the best texture, it is a super fudgy texture that is packed full of raspberries, and delicious sweet white chocolate chunks! These delicious brownies are definitely a crowd pleaser. The sharp raspberries plus the sweetness of the chocolate come together to make a really good brownie.

📃 Ingredients for raspberry white chocolate brownies:

ingredients for Best Raspberry White Chocolate Brownies Recipe!

Butter: I use unsalted butter in my recipe but you can use salted if you would like to have some extra saltiness
Raspberries: See what I have to say about raspberries in tips and tricks section.
Eggs: Eggs are one of the binding agents in this recipe
Chocolate Chips: I like to use dark chocolate in brownies. I like the flavor that it gives.
White Chocolate: See what I have to say about white chocolate in the tips and tricks section.
Cocoa Powder: I like to use both cocoa powder and dark chocolate in my brownies. The chocolate mixture helps with the fudgy aspect of the recipe.
Vanilla Extract: Despite the fact that it is a chocolate based recipe, vanilla helps enhance those flavors.
White Sugar: Our sweetener for our recipe
Flour: I use a gluten free all purpose flour (specifically King Arthur Measure for Measure) but you can use whatever flour you like so long as it is all purpose. If it is gluten free, make sure it has xanthan gum in it.

Gluten-Free Blackberry Muffins: Quick & Easy Muffins

January 11, 2024

This recipe for gluten-free blackberry muffins is quick, easy, and so simple. Made with either fresh berries or frozen berries, the whole recipe is ready in no time!

Gluten-Free Blackberry Muffins: Quick & Easy Muffins

I love how quick and easy muffins are. Some of my favorites are my blueberry muffins and my cranberry and orange muffins. Muffins were hard to figure out when I first started gluten-free baking because I did not know how to balance a gluten-free flour blend with enough moisture. These muffins are soft, moist, and tender muffins. The perfect breakfast for a weekday morning if you are headed out the door, or, working from home. We do not need a lot in terms of equipment for this recipe so let us get to making the best gluten free muffin recipe!

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⭐️ TIPS, TRICKS, AND ALTERATIONS:

You may be wondering which is better, frozen blackberries or fresh blackberries. I made my muffin batter with frozen muffins that I had let defrost a bit. As I am making my gluten-free muffins not during blackberry season, I opted for frozen, but, you can use fresh. They will both release liquid during the baking process which is great for gluten free baking as it helps our homemade muffins stay soft and give a fluffy texture. If it is during blackberry season, you can use fresh juicy blackberries or wild blackberries. Either would be absolutely delicious!

Vegan blackberry muffins: I have not attempted to make these as I myself do not adhere to a vegan diet.

Gluten Free Flour Blends: are not all created equal. My go-to for muffins is King Arthur's Measure for Measure gluten free flour. I know that by using this that I will end up with moist muffins. If that is not available near you, you can try Bob's Red Mill Gluten-Free 1:1 Flour. I have not tried it with this flour but I know a lot of gluten free bakers who have success with their gluten free baking flour.

I use 2% milk in this recipe but if you wanted to you could use whole milk.

I use Greek yogurt in this recipe, I have not tried it with sour cream but it would work well as a substitute.

If you wanted to add a bit of lemon zest to the recipe, go ahead!

For best results, always follow the recipe card!

❤️ Why you will love these gluten-free blackberry muffins:

I have a toddler, and as any parent knows, getting kids to eat food can sometimes be a massive pain. She loves these, as does my mom, my husband, and myself. They are great for the whole family. It is one of my favorite muffin recipes. It is so quick to make, and really is so delicious as it is the perfect level of sweet.

📃 Ingredients for gluten-free blackberry muffins:

All Purpose Flour: See my note above on gluten free flours
Large Eggs: They help serve as a binding agent in our recipe
Buttermilk: Buttermilk helps with the moisture in these muffins
Baking Powder: One of the agents to help the muffins rise
Almond Flour: Almond flour is a secret ingredient in these muffins as it makes them super soft
Blackberries: See my note about blackberries above in tips and tricks
Sugars: There is a bit of both white and brown sugar in this recipe to give it a bit of sweetness
Cinnamon: Cinnamon is our only spice in this recipe and it is such a warming flavor.
Oats: I love to coat these muffins in a crumb top and gluten free oats are the best option to do so
Butter: For our batter and for the crumb top. I use unsalted butter.
Vanilla: To help give flavor to our muffins
Greek Yogurt: Adds to the softness and fluffiness of the muffins

📖 How do I make these muffins?

Preheat your oven to 350°F: Meanwhile, melt your butter in a large bowl and then mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt, and continue to whisk together.
In a separate bowl: whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, and cinnamon). Add half of the flour mixture into the wet ingredients and mix together, then add the buttermilk, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
Fold in the blackberries: with a rubber spatula and set aside. Line a muffin tin with liners, and fill them ⅔ of the way up with the batter. Set to the side.
Make the crumb top: In a bowl mix the oats, remainder of the brown sugar, and butter. Crush together with your fingers until the butter is the size of peas. When it looks similar to the photo I have of it below, place it on top of each muffin. Proceed to place the muffin pan the oven and bake for 30 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!

Melted butter and sugar — Mix the melted butter and sugars together

eggs, butter, sugar, yogurt, vanilla — Add the vanilla and Greek yogurt

In a separate bowl, mix the dry ingredients

batter for Gluten-Free Blackberry Muffins: Quick & Easy Muffins — Fold the dry ingredients into the wet ingredients

Gluten-Free Blackberry Muffins: Quick & Easy Muffins batter — Add the blackberries and fold the batter together. Line your muffin tin and fill the muffin liners with the batter

butter, oats, and brown sugar — Make the crumb top

crumb top for Gluten-Free Blackberry Muffins: Quick & Easy Muffins — The butter should be pea sized like in this picture

⍰ How to store these gluten-free blackberry muffins?

You can store them in an airtight container and keep them at room temperature for a few days.

If you wish to freeze this gluten-free blackberry muffin recipe you can do so by placing the muffins into either a freezer-safe container or a freezer bag. They will last for 3 months so be sure to mark them with the date on them so you know when to eat them by!

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The Best Strawberry White Chocolate Cookies Recipe

January 9, 2024

This recipe for strawberry white chocolate cookies is the easiest cookie that is perfect for Valentine's Day or any day!

The Best Strawberry White Chocolate Cookies Recipe

If you have been to my site before, you know I love a cookie recipe. I love my miso chocolate chip cookies, my double chocolate chip cookies, and my white chocolate miso cookies! However, if you are looking for the best white chocolate strawberry cookies, these are hard to beat. The white chocolate chunks, chewy texture, and freeze-dried fruit come together to make the best cookies.

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⭐️ Tips, Tricks, and alterations:

If you do not have white chocolate chunks that is okay. You can make strawberry white chocolate chip cookies instead by using white chocolate chips rather than chunks.

I have not tried making these cookies with fresh strawberries. If you did use fresh berries, it would make for a much wetter batter.

Baking with fresh strawberries can be difficult when it comes to cookies. It can be done, don't get me wrong, but, I prefer to use freeze-dried strawberries. By using freeze dried strawberries, you don't have to rely on strawberry season. You can make these whenever you want. If you do try it with the fresh berry, let me know in the comments how it goes.

I do not use an electric mixer or hand mixer for this recipe. I like to use a rubber spatula and a large mixing bowl. This way I can ensure that the dough does not get over mixed.

If you do not have white chocolate you can sub in dark chocolate chips or milk chocolate chips.

For best results, always follow the recipe card.

❤️ Why you'll love these cookies

They are so quick and easy to whip up. They have great strawberry flavor and basically taste like a cheesecake in cookie format. What else would you need from a cookie?

📃 Ingredients for these Strawberry White Chocolate Cookies

ingredients for The Best Strawberry White Chocolate Cookies Recipe

Gluten Free All Purpose Flour: I use King Arthur gluten free Measure for Measure flour (it has xanthan gum in it). However this is a 1:1 recipe so regular flour works just fine.
Light Brown Sugar: Brown sugar helps add to the richness of the cookie, almost a caramel flavor
White Sugar: The balance of sugars in the cookie makes it perfectly sweet. It is also used to dip the cookies into.
Unsalted Butter: The richness of any cookie dough. Using unsalted means you can control the amount of salt flavor going into your cookies.
Egg: One large egg is in the binding agent in the cookie dough
Vanilla: Vanilla extract helps enhance the flavor of the cookie
Baking Soda: This helps with the structure of the cookie
White Chocolate Chips or White Chocolate Chunks: this is our chocolatey goodness!
Freeze Dried Strawberries: Where all of the strawberry flavor comes from in this recipe
Milk: I like to add a little bit of milk to the dough to make sure that it isn't dry and give it extra moisture.

📖 How to make these strawberry white chocolate cookies?

Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan (or small saucepan) and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small bowl (or) medium sized bowl.
Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together. Add the vanilla and whisk until it has all come together.
Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate and strawberries to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. Once you have folded it a few times, add the chocolate chunks and strawberries. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated. Add the milk and fold everything together once more.
Roll the dough: into balls and place onto a baking sheet that is lined with parchment paper or a baking mat. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
Set the oven to 350°: The bake time on the cookies is 12 minutes but I like to bake them for 6 minutes, then turn the cookie sheets. Then bake for another 6 minutes. The cookies will be golden brown when done.
Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit. You can leave them on the cookie sheet or place them on a wire rack or cooling wrack to cool completely.

sugars mixed with butter and eggs — Mix the butter with the sugar, vanilla, and egg

wet and dry ingredients for cookies — Fold the wet and dry ingredients together

cookie dough — Add the freeze dried strawberries and white chocolate chunks

The Best Strawberry White Chocolate Cookies dough on baking sheet — Roll the dough into balls and place them into the oven and bake

Note: if you make really big cookies, they made need an extra minute or two to bake. You want the texture of the cookies to be chewy but you want your cookies to be baked! You do not wanted unbaked cookie dough balls (well, maybe you do, I bet those could be good too!)

After you have made this recipe, try making my linzer cookies.

⍰ HOW TO STORE THESE MISO WHITE CHOCOLATE COOKIES?

Store in an airtight container on the counter for a few day or place in a freezer safe bag and into the freezer for up to three months.

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⭐️⭐️⭐️⭐️⭐️
Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes.
Thank you so much!
Laura

Reeses Peanut Butter Cup Cookies Recipe: Best Cookies

January 4, 2024

Indulge in the ultimate sweet delight with this reeses peanut butter cup cookies recipe! These delectable treats offer the perfect harmony of rich peanut butter flavor and the satisfying crunch of a cookie cup, creating a dessert that's both irresistible and a breeze to whip up.

Reeses Peanut Butter Cup Cookies Recipe: Best Cookies

I love cookies! I have a ton of cookie recipes on my site. Lately, I have been going between my miso chocolate chip cookies and these! But, I also have an unwavering affection for peanut butter, chocolate chips, and anything reminiscent of Fall. Enter my reese's peanut butter cup cookies!—a twist on the classic peanut butter cookie. Inspired by my love for unconventional treats like peanut butter miso cookies and peanut butter blondies, this recipe combines the rich flavors of brown sugar, and the beloved mini Reese's Peanut Butter Cups. The result is a heavenly fusion that captures the essence of autumn in every delectable bite. Embrace the cookie that pays homage to the perfect marriage of peanut butter and chocolate.

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⭐️ Tips, Tricks, and alterations:

Even though reeses peanut butter cup is in the name, I actually don't use the reese's cups for this recipe! I use the non name-brand ones from Aldi (I think they are better!).

I like to mix this batter by hand. I know. that for most cookies you'd put all of the ingredients into the bowl of a stand mixer but for me, I put everything into a large bowl and do it myself. That way I can ensure that the batter does not get overworked. So, do not use an electric hand mixer, or an electric mixer. Use a spatula or a wooden spoon to fold everything together.

I use light brown sugar in this recipe, not dark brown sugar. I have not tried subbing it.

If you wanted to add some extra peanut butter flavor you could try adding some reese's pieces or peanut butter chips but do not add creamy peanut butter. The peanut butter will cause the cookies to spread and they will not bake correctly.

❤️ Why you will love this recipe:

This is a great cookie recipe. If you like classic chocolate chip cookies and also are a member of the peanut butter lovers group then this is going to be a win for you! These are the best cookies to make when you have a craving for a sweet treat. Plus who wouldn't love a miniature reese's peanut butter cup cut up into cookies? So for chocolate lovers and peanut butter lovers, this is the cookie for you.

📃 Ingredients for reeses peanut butter cup cookies recipe:

Brown Butter: For a richer flavor. I always use unsalted butter.
Eggs: Essential for binding our concoction together.
Gluten-Free Flour: I recommend King Arthur Gluten-Free Measure for Measure for the cookies
Vanilla Extract: Elevate the flavor profile with a dash of vanilla extract.
White Sugar: Adds a balance to our brown sugar.
Mini Peanut Butter Cups: A delightful addition for an extra layer of sweetness.
Brown Sugar: Incorporate this to enhance the overall richness of the fusion.
Milk: I like to add a tablespoon or two of milk if the batter feels a bit dry. It helps keep the cookies moist and soft.

📖 How do you make this reeses peanut butter cup cookies recipe:

Set the oven to 350°
Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small (or) medium sized bowl.
Add the sugars: to the bowl with the brown butter and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
Add the vanilla: and whisk until everything is smooth.
Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the peanut butter cups to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. It is why I do not use my mixmaster for this recipe. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
Roll the dough: into balls and place onto the cookie sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
Bake the cookies: for 12 minutes. At the 6 minute mark, turn the tray. Then bake for another 6 minutes. You want the cookies to turn golden brown.
Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a few minutes on the tray.

browned butter in a pan — Brown the butter

egg and sugar in a bowl — Add the egg and vanilla

cookie dough for Reeses Peanut Butter Cup Cookies Recipe: Best Cookies — Fold in the peanut butter cups

Cookie dough balls on a sheet pan — Place dough on a lined baking sheet and bake

When you are done with this recipe, give my linzer cookies a try!

⍰ How can I store these reeses peanut butter cup cookies?

You can either store them in ziploc bag or in an airtight container. They will keep for a few days on the counter. However, you can freeze them. Baked cookies will keep in the freezer for up to three months. You can also store them as unbaked balls of dough. They will also keep for up to 3 months.

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Looking for more Cookies Recipes?

Are Corn Tortillas Gluten Free? Homemade Gluten-Free Recipe

January 2, 2024

If you are new to a gluten free diet you may be wondering are corn tortillas gluten free? In this post we answer if they are and I give you a recipe for gluten-free corn tortillas.

Are Corn Tortillas Gluten Free? Homemade Gluten-Free Recipe

Navigating a gluten-free diet involves steering clear of gluten, a protein found in wheat, barley, and rye. The gluten-free journey often entails exploring alternative grains like rice, quinoa, and oats, carefully sourced to avoid cross-contamination. When it comes to flour choices, gluten-free options such as almond flour, coconut flour, and rice flour become staples.

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Beyond grains, an array of naturally gluten-free foods exists, offering diverse and delicious alternatives. Corn tortillas and corn products, for example, are excellent substitutes for their gluten-containing counterparts. Embracing a gluten-free lifestyle doesn't mean sacrificing flavor or variety; it's about discovering a world of culinary possibilities that cater to specific dietary needs. So, whether you're exploring gluten-free out of necessity or choice, rest assured that a vibrant and satisfying menu awaits your gluten-free palate.

⭐️ So are corn tortillas gluten free?

Yes! Corn is a not a gluten containing protein. They are a great alternative to wheat tortillas. However, just because they are good for those of us with celiac disease or a gluten sensitivity, does not mean that the store-bought varieties are any good. The best corn tortillas are the ones that you make at home. Learning to make this at home gluten-free option means that you will always have soft corn tortillas that don't break and taste like traditional corn tortillas whenever you want.

Ready-made corn tortillas can easily be bought at the grocery store, but after learning to make my own fresh corn tortillas, I will never use store-bought tortillas again.

📃 Ingredients for corn tortillas

ingredients for Are Corn Tortillas Gluten Free? Homemade Gluten-Free Recipe

You only need three ingredients

Corn flour

water

salt

🥣 Special Equipment:

To make homemade tortillas you will need a tortilla press and I like to use parchment paper rather than a piece of plastic.

You will also need a cast iron pan. I do not use a non-stick skillet. You want the heat from the flat surface of the cast-iron skillet.

What if I don't have a tortilla press?

Watch the video to see how to make them with a rolling pin.

📖 How to make this corn tortilla recipe:

In a large mixing bowl: add the corn flour, water, and salt. Mix by hand.
Open the tortilla press: and place one piece of parchment paper (cut into a square) on the base.
Roll the dough: into a dough ball and place it onto the parchment paper. Then top with the second piece of parchment paper. Press down on the tortilla press. It will form a tortilla.
Heat the skillet on: medium-high heat. Once you have a hot skillet (you can test this by throwing some warm water or cold water onto it. If it sizzles, it is ready) place the tortilla in the middle of the hot skillet. Cook for 2-3 minutes per side. Set aside on a plate until ready to use and cover with a towel to help them retain their heat.

***

Corn tortillas are a staple in Mexican cuisine. There is no gluten content in corn and therefore if you have an autoimmune disease or gluten sensitivities, if you make this recipe from home there is no risk of cross-contamination, you have your own certified gluten-free tortilla, and you will have made authentic corn tortillas! I prefer the taste of corn tortillas to wheat tortillas and the taste of a warmed corn tortilla in my opinion is tough to beat!

corn flour in a bowl — Place ingredients in a bowl

corn dough — Place the dough ball on the tortilla press between parchment paper

⍰ Can I store these?

These are best eaten right away

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Thank you so much!
Laura

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