Sunday, May 18, 2014

Gluten Free Peanut Butter Cookies

Today I have for you a gluten free peanut butter cookie. I used gluten free and almond flour and also used Earth Balance creamy peanut butter as well as Enjoy Life chocolate chips. I sweetened them with Truvia baking blend.
    These cookies are delicious!  
But be warned, even though I tried to make these healthier they are not low in calories!  The cookies spread with peanut butter and dipped in 
chocolate are truly a decadent treat!

Peanut Butter Cookies
adapted from Dieters Downfall
  • 2 cups gluten free flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup light brown sugar (7 oz)
  • 1/2 cup Truvia Baking Blend
  • 1 cup peanut butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup dry roasted salted peanuts
  • Preheat the oven to 350℉.
  • Chop the peanuts in a food processor until they are crumbled into little chunks.
  • Stir together the flour, baking soda, baking powder and salt.
  • Beat the butter in a mixer until light and smooth. Add in the sugars and blend for 3 minutes until smooth. Add in the peanut butter and blend until fully blended. Add in the eggs and vanilla and then add in the flour mixture and finally the peanut crumbles.
  • Measure out two tablespoon sized dough balls and place them on a cookie sheet lined with parchment or a silicon mat. Using a fork, make the crisscross pattern and bake for 10 - 12 minutes. The edges should start to turn brown, but remove them from the oven before the tops turn.
  • Let the cookies rest on the cookie sheet for 5 minutes before transferring them to cooling rack.
  • Once the cookies are cool, you can spread on some peanut butter and then dip them into know you wanna do it!

Until next time...

Sunday, May 4, 2014

English Digestive Biscuits: ABC

I have missed baking along with the Avid Bakers!  This is my first time this year that I have baked along.  I have been trying to clean up my diet and lose weight since the beginning of the year and I don't bake unless I am baking for someone or I know that all the goods will be out of the house and enjoyed by someone else!  These cookies will go into the freezer and be
 used for a crust for Banoffee Pie at a later time :)

When I saw that Digestive Biscuits were next on the list I almost didn't bake them, but I do love vintage recipes and this is about as vintage as you can get!  These biscuits are actually cookies and they were developed in the 19th century during the Victorian era to aid in digestion. The other bakers have some really good history on their posts.  
Check them out if you would like to know more!  

These were really easy to make.  I modified a little by using Gluten Free four and adding some ground flax seed to the mix.  I also used brown sugar and almond milk.  So I kinda sorta healthified them!  I kept some naked and dipped the bottoms of some in chocolate then decorated the tops with lines (much like a favorite cookie of mine).

It was fun to be back!
For the recipe go to King Arthur Flour
and to see what the other bakers did go to 


Lemon Macarons Filled With Lemon Buttercream and Lemon Curd

I have a fascination with macarons!  I love them and want to master baking them.  Every time I make them I get better.  These little lemon gems were my best attempt thus far!  My son's birthday is in May and he lives 2000 miles away so I never get to see him on his birthday so I wanted to send a little something to celebrate the day.  I know he loves lemon bars but I didn't want to make those thinking that they would not make the trip. 

I wanted to fill them with lemon buttercream as well as lemon curd, so I got busy and started to create these beautiful little lemony treats.

I got my almond meal and confectioners sugar ground to a powder and sifted.  Then beat my egg whites to stiff, glossy peaks, added in the lemon and vanilla extract then started to add in the almond/sugar mixture a little bit at a time.  Then the fun starts!  This is were you make it or break it!  You start to gently folding it over and over several times, mushing it against the side of the bowl as you go along.  This is called the "Macaronnage".  You have to get it to just the right consistency and you can't go too far or you have a real mess on your hands!  Then the batter is put in a pastry bag and piped onto a prepared cookie sheet and left to dry for about 30 minutes to an hour.  This helps your get the pretty little edge they call the feet. 

I am really happy with the way 
these turned out.  Some of them got a little 
bubble on top...not sure what caused that...will have to do some more research!  But all in all these macarons were very good!  A light crispiness on the outside and a nice chewy inside....just the way I like them! I wanted to fill them with a combo of buttercream and lemon curd so while the macarons were drying and baking I made my lemon curd and I must say....a beautiful lemon curd it was!  This will be my go to recipe from now on!


I packed up these little lemon treats in a "Box of Sunshine" along with other yellow sunshiny things.  I hope it makes him smile!  

As always

Click here for the macaron recipe.

Lemon Curd 

5 Tbsp fresh lemon juice
4 Tbsp butter (1/2 stick)
3/4 cup granulated sugar
2 eggs
2 egg yolks
1 Tbsp grated lemon zest

In a steel bowl whisk together all the ingredients except the butter.
Bring a pot of water to a slow simmer and put the steel bowl on it whisking continuously (or it may curdle) until the mixture thickens, to coat the back of a spoon.  Take the bowl off the pan and add the butter and whisk until the butter melts and is incorporated.  Let cool and transfer to a clean jar, put plastic wrap on before closing the lid and refrigerate.

Lemon Buttercream

1/4 cup unsalted butter, softened (1/2 stick)
1-2 cups confectioners sugar ( plus more if needed)
2-3 Tbsp of heavy cream
1 Tbsp lemon juice
2 tsp lemon zest
1/2 tsp clear vanilla extract
sprinkle of salt

Beat the butter on medium high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft and fluffy.  Add the confectioners sugar, 1/2 cup at a time until combined and to the consistency that you want. Add lemon juice, zest, vanilla and salt, continue to beat for another 1-2 minutes. (Add up to 1/2 cup more sugar if too thin or a little more cream if too thick).

Assemble the Macarons
Match up your macarons into pairs place one face side up and pipe a circle of buttercream around the edge (leave a little room on the edge) of the macaron and place a dab of the lemon curd in the center.  Sandwich the halves together and gently push the filling to the edges.

Problem with the bubbles was caused from over beating the egg 
whites...will know next time!