Best Homemade Brownies

 

Ingredients

• 1 C granulated sugar
• 3/4 cup all-purpose flour
• 2/3 cup cocoa powder, sifted if lumpy
• 1/2 cup powdered sugar, sifted if lumpy
• 1/2 cup dark chocolate chips
• 3/4 teaspoons sea salt
• 2 large eggs
• 1/2 cup canola oil 
• 2 tablespoons water
• 1/2 teaspoon vanilla

Instructions

• Preheat the oven to 325°F. Lightly spray an 8x8 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper.
• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
• In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined.
• Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). 
• Cool completely before slicing.  Store in an airtight container at room temperature for up to 3 days. These also freeze well!

Notes

***When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.
To Make Gluten Free:             Substitute Flour with 1:1 Gluten Free Flour (Namaste Brand)
           Use an extra egg            Let batter sit for an hour before baking

** This can be doubled and put in a 9 by 13 pan.  If doubled. Use 5 eggs if doing Gluten Free

recipe adapted by https://www.loveandlemons.com/brownies-recipe/             

Protein Hot Chocoalte

 

1 cup almond milk

1 Tablespoon Cocoa

4 packets Stevia 

1 Scoop Chocolate Protein Shake (Premiere) 

Blend in the blender then put into a mug and heat up to desired temperature. 

Gluten Free Pumpkin Bread

pumpkin bread recipe:

1 cup oil (or 1/2 c oil, 1/2 c applesauce)

4 eggs

2/3 cup water

1 can pumpkin puree

3 cups sugar

3 cups 1:1 GF flour

1.5 tsp salt

1 tsp nutmeg

2 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1 C Chocolate chips 

Mix all dry ingredients together. Mix in liquids. Mix in Chocolate Chips

Grease and flour 2 loaf pans or line with parchment paper

Bake at 350 degrees and 1 hour 15 minutes.

Peanut Butter Krispies

 

1 C light karo syrup

1 C Sugar

1 C peanut butter

6 cups of Gluten Free Rice Krispie Cereal (Mom Brand)

1 tsp of Vanilla.

In a pan on medium heat combine Karo, sugar.  Cook until starts to boil.  Take off the heat add the peanut butter, rice krispies, and vanilla and stir until all the Krispies are coated.  Then press into a sprayed 9 by 13 pan. 

Gluten Free Berry Cobbler

 Ingredients:

• Gluten Free White or Yellow Cake Mix
• 1/2 stick butter, melted, plus more for greasing pan
•  2 tablespoons sugar
• 1 cup whole milk
• 2 cups fresh (or frozen) blackberries or raspberries
• Whipped cream and/or ice cream, for serving 

Directions:

1. Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
2. In a medium bowl, mix the cake mix, melted butter and milk 
3. Pour into a 9 by 13 greased pan 
4. Spread Berries on top the cake
5. Sprinkle with sugar 10 minutes before finished cooking
6. Cook for 1 hour
7.  Server with Ice cream or whipped topping

Gluten Free Chocolate Chip Oatmeal Cookies

Ingredients:

1 1/2 C 1:1 Gluten Free Flour

1/4 C Almond Flour

2 3/4 C Oats

3/4 tsp salt

1/2 tsp baking soda

1/2 C butter softened

1/4 C oil

1 C brown sugar

1/2 c white sugar

2 tsp vanilla

2 Eggs

1 Cup Chocolate Chips

 https://meaningfuleats.com/the-best-gluten-free-oatmeal-chocolate-chip-cookies/

Devin's Doughnut Muffins

 

Ingredients 

For the Muffins:

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup milk

For the Glaze:

• 3 tablespoons butter; melted
• 1 cup confectioners’ sugar; sifted
• 3/4 teaspoon vanilla
• 2 tablespoons hot water

Instructions

• Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. 
• Beat in eggs, one at a time. 
• With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. 
• Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
• Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. 
• Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. 
• Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
• To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. 
• Whisk until smooth.
• When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.