Best Homemade Brownies (Gluten Free)

 

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/             

BANANA BREAD BREAKFAST MUG CAKE

 

Nonstick cooking spray

1 large banana

1 large egg

3 Tbsp. almond flour

1 packet powdered stevia (optional)

1⁄4 tsp. ground cinnamon

2 tsp. semisweet chocolate chips (or chopped walnuts)

1. Coat the inside of a microwave-safe mug with spray.

2. Add banana to mug; mash with a fork. Add egg; lightly beat with

fork. Add almond fl our, stevia (if desired), and cinnamon; stir until

well incorporated.

3. Add chocolate chips; mix well.

4. Microwave on high for 2 to 3 minutes. Serve warm.

APPLE SPICE or PUMPKIN PIE BREAKFAST MUG CAKES

 FOR APPLE SPICE MUG CAKE:

Nonstick cooking spray

1 large egg

1⁄3 cup unsweetened apple sauce

1⁄4 cup almond flour

1⁄4 medium apple, chopped

1 to 2 packets stevia powder (or 2 tsp. honey)

1⁄4 tsp. apple pie spice

1⁄4 tsp. pure vanilla extract

2 Tbsp. plain coconut yogurt

FOR APPLE SPICE MUG CAKE:

1. Coat the inside of a microwave-safe mug with spray.

2. Add egg; lightly beat with fork. Add apple sauce, almond flour,

apple, stevia, apple pie spice, and vanilla; stir until well incorporated.

3. Microwave on high for 2 to 3 minutes. Top with yogurt; serve warm.

FOR PUMPKIN PIE MUG CAKE:

Nonstick cooking spray

1 large egg

1⁄3 cup pumpkin puree

1⁄4 cup almond flour

1 to 2 packets stevia powder (or 2 tsp. honey)

1⁄4 tsp. pumpkin pie spice

1 Tbsp. chopped pecans

2 Tbsp. plain coconut yogurt

1. Coat the inside of a microwave-safe mug with spray.

2. Add egg; lightly beat with fork. Add pumpkin, almond flour, stevia,

and pumpkin pie spice; stir until well incorporated.

3. Add pecans; mix well.

4. Microwave on high for 2 to 3 minutes. Top with yogurt; serve warm.

Mexican Fried Ice Cream

INGREDIENTS

1. 3 cups crushed Corn Flakes cereal
2. 3/4 cup sugar
3. 1/2 cup (1 stick) butter
4. 1 (1.75 quart) container Vanilla ice cream
5. 1 (8 ounce) container Cool Whip
6. 1/2 teaspoon ground cinnamon
7. 1/4 cup honey
8. Chocolate syrup
9. Caramel sauce

Directions

INSTRUCTIONS

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
3. Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
4. In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
5. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
6. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥
7. Serves 12

Green Jello Salad

 Ingredients
1 large box of lime jello
1 container of cool whip (thawed)
A Bunch of seedless grapes
1 can of pineapple chunks, drained (Do not use fresh pineapple)
1 package cream cheese
Crushed Pecans (optional)

Directions:
1. Prepare jello with 1/2 the amount of water that it calls for on the box. Put jello in the fridge to set.  You want to add the other ingredients before it is all the way set.
2.  Freeze cream cheese for about an hour and then cut into small cubes.
3. Cut grapes in half
4. Drain the pineapple and pat dry with a paper towel.
5. Combine cool whip, grapes, cream cheese, pineapple and nuts if desired.
6. When jello is not all the way set mix the jello and cool whip mixture.
7. Keep in the refrigerator for a couple of hours before serving. 

Grape Salad

• 2 lbs green seedless grapes
• 2 lbs red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• ¹⁄₂ cup granulated sugar
• 1 teaspoon vanilla extract, to tasteT

Toppings: 
1 cup brown sugar, packed, to taste 
1 cup crushed pecans, to taste 

•  Directions: 
• Wash and stem grapes.
• Set aside.
• Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
• Stir grapes into mixture, and pour in large serving bowl.
• For topping: Combine brown sugar, and crushed pecans.
• Sprinkle over top of grapes to cover completely.
• Chill overnight.
   

Apple Snicker Salad

Ingredients

• 6 small apples, cored and chopped (I like to use a blend of Granny Smith and Red Delicious)
• 6 (1.86-ounce) Snickers Bars, cut into bite-sized pieces
• 1 (5.1-ounce) box instant vanilla pudding mix,
• 1/2 cup milk
• 1 (12-ounce) container Cool Whip
• 1 cup marshmallows, optional
• 1/2 cup caramel sauce

Instructions

1. Whisk together pudding mix and milk in a large bowl. Fold in Cool Whip.
2. Fold in apples, chopped Snickers, and marshmallows.
3. Drizzle caramel sauce on top.
4. Refrigerate until ready to serve.

Zucchini Crisp

Filling:
8 c Zucchini peeled and diced (remove the seeds)
2/3 c lemon juice
1 c sugar
1 tsp cinnamon 1/2 tsp nutmeg

Cook zucchini in the lemon juice and spices for 15-20 minutes until the zucchini is tender. Then add 1/2 cup of the flour mixture and simmer 1 more minute.

Crust:
1 1/2 C flour
1 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
2 sticks of butter

Cut the butter into the flour, oats, sugar and cinnamon. Take 1/2 cup out to mix with zucchini. Then in a butter 9 by 13 pan put half of the remaining crust. Then top with the zucchini mix and then cover with the zucchini with the remaining flour mixture.
Bake at 375 degress for 35 minutes. (Goes great with Vanilla ice cream.)

New York Style Cheesecake

 

https://www.lifeloveandsugar.com/best-new-york-style-cheesecake/

For the Crust

• 1 3/4 cups (235g) graham cracker crumbs
• 6 tbsp (112g) salted butter, melted
• 2 tbsp (26g) sugar

For the Cheesecake

• 40 oz (1130g) cream cheese, room temperature (five 8 oz packages)
• 1 3/4 cup (362g) sugar
• 3 tbsp (24g) all purpose flour (or Gluten Free 1 to 1 Flour) 
• 1 tsp lemon zest
• 4 tsp vanilla extract
• 1/2 cup (115g) heavy cream
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature

Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Cheesecake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the lemon zest and vanilla extract and mix on low speed until well combined.
4. Add the heavy cream and mix on low speed until well combined.
5. Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the cheesecake batter into the crust. Your pan will be very full.
7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
12. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
13. Serve with your favorite toppings. Cheesecake is best when stored well covered and eaten within about 5 days.

**To Make Gluten Free make it crustless and use Gluten Free 1 to 1 Flour 

Calories: 449

Chocolate Cheesecake Addition

https://www.myfoodandfamily.com/recipe/052676/philadelphia-new-york-chocolate-cheesecake

White Fluffy Icing (7 minute Frosting)

2 egg whites
11/2 cups of sugar
1/4 tsp cream of tartar or tablespoon of karo syrup
1/3 c cold water
1tsp vanilla
Mix egg whites, sugar, cream of tartar
for one minute, then put on double boiler, water should be boiling,
and top pan should not touch the water.
and beat for 7 minutes, or until you get stiff peaks,
take off heat and beat in vanilla.

Too Much Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding  mix
• 1 cup sour cream
• 1 cup vegetable oil 
• 4 eggs
• 1/2  C warm water
• 2 c semisweet chocolate chips.

*To Make Gluten Free Use a Gluten free cake mix

*Add 1 C Milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Reese's Peanut Butter Balls or Cups

1 cup of peanut butter
1/2 C butter
1 tsp vanilla

1 TBSP Milk
2  or more cups of powered sugar
Chocolate melting wafers

Mix peanut butter, and butter until well blended add powdered sugar
a little at a time until you have good consistency.
Form peanut butter into balls
Or use Reese's cup mold.
Melt chocolate
Dip the balls into the melted chocolate  and refrigerate until the chocolate harden
You can also use the Reeses cup mold, if using mold, line the mold with cup liners
before filling, add a  little bit of chocolate in the bottom of the mold, then put  reuses the 
mixture on top of the chocolate, then top with more chocolate and put in the freezer for a couple of minutes.

Red Velvet Poke Cake

1 box Red Velvet cake mix
2 3.4 oz. instant cheesecake flavored pudding
4 cups of milk
1 8oz whip topping
10 Oreos crushed

Prepare cake per box instruction
Allow to cool for a couple of minutes
Pole holes in cake with wooden spoon handle,
Holes need to be fairly big.

Mix Pudding, milk
Pour over cake

Set cake in refrigerator for 2 hours

After cake is cool cover with whipped topping.

Spread crushed Oreo's over top.
Keep refrigerated

Pumpkin Roll

3 eggs
2/3 C sugar
1 cup sugar
1 TBSP lemon juice
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
2/3 cup pumpkin

Beat eggs 5 minutes add sugar, lemon juice, beat again.  Add dry ingredients.  Fold in pumpkin
Put on greased cookie sheet you could also use parchment paper.
Bake 375 degrees for 10 minutes.  Take out leave on pan for 5 minutes. Sprinkle tea towel with powered sugar, dump roll unto tea towel and roll. Leave in tea towel until cool (10 minutes)
Unroll spread filling.  Reroll.  Wrap in Saran wrap and refrigerate.

Filling
1 cup powered sugar
1 8oz cream cheese
4 TBSP Butter
1 tsp vanilla
 \Mix together and spread on pumpkin roll.

Popcorn Balls

Here is the recipe according to my mom and she learned it from Grandma Doolittle. (Dad's Grandma)
 Ingredients:
Jar of Grandma's Molasses
This much brown sugar (about 1/4 C)
This much Karo Syrup (1 Cup)
1 stick of margarine
Boil until it becomes hard tac in ice water.

4 Big Bowls of Popcorn-Remove all the unpopped kernels.
 No Candy thermometer needed.

Pour Molasses mixture over the popcorn and form into balls.

Peanut Butter Pie

Ingredients:
1  9 inch graham cracker crust or oreo crust
1 8 oz package of cream cheese softened
1/2 c creamy peanut butter
1/2 c confectionery sugar
1 16 oz of frozen Cool Whip

Directions:
-Mix the  cream cheese, confectionery sugar, and peanut butter together.
 -Fold in the whipped cream with cream cheese mixture
-Chill for at least 2 hours.
-Serve with more cool whip if desired.

Strawberry pie

Ingredients

• 1 quart fresh strawberries, hulled

• 1 (9 inch) pie crust, baked

• 1 cup white sugar

• 3 tablespoons cornstarch

• ¾ cup water

• ½ cup heavy whipping cream

Directions

1. Arrange 1/2 of strawberries in baked pastry shell. Place remaining strawberries in a medium saucepan.

2. Add sugar to the strawberries in the saucepan; place over medium heat and bring to a boil, stirring frequently.

3. Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.

4. Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours.

5. Before serving, whip cream in a medium bowl until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

https://www.allrecipes.com/recipe/15836/strawberry-pie-ii/

Peanut Butter Fudge

Ingredients:

2 c sugar
2/3 c milk
1 7 oz marshmellow cream
1 cup creamy peanut butter

Cook sugar and milk on the stove in a sauce pan to the soft ball stage.  Take off the heat and add marshmallow cream and peanut butter. Stir until set a little.  Put in a 9 by 13 pan. 

Oreo Dessert

Ingredients

• 1 Quart container of vanilla ice cream
• 1 container of cool whip
• 1 package of Oreos (centers removed and finely crushed)

  Gluten Free:  Use Gluten Free Oreos

Directions:

1.  Set out your ice cream and cool whip to soften.
2.  Then in a bowl mix together 3/4 of crushed oreos, and ice cream mixture. 
3. Pour into a 9x13 pan.  Sprinkle the rest of the oreos on top.  
4. Put in the freezer for a couple of hours before serving.