Dessert Recipes

Peanut Butter Chocolate Chip Cookies (Gluten Free)

Miss Nancy's Peanut Butter Cookies

These are so easy and incredibly yummy!

  • 2 cup peanut butter (or almond butter)
  • 3/4 cup honey
  • 2 egg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips (optional)

Stir all ingredients together. Drop by tablespoons onto a baking tray. Bake at 350 for 10-12 minutes. Cookies should be golden, yet still soft. Let cool on tray. Enjoy!

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Peanut Butter Nanaimo Bars

Cookie:
1/2 cup (1 stick) butter
1/4 cup honey granules (sugar)
1/3 cup cocoa
1 large egg, beaten
1  cups graham cracker crumbs
1 cup  sweetened coconut (shredded or flaked)
1/2 cup finely chopped almonds

Peanut Butter Filling:
1/3 cup  butter, softened
1/3 cup peanut butter
1/2 cup powdered honey granules (or confectioners’ sugar)

Chocolate Glaze:
4 ounces semi-sweet chocolate chips
2 tablespoons butter

Directions
Line an 8 by 8-inch baking pan with aluminum foil, with long flaps hanging over each edge.

For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the honey granules and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)

For the filling: Beat the butter, peanut butter and powdered honey granules together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze: Put the chocolate chips and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly.  When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

Adapted from www.foodnetwork.com

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Pecan Streusel Muffins

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Muffins:

  • 1 stick butter, softened
  • 1/2 cup applesauce
  • 1/2 cup buttermilk
  • 3/4 cup honey granules (or sugar)
  • 1 Tbs vanilla
  • 2 eggs
  • 2 1/2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • pinch of nutmeg

Cream the butter, applesauce, buttermilk, honey granules, vanilla and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Line 16 muffins cups with paper liners. Pour the batter evenly into the cups.

Streusel:

  • 3/4 cup chopped pecans
  • 1 Tbs whole wheat flour
  • 2 Tbs sucanat (or brown sugar)
  • 1 Tbs cinnamon
  • 1 Tbs butter, melted

Stir together the streusel ingredients. Top the muffins with the streusel and press it gently into the batter. Bake at 400 degrees for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean and edges are golden. Let cool for a few minutes before removing the muffins from the muffin tins. Serve warm (slathered with butter), or cooled. Either way they’re delicious!

Makes 16 muffins

From Blog of Joy

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Perfect Apple Pie

Makes two pies

Pie Crust:

4 1/2 cups freshly milled flour
1 1/2 tsp salt
3 sticks cold butter, cut into small pieces
1/2 – 3/4 cup ice water

Combine the flour and salt in a bowl. (I use my stand up mixer.) Cut in the butter until crumbly. Pour in the water a few tablespoons at a time until the dough is very moist. Wrap in plastic wrap and chill for about 30 minutes.

Filling:

11 cups apples, peeled and sliced (about 8 apples)
1 1/2 cups sucanat w/honey (or sugar)
1/4 cup flour
1 tsp cinnamon
1/8 tsp nutmeg (or allspice)
1/8 tsp salt

While the pie crust dough is chilling, combine the sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add the apples and stir until evenly coated.

Divide the pie crust dough in half for the two pies. Divide each piece of dough so that 2/3 of the dough is for the base crust and 1/3 is for the top. Roll each base crust out into circles and place in 9″ pie pans. Fill with the apple filling. Top each pie with the reaming dough as desired. (I did a lattice top.) Bake at 400 degrees for 45 minutes.

from Better Homes and Gardens New Cook Book (circa 1980)

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Philadelphia “Fruit Smoothie” No-Bake Cheesecake

  • 2 C graham cracker crumbs
  • 6 T butter, melted
  • 1/4 C sucanat (with honey)
  • 2/3 C sucanat (with honey)
  • 4 pkgs (8 oz. each) cream cheese, softened
  • 12 oz. frozen mixed berries, thawed and drained
  • 8 oz. whipped cream (see the “whipped cream” recipe on this site)

Mix graham cracker crumbs, butter and 1/4 C sucanat; press firmly onto bottom of 13 x 9 pan.  Beat cream cheese and 2/3 C sucanat in large bowl with electric mixer on medium speed until well blended.  Stir in mixed berries.  Gently stir in whipped cream.  Spoon over crust; cover.  Refrigerate 4 hours or until firm.

(from inside the Philadelphia cream cheese package)

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Pumpkin Cheesecake

Crust:

1/2 cup (1 stick) butter, softened
1/2 cup honey granules (or sugar)
2 eggs
2 cups flour
1/4 tsp salt

Cream the butter and honey granules until light and fluffy. blend in the egg; add the flour and salt, mix well. Press dough on the bottom of a greased 9″ x 13″ baking dish. Poke the dough with a fork to eliminate air bubbles. Bake at 400 degrees for 10-12  minutes; cool.

Filling:

1 can (1 1/2 cups) pumpkin purée
3 (8-0unce) packages cream cheese, softened
6 Tbs  butter, softened
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup powdered sugar (I use honey granules ground fine in a blender)

 

  1. In the bowl of a stand mixer, beat the softened butter and the cream cheese until smooth. Scrape down the sides of the mixer.
  2. Add pumpkin purée and mix to combine. Add vanilla, cinnamon, nutmeg, and salt and combine until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
  3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the cooled crust.
  4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve topped with Homemade Whipped Cream if desired.

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Pumpkin Oatmeal Muffins

  • 3 large eggs
  • 1 1/2 C pumpkin puree
  • 2 1/4 C almond milk
  • 3/4 C coconut oil
  • 3/4 C honey
  • 2 T vanilla extract
  • 2 T cinnamon
  • 3 pinches of salt, optional and to taste
  • 9 C rolled oats
  • 2 T baking powder
  • 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

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Raisin Oatmeal Cookies

  • 3 C oats
  • 1 1/2 C flour
  • 1 C sucanat with molasses (or brown sugar)
  • 1 t baking soda
  • 1 t cinnamon
  • 1/2 t salt
  • 2 sticks butter
  • 2 eggs
  • 1 t vanilla
  • 1 C golden raisins

Mix dry ingredients, then add wet, folding in raisins last.  Bake at 350 degrees for 13 minutes.

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Raw Chocolate Walnut Fudge

Ingredients:

  • 1/2 cup virgin coconut oil
  • 1/4 cup raw almond butter (or nut butter of choice)
  • 1/2 cup cocoa powder (or raw cacao powder)
  • 1/2 cup pure maple syrup (or agave nectar)
  • 1 tablespoon pure vanilla extract
  • pinch fine grain sea salt, to taste
  • 3/4 cup raw walnuts, roughly chopped

 Directions:

  1. With electric beaters, beat together the coconut oil and almond butter.
  2. Sift in the cocoa powder and beat again until combined.
  3. Pour in the maple syrup, vanilla, and salt and beat until smooth (this will take a few minutes).
  4. Stir in the walnuts.
  5. Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. I took another handful of walnuts, broke them up, and sprinkled over the top of the fudge for extra crunch and good looks.
  6. Freeze uncovered for about 1 hour, or until solid. Slice into small squares and eat! Store in freezer.

makes 24 small squares

From www.ohsheglows.com

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Rugelach

Rugelach

Here is our version of this delectable Israeli pastry.

Dough:

2 sticks (1 cup) cold butter
8 oz. cream cheese
1/4 cup sour cream
2 cups whole wheat flour
1/4 tsp salt
2 tbsp honey granules (or sugar)

Filling:

1 1/2 cups chopped walnuts or pecans
1 1/4 cups semi-sweet chocolate chips
1/2 cup berry preserves (raspberry, strawberry, or blackberry)
1/4 cup sucanat (or brown sugar)

Topping:
1 egg
1 tsp water
1/4 cup honey granules (or sugar)
1 1/2 tsp cinnamon

Directions:

  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don’t overprocess; the dough should look crumbly, like cottage cheese.
  • If you don’t have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don’t overmix.
  • Pour dough onto a lightly floured rolling surface and form into a rough ball shape. Divide the ball into four equal pieces and form those pieces into rough balls. Wrap each ball with plastic and place in the refrigerator. Refrigerate dough balls for at least 1 1/2 hours, for up to 48 hours.
  • In a skillet, toast the chopped nuts over medium heat until fragrant. Pour the toasted nuts into a food processor along with the chocolate chips, berry preserves, and brown sugar. Pulse together until a thick, coarse paste forms. Reserve.
  • Combine the cinnamon and sugar in a small bowl; reserve. Beat your egg wash with water; reserve.
  • Preheat oven to 375 degrees. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough (this is necessary!). Replace the dough onto the re-floured surface. Use a round 9″ cake pan as a guide to make a nice, smooth imprint of a circle in the dough. Cut the dough into a circle (you can use a 9″ cake pan as a guide). Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve in the refrigerator, adding to the ball with each batch that is made.
  • Take 1/4 of the filling (about 4 tbsp) and place it in the center of the circle. Spread it very thin across the surface of the dough; a thick layer of filling will make your cookies expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll up each triangle, starting from the wide flat end and rolling towards the narrow point. Press the end point into the cookie to secure it. Place the rolled cookies onto a parchment lined cookie sheet, end point down.
  • When you are ready to bake, brush the top of each cookie with egg wash and then sprinkle them with cinnamon sugar. Place cookies in the oven and let them back for about 15 minutes, or until golden brown.
  • Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. If you’d prefer to bake more than one batch of cookies at a time, you can store batches of rolled unbaked cookies (without egg wash) on a cookie sheet in the refrigerator. Egg wash and dust them with sugar just prior to placing them in the oven.
  • When you’re finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you’ve reserved and roll it out to make your fifth batch.
  • These cookies taste amazing served warm or at room temperature. They’ll keep for a few days in a tightly sealed container.

Makes 40 large rugelach or 60 small rugelach

Adapted from The Shiksah

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