Dark Chocolate Dreams Peanut Butter Cookies - gluten free, flour free

Dark Chocolate Dreams Peanut Butter Cookies

Usually, when I decide to make peanut butter cookies, I use my gluten-free recipe and, of course, I add chocolate chips.  I was thinking of using the chocolate hazelnut spread, but, when I went to WalMart, this product jumped out at me - Peanut Butter & Co. Dark Chocolate Dreams.

  

Dark Chocolate Dreams Peanut Butter Cookies

I used the Flourless Peanut Butter Cookie recipe from King Arthur Flour and used the Dark Chocolate Dreams for the peanut butter.   And, yes, I did add the mini-chocolate chips. The result?  Well, here's a bite for you!

Gluten Free Chocolate Peanut Butter Cookie

Thanks for visiting the Americus Garden Inn.  Hope you'll visit again soon.

Love,

Susan

• Dark Chocolate Dreams Peanut Butter Cookies 
• Adapted from Flourless Peanut Butter Cookies
• Yield:  18 cookies
• 
  
• 1 cup Dark Chocolate Dreams peanut butter
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup mini chocolate chips

Preheat oven to 350°F.  Line a cookie sheet with parchment paper. Using a mixer on medium, combine the Dark Chocolate Dreams peanut butter, brown sugar and baking soda. Add the egg and vanilla, and blend until the dough comes together.  Stir in chocolate chips.. Scoop a Tablespoon of dough per cookie, roll into a ball, then, flatten the top slightly.  Leave a little room in between cookies as they do spread a little. Bake for 8 - 10 minutes - tops will be slightly crinkled.  You do not want the edges to brown.  Allow to cool on the pan.  They will be soft, at first, so let them set up before devouring.

Peanut Butter & Jelly Mini Muffins

Peanut Butter and Jelly Mini Muffins

Sometimes, you don't want a big muffin.  You just want a little one with big flavor.  So, how about peanut butter and jelly mini muffins?  This recipe makes 30 - 32 mini muffins, or if you prefer the regular size, it makes 10 regular muffins.   The recipe can be halved to make just 5 regular muffins or 15 minis.   I like to add a little more jelly on top after they come out of the oven.

Peanut Butter 'n' Jelly Mini Muffins
Yield: 30 mini muffins

½ cup all-purpose flour
½ cup whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons canola oil
3 tablespoons grape jelly

1. Preheat oven to 400 degrees and spray mini muffin pan with PAM.
2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
3. In a small bowl, whisk the eggs, yogurt, peanut butter and oil until smooth.
4. Combine wet with dry ingredients just until moistened.
5. Scoop batter equally into 30 mini muffin cups. They will be about ½ full.
6. Top each with 1/4 teaspoon jelly.
7. Bake at 400° for 10-12 minutes or until golden brown.
8. Cool for 5 minutes before removing from pans to wire racks

Thanks for visiting the Americus Garden Inn.  Hope you'll come again, soon.
Love,
Susan

We're Going Bananas with Banana Muffins

You know the old saying, “When life gives you lemons, you make lemonade”? Well, when life gives me over-ripe bananas, I make banana muffins. Don’t throw those bananas in the trash! Put them in the refrigerator (or the freezer) and when you have 30 minutes, make these muffins.

I'll bet you have most of the ingredients on hand. Banana muffins taste best a day or two after baking, so, I'm making them right now for tomorrow. First thing, line the muffin tins. This recipe makes 12 muffins.

Measure the flour into a sifter or wire strainer. I used 1 cup of all purpose and 1/2 cup of whole wheat.

Both flours ready to go

Baking soda almost always has a few lumps, so, the strainer takes care of that.

I skimp a little on the sugar. Look, there are lumps in my sugar, too.

Whisk all dry ingredients through the strainer into the bowl.

Looks perfect.

Add the chips to the dry ingredients and whisk. I just happened to have peanut butter chips and chocolate chips. You can use white chocolate, dark chocolate, walnuts, pecans, raisins, sunflower seeds - whatever you like with bananas.

Perfect.

In a separate small bowl, crack an egg.

Add oil.

At this point, I decided to peel the bananas onto a plastic cutting board. I also set the oven to 400 degrees.

I like to mash the bananas with a fork, but, you can do it in the food processor, if you prefer.

Back to the egg with the oil mixed in.

Add the vanilla to the bowl.

Add the bananas to the bowl.

Mix thoroughly.

Add wet ingredients to the dry ingredients.

Stir with a rubber spatula just until combined.

Use a scoop to measure the batter evenly

into your 12 prepared muffin cups.

Bake 15 - 20 minutes at 400 degrees or until nicely browned and a toothpick comes out clean.

They look fabulous, don't they? Perfectly domed tops, you can see the chips poking out of the muffins. I'll bet you want one. :)

BANANA CHOCOLATE AND PEANUT BUTTER CHIP MUFFINS

1 cup all purpose flour

½ cup whole wheat flour

½ baking soda

1 cup sugar

½ cup chocolate chips

½ cup peanut butter chips

1 egg

½ cup oil

½ tsp vanilla

3 bananas, mashed

1. Preheat oven to 400 degrees.

2. Line 12 muffin tins with paper liners

3. In a large bowl, combine dry ingredients with chips.

4. In a small bowl, whisk egg with oil and vanilla. Add mashed banana.

5. Mix banana mixture into dry ingredients.

6. Scoop into prepared pan and bake for 15 – 20 minutes.

Try to resist the urge to eat them all right away. They are delicious the day they are baked, but, they are even more delicious the next day.

Thanks for visiting with me in my kitchen at the Americus Garden Inn Bed & Breakfast. Please let me know if you try my recipes.