Peanut Butter Fudge

In honor of National Fudge Day, here is ANOTHER delicious fudge recipe!

Peanut Butter Fudge

Adapted from Food Network.com (Alton Brown recipe)

Ingredients

• 8 ounces unsalted vegan butter, plus more for greasing pan
• 1 cup smooth peanut butter
• 1 teaspoon pure vanilla extract
• 1 pound powdered sugar

1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap.
2. Microwave for 2 minutes on high.
3. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.)
4. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon.
5. The mixture will become hard to stir and lose its sheen.
6. Spread into a buttered 8 by 8-inch pan lined with parchment paper.
7. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.
8. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Peanut Butter Rice Krispie Treats

I’m back! Its been a little crazy but I’m back and I’ve got goodies!! I have been on the hunt for gluten free Rice Krispies since I found out that they even existed and my mom and little brother FINALLY found them! So to celebrate of course I HAD to make Rice Krispie treats. Not just any old ordinary Rice Krispie treats, PEANUT BUTTER Rice Krispie treats!

Thanks Snap, Crackle and Pop!

Peanut Butter Rice Krispie Treats

Marshmallows and Peanut Butter! Hello delicious!

Ingredients

• 3 tablespoons vegan butter (Earth Balance)
• 1 package regular marshmallows or 4 cups miniature marshmallows
• 1/2 cup peanut butter
• 6 cups Gluten Free Rice Krispies cereal

1. In large saucepan melt butter over low heat.
2. Add marshmallows and stir until completely melted. Remove from heat.
3. Stir in peanut butter until melted.
4. Add in Rice Krispies cereal. Stir until well coated.
5. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 
6. Cool. Cut into 2-inch squares.

Rice Krispie treats always taste best if served the same day. I’m sure with these, you’ll have no leftovers!

I cannot wait to make other delicious rice krispie goodies!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Peanut Butter Cookie Candy Bars

Chocolate chip cookies and peanut butter Delicious combination perfect for National Chocolate Chip Cookie Day!

Peanut Butter Cookie Candy Bars

Ingredients

For the Cookie Base:

• 1 box Betty Crocker Gluten Free chocolate chip cookie mix
• Butter, pure vanilla extract and egg called for on cookie mix box (I use Earth Balance Vegan Butter)
• 1 cup sugar
• 1/2 cup chocolate chips (I add more chocolate chips to the cookie mix for some extra chocolate but you do not have to)

For the Filling:

• 1/3 cup light corn syrup
• 3 tablespoons vegan butter, softened (Earth Balance)
• 3 tablespoons smooth peanut butter
• 1 tablespoon plus 1 1/2 teaspoons water
• 1 1/4 teaspoons pure vanilla extract
• Dash salt
• 3 1/2 cups powdered sugar

For the Caramel Layer:

• 1 bag caramels, unwrapped
• 2 tablespoons water
• 1 1/2 cups dry-roasted peanuts

For the Topping:

• 1 bag milk chocolate chips (2 cups)

1. Heat oven to 350°F. Make cookie dough as directed on box, using vegan butter, vanilla, egg, sugar and extra chocolate chips.
2. In ungreased 13 x 9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
3. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick).
4. Press filling over cookie base.
5. In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.
6. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
7. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
8. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.
9. For bars, cut into 6 rows by 6 rows.
10. Store any leftovers covered at room temperature.

ENJOY!!

Happy National Chocolate Chip Cookie Day!

Today is National Chocolate Chip Cookie Day. It is ALSO Founder’s Day for my sorority Alpha Delta Pi! 161 years of being the first and the finest sorority! How fun that on our founders day is also a perfect day to bake delicious chocolate chip goodies! I’ve already posted a few chocolate chip goodies in the past. So today, I decided to get creative with the classic chocolate chip cookie!

First up, Chocolate Chocolate Chip Cookie Dough Cupcakes! (now there’s a mouthful!)

Chocolate Chocolate Chip Cookie Dough Cupcakes 

Adapted from Java Cupcakes

Ingredients

For the Cookie Dough Filling:

• 3/4 cup gluten free flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons unsalted vegan butter, melted (Earth Balance)
• 1/4 cup packed light brown sugar
• 2 tablespoons sugar
• 2 tablespoons coconut or rice milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

For the Chocolate Cupcakes:

• 1 cup gluten free flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract

For the Cookie Dough Frosting:

• 12 tablespoons unsalted vegan butter (Earth Balance)
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup gluten free flour
• 1 1/2 tablespoons coconut or rice milk
• 1 tsp vanilla extract

For the Garnish 

• Mini chocolate chips
• Chocolate chip cookies (optional)

Let’s get baking!! First make your cookie dough filling.

1. In a small bowl, sift together the gluten free flour, baking soda and salt.
2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
3. Whisk in the dry ingredients and the chocolate chips until smooth.
4. Refrigerate for 15 to 30 minutes or until firm.
5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
6. While your cookie dough balls are in the freezer, make your cupcakes.
7. Preheat the oven to 375ºF. Line a cupcake pan with 12 liners.
8. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
9. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
10. Fill each cupcake liner 1/2-2/3 full.
11. Take your cookie dough balls out of the freezer and gently press a one ball into the center of each cupcake, only submerging the ball 1/2 way.
12. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
13. Cool the cupcakes completely before frosting.
14. To make your frosting, in the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
15. Add the flour, milk and vanilla and beat on high until well combined.

Assembly Time!!

1. Pipe swirls of frosting onto each cupcake.
2. Sprinkle mini chocolate chips on top!

ENJOY this cupcake take with a classic cookie!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Sweet and Spicy Honey Grilled Shrimp

It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor!

Sweet and Spicy Honey Grilled Shrimp

You know how much I like a little heat in a lot of my food and this is just the right amount of kick! You can always add a little more kick!

Ingredients

• 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
• 1 tablespoon minced or pressed garlic
• 1/4 cup minced fresh ginger
• 1/4 cup hot chili garlic paste
• 1/2 cup sweet chili garlic paste
• 1 cup  honey
• 1 cup fresh-squeezed lime juice
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly-ground black pepper
• 1 cup canola oil
• Skewers to thread shrimp

1. Rinse shrimp in cold water and place in a large Ziploc bag.
2. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
3. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
4. When ready to cook, thread shrimp onto skewers.
5. Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
6. Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
7. Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
8. Serve with rice or french fries any of your other favorite sides!

¡Feliz Cinco de Mayo!

¡Hola! ¡Feliz Cinco de Mayo! I love spanish cuisine! So today, how could I not post some delicious recipes! Cinco de Mayo is a perfect day to enjoy Mexican food, drinks and music. Did you know that Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride,and to commemorate the cause of freedom and democracy during the first years of the American Civil War. But, contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16. Now you know!

Ok let’s dive right in. I was watching Food Network recently (I watch Food Network a lot as you know) and Chef Aarón Sanchez (he’s wonderful, I want to met him) was talking about traditional Mexican dishes and he mentioned carnitas. Carnitas, which literally means “little meats,” is a type of braised or roasted (often after first being fried) pork in Mexican cuisine. Sooooo yummy! So here is a delicious and simple carnitas recipes served as a little taco!

Carnitas

This recipe takes a while! But it is worth it in the end! Serve with plantain chips, and your favorite Cinco de Mayo drink!

via Simple Recipes

Ingredients

• 4 pounds boned pork shoulder, cut into large cubes (you want to try to remove as much fat as possible)
• 1 quart gluten free beef broth
• 2 cups chunky tomato salsa (I like it hot but not everyone does. You can always add heat using hot sauce)
• Water
• Salt
• 2 cups fresh tomato salsa (pico de gallo)
• 16-24 corn tortillas (make sure they are gluten free corn tortillas, some corn tortillas are not gluten free)
• Vegan butter (Earth Balance) just a little to soften the tortillas
• Grated lettuce
• Vinegar

1. In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste. You want your meat to taste good! That’s the most important part of the dish!
2. Preheat oven to 400ºF. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3. Heat the tortillas one-by-one either in a a hot skillet. Use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. Keep warm tortillas wrapped in a clean cloth towel for serving.
4. Dress your lettuce by lightly salting it and sprinkling it with vinegar. Set aside.
5. To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce.
6. To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up.

You can also serve the carnitas with beans, or grated cheese. Your choice! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Toffee Cookies

Sweet delicious toffee cookies!! Need I say more?! I thought not!

Toffee Cookies 

Ingredients

• ½ cup vegan butter, softened (Earth Balance)
• 1 cup brown sugar
• 1 egg, lightly beaten
• 2 tsp. pure vanilla extract
• 2 tablespoon rice milk
• ¾ cup white rice flour
• 1/3 cup coconut flour
• 2 tablespoon potato starch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup Heath Bits

1. Preheat oven to 350ºF.
2. Line a cookie sheet with parchment paper, spray with vegetable cooking spray and set aside
3. In a mixing bowl, cream together butter and sugar till smooth.
4. Add egg and beat until fluffy. Add vanilla and milk and beat well.
5. In a separate bowl, combine dry ingredients, except Heath bits.
6. Add dry ingredients to wet ingredients, and stir until combined.
7. Stir in Heath bits.
8. Drop by teaspoonfuls onto your prepared cookie sheet.
9. Bake 10 – 12 minutes, until lightly browned.
10. Cool completely on a wire rack.

ENJOY!!

Coconut Tarts

Well it’s MAY! Did you now that May is Celiac Awareness month? Now you do!

To celebrate the start of May and Celiac Awareness how about some cute little tarts!! Coconut Tarts that is! So break out some tart pans and get baking!

Coconut Tarts

adapted Simply Gluten Free

Ingredients

• 1¾ cups sweetened coconut flakes – use divided
• 1 cup gluten free graham style crumbs (Kinnikinnick)
• 5 tablespoons Earth Balance vegan butter, melted
• 1 – 13.5 ounce can coconut milk
• ¼ cup light brown sugar, packed
• ¼ cup tapioca starch or corn starch
• ¼ teaspoon kosher or fine sea salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

1. Preheat the oven to 350ºF. Place 1¼ cups of the coconut on a sheet pan and spread into an even layer.
2. Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.
3. In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham style crumbs and the coconut oil.
4. Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden – about 15 minutes. While the crust hardens, make the filling.
5. In a medium saucepan whisk together the coconut milk, brown sugar, tapioca starch and salt.
6. Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the pure vanilla extract, cinnamon and nutmeg.
7. Press the mixture through a sieve if you like to make sure there are no lumps.
8. Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate.
9. Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.

ENJOY!!Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Happy National Pretzel Day!

Happy National Pretzel Day everyone! For us gluten free guys and gals, pretzels seems like a thing of the past. One of my favorite things to do when I was a little girl was to go to the mall with my grandma and get a warm pretzel from either Pretzel Time or Auntie Anne’s with butter (no salt) or cinnamon sugar mmm. That memory always makes me smile and now I can hold onto those memories and that delicious pretzel taste all at home!

Gluten Free Soft Pretzels

Recipe via Celiac.com 

If you want thick pretzel sticks, just cut your dough into the pretzel rods that you wand instead of forming the pretzel shape.

Ingredients

• 2 packages active dry yeast
• 
1-1/2 cups hot water
• 
1 teaspoon brown sugar
• 
Dash salt
• 
2 cups brown rice flour
• 1 cup tapioca starch
• 
1 cup potato starch
• 4 teaspoons xanthan gum
• 
1 tablespoon baking soda
• 1/2 cup warm water
• 
1 cup vegan butter, melted (Earth Balance)
• 3 tablespoons sea salt or kosher salt
• Vegetable oil
• Waxed or parchment paper

1. In a large bowl, mix together the yeast, hot water, brown sugar and the dash of salt. Allow the mixture to rest for about five minutes.
2. In a medium-sized bowl, mix together the rice flour, tapioca flour, potato starch and xanthan gum. Add half of this mixture into the yeast mixture.
3. Using an electric mixer on a low speed, blend all the ingredients together until mixed. Combine the remaining flour mixture. Blend until combined, but try not to over mix.
4. Use the vegetable oil to lightly coat a bowl. Transfer the dough to the coated bowl and rub a bit of oil all around the dough. Cover the bowl with a damp towel and allow the dough to rise in a warm place for about an hour.
5. Preheat your oven to 550ºF.
6. In a small, shallow bowl, mix the baking soda with 1/2 cup of warm water.
7. Divide the dough into eight equal pieces and lay out a sheet of waxed or parchment paper. Use your hands to roll each piece of dough into a rope. The dough will be fragile. If it falls apart, gently piece it back together.
8. Shape the rope into a pretzel. If the dough of the pretzel feels dry, use a few drops of the water/baking soda mixture to moisten it.
9. Gently dip each pretzel into the water/baking soda mixture; then place them on a lightly coated baking sheet.
10. Bake for about seven minutes until the pretzels are lightly tanned (not brown).
11. Use a pastry brush to gently brush the butter on each pretzel. Sprinkle with the salt and serve immediately.

Want cinnamon-sugar pretzels?! When the pretzels come out of the oven, coat with a generous helping of cinnamon-sugar!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Easy Garlic Chicken

Looking for a quick dinner recipe that your friends and family will enjoy? This chicken has a touch of sweetness that is sure to please with ease.

Easy Garlic Chicken

These chicken breast get a touch of sweetness with a touch of brown sugar. Serve with white rice (or brown) and your favorite sides for a great dinner that doesn’t require a lot of kitchen time!

Via Food.com

Ingredients

• 4 boneless skinless chicken breasts or thighs (drumsticks work well too- use your favorite piece of chicken)
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil
• Salt
• Pepper

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste. (You can always add more after your chicken has cooked. It is very easy to over salt and pepper any dish so be careful. Salt lightly and then if you need more, add it)
6. Bake uncovered for 15 to 30 minutes.

Didn’t I still you it was easy! This dish would go great along side Garlicky Baked French Fries! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.