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.

Happy National Fudge Day!

Holy snap! It’s National Fudge Day!! WOOOO! I was going to make some rice krispie treats today but maybe I’ll make fudge instead…or both. Probably both.

Let’s the fudge fly! (into your mouth that is!)

Thanks to Gluten Free on a Shoe String for this delicious recipe! Seriously!

Chocolate Fudge                   

Ingredients

• 2 cans coconut milk (regular, not low fat)
• 1/2 cup sugar
• 3 cups semi-sweet chocolate chips
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• 1 1/2 cups peanut butter

1. Line an 8 inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides.
2. In a medium saucepan over medium-high heat, bring the coconut milk and sugar to a boil. Continue to boil, stirring constantly, until the mixture is reduced by about half, and the milk is thick and has begun to turn light amber in color as the sugars begin to caramelize (about 10 minutes of constant stirring). While it is reducing, the milk will bubble quite a lot, but will not overflow as long as you keep stirring. Once it is done, remove the pan from the heat.
3. Add the chocolate, vanilla and salt to the saucepan, and stir vigorously until the chocolate is melted and the mixture is smooth. Add the peanut butter to the mixture, and stir until well-combined.
4. Pour the fudge into the prepared pan and shake until the fudge is spread evenly and bang the pan flat on the table a couple times to ensure that there are no trapped air bubbles.
5. Place the pan in the refrigerator and chill until set, at least 2 hours and up to overnight. Once the fudge seems to be set, remove it from the pan using the overhanging sheets of parchment paper and slice it with a large wet knife into 16 pieces.
6. Serve chilled.

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.

Happy National Donut Day!

June 1st! It’s National Donut Day! Unfortunately we gluten free guys and gals can’t just run to Dunkin or Krispy Kreme to grab a treat but we CAN serve them up ourselves! It’s donut time!

Buttermilk Donuts

Makes 16 donuts

Ingredients

• 2 eggs , beaten
• 2 cups buttermilk
• 1/4 cup vegan butter, melted (Earth Balanc)
• 5 cups gluten-free flour
• 1 cup sugar
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 2 teaspoons xanthan gum
• 1/2 cup sugar , set aside in a bowl

1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
3. Let the dough rest for 15 minutes. Sprinkle extra flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more flour.
4. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
5. Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
6. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.
7. Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn’t take long at all so this goes quickly.
8. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully.
9. Serve while warm.

ENJOY DONUT DAY!Eat and be merry! (But not too much )

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.

Tequila Cookies

If these do not scream Cinco de Mayo I don’t know what does! Pinterest has yet again shown me an interesting recipe that I can easily make gluten free and dairy free and still delicious!

Sugar Tequila Cookies

When you think of Cinco de Mayo you think tequila yes. Margaritas? Of course! But cookies?! Whoa wait a minute! Well these tequila cookies are the ultimate Cinco de Mayo fiesta treat! They are sugar cookies with a KICK!

Adapted from The Stir

Ingredients

• 2 sticks vegan butter, at room temperature (Earth Balance)
• 2/3 cup confectioners’ sugar, sifted
• 2 large egg yolks, at room temperature
• Pinch of salt
• 4 teaspoons tequila
• Grated zest of 2 limes
• Grate zest of half an orange
• 2 cups all-purpose gluten free flour (use your favorite – I have found that one that already has xanthan gum in it is the best)
• Granulated sugar for coating

1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime zest, and orange zest. Reduce the mixer speed to low and add the gluten free flour, beating just until it disappears. It is better to under beat than over beat at this point; if the flour isn’t fully incorporated, that’s ok — just blend in whatever remaining flour needs blending with a rubber spatula.
3. Turn the dough out onto a counter, gather it into a ball, and divide it in half.
4. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
5. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. Get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month. So you can have a fiesta in June too!)
6. Position the racks to divide the oven into thirds and preheat the oven to 350°F. Line two baking sheets with parchment paper.
7. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
8. Spread the coating sugar on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch thick.
9. Place the cookies on the lined baking sheets, leaving about 1/2 inch space between them.
10. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

There you have it!

ENJOY!!

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.

Banana Pudding

Banana pudding is a great snack for parties or any day really! This recipe reminded me of the delicious Banana Pudding from Magnolia Bakery and I have missed out on it since becoming gluten free and dairy free. Now I can make my own at home and you can too!

Banana Pudding

Adapted from Food Network.com 

Ingredients

• 2 cups almond milk
• 3 tablespoons cornstarch
• Pinch of kosher salt
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 large bananas
• 6 gluten free cinnamon graham crackers, broken into 1-inch pieces – such as Kinnikinnick S’moreables Graham Style Crackers
• 1 tablespoon cocoa powder (Hershey’s is great)
• 1/4 cup sliced almonds, toasted

1. Heat the almond milk in a saucepan over medium heat until almost simmering; remove from the heat.
2. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth.
3. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes.
4. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
5. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers.
6. Cover with plastic wrap and chill 4 hours or overnight.

Serve chilled and 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.