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.

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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.

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.

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.