OMG: these buckeye candy bars are big trouble. Easy to make; 4 ingredients, not that much sugar, no baking. TROUBLE! I can’t believe I have never made them before; where was this amazing treat hiding? They are seriously tasty and rather addictive. And they are naturally gluten free; just no flour in these babies so no one will miss as it doesn’t belong in buckeyes.
I rarely buy peanut butter cups as I gobble them up immediately. These bars taste very close to a peanut butter cup. And they need no baking so kids could definitely make a batch all on their own. A must make treat for anyone addicted to chocolate and peanut butter together.
The recipe is either plain or chunky peanut butter; commercial not natural peanut butter; the natural won’t work. You could make them with dark chocolate chips; I am thinking about that! They store at room temp asl long as your room isn’t too hot; I wouldn’t make these in the hot days of summer unless you plan to keep them refrigerated. You can cut them in small square or big ones or long bars to mimic a candy bar; what ever floats your boat.
I made a 9×9 square of them; you can easily double the recipe and make it in a 9×13 pan. It goes without saying that a box of these is a lovely gift for a dear friend!
Buckeye Candy Bars
Ingredients
1/2 stick of softened butter plus 1.5 Tsp. more for the chocolate layer
¾ cup creamy or chunky peanut butter
1.5 cups powdered sugar; sift if lumpy
6 oz of semi-sweet chocolate chips (half a bag)
Directions:
Line a 9×9 baking dish with parchment paper or wax paper. Put the half cup of butter and peanut butter in a mixing bowl; beat with electric mixer until smooth. Add in the powdered sugar gradually running the mixer on slow speed. It needs to be well combined; press into the prepared pan. Melt the chocolate chips and 1.5 Tsp. butter in microwave on low. Stir to combine. Drop blobs of chocolate over the pan and spread over the peanut butter mixture until a thin even layer is achieved. Chill at least 30 minutes before cutting into bars or squares.
Store in cool location. Lasts about a week if no one finds your stash and gobbles them up! You could wrap in heavy duty foil and freeze for a few weeks. Thaw before eating, 30-60 minutes on countertop.
Easy to double recipe and make in a 9×13 pan. Enjoy!
I don’t buy redi-made mixes that often, in fact I have never bought a gf biscuit mix except these. These were from Aldi’s; a fav hangout! Cheddar cheese biscuits in the orange and blue box. This was my third time making them.
You add water, quarter cup oil and a third of a cup of grated cheese, stir and it becomes this slightly weird fluffy white stuff that looks more like cotton batting than anything else. Next, plop big clumps of this fluffy mixture onto a parchment paper lined (or baking oil sprayed) baking sheet and pop them into the hot oven to bake. After about 16-17 minutes out comes the pan. Each biscuit gets brushed with a buttery mixture you create with an herb/garlic powder that is blended with fresh melted butter. Super easy to make and definitely popular at my house.
They are browned on the bottom and tender. The flavor is buttery and definitely has a garlic vibe going on. We had them with a big bowl of beef stew I made for supper. My guy took home a container of stew and two biscuits. He wanted more cheesy rolls than two but I said; “Hey, those are my gf biscuits! Two is enough!” He left happily clutching his treats including those biscuits. That should tell you they are tasty; Joe does not need to eat gf and he is fairly picky about his bread. If it passes the Joe test; it is pretty tasty!!
They were a couple bucks and the add ins are minimal. I made 10 decent sized biscuits. I froze two which were destined for consumption in January. Totally yummy even if not particularly healthy, white gf flour, sugar, cheese and butter as major components. Not gonna tell you how many calories are in them but frankly regular rolls have lots of calories. If it tastes buttery it gonna have calories…. Still, not often I find something this easy to make and this tasty. I put this in my win win column. Enjoy!
The classic Christmas stollen dough is made with yeast. This quicker, easier gluten-free version, made with baking powder as the rising agent, is even tastier in my humble opinion. Filled with dried fruit and toasted almonds, and covered with a layer of melted butter and powdered sugar, this pastry is delicious with a cup of coffee or tea. Great choice for when company is coming as it isn’t that much work or time needed to create this masterpiece. Everyone will think you slaved all day to bake it. No need to tell them how easy it is! If you are searching for the perfect gluten free holiday treat; look no further. I cannot say enough good things about this treat. It is loved by all and that second loaf makes a wonderful gift.
I made it 2 years ago, lost the recipe; had to get it again from the King Arthur Flour’s web site customer service center as they have removed it from their recipe rotation. They said it needs some tweaking. I disagree, it is just delectable. My family adores it and will do nefarious things to get more stollen at Christmastime.
It is far easier made without yeast and I frankly don’t miss it like I thought I would. This dough is very tender and flavorful. You could use orange rind instead of lemon rind and the dried fruit selection is entirely up to your tastes or your pantry. I am looking forward to enjoying stollen in a couple of weeks. One more good thing; it doesn’t require aging like a fruit cake. As soon as it cools you can cut a fat piece and enjoy a slice of heaven on earth!
Adding the butterButter is now integrated into dough using pastry cutter
Dough
2 1/4 cups King Arthur basic blend Gluten-Free Flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt*
3/4 teaspoon xanthan gum
1/2 cup (8 tablespoons) cold butter
3/4 cup ricotta cheese, part-skim milk type
2 large eggs
1 teaspoon vanilla extract
Grated rind of 1 small lemon; or 1/4 teaspoon lemon oil, or 1/4 teaspoon lemon extract
1/2 cup golden raisins
1/2 cup of your favorite dried fruits, chopped to 1/2″ pieces (I do apricots, dried cherries, currents, raisins or dried peaches/pears)
1/3 cup slivered almonds, toasted and cooled
—————
*Reduce the salt to 1/4 teaspoon if you use salted butter.
dried fruit and citrus zest
Topping
the dried fruit is mixed in!Adding the toasted almondsAdding the wet mixture into the dry doughformed stollen ready to bakebaked and powderedMore powdered sugar sprinkled on using a sieve
4 tablespoons butter, melted
2/3 cup confectioners’ sugar
Directions
1. Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with
parchment.
2. Whisk together the flour, sugar, baking powder, salt, and xanthan gum in a mixing bowl.
3. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs.
4. In a separate bowl, mix together the cheese, eggs, vanilla, and flavors.
5. Toss the fruit and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is
moistened.
6. Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half.
7. Pat each piece of dough into an 8″ x 7″ oval about 1/2″ thick.
8. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2″ short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices. I do the long way, your choice.
9. Use the edge of your hand to press the dough to seal about 1″ in back of the open edge; this will make the traditional stollen shape. It’s also the familiar Parker House roll shape, if you’ve ever made them. The dough will probably crack; that’s OK, just smooth it out as best you can.
10. Carefully place the shaped stollen on the prepared baking sheet.
11. Bake the stollen until they’re very lightly browned around the edges and on top, about 40 minutes. A cake tester inserted into the center should come out clean.
12. Remove the stollen from the oven, and transfer them to a rack. Brush them each with 2 tablespoons melted butter. Sprinkle heavily with confectioners’ sugar.
13. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap until ready to serve; serve within a week. If desired, sprinkle with additional sugar just before serving.
14. Yield: two 1-pound stollen loaves. I like to freeze one for another occasion if I am not gifting it right away. Enjoy!
I have made this tart many times. This time I used a simple, sweet, press in, gf pie crust. It adds a bit of sweetness and is super easy; no rolling out the pie dough. In the past I always had leftover filling that I baked in a separate pan. This recipe revision endeavored to end that practice; I reduced the volume to make just enough to fill the tart pan, success!
Notes; you can leave out the lemon ingredients if you don’t want that flavor. I use King Arthur’s basic gf flour blend when I make a homemade crust, the one that is just flours, no xanthan in it. I used blueberries but I am sure you could make this with raspberries or a mixture of the two.
The ricotta adds a delicate texture and crumb. These were definitely off season blueberries but tasty none the less. I used a little of the rind and juice of a Meyer lemon which has a delicate flavor compared to regular lemons. Do let the ricotta cheese and eggs warm up to room temp before using them; always good advice with gf baking.
Ricotta Blueberry Tart
Cookie crust:
1 cup brown rice blend; King Arthur Basic GF Blend
1 tsp. xanthan gum
¼ cup sugar
5 Tbsp. cold butter cut into 10 pieces
1 tsp. vanilla extract
Mix the dry ingredients in stand mixer bowl. Add the butter, mix until fine like sand. Add extract. Blend briefly. Spray pan with cooking spray. Sprinkle in the mixture into the pan and spread evenly. Press lightly in with your hands. DO not press too hard or it becomes way too firm.
Or, roll out that premade pie crust and fit into your pan; trim off extra crust. Fill.
Filling:
1 cup ricotta cheese, whole milk is best but any will do.
2 lg eggs
1/2 cup sugar
1/2 tsp. vanilla extract
½ tsp. lemon extract
2 Tbsp. fresh lemon juice
1 tsp. lemon rind grated
1 Tbsp. plus 1 Tsp. tapioca starch or corn starch
Pinch sea salt
1 cup fresh or frozen blueberries
DIRECTIONS:
Heat oven to 350 degrees/ Mix ricotta with eggs in the mixer bowl you just made the crust in and then add the rest of ingredients except the blueberries. Carefully pour into the tart crust. Top with the berries.
Bake tart 40-45 min at 350 degrees. It should be fairly firm in the center. Let cool before slicing. You can sprinkle it with powdered sugar if desired. I am always so eager to try it I totally forget to do this! Enjoy.
I have a fantastic cookbook, all pies, nothing else. By Farm Journal, published in 1981 but it has the vibe of the 1950’s. Lots of interesting combo fruit pies and chiffon pies like you never heard of. If you are tired of the same old pie for Thanksgiving try this recipe: a chocolate cloud pie. The pre-made cookie crust would sub in for a traditional pie crust which the original recipe called for. I had all the ingredients except the crust ….but I thought it sounded tasty and worth a trip to the grocery store for the crust cookies, gluten free of course! And it works well with a premade graham cracker crust. My guy actually liked it better that way. I especially loved the version I made once with a mixture of chocolate cookies and ginger snaps. Do any crust you like.
It is not hard to make either. I throw it together in three easy steps. It was one of those recipes where the sum of the ingredients is far tastier than the components would lead one to believe. The first time I made it everyone devoured their slice. some took slices home. My mom was eager to keep a second slice….for tomorrow. This enthusiastic audience caused me to mention it on facebook. I got all these likes and a few hungry comments. The buzz of happy responses led me to decide to share my version of chocolate rum pie. I have renamed it Chocolate Cloud Pie. That was six years ago….
The name came from the fact that it is as light as a fluffy cloud and from my love for my older sister who died over seven years ago. Margie’s love of pie was renown in our family and I am absolutely sure she would have adored this pie. Whip some up this week and woo your family with chocolaty goodness that should please everyone.
Notes: I used french brandy instead of rum as I was out of dark rum. I think cognac would be nice too. I have used bourbon too; works fine! I used 3/4 cup almonds as that’s all I had; worked great; I put 2 Tbsp. aside for topping and rest went on top of the baked cookie crust. You can just buy a crust.
I originally osted this back in the spring of 2014 and hadn’t made it for a while; a matter of just forgetting how amazing it tastes. Like eating a chocolate cloud….with puffs of cream and the crunch of toasted almonds. I used a hybrid crust when I made it a couple of years ago; I was tired of my gf oreos; so I scraped out and discarded the filling and crunched up the cookies, I thought I was a bit short on cookies so I added 7-8 gingersnaps I still had from my last cookie crust. Crunched up and mixed with butter, baked into what became a flavor delight of a cookie crust! One of the best pies I have ever made. And I make a lot of pies….
Chocolate Almond Cloud Pie
Ingredients
1 pre-made chocolate cookie crumb crust, GF
1 pkg chocolate pudding, the kind you have to cook
2 cups whole milk
1 tbsp cornstarch
1 tbsp cocoa
1 tbsp dark rum
1 cup slivered almonds, divided
1 1/3 cup heavy cream, divided
4 Tbsp. powdered sugar
Pour the almonds into a frying pan, no oil and toast them, stirring constantly. Alternately you could do this in the oven at a low temperature but I prefer the frying pan. Stop when they are medium brown, try not to let them get black on the sides.
Cook the filling; put 2 cups whole milk into a medium sized and heavy sauce pan, Then add the dry pudding mix, the corn starch and the cocoa. Stir with a whisk as it heats. Once the mixture is bubbling all over the surface turn off the heat and add the rum. Pour into a bowl, cover with plastic wrap and chill until cooled. Take ½ cup heavy cream and whip. Add this to the pudding and whisk until blended. Take 4 tbsp of almonds and set aside for garnishing the pie later. Sprinkle the rest of the toasted almonds over the chocolate pie crust Gently spoon the filling into the pie shell on top of the toasted almonds. Chill at least 2 hours until set and cold. Whip the rest of the heavy cream in a chilled bowl, adding the sugar near the end of the whipping. Gently put dollops of it all over the pie top. Sprinkle the reserved almonds on top. Enjoy!
Originally posted March 2014. No changes to recipe.
My World Without Wheat 