Gluten Free Peanut Butter Cake Food

GLUTEN FREE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 180*F and spray four 6-inch cake pans with cooking spray. (You can use three 8-inch cake pans or three 9-inch cake pans. The layers might be thinner, and baking time will vary, but there will be enough batter for larger cake layers.)
• Whisk together flour, baking soda, baking powder, powdered peanut butter (if using!), and salt.
• Combine flax/linseed meal with the warm water. Let it sit for 5 - 10 min
• Combine Almond milk and vinegar and let it sit for 5-10 min
• Cream butter on medium speed with an electric mixer. Add peanut butter; mix well. Add both sugars and vanilla. Mix until combined. Add eggs one at a time with mixer running; mix well.
• Add half of the flour mixture and half of the buttermilk to the butter/sugar mixture. Mix until just incorporated. Repeat with remaining flour and buttermilk; mix until combined.
• Divide batter among cake pans and bake for about 25 minutes (this will change depending on the size of the pans you use), or until a toothpick inserted into the center of the cake layers comes out clean.
• Let cake cool in pans for 5-10 minutes, then turn out onto a wire rack to cool completely.

EASY GLUTEN FREE PEANUT BUTTER COOKIES (USING GF CAKE MIX)

Steps:

• Mix all the ingredients, except the sugar together in a mixer until incorporated.
• Place the sugar in a shallow bowl.
• Form 1 inch balls with the dough and roll each one in the sugar. Arrange them on a cookie sheet, pressing with a fork to make a pattern if desired.
• Bake at 375 for 10-12 minutes. Enjoy!

GLUTEN-FREE PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
• In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
• Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
• To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.

GLUTEN FREE PEANUT BUTTER COOKIES (KISSES FROM HEAVEN)

Steps:

• - Preheat oven to 350 degrees.
• - Grease a baking sheet.
• - Mix both sugars, vanilla, egg and peanut butter in a large bowl (using a large wooden spoon works, some recipes call for a hand mixer).
• - Once smooth roll into small balls (about the size of a dollar coin)
• - Roll the balls in the cinnamon/sugar mixture and place on the cookie sheet leaving space for them to expand.
• - Place the completed cookie sheet in the oven for 8-11 minutes.
• - Take the cookie sheet out and promptly place a few chocolate chips (morsels or whatever you have) in the center of the cookie while they are still hot and soft.
• - Let the cookies cool on the cookie sheet for another 2-3 minutes and then remove.

GLUTEN-FREE PEANUT BUTTER BLONDIES

Steps:

• In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

CHOCOLATE PEANUT BUTTER LASAGNA RECIPE

Steps:

• Measure out 1/4 cup Oreo cookie crumbs and set aside.
• Combine remaining cookie crumbs with butter and mix together. Press crumbs into the bottom of a 9x13" pan.
• In a mixing bowl, beat together cream cheese, sugar, and 2 Tablespoons of cold milk until thoroughly mixed together. Add in 1-1/4 cups Cool Whip and mix well.
• Spread cream cheese mixture over Oreo crust in the pan. Stick in the fridge while you prepare the next layer (you could even stick it in the freezer if you want).
• In another mixing bowl, mix together pudding mixes and remaining 3 cups of milk for about 2 minutes. Add in peanut butter, mix well. Spread peanut butter mixture over cream cheese mixture in the pan.
• Let dessert stand for about 5 minutes to let the pudding thicken.
• Spread remaining Cool Whip over the top and sprinkle with remaining Oreo cookie crumbs. Let chill in the fridge for about 4 hours or until the dessert firms up.

GLUTEN-FREE PEANUT BUTTER BUTTERMILK CAKES

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 10 four-ounce ramekins and place them on a rimmed baking sheet.
• Whisk the millet flour, sorghum flour, tapioca starch, baking soda, baking powder, salt and guar gum together in a medium bowl. In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale yellow and slightly thickened, 2 to 3 minutes. Pour the oil into the bowl in a thin stream while whisking constantly. Add the buttermilk, peanut butter and vanilla and whisk to combine. Add the dry ingredients to the wet ingredients and stir until the batter comes together; scrape the bottom of the bowl to make sure all of the flour is incorporated.
• Pour batter into each ramekin, filling each two-thirds full. Bake the ramekins on the baking sheet until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Remove the cakes from the oven and let them cool for 5 to 10 minutes. Serve warm or room temperature with Brown Sugar Whipped Cream.
• Combine the cream, brown sugar, salt and vanilla bean seeds in the bowl of an electric mixer. Beat on high speed until the mixture holds firm peaks, about 5 minutes. Makes about 4 cups.