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turkeyjournal · 4 months

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Cinnamon cookies recipe: No gluten, No dairy - Just perfection.

Simple cinnamon cookies that are dairy free and gluten free that taste just like normal cinnamon cookies

Allergies: Rice flour

Ingredients:

200 grams (1 1/2 cups) Flour : Specific flour I like to use: Bobs red mill gluten free 1 to 1 baking flour. Is in either a blue or red packaging - Pictures will be provided down below

1 tablespoon Cinnamon powder

1 teaspoon Salt

150 grams (About 1 cup) Dark brown sugar

1 Egg

100 grams (About 1/2 cup) Melted butter - Specifc butter i use is Pure dairy free butter - Pictures will be provided down below

1 teaspoon Vanilla extract

Steps

Put flour, cinnamon powder and salt and mix

Put dark brown sugar, egg and melted butter and vanilla extract and mix

Mix till it’s a moldable brown putty

refrigerate for 25 mins

Pull out and mold into small balls on pan

Bake for 10-12 mins Set oven at 180 degrees (350 F)

If you want perfect even crisp on both sides. Put the molds into the oven for 5-6 minutes and then pull it out half way and put a cover on the top of the cookies. This will cook the bottom of the cookies aswell to make them rise and bake evenly on both sides. (This is suggested)

Done

Enjoy. 🙂

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cookingfoodsblog · 7 months

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Chocolate Peanut Butter Lava Cakes

Prep: 20 minutes Cook: 15 minutes Serves - 4

These easy Chocolate Peanut Butter Lava Cakes give the feel of a 5-star restaurant in the comfort of your own home. They’re delicious, indulgent, and shockingly simple! I’ve added another twist – peanut butter – and it’s so good!

Why You’ll Love this Peanut Butter Lava Cake Recipe:

Intense flavors: Rich chocolate and creamy peanut butter combine to make one decadent dessert.

Easy: They look gorgeous, with a melty middle, but are pretty simple to make. They go from pantry to table in around 30 mins.

Restaurant quality dessert: Single servings, great for impressing at dinner parties.

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9 Ingredients

1 tablespoon unsweetened cocoa powder 5 grams

5 tablespoons all-purpose flour 38 grams, divided

9 tablespoons unsalted butter 127 grams, room temperature and divided (1⅛ sticks)

6 ounces German baking chocolate 170 grams, chopped (SEE NOTE)

3 tablespoons creamy peanut butter 51 grams (SEE NOTE)

1 tablespoon powdered sugar 7 grams

½ cup granulated sugar 100 grams

3 large eggs 150 grams, room temperature

1 pinch kosher salt

Recommended Equipment

Kitchen Scale (optional)

4 Ramekin(s)

Hand Mixer

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Instructions

Step 01

Preheat the oven to 425°F.

Step 02

Spray each ramekin with nonstick spray/olive oil. Mix 1 tablespoon of flour with the cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.1 tablespoon unsweetened cocoa powder,5 tablespoons all-purpose flour

Step 03

In a medium saucepan, melt 1 stick (8 tablespoons) of butter with the German chocolate over very low heat, stirring occasionally. Once it is melted and mixed completely, take it off the heat and allow to cool for a couple minutes.9 tablespoons unsalted butter,6 ounces German baking chocolate

Step 04

In a medium bowl, using a hand mixer, blend the peanut butter with the powdered sugar and the remaining 1 tablespoon of butter. Set aside.3 tablespoons creamy peanut butter,1 tablespoon powdered sugar

Step 05

In another bowl, use a hand mixer to beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate, using a spatula. Blend until no streaks remain. Fold in the remaining flour and salt, and mix until smooth.½ cup granulated sugar,3 large eggs,1 pinch kosher salt

Step 06

Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.

Step 07

Bake for 14-16 minutes, or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.

Step 08

Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and using pot holders, invert again. Carefully lift the ramekins off the hot cakes.

Step 09

Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!

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Becky’s tips

German baking chocolate is already sweetened, so resist the urge to add more sugar to these cakes.

Low-fat peanut butter works fine in this recipe.

Prepare the ramekins as described to prevent the cakes from sticking.

Feel free to use a different nut butter for this dessert.

Make sure to let the cakes cool for 10 minutes before removing them from the ramekins.

Serve with powdered sugar. (Ice cream is also a great option.)

Storage:

Store chocolate peanut butter lava cakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

Nutrition Information

Serving: 1cake Calories: 738kcal (37%) Carbohydrates: 60g (20%) Protein: 12g (24%) Fat: 52g (80%) Saturated Fat: 28g (175%) Polyunsaturated Fat: 4g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 210mg (70%) Sodium: 123mg (5%) Potassium: 398mg (11%) Fiber: 5g (21%) Sugar: 44g (49%) Vitamin A: 1011IU (20%) Calcium: 64mg (6%) Iron: 4mg (22%)

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x-everclear · 26 days

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Applebee's Quesadillas Foodie adventure just got cheesier with Applebee's Quesadillas. Let's dig in.

#AppetizingStarters #QuesadillaLovers #TastyBites #ApplebeesQuesadillas #FoodieFaves

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myhomegrocers · 1 month

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Freshly made snacks ! Whether you're in the mood for crunchy pakoras or savory samosas, we've got you covered. Swing by and indulge in some homemade goodness today! 😋🍴

Shop all your needs 👉 https://myhomegrocers.com

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minishaartsandcrafts · 1 month

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