Gluten Free Peanut Butter Kisses

Gluten Free Peanut Butter Kisses


1 cup Light Karo Syrup
1 cup granulated sugar
2 cups smooth Peanut Butter
4 cups Gluten Free Rice Krispies
48 Hershey Kisses


Bring Syrup and sugar to a boil in a large pan.  Boil long enough to dissolve sugar.  Remove from heat.  Add Peanut Butter and stir till smooth and creamy.  Add Gluten Free Rice Krispies and stir to incorporate.  Drop by rounds onto wax paper or parchment paper.  Immediately give each one a kiss.  Let cool completely and store in air tight container.


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 adapted from cookingwithk

Crackle Cookies

Perusing Pinterest, as I often do, I found yet another recipe to try.

Crackle Cookies (named by my Ginger because they reminded her of Crackle nail polish)

1 C. Ghirardelli Bittersweet Chocolate Chips
3 egg whites room temp.
2 1/2 C. Powdered Sugar Divided (1, 1, 1/2)
1/2 C. Ghirardelli Unsweetened Cocoa Powder
1 Tbl Cornstarch
1/4 tsp. salt

Preheat oven to 350.  Spray cookie sheets with Oil.  Melt Chocolate Chips in double broiler.  Cool Slightly.

Beat egg whites into soft peaks.  Gradually beat in 1 cup powdered sugar.  Continue beating until mixture is smooth and creamy. 

In medium bowl whisk together 1 cup powdered sugar, corn starch, salt and cocoa.  Gradually beat dry mixture into egg/sugar mixture.  Stir in cooled, melted chocolate chips.  Dough will thicken as you stir in the melted choc.  Place 1/2 C. Powdered sugar in small bowl.  Roll dough into Tbl size balls.  Roll in powdered sugar making sure to coat each ball rather thick.  Place on prepared cookie sheet. 

Bake about 10 minutes.  Cookie will be puffy and crackled.  Transfer to cooling rack.

*note-less cooking time will result in a fudge type center.  More cooking time will result in the soft cookie pictured above*


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adapted from epicurious

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Chocolate Chip Cookies

This is a base recipe for several different versions of a Peanut Butter Cookie

1 cup granulated sugar
1/2 tsp baking soda
1 cup peanut butter
1 egg
1 tsp. vanilla


This time I added 1/2 cup chocolate chips to the recipe.  And no, there is NO flour used in this recipe.


Preheat oven to 350


Mix all the ingredients in a small to medium bowl. (I mix this recipe by hand).  You can spoon the dough onto a cookie sheet at this point but I form the dough into a log and roll it evenly in parchment paper.  Refrigerate it long enough for it to firm up a touch, then slice into cookies.  Place on cookie sheet and bake for 9-11 minutes.  Watch the last few minutes carefully.  They burn easily.  Place on cooling rack if little fingers don't get them first.


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GF Chocolate Donuts

Don't sit by and watch everyone else eat donuts and think that because you are Gluten Free that you can't have them too!  Here is the recipe I use for Gluten Free Chocolate Donuts that my GF family LOVES.


1 1/2 c. warm water
1/4 c. honey
1 stick butter (melted)
4 eggs room temperature
1 tsp. vanilla
1 bag Pamela's Bread (NOT pancake) mix
Yeast packet from Bread mix
1/2 c. cocoa (use a better quality cocoa for better flavor)
2 tsp. baking powder
oil for frying or donut maker (my preferred method)


Heat oil to 350 or preheat donut maker.


In medium bowl combine water, honey and yeast.  Allow mixture to proof for several minutes.  Add butter, eggs and vanilla.  In a separate larger bowl combine Pamela's Bread mix, cocoa and baking powder.  Gradually add wet mix to dry ingredients. Mix well.


Fill an icing decorator bag (or Gallon ziploc bag...just snip off corner) with dough.  If frying in oil skip down to next paragraph.  Pipe dough into grooves of donut maker.  Close lid.  Bake 5-7 minutes.  Remove.  Cool.  Glaze (recipe below)

If frying in oil.  Pipe donut shapes onto greased parchment squares.  Drop the donut (paper and all) into hot oil.  Fry approximately 3 minutes per side.  The parchment paper will easily remove when donut is turned over.  Cool and glaze.

Alton Brown's Chocolate Glaze recipe:
1/2 stick unsalted butter
1/4 c. milk
1Tbl. light corn syrup
2 tsp vanilla
4 oz. Chocolate Chips
2 c. powdered sugar

Combine milk, butter, corn syrup, and vanilla in small saucepan.  Stir over medium heat until butter melts.  Add chocolate chips and whip until the chips melt and the mixture is smooth.  Turn off the heat.  Add powdered sugar and whip until smooth.  Dip each donut in glaze and place on cooling rack to set. (You may want to have something under the cooling rack to catch the chocolate drips or if you have little boys like I do their fingers work just as well. :)

Enjoy because they go fast.

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