Amazing Gluten free (if your baking soda is) peanut butter chocolate chip cookies. 

INGREDIENTS

3/4 cup peanut butter
2/3 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces semi-sweet chocolate, coarsely chopped

DIRECTIONS

Preheat oven to 350 degrees F (180 degrees C).

In a medium mixing bowl, mix together the peanut butter, brown sugar, egg, and vanilla until uniform. Stir in the baking soda and salt. Fold in the coarsely chopped chocolate.

Drop cookies by the tablespoon onto a baking sheet and bake for 8-10 minutes. Cool on the baking sheet for several minutes before moving to a cooling rack to cool completely (the cookies will be fragile and need to set-up before they can be moved).

I got the recipe here.

I love baking for the girls when they are in town.

INGREDIENTS

5 tablespoons unsalted butter, room temp.

½ cup sugar

1 large egg

¾ cup sour cream

½ teaspoon grated lemon zest

1 ½ cups flour

1 ½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup fresh blueberries

DIRECTIONS

Preheat oven to 375°F.

Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.

Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest.

Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined.

Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries.

The dough is thick. An ice cream scoop is probably best to fill each muffin tin ¾ of the way. You might just get 9 muffins.

Bake for 25 minutes until tops are golden and tester is clean.

I got the recipe here.

Happy Birthday to my brother, Anthony.

INGREDIENTS

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

1 cup sugar (plus 1 tablespoon for top of cake)

1 large egg

1/2 cup milk

1 teaspoon vanilla extract

1 cup strawberries

1/2 cup almonds

1/2 cup chocolate chips

DIRECTIONS

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan.

Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Fold in chopped strawberries, almonds (minus 1 tablespoon), and chocolate chips. Add dry mixture gradually, mixing until just smooth. Pour into pie plate. Sprinkle remaining sugar and almonds over cake.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.

Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

This can last for a couple days covered but I guarantee it won’t last that long.

Foelske sent me an email this morning with with recipe. I stopped everything I was doing and made it.  You should do the same.

INGREDIENTS

5 1/3 cups bread flour, divided, pus more for surface

1 cup heavy cream

1/3 cup honey

3 tablespoons dry milk powder

2 tablespoons active yeast

2 tablespoons kosher salt

3 large eggs (two for recipe 1 for brushing on bread)

4 tablespoons unsalted butter, room temp, cut into pieces

non stick spray

flaky sea salt

DIRECTIONS

Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.

Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.

If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish.

Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.

Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

HUGE thanks to Food52 for posting this recipe.

 

This is my low-carb go-to dessert.

INGREDIENTS

Crust:

1 cup almond flour

4 tablespoons melted butter

Filling:

3- 8oz packages of cream cheese (room temperature)

3 eggs (room temperature)

1 cup sour cream

2 teaspoons lemon juice

1/2 cup truvia

2 teaspoons vanilla

1/4 teaspoon salt

DIRECTIONS

Heat oven to 350ºF.

Make Crust by mixing almond flour and melted butter. Press into bottom of 9″ springform pan.

Bake 10 minutes; remove from oven and cool.

Place all ingredients into a bowl and mix on slow then medium speed with hand mixer until smooth.

 

Pour filling into prepared crust.

Bake 45 minutes.

Turn off oven; let cheesecake cool for one hour without opening door.

Chill for at least 4 hours or overnight.

 

 

Happy Birthday, Richard! Thanks for being one of my biggest supporters.

INGREDIENTS

Cupcakes

¾ cup unsweetened cocoa powder

¾ cup flour

½ teaspoon baking powder

¼ teaspoon salt

¾ cup butter, room temperature

1 cup sugar

3 eggs

1 teaspoon vanilla

½ cup yogurt or sour cream

Icing

¾ cup butter, room temperature

1 pound confectioners’ sugar

1 to 2 tablespoons milk

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean 20 to 25 minutes.

Make icing. Cream butter and sugar until smooth. Add vanilla.

Cool in pan 5 minutes; transfer to a wire rack to cool completely, then apply icing.

 

I’m not sure how to say peanut butter in Italian, so I didn’t.