Monthly Archives: February 2015

Gluten Free Peanut Butter Cookies


What’s so special about these cookies?? Well number 1 they have one of my favorite ingredients and number 2 there is only 5 ingredients !! You cannot beat that! These are super quick and easy. And husband approved! Also if you are on a gluten free diet there is a bonus because these are gluten free! They are also dairy free. You can also make them no sugar added by using Splenda instead of sugar if you wish. This recipe was altered from Paula Deen’s Magical Peanut Butter Cookie Recipe

Yields: 51 cookies

Ingredients :
2 2/3 cup granulated sugar
2 cups of you favorite peanut butter (creamy or crunchy or even half and half)
2 tsp vanilla extract
2 eggs
Vanilla sugar for sprinkling (optional)


Using a metal whisk mix in medium to medium large bowl the peanut butter, sugar and vanilla.


Add eggs and incorporate all ingredients thoroughly.


Using a size 60 scoop portion out 15 cookies onto a half sheet parchment lined pan.


Press with fork to make crisscross design and dust with vanilla sugar.


Bake for 13 minutes and remove from oven. Allow to cool for 1-2 minutes on pan then remove to wire rack to cool remainder of time and enjoy.

Decadent Triple Chocolate Mousse Cake ….Flourless

I have made this recipe a few times. I made it recently for my husband’s 32 birthday celebration! The original is from Cook’s Illustrated however it is a classic go to for his special day so I must post to It is terribly rich and full of chocolate goodness. It takes time…. a lot of time, I will not lie however this dessert will be well worth the smile on my husband’s face & all the complements in the end.



Bottom Layer

6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces

7 ounces dark chocolate , chopped fine (I like to use the trader joe’s 72% Cacao)

3/4 teaspoon espresso powder (I used lily)

1 1/2 teaspoons Mexican vanilla extract ( I prefer penzey’s)

4 large eggs, separate the yolks and the whites ( I like eggland’s best)

Pinch kosher salt

1/3 cup packed raw sugar

cooking spray

Middle Layer

2 tablespoons Dutch-processed High Fat Cocoa powder (I used penzey’s)

5 tablespoons strong hot coffee or expresso

7 ounces dark chocolate, chopped fine I prefer trader joe’s 72% Cacao)

1 tablespoon raw sugar

1/8 teaspoon kosher salt

Top Layer

3/4 teaspoon powdered gelatin

1 tablespoon water

6 ounces white chocolate chips (I used Ghirardelli )

1 1/2 cups cold heavy cream

Block of dark chocolate (for making chocolate curls or shavings), optional ( I generally do this but this last time forgot)


Base Layer

Preheat oven to 325 degrees. Spray with cooking spray the bottom &  sides of 9-inch springform pan.


1. Melt butter and chocolate in medium bowl in microwave.

Stir in espresso powder. Cool slightly. Whisk in vanilla and egg yolks; set aside.


2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy,

about 30 seconds. Add half of raw sugar and beat until combined, about 15 seconds. Add

remaining raw sugar and beat at high speed until soft peaks form when whisk is lifted, about 1

minute longer, scraping down sides halfway through. Using a whisk, fold one-third of beaten egg

whites into chocolate mixture to lighten. Using a rubber spatula, fold in remaining egg whites until

no white streaks remain. Pour batter into cooking sprayed springform pan, and smooth the top with a

small cooking sprayed spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft and tooth pick comes out clean 15 to 18 minutes. (Mine took 18 minutes)

4. Transfer cake in springform pan to wire rack to cool completely, about 1 hour.  The cake will decrease in size, after all there is no flour or baking soda in the cake the only leaving agent are the eggs.. Do not remove cake from pan.

Middle Layer

5. Combine cocoa powder and hot coffee in small bowl; set aside. Melt chocolate in medium bowl in microwave. Cool slightly.

6. In clean bowl of stand mixer fitted with whisk attachment, whip cream, raw sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted.

7. Whisk cocoa powder mixture into melted chocolate until smooth. Using a whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain. Pour mousse using a spatula into springform pan over cooled cake and gently tap pan on counter a couple times to remove any large air bubbles; smooth top with cooking sprayed spatula. Carefully clean any drips from the inside edges of the pan. Refrigerate cake at least 15-30 minutes while preparing the final layer.

Final Layer

8. In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes.

9. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted. Using a whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using a rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with cooking sprayed spatula. Return cake to refrigerator and chill until set, I like to have mine set overnight.

To Serve

Using the vegetable peeler, scrape along the edge of a block of chocolate to form chocolate shavings or curls. Sprinkle these on top of the cake. Let the cake set out at room temperature for 15 to 30 minutes to make for easier slicing. Run an offset between cake and side of springform pan; remove side of pan. Clean and smooth the edges of the cake by running an offset around the cake.


Enjoy with a strong cup of coffee!










Valentine’s Red Velvet Scones



Today is Valentine’s Day and what better way than to start the day with a red velvet scone topped with cream cheese frosting? I hope today you get to spend the day with your valentine ❤️. I know I am looking forward to spending the day with mine.

This recipe yields 16 scones

Preheat the oven to 400° cooking spray Line a pan.


1 1/2 cup ap flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/8 tsp kosher salt
1 TB unsweetened cocoa
1/2 baking soda
1/3 cup honey
1 tsp vanilla extract
1 tsp red food coloring
1 tsp white wine vinegar
2/3 cup buttermilk
1/2 cup of cold unsalted butter or trans fat free margarine
1/3- 1/2 cup white baking chips (optional)


Topping (optional):

Scone Directions:

1/2 cup white chocolate chips

1 oz of reduced fat cream cheese

1 TB vegetable shortening


1. Mix buttermilk, vinegar red food coloring, and vanilla into measuring cup.


2. In a separate bowl sift cocoa, flour, salt, baking powder, baking soda into a medium sized bowl.


3. Cut in the butter until mixture resembles pea size texture.



4 . Add honey and buttermilk mixture to the dry ingredients. Mix with spatula however be careful not to over mix the batter.









5. Fold in the white chocolate chip morsels if you decide to go this route. I did! Hey it is valentines day.



6. Place the batter, portion evenly into scone pan (make sure it is pre-sprayed with cooking spray).



7. Bake on 400 degrees for 12 minutes or until toothpick comes out clean.


8. Allow scones to cool in pan for 5 minutes remove from baking pan and allow to cool for 5 minutes on wire rack. I recommend since there will be some drizzling going on to place a sheet of parchment paper under the cooling rack for easier clean up.



9. In the meantime, while the scones are cooling, prepare the icing topping.


Topping Directions.  

1. Place all ingredients in microwave safe glass measuring containing ( I recommend not using a plastic measuring vessel) I eventually ruined my oxo plastic measuring cups by doing this.

2. Microwave all ingredients in 5 to 10 second increments mixing with spatula after each interval to fully incorporate and remove any lumps.



3. Pour melted ingredients into plastic pouring devise for a beautiful drizzled appearance.


Drizzle….. Until your heart is content…




Enjoy! With a great cup of strong coffee. I recommend Cafe’ du Monde!











Homemade Hand Cut bbq Potato Chips


I don’t know why I have not tried these earlier…. We make homemade fries all the time. I guess partially because I was afraid of my mandolin. But I don’t know why it is amazingly quick and easy. However please note it is also very sharp! Please use the protective tool. I love using my Actifry for potatoes. I really like this recipe because these potatoes came from my grandpa’s garden.


3 large potatoes (peeled and cut very thin 1/8 inch)
1 tsp northwood seasoning
1/2 tsp northwood fire seasoning
1/2 tsp seasoned salt
1/8 tsp ground roasted garlic seasoning
2 TB canola oil

1. Place all the ingredients in the Actifry. Start with potatoes slices on the bottom then add oil and seasoning.


Set timer for 50 minutes!


Salt to taste and Enjoy!

Hot Mess Eggs and Ham Crescents Pops


We had another sleepover this weekend to continue the birthday celebration. We kicked off the weekend by going to the Garth Brooks show. My parents stayed the night and in the morning I didn’t have enough time to make something entirely from scratch. I found a recipe from another blog and modified the ingredients and made some changes. Well these were a Pinterest mess. The Blogger had incomplete directions and clearly used quail eggs. But needless to say overall tasted good. Next time I will make changes (changes to make noted below).

1 roll of fat reduced crescent rolls
1/2 cup cheddar cheese
1/2 cup hash browns
4 chicken eggs (I used 6 but had some overspill; see pic below)
1/2 tsp season salt (tastefully simple)
1/2 tsp salt free seasoning (tastefully simple)
2 green onions chopped
1/2 cup of chopped ham
Cooking sprays
Salt and pepper to taste

Yields 8

Preheat oven to 350 degrees and cooking spray muffin tin 8 Cups.

Place frozen hash browns in a medium hot sauté pan with cooking spray to coat pan. Season with salt and pepper. Heat until lightly brown.


In the meantime place the crescent rolls folded into a square into muffin tins. Press the dough firmly down into pan (this is one step the blogger forgot to mention and I think will help prevent over spill).

Portion out a heaping TB of ham and hash browns on top of dough.



Set aside. In a separate medium bowl whisk eggs and seasoned salt and salt free seasoning. Pour into measuring cup with spout (this makes for easier pouring into the tins.)


Fill tins about 2/3 full ( don’t follow my pics).

Top with Tb of cheese.


Top with green onion about a heaping 1-2 tsp.


Bake for 20 minutes.



Picture right out of the oven. They look like they have little skirts.


Coconut Nutella Brownies


I was in the mood for a sweet treat made with Nutella! I think these are going to hit the spot.

1 cup ap flour
1/2 cup whole wheat pastry flour
4 eggs
1 1/2 cup raw sugar
1 tsp Mexican vanilla extract
1/2 cup unsweetened coconut
1/2 cup old fashioned oats
1/2 cup unsalted butter
1/2 cup Nutella or hazelnut spread
1/2 cup plus two tb Dutch processed cocoa
13 by 9 inch pan lined with foil sprayed with
cooking spray

This recipe yields 18 servings

Preheat oven to 350.


1. With the paddle attachment cream the butter, Nutella, and sugar in a stand mixer.


2. Add vanilla, and one egg at a time. Mix batter after each egg addition.


3. In a seperate medium size bowl mix together flour and cocoa with a whisk.


4. On medium -low speed slowly add the flour mixture into the wet batter:


5. Lastly fold in oats and coconut to fully incorporate .


6. Pour batter into cooking sprayed foiled line 9 by 13 pan.



7. Bake for 22 to 25 minutes or until tooth pick comes out with dry crumbs. My oven took 24 minutes. Let brownies cool on wire rack.

Overnight Bacon Pecan French Toast


Yields 9 servings:

We had a weekend of celebrations for my husband’s birthday. My husband and I’s families came into town. We did all of our favorite things! We went to the strip district to shop. We also had dinner at one of our favorite restaurants and back to our house for Triple Chocolate Mousse Cake. Watched a movie in the new movie room. To top it off we had a slumber party and I made this French toast to finish off the festivities of the weekend long celebration. This recipe was inspired by TOH.

2 cups of fat free half and half
1 cup fat free milk
6 oz of liquid egg substitute
2 whole eggs
1 tsp Mexican vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground cayenne
1 TB raw sugar
1 TB granulated sugar
Dash of salt
1 loaf of French crusty bread (cut into 1 inch slices)
13 by 9 inch oven safe baking pan

1 cup raw sugar
1 stick of unsalted butter (1/2 cup)***next time I am going to decrease to 1/4 or 1/3 of a cup)
1/2 cup chopped candied pecans
2 TB honey, agave nectar or maple syrup
1/4 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp nutmeg
6 slices of chopped fully cooked bacon
Additional maple syrup

1. Place first 11 ingredients in a large bowl and whisk all ingredients together to incorporate fully.

2. Dip bread into the liquid batter. And lay into 9 by 13 dish 3 pieces across and three deep.

3. Pour remaining liquid on top of bread.


Cover with foil and refrigerate over night.


4. Take the French toast out and bring to room temperature for 30 minutes.

Preheat to 350 degrees.

5. Make topping (place all ingredients in a small bowl and run through fingers to mix like sand) and sprinkle over the top.


Bake for 45 to 50 minutes.