I’ve been doing quite a bit of gluten-free cooking these days and have actually been happy with most of the results. These cookies are delicious. Make a batch in advance to have on hand for snacks and lunchbox treats.
If you’re in a hurry, but need to make a delicious treat then make this giant cookie. Talk about baking simplified. All that’s required is one skillet and two steps to create this soft and gooey cookie.
These are the BEST chocolate chip cookies that I’ve had in a very long time. No nuts needed, but if you’re chocolate chip cookies must have nuts then go ahead and add whatever nuts your heart desires.
I love these little gems because they’re so quick & easy to make. You may want to double the batch because they won’t last long.
These pita chips are super easy to make. Serve them with hummus, salsa or avocado dip. They’re much better for you than potato chip and everyone will be impressed that you made them yourself.
Dunking pretzels in a baking soda solution before baking is what gives them a chewy shell, and keeps them from bulking up like bread.
Hot out of the oven, these sweet treats are pure autumnal pleasure with a few sweet chocolate chips thrown in to make them taste especially decadent. Serve for brunch or your book club, and save a few to tote to work or school throughout the week.
Crispy, crunchy baked apple chips made at home are so delicious. Easy to make and oh so addicting! I used red apples, but any variety of apple works with this recipe.
Caramel Corn
It’s Friday and you’ve been good all week. Ok, well maybe not all week, but hey it’s the weekend. Make some caramel corn and watch an old movie. It’s not difficult to make and you’ll love this weekend treat. You can hit the gym on Monday!
INGREDIENTS
1 Cup Butter
2 Cups Brown Sugar
1/2 Cup White Corn Syrup
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
2 Gallons Popped Popcorn
Preheat oven to 250 degrees. In a heavy 3 quart pan, bring butter, brown sugar, and corn syrup to a boil. Boil for 5 minutes. Stir often. Remove from heat. Add baking soda and vanilla extract. Stir well. Mixture will foam up to top of pan so don’t freak out. Place popcorn in very large bowl. Pour mixture over popcorn and mix well. Place popcorn in a shallow layer on 2 or 3 greased baking sheets. Place in oven and bake for 1 hour. Remove from oven and cool. Makes about 20 cups. It’s up to you how many it serves!
© Victoria Hart Glavin
Shaker Cinnamon Sugar Doughnuts
My daughter’s old tutor used to make homemade doughnuts. It was the first time that I had tasted the homemade ones. They taste so much better than the store bought or bakery ones, especially fresh and warm. Making them is not complicated, just a bit time consuming.
INGREDIENTS
3 1/4 Cups Unbleached Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Kosher Salt
2 Eggs
1 Teaspoon Vanilla Extract
2/3 Cup Sugar
2/3 Cup Light Cream
1/4 Cup Melted Butter
Oil For Deep Frying
1/2 Cup Sugar
1 Teaspoon Ground Cinnamon
In medium-size bowl combine flour, baking powder, 1/2 teaspoon ground cinnamon, ground nutmeg, and kosher salt. Set aside. In a large-size bowl beat eggs with vanilla. Then beat in 2/3 cup sugar. Combine cream and melted butter and add alternately to egg mixture with dry ingredients. Blend lightly after each addition. Cover and place dough in fridge for at least 2 hours. Remove from fridge and roll out to 1/2 inch thickness on a lightly floured surface. Cut rounds with a doughnut cutter. Fry in oil (375 degrees) only a few at a time. Fry 1 minute on each side. Turn only once. Drain on paper towels. Add 1/2 cup sugar and 1 teaspoon ground cinnamon to paper bag and give a good shake to combine. Shake doughnuts, a few at a tine, in bag until coated. Serve warm. Makes about 1 dozen doughnuts.
© Victoria Hart Glavin
