6-Ingredient Butter Pecan Cookies
This easy recipe from Jen Tilley of How to Simplify requires only six ingredients and a handful of simple steps to get a delectable end result. It’s fun for kids (or novice bakers) and the light and crispy texture is perfect for all sorts of occasions. If you’re looking for simple cookie recipes, look no further! This one will surely become a staple in your baking routine. Ingredients- 1/2 cup salted Butter, at room temperature
- 1/3 cup Sugar
- 1 Tbsp Vanilla
- 1 cup Organic Unbleached White All Purpose Flour
- Pinch Salt
- 1 cup Pecans, chopped
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cream the butter using a whisk or a stand mixer for approximately 1 minute.
- Add the sugar \whisk/mix for one 1 minute.
- Add the vanilla extract, flour and salt into the butter mixture and whisk/mix for 1 minute.
- Fold in the chopped pecans.
- Use an ice cream scoop to portion out 12 rounds of the mixture.
- Roll each round into a ball and place on the baking sheet.
- Flatten the balls using the bottom of a cup.
- Bake for 15 minutes.
- Remove the cookies from the baking sheet and transfer them to a wire rack. Allow the cookies to cool and then enjoy.
Crazy Cake
This easy-to-make (and easy-to-eat) Crazy Cake doesn’t require any eggs or dairy, and its instructions only call for four simple steps. It’s a good cake to throw together when you’re looking for a homemade treat that can be made in a short amount of time. Perhaps you have last minute guests coming over, or maybe you just have a hankering for a divine slice of Crazy Cake! Either way, this cake will do the trick. Ingredients- 3 cups Gluten Free All Purpose Baking Flour
- 2 cups Sugar
- 1/2 cup Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Xanthan Gum
- 3/4 cup Oil
- 2 Tbsp distilled White Vinegar
- 2 tsp Vanilla
- 2 cups Water
- Preheat oven to 350°F.
- Sift flour, sugar, cocoa powder, soda, salt and xanthan gum together into a 9 x 13-inch ungreased cake pan. Make three wells; pour oil into one well, vinegar into the second and vanilla into the third well. Pour cold water over all and stir well with a fork.
- Bake at 350°F (175°C) until a toothpick inserted comes out clean, 30-40 minutes.
- Let cool, then frost with your favorite gluten free icing!
Easy Gluten Free Vanilla Cupcakes
These Easy Gluten Free Vanilla Cupcakes found their way to Bob’s Red Mill by way of Becky Winkler from A Calculated Whisk. They’re perfect for a simple spring or summer dessert or a birthday gathering, and can be made with essential pantry staples you most likely already have on hand. Ingredients For the Cupcakes- 1/4 cup Unsalted Butter, at room temperature
- 2/3 cup Raw Sugar
- 1 Egg
- 1 tsp Vanilla
- 1 1/3 cup Gluten Free 1-to-1 Baking Flour
- 1 1/2 tsp Baking Powder
- Pinch Sea Salt
- 1/2 cup Milk
- 1/2 cup Butter, at room temperature
- 3 cups Powdered Sugar
- 1 tsp Vanilla
- Pinch Sea Salt
- 2 Tbsp Blood Orange Juice, or cream or milk
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- To make the cupcakes, mix the butter and sugar in a large bowl with a fork. Stir in the egg and vanilla.
- In a separate bowl, mix the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and stir briefly, then add the milk and stir until smooth.
- Divide the batter between the muffin cups, filling each one a little over half full. Bake for 18-20 minutes, or until the cupcakes are domed and light golden. Transfer the cupcakes to a rack and cool completely before frosting.
- To make the frosting, beat the butter by hand or in a stand mixer until smooth. Sift in the powdered sugar. Add the vanilla, salt and juice and beat until smooth.
- Transfer the frosting to a piping bag fitted with a star tip (I use a 1M) and pipe a large swirl onto each cupcake. Alternately, you can just spread the frosting on with a spatula.
- If desired, top each cupcake with a candy egg. Serve right away or store covered at room temperature for up to two days.
Easy Gluten Free Biscuits
These Easy Gluten Free Biscuits are incredibly simple and take just 20 minutes from start to finish. They’re dairy free, versatile and are made using ingredients you already have on hand. They can be used to make breakfast sandwiches, strawberry shortcake and even a breakfast or dinner egg bake. However you decide to use these biscuits, make a big batch! We’re certain you’ll find many delicious culinary uses for them. Ingredients Makes 2 biscuits- 1/2 cup Gluten Free 1-to-1 Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 Tbsp Vinegar
- 1 Egg
- 1 Egg White
- 1 Egg Yolk, beaten
- Preheat the oven to 400°F. Liberally spray a cast iron skillet (really any pan will work, but the skillet makes it brown well on the bottom).
- In a large mixing bowl, whisk together the 1-to-1 flour, baking powder and salt. Next, add the vinegar, egg and egg white to the flour mixture. Stir to combine. The dough will hold its shape, but still be slightly sticky. Separate the dough into two biscuits, brush with egg yolk and bake for 15 minutes or until golden brown. Serve warm.
5-Ingredient Chocolate Chip Cookies
Who doesn’t experience a craving for warm, homemade chocolate chip cookies and an ice cold glass of milk every now and then? Luckily, these 5-Ingredient Chocolate Chip Cookies take just 30 minutes to throw together (15 minutes prep time, 15 minutes cooking time) and they only call for unsalted butter, light brown sugar, eggs, Organic Unbleached White All Purpose Flour and chocolate chips. Throw them in the oven, wait until they’re lightly browned and let the cookie making magic unfold. Ingredients- 1 cup Unsalted Butter, softened
- 2 cups Light Brown Sugar, loosely packed
- 3 Eggs
- 2 cups Organic Unbleached White All Purpose Flour
- 2 cups Chocolate Chips
- Preheat the oven to 350°F.
- In a standing mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 3-5 minutes.
- Scrape down the bowl and turn speed to low. Add the eggs, one at a time, until combined. Scrape down the bowl as needed.
- Next, add in the flour and mix on low speed until just combined.
- Add a 3-tablespoon scoop to a cookie sheet tray lined with parchment paper and repeat until the batter is used up.
- Bake at 350°F for 12-15 minutes, or until lightly browned around the edges and set in the center.
- Let cool before eating. Enjoy!
Chocolate Sour Cream Quinoa Quickbread
Just because you’re creating a simple baking recipe, it doesn’t mean it can’t be creative, unique and nutritious. This Chocolate Sour Cream Quinoa Quickbread contains a whole lot of fiber and is fit for breakfast or dessert. Note: though the recipe ingredients say the chocolate chips are optional, the Bob’s Red Mill team highly suggests including them. They’ll make the end result that much sweeter and delicious. Ingredients- 1 cup Organic Quinoa Flour
- 3/4 cup Gluten Free Oat Flour
- 1/4 cup Potato Starch
- 1 tsp Guar Gum
- 1/2 cup Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/2 cup Unsalted Butter, at room temperature
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 12 oz Sour Cream
- 1 cup Chocolate Chips
- Preheat oven to 350°F. Oil and lightly flour a 9 x 5-inch loaf pan.
- In a small bowl, combine the flours, starch, guar gum, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl, cream together the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla.
- Add the dry ingredients to the butter mixture, alternating with sour cream. Mix until combined. Add chocolate chips, if desired.
- Pour into prepared pan. Bake for 40-50 minutes, until a toothpick inserted in the middle of the cake comes out clean and the edges begin to pull away from the sides. Let cool.
Thank you,
Mary
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