T.G.I.F!

Friday is finally here!  The long weekend is behind me and my birthday weekend can now begin!  To start things off right, I’ve made my first batch of gluten-free chocolate chip cookies.  Just what the birthday girl ordered! 😉  Enjoy!

Gluten-Free Chocolate Chip Cookies Gluten Free Chocolate Chip Cookies

Yields: 24 cookies

Ingredients:

  • 1 cup butter or Earth Balance 50/50 sticks
  • 1/2 cup Swerve
  • 1/2 cup blue agave
  • 1 egg
  • 2 tbsp. vanilla extract
  • 3 droppers Liquid Stevia Vanilla Creme
  • 1/4 cup unsweetened coconut
  • 1.75 cups all-purpose gluten-free flour
  • 1 tsp. gluten-free baking soda
  • 1 tsp. xantham gum
  • 3/4 cup gluten-free chocolate chips

Directions:

Preheat oven to 350°F.  Cream butter, swerve, agave, egg, vanilla, and stevia in mixing bowl.  Mix in coconut until just combined.  Add next 3 ingredients to wet batter and blend well.  Hand stir in chocolate chips.

Place 2 inch scoops on lightly greased cookie sheets and bake for 11-13 minutes or until edges start to brown.  Let cookies cool slightly and use a spatula to remove from cookie sheet and place on wire rack.

Have a sweet weekend!

Christina Russell @2CookinMamass

Peanut Butter Love

Every once in awhile I get this HUGE craving for peanut butter and today was no exception.  What I really wanted was a quick and easy yummy dessert, without a lot of effort, but that’s also gluten free.  Enter…the flourless peanut butter cookie.  🙂  (Make sure to use all gluten-free ingredients)

Flourless Peanut Butter Cookies

Total time: 40 minutes – Makes 36 cookies

Peanut Butter Love

Ingredients:

  • 2 cups creamy peanut butter
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsps baking soda
  • 1/2 tsp kosher salt

Directions:

Heat over to 350º F.  Line 2 baking sheets with parchment.  In a large mixing bowl, mix all ingredients together until smooth.

Shape dough into small balls and place 2″ apart on lined baking sheets.  Using the tines of a fork, flatten each ball in a crisscross pattern.

Bake 10-12 minutes or until puffed and golden.  Let cookies cool slightly then transfer to a rack to cool completely.  Cookies will deflate as they cool.

Enjoy…and try not to eat them all in one sitting!  🙂

Christina Russell @2CookinMamas

Strawberry Shortcake anyone?

strawberryshortcakedollNo….not the doll (although I loved her growing up – almost as much as I love cake).

Today is National Strawberry Shortcake Day and one of my top 3 desserts of all time!  It’s a simple classic that can be served at any occasion.  Pair with a sweet white wine such as Reisling or Moscato for a perfect treat.

STRAWBERRY SHORTCAKE

Strawberry Shortcake  Photo by Taste of Home

Strawberry Shortcake
Photo by Taste of Home

Serves: 9 – Prep Time: 25 minutes – Bake Time: 20 minutes

INGREDIENTS:

  • 2/3 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • Whipped Cream
  • 1.5 quarts fresh or frozen strawberries, sliced

DIRECTIONS:

  1. In mixing bowl, beat sugar and shortening.  Add egg and vanilla and beat well.
  2. Combine dry ingredients and add to creamed mixture along with milk.
  3. Spread mixture into a greased 9″ x 9″ square baking pan.
  4. Bake at 350 degrees for 20-25 minutes.  Cool on wire rack.

TO SERVE:

Cut into 9 squares.  Split each square horizontally and fill with whipped cream and strawberries.  Replace top of cake and garnish with more strawberries and whipped cream.  Serve immediately.

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Lemonade Rice Crispy Treats

Here’s a twist on a classic that you and your little ones are sure to enjoy this summer!

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Lemonade Rice Crispy Treats

Lemonade Rice Crispy Treats – Total Time: 15 minutes – Makes: 15 squares

  • 3 tablespoons butter
  • 4 cups miniature marshmallows
  • 1/2 cup white chocolate chips
  • 1 teaspoon lemon zest (about 2 lemons)
  • 6 cups Crispy Rice
  1. Melt butter over low heat in saucepan.  Add marshmallows & stir until completely melted. Remove from heat.
  2. Add  white chocolate chips and lemon zest to marshmallow mixture and mix thoroughly.
  3. Add Crispy Rice to mixture and stir until all ingredients are well combined.
  4. Spray a 13×9-inch pan with non-stick cooking spray and pour mixture into pan.  Spread out evenly with hands or spoon.
  5. Let cool completely and serve!

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Strawberry Delight!

IMG_1480Today is National Pick Strawberries Day, so we decided to celebrate by visiting our local strawberry patch – The Girls Strawberry U-Pick in Delray Beach, FL.  My son loved running up and down the aisles picking the biggest & brightest strawberries he could find.  It was a little slice of country right in the city.  🙂

Whether you enjoy picking your own from the farm or from your local supermarket – grab a handful and try this incredible recipe from Sip. Saute. Savor.

Chocolate-Covered-Grand-Marnier-StrawberriesDark Chocolate Covered Strawberries with Grand Marnier

Ingredients:

  • 1 package very large strawberries (about 10 berries)
  • 8 ounces dark chocolate (I like Ghiradelli Intense Dark)
  • 1 Tablespoon solid shortening or butter
  • 1-2 ounces Grand Marnier (other options are Frangelica, Chambord,Cointreau or Amaretto)
  • Mini dark chocolate chips, chopped nuts, crushed oreos, melted white chocolate (optional)

Directions:

The best way to prepare for this recipe is to make a rectangular piece of Styrofoam and cover with aluminum foil or plastic wrap. If you do not have any Styrofoam handy you can easily place the chocolate covered strawberries on a piece of wax paper to dry.

Wash strawberries, leaving stems and leaves intact, then pat dry. Inject the Grand Marnier into each strawberry being careful not to overfill.

To melt dark chocolate, place chocolate, broken into pieces, into a 4-cup microwave safe measuring cup. Add shortening/butter and place in microwave on high for 30 seconds. Stir and, if not all melted, repeat on high for 30 additional seconds. Make sure you stir well and give the chocolate that is still in pieces time to melt. Do not overheat.

Take strawberries and spear with a toothpick (if using a Styrofoam form) then, one at a time, swirl gently in warm dark chocolate covering about 3/4 of the strawberry.

Optional: Roll immediately in mini dark chocolate chips, crushed oreos or finely chopped nuts. You can also add a drizzle of melted white chocolate once the dark chocolate has cooled.

Place toothpick into Styrofoam and let dry. If just using only wax paper you can hold the strawberry stem and swirl it in the chocolate then set onto the wax paper to dry.

Makes 10 chocolate covered strawberries.

Option: You can add 1 Tablespoon of cream and 1 Tablespoon of Grand Marnier directly into the chocolate for dipping and eliminate the need for injecting into the berry with a syringe.

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A Sweet Treat for any Occassion

chocolatechip2Today we celebrate National Chocolate Chip Day and what better way to honor these sweet, delicious morsels of heaven than to give you 10 recipes to choose from! Or, if you’re like me, you can just grab a handful out of the bag and enjoy right away!  Nom Nom Nom!

  1. Chocolate Chip Cheese Ball
  2. Zucchini Bread with Chocolate Chips
  3. Tropical White Chocolate Chip Cookies
  4. Chewy Chocolate Chip Oatmeal Cookies
  5. Chocolate Butterscotch-Chip Cookies
  6. Reverse Chocolate Chip Pancakes
  7. Peppermint Chocolate Chip Cookies
  8. Chocolate Chip Shortbreads
  9. Chocolate Chip Pumpkin Bread (video recipe)
  10. Emeril’s Pecan-Chocolate Chip Pie

Resources:

Delish.com

WomensDay.com

Allrecipes.com

Sip. Saute. Savor.

MarthaStewart.com

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It’s National Butterscotch Brownie Day!

I’ve never had a butterscotch brownie before, but I love butterscotch candies and who doesn’t love brownies?!, so the combination only makes sense!  Check out this recipe from AllRecipes.com and if you’re up to baking this holiday weekend, let me know how they turned out!

butterscotchbrownies

Ingredients – Makes 32 bars

  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup ground walnuts
  • 1/4 tsp salt
  • 1/4 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350 degrees F.  Grease an 8″ square baking pan.
  2. In large bowl, cream the shortening, brown sugar, egg, & vanilla.  In a separate bowl, mix together the flour, baking powder, walnuts, & salt.  Slowly add the egg mixture to the shortening mixture and stir until blended well.  Spread dough evenly into the prepared pan.
  3. Bake for 20-24 minutes, or until inserted toothpick comes out clean.

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It’s National Crêpe Suzette Day!

CrepeSuzetteCrêpe Suzette is a french dessert consisting of a crepe, a sauce of caramelized sugar & butter, orange juice, zest, and Grand Marnier or Orange Curacao liqueur on top, served flambe.  Sound amazing?  Well dig in, because it’s also International NO DIET Day!

Bon Appetit!

For recipe click HERE.

Crêpe Suzette au Citron with visible flame as served by Torchon Crêperie, Auckland

Picture courtesy of Wikipedia, via Antilived

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