Peanut Cookies

Chinese New Year is coming, almost every home will make traditional cookies or their own creative chinese new year's cookies, it make me remember my mom's cookies, my mom like to make peanut cookies, when I was not married yet, I always help her, I find a website with this recipe, actually it's easy to make too, one thing that I don't like is I need to roast the peanut and I can not buy the made ready roasted peanut, my mom want to make her own roasted peanut, you know when you roast the peanut, you will get hot and wet, but you can not run away and left it there, you will need to keep stirring, or it will burnt. Below the recipe is adapted from TheFoodSite.net.

 For more photo to view please visit Chines New Year's Peanut Cookies.



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Gluten-Free, Almond Flour, Apple Crumb Muffins and Love!

Gluten-Free, Almond Flour, Apple Crumb Muffins and Love!

Dry Ingredients:

• 2 cups Almond Flour (Honeyville, packed down)
• 1 tsp Baking Soda
• ½ tsp Sea Salt
• 1 tbsp Cinnamon
• 1 tsp Nutmeg

Wet Ingredients:

• 1 Apple (peeled, cored, and chopped)
• ½ cup Applesauce
• 3 Eggs
• ¼ cup Grapeseed Oil
• ½ cup Agave Nectar
• 1 cup Chopped Nuts (optional)

Crumble Ingredients:

• 1/2 cup Almond Flour
• 1 tsp Cinnamon
• 2 tbsp Agave Nectar

Directions:

1. Preheat oven to 350° F.
2. Mix dry ingredients together in a medium bowl. Get out all of the lumps.
3. Mix wet ingredients together in large bowl.
4. Add the dry ingredients to the wet ingredient bowl for your muffin batter.
5. Mix Crumble ingredients in a small bowl.
6. Add muffin papers to your muffin tin.
7. Pour muffin batter into the muffin papers. It should make 12 muffins.
8. Spoon the crumble on top of each muffin. (You will have a lot of crumble, so use as much as is your taste.)
9. Pat crumble into muffin batter slightly.
10. Bake for 22 – 24 minutes. Check with toothpick for doneness.

 

Saturday Summary & Kickoff for Suite of Sweets for Sweethearts with Gluten-Free, Dairy-Free No-Bake Cookies | gfe--gluten free easily

Saturday Summary & Kickoff for Suite of Sweets for Sweethearts with Gluten-Free, Dairy-Free No-Bake Cookies | gfe--gluten free easily

Almond Chocolate Double Coconut No-Bake Cookies

2/3 cup palm sugar
2 tbsp cocoa powder
½ cup coconut oil (liquefied)
¾ cup almond milk
½ cup almond butter
½ tsp vanilla extract
2 ½ cups shredded coconut (fairly firmly packed)
½ cup quinoa flakes
Mix palm sugar, cocoa powder, coconut oil, and almond milk in a large, heavy saucepan. Bring to a boil over medium to medium high heat, stirring constantly. Boil one minute only.
Remove from heat and stir in almond butter, vanilla extract, shredded coconut, and quinoa flakes until well mixed. Drop by rounded teaspoonfuls onto baking sheets lined with wax paper. Chill a few minutes in refrigerator or a very cool area. Serve.
Makes about 30 cookies.

 

Silvana Nardone’s Cranberry-Gingersnap Magic Bars

Silvana Nardone’s Cranberry-Gingersnap Magic Bars

Cranberry-Gingersnap Magic Bars

Makes: 16
Prep: 10 min
Bake: 40 min

8½ ounces gluten-free gingersnap cookies, finely ground (1¾ cups), such as Glow Gluten Free
6 tablespoons unsalted butter, melted
½ cup semisweet chocolate chips
1 cup dried cranberries
1 cup chopped walnuts
1 cup shredded sweetened coconut
One 14-ounce can sweetened condensed milk

1. Preheat the oven to 350º. Line an 8-inch square baking pan with parchment. In a medium bowl, combine the cookie crumbs and butter. Press evenly into the prepared pan. Bake for 10 minutes to set, then transfer to a rack to cool for 10 minutes.
2. Meanwhile, in a bowl, combine the chocolate chips, cranberries, walnuts, coconut and condensed milk. Spoon on top of the prepared crust and spread evenly. Bake until the top is nicely golden, 25 to 30 minutes. Transfer to a rack to cool completely. Cut into 16 squares.

TIPS
1. Chop the chocolate from a bar instead of using chips.

2. Toast the walnuts for an extra-rich, nutty flavor.

3. Before cutting into squares, refrigerate for a more candy-like confection.