Gluten Free Snickerdoodle Apple Bread

I was recently introduced to a new healthier sugar substitute and I LOVE IT. After I received my first shipment I decided that I was ready to do some baking! This turned out wonderful, it is low sugar but I did use the brown sugar in the recipe although Whey Low makes a brown sugar that I am decided about using in the future.

Ingredients:

• 1 1/2 tsp baking powder
• 1 1/2 cups gf flour
• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1/4 cup Whey Low granulated sugar https://www.wheylow.com/ 
• 1/2 Tbsp cinnamon
• 2 eggs
• 1 Tbsp vanilla
• 1/2 cup milk
• 1 Med apple of your choice (I use whatever I have on hand)

CINNAMON SUGAR TOPPING

• 2 Tbsp granulated sugar
• 1 tsp cinnamon

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Instructions

1. Preheat oven to 350°
2. Spray a 9×5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.
3. Whisk together salt, baking powder and flour. Set aside.
4. In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.
5. Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.
6. Finally add in apples and stir until just combined and pour batter into prepared pan.
7. Mix together the sugar and cinnamon for topping and sprinkle on top of batter.
8. Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.
9. Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.
10. Serve warm or at room temperature.

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Classic Beef Chili with Corn Dinner Rolls

 I made my homemade chili recipe and wanted cornbread with it, it's a southern thing. But, Honey doesn't eat much cornbread so I only wanted a small amount. So I brainstormed with is very dangerous and came up with an idea. These Rolls were delicious and I will definitely be making them again.

First my Chili recipe:

Classic Beef Chili

Servings: 6

Ingredients:

1 pound lean hamburger

1 sweet onion; chopped

2 cloves of garlic; finely chopped

1 TBLS. chili powder

1 tsp. ground cumin

1 14-oz can tomato sauce

1 15-oz can red kidney beans; drained and rinsed

1 10 oz can mild tomatoes with chilies

1 4 oz can tomato paste

½ cup water; warm

Instructions:

Cook beef and onion together, drain. Add chili powder and cumin. Stir to combine. Combine tomatoes. beans, and tomato paste in slow cooker. Stir in beef mixture, cover and cook until flavor blends well. About 1 hour.

And for the Rolls:

Cornbread Dinner Rolls

Ingredients:


1/4 cup flour (I use GF)


3/4 cup Bob’s Red Mill Cornbread Mix


1/2 tsp baking powder


1/2 tsp salt


2 TBL Mayonnaise


3/4 cup cold milk



Directions:


Preheat oven to 375 degrees.
Combine all ingredients well, spoon in to a greased muffin pan.
Cook for 20 minutes or until done and golden brown.

This recipe makes 5 large Rolls or 6 small ones.

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Chocolate Peanut Butter Fudge Pie

Ingredients: 

2 eggs

1/2 cup heavy cream

1/2 cup milk

2/3 cup peanut butter

1/4 cup butter, melted

1 cup brown sugar, packed

4 tablespoons cocoa powder

1/2 cup Bisquick

Directions:

Preheat oven 350 degrees F. Mix all ingredients in a mixer on medium for about 1 minute, or until well blended. Grease a pie dish well. Pour mixture into prepared pie dish and bake for 30-40 minutes. Allow to cool. 

ENJOY

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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 

Ingredients:

2 Eggs, Large
2/3 cup Rolled oats
1 cup Peanut butter
1 tsp Baking soda
2/3 cup Brown sugar, Dark
2/3 cup Chocolate chips
2 tsp Vanilla extract

Directions:

Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls, you can flatten the top to make them a little thinner. The dough should be pretty sticky, I used a cookie scoop to drop the cookie dough onto the prepared baking sheet.

Bake cookies for 9-11 minutes and remove when they barely turn a golden brown. Cool for 2 minutes on the cookie sheet then transfer to a wire rack or wax paper to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

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