I’m done with final exams! Hooray! Only a few days left until graduation, and I’m getting very excited.
During finals week, there are always free muffins before the early morning finals. A couple of my friends were sad there weren’t any GF muffins, so since I had leftover flour after making cookies, I decided to make them some GF finals exam muffins!
Black Cherry Almond Chocolate Chip Muffins
Gluten free. Makes one dozen.
1 1/2 C gf all-purpose flour
1/2 C almond flour
1 Tbsp baking powder
1/2 C sugar
1/4 C oil
3/4 tsp almond extract
1 C black cherry Greek yogurt
1/4 C milk
1/3 C chocolate chips
1. Preheat oven to 350F. Line a muffin pan with paper liners.
2. In a large bowl, sift together flours, baking powder, and salt. Set aside.
3. In a smaller bowl, mix sugar and egg. Add oil, extract, yogurt, and milk.
4. Add wet to dry and mix until combined. Fold in chocolate chips.
5. Bake 20-25 min until browned.
The school year is coming to an end… finally! I just passed the two week mark until graduation. WOOHOO! I don’t have much going on during finals week, so hopefully that means I’ll have time to bake a lot and use up all of my ingredients before I move out.
I made these cookies as a thank you to my dancers for a great semester and brought them to our last rehearsal. The show was great and I was so happy! And I know they were very happy with the cookies too ;)
Triple Chocolate Espresso Cookies
Makes about 1 1/2 dozen.
1/2 C butter, softened
1/2 C sugar
1/2 C brown sugar, packed
1 tsp vanilla
1 1/2 C flour (GF or regular all-purpose)
1/2 tsp baking soda
1 Tbsp finely ground coffee
1/3 C white chocolate chips
1/3 C milk chocolate chips
1/3 C Sno-Caps or other chocolate chips
1. Preheat oven to 350F. Lightly grease a cookie sheet.
2. In a large bowl, cream butter and sugars with an electric mixer. Add egg and vanilla and combine.
3. In a medium bowl, sift together flour, soda, salt, and coffee.
4. Gradually sift dry into wet.
5. Fold in chocolate chips.
6. Place spoonfuls on cookie sheet at least 2 inches apart. Bake 10 minutes until browned. Cool before serving.
I made one batch with regular flour, and one batch with GF flour… both came out great! The GF cookies were actually a little fluffier than the regular ones, which came out more crunchy, but both were delicious.
Good luck on finals if you have any! I’ll bring you recipes for some stress-relieving treats soon, I promise!
Long time no blog! I feel like I say that every time I write something. Whoops.
But anyway. We’ve had this giant bag of candy sitting in the house for a while now. We’ve been eating it slowly but surely… But then Girl Scout cookie season came along, then Easter, and there was so many OTHER desserts to eat! So the candy was left sad and uneaten. Until I decided to repurpose some of it yesterday!
Makes one 8×8 pan, or about 9 blondies.
1 C flour
1/2 tsp baking powder
1/8 tsp baking soda
5 Tbsp butter, melted
1 C brown sugar
1 tsp vanilla
1/3 – 1/2 C chopped Snickers, or your favorite candy bar
1. Preheat oven to 350F. Lightly grease an 8×8 baking pan.
2. In a medium bowl, mix flour, powder, soda, and salt. Set aside.
3. In a larger bowl, combine butter with sugar. Whisk in egg and vanilla.
4. Gradually add dry to wet, stirring to make a thick batter.
5. Spread evenly in pan. Sprinkle candy on top and lightly press in.
6. Bake about 30 min, until a knife comes out clean.
The Snickers is really great in these! It gives it some extra gooeyness and some crunch from the peanuts. You could also use M&Ms, Milky Way… Almost any type of candy bar. Enjoy!