Homemade Butterfinger Candy Bars

A coule months ago or so I was working on making my own recipe for butterfingers. I made up an idea and tried it - melting sugar, adding peanut butter and baking soda. I tried it and it worked . . . mostly. They were too hard. I made them making slight variations. It wasn't perfect, and I sort of forgot about it. I did use the hard butterfinger-flavored candy in a cheesecake . . . that was very good, and I repeated that even thought the candy wasn't just right.

My little sister (who just turned 8) has been in the kitchen a lot lately. She makes donuts, almost completely by herself! Yesterday she wanted to make hard candy, but we couldn't make the one we usually make because we were out of corn syrup and cream of tartar (it would crystalize without one of those). But, I remembered that the butterfingers didn't need one of those. So, I added some sugar to a pot and told her to stir it. I stirred, and gathered the other ingredients. As a somewhat last-minute decision, I decided to add another 1/2 cup of peanut butter because I remembered that they were too hard last I made them. After pouring into the pan and washing the pot, I went to score them and ta-da! I think it worked! Once they were completely cooled, I realized it was a success. They were almost just right, but I think they needed to tad more crunchy. So, I think 1 1/3 cups peanut butter would be perfect, not 1 cup and not 1 1/2 cups.

A quick note . . . I've never got to dipping these every time I've made them ;).

Homemade Butterfinger Candy Bars
Hanunyah Creation
gluten-free, dairy-free, corn-free

2 cups sugar, white or brown
1 1/3 cups peanut butter
1 1/2 teaspoons vanilla
1 teaspoon baking soda

In a medium-size pot over medium to medium-high heat, add the 2 cups sugar. Stirring constantly, melt the sugar with NO water, only sugar in the pot. First it becomes clumps, then the clumps melt. Stir until there are no chunks left. Even if you use white sugar, the sugar should be a dark golden color at this point. Remove from heat immediately.

Add the peanut butter, vanilla and baking soda and quickly stir to combine. Pour into the prepared pan.

After a few minutes (when it's not really hot but it's not cool) deeply score into bars - big or small depending on your preference. Cool completely, break apart and dip in melted chocolate (if they make it to that point, that is ;) ).


Sorry I don't have a picture of these to share . . . I plan on making (and dipping) them to take pictures sometime soon. Right now we're out of chocolate chips, though.

~ Hanunyah

Link Parties:
Gluten-free Wednesdays @ The Gluten-Free Homemaker

Banana Peanut Butter Avocado Pie

Weird creations! Remember the Celery 'N' Peanut Butter Cake? Well, celery and peanut butter is a good combo, but it's not usually put into cake unless someone weird like me makes a cake out of it. This pie, however is different. Banana + peanut butter is a common combo, but avocado with that? Strange.

What's one to do with so many avocados? Drink a Chocolate Banana Avocado Smoothie for breakfast, and eat a Banana Peanut Butter Avocado Pie for dessert . . . or lunch (it's healthy enough, right?).

It's actually pretty good. You wouldn't know it had avocado in it if it weren't for the strange color. Thick and creamy no-bake banana peanut butter filling poured into a simple press-in-the-pan pie crust. You want to try it yourself?

Banana Peanut Butter Avocado Pie
Hanunyah Creation
Gluten-free, Dairy-free, Corn-free

2 avocados
3/4 cup peanut butter
2 teaspoons vanilla
2 bananas
1/4 cup brown sugar
7 quail eggs or 2 chicken eggs
Press-in-the-Pan Oil Pie Crust (recipe below) or your favorite pie crust, baked and cooled

Blend all ingredients together in a Vita-Mix or blender. Pour into the baked and cooled crust. Chill for a few hears or overnight. You may also freeze the pie.

Press-in-the-Pan Oil Pie Crust
Adapted from the Pillsbury Cookbook

1 cup oat flour
3/4 cup rice flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup oil
1 egg

Mix all ingredients together. The mixture should stick together and form a rough ball. Press into a 9" pie pan and bake at 425F for 12 to 15 minutes, until golden brown.


~ Hanunyah

Link Parties:
Tempt My Tummy Tuesdays @ Blessed with Grace
Gluten-Free Wednesdays @ The Gluten-Free Homemaker

31 for 21: Quick Chocolate Peanut Butter Treat

A quick afternoon treat made in the microwave. The honey comes to a high temperature, so when combined with peanut butter it cools and makes sweet, crunchy bits in the peanut butter ball. This is another one of those creations, and doesn't need a formal recipe. Here's how.

Add about 1 teaspoon cocoa and a teaspoon of honey to a small microwaveable bowl or cup. Do not stir. Take a spoon of (natural) peanut butter - a couple tablespoons worth - and set aside. Microwave the mixture in the cup for 30 seconds on high. Remove, immediately add the peanut butter and mix quickly. Let cool a few minutes, roll in cocoa powder. Set in the freezer for a few minutes to cool completely.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Easy & Healthy Chocolate Peanut Butter Cookies

Last night I made some cookies - a jar of peanut butter (a whole jar?? listen, it's a big recipe), some honey, and a few eggs. Add some cocoa for a nice rich flavor. Simple but good. Mix up the dough, let it chill out while you go milk the goats, then come in to bake cookies.

These ones really get up on their hind legs and scream for a cold glass of (goat) milk :).

Easy and Healthy Chocolate Peanut Butter Cookies (Grain-free, Refined Sugar-free)
Hanunyah Creation

1-16oz jar natural peanut butter (chunky or smooth)*
1 cup honey
3 eggs
1 cup cocoa

1. Mix all ingredients together. Mix well. If the dough is too thin to handle, set in the refrigerator for about 30 minutes.

2. Heat oven to 350 degrees F. Drop the dough onto ungreased cookie sheets and bake for 6 to 8 minutes.

Makes about 40 cookies, depending on size.

Notes:
*A 16oz jar peanut butter = 3 cups peanut butter.
For a marble effect, follow directions except do not add the cocoa powder initially. Divide the dough into two bowls, and add the cocoa to one. After chilling, gently fold the doughs together. Proceed with directions.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker 
Unwasted Homemaking @ Don't Waste Your Homemaking
Tempt My Tummy @ Blessed With Grace
Allergy-Free Wednesdays @ The Tasty Alternative and 6 other blogs
Wheat-Free Wednesday @ Anne-Mare Cain
Gluten Free Fridays @ Vegetarian Mamma
Food on Friday @ Carole's Chatter

31 for 21: Peanut Butter Cookies

Un-traditional traditional peanut butter cookies. What? In other words, peanut butter cookies, traditional as in criss-cross, flour containing cookies - with a different kind of flour than typically made with.

The other kind of peanut butter cookies are those 3-ingredient-flourless-easy-peasy type. There's a time for those, and a time for these more traditional ones. Have no flour, or just don't want to mess with it? Make those ones with no flour. Maybe you're low on peanut butter? Here's this recipe that uses less peanut butter and makes more cookies because it has other ingredients.

Oh, and this recipe is also courtesy of my sister Suriyah ;).

Peanut Butter Cookies (Gluten-free, Dairy-free)
Adapted from got milk? the cookie book

1/2 cup lard (or shortening or butter)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
3/4 teaspoon vanilla (optional)
1 1/2 cups gluten-free flour (we use rice)
1 teaspoon baking soda

1. Preheat oven to 350 degrees F.

2. In a large bowl, beat the lard and sugars until light and fluffy; beat in the peanut butter, egg and vanilla. Add the flour  baking soda. Mix well.

3. Shape the dough into balls and drop them about 3 inches apart onto ungreased baking sheets. Flatten each cookie by pressing a fork into the center in a criss-cross pattern. If the fork sticks to the dough, wet the fork.

4. Bake for about 15 minutes, or until the cookies just begin to color. Let sit for a few minutes, then transfer to wire racks to cool completely.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

"Sweet 16"

Happy Birthday, brother!

This is a cake my older sister made for our brother (his birthday was on the 21st). Of course, I helped make the frosting part because she was having problems with boiling sugar.

Vanilla cake, peanut butter fudge/frosting, brownies, vanilla frosting.

~ Hanunyah

Peanut Butter Frosting

Easy. Smooth. Shiny. Fluffy.

Yum, Yum. This is a very easy and smooth, shiny frosting. I got the idea to do this from Flourless Peanut Butter Cupcakes - this is the same consistency as that batter, but without the eggs and baking soda.

Peanut Butter Frosting
Hanunyah Creation


1 cup peanut butter
1/2 cup lard
1/4 cup safe powdered sugar
1/4 to 1/2 cup water

1. With a whisk, whisk all ingredients together, adding water until desired consistency.


~ Hanunyah

Banana Cream Crunch

My brother was trying to grab it off the screen ;).

Another "Hanunyah Creation", this sure was a hit! With many bananas and the Vita-Mix cream/pudding recipe I created (with a surprise ingredient), I made this interesting no-bake treat the other day.

For a quick run-down? - A soft oat-peanut crust + ripe, sweet bananas + Vita-Cream + the good stuff (peanuts and chocolate chips) = a quick and easy, no-bake, delightful snack or dessert.

This was very good, and it was gone in minutes - credit to my taste-testers, who were hungry for a sweet snack ;).

Banana Cream Crunch
Hanunyah Creation

Crust:
1 cup safe oats*
1/2 cup peanuts*

2 to 4 bananas
a few tablespoons peanuts**

Cream Pudding:
1 3/4 cups cooked rice***
3 to 4 tablespoons sugar
1 to 2 tablespoons vanilla
1 to 1/2 cup water

1/2 cup peanuts
safe chocolate chips (optional)

1. Add all crust ingredients to the Vita-Mix container. Turn machine on and quickly increase speed to variable 6 to 10. Blend a few seconds, until the mixture is crumbly and moist.

2. Press into a 9x13 inch pan.**** Slice the bananas over the crust, and sprinkle with some peanuts.

3. Combine all cream pudding ingredients in the Vita-Mix. Blend on high for a couple minutes, adding enough water until smooth and desired consistency is reached. Pour over banana layer.


4. Top with peanuts and chocolate chips, if desired. Refrigerate until set. Cut into pieces to serve.


Notes:
*Instead of blending the oats and peanuts together for the crust, you may mix together oat flour and peanut butter, then proceed as the recipe instructs.
**If there are allergies, or if desired, you may use other nuts in place of the peanuts.
***Instead of using all rice, you may use cooked mashed potato for 3/4 cup of the rice. You may need to use more vanilla and sugar to cover up the potato taste.
****The crust was kind of soggy, so, if you like, you may bake the crust for a few minutes at 350 degrees F, until light golden brown.


~ Hanunyah


Linked to Foodie Friday by Not Your Ordinary Recipes

31 for 21: Celery 'N' Peanut Butter Cake

Interesting, huh? It seems like I am using that phrase more as I experiment with more weird ideas, since we have all kinds of produce coming in these days.

Here is something I did with some almost rubbery celery we had - there was a pile of it in the fridge, and since the refrigerator is now breaking I thought it would be a good idea to get this stuff out of the way.

Although it sounds really weird (when I told my siblings what it was they frowned and said "what?"), they told me it basically just tastes like a peanut butter cake. So, if you are making a cake and want more vegetables in your diet - this is a good one!

Celery 'N' Peanut Butter Cake (Gluten, Dairy and Corn-free)
Hanunyah Creation

2 1/4 cups gluten-free flour*
1 cup sugar
1 teaspoon each: baking soda, cream of tartar**
1/2 cup oil
2 eggs
1 cup water
1 cup celery, boiled and pureed***
1/2 cup peanut butter****

Frosting:
1/4 cup celery, boiled and pureed***
2 tablespoons peanut butter
2 tablespoons lard
1 cup powdered sugar

1. Preheat oven to 350 degrees F. Grease well a 9x13 inch baking pan.

2. Whisk all of the dry ingredients. Make a well in the center and add the wet ingredients. Mix well using a whisk or fork, but do not over-beat.

3. Pour into prepared pan and bake about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool and frost if desired.

4. Frosting: Combine the celery, peanut butter and lard. Add the powdered sugar and beat well.

Notes:
*I used a mixture of mostly rice and a little oat flour.
**Or 2 teaspoons baking powder for baking soda and cream of tartar, if not corn-free.
***You may use other nut butters, too.
****To prepare the celery - use about 1 head of celery. Cut off the leaves and the white part at the end. Cut into pieces a few inches long. Place into a large pot and cover with water. Boil until soft, remove from heat and let sit in the water for a few more minutes. Strain and puree in the food processor or blender.


~ Hanunyah

Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker)
Linked to Food on Friday (@ Carole's Chatter)

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Peanut Butter Cheesecake Dessert Pizza

I've made up 3 dessert pizzas (fruit, chip [posting later] and this one), and they said this was the best one, and definitely a keeper. They also said it tasted like cheesecake, thus the name.

Topped with cocoa and chopped white almond bark

Peanut Butter Cheesecake Dessert Pizza
Hanunyah Creation


Crust:
1/4 cup lard
1/4 cup peanut butter
1 cup brown sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon guar gum
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1 1/4 cups flour


Topping:
1 cup brown sugar
1/4 cup milk
1/4 cup lard
1/2 cup peanut butter
1/4 to 1/3 cup cream cheese*
cocoa (optional)
chopped white almond bark (optional)


1. Preheat oven to 350F. Combine all of the crust ingredients. Spread in a greased round baking pan (I use a 11 inch stoneware baking pan). You may need to add a teaspoon or two of water (before spreading in the pan) for easier spreading. Bake in preheated oven for about 9 to 12 minutes, until golden brown.

2. For the sauce, combine the brown sugar and milk. Stir until dissolved, and boil for 1 minute. Remove from heat and add the lard. Beat until thick, and set aside. Spread 1/2 cup of peanut butter over the crust, then cream cheese, then the brown sugar sauce, and swirl around a bit with a knife.


Notes:
*Cream cheese - I used 1/4 cup over the peanut butter, then a little more on the top. They said it had a good cream cheese flavor, and my sister was suprised when I told her I only used about 1/4 cup.




~ Hanunyah

Banana Peanut Butter Layered Dessert

We've been getting slightly over-ripe bananas lately, so we froze most of them, but kept out a couple of bunches for me to bake with. So I made up another creation today ;). They haven't taste-tested this yet.

This is it at the last layer, when I started putting the fluffy stuff on it.

The most time-consuming part of this is making the cookies (that are baked in a pan), pudding and sauce, but still it didn't seem like it took that long.

*Note: You could add chocolate chips to the vanilla cookies (since it is actually my Chocolate Chip Cookie recipe), that would be a great addition. If you were going for the chocolate twist, you could even make some of the pudding with cocoa. I didn't do either of these because we are out of chocolate chips and cocoa.

Banana Peanut Butter Layered Dessert (Gluten-free, Dairy-free, Corn-free)
Hanunyah Creation


3 bananas

Vanilla Cookies:
1/2 cup lard
1 cup brown sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon guar gum
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1 1/4 cups rice flour

Peanut Butter Cookies:
1 cup peanut butter
1 cup brown sugar (you can use white)
1 egg

Pudding:
1/2 cup brown sugar (you can use white)
2 tablespoons arrowroot powder (if not corn-free, 3 tablespoons cornstarch)
2 cups goat milk
3 tablespoons peanut butter

Caramel Sauce:
1 cup brown sugar
1/4 cup milk
1/4 cup lard

Fluffy Topping:
5 egg whites
1/4 cup brown sugar (you could use white)

Preheat oven to 350 degrees F.

1. For the Vanilla Cookies: Cream the sugar and lard until fluffy. Add the egg and beat. Add the rest of the ingredients and mix well. Spread in an 8x8 inch baking pan and bake for 10 minutes (?), until golden brown on top. Cool, and cut into small squares.

2. For the Peanut Butter Cookies: Mix all the ingredients together. Spread and bake in an 8x8 inch pan for 10 minutes (?), until golden brown on top. Cool, and cut into small squares.

3. For the Pudding: In a microwave-safe bowl, whisk together the sugar and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until thick. Divide in half. Leave one bowl plain, and add 3 tablespoons peanut butter to one bowl. Cool, and set aside until ready to use.

4. For the Caramel Sauce: Bring sugar and milk to a boil over medium-hight heat. Boil for 1 minute. Remove from heat and add lard. Let cool for a couple of minutes, then beat until thick. Set aside until ready to use.*

5. For the Fluffy Topping: With the mixer on high speed, beat the 5 egg whites until frothy. While still beating, slowly add the sugar, and continue beating until stiff peaks form.

6. To Assemble: Slice up 1 1/2 bananas in a 9x13 inch baking dish. Put a layer of the vanilla cookie squares, and pour the peanut butter pudding over it. Slice another 1 1/2 banana over those layers, put a layer of peanut butter cookie squares over it, and pour the other bowl of pudding over it. Pour some caramel sauce over it, and top with the fluffy egg white mixture.

Notes:
*I only used about half of the caramel sauce, so if you have extra store in the refrigerator and make this again or use for something else.


~ Hanunyah

Light & Fluffy Pancakes (GAPS)

Update February 23, 2012: I notice this recipe is getting a lot of attention from Facebook ;), but haven't seen where people are posting it (?). Anyway, I want to direct your attention to a new GAPS pancake recipe we developed that is MUCH better. That may be found here - The BEST Fluffy GAPS Pancakes (so far). Thanks for visiting!

We just made these tonight and they are really good! Nice and fluffy and taste like a pancake. The other peanut butter squash pancake recipe I posted here were okay, but not like these. We didn't make the syrup, but I'm sure it would be good!

Light and Fluffy Pancakes (GAPS legal)
From: Internal Bliss


1 cup cooked squash, pureed
1 cup nut butter (we used a few Tbls of peanut butter)
5 eggs
1/2 tsp salt
1 Tbsp cinnamon
Dash of spice (cloves, nutmeg, and any other "pumpkin pie" type spice)
Ghee or other cooking fat

For the syrup:
1/4 cup honey
1/2 lemon, juiced
vanilla extract (optional)

1. Separate the eggs, putting the whites into one large bowl and the yolks into a separate large bowl.
2. Add the remaining ingredients to the egg yolks and mix together.
3. Beat the whites until soft peaks form, and then fold them into the yolk mixture.
4. Fry in fat using a griddle or in a skillet on medium to low heat, as they can burn easily.
5. To make the syrup, combine the syrup ingredients in a saucepan and warm until the honey is soft enough to stir in.

*When cold, these pancakes work well to make sandwiches.


~ Hanunyah

Peanut Butter Almond Pancakes (GAPS)

Update February 23, 2012: This recipe was good, but a new recipe we made is much better - which may be found here - The BEST Fluffy GAPS Pancakes (so far).

I made up this recipe just a couple hours ago . . . we made other (non-GAPS) pancakes, and decided to make some for the GAPS people, too. They are actually pretty good.

Peanut Butter Almond Pancakes (GAPS legal)


1 1/3 cups almond meal
2 eggs
1/3 cup peanut butter
1/3 cup water

Mix all together and cook in homemade lard or coconut oil.


~ Hanunyah

Peanut Butter Squash Pancakes (GAPS Intro)

Update February 23, 2012: For a easy, yummy and much fluffier GAPS pancake recipe we use you may go here - The BEST Fluffy GAPS Pancakes (so far).

My brother likes these in yogurt or plain.

This what we do - my sister usually makes them, she doesn't really measure anything, so this is just about what it looks like she puts in ;).

Peanut Butter Squash Pancakes


In a food processor mix together until smooth a steamed acorn squash, butternut squash or pumpkin (a couple cups worth), 2 or 3 eggs and about 1/4 cup peanut butter (or other nut butter, no additives). You don't have to use a food processor, that's just what we found easiest. You can also add a banana in it. Cook in coconut oil, don't burn. If they are crumbly, add more peanut butter. You can also add a little honey if they need a sweetener.

We made these today without eggs (we didn't have any GAPS eggs), so we ate it like pudding - very good!

~ Hanunyah

Chocolate Peanut Butter Brownies

I made these for the first time on Tuesday, and they were a hit! I was in the kitchen for 7 hours that day!! Obviously, I made a lot more than just these brownies :). I made some other recipes I haven't posted yet, so I'll post those later, Lord willing.

This recipe was given to me from some magazine (I changed the recipe a lot when I made it, though).

Chocolate Peanut Butter Brownies (Gluten-free, Dairy-free, Corn-free)


1 cup oil
1 cup cocoa (I used 3/4 cup dark cocoa)

2 cups sugar (I used brown sugar for about 1/2 of it)

4 eggs

2 teaspoons vanilla extract (we didn't have any, so I just omitted it)

1 1/3 cup GF flour (I used rice)
1 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup peanut butter

Preheat oven to 350F. Grease an 9x13" baking pan. Dust with rice flour.

Beat together oil, cocoa, sugar, eggs and vanilla. Stir in flour, guar gum, baking soda, cream of tartar and salt until well combined.
       Pour batter into prepared pan. Dollop peanut butter onto top of batter. Gently swirl peanut butter into batter with a knife or spatula. Bake 25 minutes, or until a knife inserted into the middle of the pan comes out clean. If batter remains on knife, continue baking in 3 minute increments until done. Let cool completely before slicing into squares.

~ Hanunyah

No-bake, No-cook Peanut Butter Cookies

I think this is the easiest and simplest cookie recipe! Just mix everything together, drop on foil and wait to eat.

No-Bake Peanutty Oat Treats

1 cup peanut butter
1 cup powdered sugar
1/2 cup milk
1 teaspoon vanilla extract
2 cups gluten-free oats (quick or old fashioned, uncooked)
2 cups (any combination of) raisins, diced dried mixed fruit
, miniature marshmallows, shredded coconut, chopped peanuts, chocolate chips or mini candy-coated chocolate pieces

1. In large bowl, combine peanut butter, sugar, milk and vanilla; mix well. Stir in oats and remaining ingredients.
2. Drop by rounded teaspoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

Happy New Year!

Hi! I hope ya'll had a Happy New Year! We had a party last night with lots of yummy snacks and sweets (everything was gluten-free, too!). I didn't get to posting until now because we went to an auction early this morning.
       Here's some pictures, and I will, Lord willing, post the recipes that I made that I haven't put up here yet.

Chocolate fudge, Flourless Peanut Butter Cake, bars, Chocolate Macaroon Cake, and more bars and cookies

Left: Lemon Bars, right: Monkey Bars (These were one of the best bars I made for yesterday)

Gluten-free, Dairy-free Layer Bars

Gluten-free, Dairy-free Layer Bars

Flourless Peanut Butter Cupcakes (with peanuts) - the dark ones are like that because I added cocoa to the batter.

Chewy Flourless Oatmeal Cookies with Butterscotch and Coconut

Chewy Molasses Cookies

Peanut Brittle

Happy New Year!

~ Hanunyah

GF Pie Crusts

I haven't found a really good pie crust recipe yet, but the pie crust that I usually make is made of 1 cup flour, 1/3 cup lard, and some water - this is what I have been using and it works fine for now.
       Depending on what type of pie you are making, you can crush different types of gluten-free cakes or cookies. I crushed Flourless Peanut Butter Cookies, put it in a pan, and used that for a Creamy Frozen Peanut Butter Pie.

Peanut butter cookie crust

To roll a crust out, there are a few ways you can do this. 

1. Roll it out in between 2 sheets of wax paper or plastic wrap. Peel off the top sheet of paper, then lay it in the pie pan and remove the second piece of paper. 

2. Roll it out on a GF floured surface. With a knife, cut the rolled crust into wedges as if you were cutting a pie. Peel the pieces up with a spatula (one at a time), put the pieces in the pie pan and push the seams together with your fingers.

Method #2:

3. Wrap the rolled pie crust loosely around a GF floured rolling pin, and roll it out over the pie pan.

Creamy Frozen Peanut Butter Pie

I thought I already posted this recipe here, but I guess not - 

Well, on this one made up my own recipe. The original recipe had 8 oz Cool Whip, and we didn't have it (and my little brother can't have it). So, I replaced 1 cup milk, and added 1/4 cup corn syrup (because it "prevents the formation of ice crystals in frozen desserts"). I used 1/3 cup homemade goat cream cheese that one of my sisters made. The batter was very thin and looked like it wouldn't turn out, but I had hope because I knew I was going to freeze it. It does melt if you leave it out of the freezer long enough, but not very fast. The results were great. Sooooooo good!


       Anyway, I have now made this several times now, and it's always a hit.


Creamy Frozen Peanut Butter Pie

1/2 cup peanut butter

1 cup powdered sugar

1/3  cup cream cheese, softened

1/4 cup corn syrup (I use light corn syrup)

1 1/2 cups milk

1 pie crust, baked

Mix peanut butter, sugar and cream cheese. Add corn syrup and mix. Slowly add milk until smooth. The batter will be very thin. Pour into baked crust and freeze until set. May be served with chocolate pieces.

Creamy Frozen Peanut Butter Pie, 

made with Flourless Peanut Butter Cookie crust, with peanuts on top

For more pictures - http://picturethisoklahoma.blogspot.com/2010/07/in-kitchen-pie-4-creamy-frozen-peanut.html.

Just Like Reese's Candy

I have made this a few times and everyone really likes it, and it is devoured within a couple days. I got it from a yahoo group I joined called "Candy-Recipes".

Just Like Reese's Candy 

2 cups peanut butter (creamy or crunchy) 
1/2 cup brown sugar 
1/2 cup melted butter 
1 tsps. vanilla
2 1/2 cups powdered sugar
1 cup semi-sweet chocolate chips (It's better with about double this amount)
2 tbs. butter

Mix first 4 ingredients together. Add powdered sugar and mix well. Press into a 9x13 inch pan.

Melt chocolate chips and butter together. Spread over first mixture and chill for about one hour then cut into squares.

This is so easy to make and tastes just like a reese's peanut butter cup candy, and they freeze well.

31 for 21 Blog Challenge!