Last 31 for 21 Post: Peanut Butter Dreams (cookies made with oat flour)

Well, today is the last day of 21 for 31. For more info on the challenge and the 201 people who did it, go here - http://unringingthebell.typepad.com/my_weblog/2010/09/4th-annual-31-for-21-blog-challenge.html. 


My oldest sister yesterday asked all of us what we like or are thankful for about Osiyyah. She did a post about it here - http://gotdownsyndrome.blogspot.com/2010/10/31-for-21-other-kids.html.


    On the kitchen note, here is the recipe for today - Peanut butter cookies that are made with only oat flour. I haven't made these yet, but a friend made these some time back and I tried one and they were good. She just gave me the recipe, so here it is. It is from The Quaker Oat Wholegrain Cookbook.

Peanut Butter Dreams (Gluten-free)

1 cup butter or margarine

1 cup peanut butter

½ cup granulated sugar

1 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla

2 ¼ cups Ground Oat Flour

2 teaspoons soda

¼ teaspoon salt

1 cup chopped peanuts

Beat together butter, peanut butter and sugars; blend in eggs and vanilla. Add combined dry ingredients; mix well. Stir in nuts; chill dough about 1 hour. Shape to form 1-inch balls. Place on ungreased cookie sheet; flatten with fork dipped in sugar to form crisscross pattern. Bake in preheated moderate oven (350 F.) about 10 minutes or until edges are golden brown.

Makes about 4 ½ dozen cookies.

VARIATION: Substitute vegetable shortening for butter; omit chilling dough.

~ Hanunyah

31 for 21 Blog Challenge!

No-bake Chocolate Peanut butter Oatmeal Cookies

If you want, see my sister's blog for pictures.

No-bake Chocolate Peanut butter Oatmeal Cookies

Ingredients:

• 1/2 cup butter or margarine
• 2 cups sugar
• 1/2 cup milk
• 4 tablespoons cocoa
• 1/2 cup creamy peanut butter (or chunky)
• 3-3 1/2 cups dry quick-cooking oats (Certified gluten-free if you must)
• 2 teaspoons vanilla

Directions:

1. Combine the first four ingredients into a 4-quart sauce pan.
2. Bring to a rolling boil and hold for 1 minute.
3. Remove from heat.
4. Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
5. Let cool until set.

~ Hanunyah

31 for 21 Blog Challenge!

Buttery Cinnamon Cake

A yummy gluten-free cinnamon cake with a buttery cinnamon syrup. This can be made into cupcakes, too.

This would be nice in the cold, snowy winter months, with a cup of coffee, tea or hot cocoa.

Buttery Cinnamon Cake (Gluten-free)

2 cups gluten-free flour

1 tsp (or less) xanthan gum

1 TBS baking powder

1 tsp ground cinnamon

3/4 tsp salt

2/3 cup lard, oil, shortening or butter

1 1/3 cups sugar

1 1/2 tsp vanilla extract

3 eggs

2/3 cup milk

Cinnamon Syrup

1/2 cup sugar

1/3 cup plus 1 TBS butter or lard

1/3 cup water

1 tsp vanilla extract

1 tsp ground cinnamon

Preheat oven to 350. Grease a Bundt or 9"x13" pan.

Stir together the first 5 ingredients. In another bowl, stir together lard & sugar. Add vanilla. Add eggs one at a time, and beat until well mixed after each addition.

Add the flour mixture alternatively with the milk. Mix well. Pour batter into pan. Bake for about 40 minutes, or until toothpick inserted comes out clean.

Remove cake from oven and let cool about 10 minutes. While the cake is cooling in the pan, make the syrup by stirring together all the Cinnamon Syrup ingredients into a saucepan until the butter is melted. Remove cake from pan (if you are using a Bundt pan), and poke holes around the top with a fork. Pour warm Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with powdered sugar.

31 for 21 Blog Challenge!

Cinnamon Swirls

Well, we were in town all day again . . . late.....going to bed.


I just wanted a simple and quick recipe for something like cinnamon rolls. And, this is what I came up with. I messed around with the recipe GF Buttery Cinnamon Cake. I made a glaze of powdered sugar and milk. For flavoring for the glaze, I once used cinnamon, once almond, and one time vanilla. I didn't measure anything in the glaze except the extract.


These are quick to make (probably about 45 minutes to an hour), soft and yummy, everyone really likes them.

Cinnamon Swirls (Gluten-free)

From what I remember, this makes about 15.

2 1/2 cups gluten-free flour

3/4 tsp xanthan gum

1 TBLS baking powder

1 tsp cinnamon

3/4 tsp salt

1 1/3 cups sugar

4 eggs

2/3 cup milk

about 1 TBLS lard, softened in the microwave

Cinnamon sugar


Glaze
powdered (confectioners') sugar
milk
1 tsp vanilla, 1/2 tsp almond extract, or cinnamon

1. Preheat oven to 350. Grease about two 9 x 13" cake pans.

2. Mix all ingredients together.

3. Drop the mixture from two spoons about 1 inch apart onto the greased pans.

4. Spread a little of the lard on top of each one from the back of a spoon. Sprinkle cinnamon sugar over the lard on the buns. With a spoon, swirl in the cinnamon sugar.

5. Bake in preheated oven about 20 minutes, or until done (you can test with a fork or toothpick), and a little brown. Remove from oven.

6. Mix all glaze ingredients together, adding more milk if too thick or adding more powdered sugar if too thin. Pour over buns, or pour over them later, if desired. Store in a container or plastic bag in the refrigerator.

Go to my other blog to see more pics.

Have a good night!

~ Hanunyah

31 for 21 Blog Challenge!

Gingersnap Cookies

Well, one of my last 31 for 21 posts . . . 

I haven't made these for some time, but they were really good and were gone when I took them to a mother's day party once. For more pictures of the cookies, see a post I did on my other blog.

This is a recipe I tweaked from allrecipes.com.

Gingersnap Cookies (Gluten-free)

4 c brown rice flour (you could also use white rice or some other acceptable flour)

2 t xantham gum

2 T ginger powder

4 t baking soda

2 t cinnamon

1 t salt

1 1/2 cups lard (or shortening or butter)

2 c sugar

2 eggs

1/2 c molasses

cinnamon sugar to roll the cookie balls in

Mix first 6 ingredients together. Mix the rest (minus the cinnamon sugar) and then add to dry mix. Roll into balls, roll in cinnamon sugar and flatten with your hand a little bit. Bake at 350 degrees for about 10 minutes. They should be brown with cracks on the tops.

31 for 21 Blog Challenge!