M&M COOKIES

                                                                                                                                                                                                                                                          

      M&M cookies                                                                                                                                                                                                                                                                    

• 3 cups Gluten Free Please!all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder 
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cups (about 12 ounces)M&M
•                                                                 
•   Preheat oven to 350 degrees. In a small bowl, whisk together the GFP!flour, baking powder and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. add  vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the M&M.
  
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  
•  Bake until cookies are golden around the edges, but still soft in the center, 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.  
  
                                                                                                         Enjoy

everything gluten-free: chewy chocolate chips cookies

everything gluten-free: chewy chocolate chips cookies: 3 cups Gluten Free Please!all-purpose flour 1/2 tsp baking soda 1 tsp baking powder  1 cup (2 st...

GLUTEN FREE CORNDOGS

So we have been craving for corn-dogs since Fresno Fair this October.

Saw a recipe for corn-dogs, so I changed it a bit for it to be gluten free.
IT WAS A HIT!!
The whole house smell like the Fair!

My grandson loved it so much he had 2!

 Homemade Corn Dogs

Makes about 10-15 Corn Dogs


1 cup yellow cornmeal
1 cup Gluten Free Please! all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk
1 Tablespoon vegetable oil
1 Tablespoon honey
1 package Hot Dogs
15 wooden skewers
2 Quarts Vegetable Oil, for frying

dry mix

 

Liq                 

 Heat the fryer to 350

 In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together.
Then add the beaten egg, buttermilk, oil and honey.

Stir until combined

 Remove hot dogs from package.

 Wipe them all dry with a paper towel (this will help the batter stick to them better)

Add caption

 Insert one skewer  into each hot dog.

 Pour the batter into a tall drinking glass.

Add caption

 Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup.

.

 Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

any left over batter drop spoon-full into fryer to make hush-poppies

ENJOY ENJOY ENJOY

chewy chocolate chips cookies

• 3 cups Gluten Free Please!all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder 
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cups (about 12 ounces) semisweet and/or milk chocolate chips                                                                  
•   Preheat oven to 350 degrees. In a small bowl, whisk together the GFP!flour, baking powder and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. add  vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
•  Bake until cookies are golden around the edges, but still soft in the center, 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.                                                                                                          Enjoy                                                                              

DOUGHNUTS #1

 

 

 Doughnuts. As you drop spoonfuls of batter into the oil,it become delicious crunchy on the outside of the doughnut. These cinnamon sugar doughnuts are very easy and quick to make, perfect for a weekend breakfast.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 2 cups Gluten Free Please! Flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 tablespoon baking powder
• Vegetable oil for frying
• 1/2 cup sugar
• 1 tablespoon cinnamon

 In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside.

Preparation:

1. In a deep fryer or skillet, heat several inches of vegetable oil to 350 degrees (F).
   
2. Mix the flour, salt, baking powder and 3 tablespoons sugar in a bowl.
   
3. Stir in the eggs and 1 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.

1. Using 2 teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off of the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.
   
2. Cook the doughnuts, turning occasionally, until golden brown on all sides.
3.  
   
4. Remove doughnuts from the oil with a slotted spoon, and drain briefly on paper towels.
   
5. Roll the doughnuts in the cinnamon sugar while still hot.
   
6. Cook the rest of the doughnuts in batches.
   
7. Doughnuts are best served warm, and can be reheated or kept warm in the oven.

Makes about 25 small round doughnuts.