Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Both my boys have food allergies and really love these cupcakes!  Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour.  This recipe is Diabetic Friendly!

           Desiree Glanzer                                                                                Carpenter, South Dakota

 

Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes

2 cups gluten-free oat flour

1 cup sugar

¼ cup baking cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup canola oil

1 tsp. cider vinegar

½ tsp. vanilla

2 tsp. confectioners’ sugar

 

In a large bowl, combine flour, sugar, cocoa, baking soda and salt.  In another bowl, combine the water, oil, vinegar and vanilla.  Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Dust with confectioners’ sugar.           1 dozen

 

(Recipe for Gluten-Free Chocolate Cupcakes was on www.tasteofhome.com, 2014)

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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please!  Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

         Vickie Rhoads                                                                   Eugene, Oregon

 

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling:   1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat.  Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth.  Cool

In a large bowl, beat eggs and sugar until lemon colored.  Beat in chocolate mixture and vanilla.  Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets.  Flatten with a glass dipped in sugar.  Bake at 350 F. for 10-12 minutes or until surface cracks.  Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy.  Beat in milk and vanilla.  Gradually add confectioners’ sugar; beat until smooth.  Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.           2 ¾ dozen

 

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

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Chocolate-Filled Crescents

Chocolate-Filled Crescents

Chocolate-Filled Crescents

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe.  These are great for brunch, dessert or a mid-day coffee treat!

         Carole Formholtz                                                                             Deltona, Florida

 

Chocolate-Filled Crescents Recipe

Chocolate-Filled Crescents

3 Tbsp. butter, softened

1 cup confectioners’ sugar

1 Tbsp. whole milk

1 tsp. vanilla

¼ cup baking cocoa

3 Tbsp. finely chopped pecans or walnuts

2 tubs (8 oz. each) refrigerated crescent rolls

Chocolate Glaze:   1 cup confectioners’ sugar

2 Tbsp. baking cocoa

2 Tbsp. plus 1 tsp. water

2 Tbsp. butter, melted

½ tsp. vanilla

In a small bowl, cream butter and confectioners’ sugar until light and fluffy.  Beat in milk and vanilla.  Gradually add cocoa and mix well.  Stir in pecans or walnuts.

Unroll crescent dough and separate into triangles.  Spread about 2 rounded teaspoons of filling over each triangle to within ¼ inch of edges.  Roll up each from the wide end.  Place point side down 2 inch apart on ungreased baking sheets.  Curve ends to form crescent shapes.

Bake at 375 F. for 12-15 minutes or until golden brown.  Remove to wire racks; cool slightly.  In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.        16 servings

 

(Recipe for Chocolate-Filled Crescents was on www.tasteofhome.com, 2013)

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Spice Cake Cupcakes

 

Spice Cake Cupcakes

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat.  The recipe has been in my family for years.  When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

          Carla Hodenfield                                                                             Ray, North Dakota

 

Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting:   1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts

 

In a large saucepan, bring water and raisins to a boil.  Reduce heat; simmer for 10 minutes.  Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Stir in raisins.  Combine dry ingredients; add to creamed mixture until well blended.  Stir in walnut.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt.  Bring to a boil over medium-low heat; cook and stir until smooth.  Stir in butter and vanilla.  Remove from the heat; cool slightly.  Stir in confectioners’ sugar until smooth.  Frost cupcakes top with nuts.          14 cupcakes

 

(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)

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Cherry-Almond Balls

 

Cherry-Almond Balls

Cherry-Almond Balls

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I have included this treat in my Christmas baking for years, much to the delight of my family.  Instead of almonds, I’ll sometimes use pecans, and they’re equally loved.

         Ada Rost                                                                              Hernando, Florida

 

Cherry-Almond Balls Recipe

Cherry-Almonds Balls

¾ cup butter, softened

1/3 cup confectioners’ sugar

1 tsp. vanilla

2 cups flour

¼ tsp. salt

½ cup chopped almonds

60 red and/or green candied cherries

Additional confectioners’ sugar

In a small bowl, cream butter and sugar until light and fluffy.  Add vanilla.  Combine flour and salt; gradually add to creamed mixture and mix well.  Stir in almonds.

Roll 1 teaspoon of dough around each cherry.  Place on greased baking sheets.  Bake at 325 F. for 15-20 minutes or until lightly browned.  Remove to wire racks to cool slightly; roll in confectioners’ sugar.

5 dozen

(Recipe for Cherry-Almond Balls was on www.tasteofhome.com, 2013)

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Gingerbread Pancakes with Banana Cream

 

Gingerbread Pancakes with Banana Cream

Gingerbread Pancakes with Banana Cream

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking.  This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

            Barbara Brittain                                                                               Santee, California

 

Gingerbread Pancakes with Banana Cream Recipe

 

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar; beat until soft peaks form.  Fold in bananas.  Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in molasses.  Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with banana cream.           42 pancakes  – (4 2/3 cups topping)

 

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)

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Red Velvet Whoopie Pies

red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake.  Sometimes I substitute canned cream cheese frosting for the filling.

       Judi Dexheimer                                                                   Sturgeon Bay, Wisconsin

 

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

 Finely chopped pecans

 

Preheat oven to 375 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, sour cream, food coloring, vinegar and vanilla.  In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture.  Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets.  Bake 8-10 minutes or until edges are set.  Cool on pans 2 minutes.  Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans.  Refrigerate until serving.           2 dozen

 

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

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Cranberry Layer Cake

Cranberry Layer Cake

Cranberry Layer Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake.  Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett                                                                                         Galena, Ohio

 

Cranberry Layer Cake Recipe

Cranberry Layer Cake

 1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting:   1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

 

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Stir in cranberries and walnuts.  Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.  Add the confectioners’ sugar, vanilla and orange peel; beat until blended.  Spread between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.                12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

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Chocolate Raisin Biscotti

Chocolate Raisin Biscotti

Chocolate Raisin Biscotti

 

A drizzle of creamy frosting makes these chocolate treats from our Test Kitchen so special with coffee or tea!

 

Chocolate Raisin Biscotti Recipe

Chocolate Raisin Biscotti

3 Tbsp. butter, softened

2/3 cup sugar

2 eggs

¾ tsp. vanilla, divided

1 cup flour

¼ cup baking cocoa

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

½ cup raisins

2/3 cup confectioners’ sugar

4 to 5 tsp. fat-free milk

 

In a small bowl, beat butter and sugar until crumbly, about 2 minutes.  Add eggs and ½ teaspoon vanilla; mix well.  Combine the flour, cocoa, baking powder, baking soda and salt; beat into butter mixture.  Stir in raisins (dough will be sticky).

Divide dough in half, with lightly floured hands, shape each portion into a 12 x 2 inch rectangle; place each on a baking sheet coated with cooking spray.  Bake at 350 F. for 18 to 22 minutes or until set and tops begin to crack.  Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into scant ¾ inch slices.  Place cut side down on ungreased baking sheets.  Bake for 5 minutes.   Turn and bake 5-7 minutes longer or until firm.  Remove to wire racks to cool.

In a small bowl, combine the confectioners’ sugar, remaining vanilla and enough milk to achieve a drizzling consistency.  Transfer to a small resealable plastic bag; cut a small hole in a corner of bag.  Drizzle over biscotti.  Let stand until set.  Store in an airtight container.            3 dozen

 

(Recipe for Chocolate Raisin Biscotti came from tasteofhome.com)

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Chocolaty Double Crunchers

Chocolaty Double Crunchers

Chocolaty Double Crunchers

 

I first tried these fun crispy cookies at a family picnic when I was a child.  Packed with oats, cornflakes and coconut, they quickly became a “regular” at our house.  Years later, I still make them for my own family.

         Cheryl Johnson                                                       Upper Marlboro, Maryland

 

Chocolaty Double Crunchers Recipe

Chocolaty Double Crunchers

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

½ tsp. vanilla

1 cup flour

½ tsp. baking soda

¼ tsp. salt

1 cup quick-cooking oats

1 cup crushed cornflakes

½ cup flaked coconut

Filling:   2 packages (3 oz. each) cream cheese, softened

1 ½ cup confectioners’ sugar

2 cups (12 oz.) semi-sweet chocolate chips, melted

 

In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in the oats, cornflakes and coconut.

Shape into 1 inch balls and place 2 inches apart on greased baking sheets.  Flatten with a glass dipped lightly in flour.  Bake at 350 F. for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.

For filling, beat cream cheese and sugar until smooth.  Beat in chocolate.  Spread about 1 tablespoon on half of the cookies and top each with another cookie.  Store in refrigerator.            2 dozen

(Recipe for Chocolaty Double Crunchers came from tasteofhome.com)

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