PEANUT BUTTER CUP CARAMEL FUDGE

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter, 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanut butter cups on top of this layer and lightly press in-work fast they will get "melty." Right back into the freezer!!!

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Add more pb cups on top if you want. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!


Base fudge recipe adapted from culinary in the desert-pb cup addition a hugs & cookies original

CHILEAN SEA BASS WITH SESAME OIL & GOJI BERRIES OVER QUINOA

PREHEAT OVEN TO 400.

LAY 2 PIECES OF SEA BASS IN PYREX DISH.

POUR ON 4T. SESAME OIL AND 4T. TAMARI.
FLIP SEA BASS TO COAT BOTH SIDES IN SAUCE AND SPRINKLE A GENEROUS AMOUNT OF PEPPER ON BOTH SIDES.

COOK ABOUT 20 MINS UNTIL COOKED THROUGH.

TOP WITH GOGI BERRIES. I WAS OUT OF SCALLIONS, GRRRR BUT THEY WOULD BE PERFECT ON TOP!

TO MAKE THE QUINOA, CLICK HERE

GF LEMON BARS TO CELEBRATE LEMON MERINGUE PIE DAY

NO TIME TO WHIP UP A PIE? NO PROBLEM! THESE LEMON BARS ARE SURE TO PLEASE AND THEY ARE SPEEDY COMPARED TO A PIE!!! DON'T FORGET TO CHILL THEM AND SERVE WITH A HEAVY DOUSE OF POWDERED SUGAR!

CRUST INGREDIENTS:

1 1/2C. BETTER BATTER FLOUR

2/3C. CONFECTIONER'S SUGAR

12T. SOFT BUTTER

BEAT ALL IN MIXER TILL CRUMBLY. PAT INTO 9X13 PAN LINED WITH NONSTICK FOIL. BAKE 20 MINUTES AT 350. REMOVE.

FILLING INGREDIENTS:

4 EGGS

2C. SUGAR

1/3C. FRESH LEMON JUICE

1/4C. BETTER BATTER FLOUR

WHISK ALL INGREDIENTS TOGETHER UNTIL SMOOTH. POUR ON TOP OF HOT CRUST AND RETURN TO THE OVEN FOR ANOTHER 20 MINUTES. COOL TO ROOM TEMP. CHILL. CUT SQUARES. DUST WITH CONFECTIONERS SUGAR AND SERVE!!! STORE IN FRIDGE! makes about 16
TO MAKE GF USE CUP4CUP FLOUR IN PLACE OF ALL PURPOSE!

TRIPLE LAYER CAKE- 2 CHOCOLATE LAYERS & 1 CHEESECAKE LAYER FILLED WITH CARAMEL AND TOPPED WITH CHOCOLATE DIPPED OREOS

START THE FILLING WITH 40 CARAMELS

HERE IS MY CARAMEL TRANSFORMATION....
POUR IT ONTO A FROZEN CHEESECAKE LAYER...

MAKE THE CHOCOLATE CAKE OF YOUR CHOICE-2 LAYERS NEEDED...

SCOOP OUT A LITTLE TO MAKE ROOM FOR THE CARAMEL IN ONE LAYER...

LAYER YOUR CAKES...
FROST AND ADD CHOCOLATE CHIPS....ADD YOUR CHOCOLATE DIPPED AND DECORATED OREOS....
MAKE CHOCOLATE CAKE OF YOUR CHOICE. YOU'LL NEED TWO 9 INCH LAYERS. SCOOP OUT SOME OF THE CENTER ON ONE LAYER AND FREEZE YOUR LAYERS SOLID.

MAKE CRUSTLESS CHEESECAKE AND FREEZE:

Crustless Cheesecake portion:

1 stick softened butter

1/2 cup granulated sugar

2- 8 oz packages cream cheese, softened

1 1/2 oz. package cook and serve vanilla pudding

2 eggs

1 tsp baking powder


Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.

Pour in pan. Smooth batter with offset spatula and bake for 45-50 mins. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid.

Turn out frozen cheesecake layersand peel parchment from the bottoms. Put parchment in pan extending over sides and place cheesecake back in. Keep frozen.

Caramel:
In microwave, melt until smooth:
5 T. butter
one 14 oz. can sweetened condensed milk
40 caramels'

make caramel and pour half on one of the chocolate layers and half on this cheesecake layer. Keep all in the freezer.

frosting:
Melt 1 stick butter in the microwave. Beat it in mixer with 3 c. confectioners sugar and 1/3c milk. Frosting recipe and chocolate chip idea from my friend Liz at That Skinny Chick Can Bake.

Assembly: layer cakes-chocolate/caramel, cheesecake/caramel, chocolate. Frost top and sides and cover with milk chocolate chips. I then dipped gf Oreos in melted milk chocolate and topped with mini m &m's and pb cups!


LINKING AT VEGETARIAN MAMA

FETTUCCINE PIE!

WHEN MY 2 YEAR OLD SAW THE CAKE-LIKE PRESENTATION OF THIS DISH, HE BROKE OUT SINGING HAPPY BIRTHDAY! LOL!!! THIS DINNER IS PRETTY AWESOME. I USED HOMEMADE GF FETTUCCINE (CLICK HERE FOR RECIPE) BUT BOXED PASTA IS A PERFECT MATCH, AS WELL!

1 POUND PASTA
6 EGGS
1 POUND MOZZARELLA CHEESE, SHREDDED
1C. GRATED PARMESAN CHEESE
1/4C. HEAVY CREAM
1 BUNCH SCALLIONS, CHOPPED

PREHEAT OVEN 375. COOK FETTUCCINE OR SPAGHETTI AND DRAIN/RINSE. BUTTER A 10X3 ROUND CAKE PAN, LINE WITH PARCHMENT AND BUTTER THE PAPER. I USED A SLIGHTLY SMALLER DISH, ABOUT A 9 INCH CORNINGWARE.

IN A BOWL, MIX EGGS, CHEESES, HEAVY CREAM, HALF THE SCALLIONS, SALT AND PEPPER TO TASTE. ADD SPAGHETTI AND LIGHTLY STIR TO COMBINE. POUR INTO DISH. COVER WITH FOIL AND BAKE 40 MINS. REMOVE FOIL AND BAKE 20 MORE MINUTES TILL LIGHTLY BROWNED. COOL 10 MINUTES. RUN KNIFE AROUND THE SIDE TO UNMOLD AND INVERT ON A PLATE. CUT BIG WEDGES! TOP WITH EXTRA SCALLIONS!

BEST GLUTEN FREE FETTUCCINE

BEST GF RECIPE EVERRRRRRRRR! YOU CAN FIND CUP 4 CUP FLOUR HERE.
3 CUPS "CUP 4 CUP" FLOUR
1T. OLIVE OIL
1 TSP. KOSHER SALT
5 EGGS
1 YOLK
MIX ALL IN YOUR KITCHEN AID. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. (ROLLER FIRST, THEN CUTTER) FREEZES WELL. DOUBLES WELL, TOO!

GF PIZZA TOPPED WITH FRESH MOZZARELLA, SAUTEED ONIONS & SAUSAGE & THE BEST SAUCE!

STEP 1: MAKE PIZZA DOUGH
2 cups Cup 4 Cup gluten free flour
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a parchment lined pizza pan. I used one with holes on the bottom for extra crispness! Build up the sides for the crust and thin out the center. Use a fork to make tiny holes on bottom and rub olive oil all over the crust. Bake in a 425 degree preheated oven in the pan for 10 minutes on a baking stone. Remove from the pan placing the pizza directly on the stone for 5 more minutes. Remove from the oven. Add sauce (recipe below), fresh mozzarella, sauteed sausage /onions (recipe below) and some grated cheese-I used a 6 cheese mix. Return to the oven for about 10 minutes until the cheese is all melted. Top with scallions!
crust recipe adapted from bon appetit

MAKE THE SAUCE:
2 28-OUNCE CANS WHOLE TOMATOES, PUREE, CRUSHED OR A COMBO OF THESE!
1 STICK BUTTER
1 LARGE ONION PEELED AND HALVED

PLACE ALL IN A LARGE POT AND BRING UP TO A SIMMER. COOK COVERED 45-60 MINS BEING SURE TO BREAK UP THE LARGE TOMATOES IF USING THEM. I ADDED SALT, TOO!!!! DISCARD ONION WHEN DONE COOKING.

MAKE THE SAUSAGE/ONIONS
Cook 1 pack of sausage in the oven at 350 for 1 hour, turning once. Remove and slice thinly. Heat evoo in a pan and add 2 sliced onions ad the sausage..sautee till well blended. Set aside to cool for pizza.

C4C AMAZING CHOCOLATE CHIP COOKIES

ONE MORE "GLUTEN FREE FRIDAY" POST!. HAVE MY GF FRIENDS TRIED CUP 4 CUP GF FLOUR YET? AVAILABLE AT WILLIAMS SONOMA-TRULY, TRULY AMAAAAAZZZZZZING!! WOW! CHECK OUT THEIR SITE HERE

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk
use 1 bag mini chips or
1 cup NESTLE semisweet chips plus 1 cup bittersweet Ghiradhelli chips

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time.
Drop by 1/4cup amounts onto parchment. Mine baked 14-16 minutes ...until edges are browned and centers no longer look wet. Cool completely on sheets.

DELICIOUS GLUTEN FREE BREAD!

AS A BLOGGER, IT IS SO MUCH FUN TO RECEIVE FOOD SAMPLES FROM COMPANIES. LET ME TELL YOU..THIS GLUTEN FREE WHITE BREAD IS ABSOLUTELY FANTASTIC!!!! I AM SURPRISING HUBBY WITH GLUTEN FREE PANINIS TONIGHT! SHHHHH!! IF YOU ARE GLUTEN FREE-CHECK OUT THE REALLY GREAT FOOD COMPANY ONLINE!!! SO FAR, EVERYTHING I HAVE MADE FROM THEM HAS BEEN AMAZING!
SEE THEIR PANCAKES HERE
SEE THEIR BROWNIES HERE

GLUTEN FREE OVEN FRIED CHICKEN! GLU

BETTER BATTER SEASONED FLOUR ROCKS! CHECK IT OUT MY GF FRIENDS!

CHOCOLATE DIPPED CHEESECAKE POPS!

JUNIOR'S CHEESECAKE

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION FOR MY POPS!
Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

ONCE CHILLED, CUT A SLICE, INSERT A POPSICLE STICK AND FREEZE FOR 30-60 MINUTES. MELT GHIRARDELLI DARK CHOCOLATE AND DIP THE CHEESECAKE. RETURN TO THE FREEZER TO SET. ADD A WHITE CHOCOLATE DRIZLE AND ENJOY!

JUNIOR'S CHEESECAKE

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION.
Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

HOMEMADE GLUTEN FREE PASTA

BEST GF RECIPE EVERRRRRRRRR!

2 1/2 CUPS BETTER BATTER GF FLOUR CLICK HERE FOR THE FLOUR
1T. OLIVE OIL
1 TSP. KOSHER SALT
5 EGGS
1 YOLK
MIX ALL IN YOUR KITCHEN AID MIXER. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. FREEZES WELL. DOUBLES WELL, TOO!
RECIPE BY HUGS & COOKIES XOXO

DOUBLE CHOCOLATE PEANUT BUTTER CUP COOKIES

Gluten Double Chocolate Peanut Butter Cup Cookies-they look just like the regular, right?

Yield: 16 large cookies

Ingredients

1½ cups plus 2 tbsp. gf flour-I used Better Batter
6 tbsp. cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy SKIPPY peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
1 1/2 cups coarsely chopped peanut butter cups

Directions

• Preheat the oven to 350˚ F. Line baking sheets with parchment paper. In the mixer, beat butter, peanut butter, and sugars until light and fluffy. Add the egg, vanilla extract, and milk. On low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.

• Use a large scoop to drop dough onto the sheets, spacing apart. Bake 12-14 minutes. Let cool on the baking sheets for 10 minutes.

• adapted from Annie's Eats

OMG-GLUTEN FREE CHOCOLATE CHIP COOKIES STUFFED WITH VANILLA BEAN SALTED CARAMEL ICE CREAM

FIRST, MAKE YOUR CARAMEL. CLICK HERE FOR THE RECIPE.
NEXT, MAKE YOUR VANILLA BEAN ICE CREAM
HEAT IN A POT:

• 3 cups HEAVY CREAM
• 2/3 cups sugar
• 1 teaspoon pure vanilla
  
• Seeds scraped from 1 vanilla bean (or I have used 1 T. VANILLA BEAN PASTE INSTEAD)
  

Directions

Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Cover, and chill overnight. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours.

This time, I added 1 1/2 cups caramel to the ice cream in the maker at the end of its freezing time. Next time, I will freeze the vanilla first till it's firm and then swirl in the caramel!

To make the cookies for the ice cream sandwiches gluten free I used cup4cup flour and followed this recipe.