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Gluten free chocolate chip cookies with cake mix

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I have NOT mastered how to cook gluten free from scratch yet and my kids love to bake.  Sure we could easily go to the store and buy cookies (which we do) but my kids love the baking part of things.

These cookies were super easy, my kids had fun and they are delicious.

1 package of Pamela’s Vanilla Cake Mix
2/3 cup of avocado or coconut oil
2 organic grass fed eggs
1 cup of organic chocolate chips

My kids were wanting to bake something today and as I looked in the pantry all I had was Pamela’s Cornbread and Pamela’s Vanilla Cake Mix and the kids both decided they wanted to make something with the cake mix.

I measured everything out for them since they were wanting to watch a little tv because we had been out all day.

Mr. A was able to sit at the table with his big brother and big sister since I had measured everything out so he was very excited.  Miss. K dumped in the Pamela’s Vanilla Cake Mix, the avocado oil and the two eggs.  Mr. H loves his chocolate so we saved the chocolate chips special just for him.

Once the chocolate was in, the kids took turns stirring the mix until everything was blended.

This is the time I remembered to preheat the oven to 350 F.  I always forget this step.

I then put Mr. A down and let Mr. H and Miss. K to play while I used a small ice cream scoop to scoop up the mix and put it onto a baking sheet.   Once the oven was heated I baked the cookies for 8 minutes (or until the bottom is golden brown.) Let them cool for 3 minutes on the baking sheet then smash the balls to a flatter cookie and let cool another 2 minutes on the baking sheet before you take them off.

My kids gobbled these up like little cookie monsters. This was the first time we have made gluten free chocolate chip cookies and they turned out awesome.

Do you and your family like these? Let me know in the comments below.

Fast, no cook, Gluten free, Kid approved, Peanut butter cups

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When I was little my Mom and I would make peanut butter bars that, in my opinion, were way better than anything you could find in the store.  My version is more like a cup but that’s only because I love the chocolate surrounding the peanut butter inside.

A side note, if you have peanut allergies this should work with cashew or even almond butters.

1 Cup gluten free graham crackers (I only had S’moreables but we also love Pamela’s)
2 1/2 Cup Organic Powder Sugar
2 Cups Organic Crunchy Peanut butter (or any nut butter)
1 stick of melted Ghee or Pastured Raised Butter
1 teaspoon organic vanilla
3 Cups of Organic Chocolate Chips
Avocado oil (or coconut oil)

First you start by having the kids put in cupcake liners in the cupcake pan (I borrowed my Mom’s pan today.)

Then put 3 cups of chocolate chips and 1 tablespoon of avocado oil (you can also use coconut) then put in microwave for 20 second intervals until they are melted. Miss. K loved this part.

Once melted, put a spoonful of melted chocolate into each of the cupcake liners. Shake the pan from side to side to help coat the bottom of the liners. Then place in freezer. The kids did not help at this point because they kept wanting to lick the chocolate.

While that is freezing, Mr. H smashed the graham crackers into crumbs.  I only had the peanut butter container, it worked perfectly (don’t worry it was a plastic jar)

Once the crackers are smashed, place into mixing bowl. Then add butter, powdered sugar, peanut butter and vanilla then mix well.

Bring out the cupcake pan from the freezer and add a small scoop on top of the frozen chocolate. If you want a thick middle add more filling.

Then push down the filling to make sure you compact it down as much as possible. Miss. K’s fingers were perfect to do this.

Add more melted chocolate to the top then place back in freezer for at least 10 minutes.  Store any extras in the freezer.

Once these have been frozen for an hour and you would like to eat one, bring them out and let it come to room temperature or you can microwave them for 20-30 seconds or until the chocolate is a soft.

Enjoy