Chocolate Chip Tapioca Pudding Cookies ( gluten free )

Chocolate Chip Tapioca Pudding Cookies ( gluten free ) 

Ingredients: 

2 1/2 C. Gluten free blending flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Xanthan gum 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

1 C. Chocolate chips 

1 C. Tapioca pudding, cooked 

1/4 C. Flax seeds 

1 Tbsp. Premium dry cocoa 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper. Set aside 

3. Blend flour, b. powder, b. soda and xanthan gum together in a small bowl and set aside. 

4. Mix butter and sugars in a large mixing bowl and cream together to form a smooth paste 

5. Add eggs to butter/sugar mixture and beat with an electric hand mixer until smooth and creamy 

6. Cook Tapioca according to package directions and allow to cool before adding to wet ingredients 

7. Mix dry cocoa with cooled tapioca pudding and stir until cocoa has dissolved into pudding mix

8. Add tapioca mixture and flax seeds to wet ingredients and mix until all ingredients are combined well together.

9. With a teaspoon take small amounts of cookie dough and place 2 inches apart on parchment paper 

10. Press cookie mounds with a fork to flatten them evenly round and bake for 10 minutes in preheated oven. 

11. Remove from oven and place on wire rack to cool completely before storing away in a container for longer storage period 

Servings:  24 Cookies 

Peanut Granola Chocolate Chip Cookies

Peanut Granola Chocolate Chip Cookies 

Ingredients:

1 C. All purpose flour 

1 C. Whole wheat pastry flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

2 Eggs 

1/2 C. Chocolate chips 

1 C. Nutty granola 

1/2 C. Peanut butter 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flours, b. powder and baking soda together in a small  bowl. Set aside 

4. Mix butter and sugar in a large mixing bowl and cream together to make a smooth paste 

5. Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy 

6. Measure out chocolate chips, granola and peanut butter and add separately to wet ingredients beating well after each addition 

7. Roll dough into small round balls and place on cookie sheet  2 inches apart 

8. Press down and flatten with a fork to make nice round discs and bake in oven for 10 minutes

9. Remove from oven when lightly browned and place on wire rack to cool completely before storing in a container

Servings:  24 Cookies 

Ginger Jam and Lemon Muffins

Ginger Jam and Lemon Muffins 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

3/4 C. Oat bran 

1 tsp. Cinnamon 

1 tsp. Dry ginger 

1 tsp. Coffee substitute 

2 Eggs 

1 C. Light cream 

Juice of 2 Lemons 

1/2 C. Robertson's Ginger Jam 

2 Tbsp. Fresh ginger, grated 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder, b. soda, ginger, cinnamon, coffee substitute and oat bran together in a small bowl. 

4. Mix cream, eggs, sugar, lemon juice, ginger jam and  fresh ginger together and stir with a wire whisk until smooth and light 

5. Add dry ingredients to wet mixture and combine well until all the flour has been absorbed into the batter. 

6. Pour batter into greased muffin cups filling 3/4 full and bake in oven for 20 minutes until lightly browned on top

7. Allow to cool before removing from pan and place on a serving plate.  

Servings: 12 Muffins 

My Busy Kitchen : Cheeseburger Muffins

My Busy Kitchen : Cheeseburger Muffins: Cheeseburger Muffins  Ingredients:  2 C. All purpose flour  2 tsp. Baking Powder  1/2 tsp. Baking Soda  1/2 tsp. Salt  1/2 ...

Cheeseburger Muffins

Cheeseburger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Salt 

1/2 C. Granulated sugar
1 C. Celery, chopped finely 

1 Pre cooked chicken burger, chopped finely 

1/3 C. Ketchup 

1/2 C. Cheddar cheese, grated 

1/3 C.  Cooked spinach, chopped 

2 Eggs

1 C. Light cream 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. In a large bowl combine eggs and light cream together mixing with a wire whisk until light and frothy 

4. Blend flour, b. powder, b. soda, sugar and salt together in a small bowl.

5. Cook spinach leaves until just tender in boiling salted water. Add cooled spinach, ketchup, celery, and grated cheese together and stir into egg mixture and combine well.
6. Whisk in dry ingredients and combine all ingredients together until batter is smooth.

7. Pour batter into greased muffin cups and bake for 20 minutes in preheated oven

8. Remove from oven and allow to cool before placing on a serving platter 

Servings:  12 muffins 

Peanut Butter Jelly Oatmeal Cookies

Peanut Butter Jelly Oatmeal Cookies 

Ingredients: 

3 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Peanut Butter 

1/3 C. Raspberry Jam ( substitute your favourite variety) 

1 C. Quick oats 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar

2 Eggs 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4.  Mix butter and sugars together cutting the butter up and creaming with the sugar to form a smooth paste 

5.  Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy 

6.  Measure peanut butter, jam and oats and add to wet ingredients beating well after each addition 

7.  Mix in dry ingredients and combine everything well to form a dough that you can work with your hands.

8.  Take off small amounts and roll into a ball with your hands and place 2 inches apart on cookie sheet

9.  Bake in preheated oven for 8 to 10 minutes until brown around the edges.

10. Remove from oven and place on wire rack to cool completely before storing in a container for longer storage time. 

Servings:  27 Cookies 

Cocoa Crunch Cookies

Cocoa Crunch Cookies 

Ingredients: 

2 C. Corn Flakes cereal, crushed 

1 C. Gluten blend flour 

1 C. Brown rice flour 

1 tsp. Xanthan gum 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

3 Tbsp. Premium dry cocoa 

1 tsp. Cinnamon 

1/2 C. Butter 

1 C. Granulated sugar 

2 Eggs 

3 Tbsp. Yogurt 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flour, gum, b. powder, b. soda, cocoa and cinnamon together in a small bowl. Set aside 

4. In a small ziplock bag put corn flakes cereal in it and roll over with a rolling pin lightly crushing them.

5. Mix butter and sugar together in a large bowl and make into a smooth paste that comes together 

6. Add eggs to the butter/sugar mixture and mix until smooth and creamy consistency 

7. With an electric mixer beat in the crushed corn flakes cereal and blend well with butter/sugar mixture 

8. Stir in yogurt and combine all ingredients together and stir until well mixed and holds together 

9. Mix in dry ingredients and blend with wet mixture to make a smooth cookie dough that melds together 

10. Roll dough into small balls and place on cookie sheet 2 inches apart. Press down to flatten with a fork and bake in oven for 10 minutes.

11. Remove from oven and place on wire rack to cool completely before storing in a canister.  

Servings:  23 cookies