#tastybites

Simple cinnamon cookies that are dairy free and gluten free that taste just like normal cinnamon cookies

Allergies: Rice flour

Ingredients:

200 grams (1 1/2 cups) Flour : Specific flour I like to use: Bobs red mill gluten free 1 to 1 baking flour. Is in either a blue or red packaging - Pictures will be provided down below

1 tablespoon Cinnamon powder

1 teaspoon Salt

150 grams (About 1 cup) Dark brown sugar

1 Egg

100 grams (About 1/2 cup) Melted butter - Specifc butter i use is Pure dairy free butter - Pictures will be provided down below

1 teaspoon Vanilla extract

Steps

Put flour, cinnamon powder and salt and mix

Put dark brown sugar, egg and melted butter and vanilla extract and mix

Mix till it’s a moldable brown putty

refrigerate for 25 mins

Pull out and mold into small balls on pan

Bake for 10-12 mins Set oven at 180 degrees (350 F)

If you want perfect even crisp on both sides. Put the molds into the oven for 5-6 minutes and then pull it out half way and put a cover on the top of the cookies. This will cook the bottom of the cookies aswell to make them rise and bake evenly on both sides. (This is suggested)

Done

Prep: 20 minutes Cook: 15 minutes Serves - 4

These easy Chocolate Peanut Butter Lava Cakes give the feel of a 5-star restaurant in the comfort of your own home. They’re delicious, indulgent, and shockingly simple! I’ve added another twist – peanut butter – and it’s so good! 

Why You’ll Love this Peanut Butter Lava Cake Recipe:

Intense flavors: Rich chocolate and creamy peanut butter combine to make one decadent dessert.

Easy: They look gorgeous, with a melty middle, but are pretty simple to make. They go from pantry to table in around 30 mins. 

Restaurant quality dessert: Single servings, great for impressing at dinner parties.

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9 Ingredients

1 tablespoon unsweetened cocoa powder 5 grams

5 tablespoons all-purpose flour 38 grams, divided

9 tablespoons unsalted butter 127 grams, room temperature and divided (1⅛ sticks)

6 ounces German baking chocolate 170 grams, chopped (SEE NOTE)

3 tablespoons creamy peanut butter 51 grams (SEE NOTE)

1 tablespoon powdered sugar 7 grams

½ cup granulated sugar 100 grams

3 large eggs 150 grams, room temperature

1 pinch kosher salt

Recommended Equipment

Kitchen Scale (optional)

4 Ramekin(s)

Hand Mixer

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Instructions

Step 01

Preheat the oven to 425°F.

Step 02

Spray each ramekin with nonstick spray/olive oil. Mix 1 tablespoon of flour with the cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.1 tablespoon unsweetened cocoa powder,5 tablespoons all-purpose flour

Step 03

In a medium saucepan, melt 1 stick (8 tablespoons) of butter with the German chocolate over very low heat, stirring occasionally. Once it is melted and mixed completely, take it off the heat and allow to cool for a couple minutes.9 tablespoons unsalted butter,6 ounces German baking chocolate

Step 04

In a medium bowl, using a hand mixer, blend the peanut butter with the powdered sugar and the remaining 1 tablespoon of butter. Set aside.3 tablespoons creamy peanut butter,1 tablespoon powdered sugar

Step 05

In another bowl, use a hand mixer to beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate, using a spatula. Blend until no streaks remain. Fold in the remaining flour and salt, and mix until smooth.½ cup granulated sugar,3 large eggs,1 pinch kosher salt

Step 06

Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.

Step 07

Bake for 14-16 minutes, or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.

Step 08

Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and using pot holders, invert again. Carefully lift the ramekins off the hot cakes.

Step 09

Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!

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Becky’s tips

German baking chocolate is already sweetened, so resist the urge to add more sugar to these cakes.

Low-fat peanut butter works fine in this recipe.

Prepare the ramekins as described to prevent the cakes from sticking.

Feel free to use a different nut butter for this dessert.

Make sure to let the cakes cool for 10 minutes before removing them from the ramekins.

Serve with powdered sugar. (Ice cream is also a great option.)

Storage: 

Store chocolate peanut butter lava cakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

Nutrition Information

Serving: 1cake Calories: 738kcal (37%) Carbohydrates: 60g (20%) Protein: 12g (24%) Fat: 52g (80%) Saturated Fat: 28g (175%) Polyunsaturated Fat: 4g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 210mg (70%) Sodium: 123mg (5%) Potassium: 398mg (11%) Fiber: 5g (21%) Sugar: 44g (49%) Vitamin A: 1011IU (20%) Calcium: 64mg (6%) Iron: 4mg (22%)

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These mini club sandwiches are perfect for parties or as finger food. Packed with flavor and easy to eat, they're sure to be a hit!

Ingredients: 6 slices bread. 3 slices cooked chicken breast. 6 slices cooked bacon. 6 slices cheddar cheese. 6 cherry tomatoes, sliced. Lettuce leaves. Mayonnaise. Mustard. Toothpicks.

Instructions: Trim the crusts off the bread slices. Spread mayonnaise on one side of each bread slice. Layer lettuce leaves, chicken breast, bacon, cheddar cheese, and sliced cherry tomatoes on three bread slices. Top each sandwich with the remaining bread slices, mayo side down. Cut each sandwich into four equal squares. Secure each mini sandwich with a toothpick.

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty and easy meal is shredded chicken mixed with a smoky chipotle BBQ sauce and put on toasted buns. You can add extra toppings if you like.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup BBQ sauce. 2 chipotle peppers in adobo sauce, minced. 1 tbsp adobo sauce. 1/4 cup brown sugar. 1 tbsp apple cider vinegar. 1 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 8 sandwich buns. Sliced red onion and pickles for serving optional.

Instructions: Put adobo sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper in a slow cooker. Add the BBQ sauce and mix well. Cover the chicken breasts well with the sauce mixture before putting them in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork. When the chicken is done, use two forks to shred it right in the slow cooker, making sure to mix it well with the sauce. If you want, you can toast the sandwich buns. Put together the sandwiches by putting a lot of the chipotle BBQ chicken on each bun. If you want, you can add pickles and sliced red onion on top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240 minutes

These French Onion Soup Beef Sliders are a delicious twist on the classic soup. Caramelized onions, savory beef, and melted Gruyere cheese make for a satisfying and flavorful slider. Perfect for parties or a comforting meal.

Ingredients: 1 lb ground beef. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup beef broth. 1/2 cup dry white wine. 2 tsp Worcestershire sauce. 1 tsp thyme. Salt and pepper to taste. 12 slider buns. 2 cups shredded Gruyere cheese. 2 tbsp butter. 2 tbsp olive oil. 1/4 cup mayonnaise. 1 tbsp Dijon mustard. 1 tsp chopped fresh parsley.

Instructions: Warm up the olive oil in a big pan over medium-low heat. It will take about 15 to 20 minutes of cooking after adding the sliced onions until the onions turn caramelized. Stir every so often. Add the minced garlic and cook for another one to two minutes, until the garlic smells good. Move the garlic and onions to one side of the pan and add the ground beef to the other. Use a spatula to break up the beef as you cook it until it's browned and done all the way through. Get rid of any extra fat. In the skillet, mix the beef and onions that have been caramelized. Add the thyme, white wine, Worcestershire sauce, and beef broth. Add pepper and salt. Simmer for 10 to 15 minutes, or until the liquid has dried out and become thick. Take it off the heat. Warm up your broiler. Put the bottom halves of the slider buns on a baking sheet after cutting them in half. Add the French onion beef mixture to each bun, and then sprinkle with Gruyere cheese shreds. In a broiler, melt the cheese and make the sliders golden brown. Do this for one to two minutes. Put Dijon mustard, mayonnaise, and chopped parsley in a small bowl and mix them together. Spread the mayo mixture on the slider buns' top halves. Put the sliders together by putting the top bun on top of the beef and cheese mixture. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 35 minutes