Gluten Free Chocolate Chip Banana Muffins

These muffins are beautiful.

Is it weird to say that?

Oh, well. I think that they are. And they taste even better than they look, too. Moist, fluffy and full of banana and chocolate flavor, I know that I will be making these muffins many times in the future!

And another great thing about these muffins is how uncomplicated they are to throw together. All that it is needed is a bit of time, some simple steps, and you will end up with a bunch of delicious muffins that look (and taste) like they have come from your favorite bakery.

These muffins really are beautiful, aren't they?

Gluten Free Chocolate Chip Banana Muffins

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Butter, softened
• 3/4 Cup Sugar
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Sour Cream
• 1 Cup Banana, mashed (2 to 3 bananas)
• 1 1/4 Cup Brown Rice Flour
• 3/4 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 Cup Chocolate Chips

1. Heat water for about 20 seconds in microwave. Add flaxseed meal to it and set aside 10 minutes.
2. Preheat oven to 350 degrees.
3. In a medium bowl combine brown rice flour, cornstarch, xanthan gum, baking soda and salt.
4. In the bowl of your mixer combine butter and sugar. Beat until creamy.
5. Add flax-egg and vanilla to the butter mixture and beat until combined.
6. Add the sour cream and mashed banana and beat again.
7. Add the flour mixture to the wet ingredients and beat until combined once more.
8. Stir in 1/2 cup chocolate chips.
9. Line a muffin tin with 12 muffin wrappers, or grease it. Fill each hole almost to the top and sprinkle batter with chocolate chips.
10. Bake for 18 to 22 minutes.

Adapted from this recipe.

It's crazy to think that the new year is coming so soon. Just two more days, and 2015 will be over.

Even though I am so, so excited for all that lies ahead in 2016, it always feels strange to say goodbye to year. 

What about you? Are you looking forward to the year ahead? Do you have anything special planned?

-Bethany

Merry Christmas!

“Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord."

Luke 2:10-11

Merry Christmas everyone! I hope you have a great day filled with food and family, and that you realize and appreciate the greatest gift that we could ever receive - Jesus.
-Bethany

Chocolate Chip And M&M Chickpea Cookies

Soft, moist and packed with chocolate, these chocolate chip and M&M chickpea cookies are sure to be a big hit.

This recipe is great for Christmastime when you want to feel a bit better about yourself and all of the treats that you are eating, or for any time of the year when you want to munch on something a bit healthier than the average cookie.

Don't let yourself feel afraid to make these because of the use of chickpeas. I promise that you won't taste them. These cookies taste just as good - if not better - than the average cookie.

Chocolate Chip And M&M Chickpea Cookies 

• 2 cups Chickpeas (or one can)
• 1/3 Cup Brown Sugar
• 2 Tablespoons Butter, softened
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1/4 Cup M&Ms
• 1/4 Cup White Chocolate Chips

1. Preheat oven to 325 degrees. 
2. In the bowl of a food processor, combine drained chickpeas, butter, brown sugar, vanilla extract, baking soda, baking powder and salt. Blend, scraping down sides occasionally, until smooth. 
3. Transfer the dough to a bowl and fold in the chocolate chips and M&Ms.
4. Scoop onto parchment lined cookie sheets and bake for 12 to 15 minutes.
5. Makes about 18 cookies.

If you are looking for more Christmas recipes, or if you have some of your own to share, then please check out my Christmas Treat Link Up!

-Bethany

Homemade "Peanut Butter" Cups

If you are a big fan of peanut butter cups, but you can't have peanut butter, then you should definitely make these treats this Christmas!

They are creamy, "peanut buttery" and delicious... but I'll let the pictures speak for themselves.

Homemade "Peanut Butter" Cups

• 1/2 Cup Soy Butter (I used WOWBUTTER)
• 2 Tablespoons Butter, softened
• 1/2 Cup Powdered Sugar
• 1 and 1/2 Cup Chocolate Chips

1. Line 24 holes of a mini muffin tin with paper wrappers.
2. Melt 3/4 cup chocolate chips and put a bit in each of the holes, using your fingers (wash hands first) to spread the chocolate over the bottom and halfway up the sides. Stick pan into the fridge when done.
3. In a medium size bowl, combine the soy butter, cutter and powdered sugar, stirring until smooth. 
4. Once chocolate is cooled, add a bit of the soy butter mixture to each hole, dividing it evenly between them.
5. Melt the remaining 3/4 cup chocolate chips and spread over the top of each. Refrigerate until firm. 
6. Remove and take wrappers off of each of them. Eat immediately or store in the refrigerator.

What kind of treats are you making this Christmas season?
-Bethany

Gluten Free Double Chocolate Snowball Cookies

What's more perfect for this time of year than a snowball cookie? 

A double chocolate center with a thick coating of powdered sugar on the outside... does it get better than that?

We haven't had much snow yet this year here in Wisconsin (which I'm very happy about) so these snowballs will have to substitute for the real thing. My nieces loved them. I'm sure you and your family will, too!

Have you started with your Christmas baking yet? If not, or if you are looking for a few more recipes to try, then head on over to my Gluten Free Christmas Treat link up. There are plenty of great recipes there, already, and I would love it if you would add some of your own!

Now for the recipe...

Gluten Free Double Chocolate Snowball Cookies

• 1/2 Cup Butter, softened
• 1/4 Powdered Sugar
• 3 Tablespoons Cocoa Powder
• 1/2 teaspoon Vanilla Extract
• 3/4 Cup plus 1 Tablespoon White Rice Flour
• 1/4 Cup plus 1 Tablespoon Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/4 Cup plus 2 Tablespoons Mini Chocolate Chips
• 1 to 1 1/2 Cups Powdered Sugar

1. Preheat oven to 375 degrees.
2. In a medium bowl, measure the white rice flour, cornstarch, xanthan gum and salt. Whisk together.
3. In the bowl of your mixer, combine the butter, 1/4 cup powdered sugar, cocoa and vanilla. Beat until fluffy.
4. Add the dry ingredients to the butter mixture and beat until combined.
5. Stir in the chocolate chips.
6. Line a couple of baking sheets with parchment paper, and taking a Tablespoon of the dough at a time, form into balls. Place on the sheets and bake for 7 to 10 minutes.
7. Once done, remove from oven and allow to cool for 5 to 10 minutes, until not too hot to pick up.
8. Pour the extra powdered sugar into a bowl and roll each cookie in it. Once they have cooled completely you can go back and roll them again, if desired.

Adapted from this recipe.

How much Christmas shopping do you have done? I'm happy to say that I'm finished. :)
-Bethany

Gluten Free Caramel and Chocolate Chip Cookies

If you love good, soft cookies and all things caramel, these are just the thing for you to make for yourself (or to share, if you're feeling generous.)

These cookies are all that you could ask for of a chocolate chip cookie, and more. The caramel just adds so much to them. No one would ever guess that they are gluten free, nor would they care if they did know. These are that great.

If you are looking for something fun and new to make this holiday season, then you should try these cookies out. Everyone will be sure to be pleased with them!

Gluten Free Caramel and Chocolate Chip Cookies

• 1/2 Cup Unsalted Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 cup White Sugar
• 1 Tablespoon Flaxseed Meal
• 3 Tablespoons Hot Water
• 1 tsp Vanilla Extract
• 1 Cup plus 2 Tablespoons Rice Flour
• 2/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 Cup Chocolate Chips
• 1/2 Cup Caramel Bits

1. Heat water in microwave for about twenty seconds. Add flaxmeal to it and let sit for 10 minutes.
2. Preheat oven to 325 degrees.
3. Meanwhile, combine rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt in a medium size bowl. Whisk to combine.
4. In a separate bowl, beat together the softened butter and sugars.
5. Add to the butter/sugar mixture the flax-egg and the vanilla and combine.
6. Dump the flour mixture into the wet ingredients and beat until combined. Stir in chocolate chips and caramel bits.
7. Scoop out onto baking sheet and bake for 8-10 minutes.

I hope you enjoy these as much as I did!

-Bethany

p.s. Make sure to add your recipes to my Gluten Free Christmas Treat link up!