Salted White Chocolate Peanut Butter Cups

These white chocolate peanut butter cups couldn't be any easier! They are fun and tasty, too, and perfect for sharing or eating alone.

These would make a great New Year's Eve treat! They are gluten free, and they can easily be made peanut free, too, by using WOWBUTTER soybutter.

Salted White Chocolate Peanut Butter Cups

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

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.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays. 

Easy Caramel Pretzel Fudge

This caramel pretzel fudge has everything that you could want in a good dessert - sweet caramel, rich chocolate, and some crunchy, salty pretzels thrown in. 

Another fudge recipe... what can I say? There are just so many things that can be done with it. And there are so many delicious varieties to eat. Yum. I can't get enough of this stuff.

Also, who's with me in thinking that it's crazy that Christmas is less than a week away?! I have to get baking. Like, now.

Caramel Pretzel Fudge

• 1/2 Can Dulce de Leche
• 1 1/2 Cup White Chocolate Chips
• 1/2 Cup Semi-sweet chocolate chips
• 1/4 Cup Heavy cream
• A handful of gluten free pretzels

1. In a microwave safe bowl, combine the dulce de leche and white chocolate chips. Microwave 20 seconds at a time, stirring, until melted.
2. Pour into a pan that has been lined with parchment paper, or greased foil.
3. Chop a handful of gluten free pretzels and sprinkle over the top of the fudge, pressing in slightly.
4. Put the chocolate chips in a heat-safe bowl. Heat the heavy cream just until it boils, then pour over the chocolate chips. Stir until smooth.
5. Pour the chocolate over the top, then pop the fudge into the fridge. Cool until solid, slice, and enjoy. Best eaten soon after making, while the pretzels still have a crunch to them.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

White Chocolate Oreo Cookie Dough Fudge

This fudge combines white chocolate and dark chocolate cookie dough, giving it an Oreo flavor! It is so delicious, easy to make, and perfect for the holiday season!

Check out the video that my brother helped me put together for this recipe, and many others, on my Facebook page or Youtube channel!

Fudge has really become a favorite of mine during this time of the year, and this fudge is so simple, and yet, so tasty! 

What are your favorite treats to make at Christmastime? Maybe this can be one of them this year.

White Chocolate Oreo Cookie Dough Fudge

• 2 Tablespoons Butter, melted
• 3 Tablespoons Sugar
• 2 Tablespoons Brown Sugar
• 1/4 teaspoon Vanilla Extract
• 1/4 Cup White Rice Flour
• 2 Tablespoons Dark Cocoa Powder
• 1/8 teaspoon Salt
• A bit of milk, if needed
• 1 1/2 Cup White Chocolate Chips
• 1/2 Can, 7 oz., Sweetened Condensed Milk
• 1/2 teaspoon Vanilla Extract

1. In a large bowl, mix together the butter and sugars. Add vanilla and mix again.
2. Add the dry ingredients and mix, then if it appears too dry, add a bit of milk and stir until combined.
3. In a microwave safe bowl, combine the white chocolate chips and sweetened condensed milk. Melt 20 seconds at a time in the microwave, stirring, until smooth. Stir in vanilla.
4. Pour half of the fudge mixture into a parchment lined loaf pan. Spread out into an even layer.
5. Add half of the cookie dough mixture and spread out.
6. Add the remaining fudge, then the remaining cookie dough, pressing down into the top a bit.
7. Chill until solid, then cut and eat.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Easy Butterscotch Puppy Chow

Puppy chow is great any time of the year, but especially so during the Christmas season. Treat your family to a new version of the classic recipe with this butterscotch puppy chow!

This recipe is so easy and delicious, and it is a great treat to snack on while wrapping gifts, watching a Christmas movie, or for putting in a pretty bowl for a holiday party. No matter when you decide to have it, you will love every bite!

If you are making the mix for a crowd, think about doubling or tripling the recipe. It will be gone quickly!

Easy Butterscotch Puppy Chow

• 1/4 Cup Milk Chocolate Chips
• 1/4 Cup Butterscotch Chips (make sure they are gluten free!)
• 2 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• 4 Cups Rice Chex Cereal
• 1/2 Cup to 1 Cup Powdered Sugar
• Extra Butterscotch Chips, optional

1. In a large microwaveable bowl, combine chocolate chips, butterscotch chips and butter. Microwave 20 seconds at a time until melted.
2. Add the vanilla to the mixture and stir. Add the cereal and mix until well combined.
3. Add the powdered sugar and stir in the bowl, or toss in a sealed bag.
4. Stir in some extra butterscotch chips (optional), and serve.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Pinwheel Cookies

Sprinkles make everything more fun! These pinwheel cookies are gluten free, and they can be made whatever color you choose to make your holiday a little bit more festive!

These cookies are super soft, and they are much simpler to make than you might think by looking at them. They are fun and colorful, and they would make a great Christmas gift!

Gluten Free Pinwheel Cookies

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1 Cup White Rice Flour
• 1/2 Cup Tapioca Starch
• 1 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 Cup Butter
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla
• Food coloring
• Sprinkles

1. Heat water for about 20 seconds in the microwave and add the flaxseed meal to it. Set aside for 10 minutes.
2. In a medium size bowl, add the rice flour, tapioca starch, xanthan gum, baking powder, and salt. Whisk together.
3. In the bowl of your mixer, add the butter and sugar. Beat for 5 minutes, until light and fluffy.
4. Beat in the vanilla and flax-egg.
5. Add the dry ingredients and beat until well combined.
6. Divide dough in half and color each as you choose.
7. Roll each half between two pieces of parchment paper until they make a 9x6 inch rectangle. Trim edges. Keep the dough in the paper and place on a baking sheet, and refrigerate for 10 minutes.
8. Take the top piece of parchment off of each layer, and wet the dough slightly. Put one layer on top of the other, and then roll them up together.
9. Roll the log in sprinkles, if desired. Wrap in plastic wrap and refrigerate for 15 minutes or longer.
10. Preheat oven to 325 degrees. 
11. Slice cookies so that they are about 1/4 inch thick. Place them on parchment lined baking sheets and bake for 10 to 12 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Chocolate Chip Vanilla Snowball Cookies

These chocolate chip vanilla snowball cookies are gluten free, melt-in-your-mouth good, and simple to make!

One of my favorite things to do this time of year is to bake. I love shopping for gifts and all of that, too, but Christmas baking is just so special. And these snowball cookies are a must!

Gluten Free Chocolate Chip Vanilla Snowball Cookies

• 1/2 Cup Butter
• 1/4 Cup Powdered Sugar
• 1/2 teaspoon Vanilla Extract
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Mini Chocolate Chips
• Powdered sugar for rolling

1. Preheat oven to 375 degrees.
2. In a medium size bowl, combine white rice flour, cornstarch, xanthan gum, and salt. Whisk together.
3. In the bowl of your mixer, combine butter and powdered sugar and beat until fluffy. 
4. Add the vanilla and beat again.
5. Add in the dry ingredients and mix until combined. 
6. Stir in chocolate chips.
7. Form the dough into balls that are one Tablespoon in size, and place on parchment lined baking sheets. Bake for 7 to 10 minutes.
8. Remove from oven, allow to cool until you are able to handle them, then roll the cookies in powdered sugar. Best consumed on the day of baking (they are still good later, but they get harder/more dry the longer they sit.)

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays and Gluten Free Fridays.