Gluten Free Dark Chocolate Muffins with White Chocolate Chips

There isn't much that I like better than a good, moist muffin with my breakfast. And it makes me especially happy when that muffin is chocolate.

So, I thought to myself, how about a dark chocolate muffin with white chocolate chips? You can't go wrong with two kinds of chocolate together in one muffin!

These gluten free muffins truly are moist, chocolatey, and delicious. And they are fairly easy to make, too. So, what is stopping you from enjoying these for breakfast (or any time of the day?)

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 1 1/4 Cup White Rice Flour (or brown rice flour)
• 1 1/4 Cup Brown Sugar
• 2/3 Cup Cocoa Powder
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1 1/2 Cup White Chocolate Chips
• 3/4 Cup Milk
• 2 teaspoons Vinegar
• 2 teaspoons Vanilla Extract
• 1/2 Cup Butter, melted

1. Heat the water for about 30 seconds and add flaxseed meal to it. Set aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl, measure the rice flour, brown sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk to combine. Stir in white chocolate chips.
4. In a smaller bowl, combine the milk, vinegar, vanilla and the flax-eggs.
5. Add the milk mixture to the dry ingredients and stir just until it is moistened. Add the butter and mix until combined. 
6. Scoop out into a greased or lined muffin tin. Makes 12 to 16. Bake for 20 to 25 minutes.

Enjoy!

-Bethany

Joining in on Sunday Fitness and Food Linkup found here and here.

5 Easy Gluten Free Superbowl Treats

What is a football game without some treats? Try any of these five easy-to-make gluten free sweet snacks, and you will make everyone happy!

It's never too early to start thinking ahead to the big game! What treats will you be making for the Superbowl? Who are you rooting for?

I am disappointed that the Packers didn't make it. But at least there are still some great Superbowl snacks to look forward to.

1. Easy Butterscotch Puppy Chow. As the title suggests, this is an easy treat to make. It is perfect for a crowd, and it is a fun play on the traditional puppy chow that we all know and love.

2. No Bake Chocolate "Scotcharoo" Cups. Love scotcharoo bars? Try these no bake chocolate, peanut butter, and butterscotch treats, and you and your guests be happy the whole game through.

3. Chocolate Chickpea Cookies. Don't want to feel so guilty about snacking during the game? Make a batch of these chickpea cookies!

4. Sugar Cookie Dough Truffles. Use sprinkles that represent your team's colors, and these will be a fun and tasty treat.

5. Easy Gluten Free Brownies. Brownies are a classic, and you can't go wrong with these delicious gluten free bars!

Enjoy!

-Bethany

Linking up to Sunday Fitness and Food Linkup found here and here.

Gluten Free Red Velvet White Chocolate Chip Cookies

Red velvet cookies with white chocolate chips inside... these are the perfect gluten free treat for Valentine's Day, or for any day!

I don't always like putting a lot of red food coloring in my desserts, and these cookies really don't need it. Red velvet is all about the flavor to me... the delicious combo of chocolate and vanilla. Plus, the white chocolate chips don't do these cookies any harm!

Gluten Free Red Velvet White Chocolate Chip Cookies

• 1 Cup White Rice Flour
• 1/2 Cornstarch
• 2 1/2 Tablespoon Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 Cup Butter, softened
• 1 Cup Sugar
• 1 teaspoon Vinegar
• 1 Flax-Egg (1 Tablespoon flaxseed meal plus 3 Tablespoons water)
• 1 1/2 teaspoon Vanilla Extract
• Red food coloring, optional
• 1 Cup Chocolate Chips

1. Prepare flax-egg by heating water for about 20 seconds in the microwave, adding the flaxseed meal to it, and setting it aside for 10 minutes.
2. Preheat oven to 325 degrees.
3. In a medium size bowl, combine your dry ingredients.
4. In your mixing bowl, combine butter, sugar, and vinegar. Beat for 2 to 3 minutes, until light and fluffy.
5. Add the flax-egg, vanilla, and food coloring, and beat.
6. Slowly add in the dry ingredients and mix just until combined.
7. Stir in the white chocolate chips.
8. Scoop onto parchment lined baking sheets, press some extra chips on top of each cookie (optional) and bake for 8 to 10 minutes.

Adapted from this recipe. 

Enjoy!
-Bethany

Gluten Free Red Velvet Cupcakes

Do you love a good red velvet cake? How about a gluten free red velvet cupcake? These cupcakes are moist and delicious, and they are sure to please a crowd.

When you want to put together a quick and easy dessert, try these red velvet cupcakes. You can make them full size or mini. No matter what, they are a great treat!

Gluten Free Red Velvet Cupcakes

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 2/3 Cup Milk
• 1 teaspoon Vinegar
• 1 Cup Sugar
• 1/2 Cup Oil
• 2 Tablespoons Sour Cream
• 2 teaspoons Vanilla Extract
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 3 Tablespoons Cocoa Powder
• 1 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• Red Food Coloring, optional

1. Preheat oven to 350 degrees.
2. Prepare flax-egg (directions on side of blog.)
3. Mix milk with vinegar and set aside for about 5 minutes.
4. In a medium bowl, measure your rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, and salt. Whisk together.
5. In a large bowl, combine flax-egg, milk/vinegar mixture, sugar, oil, sour cream, and vanilla.
6. Add the dry ingredients to the wet, mixing just until combined. Carefully mix in food coloring, if using.
7. Scoop out into a lined full size muffin tin (makes 12) or mini muffin tin (makes 32) and bake for 18 to 22 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Single Serve Microwave Chex Mix

Chex mix is such a delicious snack, but it doesn't always seem logical to make a big batch just for yourself. Well, now you don't have to. Try this single serving microwave chex mix, and you willl be amazed by how easy and delicious it is!

This chex mix has become an addiction of mine. It is so simple to put together, and it is so tasty, too!

Single Serve Microwave Chex Mix

• 1/2 Tablespoon Unsalted Butter
• 1/8 teaspoon Garlic Salt
• 1/8 teaspoon Seasoned Salt
• 1 Cup Corn Chex

1. Place butter in a microwave safe bowl or mug. Melt.
2. Remove from microwave and add the garlic salt and seasoning salt (put less if you'd rather not have it quite so salty.)
3. Stir in the Chex and place back in the microwave for 20 seconds.
4. Stir, and microwave 20 seconds more.
5. Dump into a fresh bowl, let cool, and then eat.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Double Chocolate Pudding Cookies

These chocolate cookies have pudding in them, making them moist and extra delicious! They are also loaded with chocolate chips, which makes them even better.

One can never have enough recipes for chocolate cookies, can they?! It seems like I am always trying out new recipes for them, and these cookies might be my favorite yet.

These cookies are thick, moist and perfectly, completely chocolatey!

Gluten Free Double Chocolate Pudding Cookies

• 2 1/2 Tablespoons Flaxseed Meal
• 7 1/2 Tablespoons Water
• 1/2 Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 box Chocolate Pudding (dry, 3.4 oz.)
• 1 teaspoon Vanilla Extract
• 1 1/2 Cup Brown Rice Flour
• 1/2 Cup Tapioca Starch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 2 Cups Chocolate Chips

1. Heat the water for about 30 seconds in the microwave. Add the flaxseed meal to it and set it aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a medium size bowl, combine brown rice flour, tapioca starch, cocoa powder, baking soda, xanthan gum, and salt. Whisk together.
4. In the bowl of your mixer, combine the butter and sugars. Cream together.
5. Add the pudding, vanilla, and flax-egg mixture. Beat for 1 minute.
6. Add 1/2 cup of the dry mixture at a time, mixing until all combined.
7. Fold in chocolate chips.
8. Scoop cookies by the heaping tablespoon and bake for 9 to 12 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.