My Peach Banana Strawberry Cobbler Gluten Free

My Peach, Banana, Strawberry Cobbler


1/2 - 3/4 cup Brown Sugar
1 cup Oatmeal
4 tbsp Butter
1 tsp Cinnamon
2 cups Peaches
2 sliced Bananas
1 cup sliced thick Strawberries
1 tbsp cornstarch

Slice fruit into 9x9 dish
Butter the dish and place fruit in dish sprinkle with cornstarch.
Mix sugar,  butter, oatmeal and spices together and crumble over fruit.

Bake at 325 for 30 min or until golden.

Strawberry Cake Gluten Free

Strawberry Cake  Gluten Free

Ingredients

6 tablespoons unsalted butter, at room temperature

1 1/2 cups all-purpose flour  gluten free mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced thick
2 tablespoons brown sugar, for sprinkling on top of cake

1. Preheat oven to 350 degrees. Butter a 9x9 dish or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment or beaters . Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.

3. Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle brown sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.

Caramel-Coconut-Pecan Brownies Gluten Free

Caramel-Coconut-Pecan Brownies  Gluten Free

Ingredients

• 4 (1-ounce) unsweetened chocolate baking squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour  (Gluten Free)
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsels
• 2 cups sweetened flaked coconut
• 1 (12-ounce) package semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• 1 (14-ounce) can sweetened condensed milk

Preparation

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans. Drizzle evenly with sweetened condensed milk.

Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.

Peanut Butter cookies Gluten Free

Peanut Butter Cookies   Gluten Free


1 Cup peanut Butter  creamy or chunky
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips or Reese's pieces

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Mix the peanut butter and sugars together until creamy and smooth.
3. Add in the egg and vanilla extract. Mix until well combined.
4. Add Chocolate chips or  Reese’s Pieces candy.
5. Spoon dough into balls, about 1 Tablespoon of dough for each cookie. Place them on the baking sheet, about 2 inches apart. Lightly flatten dough balls with the palm of your hand.
6. Bake cookies for 10-12 minutes, or until cookies are slightly golden brown around the edges. The cookies will still be soft. They will set up while cooling.  Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a cooling rack.