RECIPES

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Blueberry Muffins

Preheat oven to 375.  Use parchment paper liners in a standard muffin tin. Makes 12.


Ingredients:

1/2 cup butter, softened

1 1/4 cups sugar

2 eggs (room temp)

1 tsp vanilla extract

2 cups Happy Belly Bakeshop gluten-free flour

1/2 tsp salt

2 tsp baking powder

1/2 cup whole milk, warmed slightly (can substitute with soy or almond milk)

2 cups blueberries, rinsed and stems removed

3 tbsp sparkling sugar (topping)


Step 1:

cream butter and sugar until smooth and then add eggs, one at a time, beating until well blended. Add vanilla.


Step 2:

mix flour, salt, and baking soda.  Add to creamed mixture, alternating with milk.


Step 3:  fold in blueberries.  


Step 4: fill the paper liners 3/4 full and sprinkle tops of each with sparkling sugar.


Step 5: bake for 30 minutes, or until the tops are browning and a toothpick comes out clean.


Step 6: allow to cool for 30 minutes before storing.  Store uncovered so the muffins do not become too moist.


Enjoy!




Chocolate Chip Cookies

Preheat oven to 350.  Use parchment paper liners on a 12" x 17" cookie sheet.  Makes @ 30 cookies.   


Ingredients:

2 & 2/3 cups Happy Belly Bakeshop gluten-free flour   

1  cup granulated sugar   

1/2 cup dark brown sugar 

1/2 cup Butter or *shortening (room temp) 

2 eggs   (room temp)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt  

1 tsp vanilla

1  12 oz bag chocolate chips 

    


Step 1:

cream butter and sugar until smooth and then add eggs, one at a time, beating until well blended.  Add vanilla.


Step 2: 

mix flour, baking soda, baking powder, & salt and add to creamed mixture, beating until well combined.


Step 3: add chocolate chips.  For Toll House Cookies, you can also add 1/2 cup of chopped walnuts.


Step 4:

spoon out six 1 1/2" scoops of dough onto lined cookie sheet.  Leave room for expansion.  Bake for 12 minutes, or until cookies are browned. 


Step 5:  

let cool 5 minutes and then transfer to cooling rack for another 15 minutes.  Store in an airtight container for up to 6 days.


*The original Toll House Cookie used shortening.  Either can be used in equal amounts.

Apple Puffs

Preheat oven to 425.  Use parchment paper liners on a 12" x 17" cookie sheet.  Makes 12 puffs.


Ingredients:

1 cup Happy Belly Bakeshop gluten-free flour

1 cup water

4 oz. unsalted butter (1 stick)

1 tbsp sugar

pinch of salt

4 large eggs

Cream cheese filling (recipe below)

Apple pie filling (or try other fruit fillings, if desired)


Step 1:

in a large saucepan, bring water and butter to boil.  Stir until butter is melted.

Add sugar and salt.


Step 2:

add the entire cup of flour and stir with a wooden spoon until well blended.  It will form a ball and pull away from the sides of the pot.  Remove from heat.


Step 3:

put the dough ball into a large mixer bowl.  Let cool for about 5 minutes.  With a standard beater attachment, start the mixer at medium speed and add eggs, one at a time. Mix until an even consistency (it will be slightly lumpy but should not be runny).


Step 4:

scoop six 2" balls onto a cookie sheet.  With 2 teaspoons, push cream cheese filling into the center of the pastry ball.  Add fruit topping.


Step 5:

bake on center rack for 20 minutes.  Puffs will settle slightly after you take them out of the oven.  This is normal.


You can store your puffs in the refrigerator for up to 5 days.


Cream Cheese Filling

Ingredients:

8 oz. Cream Cheese (regular or light) at room temperature

1 1/4 cup confectioners sugar

1 large egg yolk

1 tsp vanilla

pinch of salt


In a large bowl, beat together the cream cheese, confectioners’ sugar, the egg yolk, the salt and the vanilla until smooth.


This recipe will fill 24 fruit puffs.  If making one batch, store any extra in the refrigerator for up to a week.




Peanut Butter Cookies

 

Preheat oven to 350.  Use parchment paper liners on a 12" x 17" cookie sheet.

Ingredients:

1 1/2 cups Happy Belly Bakeshop gluten-free flour

1 cup Peanut Butter

1 14oz. can Eagle Brand Sweetened Condensed Milk

3 tsp Baking Powder

1 tsp Vanilla

pinch of salt

1/3 cup sugar (to roll cookie balls in)


Step 1:

in a mixer, combine sweetened condensed milk and peanut butter at medium speed until even and smooth - about 2 minutes.  Add vanilla and mix for another 30 seconds.


Step 2:

add Happy Belly Bakeshop flour, baking powder and salt.  Mix well.  Batter will be sticky.


Step 3:

with a 1.5" cookie scoop, place balls of dough into a bowl of sugar and roll until coated.  Space evenly onto the cookie sheet.  Using a fork, press hash marks into the cookies to flatten them into 3" disks.  If the fork begins to stick, just give it a quick jiggle in the sugar bowl.  


Step 4: 

Bake for 12 minutes.  Bottom of cookies should start to brown.  Remove tray from oven.


Step 5:

let cookies sit for 5 minutes and then move to cooling rack for another 15.


Cookies can be stored in an airtight container for up to a week.

Chocolate Drizzled Maple Pecan Bars

Preheat oven to 350.  Line an  8.5 x 11 inch pan with parchment letting the paper overhang on two side.


Crust Ingredients:

1 3/4 cups Happy Belly Bakeshop gluten-free flour

3/4 cup unsalted butter

1/3 cup granulated sugar

Pinch of salt


Maple Drizzle Ingredients:

1/2 cup real maple syrup (not table syrup)

1/3 cup dark brown sugar, firmly packed

4 tbsp. Unsalted Butter

1/4 cup Heavy Cream

1/2 tsp. Salt

1 tsp. Vanilla

1 1/2 cups pecans, coarsely chopped


Chocolate Drizzle Ingredients:

1 cup semi-sweet chocolate chips

1 tbsp. Cisco shortening


Step 1:

In a medium bowl, combine flour, butter, sugar,s and salt.  Beat until it begins to crumble.  You can also use a pastry cutter.  Spread in bottom of pan and bake for 18-20 minutes, or until the top just begins to brown.  Let cool slightly.


Step 2: 

In a medium saucepan, combine maple syrup, brown sugar, butter, cream, and salt.    Bring to a boil and then reduce heat and simmer for 5 minutes.  Remove from heat and mix in vanilla and pecans.  


Step 3:

Pour pecan topping onto crust, spread evenly, and bake for 15 minutes, or until the top is bubbling.  Cool pan on wire rack.


Step 4:

In a double boiler, mix chocolate chips and Crisco until smooth.  Do not overheat.  A microwave may be used by heating for 30 second intervals, stirring in between.  If your chocolate begins to firm up, add a spot of water.  


Step 5:

Carefully remove bars from pan,  drizzle chocolate on top and cut into squares.  Store in an airtight container to keep the shortbread base from drying out.