Bisquick pancake mix (follow measurement directions on box)
2 tbsp brown sugar
1 tbsp evaporated cane juice (or white sugar)
2 tsp cinnamon
1 tsp nutmeg
Add sugars and spices to dry pancake mix. Whisk together in large bowl. Add wet ingredients as directed on box. Pour suggested amount of batter into waffle iron, and cook until golden brown (or until the waffle iron dings). Serve and enjoy the yummy smell in your house for the rest of the day! Can also be enjoyed as pancakes. Makes about 6 Belgian style waffles, so you can freeze or refrigerate for another day.
2 sticks butter, softened
¾ cup granulated sugar (I use evaporated cane juice)
¾ cup brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 ¾ cups Bob's Red Mill Gluten Free All-Purpose Flour
¼ tsp xanthan gum
(If not baking gluten free, use 1 ¾ cups regular flour and do not use xanthan gum)
1 tsp baking soda
½ tsp kosher salt
1 ½ cups chocolate chips
1 cup cocoa powder
15 Oreo Cookies, chopped into chunks
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper (or use a silpat liner).
2. In a large bowl, whisk together flour, xanathan gum, baking soda, and salt. Set aside.
3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
4. Slowly add dry ingredients from large bowl to wet ingredients in mixer until blended. Then add cocoa powder and chocolate chips until just combined.
5. Add Oreo chunks, until just combined so as not to crush them too much.
6. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Promptly eat half of them before placing in cookie jar.
4 tbsp butter
1 10oz bag of mini marshmallows (you could also add another 5oz of marshmallows to make them super gooey)
6 cups of Lucky Charms cereal
A handful or two of just Lucky Charms marshmallows
1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Lucky Charms and stir until well coated. Be careful not to crush or smash any of the cereal pieces.
3. Spray a 9x13 pan with cooking spray, then press mixture into the pan. I recommend using a piece of parchment paper or a spatula coated with cooking spray. Be careful not to press too hard. You don't want to crush the cereal or hard-pack the mixture.
4. Sprinkle the extra L.C. marshmallows over the top and gently press into mixture (so they stick).
5. Let cool, cut, and try not to eat them all in one sitting!
Cake:
¼ cup (4 tbsp) butter, softened
⅔ cup sugar
1 egg
1 cup, plus 2 tbsp Bob's Red Mill Gluten-Free All Purpose Flour
½ tsp Bob's Red Mill Xanthan Gum
½ tsp baking powder
¼ tsp salt
½ cup almond milk (but feel free to use any kind of milk ya like)
1 cup fresh or frozen blueberries (I used fresh)
3 oz cold cream cheese, cut into small cubes
Topping:
4 tbsp flour
4 tbsp sugar
2 tbsp cold butter
1. Preheat oven to 375.
2. In a large mixing bowl, cream butter and sugar on medium speed until fluffy. Beat in egg.
3. In a separate bowl, whisk together 1 cup flour, baking powder, and salt.
4. Gradually add flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
5. In a small bowl, toss together blueberries with remaining 2 tbsp flour. Fold blueberries and cream cheese cubes into the batter and pour into a greased 8 inch baking pan.
6. Prepare topping: In a small bowl, use a whisk to combine flour and sugar. Cut in butter until crumbly.
7. Sprinkle over batter and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Recipe adapted from Confessions of a Cookbook Queen
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