In Case You Missed It

In case you missed it, here is the link to Tuesday, November 8, 2022’s post. Gluten-free Crock Pot Chocolate Peanut Candy Recipe.

I apologize for all the confusion pertaining to this post. Thank you for your patience as I work through this glitch.

The candy really is good. 🙂

Gluten-free Crock Pot Chocolate Peanut Candy Recipe

I wish you well.

Sandy

Gluten-free Crock Pot Chocolate Peanut Candy Recipe

chocolate peanut candyAfter I tasted this gluten-free crock pot chocolate peanut candy our friend gave us, I knew I had to get the recipe to share with you.

The recipe is super simple. The crock pot does all the work. The hardest thing for me was finding enough muffin tins to hold all the candy. This recipe makes A LOT.

What I did was set the candy in the mini muffin liners in muffin tins for a few minutes, then transferred the candy to multiple cookie sheets and a pizza pan, while I filled up the muffin tins over and over.

If you place a clean kitchen towel over the crock pot under the lid, it will absorb any condensation, and keep it out of the candy.

  • 2 cups dry roasted peanuts
  • 1 cup chopped pecans
  • 1 ½ cups creamy peanut butter
  • 1 lb vanilla almond bark
  • 1 lb chocolate almond bark
  • 12 oz dark chocolate chips
  • ¼ cup sprinkles optional
  • Muffin tin
  • Mini Muffin liners

Add the almond bark, chocolate chips, peanut butter, peanuts, and pecans to your crock pot.

Cook on LOW for 2 hours or HIGH for 1 hour. Stir every 20 minutes.

Once candy is completely melted, give the mixture another stir.

Place the muffin liners into muffin tins. Doing this will help the muffin liners keep their shape.

Spoon two teaspoons of the chocolate mixture into each muffin liner.

Top with sprinkles, if using.

Place in the refrigerator for 1-2 hours until firm. Keep refrigerated.

Enjoy!

I wish you well.

Sandy

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Purim and Gluten-free Hamantaschen Cookies Recipe

 Hamantaschen cookiesSo, just what is Purim and how is it celebrated? If those are questions you would like a brief answer to, read on.

The word Purim means lots, and refers to the lottery Haman used to choose the date for the massacre of Jews in the book of Esther. The primary commandment related to Purim is to hear the reading of the book of Esther. 

It is customary to boo, hiss, stamp feet, and rattle noisemakers whenever the name of Haman is mentioned in the service. The purpose of this custom is to “blot out the name of Haman.”

The story of Esther and her for such a time as this is a story of God’s sovereignty and protection. Purim reflects that story. Purim is one of the most joyous and fun holidays on the Jewish calendar. It commemorates a time when the Jewish people living in Persia were saved from extermination.

The heroes of the story are Esther, a beautiful young Jewish woman living in Persia, and her cousin Mordecai, who raised her as if she were his daughter after her parents died. Esther was taken to the house of Ahasuerus, King of Persia, to become part of his harem. King Ahasuerus loved Esther more than the other women in his harem and made her queen. However, the king did not know Esther was a Jew. Mordecai told her not to reveal her Jewish identity.

The villain of the story is Haman, an arrogant, egotistical advisor to the king. Haman hated Mordecai because Mordecai refused to bow down to Haman. Haman plotted to destroy the Jews in all of Persia because of that.

Haman told the king, “There is a certain people scattered abroad and dispersed among the peoples in all the provinces of your realm. Their laws are different from those of every other peoples’ and they do not observe the king’s laws; therefore, it is not befitting the king to tolerate them.” Esther 3:8.

The king gave Haman permission to do as he pleased to the Jewish people. With that permission, Haman planned to exterminate all of the Jews.

When Mordecai learned of the plot, he persuaded Esther to speak to the king on behalf of her people. This was a dangerous thing for Esther to do. Anyone who came into the king’s presence without being summoned, could be put to death.

Esther was not summoned. To prepare herself to go uninvited before the king, she prayed and fasted. She told Mordecai to have the people do the same.

When Esther went before the king, he welcomed her. She told him of Haman’s plot against her people. The Jewish people were saved. Haman and his ten sons were hanged on the gallows that Haman prepared for Mordecai.

One important message from the story of Esther and Purim is that in God’s sovereignty, he often works in ways which are not apparent. In ways that appear to be chance, coincidence, or ordinary good luck.

But make no mistake. Purim is not a story of chance, coincidence, or luck.

Leave a comment below to share your thoughts on the subject. If you think others would appreciate reading this, please share it through the social media buttons.

In the twelfth month, which is the month of Adar, on its thirteenth day … on the day that the enemies of the Jews were expected to prevail over them, it was turned about: the Jews prevailed over their adversaries. Esther 9:1

And they gained relief on the fourteenth, making it a day of feasting and gladness. Esther 9:17

[Mordecai instructed them] to observe them as days of feasting and gladness, and sending delicacies to one another, and gifts to the poor. Esther 9:22

You can find my March Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Added bonus.

Gluten-free Hamantaschen Cookie Recipe

The triangular shape of the cookies represents Haman’s (Boo! Hiss!) hat.

This recipe for Hamantaschen is adapted from https://littleferrarokitchen.com/gluten-free-hamantaschen-for-purim/

  • 1 1/2 sticks unsalted butter softened
  • 2/3 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1/4 teaspoon Kosher salt
  • 2 1/4 cups gluten-free flour
  • preserves or jam for filling
  1. In a large stand mixer cream the butter until light and soft. Add sugar and cream together.
  2. Add 1 egg, vanilla and zest and mix well.
  3. In another bowl, sift together the flour and salt.
  4. With the mixer on low speed, slowly add the flour mixture. Mix until just combined.
  5. Once mixed, take dough out and knead on a lightly floured surface until a smooth ball forms. Form the dough into a round, flat disk and wrap in plastic wrap and place in refrigerator for about 1 hour.
  6. Remove dough from refrigerator and flour surface very well. Roll out the dough.
  7. Roll out dough to about 1/4 thick and use a 3-inch round cookie cutter to cut out circles.
  8. Take one circle and place a teaspoon of filling in the center. Take one side of circle and fold in. Take other side and fold in, bringing the top corners together.
  9. Now here’s the tricky part. Take the bottom part and fold up while making it overlap the 2-sides. So essentially, you want the left side-corner to be OVER the bottom flap and the right-side corner under the flap. Overlapping, creating a secure triangle.
  10. Pinch the corners and place the hamantaschen on a parchment lined baking sheet.
  11. Bake cookies at 350 degrees F for about 20-25 minutes, rotating the pan halfway through. (Watch closely so the cookies don’t burn.)
  12. Let cool on baking sheet for about 5 minutes before transferring to a cooling rack and serving.

Enjoy!

 

Gluten-free Chocolate Almond Macaroon Recipe

cookiesThis super simple gluten-free chocolate almond macaroon recipe will keep you reaching for the cookie jar. Perfect for the holidays, and any other days. (Apologies for the mix-up. This email for this post was accidentally sent on December 4, 2021, instead of today when the link would be live.)

  • 1 14 oz bag sweetened coconut
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped almonds
  • 1 14 oz can sweetened condensed milk
  • Preheat the oven to 325 F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  • Stir until combined.
  • Scoop the dough onto prepared cookie sheet. I use two spoons to scoop the mixture onto the cookie sheet, and flatten the tops slightly.
  • Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
  • Let cool on baking sheet.
  • Store cookies in an airtight container.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Pecan Pie Muffins Recipe

gluten-free pecan pie muffinThese gluten-free pecan muffins are as easy and yummy as pecan pie, but not nearly as rich.

  • 1 cup light brown sugar, firmly packed
  • ½ cup gluten-free flour
  • ½ cup chopped pecans
  • 2 eggs, beaten
  • 2/3 cup butter, softened (make sure the butter is soft before mixing)

Preheat oven to 350°. Line muffin cups with paper muffin liners. 

In large bowl, stir together brown sugar, flour, and pecans. 

In separate bowl, beat eggs and butter together until smooth.

Stir into dry ingredients until just combined. 

Spoon batter into muffin cups, about 2/3 full. 

Bake for 20 to 25 minutes or until done.

Make sure to cool completely on wire racks. This allows the paper liners to come off easier.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Sour Cream Pound Cake Recipe

This gluten-free Sour Cream Pound Cake recipe has been in my family for decades and never ceases to impress.

  • 2 1/2 sticks of butter
  • 3 C sugar
  • 6 eggs
  • 3 C gluten-free flour
  • 1/4 teaspoon baking soda
  • 1 C sour cream
  • 1 tablespoon vanilla

Cream butter and sugar.

Add eggs one at a time.

Add baking soda to flour.

Gradually add flour to bowl, alternately with sour cream.

Add vanilla.

Pour batter into greased and floured tube or bundt pan. Bake for 15 minutes at 300 degrees F. Then bake at 275 degrees F for 75 minutes longer, or until done.

Cool completely before removing from pan.

Enjoy!

You can find my April Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Oatmeal Peanut Butter Cranberry Cookie Recipe

This hardy gluten-free Oatmeal Peanut Butter Cranberry Cookie recipe with a soft and chewy center is super simple to make. The recipe is adapted from Jocelyn Delk Adams of Grandbaby Cakes.

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or coat with nonstick cooking spray.

  • 2 cups quick oats
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 3/4 tsp salt
  • 2/3 cup applesauce
  • 2/3 cup peanut butter (I used chunky)
  • 1/2 cup mashed ripe banana
  • 1/4 cup maple syrup
  • 1/2 cup dried cranberries

In a large bowl combine quick oats, ground cinnamon, ground allspice, salt, applesauce, peanut butter, banana, and maple syrup.

Fold in dried cranberries.

Drop dough from a tablespoon onto the baking sheet. Press down slightly.

Bake 15-17 minutes or until tops are browned.

Enjoy!

You can find my March Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Ginger Cookies Recipe

These aromatic Gluten-free Ginger Cookies are easy to make and very tasty. This recipe makes about two dozen 2-inch cookies.

  • 2 1/4 cups gluten-free flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup cane syrup
  • 2 tablespoons sugar

Preheat oven to 350 degrees F.

In a small bowl combine flour, baking soda, ginger, cinnamon, and cloves. Set aside.

In a large bowl beat butter and sugar at medium speed until fluffy. Add egg and syrup. Beat well.

Stir flour mixture into egg mixture using a wooden or plastic spoon.

Roll dough into 1-inch balls, then roll balls in 2 tablespoons sugar.

Place balls about 2 inches apart on ungreased cookie sheet.

Bake about 12 minutes or until light brown. Don’t overcook, or they will become hard.

Let stand on cookie sheet about 3 minutes. Transfer to rack to cool completely.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

 

Gluten-free Apple Snickerdoodle Pie Recipe

If you like apples, brown sugar, and cinnamon, then this delicious gluten-free Apple Snickerdoodle Pie recipe may be just the thing. The recipe came from Rosevine Cottage.

  • 1/4 Cup Butter
  • 6 apples peeled and thinly sliced (the juicier the better)
  • 1/3 Cup Brown Sugar
  • 3 Teaspoons Cinnamon

Melt butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and cinnamon. Toss to coat.

Cook for 5-8 minutes over medium-low heat, stirring often until the apples just become translucent. Set aside to cool while you make the topping.

Cookie dough:

  • 3/4 Cup Butter
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon Cream of Tartar
  • 1/2 Teaspoon Salt
  • 2 Cups Gluten-free Flour

Preheat oven to 350°F. Cream butter and granulated sugar in the bowl. Beat in egg and extract. Mix together baking soda, cinnamon, cream of tartar, and salt. Add to batter. Slowly mix in flour.

Pour apples into a 9×13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the apples in a single layer.

Topping:

  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Cinnamon

Mix cinnamon and sugar in a small bowl. Sprinkle evenly over cookie dough.

Bake for about 24-26 minutes and serve. The dough can become dry, so check with a toothpick to test doneness.

Top with vanilla ice cream or whipped cream if you like.

Enjoy!

I wish you well,

Sandy

Gluten-free Pistachio Torte Recipe

This super simple Gluten-free Pistachio Torte recipe has been adapted from The Ultimate Kids’ Baking Book by Tiffany Dahle. It is absolutely delicious!

  • 2 cups gluten-free flour
  • 1/2 lb (2 sticks) butter, cubed
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1 1/2 cups powdered sugar
  • 8 oz frozen whipped topping, thawed
  • 2 boxes (3.3 oz each) pistachio pudding mix
  • 2 cups milk

Preheat oven to 350 degrees F.

In a medium bowl, use two forks to combine flour and butter until dough resembles coarse crumbs. Stir in pecans.

Pour into 13X9 inch baking dish. Press crumbs into a smooth crust along the bottom of the dish.

Bake 18-20 minutes, or until lightly toasted. (It took longer in my oven.)

Remove from oven and let cool to room temperature.

In a medium bowl, beat cream cheese on medium speed until smooth. Add powdered sugar and beat until well combined. Fold in 1 cup whipped topping.

Carefully spread cream cheese mixture over prepared crust and smooth with a spatula.

In medium bowl, beat together pudding mix and milk for 2 minutes on high speed.

Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding.

Chill in the refrigerator 1 hour before serving.

Enjoy!

You can find my July Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!