Gluten-free peanut butter truffle brownies recipe from Betty Crocker

Once upon going gluten-free was similar to living a dietary jail sentence. Food wasn't very fun ortasty, especially baked goods. Thankfully this has changed as more and more companies are recognizing the benefits of gluten-free living, even for those who don't suffer from celiac disease or a gluten sensitivity. Here is a delicious recipe from Betty Crocker that whill make those who can't eat gluten stand up and cheer!

GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES
Ingredients 
Brownie Base

• 1 box Betty Crocker® Gluten Free brownie mix 
• Butter and eggs called for on brownie mix box 

Filling 

• 1/4 cup butter, softened 
• 1/4 cup creamy peanut butter 
• 1 cup powdered sugar 
• 1 teaspoon milk 

Topping 

• 1 cup semisweet chocolate chips 
•  1/4 cup butter 

Directions
1 Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices—except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
2 In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
3 In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Home made peanut butter recipe

(Photo credit: Wikipedia)

Peanut butter is looked upon by many as its own food group. It is yummy all on its own and it pairs wonderfully with so many other foods. It's no wonder that it is so popular! If you want to try making your own, this recipe is super easy. Store in an airtight container in the refrigerator for up to 4 weeks. It can also be stored at room temperature for up to a week.

HOMEMADE PEANUT BUTTER

• 16 ounces dry roasted peanuts

Directions
Pour your peanuts into the food processor and process on high until they have become smooth and creamy. Stop the processor a couple of times to scrape down the sides so you don't end up with lumpy peanut butter.

Cook's Notes:

• If you prefer to add a little flavor to your peanut butter, you may wish to add a dash of salt or a drizzle of honey.
• If you want a thinner peanut butter, add a little oil while processing. The first time you make peanut butter, you may want to skip the oil until you see the consistency of the finished product, then add a little oil if desired.

Peanut butter cup pancakes recipe

I love trying new recipes out on my kids. They are still young enough to be brutally honest, which is what a good cook truly needs in a critic. One morning, they were all clamoring for pancakes, but I was tired of serving them the same old regular pancakes. When I opened my cupboard and saw the container of cocoa powder, inspiration struck! My youngest told me these were better than bacon. I disagreed, but appreciated his enthusiasm all the same.

PEANUT BUTTER CUP PANCAKES

• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 cup unsweetened cocoa powder
• 4 tablespoons sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 1/4 cups milk
• 1/2 teaspoon vanilla
• 2 tablespoons melted butter
• peanut butter to taste
• chocolate syrup or melted chocolate to taste

Directions
Sift together all dry ingredients in a large bowl. In another bowl, whisk together all of the wet ingredients. Pour the wet ingredients into the dry and stir until just combined. Heat a lightly oiled griddle to medium heat and cook the pancakes to the desired doneness. Top each pancake with a generous dollop of peanut butter and a drizzle of chocolate.

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Peanut butter oatmeal cookie recipe

Oatmeal cookies with peanut butter and butterscotch chips. (Photo credit: Wikipedia)

I used to work in a local bakery that specialized in oatmeal cookies that weighed in at a quarter pound each. The peanut butter ones were my favorite. While not the same recipe, this comes darn close!

PEANUT BUTTER OATMEAL COOKIES
Ingredients

• 1 1/2 cups shortening
• 1 1/2 cups peanut butter
• 2 cups packed brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 3 cups quick cooking oats
• 2 cups wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Directions
Preheat oven to 350 degrees F. Cream shortening and peanut butter together in a large bowl. Add brown sugar, eggs and vanilla. Mix until well combined. Combine remaining ingredients than add to peanut butter mixture. Mix well. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Flatten slightly and bake 10-12 minutes, until golden. 

Peanut butter cupcakes recipe

Peanut butter is almost as American as apple pie. People everywhere seem to truly love this rich, creamy condiment. The next time you are craving the taste of peanut butter, skip the PB&J and make these delightful cupcakes instead!

PEANUT BUTTER CUPCAKES
Ingredients

• 2 cups brown sugar
• 1/2 cup shortening
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1 pinch salt

Directions
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners, or grease and flour cups.In a large bowl, combine brown sugar, shortening and peanut butter until light and fluffy. Add eggs, one at a time then stir in vanilla. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add the dry ingredients in 2 batches, alternating with the milk. Fill cupcake tins half full. Bake 15-20 minutes. The tops of the cakes will spring back when lightly pressed when done. Allow to cool completely before frosting.