5 cups of cored, peeled and sliced apples (Cortland and Grannysmith are my faves)
3/4 cup of brown sugar
1/2 cup of gluten-free oats
1/4 cup of brown rice flour (I hear almond meal works well too)
1/4 cup (half a stick) of unsalted butter (not melted, you can cut it into slices)
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
Preheat oven to 375. Lay out your apples in a 8x8 baking dish. Mix all other ingredients, minus the butter, into a mixing bowl. Add in the butter slowly. You want to make a crumbly topping. Sprinkle onto of the apples and then bake for 30 minutes or until the topping is a golden brown! Add some french vanilla ice cream and eat warm!
1/2 cup butter (1 stick)
2 cup sugar
3 tablespoons cocoa
1/2 cup of milk
1/2 cup of peanut butter
3 cups rolled gluten free oats (not the instant kind)
1 teaspoon of vanilla
Combine 2 cups of sugar, 1 stick of butter, 3 tablespoons of cocoa and 1/2 cup of milk into a pot. Bring to a boil and cook for 1 minute. This is very important as if YOU DON'T, they will not harden. So constantly stir and bring to boil.. continue to stir for 1 full minute.
After 1 min, take pot and put it on a pot holder on counter. Mix 1/2 cup peanut butter, 3 cups oats, and teaspoon of vanilla together. Stir till the peanutbutter is mixed in well, and the oats are covered. Then use a spoon to scoop out spoonfuls and place on wax paper. Let sit till they harden (20ish mins)!
Easiest Peanut Butter Blossoms Ever!
1 Cup Creamy Peanut Butter
1 Cup White or Brown Sugar (Personally, I think brown sugar makes better cookies. The picture above is made with white sugar)
1 tablespoon of white sugar
1 tsp of vanilla (optional)
Candy Topping (optional)
Preheat oven to 375 degrees. Mix peanut butter and sugar together in a large bowl until well blended. Then add the egg. Mix together until well blended. Add vanilla if using. Put white sugar on a plate. Roll into small balls then roll in the white sugar to completely cover the cookie ball. Place each ball on cookie sheet and use a fork to make hash marks on the top, smooshing the cookie down just a bit. Bake in oven for 10 minutes or until brown on bottoms. Place hershey kisses, hugs, or reese's mini peanut butter cups on top.
White sugar gives you a slightly crispier cookie, while the brown sugar makes them softer and more plump.