These are super easy and chocolatey! When I take them to get-togethers with other choices of cookies, these always go first! This is a classic recipe with a lot of variations. But this is the way I make them.
Combine sugar, cocoa, milk, butter and salt in large saucepan.
Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Meanwhile, line cookie sheets with wax paper.
Stir mixture and bring to a boil that can't be stirred down for 1 minute.
Remove from heat and stir in peanut butter until smooth.
Add oats and stir to mix well.
Drop by small cookie scoop onto wax paper. Refrigerate.
Recipe Notes
You can also pour this mixture into a 9" square pan that has been greased, let cool, then cut into squares.
Crepes are so versatile! They can be used for breakfast, lunch, dinner, dessert or a snack! This is a very good basic recipe that is based on the recipe from www.chef-in-training.com. I liked it better than the other recipes I tried, so I am sharing it here.
We had a Create Your Own Crepe bar for Mother’s Day. My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips. There are so many possibilities! Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself. It turned out great! We also made some chocolate crepes, but I preferred these to the chocolate ones!
The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.
4tsp.sugarif making dessert crepes, omit for savory crepes
Servings: crepes
Instructions
In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.
Mix butter, brown sugar, egg and molasses together thoroughly.
Stir together remaining ingredients, then stir into butter mixture.
Chill dough.
Using small cookie scoop, roll into balls. Dip top in sugar. Place sugar side up on greased cookie sheet, 3" apart. Sprinkle each cookie with 2-3 drops of water.
Bake at 375 for 10-12 minutes, until set, but not hard.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Crush cookies, using food processor. Reserve 3 cups. Add melted butter to remaining cookie crumbs. Press in thin layers in bottom of pans with 2" sides or so.
Soften ice cream and spread over cookie crust. Freeze.
Add chocolate syrup and peanuts. Cover with Cool Whip.
Sprinkle reserved cookie crumbs on top and freeze.
Preheat oven to 275. Grease and flour a 9x13" pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp. vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 tsp. vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
Recipe Notes
These were the notes for this recipe: This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
This is great because you don’t need to go out and buy all kinds of gluten-free flours, or any kind of flour! It almost has the consistency of a cheesecake and is delicious!
If you prefer, you can omit the almond extract and put in 2T. of pure vanilla extract instead.
Preheat the oven to 350 degrees.
Line the inside bottom of a 9" Springform pan with a circle of parchment paper. Grease the sides of the pan. Set aside.
In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy, remove it from the heat.
Using a wire whisk attachment, beat the eggs, brown sugar and sea salt until the eggs are foamy and doubled in volume.
Slowly add the chocolate mixture to the eggs, and beat gently until combined. Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will appear a bit loose in the center, underneath. This is fine.
Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight. Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate. Dust with a sifting of powdered sugar.
Recipe Notes
This recipe originally came from glutenfreegoddess.blogspot.com. I made a few changes, which are reflected here.
