gluten-free brownies with mint frosting

Jaden is my brownie maker. When he was six he started making them better than I could make them. I tried a couple gluten-free recipes and decided that this was the closest I would get to his brownies.

I started with a recipe from "My Gluten-free Kitchen" and adjusted it to be closer to my recipe. She suggests making them over a couple of days. I make the brownies at night, put them in the fridge and finish the rest in the morning.

Here is the link (and it's worth a visit just to see the beautiful stack of mint brownies).
My Gluten-free Kitchen Mint Chocolate Brownie

My results…

Gluten-free Brownie Recipe
1 cup butter, melted
1 cup cocoa
5 eggs
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla
3/4 cup gluten free flour mix
1/2 cup almond flour
1/2 tsp. xanthan gum (optional if it is already in you GF flour mix)

Preheat oven to 350.

Beat eggs until frothy. Add sugar, cocoa and butter. Beat well. Add remaining ingredients and beat on high for 2-3 minutes.

Pour into a greased 9x13 pan. Bake 25-30 minutes. Remove and allow to cool then place in the fridge to get cold.

Mint Frosting
1/2 cup butter, softened
3 cups powdered sugar
3 Tbsp. milk
1/2 tsp. mint (1 tsp. if you like it really minty)
Food coloring (optional)

Beat butter until fluffy. Add remaining ingredients and beat well. Spread onto the brownies and place in fridge while making the ganache.

Chocolate Ganache
1 cup semi-sweet chocolate chips
1/3 cup butter or whipping cream (I prefer the cream)

Melt in microwave for 1 minute. Stir. Continue melting and stirring in 30 second intervals until it is smooth.

Carefully spread ganache over the mint frosting. Return to fridge to harden.

Store covered in the refrigerator or freeze in ziploc bags.

Ashley's gluten-free peanut butter chocolate chip oatmeal raisin scripture cookies

Really just…Monster Cookies!



Ashley had such a fun time teaching family home evening tonight that she wanted me to post the results along with the longest possible cookie name. So there you have it folks!! She was that excited! :o)

Instructions: Look up the scriptures to find the missing ingredients...

Gluten Free Scripture Cookies

3 _________________ Isa. 10:14

1 1/4 cups light brown _________________ Jer 6:20

1 cup _________________  Jer 6:20

1/2 tsp ________________ Matt 5:13

1 stick __________________ Psalms 55:21

2 teaspoons _________________ soda Matt 13:33

4 1/2 cups __________________ for the horses... D & C 89:17

1/2 cup __________________ 1 Sam 30:12

1 teaspoon vanilla

1 12-ounce jar creamy peanut butter

1 cup chocolate chips

Preheat the oven to 350 degrees.

Beat everything together. Drop into large spoonfuls (8 per large cookie sheet) onto a non-stick or lined baking sheet.

Bake for 8 minutes. Let stand for a few minutes before placing on wire racks.

Answers:

3 eggs Isa. 10:14

1 1/4 cups light brown sugar Jer 6:20

1 cup sugar  Jer 6:20

1/2 tsp salt Matt 5:13

1 stick butter Psalms 55:21

2 teaspoons baking (leavening) soda Matt 13:33

4 1/2 cups oats for the horses... D & C 89:17 (make sure they are gluten-free oats)

1/2 cup raisins 1 Sam 30:12

1 teaspoon vanilla

1 12-ounce jar creamy peanut butter

1 cup chocolate chips