Baking

I don't experiment with recipes often but have been inspired by some new ones recently. Pictures help seal the deal and if I actually smell it I'm a goner. Then the challenge is definitely on to make it gluten free. I'm really looking forward to trying this Chicken Piccata recipe. I envision it will look something like this:



I confess to enjoying baking more than cooking. I really like desserts with layered flavors and these two fit the bill:

Chocolate Chip Cheesecake Squares

Crust:
1 c. flour (for us Pamela's GF Mix)
1/2 c. cocoa powder
1/2 c. sugar
1 stick melted butter
water as needed

Topping:
3 eggs
1 c. Homemade Gourmet Cheesecake(r) Mix
3- 8 oz pkgs softened cream cheese
1- 12 oz pkg chocolate chips
sprinkle with semi sweet chocolate, powdered sugar and cinnamon mix (my concoction)

1. Preheat oven to 350. Mix crust ingredients and add water 1 tbl at a time until everything just sticks together into a crumbly dough. Press into bottom of a 13x9 pan.

2. Bake for 5 minutes

3. Using a hand mixer, beat eggs, mix and cream cheese on high until smooth. Stir in chips and spread over top of crust.

4. Bake for 45-50 minutes or until cheese cake is just set in the middle of the pan. Cool to room temperature before cutting. After cutting, you can freeze to help keep cheesecake from becoming soft.

They look delicious in my fridge right now :-))


This last recipe we received from our HOA. Billy handed this to me when it came in the mail and said "I bet you can gf this up" Sounds decadent enough to give it a try :-) The ingredients are on next week's grocery list now :-)

Caramel-filled Chocolate cookies with White Chocolate Drizzle

1 c. softened butter
1 c. plus 1 tbl sugar divided
1 c. packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 c. flour
3/4 c. cocoa
1 tsp baking soda ( I skip this as the soda is in my Pamela's gf flour mix)
1 1/4 c chopped pecans, divided
1 pkg (13 oz) Rolo candies
4 squares (1 oz each) melted white baking chocolate

1. Preheat oven to 375 degrees

2.. In bowl, cream butter, 1 c. sugar and brown sugar. Add eggs, one at t time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to the creamed mixture, beating until just combined. Stir in 1/2 c. pecans

3.. Shape tblfull of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans, dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets.

4. Bake for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.


Yields 5 dozen, sounds easy enough to half the recipe if I can control myself :-)