peanut butter Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:53:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg peanut butter Archives | GFF Magazine https://gffmag.com 32 32 Double Chocolate Peanut Butter Cookies Gluten-Free Recipe https://gffmag.com/double-chocolate-peanut-butter-cookies-gluten-free-recipe/ https://gffmag.com/double-chocolate-peanut-butter-cookies-gluten-free-recipe/#respond Wed, 31 Jan 2024 20:04:00 +0000 https://gffmag.com/?p=218745 Read More]]> Here, dark-chocolate dough makes the layered flavors of peanut butter a pleasant surprise, while chocolate chips and a kiss of salt catapult this salty-sweet gluten free cookies treat to cookie-jar superstardom.

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MAKES 3 DOZEN COOKIES
Author Cindy F. McIntosh

Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 2 eggs
  • 1 teaspoon gluten-free pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup sweet rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup cocoa powder
  • 2 cups bittersweet chocolate chips
  • Fleur de sel sea salt (optional)

Instructions

  • Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer, cream the butter, peanut butter, and sugars for 3 minutes on high speed. Add the eggs and vanilla and combine, scraping down the sides of the bowl.
  • In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.
  • Mix the dry ingredients into the butter mixture and fold in the chocolate chips. Scoop a heaping tablespoonful of dough at a time and place 2 inches apart on the prepared baking sheets. Gently press down on the mounds to create a flat top, sprinkle with fleur de sel, then bake until the cookie tops just start to crack, 15 to 18 minutes.

Photography Aubrie Pick

]]> https://gffmag.com/double-chocolate-peanut-butter-cookies-gluten-free-recipe/feed/ 0 Grilled Spice-Rubbed Pork Ribs with Barbecue Sauce Gluten-Free Recipe https://gffmag.com/grilled-spice-rubbed-pork-ribs-with-barbecue-sauce-gluten-free-recipe/ https://gffmag.com/grilled-spice-rubbed-pork-ribs-with-barbecue-sauce-gluten-free-recipe/#comments Sat, 02 Mar 2019 15:11:13 +0000 https://gffmag.com/?p=217361 Read More]]> Seasoned with a vibrant rub a day in advance, slow roasted with Coca Cola (yes, really), then briefly grilled or roasted, these grilled spice-rubbed pork ribs are fall off-the-bone tender and finger-licking good. We honestly can’t recommend them enough and make them all the time at home.

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Grilled Spice-Rubbed Pork Ribs with Barbecue Sauce Gluten-Free Recipe

If desired, you can bake the ribs in advance, then refrigerate and grill right before serving. If you don’t want to finish the ribs on the grill, turn the oven to 450°F after baking, baste them with the barbecue sauce, recover with the foil, and roast for 15 minutes. Taste the ribs before deciding whether to add barbecue sauce; they’re obsession-worthy without it, too.
Servings 6
Author Ljubomir Stanisic

Ingredients

  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons paprika
  • 1 teaspoon garlic powder
  • 3-1/2 pounds St. Louis-style pork ribs rinsed and patted dry with paper towels
  • 1 cup Coca-Cola
  • 3/4 cup store-bought gluten-free barbecue sauce (optional)

Instructions

  • In a small bowl, mix together the sugar, salt, paprika, and garlic powder.
  • Rub the ribs all over with the spice mix to coat. Cover and refrigerate for 24 hours.
  • Preheat the oven to 350°F. Arrange the ribs in one layer, meaty side down, on two layers of foil. Lift the foil edges upward and pour the Coca-Cola on the foil, under the ribs.
  • Top with two layers of foil and roll, then crimp the edges upward tightly to seal. Place on a baking sheet and bake until the meat is starting to shrink away from the ends of the bone, 2 to 2-1/2 hours.
  • Preheat the grill on high for 15 minutes. Remove the ribs from the foil and grill them, bone side down, for 10 minutes, basting generously with barbecue sauce halfway through. Cut the ribs and serve.

Photography Fabrice Demoulin

]]> https://gffmag.com/grilled-spice-rubbed-pork-ribs-with-barbecue-sauce-gluten-free-recipe/feed/ 5 Gluten Free Double Chocolate Chip Peanut Butter Cookies https://gffmag.com/gluten-free-double-chocolate-chip-peanut-butter-cookies/ https://gffmag.com/gluten-free-double-chocolate-chip-peanut-butter-cookies/#respond Tue, 09 May 2017 15:13:54 +0000 https://gffmag.com/?p=193300 Read More]]> MAKES 3 DOZEN COOKIES Here, dark-chocolate dough makes the layered flavors of peanut butter a pleasant surprise, while chocolate chips and a kiss of salt catapult this salty-sweet treat to cookie-jar superstardom.

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs
1 teaspoon gluten-free pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup sweet rice flour
1/2 cup brown rice flour
1/2 cup cocoa powder
2 cups bittersweet chocolate chips
Fleur de sel sea salt (optional)

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter, peanut butter, and sugars for 3 minutes on high speed. Add the eggs and vanilla and combine, scraping down the sides of the bowl.

In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.

Mix the dry ingredients into the butter mixture and fold in the chocolate chips. Scoop a heaping tablespoonful of dough at a time and place 2 inches apart on the prepared baking sheets. Gently press down on the mounds to create a flat top, sprinkle with fleur de sel, then bake until the cookie tops just start to crack, 15 to 18 minutes.

Recipe Cindy F. McIntosh / Photo Aubrie Pick

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