Tuesday, September 2, 2014

Secret Ingredient Peanut Butter Cookies

Mmmmm, peanut butter cookies! One of life's simple pleasures. What is it about cookies that makes them so darn appealing? I'm guessing the main reason is obvious, they are just plain delicious! I have never met a cookie I didn't like. What's not to like after all?

Peanut butter just happens to be my oldest son's favorite cookie. He puts peanut butter on his pancakes, waffles and dips chocolate cookies into the stuff! Like mother like son I guess.

I used instant pudding mix in this recipe (the secret ingredient). It does a fabulous job at keeping them moist. You can use butter or palm shortening in this recipe, or even better, a combination of both. The palm shortening keeps then tender and the butter gives them a wonderful flavor. Butter makes everything better! These cookies practically melt in your mouth!

Sunday, August 31, 2014

Gluten-Free Low-Carb Cherry Almond Scones made with Hi-maize and Lorann Bakery Emulsion

Scones have to be one of the most popular coffee break snacks today. Every coffee shop I come across seems to always have them on the menu. With good reason, they are moist, tender and delicious! This recipe is all of those things, but without the guilt of inhaling a gazillion carbs! I used my Low-Carb Gluten-Free Flour Mix #3 for these light and airy scones. It is lighter in texture than my other mixes, has the least carbs, more neutral flavor, and is perfect for tender pastries like these. Scones are a very versatile treat. You can add blueberries, raisins, cherries or even sugar-free chocolate chips and nuts. They don't have to be sweet treats either. I have had wonderful savory scones with herbs and sun dried tomatoes, Yumm! Let your imagination dictate your recipe!
I used two products in this recipe I would like to bring to your attention: Hi-maize resistant corn starch and Lorann Bakery Emulsions. Both are gluten-free.

Hi-Maize Resistant Starch is very light in texture, adds healthy fiber, is nearly flavorless and low in carbs.

Bakery emulsions don't lose their potency when used in baked goods and custards, unlike the alcohol based extracts. Use it just like you would any other extract. It comes in a wide variety of flavors, 17 of them I believe. Coffee flavor is one of my favorites! I love this stuff!