Despite the picture I actually could have cooked these for another 10 minutes to get a better texture (they were more cake than scone) but they were so delicious that I didn’t mind at all. Next time I will use the suggested topping with the cream and sugar but I left it off originally because it seemed like it would be too sweet. These are perfect for a quick morning breakfast.
I bought a Twinkie pan just to make these for my friend who is sensitive to gluten. I’m a big believer in eating foods that are GF naturally instead of trying to make fake versions of the foods you love with gluten that will always be a little disappointing when compared with their gluten packed cousins but on the other hand, everyone has a birthday and he requested these. They do fluff up and are similar enough to the original that they may give you some nostalgia vibes.
Makes about 10-12 twinkies (my pan only holds 8 though so it was 8 + a mini cake)
3 cups gluten-free multi-purpose flour
1 teaspoon xanthan gum
1 1/2 cups sugar
12 tablespoons soft butter
1 teaspoon salt
2 1/2 teaspoons baking powder
1 tablespoon vanilla extract
4 large eggs
1 cup milk
Source: King Arthur Flour
Yum! This cake was so moist and delicious! It’s just like the Tri Color Cookies I love to make but it’s so much easier to make. The cake looks extremely impressive but it’s really very simple and no harder than a standard chocolate or yellow cake.
This is my go to chocolate chip cookie recipe. It’s no nonsense and they cookies come out light and fluffy with just a little bit of chew to them. Best enjoyed while they’re still a bit warm (you can pop them in the microwave for 10 seconds the next day to get that just out of the oven feel!)
This is a fairly easy to do cookie bar recipe which turns out delicious homemade cookie. The recipe called for a 13×9 but I used a 9×9 and it worked out okay as well. I made it in the stand mixer but you could easily make this by hand or with a hand mixer with the same amount of ease. It comes together in under 5 minutes so it’s the perfect recipe for a last minute dessert.
I make these every year for Christmas/New Years. They come out amazing and they’re eye-catching and delicious. They are not simple to make and will take you at least 3 hours usually between the cooking and cooling and pressing and mixing and so on. They also cost are some of the most expensive cookies to make by batch due to the almond paste, jam, large amount of butter, almond extract, and that chocolate for the top. The recipe makes 40-50 cookies but I always double it to make it easier to work with the batter.
I love cinnamon rolls plain but you can frost these babies too. I used a basic butter butter cream but you can frost with cream cheese if you’re feeling that instead. This is a great recipe which actually takes about 15 active minutes of doing anything, it’s a lot of waiting but of course when you come out with soft, gooey cinnamon rolls it’s worth the wait!