The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far!* I don’t know if they really classify as cookies so I’ll go with cookie dough bites.

And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.

 2017 update: this post is 5 years old and I have a new favorite. :D You HAVE to try these paleo chocolate chip cookies if you haven’t already! There’s also a vegan option. And for hot summer days, these no-bake oatmeal cookies (naturally gluten-free + vegan) are my favorite!

Ingredients

• 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
• 1/4 cup (80 grams) honey (agave or maple syrup for vegan)
• 1 teaspoon baking powder3
• a pinch of salt if your peanut butter doesn't have salt in it
• 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. ........................................

for full recipes please see : www.texanerin.com

MOIST PUMPKIN BREAD

Even though I’ve already made Libby’s Pumpkin Bread and Pumpkin Chocolate Chip Loaf, I couldn’t resist trying this super Moist Pumpkin Bread recipe.The trick on keeping it so moist is to take it out of the baking pan, let it cool for 5 minutes, wrap in aluminum foil and let cool completely. This way all the moisture will be kept inside the loaf. Also, ingredients like pumpkin puree, oil, water and sugar ensure to make the batter moist, while cinnamon and pumpkin spice make it smell delicious.

MOIST PUMPKIN BREAD

I tried this trick and can assure you that it really works. This Moist Pumpkin Bread is my favorite from now on!

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar (dark or light)
• 1 cup + 1 1/2 Tbsp all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1/2 tsp cinnamon*
• 1/2 tsp pumpkin spice*
• 1 large egg or 2 small ones
• 3/4 cup pumpkin puree
• 1/3 cup oil
• 1/3 cup water

Instructions

1. In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.
2. In another bowl, combine egg, pumpkin puree, oil and water. Add wet ingredients to dry ingredients. Mix until combined.
3. .................................

for full recipes please see : www.kitchennostalgia.com

The Best Pumpkin Bread Recipe

This Best-Ever Pumpkin Bread is incredible! Moist, soft and fluffy with a tender crumb and bursting with pumpkin spice flavor! So easy, so wonderful! So yesterday was pretty much like any other day.

I work all day long: baking, photographing stuff, editing, cleaning, and no less than 18 loads of dishes. And a peeking into the living room to see what the big deal is on Let’s Make A Deal. If you didn’t know I was 25, would you guess I was 80? I would.

Yesterday’s highlights were that I found an almond in my bra at the end of the day, and that I also got a cake pan in the mail. Ironically, yesterday’s lowlights were that I found an almond in my bra and that I also got a cake pan in the mail.

My life is exceptionally more boring than yours, no contest.

So much so, that I don’t even really have real-life friends. I have my blog friends of course, but friends I text my dating woes to? Friends I share good news with? Friends I bitch about bad days with? A friend to tell my exciting cake pan news, or ruminate over how I found an almond in my undergarments? I have no one really, and it’s painfully lonely sometimes.

Ingredients

• ½ cup butter, softened
• 1 cup dark brown sugar
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 2 eggs
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 & ½ cups all-purpose flour

Instructions

1. Preheat oven to 350 degrees F. Liberally grease an 8-or-9" loaf pan with cooking spray and place the loaf pan on a baking sheet in case of any spill-over.
2. In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add in the spices, baking powder, baking soda, salt, and flour and mix to combine, careful not to overmix. Mixture may be slightly lumpy; this is okay! Overmixing will lead to tough bread.
3. ...........................................

for full recipes please see : thedomesticrebel.com

PUMPKIN ROLL CAKE RECIPE

Pumpkin Roll tastes like the perfect fall day! This classic recipe is updated with a cream cheese-white chocolate-caramel filling and is surprising easy to make!

INGREDIENTS
PRODUCTS

• 1/2 cup chopped pecans (plus more for garnish)
• 3/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 4 eggs (, separated)
• 1 cup granulated sugar (, divided)
• 2/3 cup canned pumpkin ((not pumpkin pie filling))
• 1 tablespoon lemon juice
• 1 package (8 ounces) cream cheese (, softened)
• 4 squares (1 ounce each) white chocolate (, melted)
• 1/3 cup caramel ice cream topping
• 2 packages thawed, frozen whipped topping (8 oz. each)
• 1/2 teaspoon salt

INSTRUCTIONS

1. For the cake, preheat oven to 375ºF. Line base of 10-1/2 x 15-1/2-in. jelly roll pan with parchment paper; set aside.
2. In food processor, pulse pecans until finely ground. Set aside.
3. In medium bowl, sift together flour, pumpkin pie spice, baking powder and salt. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
4. .................................

for full recipes please see : www.wilton.com

RED VELVET CAKE ROLL

Is there a more classic dessert for Valentine’s Day than the Red Velvet Cake Roll?  So beautiful in its simplicity and so utterly decadent at the same time.  A moist, spongy red velvet cake coated in powdered sugar and rolled up around a smooth and creamy cream cheese filling.  I can’t think of a better recipe to share with you this Valentine’s Day!

In general, I think cake rolls can seem intimidating, but they’re actually not difficult to make.  Cake rolls take a bit of a time commitment in their overall assembly, but actually making the cake and filling is pretty easy.

The Red Velvet Cake Roll batter is a very thin batter, and you will need to spread the batter out evenly so that it reaches all of the pan’s edges.  One thing I learned the first time I baked a cake for a cake roll is that my oven wasn’t quite level, and the batter kind of rolled a bit to one side when I put it in the oven.  So, one side of my cake was a bit thinner than the other.  Not too pleased with that, I can tell you!  I ended up trimming off about an inch of the thin side.  Grr.  The cake roll was still lovely, though, and no one was any the wiser!  🙂

Ingredients
Cream Cheese Filling

• 4 ounces cream cheese cubed and softened
• ¼ cup unsalted butter softened
• 1 teaspoon vanilla extract
• 2 ¼ cups powdered sugar

Cake

• ¾ cup cake flour sifted
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 eggs
• ¾ cup granulated sugar
• 1 tablespoon vegetable oil
• 2 tablespoons buttermilk
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 ounce bottle red food coloring
• Powdered sugar

Instructions

1. Filling
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and vanilla extract on medium speed until fluffy.
3. Add half of the powdered sugar and beat until combined.
4. Add the remaining powdered sugar and mix until smooth. Set aside.
5. ...................................

for full recipes please see : www.worthwhisking.com

Gluten Free Cinnamon Roll Muffins

Moist and tender gluten free cinnamon roll muffins are like the best cinnamon bun you’ve ever tasted—but made quick and easy in a cupcake tin. Sometimes, a picture says a thousand words (not always, by the way). And yet, I feel the need to mess it up with words anyway. Here’s what you can tell about these gluten free cinnamon roll cupcakes just by looking at them: they’re gorgeous.

But there are a few things you can’t tell, just by looking. The top is almost a little crunchy from the cinnamon-sugar filling, and the cake is tender and buttery and not-too-sweet.

They’re up there with my gluten free carrot cake cupcakes, which I thought were far and away my favorite cupcake in the whole world. Now, I’ve got some soul-searching to do.

INGREDIENTS

• Swirl/Filling
• 4 tablespoons (48 g) vegetable shortening, melted and cooled
• 1/4 cup (55 g) packed light brown sugar
• 1 teaspoon ground cinnamon

Muffins

• 2 cups (280 g) basic gum-free gluten free flour blend (185 grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca starch)
• 1/2 teaspoon xanthan gum (this must be added – the point is to use a much lower amount of xanthan gum than is in an all purpose gluten free flour blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 tablespoons (112 g) unsalted butter, at room temperature
• 3/4 cup (150 g) granulated sugar
• 3 eggs (180 g, out of shell) at room temperature, beaten
• 2 teaspoons pure vanilla extract
• 2/3 cup (158 ml) low-fat buttermilk, at room temperature

Glaze

• 3/4 cup (86 g) confectioners’ sugar
• 1/8 teaspoon kosher salt
• 1 teaspoon unsalted butter, melted
• 1/2 to 1 1/2 teaspoons milk (any kind)

DIRECTIONS

1. Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
2. First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Set the bowl aside.
3. ........................................

for full recipes please see : glutenfreeonashoestring.com

Four Christmas Cookies From One Basic Dough

Kitchen hack for holiday baking: make four Christmas cookies from one basic dough with this recipe. Prepare the dough ahead of time, freeze and bake later! 

Ingredients

Basic Sugar Cookie Dough:

• 1 1/2 cups butter softened
• 2/3 cups shortening
• 2 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 4 eggs
• 4 tsp vanilla
• 4 3/4 cups flour
• 2 tsp baking soda
• 1 tsp salt

Sugar Cookies:

• 2 cups basic sugar cookie dough
• 1/2 cup granulated sugar
• 2 cups green buttercream frosting
• 2 tbsp sprinkles

Chocolate Cookies:

• 2 cups basic sugar cookie dough
• 3/4 cup semi-sweet chocolate chips melted
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup semi-sweet chocolate chips melted for drizzle, optional

White Chocolate Cranberry Cookies:

• 2 cups basic sugar cookie dough
• 1/2 cup white chocolate chips
• 1/2 cup dried cranberries

Peppermint Sugar Cookies:

• 2 cups basic sugar cookie dough
• 4 tbsp crushed candy canes
• 2 tbsp flour
• red food coloring optional
• 2 cups peppermint buttercream frosting optional
• 2 tbsp crushed candy canes optional

Instructions

Basic Sugar Cookie Dough:

1. In a large stand mixer, combine butter and shortening.
2. Cream in the sugars until light in color and fluffier in texture about 2-3 minutes.
3. Mix in the eggs and vanilla.
4. In a separate bowl, whisk together flour, baking soda and salt.
5. Stir the flour mixture into the creamed sugars.
6. Visit Four Christmas Cookies From One Basic Dough By thegunnysack For Full Instructions