Category:

Dessert

You know what cereal I absolutely LOVE? Fruity Pebbles. 

You know what cereal I just found out is gluten-free? Mother truckin’ FRUITY PEBBLES!!!!

Fruity Pebble Treats

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Cook Time: 10 minutes
Resting Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
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Ingredients:
 
  • 10 Tbsp salted butter
  • 15 oz Fruity Pebbles
  • 16 oz mini marshmallows (for melting)
  • 2 cups mini marshmallows (for stirring *optional)
Instructions:
  • In a large pot over medium heat add 8 Tbsp of butter and melt.
  • When the butter has melted add the 16 oz of mini marshmallows and stir constantly until melted. A rubber spatula or wooden spoon works best.
  • When the marshmallows have melted add all of the Fruity Pebbles and stir until combined.
  • When combined stir in the additional 2 cups of mini marshmallows.
  • Using 1 Tbsp butter grease a tray of your choice. For thinner treats use a 9 x 13 pan or for thicker treats use an 8 x 8.
  • Use the remaining butter to grease your hands and press the treats into the pan until the top is flat buttering your hands as necessary. Allow to cool for an hour, cut, and enjoy!

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Real talk- you don’t have to peel the apples, but it does make for a tougher bite. Peeling the apples makes for a soft easy to munch pastry, but if you’re lazy like me, it tastes the same at the end and sometimes you just can’t be bothered. Serve these drizzled with honey, sprinkled with powdered sugar, or eat them warm with a cold scoop of vanilla ice cream!

Apple Pie Puffs

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 large apples (honeycrisp or granny smith)
  • 2 Tbsp light brown sugar (packed)
  • 2 Tbsp white sugar
  • 2 Tbsp melted butter
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • tsp ground mace or nutmeg
  • ¼ tsp salt
  • 1 sheet GF puff pastry (thawed, I used Schar brand)
  • honey (for drizzling *optional)
  • powdered sugar (for sprinkling *optional)
Instructions:
  • Preheat the oven to 400°F. Once the oven has reached 400° allow it to stay for there for 10 minutes before putting your pastries in.
  • While the oven preheats peel and thinly slice your apples.
  • In a bowl combine, brown and white sugar, cinnamon, mace, melted butter, salt, and stir together. Add the apple slices to the bowl and toss in the sugar mixture to coat each slice evenly.
  • Line a baking tray with parchment or a silicone baking mat.
  • Cut your puffed pastry into 4 even pieces, and place on your prepared baking try spaced evenly apart. Brush each piece lightly with your beaten egg and water.
  • Divide your slices evenly, and lay your apples down the middle of your pastry squares tightly overlapping each slice.
  • Bake the puffs for 25-30 minutes on the middle rack of your oven.
  • Pastries are ready when the apples are soft and the pastry is a deep golden brown, allow to cool slightly and enjoy drizzled with honey and powdered sugar.

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Quarantine got you missing those cookies from a certain sub chain? Try these soft and chewy big-as-your-hands peanut butter cookies. They’re easy to make and even easier to eat!

Serves: 1 dozen

Time: 25 minutes

Ingredients:

  • 1 stick salted butter (8 Tbsp)
  • 1 1/2 cups measure for measure gluten free flour
  • 1/2 cup smooth peanut butter
  • 1/2 cup coconut sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup finely chopped peanuts

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a bowl combine flour, baking soda, baking powder, and peanuts together. Set aside.
  3. In a separate bowl or in a mixer on high speed cream together butter, peanut butter, coconut sugar, and brown sugar. Mix until light and fluffy. About 5-7 minutes.
  4. To your creamed sugar mixture add the egg and vanilla extract- blend again, just until mixed.
  5. When your creamed sugar is ready add the bowl of flour mixture. Mix on low or by hand until combined.
  6. On a large baking sheet roll 1/4 cup scoops into balls and flatten slightly with a fork leaving imprints across the top. Spacing six cookies per baking sheet.
  7. Bake at 350 for 12 minutes. Allow to rest for 5 minutes on the baking sheet before moving to a cooling rack to cool completely. Cookies will appear underdone initially. The cookies are trying to fake you out. Don’t get tricked by cookies- you’re better than that. They’ll firm up as they cool and leave you with perfectly chewy cookies. Enjoy!
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If you don’t have a jigger one ounce equals two tablespoons.

I do realize the subject of grain alcohol is debated among the gluten free community, so feel free to substitute with ingredients you know you can tolerate.

Coffee Break

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks
Cuisine: American
Servings: 1
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Ingredients:
 
  • 1 ounce espresso- hot or cold
  • 1 ounce rumchata
  • 1 ounce whiskey with coffee notes
  • 1 ounce kahlua
Instructions:
  • Add all ingredients to a shaker if cold or just stir together if serving hot.
  • If cold serve over ice and enjoy!
  • If hot serve in a mug with some whipped cream on top .
  • Bottoms up!

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I love recipes that cook themselves. Go ahead and buy your favorite GF bread or make whatever it is that you love to smear apple butter on because you’re not going to be able to resist when you wake up to the incredible smell! As always you can sub light brown sugar for the coconut sugar, but y’all really should get on team coconut sugar. It’s bomb! Btw- sometimes during the fall I cook my pork chops in apple butter as a twist on classic pork chops and applesauce. SO GOOD!

Crock-Pot Apple Butter

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Prep Time: 5 minutes
Cook Time: 16 hours
Total Time: 16 hours 5 minutes
Course: sauce
Cuisine: American
Servings: 6 cups
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Ingredients:
 
  • 4 pounds golden delicious apples
  • 2 pounds honeycrisp apples
  • 1 Tablespoon cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mace
  • 1/2 tsp ground nutmeg
  • 2 Tablespoons maple syrup
  • 1 cup coconut sugar (or light brown sugar)
  • 1 cup white sugar
  • 2 Tbsp apple cider vinegar
Instructions:
  • Dice the apples into one inch pieces and place into a large bowl. Do not include the cores. Also there’s no need to peel the apples, unless you want it suuuuuper smooth. It’s your ship captain. Sail!
  • Add cinnamon, cloves, ginger, mace, nutmeg, coconut sugar, and white sugar. Toss to coat, then add the maple syrup and vinegar. Toss again and add to your Crock-Pot set for 12 hours on low with the lid on.
  • I start this before bed so the majority will be done while sleeping. Easy Peasy. For example if I get up at 6 am I start this at 6 pm the night before.
  • When you wake up give the apple butter a good stir, and enjoy the blessed fall aroma of your kitchen.
  • Blend the apple butter until smooth by either adding the mixture to a standing blender or using an immersion blender directly in the Crock-Pot.
  • If you used a standing blender add the mixture back to the Crock-Pot.
  • Remove the lid from the Crock-Pot and cook on low until the butter is as thick as you want it. This part of the process is about cooking off the water so the longer you cook it the thicker it will get, but the less butter it will make. I cook it for about 4 more hours with the lid off.
  • When the apple butter is ready allow it to cool slightly and place into mason jars. You can also cool it completely and freeze it in Ziploc bags for a delightful treat all year. Keep unfrozen apple butter in the fridge.
  • Enjoy!

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This recipe was given to me by my husband’s mom. This is his favorite Christmas treat recipe, but sometimes we make them just because they’re delicious and it hits the spot!

Chocolate Peanut Butter Balls

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Prep Time: 20 minutes
resting time: 2 hours
Total Time: 2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 2 dozen
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Ingredients:
 
  • 2 cups creamy peanut butter
  • 2 to 3 cups powdered sugar
  • 4 cups rice Chex (crushed)
  • 16 oz semisweet chocolate chips
  • 1/2 bar edible paraffin wax
  • Wax paper
  • 1 stick butter (melted)
Instructions:
  • In a large bowl crush up 4 cups of rice Chex.
  • To the Chex add the peanut butter, melted butter, 2 cups of powdered sugar. This should be able to be formed into balls pretty easily with only minimal residue left on your hands. If its still sticky and unworkable add more powdered sugar until it’s workable.
  • When balls have been formed. Place them on a sheet tray lined with wax paper and pop those babies in the freezer for 2 hours. When frozen proceed to step 4.
  • In a small sauce pan melt your chocolate chips and paraffin wax together.
  • Dip the balls into the chocolate and coat. Fish them out of the melted chocolate with a fork, and place them back onto the wax paper.
  • When all balls have been coated spoon a small amount of chocolate over the top for no other reason than doing it for the ‘gram. Nothing conveys “I’m better than you and I know it” to all your friends than well decorated treats all over peoples feeds!
  • Let the chocolate harden and become glossy.
  • If there’s any left at this point they can be kept in the fridge for storage. Enjoy!

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While allowing the blended rice time to set overnight produces a better flavor. It isn’t a must if you’re pressed for time. The blended rice really only needs 2 to 3 hours to give a nice flavor. Just let it sit for as long as your can before you need to move to the next step. 

Homesick Horchata

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Prep Time: 1 day
Total Time: 1 day 5 minutes
Course: Drinks
Cuisine: Mexican, Tex-Mex
Servings: 4
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Ingredients:
 
  • 2.5 Cups jasmine rice
  • 6 Cups water
  • 1 Cup half and half
  • 1 Cup whole milk
  • 2 Cinnamon sticks
  • 1 Tbsp vanilla extract
  • 3/4 Cup white sugar
  • 1/4 tsp nutmeg
  • 1/16 tsp ground clove
  • 1/2 tsp ground cinnamon
Instructions:
  • Add rice, water, cinnamon sticks, vanilla, sugar, nutmeg, cloves, and ground cinnamon to blender.
  • Blend all ingredients until rice is broken into small pieces. The rice should look fine, like micro beads.
  • Allow to sit covered in the blender at room temperature overnight. In the morning blend again, and strain through a fine mesh strainer into a pitcher.
  • Add the half and half, and milk to the rice water, and stir.
  • Taste for sweetness and spices and adjust as desired.
  • Enjoy over ice, and think about sweet sweet Texas.

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