gluten free baking - Darcy's Favorite

Limited Time Sale for Holiday Baking Gluten-Free Kits

darcykpatch — Sun, 10 Nov 2024 22:16:58 +0000

This is a limited time sale for holiday baking gluten-free kits for delivery on Saturday, November 23. Kits will only be made to order for this sale. Please get your order in by November 21st by email or text.

Classic favorites like focaccia bread, French bread, and cinnamon rolls are available, as are some new kits.

Featured in this sale will be a brand-new dinner roll kit. These are the best gluten-free rolls I have made yet. After thousands of test batches, I finally have the closest things to Rhodes Rolls I have eaten since going gluten-free. The rolls are soft and tender, perfect to serve along with your traditional holiday meals.

These kits have been incredibly popular. Each kit works like a cake mix — you add ingredients like water, oil, eggs, vanilla, or butter to complete the recipe for fresh food at home.

See below for a description of each kit.

Kits can be picked up at my home on Saturday, November 23rd from 4:00 pm to 6 pm. I might even have samples for you to try. If additional kit pick-up arrangements need to be made, please reach out by email or text.

Orders that require shipping will not be accepted at this time. Sorry!

Place your order using the form below. Click on the image and open it in a new window to print or fill it out electronically and return it by email.

Kit Description and Details

Limited time sale for holiday baking gluten-free kits includes 16 different kits. Each one is gluten-free and dairy-free. To make the kits at home, you will add a few ingredients and bake the items.

For the dairy-free individuals, I have used these kits with Oat Milk for the most part. I have not tested them with butter substitutes, but I would love to hear feedback if you do. Chocolate chips are not included so individuals with a dairy intolerance can choose the appropriate chocolate chip for their needs.

Focaccia Bread

This is hands-down everyone’s favorite bread. It’s easy to make and tastes amazing! The spice kit is included in a separate bag so you can decide whether or not to include it. Makes one 8×8 loaf.

You will need: Water, yeast, olive oil
Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk, salt, sugar, spices

French Bread

This is easily my family’s favorite bread. We make it once a week or more. We use it for soups, dipping, after-school snacks, or to round out a meal. The packet contains enough to make one large French bread loaf or two smaller ones.

You will need: Water and yeast
Tools used at my house: Dough Hook, bowl, measuring cups & spoons, baking pan, parchment paper
Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Cinnamon Rolls

These are honestly the best cinnamon rolls I’ve ever made. They are tender and soft. They are a decadent breakfast or dessert. The packet comes with powdered sugar to help you make the frosting too. Makes 9 cinnamon rolls to fill an 8×8 baking dish.

You will need: Water, milk (any kind), egg, oil or butter, yeast, additional butter for filling and frosting
Tools used at my house: Dough Hook, bowl, pizza cutter, 8×8 pan, mixer
Ingredients: Tapioca Starch, white rice flour, sorghum, sugar, salt, baking powder, xanthan gum, psyllium husk, brown sugar, cinnamon

Dinner Rolls

These are the perfect edition to your holiday dinner. These dinner rolls are soft and puffy. Perfect with a little butter or dipped in gravy. The fan favorite for any meal.

You will need: Water, yeast, olive oil
Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
Ingredients: White rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk, salt, sugar

Pie Crust

This crust makes an excellent, flaky pie. I’ve used it for quiche, one-crust and double-crust pies. The kit is enough to make two 9-inch crusts. The filling is all up to you!

You will need: Water, butter or crisco, egg(for the wash)
Tools used at my house: bowl, pie pan, rolling pin
Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, xanthan gum

Biscuits

These biscuits are simply decadent. They are buttery soft on the inside and have a crisp edge too. Perfect for breakfast sandwiches or served with butter and jam they are a perfect addition to any meal. For dairy-free, use crisco butter-flavored and any substitute milk you prefer.

You will need: Butter, Buttermilk, egg
Tools used at my house: bowl, baking sheet, scoop
Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt, xanthan gum, baking powder

Sandwich Bread

This loaf is standard-sized, slightly larger than a Pepperidge Farm loaf of bread. It is perfect for sandwiches, grilled cheese, French toast, or butter and jam.

Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt
You will need: Water, yeast, and olive oil
Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps, bread pan

Tortillas

These tortillas are every bit as good as a regular flour tortilla. My family eats them so fast off the griddle, that they are usually half-gone before we eat dinner. The tortillas are great as tacos, burritos, or with butter for a quick snack.

You will need: Water and butter or oil
Tools used at my house: Dough Hook, bowl, measuring cups & spoons, tortilla press, griddle, spatula, tortilla warmer
Ingredients: White Rice flour, potato starch, sorghum, salt, psyllium husk, sugar, baking powder

Pizza Crusts

My son loves pizza. We always keep these crusts on hand for when there is a pizza emergency — with teenagers, that is a real thing. This kit makes two 12-inch crusts. You bake them for five minutes and then can either top them and bake, or freeze them for future use.

You will need: Water, yeast, and olive oil
Tools used at my house: Dough Hook, bowl, 12″ parchment circles, pizza pan, kitchen gloves, pizza cutter
Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sugar, salt, psyllium husk

Pancakes

These are perfect for an everyday breakfast or an easy weekend morning too. The package makes 18 medium pancakes or 24 smaller ones.

You will need: Eggs, milk(any kind, we use oat), oil or butter, vanilla
Tools used at my house: Dough Hook, bowl, measuring cups & spoons, griddle, spatula,
Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, baking powder, xanthan gum

Brownies

No one will ever know these are gluten-free and dairy-free. They are a pan full of happiness made out of ooey-gooey chocolate. I prefer light olive oil in this recipe because it stops them from drying out. Makes an 8×8 pan of brownies.

You will need: Oil, eggs, chocolate chips and vanilla
Tools used at my house: Dough Hook, bowl, measuring cups & spoons, 8×8 pan, spatula,
Ingredients: Gluten-free flour blend, sugar, cocoa, salt, baking powder

Any Mix-in Cookie

This cookie mix is ready for you to add anything you like. We love cranberries and white chocolate chips, but you can use mini M&M’s with mini chips, Heath bits, caramel bits, macadamia nuts and white chocolate chips, or anything else you wish. Makes 18 large cookies or 24 small.

You will need: Butter, Vanilla, Egg, Mix-ins
Tools used at my house: Vanilla, baking pan, spatula, parchment paper
Ingredients: Gluten Free Flour Blend, brown sugar, sugar, salt, baking powder, baking soda

Snickerdoodles

If I were to choose a favorite cookie to take to events, these snickerdoodles would be my top choice every time. They fly off the plate. They are kid and adult-approved. No one can tell they are gluten-free. They taste like a little bundle of cinnamon and sugar happiness. Kit makes 18 large or 24 small cookies.

You will need: Butter, Vanilla, Egg
Tools used at my house: Vanilla, baking pan, spatula, parchment paper
Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda, cream of tartar

Sugar Cookies

Every Valentine’s Day growing up we would deliver these cookies covered in pink frosting to all our neighbors. I’ve adapted the recipe to be gluten-free, but they still taste like my childhood. They are pillows of sugary goodness. The kit makes 18 large or 24 small cookies. The frosting ingredients are included in the kit.

You will need: Butter, Vanilla, Egg, butter for the frosting, milk (any kind)
Tools used at my house: Vanilla, baking pan, spatula, parchment paper. mini-off set spatula
Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder

Vanilla Sugar Cookies

These cookies are perfect for when you want something simple but completely decadent. They are a little chewy but melt in your mouth. They are the perfect after-school snack or a late-night treat. Makes 18 large or 24 small cookies.

You will need: Butter, Vanilla, Egg
Tools used at my house: Vanilla, baking pan, spatula, parchment paper
Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda

Chocolate Chip Cookies

These are the cookies my kids ask for on special occasions. We have been making them for years and they feel like home to us. Now that they are gluten-free no one has to worry and they still get their favorite treat. Makes 18 large or 24 small cookies.

You will need: Butter, Vanilla, Egg
Tools used at my house: Vanilla, baking pan, spatula, parchment paper
Ingredients: Gluten-free flour blend, tapioca powder, sugar, brown sugar, salt, baking powder, baking soda

If you live too far away to come to the kit sale, some recipes are here at DarcysFavorite.com You can find brownies and chocolate chip cookies along with many other delicious foods.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

The post Limited Time Sale for Holiday Baking Gluten-Free Kits appeared first on Darcy's Favorite.

Decadent But Quick Everyday Pancakes

darcykpatch — Sat, 09 Nov 2024 00:26:42 +0000

These pancakes are a dream — they are decadent but quick everyday pancakes. Whip them up in just a few minutes and the whole family is happy.

A good friend shared this recipe a few years ago and we have been enjoying these pancakes ever since.

We love to top our pancakes with fruit, but you can also go the traditional route and have syrup and butter if you wish. They are delicious either way.

Making Pancakes Gluten-free

To make the decadent but quick everyday pancakes gluten-free, use a one-to-one or 1:1 gluten-free flour like King Arthur Measure for Measure. You can get it online or in your grocery stores. Costco has even started selling it in five-pound bags. I also use xanthan gum to help the gluten-free pancakes puff up rather than lie flat.

For other amazing breakfast foods, try my Eggo Waffle Copycat Recipe, high-protein pancakes, or baked oatmeal.

Making the Decadent But Quick Everyday Pancakes

In a large bowl, combine eggs, milk, oil or butter, and vanilla. Mix well. I like using a Danish Whisk for a quick and efficient mix.

Next add the flour, starch, sugar, xanthan gum(if needed for gluten-free), baking powder, and salt. Mix well.

Then warm the griddle to 325 or medium-high heat. Rub a small pat of butter across the surface of the heated gridle.

Scoop the batter onto the griddle, but be sure to allow space for the pancakes to spread.

Cook pancakes for four minutes on each side.

When finished, move the pancakes to a wire rack to cool if not eating immediately.

Decadent But Quick Everyday Pancakes

Delicious pancakes so fast you can make them everyday if you wish

Course Breakfast

Cuisine American

Keyword breakfast, gluten free breakfast, pancakes

Prep Time 5

Cook Time 30

Total Time 35

Servings 4

Ingredients

Wet Ingredients

3 eggs
1 1/4 cup milk
3 Tablespoons butter or oil
1 teaspoon vanilla

Dry Ingredients

1 1/4 cup flour * see note for gluten free
1/4 cup corn starch or tapioca starch
1/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon xanthan gum *for gluten-free only

Instructions

Crack the eggs in a large bowl. Beat the eggs until light and frothy.
Add the milk, oil or butter, and vanilla to the eggs. Whisk thoroughly.
Add the dry ingredients to the bowl. Whisk thoroughly until only tiny lumps remain.
Heat the griddle or pan to 325 or medium-high heat.
Once the pan is hot, rub a small amount of butter across the surface.
Scoop portions of batter on the pan into desired pancake size. Cook for four minutes on each side.
Serve with fruit, syrup and butter as desired.
Freeze with parchment between layers. Can reheat in the microwave or the toaster as desired.

Notes

To make this recipe gluten free, use a one-to-one gluten-free flour like Measure for Measure flour and add the xanthan gum for best texture.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

The post Decadent But Quick Everyday Pancakes appeared first on Darcy's Favorite.

Limited Edition Gluten-Free Kit Summer Sale

darcykpatch — Wed, 29 May 2024 15:41:41 +0000

Limited edition gluten-free kit summer sale starting this Saturday, June 1st. Get your order in before they are gone.

I’m so excited about these kits! They have been tested and re-tested for months to create the best-tasting and easily made gluten-free recipes in your home. Each kit works like a cake mix — you add water, oil, eggs, vanilla, or butter to complete the recipe for fresh food at home.

See below for a description of each kit.

There are a limited number of each kit available. Orders will be completed in a first come, first served fashion until kits run out. Orders will be accepted in person or by email to the email on the order form below.

Kits can be picked up at my home on Saturday, June 1st from 2:00 to 4:00 pm. I might even have samples for you to try. If additional kit pick-up arrangements need to be made, please reach out by email or text.

If you prefer, kits can be delivered for a $5 fee to Fishers, Noblesville, or Greenfield. Orders that require shipping will not be accepted at this time. Sorry!

Place your order using the form below. Click on the image and open it in a new window to print or fill it out electronically and return it by email.

Kit Description and Details

Limited edition gluten-free kit summer sale includes 15 different kits. Each one is gluten-free and dairy-free. To make the kits at home, you will add a few ingredients and bake the items.

Focaccia Bread

You will need: Water, yeast, olive oil
Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, salt, spices

French Bread

You will need: Water and yeast
Tools used at my house: Dough Hook, bowl, measuring cups & spoons, baking pan, parchment paper
Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Small Sandwich Bread

This loaf is smaller. It can be used to make a short sandwich bread or divided into mini-loaf pans.

You will need: Water, yeast, and olive oil
Tools used at my house: Dough Hook, bowl, parchment, measuring cups & spoons, shower caps, bread pan
Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Large Sandwich Bread

This loaf is standard-sized, slightly larger than a Pepperidge Farm loaf of bread. It is perfect for sandwiches, grilled cheese, French toast, or butter and jam.

You will need: Water, yeast, and olive oil
Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps, bread pan
Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Tortillas

You will need: Water and butter or oil
Tools used at my house: Dough Hook, bowl, measuring cups & spoons, tortilla press, griddle, spatula, tortilla warmer
Ingredients: White Rice flour, potato starch, sorghum, salt, psyllium husk, sugar, baking powder

Pizza Crusts

You will need: Water, yeast, and olive oil
Tools used at my house: Dough Hook, bowl, 12″ parchment circles, pizza pan, kitchen gloves, pizza cutter
Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sugar, salt, psyllium husk

Pancakes

These are perfect for an everyday breakfast or an easy weekend morning too. The package makes 18 medium pancakes or 24 smaller ones.

You will need: Eggs, milk(any kind, we use oat), oil or butter, vanilla
Tools used at my house: Dough Hook, bowl, measuring cups & spoons, griddle, spatula,
Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, baking powder, xanthan gum

Cinnamon Rolls

You will need: Water, milk (any kind), egg, oil or butter, yeast, additional butter for filling and frosting
Tools used at my house: Dough Hook, bowl, pizza cutter, 8×8 pan, mixer
Ingredients: Tapioca Starch, white rice flour, sorghum, sugar, salt, baking powder, xanthan gum, psyllium husk, brown sugar, cinnamon

Chocolate Muffins

These are great to take to a get-together or brunch party. They are deep. rich and chocolatey. The optional sour cream helps keep them from getting dry. Makes 12 small or 9 large muffins.

You will need: Oil, milk (any kind), vanilla, eggs, sour cream(optional), chocolate chips
Tools used at my house: Muffin tin, measuring cups & spoons, muffin cups, Dough Hook, bowl, scoop
Ingredients: Gluten-free flour blend, tapioca starch, xanthan gum, cocoa, brown sugar, salt, baking soda, baking powder

Brownies

You will need: Oil, eggs, chocolate chips and vanilla
Tools used at my house: Dough Hook, bowl, measuring cups & spoons, 8×8 pan, spatula,
Ingredients: Gluten-free flour blend, sugar, cocoa, salt, baking powder

Any Mix-in Cookie

You will need: Butter, Vanilla, Egg, Mix-ins
Tools used at my house: Vanilla, baking pan, spatula, parchment paper
Ingredients: Gluten Free Flour Blend, brown sugar, sugar, salt, baking powder, baking soda

Snickerdoodles

You will need: Butter, Vanilla, Egg
Tools used at my house: Vanilla, baking pan, spatula, parchment paper
Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda, cream of tartar

Sugar Cookies

You will need: Butter, Vanilla, Egg, butter for the frosting, milk (any kind)
Tools used at my house: Vanilla, baking pan, spatula, parchment paper. mini-off set spatula
Ingredients:

Vanilla Sugar Cookies

You will need: Butter, Vanilla, Egg
Tools used at my house: Vanilla, baking pan, spatula, parchment paper
Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda

Chocolate Chip Cookies

You will need: Butter, Vanilla, Egg
Tools used at my house: Vanilla, baking pan, spatula, parchment paper
Ingredients: Gluten-free flour blend, tapioca powder, sugar, brown sugar, salt, baking powder, baking soda

If you live too far away to come to the kit sale, some recipes are here at DarcysFavorite.com You can find the brownies and chocolate chip cookies along with many other delicious foods.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

The post Limited Edition Gluten-Free Kit Summer Sale appeared first on Darcy's Favorite.

The Best Tools for Making Bread

darcykpatch — Sat, 18 Feb 2023 23:14:42 +0000

If you want your bread to be of the best quality, you need to start by using the best tools for making bread.

Whether you are making my Crusty French Bread, Bread Bowls, Dinner Rolls, or Sandwich Bread, these tools are all incredibly helpful and will make your job as the baker much easier.

Bosch Mixer

My Bosch Mixer is a treasured friend. I’ve owned it for about 20 years and use it several times a week. I make bread, cookies, pizza crusts, and on and on. Mixers can be very polarizing. I don’t think they need to be. It’s often a tradition handed down from mother to daughter as to which mixer you use: Bosch or Kitchenaid. Both are excellent. I’ve owned and loved both. My Kitchenaid was damaged in a cross-country move and since I have the Bosch Mixer as well, there was no need to replace the Kitchenaid. Either will work well to make wonderful gluten-free bread.

Kitchen Scale

I’ve used the Escali Kitchen Scale forever. It is really easy to tare, and measure grams, ounces, and pounds, and has a large weight capacity. It has a big enough base that most bowls and plates fit easily while still allowing the display to be visible. The Kitchen Scale has an incredibly long battery life — years if I remember correctly. You can wipe it down with a damp cloth after measuring things like rolls or loaves of bread. Just don’t completely immerse the Kitchen Scale in water. It will damage the sensor.

Pullman Pan

I have used many bread pans, but I find that I have had greater success with gluten-free bread with the Pullman Pan. It has a narrower base and higher sides than a traditional bread pan. It also holds about 9% more dough than a traditional bread pan. Most store-bought square-shaped loaves are baked in the large Pullman Pan, but I prefer the smaller version. It is just the right amount of bread to last my family for a while in the freezer. My recipe for Sandwich Bread uses the small Pullman Pan without a lid.

Shower Caps

I’m not sure who first started using Shower Caps to cover rising bread dough, but the move was genius! I love using these Shower Caps several times over and make sure to save them until they are either wet inside or have picked up any food bits. That is when it’s time to throw that Shower Cap away and get a new one. They are inexpensive and are big enough to cover my largest mixing bowl.

Cutting Board

This cutting board is beautiful and functional. Previously I had been using plastic or inexpensive wooden cutting boards from places like IKEA. I started noticing that the old cutting boards were peeling and chipping and I even found a piece of plastic in our food from a green cutting board. That was the last straw for me. I went on the search for the best cutting boards, and without question, John Boos cutting boards are the highest recommended in the world. It is so expensive but worth every penny. I went to the Boos Factory Outlet to get mine at a discount price. I use it every single day and I don’t worry that I’m poisoning my family anymore.

Parchment Paper

There are endless uses for Parchment Paper, but my favorite is lining a pan to make baked goods easy to remove. I have used both white and brown Parchment Paper and I think it just comes down to personal preference on the color. I prefer purchasing the 200-sheet package so that I don’t need to worry about running out. I also love the flat sheets and not messing with the roll version. The Parchment Paper sheets are easy to cut to fit any size pan but fit a regular cookie sheet right out of the box.

Spray Bottles

I have tried dozens of Spray Bottles over the years and find most of them lacking in functionality. They just don’t seem to work correctly. When I started making my own home cleaning mixtures thanks to GoCleanCo, I needed reliable Spray Bottles for my counter and shower sprays. These Spray Bottles are by far the best thing I have found, and now my old Spray Bottles have all gone in the trash.

Now we obviously are not spraying our food with cleaning solutions. I have all of my Spray Bottles clearly marked to stop me from doing exactly that.

I use a water bottle with water to spritz my dough before letting it rise so that it doesn’t get a dry top. I use a water bottle to spritz inside the oven for better oven spring from my loaves of bread.

Cooling Rack

I think I got my Cooling Rack as a wedding gift over 23 years ago. I’ve been using it ever since. I use the Cooling Rack to hold hot pans. The Cooling Rack is perfect for letting loaves of bread cool without getting soggy. You can even bake with the Cooling Rack when you need to get air under the food to cook it more evenly.

Bread Knife

This Bread Knife is a doozy! It cuts bread better than any other Bread Knife I’ve used in the past. I highly recommend treating it with respect and keeping it out of the hands of small children. It is incredibly sharp and very effective at cutting any type of bread from French Bread to sourdough to sandwich.

Baggies for Storing in the Freezer

I’m amazed at how people store bread. The most efficient way I have for storing gluten-free bread is gallon-sized freezer Baggies. It’s essential that they have an air-tight seal. Gluten-free breads dry out more quickly than store-bought bread because there are no preservatives. I prefer to slice my bread, place pieces of parchment between the slices, and then freeze the bread in Baggies. This keeps the bread fresh for months.

French Bread Pan

I have had my French Bread Pan for about 15 years. I used to use it when making wheat-bread recipes, but it is even better for gluten-free bread. Gluten-free bread has a tendency to spread out rather than up. This French Bread Pan helps it to keep a rounded shape and forces it to curve upward. I use it every time with my Crusty French Bread.

Baguette Pan

My baguette recipe is coming soon, and this Baguette Pan is lovely for getting those long thin loaves. It is perfectly portioned so that you can make sure and shape the loaves correctly. It also helps to stop the bread from spreading out but forces it to push up instead.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

The post The Best Tools for Making Bread appeared first on Darcy's Favorite.

The Best Peanut Butter Energy Bites

darcykpatch — Mon, 06 Feb 2023 01:41:28 +0000

The Best Peanut Butter Energy Bites are full of flavor and texture and help you meet your macros too! Ten minutes and you could be eating some at your house.

A friend first gave me these years ago when I was visiting Canada. The recipe was her version of a traditional protein ball. I’ve modified it a little since then, just adding a little more protein.

The recipe is so simple, you can be eating these in 10 minutes. I do suggest a little restraint if possible because they actually taste a little better after refrigeration.

The trickiest part of making The Best Peanut Butter Energy Bites is to melt the peanut butter and cream it together with the maple syrup. After that’s complete, the rest is a breeze.

Feel free to use any protein powder you prefer. I use Tera’s Whey because it is a pure whey product and I don’t like any sweeteners added to my whey.

Additionally, the only product you might not have at home right now is hemp hearts or hemp seeds. Hemp hearts are nutrition powerhouses that provide all kinds of vitamins and nutrients. They are a great thing to sneak into your snacks for better nutrition. I personally buy mine at Costco, but they are available at Amazon and most grocery stores as well.

If you are gluten-free, you may need to be careful with oats. When in doubt, use Bob’s Gluten-Free oats to be sure you are safe.

Once you have all of your ingredients together, these will come together in about 10 minutes and now you are set with a healthy snack.

If you are looking for something tasty(although maybe not quite as healthy) these cookies are amazing! Try Chocolate Mint Cookies, The Best Cherry Chocolate Cookies, Decadent Brownies, Chewy Oatmeal Cookies, or The Best Gluten-Free Chocolate Chips Cookies.

The Best Peanut Butter Energy Bites

Course Appetizer

Cuisine American

Keyword protein, snack

Prep Time 10

Servings 25

Ingredients

1 cup peanut butter
1/2 cup maple syrup, pure preferred
1/4 cup protein powder
1 tablespoon vanilla
1 ¼ cup oats
1 cup coconut, shredded
¼ cup hemp hearts

Instructions

Prepare a cookie sheet with parchment paper.
In a microwave-safe bowl, microwave the peanut butter for 30 seconds.
Add the maple syrup to the peanut butter. Microwave them together for 30 seconds. Stir. If they do not blend easily, microwave in 15-second intervals until it is easy to stir them together.
Add the protein powder and vanilla and stir until smooth.
Add the oats, coconut, and hemp hearts. Stir until well combined.
Scoop into tablespoon-sized balls onto the cookie sheet. Wet your hands and roll the balls together until smooth. Refrigerate for 30 minutes before moving to a sealed container.
Refrigerate for up to two weeks.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

The post The Best Peanut Butter Energy Bites appeared first on Darcy's Favorite.

Amazing And Tender Crockpot Kansas City Ribs

darcykpatch — Mon, 06 Feb 2023 01:03:23 +0000

These Amazing and Tender Crockpot Kansas City Ribs are perfect for game day or an evening meal too.

Kansas City-style BBQ actually originated over 100 years ago. It is different from other regional BBQ styles due to its dry rub and thick, rich tomato-based sweet sauce. There is not as much vinegar taste to a Kansas City sauce as you might think compared to a sauce from Tennessee or the Carolinas.

I priced out the difference between making my own sauce and just buying a Kansas City-style sauce at the store. It was going to cost me almost four times as much to purchase the ingredients to make a homemade sauce over buying a store-made version. Considering the time involved as well, I went for a store-bought version. Kansas City BBQ Sauce is in most grocery stores and I’ve even found it in local Amish markets, so you should be able to find some at your local grocery store as well.

However, if you really want to be authentic, you can buy Joe’s Kansas City BBQ Sauce from Amazon and make your BBQ as close to Kansas City as you can get without getting on a plane and waiting in line.

Making the Amazing And Tender Crockpot Kansas City Ribs

We are going to try and add as much flavor as possible to these ribs while still making them easy to cook in your crockpot.

First, prepare the ribs. Lay them out on a cookie sheet or other large flat pan. Remove the tough membrane from the bottom of the ribs. this is a little tricky — just keep pulling, I promise it will come off, you may just need to wrestle it a bit. Then trim off any large visible fat.

Next, assemble your dry rub. Whisk it to combine.

Then make sure you are looking at the bottom of the ribs. Coat with apple cider and shake a little of the dry rub. Rub it in.

Turn the ribs over. Baste with apple juice. Sprinkle the remaining rub over the two slabs of ribs. Rib it in and make sure to coat the sides as well.

Let the ribs sit for at least 20 minutes or as long as twelve hours. This is to let the dry rub season the meat. If you are going to let them sit longer than 20 minutes, be sure to refrigerate the ribs for food safety.

After the ribs have sat for at least 20 minutes with the dry rub, prepare your crock pot. I used an 8-quart crockpot and the ribs fit very well if I cut each slab in half. For any sized crockpot, you are likely going to need to cut the slabs in half to stack them and fit the lid on top.

I have recently started using crockpot liners and I will never go back. Cleanup from the ribs was so easy and efficient. So line that crockpot and get ready to add some ribs.

Cut the slabs in half and add Kansas City BBQ Sauce to the top of each. You should use about 1/4 of a bottle on each of the four pieces.

Next place the ribs meat or top side down in a stack into the crockpot. This way the juices will continue to flow into the meat portion and give them extra flavor and moisture.

We don’t want to cook the ribs until they are mush, so you will need to check them starting at four hours. Each crockpot cooks a little differently and has a wide variety of temperatures. At four hours, also rotate the bottom two slabs to be on top and the two that were on top to be back on the bottom. This helps distribute the moisture and evenly cook the meat. When you can pull the meat away from the bone with a fork, the ribs are done. Mine took about six hours total on low.

Prepare a cookie sheet lined with foil. Place the ribs on the cookie sheet with the meat or top side up. Spread about half a bottle of sauce around the slabs. Place the slabs under the broiler for about 5 minutes. You want to caramelize the sauce, not burn them black, so watch them closely. The sauce will be all bubbly and hot when the ribs are done.

Be sure to let them sit for a few minutes before cutting and serving so that you don’t lose all those beautiful juices inside your delicious ribs!

Can you make them in a smoker? Absolutely! Just cook them for about 2 hours at 275 baste with sauce, place in foil, and cook another two hours. Test for doneness. Baste with additional sauce. Place them back in the smoker for 20-30 minutes to caramelize the sauce.

Are you looking for other foods to serve to a large crowd? My Broccoli Cheddar Soup, Chicken and Bean Soup, Spaghetti Sauce, Hearty Chili, and Korean Turkey are recipes that are easily made in larger batches to help you conquer any party.

Amazing And Tender Crockpot Kansas City Ribs

Course Main Course

Cuisine American

Keyword BBQ, Crockpot, Ribs, Slow Cooker

Prep Time 20

Cook Time 6

Resting Time 20

Total Time 7

Servings 12

Ingredients

2 slabs St. Louis Style Pork Ribs
1 cup apple juice

Dry Rub

3 tablespoons brown sugar
2 tablespoons paprika
1/2 tablespoon black pepper
1 tablespoon salt
1/2 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon chipotle powder
2 19 oz bottles Kansas City style BBQ sauce

Instructions

Dry Rub: Assemble spices. Whisk to combine.
On a large cookie sheet, lay the ribs flat side by side. Clean the membrane off the back of the ribs. Remove any large chunks of fat.
Coat the back sides of the ribs with apple juice (orange juice or olive oil will work if you don't have apple juice). Lightly sprinkle the dry rub. Rub in as needed.
Flip the ribs over and coat the tops with apple juice. Sprinkle the remaining rub on the tops of both ribs. Rub into the meat and make sure the entire surface and sides are covered.
Let ribs sit for at least 20 minutes or as long as 12 hours. Refrigerate if left to sit longer than 20 minutes.
Prepare a crockpot with a cooking bag if desired. Set the crockpot to low.
Lightly coat the tops of the ribs with one bottle of Kansas City style sauce. You may need to cut the ribs in half to fit them into your crockpot.
Place each slab in the crockpot, top side down. This will help the meat to become more flavorful and juicy. Cook on low for six hours. Check periodically after four hours for tenderness. We don't want to overcook the ribs and turn them to mush. The meat is done when you can use a fork to pull the meat apart.
When the ribs are done cooking. Place them on a cookie sheet covered with aluminum foil. Make sure they are top-side up. Baste with additional sauce — don't use the whole bottle, you will want to save some for dipping later.
Broil ribs for 3-5 minutes. You are trying to get the sauce to brown a little at the edges and make a nice caramelized crust on the top of the ribs.
Let ribs sit for 10 minutes. Cut and serve with additional sauce.

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The Best Salted Caramel Rice Krispie Treats

darcykpatch — Fri, 03 Feb 2023 00:03:58 +0000

The best salted caramel rice krispie treats are dangerous. I highly recommend making them only for parties and events.

These are one of our favorite treats to have around the house. They are really speedy to make — takes about 10 minutes from start to finish and they are such a blend of salty and sweet you can’t resist eating them all.

The recipe is incredibly simple in its ingredients. But, there is one crucial item and it’s Peter’s Caramel. This stuff is gold. You can get it straight from amazon and you will love it forever.

Now, if you click on the link for Peter’s Caramel, you are going to think I’m crazy. A five-pound block of caramel? What in the world would you do with that?

Let me tell you all the things you can do with this amazing block of caramel.

First you can make six or seven batches of The Best Salted Caramel Rice Krispie Treats.

You can make caramel apples. In fact, this is the caramel that Disney uses to make their famous caramel apples in the amusement parks.

You can add a small chunk to hot apple cider for caramel apple cider.

You can cut the Peter’s Caramel into small cubes, top with and wrap with these celophane wrappers. Pass them off as homemade or be honest and explain you bought the caramel. No one will care which is true as they eat caramel after caramel in bliss.

Peter’s Caramel is safe to use for a year or more after purchase, so you have plenty of time to use it up.

One note for those that are gluten free making this recipe: please check the cereal you purchase to make sure it doesn’t contain malt. That has gluten in it. The Kellogg’s brand Rice Krispie cereal is not gluten free anymore. I usually purchase a generic brand that does not contain malt, malt syrup or malt flavor because those can all contain gluten.

If you are looking for additional dessert options, Chocolate Mint Cookies, The Best Cherry Chocolate Cookies, Amazing White Chocolate Cranberry Cookies, Decadent Brownies, or The Best Gluten-Free Chocolate Chips Cookies are great choices too.

The Best Salted Caramel Rice Krispie Treats

Course Dessert

Cuisine American

Keyword caramel, rice krispie

Prep Time 10

Cook Time 3

Total Time 15

Servings 10

Ingredients

8 cups rice krispie cereal gluten-free if necessary
1 teaspoon sea salt
1 cup butter, 2 sticks
1 10oz package mini marshmallows
1½ cups Peter's Caramel

Instructions

Add rice krispies and sea salt to a large mixing bowl.
Prepare a 9×13 rectangle pan with non-stick cooking spray.
Melt caramel in a microwave-safe bowl for 45 seconds. It should be soft and able to stir. If not, microwave in additional 15-second intervals until you can stir it easily.
Melt butter and marshmallows in a separate bowl for 2 minutes.
Add caramel to butter and marshmallows and stir until smooth.
Add butter, marshmallows, and caramel immediately to the rice krispies. Stir until well combined.
Place into the 9×13 pan. Wet your hands and press down on the mixture to make it even across the pan. Sprinkle a little additional salt if desired.
Let cool.
Note: Do not refrigerate. It will harden the sugars and make your rice krispie treats impossible to eat.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

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The Best Lemon Blueberry Muffins

darcykpatch — Thu, 02 Feb 2023 22:06:25 +0000

The best lemon blueberry muffins make your morning better, the sun shines a little brighter, and you can do anything!

We often make a special breakfast like these muffins on the weekend and freeze any leftovers for quick breakfasts on the go during the week. It makes for a healthier alternative and doesn’t slow you down on the way out the door either.

I used a standard one-to-one gluten-free flour in these best lemon blueberry muffins. I usually use Namaste flour or King Arthur Measure for Measure in my baked goods since both are easily obtained online or in the grocery store. Any gluten-free 1:1 flour should work fine.

For my gluten eaters: you can simply replace the gluten-free flour with regular all-purpose flour.

I love my muffin tins from Wilson. They are non-stick and make clean-up incredibly easy. In fact, I actually put on the lemon drizzle while the muffins are still in the pan rather than later. It’s much easier to clean up any of the sugar mess right off these muffin tins.

If you are looking for a higher protein alternative to muffins, my gluten-free protein pancakes are a great way to start your day.

Two notes on making these muffins:

First, be sure to gently mix the flour into the wet ingredients. Do not overmix. If you do, the muffins will be tough instead of light and fluffy.

Second, make sure to freeze any leftovers within a few hours of baking. The muffins tend to get a little soft if left on the counter.

The Best Lemon Blueberry Muffins

Course Breakfast

Cuisine American

Keyword blueberry, lemon, muffin

Prep Time 15

Cook Time 30

Ingredients

Dry Ingredients

2 cups gluten-free 1:1 flour(or regular all-purpose flour)
2 tablespoons corn starch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1½ cups blueberries, fresh or frozen

Wet Ingredients

½ cup butter, 1 stick
1 cup sugar
2 eggs
2 teaspoons vanilla
¾ cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice

Lemon Drizzle

2 tablespoons lemon juice
1 cup powdered sugar
1 dash salt

Instructions

Preheat oven to 375. Prepare a muffin tin with paper cups
Combine dry ingredients except for blueberries. Whisk to combine.
Cream butter and sugar in a separate bowl until fluffy. Add the eggs and again whip until fluffy. Add remaining wet ingredients and combine until well mixed.
Add 3/4 of the dry mixture to the wet ingredients. Gently combine until the flour disappears.
Add the remaining dry mixture to the blueberries and toss to coat.
Add the flour-coated blueberries to the batter and gently combine.
Divide the batter into the muffin cups.
Bake for 30 minutes and test with a toothpick or fork to make sure they are done.
While the muffins bake, prepare the lemon drizzle by combining the lemon juice, powdered sugar, and salt and whisk until well combined and smooth.
When the muffins are finished, top the muffins with the lemon drizzle while still in the muffin pan. Remove the muffins and allow them to cool slightly before eating.
Note: muffins should be eaten within 3-4 hours after baking or frozen for future use.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

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Amazing Homemade Gluten-free Bread Bowls

darcykpatch — Fri, 27 Jan 2023 21:53:15 +0000

Amazing homemade gluten-free bread bowls used to be a fantasy, but now you can easily make them yourself today.

These rolls are easily made from gluten-free pantry items and can be made as extra-large dinner rolls or as giant bread bowls.

The extra-large dinner roll size will fit about one cup of soup and is pictured here. The giant bread bowl size will fit two cups of soup and would make for an extremely hearty meal. My family usually uses the dinner roll size with our favorite soups like Broccoli Cheddar Soup, Chicken & Bean Soup, or Hearty Chili.

These bread bowls require you to measure out flour using a kitchen scale. This allows us to create a special blend that will provide the lift and texture desired in a bread bowl.

One key component to the bread bowls is whole psyllium husk. Psyllium husk allows us to replace the gluten in bread and still end up with a desirable and tasty product.

If you are looking for more information about the ingredients in the bread bowls, the other flours and starches are all explained in my gluten-free pantry guide.

Making the Amazing Homemade Gluten-Free Bread Bowls

To start the bread bowls, measure the ingredients into three separate containers. Separating the yeast and gel mixtures allows both to have time to bloom and set up as desired.

Add all three bowls to a mixer and start to knead. You can also do this by hand, just be aware it may take a few more minutes. At first, the dough will be very crumbly. As you continue to knead the dough it will become much more uniform and begin to clean the bowl.

Add the apple cider vinegar at this point. If you add it any earlier, it will turn the dough purple. This is because the vinegar and psyllium husk react without a flour barrier. There is no harm if your dough turns purple, it just won’t look like regular bread dough.

Knead the dough for at least five minutes in a mixer, 10 minutes if by hand. The dough should be smooth and uniform. It will clean the sides of the bowl and then start to get a tiny bit sticky when it is done kneading.

Remove the dough from the mixture and place it on a lightly floured surface. Separate into the number of rolls you desire: 8 rolls are 200 g each, 6 rolls are 260 g each, and 4 rolls are 395 g each. Shape each piece of dough into a smooth ball by rolling it under your cupped hand until smooth.

Place on a cookie sheet lined with parchment paper. Cover and let rise for 60 minutes.

Preheat the oven to 450. Place a metal pan on the bottom rack. We will fill this pan with water when we add the rolls to the oven. This creates a steam bath and helps the dough to stay soft longer so that it can have a good oven spring. The oven spring makes for a softer and larger crumb or holes on the inside of the dough.

After the rise, slice 3-4 slits in the top of each roll to allow for expansion during baking.

Place the dough in the oven. Add water to the metal pan at the bottom and bake for 40 minutes. When finished remove from the oven and let cool before serving.

My favorite food to eat with these bread bowls is Broccoli Cheddar Soup. They are the perfect combination for a cold winter day.

Amazing Gluten-Free Homemade Bread Bowls

Course Side Dish

Cuisine American

Keyword Bread, Roll

Prep Time 20

Cook Time 40

Rise Time 1

Total Time 2

Ingredients

Yeast Mix

340 g water, warm
15 g active dry yeast
30 g sugar

Binding Mix

375 g water, warm
35 g psyllium husk, whole

Dry Mix

370 g potato starch
140 g tapioca starch
210 g sorghum flour
15 g salt
30 g olive oil

Add Last

1.5 tablespoons apple cider vinegar

Instructions

Whisk together yeast mix. Let sit.
In a separate bowl, whisk together the binding mix and set aside.
In a third bowl, measure the dry ingredient list. Just add the olive oil right on top. It will mix in later. Whisk together.
Combine dry ingredients, yeast mix, and binding mix in a mixer. Knead for 3-4 minutes or until ingredients are completely combined. If mixing by hand, the kneading may take a little longer to combine.
Add the apple cider vinegar. Knead for 5-7 minutes longer. The dough will originally clean the bowl, but after mixing for a few minutes it will start to get sticky again and cling to the mixer or counter. That is when the dough is done kneading.
Place a little sorghum flour on the counter and separate the dough into the desired number of pieces: 8 rolls are 200 g each, 6 rolls are 260 g each, and 4 rolls are 395 g each.
Shape each piece of dough into a ball and roll it on the counter until smooth. Place on a pan prepared with parchment paper. Cover and let rise for 60 minutes. Preheat the oven to 450 with a metal pan on the bottom shelf.
Slice 3-4 cuts on the top of each roll. Place in the oven. Add water to the hot pan on the bottom shelf to create a steam bath and help the rolls rise.
Bake for 40 minutes. Cool before cutting.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

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Amazing White Chocolate Cranberry Cookies

darcykpatch — Thu, 26 Jan 2023 00:06:35 +0000

These amazing white chocolate cranberry cookies are decadent and rich. They are the cookies grown-ups love to eat.

At a party at my home, these were served along with several other cookies. The kids dove for the Chocolate Mint Cookies, The Best Cherry Chocolate Cookies, Decadent Brownies, Chewy Oatmeal Cookies, or The Best Gluten-Free Chocolate Chips Cookies. But the adults all loved these cookies best. There is something tangy and sweet about the combination of cranberries and white chocolate that just makes you want more.

Making the Amazing White Chocolate Cranberry Cookies

I use any standard gluten-free one-to-one flour for my cookie baking. Usually, I use Namaste flour for cookies. I can get Namaste flour in bulk at Costco at a very reasonable price. But Measure for Measure by King Arthur flour works really well too. You can use any one-to-one gluten-free flour substitute you prefer.

For those that can eat gluten: simply use regular all-purpose flour in place of gluten-free flour in this recipe.

I tried these white chocolate chips for these cookies. They didn’t add a strong cream cheese flavor, just a little bit of a tang over regular white chocolate chips. We loved the difference and will use them again.

Be sure when making these cookies to cream the butter, sugar, eggs, and vanilla until it visibly lightens in color.

Don’t overbake the cookies — they will have a crunchy edge and a soft center when cooked just right.

Amazing White Chocolate Cranberry Cookies

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Servings 30

Ingredients

½ cup butter, room temperature (one stick)
½ cup brown sugar
½ cup sugar
1 tablespoon vanilla
1 egg
1 ½ cups gluten free 1:1 flour (or regular all-purpose flour)
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ cup dried cranberries
1 ¼ cup white chocolate chips

Instructions

Preheat oven to 375. Prepare three baking sheets with parchment paper.
Combine butter and sugar until fluffy.
Add the egg and vanilla. Beat until color visibly lightens, about 3-4 minutes.
Add the baking soda, baking powder, and flour. Combine.
Add the white chocolate and cranberries. Mix until combined.
Scoop into tablespoon sized mounds on the cookie sheet, separating by several inches. Usually about 12 cookies to a sheet.
Bake for 10 minutes. Let them cool on the pan for at least 10 minutes.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

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