Day 17: Cooking and baking goodies to share with friends and family
We’re going to be having an open house tomorrow and so I have been baking! We’re having gluten free peanut butter fudge, peppermint bark, and we’ll have a cookie decorating station for everyone. I went with good old gluten-filled sugar cookies for those.
Here are the recipes and some photos of the goodies 🙂
Gluten Free Peanut Butter Fudge, adapted from All Recipes:
4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 ounce) jar marshmallow creme
12 ounces peanut butter
2/3 cup Gluten Free Pantry all-purpose flour
Grease a 9×13 inch baking dish, set aside.
In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool. Cut into 1 inch by 1 inch squares.
Peppermint Bark, adapted from My Judy the Foodie:
8 ounces high-quality semisweet chocolate chips
8 ounces high-quality white chocolate chips
4 candy canes, crushed
Lightly grease a 9×9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
Melt the semi-sweet chocolate chips in a microwave safe bowl, following the directions on the package.
Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened
Melt the white chocolate chips in a microwave safe bowl, following the directions on the package.
Pour the white chocolate directly over the semisweet chocolate layer; spread evenly.
Sprinkle the remaining crushed candy over the top and gently press in.
Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
I can’t wait for our open house 🙂 I’ll be sure to report back with photos!