Laurie's Kitchen

A cooking blog of some of my favorites

Gluten Free Brownies January 23, 2013

Filed under: Brownies,Chocolate,Dessert,Gluten Free — laurms15 @ 11:48 am

These are GREAT!!! By far the best I have had yet, and we’ve been on a search to find the perfect one for a long time!


  • 2/3 cup unsweetened cocoa (Ghirardelli brand)
  • 1 1/2 cups granulated sugar
  • 1/2 cup confectioners’ sugar
  • 3/4 teaspoon salt
  • 1 cup flour

-1/2 cup plus 3-4 tablespoons
– 3 tablespoons of potato starch
– 1 tablespoon of tapioca starch
-1/2 teaspoon xantham gum

  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tablespoons brewed coffee


Pre-heat the oven to 350°F and grease a 8-inch x 8-inch or 9-inch x 9-inch square pan.

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour and chocolate chips. Add the eggs, oil and coffee, mixing just until smooth. Spoon the mixture into pan, smoothing the top.

Bake the brownies for about 35 minutes (for the 9-inch pan), or 45 minutes (for the 8-inch pan), or until a knife inserted in middle comes out with a few moist crumbs. Place the pan of brownies on a cooling rack and allow them to cool for 1 hour before slicing into small squares. Store the brownies in an airtight container with wax paper in between the layers for up to 3 days.


Chocolate Chip Granola Bars (Gluten Free)

Filed under: Breakfast,Brunch,Chocolate,Cookies,Dessert,Fall,Peanut Butter — laurms15 @ 6:29 am

This is a great breakfast treat. To make it healthier change the add-ins. Raisins, Cranberries, almonds, or anything else you can think of. You can use two toppings at 1/3 cups each.

Chocolate Chip Granola Bars

1/3 cup smooth peanut butter
1/3 cup honey
1 cup rice cereal
1 cup instant oats
1/3 cup dried Cranberries
1/3 cup mini chocolate chips

1. In a large bowl combine rice cereal, rolled oats and raisins. Set aside.
2. Melt peanut butter and honey in a small saucepan over medium heat until smooth and combined.
3. Pour peanut butter mixture over rice cereal mixture and stir until all of the cereal and oats are coated.
4. Allow mixture to cool for 5 minutes then gently stir in chocolate chips.
5. Pour mixture onto parchment paper and flatten and let cool.
6. Place in fridge and cut into bars.

If you purchase and use gluten free rice cereal and you can tolerate the gluten free instant oats then this recipe is gluten free friendly.


Peanut Butter M&M Bars January 22, 2012

Filed under: Brownies,Chocolate,Dessert,Peanut Butter — laurms15 @ 2:28 pm

M&M Peanut Butter Bars
adapted from


3/4 cup peanut butter (I used creamy)
2 large eggs
1 cup packed brown sugar
2 cups all-purpose baking mix (Bisquick, for example)
1 bag of M&Ms (I used regular)


1. Preheat oven to 325*F. Spray an 8-inch square pan with cooking spray.
2. Combine peanut butter and eggs until well mixed and smooth.
3. Add in brown sugar and stir until combined.
4. Stir in baking mix until moistened.
5. Fold in M&Ms. Not all of the M&Ms stuck in the batter (or perhaps it would be more accurate to call it dough). I just shoved them in when I put it all in the pan.
6. Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.


I adjusted this recipe. Having never baked with Bisquick I didn’t have it in the house and it was snowing out….soooo leaving the house wasn’t the best option. I decided to look up Bisquick and I found this on Wikipedia:

One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Perfect! I used Canola oil and they are AMAZING. I’m taking them to watch a football game at a friends house.


Peanut Butter M&M Cookies December 18, 2011

Filed under: Chocolate,Cookies,Dessert,Peanut Butter — laurms15 @ 12:07 pm

Peanut Butter M&M Cookies

Servings: about 24 cookies


1 and 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg

1 teaspoon vanilla

2 tablespoons milk

1  cup + M&M’s (sometimes I add a little more to make sure all of the cookies have enough)

3/4 cup of mini chocolate chips


1. Preheat the oven to 350 degrees.

2. Line two rimmed baking sheets with parchment paper; set aside.

3. In a large bowl, combine the flour, salt, and baking soda, whisking until combined.  Set aside.

4. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium high speed until smooth, about 1 minute.

5. Add the sugars and peanut butter, mixing until smooth, about 2-3 minutes.

6. Reduce the mixer speed and add the egg, vanilla, and milk, mixing until completely combined.

7. Using a rubber spatula, gently stir in the M&M’s and chocolate chips.

8. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets and bake the cookies until lightly golden around the edges, about 10 minutes.  Let cool completely.

Original Recipe


Nutella Chocolate Chip Cookies

Filed under: Chocolate,Cookies,Dessert — laurms15 @ 11:59 am

These were great cookies but their original post mentions how soft they are. I had trouble with that. Mine were crunchier then I would have liked.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is combined.

5. Then mix Nutella. Finally add in the chocolate chips.

6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.


S’mores Cookies October 25, 2011

Filed under: Chocolate,Cookies,Dessert — laurms15 @ 10:44 pm

I made these for a BBQ this summer and they were a huge hit!!

Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows (I used a few more)
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. (you can chill the dough overnight at this point I didn’t)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.


Chocolate Peanut Butter Bites October 17, 2011

Filed under: Chocolate,Dessert,Peanut Butter — laurms15 @ 8:10 am

I made these over the weekend and had t hide them from my husband to get him to stop eating them!

– 1 cup creamy peanut butter
– 1/4 cup melted butter
– 2 cups powdered sugar
– 1 – 2  Tbsp milk
– 1 1/2 cups of chocolate (chips or pieces for melting)
– toothpicks
– parchment paper

1. Mix peanut butter, powdered sugar and butter together until a soft dough forms. If it’s a little bit dry or too sticky, add 1 to 2 tablespoons of milk. Stir until it becomes the consistency of Play-Doh.

2. Roll the peanut butter into small balls.

3. Melt chocolate in a glass container for 30 seconds in the microwave. Remove, stir and heat another 30 seconds if needed. Repeat until the chocolate is runny enough for dipping.

4. Remove peanut butter from the freezer. Use a toothpick to skewer one of the balls. Dip it in the chocolate and gently shake off the excess into the bowl. Place the candy on waxed paper to harden. (If there’s a spot where the peanut butter didn’t get completely covered – usually where the toothpick was – just drop a little bit of chocolate on that spot with a spoon.)