One Bowl Homemade Chocolate Chip & Toffee Chip Brownies

** Recipe from Picky Palate **


* 1 stick/8 Tbl. unsalted softened butter
* 1 1/2 c. semi-sweet chocolate chips
* 1 c. all-purpose flour
* 1/4 tsp. kosher salt
* 1/2 c. granulated sugar
* 1/2 c. packed light brown sugar
* 2 large eggs plus 1 egg yolk
* 2 Tbl. vegetable oil
* 2 c. chocolate chunks
* 8 oz. bag milk chocolate toffee chips

Heat oven to 350.  Line an 8×8" baking dish with foil that has been sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until melted and hot, about 45 sec. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars. Mix a few times then add egg yolks and oil. Mix until well combined then add chocolate chunks and toffee chips.  Transfer batter to prepared baking dish, spreading evenly. Bake 35-40 min, until cooked through.

Chocolate Chip Pumpkin Bread

** Recipe from Our Best Bites **

* 2 c. all purpose flour (spooned into measuring cup and leveled)
* 1 c. whole wheat flour (again, don’t scoop!)
* 2 tsp. ground cinnamon
* 1/2 tsp. nutmeg
* 1/4 tsp. ground cloves
* 1 tsp. baking soda
* 1 1/2 tsp. baking powder
* 1 tsp. table salt
* 1/2 c. brown sugar
* 1 1/2 c. white sugar
* 6 oz. container vanilla yogurt
* 3 eggs, slightly beaten
* 15 oz. can pumpkin puree
* 1/2 c. canola oil
* 1 tsp. vanilla extract
* 1 c. chocolate chips (plus a few extra for the top of loaves)

Heat oven to 350.  Spray 2 - 9×5" (or similar sized) loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.  In a separate mixing bowl combine both sugars & whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, & vanilla and whisk until smooth.  Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake 50-60 min. or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t over bake!  Let cool 10 min. and then run a sharp knife around edge of pan and remove loaves from pan.

GF Pull-Aparts

(Left: Garlic-Parmesan Pull-Aparts; Right: Pepperoni-Stuffed Pull-Aparts)
** Recipe from Gluten Free Gobsmacked **

Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so).   

* 1 c. warm milk (or water or soy milk or rice milk), between 110*-115*F
* 1 Tbl. yeast
* 1 Tbl. honey
* 4 Tbl. melted butter (for dough) + more (for rolling dough balls in)
* 1 egg
* 2 1/4 c. Gluten Free Flour Mix (70% whole grain/30% starch)
* 2 tsp. xanthan gum
* 1 1/2 tsp. baking powder
* 1 tsp. salt

For Garlic-Parmesan Pull-Aparts Add:

* 1 1/2 tsp. granulated garlic
* 1/2 c. shredded parmesan

Heat oven to 375.  Flip pie plate upside down onto a piece of parchment paper.  Trace outer edge.  Cut to fit your tracing.  Flip pie plate right side up.  Lightly butter inside bottom of pie plate (to help parchment stay in place).  Press the now circle-shaped parchment into pie plate.  Edges will wrinkle up a bit, but will make it so much easier to get pull apart out of pan when done.  Mix together warm milk (110*-115*F), yeast and honey.  Set aside to proof.  In mixer bowl, blend dry ingredients:  GF Flour mix, xanthan gum, baking powder and salt.  If you are making garlic parmesan version, add granulated garlic now.  Add wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.  Mix on low until blended.  Then turn mixer up a little faster and mix an additional 2-4 min. Melt a couple of Tbl. of butter into a cereal bowl.  Divide dough into 12 balls (about 2-2 1/2" in diameter).  Roll each in melted butter then place into parchment lined pie dish.  Sprinkle with parmesan cheese.  Bake 20-25 min. until the tops are golden brown and the internal temperature registers between 195-204*F.   Serve warm with an appropriate dipping sauce (if you’d like).