Linda Jibson's gluten-free monster cookies

{Sadly, I forgot to take a picture of these. I'll rectify that ASAP.}

These do contain oatmeal, so if you are very gluten-sensitive, you may want to find an approved source of oatmeal or avoid these.

I discovered accidentally that these cookies are possibly even better when frozen and then slightly thawed. You're welcome.

2/3 c. butter
2 c. + 2 T. peanut butter
1 1/2 c. brown sugar
1 1/3 c. white sugar
1 t. vanilla
4 eggs
2 1/2 t. baking soda
1/3 bag chocolate chips
1/3 bag peanut m&m's
6 c. oats

Cream butter, peanut butter, and both sugars. Mix in eggs, vanilla, and baking soda. Add oats, chocolate chips, and m&m's.

Use 1/3 c. measure as a scoop and bake 6 at a time. Bake at 350º for 10-12 minutes.

Chocolate Peanut Butter Cake

(I swiped this recipe from my friend Kelly's blog. Her blog is private, so I couldn't really link to it. I think it originally came from Smitten Kitchen. It's Marc's new favorite cake.)

Kelly's notes:

Here's a few of my personal notes on the cake (I know you really wanted to know.). 1. I did not use any peanut brittle. To me, that's just asking for someone to break a tooth. 2. The chocolate cake is a very unique construction, but it is great. I will use this chocolate cake recipe for any chocolate cake I make in the future. 3. The cake is extremely soft. After it was cool, I wrapped it in plastic wrap and put it in the freezer until the moment I was ready to frost it, and I didn't have any trouble with crumbs. If you try to frost the cake without freezing it, I think you will be in tears. (I second that!!) 4. I kept it in the fridge, and that made it much easier to slice neatly.

This cake is incredibly rich and intense. Go easy on your pancreas. I would say you could easily feed 24 people with one cake. (I'm going to go with 18.)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Jess's (now Marc's) Peanut Butter Chocolate Chip Cookies

1 stick butter
2-3 T. peanut butter
3/4 c. brown sugar
1 1/4 c. flour
1/2 T. baking powder
1/2 t. salt
3/4 c. chocolate chips
vanilla

Cream butter, peanut butter and brown sugar. Mix in vanilla. Mix in dry ingredients and add chocolate chips.

Press dough into balls. Bake at 375 for 10-11 minutes. Allow to rest for a few minutes on cookie sheet.

These have an unusual, crumbly texture, and are a definite family favorite around here.

Makes 1 dozen large cookies.

Peanutty Noodles

Peanutty Noodles (from Cooking Light)

2 carrots, peeled
1 T. vegetable oil, divided
2 t. grated peeled fresh ginger
3 garlic cloves, minced
1 c. fat-free chicken broth
1/2 c. natural-style peanut butter
1/4 c. soy sauce
3 T. rice or white wine vinegar
1 t. chili garlic sauce
1/4 t. salt
2 c. red bell pepper strips
1 pounds snow peas, trimmed
8 c. hot cooked linguine (about 1 lb.)
1/2 c. chopped fresh cilantro, optional

Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.

Heat 1 t. oil in a small saucepan over medium heat. Add the ginger and garlic; sauté 30 seconds. Add chicken broth and next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Heat 2 t. oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro if desired. Serve warm or at room temperature (I even like it cold).

Yield: 10 1-cup servings.

296 calories
8.8g fat
11.7g protein
3.4g fiber

Chocolate Peanut Butter Pie

Chocolate Covered Peanut Butter Pie
Emeril Lagasse

Ingredients
2 cups crushed chocolate cookies (Graham crackers, oreos or chocolate wafers)
1 cup plus 1 tablespoon peanut butter, in all
4 oz. cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts (do not omit! unless you don't like a crunchy texture)
2 3/4 cup heavy cream, in all
6 ounces semi-sweet chocolate, chopped

Directions

Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1 tablespoon of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8-10 minutes.

In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining 1 cup peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.

In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly.

Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set. (I often leave the pie in the springform pan and just pour the chocolate on top.)