Gluten-free Vanilla Cake

In the bowl of a stand mixer add the mashed potatoes, eggs, butter, and milk. Mix slightly with a spoon. Add the yeast, sugar, 2 cups of flour, and salt and mix with a dough hook attachment until the flour is incorporated. Add more flour until the dough has cleared the sides of the bowl. You should end up using between 3 ¾- 4 ½ cups of flour.

Knead for about 7-10 minutes. The dough will be sticky still but should stick to itself more than the sides of the bowl or your fingers when touching it.

Remove the dough to hold in your hands for a second while you spray the bowl with cooking spray. Return the dough to your bowl and cover. Let rise until the dough is doubled in size, about 90 minutes.

Once the dough has doubled in size, spray a 9×13 baking dish with cooking spray and set aside.

Lightly flour a counter and tip the dough out. Divide the dough into 12 equal size pieces and roll into balls. Place each ball in the baking dish 3 columns of 4 rolls. Place each dough ball ugliest side down.

Cover loosely with plastic wrap, not letting it touch the tops of the rolls so they have room to grow. Let the rolls double in size again, about 45-60 minutes.

During the last 20 minutes of the second rise, preheat your oven to 350F degrees.

Make the egg wash right before placing the rolls in the oven by whisking the egg and water together. Brush the tops of the rolls evenly and bake the rolls. Bake for about 28-32 minutes until the tops are a nice golden brown.

Remove from the oven and let cool in the pan for 5 minutes before removing. Serve warm, smothered in butter and honey, if desired.

Credit: https://www.thecountrycook.net/potato-rolls/

Applesauce Oatmeal Cookies

Posted on September 29, 2025 by scarp

Ingredients

2 cups quick oats
1 cup unsweetened applesauce
3 tbsp almond butter (or another nut/seed butter)
2 tbsp maple syrup
1½ tsp ground cinnamon

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine all ingredients in a large bowl and mix until thoroughly combined.

Scoop 1½-tablespoon balls of dough onto the baking sheet. Flatten them slightly, as they will not spread while baking.

Bake for 15 to 20 minutes, or until the edges are lightly golden brown.

Cool the cookies completely on the baking sheet to allow them to firm up before serving.

Tips and variations

For a different texture: Use old-fashioned rolled oats instead of quick oats for a chewier, more substantial cookie.
Use applesauce as an egg substitute: In other oatmeal cookie recipes, you can often replace one egg with 1/4 cup of unsweetened applesauce for added moisture and binding.
Add warm spices: Enhance the flavor with spices like nutmeg, ginger, or allspice in addition to cinnamon.
Incorporate healthy add-ins: Stir in other healthy additions like chopped walnuts or pecans, dried cranberries, or flax seeds for extra fiber and nutrients.

How to Make the Perfect Chicago Style Pizza – Giordanos

Posted on September 27, 2025 by scarp

https://giordanos.com/how-to-make-the-perfect-chicago-style-pizza/

Double Chocolate Espresso Fudge Brownie

Posted on September 6, 2025 by scarp

Ingredients

2 cuos unsalted butter
2 oz coconut oil, chopped
2 oz milk chocolate, chopped
2 oz 60% dark chocolate
⅔ cup 100% cacao powder (e.g., Hershey’s special dark, or Dutch process cocoa powder)
1 sachet instant espresso powder (½ oz)
1½ cup white sugar
½ cup packed brown sugar
3 large eggs
1 cup flour
1½ tsp salt
1½ tsp vanilla extract

Directions

Melt butter & chocolate. Sift dry ingredients, then whisk together.

Add sugar to melted butter and stir til just combined. Add vanilla & eggs, then whisk 1 minute. Add dry ingredients and fold with a spatula until dry streaks are incorporated, taking care not to overmix.

Grease a 9×9 pan and line with parchment. Bake in 325°F oven for 40-45 minutes, or until a toothpick draws with a thin layer of batter.

Cool on a rack until firm, then remove and allow to cool to room temp before slicing.