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This is a super easy peanut butter frosting recipe to make! It’s light, creamy, and perfectly fluffy. Great for piping and for spreading on cakes or cupcakes. Try it with your favorite chocolate brownies, cakes, or cupcakes!

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I originally started making this peanut butter frosting recipe to go with my favorite Gluten Free Chocolate Cake to make a Chocolate Peanut Butter Cup Cake for my husband’s birthday. That cake is always unbelievably good but I always feel too guilty to cut into someone’s birthday cake for the sake of taking pictures.

Or maybe that’s just secretly my way of saying, I’ll just have to make it again sometime 😉

This particular batch of peanut butter frosting was paired with my Fudgy Gluten Free Brownies to make some epic Peanut Butter Frosted Brownies. I’m posting that recipe next week – stay tuned or sign up for email updates so you don’t miss it!

This peanut butter frosting would also be great on top of some gluten free chocolate cupcakes, spread on top of chocolate sugar cookies, on top of gluten free baked chocolate donuts, or sandwiched between chocolate cookies. Seriously guys, the options are endless!

If you’re a chocolate and peanut butter lover like my husband, this is a must try recipe because the smooth, creamy peanut butter frosting is so good, you might just want to eat it straight out of the bowl with a spoon. Pure peanut butter bliss.

So tell me, what will you be enjoying this peanut butter frosting with?!

Enjoy!

More Frosting Recipes to Try: Homemade Chocolate Frosting Nutella Buttercream Frosting White Chocolate Ganache Whipped Cream PIN THIS RECIPE TO YOUR DESSERTS BOARD

be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make! if you love this recipe for peanut butter frosting, be sure to follow me on social media so you never miss a post: | facebook | twitter | google+ | pinterest | instagram | youtube | sign up for my free newsletter subscription for new recipes and exclusive giveaways + my free e-cookbook – recipes with chocolate


Peanut Butter Frosting
Prep Time 10 Cook Time N/A Total Time

This is a super easy peanut butter frosting recipe to make! It's light, creamy, and perfectly fluffy. Great for piping and for spreading on cakes or cupcakes. Try it with your favorite chocolate brownies, cakes, or cupcakes!

Print
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup creamy peanut butter (no-stir)
  • 4 1/2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup heavy whipping cream
Directions
1. Add the butter and peanut butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until combined. Some little lumps of butter are ok.
2. Add 2 1/2 cups of the powdered sugar and mix on low speed until mostly combined.
3. Add the remaining sugar and the vanilla extract. Add half of the whipping cream.
4. Beat on low speed until the sugar is incorporated. Scrape down the bowl and add the remaining whipping cream.
5. Beat on low to incorporate the cream then slowly increase the speed to medium-high. Beat for 2 minutes. The frosting will be light and fluffy.

by

Recipe Notes
  • This can be made up to 2 days before using, keep refrigerated in an airtight container. Then bring to room temperature and beat to fluff it up before using.
  • Freeze up to 3 months in an air-tight container or freezer bag. 

Photos by Jess Larson.

Original article: Easy Creamy Peanut Butter Frosting Recipe

©2018 What the Fork. All Rights Reserved.

The post Easy Creamy Peanut Butter Frosting Recipe appeared first on What the Fork.

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Chocolate cupcakes are a classic treat and these gluten free chocolate cupcakes do not disappoint. They’re really easy to make and have a dairy free option too!

Cupcakes are a staple dessert in any house. They’re great for birthdays, holidays, baby showers, wedding showers, parties… basically any type of celebration.

But really, you don’t even need a reason to make cupcakes. Especially when it comes to these gluten free chocolate cupcakes.

When writing this gluten free chocolate cupcake recipe, I wanted to adapt them from my favorite gluten free chocolate cake recipe. However, it didn’t quite work out as cleanly as I wanted. It took a bit of tweaking. I also only wanted one dozen cupcakes and not 30 like the cake recipe yields.

I’m not a big fan of recipes that make a weird number of cupcakes. I have a couple cupcake recipes that make 20 cupcakes or even 15 cupcakes but for this, I wanted an even 12 for a one dozen chocolate cupcake recipe that could be doubled to make two dozen.

Mission accomplished! Please excuse me while I pat myself on the back. But seriously, it’s not that easy to do!

This recipe can also be made with some substitutions for dairy free or vegan gluten free chocolate cupcakes.

Dietary Substitutions

These gluten free chocolate cupcakes can easily be made dairy free. Simply replace the milk with 2/3 cup of unsweetened coconut milk beverage (from the refrigerated section).

To make these vegan, use the milk substitute mentioned above and try subbing the large egg for one flax egg.

Frosting Options

The beauty of homemade chocolate cupcakes is that you can frost them with whatever your heart desires. A classic pairing would be with chocolate buttercream frosting, as pictured. I used Hershey’s Special Dark cocoa powder to achieve that beautiful deep, dark color.

But I promise you, a double batch of Nutella Buttercream Frosting would be spectacular too. It’s a much lighter frosting, not as intense in chocolate flavor with a delicious subtle nuttiness.

For a vegan version, finish them off with vegan chocolate frosting for the chocolate + chocolate combo everyone loves. There’s also a vegan option for the Nutella Buttercream mentioned above.

Classic vanilla buttercream or even Cream Cheese Frosting would be great too.

Really, any frosting would be perfect because almost everything goes with chocolate!

Toppings for Chocolate Cupcakes

I decorated my cupcakes with three different toppings. One third were decorated with mini chocolate chips, another third with chocolate sprinkles, and the rest were topped with a sprinkle of Maldon Sea Salt flakes.

You guys – salted chocolate cupcakes bring salted chocolate to a whole new level! If you’re a fan of salted chocolate, you will LOVE that combo in a cupcakes. So classy and such a great flavor adventure. The salted chocolate was definitely my favorite version of the 3.

Just don’t go overboard on the salt – just a little pinch/sprinkle will do. If it’s a humid day or if you’re going to keep the cupcakes refrigerated, save the sprinkle of salt for just before serving.

Enjoy!

PS – Be sure to try my Gluten Free Vanilla Cupcakes! And for a small batch of cupcakes, try my small batch recipe for Chocolate Cupcakes – it’s a recipe for 4 cupcakes!

be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make! if you love this recipe gluten free chocolate cupcakes, be sure to follow me on social media so you never miss a post: | facebook | twitter | google+ | pinterest | instagram | youtube | snapchat – whattheforkblog | sign up for my free newsletter subscription for new recipes and exclusive giveaways + my free e-cookbook – recipes with chocolate

Original article: Best Recipe for Gluten Free Chocolate Cupcakes

©2018 What the Fork. All Rights Reserved.

The post Best Recipe for Gluten Free Chocolate Cupcakes appeared first on What the Fork.

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This easy no bake cheesecake recipe is truly outstanding. It’s a delicious blank canvas for any toppings you desire. It’s simple to make and requires only a few ingredients. Make it with a gluten free or regular crust!

I am all about the no bake desserts right now and this easy no bake cheesecake is right at the top of the list! It’s so easy to make and it has to be made ahead of time so it’s perfect for a party.

No bake desserts are seriously clutch in situations where you’re short on time, you don’t feel like turning on the oven, and you want a make-ahead dessert that can chill in the fridge for a while before you need to bring it to a party or while you’re getting ready to throw your own party.

This easy no bake cheesecake recipe is just that. Plus, the texture is so smooth and creamy, it’ll rival your love for a traditional cheesecake (or my coconut cheesecake, which happens to be one of my favorite cheesecakes ever).

No-bake cheesecakes are so light compared to baked cheesecakes which can feel heavy and really rich. This version is definitely a better choice for summer desserts.

Bonus, there’s no eggs in this (making it safe to eat without cooking/baking) so if you’re serving this to someone with an egg allergy, they can safely eat it.

Crust for a No-Bake Cheesecake

I use my tried and true gluten free graham cracker crust recipe for the base of this no-bake cheesecake recipe. It doesn’t have to be baked but you could if you want to add a bit of a “toasted” flavor.

The Right Pan for No-Bake Cheesecake

There really is no “right” pan to use here, as long as you’re using a 9-inch pan. I press it right into my 9-inch springform pan but you could use a 9 -inch pie dish or even a 9×9 inch square pan and cut them into bars. No bake cheesecake bars would be great for a party!

Easy Cheesecake Toppings

I topped my cheesecake with some fresh strawberries and blueberries. The colors make it great for a 4th of July party! This gluten free cheesecake would be great with some macerated strawberries (from my gluten free strawberry shortcake) or use a combo of your favorite fresh berries.

Please do not be intimidated by the presentation in these pictures. It literally took me 1 minute to just pile on some sliced and whole strawberries and I filled in the gaps with fresh blueberries. The crumb on top is just a little dusting of leftover graham cracker crumbs. It’s so easy, my kids helped. You can do it and nobody has to know how easy it was!

You could also use gluten free cherry pie filling to make it a cherry cheesecake. For chocolate lovers, serve this with a drizzle of hot fudge sauce or some fancy chocolate curls or shavings. There’s so many choices and you can’t go wrong with any of them. Enjoy!

Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make! If you love this easy no bake cheesecake recipe, follow me on social media so you never miss a post: | facebook | twitter | google+ | pinterest | instagram | youtube |
Easy No Bake Cheesecake Recipe
Prep Time 30 Total Time

This easy no bake cheesecake recipe is truly outstanding. It’s a delicious blank canvas for any toppings you desire. It’s simple to make and requires only a few ingredients. Make it with a gluten free or regular crust!

Print
Ingredients
  • 1 9-inch gluten free graham cracker crust
  • 2 8-oz packages cream cheese, room temperature
  • 3/4 cup powdered sugar
  • pinch of fine sea salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 2 cups heavy whipping cream
Directions
  1. In a large bowl, beat the cream cheese until smooth. Scrape the bowl and add the powdered sugar, pinch of salt, lemon juice, and vanilla extract. Beat until smooth and creamy.
  2. While the mixer is running on low speed, slowly pour in the whipping cream. Continue to beat on low until all the cream is added. Then slowly increase the speed of the mixer and beat until the mixture is thick and creamy.
  3. Transfer the cheesecake batter to the prepared graham cracker crust. Refrigerate at least 6 hours but preferably overnight. Keep refrigerated until ready to serve.

by

Recipe Notes

Topping ideas: fresh berries, gluten free cherry pie filling, whipped cream, chocolate shavings, chocolate curls, or hot fudge sauce.

Original article: Easy No Bake Cheesecake Recipe

©2018 What the Fork. All Rights Reserved.

The post Easy No Bake Cheesecake Recipe appeared first on What the Fork.

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Learn how to make a graham cracker crust with just a few ingredients! This simple crust recipe is the perfect base for cheesecakes pies, and tarts. It’s so easy to make!

click here to pin this recipe

This post contains affiliate links to products and/or ingredients that I use to create this recipe. Thank you for helping to support What The Fork Food Blog so I can continue to bring you great recipes and baking tips ♥

Today we are learning a simple, staple recipe that everyone needs in their recipe box – how to make graham cracker crust! This crust is essential because it’s a base recipe that can lead to so many delicious desserts.

Simple Ingredients, Delicious Results

The beauty of a graham cracker crust is that it calls for just a few, simple ingredients. Graham crackers, granulated sugar, and butter. You can add a little pinch of salt too, if you like. That’s it, just three or four ingredients!

This graham cracker crust can be made with gluten free graham crackers or regular graham crackers. That’s the beauty of this recipe, it’s so simple to adapt to meet different dietary needs.

How to Make a Dairy Free Graham Cracker Crust

For any of you who need a lactose free or dairy free pie crust recipe, you can use this recipe! It’s really easy to adapt to a dairy free diet – simply swap out the butter for dairy free or vegan butter or you could even use melted coconut oil.

If you need lactose free but not necessarily dairy free, use ghee! It’s still dairy (so not safe for dairy allergies) but it still has that really, buttery taste that we all love in a good graham cracker crust. I use Organic Valley Ghee because I can easily find it at my grocery store.

Also, be sure to check the labels on your graham crackers. I use Kinnikinnick S’Moreable Graham Crackers, which are also dairy free. Schar Honeygrams are dairy free, too.

To Bake or Not to Bake

If you’re making a no-bake cheesecake or pudding pie, you’ll still want to bake this crust for a few minutes before adding your filling. It will help the crust set up and stay together when you slice and serve it.

If you’re really anti-baking, you can skip that step. Just know that your crust might be a bit more crumbly.

I also like to bake it for a little bit before adding cheesecake filling that will be baked again. It really just helps it and will greatly reduce the risk of filling leaking through the crust and making it soggy.

Fillings for a Graham Cracker Crust

So you made a graham cracker crust, now what? What should you fill it with? Make a chocolate pudding pie by filling the crust with chocolate pudding and topping it with whipped cream.

My favorite version of a chocolate pudding pie is by making it with my Baileys Chocolate Pudding (use more milk in place of the Baileys if you prefer) and topping it with my White Chocolate Ganache Whipped Cream. It’s insanely good!

You can also make a double-batch of my no-bake salted caramel cheesecake filling to make a full-sized dessert instead of individual cheesecakes. I’m sharing a classic no-bake cheesecake filling next week so be sure you’re getting my so you don’t miss it! Enjoy!

Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make! If you love this easy recipe for how to make a graham cracker crust, follow me on social media so you never miss a post: | facebook | twitter | google+ | pinterest | instagram | youtube | sign up for my free newsletter subscription for new recipes and exclusive giveaways + my free ecookbook – recipes with chocolate
How to Make a Graham Cracker Crust
Prep Time 5 Cook Time 10 Total Time 15

Learn how to make a graham cracker crust with just a few ingredients! This simple crust recipe is the perfect base for cheesecakes pies, and tarts. It’s so easy to make!

Print
Ingredients
  • 1 1/2 cups gluten free graham cracker crumbs (see notes)
  • 1/4 cup granulated sugar
  • 5 tablespoons butter, melted
  • pinch of salt (optional)
Directions
  1. Preheat oven to 325 degrees.
  2. Add the graham cracker crumbs, granulated sugar, butter, and a pinch of salt to a large bowl. Mix together until all of the crumbs are moistened. **If you are making your own graham cracker crumbs with a food processor, feel free mix the crumbs, sugar, butter, and salt together with the food processor.**
  3. Firmly press the crumbs into a 9 inch pie dish or 9 inch spring-form pan. Bake at 325 degrees for 10 minutes. 
  4. Cool before adding the filling.

by

Recipe Notes
  • I make my own graham cracker crumbs by processing gluten free graham crackers in my food processor. It only takes a minute!
  • If you don't need gluten free, just use regular graham crackers!

Original article: How to Make a Graham Cracker Crust

©2018 What the Fork. All Rights Reserved.

The post How to Make a Graham Cracker Crust appeared first on What the Fork.

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Improve your gluten free baking skills and join the May Gluten Free Baking Challenge! Make this month’s challenge recipe, share it in our Facebook group or on Instagram, and get the chance to win the baking challenge prize!

Welcome to the May Gluten Free Baking Challenge! Last month’s April Gluten Free Baking Challenge was the first of it’s kind and it got off to a great start. You guys made some really tasty looking gluten free vanilla cupcakes!

I’ve been sharing some of your entries in my Instagram stories, so be sure to check them out. They’re in the Baking Challenge story highlights in my Instagram profile. I hope to feature you this month, so let’s get baking!

May’s Challenge Recipe

The May gluten free baking challenge recipe is one of my favorites and it’s a recipe we make often. It’s my go-to when I need to bring an easy dessert to a last-minute get together.

The recipe? Fudgy Gluten Free Brownies! These easy gluten free brownies are always a hit and nobody knows they’re gluten free unless I tell them.

They’re a tried-and-true Ghirardelli Copycat brownie recipe, which was our favorite before my husband went gluten free. If you haven’t tried this recipe yet, I know you’ll love it! It’s gotten great reviews on the post and on Pinterest.

When you guys make this recipe and you love it, be sure to leave a review on Pinterest and on the blog post too! That’s not a baking challenge requirement, just a little something I’d appreciate.

Click here to get the Gluten Free Brownie Recipe

Tools Used to Make This Recipe
  1. 9×9 Inch Square Pan (9×13 if you double the recipe)
  2. Parchment Paper – I use parchment paper to lift the brownies out of the pan to cut them cleanly. You can skip it if you want!

What is the Gluten Free Baking Challenge?

Each month, a gluten free baking recipe is chosen to be the monthly challenge recipe. Bake it, take a picture of it, then share it to be entered to win the giveaway. Share your photos throughout the month using #whattheforkbaking on Instagram, or upload a photo of your recipe to my What The Fork Food Blog Facebook page and/or What The Fork Gluten Free Baking Community Facebook group.

How To Enter The Baking Challenge
  • To participate in the Gluten Free Baking Challenge, you have to make the challenge recipe. (Continue to read below to see what the recipe is!)
  • Take your own photo of the finished challenge recipe and share it on social media before April 30th 11:59pm EST. Entries after this will not be eligible to win the prize.
  • In order to be eligible for the prize, you must include the official baking challenge hashtag #whattheforkbaking when sharing your photo. Keep reading to see where you can share your photos.
  • Photos must be your own in order to be eligible for the prize.
Where To Share Your Photos
  1. Instagram – Share your photo of the Gluten Free Baking Challenge recipe to you public Instagram account. (If it’s a private account, I won’t be able to see it.)
    • To qualify, you must use the #whattheforkbaking and tag @whattheforkfoodblog
  2. Facebook Group – If you’re a member of my What The Fork Gluten Free Baking Community Facebook group, you can post your image there.
  3. Facebook Page – Share your photo to my What The Fork Food Blog Facebook page with the official baking challenge hashtag, #whattheforkbaking
The Prize

This month’s gluten free baking challenge prize is a $50 Amazon Gift Card. All who enter the contest by sharing a photo and using the hashtag will be eligible to win. Please note, your chance of winning the challenge prize has nothing to do with photo quality. Winner will be randomly drawn from the entries.

Happy baking, friends! I can’t wait to see all your delicious, fudgy gluten free brownies! Also, if you’re baking during the week, be sure to read my tips on weeknight baking!

be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make! if you love participating in the may gluten free baking challenge, be sure to follow me on social media so you never miss a post: | facebook | twitter | google+ | pinterest | instagram | youtube | Never miss a gluten free baking challenge – sign up for free updates and reminders

Original article: May Gluten Free Baking Challenge

©2018 What the Fork. All Rights Reserved.

The post May Gluten Free Baking Challenge appeared first on What the Fork.

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If you need to bake egg free due to allergies or you want to make a recipe vegan, try using a flax egg substitution! Here, you’ll learn how to make it (easy!) and what types of recipes they work with.

Due to the nature of baking gluten free for health reasons, I often receive requests or questions from readers asking about other substitutions they can make in my recipes. Most commonly, people want to know if a recipe will work with an egg substitute.

I don’t often bake egg free since my dog is the only one with an egg allergy in my house (seriously) and he’s not eating my baked goods anyways!

When readers ask me if a recipe can be made egg free, my go-to suggestion is to try the recipe with a flax egg substitution.

What is a flax egg?

A flax egg is flax meal (or ground up flax seeds) mixed with water. That’s it! Just one tablespoon of flax meal to three tablespoons of water.

A flax egg works as a binder and adds moisture in a recipe, just as a regular egg would.

Can flax eggs be used in all recipes calling for eggs?

No. flax eggs are best when the recipe only calls for one or two eggs. For example, almost all of my quick bread recipes call for 2 eggs.

Try the flax egg substitution in my recipe for gluten free blueberry muffins for two eggs. For a one egg substitution, try the flax egg in my gluten free cornbread recipe.

It’s important to note that flax eggs can’t be subbed in recipes that call for partial use of an egg. For example, it would not be appropriate to sub a flax egg in a recipe, such as a custard, that calls for just using egg yolks.

Along the same lines, you cannot sub a flax egg in a recipe that calls for just the use of egg whites, like in a meringue or in macarons.

Since I already offer a dairy free option with many of my recipes, making the flax egg substation would also make them vegan. Again, this sub won’t work for every recipe and it’s very important to remember that if you didn’t read it above.

The Bottom Line

This substitution is best for baked goods like quick breads, cakes, cupcakes, or muffins calling for just one or two whole eggs.

Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make! If you love this easy gluten free strawberry icebox cake recipe, follow me on social media so you never miss a post: | facebook | twitter | google+ | pinterest | instagram | youtube | sign up for my free newsletter subscription for new recipes and exclusive giveaways + my free ecookbook – recipes with chocolate You can also see this Flax Egg recipe on Food Fanatic where I am a regular contributor.

Original article: How to Make a Flax Egg Recipe for an Egg Substitute

©2018 What the Fork. All Rights Reserved.

The post How to Make a Flax Egg Recipe for an Egg Substitute appeared first on What the Fork.

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