Peanut Butter Chocolate Layer Cake

Reese's lovers unite! Three layers of moist chocolate cake are sandwiched between rich peanut butter frosting and studded with crumbled peanut butter cups in this deliciously decadent dessert.

Peanut Butter Chocolate Layer Cake
Yield: 3 layer cake

Ingredients
Chocolate Cake:

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 cup hot water (or coffee for deeper flavor!)

Peanut Butter Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/4 cups creamy peanut butter (I use Jif)
• 1/8 tsp salt
• 7 cups powdered sugar
• 6–7 Tbsp milk
• 12 full size Reese's peanut butter cups

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Add flour, sugar, cocoa, baking soda, baking powder, and salt to large mixer bowl fitted with paddle attachment and combine. Set aside.
3. In medium-sized bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
4. Add wet ingredients to dry ingredients and beat on medium-low speed until well combined.
5. Slowly add hot water to batter and mix on low speed until well combined. Scrape down sides of bowl as needed to make sure everything is well combined.
6. Divide batter evenly between prepared cake pans. Bake for 17-20 minutes, or until toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together butter, peanut butter, and salt until smooth.
9. Add about half of powdered sugar and 3 Tbsp milk; mix until smooth.
10. Add remaining powdered sugar and milk; mix until smooth. Keep an eye on frosting consistency - add more powdered sugar if too thin or more milk if too thick.
11. To assemble cake, place one cake layer (dome side down) on platter and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
12. Add second cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
13. Add third and final cake layer to top of cake. Smooth remaining frosting over top and sides of cake. Crumble remaining 4 Reese's peanut butter cups over top of cake and gently press into frosting.
14. Cake doesn't need to be made a day in advance, but do allow a few hours after assembly before serving for moisture and flavors to combine.
15. Serve at room temperature. Cake is best for 3-5 days.

Recipe adapted from Life, Love and Sugar.

Crock Pot Pulled Pork (Chicken)

For an effortless - yet flavorful - dinner, load these five ingredients into the crockpot and you'll be thanking yourself later! Better yet, this recipe can be prepared with either pork or chicken - the choice is yours!

Crock Pot Pulled Pork (Chicken)
Yield: 8-12 servings

Ingredients
Pork:

• 3 lbs boneless pork butt (or pork shoulder)
• 2 (12 oz) cans Coca Cola
• 1/4 cup chili powder
• 3 Tbsp garlic salt
• 1+ cups BBQ sauce (I use Sweet Baby Ray’s Original)

Chicken:

• 2 lbs boneless, skinless chicken breast
• 1 (12 oz) can Coca Cola
• 2 Tbsp chili powder
• 1 1/2 Tbsp garlic salt
• 1/2+ cup BBQ sauce (I use Sweet Baby Ray’s Original)

Directions

1. Place pork (chicken) in slow cooker and season with chili powder and garlic salt.
2. Pour Coca Cola in slow cooker, adding just enough to almost cover pork (chicken) — you do not need to cover meat completely.
3. Cook on low 8 hours.
4. Remove half of liquid from slow cooker using a ladel into a bowl (reserve in case you need to add some moisture back in).
5. Shred pork (chicken) in slow cooker with two forks. Add BBQ sauce, stir, add more BBQ sauce and/or reserved liquid to reach desired consistency.
6. Cover and cook another hour on low to allow flavors to develop and meat to become juicy. Stir before serving.

Recipe adapted from The Novice Chef.

Sweet & Spicy Cashews

Now that we're heading into the cooler months, the sweet heat of these cashews makes for the perfect snack to warm you up!

Sweet & Spicy Cashews
Yield: 4 cups

Ingredients

• 1/2 cup honey
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• 4 cups raw cashew nuts
• 1/4 cup coconut sugar
• 1 tsp salt

Directions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. Stir together coconut sugar and salt; set aside.
3. Stir together honey, chili powder, paprika, and cayenne pepper. Add cashews and toss to coat.
4. Spread cashews in single layer on prepared baking sheet. Roast for 5 minutes, remove pan from oven and stir cashews, then roast an additional 5 minutes.
5. Transfer cashews to second prepared baking sheet to cool for 3-5 minutes, then toss in sugar-salt mixture. Spread into single layer to continue cooling.
6. Allow cashews to cool completely before storing in airtight container. (Tip: Line bottom of container with parchment to prevent sticking and use parchment between layers of cashews.)

Recipe adapted from Leelalicious.

Crock Pot Sloppy Joes

With only four ingredients, this recipe is super simple yet packed with flavor. Better yet, it's comfort food at it's finest!

Crock Pot Sloppy Joes
Yield: 12 servings

Ingredients

• 3 lbs ground beef (or ground turkey)
• 1/3 cup brown sugar
• 1/3 cup yellow mustard
• 1 1/2 cups ketchup

Directions

1. Brown ground beef until no longer pink, then add to slow cooker.
2. Add remaining ingredients to slow cooker and stir to combine.
3. Cook on low for 3-5 hours. Stir before serving on hamburger buns.

Recipe adapted from Eating on a Dime.

Chocolate Chip Cake with Buttercream Frosting

The combination of flavors in this dessert is reminiscent of everyone's favorite milk and cookies duo, only in cake form!

Chocolate Chip Cake with Buttercream Frosting
Yield: 2 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Chocolate Chip Cake:

• 3/4 cup unsalted butter, softened
• 3/4 cups granulated sugar
• 3/4 cup brown sugar, loosely packed
• 3 eggs, room temperature
• 1 Tbsp pure vanilla extract
• 1/2 cup sour cream
• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 cup mini chocolate chips

Buttercream Frosting:

• 3/4 cup Crisco (original kind only!)
• 3/4 cup butter, softened
• 2 tsp clear vanilla extract
• 1/8 tsp salt
• 6 cups powdered sugar
• 4-6 Tbsp milk

Directions

1. Preheat oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Using stand mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
3. Add eggs one at a time, mixing until just combined after each. Add sour cream and pure vanilla extract, and mix until well combined.
4. Add flour, baking powder, salt, and milk. Mix just until combined. Scrape down sides of bowl as needed to ensure all ingredients are well incorporated.
5. Fold in mini chocolate chips. Divide batter evenly between prepared pans.
6. Bake 30-35 minutes, or until toothpick inserted into center comes out clean or with just a few crumbs attached. Allow cakes to cool in pans 10 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
7. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together Crisco and butter. Add clear vanilla extract and salt. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Scrape down sides of bowl as needed. Then continue at high speed until smooth and creamy.
8. To assemble cake, place one cake layer (dome side down) on platter, spread with frosting (make sure layer is even!), place second cake layer (dome side up) on top of frosting, and spread additional frosting over top and sides of cake.
9. Cover and store at room temperature overnight before serving.

Recipe adapted from Life, Love and Sugar.

Oatmeal Chocolate Chip Muffins

These moist, tender muffins are perfect for breakfast, brunch, snack time, or your mid-morning coffee break. Not only are they gluten free, but they can also be made dairy free as well!

Oatmeal Chocolate Chip Muffins
Yield: 1 dozen

Ingredients

• 1/2 cup butter, room temperature
• 3/4 cup packed brown sugar (or coconut sugar)
• 1 egg, room temperature
• 4 oz container puréed baby food (any fruit variety such as pears, prunes, apples, etc.)
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin tin with paper liners; set aside.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add egg and baby food, mixing well.
3. Stir in flour, oats, baking powder, baking soda, and salt. Mix just until combined.
4. Fold in chocolate chips.
5. Fill paper liners 3/4 full with batter.
6. Bake 17-20 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature for a few days or refrigerate for longer.

Recipe adapted from Bunny's Warm Oven.