Hey friends!
I’ve got exciting news! Kristin is pursuing her teaching certificate. Many of you know Kristin is a talented artist with a degree in Fine Arts. She’s been teaching Art to Homeschool kiddos & subbing at various schools for almost two years now.
Being in the classroom has inspired Kristin to get her teaching certificate. While I’m so excited for her, I also realize she will no longer have time to be the videographer, video editor & much more for Connie’s Truffle House. Kristin leaves big shoes to fill, but hopefully I can find someone to join CTH.
So, I’m reaching out to y’all…my extended CTH family. Please email me at conniestrufflehouse@gmail.com if you know of someone who would may be interested in this part-time paid position.
Thanks for your help!
In the meantime, if the newsletter and blog posts are not as frequent as you’ve become accustomed to, you’ll know why.
Now for my story about this recipe:
JANURARY 16, 2003!
I’ll never forget the day my doctor told me I had CELIAC disease! I asked him what meds I’d be taking. His reply was “go 100% gluten free!”
It rocked my world and not in a good way! I loved gluten! Slowly over the years, I began tweaking my favorite recipes.
The toughest ones were my desserts: cookies. brownies, pies, cobblers and of course, cheesecake. I’ve been tweaking recipes for over 17 years & have been pleased with the results…most of the time! LOL!
One of my favorite cookie recipes is Butterfingers with Peanut Butter Cookies! If you like peanut butter & Butterfingers, you’re in for a treat! Be careful, you may not be able to stop eating the dough!
So, click below and follow the directions with all the pics. I believe you’ll get out the mixing bowl & as my mom used to say, “Go to Town”!
Love y’all,
connie
WHAT YOU NEED:
- ½ cup butter, softened
- ¾ cup sugar
- 2/3 cup firmly packed brown sugar
- 2 egg whites, room temp
- 1 ¼ cups chunky peanut butter
- 1 ½ tsp. vanilla
- 1 cup g/f flour
- ½ tsp. baking soda
- ¼ tsp. salt
- 10 oz Butterfingers, chopped
HOW TO MAKE IT:
- Preheat oven to 350
- Lightly grease parchment paper on cookie sheet
- Beat butter at medium speed with mixer until creamy, gradually add sugars, beating well
- Add lightly whisked egg whites, beating well
- Stir in peanut butter and vanilla. Set aside.
- Combine flour, soda and salt & gradually add to butter mixture, mixing well
- Fold in candy
- Using a medium sized ice cream scoop; place dough balls on cookie sheet approximately 2 inches apart
- Bake at 350 for approximately 10 minutes until golden in color.
Bake at 350 for approximately 10 minutes until lightly golden.
Don’t forget cookies continue to bake once you remove from the oven.
ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS!
