Gluten-Free Monster Cookies

A few months ago when my parents came to visit my mom made us a big batch of monster cookies. I couldn't believe how delicious they were... especially because they were flourless! I asked her for the recipe and altered it a bit so that the cookies baked better here in Utah (the altitude is an issue with lots of recipes). For some reason hers came out a tad bit flat and fell apart, not that I minded... I gobbled them up in just a few days! I mean what's not to love about peanut butter, oats, chocolate chips and M&M's?! Some my adjustments included adding quick cooking oats to help "glue" the cookies together, an extra egg yolk to create a thicker/chewier cookie, slightly less butter to prevent them from spreading, and letting the dough chill to allow the oats to absorb some moisture. All of my little tricks worked- they came out looking beautiful and tasting just as good as the ones she made :) I seriously would make these cookies on a daily basis if I could, they're that amazing!!! Happy gluten-free baking!

Gluten-Free Monster Cookies

Ingredients

2¼c. old-fashioned oats*
¼ c. quick cooking oats
½ c. sugar

½ c. brown sugar

1 egg + 1 egg yolk

1/3 c. (¾ of a stick) butter, room temperature

¾ c. creamy peanut butter

1 tsp. baking soda

pinch of salt

¾ tsp. vanilla

½ c. chocolate M&Ms 

½ c. chocolate chips

½ c. peanut butter chips

DIRECTIONS:

1. Line baking sheets with parchment paper or Silpat mats, set aside.

2. In the bowl of a stand mixer, cream butter, peanut butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla. With mixing speed on low, add one egg at a time, mixing until incorporated. 

3. In a medium size mixing bowl, combine oats, baking soda and salt. Whisk together. With mixing speed on low, add dry ingredients, mix until combined. Remove bowl from stand and fold in M&Ms, chocolate chips and peanut butter chips. Place dough in the refrigerator to chill for 1 hour.

4. Remove dough from refrigerator and allow to stand at room temperature for 10 minutes. Meanwhile, preheat oven to 350 degrees. Scoop cookies onto the prepared sheets using a standard size scoop, gently pat down to slightly flatten. Place in oven and bake for 10-12 minutes (they will look soft) before removing from oven. Allow to cool on sheets for 3 minutes before carefully transferring to a wire rack to cool completely.
NOTE: DO NOT SKIP parchment or a mat... seriously, it really is a key part to making these cookies bake perfectly! Also be gentle with the cookies when you are transferring them to the rack to cool, they will probably break apart a little, but just push them back together and let them cool for a good hour or so and they'll be firm and sturdy!

*Please make sure that your oats are gluten-free. Bob's Red Mill Oats are gluten-free, Quaker Oats are not guaranteed to be gluten-free.

Life Made Simple family recipe adapted from The Amish Cook's Baking Book | Makes 24 standard size cookies

The Ultimate Peanut Butter Cookie Cake

For those of you that know me, or frequently follow the recipes posted here on Life Made Simple, you know I'm kind of obsessed with peanut butter! I'll take it any form, but today it's a cookie cake! Being almost 9 months pregnant, I've been trying to scale down the amount of time I spend in the kitchen. Sad, I know, but with some dislocated ribs it's been hard to bend over and prep and wash dishes. So I've been simplifying meals and baking treats that require minimal work. Although cookies aren't the most difficult or time consuming thing to make, I wanted to whip up something that I could just pop in the oven and forget about for a few minutes. I decided to make a peanut butter version of this M&M Chocolate Chip Cookie Cake that I made for Stephen's birthday last year. I mixed in a handful of peanuts, peanut butter M&Ms, peanut butter chips and of course, peanut butter! It baked up perfectly in my Wilton cookie cake pan and I topped it with some peanut butter frosting once it had cooled. It was a fun and easy treat to make that was perfect just for the two of us to snack on, but would be great for birthdays or parties too!

Peanut Butter Cookie Cake

Ingredients

1½ c. all-purpose flour
¾ c. sugar
½ c. brown sugar
1 c. creamy peanut butter
½ c. butter, room temperature
2 eggs
2 tbsp. heavy cream milk
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla extract
½ c. peanut butter M&M's or peanut butter cups, coarsely chopped

½ c. peanut butter chips
½ c. dry roasted peanuts, coarsely chopped

Creamy Peanut Butter Frosting:

1 c. powdered sugar

8 tbsp. (1 stick) butter, room temperature

¼ c. creamy peanut butter

1 tbsp. heavy cream

pinch of salt

DIRECTIONS:
1. Preheat oven to 350 degrees. Line one giant (11") cookie pan with parchment paper, set aside (I usually just cut out a large circle for the bottom).
2. In the bowl of a stand mixer, beat together sugars, butter and peanut butter until smooth, about 2-3 minutes. With mixing speed on low, add vanilla, heavy cream and one egg. Mix until incorporated, then add remaining egg.
3. In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. With mixing speed on low, gradually add dry ingredients, mixing until no visible dry ingredients remain. Remove bowl from stand and gently fold in M&M's (or peanut butter cups), peanut butter chips and chopped peanuts.
4. Using a spatula, place the dough into the pan, pressing to create an even layer. Place the pan in oven and bake for 16-20 minutes or until the edges become golden brown in color. Remove from the oven and allow to cool for 45 minutes before frosting.

5. Meanwhile, to prepare the frosting, beat all ingredients together for 3 minutes or until mixture becomes light and fluffy. Place into a piping bag with desired tip and pipe onto the cooled cookie, around the edges or in the center if you want to write something on it.

Recipe adapted from Smitten Kitchen, Peanut Butter Cookies | Makes 1 (11") Giant Cookie Cake

Monster Cookie Bars

Stephen and I just returned from a nice little vacation in California. While we were there my brother brought us a bag of gluten free monster cookies from a local bakery. I was surprised to find out that both my mom and Stephen had never tried monster cookies. As a peanut butter, oatmeal and M&M lover, I had just assumed that everyone had tasted this delicious combination. I was wrong. I made it my goal to bake up some kind of "monster treat" when we came back home. My first thought was to do my own gluten free cookie version but since I was short on time and didn't have the necessary ingredients, I turned to bars. Let me start off by warning you: these are not your typical monster cookie bars. Mine are ultra moist and topped with a creamy peanut butter spread that really puts them over the top! If you like your bars extra gooey, go ahead and stick to 15 minutes of baking time, they'll be even more soft and chewy! I took these to a picnic dinner and they were a huge hit- I hope you'll think so too!

Monster Cookie Bars
Ingredients

2 c. all-purpose flour
1½ c. quick rolled oats
1 c. sugar

1 c. brown sugar
⅔ c. peanut butter, creamy or chunky
1 c. (2 sticks) butter, room temperature
2 eggs
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
¼ c. chopped peanuts
¼ c. chocolate chips (a mix of regular and mini)
¼ c. M&Ms (a mix of regular and mini)

Peanut butter topping:
⅔ c. Reese's peanut butter
1½ c. confectioner's sugar
⅓ c. milk (more if needed)
¼ tsp. salt
¼ tsp. vanilla

½ c. chocolate chips (a mix of regular and mini)
½ c. M&Ms (a mix of regular and mini)

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease (or cover with parchment) a full size cookie sheet with sides.
2. In a medium size mixing bowl, whisk together oats, flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, beat together peanut butter, butter and sugars for 1 minute. Turn speed to low and add one egg at a time. Add vanilla and mix until combined.
4. Remove bowl from stand mixer. Fold in dry ingredients, then chopped peanuts, chocolate chips and M&Ms. Pour onto prepared pan and pat down until even. I like to use a my hands to get it all spread out, and then a spatula to make it smooth and even. Place in oven and bake for 15-18 minutes, or until the top begins to brown. 

5. While the bars are baking, in a medium size mixing bowl, combine all of the topping ingredients. Using a hand mixer, beat until smooth (it should be a spreadable consistency, but will it will also melt and get shiny on contact). Set aside until needed.

6. Remove bars from oven and place pan on a wire rack. Allow to cool for 8 minutes before spreading the peanut butter topping over the entire sheet. It should become smooth and melty, spread until even. Sprinkle remaining chocolate chips and M&Ms over top, allow to cool for 30-40 more minutes before cutting into bars.

Life Made Simple Original Recipe | Makes approximately 30 bars

Chewy Chunky Peanut Butter Cookies

 Lately I've been craving any treat with peanut butter or peanuts in it- dark chocolate peanut butter cups, peanut butter M&Ms, peanut butter pretzels, rocky road, trail mix- you name it, I've probably been snacking on it! So this afternoon when I wanted to make cookies I naturally gravitated towards peanut butter ones. Instead of traditional criss-cross cookies that are often dense and crisp, I wanted ones that were soft and chewy. I turned to a recipe that I found a while back and adapted it in hopes creating the cookie I was looking for. After biting into one, I have to admit- they were a huge success! The texture is perfect and the flavor is spot on! I'd like to think that the addition of an extra egg helped to give them a chewier texture and that the peanut butter chips and large peanut chunks gave them that extra boost of peanut buttery goodness. The original recipe called for the cookies to be rolled in sugar, but I'm not a fan of the sandy texture that results, so I opted for a sprinkle of sea salt which helped to enhance the flavor even more. These are a great alternative to the traditional fork print cookies and will definitely have you coming back for more! Enjoy!

Chewy Chunky Peanut Butter Cookies
Ingredients
1½ c. all-purpose flour
¾ c. sugar
½ c. brown sugar
1 c. creamy peanut butter
½ c. butter, room temperature
2 eggs
1 tbsp. whole milk
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
½ c. peanut butter chips
½ c. dry roasted peanuts, coarsely chopped

½ tsp. sea salt for garnish (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper, set aside.

2. In the bowl of a stand mixer, beat together sugars, butter and peanut butter until smooth, about 2 minutes. With mixing speed on low, add vanilla, milk and one egg. Mix until incorporated, then add remaining egg.

3. In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. With mixing speed on low, gradually add dry ingredients, mixing until no visible dry ingredients remain. Remove bowl from stand and gently fold in peanut butter chips and chopped peanuts.

4. Scoop dough onto prepared sheets (I use a standard size scoop), sprinkle with salt if desired. Place in oven and bake for 12 minutes- don't be tempted to leave them in longer, otherwise they'll get hard! Remove from oven and allow to cool on sheets for 3 minutes before transferring to a wire rack to cool completely. Enjoy with a large glass of milk!

NOTE: To achieve the look pictured above, I sprinkled mine with extra peanuts and pressed in a few extra peanut butter chips.

Recipe adapted from Smitten Kitchen, Peanut Butter Cookies | Makes approximately 36 cookies

Brownie Topped Peanut Butter Bars

This past weekend flew by! Did it seem that way to you? I still can't believe that Easter is next Sunday! Anyway, yesterday after lunch I was trying to think of a way to incorporate a little box of Reese's eggs into a dessert. Since the husband ALWAYS wants brownies I thought I'd mix things up a bit and create a double layered treat. I started off by using a peanut butter "brownie" base and loaded it with peanut butter chips, then I added a thin layer of dark rich brownie on top. I sprinkled chocolate chips and Reese's eggs over it all and called it good. These bars turned out to be a huge hit! It satisfied the peanut butter fanatic in me, and the brownie lover in Stephen. Happy Monday all!!!

Brownie Topped Peanut Butter Bars

Ingredients

Brownie batter:

¾ c. all-purpose flour

½ c. Dutch-process cocoa powder

1 c. sugar

8 tbsp. (1 stick) butter, room temperature

2 eggs

½ tsp. baking powder

¼ tsp. espresso powder

½ tsp. salt

1 tsp. vanilla

⅓ c. chocolate chips

Peanut butter batter:

¾ c. flour

1 c. sugar

1 c. peanut butter

8 tbsp. (1 stick) butter, room temperature

2 eggs

¼ tsp. baking powder

½ tsp. salt

1 tsp. vanilla

½ c. Reese's peanut butter chips

Garnish:

½ c. Reese's eggs or Reese's Pieces

½ c. chocolate chips

¼ c. mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13" pan with aluminum foil, spray lightly with baking Pam.

2. Begin with making the brownie batter. In a small saucepan over low heat add butter. Once butter has melted, add sugar. Heat until the mixture becomes glossy but don't let it bubble. Remove from heat and set aside.

3. In the bowl of a stand mixer, combine cocoa powder, baking powder, espresso powder, salt, and vanilla. Gradually beat in one egg at a time. When the butter mixture has cooled (give it about 5-7 minutes or so) slowly add to the cocoa-egg mixture. Beat just until combined.

4. With mixing speed on low, gradually add the flour. When mixture is warm, but not hot (you don't want to melt the chocolate chips), remove bowl from stand and fold in chocolate chips. Set aside.

5. In the bowl of a stand mixer, cream butter, peanut butter and sugar (2-3 minutes). Add vanilla, salt and baking powder. Gradually beat in one egg at a time. With mixing speed on low, add four, mix until just combined. Remove bowl from stand and fold in peanut butter chips.

6. Pour peanut butter batter into the prepared pan. Spread evenly to coat the bottom. Then pour the brownie batter on top, spreading to completely cover the peanut butter layer. Sprinkle with chocolate chips and Reese's candies.

7. Place in oven and bake for 35-40 minutes or until the bars are set (they should be nice and crusty on the edges and set in the middle, if you gently shake the pan they should not wiggle). Remove from oven and allow to cool in the pan on top of a wire rack for 45 minutes. Using the foil edges, remove bars from pan and allow to sit for 15 more minutes before cutting.

NOTE: Espresso powder can be purchased at Williams-Sonoma, King Arthur Flour or Sur La Table.

Brownie recipe adapted from King Arthur Flour, Fudge Brownies | Makes approximately 12-16 large bars

Reese's Peanut Butter Cup Cookies

When I found out about the tragic events of Sandy Hook Elementary I was on my way to work. The rest of the day was a blur. It was all I could think about. When I got home that night I hugged Stephen tight and prayed that those families would feel peace and comfort. May God bless them and their loved ones. As part of the blogger community, I'd like to dedicate this post/recipe to the Cookies & Crafts for Sandy Hook tribute. As many of you know, peanut butter is one of my all-time favorite things to eat. Yes, I'm 24, but there's just something about it that I love! I also love peanut butter cups, so this cookie is really a hit for me! I think you and you're family will love these too, so go ahead, make a batch and enjoy them together! Remember to tell those around you that you love them and hug them tight. Think of those who are less fortunate than you and pray for those who have suffered a loss. We all need to take more time in our busy days to slow down and enjoy the many blessings God has given us, especially our families. My heart goes out to the community of Newtown Connecticut, we are thinking of you-

Reese's Peanut Butter Cup Cookies
Ingredients
1¼ c. all-purpose flour
¾ c. sugar
½ c.  brown sugar, packed
8 tbsp. (1 stick) butter, room temperature
1 c. Reese's Peanut Butter
1 egg + 1 egg yolk
¾ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1½ tsp. vanilla
1 c. Reese's Peanut Butter Cups, chopped

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, combine sugars, butter and peanut butter. Beat for 2 minutes or until smooth. Add vanilla, then mix. Add egg then egg yolk. Mix until just combined.
3. In a medium size mixing bowl, whisk together flour, salt, baking soda, baking powder. With mixing speed on low, gradually add dry ingredients- mix until just combined.
4. Remove bowl from stand and gently fold in Reese's Peanut Butter Cup chunks. Form balls of dough using a standard size cookie scoop. Place on sheet and gently pat down with the palm of your hand (just flatten it slightly or use a fork and make a criss cross pattern in each).
5. Place in oven and bake for 12-14 minutes. Cookies will be slightly soft, but that's ok. Let cookies cool on sheets for 5 minutes before transferring to a wire rack to cool completely. Serve with a big glass of cold milk!

Adapted from the Magnolia Bakery Cookbook, Peanut Butter Cookies | Makes approximately 24 cookies

Peanut Butter Swirl Brownies

Stephen is kind of obsessed with brownies. He especially loves it when I load them with huge chucks of chocolate. Me, not so much. I'd rather eat a cookie or a bowl of ice cream. But every once in a while I'll toss in a pan... and eat a few. So the other night when he asked me to make him peanut butter brownies I headed to the kitchen and went to work. I've had chocolate brownies with a peanut butter swirl several times, and somehow during the baking process the swirl always manages to melt and disappear- not cool. I want to taste the peanut butter, bite into it and know it's there! You know what I mean? That meant making a peanut butter batter, something that would hold up. I found a good recipe and adapted it to fit the brownie recipe that he really loves. The result: perfection. These brownies are not to be messed with. They were gobbled up within seconds... seriously!

Peanut Butter Swirl Brownies
Ingredients
½ c. all-purpose flour
1 tbsp. unsweetened cocoa powder
4 oz semi-sweet chocolate, melted (use a Ghiradelli baking bar!)
⅔ c. sugar
6 tbsp. (¾ stick) butter
2 eggs
¼ tsp. salt
1 tsp. vanilla
½ c. semi-sweet chocolate chips + 1/4 c. mini semi-sweet chocolate chips

For the peanut butter batter:
¼ c. flour
½ c. sugar
½ c. creamy peanut butter
4 tbsp. (½ stick) butter, room temperature
1 egg
¹⁄₈ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil so that there is enough to pull the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
2. Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and one egg, mix, then add the other egg, mix until incorporated.
3. In a small mixing bowl whisk together flour, cocoa powder and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Set aside.
4. For the peanut butter batter, in a medium size mixing bowl, combine butter, peanut butter and sugar. Using a hand mixer, beat until fluffy and smooth. Add vanilla and egg, mix until incorporated. Sprinkle in baking powder and salt, gradually add flour while mixing.
5. To assemble, pour half of the brownie batter into the prepared pan. Dollop half of the peanut butter batter on top and swirl. Pour the remaining brownie batter on top, then dollop the remaining peanut butter batter, swirl (I folded over some of the brownie batter so there weren't huge chunks of peanut butter batter). Once the top is swirled, place in oven and bake for 35-38 minutes. The peanut butter batter should begin to brown on top.
6. Remove from oven and let cool in pan for 25 minutes. Remove using the foil overhang and place on a wire rack to cool completely (another 20 minutes or so). Remove foil from brownies, cut and serve.
NOTE: There are no leaveners in the brownie recipe... they turn out just fine :)
Adapted from Ready For Dessert, Brownies | Makes approximately 9 large brownies or 12 standard size brownies

Criss Cross Peanut Butter Cookies

It was late in the afternoon when I decided I needed to bake up a batch of these cookies. Stephen's brother was on his way over for dinner and all we had for dessert was about 1 cup of peanut butter chunky monkey ice cream. I had planned on using it to make mini milkshakes but I thought we needed to have a little something more. Thankfully, these cookies only took a few minutes to whip up and once they came out of the oven they were ready to eat. As a peanut butter lover I thought that these definitely hit the mark. They're packed full of peanut butter flavor and the ground bits of peanuts only add to it! Yum!

Criss Cross Peanut Butter Cookies
Ingredients
1 c. all-purpose flour
½ c. brown sugar, packed
8 tbsp. (½ stick) butter, room temperature
½ c. smooth peanut butter
1 egg
¼ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
1 tsp. vanilla
⅓ c. ground peanuts (chopped to resemble coarse bread crumbs)
1 tsp. sea salt, for garnish

DIRECTIONS:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
2. In the bowl of a stand mixer, beat butter, peanut butter, sugar and vanilla until smooth and fluffy (about 3 minutes). Add egg, mixing until incorporated.
3. In a small mixing bowl, whisk together flour, baking soda, baking powder, salt and ground peanuts. With mixing speed on low, gradually add dry ingredients. Mix just until combined. Chill dough for 15 minutes before baking.
4. Scoop 2" balls onto prepared baking sheets (I put 6 on a sheet). Using a fork, press a criss cross pattern into each cookie, flattening them out a bit. Sprinkle with sea salt. Place into oven and bake for 12-14 minutes.
5. Remove from oven and let cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
Adapted from The New Best Recipe, Peanut Butter Cookies | Makes 12 large cookies

Peanut Butter Chunky Monkey Ice Cream

A couple of weeks ago I signed up for the Get Your Chef On Challenge over at White Lights on Wendesday. Since participating in the Unique Sweet Challenge I've discovered that I really enjoy doing these sorts of things, especially when you get to see all of the yummy treats everyone else has made! This month's secret ingredient was peanut butter, Jenn couldn't have picked it any better. I love peanut butter almost to the point of obsession. It's incredibly versatile and can be used in both savory and sweet dishes. Of course I immediately wanted to make ice cream. I've been dying to make peanut butter ice cream so this was the perfect opportunity. Since I had some spotted bananas lying around, I decided to make it Peanut Butter Chunky Monkey Ice Cream. I started off by slicing the banana, tossing it in butter and brown sugar, and baking it for about 40 minutes. I chopped it up and transferred it to the freezer to chill. Then I made a simple no-cook base. You just put everything in a blender and give it a go.

Once it's nice and smooth you add a pinch of salt and some vanilla. Then mix for another minute or two. 

Since the base is already cold, there's no need to chill it. Just pour it into your ice cream maker (I use the KitchenAid attachment) and start churning! Meanwhile chop your walnuts, measure out your chocolate chips and get that peanut butter ripple going. I like to microwave it in a small bowl and whisk it over an ice bath to cool it down.

Once the ice cream has finished churning (25-30 minutes) fold in the bananas, walnuts, and chocolate chips. Pour the ice cream into a freezer safe container and layer it with the peanut butter swirl. Toss it in the freezer and let it set up for about 3-4 hours... I know, but you really do have to wait! Once it has set up, scoop and enjoy!

Peanut Butter Chunky Monkey Ice Cream

Ingredients

¾ c. sugar

2⅔ c. half & half

¾ c. smooth peanut butter

½ tsp. vanilla

pinch of salt

⅓ c. chopped walnuts

½ c. mini chocolate chips

For the roasted bananas:

1 banana

2 tbsp. brown sugar

1 tsp. butter

For the peanut butter swirl:

2 tbsp. brown sugar

1 tbsp. corn syrup

¼ c. half & half

¼ c. smooth peanut butter

DIRECTIONS:

1. Preheat oven to 400 degrees. Line one baking sheet with foil. Cut banana into slices and toss in a bowl with melted butter and brown sugar. Spread banana slices on sheet and bake for approximately 40  minutes. Remove from oven and chop into small chunks. Place in a freezer safe container and freeze until needed.

2. Assemble blender. Pour half & half into blender. Then add peanut butter and sugar. Blend for 2-3 minutes or until mixture is smooth and creamy. Add salt and vanilla, blend for an additional minute.

3. Pour mixture into ice cream maker. Churn according to manufacturers instructions (about 25-30 minutes). Meanwhile prepare the peanut butter swirl by combining ingredients in a small microwaveable bowl. Heat for 1 minute on high. Place over an ice bath and whisk until cool. Set aside. 

4. Chop walnuts and measure out chocolate chips. Remove bananas from freezer. Once mixture has churned, remove bowl and fold in bananas, walnuts, and chocolate chips. Pour ⅓ of the mixture into a freezer safe container. Drizzle peanut butter over top. Continue repeating these steps until all of the ice cream and peanut butter has been layered. Place in freezer and chill for 3-4 hours before serving.

Adapted from The Perfect Scoop, Peanut Butter Ice Cream | Makes approximately 6-8 Servings