Pretzel-Crusted Peanut Butter Brownies

Pretzel-Crusted Peanut Butter Brownies are the ultimate brownie for chocolate|peanut butter lovers and sweet|salty lovers. This is a four-layer brownie dessert made up of a salty, buttery pretzel layer topped with peanut butter cookie dough, Reese's cups, and rich brownie batter. The outcome is decadent, with melted chocolate and peanut butter oozing out of every bite.


Pretzel-Crusted Peanut Butter Brownies

Ingredients:
·3/4 cup gluten-free pretzels, chopped so some large chunks remain - I used Glutino Gluten-Free Pretzels
·1/4 cup butter, melted
·1 cup peanut butter - I made homemade peanut butter but store-bought will work fine
·1/2 cup sugar
·1 egg
·8 regular-sized Reese's cups
·1 box gluten-free brownie mix, mixed according to package directions - I used Aldi's LiveGFree Brownie Mix

Directions:
Preheat oven to 350˚. Grease the bottom and sides of an 8x8-inch pan.

In a small bowl, mix chopped pretzels and melted butter. Press into the bottom of the prepared pan.

In a separate bowl, mix peanut butter, sugar, and egg. Layer on top of the pretzel mixture.

Place unwrapped Reese's cups on top of the peanut butter layer.

Prepare brownie mix according to package directions. Pour brownie batter on top of Reese's cup layer.

Bake for 25-35 minutes, or until a tooth-pick inserted into the brownie layer only comes out clean.

Zucchini Bread Cookie Whoopie Pies

If you have a plethora of zucchini this summer, you have to make these Zucchini Bread Cookie Whoopie Pies. They are bite-sized, semi-healthy cookies that taste like cinnamon-spiced zucchini bread stuffed with sweet cream cheese frosting. I took them to my family for a weekend visit and they are so scrumptious they didn't last long. I will definitely be making a double-batch next time.



Click here for recipe from Iowa Girl Eats - I substituted my mom's gluten-free all-purpose flour blend to make the recipe gluten-free. You can use any gluten-free flour blend to easily convert this recipe.

Cookie Dough Brownies with LiveGfree Brownie Mix

LiveGfree Brownie Mix from Aldi results in perfect gluten free brownies. The flavor of the brownies is rich - chocolaty and sweet. The texture of the brownies are moist and chewy, with crispy tops and edges.

I've enjoyed the brownies plain with a glass of milk, or topped with cookie dough. Both taste great. To top with cookie dough, I made this recipe for Healthy Cookie Dough Dip, without the M&M's.

What's your favorite brownie recipe?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Gluten Free Tres Leches Cake

Gluten Free Tres Leches Cake is sweet, moist, and delectable. It was such a hit at my husband's birthday party, I made a second cake the following weekend for my father-in-law's birthday.

For my husband's birthday last month, I also made one of his new favorite cakes - Tres Leches Cake.  Mike tried real (aka gluten cake at a Spanish restaurant) Tres Leches Cake last year at a holiday party and raved about it. I obviously could not try it, but I've been wanting to try a gluten free version since Mike loved it so much. I knew I had to make Tres Leches Cake for his birthday, because one birthday cake just does not cut it anymore in our household. We're a two birthday cake household. Why pick one favorite, when you can have two of your favorite cakes?!


Gluten Free Tres Leches Cake

Ingredients:
·1 box Betty Crocker Gluten Free yellow cake mix
·1/2 cup butter, melted
·2/3 cup water
·3 eggs
·3 tsp real vanilla extract
·10 oz sweetened condensed milk
·1/2 cup fat free evaporated milk
·1 1/2 cups whipping cream, divided
·2 TBS sugar
·1/2 pint fresh strawberries, sliced (optional for garnish)

Directions:
Preheat oven to 350˚. Grease the bottom and sides of an 8x8-inch pan.

In a kitchen stand mixer, beat cake mix, water, oil, 2 tsp vanilla, and eggs on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into prepared pan.

Bake for 36 minutes, or until toothpick inserted in the center comes out clean. Remove cake from oven and let stand for 5 minutes. Poke top of hot ake very 1/2 inch with a long-tined fork, wiping the fork occasinoally to reduce sticking.

In a large bowl, stir together sweetened condensed milk, evaporated milk, and 1/2 cup whipping cream. Carefully pour evenly over the top of the cake. Cover and refrigerate overnight so the milk mixture absorbs into the cake.

The next day, prepare the whipped frosting. In a large, chilled bowl, beat the remaining 1 cup whipping cream, 2 TBS sugar, and remaining 1 tsp vanilla in a kitchen stand mixer on medium speed until soft peaks form. Frost cake with whipped cream and sliced strawberries before serving.

Raspberry Filled Banana Cupcakes with Lemon Frosting

Raspberry Filled Banana Cupcakes with Lemon Frosting are light, fresh, and sweet - perfect for spring and summer celebrations.

These cupcakes combine my husband's favorite dessert flavors - banana, lemon, and raspberry. I made them last month to celebrate his birthday, and they were a hit.


Raspberry Filled Banana Cupcakes with Lemon Frosting

Cupcake Ingredients:
·1 box (15 oz) Betty Crocker Gluten-Free yellow cake mix
·1 cup mashed ripe bananas (approximately 2 bananas)
·1/3 cup butter, melted
·1/3 cup water
·3 eggs
·2 tsp real vanilla extract
·1/2 cup raspberry jam

Lemon Frosting Ingredients:
·1/2 cup butter, softened
·2 1/4 cups powdered sugar
·1 tsp real vanilla extract
·4 TBS fresh lemon juice

Directions:
Heat oven to 350˚. Place cupcake liners into a muffin tin. In a kitchen stand mixer, beat cake mix, mashed bananas, melted butter, water, eggs, and vanilla until dry ingredients are moistened. Spoon batter into cupcake liner, filling half way. Spoon a teaspoon of raspberry jam into the center of each cup of cupcake batter. Top with remaining batter until cupcake liner is filled.

Bake for 18 minutes, or until toothpick inserted in the side comes out clean. Remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.

To prepare the Lemon Frosting, beat together butter, sugar, vanilla, and lemon juice in a bowl or kitchen stand mixer until light and fluffy. Pipe onto cooled cupcakes and serve.

 

Yield: and 20 mini-cupcakes, or 18-20 regular cupcakes

Double Chocolate Reese's Cake

I celebrated my birthday last month and had a great month of celebrating. The festivities included two delicious gluten free cakes. The first cake was a phenomenal Thin Mint gluten free cake made by my mom. Unfortunately, I didn't get any pictures. But, I'm still dreaming of the fudge frosting on top of a perfectly cooked and flavored vanilla cake with crème de menthe.

The second cake was a decadent Double Chocolate Reese’s gluten free cake my husband (who hates baking) made. He’s made me a few cakes throughout the years for my birthday, but this one topped the cake (pun intended). J Just take a look…

 

                         

While I don't have a recipe to share, I just had to share photos of this decadent cake with you. All I know about making this cake is that it took him 4 hours to prepare, is full of butter, and is made with a gluten free chocolate boxed cake mix, gluten free chocolate buttercream icing, mini Reese’s cups, and my favorite Reese’s – Reese’s Eggs. It tastes even better than it looks!

 

                              

 

Cookie Dough Cupcakes

                                     

 

These Cookie Dough Cupcakes look amazing and taste even better than they look. They also pack a sweet surprise...

 

                              

A cookie dough stuffed center! These Cookie Dough Cupcakes are double the cookie dough - stuffed with cookie dough in the middle and then topped with cookie dough frosting. Sinfully sweet and delicious!

I made these in February to celebrate my brother's birthday. They were loved and devoured by everyone.

There are no health safety risks eating these cupcakes, as the cookie dough is eggless. I'd recommend making extra and keeping it in the freezer when you need a sweet tooth fix.

Enjoy!
 

Cookie Dough Cupcakes

Ingredients:
·1 box of Betty Crocker Gluten Free Yellow Cake Mix
·1 1/2 cups brown sugar
·1/2 cup butter, softened
·1/2 tsp vanilla
·2 cups gluten free flour
·Pinch of salt
·1 cup miniature chocolate chips

Directions:
To prepare cookie dough, mix together the brown sugar and butter in a medium bowl until smooth. Mix in vanilla, milk, gluten free flour, and salt until well blended. Remove half of the cookie dough into a separate bowl. Stir in 1/2 cup of mini chocolate chips into one bowl of cookie dough only. Chill both bowls of cookie dough in the refrigerator for 30 minutes.

Meanwhile, prepare gluten free cake batter according to package directions. Spoon into muffin tins lined with cupcake liners. *Do not bake yet.

Remove both bowls of cookie dough from the fridge. Using the bowl of cookie dough with chocolate chips mixed in, roll the cookie dough into 18-24 one-inch balls. Drop one ball of cookie dough into the center of the cake batter in each cupcake liner.

Bake cookie dough stuffed cupcakes according to package directions. Meanwhile, let the other bowl of cookie dough begin to soften. When cupcakes are finished baking, remove from pan and allow to cool completely.

To prepare the cookie dough icing, stir the cookie dough that's been softening on the counter. Do not stir in the chocolate chips. If you do, the cookie dough frosting will be harder to work with. Add a few splashes of milk, if needed, to thin the cookie dough out enough for frosting. Frost each cooled cupcake with the cookie dough frosting, then sprinkle remaining 1/2 cup of mini chocolate chips on top.

Serve, enjoy, and celebrate!

Healthy Monster Cookie Dough Dip

                           

I promise that no one you serve this Healthy Monster Cookie Dough Dip to will know A) it's healthy and B) what the secret ingredient is. I took this dip to a party and took some to my family; everyone loved it and devoured it.

A made a few revisions to the recipe linked below. First, I used dry chickpeas. I soaked the beans overnight, rinsed them, and then cooked according to the package directions. FYI - if you don't let the beans cool completely before stirring in the chocolate chips and M&Ms, they will melt. The dip still tastes great, but looks less appetizing. Luckily, I learned from experience for you, and my friends and family don't judge appearances when it comes to dessert!

I used peanut butter and stirred in 1/3 cup of M&M's for a true Monster Cookie taste. I served with Kinnikinnick Gluten Free Graham Crackers, but it's also good eaten straight from the bowl with a spoon.

Enjoy!


Click here for recipe from Chocolate Covered Katie

Cookie Week Recap – Easy Peanut Butter Cookies 6 Ways

This year’s Cookie Week all stated with this simple recipe for Easy, Flourless Peanut Butter Cookies. I made one batch of these delicious, peanut buttery cookies. Then, with the addition of one simple ingredient, I turned that one batch of cookies into six different and indulgent cookies - recapped below with an extra bonus recipe. Enjoy and Happy Holidays!



Easy Peanut Butter Cookies

Nutella and Peanut Butter Cookies



Peanut Butter Stacked Reese's Cookies

Peanut Butter and Jelly Cookies



Peanut Butter Sandwich Cookies with Nutella Filling



Gluten Free "Oreo" Stuffed Peanut Butter Cookies

 

And, a bonus cookie I made last year with the same base cookie recipe with one simple addition...

 

Peanut Butter Kiss Cookies

 

Gluten Free "Oreo" Stuffed Peanut Butter Cookies

Cookie Week is coming to an end and I’ve saved the best for last…Gluten Free "Oreo" Stuffed Peanut Butter Cookies. Even though “stuffed” cookies made their infamous web debut a few years ago, this stuffed cookie is nostalgic for me.

Gluten Free "Oreo" Stuffed Peanut Butter Cookies were inspired by teenage years and my love of Oreos dipped in peanut butter. It was before my gluten-free days and I think it was a concoction inspired by a movie – the original Parent Trap­ perhaps? Nonetheless, this cookie is amazing. A gluten free “Oreo” stuffed inside of a peanut butter cookie = sinfully sweet.


Gluten Free "Oreo" Stuffed Peanut Butter Cookies

Ingredients:
·1 recipe for Easy Peanut Butter Cookies
·12 gluten-free “Oreo” cookies (I used Kinnikinnick Chocolate Sandwich Cookies)

Directions:
Prepare Easy Peanut Butter Cookie batter according to recipe. Mold the peanut butter cookie dough around a gluten-free “Oreo” cookie, assuring the entire “Oreo” is surrounded with peanut butter cookie dough. Place on an ungreased cookie sheet and bake for 12-15 minutes at 350˚. Let cookies cool on cookie sheet for 1-2 minutes before moving to a wire cooling rack.

Note: These cookies take longer to cook than regular Easy Peanut Butter Cookies. 12-15 minutes should be enough, but keep an eye on them as they may need longer depending on how much peanut butter cookie dough you’ve placed around the gluten-free “Oreo” cookie.

Yield: 12 cookies

Peanut Butter Sandwich Cookies with Nutella Filling

 

Another Nutella Cookie for Cookie Week. Peanut Butter Sandwich Cookies with Nutella Filling are the perfect cookie for peanut butter and chocolate lovers.


Peanut Butter Sandwich Cookies with Nutella Filling (Flourless)

Ingredients:
·1 recipe for Easy Peanut Butter Cookies
·1/4 cup Nutella

Directions:
Prepare Easy Peanut Butter Cookies according to recipe. Cool cookies on a wire rack for 5-10 minutes. To assemble the sandwich cookies, place a spoonful of Nutella on the bottom of one peanut butter cookie and then top with another peanut butter cookie.

Tip:
Placing the spoonful of Nutella in between the peanut butter cookies is best done when they are still warm, but have begun to cool. This will assure the Nutella will melt slightly to create a warm, gooey chocolate-hazelnut center. If you wait until the cookies are cool, the Nutella won’t melt but will still result in a delicious cookie.

Yield: 12 sandwich cookies

Peanut Butter & Jelly Cookies

 

Peanut Butter & Jelly Cookies are the star of today’s Cookie Week recipe. This cookie is a nostalgic twist on a favorite sandwich – PB&J, and was a hit with kids and adults. This recipe proves delicious and nostalgic desserts do not have to be difficult. This recipe could not be simpler – top Easy Peanut Butter Cookies with a spoonful of jelly and serve. Peanut Butter & Jelly Cookies are also easy to customize with a variety of jelly flavors to please everyone's taste buds.

Peanut Butter & Jelly Cookies (Flourless)

Ingredients:
·1 recipe for Easy Peanut Butter Cookies
·¼ cup of jelly (I used Strawberry, but use any jelly flavor of choice)

Directions:
Prepare Easy Peanut Butter Cookies according to recipe. Once cookies have cooled for 10-15 minutes on a wire rack, add a spoonful of jelly on top of each cookie.

Yield: 24 cookies

Peanut Butter Stacked Reese's Cookies

 

Welcome back to Cookie Week! All of the cookies in Cookie Week are simple, including these decadent Peanut Butter Stacked Reese's Cookies. My favorite candy, Reese’s cups, are placed in between two peanut butter cookies resulting in a warm, gooey, chocolate-peanut butter sandwich cookie.


Peanut Butter Stacked Reese’s Cookies (Flourless)

Ingredients:
·1 recipe for Easy Peanut Butter Cookies
·12 regular-sized Reese’s cups, unwrapped

Directions:
Prepare Easy Peanut Butter Cookies according to recipe. Cool cookies on a wire rack for 5-10 minutes. To assemble the stacked sandwich cookies, place a Reese’s on the bottom of one peanut butter cookie and then top with another peanut butter cookie.

Tip:
Placing the Reese’s in between the peanut butter cookies is best done when they are still warm, but have begun to cool. This will assure the Reese’s melt slightly to create a warm, gooey chocolate-peanut butter center. If you place the Reese’s in between the cookies when they are fresh out of the oven, the Reese’s will melt entirely into a gooey, yet tasty, messy cookie. If you wait until the cookies are cool, the Reese’s will maintain their shape – but you can place the assembled stacked cookies in the microwave for a few seconds to slightly melt the Reese’s center.

Yield: 12 sandwich cookies

Nutella and Peanut Butter Cookies

The next cookie for Cookie Week is Nutella and Peanut Butter Cookies. A spoonful of Nutella on top of Easy Peanut Butter Cookies is a simple and delicious addition that takes a classic peanut butter cookie to the next level. This cookie is best served warm fresh out of the oven. Adding the spoonful of Nutella on top of a warm peanut butter cookie assures the Nutella gets slightly warm and gooey. Yum!

Instead of topping the peanut butter cookie with Nutella, you could also swirl Nutella into the cookie batter to bake a Nutella-Peanut Butter cookie. Either way, Nutella and Peanut Butter are a winning cookie combination.

Nutella and Peanut Butter Cookies (Flourless)

Ingredients:
·1 recipe for Easy Peanut Butter Cookies
·¼ cup of Nutella

Directions:
Prepare Easy Peanut Butter Cookies according to recipe. Once peanut butter cookies are transferred to a wire rack to cool, add a spoonful of Nutella on top of each cookie. Serve warm.

 

Yield: 24 cookies

Easy Peanut Butter Cookies

Welcome to cookie week at As Good As Gluten!

My cookie extravaganzas usually happen around the holiday season when I go into baking mode. Two years ago, cookie week all started with this Flourless Double Chocolate Fudge Cookie which I turned into 6 decadent cookies.

This year, cookie week starts with another favorite cookie, Easy Peanut Butter Cookies, which also happen to be flourless. This cookie was the first recipe I posted when I started my blog in October 2010. It was one of the few dessert recipes I had in my recipe book that I knew was gluten free and tasted great. I'm amazed at how far my gluten free baking (and cooking) has come in 3 years. I'll stop the nostalgic trip down gluten free memory lane here and get back to cookie week.

Easy Peanut Butter Cookies are great on their own, but also make a great base cookie for five other varieties I'll share with you throughout the week. Easy Peanut Butter Cookies are packed full of peanut butter flavor. When cooked properly, they're crisp on the outside and soft in the inside. My favorite way to enjoy is warm out of the oven with a glass of milk.

Easy Peanut Butter Cookies (Flourless)

Ingredients:
·1 cup of creamy peanut butter
·3/4 cup sugar
·1 egg

Directions:
Preheat oven to 350˚. Cream together sugar and egg, then add peanut butter. Roll cookie dough into 1 inch balls and place on an ungreased cookie sheet. Press cookies with a fork to get the criss-cross pattern.

Bake for 10-12 minutes. Let cookies cool on cookie sheet for 1-2 minutes before moving to a wire cooling rack.

Yield: 24 cookies

Magic Pumpkin Cookie Bars

 

Happy early Thanksgiving! If you need a quick, gluten free dessert for the holidays – Magic Pumpkin Cookie Bars are it. I made these two weeks ago for an early Thanksgiving celebration and they were a hit. Magic Pumpkin Cookie Bars are super simple to make. They only require 8 ingredients (most of which I always have in my pantry) and use oats instead of the traditional graham cracker crust to make them gluten free.

Don’t be alarmed by the bright orange color – they’re not supposed to be that way. I accidentally used 1 entire can of pumpkin instead of 1 cup. J The pumpkin flavor was strong in my batch, but they still tasted great – sweet, coconut-y, and chocolate-y!


Click here for recipe from Lynn's Kitchen Adventures

Udi's Maple Pecan Chocolate Chip Cookies

Udi's sent me their Maple Pecan Chocolate Chip Cookies this summer, but my husband and I anxiously waited until fall to try them as Maple Pecan seemed more of a fall flavor than a summer flavor. I smelled maple as soon as I opened the bag; definitely a fall/winter cookie to someone like me who defines seasons more on flavors than the weather.

With a strong maple and pecan flavor, these cookies are the perfect fall cookie. They are soft and moist, and just a tad bit crumbly. I wasn't sure how maple would pair with chocolate, but we found that maple and pecan flavors pair quite well with chocolate chips.

 

Disclaimer: Udi’s provided the product for me to review. However, my review and opinions written above are my own.

Pumpkin Cream Cheese Snickerdoodle Sandwiches

Snickerdoodles are a family favorite recipe, and Pumpkin Cream Cheese Snickerdoodle Sandwiches are a delicious fall twist on our favorite cookie. A crisp, classic, cinnamon-sugar cookie filled with creamy pumpkin cream cheese frosting is the perfect fall dessert.

I appologize for the bad iPhone photo.  I made these cookies a month ago to take to dinner at my grandparents for the first weekend of fall. My family devoured these cookies, as they disappeared within minutes around my grandparent's dinner table. Good food is always better shared with family!

Pumpkin Cream Cheese Snickerdoodle Sandwiches
Ingredients:
·1 recipe for Snickerdoodles

·8 oz cream cheese, softened

·1/2 cup pumpkin

·1/3 cup brown sugar

·1/2 tsp cinnamon

·1/4 tsp nutmeg

·1/8 tsp cloves

·1/8 tsp allspice 

·1/2 tsp vanilla

Directions:

Prepare Snickerdoodles according to recipe directions. For the frosting, combine all ingredients in a bowl. Beat on medium speed until well-combined. Cover and refrigerate for at least 1 hour. When ready to serve, spread a spoonful of pumpkin cream cheese frosting on the bottom of one cooled cookie. Top with another cookie. Serve immediately, or keep pumpkin cream cheese in the fridge until ready to assemble to serve.

Note: The pumpkin cream cheese recipe makes more than what you need for the cookies, but go ahead and make the full recipe. You'll be glad you didn't cut the recipe in half when you have extra to enjoy with apples, graham crackers, bagels, pretty much anything!

Nutella No Bake Cookies

One of my younger sisters and I loved making No Bake Cookies growing up. They were easy for kids/teens to bake and we loved how sweet they tasted. Our favorite way to enjoy them was when they were still warm. Being from a large family, No Bake Cookies were rarely enjoyed the next day. Most disappeared within hours, okay sometimes minutes.

While No Bake Cookies don't photograph well, trust me that this Nutella twist on No Bake Cookies is delicious. I substituted applesauce for butter and reduced the sugar; I'm convinced this minor substitute counteracts the Nutella to make the cookie "healthier". Just trust me on that math. :) 

What I loved about these cookies is that they didn't harden/firm up too much the next day. They were still soft - just the way I like them, with fond childhood memories on the side.

Nutella No Bake Cookies

Ingredients:
·1 cup sugar

·½ cup cocoa
·½ cup milk
·½ cup applesauce·1 tsp vanilla
·1 cup peanut butter
·3 cups oats
 

Directions:

Mix sugar, cocoa, and milk in large pan. Add butter until melted. Add peanut butter until melted. Add vanilla. Stir until boiling. Boil 5 minutes. Add oats. Drop on wax paper by teaspoon. Let cool and enjoy.

Yield: 24 cookies.

Peach-Blackberry Praline Upside-Down Cake

 

 

If you also came home with a 1/2 peck of ripe peaches from the local farmer's market this weekend, this Peach-Blackberry Praline Upside-Down Cake is for you! If not, you don't want to miss this cake and should find fresh peaches pronto.

This Peach-Blackberry Praline Upside-Down Cake is seriously phenomenal. A moist, spongy cinnamon-vanilla cake is topped with plump and juicy peaches and blackberries - all coated in a syrupy brown sugar pecan praline. AMAZING!!

 

But, don't take my word for it. Here are some comments from my family who absolutely loved this cake. "Oh wow, that is good!" "Mmmm!" "Very good." "It doesn't even have a hint of gluten-free." Yes, there is no aftertaste and it's As Good As Gluten. (With all of the sugar, butter, and eggs and my flour blend, I didn't expect it to taste anything less than amazing).

A few pieces of advice when making this decadent cake: 1) Bake it now. 2) Share the love. Your family and friends will adore you for it.

My family enjoyed this cake as is, but decided it would be extra special if taken topped with vanilla ice cream or whipped cream. Just a suggestion. :)

 

Peach-Blackberry Praline Upside-Down Cake
Modified from Taste of Home

Ingredients:

·4 eggs, separated

·1/4 cup butter, cubed

·2/3 cup packed brown sugar

·1 tsp ground cinnamon, plus 1/2 tsp for cake

·1/4 tsp fresh ginger, grated

·3 medium peaches, peeled and sliced

·1/4 cup fresh blackberries

·1/2 cup pecans, chopped

·1/2 cup brown rice flour

·1/2 cup oat flour

·1 tsp baking powder

·1/4 tsp salt

·1 cup brown sugar

·1/4 cup skim milk

·2 TBS Greek yogurt

·1 tsp vanilla extract

Directions:

Place egg whites in a large bowl. Set aside at room temperature for 30 minutes. Preheat oven to 375˚.

In a 16-20 inch cast iron skillet (or oven proof skillet), melt butter over medium heat. Stir in brown sugar, cinnamon, and ginger. Remove from heat. Arrange peaches and blackberries on top. Sprinkle with pecans.

In a small bowl, whisk flours, baking powder, 1/2 tsp cinnamon, and salt. In a large bowl, beat egg yolks until thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, Greek yogurt, and vanilla. Fold in flour mixture.

With clean beaters, beat egg whites on medium speed until stuff. Fold into cake batter. Pour batter into skillet.

Bake 25 minutes or until a toothpick inserted into center comes out clean.

Cool 10 minutes; invert onto a plate. Serve warm.