Sweet Tooth
Desserts, the downfall of many diets and women with PMS. We love sweets. From the simple to the elegant. Give me all the sugary goodness. This page of my blog is dedicated to gluten free, sometimes sugar free desserts. Long live the sweet tooth in all of us. Happy Baking!
Gluten Free Blueberry Muffin Cake
Most of my recipes come from a place of "what do I have in the kitchen at this moment?" This is one of those recipes. We had a sweet tooth, I had bought a muffin mix and turned it into a cake. Throw more blueberries in and a lemon glaze on top...there you go. Easy-Peasy.
It was such a hit that I have had request to make it 3 more times. Crazy simple, yet so yummy. From my kitchen, to yours.
You will need:
1 package gluten free blueberry muffin mix
1/2 cup Almond milk
splash of vanilla extract
splash of almond extract
1/2 cup Fresh blueberries (I tried the frozen ones first and it turned the cake blue).
1 egg
1/4 cup almond slivers
Lemon glaze:
Juice of 1 lemon
splash of almond milk
splash of vanilla extract
1 cup of powdered sugar
-->Whisk together until smooth. Set to the side until cake is cool
Directions:
-->Preheat oven to 425*, line a 8 inch cake pan with parchment paper.
-->Mix together muffin mix, almond milk, extracts and egg in a medium bowl.
-->Fold in blueberries and pour into cake pan. Sprinkle almond slivers on top.
-->Bake for 20-25 minutes. Cool completely on wire rack.
-->Glaze with the lemon glaze.
Happy Eating!
_________________________________________________________________________ Grandma's Sugar Cookies,gluten free
One of the most versatile recipes I have encountered is my grandmother Bramblett's sugar cookie recipe. I use this recipe as a base recipe for about 20 different varieties of cookies. The original recipe, itself, is delicious. Light and buttery, full of flavor. Everything you would want in a sugar cookie. There are 6 varieties that I make on a regular basis: Almond, Rose, Lemon-Lavender, Chocolate Cinnamon, Cranberry-Orange-Walnut, Chai Spice. That's just 6 of the many, many variations that you can turn this base cookie into. The possibilities are endless. Make a double batch of the original recipe and freeze it for a rainy day. You can also make the recipe stiffer by adding a little extra flour so that it will be easy to roll and cut out. From mine and my Grandma B's kitchen to yours.
You will need:
1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1 egg
1 tsp vanilla extract
pinch of salt
1 tsp baking soda
1 3/4-2 cups gluten free all purpose flour
extra sugar
Directions:
-->Shift flour with baking soda and salt in a small bowl
-->Cream butter, shortening and sugar together until smooth, add egg and vanilla.
-->Slowly incorperate flour mix until dough starts to form.
-->Chill in the fridge for at least an hour.
-->Preheat oven to 350*, line cookie sheets with parchment paper
-->Roll dough into small balls and roll in extra sugar.
-->Bake for 10-12 minutes
Happy Baking!
________________________________________________________________________
Gluten free Applesauce Cake
My grandmothers were wonderful cooks. Southern food from the deep south. Food from the depression and war time, a time where you truly had to be creative with the limited ingredients that were available. This recipe was what my grandma Bramblett lovingly referred to as depression cake or war cake. It's a spongy cake made with rationed ingredients. I searched for years for the right recipe and finally found an equal in the Real Simple magazine. I had to make some adjustments to the original. It is one of my favorites and now one of my husbands. From my kitchen to yours.
You will need:
1 cup dairy free butter, melted
1 cup brown sugar
2 eggs, beaten
1 Tbsp vanilla extract
1 2/3 cup unsweetened applesauce
pinch of salt
2 cups Gluten free, All Purpose flour
2 tsp baking soda
pinch of cinnamon
pinch of nutmeg
1 tart apple, seeded and diced
1/2 cup chopped walnuts
1/2 cup golden raisins
Directions:
-->Preheat oven to 350*. Grease and flour 8 in cake pan.
-->Mix all ingredients, folding in the apples, walnuts and raisins last.
-->Bake for 35-40 minutes
-->Cool completely on wire rack, then dust with powdered sugar.
-->May serve with whipped cream or vanilla ice cream
Happy Baking!
*Variation: Replace applesauce with 1 can of pumpkin puree, leave out the diced apples.
____________________________________________________________
Gluten Free Brownies
Who doesn't love this chocolate, gooey, go-to dessert? What makes it even better is that this recipe is gluten free, can be made dairy free. This is my go-to recipe whenever someone asks for a dessert. I have made this so many times that I don't even need to look at the recipe. You can also add in different goodies. I like to mix it up and add in fruit or caramel or graham crackers and marshmallows. I hope you will enjoy this recipe as much as my family has. Happy Baking!
You will need:
1 cup butter, melted
2 cups sugar
1 tsp vanilla
4 eggs
1 cup all purpose gluten free flour
3/4 cup dutch process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
pinch of cinnamon
2 Tbsp applesauce
1/2 cup chopped nuts
Directions:
->Preheat oven to 350*, line
baking dish with parchment paper
->Mix butter, sugar, eggs, applesauce and vanilla in a large bowl.
->Shift and slowly add flour, coca powder, baking powder, salt and cinnamon.
->Pour into prepared dish, sprinkle nuts over top.
->Bake for 35-40 minutes
->Cool completely before cutting into squares.
_________________________________________________________________________
A few years ago, my husband gave me a tin of Hersey dessert recipes and gave me a challenge. The challenge was to convert the recipes into gluten free recipes that we could enjoy. Challenge accepted! This year, I have taken 12 recipes from the tin and will convert 1 a month into gluten free and dairy free desserts.
GF, DF Chocolate Glazed Citrus Poppy Seed Cake
1 package gluten free Yellow Cake Mix
1/3 cup poppy seeds
1/3 cup Almond milk
3 Eggs
1 8 oz container plain dairy free yogurt
1 tsp lemon peel
--> Preheat oven to 350*, grease and flour bundt pan.
-->Mix all ingredients well, but try not to over mix. It is best to soak the poppy seeds in the milk for about 5 minutes before adding them into the mixture.
-->Pour mixture into bundt pan, bake for 40-45 minutes, until a tooth pick inserted comes out clean.
Chocolate Citrus Glaze
2 Tbsp dairy free butter
2 Tbsp gluten free cocoa powder
2 Tbsp water
1 Tbsp orange juice
1 1/4 cup powdered sugar
zest of 1 orange
-->Melt butter in the microwave (around 15-20 sec) in a microwave safe bowl.
-->Combine with cocoa, water, orange zest, and orange juice.
-->Whisk in powdered sugar.
-->Immediately pour over cake.
-->Enjoy!
______________________________________________________________
Gluten-Free, Sugar-Free Choco-Orange Cheesecake
Cheesecake. The epitome of some dieters downfall from grace. I have a solution for that...welcome to the world a gluten-free, sugar -free choco-orange cheesecake. *applause*
I have made cheesecakes before, the boxed and graham cracker crust kind; but never a "real" cheesecake. It was a little intimidating at first, but the directions are there a for a reason. If you can read, you can cook. The directions are your road map, and I was hanging on for dear life with this one.
I have taken yet another one of Hershey's recipes and turned it into a gluten-free, sugar -free recipe. The only part that isn't sugar free is the crust. (It's actually very hard to find gluten free and sugar free cookies; so I compromised, and went with the gluten free.) I have also done this cheesecake with an almond crust, which is a little lower on the carbohydrate level.
This recipe does take time to make, around 3 hours from start to plate. It is well worth the effort. This is a light and airy version of ones that are heavy and rich. Happy Eating!!
You will need:
1 package Gluten-free shortbread cookies
1/4 cup melted butter
1 1/4 cup Splenda
1/2 cup cocoa powder
3 8oz packages of cream cheese
4 eggs
1 1/2 cup dairy sour cream
2 tsp vanilla extract
freshly grated orange peel from 1 orange (optional)
Directions:
-->In the food processor, crumble cookies with 1/4 cup splenda. Pulse together butter and cookie crumbs. Pat firmly onto bottom of 9 inch spring-form pan.
-->Beat cream cheese, 1 cup of splenda together in the food processor.
-->Add one egg at a time with sour cream and vanilla extract.
-->Take 1 1/2 cups of the cream cheese mixture out and mix together with 1/2 cup cocoa powder.
-->Pour into crust and place in freezer. Freeze for 10-15 minutes, until chocolate is set.
-->Preheat oven to 325*F. Gently stir in orange zest.
-->Spread gently over the chocolate mixture.
-->Bake for 1 hour and 15 minutes, until set except for 3 inch circle in center. Turn oven off. Let stand in oven, with door ajar for 1 hour.
-->Remove from oven. With a knife, loosen cheesecake from side of pan. Cool completely.
-->Remove side of pan. Serve and Enjoy!!
_______________________________________________________________
Sugar-free, Gluten-free Strawberry Sugar cookie tarts
Long name, yes; really didn't know what else to name it. This cookie/tart was made in a happy mistaken way. Every Valentine's day, I make heart shaped sugar cookies sandwiches with strawberry jelly. Well, this year I decided to make my traditional sugar cookies gluten-free and sugar free. I don't know whether it was the different sugar or the gluten free flour, but the dough was really dry. Even adding 2 Tbsp of milk, the dough was not as dry, but still crumbling. I was unable to roll them out without them crumbling in my hands. At some point, I had a thought, "This (meaning the dough) would make a great tart or pie crust." *Light bulb going on right now.* So I grabbed the first cupcake pans I could find, cupcake liners and made the prototype. Once those were in the oven, I proceeded to fill 2 mini tart pans with the cookie dough and topped off with sugar-free Strawberry jelly. Happy mistake, makes happy tummy. Enjoy!
You will need:
1 cup Splenda
2 1/4 cup gluten-free flour
1/2 cup butter
1/2 butter Crisco
1 egg
1 tsp vanilla extract
pinch of salt
pinch of nutmeg
1 tsp baking soda
2 Tbsp milk
1/4 cup cocoa powder
1 jar of sugar-free Strawberry Jelly
Directions:
-->Preheat oven to 350*F
-->Cream butter, Crisco, and sugar together until smooth.
-->Add egg, milk, and vanilla extract. Mix until incorporated.
-->Sift together flour, salt, baking soda, and nutmeg. Slowly add to mixture until fully incorporated.
-->Line mini tart pans with mini cupcake liners. Dust hands with cocoa powder, form dough into small balls. Place in mini tart pan and press down with your thumb to make an indentation.
-->Fill each mini tart with a small amount of Sugar-Free Strawberry Jelly. ( I also used Sugar-free Blackberry Jelly because I ran out of the strawberry.)
-->Bake at 350*F for 11-14 minutes, until the jelly is bubbly. Cool on a wire rack.
-->Enjoy with a large glass of milk. Happy Eating!
Four Great Tastes Blondies
For Christmas this year, one of my gifts and challenges was a Hersey recipe box. The challenge from my husband was to try and turn the recipes into gluten free/ sugar free recipes. I accepted that challenge with a smile on my face seeing I am always up for a good challenge.
This cookie bar was my first challenge. I changed several indigents and the name of the recipe from the original. The original name of the recipe is Hersey's Three Great Tastes Blonde Brownie. There are two differences between the original and my own. 1. I changed the all-purpose flour to a gluten-free flour, and 2. I added chopped nuts to the top ( I can't help it, I'm nuts about nuts.)
I decided not to go sugar-free with this recipe because of the multitude of morsels used. You can substitute the brown sugar for Splenda's brown sugar baking mix, cup for cup.
My recipe turned out pretty good and makes a lot of bars (approx. 72.) Great for a party or church gathering. I know I will be taking some to work with me.
Happy Eating!!
You will need:
2 cups packed light brown sugar
1 cup butter, melted
2 eggs
2 tsp vanilla extract
2 cups gluten-free all-purpose baking flour
1 tsp salt
2/3 cup semi-sweet chocolate chips
2/3 cup peanut butter chips
2/3 cup white chocolate chips
1/2 cup chopped nuts
Directions:
-->Preheat oven to 350*F. Grease a 15.5x10x1 inch jelly roll pan.
-->Mix together brown sugar and melted butter.
-->Add eggs and vanilla, mix well.
-->Add 1 cup of flour at a time with salt, incorporate well before adding the 2nd cup of flour.
-->Gently stir in chocolate, white chocolate, and peanut butter chips until just added. Don't over do it.
-->Spread into pan. Bake for 30-35 minutes, until knife comes out clean upon testing.
-->Serve with a glass of iced cold milk or a nice cup of coffee. Enjoy!!
________________________________________________________________________________
Twice Baked Cocoa Crisp
As far as desserts go in my household, this has got to be the most requested and gone the fastest once made. Needless to say, they are my husband's favorite. They are also my favorite and hold sentimental value for me every time I make them. They are the first type of cookie that I handmade in our first year of marriage. The cookie that gave me the confidence to try other pastries and delectable.
Over the years, the simple recipe that I started with has evolved into something more. As with all my cooking and baking, I try the original recipe and then add my own personal touches. This recipe is no exception; in fact, it has taken years to perfect. Hope you enjoy it as much as my family does.
As a side note, I will be entering this recipe in the SC State fair this year.
You will need:
2 cups Gluten Free rice flour blend
1 tsp baking soda
1 tsp salt
1/4 cup Dutch process cocoa
1 stick butter
1 stick margarine
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 tsp cinnamon
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans
2 eggs, slightly beaten
Directions:
-->Cream butter, margarine, and sugars together until smooth.
-->Add vanilla and eggs, stir until the batter looks grainy.
-->Shift together flour, baking soda, salt, cocoa, and cinnamon. Add to wet mixture 1 cup at a time until well incorporated.
--> Gently fold in chocolate chips and nuts. Refrigerate for no less than 1 hour.
2 Tablespoons of Gluten Free rolled oats
Directions:
->Preheat oven to 400*
Gluten Free Blueberry Muffin Cake
Most of my recipes come from a place of "what do I have in the kitchen at this moment?" This is one of those recipes. We had a sweet tooth, I had bought a muffin mix and turned it into a cake. Throw more blueberries in and a lemon glaze on top...there you go. Easy-Peasy.
It was such a hit that I have had request to make it 3 more times. Crazy simple, yet so yummy. From my kitchen, to yours.
You will need:
1 package gluten free blueberry muffin mix
1/2 cup Almond milksplash of vanilla extract
splash of almond extract
1/2 cup Fresh blueberries (I tried the frozen ones first and it turned the cake blue).
1 egg
1/4 cup almond slivers
Lemon glaze:
Juice of 1 lemon
splash of almond milk
splash of vanilla extract
1 cup of powdered sugar
-->Whisk together until smooth. Set to the side until cake is cool
Directions:
-->Preheat oven to 425*, line a 8 inch cake pan with parchment paper.
-->Mix together muffin mix, almond milk, extracts and egg in a medium bowl.
-->Fold in blueberries and pour into cake pan. Sprinkle almond slivers on top.
-->Bake for 20-25 minutes. Cool completely on wire rack.
-->Glaze with the lemon glaze.
Happy Eating!
_________________________________________________________________________ Grandma's Sugar Cookies,gluten free
One of the most versatile recipes I have encountered is my grandmother Bramblett's sugar cookie recipe. I use this recipe as a base recipe for about 20 different varieties of cookies. The original recipe, itself, is delicious. Light and buttery, full of flavor. Everything you would want in a sugar cookie. There are 6 varieties that I make on a regular basis: Almond, Rose, Lemon-Lavender, Chocolate Cinnamon, Cranberry-Orange-Walnut, Chai Spice. That's just 6 of the many, many variations that you can turn this base cookie into. The possibilities are endless. Make a double batch of the original recipe and freeze it for a rainy day. You can also make the recipe stiffer by adding a little extra flour so that it will be easy to roll and cut out. From mine and my Grandma B's kitchen to yours.
You will need:1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1 egg
1 tsp vanilla extract
pinch of salt
1 tsp baking soda
1 3/4-2 cups gluten free all purpose flour
extra sugar
Directions:
-->Shift flour with baking soda and salt in a small bowl
-->Cream butter, shortening and sugar together until smooth, add egg and vanilla.
-->Slowly incorperate flour mix until dough starts to form.
-->Chill in the fridge for at least an hour.
-->Preheat oven to 350*, line cookie sheets with parchment paper
-->Roll dough into small balls and roll in extra sugar.
-->Bake for 10-12 minutes
Happy Baking!
________________________________________________________________________
Gluten free Applesauce Cake
My grandmothers were wonderful cooks. Southern food from the deep south. Food from the depression and war time, a time where you truly had to be creative with the limited ingredients that were available. This recipe was what my grandma Bramblett lovingly referred to as depression cake or war cake. It's a spongy cake made with rationed ingredients. I searched for years for the right recipe and finally found an equal in the Real Simple magazine. I had to make some adjustments to the original. It is one of my favorites and now one of my husbands. From my kitchen to yours.
You will need:
1 cup dairy free butter, melted1 cup brown sugar
2 eggs, beaten
1 Tbsp vanilla extract
1 2/3 cup unsweetened applesauce
pinch of salt
2 cups Gluten free, All Purpose flour
2 tsp baking soda
pinch of cinnamon
pinch of nutmeg
1 tart apple, seeded and diced
1/2 cup chopped walnuts
1/2 cup golden raisins
Directions:
-->Preheat oven to 350*. Grease and flour 8 in cake pan.
-->Mix all ingredients, folding in the apples, walnuts and raisins last.
-->Bake for 35-40 minutes
-->Cool completely on wire rack, then dust with powdered sugar.
-->May serve with whipped cream or vanilla ice cream
Happy Baking!
*Variation: Replace applesauce with 1 can of pumpkin puree, leave out the diced apples.
____________________________________________________________
Gluten Free Brownies
Who doesn't love this chocolate, gooey, go-to dessert? What makes it even better is that this recipe is gluten free, can be made dairy free. This is my go-to recipe whenever someone asks for a dessert. I have made this so many times that I don't even need to look at the recipe. You can also add in different goodies. I like to mix it up and add in fruit or caramel or graham crackers and marshmallows. I hope you will enjoy this recipe as much as my family has. Happy Baking!
You will need:1 cup butter, melted
2 cups sugar
1 tsp vanilla
4 eggs
1 cup all purpose gluten free flour
3/4 cup dutch process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
pinch of cinnamon
2 Tbsp applesauce
1/2 cup chopped nuts
Directions:
->Preheat oven to 350*, line
baking dish with parchment paper
->Mix butter, sugar, eggs, applesauce and vanilla in a large bowl.
->Shift and slowly add flour, coca powder, baking powder, salt and cinnamon.
->Pour into prepared dish, sprinkle nuts over top.
->Bake for 35-40 minutes
->Cool completely before cutting into squares.
_________________________________________________________________________
A few years ago, my husband gave me a tin of Hersey dessert recipes and gave me a challenge. The challenge was to convert the recipes into gluten free recipes that we could enjoy. Challenge accepted! This year, I have taken 12 recipes from the tin and will convert 1 a month into gluten free and dairy free desserts.
GF, DF Chocolate Glazed Citrus Poppy Seed Cake
1 package gluten free Yellow Cake Mix
1/3 cup poppy seeds
1/3 cup Almond milk
3 Eggs
1 8 oz container plain dairy free yogurt
1 tsp lemon peel
--> Preheat oven to 350*, grease and flour bundt pan.
-->Mix all ingredients well, but try not to over mix. It is best to soak the poppy seeds in the milk for about 5 minutes before adding them into the mixture.
-->Pour mixture into bundt pan, bake for 40-45 minutes, until a tooth pick inserted comes out clean.Chocolate Citrus Glaze
2 Tbsp dairy free butter
2 Tbsp gluten free cocoa powder
2 Tbsp water
1 Tbsp orange juice
1 1/4 cup powdered sugar
zest of 1 orange
-->Melt butter in the microwave (around 15-20 sec) in a microwave safe bowl.
-->Combine with cocoa, water, orange zest, and orange juice.
-->Whisk in powdered sugar.
-->Immediately pour over cake.
-->Enjoy!
______________________________________________________________
Gluten-Free, Sugar-Free Choco-Orange Cheesecake
Cheesecake. The epitome of some dieters downfall from grace. I have a solution for that...welcome to the world a gluten-free, sugar -free choco-orange cheesecake. *applause*
I have made cheesecakes before, the boxed and graham cracker crust kind; but never a "real" cheesecake. It was a little intimidating at first, but the directions are there a for a reason. If you can read, you can cook. The directions are your road map, and I was hanging on for dear life with this one.
I have taken yet another one of Hershey's recipes and turned it into a gluten-free, sugar -free recipe. The only part that isn't sugar free is the crust. (It's actually very hard to find gluten free and sugar free cookies; so I compromised, and went with the gluten free.) I have also done this cheesecake with an almond crust, which is a little lower on the carbohydrate level.
This recipe does take time to make, around 3 hours from start to plate. It is well worth the effort. This is a light and airy version of ones that are heavy and rich. Happy Eating!!
You will need:
1 package Gluten-free shortbread cookies
1/4 cup melted butter
1 1/4 cup Splenda
1/2 cup cocoa powder
3 8oz packages of cream cheese
4 eggs
1 1/2 cup dairy sour cream
2 tsp vanilla extract
freshly grated orange peel from 1 orange (optional)
Directions:
-->In the food processor, crumble cookies with 1/4 cup splenda. Pulse together butter and cookie crumbs. Pat firmly onto bottom of 9 inch spring-form pan.
-->Beat cream cheese, 1 cup of splenda together in the food processor.
-->Add one egg at a time with sour cream and vanilla extract.
-->Take 1 1/2 cups of the cream cheese mixture out and mix together with 1/2 cup cocoa powder.
-->Pour into crust and place in freezer. Freeze for 10-15 minutes, until chocolate is set.-->Preheat oven to 325*F. Gently stir in orange zest.
-->Spread gently over the chocolate mixture.
-->Bake for 1 hour and 15 minutes, until set except for 3 inch circle in center. Turn oven off. Let stand in oven, with door ajar for 1 hour.
-->Remove from oven. With a knife, loosen cheesecake from side of pan. Cool completely.
-->Remove side of pan. Serve and Enjoy!!
_______________________________________________________________
Sugar-free, Gluten-free Strawberry Sugar cookie tarts
Long name, yes; really didn't know what else to name it. This cookie/tart was made in a happy mistaken way. Every Valentine's day, I make heart shaped sugar cookies sandwiches with strawberry jelly. Well, this year I decided to make my traditional sugar cookies gluten-free and sugar free. I don't know whether it was the different sugar or the gluten free flour, but the dough was really dry. Even adding 2 Tbsp of milk, the dough was not as dry, but still crumbling. I was unable to roll them out without them crumbling in my hands. At some point, I had a thought, "This (meaning the dough) would make a great tart or pie crust." *Light bulb going on right now.* So I grabbed the first cupcake pans I could find, cupcake liners and made the prototype. Once those were in the oven, I proceeded to fill 2 mini tart pans with the cookie dough and topped off with sugar-free Strawberry jelly. Happy mistake, makes happy tummy. Enjoy!
You will need:
1 cup Splenda
2 1/4 cup gluten-free flour
1/2 cup butter
1/2 butter Crisco
1 egg
1 tsp vanilla extract
pinch of salt
pinch of nutmeg
1 tsp baking soda
2 Tbsp milk
1/4 cup cocoa powder
1 jar of sugar-free Strawberry Jelly
Directions:
-->Preheat oven to 350*F
-->Cream butter, Crisco, and sugar together until smooth.
-->Add egg, milk, and vanilla extract. Mix until incorporated.
-->Sift together flour, salt, baking soda, and nutmeg. Slowly add to mixture until fully incorporated.
-->Line mini tart pans with mini cupcake liners. Dust hands with cocoa powder, form dough into small balls. Place in mini tart pan and press down with your thumb to make an indentation.
-->Fill each mini tart with a small amount of Sugar-Free Strawberry Jelly. ( I also used Sugar-free Blackberry Jelly because I ran out of the strawberry.)
-->Bake at 350*F for 11-14 minutes, until the jelly is bubbly. Cool on a wire rack.
-->Enjoy with a large glass of milk. Happy Eating!
_____________________________________________________________________________
For Christmas this year, one of my gifts and challenges was a Hersey recipe box. The challenge from my husband was to try and turn the recipes into gluten free/ sugar free recipes. I accepted that challenge with a smile on my face seeing I am always up for a good challenge.
This cookie bar was my first challenge. I changed several indigents and the name of the recipe from the original. The original name of the recipe is Hersey's Three Great Tastes Blonde Brownie. There are two differences between the original and my own. 1. I changed the all-purpose flour to a gluten-free flour, and 2. I added chopped nuts to the top ( I can't help it, I'm nuts about nuts.)
I decided not to go sugar-free with this recipe because of the multitude of morsels used. You can substitute the brown sugar for Splenda's brown sugar baking mix, cup for cup.
My recipe turned out pretty good and makes a lot of bars (approx. 72.) Great for a party or church gathering. I know I will be taking some to work with me.
Happy Eating!!
You will need:
2 cups packed light brown sugar
1 cup butter, melted
2 eggs
2 tsp vanilla extract
2 cups gluten-free all-purpose baking flour
1 tsp salt
2/3 cup semi-sweet chocolate chips
2/3 cup peanut butter chips
2/3 cup white chocolate chips
1/2 cup chopped nuts
-->Preheat oven to 350*F. Grease a 15.5x10x1 inch jelly roll pan.
-->Mix together brown sugar and melted butter.
-->Add eggs and vanilla, mix well.
-->Add 1 cup of flour at a time with salt, incorporate well before adding the 2nd cup of flour.
-->Gently stir in chocolate, white chocolate, and peanut butter chips until just added. Don't over do it.
-->Spread into pan. Bake for 30-35 minutes, until knife comes out clean upon testing.
-->Serve with a glass of iced cold milk or a nice cup of coffee. Enjoy!!
________________________________________________________________________________
As far as desserts go in my household, this has got to be the most requested and gone the fastest once made. Needless to say, they are my husband's favorite. They are also my favorite and hold sentimental value for me every time I make them. They are the first type of cookie that I handmade in our first year of marriage. The cookie that gave me the confidence to try other pastries and delectable.
Over the years, the simple recipe that I started with has evolved into something more. As with all my cooking and baking, I try the original recipe and then add my own personal touches. This recipe is no exception; in fact, it has taken years to perfect. Hope you enjoy it as much as my family does.
As a side note, I will be entering this recipe in the SC State fair this year.
You will need:2 cups Gluten Free rice flour blend
1 tsp baking soda
1 tsp salt
1/4 cup Dutch process cocoa
1 stick butter
1 stick margarine
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 tsp cinnamon
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans
2 eggs, slightly beaten
Directions:
-->Cream butter, margarine, and sugars together until smooth.
-->Add vanilla and eggs, stir until the batter looks grainy.
-->Shift together flour, baking soda, salt, cocoa, and cinnamon. Add to wet mixture 1 cup at a time until well incorporated.
--> Gently fold in chocolate chips and nuts. Refrigerate for no less than 1 hour.
-->Preheat oven to 375*. Drop dough by spoonfuls onto un-greased cookie sheet.
Bake for 10-12 minutes.
-->Let cool on a wire rack. Enjoy with a big glass of milk or a mug of coffee.
_________________________________________________________________________
Apple/Pear Pie
This past weekend was my best friend's wedding. It was a beautiful formal affair. The rehearsal dinner was a lovely southern treat of BBQ, mac and cheese, potato salad, Cole slaw, and baked beans. Dessert was a spread of some of the best of southern sweets: all homemade; pound cake, strawberry trifle, lemon meringue pie, and the American classic Apple pie.
The apple pie and I have a long history together. It was the first pie that I decided to try to make before I was married. I feel that it is my piece de resistance; the one that I have perfected over the past 10 years. I started with my grandmother Bramblett's simple recipe, tried several different types of apples and pears, and added a few different ingredients to come up with the following recipe.
You Will Need:
2 Gluten free pie crusts
3 Large Breaburn Apples
1 Large Granny Smith Apple
1 Large Bartlett Pear
1/3 cup brown sugar
2 Tablespoons butter, cubed
pinch of cinnamon
pinch of nutmeg
pinch of salt
2 Tablespoon Gluten Free Rice Four Blend
2 Tablespoons of Gluten Free rolled oatsDirections:
->Preheat oven to 400*
->Peel and dice apple/pears; combine with brown sugar, flour, oats, and spices in a large bowl.
->In a deep dish pie pan, gently place the pie pastry, cutting the edge off. Score the pastry with a fork.
->Fill the pie pastry with the apple/pear mix. Sprinkle with cubed butter.
->Gently place the remaining pie pastry over the filling. Pinch the edges together and make slits on the surface. Sprinkle with sugar.
->Bake for 40 minutes.
->Serve with ice cream or whipped cream.
_______________________________________________________________
Fried Apples
Paleo, AIP
This recipe was inspired by my husband who decided to be helpful with my new eating plan. On this plan, I am unable to have any of the "good stuff" that all sweets are made. There is always a way around things, and my husband had the insight on this one.
You will need:
2 apples, sliced
2 Tbsp coconut oil
1/8 cup fresh pineapple juice
1/3 cup raisins (optional)
pinch cinnamon
pinch nutmeg
Directions:
- In a cast iron skillet, melt coconut oil on medium heat.
- Place apples in skillet and dust with cinnamon and nutmeg.
- Add pineapple juice and raisins. Simmer until apples are tender.
- Enjoy with a hot cup of tea.
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