The BEST fluffy chocolate chip cookie/muffin bars :)

As you can see from the picture, I barely had time to go and get my camera before these fluffy, muffin-like cookie bars were devoured!  I adapted this recipe fro the gluten free goddess (I love her) and it is SO easy and gluten free...

Recipe:

Preheat oven to 350 degrees Fahrenheit /177degrees Celsius

In a large mixing bowl, combine:

3 large  eggs

1/2 cup sunflower oil

2 tsp real vanilla extract

1 cup firmly packed  light brown sugar

2 cups Bob's Red Mill gluten free biscuit and baking mix

1 c. Chipits brand semi-sweet chocolate chips (add to batter)

1/2 c. Chipits brand semi-sweet chocolate chips (sprinkle on and press into top before baking)

Mix all ingredients, in this order and spoon into a 10x13 baking pan sprayed with Pam cooking spray...it is thick and sticky.  Be sure to spread it evenly.  Bake in the preheated oven for 18-20 minutes...or until it is brown on top and firm but springy when you touch it.  

Cool and DEVOUR!!!   I secretly froze half of the cookie bars that remained for lunches the next little while :)

Adaptation, spoon bits of dough into mini muffin tins for bite sized muffin/cookies :)

is was and always will be...gluten free

Remember those peanut butter marshmallow thingies we got at friend's houses at Christmas time ???!!! (Well maybe your Mom or Dad made them...mine didn't.. but I just recently found the recipe and it is SOOOOO  easy!!!  )

Peanut butter marshmallow squares:  (lol or Mini marshmallows with GRAVY)

In a medium sized saucepan melt over medium heat (use a double boiler if you have one)
      1c. KRAFT peanut butter (Kraft labels all of their products with a warning if they are not gluten free)
      1/2 c. butter (or margarine...I like butter :P   )
      1 whole 300g package Chipits brand butterscotch chips

Let this cool for about 10 mins
Spray some Pam cooking spray in a 9x9 baking pan
stir in 3/4 package KRAFT fruit flavoured marshmallows...about three cups
spread this mixture in the pan and place it in the freezer for 55 mins
set out for 5 mins to thaw and ENJOY!!! (they are good frozen too)

SCONE HEAVEN!!! Sorghum flour, your NEW BEST friend!!!

Success Success Success!!!  Thanks SO much to the gluten free goddess I have discovered the most AMAZING pumpkin Scone recipe..soft fluffy moist and lighter than your average scone...I substituted oat flour (that I ground in a spice mill from gf oats) for the millet flour and use potato starch (NOT FLOUR) WOW!  it was even VERY yummy the next day...it went FAST!

Pumpkin Scones Recipe:
1 cup sorghum flour
1/2 cup organic millet flour/oat flour
1/2 cup tapioca starch or potato starch (not potato flour)
1 tablespoon baking powder
1/2 teaspoon  salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves 
1/4 teaspoon ground nutmeg
4 tablespoons organic light brown sugar
7 tablespoons cold shortening 
1/2 cup mashed cooked pumpkin or canned pumpkin
1 large egg
3 tablespoons real maple syrup
3 tablespoons milk whisked with 1/4 teaspoon lemon juice 


Instructions:


Preheat the oven to 350º F. Lightly grease a 9-inch Pyrex pie dish.


In a mixing bowl, whisk together the flours and dry ingredients. Add in the shortening by pieces and cut in the shortening (with a fork or a pastry cutter) and mix until the mixture looks sandy.


Add in the pumpkin,  egg, maple syrup and  milk. Beat the batter briefly until the dough forms a smooth mass. You do not need to beat the dough very long, just until it is mixed.


Scrape the dough into the prepared pie plate. Using lightly oiled hands pat and shape the dough into a smooth flat round. Press the dough all the way to the edges of the pie plate.


Use a thin sharp knife to score the dough into 6-8 wedges.


Bake the scones together in the pie dish.


Place the pie dish - or the baking sheet- in the oven. Bake until the scones are firm and slightly golden- roughly 20 minutes.


Cool the scones on a wire rack and make the maple nutmeg icing.

 Icing:

Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioner's (powdered) sugar. 


Ingredients:


1 cup confectioner's or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon real vanilla extract
1 tablespoon milk
Pinch of nutmeg, to taste (start tiny, you can add more) 


Instructions:


Beat until smooth and add more milk a tablespoon at a time until the icing is creamy- but not too thin. Taste test and add more nutmeg if it needs it.


Beat the icing for three to four minutes (this improves the texture).


Spoon the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny hole cut in one bottom corner). Chill the icing while the scones are cooling a bit.


Squiggle the icing on top of the scones, or spread on the frosting with an icing knife, if you like a lot of sweetness adorning your scone.




Makes 6-8 scones.


SOOOOOOOO GOOOOODDD!!!!!

pizza...yum...bread mix yuck..

Well the Celimix rice bread mix as a a bread was an EPIC FAIL at my house (no offence) BUT as a pizza dough it was enjoyed by all!!!  I mixed the recipe as printed on the bag..let it rise for a little bit (about 20 mins) and then used Pam cooking spray on my new pizza pans (a little splurge) and spread the dough (with copious amounts of rice flour on my fingers...)  added prego sauce and gluten free pepperoni (Freybe's) for our little people and salami (Freybe's gf), peppers, and extra cheese for ours...I tried cooking it for 10 mins but it was still a bit mealy so I put it back on for 10 more mins. at 350 degrees Fahrenheit /170 degrees Celsius...YUM  my 5 year old ate 4 pieces!!! All of the children were excited to have PIZZA again!!! On another note...I was reminded by a special friend ...NOT to focus on trying to find substitutes for my faves from my glutenous past...but to focus on fresh new foods for our healthy future :)  Thanks Sheri <3