No Bake Peanut Butter Chocolate Bars

Happy Summer Solstice! Welcome to the first official day of summer and the heat came with it. I have to admit I feel a bit like summer break has been going on for quite a while in our household, but I know that many of my friends’ children are just finishing up the school year and that is certainly reason to celebrate.

What exactly is the summer solstice? On this day, the Earth’s and the moon’s axial tilt is most inclined towards the sun, and therefore we have the longest period of daylight today. So how are you going to make the most of it? I recommend making something delicious. In fact, I recommend making these no bake peanut butter bars. I made them for the first time today and boy are they delicious. And the vote was unanimous, from my kids, that they are thumbs up delicious. Recipe adapted from southernplate.com

Ingredients:
1/2 cup butter
1/2 cup packed light brown sugar
1 teaspoon GF vanilla extract
2 cups smooth GF peanut butter
2- 1/2 cups confectioners sugar
11.5 ounce bag milk chocolate (or semi-sweet) chips
Gluten Free Pretzel sticks, I used Synders of Hanover GF

Put butter, brown sugar, and peanut butter in a large microwave safe bowl. Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave). Remove from microwave and add vanilla and confectioner’s sugar. Mix all of the ingredients together until they form a ball of dough that leaves the side of the bowl. Put in a 9×13 pan and press down.
Pour chocolate chips in a small microwave bowl and microwave at 30 second intervals, stirring after each interval until melted. Pour over top of peanut butter mixture and spread evenly. Break pretzel sticks up into smaller pieces and sprinkle on top. Push gently into chocolate. Allow to cool completely at room temperature or place in the refrigerator until chocolate hardens. Slice into squares. Makes about 24 squares.

Gluten Free Sugar Free Almond Cake, In honor of Fathers Day

Gluten-Free Almond Cake

When it comes to baking, my biggest challenge is creating recipes that are both gluten free and relatively healthy. I stumbled upon this recipe from allrecipes.com of all places. It is pretty simple to make, has only 4 ingredients, but such a rich and wonderful texture and taste. And it’s super high in protein since it’s made of almonds. With a few minor adjustments to the original recipe, this is another guiltless but tasty dessert!

Almonds are great – they are full of goodness! They contain high quality and highly absorbable protein, as well as magnesium, phosphorus, iron, vitamin E and vitamin B complex. Almonds are rich in calcium as well, making them an excellent substitute for dairy products.
For this recipe, you will need ground almonds. These can be purchased from most grocery stores and health food stores, I buy mine from Trader Joes, or you can grind them up yourself to a fine powder.
Enjoy!

You’ll need:

• 4 eggs (farm fresh are preferable)

• 3/4 cup good sugar (such as agave nectar, succanat, or cane sugar if the other 2 are not available)

• 2 cups finely ground almonds

• 2  teaspoons vanilla extract

Directions:

1. Pre-heat oven to 325 degrees F (165 degrees C). Prepare an 8 inch round baking pan by lining bottom with either parchment paper, or lightly greasing it using a good fat such as coconut oil.

2. In a bowl, beat the eggs until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in extract and then almonds. Pour batter into prepared pan.

3. Bake for 30 minutes or until golden on top and slightly browned on edges. Cool in pan for 10 minutes then turn out.

- Can add slivered almonds and/or powdered sugar on top

Granola Pie Crust, Gluten Free

Ok, here is a really good pie crust whether or not you are gluten free, but it is a perfect option for those that have to eat gluten free. It is a crust that can be used in so many ways and is one that many people would not think twice about being gluten free.
Now you do need gluten free granola for this, If you don’t keep gluten free granola on hand this pie crust would be the perfect excuse to make some. Gluten free granola can also be found in many health food stores or in the gluten free section of your grocery store.
I made this crust for my cheesecake recipe but this crust would work well for just about any no bake pie or any pie that you would use a graham cracker crust for.

Granola Crust

• 1 ½ cups of Gluten Free granola, I like trader joes or Udi's brand.
• ¼ cup sugar
• ½ teaspoon cinnamon ( you can leave this out if it does not match the filling that you are using.)
• 4 tablespoons butter, melted

1. Preheat oven to 350 degrees
2. In a food processor pulse the granola with the sugar and cinnamon until fine crumbs form. Drizzle in the butter and process until combined.
3. Press into a 9 inch pie plate and bake for about 10 minutes or until the crust is lightly golden.
4. Cool before adding filling.

Fresh Pineapple Upside-down Cake

1/4

cup butter

2/3

cup packed brown sugar

2

tablespoons light corn syrup

4 

1/4" thick slices fresh pineapple, cored

1

box (15 oz) Betty Crocker® Gluten Free yellow cake mix

1/2

cup butter, softened

2/3

cup pineapple juice or water

2

teaspoons gluten-free vanilla

3

eggs

1. Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture.
2. In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple.
3. Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loose cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Makes 9 servings

Gluten Free French Almond Apple Pie

What better to do on a rainy March day, a Sunday at that, than bake a pie. I'm thinking something almondy, creamy, with hints of nutmeg, cinnamon and lemon, oh maybe some buttermilk. My wheels are spinning. I am going to base my inspiration on a recipe I have made for "Impossibly Easy French Apple Pie" which I got from the www.bettycrocker.com/recipes. I have made this recipe on several occasions, but this time I am going to take the base recipe and run with it. I will be using Bisquick (R) Gluten Free Mix, though. I just love that simply goodness. I am going to add some almond flour, buttermilk, lemon juice, almond paste and chopped almonds. Yummy, my mouth is watering. So here we go, come and join me.

Yes, this is a Gluten Free Apple Pie, in a sense of pie that is.

Filling
3 cups thinly sliced, peeled and cored granny smith apples, (3 medium)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbs. fresh lemon juice
1/4 cup Bisquick Gluten Free Mix
1/4 cup Almond Flour

2 oz Pure Almond Paste, sliced thin and cut into half circles

1/2 cup sugar
1/4 cup milk (can use soy milk)
1/4 cup butter milk, optional ( may be substituted by another 1/4 cup cow or soy milk)
3 tbs. butter or margarine, melted
3 eggs

sliced apples

The apples

The batter

Sliced Almond Paste

seasoned apples

into the pie plate

Streusel
1/3 cup Bisquick Gluten Free mix
1/3 cup chopped almonds
1/4 cup packed brown sugar
3 tbs. cold butter or margarine

The dry streusel

Blended Streusel

1. Heat oven to 325*F. Spray a 9 inch pie plate with cooking spray. In a medium bowl, mix apples, almond paste, lemon juice, cinnamon and nutmeg. Place in pie plate.

2. In a medium mixing bowl, stir remaining filling ingredients until well blended, Pour over apple mixture in pie plate. In a small bowl, mix all streusel ingredients, using a fork or your fingers, blend until crumbly. sprinkle over filling.

3. Bake 45 to 50 minutes. Serve with whipped cream or vanilla ice cream. Store in refrigerator.

So easy, Gluten Free Apple Cake

1 box Betty Crocker® Gluten Free yellow cake mix

1 stick butter or margarine, softened

2/3 cup water

3 eggs

2 tsp. GF Vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups chopped peeled apples, I used granny smith apples

1.   Heat oven to 350°F. Grease bottom of 9-inch square pan with shortening or cooking spray.

2.   In a mixing bowl combine all ingredietns except the apples. Beat on low for 30 seconds, scrape bowl and continue to beat on medium speed for 2 minutes. Stir in apples. Spread in pan.

3.   Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

Happy Valentines Day

Once upon a time I was a  fan of Valentines Day. Now the hype that surrounds it makes it very difficult to live up to if you are in a relationship, and very depressing if you are not, and more depressing if you are in a unhealthy toxic relationship. It's a day that suggests people to feel lovey-dovey which is really kind of silly.

Since all of my readers mean so much to me, Everyone gets a Valentine! (Read that with an Oprah delivery, ie “You get a card, you get a card, EVERYONE GETS A CAAARD!!!!”) And you, my dear readers, are getting TWO strawberry recipes today.
You might notice that there is no refined sugar in these treats, that’s because I don’t think they need any. If you feel either of them needs a little more sweetness for your tastes feel free to add some.
The first strawberry treat I have for you is a smoothie. I love these for breakfast when I’m in a rush. I always have frozen fruit in the freezer, just for smoothies. I like the taste of smoothies using frozen fruit, but fresh fruit would would just as well here. Just pour them into a portable cup and drink on your way to work. If you want to up the healthiness factor, you can add flax or chia seeds, or even some protein powder. If you want to up the indulgent factor, add some cocoa powder and sugar or other sweetener.

The second is something I like to make myself when I’m craving a creamy dessert but feel like doing any work. It’s quick and easy to put together, and the drizzle of maple syrup is a perfect finishing touch.

Strawberry Banana Smoothie

(serves 1)

• 1 Banana, fresh or frozen
• 5-6 strawberries, fresh or frozen
• 1/3 cup plain yogurt (or vanilla), I use greek yogurt for the added protein
• 1 cup milk (soy or almond also work)
• mint leaves

1. Put all ingredients in a blender and puree till smooth. Serve!

Strawberry and Ricotta Cup

• Ricotta
• Cinnamon
• Maple Syrup
• Strawberries, cleaned and sliced
• sliced almonds

1. In a small bowl, mix ricotta, cinnamon, and a couple of tablespoons maple syrup.
2. Put ricotta mixture in serving bowls, top with strawberries and almonds. Drizzle some maple syrup on top.

Enjoy!

Berry Heaven

So, I do realize we are in the midst of winter, but the grocery store had berries on sale, so what better to make with berries then a cobbler. I have yet to attempt making a Gluten Free Cobbler but here we go. No better time, than the present.

This recipe should work easily with whatever berries you have on hand, even frozen ones. I like to serve my cobblers warm from the oven with vanilla ice cream on top.

Filling:

3 cups, assorted berries, I used 2 6 oz. baskets of blackberries and 1 6 oz basket of blueberries.
1/2 cup sugar
2 tbsp. tapioca
1/8 tsp. ground cinnamon
1/2 cup water
1 1/4 tsp. lemon juice.

Topping:

1 cup Gluten Free Bisquick, pancake and baking mix
1/4 cup almond flour
1/8 cup sugar
1/4 cup cold butter or margarine, cut into chunks
1/2 cup milk, soy milk will work fine
1 whole egg, plus 1 egg white, beaten
1/4 tsp. vanilla

Preheat oven to 350* place rinsed berries in a 9 inch baking pan, set aside.

Whisk together remaining topping ingredients, sugar, tapioca, cinnamon in a sauce pan. Add water and lemon juice. Bring to a boil over medium-high heat. When the mixture is bubbly and thick, pour over berries int he baking pan, and set aside.

In a mixing bowl, combine Bisquick, almond flour and filling sugar. Cut in the butter with a pastry blender or fork. Stir in milk, eggs and vanilla. Drop by spoon full over berries.

Bake at 350* for 30 minutes, until golden brown on top. Cool 5 minutes.