Magic Cookie Bars!

Are you ready for some messy, chocolatey goodness? I am!
I remember my mom making these "cookies" when I was a child, which got me to wondering, could I pull off a gluten-free version?
The answer is yes. With just a few modifications, you too can have this yummy treat. The substitution lies in the graham crackers.

I used a mixture of crushed Rice Chex cereal, and some doughnut crumbs, from a recent baking disaster. You can use just Chex crumbs, if that is all you have on hand.
I'm not sure if there are gluten-free Graham Cracker Crumbs out there yet,(there probably is and I just don't know about it) but it would make the recipe a little easier.
Doesn't matter anyways, cause this bar cookie is totally worth it! Onto the recipe:

Magic Cookie Bars


1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 1/3 cups shredded coconut


Melt butter in a microwave safe bowl. Add butter to crumbs and press into the bottom of a 9x13 dish, that has been liberally sprayed with non-stick spray.
Open the can of SCM,(try not to eat it all)and pour evenly over the crust.
Sprinkle chocolate and butterscotch chips evenly over the milk layer.
Top with chopped nuts, and coconut.
Bake at 350 degrees for 25 minutes.
Cool completely, and cut into squares.

Cinnamon Rolls?

It's been super cold here in South Dakota, so we have been inside, a lot. Of course, this has afforded me some time to refine more recipes.
I'm proud to say I have perfected my cinnamon roll recipe! The pudding mix is the key ingredient, as it helps bind the dough together, and makes it easier to roll.
This recipe makes 8 large gluten free rolls.


Icing:

1 ounce cream cheese, softened
3 tablespoons and 1-1/2 teaspoons butter, softened
1/4 teaspoon vanilla extract
1 tablespoon milk
3/4 cup confectioners' sugar
1/8 teaspoon salt
Blend all in mixing bowl, until smooth.


Filling:

1 Tbsp. butter or margarine, very soft
1/4 cup firmly packed brown sugar
1 tsp cinnamon


Dough:

2 1/2 cups all-purpose gluten-free flour ( I use a 3-2-1 ratio of rice flour, cornstarch, and tapioca flour)
plus an additional 1/2 cup tapioca starch
1 Tbsp rapid rise yeast
3 Tbsp granulated sugar
1/2 tsp salt
1 Tbsp xanthan gum
1/4 cup instant vanilla pudding mix (dry) OR dry milk powder
1 tsp baking powder
4 Tbsp butter
1/2 cup water
3/4 cup milk
1 egg, room temperature
1 tsp cider vinegar
2 Tbsp oil
1 tsp vanilla



Directions:

In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
Allow to mix on medium speed for 3 minutes.
Take a piece of plastic wrap or floured cutting board. Pat the dough down into a roughly squarish shape. Roll the dough out to a square approximately 8″ x 16″.
Spread filling mixture evenly across dough’s surface.
Starting along the long end, roll it up, forming a long cylinder.
Using a long piece of dark thread or knife dipped in water to cut into rolls. Place rolls in prepared pan, with cut side up.
Allow the cinnamon rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
Allow to cool for about 5 minutes before frosting with icing.

Almond Joy Bites

Looking for a delicious, gluten-free candy, to give to those special people in your life? Look no further, you have found it. I was internet hopping and found this recipe on Food Network.
This recipe comes form Alton Brown, one of my favorite chef-celebs on Food Network. Warning, these are rich, but well worth the time :)

Ingredients:

1 cup toasted chopped Macadamia nuts, or other favorite nuts
1/2 cup sweetened condensed milk
1 1/2 teaspoons almond extract
One 7-ounce bag sweetened shredded coconut
One 12-ounce bag semisweet chocolate morsels, melted
1 tablespoon shortening


Directions In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour. After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry

Trifle Baby

Don't you hate it when you try a new recipe, and it fails miserably? I tried a roll cake recipe, and it was a total flop! It was so crumbly!
So, what do you do with your mistakes? You cover it with chocolate pudding, and fresh whipping cream. Looks pretty good for a mistake :)

Frosty

Do you ever get in the mood for a Weny's Frosty? Unfortuantely, I live 2 hours away from the nearest Wendy's, so I needed a way to get my fix!
After searching online for a copy cat recipe, I came to the conclusion there wasn't one I would try. Some require many ingredients, or an ice cream maker.
Since I had neither, I used what I had on hand, mostly from my pantry.

The cast of characters:

Pantry Items:
1/2 cup Coconut milk
12 heaping teaspoons Auguson Farms Morning Moo Chocolate Milk Mix

Fridge/Freezer items
1/2 carton vanilla ice cream
1/2 cup 2% milk
1 cup Cool Whip

First, combine the coconut milk and 2% milk into the bottom of the blender. Add the chocolate milk mix, blend well. Add ice cream, and blend about 1 minute. Add Cool Whip last, and blend for about 30 seconds. The cool whip really gives it that airy Frosty mouth feel. Enjoy!

Muffins

Wanted to share a quick recipe for Chocolate Banana Muffins. If you have some bananas you need to use, this is a GREAT recipe.
If you dont have applesauce on hand, go ahead and use vegetable oil. Of course the applesauce IS healthier :)

Chocolate Banana Muffins

3 large bananas
3/4 cup granulated sugar
1 large egg
1/3 cup unsweetened applesauce
1 cup white rice flour (or mixture of other GF flours)
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
½ tsp xanthan gum
1 cup semi-sweet chocolate chips (I like Giradelli’s)

Directions:
Preheat the oven to 375 degrees . Line a muffin tin with baking cups, and set it aside. In a large bowl mash the bananas with a fork or potato masher.
Mix in sugar, egg and applesauce. Sift in the flour, cocoa powder, salt, baking soda, baking powder and xanthan gum, to the banana mixture.
Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy.
Pour, or scoop batter into cups, and bake for 20 minutes.

WARNING: these are very chocolatey and gooey! If you dont like that much chocolate, omit the chocolate chips. Enjoy!

Go ahead, make your move...

Greetings from South Dakota! Yes you read correctly. The family and I moved from Utah, to South Dakota about 2 weeks ago. It was a tri-state move, with enough stress to choke a horse, but alas, we made it! We are now living in a small town in South Central, South Dakota. Ive been learning how to buy GF in bulk, and the harsh reality set in, when I saw my local grocery does not carry gluten free items. Guess I will be getting to know my UPS/Fedex guy, really well. It's been a while since I posted anything(moves do that to you)and I though I would share a recipe for yummy baked granola.
Don't pay 7$ for 12 oz pkg. Make this instead, and save yourself some money!


HOMEMADE Gluten-Free GRANOLA

2 cups certified gluten-free oats
1/4 cup flax seeds
1/4 cup sunflower seeds
1/4 cup shredded coconut
1/4 cup mini chocolate chips
3/4 cup sliced almonds or other nut
1/2 cup crunchy or smooth peanut butter
1/2 cup honey(or agave)
1/2 teaspoon vanilla
5 tablespoons of butter (or my fav, coconut oil.)


DIRECTIONS: Combine all the dry ingredients into a large bowl. In a small saucepan( or in microwave), combine the peanut butter, honey(agave), butter (coconut oil), and vanilla.
Once the peanut butter mixture is combined, mix it with the dry ingredients until the oat mixture is moistened. Press the granola in a shallow pan lined with parchment paper.
Bake for 25 minutes at 300 degrees.
The granola will be pretty dark, but as it cools you will be able to break it up. I store mine in a gallon ziploc bag in the freezer.
A typical serving for this, as cereal with milk, is about a 1/2 cup. Eaten by the handful, well until you want to stop :)