Wednesday, January 30, 2013

Gluten Free Shortbread, Chocolate Goodness Bars

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         Shortbread, Chocolate Goodness Bars

     Recently, I went to a Bakery and tried some treats they had; and have found that I have allergies to all sorts of different kinds of Gluten Free flours.  So I am just putting this out there, If you don't like the flour I use, or it doesn't work for you, PLEASE, use what WORKS FOR YOU!!!  You may have to play around with my recipes a bit, but it really shouldn't be that different.  I use Pamela's Bread Mix, because it works better for me, and I really like the taste and texture when it bakes up.   So while at the Bakery, that I can't remember the name, I had this treat, and this is MY version of it.   It took a couple of tries, and some input from my taste testers, Gluten Free and Not, and this is the bar recipe everyone liked BEST!!  I am not going to lie, I personally could have POUNDED , most of the pan myself.  So not a good idea, I don't have that much time to spend at the gym working those calories off!!!  I hope you like them as much as we did, Natalie


-3 cubes butter softened(1 1/2cups )
-3/4 cup granulated sugar
-3 cups Pamela's Bread Flour
-3 tsp Baking powder (gf)
-1tsp Pure vanilla extract
-1cup semi sweet chocolate chips
-1cup vanilla chips (Put these on top layer of the shortbread) 

Mix together the the butter and sugar until they are creamed nicely, then add the powder, vanilla and flour.  Mix until it is all combined and looks like cookie dough.  Once this is done just let it set while you make the chocolate mixture.  Use a 9x13  greased pan, and half of the shortbread, and pat it into the bottom of the pan.  Then pour the chocolate mixture over the top

Chocolate layer-
1 can sweetened condensed milk
-3 TBS butter
-2 cups chocolate chips
-15 wrapped caramels  

So, you can either put these ingredients in a glass bowl and microwave them, stirring them every 1-1.5 minutes or 2 minutes , or use a double boiler it will take about ten minutes, the caramel takes the longest to melt.  Once it is stirred into a nice, thick, creamy consistency it is done.  Then pour it over the Shortbread, after use the other half of the shortbread and flatten it out a little, and place it on top of the chocolate, then sprinkle with the chocolate chips and vanilla chips.  Bake at 350 degrees, for 30 min.  Use a 9x13 pan and spray it with Pam.  Cool completely before cutting.

My husband and I have a difference of opinion, on what temperature these bars should be served at.  He likes them room temperature and I like everything better cold.  It just makes them chewier!!


Monday, January 14, 2013

Gluten Free Caramel and Chocolate Pretzels

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      Caramel and Chocolate Pretzels


     Well, I saw this fantastic combination on Pinterest a few months back, and decided that I had to make this Gluten Free.  So, it has taken several different kinds of pretzels, because only Snyder's Pretzels will hold up and not get soggy after 20 min.  (trust me I have tried them all)  Also, I had to make caramel 4 different ways to find out which one had the right stickiness, and not be too hard.        The first couple of batches were WAY too runny and didn't set up, it still tasted good, but oh, what a HUGE MESS!!!   The original recipe came from the blog Mama Say What, I have just tweaked it for those of us who are GF.  I have fed this to the family, neighbors and gluten full naysayers and no one can tell the difference on the pretzels, Yay Snyder's!!!  This is a really easy, and quick recipe that will serve a lot of people.  Just one more tasty treat to help me add to Winter insulation, like I need anymore help with that!!! I hope you enjoy it, Natalie

- 1 bag GF Snyder's pretzels (they only make sticks, I have checked)
-1 1/2 cups brown sugar
-1/3 cup butter
-3/4 cup light corn syrup
-1/4 tsp salt 
-1/3 cup heavy cream
-2 bags semi-sweet chocolate chips or 4 cups.

               Next turn your oven to 350 degrees
      Start out by spraying your sheet cake pan, the 13x17 inch one, with Pam spray.  Then lay out all of your pretzels as evenly as possible. 
      Now we are going to make the caramel, if you have a candy thermometer great, if not that's ok too.  Add your butter and brown sugar, salt and corn syrup at a med-med low heat until they melt, then if you do have a thermometer boil tell 220 degrees or soft ball stage.  If you do not have one, boil gently until you see all of the brown sugar dissolve, and it starts to thicken and stick.  Make sure and stir.  Once it is to this stage is should be a nice caramel color, turn off the stove and add the cream.  Stir until the cream is incorporated. 
      Next pour the caramel over the pretzels, spread it with a spatula, then sprinkle the chocolate chips over the top. When you have finished with the chocolate chips throw it in the oven( ok, maybe don't actually throw it!) Bake for 5-8 min. Then spread the melted chocolate chips across the top.
    Let it cool on a rack, then either put in in the fridge, freezer, or in my case, I can just set it outside in the 0 degree temperatures we are having, and it cools in minutes.  
I personally like mine when it is still cool, so that it is really chewy, but my husband likes it when it is room temperature so it pulls apart more.  There is no wrong way to eat this, just try not to eat it all, yourself!!

Sunday, January 6, 2013

Super Moist Gluten Free Banana Cupcakes

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Super Moist, Gluten Free Banana Cupcakes


     Oh my goodness, I can hardly believe Christmas has past.  But my poor blog can sure tell, it's not that I didn't bake; but between everyone passing around sicknesses and work, I didn't get a chance to get a recipe up.  I have to just whine about the cold, it has been so stinking cold here, that every chance I get I am using any excuse to heat my oven up and warm up the house a little extra!  So, while I am locked away for the winter all I can do is think about how to make old recipes, accessible for the Gluten Free masses!  I have to say, these cupcakes are WONDERFUL, my brother-in-law ate 5 in one sitting.  He was so funny, he would eat one, then another, saying he was just making sure they really tasted "Good" and not GF.  This is a recipe I found on the Martha Stewart website, I just tweaked it for all of us.  Like I said it is wonderful, if you don't love it, I would be suprised.  Natalie



-1 1/2 sticks butter(slightly melted)

-1 1/2 cups brown sugar packed(it called for light, I only had dark, worked great)  -3 large eggs

-4 very ripe bananas or 2 cups

-3/4 cup Buttermilk

-1 tsp pure vanilla extract 

 -3 cups Pamela's Bread flour( plus 6TB corn starch, sift them all together) this makes it like cake flour

They turned out so nice,  tall and fluffy!!

-2tsp baking soda

-1tsp baking powder

-1/2 tsp salt

-1/2 tsp cinnamon   


Mix: First mix together the butter and the brown sugar until they are nice and creamed, about 2 minutes.  Then add the bananas, the salt, the soda, baking powder, cinnamon and vanilla, mix them all tell they are combined and scrape the sides.  Next, add the buttermilk and mix, then add 1 cup of flour at a time, then 1 egg, and mix, repeat until all three are combined, make sure and scrape the sides down, MIX UNTIL ALL OF THE DRY INGREDIENTS ARE COMBINED.  


Bake at 350 degrees, for 22minutes.  This recipe makes 28 cupcakes.