Friday, February 21, 2014

Gluten Free Butterfinger Bars

Pin It
                                 Butterfinger Bars

     My goodness, I'm so sorry if you have been waiting for a new recipe, first I  was really sick; now this past week my sweet, mother in law passed away, and  I have to have surgery the beginning of March.  Wow, it must really come in three's :(   My sweet mother in law, it was such a blessing for her; she had had some really serious health problems for the past few years, she is in a much better place.   
     Don't give up on me, I am baking, I just need to go have a little repair job from some Brain Surgery 6 yrs ago, so wish me luck that the third time is the charm!
     Now onto the Bars, these Butterfinger Bars are quick, easy and really fun to eat!  I like to try and mix things up, and not always make chocolate and Nutella, so why not add some Peanut Butter in the mix?  I just happened to have a giant bag of candy laying around my house, so I thought, "why not?!"  If you like Butterfingers, then you definitely need to give these a try!  Thanks for all of your support, help in keeping me on my toes and the kindness sent my way!  Happy Baking, Natalie

Adapted from-Sweet Pea's Kitchen

-3/4 cup softened butter
-2 1/4 cups packed brown sugar
-3 large eggs
-1 tsp pure vanilla extract
-1/4 tsp salt
-1 tsp baking powder
-1 tsp baking soda
-2 1/2 cups Pamela's Baking flour
-1 1/2 cups chopped Butterfinger
-1/2 cup chocolate chunks

-Preheat the oven to 350*,bake for 42-45 minutes, or until the center is not giggly anymore, (it will puff up pretty high, but is settles down and looks nice)
-Beat the butter and sugar together, until smooth, then add the eggs and mix for 1 minute.
-Next add the vanilla, salt, baking powder and baking soda and mix well and scrape down the sides.  
-Then add in the flour, mix it in, then add the 1/2 cup chocolate chunks and 1 cup Butterfinger chunks, mix just until combined.
- Use a 9x13 inch pan, spray the bottom with Pam, and then use Parchment paper and line it, it makes them look really pretty( they will turn out if you don't) Spread the batter on the bottom of the pan, I spray my hands with Pam or a spatula, it makes it so much easier to spread it( we know how thick and sticky it is).  Then sprinkle the rest of the Butterfinger on the top.
-Cool completely before cut them into bars. Enjoy!!

Sunday, February 9, 2014

Gluten Free M&M Chocolate Cookies

Pin It

                 M&M Chocolate Cookies

     Boy, you know when it rains it pours!  The last two weeks have just been a nightmare of sickness, we can thank the Jr. High School and High Schools for this!!  They are SO strict with the kids missing any school, you have to have an appendage missing or be in the Hospital to get excused, that is why all the kids go to school really sick, until they cough so much the administration sends them home, SERIOUSLY!!!  Thank you all so much for sharing, both my kids get the retched cold, then cough, then husband and last, but not least ME!  
     Now, I don't know about the rest of you girls and guys, but most people I know who are Celiacs or GF, usually have other autoimmune issues....myself included; so when I get a little cold it turns into a HUGE  ordeal!!   So my soapbox today is to please, lets stay home if we are sick, wash our hands and NOT share the love! 
       Now onto my cookies, I found this in a magazine a while back and they looked delicious!    When I decided to make these I only had Christmas M&M's in the house, hence the Red and Green.  I took these to my sister in law's surprise Birthday Party, and several people asked where I bought them from, they said they looked to good to be homemade! Not too good to be GF, because I didn't tell anyone to start with, until everyone said they loved them.  I hope you like them too.
 Happy Baking, Natalie

Adapted from M&M's
-2 cups softened butter 
-2 cups sugar
-1 1/2 cups brown sugar(packed)
-4 large eggs
-2 tsp Pure vanilla extract
-5 cups Pamela's Bread Flour
-2/3 cup unsweetened cocoa
-3 tsp Baking Soda
-1/2 tsp salt 
-A bag of M&M's(use what you need)

Preheat the oven to 350 degrees, spray the pans with cooking spray.  Bake for 10-12 minutes for a crispy edge and chewy middle.

-Cream together the butter and sugars until creamy.
-Next add vanilla, cocoa, salt, baking soda and eggs, beat until combined well.  Scrape down the edges.
-Then add the flour, mix well.
**Important part here, don't add the M&M's, they will be beat to death !!! Just roll them into balls, push down lightly in the middle and place the M&M's on the dough and they will look pretty. *** It made approximately 66 cookies...I might have eaten a few :)

My favorite things this past two weeks are: Kleenex tissues, by the case load and Ricola cough drops, the only cough drops that don't taste nasty!  We've living off this stuff!