Sunday, October 19, 2014

Gluten Free Pumpkin Roll Bars

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Pumpkin Roll Bars

     I have decided to make an entire months worth of posts, all about Pumpkin.  I honestly don't know of anyone who doesn't love the smell of a pumpkin dessert baking in their home, the combination of smells are fantastic...Ginger, Cinnamon, Pumpkin and Cloves, I can smell it now. 
      The greatest thing about Fall season means Apples are coming off the trees, so no more nasty store bought apples, the weeds are slowing down in my yard (except this year,it's not cold enough yet!) I get to go pick my pumpkins and decorate ASAP for Halloween!!!! I love Halloween, seeing the kids in costumes, the Fall food and I get to crack out my cuter clothes.......the neighbors I'm sure are tired of my t-shirts, shorts and flip flops EVERYDAY!!! 
     My husband calls Fall, butter season, because when I'm stuck in the house I bake 10 times more and blow through the butter(we all know how cheap being GF is to start with! NOT).  I love to try new soup recipes and desserts,I can share with my friends and family.  I hope you all enjoy my month of Pumpkin.
 Happy Baking, Natalie 

Adapted from The Recipe Critic
-6 TB butter melted (not bubbly)
-1 1/2 cups sugar
-2 cups Pumpkin
-2 large eggs
-1 tsp vanilla
-1/2 tsp Ginger
-1 tsp Cinnamon (1/2 tsp more if you love it)
-2 tsp Baking Soda
-1 1/2 tsp Baking Powder
-2 cups Pamela's bread flour mix
For filling-
-8 oz. cream cheese softened(room temp)
-1/4 c. sugar
-1/2 tsp vanilla
-1 large egg

How to-
Use a 9x13 inch glass pan, spray it with Pam spray.  Preheat oven to 350 degrees, bake for 50-55 min, check the cake with a toothpick all the way in.  Also, if you press on the cake and it springs back you should be good.
-First add the wet ingredients and mix until they are all smooth, about 2 minutes.
-Next put all of your dry ingredients into a separate bowl and mix together, then slowly add into the wet ingredients and mix well.
-Then in a separate bowl, mix together your filling with a hand mixer and set aside.
*-Now that  you have everything made SPREAD 2/3* of the batter into the pan, save the rest, then spread your cream layer as evenly as possible on the batter layer.
*-Lastly use the rest of your batter and in spoonfuls, plop the pumpkin batter over the cream cheese randomly, then run a butter knife through the top to make swirls. 
-Cool these bars, then put in the fridge. Mine lasted 5 days in the fridge covered.

This company is one of my Favorite!!! Boomchickapop They have the greatest varieties of popcorn and I especially love the Peppermint, with chocolate drizzle it is to die for!!  Try it, you'll love her popcorn!

Monday, October 13, 2014

Gluten Free Pumpkin Buttermilk Bundt Cake

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             Pumpkin Buttermilk Bundt Cake
     So, this last weekend I attended the Gluten Free Expo in our area, it's always great to see and taste the new products that are being developed each year.  This year was a bonus, I was able to take my newly diagnosed niece with myself, and my good sport of a daughter.  Some things are still super nasty tasting, and others just get better tasting all the time; I really do feel bad for the poor people who were diagnosed years and years ago! Thank goodness(and sadly)  Celiacs and gluten intolerance have become much more common and talked about!!  If you are able to attend a Gluten Free Expo in your area, go, you'll be happy you did!
     Now onto this most delicious I was scouring Pinterest as usual, and I decided it was time to master a Bundt Cake!  Thanksgiving and Christmas are both coming up soon, and I know a lot of people really don't like Pumpkin Pie (also not my favorite) and we GF must supply desserts for these up coming Holiday events; who said you have to have a pie?!  If you are like me and don't love pie, try this cake, IT IS TO DIE FOR!!!! I took it to my Bunko group, and didn't tell anyone I made it, everyone asked who made the DELICIOUS cake!  I was so excited when I got to tell everyone it was me!!   Try this the Brown Butter Icing, it will have you licking the plate!! 
              Happy Baking, Natalie

Adapted from The Baker Chick
-3/4 softened butter
-3/4 sugar
-1/2 cup brown sugar
-1 tsp vanilla
-3 large eggs
-1 1/4 cup canned pumpkin
-3/4 cup Buttermilk
-1/4 tsp Cloves
-2 tsp Cinnamon ( I used 1 1/2 tsp)
-2 1/4 cups Pamela's Bread Flour mix
-2 tsp Baking soda
-2 tsp Baking powder

Browned Butter Icing ingredients-
-1/2 cup butter
-2 cups powdered sugar
-2 tsp vanilla
-2-4 tsp milk

How to:
-First mix all of the dry ingredients in a separate bowl and set aside.
-Next in a mixer or large bowl, add your butter, sugar and brown sugar and beat until fluffy. 
-Then add your vanilla, eggs, pumpkin, buttermilk and mix on medium until they are all incorporated and smooth, then scrape the sides .
-Lastly add in the dry mixture slowly until it is all mixed in, and the flour is not visible. 
For the icing-
-In a sauce pan add the butter and turn it to medium, stir until it starts to lightly brown. Turn off the heat.
- Next add the vanilla, stir in the powdered sugar, then add milk as needed. 
-Now add to the cake while the icing is WARM, then serve and enjoy!!!

     Preheat oven 350 degrees, spray with Pam, then I dusted mine with flour too. Use a 10 inch Bundt pan. Spread it out evenly in the pan. Bake on the center rack for 60-63 min, or until a toothpick comes out clean. I cooled mine on a cooling rack for a hour, then tipped it out. 

***These are some of my VERY favorite treats in the world!!! I know shocking, I don't just eat dessert...I eat savory foods too!! Asian food is my most favorite of any food, and these are so good, I have to fight my 14 yr. old Gluten eating son for these!!! ***

Monday, October 6, 2014

Gluten Free Moist Banana Muffins

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Moist Banana Muffins

    Do you ever have a really bad several few weeks, well the last few weeks have not been the greatest! I lost my recipe note book, that I use to keep all of my recipes of the new tweaked Desserts, somehow in the midst of the construction of my house it got misplaced! I just found it 5 minutes ago and I did the HAPPY DANCE  all over the house!!!! I have baked, I have pictures, but what good are pictures without any instructions?! 
     I searched the house high and low, I was about to have a nervous break down, over a note pad......SERIOUSLY....I think there might be something wrong with me!  So here I am back posting again, and now I won't be so negligent with my precious notebook, ever again! 

I love muffins, so do my kids; I tried to make my son's favorite Almond Poppy Seed, they did not turn out too well.  I have to quit trying to make everything so healthy and minimal sugar.  These Banana muffins are moist, and taste honestly just like Gluten Full muffins...I could not have been happier!  I froze them and they came out fantastic too!  I hope you enjoy them as much as we did!
 Happy Baking, Natalie

Adapted from Better Homes and Gardens
New Cook Book
-1 3/4 cups Pamela's Bread Flour mix
-2 tsp baking powder
-3/4 sugar
-1 cup Buttermilk
-1 large egg slightly beaten
-1/3 cup oil
-1 tsp vanilla
-1 cup mashed ripened banana 

How to-
Preheat the oven to 400* degrees, bake for 18 minutes or until  a toothpick inserted into the center comes out clean. Use muffins cups or spray your pan, I used 1/4 cup measuring cup to fill, don't over fill.  It should make about 20.
-First add the flour, baking powder and sugar, mix together.
-Next add the egg, oil, vanilla and banana and mix until everything is combined.  Don't over mix or it will be stiff and not fluffy.
-Last measure into your cups and bake.  Cool and enjoy!

This is one of my new favorite things, oh my gosh, what a tasty treat!!!  You can get them at the grocery store, or on Amazon.

Also, if you would like to, you can follow me on Facebook on  Easy Gluten Free Travels, for tips and deals.