Gluten Free Zucchini Bars

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                                                            Zucchini Bars
     
     I'm just going to put this out there now, these pictures look like crap, It was dark outside and were having a muggy day, and I had to take these bars to a party, not my finest work!!  This Summer has pretty much been like that, rush, rush, rush....they say when you have little kids you have no time, but; man having teenagers are a lot more work then the little ones, at least with the little ones the want to go to the pool!! Those rotten teens just want to sit and rot on the XBOX all day.  
     I have baked a ton, but nothing has made it on here because, my house has looked like a scene out of CSI, heavy duty plastic on the floor, walls and ceilings, and furniture shoved everywhere....with a healthy dose of saw dust 3 inches thick all over the house! Like anyone wants that in there food?! YIKES!!! Construction that took 2 months to finish, is always a pleasure, especially when it involves your kitchen! NOT! 
    So with the abundance of Zucchini around I thought, let's make something delicious I can put cream cheese frosting on, OH YA!! These bars are quick and fantastic if I do say so myself! (oh the other gluten eaters loved them too!)  Give them a try and see if you like them too!
Happy Baking Natalie

 Ingredients-
-2 cups sugar
 -1/2 cup oil
 -1 cup buttermilk
-3 cups grated Zucchini
-1/4 tsp salt
-1 tsp pure vanilla
-2 tsp baking soda
-1 tsp baking powder

-4 large eggs
-3 1/2 cups Pamela's Bread flour mix 

How to-
-First mix the sugar,oil and buttermilk together, then add the Zucchini and mix well.
-Next add the salt, vanilla, baking soda and baking powder and mix well.
-Then add your 4 large eggs one at a time until they are mixed in, and then add the flour a cup at a time and mix well.
-Use a 17x13 inch Jelly Roll pan, spray it with Pam.  Preheat the oven at 350 degrees and bake for 35 minutes or until a toothpick comes out clean.  Cool on a wire rack, then frost with with Cream cheese frosting. 
 

  Cream Cheese Frosting:
- 1 package room temperature cream cheese 
- 1 cube butter(softened)
- 1 tsp real vanilla
- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
 -1 dash salt
 - milk as needed

      Beat together the cream cheese and butter until creamy, then add vanilla, and salt.  Next add powdered sugar and mix together, add milk if it gets too thick.  Beat well.   I make this recipe, it makes a lot, if I don't use it all I put it in a sealed container in the freezer and get it out for the next time I need to frost something, it works great when your in a hurry.   

Gluten Free Lunch Lady Bars

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                                        Lunch Lady Bars
 
     So I made Peanut Butter Bars a couple of years ago, they were great; however, I have found quite a few people have Almond allergies so I decided to go in and re-vamp the recipe.  So now I have two different Peanut Butter recipes, they are both Fantastic, just choose the one you like better!! 
     This Summer so far has kicked my butt, I've been trying to re-vamp a few recipes and make some new ones, and dang it's been one challenge after another! I will however come out on top, the problem is, I want them to look and taste just like the Gluten full versions do.... and so far my tasting committee has informed me, they are NOT there yet! I agree. :(  But I am not putting anything on my Blog that I wouldn't eat myself and feed the neighborhood.  
     I hope everyone is having a safe and happy Summer!  Happy Baking, Natalie

 Ingredients:
-1 1/2 cups softened butter
- 1/2 cup sugar
- 1 cup brown sugar
- 2 cup peanut butter (I like Skippy, it is GF)  
- 1 TB vanilla 
- 1 tsp baking soda
- 3 eggs                                                    
- 2 cups GF whole oats
- 3 cups Pamela's Bread flour mix
 
How to:
-Beat the butter and sugars until they are fluffy.
-Next add the peanut butter, vanilla and baking soda and mix well.
-Then  add the eggs and mix in, next your oats, stir them in well and then lastly your flour.
-When everything is done, use a 17x13 in pan ( I spray it with Pam just in case) and press the dough into the pan as evenly as possible.
-Bake at 350 degrees for 18 min, it will be a light golden color.  Don't over bake it, or it will be dry.  Let it cool for about an hour before frosting. 

Chocolate Frosting
- 1/2 cup butter (softened)
-  5 TBS cocoa (I use dark cocoa)
-  1tsp. vanilla 
- 4 1/2 cups powdered sugar
-  Dash of salt 
- Add milk to make it the consistency you  like.

 These are my favorite things for sure this week! I am in love with my new Nike Runs, they are AWESOME!!

Gluten Free Carmelita Bars

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                                                       Carmelita Bars

  I had a chance recently to remake this recipe, and I've made a few changes that I think are much better!! This is one of my husbands very favorite desserts, he would love it if I made this once a month, however; my butt and waist cannot eat this that often!!!  Oh man I did absolutely love this, the caramel was gooey and the oatmeal was chewy, which was exactly what I wanted!  Every once and awhile you need to tweak a recipe and make it a little bit better.
     I've been trying to re-do a peanut butter cake, and man, so far it has been failing like crazy; the taste is DELICIOUS, but I've got to get the texture and boil over factor under control....my husband just came home to the burn smell again, and said he was banning me from cooking! Ya, Right!!  
     I'm so happy school is out, it's been a nightmare trying to bake, post and help kids get their end of School things done! YAAAAAAYYY!!!! This is one happy mom!  
Happy Baking, Natalie

Ingredients:

2 cups sugar

2 large eggs

1 cup butter softened

3  cups Whole Oats GF 

2 1/2 cups Pamela's Bread

1/2 tsp. salt

1 bag and half chocolate chips

To Make:
  1-Mix together sugar,butter, oatmeal, salt, Pamela's Bread mix, and eggs. When it's done, press half of the dough into the cookie sheet, (13 x18 inch greased sheet pan) cook the first portion for 10 min, then add the chocolate chips, when the caramel is done, pour the caramel over the chocolate chips and dough.  Sprinkle the rest of the dough on top.

2-Bake at 350 degrees for 25-27 minutes. Then cool on cooling rack and place in a fridge for 20 min to set the caramel.  They will be golden color, on the top.

  Caramel Topping:

-1 1/2 cups brown sugar

-1/4 tsp. salt

-1/3 cup butter

-3/4 cup light corn syrup

-1/2 cup heavy cream( I actually did not have whipped cream when I remade this, only sour cream and it worked just great!)

   Add the brown sugar, salt, butter and corn syrup in a large sauce pan. On a medium heat cook until all of the sugar crystals are dissolved, stir frequently. Then slowly add then cream and cook until caramelized, or if you have a candy thermometer soft ball stage.  This will take about 20 min, but it is so worth it!


One of my very Favorite things is Angie's Sweet and Salty Kettle Corn, it is Fantastic!!! I could eat the whole bag!

Gluten Free Cherry Bars

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Cherry Bars

I decided I needed to find a bar that people who love Cherries, Apples,Blueberries etc. could make and use for all of the above. I've been searching for quite a while, and trying to find just the right combination; I have found this  a little difficult, because I HATE cooked fruit!! (this is a trait my father passed down and I apparently passed to my kids) I however, really do love this crust. So, if you like cooked fruit like my husband, and all the men he works with, choose your canned fruit of choice for ease of use, and here is is a Quick and Tasty dessert!!  See, I don't always make Chocolate and Nutella recipes....I do bake things that aren't my favorite just to make others happy, 

occasionally!  

Happy Baking, Natalie

Ingredients:adapted from Mom Foodie

- 1 cup butter

-3/4 cup plus 2 TBS sugar

-1/4 tsp salt

-1 tsp baking soda

-1/4 tsp Almond extract

-2 large eggs

-3/4 cups quick oats (GF of course)

-1 1/2 cups Pamela's Bread Flour
-21oz. Wilderness brand,Cherry Pie filling

Glaze-

-milk or heavy cream

-powdered sugar

Directions:

Bake at 350 degrees for 45 minutes, in a greased 9x13 in glass pan.

-First cream together your butter and sugar, then add your salt, almond and soda.

-Next add your eggs mix well, then add your oats and flour, mix well, scrape the sides and bottom. 

-Take 1/2 of the crust and press it onto the bottom of the pan, then pour on the Cherry Pie filling and next crumble the rest of the crust onto the top of the cherry.

-Now Bake! Then eat warm with a glaze or with vanilla ice cream (Or even better when it's cold!). 

 

 These are some of my FAVORITE things, thank goodness for Blue Diamond!  I love these, my whole gluten loving family does too!!! 

 

Gluten Free Butterfinger Bars

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                                 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

Ingredients:
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




Directions:
-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!!

 

Gluten Free Nutella Cheesecake Bars

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                        Nutella Cheesecake Bars

     Ok, so here we go again; I found another way to feed my Nutella OBSESSION.....oh my goodness, and right when I just started the New Year with a Resolution to be a healthier,better version of myself!  Which means, make the treats and keep giving them AWAY, but nooo, I had to make a Cheesecake which I love, with Nutella, the deadliest of ALL temptations for me!! Seriously, as I was cutting the bars, I was licking the knife....ooohh, this is so bad!  So, I called all the neighbors and begged them to take the Cheesecake and the cookies I made last night. (I had to, or I would have taken a fork to the pan!)

      I was trying to find a fantastic recipe that would temp the taste buds for Valentines Day.  We all know how hard it will be to go to out to dinner , so I thought it would be nice to have a special treat at home already made, for yourself or loved ones.  Let me just say, this is a WINNER, there is nothing that tastes GF about it! I know it will be it hit in anyone's book, especially if you love Nutella like I do.  My daughter who doesn't like Cheesecake, said she really liked it, only because it tasted mostly like Nutella! ( It tastes like Cheesecake) I hope you like it, I appreciate all of the questions and comments from everyone.  Thanks for all of your support, and Happy Baking, Natalie


Ingredients:
Adapted from-Tide and Thyme
Crust-
-1/2 cup sugar
-2 cups crushed chocolate GF cookies of your choice( I use the Pamela's)
 -4 TBS butter melted

For Filling-
-16 oz. cream cheese (room temp)
-2 large eggs ( room temp)
-1/2 cup nutella
-1 tsp Pure vanilla
-1 /4 cup Heavy Cream + 3 TBS 


 Directions: 8x8 Pan
Crust-
-Either use a food processor or pound it to death in a gallon Ziploc bag like I did, until it was really fine.
- Next add the butter and the sugar and mix well in a bowl.
-Spray the bottom of the pan then line it with Parchment Paper(make sure it is in the corners, well)
-Lastly press the crust into the bottom and up the sides a little. 
-Bake at 325* for 12 min. Then cool completely
    
 

 Cheesecake-
-Mix the cream cheese and eggs together until smooth
-Next add the vanilla and the 1/4 cup of heavy cream until incorporated
-Now split the cream cheese mix in half, set aside 1/2 half in a separate bowl.
-Now with the half left in the mixer add the 3TBS Heavy Cream and 1/2 cup Nutella and mix well, Scrape the sides down
-Now add the plain Cheesecake mix carefully onto the crust, if you spread it too much the crust comes up, then add the Nutella Cheesecake mix and spread it as evenly as possible across the top   
*Now toss this baby in the oven on the MIDDLE RACK,   AT 350 Degrees for 45 minutes,or until the middle has a slight jiggle and the edges crack.  Make sure to cool completely, or overnight works best..Then keep covered in the Refrigerator. I don't know how long it will last, it only made it a day here.
 
  This is one of my very FAVORITE  things, and I didn't even know I liked it until just a few years ago.  I see the commercials where they put it on toast, that I do not like, but baked, with strawberries and just licking it off the spoon works for me!  Hey, what's not too love!? The BEST part is, it's GF!!