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 

Ingredients-
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
http://angiespopcorn.com/ 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!

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!!
                                                                                              

                                                                                                                       

Gluten Free Dark Chocolate Cheesecake

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                  Dark Chocolate Cheesecake

  On my list of  FAVORITE desserts, Cheesecake is on the top of the list; there has been only one problem with this, ALL of the Cheesecakes have some form of Gluten in them.   Some recipes have flour in the batter, some in the mix-ins and all in the CRUST.  So I was bound and determined to find a recipe that was fabulous and then make the crust just as delicious, and easy.  I'm not going to lie, I have made a ton of Cheesecakes in my life and some have turned out and some have not.  So I sucked it up and bought a really nice pan from William Sonoma, and I am POSITIVE that is what made all of the difference in the world, my Cheesecake turned out perfect!!!  Better then any cake before, try it and see Natalie

 Ingredients:

Crumb crust-

-1 1/2 cups Annie's Homegrown Cocoa and Vanilla cookies (crushed) these are GF

-6 TB powdered sugar

-1/3 cup unsweetened dark cocoa powder

-1/3 cup melted butter

Cheesecake filling-

-24 oz. cream cheese softened( let them get up to room temp)

-14oz. sweetened condensed milk ( I used Eagle)

-12oz. semi-sweet chocolate chips  (melted)

-4 eggs 

-2 tsp. pure vanilla extract

Preheat oven to 300 degrees, and spray your 9 inch spring form pan.  Bake for 65 min or until the center is set.  When done cool it in the fridge while still in the pan for at least 4 hours, then you can take the pan off and it won't stick.

 

In a medium bowl combine cookie crumbs, cocoa,  melted butter and powdered sugar together.  Press it onto the bottom and  up 1/2 inch on the sides of the 9inch spring form pan.

Next in a large bowl beat cream cheese until smooth, then add in the sweetened condensed milk and beat until smooth, then add the remaining ingredients and mix well, make sure and scrape the sides down.  Pour into your prepared pan and bake

  This recipe originally come from the Eagle Brand web site

 

The little white specs are from frozen cream cheese, so don't use it, the taste is the same but the presentation is not as nice.