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!!

Soft and Chewy Gluten Free Cookie Bars

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                          Soft and Chewy Cookie Bars


     Let me just start off by saying it has been a tough week in the kitchen at my house!!!  Firstly, I was trying to redo a Peanut Butter Cake so it would have a little more lift and volume; well, I ran out of Buttermilk and tried to make my own.  I learned not to use Vinegar with our flour a long time ago, but I thought I should be able to use lemon juice.  That was a big fat NO!!  I had cake overflowing like crazy in the oven, I haven't had that problem since I first started baking Gluten Free.  My entire house reeked of smoke, all week. The cake did taste delicious though!
      Then I decided to make a new cookie bar, for my nieces Blessing.  So I had everything all mixed up and added Toffee bits in, then baked a cookie to see how they would bake up.  I had my husband taste it, he said,"the cookie tastes kinda stale"  I freaked, are you kidding me, I just opened up brand new EVERYTHING!!  So then I started sniffing the marshmallows, the chocolate chips, the toffee bits..... oh my heck, the Toffee smelled stale and Disgusting!  There goes a whole batch of cookie dough in the TRASH!  It's been an expensive week!!  
     The moral of this story is, just keep trying, and always look at the expiration date on the food, even if it is new.  The Cookie Bars were a HIT, and so easy to make, no babysitting of the oven!! YAY! 
Happy Baking, Natalie

Ingredients:
-1 1/4 cups sugar
-1 1/4 cups brown sugar
-1 1/2 cups butter (softened)
-2 tsp vanilla
-1/2 tsp baking powder
-1 1/2 tsp baking soda
-1/2 tsp salt
-3 large eggs
-4 1/4 cups Pamela's Bread Flour  
-2 cups marshmallows
-1 cup Butterscotch Chips
-2 cups Semi-sweet chocolate chips
Add whatever flavor chips you would like, they marshmallows really make it chewy. We just love lots of chips!

  
 How to:
-First beat your butter, sugar and brown sugar together until soft and fluffy.
-Next add your vanilla, salt,sodas and eggs then mix until combined and scrape sides.
-Then add your flour a cup at a time, scraping and mixing.
-Lastly add the Chocolate chips, Butterscotch Chips and Marshmallows and mix.
-Refrigerate for 30 minutes, then Spray with Pam and spread into a 13x18 inch sheet cake Pan. Preheat the oven to 375 degrees, bake for 25 min, it will be a nice golden brown.  Cool, cut and eat.

 This is my Favorite thing this week-   Royal Caribbean Cruise lines, they are the first to be Autism Trained, I have many Autistic friends, so this means a lot to me!!
Read the article, it's great.


http://www.usatoday.com/story/cruiselog/2014/02/20/autistic-child-autism-friendly-cruise/5640629/

Gluten Free Chewy Oatmeal Cookies

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                     Chewy Oatmeal Cookies
     Well, I needed a treat to take to my sister in law's house this past weekend, while we helped them paint.  I hate going to anyone's house expecting them to fix dinner and make a Gluten Free treat, it really stresses them out!  So, I decided it was time for a batch of cookies, then my niece and nephew could have something portable to eat, that isn't too messy!!  I also like to use Holiday candy whenever possible just to make it fun.
     I can honestly say, I am a HUGE Pinterest girl, and that is where I have found a lot of my inspirations to bake.  At least I bake what I Pin, so the time is NOT wasted!  Sometimes the recipes do not turn out, but, hey that's life, right?!  These were super easy and very quick to make, plus I liked that I could put in whatever mix- ins that I wanted. Try these cookies, they were a hit with my niece and nephew; my nephew told his mom, I make better treats then she does! I say SCORE!!!   Happy Baking, Natalie

***Apparently Hershey's candy list came out and these made the non-GF list, however; they are on the Celiacs.com list as GF...so?? I have Celiacs and have eaten them for weeks and so have my friends,with no side effects...seriously, they were safe before, now I can't even trust packaging!!!  The package says nothing about being made in a contaminated factory or any wheat, add at your own RISK, put other fun things in them. Natalie
Ingredients:
Adapted from Sally's Baking Addiction
-1 cup butter
-1 1/2 cups packed brown sugar
-1/2 cup sugar
-2 large eggs
-1 1/2 tsp soda
-1/4 tsp salt
-3 tsp pure vanilla extract
-3 1/3 cups GF quick outs
-2 cups Pamela's Bread flour

-3 cups of mix-ins (I used Cadbury Mini Eggs and Chocolate chunks)

  You can add whatever you like, raisins,peanut butter chips, nuts,fruit chunks, toffee bits, candy bar pieces, M&M's, any GF candy you like....mix it up and see what combinations you can come up with.  I saved a couple of my mix-ins for the top, to look pretty.

 To Make:
-First cream together the butter, sugar and brown sugar until fluffy.
-Next add the vanilla, salt, soda and eggs mix in and scrape the sides.
-Then add  the oats and mix in, 
after add the flour and mix it until incorporated.
-Now add in whatever tasty mix-in you want and mix it up.
-Lastly put it all in the fridge for 30 minutes to chill.

Preheat oven to 325 degrees, spray your pans with Pam, bake for 10-12 depending on your oven, don't over cook, they will firm up as they cool. 
-I used a 1 TB measuring spoon to scoop them into balls, a slightly over filled spoon full. I rolled them into balls, then pushed them down slightly in the middle to help them spread, if you don't want them to spread and be a fatter thicker cookie, then don't push down the middle. 
-Take them off the pan and  cool on a rack or towels when done. 

  My favorite thing this week is... the IKEA Lingon Jam, oh man, put this with some goat cheese and crackers and it's winning combination.
 

Gluten Free Banana Snack Cake

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                          Banana Snack Cake


     I really like Banana cakes, and I will use any way I can to a Banana into my 13 year old.  It's a texture thing, I know a lot of kids don't like them for that reason, but amazingly they will eat them in a cake or bread.  This little cake is awesome and would work perfect for a picnic or family party, it has a nice dense texture, so you don't need a plate or fork...you can put it in a napkin and go!  Who doesn't want a portable treat!? 
      Every time I bake, I just can't wait to taste it and see how the taste and come out!  Lately, I haven't been disappointed, now if only when I went out to eat I could say the same!!! 
    I have recently found, the travel industry has heard our cries and they are improving their knowledge, quality of service and food that is being made available for us when we travel. I have found this through my own travels and my clients.  The Travel industry has realized, there are so many of us, and we want to travel and are willing to spend our hard earned money if they take care of us!  It's about time, we can't be ignored.  
Happy Baking, Natalie




Ingredients:
-2 large eggs
-1 cup butter
-1 cup sugar
-1/4 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-1 1/2 tsp pure vanilla
-1 1/2 cups ripe, smashed banana 
-1 cup quick oats
-3/4 cup Buttermilk
-2 1/2 cups Pamela's Bread Flour 
-1 cup Chocolate chips (optional, I did not)
-1/2 cup nuts (optional, I did not)


To make:
-Get a 9x13 inch pan and spray it with Pam, Preheat your oven to 375 degrees-Bake for 30-33 minutes or until your toothpick comes out clean.
--Cream together the butter and sugar until smooth. 
-Next add salt, baking soda, baking powder, vanilla and mix well.
-Then add the bananas and mix, scrape the sides. Then add the eggs, and buttermilk and mix.
-Next add the oats and then the flour and mix well. Add your chocolate chips if you want and nuts now. Scrape the sides, then pour into the pan and bake.
-Cool completely, you can either frost or just eat plain.
 


 Cream Cheese Frosting:

I like to color my frosting, just for fun!!

- 1 package room ( 8oz.) temperature cream cheese
- 1 cube butter(softened) 1/2cup
- 1 tsp real vanilla
- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
 -1 dash salt
 - milk as needed(or whipped cream, I love what it does!)

      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 put a layer of frosting in the middle of the cakes, and then tops and sides.  If you want it to look really clean and nice, put wax paper underneath the cake, then pull it out when you are done and it will look like Martha Stewart did it( I learned the tip from her).  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.   


This is one of my favorite things! Cream Cheese, it makes everything taste so much, I am not a Butter Cream fan.