Pin It
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!!
Pin It
Mini Banana Bundt Cakes
I usually love Summer so much, but it has been run, run, run since the second the kids walked out the door from and even before! I thought I was busy when I had little kids, but dang, teenagers are running me ragged, my son just headed to Scout Camp and my daughter is heading to Girls Camp. My blog has suffered a bit, between working two jobs, trying to perfect some new recipes that are being SUPER naughty and do not want to turn out awesome!! They taste great but are having Volcano issues, I think I should have it all figured out next week, it's about time, I've run out of patience!!! I hope you are all having a Great week! Happy Baking, Natalie
Ingredients:Adapted from Mom foodie
-1 cup butter softened
-1 1/2 cups sugar
-1/4 tsp salt
-2 tsp vanilla
-1tsp baking powder
-1/2 tsp baking soda
-1/2 tsp cinnamon
-1 cup bananas smashed
-4 large eggs
-1/2 cup buttermilk
-2 1/4 cups Pamela's Bread flour
How to:
-First beat the butter and sugar together until they are nice and fluffy, then add the salt, vanilla, baking soda, baking powder and cinnamon. Mix together.
-Then add the bananas and eggs and mix well, scrape the sides.
-Next add the Buttermilk, mix in thoroughly, then add the flour and mix it well and scraped down, and make sure the flour is all incorporated.
Preheat the oven to 350 degrees, spray them with Pam spray, bake for 22-25 minutes(check with a toothpick). This is the size of Bundt pan I used. Fill them 1/2 full. When they are done, let them cool for 20 minutes on a cooling rack, then turn them over and dump them out. You can use a bigger one, I just didn't have one on hand, if you do it will most likely take longer to cook(check with a toothpick, make sure it comes out clean)
I put a little glaze on mine when I was done, just to make it look pretty and finished.
-milk
-powdered sugar
-vanilla
Just pour some powdered sugar in a bowl and add a little milk until you like the consistency, and add a little vanilla.
