Gluten Free Caramel Apple Cake

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                                Caramel Apple Cake 

     The weather is starting to change around here, much sooner then it normally does, and I am not thrilled! I don't love the cold at all, however; I do love apples and it is officially time to get all the new apples for the Season!  I adore apples, not cooked apples, but this cake is a WINNER, and I had 2 pieces!!!  This must be LOVE, I can't wait to make it again! Happy Baking, Natalie

This is a picture from our Kelly Family Reunion, we went to a small town called Hanna in Eastern Utah, this what was right outside our cabin door, so gorgeous!!! You can hike, hunt, fish,ride motorcycles and  4 wheelers, pretty much whatever you want to do. This place is Beautiful, it's a one gas station, one bar kind of town, if you don't have 4wheel drive you can't get out, or in there in the Winter.  Check it out if you are ever in town.


Ingredients:
Adapted from Charm of Home
-2 1/2 cups sugar
-3 large eggs

Pooling Caramel, not great!!

-1/2 cup oil
-1 cup Buttermilk
-2 1/2 cups chopped apples(I used fresh and a mixed variety) I'm sure you can use bottled or canned (drain the liquid)
-3 1/2 cups  Pamela's Bread flour 
- 2 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp cinnamon


 
Instructions:
Preheat the oven to 350 degrees, use a 9x13 inch pan and spray it with Pam.  Bake for 70 minutes or until your toothpick comes out clean.
-First add the sugar, oil and buttermilk, mix, then add the eggs and mix.
-Next in another bowl, just add the dry ingredients and stir together, then add them a little at a time into the wet mix, until it is all mixed in.
-Lastly add the apples in and stir SLOWLY don't beat the apples to death, you want them in chunks not bits. 
***When the cake is done, poke some holes in it, this is where you will pour the Caramel.  You will want to make sure the cake is almost completely cool before you pour on the caramel, trust me...I poured the caramel ont0 a hot cake, and it all pooled into the middle, then to make matters worse, my husband wanted to eat the cake warm....it fell into a million little pieces! So, cool the cake then pour on the caramel, cool it for awhile, then cut! It's even better the next couple of days!!***
   
For the Caramel-
-1 cup packed brown sugar
-12 TBS butter(3/4 cup)
-2TBS light Karo syrup
Spray the pan with Pam, then it's easy to clean, bring it to a boil and stir continually for 5 minutes( it has to be boiling)  it will be a nice caramel color. Let it cool for 5 minutes before you pour onto the cake.  Then enjoy.


Just a few of my Favorite people!! Thanks for the fun times, Mike and Karyn!

My niece, daughter and nephew

My son, Brayden

My husband, kids and I looking dirty!

The Rough Riders, having fun!!!

 

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.