Pumpkin Bars adapted from a Paula Deen recipe
• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted gluten-free flour mix - my mix
* 1 teaspoon xantham gum
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, xantham gum, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Chocolate chip oatmeal cookie bar
2 sticks butter - softened
1/2 cup sugar
1/2 cup brown sugar
2 t vanilla
2 t espresso
2 1/2 Gluten free all purpose flour ( this time I used Bob's Red Mill mix instead of my usual rice flour mix)
1 t xantham gum
1 t baking soda
1 t baking powder
1 t salt
package mini chocolate chips
2 cups GF oatmeal
Preheat oven to 350 degrees. Line 9x13 pan with parchment paper.
Cream together 2 sticks of butter with 1/2 cup sugar and 1/2 cup brown sugar. Add eggs beating one at a time. Stir in vanilla and espresso.
Sift together the flour, xantham gum, baking soda, baking powder, and salt. Slowly add this to the creamed mixture. Stir in chocolate chips and oatmeal.
Spread into the pan lined with parchment and bake for about 30 minutes until toothpick comes out clean and edges start to brown. Don't over bake!
*Note - This is very sweet - next time I'm trying 1/2 cup of brown sugar with 1/2 cup of dextrose instead of regular table sugar.
Gluten-Free Christmas Cookies
Pizelles - lemon flavored dipped in dark chocolate
1-3/4 cups Gluten-free flour mix -my mix
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon lemon extract
1/4-1/2 teaspoon xantham gum
dark chocolate chips - I use ghiradelli 60% bittersweet chips
1/2 cup vegetable oil
4oz unsweetened baking chocolate, melted and cooled a bit
2 cups sugar
2 teaspoons vanilla
2 cups GF flour mix
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
Mix oil, chocolate, sugar and vanilla together. Mix in eggs one at a time. Sift together flour, baking powder, and salt. Stir into chocolate mixture.
Refrigerate at least a few hours - I did overnight
Shape into about 2inch balls. Roll in powdered sugar and place on parchment covered baking sheet. Bake 12 minutes.