Tanghulu

This treat originated in China!  Believe it or not, my 13 year old son saw it on Tik Tok and was dying to try it. We did, and it was super yummy and super easy too!!  We did strawberries the first time and they were delicious.  We learned a few tricks in the process that I will share with you.  We made it again and tried cutie orange segments and grapes in addition to the strawberries.  My son loved the oranges, I thought they tasted a little weird, but weren't horrible.  The grapes were delicious and of course the strawberries are probably the favorite!  What a great crunch and so fun to eat!!

Enjoy!

Kirsten

TANGHULU

Fruit of your choosing (strawberries, grapes, orange segments)

1/4 cup granulated sugar

1/2 cup water

1)  Lay out some wax paper on a cookie sheet.  Spray the paper lightly with coconut oil cooking spray.  Rub it with your hand to spread the oil out thinly and evenly, you don't want too much.  Set aside.

2) Pour the sugar and water into a small saucepan.  Do not stir it.  Just give it a little shake in the pan to combine the two slightly.

3) Put over medium heat until the mixture becomes bubbly and golden brown. DO NOT STIR!

4)  As soon as it turns golden brown, turn the heat down slightly and quickly dip your fruit and set aside on the prepared wax paper.

5) Place the tray in the refrigerator for 20-30 minutes so the fruit can cool.  Then pop them in your mouth and enjoy!

NOTES:

~We used fondue forks to dip, but you could also use skewers, or even toothpicks, but be careful, you definitely don't want to get this on you!!  I wouldn't let young children dip, since the mixture is sticky and very, very hot!!

~Dip quickly so the mixture doesn't burn!

~This coats maybe 10-15 pieces, depending on the size.  Double the recipe to do more fruit!

~If you don't wait for it to brown, it won't harden, so be patient! Turning the heat up too high will only burn it, not make it go faster!

~I recommend cutting the leaves off the strawberries so you can just pop them into your mouth when they are done!  If you bite into it, the coating can easily break apart and fall off.

Paleo Coconut Pecan Breakfast Bars

I made these for a dessert actually, and I thought they were delicious!  They aren't overly sweet, so as a breakfast bar, they would be awesome.  You can really taste the banana and the coconut behind that.  I love the texture.  I will definitely make these again!

Enjoy!
Kirsten

PS: The recipe comes from mommayoungathome.com via Pinterest.


PALEO COCONUT PECAN BREAKFAST BARS

Coconut Oil
2 eggs
1 banana
1/4 cup honey
1/2 teaspoon vanilla
1/3 cup coconut flour
1 cup unsweetened shredded coconut
4 tablespoons coconut milk
1/2 cup chopped pecans

1)  Preheat oven to 350F.  Use the coconut oil to grease an 8x8 pan.

2)  Crack the eggs into a medium size bowl and quickly whisk them up.

3)  Mash the banana and add to the bowl with the eggs, along with the honey and vanilla.

4)  Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps.

5)  Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.

6)  Spoon the batter into the pan and smooth it out.  Sprinkle the chopped pecans over the top.

7)  Bake for 20-25 minutes.  Keep an eye on them - when the edges are golden brown and the center is firm, they are done!

NOTES:

~Freezing these is a cinch!  Simply wait for them to cool, cut them to the desired size and store them in an airtight container or freezer bag.

Creamy Butter Pecan Ice Cream

My husband and my father-in-law LOVE butter pecan ice cream, so I found this recipe and decided to make it for my father-in-law's birthday recently!  It was A-M-A-Z-I-N-G!!!  I think I loved it more than they did!  For me, it was the sweet / salty thing - YUMMO!!!

Enjoy!
Kirsten

PS: The recipe comes from the Cuisinart Recipe Booklet.

CREAMY BUTTER PECAN ICE CREAM

4 tablespoons unsalted butter
1 cup pecan halves and pieces
1 teaspoon kosher salt
2 1/4 cups whole milk
2 1/4 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
4 large eggs
2 large egg yolks
1 1/8 cups sugar

1)  Melt the butter in a 10-inch skillet.  Add the pecans and kosher salt.  Cooke over medium-low heat until pecans are toasted and golden, stirring frequently, about 4 to 6 minutes.  Remove from the heat, strain (the butter will have a pecan flavor and can be strained and reserved for another use).  Chill the nuts.

2)  Combine the milk and cream in a medium sauce pan.  Use a sharp knife to split the vanilla bean in half lengthwise.  Use the blunt edge to scrape out the "seeds".  Stir the seeds and bean pod into the milk/cream mixture.  Bring the mixture to a slow boil over medium heat, reduce the heat to low and simmer for 30 minutes, stirring occasionally.

3)  Combine eggs, egg yolks and sugar in a medium bowl.  Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in color (similar to mayonnaise), about 2 minutes.

4)  Remove the vanilla bean pod from the milk/cream mixture and discard it.  Measure out 1 cup of the hot liquid.  With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream.  When thoroughly combined, pour the egg mixture back into the sauce pan and stir to combine.

5)  Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.  Transfer to a glass bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

6)  Pour the chilled custard into the freezer bowl of your ice cream maker.  Turn the machine on and let mix until thickened, about 20 to 25 minutes.  Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, cream texture.  If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.  Remove from the freezer about 15 minutes before serving.

Simple Vanilla Ice Cream

I just love my ice cream maker!  It's so much easier than when I was a kid!  We used to have one that you had to fill with ice and salt and then crank for what seemed like forever!  Now you just pour it in, turn it on and in about 20 minutes, you have soft serve ice cream!

Unfortunately, I am having to drop dairy from my diet, but I'll still be making yummy treats for my kiddos for sure!

This vanilla ice cream is easy and so delicious!

Enjoy!
Kirsten

PS: The recipe comes from the Cuisinart Recipe Booklet.

SIMPLE VANILLA ICE CREAM

1 1/2 cups whole milk
1 1/8 cups granulated sugar
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract

1)  In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.

2)  Stir in the heavy cream and vanilla.

3)  Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. (The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer and 15 minutes before serving.

NOTES:

~The first time I made this, I accidentally used only 1 1/2 teaspoons of vanilla.  I made it again using the full 1 1/2 tablespoons and my family decided that they liked it better with less!  Try it both ways and see what you like, but we prefer 1 1/2 teaspoons of vanilla.  It still has a wonderful vanilla flavor.  To me, when you add more, it starts to taste "fake", if that makes sense.

S'mores Nachos

I made these last night as a special treat for my kids!  They are the perfect summer treat and you don't even have to have a fire to make them!  They are so quick and easy and I guarantee your kids will love them!

Enjoy!
Kirsten

PS: The recipe is from the Pillsbury Kids Cookbook.

S'MORES NACHOS

8 graham cracker rectangles
3/4 cup milk chocolate chips
1 1/2 cups miniature marshmallows

1)  Count out 8 graham crackers.  Measure out the chocolate chips and the miniature marshmallows.

2)  Break each graham cracker into 4 pieces.  Put the pieces in a pie pan.  (Don't use a glass pan because it could break under the broiler.)  Sprinkle the chips and marshmallows over the graham crackers.

3)  Put the pan under the broiler about 6  inches from the heat.  Broil for about 30 to 60 seconds, until the marshmallows get puffy and slightly brown.  Watch carefully so they don't burn!

4)  Carefully take the pie pan out from under the broiler using pot holders.  Don't let the pot holders touch the broiler or they might catch on fire!

Banana Doughnuts with Banana Frosting

I can't believe I haven't posted this recipe yet!  I have only made these once.  Yes, they were THAT good!  Soft, "cakey" banana goodness!  Enough said!

You won't believe they are gluten free!

Enjoy!
Kirsten

PS: The recipe came from The Food Network Magazine.  I cut it out, so I'm not sure which issue.

BANANA DOUGHNUTS WITH BANANA FROSTING

1 1/4 cups gluten-free flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (about 4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners' sugar
1/4 teaspoon fresh lemon juice

1)  Make sure your eggs and shortening are out on the counter so they are at room temperature when you are ready to make this recipe.

2)  Preheat the oven to 350F and grease two non-stick, 6-count doughnut pans.

3)  In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon.

4)  In a small bowl, whisk together the granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil.

5)  Stir the wet ingredients into the dry until just combined.

6)  Spoon the batter about 3/4 full into the prepared pans.  Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.

Frosting:

1)  In a food processor, combine the shortening, confectioners' sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice.

2)  Glaze the cooled doughnuts with the frosting.

NOTES:

~I used "Sylvana's All Purpose Flour Mix", under Gluten-Free Flour Blends on my blog.

~A wire rack works well for glazing, that way any drips fall under the rack, instead of pooling around the bottom of the doughnut.

Pineapple Stuffing

Another delicious recipe from my friend Carolyn!  This pineapple stuffing could almost be served as a dessert - it's so yummy!  I added some coconut on top to give it even more tropical flavors!  If you like pineapple, you're going to love this one!

Enjoy!
Kirsten

PINEAPPLE STUFFING

1 cup butter, softened
2 cups sugar
8 eggs
40 oz. can crushed pineapple, drained
10 slices Udi's white bread, torn into pieces

1)  Cream the butter and sugar.

2)  Beat in eggs 2 at a time.

3)  Mix in (with a spoon) the pineapple and bread.

4)  Bake in 13x9 dish at 350F for about 1 hour.

NOTES:

~As I mentioned above, adding some coconut on top before serving not only "dresses it up", but it also adds another layer of tropical flavor to this dish!

~I used Udi's, but any other gluten-free bread would be just fine.

Chocolate Caramel Oatmeal Chews

I made these a few nights ago as a special dessert for a friend and they were INCREDIBLE!!!  When I was first diagnosed with Celiac disease, I was bummed that I wouldn't be able to eat my absolute favorite dessert from Chili's anymore, their Paradise Pie!  I kept telling myself that I would have to make a gluten-free version of it, for special occasions (if I made it too often, I would have to buy a new wardrobe).  This is it!!!  Just warm a piece in the microwave for about 15 seconds, top with vanilla ice cream and if you ask me, it's even better than Paradise Pie!!

Enjoy!

Kirsten

PS: The recipe comes from the new Pampered Chef Favorites Made Gluten -Free cookbook.

CHOCOLATE CARAMEL OATMEAL CHEWS

2 cups gluten-free quick or old-fashioned oats

1 3/4 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour, divided

3/4 cup packed brown sugar

1 teaspoon xanthan gum, divided

1 teaspoon baking soda

1 cup butter (2 sticks), melted

1 cup Mrs. Richardson's Butterscotch Caramel Topping

1/2 cup pecans, coarsely chopped

6 ounces Nestle Semi-Sweet Chocolate Morsels

1)  Preheat oven to 350F.  Lightly brush a 13x9" rectangular pan with vegetable oil (or spray with Pam).

2)  Combine oats, 1 1/2 cups of the flour, brown sugar, 3/4 tsp. of the xanthan gum and baking soda in a mixing bowl.

3)  Add the melted butter and mix until crumbly.  Reserve 1 cup of the crumb mixture and set aside.

4)  Press remaining crumb mixture onto bottom of pan.  Bake 15-18 minutes or until light golden brown.

5)  Meanwhile, combine caramel topping, remaining 1/4 cup flour and remaining 1/4 tsp. xanthan gum in a small bowl and whisk until smooth.  Drizzle over crust; carefully spread to edges.

6)  Add pecans and chocolate morsels to reserved crumb mixture; sprinkle evenly over caramel mixture.  Bake 16-20 minutes or until golden brown and bubbly around the edges.

7)  Remove from oven.  Cool completely and cut into 24 bars.

NOTES:

~I used old-fashioned oats.

~I did not use Bob's Red Mill Flour.  The gluten-free flour mix that I used is from the cookbook "Recipes for Gluten Free Kids", it's on my blog under Gluten Free Flour Mixes and it's titled "Gluten-Free All Purpose Flour Blend" - just make sure you don't use the one that says "For Bread".  Also, for the flour blend, it says to use either Almond Flour or Coconut Flour; I use Coconut Flour in mine, but I'm sure either would be just fine.

~These are easier to cut when they are still a little warm.  I also recommend removing them from the pan when they are a little warm and transferring them to a container or covered plate for storage.  The caramel hardens, especially along the edges of the pan and it makes them hard to remove.

~When heating in the microwave, do so for no longer than 20 seconds and top with vanilla ice cream!

Cherry Almond Coffee Cake

This is one of my all time favorite sweet treats!  The original recipe is not gluten free, so I decided to try making it with my favorite g-free flour mix and it was TO DIE FOR!  If you like almond flavor and cherries - you are going to love this one!

Enjoy,
Kirsten

PS: The recipe came from my sweet friend Michelle.

CHERRY ALMOND COFFEE CAKE

1 cup butter (unsalted)
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups gluten-free flour mix
1/2 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 can cherry pie filling

Icing:

1 cup powdered sugar
1 tablespoon melted butter
1/4 teaspoon almond extract
2-3 tablespoons milk
Sliced almonds - optional

1)  Preheat oven to 350F.  Grease a 15x10x1 inch pan (cookie sheet).

2)  Cream butter and sugar.  Add vanilla and almond extract, then add one egg at a time, beating well after each.

3)  Mix dry ingredients separately, then add to the creamed mixture.

4)  Reserve 1 cup of batter, spread remaining batter in the cookie sheet/pan.

5)  Spread the cherry pie filling over the batter, then drop "blobs" of the remaining 1 cup of batter over the cherries (this will give it a marbled effect when it bakes).

6)  Bake for 30-35 minutes or until very lightly browned on sides and top.

7)  Drizzle powdered sugar icing over the top with a spoon while it's warm.  Sprinkle sliced almonds on top if desired.

8)  Cool well before cutting.

NOTES:

~The gluten-free flour mix that I used is from the cookbook "Recipes for Gluten Free Kids", it's on my blog under Gluten Free Flour Mixes and it's titled "Gluten-Free All Purpose Flour Blend" - just make sure you don't use the one that says "For Bread".  Also, for the flour blend, it says to use either Almond Flour or Coconut Flour; I use Coconut Flour in mine, but I'm sure either would be just fine.

~The original recipe does not call for xanthan gum, so if your non-g-free friends want the recipe, just take that out and use 3 cups of all purpose flour.

~The original recipe calls for 3 tablespoons of milk, but I find that closer to 2 is enough to get it the right consistency.  Also, I use vanilla almond milk instead of cow's milk.

~The dough will be very sticky and when you spread it out in that size pan, it will seem thin and hard to spread.  Just make sure you spread it as evenly as you can.  If it doesn't quite touch the edges of the pan, it's okay, it will spread out as it cooks.

Kirsten's Easy Bananas Foster

So I had these bananas sitting on the counter, and then I remembered I had that caramel topping in the fridge.  Well, one thing led to another and I came up with this super easy and quick bananas foster recipe!  It's SUPER rich, so for just my hubby and I, I only use one banana.  Pour it over some vanilla ice cream and get ready for an incredibly rich and delicious dessert, in less than 5 minutes!  It's perfect for company because it tastes amazing, it looks fantastic and you won't be spending time away from your guests slaving in the kitchen!  Bear with me on the recipe because I didn't measure anything, so I'll make guesstimates for you.

Enjoy!
Kirsten

KIRSTEN'S EASY BANANAS FOSTER

Mrs. Richardson's Butterscotch Caramel topping
Butter
Captain Morgan's Spiced Rum
Bananas

1)  Heat a small sauce pan over medium heat.  Add about 1/2 - 1 tablespoon of butter.

2)  Add a few spoonfuls of Mrs. Richardson's topping and a splash of Captain Morgan's and stir to combine.

3)  Cut your banana(s) and add them to the pan.

4)  Keep the flame at about medium, you want the caramel to get bubbly so the bananas soften up quickly, but you don't want it to burn, so keep stirring it around.  Once the bananas look like they are soft, remove it from the flame and pour it over some vanilla ice cream.  It takes less than 5 minutes for them to soften, so keep stirring and watch them carefully.

NOTES:

~I highly recommend using Mrs. Richardson's - it's the best caramel topping I've found, but if you have something else on hand, I'm sure it will work.

~Don't use margarine!  Butter = flavor in my book!!

~I have used bananas that were still a little green and also ones that were a little more ripe and they were both delicious.  I wouldn't recommend using an over ripe banana though, save those for smoothies and banana bread!

~You can cut your bananas any way you want.  I cut them into circles or wedges, but you could also cut them into long strips.  I prefer smaller pieces to serve over ice cream, but you can get creative with it.

Mary's Apple Pancake

When I had the flu recently, my friend Mary brought me this delicious apple pancake.  I didn't have much of an appetite, but this really hit the spot.  It's total comfort food!  I don't think my kids would like it, at least not at their young age, but I thought it was absolutely delicious and I know when they are older, they are going to love it!  It's perfect for a cold winters morning!

Enjoy!
Kirsten

PS:  The recipe comes from my dear friend Mary Rotrekl, who took such good care of me when I was sick!  Look for another recipe from Mary - Home Made Chicken Noodle Soup - yummy!

MARY'S APPLE PANCAKE

4 tablespoons butter

7 eggs

1 tablespoon coconut flour

¾ cup ground nuts (Mary used a combination of almonds and walnuts)

1/8 cup granulated coconut palm sugar

½ teaspoon salt

1 cup milk

3 apples, peeled, cored, sliced (Mary used Honey Crisp, but Granny Smith would be good too)

Cinnamon & sugar mixture:  1/8 cup cinnamon and 1/4 cup granulated coconut palm sugar

1)  Preheat oven to 350F.  Place butter in 12" round pan with 3" high sloping side. Heat in oven for 3 minutes to melt butter. Tilt pan to spread butter evenly over bottom of pan. Set aside.

2)  In mixer, beat eggs slightly (not until foamy). Blend in coconut flour, ground nuts, coconut palm sugar and salt. Gradually add milk, beating until smooth.

3)  Fill pan with apple slices. Pour batter over apples. Bake for 30 minutes.

4)  Remove from oven. Turn upside down onto a cookie sheet. Spoon cinnamon-sugar evenly over top. Return to oven, baking another 30 minutes.

NOTES:

~You could substitute another gluten free flour for the coconut flour.

~You could substitute another sugar for the coconut palm sugar.  Regular granulated sugar would be fine.

~You could easily make this dairy free by using Almond Milk instead of cow's milk.

~Use whatever type of nuts you like, pecans would be great too.

Flan

This is one of my absolute favorite desserts!  It's a little different from your typical Flan because it has cream cheese in it, which gives it a super rich and creamy texture.  If your kids are adventurous, you might get them to try it.  I don't think it's something that most kids will like, but the adults I know sure do!  Pair it up with Taco Night and maybe my super delicious Mexican Rice recipe under "Side Dishes"!

Enjoy!
Kirsten

FLAN

1- 8 oz. bar of cream cheese
1 can sweetened condensed milk
1 can evaporated milk
3 eggs
1 teaspoon vanilla
6 tablespoons granulated sugar

1)  Preheat oven to 350F and place a 9-inch glass pie plate or 8x8x2-inch baking dish in the oven, empty.

2)  Using a hand mixer, blend cream cheese and condensed milk until smooth.

3)  Add evaporated milk, eggs and vanilla.  Blend and set aside.

4)  Make caramel by melting the sugar in a small sauce pan over medium heat, stirring constantly, until completely melted and golden brown.

5)  Pour hot caramel into the hot pie plate or baking dish, covering most of the bottom.  Immediately pour the custard mixture over the caramel.

6)  Using your hot pads, place the pie plate or baking dish into a larger baking dish with 1/2-inch of hot water in it.

7)  Bake for 55-70 minutes or until a clean knife inserted in the center comes out clean.

8)  Remove the flan from the water bath and place on a rack to cool.  Loosen around the edges with a knife.  Cool for 25 minutes before flipping over onto a serving platter.

NOTES:

~I softened the cream cheese just a bit in the microwave to make it easier to blend with the other ingredients.

~Mine is usually done after 55 minutes.

~The cans of sweetened condensed and evaporated milk are the "regular" larger sized cans - not the little ones.

Chocolate Fondue

This is the best chocolate fondue I have had and it's super easy to make!  Some of my favorites for dipping are bananas, pineapple and strawberries.  The kids love the marshmallows, pound cake, pretzels and Oreo cookies!

Enjoy!
Kirsten

PS: This recipe comes from the FoodNetwork.com, courtesy of Emeril Lagasse

CHOCOLATE FONDUE

1 pound of dark chocolate
1 pound of milk chocolate
1 pound white chocolate
3/4 cup heavy cream
6 ounces Grand Marnier

1)  Chop each of the chocolate into small pieces, separately.

2)  Place each type of chocolate into its own fondue pot.  Turn the pot setting to medium or 5.  In a saucepan, heat the cream and Grand Marnier.  When the cream comes to a simmer, remove from the heat and pour 1/3 over each type of chocolate.  Whisk until smooth.

NOTES:

~I normally don't do all three types of chocolate.  We like dark or semi-sweet chocolate the best and I always use Ghirardelli Chocolate.  It is the best in my opinion!

~I have left out the Grand Marnier and it is still delicious!

Banana Bread Bars With Brown Butter Frosting

I usually freeze any over ripe bananas and use them later for smoothies, but I had a good supply already in the freezer and quite a few seriously ripe bananas on the counter, so I decided to bake some banana goodness today.  I was about to search for a new recipe when I happened to see a post on Facebook with this recipe!  The original recipe is not gluten-free, but I used my favorite g-free flour blend and they turned out absolutely INCREDIBLE!!  Seriously, these are dangerous!  They are so super moist and yummy, you'd never in a million years guess that they are gluten free!  So save those bananas and give this recipe a try!

Happy Banana Baking!
Kirsten

BANANA BREAD BARS WITH BROWN BUTTER FROSTING

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 3/4 cups (3-4 large) ripe bananas, mashed
2 teaspoons vanilla
2 cups gluten-free flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Brown Butter Frosting:

1/2 cup butter
4 cups powdered sugar
1 1/2 teaspoons vanilla
3-4 tablespoons milk

1)  Heat oven to 375F.

2)  Grease and flour a 15x10-inch jelly roll pan.

3)  In a large bowl, beat together the sugar, sour cream, butter and eggs until creamy.

4)  Blend in the bananas and vanilla extract.

5)  Add the flour, baking soda and salt and blend for 1 minute or until thoroughly blended.  Stir in walnuts.

6)  Spread batter evenly into pan.  Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.

7)  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter boil, stirring often, until it turns a delicate brown and remove from the heat immediately.

8)  Add the powdered sugar, vanilla and milk.  Whisk together until smooth (it should be thicker than a glaze, but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

NOTES:

~I did not have a jelly roll pan so I used a 15x11-inch cake pan.  I think any pan that is close to that size would be fine.

~My bananas were small, so it took 6 to measure 1 3/4 cups.

~I used my favorite gluten-free flour blend, which is listed separately on the "Gluten-Free Flour Blends" tab.  It's the one from the Gluten-Free Recipes for Kids cookbook, just make sure it's not the one for breads.

~I used vanilla almond milk in the frosting.  I put in the 3 tablespoons that the original recipe called for and the frosting was SUPER thick, so I just dumped more in until it was the right consistency.  I guess it to be an extra tablespoon, but you might have to add more or less, just play with it.

~I did not add the walnuts for this first time trying the recipe because I wanted my kids to like it, but I think adults would prefer it with the nuts, I think it would cut down on the sweetness of the frosting.

~The frosting dries very quickly, even on the hot/warm bars, so spread it out quickly and then leave it alone!

Awesome Carrot Cake

This is an old recipe that I've made for years, but after going gluten-free, I made it with one of my favorite gluten-free flour mixes and it turned out AWESOME!!  Moist and yummy; you'd never know it was gluten-free!  If you are dairy-free, you could simply make a no-butter cream frosting using dairy-free margarine.

Enjoy!
Kirsten

AWESOME CARROT CAKE

4 eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
2 teaspoons vanilla
2 cups gluten-free flour mix
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)

Cream Cheese Frosting:

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

1)  Preheat oven to 350F.  Grease and flour a 9x13 inch pan.

2)  In a large bowl, beat together eggs, oil, granulated sugar and 2 teaspoons vanilla.  Mix in flour mix, baking soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in pecans.  Pour into prepared pan.

3)  Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4)  For the frosting, in a medium bowl, combine all ingredients except for the pecans.  Beat until the mixture is smooth and creamy.  Stir in the chopped pecans.  Frost the cooled cake.

NOTES:

~I recommend using grape seed oil.  Corn and canola oils are usually GMO, so I stay away from those.  Grape seed oil is light and very mild it flavor so it works well for baking!

~The gluten-free flour mix I like for baking is posted under the Gluten-Free Flour Blends tab.  It's called Gluten-Free All Purpose Flour Blend and it is from the "Recipes for Gluten-Free Kids (Fun Eats from Breakfast to Treats!)" Cookbook.  It has worked well in every recipe I've tried it in, just subbing it in cup for cup in place of all purpose flour.

~I do not use the pecans in the frosting, but that is my personal preference.  It would be delicious either way.

Rhubarb Cobbler

This is one of my all time favorite desserts!  It is definitely NOT low-fat, but it's worth it!!  Perfectly tart from the rhubarb and deliciously sweet from all of the SUGAR!!  Serve it up with a scoop of vanilla ice cream - YUMMY!!! And...it's easily made gluten-free and dairy-free!

Enjoy!
Kirsten

PS: The recipe came from my sweet friend Justine!

RHUBARB COBBLER

Topping:

2 cups flour
2 cups oatmeal
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 cup melted butter (2 sticks)

Filling:

1 1/2 cups sugar
2 cups water
4 tablespoons cornstarch
2 tablespoons vanilla
4 cups rhubarb

1)  Mix topping ingredients until crumbly.  Spoon 1/2 of the topping mixture into a 9x13 inch pan and press to bottom.

2)  Spoon the 4 cups of rhubarb pieces onto the pressed mixture.

3)  Heat the filling ingredients over medium high heat (minus the rhubarb of course) to dissolve and thicken.  Once thickened, pour evenly over the rhubarb.

4)  Cover with remaining topping mixture and bake at 350F for 15-20 minutes.

5)  Serve warm with vanilla ice cream.

NOTES:

~Make sure you use certified gluten-free oats to avoid contamination.

~To make it dairy-free, use a dairy-free margarine instead of the butter.

~Use a gluten-free flour mixture in the topping.  I used the All Purpose Flour Blend from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats!) cookbook.  You'll find the recipe under the "Gluten-Free Flour Blends" tab.  Just make sure you don't use the one that says "For Bread"!

'Nana Cupcakes

I made these cupcakes yesterday and they turned out perfectly!  They are moist and fluffy, not "boingy" at all!  That is a word that I made up for many gluten-free baked goods that have that sort of jello like quality, you know, when you poke it with your finger, and it sort of goes "BOING"!  So boingy, that's my word for that!  And these cupcakes are so NOT boingy!!  They are however, extremely SWEET!!  We tried them with and without the frosting and they were incredible either way, but if you are a coffee drinker, I would recommend a strong cup with these babies.  You might not even make it through a whole one!  I'm thinking maybe these would be perfect as mini-cupcakes!  So this recipe is dairy-free and gluten-free, if you use their chocolate no-buttercream frosting recipe.  I made my own chocolate buttercream using real butter, but either way would be delish!  Oh - and they made my house smell like HEAVEN!

Enjoy!
Kirsten

PS: This recipe comes from my favorite cookbook for kid's recipes - it's called Recipes For Gluten-Free Kids (fun eats from breakfast to treats!)

'NANA CUPCAKES

2 cups Gluten-Free All-Purpose Flour Blend
1 1/2 cups granulated sugar
2 tablespoons packed brown sugar
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup vegetable oil
2 eggs
1/4 cup soy milk or other dairy-free milk
1 teaspoon vanilla
2 mashed bananas
Chocolate No-Butter Buttercream Frosting (recipe below)
Gluten-free chocolate sprinkles (optional)

1)  Preheat oven to 350F.  Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.

2)  Combine flour blend, granulated sugar, brown sugar, baking powder, xanthan gum, salt, cinnamon and allspice in large bowl.  Add oil, eggs, soy milk and vanilla; beat with electric mixer at medium speed 2 minutes or until well blended.  Beat in bananas until well blended.  Spoon batter into prepared muffin cups, filling three-fourths full.

3)  Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean.  Cool cupcakes in pans on wire racks 10 minutes.  Remove to wire racks; cool completely.

4)  Prepare Chocolate No-Butter Buttercream Frosting.  Frost cupcakes; decorate with sprinkles, if desired.

Makes 18 cupcakes

NOTES:

~You can find the recipe for the flour blend in the "Gluten-Free Flour Blends" tab on my blog.  Make sure it's the one for this cookbook (mentioned above in green).

~I used grapeseed oil.  Canola oil would be a good choice if it weren't GMO!

~I used vanilla almond milk, I stay away from soy because it has estrogen in it and it is also GMO.

~I also used the vanilla almond milk in the frosting.

~Make sure your bananas are over ripe for the best flavor!

Pistachio Pudding Salad

This is my niece Erin's favorite - and one of mine too.  It's super sweet and super yummy!  It always goes quickly at potlucks and parties!  You've probably had it at one time or another, it's a very popular recipe.

Enjoy!
Kirsten

PISTACHIO PUDDING SALAD

1 small box pistachio pudding mix
1 (20 ounce) can crushed pineapple, undrained
1 cup miniature marshmallows
1 (8 ounce) Cool Whip
1/2 cup pecans or walnuts (optional)

1)  Combine pistachio pudding mix and pineapple (with the juice).

2)  Add marshmallows, Cool Whip and nuts.

3)  Mix, cover and refrigerate overnight.

Strawberry Pretzel Surprise

This was one of my favorites prior to going gluten-free, but good news, you can make it gluten-free with ease!  Sorry dairy-free folks, this one isn't for you!  Adults probably like it more than kids, but trust me, as they get older, it will become one of their favorites too!

Enjoy!
Kirsten

PS: The recipe comes from a very old issue of Family Circle magazine!

STRAWBERRY PRETZEL SURPRISE

Crust:

2 cups crushed gluten-free pretzels (4 cups uncrushed)
6 tablespoons unsalted butter, melted
3 tablespoons sugar

Filling and Topping:

1 package (8 ounces) cream cheese
1 cup sugar
1 package (10 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) strawberry-flavored gelatin
2 cups boiling water
1 package (16 ounces) frozen strawberries, thawed

1)  Heat oven to 350F.

2)  Crust:  Mix together pretzels, melted butter and sugar.  Coat a 13x9x2 inch baking dish with nonstick cooking spray.  Pat the pretzel mixture into the bottom of the dish.  Bake at 350F for 10 minutes.  Cool completely.

3)  Filling and Topping:  In a large bowl, beat the cream cheese and sugar until smooth.  Fold in thawed whipped topping.  Spread mixture over cooled crust.

4)  In a large bowl, dissolve the gelatin in the boiling water.  Stir in thawed strawberries.  Place over larger bowl of ice water, and refrigerate, stirring occasionally, until mixture starts to thicken slightly.

5)  Spoon strawberry mixture over cream cheese mixture.  Refrigerate for 4 hours.  To serve, cut into 16 squares.

NOTES:

~Glutino pretzels are by far the best gluten-free pretzels I have found.  You would never know they are gluten-free!

Carrot-Spice Snack Cake

I just got this new cookbook and after making their recommended all-purpose gluten-free flour blend, I made this yummy snack cake.  It was AMAZING!!!  You'd never know it was gluten-free!  The recipe is also dairy-free, but I chose to use butter, instead of the dairy-free margarine.  I used almond milk instead of soy and I omitted the raisins, just because I am not a big fan and I figured it would also be more kid-friendly that way.  My kids kept asking what kind of cake it was and I just said "snack cake"!  I knew if I said the word carrot - they would turn around and run.  The verdict - Drew loved it, Will said he didn't like it, but I really think it's because we served it warm, right out of the oven and because it was something new.  I sprinkled a little powdered sugar on top and it was just incredible!!  I will definitely make this recipe again and you can bet I'll be posting more recipes from this cookbook as I try them!

Enjoy!
Kirsten

PS: The cookbook is called Recipes for Gluten-Free Kids (Fun Eats from Breakfast to Treats!)

CARROT-SPICE SNACK CAKE

1/2 cup packed brown sugar
1/3 cup dairy-free margarine
2 eggs
1/2 cup soymilk or other dairy-free milk
1 teaspoon vanilla
1 1/4 cups Gluten-Free All-Purpose Flour Blend (see that recipe under "GF Flour Blends")
3/4 cup finely shredded carrot
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/3 cup golden raisins
Powdered sugar for sprinkling on top

1)  Preheat oven to 350F.  Spray 8-inch square baking pan with nonstick cooking spray.

2)  Beat sugar and margarine in medium bowl with electric mixer at medium speed until well blended.  Beat in eggs, soymilk and vanilla.

3)  Stir in flour blend, carrot, baking powder, pumpkin pie spice, xanthan gum and salt.  Stir in raisins.

4)  Spread batter in prepared pan.  Bake 25-30 minutes or until toothpick inserted into center comes out clean.  Cool completely in pan on wire rack.  Just before serving, sprinkle with powdered sugar.

NOTES:

 ~In my Gluten-Free Flour Blends tab - you will find the recipe for the flour blend above.  You have to look in the body to make sure it is the one from above mentioned cookbook.

~As mentioned above, I used butter instead of the dairy-free margarine, but if you are completely dairy-free, stick with the recipe as shown!

~I try to stay away from soy as much as possible because it is all GMO and it has estrogen in it, but we love almond milk, so that is what I used for this recipe.

~You could add nuts to this cake if you wanted and that would be delicious, but maybe not as kid-friendly.  I omitted the raisins for myself, as well as the kids.  I just have never been a big raisin fan.