Pumpkin Cream Cheese Bars

pumpkin Cream Cheese bars

This time of year I usually make my Pumpkin Cream Cheese Roll, but these are so easy  I’ll be making these more often!

Pumpkin Cream Cheese Bars

1  1/2 Cups Almond Flour

1 Teaspoon Xanthan Gum

1  1/2 Cups Sugar or ( I used  Stevia Pyur)

1 1/2 Teaspoon Baking Powder

2 Teaspoons Ground Cinnamon (always make sure your spices are GF)

1 Teaspoon Ground Nutmeg

2 Large Eggs ( I use Duck Eggs)

1- 15oz. Can Pumpkin Purée

Cream Cheese Filling

1 – 8oz. package Additive Free Cream Cheese (Softened)

1/2  Cup Sugar (or Stevia)

1 Egg White

1 Teaspoon Pure Vanilla

Preheat oven to 350*

In medium size mixing bowl whisk together all dry ingredients, then add eggs and pumpkin. Whisk all pumpkin bar ingredients together until smooth and well blended.  Pour batter into a buttered or oiled 9×11 inch, spreading evenly.                                                In separate bowl mix all cream cheese filling ingredients until smooth.  Then pour over pumpkin bar batter and swirl with a butter knife. Bake for 40-45 minutes or until set in center. Let cool completely and slice into bars. Enjoy!

Low Carb Cheesy Kale Biscuits

Cheesey Kale Biscuits

These make the best Bacon and Tomato sandwiches!

Low Carb Cheesy Kale Biscuits

1 cup Almond flour

1 Teaspoon Xanthan Gum

2 teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon dry Oregano Leaves

2 Teaspoon dry Basil Leaves

2 Tablespoon minced Garlic

1/4 Cup butter, melted (1/2 Stick)

5  Large Eggs, beaten

1 packed Cup destemmed and finely Chopped Kale Leaves ( I chopped them in the food processor)

2 Cup Cheddar Cheese, freshly grated

1 Cup freshly grated Parmesan Cheese

Preheat Oven at 350*

In large mixing bowl Whisk together all dry ingredients. Then blend in herbs and all wet ingredients, including cheeses and kale. Use a pastry cutter or your hands to incorporate all ingredients. Using a triggered scoop (about ¼ cup) dip out each scoop and place into a buttered muffin tin or buttered biscuit pan and bake for 20 -25 minutes or until done. Let cool about 10 minutes before removing from pan. Enjoy!

(  I used a slider size bun pan for these. It’s slightly larger than a biscuit pan)

 

Cheesy Garlic Herb Bread Sticks

Cheesy Garlic Herb Bread Sticks

1 Cup Almond Flour 

1/2 Teaspoon Xanthan Gum

1 Teaspoon Baking Powder

1/2 Teaspoon Baking soda

 

1 Teaspoon dry Oregano

2 Teaspoon dry Basil

1 Teaspoon dry Thyme

2 Teaspoons Garlic Powder

 

1/2 stick Butter, melted (1/4 Cup)

1/4 cup Greek Yogurt

4 Duck Eggs ( 5 regular chicken eggs)

 

1 Cup freshly grated Cheddar Cheese

1 Cup freshly grated Mozzarella Cheese

1 Cup freshly grated Parmesan Cheese

 

Preheat oven to 350*

 

In a medium size mixing bowl whisk together all dry ingredients including herbs and garlic powder. In another bowl whisk melted butter, yogurt and eggs until well blended. Pour all liquid ingredients into dry ingredients and blend until smooth. Then fold in all of the cheese and incorporate thoroughly. This should make a stiff ball of dough. Grease large pizza pan or sheet pan with butter and roll out dough onto pan. If you are using a pizza pan with no sides only roll out to within 2 inches of the edge. As the cheese melts the dough will spread and run over the side of pan if it is too close to the edge. Bake for 20-25 min. or until bread sticks are set and turning brown. Then remove from oven slice bread sticks into 1- 2 inch widths and place under broiler for 1-2 minutes or until well browned on top. Serve warm. Enjoy!

 

Jan’s Soft Butter Cream Cookies

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I recently found this cookie baking pan and since it is different from using a regular cookie sheet, I  have adjusted the baking time in my Soft Butter Cream Cookie recipe to accommodate.  I did leave the normal dough resting and baking time at the bottom for you.

 
Jan’s Gluten Free Soft Butter Cream Cookies
 
1 1/2 Cups Fine Ground GF Flour ( I used Better Batter)
½ Cup Additive Free Powdered Sugar
Optional ( If you want them a little sweeter) add 2 Tablespoons White granulated Sugar
1 Teaspoon Gluten Free Baking Powder (If you use a heavier GF Flour you will need to add another Teaspoon)
½ Teaspoon Baking Soda
½ Cup Salted Butter (1 Stick)
4 oz. Original Philadelphia Cream Cheese
1 Tablespoon Additive Free Vanilla
2 Large Eggs
Preheat oven to 300*F. ( this pan conducts heat very well)
In medium mixing bowl whisk together flour, powdered sugar, baking powder, and soda. Soften butter and cream cheese in microwave. Don’t get it too hot, it will kill the baking powder. Beat eggs, and add to flour mixture, along with vanilla. Then add cheese and butter folding in all ingredients. Pour dough into food processor or mixer and blend until dough is smooth. Don’t over mix, it will make the cookies tough. You may refrigerate dough or dip out a about a 1 inch ball or smaller and place each ball into oiled cookie pan, pushing dough to edges of each design with wet fingers. Then place pan into oven and bake for 8-9 minutes. When cookies are brown around the edges remove pan from oven and let cookies set for about 5 minutes. Then remove to cookies from pan and let cool on cookie rack. When cookies are cool coat with glaze icing recipe below and decorate as desired.
If you are rolling out the cookies follow instructions below.
Preheat oven to 375* F.
Cover and Refrigerate dough for 30-40 minutes or even over night. When dough is really cold, pour onto wax paper that has been covered in powdered sugar. Make sure dough is covered on both sides with powdered sugar so that it doesn’t stick     rolling pen. Roll out dough a little thicker than ¼ inch. Using cookie cutters cut out cookies and place on lightly greased cookie sheet. Bake for 12- 14 minutes or until cookies start to brown. Let cool before removing from cookie sheet. You may brush with melted butter and dust with powdered sugar, or ice cookies and decorate.
Powdered Sugar Icing
2- 3 Cups Additive Free Powdered Sugar
¼ Cup cold water
Mix until smooth. Add more powdered sugar if you want it thicker.

Our Gluten Free Thanksgiving

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This is our totally Gluten Free Thanksgiving Dinner. Turkey and Gravy, Ham with Pineapple, Mashed Potatoes, Cornbread Dressing (or Stuffing), Frito Salad, Spiced Pecans, 4 Dozen Sweet Rolls, Green Bean Casserole, Coleslaw, Orange Jello Salad, Stuffed Celery, the very edge of the picture, boiled eggs, ready to be deviled!   This doesn’t include the Desert Table!

Holiday Meal Prep Day 3

GFMixes

Working on Gluten Free Mixes today. I have my Gluten Free Flour mixes for Pie Crust, Sweet Rolls, and Gravies all ready and waiting in the freezer for Thanksgiving! All I have to do is add the wet ingredients!

Here’s the recipe for my Honey Sweet Rolls.

Gluten Free Honey Sweet Rolls

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Honey Sweet Rolls 

3 ½  Cups Gluten Free All purpose Flour ( I used Tom Sawyer and Betty Crocker mixed)

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

½ Cup Gluten Free Canola Oil

1/2 Cup Pure Butter Milk

½ Cup Pure Honey

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight.)

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

¾  Cup White Granulated Sugar

½ Cup Scalded Milk (in microwave about 1 minute)

¼  Cup Cold tap water

2 Heaping Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.

When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.

Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls.

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Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  Place in top rack of oven, above water,  when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.

 

 

Cake Pop Eye Balls

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Gluten Free Cake Pop Eyeballs

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 Large Eggs

1 Cup All Purpose Gluten Free Flour (I used Better Batter)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on cooling rack ( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate.

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Or use the Simi Royal Icing recipe below. You must cover cake pops with a crumb coating ( thin glaze icing) then let set before covering with royal icing.

Simi Royal Icing

6 ½ – 7 cups Powdered Sugar (or icing sugar)

1/4 Cup Pure Light Corn Syrup

1/4 Cup Milk ( plus 1-2 Tablespoons if needed)

In food processor add 6 ½ Cups powdered sugar then add remaining ingredients. Blend well until all ingredients are smooth and forming a stiff dough. If dough is too wet then add the other ½ cup of powdered sugar 1 tablespoon at a time until dough is stiff.   If dough is too stiff add 1 Tablespoon milk.

I would not advise adding water. It makes the icing too sticky.

Remove Icing from processor and place on wax or parchment paper covered with powdered sugar roll out icing to about 1/8 inch thick and cut a 3 inch square from icing to wrap around each cake pop. Trim bottom of eyeball and finish decorating with pipping icing any color you prefer.