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!

Fresh Apple Upside Down Cake

Fresh Apple Upside down Cake

Fresh Apple Upside Down Cake

Bottom Topping:

1/2 Cup Butter ( 1 Stick )

2 cups Brown Sugar Packed

5 Medium size Apples washed peeled and sliced about ½ inch thick slices                 ( about 4 Cups )

In medium sauce pan melt butter and add sugar on medium high heat. Stirring constantly until mixture starts to bubble and sugar is dissolved. This will take about a minute to minute and a half. Remove from heat and pour into a buttered 9×13 inch baking pan. ( I use a glass baking pan, it seems to work much better). Lay sliced apples on top of sugar butter mixture, placing them very close together. The apples I used made 3 rows the full length of the pan. Set aside and let cool while you make the cake batter.

Cake Batter:

1 1/2 Cups All-purpose Gluten Free Flour with xanthan gum already added ( I used Better Batter)

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Cinnamon

1 1/2 Cups White Granulated Sugar

1/2 Cup Butter Softened ( 1 Stick)

1/2 Cup Greek Yogurt

3/4 Cup Milk

4 Large Eggs Beaten

1 Tablespoon Vanilla

Preheat oven to 350*

In large mixing bowl whisk together all dry ingredients. Then fold in butter, yogurt, milk beaten eggs, and vanilla. Mix with electric mixer on high until well blended. (Note: batter will not be completely smooth, the yogurt likes to stay a little lumpy, but that is what it’s supposed to do) When mixed, pour batter over apples in pan and bake for 48-50 minutes. When almost done the sugar will smell like it is about to burn, but don’t panic. This is just the sugar caramelizing. When cake is set in the center, remove pan and let cool about 10 minuets. Then slide a knife around the edges of cake and invert onto cookie sheet or serving platter. Slowly lift cake pan up and remove, letting sugar bottom, topping fall onto apples.  Enjoy!

Please note: If you use a cake mix in this and try to bake at a higher heat with a shorter baking time, the apples will not get done.

Cinnamon Roll Marble Bread

 

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Cinnamon Roll Marble Bread

1/2 Cup GF Canola Oil

1 1/4 Cups Plain Greek Yogurt

5 Large Eggs Beaten (or 1 Cup Egg Whites)

1/2 Cup Sprite ( Or any Gluten Free Lemon Lime Carbonated Beverage)

2 1/2 Cups All-Purpose Gluten Free Flour (with xanthan gum already added, I used Better Batter)

2 Tablespoons Gluten Free Baking Powder ( I used Clabber Girl)

1 Cup Granulated Sugar

1 1/2 Tablespoons Active Dry Yeast

1 Teaspoon Baking Soda

Filling :

1/2 Cup Melted Butter ( or 1 Stick)

1/2 Cup Granulated Sugar

2 Tablespoons additive free Ground Cinnamon

Mix together to dissolve Sugar

Glaze:

 2 Cups Powdered Sugar

1/4 Cup water

Whisk together until smooth

Make sure the paddles are in place in your bread machine pan. Pour oil in first, ( just a little bread machine tip: Pour the oil on top of the paddles, that just helps the bread turn loose at the end of the baking cycle.) then add Yogurt. I like to add yogurt one spoon full at a time, spreading it out so that it will mix evenly. In separate bowl whisk together all dry ingredients for bread, including yeast.  Then pour this flour mixture on top of oil and yogurt. Finish adding the liquid ingredients, the beaten eggs and sprite on top of flour mixture. Place the bread pan into machine and set for light crust on Gluten Free Cycle. Make the filling while bread is kneading so that butter will cool slightly. When the knead cycle is done, use a spoon to separate and make deep indentions into the dough then spoon cinnamon filling into indentions. I make 3 lines of indentions for the filling all the way down the length of the loaf. Close lid and let the bake cycle begin. When done remove pan from bread machine and let cool at least 20 minutes before removing bread from pan. When cool drizzle with glaze and serve! Enjoy!

If you don’t have a Gluten Free cycle on your machine, then set it to knead for 15 minutes, rise for 30 and bake for 1 hour.  Remember to add your filling between the rise and bake cycle.

If you bake this in the oven, bake at 350* for 1 hour.  This is a large loaf, my pan is a large 9X5 inch. If you have the short loaf pans, then you must add a foil or parchment paper collar around the top of your pan so that it doesn’t run over into your oven.

Gluten Free Red Velvet CupCakes

Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

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With Chocolate Chips

 

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing                                                                                  

 8 ozPlain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Pineapple Cream Cake

PinappleCake

Pineapple Cream Cake

7 large Eggs

1- 20 oz. Can of Pineapple Chunks,and Juice puréed  (or crushed or fresh pineapple)

4oz. of Original Cream Cheese, softened ( I use Philadelphia)

2 Boxes Betty Crocker Gluten Free Yellow Cake Mix

In large mixing bowl beat eggs, then add 1  1/2 cups of the pureed pineapple.  (reserve remaining pineapple for topping) Beat well until mixture starts to bubble. Then add chunks of the softened cream cheese, mixing until cream cheese is incorporated. Slowly fold in both cake mixes, and mix on high until well blended. Let batter set for about 15 minutes to absorb liquids.

Preheat oven to 350* When ready to bake, pour batter into a greased and floured 9×13 inch cake pan. Bake for 25- 30 minutes or until cake is set in the center and a toothpick inserted into the center of cake comes back clean.

Top with Gluten Free Whipped Cream and drizzle remaining pureed pineapple over the top of whipped cream.

Variations: You can add shredded GF Coconut or chopped pecans to change it up!

 Enjoy!!

Jan’s Gluten Free Zucchini Banana Bread

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Jan’s Gluten Free Zucchini Banana Bread

3  1/2 Cups Gluten Free Rice Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½ )

1 Tablespoon GF baking powder

1/4 Teaspoon Baking Soda

1  1/2 Cups Pure White granulated Sugar

3 Large Eggs beaten

1 Stick softened Salted Butter

2 Small Bananas sliced and mashed (about 3/4 cup when mashed)

3/4 Cup Peeled, finely chopped or shredded Zucchini

1 Cup chopped Pecans (optional)

Yeast Mixture

1/2 Cup room temperature Sweet Buttermilk

1/2 Cup warm water (be sure it isn’t over 110*)

1/2 Cup packed Pure Brown Sugar

2 Teaspoons Dry Active Yeast

In large mixing bowl whisk together flour, baking powder, baking soda, and white sugar.  Using mixer on high, blend together, flour mixture, beaten eggs, butter, mashed bananas, and zucchini. Cover and let set for about 15 minutes, while you prepare yeast mixture.

In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.

When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. If using pecans, fold them in now.  Pour batter into a greased and floured (with GF flour)  5×10 inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted into the center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!

This recipe will make several muffins. Just bake at 325*F. for 25 – 30 minutes or until they are set in the center.

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

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Chocolate Bunt Cake with Chocolate Butter Cream Frosting

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup All purpose GF Flour ( I used Better Batter GF Flour)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk

1 Stick Melted Butter

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids in large mixing bowl, cover and let this rest for about 10 -15 minutes.

When you are ready to bake, set mixer on high and mix the rest of the ingredients.

Preheat oven to 325*

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

When all ingredients are blended well and there are no lumps left. Pour batter into a greased non-stick bunt pan. Bake for 40 – 45 minutes or until cake is set and pulled loose from the sides of cake pan. Remove from oven let cool for about 5 minutes and invert cake onto cake plate. Frost cake with icing below, while cake is still warm.

Chocolate Butter Cream Frosting

4 oz. Plain Philadelphia Cream Cheese, softened

1 Stick unsalted Butter Softened

2 Teaspoon Pure Vanilla

1/2 Cup Dark Brown Sugar

3 Cups Pure Powdered Sugar

1/4 Cup Pure Cocoa Powder

In food processor blend all ingredients until smooth. Frost cake while cake is still warm, so frosting will melt and run down sides of cake.  Warning this cake is so moist and rich, it can be addicting!