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.

Strawberry Thyme Frozen Yogurt Pie

Strawberry Thyme Frozen Yogurt Pie!

2 Cups fresh washed stemmed and sliced Strawberries

2 Tablespoons Fresh chopped Thyme (if you use dry, then only one Tablespoon)

1 Cup plain Greek Yogurt

1/2 Cup Stevia (you can add more or less of your favorite sweetener to your taste)

1 Gluten Free Graham cracker pie crust

Place strawberries, thyme, yogurt and sweetener into food processor. Chop on the puree setting until strawberries are finely chopped and other ingredients are well mixed. Pour into pie shell and freeze for at least 2-3 hours or until pie is set. Serve frozen, Enjoy!

This recipe also makes great yogurt popsicles, minus the pie crust of course!

High Fiber Brownies

HighFiber Brownies

High Fiber Gluten Free Brownies

1/4 Cup Coconut Flour

1/2 Cup Almond Flour

1/2 Cup Dark Brown Sugar (packed)

1/2 Teaspoon Gluten Free Baking Powder

1/2 Teaspoon Xanthan Gum

1 Tablespoon Psyllium Husk Powder

4 1/2 Tablespoons Pure Cocoa Powder ( I use Hershey’s)

1/2 Cup Creamy Peanut Butter ( I use the low sugar natural peanut butter)

1 Tablespoon pure Vanilla

3 Large Eggs beaten

1/2 Cup, Pure Honey or Blue Agave Nectar ( I use C&H Organic)

1- 11.5 oz. package Gluten Free Milk Chocolate Chips ( you may want to use Sugar Free/Dairy Free)

Preheat oven to 350*

In large mixing bowl whisk all dry ingredients together, then add peanut butter, vanilla, beaten eggs, and agave nectar.  Using electric mixer, beat all ingredients together until batter is smooth. (Note: this batter is really thick) Then fold in chocolate chips and pour batter into a greased 9-10 inch glass baking pan or I use my thick deep pie plate for these. Bake for 30- 35 minutes or until set in center.  When done remove from oven and let brownies cool.  Enjoy!

(Remember these are High Fiber!)

Cinnamon Roll Marble Bread

 

CinnamonRoll Marble Bread2.jpg

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.

Apple Cinnamon Muffins & Doughnuts

Apple Cinnamon Muffins and Doughnuts

IMG_1971

I love the flavors of Fall, and Apple Cinnamon fits right in!

Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I used Tom Sawyer, Betty Crocker GF flour, Better Batter also works well in this recipe)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Easter Egg Cake Pops

Gluten Free Easter Egg Cake Pops

eggs

Easter Egg Cake Pops ( only without the stick)

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

1 Cup Sugar

3 eggs

1 Cup All-purpose Gluten free Flour  (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix  ½ & ½ mix)

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 the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!

Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.

This will make 2 dozen cake pops.