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!
Gluten Free Veggie Pizza
2 Cups Gluten Free Bisquick Mix
2/3 Cup Milk
2/3 Cup GF Oil
Preheat oven to 325*F.
In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.
2 – 8oz. packages additive free cream cheese ( I use Philadelphia)
1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)
1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Dressings and mixes)
1 Large head of Broccoli chopped (just florets do not use large stalks)
1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces
1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also
1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half
In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )
Gluten Free White Chocolate Chip Cookies
1 Stick Salted Butter
4 oz. Additive Free Cream Cheese ( I used ½ of an 8 oz. pkg. of Philadelphia)
2 ¼ Cups Tom Sawyer G F and Betty Crocker GF rice flour blend ( see mix in Flour mixes)
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon GF Baking Powder
1 Cup Additive Free White Granulated Sugar
1 Cup Additive Free Packed Brown Sugar
3 Medium Eggs
2 Cups Gluten Free White Chocolate Chips ( or Gluten Free Chocolate Chips)
In small glass bowl melt butter, about 30 seconds in microwave, then add cream cheese and return to microwave for about 15 seconds or until softened. In separate large mixing bowl whisk together flour, baking soda, salt, baking powder, and both sugars. Beat eggs and add to flour mixture, then add butter and cream cheese. Fold all ingredients together adding white chocolate chips, until well mixed. Cover and refrigerate at least an hour or until dough is completely cold. (You can refrigerate this over night).
Preheat oven to 375* F.
When you are ready to bake and dough is cold, roll dough into 2 to 2 ½ inch balls and place on lightly greased cookie sheet. I used an air bake sheet, and bake for 12- 14 minutes or until cookies are completely brown. Remove from oven and let cool. Cookies need to cool completely, to set. (That is if you can let them, WARNING, these can be seriously addicting!) Makes about 3 dozen cookies.
(Remember if you use another flour that does not have xanthan gum, then you must add it. Tom Sawyer already has it added.)