Cranberry Bliss Bars

It's that time of year again where Starbucks offers up that delicious little treat... the cranberry bliss bar. I have been searching for a recipe for a few years that might come close and have come up empty handed until today.  These bars are so very tasty and so very easy to make!  I made two separate batches, one following the directions and one a gluten free version.  My gracious little taste testers all agreed that they both tasted the same!  Yeah!  Something gluten free that is finally VERY close to the original.  I can tell the texture is the slightest bit different (if you are GF then you know what I am talking about) but not enough that anyone would know if you didn't tell them.

I found this recipe on my newest addiction Pinterest.

Cranberry Bliss Bar Wanna Be
http://www.tasteofhome.com/Recipes/White-Chocolate-Cranberry-Blondies

Ingredients

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 6 ounces white baking chocolate, coarsely chopped
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 tablespoon grated orange peel, optional
• 6 ounces white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Directions

• In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
• Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
• For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen

GLUTEN FREE version:

I substituted my all purpose GF flour straight across for the flour called for.  My all purpose flour is a homemade flour that has a combination of rice flour, brown rice flour, tapioca starch, potato starch and Xanthum gum.  Also make sure that you are using the GF baking powder.  

Cranberry and White chocolate chip scones

Well I have been playing around with breads trying to find that perfect GF sandwich bread which I am convinced doesn't exist. I have spent countless hours and loaves with no luck.... yet ;) I will find one! I use to make scones often for my family before we moved. Not sure why I haven't done it much since moving here to WA. I wanted to try a new recipe today but really wanted something that was pretty fail proof since the bread has been a disappointment this week. I am happy to report these are awesome and easy! I did change what I did when it came to cooking. I made them into round scones and baked them for 10-12 minutes or until they were light brown on the edges. I skipped the step of baking in an 8 inch circle and cutting them apart and baking for another 5 minutes. I will take pictures and add some later this evening if I can get my camera to upload to my dying computer.

1/4 cup unsalted butter or buttery spread, Earth Balance, Soy Garden, at room temp.

3/4 cup 1% milk (cows, rice, soy, potato or nut)

1 large egg, at room temp

5 Tblsp. cane sugar (reserve 1 Tbl. for sprinkling)- just realized I forgot to sprinkle and they were still yummy!

2 1/4 cups of an all purpose gf flour mix

2 tsp. xanthan gum

1 1/2 tsp. cream of tartar

3/4 tsp. baking soda

1/2 tsp. table salt

1/4 cup craisins

1/4 cup white chocolate chips

Preheat oven to 400 degrees. Generously grease a 9x13 dark pan (it says not a non stick but I used a cookie sheet and it was fine) baking sheet, or line with parchment paper. In a food processor blend the butter, milk and egg together until well mixed. Add 4 Tbl. of the sugar, the flour blend, xanthan gum, cream of tartar, baking soda, and salt. Blend until the dough is very smooth, scraping down the sides of the bowl with a spatula, if necessary. Add the craisins and pulse a few times to incorporate. (I actually mixed the craisins and white chocolate chips in without using the blade and just used a wooden spoon). The dough will be soft at this point.

Transfer the dough to the prepared baking sheet, patting with a wet spatula into an 8 inch circle, 3/4 inch thick. Sprinkle with the remaining Tbl. sugar. Bake 20 min. Cut the dough into 8 wedge, starting to cut at the outer edge of the circle rather than center. Pull each wedge away from the center a bit to allow browning on all sided of each wedge. Return the scones to the oven and baking 5 more minutes. Remove the baking sheet from the oven and let the scones cool 5 minutes. Serve immediately. YUMMY!

Out of this world Chocolate Chip Cookies

For those of you that know me you know that I am a baker. Cookies, cakes, sweets and baked yummies are some of my favorite things in life. I am a comfort food eater extreme. Chocolate chip cookies have always been a staple around here but since going GF, we haven't had any in the house. What is a girl to do? I found this recipe and knew I just had to try it. They are amazing. My kids have all had two since getting home from school and the ones we took for the teachers were eaten and they even asked for the recipe!

2 1/4 cups Gluten-Free Flour Blend (see below)

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum

3/4 cup butter softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

Directions:

Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets. (I baked them for 8 minutes and let them cool for 5 and they were perfect. We like ours a little soft)

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Gluten free Blueberry Muffins

I have been wanting to try out some muffin recipes that Brooklyn can have. I have always loved baking muffins and pastries so when we got the gluten free diagnosis I needed to figure out some new recipes. I am all about simple yet yummy. A lot of recipes I have found call for several different flours and quite honestly the thought of 5 different types of flours in a recipe is a little crazy. I found this recipe and decided to give it a go. I am so glad that I did. These were amazing and tasted like a typical blueberry muffin. My family always asks if it GF now to see if Brooklyn can eat it but I know that they would not have had a clue had I not said anything. This one is a definite keeper!

batter

• 3/4 cup sugar
• 1/2 cup soft butter
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1 teaspoon gluten-free vanilla extract
• 2 large eggs
• 2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 teaspoon xanthan gum
• 1/2 cup milk
• 1 to 1 1/2 cups fresh or frozen blueberries (use the smaller amount if frozen); or 1 large apple, chopped
• *See recipe for this blend below.

topping

• 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• pinch of salt
• 2 tablespoons melted butter

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers. Spray the papers with non-stick pan spray, to aid release. Note: The streusel topping on these muffins can burn if your oven temperature is too high. If your oven tends to "run hot," bake the muffins at 350°F instead of 375°F.

2) To make the batter: Place the sugar, soft butter, salt, baking powder, nutmeg and vanilla in a mixing bowl, and beat with an electric mixer until fluffy.

3) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

4) Whisk together the flour or flour blend and xanthan gum. Add to the mixture in the bowl, alternately with the milk.

5) Stir in the blueberries, chopped apple, or fruit of your choice.

6) Scoop the batter into the prepared pan, mounding the cups full. A heaped muffin scoop works well here. Note: the batter will be VERY sticky; that's what it's supposed to be.

7) To make the streusel: Combine all of the ingredients to form small crumbs. Sprinkle about 1 tablespoon streusel atop each muffin, pressing it in gently.

8) Let the muffins rest for 10 minutes. Then bake them for 20 to 25 minutes, till lightly browned. Remove from the oven, and let sit for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins

I did the make your own flour mixture. I find it is cheaper and it works just fine.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version)

I copied this recipe right from this site http://www.kingarthurflour.com/recipes/gluten-free-fruit-muffins-with-streusel-topping-recipe

Gluten Free brownies

Be still my beating heart. I have a weakness, it is brownies. I don't like cake and I could do without a lot of different sweets but I just can't stay away from brownies. This recipe is awesome and even the hubby is raving about them and sneaking more. The trick is to let them cool completely or just about. I know, it is hard. I also cooked mine longer until my cake checker thingy came out clean. My oven is on its way out so times can be wonky. These will definitely be made again!

GHIRARDELLI GLUTEN-FREE BROWNIES

1 cup 60% Cacao Bittersweet Chocolate Chips
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 tablespoons unsalted butter, cut into chunks
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs

Directions
Preheat the oven to 325°F with a rack in the lower third of the oven. Line the pan across the bottom and up two sides with parchment paper. If using whole almonds, add them to a food processor with the rice flour and pulse until nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in the walnuts or pecans if using. Scrape the batter into the prepared pan and spread it evenly.

Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.

Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

Found them here: http://dyingforchocolate.blogspot.com/2011/03/ghirardelli-gluten-free-brownies.html

Homemade Wheat Sandwich bread

I have pretty much gone gluten free in all of my baking/cooking lately and decided today to treat the family (minus little missy) to some sandwich bread full of gluten. I found this wonderful recipe and just had to try it. If I had to do it again I would 1/2 the recipe as it got everywhere on my kitchen aid mixer (5qt). It is super yummy and has an amazing texture. The family gave it a five star rating and said they would rather this than any store bought bread.

Homemade Whole Wheat Sandwich Bread Recipe

Ingredients:
6 cups whole wheat flour
2/3 cup honey
1/2 cup coconut oil or butter, melted
2 tablespoon salt
3 tablespoons active dry yeast
4-1/2 cup very warm water (120°F to 130°F) cups very warm water (120°F to 130°F)
2 cups Spelt or white flour
4 to 6 cups all-purpose flour
Butter or margarine, melted, if desired

Instructions:
1. Combine coconut oil, honey and 4-1/2 cups water in a small saucepan. Heat over low heat until the oil is melted.

2. Place whole wheat flour, yeast and salt in a large mixing bowl. With the paddle attachment, mix about 15 seconds on Stir. Continuing on Stir, add warm water mixture to flour mixture. Mix about a minute.

3. Then with the dough hook in place, add the spelt and all-purpose flour, 1/2 cup at a time, mixing well between each addition. Mix about 2 minutes, or until dough starts to clean sides of bowl, adding flour as necessary. Knead on Speed 2 about 2 minutes longer.

4. Place dough in greased bowl, and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched. Form your loaves and place them in buttered loaf pans to rise for about an hour.

5. When they look the right size, bake for 30 minutes in a preheated 350-degree oven. Remove immediately to a cooking rack, brush tops with butter, and try to wait a few hours before cutting into one. Serve warm or room temperature.

6. Freeze extra loaves and defrost as needed

This recipe was copy and pasted from http://www.musingsofahousewife.com/2010/01/homemade-whole-wheat-sandwich-bread.html.

Caramel Puff Corn

I recently found this recipe on a scrapbooking recipe board and instantly knew I had to try it. It was yum at first try. I like this recipe far better than regular caramel corn because there are no seeds or hulls to have to worry about crunching on or getting stuck in your teeth. The only warning I will give is that it is very addicting!

Caramel Puff Corn

2 sticks of butter
1 c. brown sugar
½ c. light corn syrup
1 tsp. baking soda
2 bags hull-less puffy popcorn (I bought Chester's Puffcorn, Butter Flavored, at Walmart or Winco)
Roasting pan (Deep and high sides)

If you want more caramel on the puffy popcorn, then use only 1-1/2 bags. I used 2 bags this last time I made it.

Preheat oven to 225 degrees. Use a non-stick cooking spray on the inside of your roasting pan. Put puff corn in roasting pan and set aside. In a medium large saucepan melt butter, brown sugar and corn syrup. Stir over a medium to medium high heat until the sugar is all dissolved. When the mixture is just beginning to boil, add baking soda. Continue to stir as it foams and multiplies. Dump over puffy corn and stir well.

Bake at 225 degrees for 45 minutes, stirring well every 15 minutes. Dump onto wax paper, spread out and allow to cool. Carefully break apart and store in airtight containers. It freezes well, too.

GF Chocolate cake

This cake is extremely rich but oh so yummy! I have been searching for something yummy that can help with cravings but is GF. I will definitely be making this again!

Ingredients:

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate (I had to put it in hot water for closer to 30 seconds to get it to un-stick).

Gluten Free Waffles

These received great reviews tonight from the family. I made up both GF and regular Bisquick waffles and no one could tell the difference. The only difference I could tell was the GF ones were actually more fluffy and didn't fall like the Bisquick ones did. I liked them better. You can top with whatever topping you choose. I used a Belgium waffle maker, my newest Costco purchase. Worked like a charm! Here is the recipe

1 ½ cups rice flour (brown or white or combination)
½ cup tapioca flour
½ cup potato starch
1 tablespoon baking powder
1 teaspon salt
1 tablespoon sugar (I substituted 3/4tsp. Agave nectar)
1 teaspoon vanilla
4 eggs, separated (I did egg substitute)
½ cup cooking oil
1 ½ cups milk (use whatever kind you want, I did coconut)

Mix all dry ingredients together with wire whip. Set aside.

Mix vanilla, egg yolks, oil and milk. Add to dry ingredients and mix thoroughly with wire whip.

In a separate bowl, whip egg whites with beaters until peaks form. Gently fold into batter.

Cook in waffle iron as directed, spraying iron with cooking oil spray as needed.

I found this recipe here http://www.epicurious.com/recipes/member/views/KITCHENFRAUS-GLUTEN-FREE-WAFFLES-50022946

Gluten Free

I have taken quite the hiatus from my blog but I am back and have committed to getting this going. The past year and a half my youngest munchkin has been having stomach aches. Being the stellar mom that I am I thought she was faking it. In my defense, she would complain the most when she was asked to do something like take a bath, get ready for bed. You know all the stuff kids hate to do. This went on for literally almost two years. I took her to the doctor a few weeks ago determined to find out why my kiddo was faking it and come to find out, she cannot tolerate wheat, cows milk, egg whites (this one is still out to pasture on if it really affects her like the other items or not) and rye. We are doing the elimination diet right now to reset her little tummy and we will slowly reintroduce items to her. For now, I have cut out all wheat (gluten), cows milk and have been substituting egg replacement for eggs. Guess what? No tummy aches! I have officially taken over bad mommy of the year award. No worry ladies, it is mine for awhile! So now I am on the quest to find yummy everyday goodies, breads, comfort foods etc for my four year old without breaking the bank. Have you seen the prices of some of the stuff? Holy moly batman! I was in sticker shock as I put the $5 box of rice noodles on the check stand. I have since found Trader Joe's to be the most cost effective place to buy the noodles. Flours are great if you can purchase them in the bulk section. I am going to be trying out grinding my own flours but I will report back on how that goes. I purchased 25# of white rice and a huge bag of brown rice today so I am hoping it goes well or we will be eating a lot of rice. I have gotten some great advise from some wonderful ladies and I could not have taken the leap without all of your support. I will be posting GF (gluten free) recipes here that have worked for me so that if you decide to try out a GF diet or if you have to go GF for your health you will have some recipes to start with. One thing I have found very helpful is that I don't have to start from ground zero. So many people have so many allergies that a lot of leg work has been done for me! Yeah! I am very fortunate that Brooklyn doesn't have a nut allergy so if you have a nut allergy, please check recipes before you prepare them.