I was playing around and wanted something sweet. I added chocolate ships to make it feel like a cheat 🙂 These “cookies” bake in the exact shape they hit the baking sheet in, so don’t expect them to spread. They are a nice little 1 pt snack per bite sized piece. They also hold 1.5g protein & 1g fiber in its tiny deliciousness!
2 bananas (0)
1 cup quick oats (12)
1/4 c peanut butter (10)
1/4 c chocolate chips (8)
Preheat oven to 350
Place all ingredients in a food processor and pulse until well blended.
Drop by rounded tablespoons onto a nonstick baking sheet.
Bake for 15 minutes.
I found this recipe here @ “The Sweet Details” (CHECK OUT THIS BLOG!!!! Drooooollll!!!) and wanted to make it for father’s day, so I adapted it to GF and slightly larger for the size pan I used…. I apparently also can’t read because I just realized that I used sweetened condensed milk, but hey, it worked so I’m leaving it! LOL!
Please ignore his wheat laden Oreo Frosting topped
Confetti Cupcake that The Princess wanted to make him also….
FOCUS On the yummy wheat free “twix “bar!!
Gluten-Free Homemade Twin Bar Recipe
Makes ONE 12×8 disposable pan
(approx 24 “twix” size bars!)
- 3/4 c. rice flour (I used brown)
- 1/4 sorghum flour
- 1/4 c. potato starch
- 1/4 c finely ground flax seeds (optional)
- (If you want to make this WITH gluten, skip above and use 1.5 cups of all purpose flour)
- 1/2 c. sugar
- 3/4 c. butter, cubed &softened slightly (slightly less if skipping flax seeds)
- 3/4 cup butter
- 3 tbsp Corn Syrup
- 3/4 cup fat free sweetened condensed milk
- 3/4 cup brown sugar
- 1 bag semi-sweet chocolate chips
- Preheat oven to 325 degrees.
- Line disposable pan with parchment paper, enough to go up sides where you are able to grab it. This will come in handy when it is ready to cut then re-store.
- Add dry ingredients to food processor or bowl and puplse or whisk until well combined.
- Add butter and pulse or mix until it resembles crumbs.
- Press all into parchment paper lined pan and bake at 325 degrees for 20 minutes.
- Combine all filling ingredients into a non stick saucepan and stir constantly till it boils.
- Reduce heat to simmer and stir constantly for 5 minutes.
- Immediately after removing base from overn, pour over hot base, and spread evenly **CAUTION: THIS CAN BURN YOU BADLY!! PLEASE BE CAREFUL!!!!!**
- Melt chocolate in microwave (30 seconds at a time & stirring until melted) and pour over hot filling and spread evenly.
- Allow to cool in fridge until set (1-2 hours).
After it cools, grasp your parchment paper “handles” and pull the entire bar out of the pan. Allow it to set for 10 minutes at room temp then cut into bars. I cut mine in half longways then into long twix-like bars. Use the “handles” again to put it back into the pan (mine came with a lid and made storage a breeze!) I stored mine in the fridge, then set them out about 4-6 at a time to eat at room temperature.
I am finally getting the hang of this!!! I wanted carrot cake! I LOVE CARROT CAKE! But I wasn’t crazy about some of the ingredients I found in the GF recipes online… mainly xanthan gum that I am staying away from on the principle that it’s expensive and I can’t pronounce it… and coconut??? Uhm.. ew? I also don;t like raisins in my carrot cake and George doesn’t like nuts in his breads/brownies/cakes so this is also without those but walnuts are traditionally added (3/4-1c).
Hopefully you remember (and have tried!) the last post about gluten-free waffles that I raved over. I made them again and they came out just as yummy! I really liked the texture so I based the flours for this recipe on that one.
Gluten-Free Carrot Cake Cupcakes with Sour Cream Frosting
- 1/4 c finely ground flax seeds
- 1/4 c grapeseed oil (or any light oil)
- 3/4 c. rice flour (I used brown.)
- 1/4 sorghum flour
- 1/4 c. potato starch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon (or 3/4 cinnamon & 1/4 nutmeg)
- 3/4 c firmly packed light brown sugar
- 2 large eggs
- 1/4 cup apple sauce
- 1 tsp vanilla
- 1 1/2 cups finely shredded carrots
- 8 oz sour cream
- 1 stick salted butter, softened to room temp
- 1 tsp vanilla
- 1 3/4-2c powdered sugar
- Frosting first: Beat sour cream, butter, & vanilla until well combined then mix in powdered sugar until just shy of a spreadable consistency then put it in the fridge while cupcakes bake & cool.
- Preheat oven to 350 degrees.
- In a small cup whisk together flax seeds and oil. SET ASIDE for 5 minutes.
- In a dry bowl, combine rice flour, sorghum flour, potato starch, baking powder, salt, and cinnamon.
- In another bowl, beat together: brown sugar, eggs, and flax/oil mixture until well combined.
- Add applesauce, vanilla, and carrots to sugar mixture. Stir until combined.
- Add wet ingredients to dry and mix until thoroughly combined.
- Divide evenly into cupcake tins sprayed with non-stick cooking spray or lined with liners.
- Bake for 20 minutes and allow to cool in tins for 10 minutes before removing to wire rack to cool completely.
- Remove frosting from refrigerator and stir. Frost as you prefer.
This makes 9 large or 12 regular cupcakes. I will admit that I only had one large carrot because my kids inhaled the bag so mine aren’t as carroty (is that a word?) as I’d have liked since I only had about 1/2 cup of shredded carrot.
Of course I wasn’t complaining!
Three YUMMY ways to enjoy these:
Fresh out the oven….. split and double the frosting… or topped with sprinkles (but ONLY if you’re a princess!)
Last weekend my oven stopped working. Maintenance had to order a part for it so the cheesecake I planned on making for Labor Day was a no go. NOT HAPPY!
I’m literally starving for cheese cake… So I made this recipe today!! It’s not a “traditional” cheesecake… but it’s close enough to satisfy me for now LOL!
Absolutely No Bake Upside-Down Cheesecake
- 16 oz softened cream cheese
- 1 can sweetened condensed evaporated milk
- 1 sm package of vanilla pudding mix
- 1 cup milk
- 1/3 c powdered sugar **OPTIONAL**
- 2 cups of your DRY favorite cookies (no cremes, fillings, etc) crushed
- 3 tbsp butter
- Blend cream cheese and sweetened condensed milk on high for 2-3 minutes until smooth and creamy.
- Stir pudding mix into milk until mixed and add into cream cheese mixture, blending again until smooth.
- THIS IS VERY IMPORTANT!! Stick your finger in the mix (LOL!) and taste for sweetness. If you want it a little sweeter, blend in the 1/3 powdered sugar.
- Refrigerate 1-3 hours until it firms up.
- Meanwhile, in a non-stick skillet, melt butter and stir in cookie crumbs, cooking over medium heat until crispy and dry (like a crumbled pie crust…IF YOU HAVE AN OVEN you can press this into a pie crust before instead of heating and bake at 35o for 15-20 minutes.)
- Serve cheese cake filling with crumbs spooned over.