Category Archives: Dessert

Oatmeal Butterscotch Bars

Oatmeal Butterscotch Bars

I love Oatmeal Butterscotch Cookies, but I wanted an option my daughter could enjoy. We make sure we get Gluten Free Rolled Oats meaning that the oats are not processed in a location that processes wheat.

Ingredients

1 cup Butter
2 cups Brown Sugar packed
3 Large Eggs
1 T Vanilla
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 cups Oat Flour (see directions below)
2 cups Rolled Oats
12 oz Butterscotch Chips

Directions

Preheat oven to 350 degrees. Cream together butter and brown sugar. Stir in eggs and vanilla. Stir in salt, baking soda, baking powder oat flour and rolled oats. Stir in Butterscotch chips. Grease a 14x10x2-inch casserole pan. Evenly spread batter in the pan. Bake for 20-25 minutes until golden brown and not giggling when you move the pan.

Oatmeal Butterscotch Batter

Oatmeal Butterscotch Bars

Directions for Oat Flour

In blender or food processor pulse rolled oats until it makes a flour approximately 1 1/4 cups rolled oats for ever 1 cup of oat flour needed.

 

 

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Chocolate Peanut Butter Cookies

Peanut Butter Chocolate Chip Cookies with Gluten Free Variation

I love experimenting. One of my children has developed a Gluten intolerance so I have been adjusting recipes. This one I divide in half before doing the flour so she can enjoy them too. You can also make a full batch Gluten Free.

Ingredients

1 cube Butter (yes real butter)
16 oz Natural Peanut Butter
2 Cups Brown Sugar
1 T Real Vanilla
3 Eggs
1 tsp Sea Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 cups  All Purpose Flour or Bob’s Red Mill 1 to 1 Baking Flour
2 cup Chocolate Chips

Directions

Preheat oven to 350. Cream together butter, peanut butter, brown sugar, and vanilla. Stir in eggs, salt, baking powder, and baking soda. Stir in flour.

Peanut Butter Chocolate Chip Cookie Dough

Stir in chocolate chips. Line pan with parchment paper. Scoop on to parchment paper. Flatten with fork or the bottom of a cup. Bake for 8-10.

Original Chocolate Peanut Butter Cookies
Gluten Free Chocolate Peanut Butter Cookies

Gluten Free White Chocolate Macadamia Nut Cookies

Gluten Free White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are one of my daughters favorite treats, so of course I would need to create a recipe that she can enjoy.

Ingredients

2 cups Sugar
2 cup Unsalted Butter
3 Eggs
1 T Vanilla
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 cups Bod’s Red Mill 1to1 Baking Flour
1 cup Macadamia Nuts chopped
11 oz White Chocolate Chips

Directions

Pre-heat oven to 350. Cream together butter and sugar. Add in eggs and vanilla. Stir in salt, baking soda, baking powder, and flour until well mixed. Add nuts and chips. Use parchment paper or silpat mat on cookie sheet. Drop mixture onto cookie sheet, 6 to a tray. Theses spread out out. Bake for 10 – 12 minutes.

Gluten Free White Chocolate Macadamia Nut Cookie Dough
Gluten Free White Chocolate Macadamia Nut Cookie Dough on cookie sheet
Gluten Free White Chocolate Macadamia Nut Cookies Baked

You can also place dough on a prepared cookie sheet and freeze for 6-8 hours before placing in an air tight container so you can bake them in smaller batches. When baking from frozen add 2 minutes to bake time.

 

Gluten Free Chocolate Delight

Gluten Free Chocolate Delight

This recipe is a spin off of my Cherry Cordial Bars. It was created for my daughter and friends who are gluten intolerant and have Celiac Disease. It is best served with a spoon rather than cut into bars.

Cake Ingredients

12 oz Semi Sweet Chocolate Chips
1 cup Unsalted Butter
3/4 cup Truvia for Baking
3/4 cup Pure Cane Sugar
1/2 tsp Sea Salt
1 T Pure Vanilla
6 Large Eggs
1 cup Unsweetened Cocoa Powder

Filling Ingredients

8 oz Softened Cream Cheese
1 Large Egg
1/4 cup Pure Cane Sugar
21 oz can of Pie Filling (Cherry, Strawberry, Blackberry, or Raspberry)

Directions

Preheat oven to 375 degrees.

In a microwave safe bowl melt chocolate chips and butter on half power for 3 minutes. Remove from microwave and stir until completely smooth. Return to microwave for 30-60 seconds on half power if there are still chucks of chocolate chips and stir until smooth. Chocolate and Butter

Stir in sugars, salt, and vanilla.

Whisk together the eggs. Add beaten eggs and cocoa powder and mix util well combined.Chocolate Delight

In a separate bowl combine the following filling ingredients: egg, sugar, and cream cheese. Stir until well combined.Cream Cheese Filling Spoon half the cake batter into the bottom of a greased pan. (9×9 for thicker or 9×13 for thinner) Gently pour cheese mixture over cake. Gently spoon pie filling over cream cheese filling. Cover with remaining cake batter. Assembling Chocolate Delight

Bake for 25-35 minutes until top is completely cooked. It can be eaten warm or cold. Refrigerate once cool if you are not going to eat warm.

Nailed IT or Not

Nailed IT or Not!

Yup I am that Mom, loud and proud in the stands cheering for my kids and their team mates and making them treats. Yup, I am that Mom the one who goes all out for my kids treats for teams, parties, Holidays, and Birthdays. Unfortunately I did not get the decorating talent from my Mom and Grandfather, but I still try. Sometimes they turn out awesome and other times they are a mess. I will just give you a few examples of the good, bad, and in between.

My kids love Ice Cream Cone Cupcakes. I have had my fair share of failed attempts with them tipping over while they bake. Then a couple of years ago a friend introduced me to the baking racks made for them. Nailed it!

Ice Cream Cone Cupcakes

Last Easter I was so excited when I found mold for dipped Oreos. Well, as you can see one the left is what they were supposed to look like and on the right is how they turned out. Nailed it, NOT!!!!

Chick Oreos

My son asked me for Jersey Cookies for his team treats, They didn’t look exactly like his Jersey, but each teammate got a cookie in the team colors with their own number on them. Almost Nailed it!Jersey Cookies

Two weeks ago, my son asked me to do sticks with pretzel rods drizzled with his team colors and pucks from Ding Dongs for his team treats. After spending two days dipping, drizzling, shaping, and dipping, my son said, “they look awesome, but I just meant dipped pretzel rods drizzled with my team colors.” They turned out cute, but man they were a lot of work. Totally over thought this one!

Edible Sticks and Pucks

Gratefully, regardless of what they look like, my children love them and so do their friends and teammates! I know know matter what they look like they will taste good and most of the time the kids don’t even pay attention to what they look like,

So where ever you fall between Nailing It or Not, just keep trying!

 

 

 

Low Carb Cheese Cake

Low Carb Cheesecake

I enjoy good food and cheesecake has always been my one of my favorite desserts. I am also diabetic so I like to create recipes that don’t raise my glucose levels. This recipe was enjoyed by everyone in our family.

Crust Ingredients

1/2 cup Softened Unsalted Butter
1/4 cup Coconut Flour
1/2 cup Almond Flour

Crust Directions

Pre-heat oven to 400 degrees. Combined ingredients until crumbly. Press into the bottom of a greased Spring Form Pan. Bake for 8 minutes.

Almond Coconut Crust

Cream Ingredients

1 T Vanilla
2 T Coconut Sugar
21 oz Cream Cheese
16 oz Mascarpone Cheese
4 Eggs

Cream Directions

In a mixture, dissolve coconut sugar in vanilla. Add 8 oz of cream cheese to the sugar mixture at a time and cream until smooth. Add in mascarpone cheese and cream until smooth. Add one egg at a time until smooth. Bake for 15 minutes at 400 degrees. Reduce heat to 300 degrees and bake for 40 minutes at 300 degrees. Allow to complete cool. Refrigerate for 2 or more hours before serving.

We served it with melted dark chocolate and whipping cream.

 

 

Peppermint Crunch Cookies

Peppermint Crunch Cookies

Several years ago I found Andes Peppermint Crunch Baking Chips in the Holiday baking section and decided to give them a try. The first batch I just used them in the chocolate chip cookie recipe I grew up making. They where okay, but I knew I could improve them. The next time I made them they where good warm but too crunchy once they cooled. The third time was the charm.

Ingredients

3/4 cup Butter Flavored Shortening
3/4 cup Salted Butter
1 cup Brown Sugar
2 cups Granulated Sugar
1/4 cup Sour Cream
4 Eggs
1 T Pure Vanilla
2 tsp Salt
2 tsp Baking Soda
1 tsp Baking Powder
5 cups Flour
2-10 oz Andes Peppermint Crunch Baking Chips (You can substituent Andes Mints chopped up)

Directions

Pre-heat oven to 375 degrees. Line cookie sheets with parchment paper. Cream together shortening, butter, brown sugar, and granulated sugar. Stir in sour cream, eggs, vanilla, salt, baking soda, and baking powder. Mix completely before stirring in flour. Once flour is completely incorporated stir in baking chips.

Scope 1/2 inch to 1 1/2 inch balls on the the tray leaving plenty of room for them to spread out while baking. Bake for 6 1/2 minutes for 1/2 inch to up to 10 minutes for 1 1/2 inch balls until golden brown.