I love gooey caramel cookie bars. These are a family favorite
1 cup Softened Unsalted Butter
1 cup Sugar
2 cups Flour
11 oz bag KRAFT Caramel Bits
12 oz bag Mini Chocolate Chips
14 oz Sweet Condensed Milk
Preheat oven to 350. Cream together butter and sugar. Add in Flour. Press into the bottom of 9X13 pan. Cover with caramels and chocolate chips. Drizzle sweet condensed milk over the top and bake for 15 minutes. Cool for at least 15 minutes before cutting into bars.
This is a family favorite. It can be made in a 9×13 pan or 6-10 individual dessert cups. (Place individual cups onto a baking sheet for cooking.)
Preheat oven to 375 depress. Grease pans or cups.
4 Large or 6 Medium Granny Smith Apples
1 cup packed Brown Sugar
1 T Ground Cinnamon
1 tsp Pumpkin Pie Spice
2 drops doTerra Clove Essential Oils
6 drops doTerra Cinnamon Essential Oils
Directions
Peel and slice apples and add in sugar, spices, and essential oils.
1/2 cup Butter Softened
1/2 cup packed Brown Sugar
3/4 cup Flour or Gluten Free Flour
2 drops doTerra Clove Essential Oils
6 drops doTerra Cinnamon Essential Oils
With a fork combined all ingredients into a crumble. Place the apple filling in the pan or cups. Top with the crumble mixture. Bake for 20-30 minutes until golden brown.
This is great as a fruit dip. We love it with OnGuard Apples! It is also wonderful as a frosting on cake.
8 oz Cream Cheese
2 T Honey
4-8 Drops of doTerra Citrus Oil of choice
8 oz Whipping Cream
Whip together Cream Cheese & Honey. Add Essential Oils and whip. Slowly add in Whipping Cream while whipping until it forms stiff peaks.
Apples of choice
drop of OnGuard Essential Oil for every large apple or 2 medium apples
1 drop of Lemon Essential Oil for every large apple or 2 medium apples
1 tsp of Lemon Juice for every large apple or 2 medium apples
1/2 cup of water for every large apple or 2 medium apples
Fill bowl with enough water for the number of apples you are slicing. To the water, add essential oils and lemon juice. Slice apples and place in water. Allow to sit for 10-15 minutes before removing onto towel lined plate, patting to remove excess water. Enjoy right away or store safely until ready to eat.
This tasty cookies are gluten free!
16 oz Peanut Butter
4 Eggs
1 T Vanilla
2 tsp Baking Soda
1/2 tsp Salt
2 cups Peanut Flour
1 bag M&Ms Baking Bits
Preheat oven to 350 degrees. Cream together Peanut Butter and Eggs. Cream in vanilla and brown sugar. Stir in baking soda, salt, and peanut flour. Fold in M&Ms. Form into 1 inch balls. Place 2 inches apart on parchment lined cookie sheet. Slightly flatten with fork. Bake for 8-10 minutes until golden brown.
The perfect gluten free option for thanksgiving or any occasion.
1/2 cup Softened Unsalted Butter
1/4 cup Coconut Sugar
1/4 cup Coconut Flour
1 cup Almond Flour
Pre-heat oven to 400 degrees. Combined ingredients until crumbly. Press into the bottom of a greased Spring Form Pan. Bake for 8 minutes.
1 T Vanilla
1/4 cup Coconut Sugar
1 T Pumpkin Pie Spice
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove
24 oz Cream Cheese
16 oz Mascarpone Cheese
15 oz Pumpkin Puree
5 Eggs
In a mixer, dissolve coconut sugar, pumpkin pie spice, cinnamon, and clove 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 pumpkin 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 – 60 minutes at 300 degrees until toothpick comes out clean. Allow to complete cool. Refrigerate for 2 or more hours before serving.
We served with whipping cream.
8 oz Cream Cheese
2 cups Heavy Whipping Cream
1/4 cups Powdered Sugar
2 lbs Frozen Mixed Berries
Directions
In a mixer whip cream cheese until smooth. Add in whipping cream and powdered sugar. Whip until stiff peaks. Fold in Frozen Berries. Can be served as a dessert immediately or refrigerated for 5-6 hours to be served as a side dish.
This Pumpkin Pie has a bold spice profile. Therefore I post a range for the cinnamon and pumpkin pie spice.
1 3/4 Cups Rice Flour
1 Cup Tapioca Flour
1 T Sugar
3/4 Cup Butter
2 Egg Yolks (set whites aside for filling)
1/4 Cup Milk
1 tsp White Vinegar
In a mixing bowl combined flours and sugar. Cut cold butter into the flour with a fork until crumbly mixture forms. In a small mixing bowl beat egg yolks, milk and vinegar. Combined the two mixtures together. Knead it like bread dough. Cut dough in half and press into 2 pie large pie tins. Preheat oven to 400 degrees.
29 oz Pure Pumpkin
2 cup Sugar
1 cup Milk
4 Eggs
2 Egg Whites
3 – 5 tsp Pumpkin Pie Spice
3 – 5 tsp Cinnamon
Combined pumpkin, sugar, milk and eggs. Stir in small amount of spices and add to achieve desired taste. Pour in to shells. Bake for 25-30 minutes until toothpick comes out clean.
This recipe was created for my daughter and friends who are gluten intolerant and have Celiac Disease.
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
12 oz Semi Sweet Chocolate Chips
1 cup Heavy Whipping Cream
Preheat oven to 375 degrees.
In a microwave safe bowl melt 12 oz 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. 
In a separate bowl, stir in sugars, salt, and vanilla. Whisk together the eggs and cocoa powder. Combined sugar mixture with egg mixture. Slowly combined in melted chocolate mixture until smooth.
Line 13×9 or 12×12 can pan with parchment paper and lightly grease. Pour in batter.
Bake for 25-35 minutes until top is completely cooked.
While baking combined 12 oz chocolate chips and whipping cream in small pot over medium heat. Stir continuously until chocolate is completely melted and incorporated with the cream.
Once brownies are cooked, allow to cool for 10-15 minutes. Pour melted chocolate over top. Allow to cool for an additional 15-30 minutes. Refrigerate for 1 hour to completely set. Cut into 1 to 1 1/2 squares.
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.
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
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.
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.
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.
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
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.
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.
Beyond Food Is Art 