White Chocolate Cinnamon Popcorn

This popcorn is addictive!  It's sweet, crunchy and has the flavors of a cinnamon roll!  Thanks to my friend Natasha, I'm hooked on it!

1/2 cup popcorn kernels
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup corn syrup
1/2 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla
12 oz bag of Ghiradelli white chocolate, or almond bark

Line 2 cookie sheets with heavy duty tin foil.  Preheat oven to 250º.  Pop popcorn kernels into a large bowl.  Separate out any unpopped kernels.  

In a 2 quart glass bowl, combine brown sugar & cinnamon.  (Do not use a plastic bowl - it will melt.  Trust me!) Stir until combined.  Chop butter into pieces and place on top of sugar mixture.  Pour corn syrup on top.  Microwave for 30 seconds to soften the butter a little.  Stir to combine.  Microwave for 2 more minutes.  Remove and stir.  Microwave for another 2 minutes.  

Remove from microwave and stir in vanilla and baking soda.  When combined, pour over popcorn and stir until all the popcorn is coated.  

Spread popcorn onto the 2 foil-lined cookie sheets.  Place in the oven and bake for 30 minutes, stirring every 10 minutes.  Stir carefully so you don't rip the tin foil.

Spread out waxed paper or parchment paper on your counter.  When the popcorn is done baking, pour the popcorn onto the paper so it can cool. 

Melt white chocolate in the microwave using 50% power, stirring every 30 seconds until melted.  Drizzle over the popcorn.

When the popcorn has cooled, break into pieces and enjoy!

Waffle Cones & Bowls

2/3 cup featherlight flour
Pinch of xanthan gum

1/4 teaspoon salt
2 eggs
1/2 cup sugar
4 tablespoons butter, melted
1/4 teaspoon vanilla
1/4 cup milk

Plug in waffle cone maker to heat up.  Mix together flour, xanthan gum, and salt in a small bowl and set aside.  Whisk together eggs and sugar for 1 minute.  Add flour mixture, melted butter, vanilla and milk.  Whisk until combined.

Scoop 1/4 cup of batter and pour into the center of the hot waffle cone maker.  Close the waffle cone maker and set timer for 2 minutes.  Using a thin silicone spatula, remove waffle cone and immediately use the roller or bowl press so the cone can dry in the shape you would like.

If making a waffle cone:

    Take hot waffle and lay flat on parchment paper.  Wet the edges a small amount and roll with a cone shaped roller.  Hold it together and press until dry.  It will harden into a cone.

If making a waffle bowl:

    Take hot waffle and place on top of lower bowl.  Press top bowl down over it.  Let sit for 2 minutes while your next waffle cone is cooking.

Fill with ice cream and enjoy! 

Makes 9 - 10 cones.  

Fruit Pizza Cookie

This might be one of my all time favorite desserts.  The cookie I use is my Cream Cheese Cookie recipe.  It is light and fluffy with a hint of almond.  The topping is lighter than a cream cheese frosting and goes well with fruit.  You can top it with any fruit you'd like!  It's a refreshingly delicious dessert!  

Cream Cheese Cookie:

1 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
5 cups GF featherlight flour, divided
1 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon salt

Place butter and cream cheese in a large stand mixer and mix together well.  Add sugar, eggs, vanilla extract and almond extract.  Mix together well.  Add 3 cups flour, xanthan gum, baking powder, and salt.  Mix and then add 2 more cups flour.

Mix well and chill in the refrigerator for at least 1 hour or overnight.  You can speed chill for 30 minutes in freezer.  It works best to wrap in plastic wrap to chill.

Roll out on floured surface about 1/4 - 1/2 inch thick, and use a cup to cut circles.  Bake at 350º for 9 - 14 minutes.  Don't over bake.  (Convection oven:  300º for 9 minutes.). Cool on wired rack.  

This recipe makes about 50 3-inch cookies.

Topping: 

3 8 oz packages cream cheese, softened
8 oz whipped topping

1 1/2 cups powdered sugar

Using a mixer, combine until well mixed.

Wash and cut fruit.  Frost cookies with the topping.  Place fruit on topping.  

Make sure the fruit is dry before placing it on the cookies.  

Lemon Blueberry Cream Pie

This sweet but tart lemon pie is delish!  It's a Thanksgiving favorite of mine!  One large lemon will be enough for the lemon peel and fresh lemon juice.  I would for sure use the full fat Dairy sour cream.  

1 cup sugar
3 tablespoons cornstarch
1 cup milk
3 beaten egg yolks
4 tablespoons butter
1 tablespoon shredded lemon peel
1/4 cup fresh squeezed lemon juice
8 oz Dairy sour cream
2 cups fresh blueberries

Baked GF pie crust

In a saucepan combine sugar and cornstarch.  In a small bowl, stir together beaten eggs and milk.  Add to sauce pan.  Add butter and lemon peel.  Cook over medium heat until it boils.  Cook and stir for 2 minutes while boiling.  Remove from heat and stir in lemon juice.  Cover with plastic wrap until cool.

Wash blueberries and let them dry completely.  When pudding is cool, stir in sour cream.  Stir in blueberries and pour into a baked pie crust.  Cover and chill for 3-4 hours.  Top with whipped cream.  You can also whip some lemon peel into the cream.

Chocolate Zucchini Cake with Chocolate Ganache

This moist cake is a chocolate lovers dream!  The zucchini creates a perfect texture, without revealing any zucchini flavor.  I'm not sure I'll make a chocolate cake any other way.  I love it best served with chocolate ganache.  You could also call it a brownie, and serve it as is.  

1/2 cup canola oil

1 1/2 cups sugar

1 tablespoon vanilla 

2 cups gluten free flour (I like featherlight best!)

1 teaspoon xanthan gum

1/2 cup cocoa

1 1/2 teaspoons baking soda

1 teaspoon salt

3 cups finely shredded zucchini (do NOT drain!)

1 1/4 cups chocolate chips (semi sweet or milk, chips or chunks)

3/4 cup Ghirardelli milk chocolate chips

3/4 cup heavy whipping cream

Preheat oven to 350º.  In a large bowl, combine oil, sugar and vanilla.  Mix until fully incorporated.  Add GF flour, xanthan gum, cocoa, baking soda, and salt.  Mix until combined.  Batter will be very dry.  Fold in zucchini.  Allow batter to rest for 5 minutes.  Add in chocolate chips and stir again.  Batter should appear more wet.  If not, let it rest for 5 more minutes and stir again.  Spread cake mixture into a 9 x 13 inch greased pan.  Bake for 25-35 minutes, until toothpick comes out clean.

While the cake is baking prepare the ganache.  Combine the Ghirrardelli milk chocolate chips and the heavy whipping cream in a small pan.  Stir over medium heat until chips melt and combine well with the cream.  Let it cool.

Cut individual pieces of cake, and spoon ganache over top.  Serve.  

Lemon Strawberry Cupcakes

These cupcakes are refreshingly delicious!  The fresh lemon flavored cupcakes with the sweet strawberry frosting is super yummy!  The homemade strawberry freezer jam in the frosting makes it taste really fresh!

3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
1/2 pint buttermilk

Preheat oven to 325º.  Line muffin tins with 24 liners.
In a small bowl combine GF flour, xanthan gum, baking powder, and salt.
Cream butter and sugar in an electric mixer.  Add eggs, beating one at a time until combined.  Add lemon zest, fresh lemon juice and buttermilk.  Mix until combined.  Add flour a little at a time, until combined.
Divide batter among cupcake liners.  Bake at 325º for 20-25 minutes, until a toothpick inserted comes out clean.  Cool completely.

Strawberry Frosting:

1/2 cup butter, softened
1 teaspoon vanilla
1/2 cup Strawberry Freezer Jam
3 tablespoons milk
6 cups powdered sugar

Add softened butter, vanilla and strawberry jam to a mixing bowl and mix until completely combined.  Add half the powdered sugar and mix until it's incorporated, then add the rest.  Mix until incorporated and add milk a tablespoon at a time, until it's the right consistency.  Spoon into a frosting bag using a 1 M tip.  Swirl frosting around on top of each cupcake.

Hot Fudge Sauce

1 can evaporated milk
2 cups sugar
3 ounces semi sweet chocolate (Bakers chocolate 1 oz squares)
1 cube butter
1 teaspoon vanilla

Put evaporated milk, sugar and chocolate into a medium saucepan.  Cook on medium heat and bring to a boil stirring constantly.  Once it starts to boil, reduce the heat and simmer for 15 minutes, while stirring constantly.  Take off the heat and add butter and vanilla.  Whisk together and serve.

Carmel Sauce

1 lb butter
2 lbs brown sugar
2 cans sweetened condensed milk
2 cups corn syrup
2 tablespoons vanilla

Melt butter in a saucepan.  Add the brown sugar, sweetened condensed milk and corn syrup.   Bring to a boil, stirring constantly.  Take off heat and add 2 tablespoons vanilla.  Refrigerate.

Chocolate Cheesecake

This cheesecake will make you think you've died and gone to heaven!  I generally prefer plain cheesecake, but after making this one I think it has become my favorite!  It's more of a milk chocolate flavor than a dark flavor.  The chocolate ganache on top seals the deal.  It's crazy good!  It's a great idea to make this cheesecake the day before you eat it, so it can chill in the refrigerator overnight.

Crust:
10.5 ounces GF Oreos  (22 cookies)
3 tablespoons butter, melted

Cheesecake:
3 (8 ounce) blocks of cream cheese, room temperature
1/3 cup cocoa
1 3/4 cups sugar
8 ounces Ghirardelli semi sweet chocolate chips, melted
4 eggs
1 cup sour cream
1/2 cup heavy cream

Ganache:
3/4 cup Ghirardelli milk chocolate chips
3/4 cup heavy cream

Preheat oven to 325º.  Line the outside of a 9.5 inch spring form pan with 2 layers of heavy tin foil.  Crush the oreo's in a food processor, and pour into the spring form pan.  Pour the butter in with the oreo crumbs and mix until it's combined well.  Press the crumbs down into the bottom of the pan.  Bake for 10 minutes.  Remove from the oven and let it cool while you make the cheesecake filling.

Place the cream cheese into a large stand mixer.  Beat until creamy, scraping down the sides of the bowl.  In a small bowl mix the cocoa and sugar until combined.  Add cocoa sugar mixture to the cream cheese and mix until incorporated.  Scrape down the sides of the bowl.

Add the melted semi-sweet chocolate chips and 1 egg into the cream cheese mixture.  Beat until it's well mixed and scrape down the sides of the bowl.  Add the rest of the eggs one at a time, scraping the sides of the bowl after each is well mixed.

Add the sour cream and heavy cream and beat until combined.  Pour the cheesecake batter on top of the Oreo crust.

Prepare the water bath for the cheesecake.  If your oven has a steam rack with a water reservoir, you can use that and add 1 1/2 cups of water to the water reservoir.  If not, place the spring form pan inside a larger pan and fill with 1 1/2 inches to 2 inches of water.  Make sure your tinfoil protects the cheesecake so water doesn't leak into it.

Place into the oven and bake for 75 - 80 minutes.  To make sure the cheesecake is done, give it a wiggle.   If it slightly jiggles in JUST the middle like jello, then it's done.  If it jiggles all over, it needs to bake longer.  When it's done, turn off he heat and crack the oven door slightly.  Let it cool in the oven.

When cheesecake is cool, make the ganache by placing the chocolate chips and heavy cream in a microwave safe bowl.  Microwave for 30 seconds and stir.  Repeat one more time and stir until the ganache comes together.

Pour the ganache on top of the cooled cheesecake.  Place the cheesecake in the refrigerator until it's chilled.  Slice and serve!  Store in the refrigerator.

Tutti Fruity Ice Cream

My good friend Natasha shared this homemade ice cream recipe with me!  It has become one of my favorites!  It's super fruity and delicious!  The tang from the fresh orange and lemon juices mixed with the strawberries and bananas are so refreshing!  My kids love preparing it with me, squeezing the juice from the lemons and oranges!  It's an all around great dessert for a summer day... actually any day!

3 oranges, juiced
2 lemons, juiced
2 bananas, mashed
1 banana, cubed
2 cups strawberries, diced
2 cups sugar
1 quart half and half
Ice
Ice Cream Salt

Pour into ice cream maker and freeze, using ice and ice cream salt.  (Refer to your ice cream maker owners guide for specific instructions.)  Makes about 1 gallon.

The ice cream is a little soft.  If you like it hard like in the picture above, freeze it in the freezer after you've frozen it in the ice cream maker.

Note:  If you don't like chunks in your ice cream you can mash all 3 bananas, and puree the strawberries instead of dice them.

Zebra Caramel Popcorn

This crunchy, chocolate caramel popcorn is to die for!  You can add chopped mini candy bars as well if you'd like, but it doesn't need it.

5 quarts plain air popped popcorn
1 cup butter
2 cups light brown sugar
1/2 cups light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 1/4 cups Guittard Milk Chocolate Chips
1 1/4 cups Guittard White Chocolate Chips
20 "fun size" candy cars, chopped (optional)

Place popcorn in a very large bowl and set aside.  Preheat over to 250º.

In a medium saucepan over medium heat, melt butter.

Stir in brown sugar, corn syrup, and salt.  Bring to a boil, stirring constantly.  Boil without stirring for 4 minutes.  Remove from heat and stir in baking soda and vanilla extract.  Pour caramel in a thin stream over popcorn, stirring to coat.  Gently stir until all of the popcorn is covered.

Pour popcorn on two large shallow baking sheets in a single layer and bake in preheated oven for 30 minutes, stirring every 10 minutes.  Remove popcorn from oven.  Stir popcorn every few minutes until it cools enough to not stick to the pan.  Let it cool completely.

Break popcorn into pieces.  If desired, add chopped candy bars and mix.

Put milk chocolate chips in a bowl and microwave for 30 seconds at a time on power level 5, until melted.  Drizzle popcorn with melted milk chocolate.  Let cool.

Put white chocolate chips in a bowl and microwave for 30 seconds at a time on power level 5, until melted.  Turn popcorn over as well as you can, and drizzle the popcorn with melted white chocolate.

Let popcorn cool until chocolate hardens, about 30 minutes.  (You can speed up the cooling process by putting the pans in the refrigerator.

Break up popcorn if needed.  Store at room temperature in an airtight container.

Cream Cheese Sugar Cookies

These cookies are the best gluten free sugar cookies on the planet!  They're to die for!  They're super easy to roll out and taste amazing!  A huge thanks to my friend Andrea for sharing the recipe with me!

1 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
5 cups GF featherlight flour, divided
1 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon salt

Place butter and cream cheese in a large stand mixer and mix together well.  Add sugar, eggs, vanilla extract and almond extract.  Mix together well.  Add 3 cups flour, xanthan gum, baking powder, and salt.  Mix and then add 2 more cups flour.

Mix well and chill in the refrigerator for at least 1 hour or overnight.  You can speed chill for 30 minutes in freezer.  I think it works best to wrap in plastic wrap to chill.

Roll out on floured surface about 1/4 - 1/2 inch thick, and cut with cookie cutters.  Bake at 350º for 9 - 14 minutes.  Don't over bake.  (Convection oven:  300º for 9 minutes.)

Cool on wired rack.  Frost when completely cool.

Frost with your favorite Cream Cheese Frosting, or use the following recipe:


Cream Cheese Frosting

12 ounces cream cheese, softened
1 cup butter, softened
8 cups powdered sugar, divided
1 teaspoon Vanilla extract
3 tablespoons milk

Whip together the cream cheese and butter.  Add 4 cups powdered sugar, slowly.  Add vanilla and whip.  Add 2 more cups powdered sugar, then whip.  Add 3 tablespoons milk and whip.  Add 2 more cups powdered sugar.

•  If too runny, add more powdered sugar 1/2 cup at a time
•  If too thick, add a little more milk
•  Easier to frost if frosting is a little more thick

Cream Puffs

Cream Puffs are one of those desserts that seem extra fancy and difficult to make, but are actually really easy!  This gluten free version is a great disguise.  My non-gluten free family can't tell a difference between these and the ones that contain wheat.  They store really well if you don't fill them, so you can make them ahead of time!  This recipe makes 19 - 20 large cream puffs. If you want to make mini cream puffs, use a mini muffin tin and drop by teaspoonfuls.

2/3 cup rice flour
6 tablespoons potato starch
1/4 teaspoon salt
1 cup water
1/2 cup butter or margarine, sliced
4 eggs

Preheat oven to 450º.  In small bowl combine rice flour, potato starch and salt.  Set aside.  In a small saucepan combine the water and butter.  Bring to a boil stirring often to melt the butter.  As soon as the water boils, add the dry ingredients all at once.  Stir vigorously until dough forms a ball.  Remove from heat.

Beat in eggs one at a time, with electric mixer to make the dough smooth.  Drop by tablespoonfuls in a oil sprayed muffin tin.

Bake at 450º for 15 minutes.  Reduce heat to 350º and bake 19 - 20 minutes more.

Remove puffs from pan and cool slightly on a rack or towel.  Cut off tops and remove soft centers.  Replace lids and allow puffs to cool completely.

Fill with pudding, whipped cream, berries, sandwich fillers, etc.

German Chocolate Cookies

This is a combination of two of my very favorite things, German Chocolate Frosting and cookies!  Oh my, it's delicious!  Let's just say, I can eat the frosting by the spoonfuls! Yum!

1/2 cup butter
12 ounces semi-sweet chocolate chips
1 1/2 cups featherlight flour
3/4 teaspoon xanthan gum
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
Coconut Pecan Frosting
Milk Chocolate Chips, melted

Melt butter and chocolate chips in a microwave safe bowl, using 50% power.  Once melted, set aside to cool slightly.  

In a medium bowl, combine the dry ingredients:  flour, xanthan gum, cocoa, baking powder and salt. 

In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until combined.  Add the cooled chocolate mixture and blend until combined.  While mixing, add the dry ingredients slowly and blend until just combined.  Cover and refrigerate about 1 hour.  If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.

While dough is in the refrigerator, make the coconut pecan frosting.  

To bake cookies, preheat oven to 325º.  On a greased cookie sheet place tablespoon size balls of dough about 2 inches apart.  Bake for about 10 minutes.  Cool for a few minutes then transfer to a cooling rack.

Assemble the cookies by placing the cooling rack with the cookies over a baking sheet.  Spoon frosting onto cooled cookies.  Melt chocolate chips and drizzle over frosting.


Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut
1 cup chopped pecans

Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan.  Cook and stir over medium heat until thickened, about 12 minutes.  Add coconut and pecans.  Beat until thick enough to spread.  Makes 2 1/2 cups.

Spencer's Peach Smoothie

In the fall we like to freeze fresh peaches!  One of our favorite things to do with them is make peach smoothies.  Spencer came up with his own recipe and it is fabulous!  It tastes more like a shake!  With just 3 ingredients it's quick to blend up!  Our family loves this quick and delicious dessert!

5 cups frozen peaches
2 1/2 cups milk
1/2 cup sugar

Put all ingredients in a blender.  Blend until smooth!  Enjoy!

Apple Toffee Dip

My sister-in-law Kathryn served this at a 4th of July BBQ this summer and I just couldn't get enough!  It's perfect with fresh Granny Smith apples!  The tartness of the apple, dipped in the sweet toffee cream cheese dip is to die for!  (not to mention the chocolate mixed in!)  Who can resist such a combination? Not me!

1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package English toffee bits (10 oz)
1 package chocolate chips (12 oz)
Granny Smith apples

In a medium bowl, beat cream cheese, sugars and vanilla.  Stir in toffee bits and chocolate chips.  (I like a lot of chocolate chips, but add however much you want.)

Serve with apples.  Refrigerate any leftovers.

Coconut Pecan Frosting

This is my all time favorite frosting!  In fact when my mom would make me German Chocolate Cake for my birthday, she would double or even triple the recipe, so there would be more frosting than cake.  I can eat this by the spoonful!

There was one day she made this and I remember it sitting on the counter all day.  Every time I'd walk by I'd swipe my finger across the top and lick the frosting off!  I remember thinking I was only taking a little here and a little there.  Unfortunately, by the end of the day the frosting was nearly gone.  Oops!

Last night was my son's half birthday!  Yes - 17 1/2!  Where did the time go?  Anyway, I made him 1/2 a cake!  We used King Arthur's Gluten Free Chocolate Cake Mix, and topped it with this recipe!

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut
1 cup chopped pecans

Combine evaporated milk, sugar, egg yolks, butter and vanilla in a medium saucepan.  Cook over medium heat until thickened, about 12 minutes, stirring frequently.  Add coconut and chopped pecans.  Stir well until thick enough to spread.  Let it cool then top your cake!

Boston Cream Cupcakes

Okay so can I just say, I have the most awesome husband on the planet?  He called me from work today and asked if we had vanilla pudding and whipping cream.  I wondered what he was up to and he just said it was a surprise!  I love surprises!

He came home from work and started whipping up these cupcakes!  Wow was I impressed!!  His mad cooking skills skills are admirable!  He adapted a regular recipe, to make it gluten free and it turned out amazing!  The cupcakes were delicious!  The cake was light and spongy, with the yummy pudding inside and the rich chocolaty ganache on top!

3/4 cup shortening
1 1/3 cups sugar
4 eggs
2 teaspoons vanilla extract
2 cups gluten free featherlight flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/3 cup sour cream
5.1 ounce box of instant vanilla pudding
1 12 ounce bag of semi sweet chocolate chips
1 cup heavy whipping cream

Preheat oven to 350º.  In a mixing bowl cream shortening and sugar until light and fluffy.  Beat in eggs and vanilla.  In a small bowl combine flour, xanthan gum, baking powder and salt.  Pour dry ingredients into the mixing bowl and mix well.  Add the milk and the sour cream and mix well.

Pour batter into paper-lined muffin cups until they are about 2/3 full, filling all 24 cupcakes.  Bake at 350º for 15 - 18 minutes, until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

Make the instant vanilla pudding according to the instructions on the package.  Pour pudding into a pastry bag with a size 3 or 4 plain tip (or whatever you have).  Push the tip through the top of each cupcake until you can't see the tip anymore and fill each cupcake with 1 - 2 tablespoons pudding.

Place chocolate chips in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.  Spoon over cupcakes.   Let stand until set.  Store in an airtight container in the refrigerator.

Yield:  2 dozen

Peach Cobbler Bars

These bars remind me of fall and peach cobbler.  Doesn't fall sound good on a day like today?  I think the reason I love them so much is because of crunchy cobbler bar part.  Don't get me wrong, I love the peaches too, but when I eat cobbler I find myself wanting more of the crunchy part.  These bars are great because that's exactly what you get.  In fact you can eat them with your hands!  Then you add delicious fresh peaches to the bar and you just can't get any better than that!  Yum!  I adapted this recipe from Sally's Baking Addiction website to make it gluten free.   Enjoy!

Crust & Topping
2 cups featherlight flour
1 teaspoon xanthan gum
1 cup gluten free oats
2/3 cup brown sugar
2 teaspoons cinnamon
1 1/4 cups butter, cold and cubed (2 1/2 sticks)
1 cup pecans, chopped

Peach Filling
2 eggs
1 cup sugar
2 tablespoons featherlight flour
1/2 teaspoon salt
4 -5 medium peaches, peeled and chopped (about 3 cups)

Glaze
1 cup powdered sugar
4 teaspoons heavy cream (or milk)
1 teaspoon vanilla extract

Preheat oven to 350º.  Spray 9 x 13 inch baking pan with nonstick spray.

Make the crust and topping.  In a large bowl, mix the flour, xanthan gum, oats, brown sugar, cinnamon, and pecans until combined. Cut in the cold butter, using a pastry blender or two forks, until it reaches coarse, pea-sized crumbs.  Remove 1 1/2 cups of the mixture, and set aside for the topping.

Evenly press the remaining oat mixture into the prepared baking pan.  Bake for 15 minutes as you prepare the filling.

Make the filling by whisking the eggs and sugar together in a bowl until smooth and creamy.  Add the flour and salt.  Stir until combined.  Fold in the peaches.  Remove crust from the oven after 15 minutes and pour the filling over the hot crust.  Sprinkle with the reserved oat/pecan mixture.  Bake for about 35 minutes or until golden brown on top.  Allow to cool in a pan on a wire rack for 30 minutes.  Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.

Make the glaze by whisking the powdered sugar, cream and vanilla extract together until smooth in a bowl.  Drizzle over the bars.

Rocky Road Cookies

These cookies are so yummy I can't even explain how much I love them!  They are rich and chewy chocolate goodness!  Then you add the marshmallows, roasted nuts, and chocolate icing!  Wow!  I love the chocolate cookie so much that I can't wait to try different versions of it too!  I adapted this recipe from glorioustreats.com.  Plan a little ahead when you make these, because they do need to refrigerate for an hour, and cool for 30 minutes.

Note:  These cookies are great with just marshmallows and chocolate icing if there are nut allergies in your family.

1/2 cup butter
12 ounces semi-sweet chocolate chips
1 1/2 cups featherlight flour
3/4 teaspoon xanthan gum
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract

1 cup chopped walnuts
2 cups mini marshmallows

Chocolate Icing
2 cups powdered sugar
4 tablespoons butter, melted
1/4 cup cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract

To make the cookies, begin by melting the butter and chocolate chips in a microwave safe bowl, using 50% power.  Once melted, set aside to cool slightly.  

In a medium bowl, combine the dry ingredients:  flour, xanthan gum, cocoa, baking powder and salt. 

In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until combined.  Add the cooled chocolate mixture and blend until combined.  While mixing, add the flour mixture slowly and blend until just combined.  Cover and refrigerate about 1 hour.  If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.

While dough is in the refrigerator, toast the walnuts.  Place chopped walnuts in a skillet and heat on medium heat until warm and fragrant.

To bake cookies, preheat oven to 325º.  On a greased cookie sheet place tablespoon size balls of dough about 2 inches apart.  Bake for about 10 minutes.

When cookies are done, remove from oven and press 3 or 4 marshmallows into each cookie.  Put the cookies back in the oven and bake another minute or two until marshmallows puff up.  Cool for a few minutes and transfer to a cooling rack.

Prepare chocolate icing by combining all the ingredients into a bowl and whisk together until smooth.

Assemble the cookies by placing the cooling rack with the cookies over a baking sheet.  Drizzle a bit of icing over the marshmallows, then place a few chopped walnuts on top.  Do it quickly before the icing sets up, so the nuts stick to the icing/cookie.  Once each cookie has marshmallows, icing and nuts, drizzle a second layer of icing over the nuts.  Allow icing to set up about 30 minutes before serving.