Cocoa Banana Bars

Cocoa Banana Bars
Yield: 9x13 pan

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups mashed bananas (about 4 bananas)
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1 cup mini semisweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Grease 9x13 baking pan with nonstick cooking spray.
3. Beat butter and sugars in large mixer bowl until light and fluffy.
4. Add egg and vanilla; beat until well combined.
5. Stir in mashed bananas.
6. Stir in flour, baking soda, baking powder, and salt until just combined.
7. Remove half of batter and place in another bowl. Mix in cocoa powder. Spread cocoa batter in bottom of prepared pan.
8. Stir chocolate chips into remaining light batter. Spoon chocolate chip batter on top of cocoa batter in pan.
9. Swirl batter into marbled design, if desired.
10. Bake about 25 minutes, or until edges are golden brown.
11. Allow to cool before cutting into bars.

Recipe adapted from Allrecipes.

Bagel Breakfast Casserole

Turn your favorite egg and cheese bagel sandwich into a make-ahead breakfast casserole!


Bagel Breakfast Casserole
Yield: 8-10 servings

Ingredients

• 5 gluten free bagels
• 8 large eggs
• 2 cups lactose free skim milk
• 1 lb turkey sausage
• 3 cups shredded cheese

Directions

1. Preheat oven to 350°F. Grease 9x13 casserole dish with nonstick cooking spray; set aside.
2. Using serrated bread knife, cut each bagel into bite-size pieces.
3. In large mixing bowl, whisk together eggs and milk until no yolk is visible and mixture is smooth. Add cut bagels to egg mixture and toss to coat. Set aside to allow bagels to soak while browning sausage.
4. In nonstick pan over medium-high heat, brown sausage and break into small chunks with wooden spoon as it cooks.
5. Once sausage is cooked through and no longer pink, add it to bagel and egg mixture. Add 2 cups shredded cheese. Stir until thoroughly combined.
6. Pour mixture into prepared casserole dish. Top with remaining 1 cup shredded cheese and cover with aluminum foil.
7. Make-ahead step: At this point, place casserole dish into refrigerator overnight. In the morning, remove casserole dish from refrigerator twenty minutes prior to baking, then proceed as follows.
8. Bake, covered with foil, in preheated oven for 25 minutes. Then carefully remove pan from oven, remove foil, and return pan to oven. Bake additional 15-20 minutes, or until surface has browned and center has set.
9. Serve hot!

Recipe adapted from Simply Recipes.

Garlic Lemon Butter Chicken

After browsing through multiple chicken recipes online, I created this dish based on the ingredients I liked best from each one. I didn't think to take a picture of the dish straight out of the oven because I had no idea it would be such a resounding success! My kids regularly request this dinner and the leftovers (pictured) are just as delicious.

Garlic Lemon Butter Chicken
Yield: 6-8 servings

Ingredients

• 2-3 lbs boneless, skinless chicken tenders (or chicken breasts cut into strips)
• salt & pepper, to taste
• 1 stick butter, melted
• 1/4 cup lemon juice
• splash white wine (optional)
• 2-3 Tbsp minced garlic

Directions

1. Preheat oven to 350°F.
2. Grease 9x13 casserole dish with nonstick cooking spray. Line chicken tenders in single layer in dish (do not overlap). Season chicken with salt and pepper.
3. In small bowl, stir together melted butter, lemon juice, wine, and garlic. Drizzle evenly over chicken.
4. Cover dish with foil. Bake 25-30 minutes, or until chicken reaches internal temperature of 165°F.
5. Serve hot! Sauce tastes delicious when drizzled on rice, mashed potatoes, and/or steamed vegetables. Enjoy!

Ground Turkey & Spinach Casserole

This casserole combines lean protein and healthy vegetables in a decadent cream sauce for an easy weeknight dinner. Serve this dish alone, or with a side of salad & bread. It's sure to be a crowd-pleaser!

Ground Turkey & Spinach Casserole
Yield: 9x13 pan

Ingredients

• 1 Tbsp butter or oil
• 1 medium onion, diced
• 2 lbs ground turkey
• 2 (10.5 oz) cans gluten free cream of chicken soup
• 2 (10 oz) pkgs frozen chopped spinach, thawed & drained
• 4 eggs, room temperature & beaten
• 1 tsp salt
• 1/4 tsp black pepper
• 16 oz Italian style shredded cheese

Directions

1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In saute pan over medium heat, melt butter and cook diced onion until tender and translucent, about 10 minutes.
3. Add ground turkey to pan and cook until no longer pink.
4. Remove from heat and add both cans of chicken soup. Pour mixture into greased 9x13 baking dish.
5. In separate bowl, combine spinach, eggs, salt, and pepper. Mix thoroughly and layer over turkey mixture.
6. Sprinkle cheese on top of spinach layer.
7. Bake 25-30 minutes, or until center is bubbly and cheese is melted and browned.
8. Serve hot.

Recipe adapted from CD Kitchen.

Pistachio Sugar Cookie Bars

My husband's favorite pistachio dessert from childhood was full of dairy: butter in the crust, milk to prepare the pudding, whipped cream on top... you get the point! Since the two of us try to limit the amount of dairy we consume, I was super excited when I stumbled upon this recipe that would evoke similar feelings of nostalgia while still accommodating our current dietary needs. His final verdict? They are just like a Lofthouse cookie! (And our youngest daughter has asked me to make this for her birthday next fall.) I'd call that a resounding win!

Pistachio Sugar Cookie Bars
Yield: 9x13 pan

Ingredients
Cookie Bars:

• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3/4 tsp almond extract
• 2 eggs, room temperature
• 1 (3.4 oz) pkg instant pistachio pudding mix
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Buttercream Frosting:

• 1/2 cup unsalted butter, room temperature
• 1/4 cup Crisco (original flavor in blue tub)
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 cups powdered sugar
• 3 Tbsp milk, plus more if needed
• green sprinkles, for decorating

Directions

1. Preheat oven to 375°F. Grease 9x13 baking dish with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream together butter and sugar. Mix in vanilla and almond extracts. Add eggs, one at a time, beating after each addition. Scrape down sides of bowl as needed.
3. Stir in dry pudding mix. Add one cup of flour, baking soda, and salt; mix until combined. Add remaining one cup of flour and mix until just combined.
4. Press dough *very* evenly into prepared pan. (Bars will not spread when baking, so this step is important!)
5. Bake for 12-14 minutes. Cool completely in pan on wire rack.
6. Once bars have cooled completely, prepare buttercream frosting. In stand mixer fitted with whisk attachment, combine butter, Crisco, salt, vanilla extract, and almond extract; mix until creamy.
7. Add powdered sugar, one cup at a time, and beat until smooth and creamy, adding milk to reach desired consistency.
8. Spread frosting over cooled sugar cookie bars and top with sprinkles.

Recipe adapted from Eat Cake For Dinner.

Maple Nut Fudge

I didn't quite need the entire can of evaporated milk when making these caramel brownies, so I decided to try a new fudge recipe to use up the leftovers! The toasted walnuts add crunchy texture and depth of flavor to this decadent, creamy fudge. This recipe will be perfect for the holiday season and make for a delicious Christmas gift!

Maple Nut Fudge
Yield: 9x13 pan

Ingredients

• 2 cups chopped walnuts
• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow creme
• 2 1/2 tsp maple extract

Directions

1. Preheat oven to 350°F.
2. Spread walnuts in single layer on baking sheet. Bake 3 minutes, stir, then bake additional 3 minutes. (Be careful not to burn!) Let cool.
3. Grease 9x13 baking pan with nonstick cooking spray. Line with parchment paper. Set aside.
4. Combine sugar, butter, and evaporated milk in heavy bottomed saucepan. Bring to boil over medium heat, stirring often. Once at full boil, maintain boiling for 3 minutes, stirring constantly.
5. Turn off heat. Stir in white chocolate chips until smooth.
6. Add marshmallow creme and maple extract. Stir until smooth.
7. Fold in toasted walnuts.
8. Pour into prepared pan.
9. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
10. Lift fudge from pan, discard parchment, and cut into squares. Store in refrigerator.
11. To maximize maple flavor, serve fudge at room temperature. (Simply remove fudge from refrigerator 30 minutes to an hour before serving.)

Recipe adapted from Mom On Timeout.

Chex Scotcheroos

My husband and I have literally been together 14 years, almost to the day (November 29th marks the anniversary of our first date), and I had no idea this was his favorite childhood dessert! Needless to say, he was super excited when I made this recipe, which surprisingly, I never have before. While these bars traditionally call for Rice Krispies, he actually preferred this updated version to the original because of the added texture from the air pockets in the Rice Chex. (Go me!)

Chex Scotcheroos
Yield: 9x13 pan

Ingredients
Bars:

• 1 cup light corn syrup
• 1 cup sugar
• 1 1/2 cups peanut butter
• 6 cups Rice Chex cereal

Topping:

• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1/2 cup peanut butter
• 1 tsp vanilla

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. For Bars: In large saucepan over medium-high heat, stir corn syrup and sugar until it comes to a boil. Immediately remove from heat and stir in peanut butter until smooth. Fold in cereal and pour into prepared pan. Gently flatten to form even layer.
3. For Topping: In small saucepan over low heat, combine semisweet chocolate, butterscotch chips, peanut butter, and vanilla. Stir until completely melted and smooth. Pour over cereal layer.
4. Allow to cool completely at room temperature before cutting into bars.

Cocoa "Rice Krispies" Treats

During Hy-vee's Truckload Cereal Sale, I found these giant family size bags of Malt-O-Meal cereal for only $1 each. Want to know the best part (aside from the super low price)? They're gluten free! Since Kellogg's doesn't offer any gluten free cereal options (that I know of, anyway), I was super excited to find another mainstream cereal brand (in addition to General Mills) that does. Now I can (easily and cheaply) satisfy my craving for a homemade "Rice Krispies" treat!

Cocoa "Rice Krispies" Treats
Yield: 9x13 pan

Ingredients

• 1/4 cup coconut oil
• 5 cups mini marshmallows
• 7 cups Malt-O-Meal Cocoa Dyno-Bites

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. Melt coconut oil in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add cereal. Stir until evenly coated.
4. Lightly grease hand with nonstick cooking spray and press mixture into prepared pan. Cool before cutting into bars.

Recipe adapted from Kellogg's.

Coconut Flour Brownies

My first foray into baking with coconut flour was a rousing success! These brownies are light and fluffy, yet packed with rich chocolate flavor. You actually can't even taste the coconut! Not only is this dessert gluten free, but it can also be made dairy free. Enjoy!

Coconut Flour Brownies
Yield: 9x13 pan

Ingredients

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup coconut oil
• 2 cups semisweet chocolate chips
• 3/4 cup pure maple syrup
• 2 tsp vanilla
• 5 eggs, room temperature
• 2 cups milk chocolate chips, divided

Directions

1. Preheat oven to 325°F.
2. In stand mixer fitted with paddle attachment, add coconut flour, baking soda, and salt to bowl; set aside.
3. In small saucepan over low heat, melt coconut oil and semisweet chocolate chips.
4. Once completely melted, turn off heat. Add maple syrup and vanilla; mix well.
5. Pour melted chocolate mixture into dry ingredients. Stir until well combined.
6. Add eggs to brownie batter and mix thoroughly.
7. Grease 9x13 pan with nonstick spray.
8. Pour half of brownie batter into prepared pan.
9. Sprinkle top of batter with 1 cup milk chocolate chips.
10. Pour remaining batter over chocolate chip layer.
11. Sprinkle remaining 1 cup milk chocolate chips over top of brownie layer.
12. Bake 35-40 minutes, or until toothpick inserted in center comes out clean.
13. Let brownies cool before slicing and serving.

Notes

• Feel free to use whichever type of chocolate chips you prefer: semisweet, milk, dark, bittersweet, etc. I like using the combination seen here!
• To make the recipe dairy free, simply use a compliant brand of chocolate chips (such as Enjoy Life). Easy, peasy!
• For a decadent treat, warm brownie in the microwave and top with a scoop of dairy free ice cream. It's heavenly!

Recipe adapted from The Coconut Mama.

Stuffed Acorn Squash

If you're looking for a meal that will warm you up both inside and out, you've come to the right place! Cooler weather outside means it's okay to turn your oven on for the afternoon to heat up your house while at the same time taking advantage of that bountiful harvest of squash you grew in your garden over the summer for a hearty, satisfying dinner.

Stuffed Acorn Squash
Yield: 6 servings

Ingredients

• 3 acorn squash
• 1 lb mild Italian ground sausage
• 1 large onion, chopped
• 1 bell pepper, chopped (any color will work, red used here)
• 5 cloves garlic, minced
• 1 cup shredded cheese (any kind you like, Mexican blend used here)

Directions

1. Preheat oven to 350°F. Line baking sheet with foil.
2. Cut each acorn squash in half and scoop out seedy inside. Place on baking sheet with inside facing up and skin side facing down. If squash halves won't lie flat, slice off a small piece of squash skin on underside to level it. Pierce inside flesh with fork. Lightly coat squash with nonstick cooking spray and tent with foil. Roast in oven for 80 minutes, until flesh is fork tender.
3. While squash is roasting, brown sausage on stove top over medium heat. Once sausage is no longer pink, add onion, pepper, and garlic. Cook until vegetables are translucent.
4. When squash is ready, remove foil tent and discard. Spoon sausage mixture into cavity of each squash half. Sprinkle with cheese. Return to oven for 15 minutes, until cheese is melted and turns golden brown.
5. Serve warm from the oven. All you need is a spoon!

Casserole Option

1. Follow steps 1-3 as stated above.
2. Once squash is tender, scoop flesh into large bowl and use potato masher to reach smooth consistency.
3. Grease 9x13 pan with nonstick cooking spray. Spoon squash into prepared pan; level with spatula. Spoon sausage mixture on top of squash layer. Sprinkle with cheese.
4. Cook in 350°F oven for 25-30 minutes, or until cheese is melted and begins to brown.

{Triple Layer} Carrot Cake with Cream Cheese Frosting

When frost threatens to kill all of your husband's hard work in growing carrots over the summer, you spend the afternoon picking, washing, peeling, and shredding carrots to make carrot cake!

The original recipe makes a beautiful three-layer cake that is a show-stopper for any holiday event (think Christmas or Easter). But somehow I managed to get called for jury duty the entire month of October, so being pressed for time, I cut the recipe in half to make a 9x13 pan which requires less hands-on work but tastes equally as delicious. I have included both versions of the recipe below in case you aren't much of a math whiz!

Carrot Cake with Cream Cheese Frosting
Yield: 9x13 pan

Ingredients
Cake:

• 1 cup sugar
• 3/4 cup sour cream
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups finely grated/shredded peeled carrots
• 1/4 cup chopped pecans
• 1/4 cup raisins

Frosting:

• 8 oz package cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease 9x13 pan with nonstick cooking spray.
2. Using stand mixer fitted with paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pan.
6. Bake 30 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pan.
7. Cool completely on wire rack.
8. Once cake has cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy. Spread frosting evenly over top of cake.
9. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Tripe Layer Carrot Cake with Cream Cheese Frosting
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups sugar
• 1 1/2 cups sour cream
• 4 large eggs, room temperature
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 cups finely grated/shredded peeled carrots
• 1/2 cup chopped pecans
• 1/2 cup raisins

Frosting:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 4 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Using stand mixer with fitted paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pans, dividing equally.
6. Bake 45 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pans.
7. Cool in pans for 15 minutes, then turn out from pans, remove parchment paper, and cool completely on wire racks. (Cakes can be made 1 day in advance, simply wrap cooled cakes tightly in plastic wrap and store at room temperature.)
8. Once cakes are cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy.
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Magic Cookie Bars

This classic dessert is transformed into a gluten free version of the original recipe by replacing the graham cracker crust with an almond flour base.

Magic Cookie Bars
Yield: 9x13 pan

Ingredients
1 stick of butter, melted
1 1/2 cups almond flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 1/2 cups sweetened shredded coconut
1/2 cup pecan chips
14 oz can sweetened condensed milk

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray.
2. Stir together butter, almond flour, and both sugars until thoroughly combined. Press crust mixture into bottom of prepared pan.
3. Sprinkle chocolate chips over crust in pan, followed by butterscotch chips, coconut, and pecans.
4. Drizzle sweetened condensed milk evenly over top.
5. Bake 20-25 minutes, or until lightly browned on top.
6. Cool completely in pan on wire rack before cutting into bars. Enjoy!

Cheesecake Snickerdoodle Blondies

This recipe is dessert perfection: the soft, chewy, cinnamon-sugariness of a snickerdoodle cookie combined with the rich, creamy, sweetness of a slice of cheesecake... all in one delicious treat!

Cheesecake Snickerdoodle Blondies
Yield: 9x13 pan

Ingredients
Cheesecake Layer:
 2 (8 oz) blocks of cream cheese, softened
 1/2 cup granulated sugar
 2 eggs, room temperature
 1 tsp vanilla extract

Snickerdoodle Layer:
 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 1/2 tsp ground cinnamon
 1/2 tsp baking soda
 1 tsp salt
 3/4 cup butter, softened
 1 cup granulated sugar
 1/2 cup packed brown sugar
 2 eggs, room temperature
 1 tsp vanilla extract

Cinnamon Sugar:
 2 Tbsp granulated sugar
 1 tsp cinnamon

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray.
2. Prepare Cheesecake Layer: In stand mixer with whisk attachment, beat together cream cheese and sugar until fluffy. Add eggs and vanilla; mix until combined. Set aside.
3. Prepare Snickerdoodle Layer: In medium bowl, mix together flour, cinnamon, baking soda, and salt; set aside. In stand mixer with paddle attachment, beat butter, sugar, and brown sugar until fluffy. Add eggs and vanilla; mix until combined. Add in flour mixture; stir just until combined.
4. Prepare Cinnamon Sugar: In small bowl, mix together sugar and cinnamon until evenly distributed.
5. Assemble Bars: Spread 2/3 of Snickerdoodle dough into prepared pan. Sprinkle with half of Cinnamon Sugar mixture. Pour Cheesecake mixture over the top and smooth with a spatula. Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on top of the cheesecake layer. Sprinkle with remaining cinnamon sugar.
6. Bake for 30-40 minutes, or until center is just slightly jiggly and edges are set.
7. Cool completely in pan on wire rack. Once at room temperature, cover and store in refrigerator overnight before serving.
8. Slice into bars and enjoy!

Note: This recipe needs to be made one day in advance!

Recipe adapted from Your Homebased Mom.

Healthy No Bake Chocolate Peanut Butter Crunch Bars

Indulge your candy bar craving with this super simple recipe that combines crunchy, crispy, smooth, and creamy textures all into one delicious treat!

Healthy No Bake Chocolate Peanut Butter Crunch Bars
Yield: 8x8 (or 9x13) pan

Ingredients
1 1/2 cups chocolate chips (semisweet or milk chocolate)
1 cup peanut butter (creamy or crunchy)
1/2 cup pure maple syrup
1/4 cup coconut oil
3 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)

*As listed, ingredients make 8x8 pan. For 9x13 pan (as shown in photo above), simply double everything.

Directions
1. Line 8x8 (or 9x13) baking dish with parchment paper and set aside.
2. In large pot over medium-low heat, melt chocolate chips, peanut butter, maple syrup, and coconut oil. Stir occasionally until all ingredients are incorporated and no lumps remain. Remove from heat.
3. Add crisped rice cereal to chocolate mixture and stir until evenly coated and combined. Pour into lined baking dish and refrigerate until firm (at least an hour).
4. Remove pan from refrigerator and cut into bars. Bars can be kept at room temperature in sealed container but are best kept refrigerated for up to 4 weeks.

Recipe adapted from The Big Man's World.

Gooey Cookies & Cream Double Chocolate Cake Bars

Here is a family favorite dessert that used to be chock full of gluten. The original recipe called for a boxed chocolate cake mix for the base and then crumbled Oreos on top. Obviously this recipe required some serious tweaking to make these bars gluten free!

Through trial and error, I figured out the perfect combination of made-from-scratch ingredients to replace the cake mix. Luckily, a number of different gluten free "Oreo" cookie options exist in the market. My mom sent me this box from Trader Joe's. (Glutino is another brand I've tried. Head over to this post to see what that package looks like.)

Gooey Cookies & Cream Double Chocolate Cake Bars
Yield: 9x13 pan

Ingredients
1 stick unsalted butter, softened
1 1/2 cups sugar
1 egg, room temperature
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/4 cup milk (I use almond milk)
15 gluten free "Oreo" cookies
1/2 cup white chocolate chips
14 oz can sweetened condensed milk
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. (This can be done by hand if you don't have a stand mixer.) Add egg; mix well.
3. Combine flour, cocoa, and baking powder in bowl. Add dry ingredients to creamed sugar in small batches, alternating with milk. Batter will be very stiff.
4. Press dough into prepared baking pan.
5. Crumble cookies on top of dough.
6. Sprinkle white chocolate chips over cookies.
7. Pour sweetened condensed milk over cookies and white chocolate chips.
8. Top with semisweet chocolate chips.
9. Bake 16-20 minutes, until cooked through. (White chocolate chips will start to brown slightly.)
10. Cool completely before cutting into bars.

Recipe adapted from Picky Palate.

Caramel Apple Bars

With two apple trees on our property, I have an abundance of fruit to cook with year round! During the summer and fall, when apples are in season, I bake with fruit picked fresh off the tree. Since we always end up with more apples than we can use right away, I peel, chop, and store the extra fruit in our freezer to bake with during the winter and spring when our trees are dormant (like I did today in the middle of March!).

Caramel Apple Bars
Yield: 9x13 pan

Ingredients
Crust:
 1/2 cup butter, softened
 1/4 cup shortening
 1 cup packed brown sugar
 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
 1 tsp salt
 1/2 tsp baking soda

Filling:
 4 1/2 cups chopped peeled tart apples
 3 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 11-oz package caramel bits plus 1/2 cup from another 11-oz package
 3 Tbsp butter

Directions
1. Preheat oven to 375°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, cream butter, shortening, and brown sugar until light and fluffy. Add flour, oats, salt, and baking soda; mix well. Set aside 2 cups. Press remaining oat mixture into prepared pan.
3. For filling, toss apples with flour; spoon over crust. In saucepan, melt caramels and butter over low heat; drizzle over apples. Top with reserved oat mixture.
4. Bake for 25-30 minutes, or until lightly browned. Cool before cutting into bars.

Serving Suggestion: These bars taste delicious warmed up in the microwave with a scoop of vanilla ice cream on top!

Recipe adapted from Taste of Home.

Chocolate Marshmallow Bars

The three layers of these bars provide an amazing combination of flavors and textures: a moist, chocolatey brownie base with a sticky, gooey marshmallow middle, and a peanut buttery, crunchy topping!

Chocolate Marshmallow Bars
Yield: 9x13 pan

Ingredients
Brownies:
 3/4 cup butter, softened
 1 1/2 cups sugar
 3 eggs, room temperature
 1 tsp vanilla
 1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 tsp baking powder
 1/2 tsp salt
 3 Tbsp cocoa
 1/2 cup mini semisweet chocolate chips
 4 cups mini marshmallows

Topping:
 1 1/3 cups semisweet chocolate chips
 3 Tbsp butter
 1 cup creamy peanut butter
 2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in mini chocolate chips. Spread in prepared pan. Bake for 15-18 minutes.
3. Sprinkle marshmallows evenly over brownies. Return to oven for 2-3 minutes, until puffed and just starting to turn golden. Cool.
4. For topping, combine chocolate chips, butter, and peanut butter in small saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in cereal. Spread over marshmallow layer.
5. Let cool completely before cutting into bars.

Recipe adapted from Taste of Home.

Almond Flour Blondies

These blonde brownies are chewy, gooey, and filled with delicious morsels of semisweet and white chocolate!

Because this recipe calls for almond flour, the end product is a bit different than if you used a more traditional baking flour. The bars puff up nicely while baking and then sink as they cool. When you cut into them, they will appear under-cooked, but they are actually ready to eat! I recommend using a fork since they can be a bit crumbly. But, trust me, that first bite will be worth it!

(Before posting this recipe, I made sure to try it out a few times because I was skeptical of the results. I must be doing something right, though, because I've received rave reviews from my family every time!)

Almond Flour Blondies
Yield: 9x13

Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 eggs, room temperature
2 tsp vanilla
1 3/4 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking pan.
3. In bowl of stand mixer, cream together butter and sugars. Add eggs and vanilla; mix on high until light and fluffy, about 3 minutes.
4. Add almond flour, baking powder, and salt. Mix to fully incorporate. Stir in semisweet and white chocolate chips.
5. Pour dough into prepared baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden.
6. Allow to cool for at least a few hours or overnight. (They are easier to remove from the pan the longer they cool.)
7. Slice into bars and enjoy!

Recipe adapted from Meaningful Eats.

Rolo Cookie Bars

If you love the soft and chewy texture of a classic oatmeal chocolate chip cookie, then this is the recipe for you! These bars have all the makings of your original favorite, but with a slight twist: pockets of ooey, gooey caramel mixed throughout!

Rolo Cookie Bars
Yield: 9x13 pan

Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs, room temperature
2 Tbsp milk (I use almond milk)
1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup semi-sweet chocolate chips
1 cup unwrapped Rolos (about 25-30 candies)

Directions
1. Preheat oven to 350°F. Prepare 9x13 pan with nonstick cooking spray. Set aside.
2. In stand mixer, cream butter and brown sugar. Add eggs, milk, and vanilla; mix well. Stir in flour, baking soda, salt, and oats.
3. Fold in chocolate chips and Rolos.
4. Spread dough in prepared baking dish. Bake for 20-25 minutes. The edges should be set and golden brown, and the tops of the bars should look mostly “dry.”
5. Allow to cool for at least 10 minutes before cutting.

Recipe adapted from Somewhat Simple.

{Classic} Brownies

Like all busy moms, I used to keep a couple boxes of brownie mix in my pantry out of convenience for a quick homemade dessert or dish to pass at a potluck. Once I went gluten free, that got thrown out the window! Because let's be real, I only ever bought them when they were on sale for less than $1 per box and I'm not shelling out the big bucks for a GF version.

Thankfully my mom gave me this recipe that her sister got from a friend (did you follow all that?!) and there's no turning back to the pre-packaged stuff. Once I started making my brownies from scratch, I discovered my kids actually preferred the homemade version to the store-bought ones I used to make. Win!

Brownies
Yield: 9x13 pan

Ingredients
2 cups sugar
1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
5 eggs
1/2 tsp salt
1 cup vegetable oil
1 tsp vanilla
1/2 cup cocoa powder
2 cups semisweet chocolate chips, divided

Directions
1. Preheat oven to 350°F.
2. Mix all ingredients, except 1 cup chocolate chips, in large bowl.
3. Spread in greased 9x13 pan. Sprinkle with remaining 1 cup chocolate chips. Pat down with hand.
4. Bake for 27-30 minutes, or until toothpick inserted in center comes out clean.
5. Cool completely before cutting.

Serving Suggestion: Warm brownie in microwave for 15-20 seconds, then top with scoop of vanilla ice cream. Enjoy!