Rhubarb Upside-Down Cake

I first made this recipe when my husband and I were in the early dating phase of our relationship. In just a few weeks, we will be celebrating our 10 year wedding anniversary, so this recipe has been with us as a couple for a long time! It's the perfect way to use up the bountiful rhubarb crop from your home-grown garden.

Straight out of the oven:

Inverted onto serving dish:

Rhubarb Upside-Down Cake
Yield: 8x8 pan

Ingredients
2/3 cup boiling water
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats

2 Tbsp butter, melted
1/3 cup granulated sugar
2 cups diced rhubarb

1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup vegetable oil (I substitute one 2.5 oz tub of baby prunes)
1 egg, room temperature

Directions
1. In medium bowl, pour boiling water over oats; cover and let stand about 20 minutes.
2. Meanwhile, preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray. Combine melted butter and sugar; spread in bottom of greased pan. Sprinkle diced rhubarb over sugar; set aside.
3. In medium bowl, stir together flour, baking powder, baking soda, cinnamon, and salt; set aside.
4. In large mixing bowl, combine 2/3 cup granulated sugar, brown sugar, oil (or prunes), and egg; beat until combined. Add oat mixture and beat well. Add flour mixture to oat mixture, stirring just until combined.
5. Carefully pour cake batter on top of rhubarb in pan, spreading evenly to edges. Bake 45-50 minutes, or until toothpick inserted near center comes out clean.
6. Cool on wire rack for 5 minutes. Run knife along sides of pan to loosen cake; invert onto platter. Serve warm.

Reese’s Fluffernutter Bars

This indulgent dessert combines two of my childhood favorites, fluffernutter sandwiches and Reese's peanut butter cups, into one outrageously sweet and decadent treat that is brimming with peanut butter, chocolate, and marshmallow!

Speaking of marshmallow, take a look at all that ooey, gooey yumminess oozing out of the middle (because who can actually wait for the bars to cool all the way down before cutting into them, right?!).

Reese’s Fluffernutter Bars
Yield: 9x9 pan

Ingredients
1/2 cup butter, softened
1/3 cup peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2/3 cup chocolate chips
16 mini Reese's peanut butter cups (or 9-12 regular size)
7 oz jar marshmallow fluff*

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions
1. Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray (or line with parchment); set aside.
2. Combine butter and sugar in large bowl; beat until light in color and fluffy consistency (about 3 minutes).
3. Add egg, peanut butter, and vanilla, continuing to mix.
4. Add flour; mix until well combined. Fold in chocolate chips.
5. Press 2/3 of dough into bottom of prepared baking dish.
6. Unwrap and place peanut butter cups evenly over dough.
7. Spread marshmallow fluff over Reese's cups.
8. Cover with remaining dough and gently press to spread evenly.
9. Bake for 25 minutes, or until crust starts to turn golden brown.
10. Cool completely before cutting into bars.

Notes
• Double recipe for 9x13 pan and bake additional 10 minutes.

Recipe adapted from The Soccer Mom Blog.

Chocolate Avocado Brownies

I know what you're thinking...the words avocado and chocolate should never appear in the same sentence, let alone the same recipe. Believe me, I thought the same thing! But yesterday my avocado decided it was time for peak ripeness, and I just didn't feel like eating it with my lunch (blasphemy, I know). So a quick Pinterest search revealed this recipe, and my "problem" (of not wanting my ripe avocado to go to waste) was solved!

Don't let the healthy ingredient list turn you away. One bite of these unconventional brownies will have you asking for seconds as the rich chocolate flavor and smooth texture melt in your mouth!

Clearly I was so anxious to satisfy my sweet tooth that I forgot to take a picture first!

Chocolate Avocado Brownies
Yield: 8x8 pan

Ingredients
3/4 cup almond flour
3/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 egg
1 ripe avocado, peeled, pitted, and mashed smooth
1/2 cup butter, melted
1 tsp vanilla
3/4 cup pure maple syrup
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Lightly spray 8x8 pan with nonstick cooking spray.
2. In small bowl, combine flour, cocoa powder, baking powder, and salt; set aside. In medium bowl, whisk together egg, avocado, butter, vanilla, and maple syrup; mix well until smooth. Gradually add flour mixture to avocado mixture; blend well. Gently fold in chocolate chips and pour into prepared pan.
3. Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.
4. Allow to cool completely before cutting.
5. Store refrigerated in airtight container.

Recipe adapted from Skinny Ms.

Pumpkin Bars with Cream Cheese Frosting

Let's be honest here: these moist pumpkin bars are really just a catalyst for the sweet cream cheese frosting layered on top!

Pumpkin Bars
Yield: 9x13 pan

Ingredients
For bars:
 4 eggs
 1 2/3 cups granulated sugar
 1 cup vegetable oil
 15 oz can pumpkin (or 2 cups mashed butternut/buttercup squash)
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 2 tsp baking powder
 2 tsp cinnamon
 1/2 tsp salt
 1 tsp baking soda

For frosting:
 8 oz package cream cheese, softened
 1/2 cup (1 stick) butter, softened
 2 cups powdered sugar
 1 tsp vanilla

Directions
Make bars:
 1. Preheat oven to 350°F.
 2. Using electric mixer at medium speed, combine eggs, sugar, oil, and pumpkin until light and fluffy.
 3. Stir together flour, baking powder, cinnamon, salt, and baking soda. Add dry ingredients to pumpkin mixture. Mix at low speed until thoroughly combined and batter is smooth.
 4. Spread batter in greased 9x13 pan. Bake for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before frosting.

Make frosting:
 5. Combine cream cheese and butter in medium bowl with electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanilla and mix again. Spread on cooled pumpkin bars.
 6. Store frosted bars in refrigerator.

Notes
• Cut recipe in half to make 8x8 pan. Cook 25-30 minutes. (I still make the full frosting recipe even when I make them in the smaller pan!)

Recipe adapted from Paula Deen on the Food Network.

Fudgy Teff Brownies

If you've browsed through my other recipes, you may have come across this post where I branched out from my usual one-to-one gluten free flour. The tart I made was a rousing success, so I decided to search for other ways to use my teff flour...

And that's when I discovered this gem! I am a lover of all things chocolate, and let me tell you, this recipe does not disappoint. The batter is super quick and easy to stir together, and after 20 minutes in the oven, these brownies are done!

I know you may be ready to dig in as soon as the delicious aroma starts emanating from your oven, but you need to be patient! Let the brownies cool for a few hours so they set up a bit (that will make them easier to cut) because they are super moist. I made them mid-morning and served them to my children for an after-school treat. We all agreed they were heavenly! The fudgy, gooey texture just melts in your mouth. I think I discovered my new stand-by brownie recipe!

Fudgy Teff Brownies
Yield: 8x8 pan

Ingredients
1 cup teff flour
3/4 cup cocoa powder
1/4 tsp salt
*3/4 cup plus 2 Tbsp unsalted butter, melted and slightly cooled
1 1/2 cups granulated sugar
1 Tbsp vanilla
3 eggs, room temperature
*3/4 cup semisweet chocolate chips

Update 12/22/18:
*To make dairy free, substitute coconut oil for butter and use dairy free chocolate chips. Brownies turn out a bit drier and less fudgy, but in a good way (more like a traditional brownie). My husband actually prefers the dairy free version to the original formulation of the recipe!

Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray.
2. In large mixing bowl, stir together melted butter, sugar, and vanilla. Once combined, add eggs, one at a time, and stir just until combined. Add flour, cocoa, and salt. Stir just until no streaks of flour remain. Do not overmix! Fold in chocolate chips.
3. Pour batter into prepared pan. (If desired, sprinkle additional 1/2 cup chocolate chips on top of batter, as shown in photos above, and pat down gently with hand so chocolate chips stick in batter.)
4. Bake for 20-22 minutes, or until brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
5. Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.

Recipe adapted from TexanErin Baking.

Chocolate Chip Baked Oatmeal Bars

This recipe is perfect for an indulgent breakfast, satisfying snack, or after-dinner treat!

At first glance, these remind me of magic cookie bars because of all the coconut, chocolate chips, and pecans on top.

A cross-section of the bars reveals a thick, moist, and chewy base below all that crunchy, nutty topping.

I was skeptical that these bars would be sweet enough from the maple syrup and chocolate chips alone, but I needn't have been! All of the flavors balanced beautifully. The best part is, you can feel good about eating these indulgent bars knowing they are chock-full of oats and other healthy ingredients!

Chocolate Chip Baked Oatmeal Bars
Yield: 8x8 pan

Ingredients
1 ripe banana, mashed
2 Tbsp ground flaxseed
2/3 cup creamy peanut butter
1 tsp vanilla
1/4 cup pure maple syrup
3 Tbsp milk (I use almond milk)
1 tsp baking powder
1/4 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/2 cup milk chocolate chips plus 1/4 cup to sprinkle on top
1/2 cup shredded coconut
1/4 cup chopped pecans

Directions
1. Preheat oven to 350°F. Coat 8x8 pan with nonstick spray; set aside.
2. In large bowl, mash ripe banana. Add flaxseed and peanut butter. Mix until combined.
3. Add vanilla, maple syrup, milk, salt, and baking powder. Mix until combined thoroughly.
4. Stir in oats. Fold in 1/2 cup chocolate chips.
5. Pour mixture into pan, spread evenly.
6. Top with coconut, 1/4 cup chocolate chips, and chopped pecans.
7. Bake 15-20 minutes, until coconut starts to brown.
8. Store in refrigerator for up to 7 days (if they last that long!).

Recipe adapted from Redesigned Recipes.

Creme Brulee Bars

These bars have all the makings of the classic French dessert: a soft, rich, and chewy bottom with a contrasting layer of crunchy sugar on top!

Creme Brulee Bars
Yield: 9x9 pan

Ingredients
1/2 cup unsalted butter
2 cups white chocolate chips
1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup sugar
1 Tbsp vanilla
1/4 tsp salt
3 eggs, room temperature
8 oz bag toffee bits (about 1 1/3 cups)

Directions
1. Preheat oven to 350°F. Grease 9x9 pan with cooking spray.
2. Melt butter and white chocolate chips over low heat, stirring constantly.
3. Stir together flour, sugar, vanilla, salt, and eggs. Add white chocolate mixture and stir until smooth. Pour batter into prepared pan.
4. Bake for 20 minutes. Remove pan from oven and sprinkle toffee bits evenly over top. Return to oven and bake another 8-12 minutes, or until edges are golden brown. Be careful not to overbake (it will brown more on sides and bottom than on top).
5. Cool completely before cutting into bars.

Recipe adapted from Crazy for Crust.

Blueberry Oatmeal Bars

You know what I like best about this recipe? It is super versatile! The first time I made it, I used blueberry pie filling as suggested. The bars were delicious! After that, I took the liberty of trying some other fruit fillings. Our favorites have been apricot jam and seedless blackberry jam (pictured below). The possibilities are endless!

Blueberry Oatmeal Bars
Yield: 9x9 pan

Ingredients

• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 2/3 cup brown sugar
• 1/4 tsp baking soda
• 1/2 cup (1 stick) butter, softened
• 2 Tbsp almond milk
• 21 ounces blueberry pie filling (or 18 ounces jam)*

*Use any flavor of pie filling or jam. If using pie filling, bars will turn out more like a cobbler. If using jam, bars will be more firm.

Directions

1. Preheat oven to 350°F.
2. In large bowl, combine flour, oats, brown sugar, and baking soda. Using pastry blender (or fork), cut in butter until mixture resembles coarse crumbs. Stir in milk.
3. Grease 9x9 baking dish with cooking spray. Press 2/3 flour mixture into bottom of prepared pan.
4. Spread pie filling (or jam) on top of crust.
5. Sprinkle with remaining flour mixture. Pat topping gently into pie filling (or jam) with fingers.
6. Bake 30-35 minutes, or until top is golden brown and filling bubbles along edges.
7. Allow bars to cool completely, then cut and serve.

Recipe adapted from Real House Moms.