gluten free s'mores bars

there is nothing better in the world than a s'more. these are amazing but VERY VERY sweet, i wondered if i should double the recipe to make a bigger pan and i am glad i didn't because you only need a small piece to be satisfied! thanks charity for the recipe, it was easy to convert and to make! enjoy:)

S’More Cookie Bars gluten free
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups flour mix (3/4 cup brown rice flour, ¼ cup corn starch, 1/3 cup sweet rice. ¼ teaspoon xanthan gum)
3/4 cup gluten free graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized dark chocolate bars (if you can't find king sized go for 4 reg. sized, i used ghirardelli baking bars)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. 2 king-sized ghirardelli bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (i took large handfulls and patted them like a hamburger patty until flat and laid them on top of the fluff).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars (seriously if you don't you have a mess, i who like everything warm, liked them even better the next day when it was completely cool and easy to cut)
Makes 16 cookie bars.

gluten free summer berry cobbler

i have been doing a lot of baking these last few weeks, i think there is something very therapeutic in taking ingredients mixing them together and making something that your friends and family can enjoy. here is one of my all time favorites, taken from one of my mom's recipes and made gluten free. i use frozen berries because it is WAY easier and very inexpensive, i once made this with fresh berries and it cost me fifty dollars for the berries alone! so i would go with the frozen and then you can have a cobbler with berries that are not necessarily in season. my favorite combo is blackberry and raspberry because the tartness goes well with the sweet dumpling like topping. i hope you enjoy it as much as i do!

Summer berry cobbler with coconut pecan topping (gluten free)

Toss together:
8 cups blackberries (or other berries, if frozen thaw slightly)
1 cup sugar
¼ cup instant tapioca (granulated)
juice of ½ a lemon
pinch of salt

after tossing the berries with the sugar, tapioca, lemon juice and salt spoon into a 9 by 13 baking dish and set aside

dry ingredients:
1 cup sweet rice flour
1/8 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt
¾ cup sugar
1 cup sweetened shredded coconut
½ cup pecans coursly chopped

wet ingredients:
½ cup cold butter cubed
1 egg

1.Preheat oven to 375
2.in a med bowl combine all the dry ingredients together
3.Add the butter to dry ingredients and knead the butter until incorporated (mixture should look like course sand)
4.Blend in egg and arrange topping over the berry mixture in baking dish (the mixture should be sticky and clumpy)
5.Bake the cobbler for 45-50 min or until the entire top is golden and crisp and the filling is thick and bubbly.
6.Let cool and serve with vanilla icecream

gluten free blueberry crumb bars

This recipe was posted to one of my favorite fashion blogs and i wanted to make it instantly. Of course, she isn't gluten intolerant so i had to tweak it to make it work for me but it was buttery and delicious and turned out just like what i thought it would. Here is my tweaked recipe but i will add a note for those who just want to make it with regular flour. i hope you enjoy it as much as i did!

Blueberry crumb bars

2 cups brown rice flour
3/4 cup sweet rice flour
1/4 cup corn starch
1/4 teaspoon xanthan gum
(or use 3 cups all purpose flour instead of above ingredients)
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
the zest of 1 lemon
1 cup cold butter
1 egg

4 cups fresh blueberries
the juice of the zested lemon
1/2 cup white sugar
4 teaspoons cornstarch

1. preheat the oven to 375 and grease a 9 by 13 pan
2. place the blueberries in a med sized bowl and set to the side
3. in a med bowl stir together sugar, flours, xantahn gum, baking powder, salt and lemon zest.
4. using your fingers mix in the butter until a grainy, sand like mixture then add the egg and mix. the dough will be slightly sticky and crumbly.
5. pat half of the flour mixture into the bottom of prepared pan
6. in a another small bowl mix together the 1/2 cup sugar and 4 teaspoons cornstarch
7. take the bowl of blueberries and pour the lemon juice over the top mixing gently
8. add the flour/cornstarch mixture to the blueberries and mix gently until coated
9. pour blueberries on top of the crust in pan
10. crumble remaining dough over the blueberries
11. bake for 45 min or until top is golden brown (mine took about 55 min, this one is better to cook longer than too short) cool completely before cutting into squares

gluten free white chocolate cranberry cookies

Gluten free white chocolate cranberry cookies

Dry ingredients:

2 cups brown rice flour

½ cup corn starch

½ cup sweet rice flour

¾ teaspoon xantan gum

1 teaspoon baking soda

¾ teaspoon salt

Wet ingredients:

1 cup (2 sticks) butter, room temperature

1 cup packed golden brown sugar

¾ cup sugar

2 large eggs

1 tablespoon vanilla extract

1 ½ cups dried cranberries

1 pkg. white chocolate chips

1. pre-heat oven to 350
2. in a large bowl wisk together dry ingredients
3. in standing mixer (or hand mixer) beat butter until fluffy
4. add both sugars to butter and beat until blended
5. beat in eggs one at a time, then the vanilla
6. switch standing mixer to paddle attachment and on med speed add dry ingredients a cup at a time until well incorporated.
7. Using a spatula stir in cranberries and white chocolate chips
8. Spoon onto greased cookie sheet and bake for approx 10 min, or until the top of cookies is just golden (do not overcook)