Pumpkin Cheesecake Squares

I Love cheesecake but don't always have the time or need a large cake.  These squares are perfect when you need only a small dessert and are much easier to make than a whole cake. It is especially nice that you can use a regular 8" baking pan.  They are so creamy I chilled them before I served them.  If you don't have time for that simply serve on a plate with a fork.  The idea for this recipe came from one in Everyday Food magazine. I just made a gluten free and pumpkin flavored version instead of Plain lemon to go better with the Fall Season and my "Pumpkin Week".

Line a 8" baking pan with two 8" wide  strips of parchment paper crisscrossing and leaving a  slight overhang on all sides.

How Creamy and Delicious They Were

Right Out Of The Oven

For The Crust Mix:

 6 Tablespoons of butter @room temperature
1/3 cup brown sugar

1 cup gluten free all-purpose baking mix

Reserve 2/3 cup for topping, and pat the rest into the bottom of the prepared pan.

Bake @ 350 degrees for 12 minutes.

For The Cake Mix:

1 8 oz. package cream cheese @ room temperature

1/4 sugar

2 large eggs

1/4 teaspoon vanilla

1/2 cup pumpkin puree

Mix well with an electric mixer 2-3 minutes until smooth and pour onto cooled crust. Sprinkle with reserved topping.

Bake @ 350 degrees 30 minutes, cool and cut into squares.

To purchase the all-purpose baking mix visit:www.glutenfreebakingmixes.com

Gluten Free Pumpkin Cupcakes with Chocolate Cream Cheese Frosting

These easy pumpkin cupcakes are so decadent it's hard to believe they are from a baking mix and gluten free! One day while searching on-line for a pumpkin cupcake recipe I read one from Giada De Laurentiis.  Her version is a mini-cupcake with chocolate frosting which sounded great, but I wanted to make mine just a little different.  The gluten free vanilla cake mix and the gluten free vanilla frosting mix are delicious, and I always have a few packages on hand.  Both can be used to make a variety of baked goods and with some experimentation this is what I like best for pumpkin cupcakes.  I like the combination of cream cheese and chocolate in the frosting and my mix of spices in the cupcake it self.  I am not a big fan of ginger but you can add it if you like, really any combination works as long as you come up with about 2 teaspoons total. The original recipe uses 2 teaspoons pumpkin pie spice so seriously make it your own and have fun.

Cupcakes Right Out of the Oven, Nice and Browned.

Frosted and Ready To Enjoy!

Recipe:

1 Package Vanilla gluten free cake mix

1 cup cup canned pumpkin

1/2 cup milk

1/4 cup canola oil

2 eggs

1 teaspoon cinnamon

1/2 teaspoon all-spice

1/2 teaspoon nutmeg

Mix above in a large bowl with an electric mixer until light and fluffy. Fill 12 paper lined regular sized muffin tins with batter 3/4 full.  Bake @350 degrees 25 minutes until golden.  Cool then frost.

Frosting:

1 Package gluten free vanilla frosting mix, prepared as cream cheese variation according to the manufactures directions. Then add 2 tablespoons cocoa powder and mix well with an electric mixer until smooth.  This makes a generous amount so you may not need to use it all. 

 For information on the Gluten free cake mix and frosting mixes for this recipe visit:www.glutenfreebakingmixes.com

Gluten Free Pumpkin- Pear Struesel Muffins

This muffin recipe is a nice change from typical Fall muffins which use mainly apples. They are nicely spiced and the extra sweetness from the pear goes especially well with the pumpkin.  The crunchy topping from the streusel makes these muffins truly special.  The original recipe was from a 1995 book of Addison County's Finest Vermont Recipes, a collection of recipes from Inns of that region. I made it gluten free and substituted the pear for the apple which was in the original version. These are so delicious my daughter's room mate who has been on a gluten free diet for years claims they are the best muffin she's ever tasted!

The Delicious Crunchy Topping

Moist and Delicious With Sweet Bits of Pear



  For Struesel Combine:

2 tablespoons butter cut into pieces
3 tablespoons sugar

1 tablespoon gluten free all-purpose baking mix

1/ teaspoon cinnamon

Mix with your fingers until well combined and looks like coarse crumbs.

For Muffins Combine:

1 1/4 gluten free all-purpose baking mix

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon all-spice

1/4 teaspoon salt

Add:

2 eggs, beaten

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 large ripe pear, skinned, cored, and chopped

Mix until just combined, then divide the batter among a 12 cup lightly greased regular size muffin tin. Sprinkle with streusel topping. Bake @350 degrees 30-35 minutes until golden brown and a tester comes out clean.

For information on the gluten free all-purpose baking mix visit:www.glutenfreebakingmixes.com

Gluten Free Pumpkin Gingerbread Bars

These pumpkin gingerbread bars were a favorite if my mother-in-law's. Each Halloween after trick or treating I would take the kids over to her house for the really big candy bar she had for them. For the adults she made these bars to go along with a nice glass of wine, both were great after a busy night. I changed them up a little leaving off the cream cheese frosting she used and simply drizzled them with a powdered sugar glaze. Also these are a gluten free version. Delicious anytime in the cool months with whatever you are drinking.

Recipe:

1 cup gluten free all-purpose baking mix

1 teaspoons baking soda

1 teaspoons ginger

 3/4 cups gluten free oatmeal

2 tablespoons brown sugar

1 egg, beaten

3 tablespoons butter

1/3 cup light corn syrup

1/2 cup canned pumpkin puree

Mix first 4 ingredients together in a large bowl. Melt the brown sugar, butter,and syrup and add to the bowl. Mix in the egg and pumpkin. pour into a greased 8x8 cake pan. Bake @350 degrees for 28-30 minutes, until firm.

Cool and then drizzle with cinfectioners' sugar mixed with just enough water to make a smooth icing. 

For information on the gluten free all-purpose baking mix used in this recipe visit:www.glutenfreebakingmixes.com

Gluten Free Pumpkin Week

Fall Whiskey Barrel

This weekend I went pumpkin crazy. The grocery store had a huge display for the beginning of the Thanksgiving Season and I could not resist buying a large can of Libby's Pumpkin.  I never make my pumpkin puree from scratch, it's way too much work and the can pumpkin tastes just fine. I was especially inspired after I finished decorating the whiskey barrel in front of my house for the Fall and used a pumpkin in the display. Since I am baking gluten free these days I converted my favorite recipes and included some new experiments. I will be posting one a day for this week starting with a breakfast item and progressing onto delicious pumpkin cheesecake squares. Let me know what you think.

Spiced Pumpkin Biscuits:

1 3/4 cups gluten free all-purpose baking mix

2 tablespoons brown sugar

1 tablespoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

7 tablespoons cold butter, cut into small cubes

3/4 cup canned pumpkin puree

1/2 cup milk

Mix together first 8 ingredients. Add butter and mix with your fingers until well combined, but crumbly.  Add milk mixed with pumpkin. Turn dough onto a gluten free floured work surface and pat into a circle 1" thick.  Cut biscuits using a 2"-3" cutter, gathering scraps to re cut until all dough is used. Brush biscuits with 1 tablespoon melted butter and sprinkle with a little sugar. Bake biscuits on a  baking sheet lined with parchment paper @400 degrees 20 minutes until golden.



Delicious with Apple Butter or Jam

For information on the gluten free all-purpose baking mix I used visit:www.glutenfreebakingmixes.com 

 

Vanilla Spice Cake with Cream Cheese Frosting

The vanilla gluten free cake is so delicious when I make it in the summer drizzled with mashed fresh berries, that I decided to make a spice version for the Fall.  Now that the weather is cooler my taste buds are calling for flavors similar to pumpkin pie, with cinnamon, nutmeg, and all-spice coming to mind. Since I love the convenience of the gluten free baking mixes and always have a few on hand the task was super easy and came together in a flash. I decided to frost it with cream cheese frosting that can be made from a gluten free frosting mix.  The result was very tasty and perfect for the season.  It would be a nice addition to the Thanksgiving dessert table. The spices I chose were what I like best so feel free to adjust to your personal taste.

Frosted and ready to cut

Recipe:

1 package gluten free vanilla cake mix

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon all-spice

 Add the spices to the cake mix and then prepare and bake according to manufacturer's directions.  Let cool and invert onto a serving plate.

Frosting:

Prepare the vanilla gluten free frosting mix as directed using the cream cheese variation.  Frost cooled cake and decorate with nuts if desired.

For information on the vanilla gluten free cake mix and other gluten free mixes visit:www.glutenfreebakingmixes.com

Gluten Free Jalapeno Sausage Balls



This recipe is an variation on a Paula Deen recipe  from "Paula Deen's Southern Cooking Bible".  I made it gluten free and substituted chicken sausage for pork sausage. I used some salt and pepper for additional flavor to make up for some blandness in the turkey sausage.  For a dipping sauce, I like ranch dressing to balance the spiciness.  The recipe calles for one small jalapeno pepper feel free to increase this to taste.



 Beautifully browned cheese and jalapenos

Recipe: 

1 1/3 cup gluten free all-purpose baking mix
1 1/4 cup shredded cheddar cheese
1/2 pound chicken sausage

1 1/2 tablespoon butter, cubed

1/2 jalapeno pepper, minced

2-6 tablespoons milk, as needed

1/2 teaspoon salt

1/4 teaspoon black pepper

Mix all ingredients in a large bowl, add milk as needed to moisten dry ingredients and make batter come together. Roll into 1" balls: place on a greased cookie sheet 1/4 " apart.  Bake 28-30 minutes until browned.

May be served with any dipping sauce you like or alone.

The all-purpose gluten free baking mix may be found at:www.glutenfreebakingmixes.com



Anything And Everything Gluten Free Muffins

I call these anything and everything muffins because I came up with the recipe by combining what I liked about a bunch of "healthy muffin" recipes I have collected over the years.  The combination works well for those of us who don't like an over powering spicy  flavor and a too dry muffin which often happens if the muffin is too nutritious.  I like a combination of a "good for you muffin" and a tasty one. I  added a few ingredients that are very beneficial but don't take away from the flavor and kept the fat low by using low fat yogurt, applesauce, and buttermilk for moistness. See what you think. Feel free to leave out anything you don't care for and double up  on another ingredient to balance it out. Also substitutions work, If cranberries aren't your thing use raisins or dates, even prunes would be good. I used some canned pumpkin but if you want to leave it out just use extra applesauce.  See how this goes, that's why I call them anything and everything.  Let your imagination be the guide!

Recipe:

1 1/2cups gluten free all-purpose baking mix
1/2 cup gluten free oats
1/4 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon all spice

Mix these dry ingredients in a large bowl.

Then mix the following wet ingredients in a separate bowl and add to the dry ingredients and mix until just moistened.

2 extra large eggs
1/4 cup maple syrup1/4 cup butter milk
4 ounces plain yogurt (gluten free)

1/2 cup canned pumpkin
1/2 cup applesauce

1 small apple, diced
1/2 cup craisins or any dried fruit , roughly chopped
4 ounces butter, melted
2 tablespoons canola oil

Bake 350 degrees for 22-24 minutes in greased muffin tin. Makes 12 large muffins

The gluten free all-purpose baking mix is available at:http://www.glutenfreebakingmixes.com

Cranberry Orange Gluten Free Scones

These are a nice change of pace from muffins for a weekend breakfast or coffee break at work and are just as easy to make.  They also taste great on the second and third day so the  leftovers can be enjoyed for a while. The tartness of the cranberries and the orange flavor goes especially well together. They actually taste like a cross between a muffin and a scone because they are light but not cake like. Using just a small amount of butter, and yogurt for moistness also keeps the calorie count of these scones less than some traditional recipes that call for much heavier ingredients.  They are very tasty and will not leave you feeling like you ate half your daily calories for breakfast or a snack.


Finished Single  Scone

Recipe:

1 1/2 cups gluten free all-purpose baking mix
1/4 cup sugar
2 teaspoons orange peel
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut in small pieces
3/4 cup dried cranberries
1/2 cup walnuts (optional)
2 tablespoons orange juice
1 egg, beaten
1/2 cup gluten free yogurt (Greek is best)
1 egg white, beaten

Combine first 5 ingredients in a medium bowl.  Add butter and incorporate with your fingers until mix resembles coarse crumbs.  Add combined yogurt, orange juice and beaten egg. Mix in cranberries, and nuts if using.
Divide dough in half and make into two circles on parchment lined baking sheet that has been sprayed with non-stick spray. Cut into 6 wedges but do not separate.  Brush with beaten egg white.

Scones ready for baking

Bake at 400 degrees for 18-20 minutes until browned. Let cool on wire rack on pan for 15 minutes and enjoy!


      

Finished scones ready to cut and eat.

The all-purpose baking mix to make these delicious scones is available @www.glutenfreebakingmixes.com 

Apple Festival Gluten Free Fritters

Apple Fritter, inside moist and delicious

Every year in my home town we hold an Apple Harvest Festival.  Vendors from around New England come for the two week event. There are many types of food available to eat with the emphasis on Apple treats. One local organization has been selling apple fritters for years.  Although the actual recipe is a secret these are pretty close and have the added benefit of being gluten free. The line at the fair is very long and people wait forever to buy a dozen or two. With this recipe there is only a short wait while they fry and the batter is mixed up which takes but a few minutes and is done in one bowl.

Frying in my "Little Daddy" fryer

It's very easy if you have a fryer because the oil can be used for multiple batches, otherwise a regular sauce pan can be used.

Give them a minute to drain on paper towel to absorb extra oil

Roll in cinnamon sugar before eating

Recipe:

1 cup gluten free all-purpose baking mix
3 tablespoons sugar
1 teaspoon baking powder
1 egg
1/2 cup milk
2 teaspoons melted butter
1 cup chopped apples

Mix dry ingredients in a medium bowl. Add rest of ingredients and mix until combined. Drop by tablespoons into oil @350 degrees and fry on both sides until well browned 2-3 minutes per side.  Roll in cinnamon sugar and serve
Cinnamon sugar: 1/2 cup sugar mixed with 1/2 teaspoon cinnamon

A full batch nice and crispy 

For information on the gluten free all-purpose baking mix for this recipe visit:www.glutenfreebakingmixes.com



Gluten Free Chewy Chocolate Chip Oatmeal Cookies

It's that time of the year again the kids have gone back to college and are now looking for a care package from home.  It can be tough to find a good recipe that ships well and stays fresh. These cookies are great because they stay moist during the shipping time and of it is cold out even better. I usually wrap each cookie in waxed paper then put into a zip-lock bag and send.

The batter goes together easy and I make a nice large cookies using a medium scoop for even sized cookies.

They come out crisp on the outside and moist and chewy on the inside.

Recipe:

2 Sticks butter, softened

1 1/4 cups brown sugar

1/2 cup white sugar
2 extra large eggs

2 tablespoons milk
2 teaspoons vanilla

1 3/4 cups Gluten Free All-Purpose Baking Mix

 1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups gluten free oatmeal
1 12oz. package chocolate chips

In a large bowl mix butter, sugar and eggs until fluffy with an electric mixer.  Add milk and vanilla.  Add combined gluten free baking mix, soda and salt. Drop in oats and chocolate chips and mix well.

 Scoop batter with medium scoop and place on ungreased cookie sheet.

Bake 11 minutes @375 degrees until nicely browned do not over bake, so they will stay soft in the center.

Makes 4 dozed large cookes.



To buy an all-purpose gluten free baking mix for this recipe and others visit:www.glutenfreebakingmixes.com