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Chocolate Chip Blondie Bars…an old-fashioned favorite!

Time for a little sweetness in this blog! My college son is in the kitchen making some kind of cookie, so I’m inspired to add this recipe to my blog tonight. I remember eating these blondies when I was young – only then, my mother made them from a boxed mix. The boxed mix disappeared from grocery stores at some point, but I still love the flavor of these. They are a combination of butterscotch brownie and chocolate chip cookie – how can you go wrong with that?! Even though there is no butterscotch in the bar, I use dark amber agave syrup – it gives a similar taste. Otherwise, brown sugar is the preferred sweetener.

Easy recipe, simple ingredients and of course, my favorite gluten-free mix – Pamela’s Baking & Pancake Mix. Bake a little sweetness tonight! Enjoy!!

P.S. My son just brought me two warm cookies and a glass of cold milk! If I can get him to remember how he made the cookies (they are gluten-free!), I’ll write about them at some point! Yummy!!!

 

Chocolate Chip Blondie Bars

1 stick butter, softened
½ cup amber agave syrup
1 tablespoon vanilla extract
1 large egg
2 cups Pamela’s Gluten Free Pancake and Baking Mix
½ cups chocolate chips

Preheat oven to 350 degrees. Lightly grease an 8 X 8 inch baking pan. Combine butter and agave syrup in a medium bowl, mix until blended. Add vanilla extract and egg, mix until well blended. Add Pamela’s Mix and mix until smooth and creamy texture. Pour the batter into prepared pan and spread with a spatula. Sprinkle chocolate chips on top. (** Optional: add chocolate chips to the batter and mix in.) Bake in the oven for 25-30 minutes until golden brown. Let cool and cut into bars. Makes 12 bars.

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Posted by on June 2, 2012 in Desserts

 

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Crust-less Pumpkin Pie…Really?

Pumpkin

I had lunch today with a very good friend who is always upbeat and positive. She really “shines” with her joy and attitude about life. She has recently started a blog and happily suggested I should try it too. “Do it for the joy of it!”, she says. So, that’s what I’ve decided to do. I want to share my passion about cooking. Not just any kind of cooking (although I do enjoy all kinds), but specifically gluten-free cooking.

I started several years ago when another very good friend was diagnosed with Celiac disease. I tried to find recipes she liked and convert them into gluten-free. Over the years, I’ve converted many recipes into gluten-free, found new tasty products and experimented with what works well and what doesn’t. It was a good thing I did because, just recently, my husband has discovered he is sensitive to gluten and has decided to be more strict with his eating habits.

I like to keep things simple in the kitchen, so hopefully you’ll find my recipes easy to follow and delicious as well. I love to cook and I love to try new recipes. Cooking is an adventure, so let’s have some fun!

Most of my recipes use a wheat-free/gluten-free baking and pancake mix made by Pamela’s Products. It is so easy to use and tastes great! I buy it in 4 pound (1.81 kg) bags from Amazon, but you can also buy it directly from Pamela’s website (http://www.pamelasproducts.com) or a local grocery store may carry it.

It’s hard to find a good pie crust that is gluten-free, so in this recipe I’ve tried to get that same great taste of pumpkin pie without a “normal” crust. I also cut out the sugar and used agave syrup, which is a healthier sweetener. My husband and I thought it came out great and I will definitely be making this one for Thanksgiving dinner!!

CRUST-LESS PUMPKIN PIE

1 (15 oz.) can pumpkin puree

½ cup agave syrup

2 eggs

1 teaspoon cinnamon

½ teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup evaporated milk

1/3 cup Pamela’s Baking & Pancake Mix

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix until thoroughly blended. Grease a pie plate with butter and pour pumpkin mixture into pie plate. Bake for 60-65 minutes until knife inserted in center comes out clean. Serve warm with whipped cream or refrigerate for later. Makes 6-8 servings.

Yum!

 
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Posted by on November 4, 2011 in Desserts

 

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