Gluten Free Dairy Free Pumpkin Bars for Thanksgiving!

The Mall Fairies Sweet Tooth Cookbook will be launched during the Cookies & Books Holiday Sale at a special price, yum!

To celebrate and get your taste buds flowing, here's a recipe from the cookbook, modified to be gluten and dairy free. Can also be nut, soy and egg free. 

PUMPKIN BARS

NOTE: I halved this recipe because it makes a lot and we were a few for Thanksgiving.

Ingredients:

2 cups flour: I use a mixture of 3-4 gluten free, high fiber and protein flours. These include oatmeal, garbanzo bean, coconut, sweet sorghum, and buckwheat.

2 teaspoons baking powder and 2 teaspoons baking soda: Gluten free flours don't rise as well. Having both baking powder and baking soda helps.

2 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves (can be omitted, but why?)

½ teaspoon ginger (also can be omitted, again, why?)

1 teaspoon salt

1 scant teaspoon xanthum gum: This helps the flours stick together. May be omitted.

2 tablespoons potato starch: This helps the flours stick together too. 

4 eggs OR egg substitute. If you use egg substitute, bars will be denser in texture.

1 ⅔ cups sugar (I use dark brown sugar, and a little less.)

1 cup vegetable oil (I use canola)

1 teaspoon vanilla

1 large can (15oz) pureed pumpkin (not pumpkin pie filling)

Sift dry ingredients and set aside.

In a large bowl, combine eggs, sugar, oil, vanilla and pumpkin. Add the dry ingredients, gradually. Mix well.

Spread batter in a greased 13”x 9”x 2” baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.

Variations:

Add nuts, walnuts and pecans work well.

Add chocolate bits.

Add both chocolate bits and nuts.

Be careful not to make the batter too "full" as it will fall apart. I've done this.

Enjoy

Mild West Mysteries on SALE 3 days only! .99! Audio out too! And a GF, dairy free, egg free easy recipe!

In honor of the release of the audio book version of Mild West Mysteries, the eBook version is on sale, only .99, through January 8th!

Woot! Now Mild West Mysteries is out in all formats! Enjoy!

And here are some cookies to munch on while you read/listen to Mild West Mysteries. These are gluten, dairy and egg free!

EASY QUICK CAKE COOKIES (mildly sweet and nutty)

Ingredients:

1 cup cashew, almond or peanut butter

1 cup sugar

1/3 cup oatmeal flour + 1/2 cup oatmeal flour

1/4 cup potato starch

3 teaspoons Xanthum gum

1 tablespoon vanilla

2 tablespoons Vegan Egg in 1/3 cup cold water

Nutmeg and/or cinnamon to sprinkle on top

Directions: 

Place rack in center of oven. Preheat oven to 350 degrees. Mix flour, potato starch, sugar and Xanthum gum together. Add liquids and stir well. Dough will be stiff. Roll into balls and press on cookie sheet until 1 to 1/2 inch depth. Sprinkle with nutmeg and/or cinnamon. Bake 15 to 20 minutes depending on thickness of cookies (thinner cookies will be crunchier, thicker more cake like). Flip cookies half way through baking. Cookies should be lightly brown both sides.

Again, enjoy! And pick up your on sale copy of Mild West Mysteries, just .99 through January 8th.

Christmas romance short story on sale until December 13th! And a recipe!

On Sale for only 99 cents until 12/13/15 from Muse It Up Publishing!

Yes, it's that time of the year, Christmas reads! My novelette Christmas romance A Crispy Rice Christmas is on sale until the 13th! It tells the tale of a gal whose culinary skills are worse than lacking...

And for more Christmas great reads all on sale visit Muse It Up Publishing! Romance, mystery and more!

Now for the easy childhood recipe we all remember.  This recipe was the inspiration for A Crispy Rice Christmas, because one Christmas I decided to use red food coloring and here were the results.

No one would touch them. And a recipe my main character...well read the story to find out!

Crispy Rice Bars

4 tablespoons margarine, butter or coconut oil

6 cups crispy rice cereal

1 16 ounce bag of marshmallows (fresh mini marshmallows work best)

In a large saucepan, heat the butter on medium heat until it melts. Add marshmallows and stir constantly until marshmallows all melt. Remove from heat. Add crispy rice cereal and stir well. Using a greased spatula, spread mixture in a buttered 15 X 10 inch pan. Cut into bars when cooled.

Okay, now for the variations:
Add vanilla or rum or orange or lemon extract, a teaspoon or two.
Add a cup of nuts, or raisins or any dried fruit, or a cup of chocolate bits (or a third a cup of each!).

Add any spices you like, nutmeg, cinnamon, allspice, cardamon.
Add 1/3 cup of cocoa.
Or be daring and trying a bit of pepper and hot sauce to the cocoa! Strange but good if you like it weird and spicy!

Readers do you have any tales of Christmas cookery disasters to share?

 

Carrot Cake Muffin Recipe, A Free Cookbook, and a Link to Bottlecap Jewelry Making! Summer Fun!

Hopefully this kinda unappetizing photo of a Carrot Cake Muffin will give you a smile, for this Smile Power Day! Recipe follows.

It's time for summer fun, so let's start out with what to take on a picnic. These muffins are gluten, soy, egg and dairy free and delicious, I promise! They also travel and freeze well.

Gluten Free, Egg Free, Soy Free, Dairy Free Carrot Cake Muffins

Crusty outside, moist inside

Makes 6 good sized muffins

Ingredients:

1 ½ cups gluten free flour mix (consistency will differ a little depending on mix)

¼ cup dark brown sugar or molasses (muffins will not be very sweet, can add more sugar if you prefer, molasses will make a bit sticky)

2 teas bicarbonate of soda

2 teas baking powder

2-3 teaspoon ground cinnamon

1 ½ teaspoon ground nutmeg

¾  to 1 cup food processed until fine carrots

½ cup sultana raisins (may be omitted, I always omit these because I don’t like raisins in food)

1 cup nuts, walnuts or pecans (may be omitted)

¼ cup vegetable oil (coconut oil works best)

 2 teas apple cider vinegar or white vinegar

1 cup applesauce plus ¼ cup coconut, almond, cashew or rice milk

2-3 teas vanilla

Directions:

Add the ingredients into a mixing bowl in the same order as listed.

Mix well. Mixture will not be terribly thin, if it is add flour

Place muffin papers in a large muffin pan.

Scoop mixture into papers until well filled. Gently tap down until you have a imperfect “muffin top.”

Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.

More easy, cheap and "regular" dessert recipes can be found in The Mall Fairies Sweet Tooth Recipes, along with short stories of the fairies from my Mall Fairies  series FREE today only here.

Bottle Cap Jewelry are fast, cheap and easy to make gifts, here are a few ideas for Christmas ones.

Visit my post on Lois Winston's blog Killer Crafts and Crafty Killers for how to make cheap, easy bottle cap jewelry, great for summer fun for kids and adults alike! Lois is the editor of Bake, Love, Write: 105 Authors Share Dessert Recipes and Advice on Love and Writing. On page 99, you'll find my recipe for Soda Cracker Pie, another easy recipe and cool and delicious for those long hot summer nights!

Enjoy! Celebrate! And what's your favorite thing about summer?
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My Bridesmaid Romance Story on SALE, Plus Happy Rocky Road Day with a recipe!

Now on sale for 99 cents for a limited time only! Get my humorous romance, The Bridesmaid Wore Stains, now here!

 My publisher and I, in honor of June brides, has placed The Bridesmaid Wore Stains on sale, in which will Kat's trademark clumsiness condemn her to a bridesmaid's worst nightmare? Enjoy!

But wait, there's more...in honor of today, Rocky Road Day, here's an easy, fast and cheap recipe for Rocky Road Bites, with how to make it dairy, soy and egg free as well. Who knows, the bride of The Bridesmaid Wore Stains may very well have served this at her wedding! She's that kind of gal.

Rocky Road Cups

These Rocky Road Cups are ooey-gooey delicious and for that reason work best in cupcake or muffin papers. Although licking your fingers is not only allowed but encouraged.

Makes six, may be doubled.

Ingredients:

1 cup milk chocolate morsels or dairy and soy free chocolate morsels

1 cup mini marshmallows, check to make sure they are egg, dairy and soy free

1/2 cup walnuts or pecans, coarsely chopped with fairly big pieces

Directions:

Place large cupcake papers into a large muffin tin.

In a saucepan, slowly melt chocolate on low heat. Or place in a microwave bowl and melt slowly by microwaving for 30 seconds at a time for about a minute and a half, stirring between times. Do not overcook. If in a saucepan, stir constantly to avoid scorching and burning the chocolate. It will turn grainy and nasty if overcooked. Trust me, I’ve done it.

When melted beat until smooth.

Stir in marshmallows and walnuts or pecans.

Spoon by generous tablespoons into cupcake papers. The Rocky Road mixture will be irregular in shape—that’s part of the fun.

Chill to harden. I leave the cups in the fridge or freezer and take out one by one and let soften for a few minutes before eating. Will last for a week to 10 days, I think, in the fridge and longer in the freezer. I say I think because they never last that long! Sometimes it's difficult to wait until they set up!

And everyone, what are some other holidays you enjoy celebrating?