Saving the Best for Last: Confetti Squares

I have two brothers-in-law and they love my baking.  In fact, they have been known to write me songs in exchange for it, which is pretty sweet since one of them is actually a musician.

In a moment I will too give you this recipe, but first a story.

This month, I was involved in a baking exchange.  So I made 7 dozen of these bad boys, and to the chagrin of my in-laws, I gave most of them away.  But in exchange I got these:

Sugar Cookies, Chocolate Shortbread, Ginger Sparkle Cookies, Egg Nog Cookies....

& my fav- Kahlua Rum Balls.

I wasn't able to eat any of the items, but the party was still fun and it stocked my freezer with a diversity of baked goods to bring to various Christmas-time events. 

I have a confession though, I cheated on the Kahlua Rum Balls...I ate all 7!!  I paid for it, but they did inspire me to figure out how to make them dairy free next year- perhaps with coconut milk.

Anyways, back to the Confetti Squares. I first got this recipe from my grandma's cookbook.  I am not sure where the original recipe came from since she was probably making these decades ago. 


Confetti Squares**- yields about 16 squares

1. Prepare a 9x9 pan by spraying with cooking spray or by lining with parchment paper.  

2. In a double broiler*, melt together while stirring frequently:

• 1 package of Hershey Butterscotch Chipits
• 1/4 cup margarine/butter
• 1/2 cup peanut butter

3. When melted, stir in:

• 2 cups of colored marshmallows

4. Spread in prepared pan & refrigerate until firm to the touch.    

Notes:  
* If you don't have a double broiler, just find a bowl that fits into a pot (without touching the bottom).  Boil water in the pot on low heat and watch your ingredients melt while stirring vigorously. 

**I think these are classified as egg & gluten free, but to be sure I would check the ingredient labels, especially for the coloring on the butterscotch chips. 

***These freeze really well.

Good things come in 3's!

I have gotten pretty used to passing on the sweets at parties.  It is rare that I show up somewhere and there are gluten and dairy free sweets.   

However, when I do show up and there is something that I can eat, I get really excited!!!  

I love giving others that same feeling.  That has been my inspiration this Christmas to find and create some delicious recipes that people with and without food sensitivities can enjoy.

My mission was completed this weekend.  I have found three great recipes that I can add to my Christmas Baking Regime guaranteed to bring a smile to your face.  It sure did to mine and the people I shared them with.  

Remember, you can always replace the allergy friendly ingredients with regular ones if dairy, eggs, or wheat aren't issues for you.

 * click on the names to get redirected to the recipes
  

#1: Gingersnap Cookies
gluten, wheat, egg & dairy free

#2: Mint Chocolate Brownies
gluten, wheat, egg & dairy free

#3: Sugar Cookies
gluten, wheat & dairy free

Sugar Cookies You'll Love!

Lately, my family members have been giving me Gluten Free Magazines for presents.  This is a really good thing because they are informative and inspiring.

This one inspired me to make cookies

This issue of Gluten Free Living had a great gluten free sugar cookie recipe in it.  I couldn't believe how easy the dough was to work with, how well they froze, and how delicious they were.

To cap off my Christmas Baking, and maybe yours too, here is the recipe for Gluten and Dairy Free Sugar Cookies.  I will definitely make these again!

Sugar Cookies by Jacqueline Mallorca (with my adaptations*)
(gluten free & dairy free)

1. In medium bowl, mix together:

• 1 1/2 cups sorghum flour
• 1 1/2 cups potato starch
• 1/2 tsp xanthan gum
• 1/4 tsp sea salt
• 3/4 tsp baking soda

2. In large bowl, beat together:

• 1 cup softened non-dairy butter (earth balance*)
• 1 cup white sugar (organic cane sugar*)

3. When butter and sugar are light and fluffy, add:

• 1 large egg, lightly beaten 

4. Beat at medium speed for about 4 minutes.  

5. Then separate into two chunks, wrap in saran wrap and refrigerate for 2 hours.  Meanwhile, do something relaxing: drink some tea, watch a movie, make the icing, walk your dog...

 

6. After 2 hours, preheat oven to 375 degrees and line two cookie sheets with parchment paper.

7. Roll dough in some icing sugar then roll out in between two pieces of saran wrap.  

8. Cut cookies out using your favorite shapes and carefully transfer onto cookie sheet.  

9. When cookie sheet is full, bake for 9 minutes then let cool.

Mine weren't perfect...but the icing covered and you would never know!!

 
Sugar Cookie Icing from Dominosugar.com

• 4 cups Icing Sugar (Trader Joe's Organic Icing Sugar)
• 1/2 cup shortening (Earth Balance)
• 1/4 cup water
• 1 tsp vanilla (or any other flavoring you wish)
• Food Coloring (optional)   

Mix together, adding extra water if too dry.  Add color as desired and decorate to your heart's content.  

Perfect Party Treat: Chocolate Mint Brownies

This time of year can cause me to have pity parties.  Not because I don't have a lot, or because I can't travel during the holidays- but because I can't enjoy the Christmas treats that are so popular this time of year.

So this year, I decided to do something about it.  It was time to learn how to make some delicious Christmas goodies that people couldn't even guess that were allergy friendly.  

Dairy, Egg, Wheat & Gluten Free- can you believe it???

And it worked!  Today I brought these mint brownies to work and they were gone in no time. Staff enjoyed them, but even more importantly- the kid approved of them too!

So today, I share with you my newest, delicious, allergy friendly creation.  

This recipe was inspired by an amazing brownie recipe that I discovered through Camp Homewood and a mint icing I found on this website.  

I substituted for allergy friendly ingredients, put them all together, froze and voila- a delicious Christmas treat I can bring to all sorts of parties!

  Chocolate Mint Brownies- 9 x 13 pan
(gluten, egg, wheat, & dairy free)

Part 1: BROWNIE LAYER

Ingredients:

• Flax Gel (1 cup hot water + 5 tbsp ground flax seed) *
• 1 1/2 cups canola oil or melted margarine/butter 
• 1 1/4 cups unsweetened cocoa powder
• 2 3/4 white sugar
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp vanilla
• 1 1/3 cup all-purpose gluten free flour **
• 1 tsp xanthan gum **
  

Steps:
1. Preheat oven to 350 degrees

2. Boil water in kettle*

3. Line cake pan with parchment paper

4. Mix 1 cup boiled water with ground flax seed*
5. In large pot heat oil/melt margarine over medium-low heat

6. Take off heat and add cocoa, whisking until smooth

7. Add sugar, baking powder and salt to pot and stir

8. Stir in flax gel*

9. Sprinkle flour and xanthan gum over chocolate mixture and stir in with spatula, being careful to not over mix.

10. Pour mixture into prepared pan and bake for 25- 30 minutes.

11. Take out of oven and allow to cool for about an hour before spreading on 
      mint layer.
  
Tip: Brownies will appear gooey and undone after 30 minutes, but take them out anyways.  I cooked mine for 40 minutes and they were really crunchy instead of the chewy brownie they are intended to be.

 Alternative Ingredients:
* if you prefer to use eggs, replace the flax gel with 5 eggs.  First add 3 eggs to cooled chocolate mixture in step 8, then add the remaining 2.  I have not tried this, so you will let me know if you had to adjust the cooking time.

** if you prefer to use regular flour, replace the Gluten Free Flour with white flour and omit the xanthan gum. 


Part 2: Mint Layer

Ingredients:

• 3/4 cup non-dairy butter, softened (or regular margarine or butter if you wish)
• 3 TBSP non-dairy milk (rice, almond, quinoa, soya)
• 3 cups icing sugar
• 1 1/2 tsp peppermint extract
• green or red food coloring (until you reach your desired colour)

Steps:

1. Mix above ingredients and spread on cooled 
    brownie.  

2. Put in fridge for 20 minutes to set icing.  That 
   means you have time to take a water break and  
   catch up on dishes before you prepare your 
   chocolate layer.



Part 3: Chocolate Topping

Ingredients:
- 2/3 cups dairy-free chocolate chips
-  1/4 cup dairy-free butter 

Steps:1. In small saucepan, melt butter and chocolate together over low heat

2. Spread over mint layer and put in fridge for at least 30 minutes before serving.

These are delicious and freeze well!  I hope you enjoy these as much as I did!

The Perfect Allergy Friendly Christmas Cookie: Gingersnaps

I love to eat cookies, so I was pretty happy when I was able to use substitutions on a really good gingersnap recipe and create an even better one, one that I could enjoy.

  

These super easy cookies are a must for you to make if you have guests this Christmas Season with an allergy/intolerance to wheat, gluten, dairy or eggs.  I have gotten the approval from those that have allergies and even those that don't, so rest assured that your guests will enjoy them and be ever thankful that you made something they could enjoy with you.

Gingersnap cookies (Make 2 dozen large, or 3 dozen small cookies)
gluten, wheat, dairy, and egg free!                                                                                                                     

Preheat Oven to 350 degrees

1.  In large bowl, combine:
-  1 cup canola oil*
-  2 cups white sugar
- ½ cup molasses
-  Flax gel (6 tbsp hot water + 2 tbsp ground  flaxseed)*
-  1 tsp vanilla
 


2. In a separate bowl, mix together:
- 4 cups Gluten Free Flour blend* (I used bob’s all purpose GF Flour)
- 1 tsp xanthan/guar gum*
- 1.5 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1 tsp cloves

3. Mix dry ingredients into wet. 

 

4. Roll cookies in sugar and place on parchment lined cookie sheets. 

5. Bake for 10 minutes at 350, then let cool for five minutes before removing to a wire rack.  They make about 3 dozen and freeze really well.

 ***If you want to swap ingredients for 'regular' ones, follow the guide below:
- Canola oil- use margarine or butter

- Flax Gel- use 2 eggs

- GF Flour Blend- use white flour and omit the xanthan/guar gum 

Yum!