Monday, April 27, 2009

Cheerful Spring Snack Mix - Gluten Free

I love Spring. I love the light, bright cheerful colors blooming outdoors. I like seeing the blue sky, and my heart feels light after months of cold, grey Seattle weather. My baking follows the seasons most of the time. I really wanted to make a cheerful, tasty snack that my whole family could nibble on after an afternoon of gardening. This pretty, spring inspired pastel snack mix seemed just the ticket. I love this recipe, because I can customize it to work with any season by changing the color of the M&Ms and sprinkles. Try orange and black M&Ms with Halloween motif sprinkles in the Autumn. Or how about red and green M&Ms with holiday motif sprinkles at Christmas?

Enjoy... these are so yummy!
Cinde :)

Cheerful Spring Snack Mix

1 12.8 oz box Gluten Free Rice Chex Cereal (9 cups)
1 cup white Vanilla Baking chips OR chopped white candy bark
1/2 cup peanut butter
1/4 cup butter
3/4 cup powdered sugar
1/2 cup pastel M&M's
1/4 cup spring motif sprinkles (Wilton brand are GF)

1. In a large bowl, place cereal. In a small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on high 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2. Place 1/2 of the cereal mixture in a 1-gallon food storage plastic bag. add powdered sugar. seal bag; shake until well coated. Spread on waxed paper or foil to cool.; about 15 minutes.
3. Meanwhile, stir M&Ms and sprinkles into remaining cereal mixture. spread on waxed paper or foil to cool, about 15 minutes.
4. In serving bowl, mix both cereal mixtures. store in airtight container. Yield: 22 (1/2 cup) servings.

Thursday, April 23, 2009

PMS Peanuts - Gluten Free

O.K., O.K, I know the name of this recipe is a kind of silly, but what better name for the perfect salty/sweet snack? Sure, they would taste great to anybody of any age, male or female, any ol' time of the month, but most of us gals crave snacks like this at least once a month. To me they taste like a cross between Peanuttles (did you sell those when you were a kid?), and Peanut Brittle. They are far easier to make than Peanut Brittle and cheaper to buy than Peanuttles. They require only a few ingredients to make as well. Whip up a batch of these easy to make addictive salty/sweet gems, and I promise you will bring a smile to the faces of the lucky people you share them with.

Cinde :)

PMS Peanuts - Gluten Free
5 cups salted peanuts
1 cup sugar
1 cup water
In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil, cook until the syrup has evaporated, about 10 minutes.
Spread peanuts in a single layer in a greased 15-in. x 10 in. x 1-in. baking pan.
Bake at 300 degrees for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container. Yield: 5 cups

Wednesday, April 22, 2009

Strawberry White Chocolate Dream - Gluten Free


Here it is, my first recipe post! Yea!!!! It's called "Strawberry White Chocolate Dream". Yes, dream. Close your eyes and dream of fresh juicy strawberries nestled gently in a white chocolate whipped cream. If that isn't yummy enough, add a decadent white chocolate cream cheese layer and a buttery white chocolate sugar cookie-like layer. 3 layers of heaven. Fluffy, not overly sweet, and with a wonderful texture that would fool even your Gluten eating friends. Oh, and did I mention it looks beautiful enough to serve to company? This dessert came out so good that I vowed to myself to never ever lose this recipe. My daughter said she wants me to make it for her birthday to serve to her friends. WOO HOO! Gluten free recipe success! Give this gorgeous spring and summer dessert a try and let me know how you like it. I will post more recipes on a regular basis so check back soon.

Sweet (dessert) dreams. :)

Strawberry White Chocolate Dream - Gluten Free

8 squares (1 oz each) white baking chocolate
6 tablespoons butter, cubed
2 eggs
1/2 cup sugar
3 teaspoons vanilla extract
1 cup gf flour mix ( I used Bette Hagman's recipe for **Featherlight Flour mix from this great book )
1 teaspoon zanthan gum
1/4 teaspoon salt
1 package (8 oz) cream cheese, softened
3 squares (1 oz each) white baking chocolate, melted and cooled
1 egg, lightly beaten
1/3 cup sugar
1/3 cup sour cream
1 teaspoon vanilla extract
1 carton (8 oz) frozen whipped topping, thawed
4 squares (1oz each) white baking chocolate, melted and cooled
1 pint fresh strawberries, sliced
GARNISH (optional)
White Chocolate curls (create by running a vegetable peeler across the side of the chocolate)
8 Strawberries; halved ( looks pretty with the leaves left on)

In a microwave safe bowl melt white chocolate and butter at 70% power for one minute. Stir. repeat at 30 second intervals using 50% power until melted, stirring after each interval. when there are only small bits of unmelted chocolate left do not heat any more, instead stir until completely smooth. Allow to Cool.
In a large mixing bowl, beat eggs and sugar until lemon colored. Beat in melted chocolate mixture and vanilla. Combine flour, zanthan gum and salt; beat into egg mixture. Spread into a well greased 13-in. x 9-in. x 2-in. baking dish; set aside.
For Filling, in a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl.
Bake at 350 degrees for 40-45 minute or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Garnish each square with 2 strawberry halves and white chocolate curls if desired. Cut into squares. Enjoy the compliments. :) Refrigerate leftovers. Yield: 15 servings.

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