Gluten-Free Homemade Twin Bars

I found this recipe here @ "The Sweet Details" (CHECK OUT THIS BLOG!!!! Drooooollll!!!) and wanted to make it for father's day, so I adapted it to GF and slightly larger for the size pan I used.... I apparently also can't read because I just realized that I used sweetened condensed milk, but hey, it worked so I'm leaving it! LOL!

Please ignore his wheat laden Oreo Frosting topped

Confetti Cupcake that The Princess wanted to make him also....

FOCUS On the yummy wheat free "twix "bar!!

Gluten-Free Carrot Cake Cupcakes

I am finally getting the hang of this!!! I wanted carrot cake! I LOVE CARROT CAKE! But I wasn't crazy about some of the ingredients I found in the GF recipes online... mainly xanthan gum that I am staying away from on the principle that it's expensive and I can't pronounce it... and coconut??? Uhm.. ew? I also don;t like raisins in my carrot cake and George doesn't like nuts in his breads/brownies/cakes so this is also without those but walnuts are traditionally added (3/4-1c).

Hopefully you remember (and have tried!) the last post about gluten-free waffles that I raved over. I made them again and they came out just as yummy! I really liked the texture so I based the flours for this recipe on that one.

Absolutely No Bake Cheesecake

Last weekend my oven stopped working. Maintenance had to order a part for it so the cheesecake I planned on making for Labor Day was a no go. NOT HAPPY!

I'm literally starving for cheese cake... So I made this recipe today!! It's not a "traditional" cheesecake... but it's close enough to satisfy me for now LOL!

Absolutely No Bake Upside-Down Cheesecake

Ingredients:

• 16 oz softened cream cheese
• 1 can sweetened condensed evaporated milk
• 1 sm package of vanilla pudding mix
• 1 cup milk
• 1/3 c powdered sugar **OPTIONAL**
• 2 cups of your DRY favorite cookies (no cremes, fillings, etc) crushed
• 3 tbsp butter

Directions:

1. Blend cream cheese and sweetened condensed milk on high for 2-3 minutes until smooth and creamy.
2. Stir pudding mix into milk until mixed and add into cream cheese mixture, blending again until smooth.
3. THIS IS VERY IMPORTANT!! Stick your finger in the mix (LOL!) and taste for sweetness. If you want it a little sweeter, blend in the 1/3 powdered sugar.
4. Refrigerate 1-3 hours until it firms up.
5. Meanwhile, in a non-stick skillet, melt butter and stir in cookie crumbs, cooking over medium heat until crispy and dry (like a crumbled pie crust...IF YOU HAVE AN OVEN you can press this into a pie crust before instead of heating and bake at 35o for 15-20 minutes.)
6. Serve cheese cake filling with crumbs spooned over.

Gramma Ellen's Pudding Stuff

From Friday's "Guess What?"

It took him about 2 seconds to guess! LOL! It was his grandmother's pudding stuff... very close to banana pudding, as far as layers and cookies, and it is even what we usually call it... and she says they have added bananas befores... but there is nothing banana in the actual recipe LOL! Instant Lemon & Vanilla puddings are the stars with some yummy add ins taht make it so smooth... and RICH!! The family recipe is made in a huge stainless steal bowl because they had to have enough so grandpa could get some after the kids were all through :)

I quartered the recipe I think - so he could have some of his favorite without complaining about his belt :)


1 box instant vanilla pudding
1 box instant lemon pudding
4 cups milk (to prepare pudding)
8 oz cream cheese
1 c (about) sweetened whipped cream (ie cool whip)
1 box nilla wafers

Directions:

• Make puddings (in separate containers) and refrigerate about 1 hour.
• Layer bottom of 9x9 baking pan (or equivalent pretty serving dish) with nilla wafers.
• In medium bowl soften cream cheese to room temperature until you can mash/whip with a whisk.
• Add vanilla pudding to whipped cream and whisk together until you have no lumps.
• Pour into dish over wafers.
• Stand nilla wafers along edges and push into pudding so they stand up to edge dish.
• Crush the rest of the nilla wafers and layer 1/2 on top of the vanilla pudding.
• Mix whipped cream into lemon pudding and layer over crushed nilla wafers.
• Top with remaining crushed wafers.
• Refrigerate at least 1 hour or until served.
• Store in fridge (if it lasts that long). Cover with wrap when storing. It will pick up odd flavors if not.