An elegant Gluten Free Desert!

For those of us who eat Gluten Free, here is a desert worthy of being included with elegant shabby chic food selections! Good even if you don't eat gluten free.

Peanut Butter-Chocolate Chip Bars with Chocolate Frosting

Stir together this easy after-school treat and serve with a glass of milk.

Prep Time

15

Minutes

Total Time

1 Hr 35 Min

Makes

16

Servings

Recipe Details

Ingredients:

• 1 box Betty Crocker® Gluten Free chocolate chip cookie mix
• 1/3 cup butter, softened
• 1/3 cup gluten-free peanut butter
• 1 teaspoon gluten-free vanilla
• 1 egg
• 1 cup Betty Crocker® Rich & Creamy chocolate frosting

Preparation Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan.
2. In medium bowl, stir together cookie mix, butter, peanut butter, vanilla and egg with spoon until soft dough forms (dough will be crumbly). Pat dough into pan. Bake 18 to 22 minutes or until edges are dry and golden brown. Run knife around inside edge of pan. Cool on wire rack about 1 hour.
3. Spread frosting over bars. Cut into squares, 4 rows by 4 rows.

Nutrition Information

Calories:280; Calories from Fat:110; Carbohydrate Choice:2 1/2; Cholesterol:25mg; Fat:2 1/2; Other Carbohydrate:1 1/2; Potassium:80mg; Sodium:260mg; Starch:1; Total Carbohydrate:40g; Total Fat:12g; Monounsaturated Fat:2 1/2g; Polyunsaturated Fat:1g; Protein:3g; Saturated Fat:5g; Sugars:25g; Trans Fat:1g; Fats & Oils:1tsp;

If you like this, there are more at:

http://www.glutenfreely.com/recipes/desserts

A must see at Etsy!

The Cottage Market offers Paris Apartment, Home Decor Chalkboards and more at their Etsy store at: http://www.etsy.com/shop/thecottagemarket.

Andrea Cammarata is a mother, wife, dog mommy and rescuer, friend, animal advocater, artist and many other things in life. Her full time job is ETSY. She has other shoppes...Popalicious, PopalciousToo and DoxieDoodles and her family works as a team with hubby cutting the woods and the kids do lend a hand sometimes during crunch times. Of course our 2 rescue doxies are in the middle of everything.

In this shoppe they will be bringing you original hand created items that they hope you enjoy! All little treats for home decor. Adorable and Affordable is the motto as they very well know that the financial "crunch" has truly effected peoples purse strings and it is fun to find something of high quality for a good price and that is what we are hoping you find here.

Wishing you all the very best life has to offer and look for new items all the time!...

New Products at Amelia's Parlor

These and more are being listed today at Amelia's Parlor. Button keepsake box, vintage re-purposed turquoise shelf, a sweet metal hanging tea light lantern,pedestal and other candles. So much coming your way the next few days.

To see these are more visit: http://www.etsy.com/shop/ameliasparlor

Happy Thursday,
Barb

Almond Petits Fours

Ingredients

U.S.

Metric

Conversion chart

Almond Cake

• 1/2 package(s) (3 1/2 ounces) almond paste
• 1/2 cup(s) granulated sugar
• 1/2 cup(s) butter or margarine, softened
• 3 large eggs
• 1/2 cup(s) all purpose flour
• 1/4 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt

Fondant Glaze

• 4 tablespoon(s) butter or margarine, cut up
• 5 tablespoon(s) milk
• 2 tablespoon(s) light corn syrup
• Pinch salt
• 1 box(es) (16 ounces) confectioners' sugar
• Blue, pink, green, and/or yellow paste food coloring

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Directions

1. Prepare Almond Cake: Preheat oven to 350° F. Grease and flour 24 mini muffin-pan cups.
2. Crumble almond paste into food processor bowl with knife blade attached. Add granulated sugar and pulse until almond paste is finely ground. Add butter and process until smooth. Add eggs and process until combined, occasionally stopping processor and scraping side of bowl with rubber spatula. Add flour, baking powder and salt, and process until blended. Spoon batter into muffin-pan cups, filling almost to top.
3. Bake cakes 15 to 18 minutes or until golden brown and tops spring back when lightly touched with finger. Cool cakes in pans on wire rack 10 minutes. Invert cakes from pans onto wire rack to cool completely.
4. Prepare Fondant Glaze: In microwave-safe medium bowl, heat butter in microwave oven on High about 30 seconds or until melted. Stir in milk, corn syrup, and salt, then stir in confectioners' sugar until glaze mixture is smooth. Reserve 2 tablespoons white glaze for decorating tops of petits fours; cover with plastic wrap to prevent drying out. Divide remaining glaze into desired number of custard cups; tint with choice of food coloring.
5. Decorate petits fours: If necessary, trim rounded sides of cakes so they will sit flat. Set cakes, still on wire rack, over waxed paper. Spoon tinted glazes over cakes as desired, allowing glaze to run down sides and drip onto waxed paper. If necessary, use small metal spatula to spread glaze evenly over tops and sides of cakes. Allow glaze to set, about 25 minutes.
6. When glaze on cakes is set, spoon reserved white glaze and remaining tinted glazes into separate heavy-duty self-sealing plastic bags, with corners snipped to 1/8-inch opening; use to pipe dots, lines, pretty designs, and/or letters on top of cakes. Allow designs to dry completely.

For this and more see: http://www.delish.com/recipes/cooking-recipes/spring-cake-recipes

Have a wonderful Tuesday!

Chocolate Covered Strawberries

Chocolate Covered Strawberries

INGREDIENTS

• 6 ounces semisweet chocolate, chopped
• 3 ounces white chocolate, chopped
• 1 pound strawberries with stems (about 20), washed and dried very well

DIRECTIONS

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding thestrawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Copyright 2003 Television Food Network, G.P. All rights reserved.

http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-covered-strawberries-recipe/index.html

or enjoy my faux Chocolate covered strawberries all year round at:http://www.etsy.com/listing/40745383/chocolate-covered-strawberries-faux-food