Who Doesn't Love Pumpkin?

Gluten Free Pumpkin Bars

Keep in mind this is a dessert and is not altogether healthy because of the sugar content! (But it sure is yummy! :)

2 large eggs
1/3 c. oil
1 c. light brown sugar, packed (can use a combo of agave nectar and sugar)
1 c. canned pumpkin
2 t. vanilla extract
1 3/4 c. Pamela's Baking and Pancake Mix
1 t. cinnamon
1/2 t. ginger

¼ t. cloves
1/3 c. cup finely chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees. Grease a 9×13-inch baking pan.

Beat the eggs; add the oil and beat to combine. Add the brown sugar and mix until smooth. Add the pumpkin and vanilla, beat until well mixed. Add the baking mix and spices and mix just until the batter is smooth. Add in the nuts (optional) and stir by hand to combine. Pour the batter into the baking pan and spread evenly. Bake for about 20 to 25 minutes or until the bars are firm and a wooden pick inserted into the center emerges clean. Cool on a wire rack. Frost when cool. Below is a dairy free option for frosting, but I prefer a cream cheese frosting (3 oz. cream cheese, 2 t. vanilla, 2-3 c. powdered sugar, almond or soy milk if needed for consistency).

Brown sugar frosting: 4t. butter, 1/4c. brown sugar (stir over med heat) when bubbles, remove from heat, cool slightly. Add 1t.vanilla, ¼ t. nutmeg, ½ t. cinnamon, mix. Add 2c. powdered sugar as needed to thicken frosting.

How about Dessert?

Never thought the word, "Toll House" would be uttered around our house again. This is an incredible recipe I adapted from Pamela's website.



Toll House Style Chocolate Chip Cookies

1/2 c. butter
1 c. brown sugar or similar sweetener
2 eggs
2 t. vanilla
3 c. Pamela's Baking and Pancake Mix
2 c. semi sweet chocolate chips
1 c. chopped nuts--optional--used macadamia nuts. Pecans or walnuts would be good too.
1/4-1/2 c. flax seeds (for extra nutrition)

Cream butter and sugar, add egg and vanilla and beat. Add Pamela's mix slowly and then add the chocolate chips and nuts. Place on lightly greased cookie sheet and flatten. Bake at 325 degrees for approx. 12-15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet. **I put all the dough into a 9x13 pan and baked for about 20 minutes or until lightly golden brown. Can also freeze dough after flattening; just lengthen bake time a few minutes as they can be baked from frozen state.