Archive for ‘dessert’

November 1, 2014

Chocolate Pumpkin Pizookie

Since the deep dish cookie pie was such a hit, I’m betting this will be too. And as a bonus, it’s Stage 1! (The deep dish cookie pie was on hold until we can get apples back in.) (Found here: ) Adding our brands in italics…

2 cans white beans or garbanzos (drained and rinsed. 500g total, once drained)(any that lists only beans/water/salt)
1 cup quick oats (Bob’s Red Mill GF is likely what we’ll do. Not officially on the list, but good remarks in the forum, and a lot of their other products have been officially researched and okayed)
1/4 cup pureed pumpkin (or butternut squash or sweet potato)(plain pumpkin puree from a can should work.. NOT the pie filling)
2 tsp pure vanilla extract (any that’s just vanilla & alcohol.. McCormick’s is labeled GFCF)
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 tsp cinnamon
3 tbsp vegetable oil or coconut oil
1 and 1/2 cups brown sugar (C&H or Domino for us)
1 cup chocolate chips (Enjoy Life, to keep it GFCF & therefore safe for all of us)

Blend everything except the chips very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.

October 24, 2014

PB Banana Dessert Quesadilla

My kids will think they’ve gone to heaven. Ha! Seen here:

Spread a tortilla (flour for most of us, corn for GF Elliot) w/ peanut butter. Slice a banana very thin and put the slices on one half of the tortilla. Sprinkle with chocolate chips & fold closed. Cook on med-low heat until magically delicious.
(Brands we use: Azteca tortillas, Jif PB, Guittard chips for us dairy-eating folk, Enjoy Life chips for the dairy-free little dude)

July 10, 2014

Candied Peanuts

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July 10, 2014

Mom’s Christmas Sugar Cookies

Since I’m no great baker/cook, this recipe looks rather cryptic to me. I have no instincts when it comes to the kitchen. However, I’m sure my husband can cypher it out, so here it is:
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July 10, 2014

Neiman Marcus Cookies

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July 10, 2014

Fantasy Fudge

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July 10, 2014

Mom’s Oatmeal Bars

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July 10, 2014

No-Bake Cornflake Mounds

(Not sure what they’re really called. The handwritten recipe didn’t have a name. Didn’t photo well either, so I’ll type it out because I do believe these are the treats that J’s dad makes around Christmas time that I love so much. 🙂 )
*This one could be gluten-free already, with wise cereal choice. If we use Enjoy Life chocolate chips, it could be gluten & casein-free.


  • 1 cup sugar
  • 1 cup white corn syrup
  • 10 oz peanut butter
  • 6 cups corn flakes
  • chocolate almond bark


1. Bring sugar and syrup to a boil.

2. Remove from heat, add peanut butter & cornflakes.

3. Drop by spoonfuls onto waxed paper.

4. Put in freezer to chill while you melt almond bark.

5. Dip chilled mounds in almond bark, then put back on paper to cool.


January 16, 2013

Frito candy

Based off one from, but I needed to switch it to dairy-free too (and I figured we can maybe make it without the crockpot.) It turned out so good, and so addictive. I know this will be made again.

–1 stick of Earth Balance butter sub
–12 oz bag of Enjoy Life chocolate chips
–2 T peanut butter
–1/2 cup brown sugar
–2 cups Fritos
–2 cups Snyders of Hanover gluten-free pretzels

Put the Fritos and the pretzels in a large Ziploc and smash until crumby. Set aside.
Line a 9 x 13 or so cookie sheet with Release foil or parchment paper. Set that aside, too.
Put the butter, the brown sugar, peanut butter, and chocolate chips into a bowl and heat until everything is really melty and you can mix it well. (She used crockpot for just over an hour)
Stir in your pretzel and Frito pieces.
Dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.
Put the pan in the refrigerator for about an hour, or until candy has set completely. Break into pieces.

September 3, 2011

Secret Ingredient brownies



1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts


Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.