The Armstrong 5

Holiday Treats!!

First off, I almost always end up making the sweet potatoes for Thanksgiving dinner. I don't mind really, but since it only happens about once a year, I always forget how I do it :( This year, I'm on top of things and found a crock pot recipe already... it uses applesauce and it sounds yummy... I'll keep you posted on how it goes!

Second (and lastly I think), I made some SUPER yummy gluten-free pumpkin bars today! It calls for a g-free baking mix but also says you can use a g-free all-purpose flour mix but to add certain amounts of baking soda, powder, salt, etc. Well, it turned out more like cake but the texture is amazing!! Moist, not overly dense, not chewy or dry. And to top it off, the frosting was DELICIOUS! In fact, I ate a lot of the frosting by itself and didn't leave a lot of room for dinner, so now I'm hungry again and trying not to eat more of the bars!!! Ugh! It tastes similar to a carrot cake... seriously, you should try it! Even if you don't do g-free, try it with regular, all-purpose flour and the recommended baking extras (minus the xanthan gum) and see how it goes! Sorry, my iPhone photos of the bars were terrible b/c of the lighting and color of the bars, and it's took dark to whip out my camera and mess with editing... forgive me! Once again, anything I didn't do or use that the original gal recommends is in parenthesis. Oh, and for all you gluten-free folks, make sure you try out recipes from The Gluten Free Goddess... her recipes are some of the best I've ever tried... personal faves - Banana Almond Bundt Cake - Pumpkin Muffins - Banana Chocolate Chip Bread... seriously amazing!

Gluten-Free Pumpkin Spice Bars Recipe

These flavorful bars are moist and tender. Not to mention, they make the house smell like pumpkin pie. Add some raisins or dried cranberries, if you like.

2 large (free-range organic) eggs
1/3 cup (extra light olive oil) or canola or (vegetable) oil
1 cup light brown sugar, packed
1 cup (organic) pumpkin puree - canned is fine
2 teaspoons bourbon vanilla extract
1 and 3/4 cups (Pamela's Ultimate Baking Mix) or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added
1 teaspoon cinnamon
1/2 teaspoon (Pumpkin Pie Spice)- or a blend of nutmeg, cloves, allspice, ginger
1/3 cup finely chopped (walnuts) or pecans

Preheat the oven to 350 degrees F.

Grease a 9x13-inch baking pan or line the pan with greased parchment.

Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine.

Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.

Cool on a wire rack. Frost when cool.

Brown Sugar and Spice Frosting

4 tablespoons (butter or buttery non-dairy spread such as Smart Balance) - I used regular old Imperial Margarine.

1/4 cup packed light brown sugar

2 tablespoons (apple cider) or orange juice

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons (bourbon) vanilla extract

2 cups powdered sugar, as needed

Spoon the butter, brown sugar and cider into a small saucepan; and heat through on medium heat, stirring constantly. When the mixture is smooth and hot, and begins to bubble, remove the pan from heat and allow it to cool a bit.

Pour the brown sugar mixture into a mixing bowl. Add the vanilla and spices, and beat. Begin adding the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting.

Frost the bars.

Makes 15 to 18 bars.

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