Pumpkin bars with cream cheese frosting! (gluten free, low fodmap)

Hey everybody! Yesterday was a little windy and cold and it just got me into the fall mood! I had to make these pumpkin bars! The best part about them is that they are gluten free and low-fodmap! (dont worry, if you don’t want them to be gluten free/low-fodmap then you can just use normal flour) How these are low-fodmap and gluten free is I use this amazing flour: Namaste gluten free flour I love it, you can buy it on amazon or at Costco (the Costco costs $12) I love this gluten free flour because it tastes exactly the same! It makes you feel like you can actually eat something if you have to be gluten free! :)Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

These aren’t just any pumpkin bars, these are, delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon! These are winning pumpkin bars!Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

Everyone will devour these pumpkin bars (as long as they like pumpkin 🙂 ) More than half the pan is gone and I made these yesterday! Even though these are gluten free they still taste amazing! And don’t worry, if you aren’t a big fan of gluten free, that’s ok! Just use normal flour! Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

Ever since making these I have just been in the fall mood! Next im going to make pumpkin cookies, pumpkin pie, you name it! I just feel so fall-ish! Especially the colors! I can’t wait to hear from all of you who make these, tell me how you like them!

Pumpkin bars (gluten free, low fodmap)
Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!
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Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
For the bars
  1. 4 eggs
  2. 1 15 oz can pumpkin puree
  3. 1 1/2 cups white sugar
  4. 1 cup vegetable oil
  5. 2 cups namaste organic gluten free flour blend
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 2 teaspoons ground cinnamon
  9. pinch of salt
For the frosting
  1. 1 (8 oz) package of cream cheese
  2. 1 cup butter, softened
  3. 2 teaspoons vanilla extract
  4. 3 cups powdered sugar
For the bars
  1. Preheat oven to 350.
  2. Spray a 13 x 9 in pan.
  3. Take butter and cream cheese out of the refrigerator and set aside.
  4. Beat eggs in a large bowl until foamy.
  5. Add the vegetable oil, pumpkin and white sugar. Beat on medium until mixed.
  6. Add the gluten free flour, baking soda, baking powder, cinnamon, and salt.
  7. Beat on low until just combined.
  8. pour into a 13 x 9 in. pan. (if you want them thin pour half into one pan and half into a second pan)
  9. Bake 25 minutes or until toothpick come out clean.
  10. Cool completely before frosting.
For the frosting
  1. Beat together cream cheese, butter, and vanilla.
  2. Gradually add in powdered sugar.
  3. Spread over pumpkin bars when they are completely cooled. Sprinkle with cinnamon.
Adapted from gimmedelicious.com
Adapted from gimmedelicious.com
Craftily Baking http://craftilybaking.com/

Chocolate chip cookie cups!

Hey guys! Are you ready for the school year to start back up? Maybe I’ll do a back to school post or something. 🙂 I think I’m going to home school this year, and I’m really excited that I won’t have to get up at 6 every morning to get ready (though I know some home-schoolers like to) Also, homeschooling will be a big plus for my blog too, I’m trying to see if blogging could count as one of my electives, like maybe blogging could count as my computer class (I know I’ve gotten a LOT faster at typing since February when I started my blog 🙂 )  Crunchy chocolate chip cookie cups, the insides coated with chocolate, and filled with milk!

Today’s post is: chocolate chip cookie cups! I’ve been wanting to try these for the longest time! I’m surprised that I actually squeezed the time in to do it, we are remodeling and we just got the kitchen ripped out and they are building the new one. (luckily I made these right before they tore it out) They turned out pretty good! (one or two leaked, but you just have to make sure they get plenty of chocolate coating on the inside and they will be perfect!)Crunchy chocolate chip cookie cups, the insides coated with chocolate, and filled with milk! 

So, how these work is, you make the chocolate chip cookie dough, and you cook it inside this special pan (I found mine at Michael’s in the baking isle) or the bottom of a extra-deep muffin tin. Once they are cooled, you coat the insides with several layers of melted chocolate and let that dry, ( you can also dip the rims in it to make it extra yummy). Then, you fill them with milk, ice cream, or whatever you want! Continue Reading →

Blueberry lemonade cupcakes!

Hey guys! I am loving summer, what about you? I’m excited to be posting these Blueberry Lemonade cupcakes! That just sounds so summery, doesn’t it? I just love the way these cupcakes turned out! So, the cake part of these cupcakes is a yellow cake with blueberries folded into the batter, then we top it with delicious lemonade frosting!Delicious yellow cake with folded in blueberries, topped with sweet lemonade frosting!

So, I was kind of scared to do this recipe because I had to make up the recipe. The batter was pretty easy to do, I just made a yellow cake and gently folded in a cup of blueberries at the end. to make the frosting lemonade, I added two tablespoons of lemon juice to it.Delicious yellow cake with folded in blueberries, topped with sweet lemonade frosting!

I love this recipe, the juicy deliciousness of the blueberry cake, balanced with the sweet and tart taste of the lemonade frosting! It is so good!

Delicious yellow cake with folded in blueberries, topped with sweet lemonade frosting!

This recipe is a perfect summer treat! And if don’t like blueberries you could even make it raspberry lemonade cupcakes by substituting raspberries for the blueberries!

Blueberry lemonade cupcakes!
Delicious yellow cake with folded in blueberries, topped with sweet lemonade frosting!
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Prep Time
20 min
Total Time
40 min
Prep Time
20 min
Total Time
40 min
For the cake
  1. 2 1/4 cups all purpose flour
  2. 1 1/2 cups sugar
  3. 3 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1/2 cup butter, softened
  6. 1 1/4 cups milk
  7. 1 teaspoon vanilla
  8. 3 eggs
  9. 1 cup blueberries, fresh or frozen
For the frosting
  1. 3 cups powdered sugar
  2. 1/3 cup butter, softened
  3. 2-3 teaspoons lemon juice
  4. 1-2 tablespoons milk
For the cake
  1. Heat oven to 350 degrees.
  2. In a large bowl beat all ingredients except blueberries on low speed for 30 seconds constantly scraping bowl.
  3. Beat on high speed for 3 minutes, occasionally scraping bowl.
  4. Lightly fold in blueberries, I recommend taking the bowl off the mixer and using a spoon for this part so the blueberries don't get smashed.
  5. Line cupcake pans with cupcake liners, fill cupcakes to about 1/2 to 3/4 full.
  6. Bake at 350 for 20 to 25 minute or until toothpick comes out clean.
  7. Let cool completely before frosting.
For the frosting
  1. In a large bowl mix powdered sugar and butter together until blended.
  2. Stir in lemon juice and 1 tablespoon of the milk.
  3. Slowly beat in just enough of remaining milk to make the frosting smooth and spreadable.
  4. If frosting is too thin beat in more powdered sugar, if to thick, add more milk.
  5. Put in a frosting bag and frost cupcakes once they are cooled .
Notes
  1. If needed, beat in more lemon juice until it tastes right.
Craftily Baking http://craftilybaking.com/

Gluten free chocolate chip cookies

Aren’t I great at posting consistently?! 🙂 I’m so sorry I missed this last week, I’ve been sick, It was the last week of school, and I had a friend staying with me! I was going to post these cookies yesterday, but we were gone all day! At least I’m posting today! So, lately (like I mentioned in this post) I have been having to do the fodmap diet to heal up my stomach. On the fodmap diet there are practically no treats! The fodmap diet is no dairy, no wheat, defiantly no corn syrup and some fruits and vegetables (though there are a couple dairy’s I can eat) So, yesterday these gluten free chocolate chip cookies were born! 
Delicious gluten free chocolate chip cookies

These cookies are so good! And, I don’t have to feel guilty eating them! Delicious gluten free chocolate chip cookies

These did originally  have flour in them, so what I did was use a gluten free flour blend from Costco.Delicious gluten free chocolate chip cookies

Usually, these turn out kinda flat, but with the gluten free flour they turned out fluffy, which was fine with me!

Gluten free chocolate chip cookies
delicious gluten free chocolate chip cookies!
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup butter, softened
  2. 1 cup brown sugar
  3. 1 1/2 teaspoon vanilla
  4. 1 teaspoon baking soda
  5. 2 eggs
  6. 1 cup rolled oats
  7. 3 1/2 cups gluten free flour blend (I got mine from costco)
  8. 6 oz chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together butter, both sugars, vanilla, eggs, and baking soda.
  3. Add oats.
  4. Add gluten free flour blend.
  5. Add chocolate chips.
  6. Put 1-inch balls onto an un-greased cookie sheet.
  7. Bake 9-11 minutes.
Notes
  1. You will probably want to do this in a standing mixer.
Craftily Baking http://craftilybaking.com/

Amazing summer fruit salad

Have you noticed a theme in my recent posts? First clear back in  February, I did this kool-aid slushie, then yummy summer caviar, and now this! This is the easiest fruit salad imaginable! All you have to do is chop some food up and put it in a bowl! You can also add some orange juice to top it! Amazing summer fruit salad!

I made this clear back at mothers day for a get together at my cousins! It is SO simple! Amazing summer fruit salad!

Amazing summer fruit salad
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. Watermelon
  2. Strawberries
  3. Grapes
  4. Oranges
  5. Fruit juice (optional)
Instructions
  1. Cut the watermelon into cubes.
  2. Wash the strawberries, cut the stems off, cut strawberries in half.
  3. Cut the oranges into slices, taking the peels off.
  4. Wash the grapes.
  5. Place everything in a bowl. Mix.
  6. Top with fruit juice (optional)
Craftily Baking http://craftilybaking.com/