gluten free O'Henry Bars!

How does so-o much time just slip through ones fingertips??  I'm not entirely sure how this happens but it has!!  Sorry for the very long, long delay!

In a large pot bring sugar and corn syrupn to a boil, stirring constantly.   Make sure the sugar is completely dissolved (doesn't feel gritty between your fingers, but be careful sugar gets very hot!!): 

1 c white sugar
1 c corn syrup

Stir in:

1 c peanut butter until smooth
6 c nature's path corn flakes

Press into a cookie sheet (with sides) use water on your hands to press down (this way you won't stick).

Optional frosting:

Melt a regular bag of milk chocolate chips in a glass bowl in the microwave, stirring every 30 seconds until chipits are fully melted.  Pour over cornflake base and spread with a knife.

Cool, cut and enjoy!!

GF Chocolate Chip Cookies

This are da bomb!!!  They are the absolute best!!  They are soft and chewing and hmmmmm!!  And are still awesome the next day too!!  All credit goes to Chatelaine.com!!  Check out: http://food.chatelaine.com/Recipes/View/Gluten-free-crispy-and-chewy-chocolate-chip-cookies

1/2 c cornstarch
1/2 c sorghum
1/4 c ground almonds
1/4 c brown-rice flour
2 tbsp flax meal (I omitted this because I didn't have any on hand)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp of salt
1/4 tsp xanthum gum
1 egg
2/3 c packed brown sugar
1/4 c butter at room temperature
1 tsp vanilla
140 g of dark chocolate coarsely chopped or 1 cup dark chocolate chips

Preheat the oven to 350F.  Line baking sheet with parchment paper.  Wisk butter, sugar and vanilla together.  Mix all the other dry ingredients together in a separate bowl.  Add the butter mixture.  Stir in chocolate.  Scoop and bake 7 to 8 minutes and remove sheet to a rack and leave 2 min, cookies will continue to bake.  Transfer cookies to rack to cool completely.  Let baking sheet cool before baking next batch.  Makes 20 with a medium scoop, they claim 24, but I can't get that many with my scoop.


Note:  You can freeze these in balls and store for upto a month.  Bake 9 minutes from frozen and let cool completely on a baking sheet. 

Shortbread cookies!

We love, love shortbread cookies and I use the Jules flour recipe for these.

1/2 lb plus 2 tbs of butter
1/2 c of icing sugar
2 c Jules flour mix (might need a little less, make sure the dough is soft, so only add last 1/8 c only if you need it)

Sift the flour and cut into butter and icing sugar. Mix well, it takes a few minutes to get past the lumpy stage to a ball of dough. I use my hands to finish the mixing. I roll out using Jules flour to dust the counter and the rolling pin. I like my shortbreads a little thicker so I don't roll them as thin as I would my sugar cookies.

Bake at 300F for 12-15. Hmm enjoy!!