Double Stuff Brownies

Oh how I’ve loved Oreo Cookies.  But sometimes gluten-free versions of these chocolate sandwich cookies just don’t have enough frosting.  Hence the “double stuff” in this post.  These brownies are truly a delight of the taste buds.  There is something for everyone here – brownies, chocolate sandwich cookies, frosting and a drizzle of chocolate.  Chocolate overload of the best kind!

Chocolate Sandwich Cookie Brownies

1 box of Betty Crocker Gluten Free Brownie Mix
1 package of Mi-Del Gluten Free Chocolate Sandwich Cookies
1/2 stick of unsalted butter, room temperature
4 tablespoons of vegetable shortening
2 cups of confectioners sugar
2 teaspoons of clear vanilla extract
1 Hershey milk chocolate bar

Follow instructions on box of Betty Crocker Gluten Free Brownie Mix and set aside. In and 8×8 baking dish spray bottom of pan with cooking spray.  Then cover the bottom of pan with as many chocolate sandwich cookies as you can, break them in half if you need to in order to cover bottom completely.  Then pour in brownie batter.  Bake as instructed on box of brownie mix.

While brownies are baking, mix butter and vegetable shortening in stand mixer. Beat together until mixed and creamy.  Then add the sugar and vanilla extract.  Mix on high for about 5-6 minutes or until the mixture is fluffy. Make sure to scrap sides of bowl every so often to get it all mixed up.

Brownies must be completely cooled before frosting.  Frost brownies with a nice even layer of the mixture and then drizzle with melted Hershey bar.

For drizzle: I put the Hershey bar in a plastic bag and microwaved it until it was melted.  Then I cut one corner of the bag open and used it as a piping bag and drizzled over my brownies.

Frosting recipe comes from GlutenFreeGirl.



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GF Pocket Pastries (aka “Pop-Tarts™”)

As a kid I loved Pop-Tarts™, it was so easy to have a couple of those on Saturday morning for breakfast as I watched cartoons. As I got older, I realized while I loved them, they weren’t so healthy for me, convenient, but not healthy. Still it didn’t stop me from eating them. But as a diagnosed Celiac these are impossible for me to eat and enjoy without consequences. Then a couple of months ago I was shopping at William Sonoma and found a Toaster Pastry Press  and viola – I’m re-living my childhood once again. I used the recipe that was on the back of the template box and changed up a couple of things to my liking. I am happily surprised at how flaky these turned out. I think I might be making these more often as it’s important to have the child within a happy camper.

Gluten Free Toaster Pastries

For pastry dough-
2-1/2 cups GF all purpose flour
1 teaspoon salt
2 tablespoons sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into ½ inch cubes
6-8 tablespoons ice cold water

Gluten Free Toaster Pastries

For frosting-
½ cup fruit preserves or jam
1 egg, beaten with 1 teaspoon water
1-1/2 cups confectioners’ sugar
2 tablespoons milk (I used heavy whipping cream instead)
Decorative sprinkles (if desired)

In a food processor, pulse together the flour, salt and granulated sugar until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 tablespoons of the ice cold water and pulse 2 or 3 times more. The dough should hold together when squeezed with your fingers but should not be sticky. If it’s crumbly, add more water 1 teaspoon at a time, pulsing twice between each addition. Turn the dough out onto a lightly floured work surface, divide in half and shape each half into a disk. Wrap separately in plastic wrap and place in refrigerator for at least 2 hours or overnight.

Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a rectangle about 1/8 inch thick. You will need to flour the dough and the roller often to have it not stick or tear apart. While rolling try to make infrequent long rolls versus a lot of short rolls. This will prevent the dough from becoming tough. Using the outer ring of the mold, cut shapes out of the dough. Replace the inner ring of the mold inside the outer ring. Using a small offset spatula or butter knife, spread 1 tablespoon of preserves onto each of the 4 pieces of dough, leaving a ½ inch boarder. Brush the edges with the egg mixture. Top each with a plain piece of dough, place the mold on top and press the inner ring down to seal the edges. Remove the mold. Transfer the pastries to a prepared baking sheet and refrigerate for 30 minutes. Repeat with the remaining dough disk and preserves.

Preheat oven to 350 degrees F. Bake the pastries until golden, about 20-25 minutes. Let pastries cool on the baking sheets for 10 minutes, then transfer to wire racks and cool completely.

In a bowl, stir together the confectioners’ sugar and milk until well combined. Using a small offset spatula spread the icing evenly on top of the pastries and decorate with sprinkles as desired. Let the icing harden completely before serving. Makes 8 pastries

**adapted and converted from William-Sonoma Kitchen – Toaster Pastry Press**


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Superbowl Snackers – Apple Brittle Dip

This is way too good to be called “dip”.  It’s more like a dessert that got all over my fruit.  But none the less, it will make you a “hit” at any Superbowl party this Sunday.

Apple Brittle Dip

1 (8 oz) package of cream cheese softened
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 bag of Heath bar toffee bits

Mix all ingredients together and serve with chunked apples.

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Superbowl Snackers – Deli Swirlz

I came across these roll-ups from Taste of Home and modified them a bit by adding my favorite vegetable – asparagus.

Superbowl Snackers - Deli Swirlz

1/4 pound of turkey (about 6 slices)
1/4 pound of ham (about 6 slices)
1/4 roast beef (about 6 slices)
1 package of cream cheese, softened
2 teaspoons of dill weed
9 spears of asparagus
1-1/2 avocados

Trim and steam asparagus spears for approximately 6 minutes.  Mix cream cheese and dill weed together in a small bowl; set aside.  In another bowl, smash-up the avocado. Take two pieces of roast beef and lay on cutting board and overlap a small section to make one large piece.  Gently spread cream cheese mixture over the meat, then spread the avocado over that.  Place asparagus at the edge of the meat and gently roll the meat over the asparagus.  Repeat with the other meats.  Cut into bit sizes pieces and serve.

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Superbowl Snackers – Candied Meatballs

Everyone knows that Superbowl is about the food and the commercials. Right?  Ok, well that’s what Superbowl is to me. But I’m somewhat tired of the same old, same old when it comes to SB food.  I have a few recipes that are super simple to make and will break you free from the boring chicken wing streak you’ve been in for years.  Hey, no offense to the chicken wing lovers out there, just thought it was time for a change in the line up.

My personal favorite of this series is my Candied Meatballs.  These tasty little nuggets are probably the most labor intensive of the group here, but so well worth it in the taste.

Candied Meatballs

1-1/2 pounds of ground beef
1 pound of ground pork
2 bottles (12 oz each) Chili Sauce
1/2 cup cherry preserves (but you can use grape or raspberry)
1 cup coca cola (do not use diet)
1/4 cup of gluten-free bread crumbs (seasoned or unseasoned)
2 tablespoons of garlic and herb seasoning (McCormick Seasonings)
1 egg
1/4 cup brown sugar
1 tablespoon Dijon mustard

Mix ground beef and pork together in large mixing bowl and mix by hand.  Add gluten-free bread crumbs, seasoning and egg; mix thoroughly by hand until all blended. Set aside.

In a slow cooker, mix chili sauce, cherry preserves, coca cola, brown sugar and Dijon mustard together until blended.  Set on warm for the time being.

Go back to your meat mixture and make 1 inch size balls (approximately 60-65 depending on how you roll them).  Sear meatballs in a lightly greased pan just until browned all over. Transfer meatballs to sauce mixture.  Turn temperature up to low and let cook for approximately 3 hours, stirring occasionally.  Be careful when stirring as meat will be tender and will fall apart if mixed too much.  Put in a bowl for serving or leave in pot and let them serve themselves.

These are so good you’ll want to make them for all your pot lucks!

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