Baked S’Mores | Gluten Free

This is another one of those recipes that has become a seasonal classic. It’s also a recipe that literally blew up Pinterest about 4 years ago. The combination of Graham Cracker “Blondie”, Marshmallow Creme, and Chocolate perfectly capture that freshly roasted S’mores taste. I have had to make several adaptations to the original recipe I found years ago, in order to fine tune the gluten free version. But trust me, the layering, and spreading of oey-gooey goodness, will definitely keep you coming back to this dish for more. I prefer them about 5 minutes after coming out of the oven, while my Mother-in-law likes to chill hers in the oven so they have a little crunch to them. Either way, it’s a WIN-WIN

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To begin, start by creaming your butter and sugar, next adding in your egg and vanilla.

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With Gluten free, the stiffer the dough, the easier it is to work with. I do not let my butter get to room temperature, rather use my stand mixer to make it nice and fluffy, but still stiff, like the picture above. (This is before the eggs and vanilla were added)

Then I add in my flour. Now I LOVE being able to store my flour in a large rubber sealed container like this, because for some reason it makes me feel so NORMAL. I grew up in a house where my Mom had matching flour and sugar containers, which were eventually replaced with three hundred different individual flour containers, because when we first began this Gluten Free journey 15 years ago, every recipe required a slightly different concoction of flours to get a mediocre attempt at “normal” textures. I think this is the largest selling point with the Pamela’s Artisan Blend Flour, that it replaces that “Science Experiment feel” that baking gluten free used to have. It makes life simple, and baking FUN again. It has also dramatically increased my organizational space in my baking supply cabinets.

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So this is also one of the “stress-reliever” recipes. You know, the ones where you get to beat something to a pulp? Take Pamela’s Gluten Free Graham Crackers for example, place one container’s worth in a zip lock bag, and go to town on those bad boys until they are a fine powder.

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I recently switched to these crackers just by coincidence and definitely have found my new favorite. It shouldn’t surprise me since I love the flour so much as well. These crackers have a good taste to actually make REAL S’mores with, and pass my gluten free 21 month-old picky eater test.

I saved one set of squares to make her a real S’more for dinner that night. I definitely should have photographed our two crazies eating their S’mores. So funny!

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Once your crackers are ready, add in your graham cracker crumbs and flour and prepare for the infamous “mushroom cloud” that seems to puff out of the mixer every time you turn it on with gluten free flour! (I have to admit, the Pamela’s mushroom cloud is minimal as compared to some other super fine flours out there.)

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Oh boy… look at that dough! That is how stiff you want this dough, to make it pliable when layering your bars. The recipe I am providing you gives a little more dough than you really need for a 9 x 13 inch pan; however, who doesn’t love a little left over snacky-snacky dough?!

Take just under half the dough and place it in a greased 9 x 13 inch baking dish. begin working the dough out slowly with your finger tips pressing it evenly into the bottom of the pan.

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Once you’ve completed that, place THREE of the “GIANT” sized Hershey Bars in the pan. I stress the “GIANT” because I swear there are like 3 different sized humongous Hershey bars out there. I have come home from the store with what I thought to be the correct size, only to find I was incredibly short on chocolate. Now THAT is annoying.

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Next take a LARGE container of Marshmallow fluff and spread it around on the chocolate as evenly as possible, because in all reality, you end up with about half of it stuck to you, your spatula, and perhaps even your hair. Such a mess.. but so good… I was too busy licking the marshmallow fluff off my spatula to even remember to take a picture of that layer.

The final layer involves a little skill, and patience. Again, it truly is a miracle I can manage to make these correctly! Start off as if you are rolling out a crust from my Gluten Free Stromboli post and line your counter with a sheet of wax paper that is larger than your pan. Flop the remaining dough down on to the wax paper and begin to work the dough into a rectangle that is LARGER than the pan itself. You will see why in a moment.

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Once you have this massive pancake of a blondie rolled out, carefully flip the wax paper on to your 9 x 13 baking pan. If your aim is as good as mine, you’ll be glad to have the excess dough to compensate for your misjudged layer.

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Carefully peel back your wax paper and using a paring knife, trim away the edges of the dough. You will have a significant amount left over, but its so delicious that I’m sure you’ll find something to do with it…!

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Once it’s all trimmed up you are ready to bake! Toss these in the oven for 30 minutes at 350 degrees and before you know it you’ll have an ooey gooey treat waiting for you!

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I let mine set up over night before our picnic to help the mess factor while serving these in the hot weather. I have included my adapted gluten free recipe below; however, the only major change is the flour conversion. You should have no trouble making this recipe with any typical flour.

Cheers!

  • Whitney

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Gluten Free S'Mores Bars

  • Servings: 24
  • Difficulty: easy
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Ingredients

-1 cup salted butter -1/2 cup brown sugar -1 cups sugar -2 large eggs -2 tsp vanilla -2 2/3 cups Pamela’s Artisan Blend Flour -1 1/2 cups crushed Pamela’s Graham Crackers -2 tsp baking powder -1/2 tsp salt -3 GIANT sized Hershey Bars -1 Large container marshmallow fluff

Directions

  1. Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla and beat until fluffy.
  2. Crush graham crackers. Add flour, graham cracker crumbs, baking powder, and salt to mixture. Mix until just combined. Batter should be stiff
  3. Separate just under half the mixture and press into a greased 9 x 13 inch pan.
  4. Line bottom layer with three GIANT Hershey bars.
  5. Spread 1 container of marshmallow fluff on to the Hershey bars.
  6. place remaining dough on a large sheet of wax paper. Roll out until thin and LARGER than the pan.
  7. Flip out on to the pan and trim excess off the sides of the pan.
  8. Place in the oven and bake for 30 minutes or just until edges are slightly golden. Remove from oven and let stand 15 minutes before cutting. Serve immediately if looking for a gooey bar. Refrigerate if you prefer a more solid bar.

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Gluten Free Spring Cake

So one afternoon, while I was debating the final contestants for my blog’s Logo and writing Hello Logo, Welcome Home my oldest daughter was camped out beside me with her cute little Leap Frog Pink Laptop, plugging away at her work as well.

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As usual, I was multi-tasking and distracting myself on Pinterest when my oldest piped up saying, “Mommy! Wait! I want to make that cake right there!” Immediately pointing to a boxed cake idea utilizing food coloring and colorful layers on a bundt cake. After carefully inspecting the recipe, I said to her we would try it out.

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This was the original picture from Tablespoon my daughter saw online.

The recipe required a white boxed cake mix which in the world of gluten free, does not exist.

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Knowing that a yellow cake mix with food coloring would most likely look more orange than pink, I needed to come up with a white cake recipe. I continued to scour the internet for another hour or so until I had enough background information to develop a fairly simple gluten free white cake recipe.

So my daughters and I went to work, making a homemade Gluten Free White Cake recipe.

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I always start by measuring my dry ingredients and combining them first in a lovely spouted bowl. This cake was made with Pamela’s Artisan Blend Flour which is simple, and cup for cup convertible to non gluten free recipes.

Since this recipe has melted butter, I do this next so it has a chance to briefly cool. I’m pretty sure I’m going to experiment with melted butter in boxed mixes, because this cake turned out SO. GREAT!

Next, I place my mixer assistants on the counter and start beating the eggs and sugar.

After everyone is in place, I add in the butter, buttermilk, vanilla, and almond extract. Once everything is mixed really well, begin adding in the flour one cup at a time, and stop as soon as the cake mixture is just combined.

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This is my favorite cake batter to lick. And both of my girls would agree with me on this. (yes… my children lick the beaters when I bake. So do I, and we are all just fine…)

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As I was watching the cake lighten up in color with every scoop of Pamela’s Artisan Blend Flour, I was getting pretty excited! It was actually going to be a WHITE CAKE. But then we would be adding color to it, meaning that a true white cake really needed to be added to our future to-bake list.
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Look how delicious, fluffy and light this cake batter ended up! I hated to even color it! But needless to say, my daughter was anxiously waiting to add the color. So we divided the batter evenly among 3 bowls.

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I then began to color each section of batter to match the original cake inspiration, following through with a yellow, purple, and of course, pink portion.

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After finishing this cake, looking back, I would definitely pursue a deeper shade of purple cake, because while it was visible in the final product it would have been a little cooler looking with a deeper shade.

Now comes the fun part: handing three bowls of batter to a 3 year old and letting her go to town layering the colors in the pan. She loved this part; however, decided part way through it would have been better to just make a pink cake. Of course.

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Look at her, she’s like a little professional! The final cake looked something like this prior to baking:

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How pretty and fun is this cake? And once we finished baking it, about 40 minutes in the oven at 350 degrees, it looked even prettier!

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Now, here is where I went wrong. I did not let my cake cool long enough before attempting to remove it from the pan. So my cake cracked, but evenly so I was able to piece it right back together.

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You almost can’t even see the crack! Once the cake has COMPLETELY cooled, divide up your icing into 3 separate bowls.

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Again, you could make this from scratch, but when a classic white icing is already gluten free, and you plan to drizzle it, why not just use it from the can? It’s easily thinned by adding some milk to get the glazing effect you are looking for.

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I added my colors and found the shades I was looking for before attempting to thin the icing and it worked out really well this way.

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Once your icing is slightly runny, your daughter is wired on sugar, and the cake is cooled, let her go to town flinging icing on to a cake. It might be slightly messy, but she had so much fun decorating this cake!

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The other thing I noticed was the original did not use a ton of icing. In our household, it’s a crime to under-ice a cake. Needless to say, this cake was drenched in frosting, and every bit of the final product was delicious!

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Just one handful of colored sugar sprinkles and we were finished!

The colors swirled pretty well, all things considered, but I think layering the colors in to the pan one at a time and then using a knife to swirl them would work out the best to achieve the true swirl cake effect.

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Well there you have it! One fairly simple Gluten Free White Cake Recipe, and another simple modification to make my daughter’s Gluten Free Spring Cake.

Cheers!

  • Whitney

 

Gluten Free White Cake

  • Servings: 12 servings
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A perfectly white and moist cake, with a delicious flavor that will fool even the keenest of taste buds.

Ingredients

  • 2 1/2 cups Pamela’s Artisan Blend Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Directions

  1. Set the oven temperature to 350 degrees. Combine all dry ingredients in a separate bowl and set aside.
  2. Melt butter and let cool slightly.
  3. In a stand mixer beat the eggs and sugar together. Add in the butter, buttermilk, vanilla and almond extract. Continue to mix at medium speed until combined.
  4. Add in the dry mixture one cup at a time until ingredients are just combined. Do not over mix.
  5. Pour into 2 greased  8 or 9 inch baking pans and bake 30-40 minutes until a toothpick inserted comes out clean. (For a bundt cake, bake for 35-40 minutes)
  6. Let the cakes cool at least 30 minutes before removing from the pan and transferring to a wire rack to continue to cool completely.

Gluten Free Colorful Spring Cake

  • Servings: 12 servings
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A fun twist on a classic gluten free white cake that is sure to wow a crowd or add a cheerful touch to a spring gathering.

Ingredients

  • 2 1/2 cups Pamela’s Artisan Blend Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 can white icing
  • 3-6 Tablespoons milk

Directions

  1. Set the oven temperature to 350 degrees. Combine all dry ingredients in a separate bowl and set aside.
  2. Melt butter and let cool slightly.
  3. In a stand mixer beat the eggs and sugar together. Add in the butter, buttermilk, vanilla and almond extract. Continue to mix at medium speed until combined.
  4. Add in the dry mixture one cup at a time until ingredients are just combined. Do not over mix.
  5. Separate cake mixture into three even portions. Add food coloring to each to make a yellow, pink (use red) and purple (use red and slightly more blue) colored batter.
  6. Rotating between colors, pour layers of each color into a greased bundt pan. Bake for 35-40 minutes.
  7. Let the cake cool at least 30 minutes before removing from the pan and transferring to a wire rack to continue to cool completely.
  8. Using canned icing separate into 3 even portions, repeating the same food coloring portions as the cake batter. Thin each bowl out with 1-2 tablespoons of milk, until a glaze consistency has been achieved.
  9. Drizzle icing over cake alternating colors. Let the icing set completely before serving.

 

 

The BEST Gluten Free (And Dairy Free) Sugar Cookie

Well this is it. THE. MOTHER. OF. ALL. MOTHER. The official: Gluten Free Sugar Cookie recipe. I’ve been speaking about my Mother-in-law’s sugar cookies for months now. She makes, no joke, the softest and by far the most delicious, sugar cookie recipe I’ve ever tasted. The recipe is very easy to make as well; however, I am not giving you her recipe.


I am giving you my modified, and gluten-free specific recipe. This recipe can be made dairy free by substituting the buttermilk with an “acidic milk substitute.” See the conversion graphic below from buzzle.com. (Thank you Pinterest!) I have made these cookies using regular milk and adding vinegar to it, whenever I get home and realize I forgot to purchase buttermilk. It doesn’t really affect the end product.

6047d6a047601fe9b277c22c14d75e5eThis is the one hot ticket item that every Bargerstock grandchild looks for at every holiday, from Christmas, to Easter, birthdays and even one time my mother-in-law and I decorated 4th of July cookies together (lord help me that she doesn’t still have pictures of those cookies…!)  They were a centerpiece at each one of our weddings, bridal showers, baby showers, and I have carried on her tradition of sugar cookies for each of my children’s birthday parties. She even attempted gluten free cookies once for me. Not being used to gluten free baking, I’m pretty sure she hated it. Having begun to fine tune the craft of gluten free baking I am beginning to find the “fixes” for the original recipe to create the updated Gluten Free version of her cookies.

The one specific detail that my mother-in-law always includes in her cookies is the very era-specific “Star-tipped” decorating that takes you right back to 90’s childhood when it was customary to buy old school style sheet cakes covered in star-tipped icing. More recently this has been replaced with a slightly more intricate, and less carpal-tunnel-causing method of cake and cookie decorating that look more like works of art than food.

I have created this cookies in a variety of ways, from the original star tipped style, to the flooded royal icing, and even to a combination of both, layering icing on top of hardened icing.

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Here you can see the classic start tipped icing from my post, Winter Birthday Blues Brightened, where we held a “Snow Bunny” themed birthday party for our oldest when she turned two.

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These cookies were my first attempt at “flooding” and layering of icing, (pardon the incredibly crooked lines… it was my first attempt!) which didn’t turn out too bad, the pearlescent dust really helped to cover up some of my unsteady hand errors. I made these for my youngest daughter’s Bohemian 1st Birthday. I also really enjoyed the “toothpick” effect of pulling the icing in the feathers. I will post a follow up with suggested decorating do’s and don’ts that I have learned through trial and error.

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These were from my second attempt at “flooding” icing. My niece was turning two last fall, and I had recently finish making the teepee and feather cookies, and really started to get obsessed with decorating. Plus, I found the jackpot royal icing recipe, which I will also share with you. This round I was able to get a better handle on lining and flooding.

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These are from the same round of cookie baking. The chef and her family were Disney bound in the near future, so in my cookie-obsessed mind, I decided I should make some Disney themed cookies to send in a care package along with each of their birthday gifts. I also sent Cinderella’s Castle; however, they were incredibly ugly so I didn’t even bother to photograph them.

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How can you not love a  flamingo tucked into a 3? Best accidental design ever! (I secretly forgot to purchase a flamingo cookie cutter… whoopsies!) fullsizerender-2.jpg

This last series of cookies is from my oldest daughter’s most recent birthday. We had a Flock on Over and Let’s Flamingle theme.

I had WAY too much fun with this theme and returned back to the classic star tipped icing style. It just seemed to fit so well with the pineapples scattered throughout the theme.

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And of course, the subject of today’s post: Spring themed sugar cookies.

So you can see, my Mother-in-law’s cookies will forever hold a precious place in our home, whether it’s the original recipe she follows or one modified to meet my family’s needs, these cookies are a tradition that WILL be passed on to my daughters.

To begin the recipe you will need to crazy kids with jammies having a bad hair day:

Just kidding, in a separate bowl combine your Pamela’s Artisan Blend flour, baking powder, salt, and baking soda. Set your oven to 350 degrees.

In your stand mixer, cream your Crisco (the magic ingredient to this entire recipe) eggs and sugar. I beat this on high speed until it’s nice and fluffy.

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Next, add your vanilla, almond extract, and then add in your buttermilk, (or dairy-free substitute following the conversion table).

6047d6a047601fe9b277c22c14d75e5eIt’s very important not to panic when your mixture starts to look like it’s curdled on you. It tends to get a little gross looking at this point, but I promise you, it will turn out amazing in the end.

The only way I can guarantee that your recipe will turn out with the quality consistency of a soft sturdy sugar cookie is if you follow this recipe exactly and use Pamela’s Artisan Blend Flour. It is a perfect CUP FOR CUP replacement whenever following a recipe you may have had prior to going gluten free. For this recipe you will need 4 1/4 cups of flour (previously mixed with your baking soda, baking powder, and salt)

Begin by adding the flour in 1/2 cup increments at a time, stirring on medium-low speed. Continue to stir and add flour until just combined.

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Once your flour is mixed, turn off your stand mixer and give it one last good mix with a wide spatula, being sure to scrape the sides well and incorporate all the flour. The batter will be fairly soft. Place the entire mixing bowl in the fridge for 30 minutes to allow the flour to stiffen up just slightly.

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Once your batter has chilled, it will still have a light, almost velvety feel to it. Time for the fun! By this point in baking, my youngest daughter has typically headed to bed for a morning nap, leaving my oldest and I to get down to business rolling and cutting out cookies.

I have to pause for a minute, because when we baked these cookies a month or so ago, it almost took my breath away looking through the photographs afterwards at how grown up she is becoming. She is such a kind child and loves to help, particularly in the kitchen that I can’t help almost tearing up writing about our afternoon of baking cookies together.

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Before baking, she and I have a routine. First, we wipe down the entire kitchen table, because lets face it, crust kids will be crusty kids… Next, we set up our Stackable Cooling Racks (enter Pampered Chef sales pitch), get out our pre-cut baking sheets, (GENIOUS invention), set out the container of flour, and cookie sheets.

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Finally, choose our cookie cutters. My daughter loves picking out the cookie cutters, although I need to find a better organizational system for storing baking supplies in the near future.

Our set up looks something like this:

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When preparing to roll your cookies, it’s important to remember some specific gluten free practices:

  • Only bake gluten free
  • If you are baking with regular flour wait until AFTER you have finished AND stored the gluten free product
  • Keep separate rolling pins for use with Gluten Free flours ONLY.

Flour your surface with a nice even layer, and flour your assistance surface to match.

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I like to work in small portions and I only re-roll my dough one time. If you work this dough too much, it becomes stiff and hard, losing the soft, fresh-baked feel these cookies should have. Trust me, I have made this mistake before. (Thanksgiving 2016 – ask any of my in-laws)

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Pat the top of your dough down with a little additional flour and begin to work it gently with the rolling pin.

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Melissa and Doug have a darling baking set that actually works for your little assistants. We need to get a second rolling pin soon for my littlest assistant.

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I like to leave my dough about 1/4 of an inch thick when I’ve finished rolling. When you begin to use cookie cutters, I strongly recommend keeping a metal spatula nearby to transfer cookies smoothly to the prepared baking sheets.

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Keeping in mind that you only want to re-roll your dough one time, be efficient in placing your cookie cutters in order to get as many cookies as possible from the dough.

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One re-roll of the dough will look something like this. Do not go beyond this or your cookies will be hard and crumbly.

Yes, even at 3 years old she pretty much has mastered the craft of baking. I could spend every day doing things like this with her.

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Once your cookie sheets are prepare, place in the oven for 10 – 13 minutes. I specifically chose this arrangement to demonstrate the variation in time. For the smaller cookies start with 10 minutes, and check them. Larger cookies like the butterfly, larger shapes and my daughter’s ridiculously thick “B” would all require a minimum of 12 minutes to bake.

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Once your cookies have finished they should look something like this. Set, but not browned, and puffed, but not sinking anywhere.

Transfer ALL cookies to a cooling rack about a minute after being removed from the oven.

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In the bottom right corner of the cookie picture above, notice how cracked and split those cookies are. These are ones that my daughter rolled, cut, re-rolled, cut again, about 3 times total before deciding they were ready. I included them to emphasize why you only want to re-roll your dough one time with this gluten free product.

If you are only baking on one cookie sheet at a time, consider placing your cookie dough back into the fridge between sheets. We typically have 4 baking sheets going at once, so I do not worry about keeping the dough chilled.

When I do re-use a cookie sheet, I don’t like to be wasteful of my baking sheets, so I place a second round of cookies onto the same pre-cute parchment paper I used on the first round.

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Once your cookies have completely cooled, your cooling racks make excellent “out of reach” resting zones for your cookies as you complete decorations on them.

My Mother-in-law’s cookies use canned classic white icing. And it’s amazing. Don’t judge the use of canned icing until you try it. Trust me, you can make very similar tasting icing from scratch, and I will provide you with some of my favorite homemade recipes for cookie decorating, but why waste the time? Unless you love the Royal Icing, then hold tight as I will be giving you the BEST ROYAL ICING recipe in the very near future.

A little canned icing, food coloring and some star tipping, and you too can celebrate in our family’s tradition of sugar cookie baking! I hope this recipe allows you the family project time my girls and I enjoy while baking together.

Cheers! and Happy Spring!

  • Whitney

 

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The BEST Gluten Free (And Dairy Free) Sugar Cookies

  • Servings: 6 dozen cookies
  • Difficulty: moderate
  • Print

Ingredients

  • 2 Cups Sugar
  • 2 eggs
  • 1 Cup Crisco
  • 1 Cup Buttermilk (or Acidic Dairy Substitute)
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 1/4 Cups Pamela’s Artisan Blend Flour (plus additional for rolling)

Directions

  1. Set oven temperature to 350 degrees. Combine flour, baking soda, baking powder, and salt. Set aside.
  2. In a stand mixer, beat the eggs, sugar, and crisco until creamy and slightly fluffy.
  3. Add in vanilla, almond extract, and buttermilk stirring until just combined.
  4. Begin to add flour in 1/2 cup increments until all dry mixture is just combined. Remove bowl from mixer, scarping sides with a large spatula to ensure all ingredients combined well.
  5. Refrigerate mixture for 30 minutes until firm.
  6. Flour surface and roll 1/4 of the dough at a time until 1/4 of an inch thick. Using cookie cutters, place cookies on prepared baking sheets.
  7. Only re-roll dough one time. Repeat with remaining 3/4 of dough mixture.
  8. Bake cookie sheets in oven at 350 degrees for 10 – 13 minutes.