Salted Nut Roll Bars

Salted Nut Roll Bars

1 box yellow cake mix
2/3 cup butter
1 egg
1 bag mini marshmallows
1/4 cup butter
12 ounce package peanut butter chips
2/3 cup white corn syrup
2 teaspoons vanilla
16 ounce jar lightly salted peanuts

Gluten Free Apple Crisp

Gluten Free Apple Crisp

6 granny smith apples, peeled and chopped
1/4 cup water
1/2 teaspoon cinnamon
3 pkts TRUVIA (or 2-1/4 tsp)
1/2 teaspoon vanilla extract


1/2 cup PURE maple syrup
1/2 cup pecans (or more as you like)
1/2 teaspoon cinnamon
3 cups gluten-free old fashioned oats
1/2 c cold butter


1/2 - 3/4 cup craisins

 Mix  together maple syrup, cinnamon, pecans and oats in medium bowl.

Cut in butter (you may have to use your hands...just break it up the best you can.) Put in fridge until apples are ready.

Add apples, water, cinnamon, and Truvia to large sauce pan with lid and cook for 10-15 minutes until nearly soft.

Looks delish enough to eat like this!  Don't go to far or you'll have chunky applesauce. Stir in vanilla.

Spread into bottom of 9x13" baking dish.

Sprinkle optional craisins here.

Top with oatmeal mixture (you made need to 'recrumble' a little.)

Bake at 375 degrees for 40-45 minutes. Careful your oatmeal doesn't get too brown.  If you find yours does I would suggest covering with foil for 1/2 of the time.

Serve right away with vanilla ice cream or whipped cream.  This crisp does not stay crispy overnight.  My family still loves it the next day anyway.  I plan to experiment with the flax seed powder after much luck with a granola and see if that helps.

Raspberry Bites

Raspberry Bites

1 sheet frozen puff pastry, thawed
6 oz fresh raspberries
1/3 cup powdered sugar
3/4 cup whipping cream
1/2 teaspoon almond extract.


DIRECTIONS




Heat oven to 400°F.  On lightly floured surface, roll puff pastry with rolling pin into 12-inch square. Cut square into 6 rows by 6 rows to make 36 squares. On ungreased cookie sheet, place squares 1/2 inch apart.  Bake 10 to 12 minutes or until puffed and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.  If you need to make the puff pastry squares a day or two ahead of time. Store at room temperature, lightly covered.
 
Reserve 36 of the smallest raspberries. In small bowl, mash remaining raspberries with fork. In medium bowl, beat whipping cream, powdered sugar (reserving 2 teaspoons of the powdered sugar) and the almond extract with electric mixer on high speed until stiff peaks form. Fold mashed raspberries into whipped cream. 
 
Split each puff pastry square into 2 layers. Spread about 1/2 tablespoon of the whipped cream mixture on bottom layers; replace tops. Top each square with tiny dollop whipped cream mixture.  Top with raspberry. Squares can be refrigerated up to 2 hours at this point. Any longer and they will start to get mushy.  Just before serving, place reserved powdered sugar in small fine-mesh strainer, and sift over tops of squares.
 
So cute and so yummy! I am sure you could do this with other fruits.