Apple-Brown Sugar Coffee Cake

1 cup pls 2 tsp Silvana's All-Purpose Flour

2 tsp baking powder*

1/4 tsp salt

3/4 cup packed light brown sugar

1/4 cup mini chocolate chips (remember to make sure they are dairy free IF you have a guest that's lactose intolerant ... this recipe would also work fine if you skipped them.)

1/2 cup chopped walnuts, optional

1 tsp ground cinnamon

2 large eggs at room temp

1/2 cup sugar

1/2 cup vegetable oil

2 tsp pure vanilla extract

2 large apples, peeled, cored and cut into 1/2 inch pieces (I did them smaller than that)

Preheat oven to 375. Lightly grease (and I mean LIGHTLY) a 9 inch spring form pan or round cake pan. In large bowl, whisk together 1 cup flour, baking powder and salt.

In a small bowl, toss together the remaining 2 tsp. of flour, 1/2 cup brown sugar, chocolate chips, walnuts and cinnamon.

In another small bowl, whisk together the eggs, granulated sugar and remaining 1/4 cup bown sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into prepared pan, and top with half the apples and half the chocolate chip mixture; repeat with remaining batter, apples and chocolate chip mixture. Bake until toothpick comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.

* some gluten free folks are sensitive to baking powder (as I found out for myself!) So, in this case, substitute 1 tsp of baking powder with 1/2 tsp of cream of tartar + 1/4 tsp baking soda. I used this substitute in this recipe and it turned out great!

This was well work making and has become a family favourite! You wouldn't know you were eating something gluten and dairy free! Yummy! I think next time I may sub out the chocolate chips for butterscotch ones .. ummmmm.

Gluten & Dairy Free Super Fudge Brownies

1 cup semisweet chocolate chips, melted (remember to watch for milk ingredients!)
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 tbsp water
1 cup sugar
2 large eggs at room temp
1/2 cup Silvana's all-purpose flour
1/4 tsp salt

Preheat oven to 350. Grease a 8 inch square baking pan and line with a long piece of parchment paper, letting the ends hang over two sides of the pan. In a medium bowl, whisk together the melted chocolate, cocoa powder, oil and water until smooth.

In a large bowl, whisk together the sugar and eggs. Whisk in the chocolate mixture. Fold in the flour and salt until just combined; transfer to prepared pan and spread to edges. Bake until set and the brownie edges pull away slightly from the sides of the pan. 25 -28 minutes. Let cool in pan on wire rack."

Eat More Bars

3/4 cup honey

1 cup peanut butter

10 large marshmallows (or handfuls of mini's that look like 10 biggies)

1 cup semi sweet chocolate chips

3 cups rice krispies

1 cup salted peanuts

Directions:

I use crunchy peanut better and I use the regular chocolate chips, not the milk chocolate ones. I have tried it with the milk chocolate and it is just not quite right. Too milky. I also chop the peanuts up.

Melt together honey, peanut butter and marshmallows. Stir in chocolate chips until melted. Add rice krispies and peanuts. Pat firmly into a greased loaf pan. Let cool. Slice and enjoy. Don't let it get too set before you cut it or it is a tad difficult.

Berried Delight

1/2c - graham cracker crumbs

1/4 c - sugar

6 tbsp - melted margarine

1 pkg - (8oz) cream cheese, softened

2 tbsp - cold milk

1 tub - (8oz) cool whip topping, thawed and divided in 2

4 c - sliced strawberries

3 1/2 c - cold milk

2 pkg - (4 serving each) Jello Vanilla instant pudding

Mix crumbs, sugar and butter in 13x9 pan' press onto bottom of pan. Refrigerate for 15 min.

Beat cream cheese and 2tbsp of milk in large bowl with whisk until well blended Gently stir in half of the whipped topping. Spread on to crust; top with strawberries. Pour 3 1/2c milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.

Refrigerate for 4 hours or until set/ Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.

Hello Dolly Bars

Quick and Easy Snack or Dessert

(NOT low sugar, though.... )

Combine:

2 cups graham cracker crumbs

3/4 cup butter or margarine, melted

Press mixture evenly into a well greased 9x13 in. pan (or onto parchment paper lining a 9x13 in pan).

Sprinkle the following over the graham cracker crust:

1 1/3 cup chocolate chips (or about 3 or 4 handfuls) or any other kind of chip you like

1 1/3 cup pecans or any other nut of your choice

up to about 2 cups of coconut (flaked or shredded)

Then drizzle an entire can of "Eagle Brand" Sweetened Condensed Milk over the whole thing.

Bake at 350F for about 22-28 minutes or until brown (glass pans cook faster so try 325F).

Cool completely and cut into bars. Store at room temperature in a loosely covered container (like a cookie jar!).

(from my friend Melissa, resembling the Magic Cookie Bar recipe from Eagle Brand...

Apple Bread

Apple Bread

makes 1 loaf

2 cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

2 cups finely chopped apples, peeled and cored

1/4 tsp salt

2 large eggs

1/2 cup melted butter or margarine

2 tbsp sour milk or buttermilk

1 tsp vanilla extract

1. Position the rack in the center of the oven and preheat to 350F. Lightly grease and flour a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan.

2. In a large bowl, blend together the flour, sugar, baking soda, salt and apples. In a medium bowl, beat the eggs until foamy before beating in the butter, milk, and vanilla extract. Combine the two mixtures, blending until the dry ingredients are moistened.

3. Scrape the batter into the prepared pan and bake for 55 to 60 minutes, or until a cake tester or wooden toothpick inserted into the center of the bread comes out clean and the top of the loaf is golden brown. Remove the pan from the oven and invert onto a wire rack to cool for 5 to 10 minutes before removing from the pan.

Serving suggestion: serve with apple butter! :)

(This recipe is double-able, that is, you can double it to make 2 loaves. We do all the time!)

adapted from: 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads. by Gregg R. Gillespie (c) 1998 Black Dog & Leventhal Publishers

Skor Cake (Death by Chocolate)

Bake 1 Devil’s food cake mix (or whatever chocolate cake mix you might like)

1 – 300 ml can sweetened condensed milk

1 – 225 g package of Skor Toffee bits

1 ½ cups caramel sundae sauce

2 cups whipping cream whipped

1 cup milk chocolate chipits

Bake the cake in a 13 x 9” pan according to package directions. Cool completely in the pan.

Poke holes with the end of a wooden spoon about 1” deep over the entire surface of the cake.

Pour the sweetened condensed milk on top.

Sprinkle half of the SKOR bits and cover with caramel sauce.

Spread the whipped cream evenly over the cake.

Sprinkle the remaining SKOR bits and chocolate chips over the cream.

Chill until serving.