When the holidays come around, we start thinking about what new items we can include in our annual cookie tins. We saw this recipe posted on Taste of Home and thought we'd give them a try with our flour!
These bars have a shortbread cookie base, peppermint icing centre, and white chocolate top layer. What's more festive than a recipe where you sprinkle crushed candy canes on top? They look very pretty and would make a great addition for a cookie exchange.
The final result is on the sweeter side (thanks to the icing and white chocolate combination), so we recommend cutting them into small squares or rectangles. If you're like us and don't want something too sweet, you could either skip the icing layer in the middle altogether or substitute dark chocolate for the white chocolate on top.
Prep: 1 hour
Cook time: 20 to 25 minutes
Yield: 24 bars
Ingredients (cookie base):
Ingredients (peppermint icing):
You'll also need:
Method (cookie base):
Method (peppermint icing):
Method (white chocolate topping):
There are all kinds of brownie recipes out there and we love them all. Sometimes a good cakey brownie with a decadent cream cheese swirl hits our sweet tooth in just the right spot. Other times, there's nothing better than a dense, fudgey brownie.
Friends, this recipe is the fudgey variety, sprinkled with coffee grounds and kosher salt for a brownie experience that'll perk you right up. We adapted this recipe after we saw these in Toronto Eats by Amy Rosen, swapping out our gluten free flour cup for cup, and they are insanely good and super chocolatey.
We also cut the recipe in half, since we never seem to have a rectangular pan lying around. The reduced amount of batter was perfect for an 8 by 8-inch square pan.
Prep: 15 minutes
Cook time: 35 to 45 minutes
Yield: 16 brownies
Apples are one of our favourite ingredients, and you can never really have enough apple recipes! These bars are like eating apple crisp but even better — each bite is packed with apples, shortbread crust and crunchy topping.
We love using tart apples, but you can also use a blend of apples that suits your preference. With so few ingredients, these are easy to make from scratch. And, while they're best in the fall, you can enjoy them all year.
Prep: 15 minutes
Cook time: 45 minutes
Yield: 12 bars
Ingredients (shortbread bottom):
Ingredients (apple filling):
Method (shortbread bottom):
Method (apple filling):
The leaves have changed, the air is crisp, it's October and that marks the official beginning of pumpkin flavoured everything until winter rolls in.
While we've made some different variations of pumpkin desserts in the past, this year we've made pumpkin pie bars, and we're not at all disappointed. If you were put in charge of bringing dessert for Thanksgiving, these are sure to be a hit. (Did we mention you also don't have to fuss around with rolling out pie dough?)
These bars are crunchy with a silky soft filling, and they're really the pumpkin pie you never knew you wanted. Pass the whipped cream!
Prep: 25 minutes
Cook time: 45 minutes
Yield: 24 servings
Ingredients (oatmeal crumb):
Store-bought breakfast bars can be quite expensive, and are usually highly-processed. Using a handful of ingredients, we like to make our own at home.
These fruit oat bars are great for breakfasts, kid's lunches, afternoon snacks, or to pack along for camping and hiking trips. The best part? You can make a new flavour every time! We made this batch with rhubarb jam (it adds a wonderful sweet and tart touch), but any fruit preserves will work.
Prep: 10-15 minutes
Cook time: 30-35 minutes
Yield: 12-20 bars
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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