This recipe comes to us from Jo Ann Boyd.
Ingredients:
1 cup sugar
6 cups Erewhon gluten-free Crispy Brown Rice*
1 cup light corn syrup
1 cup gluten-free semi-sweet chocolate chips
1 cup peanut butter
1 cup gluten-free butterscotch chips**
Directions:
Combine sugar and syrup in 3 quart sauce pan. Bring to boil, stirring constantly. Immediately remove from heat and stir in peanut butter. Add cereal and stir to coat cereal well with mixture. Press into buttered 9 x 13 pan. Combine chocolate and butterscotch chips in medium microwave safe bowl. Microwave 1 minute, stir, and microwave 1 more minute. Stir until completely melted and well mixed. Spread evenly over cereal mixture in pan. Cool and cut into bars.
*Any gluten-free crispy rice cereal
Bring the following to a boil:
½ cup butter
1 cup water
¼ cup cocoa
½ cup oil
Sift and pour over boiled mixture:
2 cup cornstarch
2 cup sugar
½ teaspoon salt
1 teaspoon soda
Add the remaining ingredients (batter will be runny):
½ cup buttermilk
2 eggs
Bake at 375F for 25 - 30 minutes in a 9 x 13 pan (or until a toothpick comes out clean in the center). You can also put them in a jelly roll pan but then only bake for about 20 minutes.
Icing:
Bring the following to a boil:
¼ cup butter
¼ cup cocoa
Add and beat until smooth:
1/3 cup buttermilk
1 teaspoon vanilla
¼ teaspoon salt
3-4 cups powdered sugar
This recipe comes to us from “Fiddle-Faddle” in the Open Original Shared Link. I was actually trying to make peanut butter cookies, but I was running out of time, so I dumped the batter into a greased 9” x 13” pan and baked them for 25 minutes at 350F, and they were SO GOOD!
Ingredients:
And its the same old peanut butter cookie batter we all use:
2 cups peanut butter
2 cups sugar
4 eggs
2 teaspoons vanilla
A couple of glugs of molasses (I like the flavor and texture)
Directions:
Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both.
Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).
...
One day, I had a couple of packages of gluten-free brownie mix that needed to be used. I also had a good amount of Bailey's Irish Cream Liqueur, and was feeling a bit adventurous. I found a recipe at All Recipes.com for something called Bailey's Irish Cream Brownies. I used my gluten-free mix, and the result was this little bit of gluten-free Irish brownie joy.
Ingredients:
2 (20.5 ounce) packages Open Original Shared Link
1 cup Irish gluten-free cream liqueur (such as Carolans)
¼ cup vegetable oil
2 eggs
Frosting Ingredients:
1 cup unsalted butter, softened
5 tablespoons Irish cream liqueur
4 cups powdered sugar
Directions:
Heat oven to 350 degrees F (175 degrees C).
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