Carob Cake

This cake was really good - it was gone the same day I made it.


Carob Cake (Gluten-free, Corn-free)
Adapted from The El Molino Cookbook


2 cups rice flour
1 cup carob powder
1 tablespoon cinnamon
1/2 teaspoon cream of tartar
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, lard, oil, or shortening
2 cup brown sugar, packed
4 eggs
1 cup buttermilk or milk
2 teaspoon vanilla

Preheat oven to 350 F. Grease a 9x13 inch pan.

In a large bowl, stir together with a fork (to break up lumps) the flour, carob powder, cinnamon, cream of tartar, baking soda and salt. Cream butter and brown sugar until light and fluffy. Add eggs and beat well. Add dry ingredients to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in vanilla.

Place in prepared pan and bake in preheated oven for 25-30 minutes or until cake tests done.

Colorful & Flavorful Hard Candy Mix

Spend a hour or two and make a big plate of different colors and flavors of hard candy, and mix them together to snack on, or take to a party.

The colors in this mix are: Pumpkin Pie Spice, Hot Cinnamon, Lemon, and Chocolate.

No-bake, No-cook Peanut Butter Cookies

I think this is the easiest and simplest cookie recipe! Just mix everything together, drop on foil and wait to eat.

No-Bake Peanutty Oat Treats

1 cup peanut butter
1 cup powdered sugar
1/2 cup milk
1 teaspoon vanilla extract
2 cups gluten-free oats (quick or old fashioned, uncooked)
2 cups (any combination of) raisins, diced dried mixed fruit
, miniature marshmallows, shredded coconut, chopped peanuts, chocolate chips or mini candy-coated chocolate pieces

1. In large bowl, combine peanut butter, sugar, milk and vanilla; mix well. Stir in oats and remaining ingredients.
2. Drop by rounded teaspoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

Lemon Bars

Here's another bar recipe I made.

Lemon Bars (Gluten-free, Corn-free, Dairy-free)
Adapted from http://missjudyscorner.com/



1 cup shortening or lard (you may use butter if you aren't dairy-free)
1/2 cup white sugar
2 cups rice flour
4 eggs
4 tablespoons rice flour
1 1/2 cups white sugar
2 lemons, juiced (1/3 cup juice)


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 4 tablespoons flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.




~ Hanunyah

Happy New Year!

Hi! I hope ya'll had a Happy New Year! We had a party last night with lots of yummy snacks and sweets (everything was gluten-free, too!). I didn't get to posting until now because we went to an auction early this morning.
       Here's some pictures, and I will, Lord willing, post the recipes that I made that I haven't put up here yet.

Chocolate fudge, Flourless Peanut Butter Cake, bars, Chocolate Macaroon Cake, and more bars and cookies

Left: Lemon Bars, right: Monkey Bars (These were one of the best bars I made for yesterday)

Gluten-free, Dairy-free Layer Bars

Gluten-free, Dairy-free Layer Bars

Flourless Peanut Butter Cupcakes (with peanuts) - the dark ones are like that because I added cocoa to the batter.

Chewy Flourless Oatmeal Cookies with Butterscotch and Coconut

Chewy Molasses Cookies

Peanut Brittle

Happy New Year!

~ Hanunyah