Pumpkin Bars

Pumpkin Bars

While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.

They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of
Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum

Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe

4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk

Mix & beat until fluffy. Spread on warm pumpkin bars.

These will freeze quite well.

Until the next good eats...

Al n Peg

Tuscan Chicken with Veggies

During one of our trips to the Appleton Penzey's store, we ran across a new spice mixture called Tuscan Sunset.

It's a great mix of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise.

We only purchased a small .5 oz bottle that day, but we will getting a larger bag of it. Sadly, I used it all tonight.

At the checkout, we found a recipe for Tuscan Veggie & Chicken Pasta Salad. I decided tweak how the ingredients were put together. This is my version...

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Tuscan Chicken with Veggies


1 Package boneless skinless chicken breasts, cut in thin strips.
1 package gluten-free pasta (shown here: Jovial GF Brown Rice Penne Rigate)
1 Red bell pepper, thinly julienned
1 Green pepper, thinly julienned
1 Medium red onion, thinly sliced
2 Tablespoons fresh lemon juice (half a lemon)
1 - 2 Tablespoons olive oil
2 Teaspoons Penzey's Tuscan Sunset
Salt & Pepper


2 Tablespoons Penzey's Tuscan Sunset
2 Tablespoons water
3 Tablespoons Vegetable Oil
2 Tablespoons red wine vinegar

In a bowl large enough to hold all the pasta, mix Tuscan Sunset and water, let stand 1 minute, then whisk in oil and red wine vinegar.

Prepare GF pasta per directions on package. Leave it slightly al dente because it will be returned to the pan at the end. Place cooked pasta in to bowl with dressing and gently mix until pasta is coated. Let stand.

Using medium heat and large deep pan saute' peppers and onion with small amount of olive oil for several minutes or until peppers have softened. Sprinkle in 1 tsp Tuscan Sunset. Salt and Pepper to taste. Remove from pan.

Return pan to stove, increase heat to medium-high and allow pan to heat up without smoking. Add small amount of olive oil to pan and add chicken strips. Allow chicken to turn golden brown. Reduce heat to simmer. Sprinkle in 1 tsp Tuscan Sunset. Salt & Pepper to taste. Add lemon juice.

Add in saute'ed veggies and dressed pasta. Make sure to get all the pasta dressing into the pan.

Gently stir a few times until all ingredients are fully heated - about 2 - 3 minutes. Be careful not to damage the pasta.


The original recipe called for asparagus tips. This is a great addition, unfortunately I did not have any handy this time. Options I want to try in the future: mushrooms and/or artichoke hearts.

If you like more tanginess, add more red wine vinegar or lemon juice.

Until next time...


Cold Veggie Salad

Cold Veggie Medley - Kimberly

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


Any veggies you have on hand, today's mix included:

1 large onion
3 stalks of celery
1 pound each of corn, peas, green beans [all cooked, if frozen; otherwise 15oz can each is fine...especially if you're not cooking for an army!]
1 Green Pepper
1 Red Pepper
1 Yellow Sweet Pepper
1 pound of your favorite beans [today's were garbanzo, but kidney or black beans add nice color]


1 cup oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon ground pepper
Dash of ground mustard

Put dressing ingredients in an a small-medium bowl and whisk together.

Put all veggies in a large bowl, pour on dressing and carefully mix ingredients together. Chill in the fridge.

German Chocolate Cake

A friend of ours was throwing a large 3 day birthday-bash. They had a large sheet cake lined up for all the gluten-eating guests, but nothing for herself (the birthday girl).

Our friend asked Peg if she could make a gluten-free German Chocolate Cake.

Instead of standard sized cake, Peg decided to make a doz. cupcakes and this mini-cake.

The cake was a hit! Our friend was so excited she dug into it immediately and shared it with a few other gluten-free guests.

Another gluten-free guest headed directly for the cupcake container after seeing the mini-cake.

Peg is becoming quite the Google Master. She found the recipe in a cake baking forum - without any help from me.

After reading through the forums posts, it appears this recipe is from The Cake Mix Doctor Bakes Gluten-Free book by Anne Bryn. The premise of the book is to take ordinary [gluten-free] cake mixes, "doctor them up" and make them better! This is one cookbook we don't have.

Here is the cake recipe and frosting recipe

This mini-cake was made in 4 1/2" tart pans. We sliced the top off of the bottom layer to make it flat.

The rest of the batter went to make cupcakes.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.