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Dairy-Free, Gluten-Free Pumpkin Bars
So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.
Frosted Pumpkin Bars
These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving.
Double-Layer Pumpkin Cheesecake Bars
This is my daughter's double-layer pumpkin cheesecake bar recipe. She made it for us at Thanksgiving dinner. It was delicious and the layers look very pretty for presentation.
Apple Blondies
Delicious and easy apple blondies that are super moist thanks to the use of crisp, chopped apples. Bring the recipe along... they'll be asking for it!
Malted Milk Ball Brownies
These malted milk ball brownies are fan-favorite chocolate brownies, with an added roasty, rich flavor and crunch from malted milk balls.
Espresso Brownies
Adding espresso powder to these espresso brownies makes them extra rich. I let them sit for a day before cutting into them to let the flavors bloom.
Guinness Brownies
These brownies are wonderfully rich, fudgey and the addition of Guinness adds a unique flavor.
Copycat Cosmic Brownies
Little Debbie has some competition!
2 Ingredient Reeses Brownies
2 ingredients is all you need for these yummy brownies full of chocolaty peanut butter flavor.
Tart Lemon Triangles
These tart lemon "pies" are a lovely conclusion to an elegant spring dinner! I garnish them with whipped cream, a strawberry fan, and a sprig of mint.
Blueberry-Lemon Crumb Bars
Fresh berries snuggled under a crumb top.
Lemon Dream Bars
This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
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