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Thought I'd share a few fun recipes I adapted to be GF this weekend.  The 
muffin recipe is a great treat if you have fresh strawberries 
available.  The brownie recipe, though time consuming, makes the richest 
brownies I have ever made and are perfect for the celebrations for St. 
Patrick's day.  If you are not a chocolate lover, the brownie recipe would 
not be worth the time.  The brownies are great by themselves without the 
extra toppings if you are looking for a treat or if you can't keep hungry 
fingers away from the pan.  We have enjoyed both of these recipes.

If you don't mind adapting some of the recipes, the Taste of Home cookbooks 
are really fun books.  The recipes are generally simple, easy to adapt and 
the pictures are great - my children enjoy picking out recipes to try.  I 
have no affiliation with the cookbooks or publisher, just really enjoy them 
and thought I'd pass on the info.

Sue
North Dakota

Irish Mint Brownies

Adapted from a recipe by Lori Risdal published in the 2006 Taste of Home 
Annual Recipes

Prep:  45 min  Bake 30 min. + chilling

1 cup butter, cubed
4 squares (1 oz. each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoon vanilla extract
1-1/2 cups GF flour mix
3/4 teaspoon xanthan gum
1/4 teaspoon baking powder (optional)
1 cup (6 oz) double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Filling:
4 squares (1 oz. each) white baking chocolate, chopped
1/4 cup refrigerated Irish crème nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies, chopped

ICING:
12 squares (1 oz each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter

In a saucepan over low heat, melt butter and bittersweet chocolate; cool 
slightly.   In a bowl, beat eggs, sugar and vanilla.  Stir in chocolate 
mixture.  Mix flour, xanthan gum, and baking powder; gradually add flour 
mixture to batter until blended.  Stir in chips and walnuts (if 
desired).  Spread into a greased 13-in. x 9-in x 2-in. baking pan.  Bake at 
350 deg.F for 30-35 minutes or until a toothpick inserted near the center 
comes out clean (do not overbake).  Cool on a wire rack.

In a saucepan, combine white chocolate and creamer.  Cook and stir over low 
heat until smooth;  remove from heat.  Refrigerate 30-40 minutes or until 
chilled.  In a mixing bowl, beat cream until soft peaks form; fold into 
chocolate mixture.  Beat on medium until stiff peaks form, about 4 
minutes.  Fold in candies.  Spread over brownies.  Cover; refrigerate.

In a small saucepan, combine bittersweet chocolate and cream.  Cook and sir 
over low heat until chocolate is melted and smooth; remove from heat.  Stir 
in butter until melted.  Cool to room temperature.  Carefully spread over 
filling.  Score the chocolate into the size bars you will cut later;  makes 
cutting the hardened chocolate easier. You can decorate each “bar” with a 
piece of Andies mint candy prior to refrigerating.  Cover and refrigerate 
for 1 hour or until icing is set.   Cut on score lines into bars.  Store in 
refrigerator.

Yield: 2-1/2 dozen.

Almond Berry Muffins

Adapted from a recipe by Deborah Feinberg printed in the 2006 Taste of Home 
Annual Recipes

1-1/4 cups sliced almonds, divided
1 egg white, lightly beaten
1-1/2 cups sugar, divided
1/4 cup shortening
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups GF flour mix
1-1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
3/4 cup buttermilk
1-1/4 cups fresh strawberries, chopped

In a bowl, combine 1 cup almonds and egg white.  Add 1/2 cup sugar; toss to 
coat.  Spoon into a greased 15-in x 10-in x 1-in baking pan.  Bake at 350 
deg F.  for 9-11 minutes or until golden brown, stirring occasionally.

In a large mixing bowl, cream shortening, butter, and remaining sugar until 
light and fluffy.  Add eggs, one at a time, beating well after each.  Beat 
in extracts.  Combine flour, baking power, salt, xanthan gum, and baking 
soda; add to creamed mixture alternately with buttermilk.  Fold in 
strawberries and remaining almonds.

Fill greased or paper lined muffin cups two-thirds full.  Sprinkle with 
sugared almonds.  Bake at 350 deg. F for 20-25 minutes or until a toothpick 
comes out clean.  Cool for 5 minutes before removing from the pans to wire 
racks.  Yield: 1-1/2 dozen.

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