Flour-less Monster Cookie Bars


I have a Saturday and I’m home and no one, at least at this point, is coming for a visit.  I hardly know what to do with myself.  I have things on my agenda though.  I need to do some house cleaning…UGH.  I need to catch up on some blog work.  I need to weed the flower garden along the house.  I need to prep for a childcare 10 week series class that I start teaching on Monday night.  But first things first.  I am busy making a couple pans of bars for my niece’s bridal shower tomorrow.

I am trying a new recipe and an old standard.  The old standard is a pan of Rhubarb Bars.  You can find that recipe here.

The recipe I wanted to make sure to whip up early this morning for taste testing just in case they weren’t something I wanted to bring.  The bars are for Kelli’s purposes gluten free.  I say for Kelli’s purposes because she doesn’t have trouble with oatmeal.  Some people who eat gluten free are not tolerant of oatmeal.  Luckily, Kelli can have it.

So often what Kelli eats, as far as sweet treats, tastes yucky and the rest of the family isn’t interested in it at all.  So when I found this recipe for Flour-less Monster Cookie bars I knew I had to give it a try.

So the verdict…


I’ll be making these for the entire family.  Happily they were a success and I won’t have to make an extra pan of bars so hopefully that translates into some possible sewing time today.

So want to give the bars a try.  You can find the recipe here.

If you yourself eat gluten free or you have a family member who is, give these a try…better yet, try them for yourself.  They are really good.

Blueberry Zucchini Cake


Oh my YUM!!

Recently I had a childcare parent ask me if I liked zucchini.  I said yes then she offered to share a recipe with me.  A couple days later I had a childcare parent ask me if I could use some zucchini.  I said yes….and that is how I discovered this awesome recipe for Blueberry Zucchini Cake.


Here’s what you need:
3 eggs lightly beaten
1 cup vegetable oil
3 teaspoons vanilla
2 1/4 cups sugar
2 cups of shredded and drained zucchini
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint blueberries

Preheat the oven to 350.  The original recipe says to grease two 8″ round cake pans.  I love bundt cake pans so I opted for it.

Grate zucchini and drain.  Set aside.

Mix together eggs, oil, vanilla and sugar.  Fold in zucchini.

Slowly add in flour, baking powder and baking soda.  Gently fold in blueberries.

Put batter in pan.  The recipe suggests keeping the 8″ pans baking for 35-40 minutes.  I kept the bundt cake pan in for 50 minutes.

The original recipe calls for lemon icing.
1 cup butter
3 1/2 cups powdered sugar
1 lemon juiced and zested (2 Tablespoons zest)
1 teaspoon vanilla

I am not a lemon fan so I just made come cream cheese frosting.
4 ounces cream cheese
4 Tablespoons butter
2 teaspoons vanilla extract

Mix together and add powdered sugar until you get a good consistency for frosting.

The cake was wonderful…Hubby and everyone else who tried it, loved it.

As soon as I tasted it I immediately snapped a picture of the cake and ran to the computer to blog about it.  Blogging about it insures that I won’t loose the recipe.

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