Gluten Free Irish Coffee Bar Cookie Recipe

Coffee today instead of tea...

This is an "As Seen on TV" recipe - took these with me to WSPY.  A sweet coffee flavored treat - perfect for St. Patty's Day!

This recipe is based on "Chewy Irish Coffee Blondies" in the March issue of Martha Stewart Living magazine.  Gluten free and delicious.  Quick and simple.  Let's bake!

SPH Gluten Free Irish Coffee Bar Cookies
1 package Betty Crocker Gluten Free yellow cake mix (you can use a regular cake mix, too)
1/4 cup brown or raw sugar (I used organic demarara - you can use brown sugar or turbinado)
2 tablespoons instant coffee
1 cup butter (2 sticks), softened and at room temperature
1 egg
1 teaspoon vanilla (or to taste - I used a whole tablespoon because 1 teaspoon is never enough for me)
1/2 cup slivered almonds

White Glaze
1/2 cup Betty Crocker Rich & Creamy Vanilla frosting
1 tablespoon vanilla or almond extract

Mocha Glaze
1/2 cup Betty Crocker Rich & Creamy Dark Chocolate Frosting
1 tablespoon hot water + 1 teaspoon instant coffee OR
1 1/2 tablespoons fresh brewed coffee

Preheat oven to 350.  Grease a 9x13 pan.  In a mixer bowl, combine cake mix, brown sugar and instant coffee.  Add butter, and mix until mixture resembles coarse crumbs.  Add egg and vanilla and mix until well combined.  Spread batter into pan evenly.  Sprinkle almonds over top, and press them gently to be sure they stick to the batter.  Bake about 25-30 minutes, or til skewer inserted in center comes out clean.  Allow to cool completely.  Meanwhile, melt frosting over low heat.  Add vanilla and stir well.  Drizzle bars with glaze, and let set for 1 hour.  I alternated directions with my drizzle.  Cut into squares and serve.

Just a quick note here:  If you want TRUE Irish coffee, you need to add whiskey in here somewhere.  Martha and her fabulous bakers added it to the glaze, about 2 tablespoons, instead of the vanilla.  I have read that whiskey may not be safe for celiacs.  I have also read that it is safe because of the distillation process.  I think it's probably one of those things that it bothers some, but not others.  You can decide if you want to add it or not.  If you add it, it would probably work best in the white glaze.  Just remember, it may or may not be safe.  I'd personally rather err on the side of caution.

Enjoy!

Gluten Free Rolo Cake Mix Bars Recipe

These are so yummy...  Buttery rich cake.  Creamy caramel and chocolate.  A winning combination!

This quick, easy and delightful recipe is inspired by Cookies and Cups.  If you haven't visited the site, you should go check it out.  Bring napkins, because I promise you'll be drooling!

I know we've talked before about how certain types of candy are safe and some are not safe for a gluten free diet.  Fortunately, Rolos are safe.  And they do wondrous, magical things when you melt them in an oven.  And they play well with others.

So let's bake...


SPH Rolo Cake Bars
1 box Betty Crocker yellow cake mix
1 cup gluten free Bisquick
5 oz. evaporated milk
1/4 cup butter, melted
40 Rolos, unwrapped and cut in half (you may want to have some others on hand to snack on)

Preheat oven to 350.  Grease/spray a 9x13 baking ban.  In a mixer, beat cake mix, Bisquick, evaporated milk and butter until well combined.  Mixture should be thick and somewhat sticky.

Divide batter in half, and press one half into your baking pan.  Be sure that it's nice and even so it bakes properly.  Bake about 8 minutes, or just til set. Keep an eye on it, or it will get crispy in a hurry.

Remove from oven, and place Rolos on your cookie base, caramel side down.  To make sure mine were distributed evenly, I started by putting 12 on, the way I do cookies on a cookie sheet.  Then, I started filling in the spaces.  Drop remaining batter over top of the Rolos.  I did it by picking up little clumps and breaking them off by hand.  If you are squeamish about this, you can use a couple of spoons.  Bake for another 15-20 minutes, or til top just begins to brown.

Like all gluten free baking, you need to be sure to let these cool completely before cutting and serving.

Enjoy!



Recipe linked to Very Good Recipes