Tea for Tuesday - Gluten Free Coffee Floats Recipe

A grown-up treat for a hot summer day...

Ok, the whipped cream got a little tipped, but doesn't it look ooooooh. soooooo. goooood.

Quick and easy.  Simple and delicious.  And gluten free.

SPH Coffee Floats
Ice cream
Coffee
Cream/milk/non-dairy creamer
Whipped cream

Put a couple scoops of ice cream into good sized mugs.  Fill mug 1/2 way with HOT coffee, and add creamy stuff til mug is almost completely full.  Top with whipped cream and serve.

Just a quick note about the ice cream here.  Most flavors of most brands of ice cream, by my own research, are generally gluten free.  That being said, I know for a fact that Edy's and Great Value brands are safe for every flavor that doesn't involve a baked item (like brownies, cookies, etc.) stirred in.  For the photo above, I used Edy's Chocolate-Vanilla.

Make these for the grown-ups with a shot of Kahlua, or for the kiddos with hot chocolate instead of the coffee.

What a fun and unusual dessert to trot out after a cook out this summer!  Enjoy!

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!