Gluten Free Almond Fudge Shortbread Squares

Yes, these are gluten free. And yes, these are freaking delicious!!! This was the first time I've made fudge, and I found it easy and fun. I also liked the hands-on aspect of pressing the shortbread dough into the pans. The process was a bit messy, but messy is fun! I can totally see using this short bread dough as a cheesecake crust in the near future. Possibly Pumpkin Cheesecake?!

For flour, I used "Bob's Red Mill Wheat Free Biscuit & Baking Mix" Bob's Red Mill "Wheat Free Biscuit & Baking Mix I used an artificial Almond extract which had vanillin in it. From everything I've read, vanillin is gluten free. But for a link to a dialogue on the topic, click here. I really wanted all natural almond extract, but hey, you've got to work with what you can get. I ended up doubling this recipe so that I would have enough to share with my coworkers during our Friday training workshop. I had WAY more than enough! I ended up sharing with my partner's coworkers, as well as my neighbors, and still had enough to contribute to my gut-building process. Beware! These are habit forming!

Makes 24 to 36 Bars

Ingredients

• 1 cup (2 sticks) softened butter
• 1/2 cup powdered sugar
• 1/4 tsp. salt
• 1 1/4 cups all purpose gluten free flour or baking mix
• 1 (12 oz.) package Semi-Sweet chocolate chips (check the ingredients for gluten)
• 1 (14 oz.) can sweetened condensed milk
• 1/2 tsp. almond extract
• Sliced almonds (toasted optional)

Baking Directions

1. Heat your oven to 350 degrees F.
2. Beat the butter, sugar and salt in a large bowl until fluffy. Add flour and mix well. With GF floured hands, press the dough evenly into a greased (vegetable oil sprayed) 13 x 9 inch baking pan. You many need to flour your hands repeatedly.
3. Bake 20 to 25 minutes or until lightly browned. Remove from oven.
4. Melt chocolate chips and sweetened condensed milk in a heavy saucepan over low heat, stirring constantly. Remove from heat once all the chips have melted and stir in the almond extract.
5. Quickly and evenly spread the chocolate mixture over the baked shortbread. Garnish with the sliced almonds and press them down into the chocolate with your hands.
6. Throw it in the fridge and let cool for a few hours (or until firm).
7. Cut into bars. Store covered at room temperature.
8. Eat up and enjoy with a tall glass of milk (or soy milk)

Gluten Free Golden Raisin Pumpkin Squares

Can you believe the holidays are over already!? Did anyone else notice a different feel to this holiday season?  Like what people received from each other wasn't important as the time spent? Maybe it was just me. Regardless,  my winter break absolutely flew by.  My partner and I drove to Georgia to spend time with my family.  We cooked a ton!!  It was really nice to just chill out with family for a change.  Living and attending graduate school in the Philadelphia area is great, but I have absolutely no family anywhere nearby. From there we drove to Syracuse, NY to spend time with our two great friends, Cheryl and David Vermillya.  I've known them for close to 20 years, and we've made it a ritual to spend New Years with them. Just like the last three years, we awoke on New Years Day to the smell of freshly brewed coffee (that we brought back from San Juan Puerto Rico as a gift) and the sounds of folk music. After breakfast we took a trip to Beaver Lake to cross-country ski.  There had been a small storm a few days before we arrived so there was a good base of snow waiting for us.  It was a beautiful day to be out in the woods:)

Back to Georgia... this recipe is an adaptation of my banana bread recipe. Just like the original banana bread recipe, I cooked it until a toothpick inserted in the center came out clean.  I sliced up some small square samples and handed them out.  After the first bite I was in love. At first I didn't know what to call it. It's texture was kind of like a cross between bread pudding, a slice of pie and a brownie. And boy was it good! It was hard not eating the entire pan in one sitting, I'm not even joking. It became one of those situations where you make compromises with yourself regarding how much more you'll allow yourself to eat, or, how much longer you'll make yourself wait for the next slice.  This is how it was when it was still warm: completely, and seductively sinful! Well, at least it was to me at that moment in time:) But seriously, this is yummy! Make it, you'll love it! That is, if you have a throbbing sweet tooth and love the taste of pumpkin and golden raisins.

My mom hooked me up with the red plate and insisted on adding a dab of fluff:)

Recipe Ingredients

• 3 cups gluten free flour (I used Bob's Red Mill All Purpose GF Baking Mix)
• 1/2 tsp baking powder
• 3/4 tsp sea salt (or regular salt)
• 2 cups white sugar
• 1/2 cup brown sugar
• 2 tblsp pure vanilla extract
• 1 1/2 to 2 cups canned pumpkin
• 2 cups golden raisins
• 1/4 cup soy, rice, or buttermilk
• 1 cup vegetable oil
• 3 large eggs

Baking Instructions

1. Preheat oven to 350 degrees F.
2. Coat a 13" by 9-ish" baking pan with cooking spray (check ingredients for gluten) and set aside. In a large bowl whisk together the flour, baking powder and salt. Set aside.
3. In a medium bowl, using an electric mixer or hand mixer, beat the eggs, sugars and oil until combined. Beat in the flour mixture until just combined. Next, mix in the vanilla, pumpkin, golden raisins, and milk. 
4. Pour the mixture evenly into the prepared baking pan. Bake for 60-65 minutes, or until a toothpick entered into the center comes out clean. Remove and let cool.
5. Grab some whip cream and go to town!