Dessert

2 Pins

·10mo

TeacherTastes

0:34

there are many pieces of cake in the box with white frosting and sprinkles

Gingerbread Bars

Bars With Cream Cheese Frosting

Bars With Cream Cheese

Gluten Free Gingerbread

Stick Butter

With Cream Cheese Frosting

Ground Ginger

Parchment Paper

Large Bowl

Gingerbread Bars

Gingerbread Bars with Cream Cheese Frosting *gluten free* Gingerbread Bars: - 8 ounces Cream Cheese - 4 eggs - 1 cup brown sugar - 1 stick butter softened - 1 tsp Vanilla Extract - 3 cups almond flour Spices: - 1 1/2 tsp ground ginger - 1 tsp nutmeg - 1 1/2 tsp cinnamon - 1 tsp ground cloves - 1 tsp baking powder - 1/4 cup cocoa powder 1. Preheat the oven to 325 degrees and line an 8-inch baking sheet with parchment paper. 2. In a large bowl, mix cream cheese and butter until well combined. Add brown sugar, beat until light and fluffy 3. Add eggs one at a time, beating after each. (I added this before the brown sugar but you can do either) Scrape down the bowl, add vanilla extract. 4. Add almond flour, spices, cocoa powder, baking powder, and salt. Beat until well combined. Spread

0:17

a person holding two desserts in their hands on a plate with other food items

Puppy Chow

Puppy Chow Snowballs

PUPPY CHOW SNOWBALLS Two of my favorite things in one. Puppy chow and snow! These were so easy to make too. • -3 cups Rice Chex, crushed • -1 cup creamy peanut butter • -2 1/4 cup dairy free dark chocolate • -1/4 cup powdered sugar • -1 teaspoon vanilla extract • Coating: • -1/2 cup powdered sugar • 1) Pour chex mix into a bag and mash it into tiny pieces • 2)Pour into a bowl • 3) Microwave peanut butter for 30 seconds and pour into cereal mixture • 4) Add vanilla extract and powdered sugar and mix together • 5) Form into balls and place in freezer for 15 minutes to firm up • 6)Melt chocolate and coconut oil in the microwave at • 30 second intervals, stir each time until fully melted • 7) Cover truffles with chocolate • 8)Place back in freezer for 15 minutes • 9) Roll