Chocolate Peanut Butter Mousse Bars

You might recognize this dessert from ranch. Another one of Lauren's recipes. Enjoy! Chocolate Peanut Butter Mousse Bars Makes one 9”x13” pan. Melt over the stove or in the microwave: 2.5 oz Milk chocolate ¼ cup + 2 Tbs Peanut butter Stir in: 1 ½ cups Graham cracker crumbs Press this mixture into a 9”x13” pan lined with parchment or waxed paper. Place in the freezer while making the filling. Melt over the stove or in the microwave: 10 oz Milk chocolate ½ cup Peanut butter Pour into the bowl of an electric mixer. In a sauce pan, heat, just to the point of scalding: ¾ cup Milk ¼ tsp Salt Pour half of the milk over the chocolate mixture. Beat until the milk is full incorporated. Add the remaining milk and whip on high for about 5 minutes, until the mixture cools to room temperature. In a separate bowl, whip to soft peaks: 1 cup Heavy cream Fold into the chocolate mixture. Spread over the cookie base and return to the freezer. Freeze until « Continue »

Gluten-Free Pumpkin Scones

I know many of you have taken part in Lauren's scones and she graciously gave this up. We would have added a photo but they never last long enough. We hope you enjoy! Makes 6, I’ve included variations to make these dairy-free as well. Preheat the oven to 350 deg F. In a bowl, combine: 1 ½ c Rice flour ½ c Tapioca flour 1 Tbsp Baking powder ½ tsp Salt 1 tsp Xanthan gum ½ tsp Cinnamon ¼ tsp Nutmeg ¼ tsp Cloves 4 Tbsp Brown sugar Rub in: 7 Tbsp Butter (vegetable shortening) The mixture should resemble coarse crumbs. Separately, mix together: ½ c Pumpkin puree 1 Egg (egg replacer) 3 Tbsp Maple syrup 3 Tbsp Buttermilk (rice milk + ¼ tsp vinegar) Fold the liquid ingredients into the dry mixture until the dough is evenly moistened and mixed. On the table, shape the dough into a flattened disk and cut into 6 wedges. Place on a baking sheet and brush with milk (rice milk). Bake for about 20 minutes until firm and golden brown. Remove to a cooling rack and « Continue »