Welcome to the April Pinterest Challenge Blog Hop! The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! So this month, I chose to make Easy Sugar Cookie Bars! 

 

To join next month's #pinterestchallenge, click here to sign-up ⇒ May Pinterest Challenge

 

Sugar Cookie Bars

My daughter had sent me a pin last year to make sugar cookie bars for when she came to visit. I didn't get the chance then so I made them for her when she came home for Easter a few weeks ago. The recipe made a 13 x 9 pan so I cut the recipe in half because I was also making an Oreo cheesecake for my son and didn't want a bunch of leftovers since I don't eat sugar. I made them in a 8 x 8 pan and the cookie bars came out fairly thin. I suppose I should have made the whole recipe and just put some in the freezer. But with the icing added on top she said they were really good so I guess all in all it was a success! 

INGREDIENTS:

For the cookie:

1 cup butter, softened
8 oz cream cheese, softened
1½ cups sugar
1 egg
2 teaspoons vanilla extract
2½ cups flour
1 teaspoon baking powder
½ tsp baking soda

For the frosting:

3/4 cup salted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons heavy cream
sprinkles

Here is the link the the pin where the original recipe is found. You can find the directions there.

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Now let's see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!

Participants:

Erlene - My Pinterventures • Lauren - Mom Home Guide
Debbee - Debbee's Buzz • Laurie - My Husband Has Too Many Hobbies
Marie - DIY Adulation • Julie - Sum of their Stories
Marie - The Inspiration Vault • T'onna - Sew Crafty Crochet
Pili - My Sweet Things • Debra - Shoppe No. 5
Roseann - This Autoimmune Life • Terri - Our Good Life
Lisa - Blogghetti • Marci - Stone Cottage Adventures
Leslie - Once Upon a Time & Happily Ever After
Rebecca - Simple Practical Beautiful • Cherryl - Farm Girl Reformed
Kelley - Simply Inspired Meals • Joanne - Our Unschooling Journey
Jenny - Cookies Coffee and Crafts • Gail - Purple Hues and Me
Sam - Raggedy Bits
Beverly - Across the Boulevard • Samantha - Little Bits of Home
Kristie - Teadoddles • Shirley - Intelligent Domestications
Kelli - Olympic Nest • Chelsea - Making Manzanita
Cherryl - Farm Girl Reformed • Ola - J'adore Le Decor

An InLinkz Link-up

Are you craving something pumpkin flavored?  This Chocolate Pumpkin Bread will hit the spot. It is moist and delicious with a hint of pumpkin spice!  And it is not only gluten free but sugar free and dairy free as well.

Gluten Free Chocolate Pumpkin Bread

1 cup almond flour
1 cup gluten free flour blend
½ cup unsweetened cocoa
3/4 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup xylitol
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
15 oz can pumpkin puree
¹⁄3 cup sugar free brown sugar*
2 eggs at room temperature
¹⁄3 cup melted coconut oil
¼ cup milk
2 teaspoons vanilla
1 cup sugar free chocolate chips (if you are not worried about dairy)

*To make sugar free brown sugar, mix 1/3 cup of xylitol with 1 teaspoon of molasses

Directions:

Preheat oven to 350°. Then spray a loaf pan with non-stick spray.

In a large bowl mix dry ingredients from almond flour to pumpkin pie spice so they are well blended. 

In a separate bowl mix wet ingredients from pumpkin puree to vanilla.

Pour wet ingredients into bowl with dry ingredients and mix until well combined. If using the chocolate chips, stir them in at this point.

Add batter to prepared loaf pan and bake for 60-70 minutes. Let cool in pan for 10 minutes then remove from pan.

As with most gluten free products, this is best served the first few days. If you will not be eating it right away, cut into slices and freeze. Then you can defrost 1 or 2 pieces at a time to eat.

Looking for other gluten free pumpkin recipes? Check out these pumpkin spice raisin muffins. 



Recipe is a modified version of Pumpkin Bread from What the Fork.

Sugar Free Crock Pot Cinnamon Apples

Sugar Free Crock Pot Cinnamon Apples taste great any time of the day! Serve over pancakes or waffles, as a side dish with your dinner or as a dessert topped with ice cream!

First peel and cut your apples into slices. Then place them in the crock pot and sprinkle with lemon juice.

Second mix the spices and sweetener of choice and pour the mixture into the crock pot. Mix well with the apples.

Finally dot with butter on top. Then cook on low for 3 hours.

Enjoy!

  

Sugar Free Crock Pot Cinnamon Apples

Serves 6

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Prep Time

20 min

Cook Time

3 hr

Total Time

3 hr 20 min

Ingredients

1. 6 large apples - just use your favorite
2. 1 Tablespoon lemon juice
3. 1 cup Splenda or sweetener of choice
4. 2 Tablespoons gluten free flour (make sure it does not have xantham gum)
5. 2 teaspoons cinnamon
6. 1/2 teaspoon ground nutmeg
7. 6 Tablespoons butter cut into pieces

Instructions

1. Peel and slice apples into wedges. Place apple slices in crock pot and drizzle with lemon juice.
2. Mix Splenda, flour, cinnamon and nutmeg in a small bowl. Then sprinkle over apples and stir to mix well.
3. Place butter pieces over the apples.
4. Cover and cook on low for 3 hours.

By Roseann Hampton

First of all, these cookies don’t actually have peanut butter cups in them.  Nevertheless the chocolate and peanut butter combination makes them taste like Reeses peanut butter cups.  Reeses Peanut Butter Cookies are also not one of my “healthy” recipes.  But they are quick and easy which makes them a great back to school recipe! In addition you could make them a little healthier by using a sugar-free or gluten-free cake mix.

The recipe come from a “Hints from Heloise” article I cut out of the newspaper years ago. Whenever I need a quick treat this is my go-to recipe!

Post a comment about which cake flavor you would use to make cookies!

Finally, enjoy!

Reeses Peanut Butter Cookies

Yields 40

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Prep Time

5 min

Total Time

15 min

Ingredients

1. 1 box chocolate cake mix
2. 2 eggs
3. 1/2 cup vegetable oil
4. 1/2-1 cup Reeses peanut butter chips

Instructions

1. Preheat over to 350°
2. Mix the cake mix, eggs and oil until well combined.
3. Add the peanut butter chips.
4. Use a tablespoon to drop the batter onto a cookie sheet.
5. Bake for 8-10 minutes.
6. Let cool on pan for about 5 minutes.

Notes

1. I like to line my pan with parchment paper for easy removal of cookies.

By Roseann Hampton

Adapted from Hints From Heloise

Oreo Cookie Bars

In my job as an instructional technology coach at a middle school, I give weekly staff development on Wednesday.  I also try to provide a little snack as an added incentive to attend.  I’ve made these oreo cookie bars a couple of times and several people have asked for the recipe.  It requires very few ingredients, most of which you probably have on hand. Thanks to  Averie Cooks for this recipe!

Directions:

First of all melt ½ cup of butter. Then mix with 1 cup of brown sugar. Add 1 egg and 1 teaspoon of vanilla. Mix well.

 

 Add 1 cup of flour and mix just until combined.

 

 Next add in  18 crushed oreos (I put mine in a large plastic bag and go over it with my rolling pin, leaving some cookies in chunks).  Batter will be thick at this point.  Smooth batter into a 9 inch square pan that has been covered in foil and sprayed with cooking spray. This makes for easy removal and super easy clean up! I got 2 of these ceramic pans on clearance for $1.85 at Joann’s a few weeks ago.  Awesome deal!

 

 Finally, sprinkle m & m’s over the top and gently press them into the batter.  Then bake for 20-25 minutes at 350°.

 

Let cool before cutting into squares.  Enjoy!

Recipe:

Oreo Cookie Bars

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 1/2 cup butter (1 stick)
2. 1 cup brown sugar
3. 1 teaspoon vanilla
4. 1 egg
5. 1 cup flour
6. 18 Oreo cookies, crushed
7. M & M's

Instructions

1. Preheat oven to 350.
2. Line 9" pan with foil and spray with cooking spray.
3. Melt butter.
4. Mix butter and brown sugar together in large bowl. Then add vanilla and egg.
5. Add flour to batter and stir just until combined.
6. Stir in Oreo cookies.
7. Then spread batter into prepared pan.
8. Sprinkle batter with M & M's and press lightly.
9. Bake at 350 for 20 minutes.
10. Let cool before cutting into squares.

By Roseann Hampton

Adapted from Averie Cooks

Nothing says fall like candy corn! And these Candy Corn Cookie Bars are a perfect dessert to take to a Halloween party or share with your co-workers! This delicious recipe comes from Renee at Two In The Kitchen.

Candy Corn Cookie Bars 

Ingredients:

1/2 cup unsalted butter (softened)
1 cup sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1  1/2 cups candy corn

Directions:

Preheat oven to 375.
Line a 13 x 9" baking pan with foil. Then spray bottom of foil with cooking spray.
In a medium size bowl, mix flour, salt and baking soda and set aside.
In a large bowl, beat together butter and sugar and vanilla. Then add eggs 1 at a time beating well after each addition.
Add flour mixture into wet ingredients 1 cup at a time mixing well after each addition.
Mix in 1 cup of candy corn.
Spread mixture into prepared pan. Sprinkle remaining candy corn on top of batter and press them down gently.
Bake for 15 minutes.
Remove from oven and let them cool completely before cutting.


 For other delicious cookie bars try these!

 

Blueberry pie is and always has been one of my favorite pies. Since I don’t eat gluten or refined sugar I had to come up with a new recipe. This Gluten Free Sugar Free Blueberry Pie is actually a healthier alternative to the traditional pie. The crust is made with almond flour and a few tablespoons of coconut oil. Almond flour is low in carbohydrates and high in fiber and protein. For other health benefits of almond flour check out this post by Dr. Josh Axe. Also, instead of refined sugar, the blueberries are sweetened with Stevia. Of course you can use any sweetener of choice! So if you are looking for a healthier option for your Easter menu, this pie fits the bill! Enjoy!

 

 

For the crust

1. 1 1/2 cups almond flour
2. 4 Tablespoons coconut oil or butter
3. 3 Tablespoons Splenda

For the filling

1. 4 cups blueberries
2. dash of salt
3. 1 cup water
4. 1 teaspoon liquid stevia (or 1 cup other sweetener)
5. 1 1/2 Tablespoons cornstarch

For the crust

1. Preheat oven to 350. While oven is heating put oil or butter in 8" or 9" pie pan and put in oven to melt.
2. Remove pie pan from oven once oil has melted. Add almond flour and Splenda to the oil. Mix well then press mixture up sides and onto bottom of pan.
3. Bake for 12 minutes.

For the filling

1. While crust is cooking, put 1 cup of berries, water and stevia in a pan. Bring to a boil and cook 2-3 minutes. Mash some of the berries in the pan while they are cooking.
2. Whisk in cornstarch until completely dissolved. Cook for several minutes or until slightly thickened.
3. Add in the rest of the berries and stir until well coated.
4. Pour into cooked pie crust then chill for several hours in the refrigerator.

1. Beverly

   MARCH 15, 2017 AT 12:15 PM

   Always looking for low sugar desserts. Pinning this.
   Bev
   Beverly recently posted…Dijon Pork with Cabbage and Apples

   
   Donna
2. MARCH 15, 2017 AT 8:00 PM

   Me too! I am always on the search for low sugar desserts — and ones that are not empty calories. This blueberry pie looks perfect — thanks for sharing this!

   
   roseannmhampton
   1. MARCH 15, 2017 AT 8:12 PM

      Thanks for stopping by Bev and Donna! I hope you enjoy this as much as I do!

      
      Grammy Dee
3. MARCH 16, 2017 AT 9:53 AM

   That looks yummy. Healthy too! Thank you Roseanne for sharing this post at Wednesday AIM Link Party at Grammy’s Grid. I shared it on social media. Hope you get lots of traffic!
   Grammy Dee recently posted…Wednesday AIM Link Party #8

   
   Jennifer
4. MARCH 16, 2017 AT 3:52 PM

   I love how simple this looks. It sounds delicious and like a great way to enjoy berries!

   
   roseannmhampton
   1. MARCH 16, 2017 AT 4:22 PM

      Jennifer, it definitely is quick to put together! Thanks for stopping by!

      
      Fabiola Rodriguez
5. MARCH 16, 2017 AT 9:18 PM

   I’ve never baked anything with stevia, but now I’m curious. This would be great for dad! He’s diabetic, and he often complains about not being able to have dessert because everything is so high in sugar.

   
   roseannmhampton
   1. MARCH 17, 2017 AT 6:30 PM

      Fabiola, stevia takes some getting used to so you’ll have to adjust accordingly!

      
      Jas @All that's Jas
6. MARCH 17, 2017 AT 8:37 PM

   Ha, I was just searching for a sugar free dessert and took a break to respond to comments on my blog. One of them was yours with a link to this recipe! Perfect timing!!!  This looks so yummy!

   
   roseannmhampton
   1. MARCH 18, 2017 AT 3:44 PM

      Thanks, Jas! Hope you like it!

      
      Debbie-Dabble
7. MARCH 17, 2017 AT 9:30 PM

   Thanks so much for stopping by!!
   Hugs,
   Deb

   
   Julie S Pit Stop Crew
8. MARCH 19, 2017 AT 5:44 PM

   Thanks for Bringing Your Post on Gluten Free Blueberry Pie to the Blogger’s Pit Stop 

   Pit Stop Crew

   
   Ginger M Cochran
9. MARCH 20, 2017 AT 11:37 AM

   Delicious! I’d be honored for you to visit my blog and link up to my new linky party, Support Your Fellow Crafter! http://superstinkyboys.blogspot.com/2017/03/support-your-fellow-crafter-linky-party_20.html

   
   roseannmhampton
   1. MARCH 20, 2017 AT 6:44 PM

      Thanks for the invite Ginger! I will definitely come to link up at your new party!

      
      Melissa Ruddy
10. MARCH 20, 2017 AT 5:44 PM

    Really love that there are only a few ingredients and they are items that you don’t have to go to a specialty store for. Thanks for sharing this.
    Melissa Ruddy recently posted…The Working World and the Royal Court

    
    roseannmhampton
    1. MARCH 20, 2017 AT 6:42 PM

       Thanks for stopping by Melissa! I hope you enjoy it!

       
       Kileen
11. MARCH 20, 2017 AT 8:01 PM

    This looks so yummy and a dessert my whole family could eat since my daughter is vegan. Thank you for sharing at Link It Up Wednesday!
    Kileen recently posted…Stamped Cement Eggs

    
    Julie Christiansen
12. MARCH 21, 2017 AT 9:38 AM

    One of my kids absoulutely adores blueberry pie but I admittedly have a hard time using the store-bought pie filling in a can in all its sticky, gloppy glory. This looks like a great alternative. I’ll have to try it! Thanks for sharing My Busy Beehives #beeparty this week!

    
    Leanna
13. MARCH 21, 2017 AT 12:52 PM

    This house loves pie, my whole family love it. This looks interesting with the almond flour. Thanks for sharing.

    
    Jen Gregor
14. MARCH 23, 2017 AT 11:04 PM

    This sounds like a great sugar free dessert! Thanks for sharing at the Friday at the Fire Station link-up!
    Jen Gregor recently posted…What I Wore ~ Ruffles and Lace

    
    Linda
15. MARCH 24, 2017 AT 5:17 AM

    A lovely dessert for those who cannot eat a lot of sugar, I haven’t used stevia at all, so I find it worth a try, especially for my parents. Thanks for sharing at DI&DI.
    Linda recently posted…Spring Tablescape Tea Party

    
    Helen at the Lazy Gastronome
16. MARCH 24, 2017 AT 9:36 AM

    That looks really good – I love blueberries! Thanks for sharing at the What’s for Dinner link up!
    Helen at the Lazy Gastronome recently posted…Two Delectable Dips for National Chip & Dip Day

    Pingback: 10 Must Have Fruity Food Recipes & Merry Monday Link Party #147 | Intelligent Domestications
17. Erlene

    MARCH 27, 2017 AT 12:50 AM

    This looks delicious. Our blueberry bushes are finally starting to show berries and can’t wait to start making blueberry pies.

    
    roseannmhampton
    1. MARCH 27, 2017 AT 7:30 PM

       Thanks Erlene!