Skip to main content

Gluten- Free Peachy Keen Bars







This past month has been really busy with lots of my family coming to visit. It was so wonderful to have my family visit our new home and to show off our quaint little town.  I was searching Pinterest  and I saw this dessert. It looked really delicious and easy to make, so I thought I would try it out. The original recipe calls for a regular cake mix but I used a gluten-free cake mix. I always worry when I cook with gluten-free products, because it seems to be a real hit or miss kind of thing. I didn't need to worry because this dessert was absolutely delicious! Everyone loved it. It tastes like a sugar cookie topped with cheesecake with a little fruit crumble thrown in for good measure. The recipe calls for canned peaches but I am sure that most fresh fruits would probably work just as well, if not better.


Gluten-Free Peachy Keen Bars
(adapted from Just a Pinch Recipes)

1 pkg. dry cake mix - white, yellow or french vanilla ( I used a gluten-free white cake mix)
1/3 cup butter, room temp.
2 large eggs, divided
29 oz. can light peach slices, drained
8 oz. cream cheese, room temp.
1/3 cup sugar
1 tsp. pure vanilla

1. Preheat oven to 350 F. Spray a 9"x 13" pan with nonstick cooking spray.

2. In a large bowl combine cake mix, butter and one egg. Mix with fork just until crumbly. Set aside 1-1/2 cups crumbs for topping ( I had a little less than this).

3.Press remaining crumbs on bottom of prepared pan: Bake 10 minutes.

4. Spread peach slices over partially baked crust.

5.In a large bowl, combine cream cheese, sugar, one egg and vanilla extract. Beat with mixer until creamy. Spread over top of peaches. Sprinkle with remaining crumbs.

6. Bake 30 minutes.

Chill at least 30 minutes before serving. Store leftovers in refrigerator.


Tags: Dessert, Gluten-Free, Easy

Popular posts from this blog

Sweet and Spicy Glazed Button Bones

Button bones are very similar to spareribs, but have a flat, circular bone. A quick Wikipedia check tells me that they are  taken from the bottom 5 or 6 bones located underneath the rib cage. I think button bones sound like something in a children's nursery rhyme - "Have you seen the button bones.. the button bones...the button bones... La La Laaaaa


Sweet and Spicy Glazed Button Bones
servings: 4
recipe source: Beer. Butter. Bacon


2 tsp. Sambal Olek
2 garlic cloves, minced
1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. Sriracha
1/2 tsp. salt
black pepper
1 lb. pork button bones
sliced scallions and toasted sesame seeds for garnishing
Pour all ingredients in a large plastic zip lock bag. Marinade in fridge 6-8 hours. Preheat oven to 400 F. Bake on a parchment-lined rimmed baking sheet 40-50 minutes, or until cooked thoroughly. Turn often during cooking.


Tags: Asian, Button Bones, Pork

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic

Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, lots of Parmigiano Cheese and pasta.  Delicious? Yes!   Figure friendly? No!   A couple of months ago, I would have had no problem inhaling a big bowl of this buttery, cheesy goodness, but times have changed and I am now really trying to be aware of every bite of food that I eat. Whenever I am contemplating eating higher calorie foods, I ask myself - " Is it worth the calories?" The answer is almost always no. I have discovered that I can make a healthier, lower calorie version of almost any dish that I am craving, that tastes just as good- if not better- than the original.



Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic
serves: 3 to 4

1 tsp. olive oil
2 whole heads of garlic, roasted and peeled
4 oz. light cream cheese, cut into cubes ( let cream cheese come to room temp.)
1 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup grated Parmigiano, plus extra …

Pasta alla Carbonara with Mushrooms

Pasta alla Carbonara - literally translated is"Coal Miner's Spaghetti" in Italian. Carbonara is a classic Italian dish  that is quick, relatively simple and requires only a few key ingredients; pasta, cured pork, eggs and cheese.
Timing is everything when it comes to making the perfect carbonara. Toss the hot pasta with the raw eggs and cheese, add a bit of the starchy cooking liquid and stir vigorously until a creamy sauce is achieved. This is the tricky part -  the pasta has to be as hot as possible, but removed from the heat or it will scramble the eggs. If the pasta isn't hot enough, the eggs won't be cooked and you will be left with a soupy mess. Salmonella is never a popular guest at a dinner party.

Have a hot date coming up? Pull this one out of your bag of tricks and you are going to look like a culinary rock star. Move over Mario Batali!




Pasta alla Carbonara with Mushrooms
(serves 2 -3)

3 strips center cut bacon, chopped
2 cups sliced button mushrooms
1/2 small…