Cranberry Pecan Maple Bars

Merry Christmas!

Paying attention?  Just checking :).  I'd be impressed if you were.  Seeing it's been MONTHS since I've blogged.  Easter, actually.

I digress...

I might as well be wishing you a Merry Christmas; I'm already baking for the holiday season and listening to Christmas music.  In fact, I listened to Nat King Cole's version of Jingle Bells about 20 times earlier today.  Not because I'M obsessed.  My two year old is.  "Again!",  she cried.  And AGAIN it played.  (I also don't know how to disable the replay feature on my iPhone.  Why is my iPhone set to replay?  Because a certain 11 pound someone falls asleep to the "White Noise" track.  See photo below to find out who this someone is. :)

We cheated and had a semi-Thanksgiving dinner last week, too.

In my yard, the scarecrow wears a scarf and a Santa hat, while the snowman's got a pumpkin head (not really, but  I've considered giving him a much needed make-over).  Around here, We celebrate all the holidays together!  Why not?

But you're here for the food, right?

Back to the holiday baking topic.  I've been experimenting with two recipes, one for biscuits and the other for pumpkin bread pudding (which uses the leftover biscuits).

...Also been working on a stuffing recipe that's been tested out on a few folks already.  They survived the test!  That means it'll be on here soon.  I posted a stuffing recipe a few years back, but it's my family's colorful version, which includes all kinds of fruits and nuts--a reflection of the actual family, perhaps? ;)  Kidding!

Anyhow, last year my sister-in-law was on a quest to find the perfect stuffing recipe, the kind she grew up eating at her grandma's every holiday season.  She found the recipe!  Only thing is, it wasn't/isn't gluten free.  So I took that recipe and gave it a gluten-free make over. Because her gluten-filled version smelled so good, I couldn't resist.  The recipe called for Pillsbury Biscuits.  Man, those are good and how I miss their buttery sweetness!  Well, I think I might've found their gluten-free counterpart... stay tuned for the recipe.  I promise I'll post it before Christmas 2013 ;).

Stuffing... that reminds me.  I stopped feeling like a stuffed turkey around midnight on August 16, 2012.  Why?  Because my sweet and delicious Juliette Vera was born on that very day.  Here she is.  Don't you just want to gobble, gobble her up?!  :D

Now, here's a treat that reminds me of Boston.  My old home.  Since we're in Texas now, I made sure to throw in a few pecans.


Base of Bars:
1 cup white rice flour
1/2 cup tapioca starch
1/4 cup almond meal
1/4 cup potato starch
1/2 tsp guar gum
1 1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup dark brown sugar, packed
1/4 cup maple syrup
1/2 cup milk
2 large eggs
3 1/2 tablespoons butter
1 tablespoon coconut oil
3/4 cup dried, sweetened cranberries

Crunchy Topping:

1 cup pecans, roughly chopped
1 1/2 tablespoon butter
1 tablespoon maple syrup
1/4 tsp cinnamon
pinch of salt

Sauce:
1 tablespoon milk
2 tablespoons maple syrup
1/2 cup white chocolate chips
1 1/2 tablespoons butter
pinch of salt


Frosting Drizzle:
powdered sugar
tablespoon of maple syrup
1 tablespoon water
2 1/2 tablespoons cream cheese

It's a long recipe, so let's keep the instructions simple (Is that's possible in the gluten-free world of baking? ;)

Preheat oven to 350

Mix the "Base" ingredients together, starting with all the dry ingredients.  Put the wet ingredients in another bowl, then stir to combine.

Next, prepare the "Topping" by first melting the butter with the pecans, then adding the rest of the ingredients.  Cook on low until this thickens.

Grease an 8 by 11 inch pan, then pour the "Base" in.  Next, evenly layer the topping!

Work on the "Sauce". Just throw everything together in a microwave safe bowl and microwave it all together for 30 sec increments while taking stirring breaks, until everything is nice and gooey.

Lastly, pour that over the topping and bake it for 25 minutes at 350 on the middle rack.

Lastly (I mean it this time ;), when everything is cooled, prepare the frosting glaze and drizzle it over the bars.  I don't measure this part.  It should be like a thick glaze in texture.  First add the cream cheese, water, and maple syrup, then add enough powdered sugar to give it the desired consistency.