Jen Profile - (1399964)

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Recipe Reviews 17 reviews
Pumpkin Pie Bars
I made this with gluten-free spice cake mix instead of yellow cake. It turned out very well. I would caution other bakers that it calls for 'pumpkin pie FILLING', which is not the same as canned pumpkin. If you get canned pumpkin, you will need to add sugar and milk for it to taste right. Pumpkin pie filling already has the sugar and milk in it. A single can is 3 cups, which is what this recipe calls for. I really loved the flavor but thought there was almost too much pumpkin filling- it made it difficult for them to hold together. I may try 2 cups next time and see how that works. Gluten-free baking tends to be more crumbly in general, so it's possible my bars didn't hold together well for that reason. I would definitely recommend the spice cake mix over the yellow cake mix- gives it a much more 'fall' kind of feeling.

5 users found this review helpful
Reviewed On: Nov. 6, 2011
E-Z Drop Biscuits
I made this gluten-free and the biscuits turned out very well. I baked for 9 minutes and they were perfect. I suggest moving them right off of the cookie sheet though, as mine ended up being a little too 'done' on the bottom. I think this was because I left them on the cookie sheet too long. I did not add the cream of tartar and I used Jules Gluten Free Flour, which has xanthan gum in it already. Very good and easy- will make again.

1 user found this review helpful
Reviewed On: Oct. 6, 2011
Chocolate Chocolate Chip Cookies I
These are awesome. I just made them gluten-free (with Jules GF Flour mix). I used 1/2 shortening (Spectrum palm oil kind- non-hydrogenated) and half butter, and also used 1 c. white sugar and 1/2 c. brown sugar as recommended by another reviewer. They were so good out of the oven that even my non-GF family members raved about them. They are super chocolatey but fluffy at the same time. Will definitely make again!

1 user found this review helpful
Reviewed On: Apr. 26, 2010
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