Sweet Shop

This past weekend, in preparation for the Fourth of July Holiday, I found myself numerous times in the mood to make something sweet. Sweets are the perfect way to show someone you care, whether as a thank you for gracious hospitality or as an attempt to win (or keep) a man's heart. So make and bake I did, creating simple sweets that hearkened back to my childhood. They were reminiscent of my favorites as a kid: one was a lunch box treat, tried and true. The other was a gluten-free version of the first thing I ever made, which has remained favorite ever since. To begin, I prepared homemade Brown Butter Rice Crispy Treats, a fun spin on a timeless classic. They had an new nuttiness that elevated their flavor and made them a bit more grown-up. The addition of Homemade Marshmallows took them to a whole new level, cutting back the sweetness just a bit and adding a little extra oomph.

The other treat I made was Gluten-Free Chocolate Chip Banana Bread, undoubtedly one of my most favorite things on the planet. I have always loved bananas and can't go a day without at least one. As a child, I first learned to make banana bread from a cookbook called the Magic Spoon Cookbook that I received as a little girl. The cookbook came with this fancy purple and clear spoon that was filled with confetti, and I felt so adult stirring bread batter with it. I loved practicing that recipe and would make it for my parents as often as they would allow. Watching them slice off a piece and enjoy it with a giant smile made me so happy, it's no wonder I grew up wanting to be a cook. So, when faced with wanting to bake something to share with 3 generations of a loving family, I could think of nothing more personal or more delicious than banana bread. This gluten-free version is studded with mini chocolate chips. The texture is perfect, not too dense and pleasantly moist. Hardly a person could believe that it was actually gluten-free! It was a childhood favorite remastered into something of my gluten-free dreams.

Brown Butter Rice Crispy Treats: Yields 18 Treats
1 stick unsalted butter
1 10-oz bag marshmallows (or about 3/4 recipe of Homemade Marshmallows, recipe below)
large pinch of salt
1/2 t ground cinnamon
6 cups GF Rice Crispies (or puffed rice cereal)

Line a 9x12-inch pan with parchment paper and spray with cooking spray. In a medium saucepan, heat butter over medium heat until bubbly, nutty smelling and the solids are starting to become lightly browned. Stir in marshmallows, salt and cinnamon; gently fold in Rice Crispies. Spread into prepared pan and allow to cool completely before slicing. Cut into squares and serve the same day.


Homemade Marshmallows: Yields around 100 1-inch Marshmallows
3 1/4-oz pkgs unflavored gelatin
3/4 cup cold water, divided
2 c sugar
2/3 cup light corn syrup
1/4 t sea salt
1 t vanilla (or other flavor) extract
powdered sugar, for dusting

1. Spray a 9x12-inch pan with cooking spray. Line with plastic wrap, allowing for 2 inches of overhang on all sides. Spray plastic wrap and set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, bloom gelatin in 1/2 cup cold water for 10 minutes.
3. Meanwhile, combine sugar, corn syrup and remaining 1/4 cup water in a medium saucepan. Bring to a boil and continue boiling rapidly for 1 minute.
4. With the mixer running on high, slowly add the sugar mixture in a stream down the side of the mixer bowl. Add salt and continue mixing on high for 12 minutes. Whisk in flavor extract.
4. Using a greased spatula, evenly spread marshmallows into prepared pan. Cover with a sheet of greased plastic wrap and let set for 2 hours.
5. When set, cut marshmallows into 1-inch cubes (or desired size) using a greased knife. Toss in sifted powdered sugar and store in an air-tight container.


Gluten-Free Chocolate Chip Banana Bread: Yields 1 Loaf
3 very ripe bananas, still in peels
2 c all-purpose gluten-free flour mix
1 t baking soda
1/2 t xanthan gum
1/8 t salt
1 stick butter, at room temperature
1/2 c granulated sugar
1/2 c brown sugar
2 eggs
1/2 cup mini chocolate chips (preferably Enjoy Life brand)

1. Heat oven to 375 degrees Fahrenheit. Line a load pan with parchment paper and spray with cooking spray.
2. Pierce bananas with a knife and roast on a baking sheet until skins are black and juices are starting to ooze out. Let cool until they can be handled; peel and mash flesh. Reduce oven temperature to 350.
3. Sift together flour, baking soda, xanthan gum and salt.
4. Cream butter in a standing mixer fitted with a paddle attachment until fluffy and white. Add both sugars and beat for 5 minutes. Add eggs one at a time, followed by mashed bananas. Gradually add flour mixture, mixing until just combined. Fold in chocolate chips.
5. Transfer batter to prepared pan. Place in oven with a baking sheet underneath (my oven is off-kilter and the batter over-flowed just a little). Bake for 1 hour, or until an inserted toothpick comes out clean. If the top starts to brown too quickly, cover with a sheet of foil until cooked through. Let cool completely before slicing.


Hope you enjoy these tasty sweets! They sure hit my sugar soft spot :) I am making Creme Fraiche Salted Caramels and Crock-Pot Vegetarian Paella this weekend. I'll let you know how it goes!