Mix it up with Mani - Mani Niall

Bars and Bite-Size Desserts: One for the cookie jar, one to feed the crowds and one gluten free

The fall harvest is upon us, and with it the most anticipated season for baking. Cranberries appear in two of this month’s recipes, along with pumpkin and pears. Chocolate, of course, never goes out of season.

I have been feeding a troupe of hungry performers for the last few months and have learned a thing or two about keeping a crowd happy. Put simply--freshly baked desserts!

The Congo Bars need no equipment, they’re mixed by hand. Although they rarely last long, I can attest to the fact that these bars taste better if stored at room temperature in an airtight container for a few days. In fact they were great two weeks later.

I set out to create a gluten free recipe, and as such the Pear and Cranberry Bars were the biggest surprise. Perhaps a bit crumbly - not the type of bar that can be cut and stacked in a cookie jar - serve directly from the pan. With ice cream. Everyone will love them. Not what I would have expected from a gluten free, whole grain recipe. Absolutely delicious and ethereal.

The Pumpkin Cranberry Cheesecake is a real delight, simpler and less time consuming than most cheesecakes. Cranberries have a high pectin content, so be sure to use fresh or frozen cranberries - not dried - for the glaze to congeal properly.

These recipes should come in handy throughout the holiday season.

Chocolate Chunk Congo Bars
Adapted from David Lebovitz’ The Great Book of Chocolate, who in turn reprinted this all time favorite recipe from Flo Braker. The original recipe calls for chocolate chips, which you can use. I prefer darker chocolate cut in chunks. With a name like Congo Bars, I had to add the coconut.

Pear and Cranberry Bars
-gluten free-
If oats do not fit into a specific gluten free diet, substitute rolled quinoa or amaranth instead. Both are available at natural foods stores, along with the other specialty flours and nut meal listed here.

 

Pumpkin Cranberry Cheesecake with Gingersnap Crust
This is a great way to feed the crowds. While most cheesecakes take hours or overnight to set up, you can save time by placing it in the freezer till cooled. Bake today and serve tonight!