GF CSB, Week 5

 Bar cookies often bring back childhood memories, remembering the excitement of finding a brownie tucked inside your lunchbox, or standing on a stool helping to stir together ingredients while being coached by your grandmother. If you haven't made them yourself, they are actually a fairly easy introduction into baking, when following basic, simple recipes. Naturally, I have made so many throughout the years that I have come up with my own recipes, or have tweaked traditional ones to create, in my opinion, better variations than the originals!

This week each GF CSB member gets to take home an assortment of Bar Cookies. Flavors are:

~Zesty Lemon Bars: A classic favorite, my version has a buttery shortbread crust and a tangy organic lemon filling.

~Apricot Cranberry Oat Bars: These feature a wholesome, whole grain crust made from certified gluten free oats. The filling is satiny, with organic dried apricots and Oregon-grown, juice sweetened dried cranberries. They are topped with a sprinkle of chopped California organic walnuts for added crunch.

~Chocolate Caramel Crispy Treats: I have made these many times before, and they are always a hit at the market or in CSB shares. Chocolate brown rice cereal, handmade caramel sauce swirled in, and homemade marshmallow makes these special. These treats are best enjoyed within a day of being made.

~Fudge Truffle Brownies: Flourless, super popular, decadently dense, and absolutely delicious, my brownies satisfy serious chocolate cravings! Made with dark organic chocolate from Lillie Belle Farms in Entral Point, OR.

~Peanut Butter Cup Fudge Truffle Brownies: A twist on the classic Fudge Truffle Brownies, these take chocolate to a whole new level! Organic peanut butter filling, and topped off with a generous amount of roasted peanuts and all natural mini peanut butter cups.