Easy (and good!) gluten free flour blend

1 bag Bob's Red Mill Sorghum flour
1 bag Bob's Red Mill Tapioca flour

1 bag Bob's Red Mill Arrowroot starch
9 (some heaping) teaspoons of xantham gum

Apple Pie Bread

Serves: 12
Total time: 1 hr, 30 min
Preheat: 350

Ingredients:

BREAD
1/2 cup butter (1 stick), softened (try substituting 1/4 cup applesauce for half)
1 cup brown sugar (try reducing to 1/2 cup and/or substituting with 1 banana)
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon apple pie spice (substitution: 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
4 large (or 6 medium) apples, peeled, sliced and cut into bite-size chunks

TOPPING
2 tablespoons butter, melted
1/2 cup flour
1/2 cup brown sugar

ALTERNATIVE CINNAMON SUGAR TOPPING
2 Tbsp granulated sugar
1 tsp cinnamon

Instructions:

1. Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with cooking spray and set aside.
2. In a large bowl or stand mixer, combine the butter, brown sugar, milk, eggs and vanilla. Beat on medium speed until mixture is creamy. In a medium bowl, combine the flour, baking powder, salt and apple pie spice (or cinnamon and nutmeg). Gradually add the flour mixture to the large bowl and mix until fully incorporated. Fold in the apples and pour into the prepared loaf pan.
3. To make the topping, combine 2 tablespoons of melted butter with 1/2 cup each of flour and brown sugar. Mix with a fork until crumbly and pour evenly over the top of the batter. Bake in the preheated oven for 55 minutes, checking for doneness starting at 45 minutes by inserting a toothpick into the center of the bread. Cut into slices and serve warm. 
1. (I baked for 45...would probably leave in a little longer next time, but it really was great this way...maybe only another 3 mins)

Recipe + Picture: http://www.pipandebby.com/pip-ebby/2014/9/11/apple-pie-bread.html

Caramel Nut Clusters

Nuts of your choice
25 caramels (or so) unwrapped -- 3/4 container
2 T milk
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
Sea Salt

1. Spread out little nut clusters (5 or 6 nuts) on parchment paper on top of a cutting board
2. Heat caramels and milk and stir, then heat again until thoroughly melted
3. Spoon caramel on top of nuts
4. Heat chocolate chips and stir, reheat but don't overcook - until smooth
5. Spoon chocolate on top
6. Sprinkle with sea salt
7. Refridgerate

Chocolate Peanut Butter Clusters Recipe

Ingredients

1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1 tablespoon creamy peanut butter
1 cup cocktail peanuts

Directions

1. Place parchment paper on cookie sheet and set aside.
2. Pour semi-sweet and milk chocolate chips and peanut butter into a large microwave-safe bowl. Heat for approximately 1 minute on 50% power. Stir and repeat until all chips are melted.
3. Add peanuts to the melted chocolate and peanut butter and stir until well combined.
4. Drop chocolate peanut butter mixture by the teaspoonful onto the parchment paper. Allow to cool in the refrigerator for approximately 30 minutes to an hour until completely firm.
5. Store in an airtight container.

Recipe:  http://www.babble.com/best-recipes/chocolate-peanut-butter-clusters-recipe/

Chocolate Chip Salted Caramel Cookie Bars

Chocolate chip cookie bars with a layer of salted caramel. These gooey sweet and salty cookie bars are pretty much perfection!

Ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars

Directions:

1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.
1. In retrospect, adding sea salt directly to the caramel sauce might have been a good idea
5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6. Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Recipe:  http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/

Panera Cinnamon Crunch Bagels Ingredients

Ingredients:

Dough
4 1/4 cups flour
2 packets dry yeast[2]
1 1/2 cups warm water
1 tablespoon cinnamon
1 cup vanilla or white chocolate chips[3]
4 tablespoons sugar
1 tablespoon salt

Topping

1/2 cup sugar[4]
1/2 cup brown sugar
1/2 cup melted butter
1/4 cup cinnamon

Panera Cinnamon Crunch Bagels Recipe

1. Start the dough by mixing the yeast with 1 1/4 cups flour in a bowl.
2. In a small bowl, combine the water, 3 tablespoons of sugar, cinnamon, vanilla chips the salt. Add to the yeast mixture, and beat for about 3 minutes.
3. Use your hands to mix in more flour until the dough is somewhat stiff.
4. Place the dough on a floured surface, and knead for about 10 minutes until elastic.
5. Cover and let sit for about 15 minutes.
6. Divide into 12 portions. Form rounds, and poke a hole in the middle of each to shape bagels.
7. Let sit for 20 minutes while you start a large pot of boiling water, stirring in a tablespoon of sugar.
8. Reduce to a simmer. Add the bagels in batches, cooking for about 7 minutes each. Flip when halfway done.
9. Heat oven to 425 degrees while bagels are boiling.
10. Drain each bagel when done cooking, and arrange on a baking sheet.
11. Combine the sugars and cinnamon for topping in a bowl.
12. Brush each bagel with melted butter, and top with the cinnamon and sugar mixture.
13. Bake for 20 minutes until topping is crisp.

Recipe: http://www.copycatrecipeguide.com/How_to_Make_Panera_Cinnamon_Crunch_Bagels

Homemade Bagels

Ingredients:

1 tbsp active dry yeast
1 tbsp sugar
1 3/4 cups water, warm (100-110F)
4 cups bread flour (not all purpose)
1 tbsp salt
1 egg, for egg wash

Directions:

1. In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
2. If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
3. Bring a large pot of water to a gentle boil and preheat the oven to 400F.
4. When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces (first quarters, then thirds). Shape each piece into a tight ball as illustrated below, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
5. Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.
6. Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute. Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
7. Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
8. Cool completely on a wire rack.
9. Slice and toast to serve.
10. Makes 12 bagels.

Recipe + Picture: http://bakingbites.com/2007/06/homemade-bagels/

Peanut Butter Chocolate Chip Bars

Ingredients:

1/2 cup (1 stick) unsalted butter
2 cups light brown sugar
2/3 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (I used milk chocolate)

Directions:
1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of the chocolate chips, reserving the rest for sprinkling on top.

5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the remaining 1/4 cup chocolate chips and lightly press them into the batter.

6. Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

Recipe adapted from: http://www.twopeasandtheirpod.com/peanut-butter-chocolate-chip-blondies/
Picture: http://www.twopeasandtheirpod.com/peanut-butter-chocolate-chip-blondies/