Gluten Free Ho Hos

Gluten Free Ho-Hos

Recipe Credit: Gluten Free on a Shoestring

• 1/2 cup (70 grams) all-purpose gluten-free flour (I use Better Batter)
• 1/4 teaspoon xanthan gum (omit if using Better Batter)
• 1 tablespoon (5 grams) natural unsweetened cocoa powder
• 1/4 teaspoon baking soda
• dash (1/8 teaspoon) kosher salt
• 8 ounces semi-sweet chocolate, chopped (divided)
• 3 tablespoons unsalted butter
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon pure vanilla extract
• 2 extra-large eggs, beaten
• 6 tablespoons warm water (plus more, if necessary)
• 1 packet (1 scant tablespoon) unflavored powdered gelatin
• 1/4 cup cool water
• 2 cups heavy cream
• 3 tablespoons confectioner’s sugar, plus more for dusting
• 3 tablespoons nonhydrogenated vegetable shortening

Instructions

1. Grease a quarter sheet pan well with unsalted butter. Line with a sheet a wax paper, and grease the paper with unsalted butter, and set the pan aside. Preheat the oven to 350 degrees F.
2. In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well.
3. In a separate large, microwave-safe bowl, place 3 ounces of chopped chocolate and the butter. Microwave on 50% power for 45 seconds at a time, stirring in between, until the chocolate and butter are melted and smooth. Allow to cool briefly. Add the granulated sugar and vanilla, and mix well. Add the eggs and water, and mix until well-combined. Add the dry ingredients to the chocolate mixture (see photo), and mix until well-combined. The batter should be pourable. If it seems too thick, thin it with another tablespoon or two of water.
4. Pour the batter into the prepared pan, and shake from side to side and back and forth to distribute the batter evenly in the pan. Smack the bottom of the pan against the counter to burst the air bubbles, and place it in the center of the preheated oven.
5. Bake for about 10 minutes, or until the cake is just set and is firm to the touch. Check at 8 minutes, and watch carefully.
6. While the cake is in the oven, place two large pieces of wax paper (or 2 tea towels) flat on the counter side by side and sprinkle both generously with powdered sugar. As soon as the cake is removed from the oven (before it has had a chance to cool at all), turn it out onto one sheet of wax paper (or one tea towel) and remove the pan. Carefully pull back what is now the top layer of wax paper and discard it. Cut the cake in half width-wise (see photo). Remove one half of the cake to the other sheet of wax paper.
7. Working quickly, dust the top of one half cake with more powdered sugar, and, starting at a short end, begin to roll the cake away from you as tightly as possible (see photo). Gently squeeze the cake with your hands to secure it as rolled. Place the roll, seam side down, still wrapped in wax paper on a wire rack to cool completely. Repeat with the remaining half cake.
8. While the cakes are cooling, make the filling. In a small microwave safe bowl, place the contents of the packet of powdered gelatin and the 1/4 cup water, and mix to combine. Allow to sit for a few moments until the gelatin swells. It will be lumpy. Microwave the gelatin mixture for 30 seconds, stir (see photo) and set it aside.
9. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and 3 tablespoons confectioner’s sugar on high until soft peaks form (see photo). add the slightly cooled gelatin mixture, and whisk again on high until the mixture has thickened (see photo again). Place the filling in the refrigerator to chill while the cakes finish cooling.
10. Once the cakes have cooled completely, gently unroll one cake and peel back any wax paper that has adhered to the top of the cake. The cake will almost certainly have cracked in various places, and it’s fine. Spread an even layer of filling about 1/4 inch thick over the entire surface of the cake, spreading it more thinly as you reach the edges. Reroll the cake tightly, and cover it tightly with plastic wrap. Repeat with the remaining cake. Place both rolls in the refrigerator to chill. You will have left over filling — not a particularly troubling problem.
11. While waiting for the rolls to chill, make the chocolate topping. In a medium-sized microwave safe bowl, place the remaining 5 tablespoons of chopped chocolate and the 3 tablespoons of shortening. Place the bowl in the microwave and heat for 45 seconds at 50% power. Stir the mixture, and heat again for 45 seconds at 50% power. Stir and repeat if necessary until all the chocolate is melted and smooth.
12. Remove one chocolate roll from the refrigerator and unwrap and discard the plastic wrap. With a very sharp knife, slice the roll into four equal pieces by cross-section. Dip the tops and sides of each roll in the melted chocolate mixture, and place each roll on clean parchment paper. Repeat with the remaining chocolate roll from the refrigerator. Allow the rolls to sit until the chocolate sets – either at room temperature or in the refrigerator. The chocolate coating will seal the rolls, and they will last at least at least a day or so on the counter, or a few days in the refrigerator.
13. Duly Noted

    This recipe can be easily doubled. For all the trouble, if I were you — I’d double it. Just be sure to divide the cake batter between two quarter sheet pans and bake each separately in the oven (to ensure even baking). If you try to bake the whole cake in a larger, half sheet pan (and I speak here from very recent and unsettling personal experience), it will be too difficult to handle effectively. Trust me. If you double the batter, you won’t need to double the filling, but you will need to double the topping.
    These are a bit of trouble, but not too much and they are entirely worth it. They’re as good as you remember – and even better still.

    Google Recipe View Microformatting by Easy Recipe
    My instructions may be long, but it’s only because they’re explicit. Follow them to the letter, and you’ll be successful. Try not to modify the recipe at all the first go ’round, until you get the feel of it. And remember – cream filling heals all cracks, and chocolate topping covers the ones it doesn’t.
    
    

MIni Peanut Butter Chocolate Cheesecakes

Mini Peanut Butter Chocolate Cheesecakes

recipe credit: Annies Eats

Yield: 24 mini cheesecakes

Ingredients:
For the crust:
1 cup chocolate cookie crumbs (I use Oreos)
2 tbsp. unsalted butter, melted
1 tbsp. sugar

For the cheesecake:
12 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup peanut butter
2/3 cup sugar
1 large egg plus 1 large egg yolk
Dash vanilla extract
Pinch of coarse salt

For the ganache:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
1 tbsp. unsalted butter, at room temperature

Directions:
Preheat the oven to 350˚ F.  Lightly spray a 24-well mini muffin pan* with cooking spray.  To make the crust, combine the chocolate cookie crumbs, melted butter and sugar in a small bowl.  Mix with a fork until evenly blended.  Divide the crust mixture between the wells of the prepared pan, about 2-3 teaspoons in each.  Press the crumb mixture into a flat layer on the bottom of the well.  (The bottom of a shot glass or flat utensil is great for this.  I used the bottom of my whisk handle.)  Bake for 10 minutes.  Transfer the pan to a wire rack.

Reduce the oven temperature to 300˚ F.  To prepare the filling, combine the cream cheese, sour cream and peanut butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth and well blended.  Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed.  Blend in the egg and egg yolk, vanilla and salt.  Continue to beat until the mixture is completely smooth.  Divide the mixture evenly over the cookie crumb crusts and smooth the tops slightly.  Bake just until set, about 22 minutes, rotating the pan halfway through baking.  Transfer to a wire rack and let cool to room temperature.  Once completely cool, transfer the pan to the refrigerator and chill thoroughly, at least 3 hours.

Once the cheesecakes are well chilled, carefully remove them from the pan.  To make the ganache, place the chopped chocolate in a medium bowl.  In a small saucepan, bring the cream to a simmer over medium heat.  Once simmering, remove from the heat and immediately pour over the chocolate.  Let stand 1-2 minutes.  Whisk in small circular motions until a smooth ganache has formed.  Whisk in the butter until completely incorporated.  Let the mixture stand at room temperature until slightly thickened for piping onto the cheesecakes.  (Speed this process in the refrigerator or freezer, but be sure to whisk every 10 minutes or so.)  Once the ganache has thickened, transfer to a pastry bag fitted with a decorative tip and pipe onto the cheesecakes.  (I used a large, unlabeled tip to decorate these.)  Cover and refrigerate until the ganache is set.

*I find silicone mini muffin pans lend themselves to the easiest removal of baked goods, particularly cheesecakes.  If you don’t have a silicone pan, you may want to consider using mini cupcake liners for easy removal.

Oatmeal Fudge Bars

Oatmeal Fudge Bars

from plainchicken.com - adapted from allrecipes.com

3 cups quick cooking oats
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 Tbsp vanilla extract, divided
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
3 Tbsp butter
1/2 tsp salt
1/2 cup sliced almonds

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.

In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 1 tablespoon vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.

In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in almonds and 1 tablespoon vanilla.

Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.

Bake for 30 to 35 minutes in preheated oven. (Do not over bake) Let cool on a wire rack, then cut into bars.

Hot Chocolate Cookies

Hot Chocolate Cookies

recipe credit: Purple Chocolat Home

1 C. (2 sticks) butter - at room temperature

1 C. white sugar

2/3 C. packed brown sugar

2 eggs

1 tsp. vanilla

3 1/4 C. flour

1/4 tsp. salt

1/2 C. hot chocolate mix (or 4 - 1 oz. packets) - not sugar free

1 1/4 tsp. baking soda

1 C. white chocolate chips

1 C. milk chocolate chips

1 C. semi-sweet chocolate chips

Preheat your oven to 350 degrees.

Cream butter and sugars until smooth.  Beat in the eggs and vanilla until combined.

In a separate bowl, combine flour,hot chocolate mix, salt, and baking soda.  Add to wet ingredients slowly

making sure it is all incorporated. Fold in all 3 kinds of chocolate chips. (She says to chill the dough 1 hour, but I didn't need to.) Scoop out on a greased or parchment lined cookie sheet.

Bake for 9-11 minutes.  Let the cookies cool slightly before removing from the pans.  Cool on wire racks or eat them

Gluten Free Peach Crisp

Gluten Free (or Not!) Peach Crisp

recipe credit: Terina Williams

2 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour (or to make GF substitute with corn starch - about 1/8 cup)
1 stick of butter, melted
a touch of cinnamon
6-8 peaches

Preheat oven to 350. In a bowl, combine all of the ingredients and set aside. Slice the peaches and put in a buttered casserole dish. Top with the oatmeal mixture and bake for 25 minutes or until golden brown. Serve warm. Enjoy!!

GF Walnut Cake with Praline Frosting

Walnut Cake with Praline Frosting

9 ounces all-purpose flour (about 2 cups) **I used Pamela’s Baking Mix
2 tsp Xanthan Gum (I didn’t use this b/c I used Pamela’s and it has guar gum in it)
½ tsp baking soda
½ tsp salt
7 TBSP butter, softened
1 cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 large egg white
1 tsp vanilla extract
1 cup 1% low-fat buttermilk
6 TBSP chopped walnuts, toasted
Cooking Spray

Frosting:
½ cup packed brown sugar
6 TBSP 1% low-fat milk, divided
2 TBSP butter
1 TBSP light corn syrup
Dash of salt
2 cups powdered sugar
½ tsp vanilla extract
2 TBSP chopped walnuts, toasted

1. Preheat oven to 350.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and ½ tsp salt, stirring well with a whisk.
3. Place 7 TBSP butter, 1 cup sugar and ¼ cup brown sugar in a mixing bowl; beat at a med-high speed with a mixer until light & fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 tsp vanilla. Add flour mixture alternately with buttermilk, beginning & ending with flour mixture. Fold in 6TBSP walnuts. Scrape batter in a 13 x 9 inch pan coated with cooking spray.
4. Bake at 350 for 28 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
5. To prepare frosting, place ½ cup brown sugar, ¼ cup milk, 2 TBSP butter, corn syrup and dash of salt in a saucepan over med-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 TBSP milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in ½ tsp vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 TBSP chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

GF Pumpkin Carrot Cupcakes

Ingredients

* 1 1/2 cups all-purpose gluten-free flour (I use Better Batter) + 1 extra teaspoon
* 3/4 teaspoon xanthan gum (omit if using Better Batter)
* 1 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 1 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 tablespoon unsalted butter, melted and cooled
* 4 tablespoons vegetable oil
* 2 cups shredded carrots (about 4 or 5 carrots peeled and shredded)
* 2 extra-large eggs, lightly beaten
* 7 1/2 ounces pure packed pumpkin (one-half a 15 ounce can)
* 1 teaspoon pure vanilla extract
* 1/2 cup raisins (can substitute another small dried fruit, like chopped prunes, or flaked or shredded coconut)
* 1/2 cup white chocolate chips (can substitute semi-sweet or milk chocolate chips)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin well with unsalted butter and set it aside. You will have enough extra for 2 more muffins. I’m sorry. It’s annoying. But then again, not terribly.
2. In a large bowl, place 1 1/2 cups flour, xanthan gum, baking soda, salt, cinnamon, brown sugar, and granulated sugar and whisk to combine well (making sure you get out all the lumps in the brown sugar). Add the unsalted butter and the vegetable oil, and mix to combine well. The batter will be pretty dry still. Add the carrots, and stir to combine. Add the eggs, pumpkin and vanilla, and mix to combine well. The mixture should be thick and moist.
3. In a separate small bowl, toss the raisins and white chocolate chips together with the remaining 1 teaspoon flour to coat the raisins and chips in flour. Dump the raisins and chips into the large bowl of batter, and stir to combine until the raisins and chips are evenly distributed throughout.
4. Divide most of the batter evenly between the 12 greased muffin cups, and smooth the tops with wet fingers. Bake the remaining batter in either another muffin tin, or a two single stand-alone muffin cups (if you have ‘em). You really don’t want to try to stuff the remaining batter into the 12 standard cups. You’ll have some exploding cupcake tops on your hands. And in your oven.
5. Place the muffin tin in the center of the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Rotate once during baking. Allow to cool about 10 minutes in the pan, and then transfer to a wire rack to cool completely.
6. Serve at room temperature.

Recipe Credit

Dark Chocolate Cherry Fudge

Dark Chocolate Cherry Fudge (can be made GF)

recipe credit


1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels (or GF brand)
3/4 cup (4 oz.) dried cherries, coarsely chopped
1 teaspoon vanilla extract (use Gluten Free)

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.

Berry Bars

Berry Bars

Ingredients:

1 cup Jules Gluten Free All Purpose Flour
1 cup certified gluten-free rolled oats or crushed gluten-free Chex cereal*
1/2 cup light brown sugar or coconut palm sugar
1-2 tsp. cinnamon
1/2 teaspoon salt
1/2 cup butter or dairy-free alternative (e.g. Earth Balance Buttery Sticks)
3 cups fresh or frozen blueberries
1/8 cup granulated cane sugar or coconut palm sugar
dairy or non-dairy yogurt (So Delicious) or ice cream for topping (optional)

*Note: if using Cinnamon Chex or Chocolate Chex, reduce sugar & eliminate cinnamon added in recipe

Blueberry bars topped with So Delicious Vanilla Coconut Yogurt

In a large bowl, combine the flour, oats or cereal, brown sugar, cinnamon and salt. Cut in butter until crumbly.

Gently press half of the mixture into a greased 8 or 9-inch square baking dish. Bake at 350 degrees F for 5 minutes to set.

Combine the blueberries and sugar; sprinkle over crust. Top with remaining flour mixture. Bake 35-40 minutes longer, or until golden brown.

Serve for dessert or for breakfast!

Banana Cream Pie with Chocolate Ganache & Salted Caramel

Banana Cream Pie with Chocolate Ganache & Salted Caramel
Inspired by Amanda Hesser’s The Essential New York Times Cookbook.

Serves: 8

Ingredients:

Graham Cracker Crust
1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)
1 teaspoon sugar
4 tablespoons unsalted butter, melted

Ganache Layer
1/2 cup heavy cream
3 ounces bittersweet chocolate (about 1/2 cup chocolate chips)

Pastry Cream
1 2/3 cups whole milk
¼ cup plus 3 tablespoons sugar
1 vanilla bean, split, seeds scraped out and reserved
3 tablespoons cornstarch
1 large egg
2 large egg yolks
2 tablespoons unsalted butter

Salted Caramel Sauce
1 cup granulated sugar
1 tablespoon water
4 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon fleur de sel (or kosher salt)

For Assembly
1 cup heavy cream
2 tablespoons powdered sugar
3 medium bananas

Preparation:
Make the crust:

Preheat the oven to 325 F. Combine the crumbs and sugar in a bowl. Add the butter and mix until the crumbs are moistened. Pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers. The edges of the shell will be crumbly.
Bake until lightly browned, 10-12 minutes. Cool completely.

Make the ganache:

Set the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.

Make the pastry cream:

Combine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. (Tip: If the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it’s pliable again, fish it out, split it in half, and scrape the seeds out. Add it all back into the saucepan until the mixture simmers.)
In a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. In a large bowl, whisk together the egg and yolks.
When the milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until well combined. While whisking, slowly pour in about one-quarter of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.)
Remove from the heat and stir in the butter until incorporated. If the mixture isn’t quite as smooth as you’d like, you can always run it through a sieve. Pour into a shallow bowl, place plastic wrap directly on the surface, and chill.

Make the caramel sauce:

In a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly.
Immediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool to room temperature.

To assemble:

Using an electric mixer or a whisk, whip the heavy cream into peaks. Add powdered sugar and incorporate. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in about half of the whipped cream.
Line the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds). With the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.
Drizzle a thin layer of caramel sauce over the bananas.
Spoon the pastry cream evenly into the crust. Mound the remaining whipped cream on top. Drizzle some caramel sauce over the whipped cream, swirling it decoratively. Decorate with remaining banana slices.
Chill, and serve within 24 hours. Plate with remaining caramel sauce.

Gluten Free Iced Cherry Rings

Iced Cherry Rings

Ingredients

½ cup unsalted butter, plus more for greasing the pans
½ cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
1½ cups gluten-free flour (be sure to use one that includes either xanthan or guar gum, if not add 1 teaspoon)
¼ cup maraschino cherries, dried well and chopped
½ cup confectioners’ sugar
1½ tablespoons freshly squeezed lemon juice (more or less)
2 -3 drops maraschino cherry liquid
Directions

Preheat oven to 350 degrees. Lightly grease 2 baking sheets with butter (or line with silicon baking mats).

Cream together the butter and sugar until pale and fluffy, about 2 minutes. Add the egg yolk, lemon zest and vanilla, mix well. Stir in the flour, add the cherries and mix with your hands until it forms a soft dough.

Lightly flour a surface, roll out the dough to a ¼ inch thickness and cut into 3 inch rounds with a cookie cutter. Cut out the center of each cookie with a 1 inch cookie cutter. Place the rings on the prepared baking sheets. Re-roll any trimmings and cut more cookies. Bake the cookies in preheated oven for 15 minutes or until they are firm and just beginning to color. Let cool on baking sheets for 5 minutes then transfer to a wire rack to finish cooling.

Mix the confectioners’ sugar with lemon juice and maraschino cherry juice until it becomes a smooth paste. It may take a little less of more lemon juice so start with less and add a little at a time. Drizzle over the cooled cookies and let stand until the icing sets, about 30 minutes.

This Gluten Free recipe makes 10 – 15 cookies.

Fresh Strawberry Granita

* 4 cups fresh strawberries, hulled and diced
* 1/2 cup sugar
* 3/4 cup cup water
* 2 Tbsps fresh lemon juice

1. Combine diced strawberries and sugar in a medium sized bowl. Toss and let sit for 30 minutes until flavors meld.
2. Add strawberry/sugar mixture, water and lemon juice to a blender. Blend on high until smooth.
3. Although not necessary, at this point you can pour the mixture through a sieve to remove excess seeds.
4. Pour blended mixture into an 8×8 glass baking dish. Cover with foil and freeze for 3 hours.
5. Remove from the freezer. Using a fork, scrape strawberry mixture off the edge of the baking dish. Gently combine. Cover and freeze for another 3 hours or overnight.
6. When ready to serve, use a fork to gently mix the ice granita mixture. Serve plain or over ice cream or custard.

Recipe Credit

Gluten Free Cookies & Cream No Bake Cheesecakes

Cookies & Cream No Bake Cheesecakes

recipe credit: simply gluten free

Ingredients:

21 Kinnitoos (gluten free chocolate sandwich crème cookies)
1 cup heavy cream
8 ounces cream cheese, softened
½ cup sugar
1 teaspoon pure vanilla extract


Place paper liners in the cups of a standard muffin pan (12 cups).
Take 3 of the cookies, cut them in quarters for garnish and set aside. Place 12 cookies in a plastic freezer bag and pound them with a rolling pin until they turn into fine crumbs. Divide the crumbs among the muffin cups and press down firmly and evenly. Place the remaining cookies in the bag and break them up so that there are bigger pieces of cookie as well as some crumbs.

Whip the cream on high speed until stiff peaks form with a hand held mixer. Place the cream cheese, sugar and vanilla in a large mixing bowl and beat on high speed until smooth and well blended. Fold in the whipped cream and the crushed cookie pieces. Spoon the mixture into the muffin cups. Place one of the quartered cookies on top of each cheesecake. Refrigerate until serving, at least 5 minutes, up to a day ahead.

Makes 12 gluten free mini cheesecakes.

Gluten-free Cheesecake Brownies

Gluten-free Cheesecake Brownies
Ingredients

* 1/2 cup (8 tablespoons) unsalted butter
* 3 ounces unsweetened chocolate (if bars, chopped; if discs, as is)
* 1 cup sugar
* 3 extra-large eggs
* 2/3 cup all-purpose gluten-free flour (I use Better Batter)
* 1/4 teaspoon xanthan gum (omit if using Better Batter)
* 1/8 teaspoon kosher salt
* 1/2 teaspoon baking powder
* 12 ounces cream cheese (one and one-half packages), softened
* 1/4 cup sour cream
* 1/4 cup sugar
* 1 extra-large egg
* 1/4 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 325 degrees Fahrenheit. Grease an 8-inch by 8-inch baking pan with vegetable shortening or unsalted butter, then line with crisscrossed strips of parchment paper, allowing them to overhang the sides slightly (to make it easier to remove the bars after baking). Set the baking dish aside.
2. In a medium-sized microwave safe bowl, microwave the butter and unsweetened chocolate for 30 seconds at a time on high power, stirring in between intervals, until smooth and shiny. Add the 1 cup sugar to the chocolate and the 3 eggs, one at a time, blending well after each addition. Add the flour, xanthan gum, salt and baking powder, and mix to combine.
3. Pour the brownie batter into the bottom of the prepared pan, and shake to evenly distribute the batter. Place in the center of the preheated oven, and bake for about 15 minutes, until shiny and nearly set. It is better to underbake the brownies than to overbake them, since they will go back in the oven.
4. While the brownies are baking, in a separate medium-sized bowl, combine the cream cheese, sour cream and 1/4 cup sugar, and beat until well-combined. Add the egg and vanilla, and mix just until blended.
5. Once the brownie layer has come out of the oven, cool slightly and pour the cheesecake mixture over the top and shake to evenly distribute the batter. Return the pan to the center of the oven, and bake for about 20 minutes, or until the center of the cheesecake is almost set. Again, better to underbake rather than overbake.
6. Run a knife around the edges of the pan to loosen the sides, and allow to cool in the pan. Refrigerate for 2 hours, or up to overnight.
7. Remove the pan from the refrigerator, slice into squares with a wet, serrated knife and serve chilled.

Notes

If you don’t have extra-large eggs, just select the largest ‘large’ eggs in the bunch.
I have not tested this recipe with nondairy substitutes for the cheesecake ingredients. Proceed at your own risk – and then tell us how it went in the comments!
Remember – bean flour blends, despite the fact that they may call themselves “all-purpose,” are NOT, in fact, all-purpose flour blends. They will NOT behave the same as true all-purpose gluten-free flour blends.

Best Grape Salad

Recipe Credit

Ingredients

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste

Directions

1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight.

Joy's 'You'll Never Know Their Gluten Free' Crepes & Chocolate Sauce

Joy's 'You'll Never Know Their Gluten Free' Crepes & Chocolate Sauce

recipe credit: Joy Eschliman

Crepes

1 cup milk ( I used whole)
3 eggs
3/4 cup rice flour
Place in blender and blend until smooth. Leave at room temperature for 1 hour (at least)

Brush butter in pan (temp around med-lo to med)

pour about 2-3 Tablespoons batter in hot pan, and quickly tilt to spread
cook for about 1 minute-flip

Also a good filling for these if you want to use them for Breakfast is:
Blend 1 cup cottage cheese, 1 cup sour cream and 1/2 cup powdered sugar. (alternatively you can use 1 cup vanilla yogurt in place of either sour cream or cottage cheese)

Chocolate Sauce

4 Tablespoons Cocoa Powder
4 Tablespoons sugar
4 Tablespoons water

1/4 cup butter
dash vanilla extract (make sure you're alcohol isn't wheat based)

Cook cocoa, with water and sugar stirring constantly.
Remove from heat and add butter stirring until dissolved. Add vanilla.
I just put mine in a jar- store it in the fridge or leave it room temp for pouring.

Chocolate Oatmeal 'No Bake' Bars

Chocolate Oatmeal 'No Bake' Bars

recipe credit: Amanda Pryzbylski

2 cups sugar
1/4 cup cocoa
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 (1 stick) margarine or butter
1/4 cup crunchy peanut butter
2 cups quick oats

Butter 9-inch square pan. In medium saucepan over medium heat, combine sugar, cocoa and salt. Stir in milk; add margarine. Heat to a rolling boil; boil 3 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until blended. Stir in oats. Pour into pan and spread evenly. Cool and cut into squares.

Chocolate Gluten Free CrinkleCrackle Cookies

Chocolate Gluten Free CrinkleCrackle Cookies

Recipe Credit: Gluten-free on a Shoestring.com

Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 18 to 20

Ingredients

• 1/3 cup (5 1/4 tablespoons) unsalted butter (nondairy sub is fine)
• 4 ounces unsweetened chocolate*
• 3/4 cup all-purpose gluten-free flour
• 1/3 teaspoon xanthan gum (omit if using Better Batter flour)
• 1/4 cup + 2 tablespoons Dutch-processed unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• 2/3 cup packed brown sugar (light, if you have it)
• 1/2 cup confectioner’s sugar + more for rolling
• 2 extra-large eggs
• 6 to 8 tablespoons milk (nondairy is fine; nonfat milk is not)

Instructions

1. Place the butter and chocolate in a large, microwave safe bowl, & microwave on high power for 30 seconds at a time, stirring in between cycles, until the chocolate & butter are smooth & shiny. Set aside the bowl to cool a bit (about 5 to 7 minutes) – not so long that the chocolate thickens again, but long enough that it won’t cook the eggs when you add them.
2. While the chocolate is cooling, in a separate medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking powder, and salt, and mix to combine. Set the bowl aside.
3. Add the brown sugar, confectioner’s sugar, and the eggs to the chocolate mixture, blending well after each addition.
4. Add the flour mixture to the large bowl in thirds, alternating with the milk 2 tablespoons at a time (for a total of 6 tablespoons), and mixing well after each addition.
5. Add the remaining 2 tablespoons of milk only if necessary to create a smooth and lovely cookie dough. The dough will be thick, but not particularly firm, similar to the consistency of play-doh (gluten-free play doh, since otherwise the very mention of play-doh has me quaking).
6. Divide the dough in half, shape each into a log, wrap each half in plastic wrap, and place in the refrigerator until firm (at least an hour, up to overnight).
7. When you are ready to work with the dough, preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set them aside.
8. Slice the chilled dough into 18 to 20 pieces. Roll each piece of dough between damp palms into a ball. Roll each ball in a bowl of confectioner’s sugar. Place the balls of dough about 3/4-inch apart on prepared baking sheets, place the sheets uncovered in the refrigerator, and allow them to rest for at least for about 5 to 10 minutes (the dough will absorb some of the sugar). Re-roll each bowl in the powdered sugar again after it has rested.
9. Place the baking sheets in the center of the preheated oven and bake until the cookies have flattened out & the powdered sugar crinkles and crackles, about 8 to 10 minutes. The cookies will be soft to the touch, but will firm as they cool. Allow them to cool completely on the baking sheet.
10. EatThemEatThemEatThemGiveMeSomePlease

Notes

*If you only have semi-sweet chocolate, just cut back on the confectioner’s sugar ingredient from 1/2 cup to 1/4 cup. Let’s not let the chocolate come between us.

Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Chocolate Chip Cookies

recipe credit

2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies, I used the double stuff

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.