Category Archives: dessert

I need COOKIES

Seriously, cookies. Hello. It’s Christmas for pete’s sakes. We need cookies. Here are some of the links to favorites around here. More posted later?…yeah, stay tuned on that.  I might be motivated to write a whole entire post about “cookie baking day” when you are gluten and egg free… or, I might be busy eating too many cookies, only time will tell.

Sugar cookies

Chocolate Sugar Cookies 

Snoballs

PeanutButter Cookies

Macaroons

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Noodly-Noodles For Real

 

 

 

gfnoodlesWhen I switched to gluten free noodles, there were lots of trial and error meals with noodles that were all substandard. I bought rice noodles all over town, any store that had anything that was safe to cook, we tried. More often than not, we wondered why we thought we needed noodles back in our diets. We finally settled on the Tinkyada brand for anything “noodle”, and they are okay. They cook up well and hold their shapes and do whatever job a noodle needs to do… and frankly I am happy to have the option. It’s beginning to look a lot like mac and cheese season, and we need noodles!! But, they are still different enough that the gluten eaters in the house (that I still have to cook for) won’t touch the rice noodles. Well, they will eat them, they just aren’t real happy about the experience. Whatever.

Enter the Barilla brand gluten free pasta box into the noodle challenge.

Done. These are great noodles. They cook and look and taste just like “real” pasta. AND!!! The resident gluten eater said that if I hadn’t told him they were GF, that he wouldn’t have been able to tell.

Done. We have a new pasta brand!!! In. The. House. yay

 

 

Mini-Donuts!

The State Fair is less than a month away…. and the usual dread of hearing the refrain of “no donuts for you” is G-O-N-E.  gone gone gone.

Now, I can make my own!!!!

Oh, how I have missed you, Tiny Donuts! Welcome back.

minidonuts

Mini Donuts

Mix together:

  • 2 flax “eggs”
  • 2 cups of coconut milk + 2 tsps vinegar
  • 1/4 C softened/melty butter

Blend together in another bowl:

  • 5 C gluten free flour mixture blend
  • 1 C sugar
  • 2 teaspoons soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons magic pixie dust xanthan gum
  • 1 teaspoon nutmeg

Mix the wet ingredients with the dry ingredients by hand- and let it rest for 15 minutes. Pat the dough to just less than 1/2 inch thick and cut out circles to make the tiny donuts, just poke your finger through the middle to make the hole. Easy Peasy.  Even easier- just roll small balls of this dough to make donut holes. Munchkins? oh yes.

Fry in hot oil, roll in cinnamon sugar.

Take a bag of your own mini-donuts to the fair!

Just Peachy

Pie. I need pie.

Usually I make little individual pies in these amazingly cute small quiche pans. I like cute food, and I find small pans really adorable. Adorable food is usually more appetizing too.

But, once in awhile I need “regular” food.

The peaches are arriving at the farmer’s market and they are delicious. Easy to peel and really juicy. Time for pie.

Peach Pie

Filling:
  • 5 C peeled and sliced peaches
  • 2/3 C sugar
  • 1/3 C gluten free flour blend ***see note***
  • 1/4 teaspoon cinnamon
Crust:
  • 2 1/2 C gluten free flour blend ***see note***
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 C powdered sugar
  • 1 stick of butter (or replace with 1/2 C palm shortening)
  • 1/2 + C cold water

Blend the crust mix in a stand mixer until it makes a nice ball. Let it rest for 20 minutes and roll it out. I baked it at 350 for about 45 minutes, it might take longer in your oven to make it golden brown and bubbly. When it’s done, it’s done. Don’t rush. This list of ingredients makes both the top and the bottom crusts for this pie with plenty leftover for “pie crust cookies”-

*Pie Crust Cookies*

My mom’s favorite thing on the planet! – roll out leftover pie crust dough, cut into triangles, prick with a fork and sprinkle cinnamon sugar all over the top. Bake. Delish.

***NOTE*** ==This is the gluten free flour blend that I use for this recipe. I mix up a giant batch of this and just keep it in a big Tupperware bin in my pantry, and use it in place of “regular flour” in some recipes. Easy Peasy. Feel free to use whatever works for you. Buy it off the shelf at the market, or mix it up in your own kitchen. I am a big fan of whatever works. This works.

  • 2 cups Potato Starch
  • 1/2 C Potato FLOUR (not! the same as potato starch)
  • 1/2 C xanthan gum (this seems like a lot, it isn’t)
  • 1/4 C unflavored gelatin (Knox is the brand I use, I just open little packets until it measures what I need)
  • 8 C brown rice flour
  • 2 C tapioca starch

There Might Be Cake In Your Future

There might be cake for breakfast. Or, for snacks. Or, your lunchbox. Whatever. Let them eat cake. All day, everyday if I have anything to say about it. Who doesn’t like cake? Really. Need to make it gluten free? Oh, you can’t have eggs? Me either.  No problem!! really, it’s just not that hard. Don’t let anyone tell you that you can’t have what you want. You can. I promise.

This gluten free spice cake is DE_LI_CI_OUS.  It looks like cake. It tastes like cake. It must be cake. Eat it.

Let them eat cake! SPICE CAKE

Spice cake cleverly disguised as cupcakes

  • 1/4 C butter, softened
  • 1/4 C palm shortening
  • 1 C hot water
  • 1 C molasses
  • 3/4 C sugar
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp soda
  • 2 eggs (replace with flax meal “eggs” )
  • 2 tsp xanthan gum
  • 2 3/4 C gluten free flour (I used equal parts brown rice flour and potato starch)

Mix. Bake as 24 cupcakes at 350 for 20-25 minutes.

Let cool. Serve with Cool Whip dollop on top. I am sure that some sort of cream cheese frosting mixture would be crazy good on this too. Probably mix that up next. mmmm

Eat Your Donuts

Eat your vegetables! … or donuts. Whatever.

My daughter had no idea that there were veggies in her baked goods. Ha!

I have been making this particular recipe for YEARS.  And today, I blew it while we were at the grocery store wandering around in the veggie department. I mentioned that we needed to also get (and I quote) “some zucchini for the donuts”.

What a dumb thing to say outloud. She gave me  “the look” of disbelief and said (rather loudly) (in public): “YOU PUT VEGGIES IN MY BAKED GOODS”???

Well. Yes. Yes I do. And in my defense, you are healthy and up to this very minute you didn’t know the difference.

I win. 

Chocolate Zucchini Donuts

  • 1/2  C oil
  • 1 1/2 C sugar
  • 2 C shredded zucchini
  • 2 C gluten free flour (I used 1 1/4 C brown rice flour and 3/4 C potato starch)
  • 1/2 C cocoa powder
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 eggs (I replace eggs with flax meal gel)
Mix. Bake at 350 for 10 minutes, in mini donut pans.
yum

Brownies for breakfast

Breakfast of champions. 

I decided that I needed brownies for breakfast, I mean really?, who doesn’t.

Went with the Menehune Brownie recipe from the files and ramped it up a little bit by adding some baking powder for more cake like appearance. They are delicious. Try some.

  • 1/2 C potato starch
  • 1/4 C brown rice flour
  • 1 C sugar
  • 6 T cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 C palm shortening
  • 2 eggs <replaced with flax and hot water>
  • 2 tsp vanilla
Bake at 350 in mini-muffin tins for 15 minutes. Cool on wire racks. 

GF Rice Krispies- FOUND!

yep. They are as good as I remembered.

aaaaaah. Rice Krispie Treats are safe again.

 

Scrape the pan kind of delicious

Oh my. How to transform some berries from the farmers market and make the recipe from “chef camp” gluten free at the same time.

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Step 1:

Mix together in a bowl-

  • 4C blackberries from the farmers market- straight from the farmer himself
  • 1/4 C sugar
  • 2 T potato starch

 

Step 2:

Make the topping-

  • 1 C brown rice flour
  • 1/2 C potato starch
  • 1 tsp xanthan gum
  • 1/4 C sugar
  • 1/4 tsp soda
  • 1/2 tsp salt
  • 3 T organic palm shortening
  • 3/4 C cold coconut milk

Step 3:

Pour the berry mixture into an 8×8 baking pan, and layer on the topping mixture on top by dropping spoonfuls of it over the berries. Sprinkle with granulate sugar for extra pretty niceness.

Step 4:  Bake at 350 for 40-45 minutes.

mmmmmmm
where are the glutens? who cares.

Spongebob is Gluten Free

Hello. Cookies? Yes please.

This recipe (HERE) is my standard sugar cookie recipe, works great for cut-out cookies. I got the cookie cutter in the baking section of the hobby store, but you could use  a square cutter, really, or just cut the dough into squares really quickly with a pizza wheel just as easily.

We used canned frosting for this project, thank you Betty Crocker

====Q: Is Betty Crocker® frosting gluten free?
All flavors of Betty Crocker Ready-to-Spread Frosting will be labeled “gluten free” this Fall.

=====

Alrighty then!!

  • 1 canister of chocolate
  • 1 canister of vanilla – 1/2 left white, 1/2 colored yellow with food coloring
  • Chocolate chips for eyeballs
  • mini marshmallows – rolled flat with a rolling pin
  • Chocolate sprinkles as needed for mouths, and eyelashes

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