Categotry Archives: Dessert

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Gluten Free Vintage Cake

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Gluten Free Vintage Cake
Gluten Free Vintage Cake

When I saw this recipe on pinterest I knew I had to convert this to GF.  My (and my mom’s) birthday last week was a perfect opportunity to try it.  This cake is so rich you have to eat just small slices.  The original recipe calls for white cake, but I find that GF cakes can be dry and that you need butter and egg yolks to make them more moist and less dry, so opted for yellow cake instead.  Also, I didn’t know this when I made it you need about 1 1/2 recipes of the icing.  It was barely enough for the cake, in my opinion.  I have adjusted my recipe to reflect that.

I made my brownies and cake from scratch, but you could totally use box mixes for this recipe too. If you do use a box cake mix I suggest using my recipe for making box cake mix better.

 

1 recipe of yellow cake

1 recipe of brownies

2 oz semisweet chocolate chips
7 oz sweetened condensed milk
1 Tablespoon water

Cream Cheese Frosting (recipe at bottom)

Bake your yellow cake in two 9 inch pans, grease and line with parchment paper.  Let cool.

Two yellow cake layers
Two yellow cake layers

Bake your brownies in a 9 inch cake pan.

Brownie layer topped with chocolate sauce
Brownie layer topped with chocolate sauce

While your brownies bake, melt the chocolate chips, sweetened condensed milk and water over  medium low heat, stir occasionally until chocolate melts, mix well to combine.  Pour this over the warm brownies and let soak in for 30 minutes.  Once the cakes are cooled and the sauce has soaked into brownies you are ready to assemble.

Side note on the brownies:  The brownies my kind of fall apart when you try to remove from pan while still warm, that’s the nature of baked goods, but particularly GF, when it’s not cool.  I just put it on cake plate and then pushed it together to form the round layer.

Place one layer of cake on top of brownie layer.  Ice that layer of cake with about 1/2 cup of cream cheese icing to within 1/2 inch of edge.  Top that with next layer of cake and use the rest of the icing to ice the entire cake.

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The first two layers

I will say that my cake leaked a little of the chocolate sauce out the bottom. not much but I think try to make sure that you get the icing all the way down to bottom, I think that will help keep it from seeping.  It didn’t effect the taste of the cake at all.

I wanted to show a picture of the whole cake sliced, but the plate is all smeared with chocolate and isn’t eye appealing.

 A slice of vintage cake
A slice of vintage cake

Cream cheese Icing

6 cups powdered sugar

12 oz cream cheese, softened

1 1/2 teaspoons vanilla

3/4 cup butter, softened

6 Tablespoons milk

pinch of salt

Combine cream cheese, butter, milk, vanilla and salt.  Mix well until creamy and combined.  Add the powdered sugar in a bit at a time, until smooth and creamy.

 

 

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Gluten Free Ice Cream Sandwiches

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I have been craving an ice cream sandwich.  Well, being GF there is nothing even remotely similar to and ice cream sandwich, at least not that I know of.  I did find some GF Ice Cream Sandwiches and they were pretty good, but at $7 for 4, I’ve only purchased them about 3-4 times ever, I mean that’s not enough for everyone in my family to have one.  I have purchased them and not shared them, don’t judge.  🙂  Anyway, I decided to buy some store bought cookies and make my own.  I used these cookies, they turned out ok, but the cookie was hard and I was wanting soft.  Then I remembered a recipe I had converted and hadn’t used yet for  Chocolate Cookies for Ice Cream Sandwiches and decided to make some right then.  I used Bryer’s Natural Vanilla for the inside of the sandwich.

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Ice Cream Sandwiches On left with homemade cookie, right with store bought

 

Ice cream of choice
Cookies (recipe follows)

 

1 cup butter, softened

3/4 cup cup white sugar

1 egg yolk

1 teaspoon vanilla

2 1/4 cup GF white flour

3/4 teaspoon xanthan gum

1/4 cup unsweeteened cocoa powder

1/4 teaspoon ground cinnamon (optional)

pinch salt

 

 

Yield about 30 – 2 1/2 inch cookies

Cream butter and sugar.

Add egg yolk and vanilla, mix well.

In a separate bowl mix together the dry ingredients and add to the butter mixture.  Mix until it comes together.  Divide the dough into two parts and form flat disk out of them.  Wrap in plastic wrap and chill 30-60 minutes. OR if you’re in a big hurry, like I was, you can scoop them into balls, roll them in sugar and flatten with a bowl dipped in sugar.

Preheat oven to 375 degrees

Roll out one disk between two sheets of well floured (GF) parchment papers.  Maybe 1/4 inch thick.  Bake on parchment paper 10-12 minutes.  Cool on cookie sheets or 5 minutes then move to cooling rack.

Let the ice cream soften, just a bit.  Scoop and place on one cookie, top with another cookie and lightly press down.  Wrap each sandwich in wax paper and freeze.

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Gluten Free S’more Rice Krispies Treats

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GF S'more Rice Krispies Treats

 

6 cups GF rice krispies cereal

10.5 oz mini marshmallows

4 Tablespoons butter

3/4 cup mini chocolate chips

1 1/2 cups GF graham cracker pieces

Butter an 11X7 inch pan.

In a large pot melt butter, add marshmallows.  Stir until melted.  Add rice krispies and graham cracker pieces.  Stir well, until fully combined.  Let cool slightly and gently stir in chocolate chips.

Butter your hands and press into buttered pan.

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Gluten Free Chocolate Chocolate Chip Cookies

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So this recipe originated in a cooking “contest” between two of my kids.  This time I changed it by adding three kinds of chocolate chips, not by plan but necessity.    It’s actually quadruple chocolate chocolate chip cookies this time, but that just sounds weird. 



Chocolate
Chocolate Chip Cookies


1
¼ cup GF White Flour

½
teaspoon xanthan gum
½
teaspoon salt
½
teaspoon baking soda
¼
cup unsweetened cocoa

1
stick butter, softened
¾
cup brown sugar, lightly packed

¼
cup sugar
1
egg
1
teaspoon vanilla
¾
cup chocolate chips (all one kind or a mixture- semi-sweet, dark, milk)

Preheat
oven to 350°


Cream
together butter and sugars.


Add
egg and vanilla. Mix until very light and creamy on med-high about 3
minutes.


Combine
dry ingredients and add to creamed mixture.


Stir
in chocolate chips


Bake
8-10 minutes. Check after 8 minutes.





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Gluten Free Resurrection Rolls

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I had been looking for ideas on how to share Jesus and the Resurrection Story with the kids in a way that will give them a visual as well, and more importantly, the Scripture.  I saw this idea on Pinterest but since we are GF we can’t buy biscuits in a can.  So, I decided to see if it would work with homemade GF biscuits.  Since I have never made them before I have no comparison with how the turn out with canned biscuits but the first batch turned out great, the second batch I think needed a bit more cooking time, because the marshmallow oozed out but was still kind of inside when I broke it open.  But, all in all I was super pleased with results. 

1 batch of homemade biscuits
large marshmallows (to match number of biscuits)
melted butter (I used 2 Tablespoons and made 12 biscuits and had a little butter left over)
Cinnamon and sugar mixture – I made too much – but I would do equal parts because I wanted the cinnamon to be thick inside when the marshmallow melts.

I made the biscuit dough and cut out the biscuit and flattened it down so I could wrap it around the marshmallow dipped first in the butter and then the spice.  Make sure that you flour the rolling area well so it doesn’t stick when you flatten it.  I’ve included a picture collage so you can kind of see the process.

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Gluten Free Gooey Snickerdoodle Bars

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This was better than I though and I thought it was going to be good!  If you like cinnamon you will like this.  Converted from this recipe.

Bars:
1/2 teaspoon salt
2 1/2 cups GF Flour (I used this one)
1/2 teaspoon xanthan IF not in blend
1 1/2 teaspoons baking powder
1 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla

Cinnamon Filling:
1 1/2 Tablespoons ground cinnamon
2 Tablespoons brown sugar

Glaze:
1 1/4 cup powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla

Preheat oven to 350 degrees
Spray 9X13 inch pan with spray oil or butter 

Cream butter and sugars.  Add eggs, vanilla and beat.  Add flour, baking powder, xanthan and salt.  Mix well.  
Spread half of dough into prepared pan.
Sprinkle the cinnamon sugar evenly over the dough.
Use a small scoop to evenly drop the rest of the dough over the cinnamon sugar. Carefully and lightly smooth out the dough.  
Bake 20-25 minutes.
Make the glaze and pour over hot bars.  Let cool before cutting – IF you can wait.  I couldn’t, they are delicious warm. 

Purchase “101 Gluten Free Recipes” cookbook here.
Thanksgiving Gluten Free eBook
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Gluten Free Box Cake Made Better

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Typically I make cakes from scratch, now that I have formulated some good tasting cakes.  But, sometimes  you just like to grab a mix and make it quick.  This will bump up the taste and texture a couple notches.  I have no picture for this recipe.


1 15 oz box GF Cake Mix (I used Betty Crocker)

2 Tablespoons Brown Sugar
8 oz vanilla yogurt
1/2 cup light olive oil (or whatever you usually use)
3 eggs
4 teaspoons vanilla

Preheat to 350 degrees
Grease and parchment line pans

Combine sugar, yogurt, oil, eggs and vanilla; mix well.  Add cake mix and beat well.
Divide cake batter into pans – 2 –  8 inch round  pans
Bake 30-40 minutes.




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Gluten Free Hawaiian Wedding Cake

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I saw this Pinterest and thought it sounded so good, so I converted it to GF.  It makes a lovely presentation too.  I used the Pampered Chef Brownie Pan and then put the rest in smaller baking pan, but you could do it in a 13X9 inch pan or cupcakes.



2 cups white flour
1/2 teaspoon xanthan
2 teaspoons baking powder
2 teaspoons baking soda
1 cup sugar
1 cup packed, brown sugar
1 cup shredded coconut – I used unsweetened shredded
1 20 oz can crushed pineapple with juice
1 teaspoon coconut extract
2 eggs
1/2 cup coconut flakes, these are big pieces, like in the picture, toasted*
1 cup chopped nuts, optional (I did not use nuts, I have never liked nuts in cakes or brownies.  But, I did think that macadamia nuts would be a good compliment to the cake, even just a few chopped on top with the toasted coconut. So your choice in the cake, on top, or not at all.)


Mix all ingredients together and pour into prepared pan (or pans).  Bake until done – according to size – 13 X 9 about 30-40 minutes.  Cupcakes 15-20 minutes.  Brownie pan 12-15.  These times are approximate, you want to cook until the cake springs back when touched lightly in the center and/or a toothpick comes out with only tiny crumbs.

Icing
1 8 oz package cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon coconut extract

Cream together butter and cream cheese, add powdered sugar and coconut extract and blend until smooth and creamy.  Use this to ice cooled cake and top with optional toasted coconut and nuts.

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Gluten Free Buttermilk Blueberry Breakfast Cake

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I can’t remember where I saw this, but it sounded so good I immediately got my recipe notebook and converted it and made the next morning for breakfast.  It was amazing.  You do need to plan ahead a little as it does take a good bit of cooking time.  But, it was worth the wait, moist and delicious with a crispy sweet top.  It says breakfast cake, I think because it is reminiscent of coffee cake, but this cake would be great any time.

Preheat oven to 350 degrees.  Grease a 9-inch square pan.
Serves 6-9 (depending on size of slice you serve)
1/2 cup butter, softened
zest from 1 lemon
3/4 cup + 2 Tablespoons + 1 Tablespoon  sugar (I used cane sugar)
1 egg, room temperature
1 teaspoon vanilla
2 cup GF White Flour – DIVIDED use
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk OR plain kefir OR sour milk
2 cups blueberries (The original recipe called for fresh, I used frozen and they worked great, they did “bleed” a little but you couldn’t really tell in finished cake.)
Cream butter, lemon zest and 3/4 cup + 2 Tablespoons sugar until light and fluffy.  Add eggs and vanilla, beat again until light and fluffy.
In a separate bowl whisk 1 3/4 cups flour, xanthan gum, baking powder and salt together.
If using fresh blueberries, take the 1/4 cup flour and toss the blueberries with it.  If using frozen wait until right before you fold into batter otherwise the berries will be melting and make a gummy mess.
Add the flour alternately with the buttermilk.  (I did about three add-ins of each) Once combined well, fold in the floured blueberries.  Spread batter, it’s a bit thick, into the prepared pan.  Sprinkle with remaining 1 Tablespoon of sugar.  Bake 35-35 minutes, it may take longer.  Check it after cooking 35 minutes with a toothpick and then cook in 5-10 minute increments until done. 
 Let cool 15 minutes before serving.  I’ll be honest, I didn’t wait.  My kids were chomping at the bit with hunger by the time it was done.  I did wait about 8 minutes.  It’s better to wait if possible so your cake doesn’t fall apart.  I waited the 8 minutes and it held together pretty well.
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Gluten Free Chocolate Oat Lace Cookies

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Chocolate Oat Lace Cookies
2 Tablespoons butter, softened
1/4 cup + 3 Tablespoons sugar
1 large egg
1 teaspoon vanilla

1 1/4 cup GF oats
1/2 teaspoon ground cinnamon*
1 teaspoon baking powder
pinch of salt

1/2 cup bittersweet OR dark chocolate chips OR whatever kind you have on hand

Preheat oven 350°
Line cookie sheets parchment paper

Beat butter and sugar until light and fluffy.
Add eggs and vanilla, beat again until light and fluffy.
Add oats, cinnamon, baking powder and salt.  Mix until just combined.
Stir in chocolate chips by hand.

Drop by Tablespoon onto parchment lined cookie sheets, 2 inches apart.
Bake 8-10 minutes.  Transfer to rack immediately and let cool completely.

*Swap cinnamon for zest of one orange

Made 32 cookies with this scoop.

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