Gluten-Free Pizzelles

 A crisp pizzelle cookie that is every bit as good as the traditional one.

INGREDIENTS

1 1/2 cup gluten-free flour

2 teaspoons baking powder

Dash of salt

3/4 cup sugar

1/2 cup melted butter, unsalted

3 large eggs

2 teaspoons vanilla

TO MAKE CHOCOLATE FLAVOR

3 Tablespoons cocoa powder

3 additional Tablespoons sugar

TO MAKE CITRUS FLAVOR

1 Tablespoon orange zest

TO MAKE ALMOND FLAVOR

1 teaspoon almond extract

Confectioner's sugar for dusting

INSTRUCTIONS

In large bowl, combine flour, sugar, baking powder and salt. Whisk to blend.

In smaller bowl, combine melted butter, eggs, and flavoring. Whisk to blend.

Pour wet ingredients into dry. Mix thoroughly.

Spray pizzelle maker with spray oil. Wipe off with paper towel.

Plug in pizzelle maker so it can preheat.

When pizzelle maker in ready, put 1  - 2 Tablespoons of batter on each section of the pizzelle cooker. Cook for 10 - 20 seconds, You will have to try a few to determine the right cooking time for your pizzelle cooker. 

Remove pizzelles. Allow to cool before sprinkling with contectioner's sugar.

Or quickly bend a hot pizzelle around a knife to make pizzelle tacos or press around a glass to make a bowl shape.

Peanut Butter Chocolate Chip Cookies - Dairy-Free & Gluten-Free

 A great cookies for those who are on dairy and gluten restricted diets.

INGREDIENTS

2 cups peanut butter

2 cups sugar

4 eggs, beaten

2 tsp. vanilla

2 cups dairy-free mini chocolate chips

1 cup pecans, chopped small

INSTRUCTIONS

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In mixer bowl, combine peanut butter, sugar, eggs, and vanilla., Mix well until well blended. Stir in chocolate chips and pecans. Drop by tablespoon onto prepared baking sheet. Bake  for 10 minutes or until lightly browned. Do not overbake.

Cool on cookie sheet for a few minutes before transferring to wire racks to cool completely. Store in airtight container.

Recipe Source" Penzy's Spices

Gluten Free Lemon Poppyseed Bread

 Moist tender gluten free bread with lots of lemony flavor.

Ingredients

1 3/4 (245 grams) all-purpose gluten free flour

3/8 cup (54 grams) cornstarch

1 1/2 tsp baking powder

1/2 tsp. baking soda

1/2 tsp salt

2 Tablespoons poppy seeds

3 Tablespoons fresh lemon juice

Zest from one lemon

3/4 cup (150 grams) sugar

6 Tablespoons soft unsalted butter at room temperature

1 cup sour cream at room temperature

2 eggs at room temperature

1 tsp vanilla extract

For glaze - combine lemon juice and confectioner's sugar to desired consistency

Instructions:

Preheat oven to 350 degrees. Grease a standard 9x5 inch loaf pan.

Combine flour, cornstarch, baking powder, baking soda, salt, poppy seeds, lemon zest and sugar.

Add eggs, sour cream, butter, vanilla and lemon juice. Mix to combine.

Add batter to loaf pan. Spread to an even layer.

For a more even loaf, with a very wet knife, slash the loaf down the center about 1/4".

Bake in preheated oven for 30 minutes. Lower heat to 325 degrees and continue to bake until a toothpick inserted in the center comes out mostly clean - about another 15 minutes.

Remove from oven and allow to cool in the pan for 15 minutes. Remove to wire rack and allow to cool completely. Glaze with icing.

Flourless Brownies

 Rich fudgy goodness!

Ingredients

6 Tablespoons salted butter

8 ounces bittersweet baking chocolate, chopped

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp vanilla

1/4 cup unsweetened cocoa

3 Tablespoons cornstarch

2 Tablespoons chocolate chips for topping

Instructions

Preheat oven to 350 degrees. Line an 8x8 inch baking pan with parchment paper.

In mixing bowl, melt butter and chopped chocolate in the microwave at 30-second intervals, stirring between each one until melted and smooth.

Beat in sugars until fully incorporated. Add eggs, one at a time, mixing after each addition. Add vanilla.

Add cocoa powder and corn starch and beat until smooth.

Transfer to prepared baking dish and smooth out with rubber spatula. Sprinkle chocolate chips on top.

Bake for 20 - 25 minutes.

Allow to cool before cutting.

Gluten Free Mexican Wedding Cakes

 Here is a gluten free version of a favorite holiday cookie.

INGREDIENTS

1 cup butter (for dairy-free option use Earth Balance butter)

1/2 cup powdered sugar

1 tsp. vanilla extract

2 1/4 cups all-purpose gluten free flour

1/2 tsp xanthan gum (omit if your flour already has it)

3/4 cup chopped nuts (I used pecans)

1/4 tsp salt

Powdered sugar for rolling

INSTRUCTIONS
Preheat oven to 400 degrees.

In large bowl, cream butter, vanilla and powdered sugar.

Add flour, salt and nuts (also xanthan gum, if adding).

Mix until fully combined and the mixture holds together.

Shape into 1-inch balls. Place on parchment lined cookie sheet.

Place in freezer for five  minutes.

Bake for 10-12 minutes until set but  not turning brown.

Allow to cool for 3 - 5 minutes. Place powdered sugar in bowl and roll cookies in powdered sugar while they are still warm. Add to cool again and roll them for a second time in the powdered sugar.

Gluten Free and Dairy Free Gingerbread Crinkle Cookies

 Everyone will love these! An excellent holiday cookie for those who must be gluten-free and dairy free.

From Taste of Home

INGREDIENTS

1/4 cup + 2 Tablespoons dark brown sugar

2 Tablespoons granulated sugar

1/4 cup neutral tasting oil such as sunflower, vegetable or canola

1/4 cup molasses

1 egg at room temperature

1 tsp. vanilla extract

2 cups gluten free flour blend

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/8 tsp. allspice

1/8 tsp. cloves

1/2 cup sugar for rolling cookies before baking

3/4 cup powdered sugar for rolling cookies before baking

INSTRUCTIONS

In large bowl, whisk together brown sugar, granulated sugar, oil, molasses, egg and vanilla. Whisk until the mixture becomes lighter in color.

In separate bowl, whisk together flour, baking powder and spices.

Add the dry ingredients to the wet ingredients and mix until well combined.

Chill the dough in the refrigerator for at least 1 - 2 hours or overnight.

Adjust the oven rack to the middle of the oven. Set oven to 350 degrees. Line cookie sheets with parchment paper.

Use a tablespoon measuring spoon to scoop out cookie dough and roll into a ball. Roll in granulated sugar and then in powdered sugar.

Place on cookie sheet and bake 10 - 11 minutes.  Remove from oven and allow to sit on cookie sheets for 10 minutes before removing to wire rack to cool completely.

Store in airtight container.

Gluten-Free Cut Out Sugar Cookies

 Many gluten-free cookies recipes require chilling the dough before and after cutting out the cookies. This one does not which makes it much less time consuming to make delicious gluten-free cookies for the holiday or anytime. As with all gluten-free baking, the best end result comes from weighing out the ingredients rather than measuring. This extra step can make all the difference.

This recipe comes from "Gluten-Free on a Shoestring"

Ingredients

2 cups (280 g) all-purpose gluten free flour

3/4 tsp. Baking powder

1/4 tsp. salt

1/2 cup (100 g) granulated sugar

3 Tablespoons (22 g) confectioners' sugar

8 Tablespoons (112 g) unsalted butter at room temperature

1 egg at room temperature (50 g weighed outside of shell)

1 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, salt, granulated sugar and confectioners' sugar.

Whisk to combine. Add butter and mix with electric mixer until mixture looks crumbly and butter is evenly distributed.

Add egg and vanilla. Mix to thoroughly combine. Remove mixture from bowl and knead with clean dry hands to form a ball.

Place the dough on a clean surface sprinkled very lightly with gluten-free flour. Roll to 1/4 - 1/3" thickness.

Cut into shapes with cookie cutters. Place on prepared baking sheets about 1 inch apart.

Bake 6 - 8 minutes. Remove when edges are lightly browned and allow to cool slightly on baking sheet before transferring to wire racks to cool completely.

Frost and decorate after cookies have cooled completely.

Flourless Fudgy Chocolate Cake

 This flourless cake is not only naturally gluten free, it pops with fudgy chocolate flavor!

Ingredients

6 ounces chopped dark chocolate

8 Tablespoon unsalted butter

3 egg whites

1 egg yolk

2 whole eggs

3/4 cup granulated sugar

1/2 cup unsweetened cocoa

1 tsp. vanilla extract

1/2 tsp. kosher salt

Raspberries or strawberries to top the cake

Powdered sugar to dust the cake

This recipe comes from "Gluten Free on a Shoestring"

Instructions

Preheat oven to 350 degrees. Butter a 9-inch cake pan or springform pan.  Line the bottom of the pan with parchment paper. Butter the paper.

In a double boiler, melt the chocolate and butter, stirring occasionally until smooth.

In mixer on medium high speed, beat three egg whites until soft peaks form. 

Add 1/4 cup sugar and 1/4 cup cocoa. Continue to beat on medium speed until glossy peaks form,

In separate bowl, combine one egg yolk and two whole eggs. Whisk in remaining sugar (1/2 cup) and cocoa (1/4 cup) and vanilla and salt. Whisk until well combined.

Add the melted butter/chocolate mixture slowly to the egg yolk mixture, whisking constantly until the mixture is smooth.

Fold in the egg white mixture, gently but completely.

Pour into prepared pan. Bake for about 25 minutes or until the center of the cake is just set. If you are using a dark colored pan, begin checking the cake at 20 minutes.

Remove the cake from the oven and set on wire rack to cool completely. Chill the cake in the refrigerator for a few minutes before removing it from the pan.

Place cake on serving plate. Top with raspberries or strawberries. Dust with powdered sugar.

Slice cake to serve with a wet sharp knife.

Gluten-Free Sugar Cookies

 

It's Christmas time and it simply wouldn't be Christmas without decorated sugar cookies. Finding a gluten free sugar cookie recipe took some time and research. This one hits all the boxes - delicious, easy to decorate without breaking.  But, gluten free cooking requires a few extra steps to ensure success. The dough must be well chilled or else the cookies will not hold their shape.  After mixing the dough, it is wrapped and chilled for several hours. Then, after rolling and cutting out the cookies, the cookie sheet is placed in the refrigerator for 15 - 20 minutes to chill the dough again. Any dough scraps need to be chilled again. This simple extra step takes additional time, but the result is worth it.  

It is also important to note that different gluten free flour blends are made up of varying flour substitutes. This recipe was made with Bob's Red Mill Gluten Free 1-to-1 flour blend and the recipe was designed for this specific flour blend by Bob's Red Mill. Other gluten free flour may not give you the same outcome.

I frost the cookies with canned creamy vanilla frosting. Do your research, but most brands are gluten-free.

Also, check to ensure that your sprinkles and cookie decorations are also gluten free. Most sprinkles are made without gluten, but not all manufacturers can ensure no cross contamination with other gluten containing products. A little research will ensure your decorations are gluten free.

Ingredients

1 cup soft unsalted butter

1 1/4 cup white granulated sugar

1 large egg

1 tsp, vanilla

2 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking flour

1 tsp. Baking powder

1/4 tsp. salt

Instructions

In small bowl, combine flour, baking powder and salt.

In large bowl, mix butter and sugar until light and fluffy.  Add egg and vanilla extract and beat until well combined. Then, add flour  mixture and mix until well combined.

Shape dough into a ball, wrap in plastic wrap and chill for at least one hour. 

Preheat oven to 325 degree. Line baking sheets with parchment paper.

Remove dough from refrigerator. Place between two pieces of parchment paper and roll out to 1/8 inch thickness. Cut out desired shapes and place on prepared baking sheet.

Chill baking sheet with cut outs in refrigerator for 15 - 30 minutes.  (or chill dough after rolling but before cutting out cookies)

Bake until edges are golden brown, about 15 minutes, turning sheets half way through baking.

Let cool completely before decorating - about 20 minutes.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 We have entered the world of gluten-free cooking in my family, so you can expect to see more gluten free recipes posted in the future. This one is a simple cookie from "buildyourbite.com".  No need to substitute gluten-free flour in this recipe. There is no flour. Peanut butter and oats create the texture and maple syrup adds a delicious sweetness.

Ingredients

1 cup creamy peanut butter (for gluten-free: make sure the ingredients are peanuts and salt only)

1 Tablespoon vanilla

1/2 cup maple syrup

1 cup gluten-free oats (yes, oats are gluten-free, but gluten containing ingredients are often added in the processing; gluten-free oats assure that no gluten contamination)

1 cup semi sweet chocolate chips

2 eggs

1/2 tsp. baking powder

1/8 tsp salt

Instructions

Preheat oven to 350 degrees.

In a bowl, beat peanut butter, maple syrup, eggs and vanilla.

In separate bowl, combine oats, baking powder and salt.

Add dry ingredients to wet and beat to combine.

Stir in chocolate chips.

Drop batter onto cookie sheet that has been lined with parchment paper.

Bake 8 - 13 minutes.

No Bake Cookies

 It was out of necessity that I found this recipe. The main board on my oven went out and I was without an oven for two weeks, waiting for parts and service.  I searched on-line for no bake desserts and found this cookie recipe on "Cooking Classy".  We liked it so much that I would make it again - even with an oven available.

Ingredients

1/2 cup butter

1 3/4 cup sugar

1/3 cup unsweetened cocoa

1/2 cup milk

1 tsp. vanilla

2/3 cup creamy peanut butter

3 cups quick oats (don't use old fashioned oats)

  For a gluten-free version of this recipe, use gluten free oats.

Instructions

Line two baking sheets with parchment paper.

In medium-size saucepan, combine butter, sugar, cocoa and milk.

Set over medium heat and cook, stirring constantly, until it reaches a full rolling boil.

All mixture to boil without stirring for exactly one minute.

Remove from heat and add vanilla, oats and peanut butter.

Stir until combined. Then, using a scoop, drop mixture into mounds on lined baking sheets.

Allow to rest at room temperature to set up for 20-30 minutes.

Store in air tight container.

Homemade Chocolate Pudding with Baileys

This is the first time I have posted a recipe before I tried it, but this looks so delicious that I think you can't go wrong with this and I can't wait to try it.
This recipe comes from My Baking Addiction website.

Ingredients

1/4 cup sugar
1/4 cup cornstarch
1 1/3 cups milk
1 egg yolk
1/2 cup heavy cream
1/2 cup Baileys Irish Cream
1/2 teaspoon vanilla
3 ounces semisweet chocolate, coarsely chopped

Instructions

In a medium saucepan, combine sugar and cornstarch, whisking to incorporate thoroughly. Add milk and whisk until all is combined. Then, whisk in egg yolk and cream.
Place pan over medium heat, whisking constantly until the mixture comes to the full boil and thickens.
As soon as the mixture thickens, remove the pan from the heat and whisk in the Baileys Irish Cream and vanilla.
Add chocolate and whisk until it is completely melted and smooth.
Pour pudding into serving dishes. Let the pudding cool slightly and then cover the top with plastic wrap to prevent a skin from forming on the top. Refrigerate at least 2 hours before serving.
If desired garnish with whipped cream and shaved chocolate curls.

NOTE; This is a very thick pudding, almost custard-like in consistency. If you want more of a traditional pudding viscosity, reduce the amount of cornstarch.

Holiday Peppermint Bark

Ingredients

1 12-ounce package white chocolate chips
24 hard peppermint candies

Instructions

Microwave chips in microwave-safe bowl (70% power) for one minute. Stir. Microwave for an additional 10 - 20 seconds, stirring until smooth.

Place peppermint candies in heavy duty plastic bag. Crush candies using a rolling pill or meat mallet. While holding a wire strainer over the melted morsels, pour the crushed candy into the strainer. Shake to release all the small candy pieces. Reserve the larger pieces that do not pass through the strainer. Stir the chocolate-candy mixture.

Line a cookie sheet with waxed paper. Spread mixture to desired thickness on prepared cookie sheet.
Sprinkle with reserved candy pieces. Let stand for one hour or until hard. Break into bite size pieces and store in airtight container.

Spiced Pumpkin Dip

A great snack or easy fall dessert.
Also, great for kids when you need to avoid peanuts and gluten.

Ingredients

1 cup canned pumpkin
1 8 ounce package cream cheese, softened
3 Tablespoon maple syrup or  more to taste
1/2 teaspoon ground cinnamon

Apples and/or pears for dipping

Instructions

In medium bowl, combine pumpkin and cream cheese. Add syrup and cinnamon and mix until well blended.
Serve with apple or pear slices.

Not a gluten-free option, but this dip is also great spread on graham crackers.

Swedish Nuts

Ingredients

1/2 cup butter

2 egg whites

A pinch of salt

1 cup sugar

4 cups pecan halves

2 teaspoons vanilla

1/2 teaspoon cinnamon

Instructions

Heat oven to 300 degrees F.

Place egg whites in mixing bowl; sprinkle salt on top and beat until soft peaks form.

Gradually add sugar, cinnamon and vanilla.

Fold in pecans.

Place stick of butter in large baking sheet with sides (so butter doesn't run all over), Place in oven until butter melts.

Spread pecan mixture over the melted butter in pan. Don't mix the butter and pecan mixture together.

Cook 15 minutes and then stir the mixture.

Bake another 10 minutes. Repeat until the nuts separate and all of the butter is absorbed. This may take up to 45 minutes.

Wedding Mints

These are often known as wedding mints because they used to be frequently handmade and served at wedding receptions by loving aunts and grandmas.
Now, they are more likely made at Christmas. Fun for kids to make and mold (and eat!)

Ingredients

2 ounces cream cheese
1 1/2 cups confectioner's sugar
1/4 teaspoon flavoring of your choice (I suggest peppermint for Christmas)
Food coloring to tint the color of your choice
Plastic candy molds
Cornstarch to dust the candy molds


Instructions

Add flavoring and food coloring to cream cheese. Mix with spoon.
Add confectioner's sugar and knead with your hands until the mixture resembles clay.
Dust candy molds with light coating of cornstarch. Press candy mixture into molds.
Pop each candy out and allow to air dry. Each mint should have a very thin crisp outer coating and soft inside once they are allowed to dry.

Chocolate Whiskey Mousse

I brought this dessert to a dinner party last night.  It is simple, elegant and rich in flavor.

Ingredients

4 ounces semi-sweet chocolate chips
2 Tablespoons butter
2 Tablespoons strong coffee
2 Tablespoons whiskey
2 large eggs, separated
4 Tablespoons sugar
1/2 cup heavy cream

Optional Garnish Suggestions:
Whipped cream
Cocoa powder
Chocolate shavings
Dried cherries soaked in sweet vermouth (1:1 combination, allowed to soak for several hours)

Instructions

Melt chocolate with butter and coffee in a bowl set over a pan of simmering water.
When melted and combined, remove from heat and stir in whiskey.

Whisk egg yolks with 2 Tablespoons sugar in a bowl set over a pan of simmering water, just to cook them slightly.  Whisk constantly until the mixture is foamy.

Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 Tablespoons sugar.
Fold into chocolate mixture.

Beat whipping cream until soft peaks form and fold into the mixture
Combine well and divide among serving glasses. Refrigerate 1 - 2 hours before serving.
Garnish right before serving.

This recipe serves four. For a special presentation, serve in martini glasses.

Gluten-Free Peanut Butter Chocolate Chip Cookies

When gluten-free friends come a weekend at the condo, I always like to be sure I have a dessert that they can enjoy.  The problem with this one is that every else eats them up. This recipe came from Cooking Light, June 2014.

Ingredients

1/4 tsp salt
1 large egg white
1 cup reduced-fat  chunky peanut butter
1/3 cup sugar
1/4 cup brown sugar
1/4 cup mini chocolate chips

Instructions

Heat oven to 375F.
Place salt and egg white in bowl and whisk until frothy.
Add peanut butter, sugars and chocolate chips and stir to combine.
Divide dough into 20 equal portions, about one tablespoon each.
Place two inches apart on a baking sheet that has been lined with parchment paper.
Press the top of each cookie with a fork in a criss-cross pattern and flatten to a 2-inch circle.
Bake 10 minutes or until lightly browned,