Gluten Free pizza, oh my!

Yes! Yes! Yes! Your taste buds are salivating I am sure and with out a doubt. Mum made these the other night (w meat for them & veggies for me) and let me tell you, they're delicious. You can't even tell that the bread isn't made with normal flour. We used Udi's already made pizza dough pies and just added toppings and cheese. Also, the marinara was homemade by my stepdad. The recipe will be added soon. Its good to say that anything purchased from the Udi's brand will be a great selection. Enjoy!

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Gluten Free Maple Butter Cookies

By golly these are quite excellent. It is as if you are eating the tastiest sugar cookies ever. There is so much love for your tastebuds in each one of the mostly circular creation. The raw sugar definitely adds to it. Only a couple downfalls I found with these cookies, but they can be fixed for the next time. I overcooked both batches, but the second more than the first causing two batches of crunchy cookies (this simply comes from tending to the burning charcoals outside; see photo, they were my personal fireworks). Also next time I will put less sugar in the raw on them. I really liked them, but just a little bit on tops seems perfect and the other tastes will have an even bigger chance to shine. Plus it is always nice to cut down on calories! After buying the ingredients, I realized that this is a slightly more expensive recipe if you do not have them in your kitchen. Luckily for me, I was able to raid mum's pantries for the items needed (ie xanthan gum ($16 a bag), & the other dry ingredients). The maple butter was found at Ellwood Thompson's (insert website) for $9.92 for a 9oz. jar (insert photo). No where else had it in stock. Kroger had almond maple butter, though it's delicious, it is not as creamy or heavenly as the maple butter itself. Other purchases included sugar in the raw, and rice based flour. So, while I will be able to use the ingredients at least one more time (minus the maple butter), the initial cost caught me by surprise. Perhaps I will have my sister, the coupon queen, to find me some coupons.... Also, many thanks to (insert blog) for the delicious recipe.

Enjoy!

We look forward to seeing and hearing your gluten free baking and cooking stories, so send away!

RECIPE

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A Torte to Remember

Over the past couple years for me I have strived to find my favorite kind of dessert. This year as my New Years Resolution, I decided that I needed to bake a variety of different desserts. Therefore, I purchased a calendar that would allow me to do just that. Pillsbury's 12 month calendar showcased a different dessert each month and I would make it and then fall in love with it. Other than the chocolate pecan pie, I absolutely love making tortes. I enjoy every aspect about it, even the fact that tortes use so many eggs. I like that the tortes I have made involve no flour and do are naturally a gluten free wonder. My mom & I fell in love with the White Chocolate Fudge Torte and look forward to baking numerous tortes over the next year. Maybe it will be my New Years Resolution, searching for the best torte cake recipe in the world and then sharing it with others. Enjoy this recipe and please share any experiences that you've had with tortes and also with this recipe. Xo


Recipe

16 servings
prep time: 55 mins
start to finish: 5 hrs 40 mins

Cake:
16 oz. semisweet baking chocolate, chopped
1 c. unsalted butter
6 eggs

Topping:
1 c. white chocolate chunks or white vanilla baking chips, melted
1 c. whipping (heavy) cream
1 package (8oz.) cream cheese, softened
1/2 c. powdered sugar
2 tablespoons white creme de cacao, if desired
1/2 c. mini semisweet chocolate chips, if desired

Raspberry Sauce:
1 package (10oz) frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 c. red currant jelly

1. Heat oven to 400 degrees. Grease 9-inch spring form pan with shortening or cooking spray. in 3-qt saucepan, melt semisweet chocolate and butter over medium-low hear, stirring constantly, until smooth. Cool completely, about 35 minutes.

2. Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume

3. Fold eggs into cooled chocolate mixture until well blended. Pour batter evenly into pan.

4. Bake 15-20 minutes (cake edges will be set but center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.

5. In heavy 1-qt saucepan, heat white chocolate and 3 tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.

6. In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.

7. To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 c. In 1-qt saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.

8. Remove side of pan, leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator

PS Sadly, I did not take a photo of the torte we made, so this is a photo from Pillsbury. Pretty much dead on to what our heavenly dessert looked like also!

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Pecan Pie?! Don't mind if I do.

Everytime I mention anything about pecan pie, I never get the response that I want. It's always ewww! Pecan pie is gross, o so gross. NO THANK YOU! Then they try my pecan pie and realize it is delicious. I got the recipe from Betty Crocker's monthly calendar of baking. This chocolate pecan pie is quick and easy to make! enjoy!! xo

Gluten Free Chocolate Pecan Pie

Ingredients

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Pamela's Gluten Free Bread Mix
2/3 cup sugar (cut it by half if using Stevia)
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt (cut in half if using salted butter)
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces/1 cup) semisweet chocolate chips
 

We decided to make it a flower

Heat oven to 375ºF.
1. Follow the recipe for Pamela's pie crust.
2. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.    3. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
4. Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

we wanted to decorate more!

so pretty & tasty



yum!

Fudgy S'More Bars

I was very excited to put this one together. The picture makes it look heavenly & delicious. However we quickly learned that if you are going to use gluten free ingredients, you must be certain not to mess up. If the smallest thing goes wrong, it seems to have lasting effects on the dessert outcome. We were doing a lot of baking on this day & I forgot that this crust needed to be baked before adding the top. I thought this turned out awful, but Mom & everybody else who tried it, loved it. I could only taste the bean after taste, something I want to rid out of our desserts.

Fudgy S'More Bars

(makes 32 bars, prep time: 20 mins, start - finish: 1 hr 35 mins)

Crust:

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

3/4 c. garbanzo flour

1/4 c. sorghum flour

1/4 c. superfine sugar 

(be sure to sift the dry ingredients together)

1/2 c. butter

Topping:

4 c. mini marshmallows

3/4 c. candy-coated chocolate pieces

1/4 c. hot fudge topping, heated

1. Heat oven 350F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat crust ingredients w electric mixer on low speed until coarse crumbs form, scraping bowl occasionally. Press mixture evenly in bottom of pan.

2. Bake 20-25 minutes or until golden brown. Sprinkle marshmallows evenly over crust; bake 1-2 minutes longer or until marshmallows begin to puff.

3. Sprinkle chocolate pieces evenly over marshmallows; drizzle warm topping over top. Cool completely, about 1 hour. Cut into 8 rows by 4 rows. 

Perfect Apple Pie

These apples came hand picked from Carter Mt. in Charlottesville, VA. I was extremely excited to make this pie because it is one of my favorite types of pies & I was interested to taste the gluten free pie crust.
I used Pamela's Bread Mix & followed the pie crust recipe. This is has been the best pie crust that we've made thus far. For the filling, I substituted the flour for xanthan gum. This was my most favorite gf dessert that has been made. Enjoy!

 

Perfect Apple Pie

(serves 8, prep time: 35 mins, Start-Finish: 3hrs 20 mins)

Crust: Pamela's Bread Mix

Filling:

6 c. thinly sliced, peeled apple (6 med)

3/4 c. sugar

2 tsp. xanthan gum

3/4 tsp. ground cinnamon (more if desired, I used more)

1/4 tsp. salt

1/8 tsp ground nutmeg (I used more)

1 tbl. lemon juice

1. Heat oven to 425F. Place pie crust in 9-in glass pie plate. Press firmly against side & bottom.

2. In large bowl, gently mix filling ingredients; spoon into pastry-lined pie plate. Top with second pastry; seal edge & flute. Cut slits or shapes in several place in top crust. Cover edge with 2-3 inch wide strips of foil to prevent excessive browning; remove foil during last 15 mins of baking.

3. Bake 40-45 minutes or until apples are tender & crust is golden brown. Cool on wire rack at least 2 hours before serving.

Baking Tip: Tart apples, ie Granny Smith, McIntosh, or Pippin, make the most flavorful pies. Or you can substitute two 21 oz cans of apple pie filling for the fresh apple filling

Recipe from Pillsbury 16 month calender (2010)