Gluten Free Black Forest Trifle

Trifle is a beautiful sight to behold, with it's many luscious layers peeking out through an elegant glass bowl. I love preparing trifle because it is so quick and easy. In this recipe for Gluten Free Black Forest Trifle, I used leftover frozen gluten free chocolate cupcakes. Trifles are very forgiving to gluten free cake that may be a wee bit on the dry side due to spending time in the freezer; the moisture from the pudding and pie filling moisten the cake and give it new life.

The best thing about trifle is that you can get super-creative with it; whatever flavors of cake, pie filling, and pudding you have on hand will work in your favor to create endless varieties of delicious trifles.

Let me know what gluten free trifle flavor combinations you come up with!

Gluten Free Black Forest Trifle

8 or 9 inch gluten free chocolate cake, OR 12 gluten free chocolate cupcakes, cut into bite sized cubes (this is a great way to use leftover un-frosted cake!)

1 large can or 2 small cans cherry pie filling

1 batch prepared chocolate pudding

1 large tub whipped topping (I used Cool Whip)

Chocolate cake crumbs as garnish, optional

In a large clear glass trifle or serving bowl layer the ingredients in the following order:

1/2 of the cake cubes

Cherry pie filling

Chocolate pudding

Remaining cake cubes

Whipped topping

Sprinkle cake crumbs over whipped topping to garnish if desired. Refrigerate until serving. Yield: approximately 10 servings.

Enjoy!

Chocolate Cupcakes with Fluffy Chocolate Frosting - Gluten Free

This delicious recipe for gluten free Chocolate Cupcakes with Fluffy Chocolate Frosting is one of (6) tempting cupcake recipes that I included in my Cupcake Craze feature article in the Fall '09 issue of Delight Gluten Free magazine. If you haven't had a chance to experience Delight Gluten Free magazine yet, I highly recommend it. There are so many delicious recipes inside, it will make you hungry just reading it!


This is the perfect all-occasion chocolate cupcake recipe. One bite of these, and you won't believe they are gluten free! These gluten free Chocolate cupcakes are not dry, dense or gritty. These are cupcakes like you remember them... honest to goodness can't-stop-at-one cupcakes. You really need to whip up a batch for your self to believe it!


Chocolate Cupcakes with Fluffy Chocolate Frosting - Gluten Free

½ cup sorghum flour
½ cup tapioca flour
¼ cup brown rice flour
¼ cup white rice flour
1 cup unsweetened cocoa powder, sifted
½ teaspoon baking soda
2 ½ teaspoons baking powder
1 ½ teaspoons xanthan gum
¾ cup salted butter, at room temperature
¾ cup brown sugar, packed
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
1 recipe Fluffy Chocolate Frosting (recipe provided below)
1 oz square semi-sweet baking chocolate, shaved (optional, for garnish)

Preheat oven to 350˚. Prepare cupcake pans with paper liners. Whisk the flours together. Add the cocoa powder, xanthan gum, baking powder, and baking soda to the flours and whisk together until thoroughly combined. Beat in the butter until creamy. Slowly add the brown sugar and the granulated sugar; beat until light and fluffy. Add the eggs and the egg yolks, one at a time. Add the vanilla. With the mixer on low speed, alternate adding the flour mixture and buttermilk. Fill the cupcake liners until nearly full. Bake for 16-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for 10 minutes in the pan, and then remove cupcakes to cool completely on a wire rack. Frost cooled cupcakes with Fluffy Chocolate Frosting and sprinkle with shaved chocolate if desired. Yield: approximately 1-1/2 dozen cupcakes.

Fluffy Chocolate Frosting - Gluten Free

Makes 3 cups

8 tablespoons (1 stick) butter, at room temperature
2/3 cup unsweetened cocoa powder
3½ cups confectioners’ sugar, sifted, plus additional if needed
1/3 cup milk, plus additional if needed
2 teaspoons pure vanilla extract (for flavor variations, try raspberry, peppermint, or coconut extract instead of vanilla and use 1 teaspoon of chosen extract instead of 2)
¼ teaspoon salt

Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the confectioners’ sugar, 1/3 cup milk, vanilla, and salt in the bowl, and beat with the mixer on low speed until the frosting lightens and is fluffy, 2 to 3 minutes. Add more milk if the frosting is too thick, OR confectioners’ sugar, 1 tablespoon at time if the frosting is too thin. If a firmer frosting is desired, cover and refrigerate for 30 minutes or use immediately to frost your cupcakes or cake. Yield: 3 cups frosting.

* Cupcake recipe adapted from recipezaar.com

*Frosting recipe adapted from The Cake Doctor Cookbook

Enjoy!

Cherry Chocolate Cookie Tart - Gluten Free

Don't you just love those dessert recipes that make people think you worked for hours to prepare them when really it was a snap to pull together? My gluten free Cherry Chocolate Cookie Tart is precisely such a recipe. No one will ever know you used pantry staples such as Pamela's Ultimate Baking & Pancake Mix, canned cherry pie filling and chocolate chips to create this impressive mouth watering dessert. The cookie-like crust is soft and moist and holds together perfectly for cutting without crumbling. Leftovers store beautifully for days when covered and refrigerated. You can't go wrong with this gluten free delight my friends... try it for yourself and see!

Cherry Chocolate Cookie Tart - Gluten Free

2/3 cup powdered sugar


1 package (3 ounces) cream cheese


1/2 teaspoon almond extract


1 egg


1 3/4 cups Pamela's Wheat Free Baking & Pancake Mix (I buy large bags from amazon.com to save money)


2/3 cup semi-sweet chocolate chips


1 can (21 ounces) cherry pie filling OR equivalent amount of homemade cherry pie filling


4 oz white baking chocolate

2 teaspoons shortening


Heat oven to 400 degrees F. Stir together powdered sugar, cream cheese, almond extract and egg. Stir in Pamela's Ultimate Wheat Free Baking and Pancake Mix. Pat dough into 12-inch circle on an ungreased 12 inch pizza pan (place a sheet of waxed paper on top of dough for easy patting; remove waxed paper when finished patting).


Bake 8 to 10 minutes or until light golden brown. Sprinkle chocolate chips over hot crust. Bake 1 minute longer or until chips are melted; spread evenly. Cool 5 minutes.


Spread pie filling over crust. Heat white baking chocolate and shortening over low heat stirring constantly until smooth; drizzle over pie filling using a teaspoon and long quick motions to create a design (see photos for example of design). Slice into wedges and serve. Cover unused portions and store in the refrigerator. Yield: 8 servings.

*For more great menu ideas visit The Gluten Free Homemaker and click on the "What Can I Eat That's Gluten Free?" feature.

*Recipe adapted from bettycrocker.com

Andes Mint Cheesecake - Gluten Free

You know you want a slice of this. I would gladly share with you if we were neighbors, but since we aren't you will simply have to make it for yourself to taste the creamy goodness. After you make this *dynamite* gluten free Andes Mint Cheesecake I highly recommend the following: First, cut yourself the biggest slice you can. Next, turn off your phone, put on some cozy slippers and curl up in your favorite chair (it would be a bonus if you could talk someone into giving you a foot massage at this time). Then, close your eyes as you put the first bite into your mouth and savor the insanely smooth, rich texture. Smile, as you experience the perfect balance of chocolate and mint. Finally (and a bit dramatically), throw your head back and laugh out loud to celebrate the sheer indulgence of it all. Gluten free? YES! Compromised? NO WAY! This Andes Mint Cheesecake is perfection, even your gluten-eating friends will agree. Do you want to make someone really, really happy? Bake this winner of a cheesecake and share it with them. Be ready to receive lots of hugs, and compliments galore. I would never steer you wrong my friends. I take my desserts very seriously. Do be advised that it is a tad bit addicting... don't say I didn't warn you. :)

Andes Mint Cheesecake - Gluten Free

1 1/2 cups gluten free animal cookies (I use EnviroKidz Organic Gluten-Free Vanilla Animal Cookies ), crushed into fine crumbs

(Tip: Buying the EnviroKids Animal Cookies in bulk from Amazon (follow link above) offers a substantial savings; they are a perfect substitute for replacing graham crackers or vanilla wafers in all of your cookie crusts and other dessert recipes. I always keep multiple boxes on hand!)

6 tablespoons confectioners sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter, melted

4 packages (8 oz. each) , softened

1 cup sugar

2 teaspoons vanilla extract

4 eggs

1 package Andes Creme de Menthe Thins (28 candies), chopped

1 additional package Andes Creme de Menthe Thins (28 candies), left whole

3 tablespoons whipping cream

Directions:

Pre-heat oven to 325 degrees F.

For crust, combine cookie crumbs, confectioners sugar, and cocoa powder. Stir in melted butter until well blended. Press onto the bottom of a 9 inch spring form pan. Bake at 325 degrees F, for 10 minutes. (Tip: wrap the bottom of your spring form pan with foil to catch any butter drippings). Cool on a wire rack.

For filling, beat cream cheese and 1 cup sugar in a large bowl with an electric mixer at medium speed until well blended. Add eggs and vanilla; mix on low speed until JUST blended; do not over mix. Stir in 1 package (28 pieces) chopped Andes Mint candies.

Bake at 325 degrees F, 1 hour and 5 minutes or until center is almost set. Run a knife between the rim of the pan and the cheesecake. Cool on a wire rack to room temperature.

For topping, set aside 10-12 whole Andes Mint candies for decorating the top of the cheesecake. Place remaining Andies Mint candies and whipping cream in a microwave safe bowl. Microwave on high for 45 seconds. Stir until mints are melted and mixture is smooth. Pour over cooled cheesecake, spreading to cover the surface and drizzle down sides of cheesecake.

Refrigerate cheesecake 3 hours or until serving time. Decorate each slice with 1 of the reserved mints.

Yield: 10-12 servings

*This recipe was adapted from a recipe on www.tootsie.com

Enjoy!

Chocolate Cobbler - Gluten Free

Warm. Sweet. Chocolaty. Indulgent. Delicious. Comforting. Impressive. Perfect. Heavenly.

Try it. You'll see. It's my signature dessert, and it can be yours too (I'm not selfish!). This Chocolate Cobbler bakes into a soft warm cake with a slightly crisp top. The cake layer "floats" on a sea of warm, decadent chocolate sauce. Serve the cobbler in a bowl with Vanilla ice cream and pour the warm chocolate sauce on top. This cobbler is my constant craving. I found this recipe in a cooking magazine a few years ago and adapted it to make it Gluten free. Let me know how much you love it! :)

Chocolate Cobbler - Gluten free

1 cup Pamela's Ultimate Baking and Pancake Mix
1/2 cup sugar
2 Tablespoons plus 1/4 cup baking cocoa, divided
1/2 cup milk
3 tablespoons vegetable oil
1 cup packed brown sugar
1-3/4 cups hot water
Vanilla ice cream, optional (but highly recommended!)

In a bowl, combine the Pamela's Ultimate Baking and Pancake Mix, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8 inch square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour HOT water over top (DO NOT STIR). Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired. Yield: 6-8 servings

Enjoy!