Gluten Free Traditional Decorators' Frosting

The following is an excerpt from my feature article The Cupcake Craze in the Fall 2009 issue of Delight Gluten Free Magazine:

Decorators’ frosting is a must for piping designs on special occasion cakes. Even a simple drop flower and leaf can make a cupcake seem extra special.

If you are interested in jazzing up your cupcakes try adding color and texture. White frostings can be customized by adding concentrated gel icing colors. Wilton brand icing colors are made to produce deeper, richer color by adding just a small amount. Most importantly, gel colors will not water down your frosting like liquid food colors do. When watered down frosting cannot hold its shape for piped designs. The best part is that all of Wilton’s icing colors, decorating sugars, and decorative sprinkles are gluten free.

Check out http://www.wilton.com if you are interested in taking Wilton method cake decorating classes in your area; here you will find class locations, cake decorating tips, and supplies. After taking a class you will be amazed at the unique signature you can add to your cupcakes.

Traditional Decorators’ Frosting (holds its shape for piped designs)

1-1/3 cups shortening
½ cup water
2 lbs. powdered sugar
¼ teaspoon salt
1 tsp vanilla

Beat all items together with a hand mixer in a very large bowl until light and fluffy (about 8 minutes). Keep tightly covered at room temperature until ready to use. May be tinted with gel icing colors and or piped with cake decorating tips and pastry bags onto completly cooled cupcakes and cakes.

*Recipe adapted from Jane’s Cakes & Chocolates

Enjoy!

Gluten Free Drop Doughnut Recipe

Recently Katz Gluten Free Bake Shoppe sponsored a fantastic giveaway on Gluten Free Taste of Home. In order to enter, readers were asked to mention a gluten free baked good that they missed eating, and would like Katz Gluten Free to consider making. Joseph from Katz Gluten Free must have noticed that several of you mentioned missing doughnuts, so he kindly offered to share his quick and easy recipe for Gluten Free - Dairy Free Drop Doughnuts with Gluten Free Taste of Home readers. Thank you Joseph!

If you prepare this recipe, please leave a comment on this post and share the delicious results!

Gluten Free Dairy Free Drop Doughnuts

Dry Ingredients

1/2 cup white rice flour

1/2 cup tapioca starch

2 1/2 tablespoons sugar

1/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 tablespoon vanilla sugar (if you don't have vanilla sugar I suggest adding 1 teaspoon vanilla extract to the wet ingredients)

1/8 teaspoon salt

Wet ingredients

1 egg

1/4 cup oil

1/4 cup water

Combine all dry ingredients in a bowl and set aside. Combine wet ingredients in a separate bowl and mix; add dry ingredients to wet ingredients and mix well. Batter should be a thick creamy texture, (if too thick add a drop of water).

Drop batter by rounded teaspoon into hot oil (do not crowd; leave room, doughnuts will turn on their own). Once lightly browned on both sides, remove and place on paper towels to drain. Yield: Approximately 15 doughnuts.

Dust with powdered sugar or cut open and add gluten free filling of your choice.

*Recipe courtesy of Katz Gluten Free.

Gluten Free Coconut-Pecan Cream Cheese Frosting

Have I ever told you that I am obsessed with cake? Cake, cupcakes, and frosting = happy thoughts in my world! When I was a small child I would peruse the pages of my mother's old Betty Crocker Cookbook and study the detail of every cake photo, dreaming and hoping that one day I would taste them all. When I grew up, my adoration for cakes never faded. I took cake decorating classes and started making my cake dreams a reality. I really feel that a great cake must have homemade frosting to be completely delicious. Often I make my cakes from mixes, but my frosting is nearly always from scratch. The cupcake in the photo (above) shows my Gluten Free Coconut-Pecan Cream Cheese Frosting on top of a chocolate cupcake made using a Pamela's Gluten Free Chocolate Cake mix. This frosting would taste great on just about ANY cake or cupcake you choose, whether from scratch or from a mix!

My Gluten Free Coconut-Pecan Cream Cheese Frosting was one of the recipes included in the feature article I wrote for Delight Gluten Free Magazine's Fall 2009 issue, entitled The Cupcake Craze. I hope it makes you happy too!

Gluten Free Coconut-Pecan Cream Cheese Frosting

1 package (8 oz) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
2 ¾ cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
½ cup flake coconut
½ cup finely chopped pecans
½ cup additional flake coconut, toasted (for topping)

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, one minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in the ½ cup coconut and the pecans. If a thicker frosting is desired, refrigerate covered, for 30 minutes or use at once to frost cupcakes (or cake). After frosting, sprinkle cupcakes with ½ cup toasted coconut. Yield: 3 1/2 cups

*Recipe adapted from the Cake Mix Doctor Cookbook

Enjoy!

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!

Gluten Free Pineapple Upside Down Cake

You can make this beautiful and delicious Gluten Free Pineapple Upside Down Cake for your next holiday gathering... it's so easy! Believe it or not, it starts with a gluten free cake mix so the prep time is minimal. The results? A perfectly moist classic dessert that sings of holiday cheer.

Gluten Free Pineapple Upside Down Cake

1 box gluten free yellow cake mix, one layer size (I used Betty Crocker Gluten Free Yellow Cake Mix)

3 tablespoons butter, melted

3/4 cup brown sugar, firmly packed

6 slices canned pineapple rings

6 maraschino cherries, without stems

Preheat oven to 350 degrees. Lightly spray (the sides only) of a 9 inch cake pan with nonstick cook spray and set aside. Prepare cake batter according to package directions (do not bake or pour into pan, just set the bowl of batter aside).

Pour melted butter into the bottom of the prepared cake pan and rotate pan to evenly distribute; sprinkle butter evenly with brown sugar. Arrange pineapple slices on top of brown sugar. Place a maraschino cherry in the hole of each pineapple ring. Pour the prepared cake batter over the pineapple, distributing evenly.

Choose a bake time according to directions on your cake mix package. When cake tests done, remove from oven and let cake cool in pan for 5 minutes before turning out onto a serving plate. Serve warm or at room temperature. Store leftovers in the refrigerator. Yield 8-10 slices

Enjoy!

Gluten Free Four Ingredient Flourless Peanut Butter Cookies

What could be more wonderful than a gluten free peanut butter cookie recipe that is not only delicious, but only has four ingredients and can be made from start to finish in less than 30 minutes? That is exactly what this Gluten Free Four Ingredient Flourless Peanut Butter Cookie recipe has to offer!

My kids adore Peanut Butter Cookies, so when I found this super-simple gluten free flourless peanut butter cookie recipe on Kate's Gluten Free Gobsmacked blog, I was an instant fan.

Kate has a cute way of labeling this fantastic recipe:

GF: 1+1+1+1=YUM!

Check out the easy to remember proportions of this gluten free peanut butter cookie recipe, and I'm sure you will agree that really sums it up! ;-)

Gluten Free Four Ingredient Flourless Peanut Butter Cookies

1 cup peanut butter (crunchy or creamy)

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

Coarse decorators sugar to sprinkle on top after baking (optional)

Preheat oven to 350 degrees. Beat all ingredients together (I used a hand mixer). Form dough into 2'' balls and place 2'' apart on a cookie sheet. Press each cookie ball with the tines of a fork in a criss-cross pattern. Bake for 9 minutes or until golden brown. Remove from oven and sprinkle with coarse decorators sugar (if using). Allow to cool completely before removing from the cookie sheet. Yield: Approximately 1-1/2 dozen cookies

Enjoy!

Giveaway - Gluten Free Savory Stuffing Mix & Cookies from Aleia's Gluten Free AND Sweet Pumpkin Dip Recipe

My friends at Aleia's Gluten Free are giving one of my lucky readers (1) bag of gluten free Savory Stuffing Mix AND (1) bag of their tasty gluten free cookies (winner chooses flavor) just in time for Thanksgiving! I also have a yummy recipe for my Gluten Free Sweet Pumpkin Dip to share. Whip it up in minutes, and serve with Aleia's Gluten Free Ginger Snap Cookie's to your loved one's this holiday season.


You may remember when I introduced you to Aleia's Gluten Free in this September post. Since then, Aleia's Gluten Free has asked me to try some more of their delicious baked goods.

I had the pleasure of sampling these Aleia's Gluten Free foods:

Chocolate Coconut Macaroons - soft, chewy, coconut bliss with a twist... cocoa has been added for an out of this world chocolate coconut flavor. So good with tea or coffee!

Savory Stuffing Mix - Ready to go, pre-cut and seasoned bread cubes complete with Aleia's special recipe for gluten free Savory Stuffing. Aleia's Stuffing is part of their "Single Cooking solution" line of products, which also includes gluten free, time saving, bread crumbs and croutons. I can't wait to serve this stuffing on Thanksgiving, I know it will be a real time saver.

Ginger Snap Cookies - From Aleia's Gluten Free "Life is Sweet Without Wheat" line of cookies, these Ginger Snaps taste great alone or with a glass of milk or tea, crush and use in place of graham crackers for a festive holiday cookie crumb crust for pumpkin pie or pumpkin cheesecake. Try serving these crunchy, sparkling gingersnaps with my easy to prepare Gluten Free Sweet Pumpkin Dip (recipe provided below).

Aleia's Gluten Free Foods can be purchased on the East Coast in natural Foods Markets, as well as online at http://www.svtea.com/New-Food/products/139/

Want to try Aleia's Gluten Free Savory Stuffing and a bag of Aleia's gluten free cookies (flavor of your choice)? Aleia's Gluten Free has generously offered to GIVEAWAY (1) bag of Savory Stuffing AND (1) bag of Aleia's Cookies to (1) lucky Gluten Free Taste of Home reader!

TO ENTER GIVEAWAY: Visit the Aleia's Gluten Free website and leave me a comment at the end of this post naming (1) product you would like to try from Aleia's "Single Cooking Solution" line AND (1) product you would like to try from Aleia's "Life is Sweet Without Wheat" line.

BONUS ENTRIES:

1) Become a follower of Aleia's Gluten Free Blog.

2) Subscribe to Aleia's Gluten Free Blog.

3) Follow Aleia's Gluten Free on Twitter AND tweet this giveaway.

4) Subscribe to my Freebie Fairy blog by e-mail or reader.

5) Become a follower of my Freebie Fairy blog

6) Grab my Freebie Fairy button and display it on your website/blog (copy the html code for my button from the sidebar of my Freebie Fairy website and paste the code into your website).

7) Get (5) bonus entries if you: Blog about this giveaway linking it back to my Gluten Free Taste of Home and the Aleia's Gluten Free website. PLEASE LEAVE ME THE LINK TO YOUR POST WITH YOUR ENTRY or it will not count.

8) Follow me on Twitter and tweet the giveaway.

Giveaway ends November 13 2009 at 7:00 p.s.t. Open to US only.

GLUTEN FREE SWEET PUMPKIN DIP RECIPE with GLUTEN FREE GINGER SNAP COOKIES

(1) 8-oz package cream cheese, softened

2 cups powdered sugar

15-oz can pumpkin puree
1-1/2 teaspoons pumpkin pie spice

Aleia's Gluten Free Ginger Snap Cookies (or homemade ginger snaps)

Mix cream cheese and powdered sugar in a large bowl. Blend in pumpkin puree and pumpkin pie spice; cover and chill. Serve with Aleia's Gluten Free Ginger Snap Cookies (or homemade ginger snaps). Yield: about 4 1/2 cups of pumpkin dip.

*Recipe adapted from the Gooseberry Patch Autumn in the Country cookbook.

Enjoy!

Gluten Free Glazed Orange Almond Cake

My super-moist Gluten Free Glazed Orange Almond Cake recipe will have your family lining up for seconds. This cake tastes as good as it looks. The orange flavor really comes through and works well with the subtle almond undertones. This has none of the stereotypical gluten free cake issues... it is as delicious (if not more delicious) than most cakes containing gluten. It may very well be the moistest cake you have ever had! It's texture is wonderful and very similar to banana bread.



When you try my Gluten Free Glazed Orange Almond Cake you will find that it makes a great brunch offering, as well as a snack or dessert. Try a slice (or two!) with a steaming hot cup of tea or coffee... so comforting!

Gluten Free Glazed Orange Almond Cake

8 tablespoons butter (1 stick), softened

1 cup sugar

2 eggs at room temperature

1/2 cup almond meal

1/4 cup brown rice flour

1/4 cup coconut flour

1/2 cup "cake friendly"gluten free flour blend (I use Bette Hagman's Featherlight Blend flour recipe)

1 teaspoon xanthan gum

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

5 ounces buttermilk

1 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract) 

3 ounces orange juice (fresh is best)

Zest from 2 oranges

Orange Syrup

1/4 sugar

1/4 cup orange juice

1/2 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract)

Orange Glaze

1/2 cup powdered sugar

1 tablespoon orange juice (fresh is best)

Preheat oven to 350 degrees. Lightly grease and flour (gluten free flour, of course!) a loaf pan.

Combine buttermilk, orange juice, and vanilla in a small bowl and set aside.

Combine flours, almond meal, xanthan gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.

In a large bowl, cream sugar and butter with an electric mixture until fluffy. Beat in eggs one at a time, then add the orange zest. Alternate adding wet and dry ingredient mixtures to creamed mixture, starting and ending with the flour.

Pour batter into loaf pan and smooth the top. Bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from oven and let stand 10 minutes in the pan on a cooling rack. Remove cake

from pan and let cool an additional 5 minutes on the rack. Meanwhile, prepare the orange syrup.

In a small saucepan, combine sugar, orange juice, and vanilla. Heat over medium heat, stirring until the sugar dissolves and the mixture slightly thickens, about 3 minutes. Spoon the syrup on top of the warm cake.

When you are ready to serve, in a small bowl mix 1 tablespoon of orange juice with the powdered sugar to from an orange glaze. Drizzle orange glaze on the cake.

*Recipe adapted from Ina Garten

Enjoy!

Gluten Free Frosted Pumpkin Doughnuts

"Autumn, the year's last, loveliest smile." ~ William Cullen Bryant

I love all of the seasons, but Autumn has a special place in my heart for her extraordinary foliage, and bountiful harvests. I am especially fond of pumpkins. I love looking at them, and of course eating them. My Gluten Free Frosted Pumpkin Doughnuts are one way I share my fondness of Autumn and pumpkins with my family.


Many of my readers commented on my Gluten Free Unbelievably Good Cake Doughnut recipe a few months back. These are just as delicious, but with a taste that will remind you of pumpkin pie. Pumpkin pie flavored doughnuts... oh yes. I serve my Gluten Free Frosted Pumpkin Doughnuts with hot apple cider on crisp autumn weekends.


How will you serve your Gluten Free Frosted Pumpkin Doughnuts?




Gluten Free Frosted Pumpkin Doughnuts

2 eggs

1 cup sugar

2 tablespoons butter, softened

1 cup cooked OR canned pumpkin

1 tablespoon lemon juice

4 1/2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix

1/2 tsp salt

2 teaspoons pumpkin pie spice

1 cup evaporated milk

Oil for Deep Frying (I used peanut oil)

Frosting

3 cups confectioner's sugar

3-4 tablespoons orange juice

1 tablespoon evaporated milk


In a mixing bowl. beat eggs, sugar, and butter. Add pumpkin and lemon juice; mix well. Combine Pamela's Baking Mix, salt, and pumpkin pie spice; add to pumpkin mixture alternately with milk. Sprinkle 1/2 cup of Pamela's baking mix onto a clean work area. Use an ice cream scoop to measure dough for each doughnut (dough will be sticky). Drop each dough portion onto the prepared work surface. Gently turn until all sides are coated in Pamela's Baking Mix and dough is no longer sticky. Use your hands to gently shape each dough portion into a circle. Press your finger through the center of each dough portion all the way through to the work surface below; move your finger around so that you create a whole in the center of the dough, about 1'' in diameter. Gently transfer shaped dough to a dinner plate. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden, about 3 minutes (turn halfway through frying time with a slotted spoon). Drain on paper towel lined plates. Combine Frosting ingredients; spread over warm doughnuts. Yield: 2 dozen

*Recipe adapted from Taste of Home magazine

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!

Blackberry-Blueberry Crumb Pie - Gluten Free

There are definite perks to living in the country. One of them is the endless bounty of fresh blackberries that grow on my property. My whole family munches on these juicy dark purple beauties at the end of each summer, and we freeze the surplus so we can make delicious blackberry pancakes and muffins throughout the year.


This recipe for gluten free Blackberry-Blueberry Crumb Pie is my kid's favorite. I employ a few shortcuts to speed up the preparation of this juicy summertime treat, so I can serve it in a jiffy when my kids get a craving for it. By using a pre-made frozen gluten free pie crust, and opting for a simple crumb topping this pie comes together in no time.


Embrace the last days of summer by making this old fashioned, gluten free Blackberry-Blueberry Crumb Pie for your friends and family. Whether served on it's own, or along side a scoop of vanilla ice cream it is the perfect end to a summer time meal.


Blackberry-Blueberry Crumb Pie - Gluten Free
1 gluten free (single crust) pie shell - unbaked (I use the frozen Gluten Free Bakehouse brand available at Whole Foods Market)


3 cups fresh blackberries


2 cups fresh blueberries


3/4 cup sugar


1/4 cup cornstarch


1/8 teaspoon ground nutmeg


TOPPING:

1/2 cup Pamela's Ultimate Baking and Pancake Mix

1/4 cup packed brown sugar


1/4 cup cold butter


In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch, and nutmeg; sprinkle over berries and toss gently to combine. Pour into crust.


In a small bowl, combine the Pamela's Ultimate Baking and Pancake Mix and brown sugar; using a pastry blender cut in butter until crumbly. Sprinkle over filling. Bake at 375 degrees for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent over-browning if necessary). Cool on a wire rack. Yield: 6-8 servings.

*Recipe adapted from Simple & Delicious Magazine

*For more gluten free menu ideas visit The Gluten Free Homemaker and check out the the What Can I Eat That's Gluten Free page.


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

Cinde's Gluten Free Spotlight - Food Should Taste Good Tortilla Chips & Mock Deep Fried Ice Cream Recipe - Gluten Free

Today Cinde's Gluten Free Spotlight is shining on:

Food Should Taste Good Tortilla Chips


These are not your ordinary tortilla chips friends! Food Should Taste Good Tortilla Chips are made from the highest quality, all-natural ingredients. The ingredients are baked right into the chips (as opposed to coating the outside) which gives them far more flavor. All chip varieties are gluten free, cholesterol and trans fat free, and do not use genetically modified ingredients (GMOs). They are also certified Kosher, lower in sodium, and are a good source of dietary fiber.

Food Should Taste Good Tortilla Chips are available in eleven tempting varieties: Multigrain, Sweet Potato, Olive, Jalapeno, The Works!, Buffalo, Chocolate, Potato & Chive, Cinnamon, Lime and Yellow Corn. Food Should Taste Good is offering a $1 off coupon on their website to anyone that joins up for their fan club(www.foodshouldtastegood.com).

In my opinion the coolest thing about Food Should Taste Good Tortilla Chips is that they double as deliciously different gluten free crackers, desserts and potato chips. For example, the Potato Chive Tortilla Chips bag says: (it's a potato chip, too!). The Olive, The Works!, and many other varieties say (it's a cracker, too!), and the Chocolate and Cinnamon Tortilla Chips say (it's a dessert, too!). There are suggestions on each bag for creative serving ideas for the different varieties of tortilla chips. The Chocolate Tortilla Chip bag suggests you try pairing them with: peanut butter and banana slices, vanilla ice cream, salsa--really, try it!, or even heating them gently. I have come up with endless ways to enjoy the wide range of flavors on my own as well. I love using the Multi Grain tortilla Chips to scoop up warmed baked beans with shredded mozzarella mixed in for a quick, tasty lunch. I have enjoyed goat cheese spread on nearly every flavor (they really are like a cracker and can hold up to spreading with out breaking). My all time favorite discovery is using the Cinnamon Tortilla Chips to make Mock Deep Fried Ice Cream. If you like the deep fried ice cream served in Mexican restaurants and miss it since going gluten free you are in luck. I PROMISE you that this simple non-fried recipe will taste EXACTLY like deep fried ice cream... flavor, texture, and all!

Mock Deep Fried Ice Cream - Gluten Free

Vanilla Ice Cream

Food Should Taste Good Cinnamon Tortilla Chips, broken into smaller pieces

Chocolate syrup

Whipped Cream

Maraschino Cherries

Scoop as much vanilla ice cream as you want into a bowl. Sprinkle generously with broken Food Should Taste Good Cinnamon Tortilla Chips. Drizzle with chocolate syrup. Top with whipped cream and a maraschino cherry if desired.

Double Berry Cream Pie - Gluten Free

I have made this delectable gluten free Double Berry Cream Pie faithfully each summer for the past 7 years. When berries are abundant this is the first dessert I think of. My crisp, buttery, gluten free cookie crust pairs perfectly with the sweet cream filling and white chocolate dipped strawberries. The fresh blueberries and whipped cream top this pie with both beauty and great flavors. There are no shortage of oohs and ahs when I bring this beloved dessert to the table. My family and guests alike say it is one of the best pies they have ever had. I have to agree... I just love it! I am confident that I will be proudly passing this recipe down to my daughters, and that is truly sweet.

*For more delicious menu ideas visit The Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" feature.

Double Berry Cream Pie - Gluten Free

6 squares ( 1 oz. each) white baking chocolate

8 whole fresh strawberries, halved lengthwise

1 baked and cooled 9 inch Gluten Free Cookie Crust (recipe to follow)

3/4 cup sliced fresh strawberries

1 package (8 oz.) cream cheese, cubed

3/4 cup confectioners sugar

3/4 cup cold milk

1 package (3.3 oz.) instant vanilla pudding mix

1 cup fresh blueberries

Whipped cream for decorating pie (I used canned whipped cream)

In a microwave or heavy saucepan, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate. Place cut side down on a waxed paper-lined baking sheet. Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.

In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Gradually add milk; mix well. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries. Place blueberries in center of pie. Arrange dipped strawberries around the edge. Squirt whipped cream stars (using canned whipped cream) between the strawberries and blueberries. Refrigerate until serving. Yield: 8 servings

Gluten Free Cookie Crust

1-1/2 cups crushed gluten free vanilla cookies (I use EnviroKidz Organic Gluten Free Vanilla Animal Cookies which I buy in bulk from Amazon.com to save money)

1/4 cup sugar

1/2 cup (one stick) melted butter

Pre-heat oven to 375 degrees. Mix butter, sugar, and crumbs together and press into a 9 inch pie plate. Bake 8 minutes. Cool on a wire rack. Fill with your favorite no bake filling. Yield: One 9 inch pie crust.

*Recipe adapted from Light & Tasty magazine

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!

Unbelievably Good Cake Doughnuts - Gluten Free

Just look at these babies! You're probably thinking "Oh sure they look good, but how do they taste?" I am here to tell you they taste UNBELIEVABLE! You're talking to a true doughnut lover here. Maybe it's genetic because I grew up with a doughnut-crazy Mom. We could put away a dozen like nobodies business. As a result, I take my doughnuts seriously, and these are seriously the best Gluten free cake doughnuts I have ever had. I got the recipe from the Pamela's Products web-site and made some revisions to suit our personal taste. I don't know what I would do without my Pamela's Baking and Pancake Mix, which is the primary player in this recipe. When I wake up on Saturday mornings (after sleeping in of course), I often have a hankering for these delectable beauties. It thrills my entire family when these doughnuts come to the table still slightly warm. It puts a smile on my face when I hear their "oohs" and "ahhs" and watch them munch happily away with their little frosting covered mouths. You never need to pay nearly $10.00 for store-bought frozen Gluten Free cake doughnuts that are dense, dry and strange tasting ever again. This recipe is so easy.... anyone can do it! All you need for success is a deep Fryer (even just a small one like I have). They are relatively inexpensive and you will find many uses for it. You can customize your frosting flavors and toppings to suit your personal tastes. The sky is the limit... have fun!

Unbelievably Good Cake Doughnuts

4 1/2 cups Pamela's Baking and Pancake Mix , plus some for handling dough

1/4 cup melted butter

2/3 cup milk or buttermilk ( I used buttermilk; if you do not have buttermilk add 1 tablespoon

vinegar or lemon juice to regular milk).

2 eggs

1 cup white or brown sugar (I used white)

2 teaspoons vanilla

Preheat oil in deep fryer to 365-375 degrees. Mix all ingredients together. Dust counter with additional Pamela's Baking and Pancake Mix. Scoop out about 1/3 cup dough at a time. Coat top and bottom with Pamela's Baking & Pancake Mix. With thumb, pierce center of dough and create doughnut shape. Place on a large plate covered with wax paper. Continue until all dough has been shaped. Using the metal spatula that came with your deep fryer CAREFULLY lower doughnut into oil. Fry for approximately one minute on each side. Drain on paper towel lined plates, changing paper towels occasionally if too much oil has been absorbed into paper. Frost and add toppings if desired (glaze recipes below). Serve immediately, or store in a loosely covered container (like a cake keeper). Best if eaten the the same day they are prepared. Yield: approximately 13 doughnuts.

Glaze and Topping Ingredients:

4 cups powdered sugar, divided

Milk

Pure vanilla extract

Chocolate Syrup

Coconut, chopped peanuts and sprinkles if desired as toppings

If you want half of your donuts to be frosted with chocolate glaze and half with vanilla then you will do this:

For vanilla glaze mix 2 cups powdered sugar with 1 tsp vanilla and 2 tablespoons of milk (mixture will be very thick). To thin glaze add additional milk 1 tablespoon at a time, stirring until desired spreading consistency is achieved and glaze is lump free.

For chocolate glaze mix 2 cups powdered sugar with 2 tablespoons chocolate syrup, 1 teaspoon vanilla extract, and 1 tablespoon milk (mixture will be very thick). To thin glaze add additional milk 1 tablespoon at a time, stirring until desired spreading consistency is achieved and glaze is lump free.

If you prefer only one flavor of glaze, then double the recipe for that flavor.

Sprinkle your desired toppings onto separate dessert sized plates (chopped peanuts, coconut, sprinkles, etc). Frost one doughnut and turn it upside down, pressing the frosted side into the toppings on the plate. Press the sides of the doughnut into glaze to ensure toppings are everywhere that there is glaze. Repeat with remaining doughnuts. Serve.

Enjoy!

Rhubarb Pineapple Crisp - Gluten Free

The weather was so gorgeous last weekend... I spent as much time as I could working in my garden. As I was lowering a blueberry bush into the ground, my neighbor called over to me and asked if I would like some rhubarb that she had just harvested from her garden.  I enthusiastically thanked my neighbor and carried those beautiful huge stalks of pinkish red rhubarb into my kitchen. I knew just what to do... make a classic fruit crisp. I did add a bit of crushed pineapple to the rhubarb to add sweetness since I read that rhubarb is naturally on the sour side, and it turned out to be a match made in heaven. Strawberries are often used in rhubarb recipes for this reason. Of course I promptly delivered half of the warm crisp to my generous rhubarb-sharing neighbor. After tasting it she said I could bring it over anytime. Try it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly comforting dessert that delivers an old-fashioned country flair.

Rhubarb Pineapple Crisp - Gluten Free

4 cups fresh rhubarb, cut into 1/4 inch slices

1 1/4 cup crushed pineapple, drained

1 cup GF flour blend (I used Bette Hagman's Featherlight Flour blend found in this great book )

1 3/4 cups sugar, divided

1 tsp. baking powder

1 egg, beaten

1/4 pound butter, melted

Butter an 8 inch square baking dish. Mix the rhubarb, pineapple and 1/2 cup sugar in a bowl. Put the fruit in the bottom of the prepared baking dish. In a bowl, mix together the flour, 1 1/4 cups sugar and baking powder. Add the beaten egg and mix well with a fork or your fingertips (I prefer my fingertips), until the flour is dampened and in small clumps. Scatter the flour mixture evenly over the fruit. Drizzle the melted butter evenly over the top. Using the back of a spoon distribute the butter over all. Bake in a 375 degree oven for 40-45 minutes or until topping is golden brown and fruit is fork tender. Serve warm with whipped cream or vanilla ice cream if desired. Yield: 6 servings

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!

Moist Banana Cake - Gluten Free

Here's the deal. This Banana cake ROCKS!!! It is easily one of the most delicious cakes I have ever eaten, even before going Gluten free. It is pure comfort food. It doesn't have the dense texture of a traditional banana bread, it has the more smooth, delicate texture of a cake. The frosting is a traditional cream cheese frosting that in my opinion is nirvana in and of itself. My daughters and I can lick the frosting beaters and bowl clean in minutes. I must warn you, this recipe is not for the faint of heart... it has Paula Deen written all over it. Loads of butter and sour cream. Need I say more? This is most likely why it tastes so delectable! I say: you only live once... so "let them eat cake"! Cake like this can even make a satisfying breakfast (why not, it has bananas in it and bananas are brain food, don't ya know!). Kudos to Pamela's Products. I got this recipe off of their website http://www.pamelasproducts.com/. It was one of the winning entries from the 2006 Pamela's Greatest Gluten-free Recipes Contest. It was submitted by Greg R. THANK YOU Greg R!! I will be forever grateful to you for this recipe. I freeze individual slices of this Banana Cake with wonderful results. Place the frosted cake in the freezer for 30 minutes to firm up the frosting. The partially frozen slices can then be sliced and wrapped in plastic wrap. Place the individually wrapped slices in a freezer zip top bag, and place the bag in the freezer. To defrost: remove desired amount of slices; unwrap and thaw on a plate on the counter for 1 hour. The cake will then be perfectly defrosted, moist and ready to eat. Next time you look at your "seen better days" bananas, don't throw them out... make this cake! Post a comment and let me know how much you love after you make it. :)

Cheers,
Cinde

Moist Banana Cake - Gluten free

2 large ripe bananas
1/2 cup sour cream
2 eggs
2 tsp. lemon zest
1 tsp. vanilla
1/2 cup sugar
2 cups Pamela's Ultimate Baking and Pancake Mix10 TBSP. butter, softened

Instructions: Preheat oven to 350 degrees. Prepare a 9 inch cake pan: grease sides and bottom, line bottom with parchment or wax paper and grease again, then dust bottom and sides with white rice flour.

Mash the bananas until smooth. Add the sour cream and use mixer to blend until smooth. Add the eggs, lemon zest and vanilla and blend. Measure Pamela's Baking & Pancake Mix and sugar in a separate bowl and mix together. Add butter and half of the banana mixture and mix slowly until dry ingredients are well moistened. Increase speed to medium and beat for one and a half minutes to aerate batter. Scrape down sides of bowl. Add remaining banana mixture in two parts, beating for 20 seconds after each. Scrape down sides of bowl. Scrape batter into prepared pan. Smooth with spatula and bake in center of oven for approximately 30 minutes or until a toothpick inserted in center comes out clean.

Allow cake to cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.

Yield: 1 nine inch cake (double the recipe for a two layer cake).


Cream Cheese Frosting

1 8 oz. brick cream cheese at room temperature
8 TBSP. Butter (1 stick) at room temperature
3-3/4 cup confectioners sugar, sifted
1 teaspoon pure vanilla extract

Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.

Use at once to frost the top and sides of your cake.

Yield: Makes 3 cups, enough to frost a 2 or 3 layer cake

Strawberry White Chocolate Dream - Gluten Free

Mmmmmm...


Here it is, my first recipe post! Yea!!!! It's called "Strawberry White Chocolate Dream". Yes, dream. Close your eyes and dream of fresh juicy strawberries nestled gently in a white chocolate whipped cream. If that isn't yummy enough, add a decadent white chocolate cream cheese layer and a buttery white chocolate sugar cookie-like layer. 3 layers of heaven. Fluffy, not overly sweet, and with a wonderful texture that would fool even your Gluten eating friends. Oh, and did I mention it looks beautiful enough to serve to company? This dessert came out so good that I vowed to myself to never ever lose this recipe. My daughter said she wants me to make it for her birthday to serve to her friends. WOO HOO! Gluten free recipe success! Give this gorgeous spring and summer dessert a try and let me know how you like it. I will post more recipes on a regular basis so check back soon.

Sweet (dessert) dreams. :)
Cinde


Strawberry White Chocolate Dream - Gluten Free

8 squares (1 oz each) white baking chocolate
6 tablespoons butter, cubed
2 eggs
1/2 cup sugar
3 teaspoons vanilla extract
1 cup gf flour mix ( I used Bette Hagman's recipe for **Featherlight Flour mix from this great book )
1 teaspoon zanthan gum
1/4 teaspoon salt
FILLING:
1 package (8 oz) cream cheese, softened
3 squares (1 oz each) white baking chocolate, melted and cooled
1 egg, lightly beaten
1/3 cup sugar
1/3 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1 carton (8 oz) frozen whipped topping, thawed
4 squares (1oz each) white baking chocolate, melted and cooled
1 pint fresh strawberries, sliced
GARNISH (optional)
White Chocolate curls (create by running a vegetable peeler across the side of the chocolate)
8 Strawberries; halved ( looks pretty with the leaves left on)


In a microwave safe bowl melt white chocolate and butter at 70% power for one minute. Stir. repeat at 30 second intervals using 50% power until melted, stirring after each interval. when there are only small bits of unmelted chocolate left do not heat any more, instead stir until completely smooth. Allow to Cool.
In a large mixing bowl, beat eggs and sugar until lemon colored. Beat in melted chocolate mixture and vanilla. Combine flour, zanthan gum and salt; beat into egg mixture. Spread into a well greased 13-in. x 9-in. x 2-in. baking dish; set aside.
For Filling, in a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl.
Bake at 350 degrees for 40-45 minute or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Garnish each square with 2 strawberry halves and white chocolate curls if desired. Cut into squares. Enjoy the compliments. :) Refrigerate leftovers. Yield: 15 servings.