Archive for the ‘desserts’ Category

postheadericon Two GF Easy-Bake Oven Cakes

[gfcf. free of dairy, wheat, gluten, soy, tree nuts, peanuts, fish, shellfish. vegetarian]

My daughters have been enjoying their Easy Bake Ovens again, and are loving their cakes – next step is pizzas! :)

Here are two recipes that make 4 cakes each, plenty for everyone to share!

Chocolate Easy Bake Cake

Glazed Chocolate Cake
  • 1 cup gluten-free flour mix

  • 1 egg
  • 1 TBS canola oil
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tsp baking powder
  • 2 TBS cocoa powder

Method
Preheat Easy Bake Oven. Grease cake tins with oil or dairy-free margarine
Mix all ingredients in a medium sized bowl.
Pour into cake pans.
Insert cake pan into the Easy Bake Oven. Bake for 15 minutes.
Remove, let col, then frost with icing recipe below

Cinnamon Roll Easy Bake Cake

Cinnamon roll goodnesss
  • 1 1/4 cups gluten-free flour mix

  • 1 egg
  • 1 TBS canola oil
  • 1/4 cup sugar
  • 1/3 cup water
  • 1 tsp baking powder
  • 1 TBS cinnamon

Method
Preheat Easy Bake Oven. Grease cake tins with oil or dairy-free margarine
Mix all ingredients in a medium sized bowl.
Spoon int cake pans, keeping a circle opening in the middle like a donut.
Insert cake pan into the Easy Bake Oven. Bake for 15 minutes.
Remove, let col, then frost with icing recipe below

Icing
On top of the Easy Bake Oven, place the yellow pot, and melt 1 TBS dairy-free margarine or shortening. Slowly add 3/4 cup of powdered sugar, adding 1 TBS water if needed to keep the mixture from becoming too stiff. Glaze cakes and eat.

postheadericon Chocolate Donuts

adapted from an adaptation by a friend from a recipe in Roben Ryberg’s GF Kitchen book

Very light. A bit crispy on the outside, light and chewy on the inside. These donuts would please a newly-GF donut lover.

Enjoy the Cinnamon Donuts recipe, too!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan recipe.

Ingredients

  • 1/4 cup oil

  • 2/3 cup sugar
  • 1 egg or egg replacer
  • 1 cup tapioca, corn, or arrowroot starch
  • 1/2 cup millet or sorghum flour
  • 1/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 cup cocoa
  • 1 1/4 tsp baking powder
  • 2 tsp vanilla
  • 3/4 cup coconut milk or other milk substitute

Glaze:

  • 2 TBS margarine or coconut oil

  • 2 TBS coconut milk, soy milk, or rice milk
  • 2 cups powdered sugar (watch out – this has corn unless specially purchased)
  • 1/4 cup chocolate chips (check for dairy & gluten free status)

Method:

Combine all ingredients except milk in a medium bowl. Slowly add milk while stirring and break up any lumps. The batter will be relatively thin.

Heat about 1/4″ oil in a large nonstick skillet over medium heat.

Scoop out with cookie scoop and drop into hot oil. Flip after a minute or so. Remove from oil and place on paper towels. (Be very careful! hot oil burns!)

Glaze, then repeat process with the next batches until batter is finished.

Glaze:

In another bowl melt margarine and chocolate chips in the microwave for a minute, adding 30 seconds and stirring if additional time is needed.

Add the milk substitute and powdered sugar. Mix until not lumpy, then drizzle over donuts. yum!

postheadericon Pumpkin Custard

My middle daughter was looking through a cookbook she received as a gift recently (Felicity’s Cooking Studio (American Girls Collection), and wanted to make something from it. Unfortunately, we didn’t have a lot of the ingredients or time needed for the different treats. After a lot of discussion, we ended up adapting Felicity’s Baked Pumpkin Pudding into MG’s Pumpkin Custard!

This is an easy recipe, and it tastes delicious. Most of our family dislikes pumpkin pie, but this recipe was richer, and we all loved it. Compliments are a great pay-off for a kiddo’s hard work!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe.

Happy Cook

Ingredients:

  • 2 eggs
  • 1 can pumpkin (16oz) – NOT pumpkin pie filling
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • several grates nutmeg (1/4 – 1/2 tsp)
  • 1/2 cup molasses

Method
Preheat oven to 350. (if your meal is cooking at 375, this is a forgiving recipe. just check on it earlier)

Choose an 8 inch round casserole dish, and add the eggs. With a fork or a small whisk, whisk the eggs until well combined.

Smoothing the top

Using a spatula, add in the pumpkin and combine with the eggs. Add the spices (my daughter especially likes grating the nutmeg!), and mix well.

Add the molasses and mix together. Scrape down the sides and smooth the top of the custard so it’s even.

Bake for 1 hour – the custard should be set, like a quiche. Allow to cool for a little while, then scoop into ramekins. Yum! This served 5 happy diners, with enough left for one or two more.

postheadericon Snowdrops – chocolate chip meringues

These are a favorite holiday cookie from my childhood, my Nana made them every year. I was so sad when we went dairy-free, as it was then impossible to find dairy-free mini chocolate chips. Thank goodness for Enjoy Life chocolate chips! You can also make them with regular sized chocolate chips, but they are even yummier with the mini chips.

I am hopeless with meringues – they always end up sticky, but these appear to be foolproof. You should still try to avoid baking them on wet days, but otherwise they are incredibly easy and keep very well in an airtight container.

These cookies are gfcf, wheat, gluten, dairy, soy, corn, tree nut, peanut, fish, and shellfish free. and delicious!

Ingredients

  • 2 egg whites

  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 10oz bag mini chocolate chips

Method
Preheat oven to 370 degrees F. This is NOT a typo!

Beat the egg whites with an electric mixer.

Sloooowly add the sugar, vanilla, and salt to the eggs. Continue to beat eggs until they form stiff peaks.

Fold in the chocolate chips.

Line two cookie sheets with parchment paper, Reynolds Release, or silpat.

Drop teaspoonfuls of batter onto the sheets. You want small, snowdrops. They still work if they end up larger because you have “help” from children, though.

Put the cookie sheets in the oven, and TURN IT OFF. Then walk away. This doesn’t require an oven with a pilot light or anything – it works fine in electric ovens

Leave them there overnight (ideally), or for at least 5 hours. I do it overnight, as otherwise I would be tempted to check on them. Put a sticky note on the oven to remind people that they may not open the oven.

Take them off the cookie sheets in the morning and place in an airtight container. Give as many as survive your hungry family to your most loved friends and family.

postheadericon Chocolate-Covered Peanut-Butter Balls

This Recipe Contains Peanuts!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, fish free, shellfish free, corn free, and vegan recipe.

My grandmother makes a recipe similar to this, but hers has graham cracker crumbs in it. I adore hers, and these are pretty darn good, and without the gluten or dairy!

Chocolate covered peanut butter balls

Ingredients

  • 4 cups powdered sugar

  • 1 stick margarine (aka 1/2 cup), melted
  • 2 cups (or 1 18 oz container) chunky peanut butter
  • 1/2 cup coconut milk (use the thick part from a chilled can)
  • 1 TBS vanilla
  • 1 tsp salt
  • 1 1/2 bags (12 oz size) chocolate chips/chunks (aka 3 cups)
  • 3 TBS shortening (we use Spectrum)
  • several lightly salted peanuts

Method
Combine ingredients through salt. Mix well.

Scoop into walnut-sized balls, and place on waxed paper. Chill in refrigerator (or back porch in winter) for at least an hour.

Melt the chocolate & shortening together, and use a fork or spoon to dip the peanut butter balls in the chocolate.

Decorate each one with a peanut on top. Chill again, then eat! Mmmm….

postheadericon Dairy-Free Penuche Fudge

This is one I have missed sooooo much since going gluten and dairy free. I love penuche fudge. I think it’s a regional thing, as my husband had never heard of it before he met me. Yum

Penuche Fudge

Ingredients

  • 2 1/2 cups light brown sugar

  • 1 TBS maple syrup
  • 3/4 cup coconut milk (chill the can and measure out the thick part, not the watery part)
  • pinch kosher salt
  • 1 TBS margarine
  • 1 TBS Karo syrup (light or dark) – sub cane syrup if corn-free
  • 1 tsp vanilla
  • 1/2 cup chopped pecans or walnuts

Method
Put ingredients through Karo syrup into a heavy saucepan with a candy thermometer. Stir frequently until it comes to a boil.

Allow it to boil for about 20 minutes, until it reaches soft ball stage.

Remove from the heat, and place pan in a bowl of cool water. Stir in the vanilla and nuts. Keep stirring until it becomes thick and stops looking glossy.

Pour into a greased 8×8 pan, and let set. Cut into squares and serve. Delicious!

postheadericon Gingerbread Cookies

Adapted from my friend Sue’s tried-and-true recipe, but adapted to be gf/df/sf/and rolling-out-free. These are divine.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, potentially egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and potentially vegan recipe. This recipe also makes a beautiful and delicious gingerbread house!

Munch, munch, munch

Ingredients:

  • 1 cup Spectrum Shortening or margarine

  • 1 1/2 cups white sugar
  • 1/3 cup molasses
  • 1 egg, or egg-replacer
  • 2 1/4 cups bean or pea flour
  • 1 cup mixed tapioca and arrowroot starch (or you could sub potato starch for one of them)
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • about 1/4 tsp nutmeg, freshly grated
  • 2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt

  • powdered sugar for rolling

Method:

Preheat oven to 350.

Line cookie sheets with exopat, silpat, or parchment paper.

Mix cookie ingredients together in the order listed, until it forms a great big lovely soft ball of dough.

Using a cookie scoop (or a spoon, I suppose), scoop out balls of dough. Roll in powdered sugar, and squish onto cookie sheet. leave about an inch around, as they spread.

Bake for about 6 – 9 minutes. When they’re done, they’ll be a little crinkly on top, but won’t change color much since the dough is already brown. Let cool on sheet about 5 min, then cool the rest of the way on a cooling rack.

Yum!

postheadericon Sweet Pocket Pies and fillings

First, make 1 batch (or a double batch) of the Perfect Pie Crust. Additionally, I recommend the cupcake-size foil tins to help support the pocket pies.

Then, choose your filling(s), and prepare those while the pie crust rests and chills. Each filling is designed to fill 6-8 pocket pies

Pie Fillings

Cherry

  • Purchase 1 can cherry pie filling

Open and set aside. This is the super-easy one

Apple

  • 2-3 apples, peeled, cored, & diced

  • 1 tsp cinnamon
  • 2-3 TBS sugar
  • 1 TBS tapioca
  • 1 TBS lemon juice

Toss all together, add more cinnamon or sugar to taste. Ideally grind a little nutmeg in there too. Set aside.

Chocolate Ganache

  • 1 cup semisweet chocolate chips

  • 1 TBS margarine/shortening
  • 2 TBS coconut milk (or other milk substitute)
  • 1 cup powdered sugar

Microwave the first 3 ingredients together for about 1 minute. Stir until well combined. Add powdered sugar, and stir well. Set aside.

Blueberry

  • some frozen blueberries

  • some sugar

let children mix blueberries and sugar in their own mini-pies.

Any other pie fillings you like – peaches, nectarines, whatever you have on hand.

postheadericon Fruit Crisp

This is a wonderfully easy and delicious dessert that looks trickier than it is.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Peach Crisp

Ingredients:
3/4 cup GF flour mix (or a nut meal works well here too)
1/2 cup cold margarine, Spectrum Shortening, or lard
3/4 cup sugar (brown, white, maple, whatever)
1 tsp cinnamon
a few grates of nutmeg to taste
4-6+ cups fruit chopped into 1? cubes (approximately) (if using rhubarb, toss 1/3 cup sugar in with the fruit)

Method:

Fruit Crisp

Preheat oven to 350

Put fruit in pie plate (glass works well) or another oven-safe container

mix sugar, flour, fat, spices together with a pastry blender so it is like little pieces of cornmeal pour that on top.

Bake for 45min-1 hour, until crispy on top

Good Flavors

* 8 apples or pears
* Peaches or plums
* 2 lbs Rhubarb
* mixed berries
* whatever your imagination lets you think of

postheadericon Peanut Butter Brownies

I didn’t have the patience/time to scoop individual cookies, so I adapted my peanut butter cookie recipe into bars.

Ingredients:

1 1/2 cup peanut butter, sunbutter, peabutter, or another nut/seed butter
1 1/2 cup sugar
2 eggs
1 cup gf flour
1/2 cup oil
1/2 tsp xanthan gum (omit if using a gluten-full flour for the 1 cup flour)
1 tsp salt
2 tsp baking powder
1 cup chocolate or white chips (or a combo)

Method:

cream peanut butter, oil, sugar together. add eggs. mix in flour, xg, salt, baking powder. mix until well combined. add chocolate chips. mix until just combined.

press into a greased 9×13 pan (I coat with Reynolds Release foil or just greased foil).

Bake at 350 for 30 min. wait for them to cool, and cut. yum!

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