A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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Archive for the ‘desserts’ Category

postheadericon Coconut Milk Ice Cream

Coconut milk has a fat content (the good fats, according to scientists) that gives coconut milk ice cream a mouth feel that is very similar to dairy ice cream.

The flavors other than vanilla or plain chocolate chip don’t taste coconuty. It is MUCH better than any commercial non-dairy ice cream I have found. And sooo easy!

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.

Ice Cream 3

The Basics:

  • 2 14oz cans coconut milk

  • 1 tsp vanilla
  • 1/4 tsp xanthan or guar gum
  • 3/4 cup sugar


  • 1/4 cup cocoa

  • 1/4 cup instant coffee, add 1/4 cup sugar to a total of 1c sugar
  • 1/2-1 cup fruit – peaches work really well
  • 1/2 cup coconut
  • 1/2+ cup chocolate chips


In a blender, combine coconut milk, vanilla, xanthan gum/guar gum, and sugar. Blend until well combined. Add any add-ins other than coconut or chocolate chips, and blend again.

Chill for 1 hour in the blender jar.

Blend the chilled mixture for a moment, then add to ice cream maker. Follow ice cream maker directions for time in the ice cream maker.

Add chocolate chips or coconut at the end of ice cream maker cycle

Scoop into a container with a lid and put in the freezer until ready to serve

If you can’t use coconut milk, use 4 cups of your milk substitute in place of the 2 cans of coconut milk. The mouth-feel isn’t quite as creamy as coconut milk, but it still tastes great!

postheadericon Pineapple Carrot Cake

Adapted from The 125 Best Gluten-Free Recipes

Preheat oven to 350


1 cup sorghum
1 1/4 cup bean flour
1/2 cup tapioca starch (or starch mix)
1 tsp xanthan gum
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 1/4 cup brown sugar
1 cup coconut milk with a little lemon juice/vinegar to sour
3/4 cup applesauce or crushed pineapple with juice
2 cups shredded carrots (I suggest a food processor for this)
3/4 cup chopped walnuts or dried coconut


Whisk or sift together flours, spices, and other dry ingredients.

Use an electric mixer in another bowl to beat eggs, brown sugar, coconut milk, and applesauce/pineapple until well blended. Slowly add dry ingredients. Stir in carrots and coconut/walnuts.

Spoon into greased & floured pan (bundt, 2 layer cakes, or 13×9? pan or cupcakes).

Bake for 40-60 min until cake tester comes out clean. Time will depend on what cake pan you use. Let cool in pan for 10 min, and then remove from pan and let cool. I don’t suggest using a rack, as GF cakes tend to stick to the rack. I put foil or wax paper on top of a platter or cardboard and turn the cake onto that.

Frost with a buttercream frosting or faux-cream cheese frosting.

This has been adapted without eggs here

postheadericon Faux Almond Joy chocolates

This is more a descriptive essay than a real recipe. No exact amounts.

You need:
mini-muffin liners
cane syrup (or corn syrup, if you do corn syrup)
chocolate chips

On a cookie sheet or plate, put mini-muffin liners.

In a medium-sized bowl, warm some sweetened coconut. Add a little vanilla, and then while stirring drizzle Cane Syrup on top, until the mixture has a bit of a yellowish tinge and it sticks together (usually about 1 soup spoon-full).

Melt chocolate chips in a medium-sized bowl (microwave for 1 minute, stir, microwave 1 more minute)

Spoon 1 teaspoon of coconut into each muffin-liner. put 2-3 almonds on top, then glop chocolate on top of that. Put the plate/cookie sheet into the freezer, and about five min later, eat.


postheadericon Perfect Gluten Free Pie Crust

Just one slice

adapted from my mother’s friend’s award-winning crust recipe.

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, could be egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegetarian, and potentially vegan recipe.


Pi Pie
  • 2 cups shortening (I use Spectrum)

  • 1/2 cup margarine (I use Fleishmann’s unsalted, but you could also use an additional 1/2 cup shortening)
  • 4 cups gluten-free flour (I like amaranth, sorghum, millet, or rice)
  • 2 cups starch (tapioca and arrowroot are good choices)
  • 2 TBS xanthan gum (if not GF, just use 6 cups flour and omit this)
  • 1 TBS baking powder (optional, omit if corn-free)
  • 1 TBS sugar
  • 1 TBS salt
  • 1 large egg (or egg replacer of your choice)
  • 2 TBS cider vinegar
  • Cold water


Blending together the Pie Crust

Combine flours, xanthan gum, baking powder (if using), sugar, & salt in a large bowl. Add shortening & margarine and cut in using a pastry blender or 2 knives until it begins to resemble coarse meal.

In a measuring cup with a spout, beat the egg, vinegar, and enough water to equal 1 cup. Gradually add the liquid to the flour, tossing with a fork, until the pastry gathers into a mass.

If the dough needs more water, add 1/4 cup iced water at a time, until sticks together.

we like pie

Divide the pastry into 6 portions and form each into a patty-like disk. Each patty makes 1 crust. Put each in a small ziploc and freeze, or, if you are using now, chill for an hour or so. If you freeze, dough must be completely thawed before rolling. (If you plan to make pocket pies, just refrigerate it all in a lump and break off pieces to make the pocket pies)

Rolling out the dough

For easier handling, roll out between two sheets of plastic wrap. Peel off top piece of plastic wrap, position dough in greased pie pan, then remove bottom piece of plastic wrap.

This makes 6 single pie crusts, or top/bottom pie crusts for 20-25 pocket pies.

postheadericon Ingredient Free Pumpkin Bars

This is one of those recipes where I’m not sure where the original came from, but here’s my current version – many, many, many adaptations from the original.

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.


Pumpkin Brownies 3

  • 1 cup pumpkin/sweet potato/butternut squash puree
  • 3 t ground flax seeds mixed with 1/2 c water (or 2 eggs if not egg-sensitive)
  • 3/4 c canola or other oil
  • 2 t vanilla
  • 1 1/3 c gf flour (amaranth/bean mix or any other nutrient-rich flours)
  • 2/3 c starch (all of one or a mix)
  • 1 t XG or guar gum (if using “regular” flour, omit this and just use 2 cups flour)
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t allspice
  • 2 t baking powder
  • 1/2 t salt
  • 2 cups brown or cane sugar


Pumpkin Brownies 1

Preheat oven to 350.

In mixer, blend wet ingredients. In bowl, mix dry. Slowly blend dry into wet ingredients for two minutes. Spread into 9×13 baking pan and bake for 20-30, until it passes toothpick test.

frost or not as desired

Pumpkin Frosting

Pumpkin Brownies 2

  • 2 T spectrum shortening
  • 1-2 T pumpkin
  • 1 T Water
  • 2 cups confectioner’s sugar

melt shortening and pumpkin in saucepan. remove from heat. Add water and sugar. Beat until smooth, thinning if necessary. Spread immediately, it will form a thin, orange glaze. Yum.

postheadericon Chocolate Cake with Mocha Ganache

This is adapted from a recipe in Cooking Free by Carol Fenster, cobbling a few recipes together with memories of bundt cakes from my teenage-hood and yummy filled cupcakes.

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, and shellfish free recipe.

Preheat oven to 350. Grease & flour a 10 inch bundt pan (silicone works fabulously) or prepare 18 cupcake holders

Mini-bundt cakes
Ganache Ingredients

  • 12 oz chocolate chips

  • 1/2 cup coconut milk (or cream or other creamy substance)
  • 1 TBS margarine/shortening/butter
  • 1 TBS decaf instant coffee

Melt chocolate chips in glass bowl in microwave. Check and stir every minute so you don’t burn them. Warm milk, margarine, and coffee crystals in microwave. Add milk mixture to chocolate and stir until well combined. Set aside.

Chocolate Tunnel Cake Ingredients

  • 2 1/4 cups gf flour mix (I used 1 1/4 cup bean or millet flour, 1 cup starch)

  • 1 1/2 tsp xanthan gum (you all know this is 1/2 a TBS, so if you have a 1/2 TBS spoon, you only need to use one spoon)
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 TBS vanilla
  • 3/4 cup buttermilk, or 1 TBS vinegar or lemon juice mixed with enough milk sub to make 3/4 cup – I use coconut milk here
  • 1/4 cup warmed coffee & 1/2 cup warm water (to make 3/4 cup liquid)


  1. In a medium bowl, whisk together ingredients from flour to cocoa powder. Set aside.

  2. In your mixer bowl, mix sugar, eggs, oil, and vanilla until well blended.
  3. Add buttermilk and dry ingredients, alternating beginning and ending with buttermilk. Add warm water/coffee mixture and mix until well combined.
  4. Pour 1/2 the mixture into the bundt pan (or fill each cupcake halfway. Use a spoon to put a dollop of ganache in the middle of each cupcake OR make a tunnel through the bundt pan. Be careful that the ganache doesn’t bleed to the edges, it will make the cake/cupcake unstable. You won’t use anywhere close to all the ganache. Save the remainder for frosting.
  5. Carefully pour/spoon the remainder of the batter on top. Be careful not to disturb the ganache tunnel, and gently spread batter to the sides of the pan as evenly as possible.
  6. Bake 20-25m for cupcakes, 40-45 for bundt cake. Cool 10 m in pan, then cool completely on wire rack or a plate on wire rack (my cakes never move right from the wire rack to a plate after cooling).

Take remaining ganache, and either use as is, or for a stiffer and slightly sweeter frosting beat in 1 cup powdered sugar. spread on cake/cupcake. It will cool to a delicious hardened frosting. mmmmm….. People love the surprise in the middle!

postheadericon Peanut Butter Chocolate Chip Cookies

This is one of our all time favorites, because this is a super-easy, super-adaptable recipe. It doubles quite well, too. If you can’t use peanuts, other nut and seed butters work fine. And if you can’t do eggs, egg substitutes have worked well here too.

This recipe is gluten & dairy free and can be corn & soy free. I have made these as brownies as well.


  • 1 cup peanut butter (generic store brand works great)

  • 1 cup sugar
  • 1 egg
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup chocolate chips

Preheat oven to 350. Grease cookie sheet or line with parchment paper or silpat.

Use a stand mixer or strong arm and medium sized bowl to cream peanut butter and sugar and egg together. Add salt & baking soda. Mix until well combined. Add the chocolate chips, and mix well.

Use a cookie-scoop or tablespoon to scoop small balls of dough out. Flatten on the cookie sheet. The dough is not really easy to handle, but it will taste great once it’s cooked.

Bake for 10-12 minutes until puffy and golden brown. Let sit on the sheet for a few minutes before (carefully!) removing to cool. These cookies are delicate at first, but as they cool they become more sturdy. yum.

postheadericon Chocolate-covered Cherry Cookies

This one is adapted from a recipe by Joanne Fluke.


  • 1 cup margarine/shortening (softened or melted)

  • 2 cups white sugar
  • 2 eggs replaced by 1 TBS egg replacer mixed with 2 TBS warm water plus 1/4 cup applesauce
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup cocoa powder
  • 2 cups gf flour (I used a mix of bean & amaranth)
  • 1 cup starch (arrowroot/tapioca – but can use corn/potato or any mix of those)
  • 1 1/2 tsp xanthan gum
  • 1 cup chocolate chips
  • 1 small, 10oz jar stemless marachino cherries
  • 1 cup chocolate chips
  • 1/3 cup coconut milk

Preheat oven to 350.

Cream fat and sugar. Beat in egg replacers. Mix in vanilla. In a separate bowl, whisk together baking powder through xanthan gum. Add flour mix slowly until combined. Add chocolate chips and mix until just combined. Dough will be stiff and a bit crumbly.

Drain cherries and reserve the juice (when I’m really good I use the cherry juice instead of water for the egg replacer).

In the microwave combine the chocolate chips and the coconut milk. Heat in 30 second intervals and stir until just melted. Add about 2 TBS cherry juice. You want the chocolate mixture to spoon easily – you might need a little more or less juice.

Use a cookie scooper or pat dough into walnut-sized balls with your fingers. Place on parchment paper/silpat covered cookie sheets (12-13/sheet). Press down center with thumb to make a deep indentation. Put cherry in the little hole.

Spoon chocolate sauce over cherries – make sure not to drip it down the sides.

Bake at 350 for 10-12 minutes. Let cool on cookie sheet a couple minutes, then move to cooling rack.

If you’re feeling really decadent, drizzle with more chocolate sauce after baking.

These are simply amazing. And no one will ever guess that they are “special”. In fact, my grandmother (who dislikes “special” foods) asked for the recipe!

postheadericon Chocolate Chocolate Chip Cookies

These are a big favorite here, and frequently requested, and they are eaten very quickly by visitors, too.

These are dairy & gluten free. They could also be egg, corn, and soy free with ingredient adjustments. I have made them with egg substitutes, and they were tasty.

Chocolate-Chocolate chip cookie dough


  • 1 stick (8 oz) margarine or shortening, softened
  • 1 tsp kosher salt
  • 2 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs (or equivalent Egg Replacer)
  • 1 1/4 cup sorghum flour (or amaranth, or bean, or pea)
  • 1 cup rice flour or starch (arrowroot, corn, tapioca)
  • 1/4 cup cocoa
  • 1 tsp baking soda
  • 2 cups chocolate chips

Preheat oven to 375. line baking sheets with parchment paper/Silpat or oil well.

Cream butter and sugar. Add salt & vanilla. Beat until smooth. Add eggs, one at a time, and beat until well combined.

Combine both flours, cocoa, and baking soda. Add the flour mixture and beat on low. Stop a few times to scrape sides with rubber spatula

Fold in chocolate chips. The dough will be very stiff.

Chill mixture for 2 hours (this is the hardest part)

Scoop into heaping tablespoon -size balls (or use a cookie scooper) and set 2 inches apart on baking sheets

The swifty diminishing pile of cookies

Flatten dough to about 1/2 inch thickness and bake 12-14 minutes or until browned (these cookies should be relatively crisp, do not under bake)

Let baked cookies stand a few minutes before transferring to a wire rack to cool completely.

postheadericon Peanut Butter Fudge

This is my adaptation of my mother-in-law’s recipe. It’s divine, and tastes like it is much more work.

Peanut butter love fudge


  • 2 cups sugar
  • 2/3 cup coconut milk (try to get the thicker part of the coconut milk, not the watery part)
  • 1 7.5 oz jar Marshmallow Fluff or marshmallow creme
  • 1 cup creamy peanut butter

    Combine sugar and coconut milk in a heavy saucepan with a candy thermometer. Cook over medium heat, stirring regularly until it reaches soft ball stage. Remove from heat and stir in the fluff and peanut butter.

    Mix well, really beating it together. Grease an 8×8 pan, and pour the fudge into it. Let set until firm. Slice into squares and serve.

    Extra-special variation: Sprinkle the still-hot fudge with chocolate chips, and as they melt, swirl them on top of the fudge. Yum.

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