Delectable Gluten Free Ice Cream Brownie Cupcakes

Looking for a sophisticated yet simple dessert for Valentine's Day or other special occasion? This dessert idea can be put together in no time, and can be dressed up for fancier gatherings or served as is for a simple but elegant dessert.

I made these using a brownie mix from Bob's Red Mill that is both gluten and dairy free, but if you wanted to use pre-made brownies or soft, chewy cookies the prep time could be cut down even more. My son can't tolerate much cow's milk, so I used a goat milk ice cream from a company called Hewitt's, but a non-dairy ice cream could be an easy substitute.

This is the perfect activity for kids to help out with. 

Cookbook of the Month Review January 2014: Sweet Debbie's Organic Treats & A Winner!

Sweet Debbie's Organic Treats: Allergy Free & Vegan Recipes
by Debbie Adler
 

  Baked Goods That Actually Make You Feel Good? 

Are you saying "no" to dessert because of food allergies or health concerns? Or saying "no" when your kid asks for a cupcake at a birthday party? If so, Sweet Debbie has a Chocoholic Cupcake for you.

With her own son allergic to "every food in the USDA pyramid," Debbie Adler took matters into her own kitchen. Today, her wildly popular, allergen-free bakery, Sweet Debbie's Organic Cupcakes, has Hollywood's A-list celebrities lining up for her delicious, nutritious muffins, brownies, cookies, cupcakes, donut holes and breads. 

Now Sweet Debbie is sharing all her delectable secrets for fifty scrumptious treats like: 

Irresistible Red Velvet Cupcakes 
Salted Caramel Apple Muffins 
Cosmic Chocolate Chip Cookies 
Gourmet Dark Chocolate Mesquite Brownies 
Blueberry Streusel Donut Holes 

If you're a vegan, diabetic, have Celiac disease, a food allergy or an intolerance, or are simply interested in boosting your health via your baking tins, set the oven to "preheat" and sit down with "Sweet Debbie's Organic Treats." Your sweet tooth will thank you for it.
Publisher: Harlequin
Publication Date: October 29, 2013

Product Review: Glutino Gluten Free Pie Crust Mix

Photo Source

There are many gluten free products out there that can easily compete with their regular versions, but pie crusts haven't seemed to be one of them. I'm not against posting reviews of products I don't like, but I prefer to let people know about products I love instead. Finding a gluten free pie crust that can compete with a regular pie crust has been difficult.

Recipe Shortcut: Gluten Free Chocolate Pumpkin Squares

This is more of a recipe "how-to" than an actual recipe, because I made the cake from a mix, the icing is from a box, and I only made slight modifications. It's for those times when you want something baked, but want to expend minimal effort and still get great results.  These little cake squares are the perfect way to add some pumpkin to your fall baking without making things complicated. They would make a great addition to a Thanksgiving dessert table for those who don't love pumpkin pie. I could also see them decorated with some candy ghosts or mini spiders for Halloween.

Both my sons loved them, and one little square is actually a much smaller serving size than a whole piece of cake would be. The recipe is made from a mix that only makes one 8 inch cake, rather than a double layer cake, so the squares are half as tall as they would be otherwise, making them perfect for eating by little fingers.  The pumpkin icing trick is one my mom came up with a few years ago, and it's great on cupcakes too.

Ingredients

For Cake:
1 box GF chocolate cake mix that makes one 8 or 9 inch cake (I used President's Choice cake mix)
Ingredients for cake as indicated on box

For Pumpkin Icing
1 container GF vanilla icing (regular, not whipped or it will be too soft)
1/4-1/2 cup pumpkin puree (I freeze the remaining puree for other recipes)
Cinnamon & Nutmeg to taste

Directions

1- Preheat oven to temperature indicated on box. Mix together ingredients for cake according to instructions. Rather than pouring it into one cake pan, split the batter between two pans so that it will only rise a little.

2- Cook cake mix for about 1/2 the time called for on package. I check after ten minutes, and remove the cakes when a toothpick comes out clean. Cool completely.

3- When cakes are cooled, turn them out onto a sheet of parchment paper. Cut each cake down the middle so each cake is cut in two pieces. It's easier to top each cake with its own half then to try to flip a whole one over since they're so thin.

4- Put the icing, 1/4 cup of pumpkin puree and a small amount of cinnamon and nutmeg in a bowl. Mix to combine, and then adjust amounts of pumpkin and spices according to taste.

5- Frost one half of each cake, and then flip the unfrosted sides on top. Frost the top of the cakes and cut into squares.

Serve on a pretty platter or put a themed decoration on top. These are perfect for eating with your hands.

I won't tell.

Enjoy!

Holiday Treat #8: Gluten Free Cake Pops

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

I found a cake pop pan one day without really looking for it, and bought it on a whim.  It's not one of the fancy electric ones, it's one that goes in the oven like a muffin tin.  The tin came with 12 cake pop sticks, but the batter makes more than 12, so buy some additional sticks at a store that sells bake ware, like a Michael's or a Bulk Barn.

I prefer these to the "make a cake, smash and mix with icing" method because they're not as sweet and wet, and they are uniform in size. 

Gluten Free Cake Pops

Ingredients  (For decoration ingredients, see below)
Yield: 3-4 dozen, depending on mix

1 Gluten Free Cake Mix (I made these with Betty Crocker Devil's Food Cake Mix, and Pamela's White Cake mix.  They both turned out, but the Pamela's mix was a bit dry, making it more difficult to get the sticks to stay in.  Still delicious, though.)
Eggs as called for in mix, plus 1 extra egg
Substitute milk (or substitute) for the amount of water called for in recipe
1 Pudding Dry Mix
Small amount of chocolate or candy melts to adhere sticks to cake pops, set aside

**Most cake pop recipes call for using half the amount of liquid called for in the recipe, but I found that with gluten free mixes, the pops come out too dry if I cut the liquid in half.  I keep the original proportions.


Directions

1- Mix all ingredients in a large bowl and beat according to cake mix instructions. 

2- Spoon batter into bottom half of cake pop pans, not quite to the fill line.  Put on lid and attach fastening clips.  Bake in a 350F oven for approx. 15 minutes.  Check that they're done by poking a toothpick through the hole at the top.  When it comes out clean, they're done.

4- Allow pans to cool before removing lid.  Don't worry about any batter that has puffed through the holes at the top.  Loosen pops around the edges with a plastic knife. 

5- Melt a small amount of coating (chocolate or candy melts) and dip sticks in them.  Push into cake pops and then place in freezer for a few minutes to harden.  

(I forgot to take a picture of the vanilla batch with the sticks, so I've attached a photo of the chocolate ones, in case you're wondering why my vanilla pops are suddenly chocolate!)






Decorating Cake Pops

While the pops are in the freezer, prepare decorations.  You will need approx. 2-3 cups of melted chocolate or candy melt to coat the pops, or you could use 1 container of regular frosting.  When they come out of the freezer, I remove them from the tin and put another batch in the oven while I'm decorating.

1- Melt coating in a glass or ceramic bowl and set aside.

2- Lay out sprinkles, coloured sugar, or other decorations that will be used to coat the pops.    Set up a cake pop drying stand.  Cheap ones can be purchased at baking supply places or you can make your own using the hard foam used for flower arranging. 

3- Remove the pops from the freezer.  Take a cake pop out of the tin, and brush off any crumbs.  This will make the coating adhere more evenly.  Coat the pop with the melted candy, and allow excess to drip off before rolling it in any additional decorations. 

4-Stand in drying stand and allow to harden.  






Best stored in the refrigerator of they are not going to be eaten within one or two days.  Place in sealable freezer bags in a single layer.

Holiday Treat #7: Gluten Free Butter Tarts

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

I love a full sized butter tart, but for the holidays I like the idea of mini ones because so often holiday spreads are a collection of bite sized desserts.  These will fit right in on any holiday tray. 

If you've read my blog before, you'll know that I walk the line between convenience and homemade, preferring to make things myself when it's convenient, but not above using a shortcut when I feel it's warranted.  This is one of those times.  Preparing gluten free pie crusts can be frustrating sometimes, and the rest of the butter tart is so easy to put together that it doesn't make sense to me to prepare the pastry from scratch.  If it's your thing, go for it. 

Gluten Free Butter Tarts

I used a frozen pie crust from Kawartha Bakery, defrosted it in the fridge, and worked with it while still cold.  I am very happy with the results.  The pastry was easy to work with, cooked evenly and was nice and flaky with great flavour.
Yield: Approx. 12 large or 16 mini tarts

Ingredients

1 prepared pie crust
1 egg
1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup melted butter
1 tsp. pure vanilla extract
3/4 cup raisins (check ingredients list, you'd be surprised how many packs contain gluten)

Directions
Preheat oven to 400F
Use a muffin tin or a mini muffin tin, lined for easy cleaning.

1- Dough should be refrigerated before use.  Lightly dust working surface with gluten free flour, and roll out dough using a piece of plastic wrap between the rolling pin and the dough. 

2- Using a cup, cut out circles for the tarts.  Press into muffin tins, removing any excess from the tops.  Repeat process until all tins are filled.  Place in refrigerator while preparing the filling.  I use a spatula to lift them easily without breaking the circles.

3- In a bowl, mix together egg, brown sugar, corn syrup, butter & vanilla.  When completely mixed and sugar is dissolved, add raisins and stir to incorporate.  
***The ratio of brown sugar to corn syrup can be adjusted as desired.  I like the texture the corn syrup gives it, but it could be reduced and the brown sugar increased if desired.

4- Remove tart shells from fridge, and fill with raisin mixture. 

5- Bake at 400F for 10-12 minutes or until pastry is done.  Let cool, remove and eat.  If storing, place a piece of waxed paper between layers. 





I made mine in a mini-muffin cooker because I was curious to give it a try.  They came out fine, but I had to make two batches because of space constraints and the clean-up was more work than it was worth.  I would recommend regular muffin tins, lined for ease of clean-up.

Holiday Treat #5: Gluten Free Shortbread Cookies

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

Shortbread is one of those iconic holiday cookies that everyone loves to eat.  It was also one of the first recipes that I converted to gluten free once my son was taken off gluten.  There are many ways to prepare shortbread, and everyone has their favourites.  I like mine cut into thicker bars, while my mom makes hers thinner and cut into triangular wedges.  It's also possible to create round or shaped shortbread cookies.

 

This recipe makes approx. 12 shortbread bars about 1/4-1/2 inch thick, or about 24 thinner bars or cookies.  The cooking time will vary.  For thicker bars, cook for approx. 45-50 min.  For cookies, 40 min. is about right.  Check periodically.  They are ready when edges begin to brown.

Ingredients

1 1/3 cup white rice flour
1/2 cup gluten free all purpose flour (not baking mix)
1/2 cup cornstarch
1/4 tsp. baking powder
1/4 tsp. xanthan gum
3/4 cup powdered sugar (icing sugar)
1- 2 tsp. pure vanilla extract (I like my cookies really vanilla-y, so I use 2)
3/4 cup butter (I use Earth Balance Vegan Buttery Sticks.  If using unsalted regular butter, add a pinch of kosher salt to recipe.)

 

Directions
Preheat oven to 300F.  I use an 8x8 non-stick brownie pan with edges.  My mom uses a cake pan. 

1- Mix rice flour, all-purpose flour, cornstarch, baking powder and xanthan gum in a bowl.  Stir until completely mixed.

2- In a separate mixing bowl, cream butter, sugar and vanilla (and salt, if adding).

3- Add dry mix to butter and sugar in small batches, mixing as you go.  Mix until completely incorporated.  It should form a ball if pressed together, but it won't automatically make a dough while mixing.

4- Gather into a ball, kneading just long enough for the dough to stick together.  Press dough into baking pan until it is evenly distributed and pushed right into the sides.  The photo shows how crumbly the dough can be, but when pressed together it should hold.     

5- Cut into desired bar sizes, and prick holes into each bar with a fork.  Chill for 10 minutes before placing in oven to bake.  It's important to cut into bars before cooking to reduce the risk of crumbling after baked.   * See below for cookie cutter instructions.




6- Place into preheated oven uncovered.  For baking times, see above.


7- Remove from oven and place on a wire rack to cool.  Run a knife along pre-cut edges and where the bars were cut pre-baking and then allow to cool completely before removing from pan.

*If making cookies with a cookie cutter, place dough on a sheet of parchment paper and cover with plastic wrap.  Roll out dough and use cookie cutters to create desired shapes.  Place cookies on a cookie sheet, and check cookies after 25-30 minutes.  

If you want them a little less dry, they could probably handle up to another 1/4 cup of butter.  I like mine borderline dry but not crumbly, so 3/4 cup works for me.




This year I dipped my cookies in melted chocolate

Holiday Treat #4: No Bake Snow Covered Haystacks

This recipe comes from my mom, who has been making these kid friendly treats with her children, and now with her grandchildren, every Christmas since I can remember.  Typically we would make them in advance and freeze them for whenever we had visitors over the holidays.  They're easy to make, although your hands will probably get dirty.  Kids love to help, because they don't have to be perfect, and it's fun to sneak marshmallows when no one is looking. 


Snow Covered Haystacks

Ingredients

1 (4oz.) package cream cheese, softened
2 tbsp. milk
2 cups icing sugar
2 tbsp. unsweetened chocolate baking liquid or two squares, melted (check for gluten)
1/2 tsp. vanilla extract (use real vanilla, artificial ones can contain gluten)
3 cups mini marshmallows
1 cup (with more on hand) grated or shredded coconut


Directions

1- Line a baking sheet with wax paper.  In a mixing bowl, beat cream cheese and milk together until smooth.   Add in chocolate syrup or melted chocolate and stir to incorporate. (Chocolate can be melted in the microwave in a glass or ceramic bowl, in one minute increments.)

2- Add in marshmallows, and mix until entirely coated with cream cheese mixture.

3- Using a tablespoon or a melon baller, scoop out small balls of marshmallow mixture, forming a haystack.  Roll the mixture in the coconut to cover, and then place on lined cookie sheet. 





4- Place baking sheet in the fridge to allow haystacks to set.  Use shredded coconut if you want the mixture completely covered.  Use a finer grated coconut if you want some of the "hay" to show through.  These freeze really well, and will keep in the fridge. 

Gluten Free Holiday Treats

Welcome to Celiac Baby's 1st Holiday Treat Extravaganza!

Holiday baking is a tradition that has been in my family for as long as I can remember.  Every year, my mom would choose a weekend to bake up all the Christmas cookies that we would have on hand all season for whenever people stopped by or when we were invited to a party or gathering.  Since my son has gone gluten free, I've had to rethink recipes that I had been using for years in order to make them safe for him.  As a result, I've changed my approach to holiday baking.  I still make many things from scratch using recipes that I've modified to make safe for my son, but I've added some mixes to my repertoire  when it comes to things like cupcakes.  I've also started preparing more no bake treats, which tend to be easy for my three old to help me prepare. 

Decorating sugar cookies

Beginning on December 1st (tomorrow!), I'll be sharing a recipe or a an idea for a holiday dessert on the blog each day except Sundays (when the menu plan goes up).  I am looking forward to sharing some of what my family will be enjoying this December.  I will also be sharing a few that come from family, friends, and readers, so please send me your recipes and ideas, and I'll try and feature them on the blog over the next month.

Who said gluten free food had to be boring? 

I find new and inspiring food ideas all the time that taste great and are safe for my son to eat.  The holidays are a great time to share what I know to be true about the potential for gluten free food to be delicious with those around me, and what better way than with desserts prepared with love? 

Snowball with Grated Coconut

Have a recipe you'd like to share and see featured on the blog?  Send me an email at celiacbaby@hotmail.com or a message @CeliacBaby on  Twitter and tell me what you'd like to share or a recipe you would like to see featured.

Here's to a delicious holiday season ahead!