Holiday Treat #11: Gluten Free Cake Pop Snowballs

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.

When I made my first batch of cake pops, I didn't realize how many pops one box of cake batter would make.  The cake pop maker only came with 12 sticks, and it hadn't occurred to me that I might need more than that.  It turned out that I could make several dozen cake pops with one batter of cake mix.  What to do with all those cake pops I didn't have sticks for? 

Turn them into snowballs! 

Cake Pop Snowballs

Ingredients
(Cupcake liners, for presentation)

1 Gluten Free Cake Mix (I made these with Betty Crocker Devil's Food Cake Mix.)
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
1 jar white icing, for decorating
1 bag shredded coconut, for decorating

**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
Oven 350F

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. 

3- 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. 

4- Spread icing all over cake pop.  You can insert toothpicks into the ends to make it easier to get icing everywhere, but I just hold them between thumb and forefinger, and fill in any gaps when they're in the cupcake holders.  Roll iced balls in coconut and place in cupcake liner.  Touch up any spaces that aren't evenly covered. 





These are really pretty to serve, and look lovely when they're bitten into and the chocolate cake is revealed, contrasting with the white icing and coconut. 

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 #6: Chocolate Hazelnut Snowballs

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.

Lisa at Pocketfuls sent me a recipe for no bake chocolate hazelnut snowballs to add to the Holiday Treat Extravaganza.  With just five ingredients and free from gluten, dairy, refined sugar, and eggs, my interest was piqued immediately.  I love my traditional baked goods, but when someone sends me a recipe that's easy to prepare and quite healthy too, I'm extra happy.  These are divine!

No Bake Chocolate Hazelnut Snowballs

Ingredients
***Mini cupcake wrappers for serving
Yield: Approx. 4 dozen balls

1 500g jar of natural hazelnut butter
1/2 cup honey
1/2 cup cocoa powder
1/2 cup finely chopped raw hazelnuts
unsweetened shredded coconut for coating the snowballs (I used approx. 1 cup, but amount will vary)


Directions

1- In a large bowl, mix all ingredients except coconut until well mixed.  Refrigerate for 30 minutes to set. 

2- Using a spoon or your hands, roll mixture into bite sized balls.  Roll each ball in coconut to cover, and place in mini cupcake liner.






That's it!  These were a breeze to make, and my husband kept stealing them as I was making them, so they passed the delicious test at my house!  

Keep snowballs refrigerated.  They should be served chilled. 

To see more of Lisa's healthy, delicious recipes, visit her site at pocketfuls.ca.  Thanks again, Lisa, for sharing such a great recipe.