I have been baking non-stop for HOURS and all so my kids can contribute to their Halloween parties at school. I made my daughter Pumpkin Muffins with Cream Cheese Frosting and my younger son Brownie cupcakes topped with the leftover Cream Cheese Frosting. They came out quite cute, but my favorites was making the Pumpkin Doughnuts.
I came across this pumpkin doughnut recipe on Pinterest and couldn’t wait to get doughnut pans . My mom surprised me a few weeks back with pans so I couldn’t wait to get started on trying different doughnuts especially since doughnuts are one of several foods I quite miss about living a gluten free lifestyle. Well, not any more!
The original recipe calls for a Cinnamon Sugar dusting and while that is fine and dandy I went a step farther and just glazed them instead.
This is one tasty doughnut… it is kid, husband and of course approved by me as well!
My parents watched my children, home and animals while we were in Maui for a week. Since my mom’s birthday is next week and since my parents wouldn’t be in town the kids and I wanted to celebrate my mother’s birthday before they headed back home.
My mom wanted me to make sushi for dinner as did my daughter and husband. They said I make sushi better than any restaurant. So who can say no to that? Also, my mom had stumbled across a recipe for a Peanut Butter Cookie Dough Brownie Layer Cake recipe awhile back in her Facebook news feed and wanted to know if I could convert it to Gluten Free so I could make it for her birthday.
Well of course I can… but it never displays as great as the professional photos that are displayed on most Blogs. However, it came out really tasty!
It has three layers of brownie layered between two layers of peanut butter cookie dough (eggless of course) for a total of five layers then smothered in a dark chocolate ganache — yeah, total sugar overload! After a few bites I had to down a glass of cold milk!
This cake was relatively simple to make and put together.
Once you have the brownies baked and cooling you want to make the eggless cookie dough.
To glue the brownie layer to the cookie dough layer that is where the chocolate ganache comes into play.
And then you just frost the top of the cake with the remainder of the ganache and then add some peanut butter frosting swirls and mini chocolate chips for decoration! That simple.
These Gluten Free Chocolate Crispy Brownies are a welcome addition to any cookie platter, as they’re a great change of pace from your regular cookie fare or brownie fare for that matter. My kids love rice krispies treats and brownies as well so why not put the two together for a divine dessert!
I made gluten free brownies topped with a dollop of Hershey’s Chocolate Spread and a candy corn for Arik’s Halloween Party tomorrow…. now I think I am done!
Gluten Free Pumpkin Muffins with Cream Cheese Frosting
This week has been crazy and it is only Wednesday! I have been swamped with chores galore. I volunteer at my kids school on Wednesdays and Thursdays. I still have laundry on the couch that needs to be folded and dishes in the sink from making halloween party treats for my kids classes. And then, my kids have friday off since it is “Nevada Day.”
Since Nevada became a state (admitted to the Union) on October 31, 1864, and since legislature wanted to celebrate Nevada Day on the “last” Friday in October… Nevada Day falls on the “actual” Oct 31st – therefore my kids do not have school on Halloween this year.
But Nevada day is a big too do this year since the state is celebrating the 150th anniversary of Nevada’s statehood. Thousands come out to the state capital to watch the parade and celebrate. But it is more than just a parade, it is Nevada’s Heritage Celebration, a gathering of community spirit and a salute our state’s past while looking ahead to our state’s future.
Because there isn’t any school on halloween this year, my kids school parties and dress up fall on Thursday (tomorrow) instead.
Gluten Free Brownies
Having three kids in school – Pre-school, Kindergarten and 2nd Grade… I find myself having to make several food offerings.
My daughter’s class said they are having a breakfast party — so I will be making two dozen Gluten Free Pumpkin Muffins with Cream Cheese Frosting and since it is Halloween, I will throw a few candy corns on top.
My youngest’s class I have to make brownies (Gluten Free of course) to bring in. Not certain if I will top those off with anything. But the Hershey’s Chocolate Spread keeps popping in to my head as a great topper even though I had already put white chocolate chips into the batter. I don’t buy Nutella since my husband and I are allergic to hazelnuts and the Hershey’s Spread are basically similar but one of their flavors is made with almonds instead of hazelnuts. So win!
And then I really got off easy for my older son’s class. Since he can’t partake in having the regular cupcakes all I have to bring in is a Gluten Free Cupcake for him. Score! One less thing for me to make. What I normally do is make a batch of gluten free cupcakes, freeze them in a ziploc bag — and pull them out when needed for a class function — thaw them out over night then all I need to do is frost it right before the kids head off to school. Life is so much simpler that way!
Gluten Free Chocolate Cupcake
I like dessert like the next person and that goes for Brownies as well… I have adapted an old favorite to now meet my Gluten Free needs. Hope you enjoy them as much as I am!
GLUTEN FREE BROWNIES
4 oz. BAKER’S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
1 tsp. vanilla
1 cup gluten free flour
1 tsp xanthan gum
HEAT oven to 350°F.
SPRAY a 13×9-inch baking pan with cooking spray.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and mix well. Pour into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Adapted from Kraft Recipes