On National Pi day I decided to make a Gluten Free Chocolate Chip Pie for the family. Well the pie came out delicious and the kids demanded the leftover pie be their dessert in their school lunches!! So yeah, I think I did well! Deliciously well!
Gluten Free Chocolate Chip Pie
2 unbaked gluten free 9-inch pie shells*
3 large eggs
1/2 cup all-purpose gluten free flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup (2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- PREHEAT oven to 325° F.
- BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon 1/2 of mixture into first pie shell and then remainder of mixture into the second pie shell.
- BAKE both pies for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack.
* If using frozen pie shell, thaw completely.
Adapted from NESTLÉ® TOLL HOUSE® Chocolate Chip Pie
So I had experimented with making doughnuts for the first time ever the other day. I made Gluten Free Apple Cider Doughnuts and while they were awesome in their own right I wanted to dip them in chocolate just to see if they could taste even better. Yeah, it was taste-bud overload!
Chocolate Doughnut Glaze
Glazes 2 dozen doughnuts
- 1/2 cup butter
- 1/4 cup milk
- 1 tablespoon light corn syrup or honey
- 2 teaspoons vanilla extract
- 4 ounces dark chocolate chips
- 2 cups confectioners’ sugar
- Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.
- Decrease the heat to low, add the chocolate, and whisk until melted.
- Turn off heat, add the powdered sugar, and whisk until smooth.
- Place the mixture over a bowl of warm water and dip the doughnuts immediately.
- Allow glaze to set for 30-60 minutes before serving.
Adapted from Alton Brown‘s Chocolate Doughnut Glaze.
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!
Yes, I am in a mood where I just want to stuff my face with chocolate and yummy salted food. And what better combo then with Chocolate Drizzled Popcorn!!
Chocolate Drizzled Popcorn
Popcorn, popped, salted and buttered
Roasted Salted Peanuts
Bag of Chocolate Chips
Line a baking sheets with parchment paper. Fill the baking sheet with popcorn. Sprinkle with desired amount of dried cranberries and peanuts.
Melt the chocolate in the top half of a double boiler, stirring till smooth and melted. If chocolate is too thick add a little butter to thin it out.
Drizzle chocolate over your popcorn mixture. Place baking sheet in freezer for 5 minutes until chocolate is set.
Store in container with tight-fitting lid or resealable plastic food bag.
I can never do something the simple way – I always have to add some flare to my food, like chocolate.
Gluten Free Rice Crispies Squares with Cranberries and Dark Chocolate Chips
1/2 cup (1 stick) butter
10 oz. Marshmallows
6 cups Gluten Free Brown Rice Crisps Cereal
3/4 cup cranberries
1 bag dark chocolate chips
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add cereal, cranberries and chocolate chips to marshmallow mixture. Stir until well coated.
Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.
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
Even though October is on its way out I am still getting zucchini in my garden which is something odd since september is usually the cut off before the freeze hits. Nevertheless, I needed to come up with something different and thought Chocolate Zucchini Bread would be the zing we needed.
Gluten Free Double Dark Chocolate Zucchini Bread
Ingredients 1-1/2 cups Gluten-Free Flour mix 1/2 cup Hershey’s Cocoa powder – 100% Cacao Special Dark 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon xanthan gum 1/2 cup brown sugar 1/4 cup granulated sugar 3 extra-large eggs 2/3 cup cooking oil 1 teaspoon vanilla extract 1-1/2 cups to 2 cups shredded zucchini 1-1/3 cups dark chocolate chips Preheat oven to 350º F. Grease a loaf pan. In a medium bowl, mix together flour, cocoa powder, baking powder, baking soda, xanthan gum and salt. In another bowl mix together vanilla, eggs, brown sugar, zucchini and granulated sugar. Mix until well combined. Add flour mixture and mix until combined. Fold in chocolate chips. Scrape batter into the loaf pan and smooth top. Bake for 1 hour or until a toothpick comes out clean or with just a few crumbs on it. Cool in pan for 5 minutes and then turn out onto a wire rack to cool completely.
I always have issues with making chocolate chip cookies because of the altitude. Now the challenge is gluten free. But I think I hit on a winning combination that is to please all.
2 sticks butter, softened
3/4 cup brown sugar
3/4 cup granulated white sugar
1 teaspoon gluten free vanilla
2-3/4 cups Gluten Free Flour
3 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
10 ounce bag of Hersey’s Halloween Chocolate Chips
1. Heat oven to 375°F.
2. In a bowl – Stir together flour, baking soda, xanthan gum and salt – set aside. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto a greased cookie sheet. Flatten each ball with a fork.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies.
After I came home from volunteering in my older son’s class at school today I made my younger son and I Gluten Free Peanut Butter chocolate chip waffles topped with syrup and plum jelly for lunch.
I had made a waffle for my older son earlier that day because there was a birthday celebration for a classmate that brought waffles as her treat. Of course my kids can’t participate in class treats since most things brought in are riddled with gluten. So I made him a Gluten Free Waffle so he wouldn’t be left out on the celebration.
Well that afternoon, the younger one said he wanted a PB&J sandwich and I suggested a PB&J waffle instead. Sounded like a good idea since I had mix leftover. Why have it go to waste, right?
So I added peanut butter to the mix and then baked the mixture on my belgian waffle maker.
I had never tried Hodgson Mill’s Gluten Free Pancake & Waffle Mix before and was eager to open the package I was graciously given. I couldn’t wait to taste how it turned out especially since it was a Non GMO product as well.
I was happily surprised to see the mix was made with whole grains and didn’t have any sugars or sweeteners added to the ingredients. The waffles I made with this mix were good. A little drier – but probably cause I added a thick peanut butter — and nothing syrup and jelly couldn’t fix. The taste was nice with a slight nutty flavor. And the texture was perfect, too. Even my kids liked them which was a bonus.
Gluten Free Peanut Butter Chocolate Chip Waffles
1-1/2 cups Hodgson Mill’s Gluten Free Pancake & Waffle Mix*
1 Cup Milk
3 Tbsp Oil
1 Tbsp sugar
2 Tbsp peanut butter, smooth
1/4 cup chocolate chips
Syrup to taste
Jelly to Taste
Place Hodgson Mill’s Gluten Free Pancake & Waffle Mix with Milk, egg, oil, sugar and peanut butter. Mix until smooth. Add chips and fold in.
Pour into a preheated waffle iron. Bake 6-8 minutes until golden.
* Mix ingredients: Whole Grain Sorghum Flour, Brown Rice Flour, Milled Flax Seed, GDL, Corn Starch, Sodium Bicarbonate, Xanthan Gum, Flake Salt.
This is a super-moist quick bread packed with flavor especially with mini chocolate chips added.
- 1 cup vegetable oil
- 2-2/3 cups granulated sugar
- 4 large eggs
- 2 cups (or one 15-ounce can) pumpkin
- 3-1/3 cups Gluten Free Flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2/3 cup mini chocolate chips, optional
1) Preheat the oven to 350°F. Lightly grease two loaf pans
2) In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
3) Add the flour, baking powder, baking soda, xanthan gum, salt, nutmeg, chocolate chips and vanilla, stirring to combine.
4) Spoon the batter into the prepared pans. Sprinklethe tops of the loaves with coarse sparkling sugar, if desired.
5) Bake the bread for 75 minutes, or until a toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.
6) Remove the bread from the oven, and cool it on a rack.
Yield: 2 loaves.
adapted from http://www.kingarthurflour.com