Category Archives: Desserts

Gluten-free Flourless Chocolate Mini Cakes Recipe

Posted on by
Reply

This tasty gluten-free flourless chocolate mini cakes recipe is super-simple to make, and oh so good.

  • 8 tablespoons (1 stick) unsalted butter, plus 2 teaspoons butter, at room temperature, for greasing custard cups
  • 8 oz semisweet chocolate chips
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • Confectioners’ sugar, ice cream, berries, or whipped cream for topping

Place a rack in the center of the oven and preheat the oven to 400 degrees F. Rub eight 1-cup ceramic or glass ramekins or custard cups with the 2 teaspoons of butter. Place these on a baking sheet and set them aside.

Place the 8 tablespoons of butter and the chocolate chips in a heavy saucepan over low heat. Heat, stirring until the chocolate has melted, 3-4 minutes, then remove it from the heat.

Place the eggs, sugar, vanilla, and salt in a large mixing bowl and beat with an electric mixer on medium-high speed until the eggs are frothy and have almost doubled in size, about 4 minutes.

Add the chocolate mixture a little at a time, beating continuously on low speed or whisking with a wire whisk. (Do not add all the chocolate at one time or the heat of the chocolate will cook the eggs.) The batter will thicken as the chocolate is incorporated.

Divide the batter among the prepared custard cups, spooning about 3/4 cup into each. Put the baking sheet with the cups in the oven.

Bake the cakes until they have risen and the edges are set ,12-15 minutes. (Because the inside of these cakes should have a pudding-like consistency, be careful not to cook them too long.)

Remove the cakes from the oven and let them cool for 10 minutes.

To serve, run a knife around the edge of each cake and turn it out onto a dessert plate. Add whatever topping you choose, or leave plain. Either way, they are delicious.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

Gluten-free Layered Pudding Dessert Recipe

Posted on by

by Sandy Kirby Quandt

This Gluten-free Layered Pudding Dessert has a thin cookie-like bottom layer, adds cream cheese and powdered sugar, then ends with a layer of pudding and whipped topping.

Yum!

  • 1 cup gluten-free flour
  • 1 cup chopped nuts (I used pecans)
  • 1 stick butter softened
  • 1 cup powdered sugar
  • 8 oz cream cheese softened
  • 9 oz container Cool Whip topping defrosted
  • 1 large box instant pudding (your favorite flavor)
  • 2 2/3 cup cold whole milk

 

Cream flour, 1/2 cup nuts, and butter together.

Spread in 9X12X2″ pan.

Bake at 375 degrees for 15 minutes, or until brown.

Let cool.

 

Cream together sugar and cream cheese.

Fold in 1 cup Cool Whip.

Spread on crust.

 

Mix pudding with milk and spread over cream cheese mixture.

 

Top with remaining Cool Whip and nuts.

Chill for at least 30 minutes.

There you have it. A delicious Gluten-free Layered Pudding Dessert.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This Gluten-free Layered Pudding Dessert has a thin cookie-like layer, adds cream cheese and powdered sugar, then ends with pudding and whipped topping. ” username=”SandyKQuandt”]

Gluten-free Berry Crisp Recipe

Posted on by

by Sandy Kirby Quandt

Just in time for Independence Day celebrations. This delicious, easy to make gluten-free berry crisp recipe is packed with blueberries, blackberries, and strawberries. Add vanilla ice cream, or whipped cream, and you have a perfect summer combination. If you’d like to skip any of those berries, just even out the amount of berries so you end up with six cups.

Topping

  • 1/2 cup gluten-free old-fashioned oats
  • 1/2 cup gluten-free flour
  • 1/2 cup packed light-brown sugar
  • 1/3 cup chopped pecans
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes

Filling

  • 1 1/2 cups blueberries
  • 1 1/2 cups blackberries
  • 3 cups quartered strawberries

Preheat oven to 375 degrees F.

 

In medium-size mixing bowl combine the first six topping ingredients. Sprinkle the vanilla extract on top and add the butter, mixing it in with fingertips or a pastry blender until topping comes together. Set aside.

 

Combine all the filling ingredients in a medium-size mixing bowl, or directly in an 8X8 baking dish. Stir to combine.

 

Once berry mixture is in the baking dish, sprinkle the topping evenly on top. Bake until the topping is golden brown and the filling is bubbling around the edges. About 45 minutes.

 

Let cool for 5 minutes before serving.

 

Top with whipped cream or vanilla ice cream.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

Gluten-free Grasshopper Bars Recipe

Posted on by

by Sandy Kirby Quandt

If you love chocolate and mint together, these Gluten-free Grasshopper Bars are for you. This recipe is involved, but worth the effort.

  • 1/2 c. milk
  • 3 c. mini marshmallows
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons plus 1 cup heavy cream
  • 2 teaspoons pure peppermint extract (if you want it really minty, use 1 tablespoon instead of 2 teaspoons.)
  • 1 teaspoon pure vanilla extract
  • 6 to 8 drops liquid green food coloring (optional)
  • Crust
  • 34 gluten-free chocolate wafer cookies (I used a box of Kinnikinnick brand chocolate animal crackers.)
  • 6 tbsp. unsalted butter, melted
  • Topping
  • 3/4 c. heavy cream
  • 6 oz. bittersweet chocolate, finely chopped (You can use chocolate chips, but the bittersweet chocolate works best.)

 

In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour.

 

Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate. (If you don’t have a food processor, put the cookies in a plastic bag and crush to make crumbs. Combine butter with a fork.)

 

Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.

 

Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Sunday, Tuesday, and Thursday. Thanks!

[bctt tweet=”If you love chocolate and mint together, these Gluten-free Grasshopper Bars are for you. This recipe is involved, but worth the effort.” username=”SandyKQuandt”]

Gluten-free Coconut Macaroons Recipe

Posted on by

by Sandy Kirby Quandt

This incredibly simple, awfully sticky, extremely sweet gluten-free coconut macaroons recipe is courtesy Blind Pig and the Acorn.

  • 5 1/3 cups (14ozs) flake coconut
  • 1 can sweetened condensed milk
  • 2 teaspoons of vanilla

 

Mix all the ingredients together.

Drop by spoonfuls onto well-greased cookie sheets. The cookies are sticky and difficult to remove from the pan. Aluminum foil didn’t help. Next time, I’ll use parchment paper and see what happens.

Bake at 350° for 10 to 12 minutes or till lightly browned.

Once cookies are done, quickly remove them from pan and allow to cool on a cookie rack. The cookies will not hold their form, but that’s okay. Once cooled, you can form them into balls.

Store coconut macaroons in an air-tight container with plastic wrap or parchment paper between each layer to keep them from sticking together.

 

Enjoy!

I wish you well.

Sandy

[bctt tweet=”Gluten-free Coconut Macaroons Recipe” username=”SandyKQuandt”]