Gluten- free Butterfinger Cake Recipe

by Sandy Kirby Quandt

Here is a tasty gluten-free chocolate cake recipe made with Butterfinger candy you can make ahead of time for a delicious dessert. It taste better, more moist, the longer it sits.

For the cake:

  • Vegetable oil spray for misting pan
  • 15 oz chocolate gluten-free cake mix
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

For the topping:

  • 8 oz Butterfinger candy bars, crushed
  • 2 cups whipped cream topping
  • 1 cup caramel ice cream topping – make sure it’s g-f. (I used an entire 12.5 oz jar of Smuckers topping.)

Preheat oven to 350 degrees F. Lightly mist a 13 X 9 inch pan with vegetable oil spray

Place the cake mix, cocoa, milk, oil, eggs and vanilla in a large mixing bowl and beat on low speed until ingredients are just incorporated, 30 seconds. Increase speed to medium and beat until smooth, 1 1/2 to 2 minutes longer.

Pour batter into the prepared pan and place in oven.

Bake the cake 30-35 minutes.

Cool cake completely. 30-60 minutes.

Place candy bars in a sealed plastic bag and crush. Tapping with a rolling pin works well. (I found it worked best to have the candy in the refrigerator before I crushed it.)

 

Once the cake has completely cooled, poke holes all over the top with a wooden skewer.

 

Slowly pour caramel topping over the cake. Let it soak into the cake, then scatter half of the crushed candy evenly over the top.

 

Spread the whipped cream carefully over the candy, then scatter the remaining crushed candy over the whipped cream.

 

Cover with plastic wrap and refrigerate. The longer you can leave the cake before you dig into it, the better. (Up to three hours.)

 

Enjoy!

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I wish you well.

Sandy

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Gluten-free Black Forest Cheesecake Bars Recipe

By Sandy Kirby Quandt

This delicious gluten-free dessert recipe needs to be made at least 3 hours ahead of time. It can be made up to 3 days before eaten, if need be.

  • 1 17-20 oz pkg Gluten-free brownie mix, plus whatever ingredients the mix requires
  • 12 oz pkg frozen cherries, thawed, and roughly chopped
  • 5 Tbs granulated sugar
  • 8 oz cream cheese, at room temperature
  • 1 cup very cold heavy cream
  • 1 Tbs fresh lemon juice

Heat oven according to brownie mix directions. Lightly coat a 9-inch square pan with cooking spray.

Prepare brownie batter according to directions. Fold in half the cherries, and transfer the batter to the prepared baking pan. Bake and cool according to package directions.

Meanwhile, in a medium saucepan combine 2 Tbs sugar, 1 Tbs water, and the remaining cherries and any juices.

Bring the mixture to a boil, then reduce heat and simmer, stirring, until the cherries break down and the liquid turns into a thick syrup, 10-12 minutes. If the syrup is not thickening, you can stir in 1 teaspoon of corn starch.

Transfer to a bowl to cool, then refrigerate until ready to use.

Using an electric mixer, beat the cream cheese and remaining 3 Tbs sugar in a medium bowl on medium, until smooth. Gradually add the cream, then increase the speed and beat until soft peaks form, about 2 minutes. Beat in the lemon juice.

Spread the cream cheese mixture over the cooled brownie. Add the cherry syrup topping and refrigerate for at least 3 hours.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Pumpkin Cake with Cream Cheese Recipe

by Sandy Kirby Quandt

Here is a delicious gluten-free pumpkin cake recipe with cream cheese added to make it extra moist, just in time for autumn baking.

  • 6 tablespoons unsalted butter, melted and cooled
  • 1 3/4 cups granulated sugar, divided
  • 3 large eggs, divided
  • 1 cup canned pumpkin
  • 1 3/4 cups Gluten-free Bisquick (If you can’t find Gluten-free Bisquick, and use another gluten-free flour instead, add 1/2 teaspoon baking soda)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 8 ounces cream cheese, at room temperature

Preheat oven to 350 degrees F. Grease and flour 13X9 inch baking dish. You can use rice flour, or the Gluten-free Bisquick to dust the pan.

In a large mixing bowl, on low speed, mix the butter and 1 1/2 cups sugar until smooth. Add 2 eggs, pumpkin and 1/3 cup water until well blended.

In another bowl whisk together flour, salt, cinnamon, baking powder, and nutmeg. Fold into the butter mixture on low speed until no streaks of flour remain. Spread batter evenly in the prepared baking dish.

Beat cream cheese, remaining egg, and remaining 1/4 cup sugar on medium speed until smooth.

Drop cream cheese mixture in evenly spaced 1 tablespoon dollops over the batter. Use a butter knife to swirl the batter, gently folding some of the cream cheese mixture under the pumpkin batter.

Bake until the center springs back when touched. About 30 minutes.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Amazing Coconut Pie Recipe

By Sandy Kirby Quandt

If you made the Gluten-free Squash Pie recipe, then how about making this gluten-free coconut pie, and deciding which one you like best? Both have coconut in them, after all. I’m sure you know which pie I choose. 😉

This filling pie recipe was adapted from the recipe on the back of a Baker’s Coconut package. The Bisquick “amazingly” creates its own pie crust.

  • 2 cups milk
  • 3/4 cup sugar
  • 1/2 cup Gluten-free Bisquick mix
  • 4 eggs
  • 1/4 cup butter or margarine, softened
  • 1 tsp vanilla
  • 1 1/3 cups coconut

Blend together milk, sugar, Bisquick, eggs, butter and vanilla.

Place a greased 9-inch pie plate on a baking sheet.

Pour mix into greased pie plate.

Sprinkle with coconut.

Bake at 350 degrees F for 40-50 minutes or until center of pie is set and top is golden brown. Serve warm or cool on wire rack. Store any leftover pie in the refrigerator.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Squash Pie Recipe

By Sandy Kirby Quandt

Full disclosure…I am not particularly fond of squash. Growing up, my mother’s stewed squash was mushy, which I did not care for. Pilot sautes delicious squash, and I’ve been know to fry up a decent squash or two, but basically, I am not fond of the vegetable. With that said, why in the world would I post a recipe for gluten-free squash pie, you might ask. Because this recipe is pretty tasty, despite the title vegetable. Pilot loved it…but then, he’s crazy about squash. This recipe is courtesy of Tipper at Blind Pig and the Acorn.

  • 1 unbaked gluten-free pie shell
  • 3 cups shredded yellow squash -try to use small squash, or grate only the outer portion of the squash so you don’t end up with any big seeds
  • 1 cup coconut
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon lemon extract

Mix squash, coconut, eggs, sugar and extract together and pour into the unbaked pie shell.

Super simple.

Bake at 350 degrees F until light golden brown. It took 60 minutes in my oven. Enjoy!

I wish you well.

Sandy