Tag Archives: Dessert

Gluten- free Butterfinger Cake Recipe

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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

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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

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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

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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

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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

Gluten-free Moist Creamy Coconut Cake Recipe

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Looking for an incredibly delicious gluten-free cake for a special occasion, like the one I baked for Pilot’s birthday? Then, I have just the cake for you. This is Miss Minnie’s recipe adapted to be gluten-free. It needs to be prepared the day before you intend on serving it.

  • 1 pkg yellow or white gluten-free cake mix. (I use Pamela’s because there is more mix in the pkg than in Betty Crocker gluten-free boxes. Arthur’s would work, also.)
  • 5 oz can evaporated milk
  • 1 tsp vanilla
  • 2 tsp coconut
  • 1/2 cup powdered sugar
  • 2 cup Baker’s Angel Flake Coconut
  • 8 oz Cool Whip dessert topping, thawed
  • water

Prepare cake mix as directed on pkg for a 9X13 baking pan. While preparing the cake mix, add 1 tsp coconut flavoring, and 1 C flaked coconut. Put into pan, and bake as directed.

After the cake is baked and while it is still hot, poke holes in the cake. (I use a wooden skewer to poke the holes in my cake. I’ve tried using a fork, but that left holes that were too large. A toothpick will work, also.)

Mix the following, and slowly spoon over cake:

  • 5 oz can evaporated milk
  • 1 tsp vanilla
  • 1 tsp coconut
  • 1/2 C powdered sugar

Add enough water to make 2 cups of coconut milk.

It might seem as if there is too much liquid, but not to worry. It will be absorbed into the cake.

Let the cake cool, then frost with Cool Whip. Sprinkle the remaining cup of coconut over the cake. Cover and chill 24 hours before serving.

Enjoy!

I wish you well.

Sandy

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Gluten-free Red Velvet Cake Recipe

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Just in time for Valentine’s Day, here is a deliciously moist gluten-free Red Velvet cake recipe, courtesy of Anne Byrn.

Red Velvet Cake was one of the first cakes I made, decades ago, that was not from a mix. This recipe, however, starts with a Betty Crocker Gluten-free yellow cake mix.

For the cake:

  • Vegetable oil spray for misting the cake pans
  • Rice flour for dusting the pans
  • 1 pkg (15 oz) gluten-free yellow cake mix
  • 1 pkg (3.4 oz) vanilla instant pudding mix
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup water
  • 8 tablespoons (1 stick) butter at room temperature
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 1/4 teaspoons red food coloring

For cream cheese frosting

  • 8 oz cream cheese at room temperature
  • 4 tablespoons (1/2 stick) butter at room temperature
  • 3 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 F. Mist two 8-inch round cake pans with vegetable oil spray and dust with rice flour.  (9-inch pans make a thinner cake, and the baking time would need to be adjusted.)

Place the cake mix, pudding mix, and cocoa in a large mixing bowl. Whisk until combined. Add the water, butter, eggs, vanilla, and food coloring. Beat with an electric mixer on low speed until just combined, about 30 seconds.  Scrape down the sides of the bowl. Increase mixer speed to medium and beat until batter is smooth and well combined.

Divide batter evenly between the 2 cake pans. Bake cake until tops spring back when lightly pressed with your finger. 21-25 minutes. Transfer cake pans to wire racks and let cool for 15 minutes. Remove the cake from pan, and place on wire rack, so the layers are right side up. Let cool for at least 20 more minutes. The longer the cake cools before icing, the better.

Make the frosting. (If you’d rather not mess with making frosting, you can buy 2 tubs of already made cream cheese frosting, but really, this frosting is waaay better than any tub, and not difficult to make. Well worth the effort.)

Place cream cheese and butter in a large mixing bowl and beat with an electric mixer on low speed until creamy. Stop the machine and add the powdered sugar and vanilla a little at a time. Beat on low speed just to incorporate the sugar. Increase speed to medium and beat until creamy and light.

Spread frosting evenly over top of one layer. Place second layer on top of first, and carefully spread a thin layer of frosting around the side of the cake just to seal the crumbs. (When I made the cake, I gently brushed the crumbs from the cake. If the crumbs rub off into the frosting, it will turn pink. If you want pink frosting, don’t worry about the crumbs. :))

Spread a thicker layer of frosting around the side of the cake. Spoon the remaining frosting on top of the cake and spread it evenly to the edge.

For easier slicing, refrigerate the cake uncovered for 1 hour.

Store in the refrigerator. This cake is best eaten within a day or two of baking.

Enjoy!

I wish you well.

Sandy

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Gluten-free Dutch Apple Pannekoeken Recipe

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This past Christmas morning, Pilot created a delicious apple pancake for us. He adapted a recipe to be gluten-free. Although you can top this dish with powdered sugar, or maple syrup, I decide whipped cream would be more appropriate. Mit vanilla sauce!

1/4 cup sugar

¼ teaspoon ground cinnamon

2 medium Granny Smith apples, peeled and thinly sliced – 2 cups

1/3 cup water

¼ cup milk

2 Tablespoons butter or margarine

½ cup Gluten-free Bisquick

2 eggs

Heat oven to 400 degrees F. Generously grease 9 inch pie pan. Mix brown sugar and cinnamon in medium bowl. Add apples, toss and set aside.

Heat water, milk, and butter to boiling in 2-quart saucepan. Reduce heat to low. Add Gluten-free Bisquick, stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Continue beating until smooth.

Spread batter in bottom of pie pan. Arrange apples on top, to within 1 inch of edge of pie pan. Bake about 23 minutes, or until puffed and edge is golden brown. Serve immediately.

This can also be made with pears, if you would like.

Although we ate this for breakfast, it also makes a yummy dessert.

Enjoy!

I wish you well.

Sandy

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Gluten-free Apple Crumble Recipe

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Here’s a delicious end to any meal. Tasty Apple Crumble topped with whipped cream.

  • 2 Granny Smith apples, peeled, cored and cut into wedges
  • 1/2 cup apple juice
  • 4 Tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup rolled oats
  • Pinch of salt
  • 2 Tbsp chilled butter, cut into small pieces
  • 1/4 cup chopped almonds
  • Whipped cream

Preheat oven to 400 degrees F. Combine the apples, apple juice, 2 Tbsp brown sugar, 1/8 tsp cinnamon, and 1/8 tsp nutmeg in large bowl.

In a separate bowl, combine oats with the remaining 2 Tbsp brown sugar, 1/8 tsp cinnamon, and 1/8 tsp nutmeg, plus pinch of salt. Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds and work them in as well.

Divide the apples among 4 ramekins and top with the oatmeal-almond mixture. (I don’t own any ramekins, so I divided the apples into 4 small, oven-proof casserole dishes.)

Bake in the middle rack of the oven for about 25 minutes, until the apples are hot and bubbling, and the crumble has begun to brown. If the topping isn’t brown, you can turn on the broiler for the last minute.

Let cool for a few minutes. Serve with whipped cream on top.

Enjoy!

I wish you well.

Sandy

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Gluten-free Blueberry Yum-Yum Recipe

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I love blueberries!

Before my mother moved into her nursing home, she had a supply of blueberries for us each time we visited. Didn’t matter if they came straight from the blueberry bushes, or her freezer. One of my favorite desserts to make with those blueberries was, and still is, my mom’s recipe for Blueberry Yum-Yum.

I have to go to the store to get blueberries nowadays, but this dessert is still dee-lish.

Blueberry filling

  • 2 C blueberries (You can use fresh or frozen blueberries. If you don’t want to bother making the filling, you can use a 16 oz can of blueberry pie filling, and be done with it.)
  • 1 C sugar
  • 2 Tablespoons cornstarch
  • 1 C water

In a saucepan combine the sugar, cornstarch and water. When mixed well, and the sugar is dissolved, add the blueberries. Crush them into the mixture. Cook over medium heat. Stir constantly until blueberries thicken, and the filling boils. Cool. (If I want to speed things up, I let the pan cool a bit, then place it in the freezer to cool the rest of the way.)

Crust

  • 2 C gluten-free graham crackers crumbs (I use Kinnikinnick S’moreables)
  • 1 stick butter, melted
  • 1/4 C sugar

Mix cracker crumbs, sugar and butter. Press to form crust in 10X10 dish. You can save 1/4 C of the mixture to sprinkle on top, if you’d like.

Topping

  • 8 oz cream cheese
  • 1/2 C milk
  • 8 oz container whipped topping

Soften the cream cheese. Mix together with milk and topping. Beat well.

Assemble dessert

Layer 1/2 of the topping mixture over the crumb crust. Spread all of the berry filling over that. Add the remaining topping mix over the berries. If you saved some of the crumb crust, sprinkle it over the topping.

This should be refrigerated 3-4 hours before serving. You can eat it sooner, but it will be rather soupy, and not hold its shape at well. If you don’t care what it looks like, and can’t wait any longer to dig in, you could eat it after 1 1/2-2 hours.

Enjoy!

I wish you well.

Sandy

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