Gluten-free Blueberry Lemon Pound Cake Recipe

Are you looking for a tasty gluten-free blueberry lemon pound cake recipe?

Then look no further.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries

Cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in lemon and vanilla extracts.

Combine the gluten-free flour, baking powder, and salt; beat into creamed mixture alternately with milk.

Fold in blueberries.

Pour into a greased 8×4 inch loaf pan.

Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack.

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Enjoy!

I wish you well.

Sandy

Gluten-free Grasshopper Bars Recipe

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

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Gluten-free No-bake Peanut Butter Caramel Bars Recipe

by Sandy Kirby Quandt

These No-bake Peanut Butter Caramel Bars courtesy of TIPHERO are delicious, but awfully sticky.

  • 6 cups Rice Chex cereal
  • 1-1/4 cups roasted, salted peanuts, chopped
  • 1 cup brown sugar
  • 1 cup corn syrup
  • 1 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt
  • 6 oz milk chocolate chips

Line a 9-inch x 13-inch baking pan with parchment paper, and set it aside. In a large bowl gently combine the Rice Chex and chopped peanuts. Set aside.

 

In a 4-cup measuring cup stir together the corn syrup and brown sugar. Microwave on high for 2 – 3 minutes, or until the mixture is bubbly.

Stir in the peanut butter, vanilla extract, and salt until everything is fully blended.

Pour the mixture over the cereal and nuts and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature.

 

Melt the chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the top of the bars. Let the chocolate harden then cut into bars. Store the bars in an airtight container.

 

Enjoy!

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

I wish you well.

Sandy

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Gluten-free Ice Cream Cake Recipe

by Sandy Kirby Quandt

This super simple gluten-free ice cream cake recipe is courtesy Blind Pig and the Acorn. I made a few changes to the original recipe. Be forewarned: this is really sweet.

  • 1 stick butter melted
  • 1 cup coconut
  • 4 cups crushed rice Chex cereal
  • 1/2 cup brown sugar
  • 1 cup pecan pieces
  • 1/2 gallon vanilla ice cream
  • Chocolate syrup

 

Combine butter, coconut, Chex cereal, sugar, and pecans. Mix thoroughly.

 

Layer half of the mixture in the bottom of an oblong plastic dish with a lid.

 

Spread softened ice cream on top of mixture. Ice cream will spread easily if you set it out for 10-15 minutes. You can beat it with a mixer if you’d like. I didn’t.

 

Top with remaining Chex mixture. Cover and put in freezer until firm.

 

Drizzle with refrigerated chocolate syrup, if desired, and serve.

Enjoy!

I wish you well,

Sandy

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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!

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

I wish you well.

Sandy

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