Posts Tagged ‘Allergy Free Dessert’

Gluten Free Dessert and My first Kitchen Disaster!

Truth in blogging here my friend…I have no problem admitting when I have a “goof up”….and boy did I! I refuse to blame it on the products…it was all Operator Error.
Here’s what went down:

In our allergy free and gluten free store, we carry some fantastic mixes for gluten free desserts, one of these is Cause You’re Special Gluten Free Golden Pound Cake Mix. This easy mix is Gluten- free, Wheat- free, Dairy- free, Lactose- free, Egg- free, Soy- free, Peanut-free and Tree Nut-free. And your baker for this day, ME, was brainless!

This is such an easy mix to make and as you will see below, I obviously did not prepare my pan to be “sticky free”. Now, with all that said and admitted to…this truely was the most moist and tasty pound cake I have ever made from a mix…no lying!

            Gluten free cake

The downside, I was in a hurry and making it for dinner at a friend’s house. Luckily, they are used to my “creative” approach to cooking and baking and remained unphased as I lifted the cake cover…Love them!

Please try this gluten free dessert mix at home, and send me a picture so I know what it SHOULD look like! Ha, Ha!

Where do I find Gluten Free Cookies that Taste Good?

Right here I say! Here is another video product demonstration…I enjoy doing these for some strange reason…maybe I feel like someone is listening to me, or maybe I like talking more than writing! Biscottea has several wonderful cookies that we carry: Chai Tea Shortbread, Blueberry Tea Shortbread, Blueberry Tea Shortbread Grab and Go (their small 2 cookie pkg.), Chai Tea Shortbread Grab and Go, Earl Grey Tea Shortbread and the small package version, Earl Grey Shortbread Grab and Go. These cookies are Gluten Free, Wheat Free, Egg Free, Soy Free, Yeast Free and Kosher. The only one of these gluten free cookies that has egg and yeast is the Biscottea Chai Tea Shortbread Cookie, which is the cookie that I talk about below. I know I sell this stuff, but I have to say, honestly, I really like them. They are “light” tasting and perfect for an after dinner light dessert. And, you don’t have to mix, stir or bake! Take a peek for yourself….

I’ve got some Ice Cream…I’ve got some Ice Cream!

Remember that Eddie Murphy bit…and that leather suit?!!!! Moving on…..

For all my Gluten Intolerant friends out there, I have found a fantastic ice cream cone you could even take with you to get it filled up at your favorite shop. Goldbaum’s Sugar Cocoa Ice Cream Cones are wonderful! We put our favorite frozen yogurt in them…and I have to say, they are as good or better than any I have tasted. They are Gluten free, Kosher and Vegan. The cones are a little smaller than what you might get in a Baskin-Robbins, but hey, they are better for you and with less ice cream crammed in there, they would have less calories!

        

GoldBaum's Gluten-Free Sugar Cocoa Ice Cream Cones

GoldBaum's Gluten-Free Sugar Cocoa Ice Cream Cones

Peanut Butter Bars with NO Peanuts…America, what a Country!

Seriously, no Peanuts in a Peanut Butter Cookie Bar! Yes, readers…it can be done…and I did it!

Thanks to The Cravings Place Peanut Butter Cookie Mix and J&S Foods No Nuts Golden Peabutter, we can now give all of you out there the joy of eating “Peanut Butter” again. These are both great products that we carry in the store and I wanted to combine them on this one.

I took the  Peanut Butter Cookie Mix and did a variation (read lazy baker!) into some bar cookies. It’s quick and easy…which is also my favorite description. Using the Peabutter, that has almost the same texture and taste of real peanut butter, I combined with dark chocolate chips (for dairy restrictions, you can use Enjoy Life chips) and made an awesome dessert. I took it over to a friend’s house for a dinner party that night…to rave reviews. No one knew it was allergen free! Love it when that happens.  

Peanut Free - Peanut Butter Cookie Bars

Peanut Free - Peanut Butter Cookie Bars

These were great as a bar cookie and would probably be even better as drop cookies.

Your kids will love them. Enjoy!

Outrageous Gluten Free Brownies

Strong title for the most awesome brownies I have ever made! Like probably many of you out there…I LOVE the Food Network. I don’t have time to watch much, but they have a fantastic recipe search option on their website. I use it alot…from times when I have a few items in the fridge I don’t know what to do with…to menu planning for the week. This recipe I adapted from a Tyler Florence show. He is great!

Okay, this recipe of Tyler’s is called “Amaretto Chocolate Brownies with Walnuts”. I took the liberty in making a couple adjustments to pull it into the realm of gluten free eaters. They came out tasting like one of the molton cakes you have in restaurants…it was truly fantastic! Depending on your dietary restrictions, I URGE you to try this at home…you won’t be sorry!  Oh, the picture looks a little funky, still trying to emerge into the professional world of food photography! Enjoy!

2 sticks unsalted butter, plus more for pan

8 ounces bittersweet chocolate chips ( I used Ghirardelli 60% Cacao chips) If you want less allergens, try Enjoy Life Semi-Sweet Chocolate Chips)

1 1/4 cups all-purpose flour(I used Better Batter Gluten free All Purpose Flour)

1 teaspoon baking powder (gluten free)

Pinch salt

4 large eggs

2 cups sugar

2 tablespoons amaretto liqueur (I used a little more..or did all that go into the recipe?!)

1 1/2 cups walnuts

Powdered sugar, for garnish

Preheat oven to 350 degrees F.

Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don’t stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.

Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.

Notice that I tried to make “shamrocks” out of the powder sugar…don’t try this at home!  Gluten Free Brownies

Allergen Free “Love” Cake

Here is my final Valentine Dessert contribution before the big day. You guessed it…Chocolate! It’s rainy and cold here and this just seemed like the perfect choice. This was a great cake to make in a hurry. This is a  mix we carry in the store from The Cravings Place. Dutch Chocolate Cake Mix is free from Gluten, Wheat, Nuts, Eggs, Diary, Lactose,Soy, Yeast, Cholesterol and Beans…whew, that was a list!

I opted to go sans icing (have to cut calories somewhere this weekend!). I used peppermint sprinkles to form the heart. Okay, you can tell by the photo that I obviously will not be opening a high-end cake decorating shop soon, but I had fun.

So, try this on your sweetie and let me know if they realize everything it doesn’t have!                                                                                                                               

Have a Happy Valentine’s Day

Heart Cake

Valentine’s Lemon Bars…better than Chocolate?!!!

Well, I may be stretching that a little…in my world, Chocolate Rules! However, during this “Hallmark Holiday” weekend, you may find yourself overwhelmed by all the cocoa. Here is something to cleanse the palate…so you can keep on eating all those bon-bons! This recipe comes to us from our great cooks at Authentic Foods. Give a Lemon a Chance!

 

 

Gluten Free Lemon Bars

Gluten Free Lemon Bars

 

 

Ingredients:                                                                                                      

Lemon Bar Crust
 1 ¾ cup Authentic Foods Multi-Blend Flour
½ cup sifted powdered sugar (confectioner’s sugar)
¼ teaspoon salt
¾ cup butter

  

Lemon Bar Filling                                                                                                                                                                                                                                                                 4 eggs
1 ½ cups sugar
3 tablespoons Authentic Foods Multi-Blend Flour
1 teaspoon finely shredded lemon peel (lemon zest)
¾ cup lemon juice
¼ cup half-and-half or light cream

                                                                                  

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease a 13 x 9 x 2 inch baking pan. Set aside.

 Lemon Bar Crust
In a large bowl, mix 1 3/4 cups Authentic Foods Multi-Blend Flour, the powdered sugar, and salt. Blend in the butter until the mixture has a coarse crumb consistency. Press the mixture into the baking pan and bake in the oven for 17-20 minutes until the crust is just slightly golden.

Lemon Bar Filling
While the crust is cooking, make the lemon bar filling. Beat the eggs. Mix in the lemon juice and half-and-half. In another bowl, combine the Authentic Foods Multi-Blend Flour, sugar and lemon peel. Slowly beat this mixture into the eggs until the lemon bar filling is even throughout. Pour the filling over the hot crust. Bake for 15-20 minutes, until the lemon bar filling is set. Cool for about 20 minutes. Then place in the refrigerator for an hour or more for the lemon bar crust to harden. Sprinkle some powdered sugar on top then cut into bars.

Will you Be My Valentine?

I am sure this phrase will be repeated several times this week. If you have or love someone with food allergies or restrictions…your choices may be more limited. For the rest of this week, I am on the hunt for some fun “Valentine-type”  things you can make at home and then send them to school or bring to your parties.  Our first installment is from Enjoy Life Foods…love these guys! They are a beloved company that we represent in our store and are a favorite of our corporate mascot, Jack, as well.  Try this one and let me know what a hit your kid makes at his school party!

Allergen Free Smores

1 package (10 oz.) Enjoy Life® Snickerdoodle cookies

3 large marshmallows

1 Enjoy Life® boom CHOCO boom chocolate bar (rice milk or dark chocolate)

Cut the marshmallows in half, so you have a total of six pieces. Set aside. Break the chocolate bar into four sections. Then break each section in half for a total of eight pieces. Set aside. Slightly flatten two Snickerdoodle cookies. Use a heart shaped cookie cutter or a knife to cut out your “sweetheart cookie”. Place one piece of chocolate in center. Slightly flatten a marshmallow piece and place it on top of the chocolate. Cover with remaining cookie. Assemble more s’mores with remaining ingredients. Place s’mores on a microwavable plate. Microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens.

Yield: 6 Sweetheart S’mores

Magic Candy..Really?!!!

Well, I can’t attest to the “magic” part, but I hear they are “magical” to the taste buds! This recipe was shared through a local Food Allergy support group and Jack’s Mom did some adjustments to make it “Jack Friendly” ( this is the term I use when I make food for him at my house). The adjustment for Jack was to use candy canes and not nuts. She also shared her picture of them. Here ‘ya go… make some holiday MAGIC!

Magic Candy

I used Unsalted Fleishman’s and Enjoy Life Chips.  You can use brown sugar for a toffee.  They are out of this world and better than rolling 2 dozen cookies. 

 Ingredients:                                                                                                                                Magic Candy

Saltines

2 sticks butter (if you want you can use less butter, you just have to use trial and error)

1 cup sugar or brown sugar

12 oz  bag chocolate chips (and or peanut butter chips, white chocolate chips etc.)

¼ – ½ cup chopped-crushed pecans, chopped candy canes, chopped candy bars etc.

*Note: remember to have your nuts and candies chopped ahead of time

1- Line cookie sheet (lipped cookie sheet) with non-stick aluminum foil or rubber cookie mat

2- Place saltines in a flat layer end to end, side to side covering the bottom of the cookie sheet

3- Melt butter in pan over burner, adding sugar. Turn heat up to med/high, stirring constantly until sugar starts to bubble up.  It will start to get small bubbles, keep stirring until the entire pot boils up.

4- Use a big spoon or Pour over crackers spreading evenly.

5- Bake in a 350 degree oven for 10-15 minutes or until golden brown.

6- Remove from oven and sprinkle chocolate chips over crackers. Wait about 5 minutes for chips to melt and spread chocolate (using back of a spoon or a spatula) evenly over crackers, then sprinkle chopped nuts or candies over top of chocolate.

7- Refrigerate at least 4 hours or overnight.

Then break apart randomly and enjoy.

Get Adobe Flash playerPlugin by wpburn.com wordpress themes