Gluten Free Cranberry White Chocolate Oatmeal Cookies

I love these cookies! I first discovered this cookie (originally by Nigella Lawson) before I was diagnosed with Celiac Disease and used wheat flour in my baking. Today, I sing a different tune... but turns out they are just as delicious made gluten free and much much better for my tummy :) Hope you enjoy this cookie!

Gluten Free Cranberry White Chocolate Oatmeal Cookies

Ingredients:

1 cup all-purpose gluten free flour (I like Pamela's Baking Mix or Bob's Red Mill 1 for 1 flour)
½ teaspoon baking powder
½ teaspoon salt
1 cup certified gluten free rolled oats
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter at room temperature
½ cup dark brown sugar
½ cup white sugar
1 large egg
1 teaspoon vanilla extract
½ cup dried cranberries (make sure GF- I use Ocean Spray)
½ cup pecans, roughly chopped
¾ cup white chocolate chips (make sure GF- I use Toll House)

Directions:
Preheat oven to 350°F.

Line two cookie sheets with parchment paper or use a silpat. In small bowl, whisk flour, baking powder, salt and gluten free rolled oats. In medium bowl, with electric mixer on medium speed, beat butter and sugars together until creamy. Beat in egg and vanilla until fluffy.

Slowly add flour mixture to sugar mixture, blending thoroughly. Stir in cranberries, pecans and white chocolate.

Roll tablespoonfuls of dough into balls with hands or use a small cookie scoop. Place balls on baking sheet about 3 inches apart. Bake in 350°F oven on middle rack until tops are pale golden brown and cookies look set. 12 to 15 minutes. Cool on tray 5 minutes; cool fully on wire rack. Enjoy!

Gluten-Free Whole Meyer Lemon Almond Cake

Have I ever mentioned that I love baked goods? It's one of the reasons I run a few times a week. I run so I can eat cakey delicious sweets and not feel (too) guilty! Last week I picked up a bag of fresh Meyer lemons at the grocery store without any idea of what I was going to do with them. I pondered lemon bars but wasn't feeling it, so I settled on a lemon almond cake. This cake is made with a few simple ingredients and is certainly delicious and tangy! Hope you enjoy! Recipe was inspired by The View from the Great Island

 Gluten-Free Whole Meyer Lemon Almond Cake
Ingredients:
4 large Meyer Lemons
3 large eggs
1 cup sugar
3 cups almond meal
1 tsp baking powder

1 tbs vanilla bean paste

for the icing
3 Tbsp unsalted butter, at room temperature
1 tsp vanilla bean paste
1 1/2 cups confectioner's sugar

1 to 2 tbs milk 

Directions:
Preheat oven to 325F

Rinse lemons and put them in a saucepan. Cover with water and bring to a boil. Boil for 15 minutes.
Drain the lemons and let them cool until you can handle them. Cut open and remove the seeds, but keep everything else. The WHOLE LEMON! Do this on a plate so you can retain the juices. Once you have removed all the seeds, put everything into a food processor or blender. 

Process until finely pureed. You will need roughly one cup of lemon puree for the cake.

Beat the eggs and the sugar until pale in color.
Add in the almond meal, baking powder, vanilla, and lemon puree. Mix until thoroughly combined.

Put batter into a greased and sugared (not floured) 9" springform pan. Smooth out the surface so it is even.
Bake for about 60 minutes, just until a toothpick inserted in the center comes out clean.

Cool on a rack for 10 minutes, then gently release the sides of the pan and remove the cake to finish cooling.

Make the icing while the cake is cooling. Combine the sugar with the butter, vanilla and milk. Beat until smooth and creamy. Adjust the texture by adding more sugar or milk. Spread the icing on the completely cooled cake.

the cooked lemons all chopped up!

The puree

the perfect slice

Gluten Free Pumpkin Carrot Bread with Chocolate Chips

October must be the official month of "Pumpkin Spice" flavor. My favorite foods with pumpkin happen to be cookies or bread. This recipe is really great for my little one because I pack in the pumpkin and shredded carrots, throw in a few chocolate chips and she thinks it's the best dessert ever! :)

Hope you enjoy!

Gluten Free Pumpkin Carrot Bread with Chocolate Chips

Ingredients:

4 tbs melted butter
1/2 cup sugar (I use 1/4 cup brown sugar and 1/4 cup white sugar)
2 large eggs
1 cup canned pumpkin
2 large carrots, grated/shredded
1 1/2 cups of Pamela's GF Baking and Pancake mix
1/2 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup chocolate chips ( or chopped nuts)

Directions

In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs, pumpkin and shredded carrots and mix to combine. Next add the flour, salt and spices, add to mixer bowl and blend well. Mix in the chocolate chips.

Pour into a greased loaf pan (8 x 4" or 9 x 5"). I like to butter and sugar my pan, so the bread will not stick (or use parchment paper to line the loaf pan).

Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out clean.

(I doubled this recipe to make 2 loaves. Pictures below show 1 loaf with chocolate chips, 1 loaf with pecans)

Baked Gluten Free Vanilla Donuts with Chocolate Glaze

I haven't updated the blog in a long time. Life has been very busy.  I do apologize! Last week I had a craving for a donut. I wasn't a huge donut aficionado before going gluten-free, but it was a nice treat once in a while. These donuts are cakey and flavorful! Hope you enjoy the sweet chocolaty goodness!

I adapted this recipe from the Baking Beauties. The pictures of her donuts are beautiful. Check them out!

For the Donuts (makes 6)
Ingredients:
1/3 cup rice flour
1/4 cup tapioca flour
1/3 cup white sugar
2 tbs dry instant vanilla pudding mix
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup canola oil
2 large eggs
2 tsp bourbon vanilla extract
butter for greasing donut pan
donut pan

Directions:
Vanilla Doughnuts:
Preheat oven to 375 degrees F.

• In a mixing bowl, whisk together the rice flour, tapioca flour, sugar, pudding mix, baking powder, xanthan gum, and salt. Set aside.
• In a separate mixing bowl, whisk together the milk, oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine.
• Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared/greased doughnut pan.
• Bake for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
• Let the doughnuts sit in the pan for a few minutes before removing them to a wire cooling rack.
• Let cool slightly before icing.

Chocolate Glaze/Icing Recipe
1 cup powdered sugar
4 tbs cocoa powder
2 tbs milk or water
2 tbs vanilla extract

Mix together the sugar and cocoa powder in a small bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze. Add more milk a little at a time if needed. Drizzle over donuts and enjoy!

Vanilla Bean Macaroons Drizzled in White Chocolate

The holiday cookie baking continues... These macaroons are really simple to make. I highly recommend investing in vanilla bean paste. It's so fragrant and gives the beautiful little specs of vanilla in every bite.  

                                       

Vanilla Bean Macaroons Drizzled in White Chocolate

Ingredients:

1 tbs vanilla bean paste
2 large egg whites
1/2 cup sugar
3 cups sweetened shredded coconut
3 ounces white chocolate (Hershey's white chocolate is gluten free)

Directions:
Preheat your oven to 325º F. Line a large baking sheet with parchment.

Add vanilla bean paste to a large bowl along with the egg whites and sugar and whisk until blended. Stir in the shredded coconut until completely coated.

Scoop the coconut mixture onto the lined baking sheet with a cookie scoop or spoon, creating balls about size of heaping tablespoon. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely.

Melt the white chocolate in a double broiler. Add the warm chocolate to a ziplock bag (this is a good alternative to a pastry bag). Squeeze all the chocolate into the corner of the sealed zip lock. Cut off a tiny corner of the plastic bag and pipe/drizzle the chocolate over the macaroons. Let chocolate harden and enjoy!

Makes about 2 dozen macaroons.

after baking 

finished! 

Gluten-Free Chewy Molasses Spice Cookies

This is a delightful cookie that many people usually only eat or bake once a year, including myself.  These cookies have the festive holiday flavors of ginger, cinnamon and molasses with just the right amount of chewiness. I'm sure Santa will love them with a cold glass of eggnog! 

Gluten-Free Chewy Molasses Spice Cookies

Ingredients:

1 3/4 cups all-purpose gluten-free flour
     (my personal favorites are Pamela's Baking Mix, Bella All Purpose Baking Mix, and the GF Bistro)
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon xanthan gum
3/4 cup unsalted butter, softened 
3/4 cup brown sugar
1 large egg
1/3 cup black strap molasses
*white granulated sugar for rolling cookies 

Directions

In a medium-sized bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum. Set aside.

In the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Add the egg and molasses. And beat on medium until combined. 

Next, add the dry mixture to the wet until combined. Cover and refrigerate dough for 1 hour or overnight.

Preheat the oven to 350°F and line baking sheets with parchment or a Silpat. 

Scoop out tablespoon-sized amounts of dough and roll into a ball between palms of hands then roll dough into granulated sugar to lightly coat. 

Bake for 10-12 minutes, or until set. Let cool on a wire rack. Enjoy! 

Makes about 24 cookies.

Gluten Free Andes Mint Chocolate Chip Cookies

It's that time of year again! These cookies are perfect for holiday baking or a cookie exchange :)

                                          Gluten Free Andes Mint Chocolate Chip Cookies

Ingredients:
2 1/4 cups GF Flour (I used Cup4Cup)
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tbs bourbon vanilla extract
2 eggs
1 cup mini chocolate chips
1 cup chopped Andes Creme de Menthe

Directions:
Preheat oven to 350° F. Line cookie sheets with parchment. Beat butter and both sugars until well blended. Mix in vanilla and eggs until creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips and andes mints by hand. Drop by rounded spoonfuls onto parchment. Bake 14-16 minutes  or until edges are lightly golden. Cool completely. Enjoy!

Gluten-Free Vanilla Bean Scones

Although it's been ages since I lasted posted...I promise I am still cooking! Turns out having a baby is really time consuming :-) 

I recently discovered vanilla bean paste and it is life changing! you get the rich flavor and little speckles of real vanilla without scraping a vanilla bean! I used Nielson-Massey bourbon vanilla bean paste which is certified gluten free and can be found on Amazon or speciality stores like Williams & Sonoma and Sur la Table. It's so flavorful and easy to incorporate into recipes. 

Vanilla Bean Scones 

Ingredients:
2 cups Pamela's Baking & Pancake Mix
1/4 cup Cup 4 Cup Flour 
1/3 cup cane sugar
1 tsp baking powder
4 Tbs butter
1 egg, beaten
2/3 cup milk
1 Tbs vanilla bean paste

Directions:
Mix the dry ingredients together. Cut in the butter using two knives. Add the milk, beaten egg and vanilla bean paste. Mix together with a fork or in a mixer. Dough will be thick. Using an ice-cream scoop, drop dollops of dough onto parchment paper lined baking sheet. Bake in a preheated 375° oven for 15-17 minutes or until tops of scones lightly  golden.  Makes 9 or 10 scones. For a perfect tea-time treat, serve with butter and raspberry preserves. Enjoy! 

Gluten Free Fluffy Key Lime Pie

Warning: this recipe is full of sweetness, really easy to make, and tastes soo good. Light, fluffy and perfect for a summer dessert! Also happens to be  egg-free! 

Gluten Free Fluffy Key Lime Pie 

For the crust:
1.5 cups crushed graham crackers
(kinnikinnick smoreables or  pamela's ginger snapz  are the best gluten-free options I have found)
1/3 cup butter, melted 

Mix all together and press into 9" pie plate. Bake in 350°F oven for 8-10 min. Remove from oven and let cool. 

For the filling:
1/2 cup key lime juice (or reg lime juice)
Zest from one lime
1 14oz can sweetened condensed milk
1 container TruWhip (the health food version of "Cool-Whip" found in freezer section) 

Using a mixer add lime zest, juice and condensed milk together. Mix in medium speed until fully incorporated. Gently Stir in whipped cream/true whip. 

Fill cooled pie crust with key lime filling. Top with a tad more lime zest and chill in refrigerator for ~ 4 hours- or overnight. 

Easy and delish! 

Gluten Free Lemon Trifle

A perfect spring dessert!

                                                          Gluten Free Lemon Trifle

Ingredients:
15-20 gluten free ladyfinger biscuits (I used Schar brand)
3/4 cup lemonade
2 cups heavy cream
2 tablespoons confectioners sugar
1 1/2 cup lemon curd (homemade or store bought), plus more for garnish if needed
2 tablespoons lemon rind, grated for garnish or fresh berries

Directions:
Place gluten free ladyfingers evenly in a rimmed baking sheet. Pour lemonade over the tops of the cookies. Let sit for about 3 minutes, carefully turning them halfway through soaking.

In a bowl of a standing mixer fitted with the whisk attachment, pour the cream and sugar. Beat on medium speed until soft peaks form, cover and place in the fridge until ready to assemble.

Place ladyfingers in the bottom of the bowls, spoon lemon curd onto ladyfingers, then top with whipped cream. Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish. I used about 3 tbs curd for each individual trifle. 

Place trifles in the fridge for 1 hour or overnight before serving.
Makes about 5 servings.

Inspired by the Epicurean Mom and Martha Stewart

Gluten Free Chocolate Banana Muffins

                                                          Chocolate Banana Muffins

Try them. You'll love them. Moist, chocolatey, not too sweet and healthy.

Ingredients:
1 cup almond flour
1 1/4 cup all-purpose gluten-free flour (I used Pamela's Artisan Flour Blend)
6 tbs cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
2 eggs
1/3 cup canola oil
1/2 cup low-fat yogurt
1 tsp vanilla extract
3 medium ripe bananas, mashed
2/3 cup semi-sweet chocolate chips
1/4 cup chopped walnuts, optional

Directions:
Preheat oven to 350° F. Butter muffin tins or use liners.

Sift dry ingredients in a large bowl and set aside (first 6 ingredients).

In the bowl of a standing mixer, mix together the brown sugar and oil until creamy. Beat in eggs, yogurt, vanilla and mashed bananas until fully incorporated.

Slowly add in dry ingredients and mix at low speed until mixed. Fold in chocolate chips and walnuts.

Using a spoon or ice-cream scoop, fill muffin cups to the top. Bake for ~30 minutes or until muffin springs back lightly when touched.

Allow to cool and eat! Eat within a couple days or freeze! Recipe makes about 16 muffins.

This recipe is inspired by the NY Times, A Hodgepodge of Muffins, All Gluten-Free.

Lemon Pine Nut Sugar Cookies (gluten free)

Sometimes you need the easiest way to make a fail proof sugar cookie. I recently tried Pamela's Sugar Cookie Mix. Dont get me wrong, I love truly homemade cookies, but sometimes an easy roll and cut cookie is all you have time for.  These cookies are delicious and so simple to make! I added a bit of lemon zest and topped them with pine nuts. The pine nuts give the cookies an additional delicate flavor and extra texture while the subtle lemon makes the cookie not too sweet and sugary! I definitly will be making these again...and even though its been over  three years since I've had a "real" gluten filled sugar cookie, I'm pretty sure these taste like the real deal.

                                              Gluten Free Lemon Pine Nut Sugar Cookies

Ingredients:
1 bag Pamela's Sugar Cookie Mix
8 TBSP butter
1 egg, large
2 tsp lemon zest
pine nuts for topping

Directions:
Pre-heat oven to 350°. Soften butter in stand mixer, then add dry mix, egg and lemon zest, mixing until dough comes together. Roll out dough between 2 pieces of parchment. Cut out cookies using cookie cutters.
Lightly press pine nuts into top of cookies before baking. Bake on a parchment lined baking sheet for 8 to 12 minutes until edges just start to brown. Let cool completely and enjoy!

 

Sour Cream Sugar Cookies with Buttercream Frosting (Gluten Free)

                                              Gluten Free Sour Cream Sugar Cookies 
                                                          with Buttercream Frosting 

Ingredients:

1/4 cup sour cream
1/2 cup canola oil
2 tsp vanilla extract
1 1/4 cups sugar
1 large egg
1 egg yolk
2 cup + 3tbs Cup4Cup GF Flour
2/3 cup white rice flour
1 tsp xanthan gum
1tsp baking soda
1 tsp baking powder
1/4 tsp salt

Directions:

Preheat oven to 350°F. Line baking sheets with parchment paper.

In standing mixer, mix together sour cream, canola oil, sugar, vanilla, egg and egg yolk. Mix on low-medium until smooth. Set aside.

Place remaining dry ingredients in a separate mixing bowl and whisk to combine. With the mixer running on low, slowly add the dry ingredients into the wet ingredients until completely blended. Remove dough from mixer, roll into a large ball.

Place dough in between two pieces of parchment paper. Roll out dough so dough is about 1/4" thick. Use cookie cutters to cut out dough. Continue until all dough has been rolled and cut.

Bake cookies in preheated oven for 10-12 minutes or until just slightly browned around the edges. Allow cookies to cool slightly before moving them to a wire rack to cool completely.

When cooled, frost cookies and enjoy! Store in an airtight container.

Easy Buttercream Frosting

2 cups powdered sugar
1/4 cup unsalted butter, softened
pinch of salt
1 tsp vanilla extract
3-5 tbs 1/2 and 1/2 (enough to get the consistency you want)
coloring (optional)

In a mixing bowl, beat all the ingredients together until smooth. Frost cookies :)

Recipe inspired by the The Baking Beauties

Spiced Peach-Carrot Bread

It is officially peach season in Colorado! In the last 2 months I have bought 40 lbs of peaches to eat and bake with and 20 lbs to freeze to enjoy through the winter season. I always enjoyed peaches and then I tasted a Colorado peach from the Palisade area and I fell deeply in LOVE. There is nothing like the fresh, sweet juiciness of a perfectly ripe peach. I eat about two fresh peaches a day during this time of year, I've made a peach crisp, and even enjoy a fresh peach Bellini (or two)! Today I wanted to try a quick bread...this awesome recipe comes from Southern Living which I adapted to be gluten-free and safe for this celiac girl!

Spiced Peach-Carrot Bread  

3/4 cup chopped pecans or walnuts
2 1/2 cups gluten free flour (I used 1.25 cups Cup4Cup and 1.25 cups Bistro Blend)
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

Preheat oven to 350° F. 

Stir together gluten free flours and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and pecans or walnuts, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased and sugared 9- x 5-inch loaf pan.

Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour). Slice and Enjoy!

Cherry Clafoutis (gluten-free)

A traditional French dessert... how could you NOT want to eat this?! I am a little sad to say that while spending time in France a few years ago (before my Celiac diagnosis) I didn't get the chance to eat a "real" clafoutis. I did have my fair share of chocolate croissants, strawberry crepes, fresh baguettes and many other treats that, of course, made me feel very sick (but hey, I didn't know any better)!

Today I bring you an easy and delicious French dessert made of sweet cherries and a flan like middle dusted with powdered sugar, all of which is gluten-free!

Cherry Clafoutis

Ingredients:
1lb cherries, pitted (this is that hardest part of the recipe)
1/2 cup sugar
1 cup milk or almond milk
4 tbs butter, melted
1 tsp bourbon vanilla extract
4 eggs
1/2 cup Pamela's Pancake and Baking Mix
1/4 tsp salt

Directions:
Preheat oven to 400°F.

Spray a glass 9" square pan with non-stick cooking spray and scatter your pitted cherries on the bottom. Place all remaining ingredients in a blender and process until smooth.

Pour batter over the cherries and bake for approximately 30 minutes and then cover with foil for the remaining 10-15 minutes of  baking time (so the top doesn't brown too much). Remove from oven and let cool on a wire rack. Sprinkle with powdered sugar and serve at room temperature.

Enjoy!

Recipe adapted from Eat, Live, Run and Gourmet

                                           

a bowl of pitted cherries

ready for baking

Done! 

Simple Blueberry Peach Pie (gluten-free)

This open pie is so simple to make and tastes fantastic with the sweet ripe fruit of summer.

                                                              Easy Blueberry Peach Pie
Ingredients:
3 cups fresh peaches (peeled and sliced)
2 cups fresh blueberries
1/2 cup granulated sugar
1/2 tsp ground cinnamon
3 tbs cornstarch
1 gluten-free pie crust (I used a thawed GF pie crust from Whole Foods Bakehouse)

Directions:
Gently toss all ingredients together until well coated and pour into gluten-free pie crust.

Bake at 400°F for 45 minutes-- remove from oven and let cool completely. Serve with vanilla ice-cream and enjoy!

Summer Strawberry Cream Cake or Cupcakes

This post is inspired by an old recipe (Strawberry Cream Cake) in Everyday Food. To make this cake gluten-free, I used my favorite standby recipe from a Gluten Free Guide in which you use a GF Betty Crocker cake mix and make cupcakes or a 9" round cake.
This is a delicious summer dessert. It's perfect for birthday's... including my BIG 30!  ;)

Summer Strawberry Cream Cake

Cake:

1 package Betty Crocker Gluten Free Yellow Cake Mix
1 3.4oz package Jello vanilla instant pudding
1/3 cup sugar
4 large eggs, plus 1 egg white
1/2 cup canola oil
3/4 cup orange juice (no pulp)
1 tbs bourbon vanilla extract

Topping:
1lb strawberries, thinly sliced
1.5 cups heavy cream
1/2 cup sugar

Directions:
** DO NOT FOLLOW THE DIRECTIONS ON THE BOX OF CAKE MIX**
Preheat oven to 325°F.

Mix the wet ingredients (for the cake) together in a medium bowl. In a large bowl, mix the dry ingredients together. Add the wet to the dry and beat on medium speed until smooth and completely combined.

for cupcakes: Line a muffin tin with cupcake liners and fill about 2/3 of the way full. DO NOT OVERFILL. Bake for 23 minutes or until cupcakes are golden and toothpick comes out clean. Remove from oven and let cool on wire rack.

for a cake: line bottom of cake pan with parchment paper and grease (I used butter and sprinkled sugar) the sides of the pan to prevent sticking. Pour cake mix into pan (about 2/3 full). You may have extra batter (make a few cupcakes). Bake for 40-45 minutes or until cake is golden and toothpick comes out clean. Let cool on wire rack for about 15 minuted before removing the cake from pan and letting cool completely on rack.

Make topping: In a large bowl, combine strawberries and 1/4 cup sugar. Set aside (can be prepared 1 day in advance). 

Using an electric mixer, beat heavy cream and remaining 1/4 cup sugar in a large bowl until stiff peaks form.

Spread the cake with a layer of strawberries and then top with whipped cream. Slice and serve immediately! Or spoon whipped cream onto cupcakes and serve with a side of strawberries. Enjoy!

 

cupcakes

or cake