Yield: 20 servings

Gluten Free Banana Cake

banana, cakes, desserts, gluten free

2/3 cup Shortening
1 2/3 cup Sugar
2 lg (1.75 oz) egg
2 1/2 cup gluten free flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Salt
1 1/4 cup banana
2/3 cup buttermilk
2/3 cup nuts; chopped
----- Frosting -----
4 tablespoon margarine
5 cup Confectioners sugar
1/2 teaspoon banana flavoring
1/4 cup milk

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Cream together the shortening, flour, sugar, and eggs. Add the flour baking powder, soda, and salt. Add the banana and the buttermilk. Beat for 2 minutes. Fold in the chopped nuts.

Frosting: Mix the margarine, confectioners sugar, milk and banana flavoring and beat till smooth.

Pour the batter into a greased 9" x 13" baking pan and bake 35 minutes in an oven preheated to 350°F. Let cool in the pan and then frost.

NYC Nutrition Analysis (per serving or yield unit): water=36.23 g; calories=495.3; protein=5.39 g; total fat=16.43 g; saturated fat=3.63 g; monounsaturated fat=7.43 g; polyunsaturated fat=4.54 g; trans fat=0.57 g; cholesterol=25.37 mg; carbohydrate=84.28 g; dietary fiber=1.6 g; total sugars=64.72 g; alcohol=0.05 g; ash=1.46 g; calcium=55.59 mg; phosphorus=87.02 mg; iron=1.52 mg; sodium=315 mg; potassium=170.4 mg; magnesium=23.42 mg; zinc=0.54 mg; copper=0.13 mg; manganese=0.32 mg; vitamin A=188.5 IU; vitamin E=1.55 mg AT; thiamin=0.22 mg; riboflavin=0.19 mg; niacin=2.15 mg; pantothenic acid=0.42 mg; vitamin B6=0.12 mg; folate=83.89 ug DFE; vitamin B12=0.1 ug; vitamin C=1.79 mg; selenium=10.45 ug; vitamin K=7.63 ug; refuse=5.24%; blocks carb:prot:fat=9.2 : 0.8 : 5.5; ECC=82.7; %cal as carb:prot:fat=67:4:29; DietPoints=13.7 (complete analysis)

Contributor: Elizabeth Shields

Yield: 15 servings

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Gluten Free Banana Pudding

banana, desserts, gluten free

2 box (6 oz) gluten free vanilla wafer
3 each (115 g) bananas, ripe; SLICED INTO 1/3 INCH RING
8 oz cream cheese
1 can (14 oz) sweetened condensed milk
1 box (5 oz) vanilla pudding mix (instant)
2 teaspoon vanilla
2 1/2 cup milk
8 oz Cool Whip

9x13 dish. a smaller, deeper dish will also work.  The pudding will just be deeper.

Use a gluten free wafer such as Kinnikinnick Gluten-Free Vanilla Wafer Cookies.

Line the bottom of the dish with vanilla wafers and top with banana rings. (if you used a smaller, deeper dish, you can add another layer of wafers and bananas)

Now it’s time to make the pudding. A stand mixer is the easiest way to do this, but a handheld mixer and a big bowl will work, too.

Add room temperature cream cheese and sweetened condensed milk to bowl and whisk til smooth. you can start slow and work up to medium speed. add pudding mix, vanilla, and milk to bowl and start mixing slow to avoid splashing. work your way up to higher speeds and beat til totally smooth. now, we are going to add ½ of the whipped cream. fold it into the mix and save the other half for the topping of the pudding. gently, add contents of bowl evenly over the bananas and vanilla wafers. gently, spread remaining whipped cream over the pudding.

Now, it’s time to decorate. place vanilla wafers into the pudding vertically around the edges. if you like, the crowning touch is a few crumbled cookies spread across the whipped cream topping. vanilla wafers are fine, but i opted for pecan or cashew pieces.

Cover the pudding with plastic kitchen wrap and refrigerate for 4 hours.

When you serve, make sure you go all the way to the bottom to scoop up cookies and bananas.

Modified from: David’s Banana Pudding https://fox8.com/on-air/new-day-recipes/davids-banana-pudding/

NYC Nutrition Analysis (per serving or yield unit): water=89.6 g; calories=1298; protein=16.58 g; total fat=49.34 g; saturated fat=16.88 g; monounsaturated fat=13.39 g; polyunsaturated fat=15.9 g; trans fat=1.37 g; cholesterol=59.62 mg; carbohydrate=199.4 g; dietary fiber=4.26 g; total sugars=110.1 g; alcohol=0.18 g; ash=4.24 g; calcium=248.3 mg; phosphorus=415.6 mg; iron=6.54 mg; sodium=986.1 mg; potassium=525.4 mg; magnesium=50.24 mg; zinc=1.43 mg; copper=0.2 mg; manganese=0.73 mg; vitamin A=359.2 IU; vitamin E=5.5 mg AT; thiamin=0.72 mg; riboflavin=0.98 mg; niacin=7.84 mg; pantothenic acid=1.36 mg; vitamin B6=0.26 mg; folate=258.8 ug DFE; vitamin B12=0.37 ug; vitamin C=3.14 mg; selenium=19.6 ug; vitamin K=67.25 ug; refuse=2.3%; blocks carb:prot:fat=21.7 : 2.4 : 16.4; net carbs (g)=195.2; %cal as carb:prot:fat=61:5:34; DietPoints=35.5 (complete analysis)

Yield: 15 servings

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Gluten Free Better-Than-Box Brownies

brownie, chocolate, desserts, gluten free

1/2 cup cocoa, dutch process
3/4 cup Water; boiling
2 oz chocolate, unsweetened; finely chopped
4 tablespoon butter, unsalted; melted
3/4 cup olive oil
2 lg (1.75 oz) egg
2 lg (17 gm) egg yolk
2 teaspoon vanilla
2 1/2 cup sugar
1 3/4 cup gluten free flour
3/4 teaspoon Salt
1 cup chocolate chips semisweet

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

1) Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2) Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3) Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Modified from: https://www.browneyedbaker.com/chewy-brownies/

NYC Nutrition Analysis (per serving or yield unit): water=13.43 g; calories=253.6; protein=2.66 g; total fat=13.18 g; saturated fat=4.49 g; monounsaturated fat=6.86 g; polyunsaturated fat=1.29 g; cholesterol=35.84 mg; carbohydrate=34.65 g; dietary fiber=1.78 g; total sugars=25.05 g; alcohol=0.12 g; ash=0.58 g; calcium=12.66 mg; phosphorus=55.34 mg; iron=1.17 mg; sodium=81.76 mg; potassium=101.2 mg; magnesium=26.66 mg; zinc=0.49 mg; copper=0.19 mg; manganese=0.23 mg; vitamin A=102.2 IU; vitamin E=1.13 mg AT; thiamin=0.08 mg; riboflavin=0.09 mg; niacin=0.67 mg; pantothenic acid=0.16 mg; vitamin B6=0.02 mg; folate=32.61 ug DFE; vitamin B12=0.07 ug; caffeine=9.93 mg; selenium=6.06 ug; vitamin K=4.75 ug; refuse=0.77%; blocks carb:prot:fat=3.7 : 0.4 : 4.4; ECC=32.9; %cal as carb:prot:fat=52:4:44; DietPoints=7.2 (complete analysis)

Yield: 24 servings

Gluten Free Chocolate Cake Cookies

chocolate, cookies, desserts, gluten free

3 1/3 cup gluten free flour
1 cup cocoa powder
1 tablespoon baking powder
1 teaspoon sea salt; fine
1 1/2 cup unsalted butter; room temperature
3/4 cup sugar
3/4 cup brown sugar
3 lg (1.75 oz) egg
2 teaspoon vanilla
12 oz semisweet chocolate chips
- - Chocolate Fudge Frosting - -
1 1/2 cup unsalted butter; room temperature
12 oz semisweet chocolate; melted and slighty cooled
4 1/2 cup powdered sugar
2 teaspoon vanilla
2 tablespoon heavy cream

These soft-baked chocolate cake cookies with chocolate fudge frosting are a chocolate lover’s dream. These chocolate cookies are a Crumbl chocolate cake cookie copycat recipe! So if you are a lover of rich and decadent chocolate cookies try this easy dessert.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.

In a large bowl stir together the flour, cocoa powder, baking powder, and salt, set aside.

In the body of a stand mixer with the paddle attachment, cream the butter with the sugar and brown sugar for 3 minutes until light and fluff.

Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in. In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed. Stir in the chocolate chips.

Portion the cookie dough into 12 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.

Gently press down on the cookie dough balls and flatten them out into a large flat circle. Bake for 12-14 minutes until they appear dry in the center of the cookies. Let the cookies cool completely on the sheet trays, then transfer them to a wire rack.

While the cookies are cooling, make the frosting. Place the butter into the body of a stand mixer with the paddle attachment or with a hand mixer. Whip on medium speed until smooth. Add the melted chocolate and mix until combined. Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.

Add the vanilla, stir to combine. Add 1 tablespoon of the heavy cream, mix in until incorporated, then whip it on medium-high speed until light and fluffy, 3 minutes. If it is too thick to pipe, add the additional tablespoon of heavy cream, or more until you reach the desired consistency.

Using an open star tip, pipe rosettes onto the tops of the cookies, serve immediately.

Modified from: My Incredible Recipes https://myincrediblerecipes.com/chocolate-cake-cookies

NYC Nutrition Analysis (per serving or yield unit): water=26.98 g; calories=1243; protein=9.5 g; total fat=66.44 g; saturated fat=40.31 g; monounsaturated fat=19.99 g; polyunsaturated fat=2.71 g; trans fat=0.04 g; cholesterol=171 mg; carbohydrate=168.4 g; dietary fiber=6.94 g; total sugars=131.9 g; alcohol=0.46 g; ash=2.8 g; calcium=134.7 mg; phosphorus=230.6 mg; iron=4.88 mg; sodium=353.4 mg; potassium=408.1 mg; magnesium=113 mg; zinc=1.88 mg; copper=0.75 mg; manganese=0.99 mg; vitamin A=1522 IU; vitamin E=1.65 mg AT; thiamin=0.32 mg; riboflavin=0.34 mg; niacin=2.5 mg; pantothenic acid=0.51 mg; vitamin B6=0.07 mg; folate=118.5 ug DFE; vitamin B12=0.21 ug; vitamin C=0.02 mg; caffeine=51.64 mg; selenium=20.32 ug; vitamin K=7.55 ug; refuse=0.54%; blocks carb:prot:fat=17.9 : 1.4 : 22.1; net carbs (g)=161.5; %cal as carb:prot:fat=51:3:46; DietPoints=35.7 (complete analysis)

Yield: 12 servings

Gluten Free Chocolate Mayonnaise Cake

chocolate, desserts, gluten free

2 cup gluten free flour
1 2/3 cup sugar
2/3 cup cocoa powder, unsweetened
1 teaspoon vanilla
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
3 lg (1.75 oz) egg
1 1/3 cup water
1 cup mayonnaise, hellman's
- - - - - Frosting - - - - -
1/2 cup butter
2/3 cup cocoa powder, unsweetened
3 cup sugar, powdered
1/3 cup milk
1 teaspoon vanilla
1/4 cup cocoa nibs; optional

Preheat oven to 350 degrees.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Grease & flour bottoms of 2- 9" round cake pans. In a medium bowl, combine flour, cocoa, soda & powder, set aside.

In a large bowl with mixer at high speed, beat eggs, sugar & vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth & creamy. Reduce speed to low; beat in mayonnaise till well blended. Add flour mixture in 4 additions alternately with water, beginning & ending with flour mixture.

Pour into prepared pans.

Bake 30 to 35 minutes or until cake springs back when touched lightly in center.

Cool in pans on wire racks 10 minutes.

Remove from pans; cool completely on racks.

Frosting Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, mixing between additions. Use more milk if needed (we did not need any additional milk). Add vanilla and blend in well.

Frost cake adding about 1/3 frosting between layers and the rest to cover top and sides of cake.

Recipe from: http://www.gourmetsleuth.com

Recipe adapted from Hellman's (Best Foods) and Hershey's

*** Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 35 minutes or until toothpick inserted in center comes out clean.

NYC Nutrition Analysis (per serving or yield unit): water=53.98 g; calories=626.7; protein=5.54 g; total fat=33.95 g; saturated fat=14.34 g; monounsaturated fat=8.8 g; polyunsaturated fat=9.23 g; trans fat=0.35 g; cholesterol=102.3 mg; carbohydrate=79.2 g; dietary fiber=2.41 g; total sugars=57.4 g; ash=1.68 g; calcium=61.61 mg; phosphorus=111.6 mg; iron=2.11 mg; sodium=384.9 mg; potassium=136.7 mg; magnesium=32.51 mg; zinc=0.73 mg; copper=0.24 mg; manganese=0.35 mg; vitamin A=639.8 IU; vitamin E=1.26 mg AT; thiamin=0.2 mg; riboflavin=0.22 mg; niacin=1.53 mg; pantothenic acid=0.38 mg; vitamin B6=0.04 mg; folate=78.14 ug DFE; vitamin B12=0.2 ug; vitamin C=0.11 mg; caffeine=10.99 mg; selenium=13.65 ug; vitamin K=31.66 ug; refuse=0.85%; blocks carb:prot:fat=8.5 : 0.8 : 11.3; ECC=76.8; %cal as carb:prot:fat=49:3:47; DietPoints=17.6 (complete analysis) ** Exported from Now You're Cooking!  v6.02 ** Yield: 12 servings

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Gluten Free Chocolate Satin

chocolate, desserts, gluten free

10 oz (300 gm) 70% bittersweet chocolate; finely chopped
1/2 teaspoon sea salt; fine
1 teaspoon vanilla
2 cup (250 gm) heavy cream
3 lg (33 gm) egg white
1 cup powdered sugar

I have to confess that I have been known to obsess over a recipe. And this one became a big-time obsession. I tinkered with this over an entire summer, working to find just the right proportion of whipped egg white, cream, and the best kind of chocolate to use, to create a dessert that is at once creamy, fragrant, full-flavored and, well, unforgettable. And of course it can also be made in the spring, fall, and winter! This dessert differs from a classic chocolate mousse in which would contain egg yolks as well as whites. The proof is in the pudding, as they say, and I have literally seen guests scraping the serving bowl clean. I consider this success!

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Equipment

A sifter; a 6-quart (6 l) metal bowl; a heavy-duty mixer fitted with a whisk; a 1 1/2-quart (1.5 l) saucepan; an attractive 2-quart (2 l) serving bowl.

1. Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.

2. In the saucepan, bring the cream just to a simmer over moderate heat. Pour the hot cream into the bowl with the chocolate, and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.

3. In the bowl of the mixer, whisk the egg whites at highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time, and whisk at highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.

4. Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the egg white mixture on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.

5. Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice-cream scoop or large, rounded spoon. Serve chilled.

NOTE

1. Raw eggs are used in this preparation. Consuming raw eggs may increase the risk of foodborne illness. Raw eggs should be avoided by the very young and the very old, pregnant women, and anyone with a compromised immune system.

2. In our tests, we found best results with Lindt Excellence 70%, a chocolate, which is readily available at supermarkets. Be cautious about using just any chocolate; in chocolate with less than 70% cacao the final result will not always be firm enough.

VARIATION

Mix about 1/2 cup (60 g) of chocolate cacao nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cacao nibs at serving time.

MAKE AHEAD NOTE

This dessert can be prepared up to 1 week in advance, covered with plastic wrap and refrigerated.

Recie modified from: https://www.epicurious.com/recipes/food/views/chocolate-satin

NYC Nutrition Analysis (per serving or yield unit): water=34.92 g; calories=1706; protein=21.56 g; total fat=121.6 g; saturated fat=70.82 g; monounsaturated fat=35.74 g; polyunsaturated fat=3.8 g; trans fat=0.59 g; cholesterol=54.58 mg; carbohydrate=132.7 g; dietary fiber=27.25 g; total sugars=77.93 g; alcohol=0.12 g; ash=6.32 g; calcium=210.8 mg; phosphorus=795.4 mg; iron=29.81 mg; sodium=172 mg; potassium=1841 mg; magnesium=573.9 mg; zinc=8.38 mg; copper=4.42 mg; manganese=4.88 mg; vitamin A=710 IU; vitamin E=1.86 mg AT; thiamin=0.09 mg; riboflavin=0.31 mg; niacin=2.67 mg; pantothenic acid=1.27 mg; vitamin B6=0.11 mg; folate=2 ug DFE; vitamin B12=0.77 ug; vitamin C=0.25 mg; caffeine=200 mg; selenium=20 ug; vitamin K=19.58 ug; refuse=0.%; blocks carb:prot:fat=11.7 : 3.1 : 40.5; ECC=105.4; %cal as carb:prot:fat=31:5:64; DietPoints=45.5 (complete analysis) ** Exported from Now You're Cooking!  v6.02 ** Yield: 12 servings

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Gluten Free Apple Dapple Cake

apple, cakes, desserts, gluten free

3 cup gluten free flour
1 tablespoon baking soda
2 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cup vegitable oil
1 1/2 cup sugar
1/2 cup brown sugar
3 lg (1.75 oz) egg
2 tablespoon vanilla
4 lg (9 oz) tart apples
1 cup pecans; chopped
- - - Glaze - - -
3 tablespoon butter unsalted; 1 1/2 sticks
3 tablespoon brown sugar
3 tablespoon sugar
3 tablespoon heavy whipping cream
1/4 teaspoon vanilla

Apple Dabble Cake is an old vintage apple-nut cake recipe that has been around for decades. It seems that everyone’s grandmother had this recipe in their collection!

Some people claim that this easy, glazed apple cake is an old Amish recipe. Others say it has Southern roots especially if you use pecans as the nuts in your cake. We’ve also seen a similar recipe without the glaze on a Jewish recipe blog which notes that the oil-based batter (vs lard) made this cake suitable for kosher diets.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Grease and flour a 9×13-inch baking pan.

Preheat oven to 325 degrees F. Place rack in upper third of the oven.

Sift flour, baking soda, cinnamon, nutmeg and salt in a medium bowl then sift a second time.

In the bowl of a stand mixer with the paddle attachment, mix vegetable oil with both sugars until well mixed.

With mixer running, add one egg at a time and once mixed, add vanilla and mix and scrape the bowl.

Slowly add the dry ingredients with mixer running on low. Scrape the bowl again and mix.

Peel, core and cut the apples into bite sized pieces and fold into the batter.

Fold the pecans into the batter then spread the batter evenly into the prepared pan.

Bake in top third of the oven for 45-50 minutes or until a toothpick comes out clean.

As soon as the cake comes out of the oven, put all glaze ingredients into a small sauce pan and bring to a boil. Boil and stir with a wooden spoon continuously for one minute.

Remove from heat and pour over the top of the warm cake.

Cool the cake or serve warm by cutting into 12 pieces (3 rows X 4 rows).

Modified from: A Family Feast https://www.afamilyfeast.com/apple-dapple-cake/

NYC Nutrition Analysis (per serving or yield unit): water=90.85 g; calories=680.9; protein=6.01 g; total fat=39.65 g; saturated fat=5.69 g; monounsaturated fat=22.61 g; polyunsaturated fat=10.16 g; trans fat=0.16 g; cholesterol=58.01 mg; carbohydrate=76.72 g; dietary fiber=3.92 g; total sugars=48.6 g; alcohol=0.72 g; ash=1.36 g; calcium=41.6 mg; phosphorus=97.26 mg; iron=2.14 mg; sodium=435.7 mg; potassium=204.2 mg; magnesium=25.51 mg; zinc=0.86 mg; copper=0.19 mg; manganese=0.75 mg; vitamin A=241.1 IU; vitamin E=5.31 mg AT; thiamin=0.33 mg; riboflavin=0.26 mg; niacin=2.05 mg; pantothenic acid=0.49 mg; vitamin B6=0.1 mg; folate=99.23 ug DFE; vitamin B12=0.12 ug; vitamin C=0.14 mg; selenium=15.22 ug; vitamin K=21.49 ug; refuse=6.21%; blocks carb:prot:fat=8.1 : 0.9 : 13.2; net carbs (g)=72.8; %cal as carb:prot:fat=45:3:52; DietPoints=18.8 (complete analysis)

** Exported from Now You're Cooking!  v6.02 **

Yield: 12 servings

Contributor: David Shields 

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Gluten Free Crockpot Cinnamon Apples

apple, crockpot, desserts, fruits, gluten free

2 cup Sugar
1 teaspoon ginger
2 teaspoon Cinnamon
1/2 teaspoon nutmeg
6 tablespoon gluten free flour
6 tablespoon tea; strong
2 tablespoon lemon juice
8 lg (5.3 oz) apple; sliced, peeled, cored

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

In slow cooker, stir together the sliced apples, and the rest of the ingrediants.

Cook on low for 4 hours or high for 2 hours, stirring once during cooking.

Serve warm.

NYC Nutrition Analysis (per serving or yield unit): water=144.4 g; calories=296.8; protein=1.07 g; total fat=0.38 g; saturated fat=0.1 g; monounsaturated fat=0.02 g; polyunsaturated fat=0.1 g; carbohydrate=76.21 g; dietary fiber=4.2 g; total sugars=65.61 g; ash=0.37 g; calcium=17.79 mg; phosphorus=24.4 mg; iron=0.58 mg; sodium=3.51 mg; potassium=182.7 mg; magnesium=10.53 mg; zinc=0.14 mg; copper=0.06 mg; manganese=0.31 mg; vitamin A=84.5 IU; vitamin E=0.3 mg AT; thiamin=0.07 mg; riboflavin=0.08 mg; niacin=0.52 mg; pantothenic acid=0.12 mg; vitamin B6=0.07 mg; folate=22.65 ug DFE; vitamin C=7.48 mg; caffeine=2.32 mg; selenium=2.44 ug; vitamin K=3.53 ug; refuse=6.75%; blocks carb:prot:fat=8.0 : 0.2 : 0.1; net carbs (g)=72.; %cal as carb:prot:fat=98:1:1; DietPoints=8.1 (complete analysis)

Contributor: David Shields  Yield: 8 servings

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Gluten Free Chocolate Crinkle Cookies

chocolate, cookies, desserts, gluten free

3 1/3 cup gluten free flour
1 cup cocoa powder
1 tablespoon baking powder
1 teaspoon sea salt; fine
1 1/2 cup unsalted butter; room temperature
3/4 cup sugar
3/4 cup brown sugar
3 lg (1.75 oz) egg
2 teaspoon vanilla
12 oz semisweet chocolate chips
- - Chocolate Fudge Frosting - -
1 1/2 cup unsalted butter; room temperature
12 oz semisweet chocolate; melted and slighty cooled
4 1/2 cup powdered sugar
2 teaspoon vanilla
2 tablespoon heavy cream

Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar! These are a classic holiday (or anytime) favorite!

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.

Add eggs, one at a time, stirring until completely combined. Stir in vanilla extract. In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet until completely combined. Stir in mini chocolate chips.

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.

After chilling, preheat oven to 350°F.

Roll dough into 1 ½ tablespoon-sized balls with your hands and roll thoroughly in powdered sugar. Transfer to baking sheet and bake on 350°F for 12 minutes.

Allow cookies to cool completely on baking sheet before enjoying.

Modified from: Spend with Pennies https://www.spendwithpennies.com/chocolate-crinkle-cookies/#wprm-recipe-container-144308

NYC Nutrition Analysis (per serving or yield unit): water=6.43 g; calories=168.6; protein=2.46 g; total fat=6.16 g; saturated fat=3.63 g; monounsaturated fat=1.76 g; polyunsaturated fat=0.36 g; cholesterol=31.76 mg; carbohydrate=27.42 g; dietary fiber=1.28 g; total sugars=18.81 g; alcohol=0.08 g; ash=0.72 g; calcium=41.38 mg; phosphorus=57.18 mg; iron=1 mg; sodium=102.4 mg; potassium=74.45 mg; magnesium=17.78 mg; zinc=0.41 mg; copper=0.13 mg; manganese=0.18 mg; vitamin A=157.2 IU; vitamin E=0.2 mg AT; thiamin=0.08 mg; riboflavin=0.09 mg; niacin=0.59 mg; pantothenic acid=0.16 mg; vitamin B6=0.02 mg; folate=29.29 ug DFE; vitamin B12=0.09 ug; caffeine=6.43 mg; selenium=5.34 ug; vitamin K=0.7 ug; refuse=1.53%; blocks carb:prot:fat=2.9 : 0.4 : 2.1; net carbs (g)=26.1; %cal as carb:prot:fat=63:6:32; DietPoints=4.7 (complete analysis)

Yield: 12 servings

Gluten Free Chocolate Butter Cake

cakes, chocolate, desserts, gluten free

4 oz unsweetened chocolate
3 tablespoon cocoa powder
1 cup hot coffee; or boiling water
2 1/4 cup gluten free flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter; room temperature
1 cup sugar
1 cup brown sugar; firmly packed
3 lg (1.75 oz) egg
2 teaspoon vanilla
1 cup milk; room temperature - - - -
- - - - - Frosting - - - - -
6 oz semi sweet chocolate; or unsweetened
1 cup unsalted butter; room temperature
2 cup powder sugar
1 1/2 teaspoon vanilla

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Chocolate Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Then line the bottoms of the pans with parchment paper.

First, in a heatproof bowl, place the finely chopped unsweetened chocolate and cocoa powder. Add the hot coffee (or boiling water) and stir until the mixture is melted and smooth. Set aside to cool to room temperature.

Meanwhile, in a separate bowl, whisk to combine (or sift), the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugars and beat, on medium high speed, until the mixture is soft and fluffy (this will take about 3-4 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the flour mixture (in three additions) alternately with the milk (in two additions), beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Then, one cake at a time, place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and then, to prevent cracks, reinvert the cake onto a greased wire rack so that tops are right side up. Cool completely before frosting.

Frosting: Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and vanilla extract and beat until it is light and fluffy (about 2-3 minutes). Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2-3 minutes).

To Assemble: Place one layer of cake on your serving plate and cover with a layer of frosting. Then place the second layer of cake onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with sprinkles, fresh fruit or shaved chocolate.This cake is at its best the day it's made. But it can be covered and stored at room temperature (or in the refrigerator) for about three days.

Modified from: Chocolate Butter Cake Recipe & Video https://www.joyofbaking.com/ChocolateButterCake.html

NNYC Nutrition Analysis (entire recipe): water=768 g; calories=11160; protein=92.3 g; total fat=878.1 g; saturated fat=538.6 g; monounsaturated fat=257.9 g; polyunsaturated fat=35.06 g; trans fat=0.06 g; cholesterol=2528 mg; carbohydrate=800.1 g; dietary fiber=41.9 g; total sugars=520.4 g; ash=25.32 g; calcium=1603 mg; phosphorus=2137 mg; iron=45.6 mg; sodium=3985 mg; potassium=3273 mg; magnesium=811.3 mg; zinc=20.56 mg; copper=6.06 mg; manganese=8.43 mg; vitamin A=23510 IU; vitamin E=23.83 mg AT; thiamin=2.71 mg; riboflavin=3.66 mg; niacin=21.38 mg; pantothenic acid=6.7 mg; vitamin B6=0.75 mg; folate=994.5 ug DFE; vitamin B12=3.93 ug; vitamin C=2.71 mg; caffeine=334.9 mg; selenium=178.4 ug; vitamin K=87.47 ug; refuse=0.7%; blocks carb:prot:fat=84.2 : 13.2 : 292.7; net carbs (g)=758.2; %cal as carb:prot:fat=28:3:69; DietPoints=317.7 (complete analysis)

Yield: 14 servings

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Gluten Free Chocolate Marshmallow Pie

chocolate, desserts, gluten free, pies

- - - Crust - - -
12 cracker (15 gm) gluten free chocolate tea biscuit; crushed into crumbs.
3 tablespoon sugar
8 oz unsalted butter; melted
- - - Filling - - -
8 oz unsalted butter
8 oz Milk chocolate; chopped
1/3 cup sugar
2 lg (1.75 oz) egg
2 teaspoon vanilla
1/2 teaspoon Salt
1/2 cup gluten free flour
- - - Topping - - -
1 cup heavy cream; cold
2/3 cup marshmallow cream
1 tablespoon powder sugar
Milk chocolate; shaved

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

The original recipe called for chopped pecans. Due to the number of people I know who cannot eat nuts, I replaced the pecan layer with a gluten free biscuit such as Gratify Petit Beurre Chocolate Biscuits.

Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.

Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.

Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.

Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

Modified from Foodnetwork https://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-marshmallow-pie-3364411

NYC Nutrition Analysis (per serving or yield unit): water=36.07 g; calories=728.9; protein=7.34 g; total fat=54.08 g; saturated fat=30.14 g; monounsaturated fat=16.47 g; polyunsaturated fat=4 g; trans fat=0.31 g; cholesterol=161.6 mg; carbohydrate=55.26 g; dietary fiber=1.66 g; total sugars=33.05 g; alcohol=0.29 g; ash=1.31 g; calcium=69.15 mg; phosphorus=130.5 mg; iron=1.65 mg; sodium=289.8 mg; potassium=251.4 mg; magnesium=33.18 mg; zinc=0.81 mg; copper=0.15 mg; manganese=0.44 mg; vitamin A=1541 IU; vitamin E=2.21 mg AT; thiamin=0.13 mg; riboflavin=0.22 mg; niacin=2.85 mg; pantothenic acid=0.54 mg; vitamin B6=0.11 mg; folate=62.46 ug DFE; vitamin B12=0.21 ug; vitamin C=0.14 mg; selenium=9 ug; vitamin K=6.57 ug; refuse=0.77%; blocks carb:prot:fat=6.0 : 1.0 : 18.0; ECC=53.6; %cal as carb:prot:fat=30:4:66; DietPoints=20.4 (complete analysis)

Notes: Southern Living, DECEMBER 2005, modified by David Shields

Yield: 10 servings

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Gluten Free Chocolate Cherry Crisp

cakes, chocolate, desserts, gluten free

2 can (21 oz) cherry pie filling
1 teaspoon almond extract
6 oz hot fudge sauce - TOPPING - - -
1 1/2 cup gluten free oatmeal
1 1/2 cup gluten free flour
1 cup brown sugar
1 cup sugar
1 stick unsalted butter

Equipment

9x13 inch baking dish

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Preheat oven to 350 f. Coat the inside of a bakng dish with non-stick cooking spray.

Scoop the cherry pie filling from cans into iinto a mixing bowl and gently stirr in the almond extract. Pour into the dish and spread it out to cover the bottom.

Slather on a layer of fudge sauce over the cherries.

Mix the first 4 of the topping topping ingrediants then stir in the melted butter. Sprinkle on top of the cherry mixture and gently pat down

Bake for approximately 30 minutes or until golden brown

Allow to cool a few minutes before serving. The dessert is best served warm.

From David Shields

NYC Nutrition Analysis (per serving or yield unit): water=59.26 g; calories=387.5; protein=2.94 g; total fat=12.81 g; saturated fat=6.34 g; monounsaturated fat=2.63 g; polyunsaturated fat=1.96 g; trans fat=0.02 g; cholesterol=24.16 mg; carbohydrate=66.89 g; dietary fiber=2.24 g; total sugars=26.6 g; ash=0.78 g; calcium=52.78 mg; phosphorus=73.84 mg; iron=2.11 mg; sodium=192.1 mg; potassium=189.6 mg; magnesium=20.38 mg; zinc=0.37 mg; copper=0.13 mg; manganese=0.45 mg; vitamin A=353.2 IU; vitamin E=0.71 mg AT; thiamin=0.1 mg; riboflavin=0.12 mg; niacin=1.54 mg; pantothenic acid=0.21 mg; vitamin B6=0.09 mg; folate=48.61 ug DFE; vitamin B12=0.01 ug; vitamin C=2.88 mg; selenium=2.59 ug; vitamin K=5.2 ug; refuse=0.%; blocks carb:prot:fat=7.2 : 0.4 : 4.3; net carbs (g)=64.6; %cal as carb:prot:fat=68:3:29; DietPoints=10.6 (complete analysis)

Notes: Southern Living, DECEMBER 2005, modified by David Shields

Yield: 15 servings

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Gluten Free Chocolate Cake Cookies

cheese/eggs, cheesecake, chocolate, Cream cheese, desserts

8 oz gf chocolate tea biscuits; crushed
1 cup margarine; melted
1/2 cup cocoa powder
---- Brownie Layer ----
2 oz chocolate, baking unsweetened
1/2 cup margarine; softened
2 cup sugar
2 lg (1.75 oz) egg
1/2 cup gluten free flour
1/2 teaspoon vanilla
1/2 cup chocolate chip, semisweet
---- Cream Cheese layer ----
16 oz cream cheese
7/8 cup sugar
4 lg (1.75 oz) egg
1 teaspoon vanilla
---- Chocolate Glaze ----
12 oz chocolate chip, semisweet
1 cup half & half

Use a gluten free biscuit such as Gratify Petit Beurre Chocolate Biscuits.

The original recipe called for chopped pecans. Due to the number of people I know who cannot eat nuts, I replaced the pecan layer with a chocolate graham cracker layer. You alternately can use chocolate Oreo cookies.

Mix the chocolate graham cracker crumbs and the melted butter. Spread the mixture across the bottom of a greased and floured 9-inch springform pan.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Beat butter and 1 cups sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour, beating at low speed just until blended. Stir in 1/2 teaspoon vanilla and chocolate morsels. Spread over chocolate graham crackers.

Beat cream cheese at medium speed with an electric mixer until smooth; add 7/8 cup sugar, beating until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Stir in teaspoon vanilla. Spread over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. Spread top of the cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

CHOCOLATE GLAZE:

Makes about 2 cups

Melt 1 (12-ounce) package semisweet chocolate morsels and 1cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

NYC Nutrition Analysis (per serving or yield unit): water=42.63 g; calories=707.4; protein=5.58 g; total fat=40.63 g; saturated fat=17.16 g; monounsaturated fat=14.9 g; polyunsaturated fat=6.11 g; trans fat=3.24 g; cholesterol=50.62 mg; carbohydrate=76.37 g; dietary fiber=3.1 g; total sugars=56.58 g; alcohol=6.63 g; ash=1.69 g; calcium=65.07 mg; phosphorus=123.4 mg; iron=1.74 mg; sodium=260.5 mg; potassium=252 mg; magnesium=54.46 mg; zinc=0.94 mg; copper=0.35 mg; manganese=0.44 mg; vitamin A=1227 IU; vitamin E=2.27 mg AT; thiamin=0.09 mg; riboflavin=0.2 mg; niacin=0.71 mg; pantothenic acid=0.37 mg; vitamin B6=0.05 mg; folate=26.48 ug DFE; vitamin B12=0.16 ug; vitamin C=0.18 mg; caffeine=22.89 mg; selenium=6.76 ug; vitamin K=22.18 ug; refuse=0.%; blocks carb:prot:fat=8.1 : 0.8 : 13.5; net carbs (g)=73.3; %cal as carb:prot:fat=44:3:53; DietPoints=19. (complete analysis)

Notes: Southern Living, DECEMBER 2005, modified by David Shields

Yield: 15 servings

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Gluten Free Double Fudge Cream Cheese Brownies

brownie, chocolate, Cream cheese, desserts, gluten free

10 tablespoon margarine
4 oz unseasoned baking chocolate
2 1/4 cup Sugar
1 1/2 cup gluten free flour
1 tablespoon gluten free flour
5 lg (1.75 oz) egg
1 teaspoon baking powder
2 1/2 teaspoon vanilla
6 oz chocolate chip, semisweet
4 oz cream cheese; softened

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

In a 2 double boiler, melt 1 cup of margarine and the unsweetened chocolate stirring occasionally. Stir in 2 cups of sugar, 1 1/2 cups of flour, 4 eggs, the baking powder, and 2 tsp of vanilla. Fold in the chocolate chips and spread half of the batter into a greased 13" x 9" baking pan. In a small bowl, stir the remaining sugar, margarine, egg, flour, and cream cheese. Spread over the brownie mixture, then spoon the remaining batter over the cream cheese mixture. In an oven preheated to 350 deg., bake 30-35 minutes until the brownies begin to pull away from the sides of the pan.

NYC Nutrition Analysis (per serving or yield unit): water=7.57 g; calories=146; protein=2.07 g; total fat=7.05 g; saturated fat=2.83 g; monounsaturated fat=2.22 g; polyunsaturated fat=1.17 g; trans fat=0.21 g; cholesterol=26.37 mg; carbohydrate=18.93 g; dietary fiber=0.89 g; total sugars=13.64 g; ash=0.46 g; calcium=18.29 mg; phosphorus=34.77 mg; iron=0.99 mg; sodium=55.65 mg; potassium=42.25 mg; magnesium=11.45 mg; zinc=0.4 mg; copper=0.1 mg; manganese=0.16 mg; vitamin A=201.5 IU; vitamin E=0.64 mg AT; thiamin=0.05 mg; riboflavin=0.06 mg; niacin=0.35 mg; pantothenic acid=0.14 mg; vitamin B6=0.01 mg; folate=18.74 ug DFE; vitamin B12=0.07 ug; caffeine=2.27 mg; selenium=3.98 ug; vitamin K=3.65 ug; refuse=2.06%; blocks carb:prot:fat=2.0 : 0.3 : 2.4; ECC=18.; %cal as carb:prot:fat=51:6:43; DietPoints=3.4 (complete analysis)

Contributor: Posted on Genie, from The Budget, 8/7/91

Yield: 40 1"x1" sq.

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Gluten Free Chocolate Fudge Cheesecake - Dave's Version

cheese/eggs, cheesecake, chocolate, Cream cheese, desserts

8 oz gf chocolate tea biscuits; crushed
1 cup margarine; melted
1/2 cup cocoa powder
---- Brownie Layer ----
2 oz chocolate, baking unsweetened
1/2 cup margarine; softened
2 cup sugar
2 lg (1.75 oz) egg
1/2 cup gluten free flour
1/2 teaspoon vanilla
1/2 cup chocolate chip, semisweet
---- Cream Cheese layer ----
16 oz cream cheese
7/8 cup sugar
4 lg (1.75 oz) egg
1 teaspoon vanilla
---- Chocolate Glaze ----
12 oz chocolate chip, semisweet
1 cup half & half

The original recipe called for chopped pecans. Due to the number of people I know who cannot eat nuts, I replaced the pecan layer with a Use a gluten free biscuit such as Gratify Petit Beurre Chocolate Biscuits crumb layer.

Mix the chocolate graham cracker crumbs and the melted butter. Spread the mixture across the bottom of a greased and floured 9-inch springform pan.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Beat butter and 1 cups sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour, beating at low speed just until blended. Stir in 1/2 teaspoon vanilla and chocolate morsels. Spread over chocolate graham crackers.

Beat cream cheese at medium speed with an electric mixer until smooth; add 7/8 cup sugar, beating until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Stir in teaspoon vanilla. Spread over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. Spread top of the cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

CHOCOLATE GLAZE:

Makes about 2 cups

Melt 1 (12-ounce) package semisweet chocolate morsels and 1cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

NYC Nutrition Analysis (per serving or yield unit): water=42.63 g; calories=707.4; protein=5.58 g; total fat=40.63 g; saturated fat=17.16 g; monounsaturated fat=14.9 g; polyunsaturated fat=6.11 g; trans fat=3.24 g; cholesterol=50.62 mg; carbohydrate=76.37 g; dietary fiber=3.1 g; total sugars=56.58 g; alcohol=6.63 g; ash=1.69 g; calcium=65.07 mg; phosphorus=123.4 mg; iron=1.74 mg; sodium=260.5 mg; potassium=252 mg; magnesium=54.46 mg; zinc=0.94 mg; copper=0.35 mg; manganese=0.44 mg; vitamin A=1227 IU; vitamin E=2.27 mg AT; thiamin=0.09 mg; riboflavin=0.2 mg; niacin=0.71 mg; pantothenic acid=0.37 mg; vitamin B6=0.05 mg; folate=26.48 ug DFE; vitamin B12=0.16 ug; vitamin C=0.18 mg; caffeine=22.89 mg; selenium=6.76 ug; vitamin K=22.18 ug; refuse=0.%; blocks carb:prot:fat=8.1 : 0.8 : 13.5; net carbs (g)=73.3; %cal as carb:prot:fat=44:3:53; DietPoints=19. (complete analysis)

Notes: Southern Living, DECEMBER 2005, modified by David Shields

Yield: 15 servings

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Gluten Free Dark Chocolate Brownie Bites

brownie, chocolate, desserts, gluten free

2 cup Butter; 2 cups
10 oz unsweetened chocolate; chopped
1/2 cup cocoa powder, unsweetened
4 cup sugar
2 tablespoon vanilla
6 lg (1.75 oz) egg
2 1/2 cup gluten free flour
1 1/2 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.

Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.

Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

Modified from: Food Network https://www.foodnetwork.com/recipes/ree-drummond/dark-chocolate-brownie-bites-3091571

NYC Nutrition Analysis (per serving or yield unit): water=11.43 g; calories=350.5; protein=4.19 g; total fat=19.87 g; saturated fat=11.95 g; monounsaturated fat=6.01 g; polyunsaturated fat=0.87 g; cholesterol=65.28 mg; carbohydrate=41.37 g; dietary fiber=2.73 g; total sugars=29.87 g; alcohol=0.27 g; ash=0.66 g; calcium=23.81 mg; phosphorus=88.98 mg; iron=2.63 mg; sodium=18.63 mg; potassium=153.5 mg; magnesium=49.13 mg; zinc=1.29 mg; copper=0.42 mg; manganese=0.56 mg; vitamin A=404.8 IU; vitamin E=0.49 mg AT; thiamin=0.1 mg; riboflavin=0.12 mg; niacin=0.78 mg; pantothenic acid=0.23 mg; vitamin B6=0.03 mg; folate=37.24 ug DFE; vitamin B12=0.11 ug; caffeine=15.47 mg; selenium=7.73 ug; vitamin K=2.42 ug; refuse=1.44%; blocks carb:prot:fat=4.3 : 0.6 : 6.6; ECC=38.6; %cal as carb:prot:fat=46:5:50; DietPoints=9.8 (complete analysis)

Yield: 32 servings

Gluten Free Deep-Dish Apple Cake

apple, cakes, desserts, gluten free

2 lg (1.75 oz) egg
1 cup sugar
1 teaspoon vanilla
3/4 cup oil
3 tablespoon Water
1 1/2 cup gluten free flour
2 teaspoon Baking Powder
1/4 teaspoon Salt
6 lg (5.3 oz) apple; pealed and thinly sliced
1/2 cup brown sugar
2 teaspoon Cinnamon
1/4 cup powder sugar

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Beat eggs, sugar, and vanilla until fluffy. Beat in oil. Add liquid alternately with dry ingredients and beat just untill smooth. Spoon half of the batter into a lightly greased 9" x 13" baking pan, spread evenly with a spatula. Place the apples which have been sprinled with the cinnamon and sugar in the bottom of the pan. Sprinkle with powdered sugar. Bake at 350 degrees for 50-60 minutes until nicely browned.

NYC Nutrition Analysis (per serving or yield unit): water=61.23 g; calories=273.4; protein=2.32 g; total fat=11.76 g; saturated fat=1.66 g; monounsaturated fat=3.26 g; polyunsaturated fat=6.17 g; cholesterol=24.61 mg; carbohydrate=40.99 g; dietary fiber=1.97 g; total sugars=28.69 g; ash=0.81 g; calcium=55.08 mg; phosphorus=47.35 mg; iron=0.93 mg; sodium=116.4 mg; potassium=98.71 mg; magnesium=7.65 mg; zinc=0.21 mg; copper=0.05 mg; manganese=0.18 mg; vitamin A=69.2 IU; vitamin E=1.75 mg AT; thiamin=0.11 mg; riboflavin=0.11 mg; niacin=0.82 mg; pantothenic acid=0.2 mg; vitamin B6=0.05 mg; folate=41.89 ug DFE; vitamin B12=0.06 ug; vitamin C=2.78 mg; selenium=6.52 ug; vitamin K=1.7 ug; refuse=5.81%; blocks carb:prot:fat=4.3 : 0.3 : 3.9; net carbs (g)=39.; %cal as carb:prot:fat=59:3:38; DietPoints=7.5 (complete analysis)

Contributor: Modified from Second Helpings Please

Yield: 15 servings

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Gluten Free Double Fudge Cream Cheese Brownies

brownie, chocolate, Cream cheese, desserts, gluten free

10 tablespoon margarine
4 oz unseasoned baking chocolate
2 1/4 cup Sugar
1 1/2 cup gluten free flour
1 tablespoon gluten free flour
5 lg (1.75 oz) egg
1 teaspoon baking powder
2 1/2 teaspoon vanilla
6 oz chocolate chip, semisweet
4 oz cream cheese; softened

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

In a 2 double boiler, melt 1 cup of margarine and the unsweetened chocolate stirring occasionally. Stir in 2 cups of sugar, 1 1/2 cups of flour, 4 eggs, the baking powder, and 2 tsp of vanilla. Fold in the chocolate chips and spread half of the batter into a greased 13" x 9" baking pan. In a small bowl, stir the remaining sugar, margarine, egg, flour, and cream cheese. Spread over the brownie mixture, then spoon the remaining batter over the cream cheese mixture. In an oven preheated to 350 deg., bake 30-35 minutes until the brownies begin to pull away from the sides of the pan.

NYC Nutrition Analysis (per serving or yield unit): water=7.57 g; calories=146; protein=2.07 g; total fat=7.05 g; saturated fat=2.83 g; monounsaturated fat=2.22 g; polyunsaturated fat=1.17 g; trans fat=0.21 g; cholesterol=26.37 mg; carbohydrate=18.93 g; dietary fiber=0.89 g; total sugars=13.64 g; ash=0.46 g; calcium=18.29 mg; phosphorus=34.77 mg; iron=0.99 mg; sodium=55.65 mg; potassium=42.25 mg; magnesium=11.45 mg; zinc=0.4 mg; copper=0.1 mg; manganese=0.16 mg; vitamin A=201.5 IU; vitamin E=0.64 mg AT; thiamin=0.05 mg; riboflavin=0.06 mg; niacin=0.35 mg; pantothenic acid=0.14 mg; vitamin B6=0.01 mg; folate=18.74 ug DFE; vitamin B12=0.07 ug; caffeine=2.27 mg; selenium=3.98 ug; vitamin K=3.65 ug; refuse=2.06%; blocks carb:prot:fat=2.0 : 0.3 : 2.4; ECC=18.; %cal as carb:prot:fat=51:6:43; DietPoints=3.4 (complete analysis)

Contributor: Posted on Genie, from The Budget, 8/7/91

Yield: 40 1"x1" sq.

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Gluten Free Easy Triple Chocolate Cookies

chocolate, cookies, desserts

1 cup sugar
1/2 cup brown sugar
1/2 cup butter unsalted; room temperature
1/2 cup Shortening
2 lg (1.75 oz) egg; room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cup gluten free flour
2/3 cup cocoa
1 teaspoon baking soda
1/8 teaspoon Salt
1 cup semisweet chocolate chips
1 cup Milk chocolate chips

Chocolate Cookies are one of my favorites (along with the Perfect Chocolate Chip Cookies). They’re thick, soft and chewy with a triple load of chocolate for absolute perfection in every bite!

The use of both shortening and butter brings these easy cookies to the perfect consistency, soft and buttery with a tiny bit of a chewy texture.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Preheat oven to 350°F.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Stir together flour, cocoa, baking soda, & salt. Set aside. Cream together butter, shortening, sugar, eggs, and extracts until fluffy. Mix in flour mixture. Stir in chocolate chips.

Drop 1 tablespoon per cookie onto an ungreased cookie sheet and bake 9-11 minutes.

From Spend with Pennies https://www.spendwithpennies.com/triple-chocolate-cookies/

NYC Nutrition Analysis (per serving or yield unit): water=2.26 g; calories=98.14; protein=1.19 g; total fat=5.32 g; saturated fat=2.58 g; monounsaturated fat=1.82 g; polyunsaturated fat=0.63 g; cholesterol=10.86 mg; carbohydrate=12.5 g; dietary fiber=0.74 g; total sugars=8.25 g; alcohol=0.02 g; ash=0.23 g; calcium=11.12 mg; phosphorus=25.26 mg; iron=0.53 mg; sodium=31.76 mg; potassium=45.95 mg; magnesium=11.4 mg; zinc=0.23 mg; copper=0.08 mg; manganese=0.11 mg; vitamin A=61.66 IU; vitamin E=0.2 mg AT; thiamin=0.04 mg; riboflavin=0.04 mg; niacin=0.3 mg; pantothenic acid=0.07 mg; vitamin B6=0.01 mg; folate=14.02 ug DFE; vitamin B12=0.04 ug; caffeine=4.64 mg; selenium=2.37 ug; vitamin K=1.24 ug; refuse=0.92%; blocks carb:prot:fat=1.3 : 0.2 : 1.8; net carbs (g)=11.8; %cal as carb:prot:fat=49:5:47; DietPoints=2.8 (complete analysis)

Yield: 24 cookies

1 cup sugar
5 tablespoon gluten free flour
1/4 teaspoon salt
1 cup milk
1 cup unsalted butter; room temperature
1 teaspoon vanilla

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

This recipe makes approximately 3 cups of icing; enough to cover a two layer 8" or 9" round cake, a 9x13 sheet cake, or 12 cupcakes. It can be doubled.

Combine sugar, flour, and salt in a medium-sized saucepan and whisk well to combine and remove any lumps from the flour.

Turn stovetop heat to medium and whisk in milk until mixture is smooth.

Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you’ll burn it and the sugar won’t dissolve properly) and the whisk leaves a trail.

Remove from heat and pour into a heat-proof container and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming). Allow to cool completely to room temperature (alternatively you may make this mixture a day or two in advance, store in the refrigerator, then bring to room temperature before proceeding).

Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula).

Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy (it should not seem greasy).

Use your spatula to deflate the frosting to work out any air bubbles, then use as desired.

Notes I use whole milk, but 2%, almond, soy, or coconut milk would work as well.

Coloring: This frosting can be colored; add food coloring at the end and stir until well-incorporated.

Fondant: This frosting is not ideal to use beneath fondant as it is fairly soft.

Flavor: Supplement or substitute the vanilla extract for your favorite flavor. For chocolate ermine frosting, stir in 1/4 - 1/3 cup cocoa powder after adding all of the flour mixture and whip until well-combined.

Store in an airtight container in the refrigerator for up to a week. Before using, allow icing to sit at room temperature for 30 minutes or longer and then re-whip with mixer before using. Frosting may also be frozen for several months, thawed in the refrigerator, and then brought to room temperature, whipped, and used.

Modified from: Sugar Spun Run https://sugarspunrun.com/ermine-frosting/#recipe-video ** Exported from Now You're Cooking!  v6.02 **

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Gluten Free Fudge Brownies

brownie, chocolate, desserts, fudge, gluten free

4 oz semisweet chocolate
6 tablespoon butter, unsalted
2 cup sugar
3 lg (1.75 oz) egg
1 teaspoon vanilla
1 cup gluten free flour
2 package (3.9 oz) chocolate instant pudding
2.5 cup milk
1 package (8 oz) Cool Whip; thawed

Heat oven to 350°F.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 13x9-inch pan sprayed with cooking spray.

Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.

Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP. Spoon over brownie; top with remaining COOL WHIP. Refrigerate 2 hours.

Modied from: Fudge Brownie Recipe https://www.myfoodandfamily.com/recipe/148381/fudge-brownie-recipe

NYC Nutrition Analysis (per serving or yield unit): water=53.07 g; calories=312.4; protein=4.47 g; total fat=10.79 g; saturated fat=6.31 g; monounsaturated fat=3.27 g; polyunsaturated fat=0.6 g; cholesterol=56.28 mg; carbohydrate=51.25 g; dietary fiber=1.13 g; total sugars=39.38 g; alcohol=0.09 g; ash=1.28 g; calcium=72.76 mg; phosphorus=96.08 mg; iron=1.02 mg; sodium=280.9 mg; potassium=162.6 mg; magnesium=24 mg; zinc=0.59 mg; copper=0.12 mg; manganese=0.17 mg; vitamin A=289.1 IU; vitamin E=0.3 mg AT; thiamin=0.09 mg; riboflavin=0.17 mg; niacin=0.57 mg; pantothenic acid=0.35 mg; vitamin B6=0.05 mg; folate=30.83 ug DFE; vitamin B12=0.27 ug; vitamin C=0.57 mg; caffeine=5.36 mg; selenium=7.31 ug; vitamin K=1.18 ug; refuse=0.92%; blocks carb:prot:fat=5.6 : 0.6 : 3.6; net carbs (g)=50.1; %cal as carb:prot:fat=64:6:30; DietPoints=8.7 (complete analysis)

Yield: 16 servings

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Gluten Free Fudgy Chocolate Cake

cakes, chocolate, desserts, gluten free

2 cup gluten free flour
2 cup sugar
3/4 cup cocoa powder
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon sea salt; fine
3/4 cup milk
1/2 cup vegitable oil
1/4 cup sour cream
2 lg (1.75 oz) egg; lightly beaten
2 teaspoon vanilla
1 cup coffee; hot

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

This easy one-bowl , do-it-all recipe can be used to bake a sheet cake, layer cake, or cupcakes that are perfectly moist and intensely chocolatey.

MAKE THE CAKE BATTER.

Preheat oven to 350º F. Line a 9x13 metal baking pan with parchment paper and set aside. *See recipe note for baking round cake layers or cupcakes.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

To the dry ingredients add milk, oil, sour cream, eggs, and vanilla. Stir until well combined. The batter will be thick, similar to the texture of brownie batter.

Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.

BAKE THE CAKE

Pour the cake batter into the prepared cake pan.

Bake the cake for 30-35 minutes, or until the top sprigs back when gently poked and a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.

Let the cake cool completely before frosting or storing.

Notes Storage: This cake can be stored in a covered container at room temperature for up to 5 days. If you'll be frosting the cake, be sure to consider how the frosting needs to be stored; you may need to refrigerate the cake once frosted.

For baking round cake layers, spray two round 9 inch cake pans with cooking spray and line the bottoms with parchment paper. Divide cake batter evenly between cake pans and bake at 350º F for 25 minutes.

For baking cupcakes, line cupcake pan with paper liners and fill each ¾ full with batter. Bake at 350º F for 18-20 minutes.

The recipe can be halved to make a single-layer 9 inch round cake, a two-layer 6 inch round cake, one 8x8 cake, or 12 cupcakes.

Modifed from: Allways Eat Dessert https://alwayseatdessert.com/chocolate-cake/#recipe

Analysis below is for 15 serving 9x13 cake pan

NYC Nutrition Analysis (per serving or yield unit): water=36.52 g; calories=263.6; protein=4.03 g; total fat=9.64 g; saturated fat=1.66 g; monounsaturated fat=5.3 g; polyunsaturated fat=2.3 g; trans fat=0.06 g; cholesterol=27.85 mg; carbohydrate=43.2 g; dietary fiber=2.05 g; total sugars=27.54 g; ash=1.57 g; calcium=69.94 mg; phosphorus=93.64 mg; iron=1.6 mg; sodium=365.6 mg; potassium=128.5 mg; magnesium=28.99 mg; zinc=0.57 mg; copper=0.2 mg; manganese=0.29 mg; vitamin A=53.47 IU; vitamin E=1.37 mg AT; thiamin=0.15 mg; riboflavin=0.17 mg; niacin=1.15 mg; pantothenic acid=0.29 mg; vitamin B6=0.03 mg; folate=55.28 ug DFE; vitamin B12=0.12 ug; vitamin C=0.17 mg; caffeine=16.21 mg; selenium=9.04 ug; vitamin K=5.45 ug; refuse=0.83%; blocks carb:prot:fat=4.6 : 0.6 : 3.2; net carbs (g)=41.2; %cal as carb:prot:fat=63:6:31; DietPoints=7.4 (complete analysis)

Yield: 15 servings

Fabulous Refrigerator Fudge

chocolate, desserts, gluten free, Peanut Butter

1 can (12 oz) evaporated milk
2 cup sugar
1 teaspoon vanilla
30 oz semisweet chocolate chips
8 oz unsalted butter; cut into strips
1/4 teaspoon salt

Line a 13×9 inch casserole dish with wax paper and lightly spritz with cooking spray.Place evaporated milk, sugar, and vanilla in a large pot, whisk to combine. Bring to a low simmer over medium heat. Once simmering, set a timer for 10 minutes, tirring occasionally. Keep an eye on the simmering mixture, it may bubble over if the temperature becomes too hot. If boiling, simply reduce theheat until the mixture calms back down into a low simmer.

Remove the pot from the heat and set aside to cool, at room temperature, for another 10 minutes.

Add the chocolate chips and butter, continuously stir until the butter and the chocolate chips have melted and combined. The fudge mixture should be thick, smooth, and shiny.

P our the fudge mixture into the prepared casserole dish and spread out in an even layer.

Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

This fudge is best stored and kept refrigerated, as it will become softer in warmer room temperatures. We find the refrigerator storage a big perk, contributes to a much longer shelf life (about 2 months for our refrigerator fudge) than room-temperature fudge (which’ll last about 1-2 weeks).

From: Fabulous Refrigerator Fudge https://www.eaglebrand.com/recipe/fabulous-refrigerator-fudge/

NYC Nutrition Analysis (per serving or yield unit): water=18.83 g; calories=482.6; protein=3.8 g; total fat=29.05 g; saturated fat=17.57 g; monounsaturated fat=9.12 g; polyunsaturated fat=0.99 g; cholesterol=36.64 mg; carbohydrate=61.11 g; dietary fiber=3.14 g; total sugars=53.93 g; alcohol=0.09 g; ash=1.08 g; calcium=76.18 mg; phosphorus=116.8 mg; iron=1.72 mg; sodium=66.54 mg; potassium=262.6 mg; magnesium=66.53 mg; zinc=1.04 mg; copper=0.38 mg; manganese=0.43 mg; vitamin A=438.6 IU; vitamin E=0.47 mg AT; thiamin=0.04 mg; riboflavin=0.12 mg; niacin=0.28 mg; pantothenic acid=0.21 mg; vitamin B6=0.03 mg; folate=9.04 ug DFE; vitamin B12=0.06 ug; vitamin C=0.4 mg; caffeine=32.96 mg; selenium=3.01 ug; vitamin K=3.97 ug; refuse=0.%; blocks carb:prot:fat=6.4 : 0.5 : 9.7; net carbs (g)=58.; %cal as carb:prot:fat=47:3:50; DietPoints=14.2 (complete analysis)

Yield: 16 servings

Giant Chocolate Peanut Butter Cup

chocolate, desserts, gluten free, Peanut Butter

- - - - topping - - - -
Nonstick vegetable oil spray
18 oz semisweet chocolate chopped
- - - OR - - -
18 oz bittersweet chocolate chopped; 40 - 60% caco
4 1/2 teaspoon olive oil; divided
1 lb dry roasted peanut; about 3 1/2 cups
1 1/2 cup powdered sugar
3 tablespoon creamy peanut butter
1 3/4 teaspoon sea salt - fine
1 10 inch fluted tart pan; with removable bottom

What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness—and a tastier homemade version of it blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate. It's as addictive as the original with a freshness from just-ground peanuts.

Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.

Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add the oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.

Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.

Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.

Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.

Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.

Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.

Note: The only ingredient for the peanuts should be "peanuts". Don’t buy the dry roasted peanuts that have lots of seasonings or the peanuts with salt and oil added.

From; Genevieve Ko, Epicurious October, 2016

NYC Nutrition Analysis (per serving or yield unit): water=0.78 g; calories=421.2; protein=8.91 g; total fat=26.45 g; saturated fat=8.33 g; monounsaturated fat=12.3 g; polyunsaturated fat=3.59 g; trans fat=0.01 g; carbohydrate=45.82 g; dietary fiber=4.41 g; total sugars=37.8 g; ash=1.95 g; calcium=28.48 mg; phosphorus=155.1 mg; iron=1.52 mg; sodium=374.8 mg; potassium=313.3 mg; magnesium=92.19 mg; zinc=1.38 mg; copper=0.36 mg; manganese=0.81 mg; vitamin E=1.94 mg AT; thiamin=0.07 mg; riboflavin=0.09 mg; niacin=4.6 mg; pantothenic acid=0.35 mg; vitamin B6=0.16 mg; folate=34.26 ug DFE; caffeine=19.77 mg; selenium=4.21 ug; vitamin K=2.56 ug; refuse=0.%; blocks carb:prot:fat=4.6 : 1.3 : 8.8; ECC=41.4; %cal as carb:prot:fat=40:8:52; DietPoints=12.2 (complete analysis)

Yield: 16 servings

Gluten Free Italian Cheesecake With Cherries

cheesecake, Cream cheese, desserts, gluten free

- - - - topping - - - -
3/4 cup gluten free oatmeal
3/4 cup gluten free flour
1/2 teaspoon Cinnamon
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Butter; melted
- - - - Filler - - - -
1 1/2 cup ricotta cheese
----Or 3/4 of a 15 oz container---
4 lg (1.75 oz) egg
4 oz cream cheese
2/3 cup Sugar
1/2 cup butter unsalted; melted
1 tablespoon flour
1/2 can cherry pie filling

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

illing: Puree ricotta with the eggs in a food processor or blender. Add the cream cheese and sugar. Mix well. Add the melted butter and flour blend in. Put in a large bowl and gently stir in cherries pie filling

Topping: Mix the first 5 of the topping topping ingrediants then stir in the melted butter. Sprinkle on top of the apple mixture and pat down gently.

Lightly grease the side of the pan and pour into your prepared spring form pan. Bake at 350 for about 1 hour or until set. (toothpick inserted into the center comes out clean) Remove from oven and let cool then chill several hours before serving.

Variation: Substitute your favorite fruit pie filler, such as blue berry.

NYC Nutrition Analysis (per serving or yield unit): water=63.29 g; calories=423.9; protein=8 g; total fat=23.05 g; saturated fat=13.58 g; monounsaturated fat=6.71 g; polyunsaturated fat=1.26 g; trans fat=0.01 g; cholesterol=121.3 mg; carbohydrate=47.56 g; dietary fiber=0.95 g; total sugars=28.9 g; ash=0.89 g; calcium=122.8 mg; phosphorus=138.2 mg; iron=1.19 mg; sodium=93.61 mg; potassium=144.9 mg; magnesium=19.33 mg; zinc=0.96 mg; copper=0.08 mg; manganese=0.28 mg; vitamin A=836.9 IU; vitamin E=0.74 mg AT; thiamin=0.11 mg; riboflavin=0.22 mg; niacin=0.66 mg; pantothenic acid=0.52 mg; vitamin B6=0.06 mg; folate=40.55 ug DFE; vitamin B12=0.29 ug; vitamin C=0.89 mg; selenium=15.92 ug; vitamin K=1.95 ug; refuse=1.39%; blocks carb:prot:fat=5.2 : 1.1 : 7.7; net carbs (g)=46.6; %cal as carb:prot:fat=44:7:48; DietPoints=11.7 (complete analysis)

Yield: 12 servings

Gluten Free Mississippi Mud Cake

cakes, chocolate, desserts, gluten free

2 cup gluten free flour
1 1/2 cup sugar
1/2 cup light brown sugar; packed
3/4 cup cocoa powder, unsweetened
2 teaspoon Baking Powder
1 1/2 teaspoon baking soda
3/4 teaspoon Salt
3/4 cup oil; canola or vegitable
2 lg (1.75 oz) egg
1 teaspoon vanilla
6 tablespoon milk
1/3 cup sour cream
1 cup Water; boiling
- - - - For Topping - - -
10.5 oz mini marshmallow
1/2 cup Butter
6 tablespoon milk
3 tablespoon cocoa powder, unsweetened; heaping
1 teaspoon vanilla
3 cup powered sugar

This Mississippi Mud Cake is a chocolate lovers dream! A delicious homemade chocolate cake with melted marshmallows and warm chocolate frosting poured on top. Trust me, it’s as delicious as it sounds!

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Preheat oven to 350 degrees F. Lightly grease a 9x13'' baking pan.

In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt. Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter.

Pour batter into prepared pan. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.

Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted.

Allow cake to cool completely before drizzling frosting on top.

For the frosting:

Melt butter in a small saucepan over medium-high heat.

Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.

Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.

Modified from Lauren Allen

From Tastes Better From Scratch, https://tastesbetterfromscratch.com/mississippi-mud-cake/

NYC Nutrition Analysis (per serving or yield unit): water=26.43 g; calories=310.6; protein=3.99 g; total fat=12.94 g; saturated fat=7.7 g; monounsaturated fat=3.77 g; polyunsaturated fat=0.7 g; cholesterol=66.34 mg; carbohydrate=45.37 g; dietary fiber=0.72 g; total sugars=27.6 g; alcohol=0.17 g; ash=1.45 g; calcium=126.8 mg; phosphorus=87.57 mg; iron=1.49 mg; sodium=227 mg; potassium=107.7 mg; magnesium=11.99 mg; zinc=0.36 mg; copper=0.06 mg; manganese=0.3 mg; vitamin A=406.6 IU; vitamin E=0.45 mg AT; thiamin=0.17 mg; riboflavin=0.17 mg; niacin=1.24 mg; pantothenic acid=0.34 mg; vitamin B6=0.05 mg; folate=62.96 ug DFE; vitamin B12=0.17 ug; vitamin C=0.2 mg; selenium=10.54 ug; vitamin K=1.24 ug; refuse=1.24%; blocks carb:prot:fat=5.0 : 0.6 : 4.3; net carbs (g)=44.7; %cal as carb:prot:fat=58:5:37; DietPoints=8.6 (complete analysis)

Yield: 15 servings

Gluten Free Mississippi Mud Pie

chocolate, gluten free, pies

1 1/2 cup Chocolate gluten free tea bisquit; crumbs
1/4 cup Butter; melted
4 oz semisweet chocolate; melted
1/4 cup condensed milk (sweetened)
1/4 cup pecans, chopped
1 5.9 oz (167.2 gm) chocolate pudding mix (instant)
2 cup milk, skim
1 8 oz (226.8 gm) frozen whipped topping; divided

Use a gluten free biscuit such as Gratify Petit Beurre Chocolate Biscuits.

Place tea bisquits in a food processor and process until finely ground. Place in a medium bowl and mix together with melted butter. Spoon into a 9-inch pie plate. Use your hands or the back of a wooden spoon to spread evenly. Press down firmly on crust. This will help it hold together. Refrigerate for at least 1 hour.

In a small heavy-bottomed saucepan, melt chocolate. Remove from heat and stir in condensed milk.

Pour on top of pie crust. Sprinkle pecans on top.

In a medium bowl, whisk together pudding mix and milk for 1 minute. Fold 1/2 cup whipped topping into pudding mixture. Pour on top of pecans.

Top with remaining whipped topping. Refrigerate until set.

Modified from: Christin Mahrlig https://spicysouthernkitchen.com/mud-pie/

NYC Nutrition Analysis (per serving or yield unit): water=78.26 g; calories=539.1; protein=8.17 g; total fat=24.11 g; saturated fat=12.12 g; monounsaturated fat=8.61 g; polyunsaturated fat=2.12 g; cholesterol=22.12 mg; carbohydrate=75.71 g; dietary fiber=2.4 g; total sugars=47.45 g; ash=2.59 g; calcium=153.7 mg; phosphorus=198.6 mg; iron=2.09 mg; sodium=612.4 mg; potassium=316.7 mg; magnesium=49.14 mg; zinc=1.18 mg; copper=0.3 mg; manganese=0.53 mg; vitamin A=345.3 IU; vitamin E=0.48 mg AT; thiamin=0.21 mg; riboflavin=0.35 mg; niacin=1.8 mg; pantothenic acid=0.52 mg; vitamin B6=0.06 mg; folate=81.58 ug DFE; vitamin B12=0.42 ug; vitamin C=0.29 mg; caffeine=10.25 mg; selenium=8.53 ug; vitamin K=5.37 ug; refuse=0.85%; blocks carb:prot:fat=8.1 : 1.2 : 8.0; net carbs (g)=73.3; %cal as carb:prot:fat=55:6:39; DietPoints=15. (complete analysis)

Yield: 8 servings

Gluten Free Moist, Tender Spice Cake

cakes, desserts, gluten free

2 1/2 cup gluten free flour
1/4 cup corn starch
4 teaspoon Baking Powder
1/2 teaspoon Salt
2 teaspoon ginger
1 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground clove
1 cup milk
3 lg (1.75 oz) egg
2 teaspoon vanilla
1 cup unsalted butter
2 cup brown sugar

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.

Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.

Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Modified from: Moist, Tender Spice Cake https://www.allrecipes.com/recipe/76964/moist-tender-spice-cake/

NYC Nutrition Analysis (per serving or yield unit): water=26.43 g; calories=310.6; protein=3.99 g; total fat=12.94 g; saturated fat=7.7 g; monounsaturated fat=3.77 g; polyunsaturated fat=0.7 g; cholesterol=66.34 mg; carbohydrate=45.37 g; dietary fiber=0.72 g; total sugars=27.6 g; alcohol=0.17 g; ash=1.45 g; calcium=126.8 mg; phosphorus=87.57 mg; iron=1.49 mg; sodium=227 mg; potassium=107.7 mg; magnesium=11.99 mg; zinc=0.36 mg; copper=0.06 mg; manganese=0.3 mg; vitamin A=406.6 IU; vitamin E=0.45 mg AT; thiamin=0.17 mg; riboflavin=0.17 mg; niacin=1.24 mg; pantothenic acid=0.34 mg; vitamin B6=0.05 mg; folate=62.96 ug DFE; vitamin B12=0.17 ug; vitamin C=0.2 mg; selenium=10.54 ug; vitamin K=1.24 ug; refuse=1.24%; blocks carb:prot:fat=5.0 : 0.6 : 4.3; net carbs (g)=44.7; %cal as carb:prot:fat=58:5:37; DietPoints=8.6 (complete analysis)

Yield: 16 servings

Gluten Free Peach Crisp

desserts, fruits, gluten free, Peaches

3/4 cup gluten free oatmeal
3/4 cup gluten free flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon Cinnamon
1/2 stick unsalted butter
- - - - - Filler - - - -
8 lg (175 gm) peaches. yellow; pitted,sliced
1/2 cup sugar
1/2 cup brown sugar
2 teaspoon Cinnamon
1 teaspoon nutmeg
1 tablespoon lemon juice
1 teaspoon almond extract
2 tablespoon corn starch
1/4 teaspoon Salt

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Preheat oven to 350º F.

Mix the first 5 of the topping topping ingrediants then stir in the melted butter and then set asside.

In a large mixing bowl add the melted butter, peaches, sugars, cinnamon, nutmeg, lemon juice, almond liqueur or almond extract, cornstarch and salt, tossing until well mixed.

Pour the filler into a 9" x 13" baking pan and then sprinkle on the topping and pat down.

Bake for 45 - 50 minutes till golden brown.

Serve with a scoop of vanilla ice cream.

Tip: if you have very ripe peaches, use less sugar in the filling.

Source for the original filler: Drop Biscuit Peach Cobbler by Carla Hall (http://abc.go.com/shows/the-chew/recipes/drop-biscuit-peach-cobbler-carla- hall)

modified by David Shields

NYC Nutrition Analysis (per serving or yield unit): water=86.13 g; calories=216.5; protein=2.14 g; total fat=3.77 g; saturated fat=2.02 g; monounsaturated fat=1.1 g; polyunsaturated fat=0.33 g; cholesterol=8.1 mg; carbohydrate=45.76 g; dietary fiber=2.27 g; total sugars=35.58 g; ash=0.7 g; calcium=27.14 mg; phosphorus=45.17 mg; iron=0.86 mg; sodium=43.98 mg; potassium=223.9 mg; magnesium=17.81 mg; zinc=0.38 mg; copper=0.1 mg; manganese=0.34 mg; vitamin A=399.9 IU; vitamin E=0.85 mg AT; thiamin=0.09 mg; riboflavin=0.07 mg; niacin=1.2 mg; pantothenic acid=0.24 mg; vitamin B6=0.04 mg; folate=24.06 ug DFE; vitamin B12=0.01 ug; vitamin C=6.57 mg; selenium=3.74 ug; vitamin K=2.93 ug; refuse=2.7%; blocks carb:prot:fat=4.8 : 0.3 : 1.3; net carbs (g)=43.5; %cal as carb:prot:fat=81:4:15; DietPoints=6. (complete analysis)

Yield: 15 servings

Gluten Free 'Perfectly Chocolate' Chocolate Cake

cakes, chocolate, desserts, gluten free

2 cup sugar
1 3/4 cup gluten free flour
3/4 cup cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 lg (1.75 oz) egg
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup water; boiling

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 30 to 35 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Modified from: https://www.hersheyland.com/recipes/hersheys-perfectly-chocolate-chocolate-cake.html

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

NYC Nutrition Analysis FOR CAKE ONLY (per serving or yield unit): water=47.43 g; calories=315.1; protein=4.64 g; total fat=11.53 g; saturated fat=1.85 g; monounsaturated fat=6.53 g; polyunsaturated fat=2.84 g; trans fat=0.04 g; cholesterol=33.61 mg; carbohydrate=51.6 g; dietary fiber=2.48 g; total sugars=33.53 g; alcohol=0.24 g; ash=1.76 g; calcium=73.38 mg; phosphorus=107.1 mg; iron=1.83 mg; sodium=436.3 mg; potassium=145.6 mg; magnesium=34.92 mg; zinc=0.68 mg; copper=0.24 mg; manganese=0.34 mg; vitamin A=72.71 IU; vitamin E=1.69 mg AT; thiamin=0.16 mg; riboflavin=0.18 mg; niacin=1.22 mg; pantothenic acid=0.28 mg; vitamin B6=0.04 mg; folate=59.67 ug DFE; vitamin B12=0.15 ug; vitamin C=0.31 mg; caffeine=12.36 mg; selenium=10.1 ug; vitamin K=6.69 ug; refuse=0.84%; blocks carb:prot:fat=5.5 : 0.7 : 3.8; ECC=49.1; %cal as carb:prot:fat=63:6:32; DietPoints=8.8 (complete analysis)

Yield: 12 servings

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Gluten Free Red Velvet Cake

cakes, desserts, gluten free

2 cup gluten free flour
1/3 cup cocoa
3 teaspoon baking powder
1 teaspoon salt
1 3/4 cup sugar
3 lg (1.75 oz) egg
1/2 cup vegetable oil
1 teaspoon red food gel food coloring
- - - OR - - -
1 tbs red food coloring
1 teaspoon vanilla
1 teaspoon lemon juice
1/2 cup sour cream
1 cup milk
- - - Cream Cheese Frosting - -
1 cup unsalted butter; room temperature
16 oz cream cheese; room temperature
2 teaspoon vanilla
6 cups powder sugar
- - - OR - - -
3 cups gluten free ermine frosting

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Preheat the oven to 350F. Grease two 8-inch round pans or one 9 13 pan. I also like to line the bottom of the 8-inch round pans with a circle of parchment paper then grease again.

In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt.

In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy.

With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don't loose the air that you've mixed in.) Mix in the red food coloring, vanilla and lemon juice.

With the mixer on low, add ? of the dry ingredients. Mix until incorporated. Add the sour cream and mix to combine. Add another ? of the dry ingredients and continue to mix. Add of the milk followed by the last ? of the dry ingredients. Add the remaining milk and stir until totally combined. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)

Pour the batter into the prepared pans. Bake for 35-40 minutes until a toothpick inserted into the center of each cake comes out clean.

If using 8-inch round pans, let the cakes cool in the pans for 15 minutes. Then turn out the cakes onto a wire rack to continue cooling. Cool completely before frosting.

Make the Frosting:

Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.

Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.

Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Slice, serve, enjoy!

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

NOTE: MAKE IT A SHEET CAKE: You can easily make this cake in a 9 13 pan. You may need to add a few minutes to the bake time.

Modified from: Gluten-Free Red Velvet Cake
https://meaningfuleats.com/gluten-free-red-velvet-cake/#wprm-recipe-contain er-25844

NOTE: Nutritional analysis is for the cake without the frosting.

NYC Nutrition Analysis (per serving or yield unit): water=29.94 g; calories=262; protein=4.18 g; total fat=10.66 g; saturated fat=2.54 g; monounsaturated fat=5.98 g; polyunsaturated fat=1.56 g; trans fat=0.06 g; cholesterol=38.22 mg; carbohydrate=38.91 g; dietary fiber=1.16 g; total sugars=24.82 g; alcohol=0.1 g; ash=1.52 g; calcium=102.3 mg; phosphorus=164.8 mg; iron=1.37 mg; sodium=260.2 mg; potassium=104.2 mg; magnesium=17.89 mg; zinc=0.54 mg; copper=0.11 mg; manganese=0.2 mg; vitamin A=54.42 IU; vitamin E=1.81 mg AT; thiamin=0.14 mg; riboflavin=0.17 mg; niacin=1.05 mg; pantothenic acid=0.29 mg; vitamin B6=0.04 mg; folate=54.83 ug DFE; vitamin B12=0.16 ug; vitamin C=0.31 mg; caffeine=4.4 mg; selenium=9.73 ug; vitamin K=0.51 ug; refuse=1.4%; blocks carb:prot:fat=4.2 : 0.6 : 3.6; net carbs (g)=37.8; %cal as carb:prot:fat=58:6:36; DietPoints=7.3 (complete analysis)

Yield: 15 servings

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Gluten Free Salted Brownie Cookies

chocolate, cookies, desserts, gluten free

6 oz dark chocolate (60-70% cocca); chopped
3 tablespoon unsalted butter
1/2 cup brown sugar
1/3 cup sugar
2 lg (1.75 oz) egg; room temperature
1 1/2 cup gluten free flour
1/4 cup cocca powder
1 teaspoon baking powder
1/2 teaspoon salt
flakey sea salt; for sprinkling

Preheat your oven to 350 F (180 C). Line two baking sheets with parchment paper.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

In a medium bowl combine the flour, cocoa powder, salt and baking powder. Set aside.

In a heatproof bowl over a small pan of simmering water, melt together the chocolate and butter. Once melted, remove from the heat.

Using a hand mixer with the whisk attachment, whisk both sugars and the eggs on medium-high speed for 6-7 minutes or until tripled in volume.

Gently fold the chocolate mixture into the egg mixture until just incorporated.

Fold in the flour mixture using a spatula until just incorporated and no flour clumps remain. The batter will be very sticky.

Use a large (3 tablespoon) cookie scoop to transfer the batter to the lined baking sheets. Space them at least 1 inch apart as they will spread during baking.

Bake the cookies for 10 minutes.

Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Sprinkle with flaky salt.

NOTES:

When scooping the cookie dough, 1/3 cup equals 5.333... tablespoons, measure 1/3 cup and divide in half.

You can even Try a few different add-ins like white chocolate chips, dried cranberries, or even a favorite variety of nuts! (pecans, walnuts etc)

These brownie cookies will retain the shape of the dropped batter so if you prefer a flatter cookie, press down slightly before placing in the oven.

Modied from: Incredible Recipes https://myincrediblerecipes.com/salted-brownie-cookies/

NYC Nutrition Analysis (per serving or yield unit): water=9.95 g; calories=253.9; protein=3.89 g; total fat=10.09 g; saturated fat=5.67 g; monounsaturated fat=3.03 g; polyunsaturated fat=0.55 g; trans fat=0.02 g; cholesterol=42.81 mg; carbohydrate=37.16 g; dietary fiber=1.7 g; total sugars=21.51 g; ash=1.07 g; calcium=51.12 mg; phosphorus=86.97 mg; iron=2.05 mg; sodium=168 mg; potassium=132.8 mg; magnesium=33.14 mg; zinc=0.65 mg; copper=0.23 mg; manganese=0.33 mg; vitamin A=153.2 IU; vitamin E=0.29 mg AT; thiamin=0.14 mg; riboflavin=0.14 mg; niacin=1.16 mg; pantothenic acid=0.28 mg; vitamin B6=0.03 mg; folate=54.06 ug DFE; vitamin B12=0.11 ug; caffeine=13.3 mg; selenium=10.04 ug; vitamin K=1.46 ug; refuse=1.74%; blocks carb:prot:fat=3.9 : 0.6 : 3.4; net carbs (g)=35.5; %cal as carb:prot:fat=58:6:36; DietPoints=6.8 (complete analysis)

Yield: 11 servings

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Gluten Free The Best Brownies

brownie, chocolate, desserts, gluten free

10 oz butter, unsalted
8 oz chocolate, semisweet; roughly chopped
3/4 cup cocoa powder; divided
1 tablespoon espresso powder
2 cup sugar
1/2 cup brown sugar
2 teaspoon vanilla
2 teaspoon kosher salt
6 lg (1.75 oz) egg
1 cup gluten free flour
flaky sea salt; for sprinkling

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.

Note: use 8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped

Note 2: 2 Teaspon of Kosher salt = 1.6 table salt

Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

Modied from: Vaughn Vreeland, Susan Vu & Claire King Tasty Team, https://tasty.co/recipe/ultimate-brownies#tips

NYC Nutrition Analysis (per serving or yield unit): water=12.61 g; calories=262.4; protein=3.21 g; total fat=14.22 g; saturated fat=8.37 g; monounsaturated fat=4.27 g; polyunsaturated fat=0.73 g; trans fat=0.01 g; cholesterol=72.2 mg; carbohydrate=32.5 g; dietary fiber=1.82 g; total sugars=25.6 g; alcohol=0.12 g; ash=1.01 g; calcium=23.52 mg; phosphorus=73.17 mg; iron=1.64 mg; sodium=217 mg; potassium=127.1 mg; magnesium=31.1 mg; zinc=0.59 mg; copper=0.23 mg; manganese=0.28 mg; vitamin A=366.8 IU; vitamin E=0.46 mg AT; thiamin=0.05 mg; riboflavin=0.1 mg; niacin=0.46 mg; pantothenic acid=0.27 mg; vitamin B6=0.03 mg; folate=22.25 ug DFE; vitamin B12=0.15 ug; caffeine=10.62 mg; selenium=6.56 ug; vitamin K=1.7 ug; refuse=2.34%; blocks carb:prot:fat=3.4 : 0.5 : 4.7; ECC=30.7; %cal as carb:prot:fat=48:5:47; DietPoints=7.3 (complete analysis)

Yield: 24 brownies

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Gluten Free Toll House Cookies Modified

chocolate, cookies, desserts, gluten free

2 1/4 cup gluten free flour
1/2 teaspoon baking soda
1/2 teaspoon Baking Powder
1 teaspoon Salt
2 stick unsalted butter
1.5 cup brown sugar
1 teaspoon vanilla
2 lg (1.75 oz) egg
2 cup semisweet chocolate chips

GGluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

1. Preheat oven to 350°F/180°C. Line an 8-inch (20 cm) square baking dish with parchment paper.

2. Chop the chocolate into chunks. Melt half, then save the other half for later.

3. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.

4. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.

5. Fold the dry ingredients into the wet ingredients, being careful not to over mix as this will cause the brownies to be more cake-like in texture.

6. Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.

7. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.

8. Slice, then serve with a nice cold glass of milk!

NOTE #1: For those wondering, you'd use actual bars of chocolate, such as Ghiradelli or another good quality brand. Since the recipe already calls for cocoa powder (which is unsweetened, and will serve as the chocolate base flavor for the brownie, once mixed with sugar), then you'd want this chocolate, which is going to ooze from the brownies, to be sweetened, even just a little. If you like super-dark, use that. A semi-sweet or milk chocolate bar would be fine too. But don't use baking chocolate squares, which are unsweetened. Get regular chocolate bars and chop them up.

NOTE #2: for the butter, 3/4 cup of butter = 1 1/2 sticks of butter.

Also if you are using SALTED butter add only 1/4 tsp of salt.

Modied from: www.tasty.com

https://tasty.co/recipe/the-best-fudgy-brownies

NYC Nutrition Analysis (per serving or yield unit): water=7.79 g; calories=249.5; protein=2.46 g; total fat=14.03 g; saturated fat=8.38 g; monounsaturated fat=4.18 g; polyunsaturated fat=0.63 g; trans fat=0.02 g; cholesterol=46.94 mg; carbohydrate=29.49 g; dietary fiber=1.68 g; total sugars=22.27 g; alcohol=0.18 g; ash=0.8 g; calcium=17.01 mg; phosphorus=61.39 mg; iron=1.73 mg; sodium=159.2 mg; potassium=119.5 mg; magnesium=30.56 mg; zinc=0.52 mg; copper=0.22 mg; manganese=0.3 mg; vitamin A=306.3 IU; vitamin E=0.39 mg AT; thiamin=0.05 mg; riboflavin=0.07 mg; niacin=0.49 mg; pantothenic acid=0.18 mg; vitamin B6=0.02 mg; folate=20.71 ug DFE; vitamin B12=0.11 ug; caffeine=9.75 mg; selenium=4.78 ug; vitamin K=1.95 ug; refuse=1.36%; blocks carb:prot:fat=3.1 : 0.4 : 4.7; ECC=27.8; %cal as carb:prot:fat=46:4:50; DietPoints=6.9 (complete analysis)

Yield: 16 servings

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Gluten Free The Best Fudgy Brownies Ever

brownie, chocolate, desserts, gluten free

8 oz chocolate - good quality; chopped
3/4 cup butter, unsalted; melted
1 1/4 cup sugar
2 lg (1.75 oz) egg
2 teaspoon vanilla
3/4 cup gluten free flour
1/4 cup cocoa
1 teaspoon Salt
flaky sea salt; for sprinkling

Modified from the original Toll House Cookie recipe by using all brown sugar and baking Soda AND baking powder.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

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

In a medium bowl combine the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer beat the butter and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

Bake for 8 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

NYC Nutrition Analysis (per serving or yield unit): water=2.62 g; calories=96.63; protein=0.99 g; total fat=5.08 g; saturated fat=3.04 g; monounsaturated fat=1.55 g; polyunsaturated fat=0.22 g; cholesterol=14.25 mg; carbohydrate=12.91 g; dietary fiber=0.49 g; total sugars=8.66 g; ash=0.28 g; calcium=11.32 mg; phosphorus=18.36 mg; iron=0.48 mg; sodium=58.37 mg; potassium=37.72 mg; magnesium=8.8 mg; zinc=0.16 mg; copper=0.05 mg; manganese=0.09 mg; vitamin A=103.1 IU; vitamin E=0.12 mg AT; thiamin=0.04 mg; riboflavin=0.04 mg; niacin=0.31 mg; pantothenic acid=0.06 mg; vitamin B6=0.01 mg; folate=15.5 ug DFE; vitamin B12=0.02 ug; caffeine=3.76 mg; selenium=2.47 ug; vitamin K=0.62 ug; refuse=0.91%; blocks carb:prot:fat=1.4 : 0.1 : 1.7; net carbs (g)=12.4; %cal as carb:prot:fat=51:4:45; DietPoints=2.8 (complete analysis)

Contributor: Modified by david Shields

Yield: 60 cookies

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Gluten Free Triple Chocolate Cookies

chocolate, cookies, desserts

1 cup sugar
1/2 cup brown sugar
1/2 cup butter unsalted; room temperature
1/2 cup Shortening
2 lg (1.75 oz) egg; room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cup gluten free flour
2/3 cup cocoa
1 teaspoon baking soda
1/8 teaspoon Salt
1 cup semisweet chocolate chips
1 cup Milk chocolate chips

Chocolate Cookies are one of my favorites (along with the Perfect Chocolate Chip Cookies). They’re thick, soft and chewy with a triple load of chocolate for absolute perfection in every bite!

The use of both shortening and butter brings these easy cookies to the perfect consistency, soft and buttery with a tiny bit of a chewy texture.

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Preheat oven to 350°F.

Stir together flour, cocoa, baking soda, & salt. Set aside. Cream together butter, shortening, sugar, eggs, and extracts until fluffy. Mix in flour mixture. Stir in chocolate chips.

Drop 1 tablespoon per cookie onto an ungreased cookie sheet and bake 9-11 minutes.

From Spend with Pennies https://www.spendwithpennies.com/triple-chocolate-cookies/

NYC Nutrition Analysis (per serving or yield unit): water=2.26 g; calories=98.14; protein=1.19 g; total fat=5.32 g; saturated fat=2.58 g; monounsaturated fat=1.82 g; polyunsaturated fat=0.63 g; cholesterol=10.86 mg; carbohydrate=12.5 g; dietary fiber=0.74 g; total sugars=8.25 g; alcohol=0.02 g; ash=0.23 g; calcium=11.12 mg; phosphorus=25.26 mg; iron=0.53 mg; sodium=31.76 mg; potassium=45.95 mg; magnesium=11.4 mg; zinc=0.23 mg; copper=0.08 mg; manganese=0.11 mg; vitamin A=61.66 IU; vitamin E=0.2 mg AT; thiamin=0.04 mg; riboflavin=0.04 mg; niacin=0.3 mg; pantothenic acid=0.07 mg; vitamin B6=0.01 mg; folate=14.02 ug DFE; vitamin B12=0.04 ug; caffeine=4.64 mg; selenium=2.37 ug; vitamin K=1.24 ug; refuse=0.92%; blocks carb:prot:fat=1.3 : 0.2 : 1.8; net carbs (g)=11.8; %cal as carb:prot:fat=49:5:47; DietPoints=2.8 (complete analysis)

Yield: 24 cookies

Gluten Free Triple Chocolate Brownies

brownie, chocolate, desserts, gluten free

- - - Cake - - -
1 can (14 oz) sweetened condensed milk
2 oz unsweetened chocolate; melted
1 lg (1.75 oz) egg
2 tablespoon gluten free flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
- - - Chocolate Frosting - - -
1/2 cup semisweet chocolate chips
2 tablespoon unblanched almonds
remaing of condensed milk
- - - White Chocolate Drizzel - -
2 oz white baking chocolate
1 tablespoon crisco

Heat oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.

Mix 1 cup sweetened condensed milk and melted chocolate in large bowl. Add egg, flour, vanilla and baking powder. Mix well. Spread into prepared pan. Sprinkle 1/2 cup chocolate chips evenly over batter. Bake 20 minutes. Cool completely.

Melt 1/2 cup chocolate chips and butter in small saucepan over low heat. Gradually stir in remaining sweetened condensed milk. Stir until smooth and well blended. Spread over cooled brownies.

Chill shartning before cutting into bars. Melt white baking chocolate with shortening in small saucepan over low heat, stirring constantly until smooth. Immediately drizzle over brownies.

Modified from: Triple Chocolate Brownies https://www.eaglebrand.com/recipe/triple-chocolate-brownies/

NYC Nutrition Analysis (per serving or yield unit): water=9.6 g; calories=202.8; protein=3.98 g; total fat=10.59 g; saturated fat=5.6 g; monounsaturated fat=3.67 g; polyunsaturated fat=0.77 g; trans fat=0.11 g; cholesterol=20.78 mg; carbohydrate=25.2 g; dietary fiber=1.55 g; total sugars=21.83 g; alcohol=0.09 g; ash=0.95 g; calcium=99.92 mg; phosphorus=116 mg; iron=1.2 mg; sodium=58.9 mg; potassium=189.1 mg; magnesium=36.62 mg; zinc=0.88 mg; copper=0.22 mg; manganese=0.29 mg; vitamin A=84.04 IU; vitamin E=0.2 mg AT; thiamin=0.05 mg; riboflavin=0.16 mg; niacin=0.29 mg; pantothenic acid=0.29 mg; vitamin B6=0.03 mg; folate=10.34 ug DFE; vitamin B12=0.16 ug; vitamin C=0.68 mg; caffeine=9.89 mg; selenium=5.88 ug; vitamin K=1.89 ug; refuse=0.74%; blocks carb:prot:fat=2.6 : 0.6 : 3.5; net carbs (g)=23.7; %cal as carb:prot:fat=48:8:45; DietPoints=5.7 (complete analysis)

Yield: 16 servings

Gluten Free Triple Chocolate Poke Cake

gluten free, cakes, chocolate, desserts

- - - Cake - - -
1 3/4 cup gluten free flour
1 3/4 cup sugar
3/4 cup cocoa
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 lg (1.75 oz) egg
1 cup coffee; cooled
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
- - - Filler - - -
1 can (14 oz) sweetened condensed milk
1 cup semisweet chocolate chips
- - - Frosting - - -
1/2 cup unsalted butter
2/3 cup cocoa
1 teaspoon vanilla
3 cup powdered sugar
1/3 cup milk

Gluten-free flour: Avoid using a flour mix, as they contain too much starch. Instead use one that is a mix of flours such as rice, sorghum, and millet.

I use King Arthur Gluten-Free Measure-for-Measure Flour

Spray 9 x 13-inch pan with non-stick cooking spray. Set aside.

Preheat oven to 350º.

In a large mixing bowl or bowl of a stand mixer, combine flour, sugar, cocoa, salt, baking soda, and baking powder.

In a large Pyrex measuring cup or medium mixing bowl, whisk together eggs, coffee, buttermilk, vegetable oil, and vanilla.

Add the liquids to the dry ingredients and beat for a couple of minutes, scraping down the sides as needed. Pour cake batter into prepared pan and bake for 30-40 minutes (mine took 35 minutes) or until a toothpick inserted into the center comes out clean.

When the cake is almost done baking, in a microwave-safe bowl, microwave the sweetened condensed milk and chocolate chips for 1-2 minutes, stopping and stirring a couple of times, until the mixture is smooth and the chocolate chips are melted.

When the cake is done, let cool on a wire rack for about 5 minutes. Then take a wooden spoon and using the handle end, poke rows of holes across the cake. Pour warm filling mixture over the holes, nudging the filling as needed to fill the spaces. Cool to room temperature before frosting.

To make the frosting, beat together butter and cocoa. Add vanilla and mix well. Then alternate adding milk and powdered sugar till all is incorporated and the mixture is smooth. Frost cake.

Modified from: The Skinny Chick Can Bake https://www.thatskinnychickcanbake.com/triple-chocolate-poke-cake/#mv-creation-92-jtr

NYC Nutrition Analysis (per serving or yield unit):water=51.21 g; calories=599.5; protein=7.37 g; total fat=21.49 g; saturated fat=9 g; monounsaturated fat=8.92 g; polyunsaturated fat=2.71 g; trans fat=0.03 g; cholesterol=50.96 mg; carbohydrate=102.7 g; dietary fiber=4.12 g; total sugars=85.56 g; alcohol=0.19 g; ash=2.23 g; calcium=161 mg; phosphorus=207.8 mg; iron=2.46 mg; sodium=308.9 mg; potassium=337.4 mg; magnesium=68.9 mg; zinc=1.3 mg; copper=0.43 mg; manganese=0.52 mg; vitamin A=303.4 IU; vitamin E=1.62 mg AT; thiamin=0.16 mg; riboflavin=0.31 mg; niacin=1.2 mg; pantothenic acid=0.51 mg; vitamin B6=0.05 mg; folate=54.32 ug DFE; vitamin B12=0.25 ug; vitamin C=0.91 mg; caffeine=32.52 mg; selenium=13.49 ug; vitamin K=6.85 ug; refuse=0.43%; blocks carb:prot:fat=11.0 : 1.1 : 7.2; net carbs (g)=98.6; %cal as carb:prot:fat=65:5:31; DietPoints=17.
(complete analysis)

Yield: 15 servings

Jiffy Chocolate Frosting

chocolate, desserts, frosting, gluten free, icing

1 cup semisweet chocolate chips
1 cup powdered sugar
1/3 cup evaporated milk

Melt chips over hot, not boiling, water. Remove from heat; add sugar and milk alternately to the melted chocolate. Beat until smooth and satiny.

Makes enough for an 8-inch square cake (1 1/2 cups) Double recope for a 9x13 cake.

From:JIFFY CHOCOLATE FROSTING https://www.cooks.com/recipe/mo20f4pc/jiffy-chocolate-frosting.html

** Exported from Now You're Cooking! v6.02 **

Yield: 6 servings

Herb-Marinated Pork Tenderloins

gluten free, main dish, meats, pork

1 medium (3.5 oz) lemon zest; grated
3/4 cup lemon juice
3 tablespoon olive oil
6 clove garlic; minced
1 1/2 tablespoon rosemary, dried
1 tablespoon thyme, dried
2 tablespoon dijon mustard
2 teaspoon salt
3 (16 oz) pork tenderloin
1/2 teaspoon pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Recipe courtesy of Ina Garten https://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe-1948375

NYC Nutrition Analysis (per serving or yield unit): water=189.6 g; calories=508.9; protein=69.86 g; total fat=21.54 g; saturated fat=6.12 g; monounsaturated fat=10.92 g; polyunsaturated fat=2.08 g; cholesterol=213.2 mg; carbohydrate=6.59 g; dietary fiber=2.82 g; total sugars=1.24 g; ash=8.29 g; calcium=67.06 mg; phosphorus=685.7 mg; iron=4.46 mg; sodium=989.5 mg; potassium=1116 mg; magnesium=92.72 mg; zinc=6.92 mg; copper=0.2 mg; manganese=0.17 mg; vitamin A=87.65 IU; vitamin E=1.14 mg AT; thiamin=2.28 mg; riboflavin=0.91 mg; niacin=11.85 mg; pantothenic acid=2.19 mg; vitamin B6=1.3 mg; folate=23.1 ug DFE; vitamin B12=2.27 ug; vitamin C=29.71 mg; selenium=119.4 ug; vitamin K=12.9 ug; refuse=4.79%; blocks carb:prot:fat=0.4 : 10.0 : 7.2; net carbs (g)=3.8; %cal as carb:prot:fat=5:56:39; DietPoints=12.4 (complete analysis)

Yield: 6 servings

No - Bake Cookies

chocolate, cookies, desserts, gluten free

1/2 cup evaporated milk
2 cups sugar
4 tablespoon cocoa
1 stick butter
1 teaspoon vanilla
1 cup peanut butter
1 1/2 cup Gluten free quick oatmeal

Line two large baking sheets with parchment paper or wax paper and set aside.

Combine the first 4 ingredients in a 1 quart sauce pan and put on medium heat. Bring to a full boil, stirring constantly for one minute, make sure to set a timer! . Remove from heat.

Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.

Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 1.5 tablespoon cookie scoop). Allow to cool for 20 to 30 minutes, serve, and enjoy!

Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.

Freezing Instructions: Once the cookies have cooled completely, store them in a large freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Thaw the cookies to room temperature before serving.

Oats: You may used old-fashioned rolled oats in these cookies, but they will be chewier. I recommend using quick-cooking oats if possible or pulsing the old-fashioned rolled oats in a food process 2 or 3 times to break them down.

Notes: Betty Roup

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Russian Buttercream Frosting

desserts, frosting, icing

1 cup (240 gm) unsalted butter; room temperature
1 can (14 oz) condensed milk
1/4 teaspoon salt
1 teaspoon vanilla

Sweetened Condensed Milk Frosting

If you’re new to making buttercream, there’s no better place to start than with this easy-to-make Russian Buttercream Recipe! Made with only two ingredients using a mixer, this recipe is as simple as it gets!

Though if you already know your way around frosting and buttercream, this Russian buttercream is still a great go-to when you need something quick that’s still at a bakery-level taste!

In less than 10 minutes, you’re left with a dreamy, silky-smooth buttercream that will make you think you are eating something from a bakery! Just like my American Buttercream, this Russian Buttercream can be enjoyed on all of your favorite cakes and cupcakes, as well as cookies!

The recipe instructions do call for beating the butter for 5 to 7 minutes. Don’t shortcut this step since this is where the buttercream gains its light and fluffy texture!

Add the butter to a large bowl or stand mixer fitted with a whisk attachment and whip at high speed for 5 to 7 minutes, scraping down the sides of the bowl every minute or so.

With the mixer on low speed, slowly pour the sweetened condensed milk into the butter.

Scrape the sides and bottom of the bowl then whip at high speed for 1 until full incorporated.

This recipe for Russian Buttercream yields 3 cups of frosting. Giving you plenty to frost about 2 dozen cupcakes or a 13x9 cake.

Flavor Variations:

1/4 cup of cocoa powder

a drop of peppermint

1 teaspoon of espresso powder or instant coffee

Modified from: Sugar and Soul

https://www.sugarandsoul.co/russian-buttercream/

Vanilla Philly Fudge

Cream cheese, desserts, fudge, gluten free

8 cup powdered sugar
8 oz cream cheese
1 1/2 teaspoon vanilla
1/8 teaspoon Salt

Gradually add sugar to softened cream cheese, mixing well after each addition. Stir in vanilla and salt, mix well. Spread into greased 8 inch square pan. Chill several hours or overnight.

From The Philadelphia Brand Cream Cheese Cookbook, 1981

NYC Nutrition Analysis (per serving or yield unit): water=5.16 g; calories=291.7; protein=0.58 g; total fat=3.25 g; saturated fat=1.91 g; monounsaturated fat=0.84 g; polyunsaturated fat=0.14 g; cholesterol=9.54 mg; carbohydrate=67.18 g; total sugars=66.89 g; alcohol=0.09 g; ash=0.16 g; calcium=9.84 mg; phosphorus=10.17 mg; iron=0.04 mg; sodium=42.46 mg; potassium=14.07 mg; magnesium=0.86 mg; zinc=0.05 mg; copper=0.01 mg; manganese=0.01 mg; vitamin A=105 IU; vitamin E=0.08 mg AT; riboflavin=0.03 mg; niacin=0.01 mg; pantothenic acid=0.05 mg; vitamin B6=0.01 mg; folate=0.85 ug DFE; vitamin B12=0.02 ug; selenium=1.21 ug; vitamin K=0.2 ug; refuse=0.%; blocks carb:prot:fat=7.5 : 0.1 : 1.1; net carbs (g)=67.2; %cal as carb:prot:fat=89:1:10; DietPoints=8.2 (complete analysis)

Yield: 24 servings