Peppermint Marshmallow Fudge - Gluten Free

This is the best fudge I have ever eaten.  It is also the easiest fudge to make.  I love the combo of peppermint and chocolate.  This Peppermint Marshmallow Fudge will definitely be one of my baking gifts this Christmas.  Thank you to Barefeet in the Kitchen for this wonderful recipe!

Peppermint Marshmallow Fudge

We just watched A Christmas Story, which is one of my favorite Christmas movies.  If you have seen it, you know the part when Ralph is helping his Dad change the tire and knocks all the bolts out in the dark snow and he says, "oh, fudge!"  Well, every time I eat this Peppermint Marshmallow Fudge it makes me say, "Oh, fudge"  but in a good way!  Watch your favorite Christmas movie and enjoy some Peppermint Marshmallow Fudge too!

PEPPERMINT MARSHMALLOW FUDGE
Recipe from: Barefeet in the Kitchen
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

2 cups semi sweet or dark chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1/8 tsp. peppermint extract
2 cups mini marshmallows
6 miniature candy canes or 1 large, crushed

Combine the sweetened condensed milk, the chocolate and butter in a medium size glass bowl and heat in the microwave for 90 seconds.  Stir to combine and heat another 15 seconds if needed.

Stir until smooth.  Stir in the extract (careful not to pour more than the 1/8 tsp., as it will be too minty).  Pour into well-greased pan (8x10 is what was used).  Top with crushed candy canes.  Chill until ready to serve.  Store in airtight container in the refrigerator.

Gluten Free Gingerbread Pumpkin Trifle

 This Gluten Free Gingerbread Pumpkin Trifle has a moist and tasty gingerbread cake that starts with a gluten free cake mix.  You could even just make the cake and frost it with a cream cheese frosting and it would be nice, but the pumpkin filling and toffee that nestles between each piece of cake should not be missed! It's presentation is a real crowd pleaser too!

If you are going to attend or give a Christmas party, I hope you try this out!

Gluten Free Gingerbread Pumpkin Triffle

GLUTEN FREE GINGERBREAD PUMPKIN TRIFLE
Recipe by: Goodies Gone Gluten Free
click here for Printable Recipe

Cake:
2 boxes of Betty Crocker Gluten free Yellow Cake Mix
1 Tbsp. ground ginger
1 tsp. ground cinnamon plus 1/3 tsp. for pudding
1/4 tsp. each ground cloves and ground nutmeg
1/4 tsp. baking soda
12 Tbsp. butter, at room temperature
1/3 cup molasses
1 Tbsp. vinegar
6 large eggs
1 1/3 cups buttermilk
1 (5.1 ounce) package cook and serve vanilla pudding mix (make sure it is gluten free)
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
16 oz. (1 pint) whipping cream
1/3 cup sugar
2-3 Heath Toffee bars, broken in bits


Preheat the oven to 350 degrees F.  Grease and flour a 9x13 pan.  Whisk together the cake mix, spices, and baking soda.  In a separate bowl beat the butter with half the cake mix/spices.  Beat in the molasses, vinegar, and one of the eggs.  Add the remaining eggs one at a time, beating well after each addition.  Add the buttermilk alternately with the remaining dry mix, one third of each at a time.  Beat until smooth, scraping the bowl after each addition.

Pour the batter into the prepared pan.  Bake the gingerbread for 45-50 minutes, until it's brown and firm on top and a toothpick comes out with moist crumbs.  It will be very high and full.  Remove the cake from the oven, and cool it on a rack.

Meanwhile, while cake is cooking, prepare the pudding and set to cool.  Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Whip the whipping cream on high speed with electric mixer or stand mixer.  When a soft peak starts to form, pour in the 1/3 cup sugar until a hard peak forms.

Crumble a layer of gingerbread cake on bottom of triffle dish or punch bowl, pour 1/3 of the pudding mixture over the gingerbread, then top with a layer of whipped cream, and then a tablespoon or so of toffee.  Repeat layers until bowl is full, ending with whipped cream and sprinkle top with toffee bits.

Gluten Free Chicken & Apple Sausage Penne

Gluten Free Chicken & Apple Sausage Penne

One of my daughter's favorite pastas I make is my Chicken & Apple Sausage Penne.  The sausage is sliced and caramelized in light olive oil, with onions and garlic, then topped with tangy goat cheese. When I made the gluten free version of this pasta, she loved it too!

 For me, the two main things I thought I would have to give up when I found out I was gluten intolerant was bread and pasta; two of the things I really love to eat (beside dessert, of course).  I quickly found out, though, that there are a lot of really good gluten free pastas out there.  A lot of them can be found in regular grocery stores, too.

 The first gluten free pasta I tried when making a gluten free version of this Chicken & Apple Sausage Penne was Trader Joe's Brown Rice Penne.  This is a very good pasta, but if you cook it too long it gets pretty soggy, so you have to really watch it and test it as you go.  I soon found there was a whole slew of gluten free pastas out there.  Even Barilla has a gluten free pasta (their pasta is made with a combination of corn and rice) that is also good.  Honestly, I have tried more brands of gluten free pasta than I can recall (I see one I haven't tried, and I have to try it out.  You are welcome gluten free pasta companies).  Almost all of them were good.  I did find that I preferred either an all brown rice pasta or a combo of corn and rice. as opposed to a corn only pasta. I found a brand at Walmart that I have been using , that I do like, called Pasta Joy by Tinkyada.  It is a brown rice pasta.

 This time I made my Gluten Free Chicken & Apple Sausage Penne with yet another brand of gluten free pasta that had a combo of rice, corn and quinoa.  I found it at Fresh & Easy, and the brand was Garofalo.  It was probably the best gluten free penne I have used up until now.  I use Aidells Chicken & Apple sausage, as it has no msg or nitrates, which I also have an allergy to.  Aidells also makes a Chicken & Mango sausage which I have used in this recipe in the past, and it is very good also.  This is a quick and easy stove top recipe that is served up nice with a side salad (a little gluten free bread on the side doesn't hurt either!).

This Gluten Free Chicken & Apple Sausage Penne is a simple dinner that would be great on a hot summer night!  I hope you try it out.  Let me know in the comments section below if you do try it, and how you liked it!

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GLUTEN FREE CHICKEN & APPLE SAUSAGE PENNE
Recipe from: Goodies Gone Gluten Free
Yield: 6-7 servings
click here for Printable Recipe

16 oz. gluten free penne pasta
12 oz. package Aidells Chicken & Apple Sausage (or any chicken & apple sausage brand)
Small onion, diced (I like to use a Vidallia, or sweet onion)
1/2 cup light olive oil
2 cloves garlic, minced or pressed
1/2 tsp. salt
1/4 tsp. fresh cracked pepper
1/2 cup crumbled goat cheese, plus a Tbsp. for topping

Boil salted water for pasta, and cook pasta according to package directions.  Drizzle a bit of olive oil in a large pan and saute onions with a sprinkle of salt and pepper, until they start to soften.  Slice sausage into rounds and add to onions and cook until the sausage is browned and caramelized.  Add garlic and cook for a minute, just until fragrant (you don't want to burn your garlic by cooking too long).

Drain pasta and add to pan of sausage and onions.  Stir to coat.  Add olive oil, salt, pepper and goat cheese and stir until fully coated.  You can drizzle more olive oil if it looks too dry.  Top with extra goat cheese and serve!

Gluten Free Chocolate Truffle Cookies

You must be very special, because I am sharing with you one of my all-time favorite cookies to make at Christmas... literally.  You are not just getting the recipe, but actually have a chance to have these cookies.  At the end of this post, I explain how you can get them.

Gluten Free Chocolate Truffle Cookies

  I have made these Chocolate Truffle Cookies for years and always give them as gifts for my Christmas baking.  This year, for the first time, I have made a gluten free version, and I can't tell any difference.  That is probably because these Gluten Free Chocolate Truffle Cookies only have a 1/2 cup of flour to start with anyway, so replacing that with a gluten free flour blend didn't make a big difference.  Imagine biting into what seems to be a cookie with a bit of a crispy edge, but finding that the inside is very similar to a chocolate truffle, loaded with gooey chocolate chips...but it's still kind of a cookie.  Intrigued? I guess you are going to have to make them too to find out just how amazing these cookies are.  Top them with a dusting of powdered sugar and box or bag them up, and you have a nice gift...that is, if you don't eat them all before you give them away (like we did this year).  I think next time I will make two batches, one for us and one to give! Hey, speaking about giving...how would you like me to make you a batch?

 What are some of your all-time favorite Christmas treats to give or make?  The first person (who lives in the United States) who lets me know their favorite thing to bake at Christmas, will win a batch of these Gluten Free Chocolate Truffle Cookies.  Just comment below!  Anyone else who comments (once again, who lives in the United States) will be part of a random selection (by a third party) to receive a batch too! Make sure and include your e-mail address in your comment so I can contact the winners. So two batches of Gluten Free Chocolate Truffle Cookies are up for grabs, so get to commenting!  Merry Christmas from Goodies Gone Gluten Free.

CHOCOLATE TRUFFLE COOKIES
Recipe From: Goodies Gone Gluten Free
Slightly Adapted from: Taste of Home
click here for Printable Recipe

4 squares (1 ounce each) unsweetened chocolate
2 cups (12 ounces) semisweet chocolate chips, divided
1/3 cup butter
1 cup sugar
3 eggs
1 1/2 tsp. vanilla extract
1/2 cup gluten free all purpose flour
2 Tbsp. baking cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Confectioner's sugar

In a microwave or double broiler, melt unsweetened chocolate, 1 cup of chocolate chips and butter; cool for 10 minutes.  In a mixing bowl, beat sugar and eggs for 2 minutes.  Beat in vanilla and the chocolate mixture.  Combine flour, cocoa, baking powder and salt; beat into chocolate mixture.  Stir in remaining chocolate chips.  Cover and chill for at least 3 hours.  Remove about 1 cup of dough.  With lightly floured hands (make sure to use gluten free flour), roll into 1-in. balls.  Place on parchment paper lined cookie sheet.  Bake at 350 degrees F. for 10-12 minutes or until lightly puffed and set.  The tops should not look wet, but cookie will still be a bit soft.  Cool on pan 3-4 minutes before removing to a wire rack to cool completely.  Repeat with remaining dough.  Dust with confectioners' sugar.

Gluten Free Muddy Buddy Cookies

It's officially Christmas time!!!  Yea!!  I thought I would kick off the season with these easy to make, yet oh so delicious Gluten Free Muddy Buddy Cookies.  They are just like the Muddy Buddy cereal  snack, but made with peanut butter cookies, and just like Muddy Buddies, they are coated in melted chocolate and peanut butter and tossed with powdered sugar.  You won't believe the explosion in your mouth when you take your first bite of these babies!  Make sure, though, to have a glass of milk in hand when eating these Gluten Free Muddy Buddy Cookies!

Gluten Free Muddy Buddy Cookies

 To make it real easy, I started with a gluten free cookie mix, but you could make your own peanut butter cookies.  I used the Hodgson Mill Gluten Free Cookie Mix and followed the directions on the back to make them into peanut butter cookies.

 I have a real hard time when the stores start displaying Christmas things early (like October), and find myself fighting giving in to it all through November, just because I want it to be special all December long and not feel overdone by the time Christmas comes.  I feel it is official now that December 1st has rolled along to fully give in to the season...and boy have I!  The tree is up, the decorations are out and the baking shall begin!  I have so many wonderful treats to share with you this season, so buckle up we are in for a ride (I won't say it is a bumpy ride, though).

Merry Christmas, friends!  Enjoy!

GLUTEN FREE MUDDY BUDDY COOKIES
Recipe From:  Goodies Gone Gluten Free
Adapted from:  Betty Crocker
Click here for printable recipes

1 box of gluten free peanut butter cookie mix or homemade made according to directions
1 cup semisweet chocolate chips (6 oz.)
1/4 cup butter
1/4 cup peanut butter
1 tsp. vanilla extract
1 1/2 to 2 cups powdered sugar

Make cookies according to package directions for peanut butter cookies.  Roll dough into 1-inch balls. Line cookie sheet with parchment paper and place dough 2 inches apart.  Bake as directed, until edges are light golden brown.  Cool 2 minutes; remove from cookie sheets to cooling racks.  Cool completely.

In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on high 1 minute to 1 minute 30 seconds.  Stir until smooth.  Stir in vanilla.  Place 1 1/2 cups powdered sugar in a 1-gallon resealable food-storage bag; set aside.  Place 12 cooled cookies in large bowl.  Pour 1/3 of chocolate mixture over cookies in bowl.  Using rubber spatula, toss cookies gently to coat.  Place cookies in bag with powdered sugar; seal bag.  Gently turn bag to coat remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

Gluten Free Pumpkin Biscotti

I don't know what it is about Biscotti that draws me to it.  I guess I just like the idea of having something to dunk in my hot drinks.  I knew in this season I had to create a pumpkin version of this crunchy cookie...and I did! The pumpkin in these Gluten Free Pumpkin Biscottis moistens it a bit so it's not quite as crunchy as the non pumpkin version.  Of course, I like to dip mine in some chocolate, but if that's not your thing, they are just as good without it.   It's really nice with a cup of Pumpkin Chai Tea or pumpkin coffee.

Gluten Free Pumpkin Biscotti

I  guess one of the things I also like about biscotti is that it's not too hard to make, but the recipe makes a lot so I can gift them.  I put a few Gluten Free Pumpkin Biscotti in a cellophane treat bag, tied a nice bow around it and gave it to my neighbor as a gift (if you put that bag in a nice mug with a bag of pumpkin coffee, that would sure make a nice Christmas gift, now wouldn't it?).

Whether you gift it or keep it all to yourself, I think you'll like these crunchy little guys.  Now get to baking!

GLUTEN FREE PUMPKIN BISCOTTI
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

1 cup almond meal
1 1/2 cups all purpose gluten free flour (I used the homemade gluten free flour on the blog)
2 cups tapioca flour
1/2 tsp. xanthan gum
1 tsp baking powder
1/8 tsp. salt
1/2 cup sugar
1/4 cup brown sugar
1 tsp. pumpkin pie spice
1/2 cup pecans
1/2 cup pumpkin puree
1 tsp. vanilla extract
1/4 cup butter, softened or melted

Chocolate Topping:

1 cup of semi-sweet chocolate chips
1 Tbsp. vegetable shortening

Preheat oven to 350 degrees F. and place a piece of parchment paper on a baking sheet.  In a medium size bowl, or stand mixer, cream butter, sugars and vanilla extract.  Add pumpkin, eggs and egg white, one at a time and mix well.  Mix together dry ingredients and beat into the wet mixture.  The dough will be very thick and dry.  Stir or mix in pecans. 

Divide dough into two equal parts and on a gluten free floured surface, mold and pat dough into two logs, about 12 inches long and 3 inches wide.

Brush logs with an egg white and bake logs at 350 degrees F. for 20-25 minutes.  They should be light brown and starting to crack on top when done.  Cool for 10 minutes and cut loaves at a slant approximately 1 inch wide.  Lower oven to 225 degrees F. and place biscotti slices face down on cookie sheet back in oven.  Turn over each slice after 10 minutes of cooking and continue to cook. 

For the topping, melt chocolate chips and shortening in microwave at 30 second intervals, stirring in between each.  Once biscotti is cooled dip the tops in melted chocolate and if so desired, sprinkle with nuts.  Refrigerate biscotti to set the chocolate.

Gluten Free Pumpkin Chocolate Chip Muffins

I am sorry I haven't blogged in awhile.  We have experienced a loss in our family, which has been tough, but with Thanksgiving  so close, it has made me  even more thankful for the people in my life. Death is supposed to be such a normal part of life, but it really doesn't feel normal when it happens, does it?  Cherish the people in your life, your family and friends, because they are here with you now, but perhaps one day, some of them will just be a happy memory.  I hope you make some happy memories with the ones you love this season.

Gluten Free Pumpkin Chocolate Chip Muffins

Isn't it funny how a certain food or meal can bring back a memory of an event or person?  The memories we make through our cooking is such an important part of our life.  I bet most of you right now could name your favorite thing your Mom or a special family member would make.  The smell of it just brings you right back to that person or time in your life.

These amazing Gluten Free Pumpkin Chocolate Chip Muffins might just be the memory you make for your family down the road. They are so moist and are a perfect pairing of chocolate and pumpkin (which really is a great match!).   They are super portable, since they have no frosting, and are great to take to a potluck or give as a gift.

So, I am dedicating this post to my Mother-in-Law, who loved her sweets, especially Chocolate.  You will be missed, Mama.  This one is for you.

GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)

1 1/2 cups sugar

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 tsp. salt

1 cup of chocolate chips

3 eggs

1/2 cup oil (canola or light olive oil)

1/3 cup water

1 cup pumpkin

pecans for top of muffins (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Stir in chocolate chips.  Fill muffin tins, lined with muffin papers 3/4 full and top with pecans if desired.  Bake at 350 degrees F. for 20-23 minutes or until toothpick inserted in center comes out clean, and top doesn't look wet.  

Gluten Free Pumpkin Bread

 My favorite goody to make and give at the holidays is pumpkin bread.  I make a bunch of mini loaves and give them out, and of course save some for me and the family to eat!  I wanted to still get to make and eat my pumpkin bread this season.  Sure, I could still make the original version to give, but I couldn't partake. That's just not right...or fair, for that matter.   I wanted to make a gluten free version that I couldn't tell was any different from the original.  Guess, what?  I did!  My Gluten Free Pumpkin Bread  is just a good as its gluten containing predecessor.  It is so moist and pumpkiny (is pumpkiny a word?  I don't think so, but let's pretend it is) with a nice crunch from the pecans on top.  I'm a happy camper.

Gluten Free Pumpkin Bread

You can make a whole loaf, mini loaves or even pumpkin muffins with this batter.  I always got rave reviews, and sometimes even requests for my pumpkin bread, and seeing that this gluten free version tastes just the same, I don't think the sentiment will be any different for you when you make this Gluten Free Pumpkin Bread.  I hope you try it out and enjoy it!

I would love to hear your comments if you make this, or any of the recipes on Goodies Gone Gluten Free, so please comment away in the space below!  I would also love to hear some of the special things you like to make for Thanksgiving and Christmas (and any recipes you would like me to try to make gluten free for you!).  So, get to commenting...and to baking!

Gluten Free Pumpkin Bread
Recipe From:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
3 eggs
1/2 cup oil (canola or light olive oil)
1/3 cup water
1 cup pumpkin
pecans for top of bread (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Turn into a 8x4 inch loaf pan and top with pecans if desired.  Bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean, and top doesn't look wet.  If making mini loaves or muffins, bake for 20-25 minutes.  Cool before slicing.

Gluten Free Pumpkin Bread

Gluten Free Onion Rings

I'm deviating from pumpkin for a quick minute here simply because I was craving these Gluten Free Onion Rings (and you know when Mama gets a craving, she needs to feed it), and while making them, I thought I should share them with you all.  They are super easy to make, as they are made with Bisquick Gluten Free Mix.  Can you believe it?  They are so crispy and flavorful, just like you would find in a diner.  I find myself eating a good majority of them as I make them!

Gluten Free Onion Rings

As you know, it isn't always easy or fun going out to eat when you are gluten intolerant.  A few times I have gone out and seen other people eating onion rings and I really wished I could have some.  So, maybe eating them at restaurants is out, but I can have my fill at home!  My whole family loves these Gluten Free Onion Rings.  They just happen to be another one of those things I never made at home before finding out I was gluten intolerant (so the family scores again because of my discovery!).

So take a break with me from all the pumpkin recipes, get out your ketchup and get ready for some finger licking dipping goodness (and maybe even make your family glad you can't eat gluten too).

GLUTEN FREE ONION RINGS
Recipe by: Goodies Gone Gluten Free
Click here for Printable Recipe

Bisquick Gluten Free Mix
1 Tbsp. Creole Seasoning (make sure it's gluten free)
1 medium Sweet Onion (like a Vidalia)
Vegetable or Canola Oil for frying

Follow direction on Gluten Free Bisquick box for making pancakes.  Stir in Creole Seasoning (make sure to read the ingredients in your seasoning that it is all gluten free.  You can find creole seasoning in the seasoning aisle.  I make sure mine doesn't contain MSG either).

Pour a few inches of oil into a large frying pan.  Heat on medium heat until drops of batter sizzle when it hits the pan.  Slice your onion vertically into rings.  Separate the rings and put about half  of the onion rings (depending on the size of your bowl) into the batter and stir to coat.  Using a fork to lift the rings, so the excess batter can drip back into bowl, carefully set a few rings in the hot oil, turning them to brown on each side.  Remove from oil to a paper towel once both sides are browned and immediately sprinkle with salt.  Continue until all rings are dipped and fried.

Pumpkin Chocolate Truffles - Gluten Free

I've combined my two favorite desserts...chocolate and pumpkin.  All is right in the world now.  Imagine, if you will, a piece of pumpkin pie (with no crust, of course) all mixed up with some melted chocolate.  Now imagine that chocolate pumpkin pie dipped in chocolate.  There you have Pumpkin Chocolate Truffles, which just happen to be gluten free.  Oh yum.  Can I have an Amen from someone?

Pumpkin Chocolate Truffles

I rolled some of my truffles in dark chocolate cocoa powder, but I think I prefer them just on their own.  These Pumpkin Chocolate Truffles give a nice bite of chocolate with a hint of pumpkin, and then, suddenly you get a finishing taste of those wonderful spices that accompany pumpkin.  Such a nice pairing of flavors.

Since it's Autumn time, and my blogs have been devoted to the star of the season...pumpkin, I thought I'd add a pic of me and my family at the pumpkin patch.  It has been a tradition every year since our first born, to visit the pumpkin patch, and even though my oldest ones are in their 20's, I still make...I mean invite them to go.  I love looking at the pictures through the years of our visits to the pumpkin patch.  What are some of your traditions this time of year?  Maybe making these Pumpkin Chocolate Truffles will become one of yours!

PUMPKIN CHOCOLATE TRUFFLES
Recipe from:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 cup pumpkin puree
1/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp ground cloves
1/2 cup whipping cream
16 ounces (2 1/2 cups) semi-sweet or dark chocolate chips
2 Tbsp. butter, room temperature
1 cup melted dark chocolate
1 Tbsp. Crisco

In a medium saucepan over low heat, combine pumpkin, brown sugar and spices.  Cook about 5 to 6 minutes, or until mixture reduces down and pumpkin looks dry.  The mixture will become thicker, like a paste.  In a medium saucepan over high heat, add cream.  When cream boils, take off heat.  In a heatproof, medium bowl add chocolate chips and hot cream.  Let the mixture sit for a minute, then slowly begin to stir until the mixture is evenly mixed and shiny.  Add the pumpkin mixture and whisk to combine.  Add the butter and stir again.  Cover tightly with plastic wrap and refrigerate until well chilled and set.  I found overnight chilling to work best.

On a parchment lined cookie sheet, scoop mixture into small balls (a melon baller might work if chocolate is very set).  Place balls in refrigerator to set back up for 1 or more hours.   Melt dark chocolate and Crisco in microwave at 30 second intervals, stirring in between, until chocolate is melted and glossy.   Remove truffles from refrigerator and dip each truffle in melted chocolate using a dipping spoon or two forks and place on parchment lined tray.  Place back in fridge to set.  Store truffles in refrigerator.

Gluten Free Pumpkin Streusel Cheesecake Bars

I'm such a fan of desserts that give you a little help with starting with a mix.  I really like the Betty Crocker Gluten Free Cake Mixes.  I've used them for several of my desserts, like my Gluten Free Chocolate Toffee Trifle.  This recipe is courtesy of Betty Crocker, herself (she asked me if I thought this was a good dessert to do, and I totally encouraged her to put it out there).  These Gluten Free Pumpkin Streusel Cheesecake Bars are so yummy.  They are like a pumpkin cheesecake in a handy hand-held bar, with a nice added crunch of pecans in the crust and the topping.  Are you getting pumpkined out yet?  Is that possible?  I can't get enough pumpkin...good thing it really only comes out this time of the year, or I wouldn't stop baking.

Gluten Free Pumpkin Streusel Cheesecake Bars
Photo by Jeff Williams Photography

GLUTEN FREE PUMPKIN STREUSEL CHEESECAKE BARS
Recipe by: Betty Crocker
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup finely chopped pecans
1/2 cup butter, softened
2 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 Tbsp. pumpkin pie spice
2 Tbsp. Whipping cream
2 eggs

Heat oven to 350 degrees F.  In medium bowl, stir together cake mix and pecans.  With pastry blender or fork, cut in butter until mixture is crumbly.  Reserve 1 cup mixture for topping.  In bottom of ungreased 13x9-inch pan, press remaining mixture.  Bake 10 minutes.  Let cool slightly.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add remaining ingredients; beat until well blended.  Pour over cooled crust.  Sprinkle with reserved topping.  Bake about 35 minutes or until center is set.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Cut into bars.  Store in refrigerator.

Gluten Free Pumpkin Streusel Cheesecake Bars
Photo by Jeff Williams Photography

Gluten Free Pumpkin Chocolate Chip Cookies

Fall finally feels like it's in full swing now.  Ready for the next pumpkin dessert?  I hope so, because it's a good one.  I could have eaten an entire plate of these Gluten Free Pumpkin Chocolate Chip Cookies.  They are so moist inside, but not cakey.  The combo of the spices and chocolate were a perfect match for the pumpkin.  They are seriously so good!  They keep really well too, as the pumpkin keeps them moist.  It's hard to find a recipe for a pumpkin cookie that doesn't make a cakey cookie, because the pumpkin adds so much moisture.   I adapted this recipe from Yammies Noshery .  She says omitting the egg helps keeps this cookie more cookie-like, and it seems she is right!

Gluten Free Pumpkin Chocolate Chip Cookies
Photo by Jeff Williams Photography

I love to create my own recipes to share with you, but I really love to find great gluten free recipes (or those recipes I can adapt to be gluten free) and pass it along.  These Gluten Free Pumpkin Chocolate Chip Cookies are one of those great finds for the season.  I really hope you try them out, and I hope you share this blog with others who are looking for some good gluten free recipes. You can also share my blog through Facebook or Instagram.  Ok, you know what I'm going to say now...get to baking!

GLUTEN FREE PUMPKIN CHOCOLATE CHIP COOKIES
Recipe from: Goodies Gone Gluten Free
Adapted from: Yammies Noshery
click here for Printable Recipe

1/2 cup (1 stick) softened butter
1 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
6 Tbsp. pumpkin puree
1/2 tsp salt.
1 tsp. xanthan gum (if your mix doesn't have it)
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1 3/4 c. gluten free all purpose flour (I used a homemade blend )
1 cups chocolate chips

Combine the butter and sugars until mixed well (mixture will be thick).  Add the vanilla and pumpkin and mix until smooth.  Combine all the dry ingredients and add to the rest mixing just until combined.  Stir in the chocolate chips.  Bake rounded balls of dough on a ungreased cookie sheet at 350 degrees F. for about 12-17 minutes or just until they start to puff up a little.  I like to see the chocolate chips, so when they come out of the oven, I push a few extra chips into the top.  Cool slightly before removing from pan.

Gluten Free Pumpkin Chocolate Chip Cookies
Photo by Jeff Williams Photography

Gluten Free Pumpkin Pudding Cake

I love pudding cakes.  I love pumpkin.  I love this Gluten Free Pumpkin Pudding Cake!  It is so moist and the self-made pumpkin pudding is a sweet find at the bottom of this cake.  A while back I posted a recipe for a Gluten Free Hot Fudge Turtle Pudding Cake that was made in the crock pot.  It started with Gluten Free Bisquick, and I thought that one came out so good using Bisquick, why not try Gluten Free Bisquick for a pumpkin pudding cake...and the results made me do the happy dance in my kitchen.  I topped it with some toasted pecans and whipped cream...oh Mama, so good!  I made this one in the oven and baked it for a little over 40 minutes.  It would be delicious topped with some vanilla ice cream too.  This baby may not look so pretty, but it sure tastes pretty!

Gluten Free Pumpkin Pudding Cake

On a side note, in my pursuit of all things pumpkin this season, I found some Gluten Free frozen Pumpkin Spice waffles by Nature's Path, at Target.  They are so, so good.  I highly recommend them (as well as the Gluten Free Pumpkin Pancake mix at Trader Joes I told you about last time).

Now, it's your turn.  Anyone find some good gluten free pumpkin goodies you can share about?  If so, please let me know in the comments below!

GLUTEN FREE PUMPKIN PUDDING CAKE
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1 1/2 cups Gluten Free Bisquick Mix
3/4 cups white sugar
1/2 cup brown sugar
2 t. pumpkin pie spice - divided
3/4 cup milk
3/4 cup canned pumpkin
1/3 cup melted butter
1 2/3 cup hot water

Preheat oven to 350 degrees F.  Spray an 8x8 or 9x9 inch pan with cooking spray.  In a large bowl, mix Gluten Free Bisquick mix, 3/4 cup of white sugar and 1 1/2 teaspoons of pumpkin pie spice.  Stir in milk, melted butter and pumpkin until well blended.  Spread batter in prepared pan.

Mix brown sugar with 1/2 t. pumpkin pie spice and sprinkle over batter.  Pour hot water over batter.  Do not stir.  Cook for 40-45 minutes, or until top springs back slightly when touched.  The center will be soft and there will be a pudding around the sides and on bottom of cake.  Let cake sit for 15-20 minutes and serve warm pudding over top of cake, topped with toasted pecans and whipped cream or ice cream, if desired.

Gluten Free Dinner Rolls

These Gluten Free Dinner Rolls are the perfect addition to a meal and totally fix that craving for a good bread at dinner.  They are a soft, pull-apart roll with a nice browned and buttered top to them.  They stay soft for days too, and make a great little slider sandwich.  How do I know this?  Maybe because I stuffed one with some left over pot roast the day after making these delicious rolls, and was in gluten free pot roast slider heaven!  They were oh so good, but if you don't have any left over pot roast, some ham or turkey would do nicely too!

Gluten Free Dinner Rolls

I love some good bread with a meal, especially with soup and salad.  It's really hard for me when I go to a restaurant that serves some delectable looking and smelling bread and I have to just watch everyone else eat it while I drool.  Making these Gluten Free Dinner Rolls at home gives me a little vindication!  You could even make them ahead of time before going to a restaurant and stash them in your bag so you don't feel so left out!

Believe me when I say, you could serve these Gluten Free Dinner Rolls to the gluten eating people in your life and they would never know the difference.  They are easy to make too, so I thought you might like to have the recipe ahead of time for your holiday dinner table.  Let me know if you try them out and how you like them!

GLUTEN FREE DINNER ROLLS
Recipe from: My Gluten-free Kitchen
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

2 3/4 cups all-purpose gluten free flour (I have used Gluten Free Mama's Almond Blend Flour
                                                                   and the all-purpose blend on my blog and they both                                                                                worked)
1 1/2 tsp. xanthan gum (if your mix doesn't contain it)
2 tsp. instant yeast
1/4 cup sugar
1 tsp. salt
1 cup warm water (105-110 degrees F.)
2 Tbsp. butter, melted
1 egg
1 tsp. cider vinegar

In the mixing bowl of your electric mixer or stand mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.  With mixer running on low speed, add in the water, melted butter, egg, and cider vinegar.  Mix on high speed 3 minutes.  Spray 8" or 9" round cake pan or pie plate (I used a cake pan) with cooking spray.  Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan.  I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.  Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.  Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.  During the last few minutes that the rolls are rising, preheat oven to 400 degrees F.

Bake in a 400 degree F. oven for 26-28 minutes.  Tops should be golden brown and if you measure temperature of dough, it should measure 200 degrees F.  Brush rolls with additional melted butter.

Gluten Free Pumpkin Bundt Cake

I have so many recipes for pumpkin desserts, but I thought I would start with a brand new one to me, thanks to Mary Younkin and  Barefeet in the Kitchen (Mary, you rock!).  This Gluten Free Pumpkin Bundt Cake is so moist and delicious and is topped with a vanilla bean icing.  I served it to guests who all raved about it, so I guess it's a hit!  I found some pumpkin chips (like chocolate chips, but pumpkin) in the store and had to try them.  I  didn't know what to try them in at the time, but they were cute and tasty atop this wonderful dessert.  I also put the chips in my pumpkin pancakes and that was a great addition!  Next time, I might even bake the chips right in with the cake.

Gluten Free Pumpkin Bundt Cake

So, this Gluten Free Pumpkin Bundt Cake has officially ushered in pumpkin season on Goodies Gone Gluten Free!  October has arrived and so has my favorite dessert squash, that beautiful orange gourd known as the pumpkin.  I love all things pumpkin and go crazy in the stores this time of year with all the pumpkin flavored goodies that are out (last night I found some Pumpkin Chai Tea mix and was given some Gluten Free Pumpkin Pancake mix from Trader Joes.  The pancakes were promptly made this morning and were great!) .  I am glad for new gluten free pumpkin finds, as some pumpkin things that are out in stores this season have gluten, and I can only look at them longingly as I walk by.

So, I hope you are ready for the next two months of blogs as they will be packed with pumpkin recipes! I hope you enjoy my favorite time of the year with me, as we bake some pumpkin, pumpkin and more pumpkin desserts!

GLUTEN FREE PUMPKIN BUNDT CAKE
Recipe from: Barefeet in the Kitchen
Recreated by: Goodies Gone Gluten Free
click for Printable Recipe

2 cups sugar
1 cup light flavored olive oil, or the cooking oil of your choice
3 eggs
1 15 oz can of pumpkin
2 cups brown rice flour
2/3 cup potato starch
1/2 cup tapioca starch
1 tsp. xanthan gum
1 tsp baking soda
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. pumpkin pie spice

Icing ingredients:
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 cups powdered sugar
1 vanilla bean scraped, or 2 tsp. vanilla extract
6 Tbsp. milk, adjust as needed

Preheat the oven to 350 degrees F.  Grease a bundt pan with butter, making sure it is well coated in each groove.  In a large mixing bowl, stir together the sugar and the oil.  Add the eggs and the pumpkin and beat again until well combined.

Whisk together the flours, starches, soda, powder, salt, and spices.  Add half of  the dry ingredients to the mixing bowl and stir well.  Add the remaining dry ingredients and stir again until well combined.  Pour the batter into the greased pan and lightly smooth the top to ensure it is evenly distributed.  Bake for 55-60 minutes, until a toothpick inserted comes out clean.  Remove from the oven and let cool completely before inverting the cake over a large plate or cake stand.

In a mixing bowl, beat the cream cheese and butter together until smooth.  Add the sugar and beat again until well combined.  Add the vanilla bean or extract and stir again to distribute it throughout.  Slowly add the milk about 2 tablespoons at a time, beating the icing until fluffy each time.  When it is just barely thinned out enough to pour, it is done.  Use a spoon to drizzle it over the cooled cake.  Refrigerate until ready to serve.

Gluten Free Almond Baklava Biscotti

I love having a quiet time, just relaxing with a cup of hot chocolate or a latte...and nothing makes that hot cup of comfort better than a biscotti to dip into it!  These Gluten Free Almond Baklava Biscotti's are really special.  The great thing about this recipe is that you can go all out and really top these babies big with melted chocolate and honey glazed nuts, or you can just coat them with chocolate and leave out the nuts.  If you really are not a risk taker, you can leave all the toppings off all together and just have them bare (um, the Biscotti could be bare, not you...unless you  like to be bare when you eat a biscotti, and if that's the case, we don't really want to know about it).

Gluten Free Almond Baklava Biscotti

My family loves these Gluten Free Almond Baklava Biscottis and that really surprised me.  You see, biscottis are usually something I get when I go out to  coffee or a rare treat I used to buy when going on vacation or something.  I had no idea my family loved them so much, and how easy they are to make, or I would have made them sooner!

Why don't you make a batch and see if your family has a hidden love you didn't know about too!  Now get to baking!

GLUTEN FREE ALMOND BAKLAVA BISCOTTI
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1 cup almond meal
1 1/2 cups all purpose gluten free flour (store bought or homemade)
2 cups tapioca flour
1/2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. Anise Seed (whole or ground, I like to grind mine)
1/8 tsp. salt
1/2 cup sugar
1/4 cup slivered almonds
1 tsp. vanilla extract
2 eggs plus one egg white
1/4 cup butter, softened or melted
1 cup chocolate chips (semi-sweet or dark)
optional: 1/2 cup dried cherries tossed in a 1/2 tsp. tapioca flour

Topping

1 Tbsp. butter, melted
3 Tbsp. honey
1 cup chopped toasted nuts (1/4 pistachios, almonds and pecans)
1/2 cups melted dark chocolate

Preheat oven to 350 degrees F. and place a piece of parchment paper on a baking sheet.  In a medium size bowl, or stand mixer, cream butter, sugar and vanilla extract.  Add the Anise seed.  Add eggs and egg white, one at a time and mix well.  Mix together dry ingredients and beat into the wet mixture.  The dough will be very thick and dry.  Stir or mix in almonds, chocolate chips and cherries (if using).

Divide dough into two equal parts and on a gluten free floured surface, mold and pat dough into two logs, about 12 inches long and 3 inches wide.

Brush logs with an egg white and bake logs at 350 degrees F. for 20-25 minutes.  They should be light brown and starting to crack on top when done.  Cool for 10 minutes and cut loaves at a slant approximately 1 inch wide.  Lower oven to 225 degrees F. and place biscotti slices face down on cookie sheet back in oven.  Turn over each slice after 10 minutes of cooking and continue to cook.

For the topping, mix together melted butter, honey and chopped  nuts.  Once biscotti is cooled dip the tops in melted dark dark chocolate and top each liberally with nut mixture (it will seem like the nuts won't stick, but they will harden up).  Refrigerate biscotti to set the chocolate and nuts.

Gluten Free Chocolate Pecan Pie Bars

Well, here in good ole' California, it's been hot...real hot for us, and my house has been real hot, and I have put off baking...and well, it's been driving me crazy not baking.  So I strapped on my ice packs, hauled a fan into the kitchen and sucked it up and made these delicious Gluten Free Chocolate Pecan Pie Bars.  These bars are like a pecan pie with sweet and crunchy pecans in a gooey filling, with the big bonus of chocolate chunks on top!  The crust on these bars is the best I've made yet for a gluten free bar cookie.  I've made these Chocolate Pecan Pie Bars for years, and have been wanting to revamp them into a gluten free version for awhile.

Gluten Free Chocolate Pecan Pie Bars

I'm happy to report that it was worth braving the heat for these bars.  I will be serving them tonight for our family night dessert topped with a nice ice cold scoop of ice cream.  Sound good?  Of course it does.  Really, I'm just chomping at the bit to feel fall weather so I can start making the slew of pumpkin desserts I have recipes for.  I'm just not feeling it now.  I feel like I should be by a pool with an ice cold drink in my hand, instead.

 I realize how much my baking is tied in with the weather, and the season.  Thanksgiving time and Christmas just drive me to bake, bake, bake.  It makes me feel cozy, homey and that everything is good and right in the world when I bake during those seasons.  Anyone else like that, or am I just weird?  Do you think if I start baking pumpkin things, it just might usher in the cooler weather?  Maybe I'll give it a try, but until then, these Gluten Free Chocolate Pecan Pie Bars will do nicely.

GLUTEN FREE CHOCOLATE PECAN PIE BARS
Recipe from:  Goodies Gone Gluten Free
click here for printable recipe

Crust

1 1/2 cups gluten free all-purpose flour (store bought or homemade)
1/2 cup (1 stick) plus 1 Tbsp. butter
1/4 cup packed brown sugar
3/4 tsp. xanthan gum (if your all-purpose flour does not contain it)
1/4 tsp. salt

Filling

3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 3/4 cups (11.5 ounce pack) Semi-sweet chocolate chunks
1 1/2 cups coarsely chopped pecans

Preheat oven to 350 degrees F.  Grease a 13x9 inch baking pan.

For Crust
Beat butter and brown sugar in a mixer until light and fluffly.  Add flour, xanthan gum and salt, a little at a time and continue to mix until batter clings together.  Press into the prepared baking pan evenly and place pan in the refrigerator for 15-20 minutes or until dough is firm.  Bake for 15-20 minutes or until lightly browned.

For Filling
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in a medium bowl with wire whisk.  Stir in chunks and nuts.  Pour evenly over baked crust.  Bake for 25-30 minutes or until set.  Cool completely in pan on wire rack.  Cut into bars.

Gluten Free Chocolate Pecan Pie Bars

Flourless Dark Chocolate Brownie Cookies

In the mood for something extra chocolaty and gooey inside and crispy on the edges...and super easy to make with no special flours to buy?  If your answer is yes, you have come to the right blog site!  These Flourless Dark Chocolate Brownie Cookies, made with Special Dark cacao powder and semi-sweet and dark chocolate chips are such a treat.  I love making flourless desserts, and this recipe is an easy one to put together (I love easy  almost as much as I love chocolate!).

Flourless Dark Chocolate Brownie Cookies

I used Hershey's Special Dark 100% cacao for this recipe, and it really made these cookies rich and tasty (and pretty dark looking), but I have used regular cocoa powder too and they were really good.  I really love dark chocolate, but if dark chocolate is not your thing, go ahead and make these Flourless Dark Choclate Brownie Cookies to your liking (although, I guess you would have to drop the word "dark" in the title if you made them with regular cocoa powder.  That's okay, because whatever you name them, they are delicious).

It has been super hot here, and it is hard for me to turn on that oven and add to the heat in the house, but these cookies were worth it!  I put the batter in the fridge for awhile before baking them since it is so hot and I didn't want them to spread too much.  Let me know in the comments below if you give them a try, okay?  Now turn on your air conditioner and get to baking!

FLOURLESS DARK CHOCOLATE BROWNIE COOKIES
From:  Goodies Gone Gluten Free
Adapted from: Yammies Gluten Freedom
click here for Printable Recipe

1/2 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1/2 tsp. baking soda
1/2 teaspoon salt
1 cup Special Dark baking powder (or regular baking powder)
1/2 cup semi-sweet chocolate chips
1/2 cup dark or bittersweet chocolate chips
1/2 cup pecans (optional)

Preheat oven to 350 degrees F. Mix together the butter and sugars.  Add the egg and vanilla and mix until combined.  Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined.  Stir in the chocolate chips and nuts.  Refrigerate for 30 - 60 minutes.  Use a cookie scoop or roll into balls and bake for about 10 minutes.

Gluten Free Chocolate Raspberry Bars

These were one of my favorite dessert bars to make before I had to go gluten free.  Another great recipe handed down from my Mom that I thought I might not eat again.  Guess what?  I set it free from gluten and Chocolate Raspberry Bars are back on the menu, just a gluten free version instead!

Gluten Free Chocolate Raspberry Bars

 These Gluten Free Chocolate Raspberry Bars are a great combo of fudgy chocolate, raspberry jam and chocolate chips with dollops of a nutty crust-like dough on top.  These bars were always a hit when I would make them, and I wanted to make sure this gluten free version was as well received, so I passed them around to my neighbors (don't you wish you were my neighbor?) and I still got rave reviews, so I thought I would share the recipe with you (so I guess you kind of get to be my neighbor too, since I'm still sharing with you).

For this recipe you can use a store bought gluten free all-purpose flour (I recommend finding one that uses a combo of brown rice flour, white rice flour, tapioca starch and potato starch), but this time I found a recipe for a gluten free all-purpose flour mix that can be used for any gluten free recipe.  I mixed up a big batch of this flour and have used it several times.  I will put the recipe below the Gluten Free Chocolate Raspberry Bar recipe in case you'd like to make yourself a batch too.  Now get to baking!

If you want to make sure to not miss a recipe, simply subscribe to my blog and my recipes will automatically be delivered to your in-box when I post them!  Happy baking!

GLUTEN FREE CHOCOLATE RASPBERRY BARS
Recipe from: Goodies Gone Gluten Free
Adapted from: Mom's handed down recipe from Madaline Bodeau
click here for Printable Recipe

1 1/4 cups (2 1/2 sticks) butter, softened
2 1/4 cups gluten free all purpose flour plus 1/4 cup more for topping
1/2 cup light brown sugar, packed
1/4 tsp. salt
1 tsp. xanthan gum (if you are using a mix that does not contain it)
2 cups semi sweet chocolate chips
1 can sweetened condensed milk
1/2 cup chopped nuts (I use pecans)
1/3 cup seedless raspberry jam

Heat  oven to 350 degrees F.  Grease a 13x9 pan.  Beat butter in a large mixer bowl until creamy. Add xanthan to flour, if using.   Beat in flour, sugar and salt.  With gluten free floured fingers, press 1 3/4 cups of dough into the bottom of prepared pan; reserve remaining mixture.  Bake to 12 to 15 minutes or until edges are starting to brown (crust will look very wet). Let crust cool a bit so it sets up a little. Combine 1 cup of chocolate chips and sweetened condensed milk in a microwaveable bowl.  Microwave until chips melt, about 1 minute.  Mix until smooth.  Pour over crust.  Stir nuts and 1/4 cup of gluten free flour into reserved crumb mixture; sprinkle over chocolate filling.  Drop teaspoonfuls of raspberry jam over crust.  Sprinkle with remaining chocolate chips.  Bake 25 to 30 minutes or until center is set.  Cool in pan on wire rack.  Store left overs in fridge.


GLUTEN FREE ALL-PURPOSE FLOUR
Recipe from: Gluten-Free Breakfast, Brunch & Beyond by Linda J. Amendt
click here for Printable Recipe

4 cups finely ground or stone-ground white rice flour
2 cups stone-ground brown rice flour
2 cups tapioca flour or tapioca starch
1 cup potato starch (not potato flour)

In an extra-large bowl or container, combine the rice flours, tapioca flour, and potato starch.  Whisk together until the ingredients are thoroughly blended.  Use a large spoon to bring the flour from the bottom of the bowl up to the top and whisk again.  Repeat a few times to make sure the flours are evenly distributed throughout the entire mixture.

Store the flour in an airtight container or zip-top storage bag at room temperature for up to 1 month.  For longer storage, keep the flour in the refrigerator or freezer.  Allow the flour to come up to room temperature before using.

Lightly stir the flour before measuring, spoon the flour into the measuring cup and level off the top with a straight-edged utensil, such as the back of a knife.

Gluten Free S'more Brownie Cheesecake Parfait

I have been wanting to try this recipe for some time now, and I was not disappointed! Gluten free brownie chunks are layered with a cream cheese, marshmallow cream and yogurt mixture, chocolate ganache and gluten free graham cracker crumbs...oh yum!  You can make one bowl of parfait, or little single serving ones.  I used jelly jars and it was super cute.

As you know, I love recipes that can cut some time by using a mix.  I used the Betty Crocker Gluten Free Brownie Mix for these Gluten Free S'more Brownie Cheesecake Parfaits.  Although I have made some amazing gluten free brownies from scratch, I have to say, this box mix was just as good for this recipe.  We couldn't wait to eat these sweet little parfaits as soon as they were assembled, and they were so rich and decadent with a nice tang from the yogurt and cream cheese, and a bit of crunch from the graham cracker crumbs, but I have to say, after refrigerating them and going in for another round the next day, I really liked the parfaits set up.  The cheesecake mixture became more like cheesecake, instead of a cream, and the ganache turned fudgy.  It was quite amazing!

Gluten Free S'more Brownie Cheesecake Parait

So if you are mourning the end of summer, you can keep it alive by imagining you are by the fireside, having a s'more, as you eat your Gluten Free S'more Brownie Cheesecake Parfait.

GLUTEN FREE S'MORE BROWNIE CHEESECAKE PARFAIT
Recipe from: Goodies Gone Gluten Free
Adapted from: Betty Crocker
Yields: 4-8 single serving parfaits
click here for Printable Recipe

1 box of Betty Crocker Gluten Free Brownie Mix or a gluten free mix of choice (or homemade)
1 8 oz. package of cream cheese, softened
1/2 cup Greek vanilla yogurt
1 cup marshmallow creme
2 Tbsp. sugar
1/2 cup semisweet chocolate chips
1/2 cup whipping cream
1 cup gluten free graham cracker crumbs (I used Kinnikinnick S'moreables Gluten Free Grahams)
2 Tbsp. coconut oil, melted

Make and bake brownies as directed on box.  Cool completely.  Cut into 1/2 inch cubes.  Set aside.  In a medium bowl, beat cream cheese with electric mixer until smooth.  Beat in yogurt, marshmallow creme and sugar.

Place chocolate chips in a medium bowl.  Heat whipping cream in the microwave on high 1 minute or until hot and steaming.  Pour hot cream over chocolate; stir until a smooth and glossy ganache forms.

In a small bowl, stir together graham cracker crumbs and melted coconut oil until combined. In 4 to 8 cups or jars, layer cracker mixture, cream cheese mixture, brownie cubes and ganache.  Garnish with a dollop of marshmallow creme or cream cheese mixture and sprinkle with graham crumbs.  Serve immediately or refrigerate for a more cheesecake-like consistency.

Gluten Free Bacon Macaroni and Cheese

I don't know why I never realized what a wonderful pair bacon and macaroni and cheese are...but I finally figured that out.  My family has always loved my macaroni and cheese with a crumb topping, but this Gluten Free version with the addition of Bacon has made this dish an off the charts super star dish.  Gluten free elbow pasta becomes a creamy, cheesy delight, mingled with bites of bacon and a crispy, gluten free crumb topping.  This dish was really comfort food at it's best!

Gluten Free Bacon Macaroni and Cheese

I used a brown rice elbow pasta, which I watched closely so it was cooked to perfection.  If you cook brown rice pasta too long it turns to mush, so you don't want to leave this unattended for too long.  If cooked just right, you won't even tell the difference in this dish from semolina pasta.  I actually found a great gluten free bread crumb mix that had Parmesan cheese in it and Italian seasonings, and it was the perfect topping to this Gluten Free Bacon Macaroni and Cheese.  If you can't find a gluten free seasoned bread crumb, just make your own by toasting a piece of gluten free bread really well, then grind it to crumbs in a food processor and mix with Italian seasoning, salt and if you wish, some grated Parmesan cheese.

GLUTEN FREE BACON MACARONI AND CHEESE
Recipe from: Goodies Gone Gluten Free
Adapted from: Taste of Home
Yield: 6 servings
click here for Printable Recipe

1 1/2 cups uncooked gluten free elbow macaroni
5 Tbsp., butter divided
3 Tbsp. gluten free all-purpose flour
1 2/3 cup milk
1 cup (4 oz.) shredded cheddar cheese
2 ounces process American cheese, cubed
1/2 tsp. salt
1/4 tsp. pepper
4-5 slices of bacon (I like to use no Nitrate bacon) chopped or torn into pieces
2 Tbsp. dry gluten free bread crumbs (Italian Style, seasoned)

Cook macaroni according to package directions; drain; set aside.  In a saucepan, melt 4 Tbsp. of butter over medium heat.  Stir in flour until smooth.  Gradually add milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir in cheeses, salt and pepper until cheese is melted.  Pour over macaroni; mix well.  Stir in bacon.  Melt the remaining butter; add the bread crumbs; Sprinkle over casserole.  Bake, uncovered, at 375 degrees for 30 minutes.

Gluten Free Bacon Macaroni and Cheese

Gluten Free Boston Cream Pie Cupcakes

Have you ever had a Boston Cream Pie Cake?  Yummy custard is sandwiched between layers of yellow cake and topped with a chocolate icing.  With this Gluten Free Boston Cream Pie Cupcake recipe you get a gluten free, mini version of this tasty cake, and it all starts with a gluten free boxed cake mix!

Gluten Free Boston Cream Pie Cupcake

As soon as I saw a recipe for this little cutie, I knew I had to make a gluten free version.  It was very well received by my family for our family night dessert.  My husband actually had two, and my son had to fight with himself on if he should have a third (he decided in the end that he should stop at two)!

The chocolate icing on these Gluten Free Boston Cream Pie Cupcakes sets so pretty, with a nice shine to it.  It looks wet still when set, but it's just really glossy...a real eye catcher on a pretty plate.

If you have an event to bring a dessert to and want to impress with both taste and looks (or if you are just having a family night), I hope you try these out.

Please consider sharing this blog with your friends and family, even if they are not gluten intolerant, as I am having so many people tell me they are not gluten intolerant but are constantly finding people in their daily lives who are, and they have been able to share my blog with them.  You never know who might need a good gluten free recipe at some time (I think a lot of the recipes on the blog are great even if you are not in need of a gluten free recipe, as my family does not need to eat gluten free, but loves the gluten free things I make...but maybe I am biased!).

GLUTEN FREE BOSTON CREAM PIE CUPCAKES
Recipe from:  Goodies Gone Gluten Free
Adapted from: Woman's Day Magazine
click here for Printable Recipe

1 box of gluten free cake mix (I used Betty Crocker Gluten Free Yellow Cake)
2 Tbsp cornstarch
3 Tbsp granulated sugar
1/8 tsp. salt
1 1/2 cups whole milk
1 cup heavy cream
4 large egg yolks
1 1/2 tsp pure vanilla extract
1 cup bittersweet chocolate chips
2 Tbsp light corn syrup

Make cupcakes according to package directions.  In a medium heavy-bottomed pan, whisk together the cornstarch, sugar and salt.  Whisk together the milk, 1/2 cup cream, then the egg yolks.  Bring the mixture to a boil, then reduce the heat to a simmer and cook, whisking constantly, for 5 minutes.  Whisk in the vanilla.

Transfer the pudding to a small bowl.  Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, at least 1 hour and up to 3 days.  Whisk before using.

In a microwave-safe measuring cup, combine the chocolate, corn syrup and the remaining 1/2 cup of cream.  Cook on high for 1 minute.  Stir the mixture, then continue cooking in 15-second intervals until the chocolate is melted and the mixture is smooth.  Use immediately or refrigerate in a airtight container for up to 3 days.  Reheat in the microwave before using.

To assemble, cut each cupcake in half crosswise.  Spoon some of the pudding on the bottom half of each cake (about 2 1/2 Tbsp each).  sandwich with the top of the cupcakes.  Spoon the chocolate over the top (about 1 1/2 Tbsp. each).

Gluten Free Bacon and Asparagus Quiche

I am by no means a French woman, but I do love my quiche!  I have been making quiche for dinners for years, and this is one of my favorites.  All I had to do to make it a gluten free version was to make a gluten free crust (and swap out a tablespoon of flour for gluten free flour).  No problem!  I could still enjoy this savory pie with caramelized onions, bacon and cheese...and of course, one of my favorite vegetables, asparagus.  This Gluten Free Bacon and Asparagus Quiche is as beautiful to look at as it is to eat.

Gluten Free Bacon and Asparagus Quiche

Our family always tops our pieces of quiche with a dollop of sour cream...I don't know why we started doing that, but we do, and it's good!  Yesterday I posted the recipe for a wonderful Gluten Free Pie Crust, and that is what I used for this Bacon and Asparagus Quiche.  It has been wonderful warmed up for lunch a couple days this week too (it would make a nice breakfast or brunch dish too).  If you have never made a quiche, don't let the fancy French word intimidate you...it really is easy to put together.  It is traditional to use a Swiss cheese in a quiche, but I have never liked Swiss cheese, so I have always used cheddar or a blend of cheddar and jack cheese.  It's up to you what your preference is.

Well, it is time to put on your beret, say a couple of "oui, oui" with your best French accent, and get to baking!

GLUTEN FREE BACON AND ASPARAGUS QUICHE
Recipe from : Goodies Gone Gluten Free
Adapted from: Taste of Home
click here for Printable Recipe

10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup (4 ounces) shredded swiss or cheddar cheese (I use cheddar)
1 Tbsp. gluten free flour
1/4 tsp. salt
1/8 tsp. pepper
1 unbaked gluten free pie crust (store bought or homemade)
3 eggs
1/2 cup half-and half cream

In a skillet, cook bacon over medium heat until crisp.  Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings.  In the drippings, saute onion until browned.  Drain.

Cut eight asparagus spears into 4-inch long spears for garnish (if desired).  Cut remaining asparagus into 1-inch pieces.  In a saucepan, cook all the of the asparagus in a small amount of boiling water until crisp-tender; drain.  In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper.  Pour into pastry shell.  In a bowl, beat eggs and cream, pour over bacon mixture. If using the asparagus garnish, arrange in a pinwheel or spoke fashion on top.  Bake in 350 degree oven for 35 minutes or until quiche is set in the center.  Let cool slightly, slice and serve.