Friday, July 25, 2014

Brazilian Chocolate Balls (Brigadeiro) - Gluten Free

These Brazilian Chocolate Balls or Brigadeiro, are creamy little balls of chocolate delight.  They have a smooth fudgy center and are rolled in chocolate sprinkles, which give them a nice crunch on the outside.  My Mom found this recipe in the paper and passed it along to me (she's great like that) and I was immediately intrigued by this delicious sounding and looking naturally gluten free recipe...especially since Brazil didn't let me down with their Brazilian Cheese Bread (Pao de Queijo).  I figured I could probably count on them to do a good dessert ball!  It's super easy to make too.
Brazilian Chocolate Balls

They look quite elegant on the table and you can be sure you will impress all you serve them to.  Your guests will think you slaved over these Brazilian Chocolate Balls, or even better, that you bought them from a  ritzy candy shop!  You know that is one of the highest compliments when your guests think something you prepared was bought, because it looks so professional and perfect.  At least I take that as a compliment (maybe I shouldn't...maybe they are saying it tastes like it came from a box!  Let's hope not).  Anyway, they do look impressive and taste even more impressive, and well, I just think you should try them out, ok?

Recipe from:  Goodies Gone Gluten Free
Originally from:  The Arizona Republic Newspaper
click here for Printable recipe

1 can (14 oz.) sweetened condensed milk
1 Tbsp. butter
4 Tbsp. cocoa powder
Chocolate sprinkles

In a sauce pan, place the condensed milk, butter and cocoa powder.  Cook over medium heat, stirring constantly with a wooden spoon.  Cook until the mixture starts to thicken.  Allow to cool.  With greased hands (I just sprayed cooking spray on them) shape mixture into balls and roll them in sprinkles.  I keep mine in the fridge.    

Wednesday, July 23, 2014

Gluten Free Sausage & Cheese Bread Balls

Maybe I'm just behind the times, but I never had a sausage cheese ball.  I guess people eat these during Christmas, but it took me going gluten free to find a recipe for these delicious bites of goodness.  There is no way I am going to only eat these babies at Christmas time.  They are not traditionally gluten free, but I can't imagine them tasting any better than this.
Gluten Free Sausage & Cheese Bread Balls

 The first time I made these Gluten Free Sausage & Cheese Bread Balls (you might know them as Sausage Cheese Balls) and took my first bite, my eyes rolled back in my head and I was swept away with their yumminess.  They warm up really nicely the next day in the microwave too.

 I made this batch with the intention of sharing them with a group we were meeting with this evening...but I ate too many of them out of the oven and then  you know how I have to share some with my neighbor, and well, I just didn't have enough to put out for our group!  I guess it's an excuse to have to make them again the next time we meet.

Not only do these Gluten Free Sausage & Cheese Bread Balls taste amazing, but they are amazingly easy to make too.  You know how I love a recipe that can start with a mix, well these bad boys are made with Bisquick Gluten Free Mix (I am really finding some amazing recipes using this product.  This will not be the last time you see a recipe from me using Bisquick Gluten Free Mix, so you might as well stock up on it now!), and have few ingredients, so they are a snap to put together.  They make a great appetizer, breakfast or side with soup or salad.  I hope you enjoy these as much as I do!
Gluten Free Sausage & Cheese Bread Balls

Recipe from: Betty Crocker
Shown on: Goodies Gone Gluten Free

3/4 cup Bisquick gluten Free mix
4 oz bulk pork sausage, cooked (I have used maple sausage in this too and it's really yummy)
1 1/2 cups shredded cheddar cheese (6 ounces)
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1/4 teaspoon dried rosemary leaves, crushed
1/8 tsp. cayenne pepper
1/2 cup milk

Heat oven to 350 degrees F.  Spray 15x10x1 inch pan with cooking spray.  In large bowl, mix all ingredients.  Shape into 1-inch balls.  Place on baking sheet lined with parchment paper.  Bake uncovered 22 to 26 minutes or until light golden brown.  Immediately remove from pan and serve warm.

Monday, July 21, 2014

Gluten Free Blueberry Cream Cheese Bread

I really love a sweet bread...banana bread, pumpkin bread, zucchini get the idea, so when I saw a recipe for a bread with blueberries and cream cheese, I had to try it out!  This gluten free Blueberry Cream Cheese Bread will be added to my sweet bread recipes for sure!  It came out like a moist pound cake with a cheese filling like you would find in a cheese danish.  It is packed with blueberries and would make a nice breakfast bread with a cup of coffee or tea...well, you know what I'll be having for breakfast tomorrow!

Gluten Free Blueberry Cream Cheese Bread

My loaf came out pretty dense, but that might be because I made a big mistake and decided to invert the loaf on my cooling rack pretty soon after it came out of the oven, and what I ended up with was a gooey mess, with melted cream cheese pouring out of the upside down loaf as it started to collapse on itself.  I don't know how I did this (probably the quick prayer helped), but I managed to quickly pick up the deflating loaf, turn it over and plop it back in the loaf pan.  It was truly a miracle. Once the Gluten Free Blueberry Cream Cheese Bread was back in the pan, it looked normal again.   I let it sit and cool on the cooling rack and then placed it in the fridge for a few hours and  it came out fine.  I would be interested to see how it would be had I not done that, perhaps it would be a bit lighter...but you know what, I like it dense, so I'm happy either way!

Sometimes our mistakes in the kitchen turn out to be something good, right?  And we all have made mistakes in the kitchen, my friend, but that can't stop us from trying things out, especially when you are trying to turn recipes into gluten free recipes.   It's trial and error, and sometimes trial and success!

I hope you try this out.  Let me know how yours comes out when you do!

Gluten Free Blueberry Cream Cheese Bread

Recipe from:  Goodies Gone Gluten Free
Slightly Adapted from: Organized Sahm


1/2 cup butter
3/4 cup sugar (divided)
1/4 tsp. salt
1 tsp. vanilla extract
2 whole egg yolks
1 1/2 cups all-purpose Gluten Free Flour (I used Mama's Almond Blend)
1 1/2 tsp. xanthan gum (if using a flour that does not contain xanthan)
1 tsp. baking powder
1/3 cups milk
2 cups blueberries
1 Tablespoon gluten free all-purpose flour
2 whole egg whites


8 ounces whipped or block cream cheese
1/2 cup sugar
1 Tablespoon gluten free flour
1 whole egg
1 Tablespoon orange zest

Preheat the oven to 350 degrees F.  To make the bread, add 1/2 cup of butter and 1/2 cup sugar to mixer and cream until fluffy.  Add salt, vanilla and 2 egg yolks ( make sure and save the whites for later), mix until creamy.  In a separate bowl combine 1 1/2 cups of flour and 1 tsp. baking powder, and if needed, the xanthan.  Slowly add flour mixture to butter and sugar mixture, alternating with milk as you mix with mixer until combined. The batter will be quite thick at this point. 

 Add 1 Tbsp. of gluten free flour to the 2 cups of blueberries and coat.  Add the berries to the batter (because the batter is thick you will need to gently work at folding in the blueberries completely with the batter without smashing them up.  This will take some time to do it delicately, but the berries will eventually incorporate).  In another bowl, using a hand mixer, beat the egg whites until a soft peak forms, then add 1 Tbsp. at a time of the 1/4 cup of sugar and beat until stiff peaks form.  Gently fold the egg whites into the batter.

To make the filling, in a separate bowl combine cream cheese, sugar, 1 Tbsp. gluten free flour, egg, and orange zest and beat with mixer until smooth.

Grease your loaf pan (I used an 8-inch pan) and pour 1/2 of the batter in, and top with the cream cheese filling, then pour the remainder of the batter over the filling.  The middle will be like a cheesecake once baked.  Bake for 55-60 minutes, or until the top is nicely brown.  Because of the cream cheese center, it will be a bit wiggly, but the bread on top should be firm and come out with moist crumbs when toothpick is inserted.  Let the pan cool on rack completely, then place in fridge for a few hours until it is set, and invert loaf on plate.