Friday, August 8, 2014

Gluten Free Cookie Dough Truffles

Chocolate dipping these creamy bites of chocolate chip and pecan studded cookie dough just brings them to the next level (I assume your chocolate chip cookie dough isn't dipped in chocolate, right?).  I just want to know if there is anyone out there who doesn't eat at least some of the cookie dough when you make chocolate chip cookies?  I know of people who eat most of the cookie dough when making chocolate chip cookies!
Gluten Free Cookie Dough Truffles

 Then there's that old pesky warning to not eat raw cookie dough because of the eggs in the dough...well guess what?  I'm giving you permission to eat all the cookie dough when you make my Gluten Free Cookie Dough Truffles, because they contain no evil raw eggs, they are gluten free, and they are meant to be eaten raw!! Hurray!!  By the way, those of you who don't eat any cookie dough when making chocolate chip cookies...I guess this isn't the recipe for you, so read no further, you are dismissed.

Making these Gluten Free Cookie Dough Truffles will make those you serve them to feel like a sophisticated kid...they get to eat cookie dough, but it's wrapped up in a grown-up truffle!  Believe me, they will be very impressed and so will you.

Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 cups all-purpose gluten free flour (I used Mama's Almond flour blend)
1 14-oz. can sweetened condensed milk
1/2 cup semisweet or dark chocolate chips
1 cup finely chopped pecans

2 cups semi-sweet chocolate chips
2 Tbsp. vegetable shortening

In a large bowl cream butter and brown sugar with an electric or stand mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour and add condensed milk.  Add chocolate morsels and pecans, mixing well.  Refrigerate dough for 1-2 hours, or until firmed up.

With floured hands (make sure you use gluten free flour) roll dough into 1-inch balls and place on waxed paper or parchment paper lined cookie sheet (if they are getting too soft, put back in fridge for a while to set back up).  Once the dough is rolled into balls, return to refrigerator for at least 3 hours or overnight (I think the longer the better in the fridge, as they will quickly start melting otherwise.  They need to be really set.  You could even freeze them for awhile).

Melt the chocolate chips and shortening in a microwave safe bowl or cup at 30 second intervals until chocolate is melted (stir between each interval as the chips may be melted but not look it).  Dip set cookie dough balls in melted chocolate with a fork or dipping spoon, letting excess chocolate drip off before placing back on covered cookie sheet.  Place back in fridge (I know, there is a lot of refrigeration in the process) until chocolate sets (this won't take long).  I keep mine in the fridge.

Tuesday, August 5, 2014

Gluten Free Sour Cream Apple Pie

What is summer with no apple pie?  Don't let a little gluten intolerance keep you from our American tradition!  You too can have that flaky crust filled with tart apples...but it doesn't stop there, because the apples in this pie are bathed in a sweet vanilla sour cream that adds a cool, custard center to this fresh dessert.  It gets even better...I know right now you are saying, "What?  How can it get any better?" but, it does.  This Gluten Free Sour Cream Apple Pie is also topped with a delicious crumble that just completes this summer confection.
Gluten Free Sour Cream Apple Pie

I bet you thought eating a gluten free diet meant no more flaky crusts for a pie, didn't you?  Silly you.  I found a great recipe for a gluten free pie crust from Barefeet in the Kitchen and combined with my recipe I've used for years for a Sour Cream Apple Pie, it was a match made in heaven!  You really won't believe how much this crust is like the crusts you've had in the past containing really is flaky and yummy, and can, of course be filled with any ole' pie recipe you want...but I really like this Sour Cream Apple Pie (can you believe I didn't do a chocolate pie?  That will be coming soon!).

Let me know in the comments if you try it out!  You can also follow me on Instagram and Facebook, as well as subscribe to this blog so you don't miss a recipe!

Recipe from:  Goodies Gone Gluten Free
Yield: 8 servings
click here for Printable Recipe


2 eggs
1 cup (8 ounces) sour cream

1 cup sugar
6 Tbsp. gluten free all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
3 cups chopped peeled granny smith (or other tart apple) apple
1/4 cup packed brown sugar
3 Tbsp. cold butter

In a large bowl, beat eggs.  Add sour cream.  Stir in sugar, 2 Tbsp. GF flour, vanilla and salt; mix well. Stir in apples.  Pour into pie crust (recipe to follow).  Bake at 375 degrees F. for 15 minutes.  Meanwhile, combine brown sugar and remaining flour; cut in butter until mixture is crumbly.  Sprinkle over top of pie.  Return to oven for 20-25 minutes or until filling is set.  Cool completely on a wire rack.  Serve or cover and refrigerate.

Recipe from: Barefeet in the Kitchen

1/2 cup butter or 1 stick of butter, frozen (I've used it straight from the fridge too)
2-4 Tbsp. ice cold water (fill a glass with ice water and use what you need)
2/3 cup brown rice flour
1/3 cup tapioca starch
1/4 cup potato starch
2 Tbsp. sugar
1 tsp. salt

Combine the flours, sugar and salt in the bowl of a food processor and pulse a couple times.  Using a cheese grater, grate the butter and then add it to the flour mixture.  Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.

With the processor running, add just 1 tablespoon of water at a time (my crust was perfect after one tablespoon), until the mixture barely clumps together.  You should be able to squeeze a small bit of the dough together and have it hold its shape.  Try to add as little water as possible.

Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc.  Press it into a rounded disk shape.  Remove any air from the bag and refrigerate as least an hour before using.   This can be kept in the refrigerator for 2-3 days.

When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out.  Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour.  Place the dough on the prepared paper.  Sprinkle the dough very lightly with flour and place another sheet of paper on top.  Using your hands or a rolling pin, press the dough out until it is roughly a circle.  Remove the top paper and place an inverted pie plate over the dough.  Flip the plate over with the dough lightly pressed into it.  Carefully peel off the second sheet of  paper and gently press the crust into the pie plate.  If the dough splits or breaks off, just press it back together.  If you have enough of an overhang, you can make a decorative crust and flute the edges slightly.  Finish the pie according to directions.