Thursday, August 28, 2014

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!).

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).

Wednesday, August 27, 2014

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 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!

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.

Tuesday, August 26, 2014

Gluten Free Pie Crust

A nice flaky pie crust doesn't have to be a thing of the past once you start eating gluten free.  Thanks to one of my favorite blogs Barefeet in the Kitchen, I found a great gluten free pie crust recipe.  It works great for both sweet and savory crusts, and with the holidays quickly approaching (I know, it's a crazy thought, but it will be here before we know it!), I thought you might like to have the recipe for all the pie making that will be ahead!
Gluten Free Pie Crust (prebaked)

I actually have use for this recipe quite often, as I love to make pie all year around, as well as quiche for dinner quite often.  I recently used this crust in my Gluten Free Sour Cream Apple Pie and last night I used this gluten free pie crust in my Gluten Free Bacon and Asparagus will be getting that recipe next! You will get to see the picture of the nicely browned crust for that recipe!  Oh, I know, you are on the edge of your seats will probably stay up all night waiting for me to post that one (ok, probably not, but let a girl live in her fantasy world for a minute).

The recipe calls for sugar, which I omit when using the crust for a savory dish.  It really is quick and simple to make too.  I have tried some store bought gluten free pie crust dough and so far have not found one I really like, so I was thrilled to see how easy and yummy this one turns out! I hope this will help in the months to come too.

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
1/2 tsp. salt (omit this if using salted butter)

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.

Sunday, August 24, 2014

Gluten Free Chocolate Toffee Trifle

This dessert is the most raved about dessert whenever I serve it.  I guess you could call it a "fan favorite."  I can understand why it is so loved, with gluten free chocolate cake layered between homemade hot fudge and whipped cream, and suddenly you get this crunchy surprise bite of chocolate covered yummy.  I am asked for this recipe wherever I bring it.
Gluten Free Chocolate Toffee Trifle

Guess where I took this lovely little chocolaty delight this weekend?  To a potluck and square dance!!  I went square dancing with this Gluten Free Chocolate Toffee's even a good dance partner (well, I guess I didn't really dance with it, but my husband wasn't such a bad dance partner though...yee haw!).  I really had the best time, and let me tell you, I didn't bring a crumb of that trifle home...I actually think someone might have licked my trifle bowl clean.  It was a hit.  Someone told me they actually saw a crowd around it, so they hurried over to get whatever everyone was crowding around before it was gone!  I was delighted to make so many people so happy.  That is exactly why I do this whole baking/blogging thing...I just want you all happy (you might want to try square dancing too, if you want to be happy.  I had a smile on my face the whole time).

To make this trifle, I start with a gluten free cake mix, just to make things easier, but more power to you if you would like to make a gluten free cake from scratch instead.  You could try out the Hershey's One Bowl Chocolate Cake recipe from my blog, and just make it in a 9x13 instead of the bundt pan.  Either way, you will not be sorry.  If you don't have a trifle bowl, any clear bowl will work.  I hope you try this one out, and let me know in the comments below how it comes out.  Happy baking!

Recipe from:  Goodies Gone Gluten Free
Slightly Adapted from: Paula Deen
Click here for Printable Recipe

1 box of gluten free chocolate cake mix (I used Betty Crocker) or homemade GF cake
2 cups fudge sauce, recipe follows, or 1 16 oz. jar fudge sauce (I always do the homemade)
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar

Prepare the cake according to the package directions for a 9 x 13 cake.  Cool thoroughly.  Slice the cake into 1-inch thick pieces.

Line the bottom of a large glass bowl with a single layer of cake.  Pour 1/4 of the fudge sauce over the cake.  Top with 1/4 of the candy bar bits, then 1/3 of the whipped cream.  Repeat layering 2 more times ending with fudge sauce and candy bits.  Top with whipped cream and candy bits for garnish.  Refrigerate until ready to serve.  Assemble the trifle shortly before serving or it will get soggy.

Hot Fudge Sauce:

1 (4-ounce) bar German Chocolate
1/2 ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 tsp. vanilla

To make the sauce: Melt the German Chocolate with the butter in a saucepan over very low heat.  Stir in the powdered sugar, alternating with evaporated milk and blending well.  Stirring constantly, bring the mixture to a simmer over medium heat.  Simmer until the mixture becomes thick and creamy.  About 8 minutes.  Stir in the vanilla.