Saturday, August 16, 2014

Gluten Free Hot Fudge Turtle Pudding Cake

I love a gooey chocolate dessert, and boy does this Gluten Free Hot Fudge Turtle Pudding Cake hit the spot!  It was a hot day yesterday and I felt drained...but I really wanted to make a dessert, and this was the perfect one.  First of all, it's made in the crock pot, so no hot oven to turn on, and second of all the cake starts with Gluten Free Bisquick easy and perfectly perfect on a hot day when I'm tired, but want dessert!
Gluten Free Hot Fudge Turtle Pudding Cake

The "turtle" in this Gluten Free Hot Fudge Turtle Pudding Cake comes from the caramel sauce in the batter and the pecans and caramel drizzled on top (have you ever had a pecan turtle candy?), which is all ooey and gooey with the chocolate pudding that magically appears on the bottom of the cake when it's cooked.  For the caramel sauce, I used the recipe on my blog from Barefeet in the Kitchen for Homemade Caramel Sauce, but you could certainly use store bought caramel sauce.  If you have never made one of these cakes that makes it's own pudding, you just have to try it out.  This is a great recipe because it is so easy to put in the slow-cooker and let it go.

Let me know in the comments below if you try it out and how you liked it!  Don't miss a recipe from my blog!  Subscribe in the space to the right and my recipes will be delivered to your e-mail.  You can also find me on Instagram and "like" my page on Facebook!

Recipe From:  Goodies Gone Gluten Free
Adapted From: Betty Crocker
Yield: 6 servings
Click here for Printable Recipe

1 1/2 cups Gluten Free Bisquick Mix
1 cup sugar (divided)
1/2 cup unsweetened baking cocoa
3/4 cup milk
3/4 cup caramel sauce - divided (store bought or Homemade Caramel Sauce )
1 2/3 cups hot water
1/2 cup chopped pecans

Spray 3-quart slow cooker with cooking spray.  In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel sauce until well blended (mixture will be quite thick).  Put in slow cooker and spread out evenly.  Pour hot water over top (do not stir).  Sprinkle with remaining 1/2 cup sugar.

Cover; cook on low heat setting for 2 1/2 to 3 hours or until top springs back when touched lightly (center will still be soft).  Turn off slow cooker; let stand uncovered 20 minutes to cool slightly and to allow the pudding to set.  Spoon out cake into individual bowls, and top with warm pudding and remaining 1/4 cup caramel sauce and chopped pecans.

Friday, August 15, 2014

Homemade Caramel Sauce - Gluten Free

I didn't know how much I needed Homemade Caramel Sauce until I made some.  I then found how many things I have been eating that have missed this creamy topping.  It really is the most amazing caramel sauce I have ever had.  The brown sugar and whipping cream slowly simmered on the stove becomes such a rich sauce with a creamy, milky flavor.
Homemade Caramel Sauce - Gluten Free

 I love this gluten free Homemade Caramel Sauce so much I find myself looking for opportunities to drizzle this delicious delight on whatever I can!  Obviously it's awesome on so many desserts, like ice cream, chocolate cake and apple pie, but it's also great drizzled in a cup of hot chocolate, over oatmeal or a dip for apples. Don't forget to use it on my Gluten Free Spiced Apple Butterscotch Cake too! My next post will give you yet another way to use this sweet bit of indulgence in my Slow-Cooker Turtle Pudding (ooh, so exciting, a sneek peak). Why don't you see how many ways you can use this amazing sauce and you too will wonder how you ever got along without it!


1 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla extract
pinch of salt

In a heavy saucepan, combine the sugar and the water.  Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes.  There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.

Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes.  Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan (This will cause crystallization, if you scrape the uncooked sugars back into the sauce).

Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt.  It will bubble again, but will calm quickly.  Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage.  Enjoy!

You haven't heard from me for awhile because we have been taking in some fresh mountain air in Big Bear, California, on a little get away.  I hope you had some time to get away too this summer.  If not, I give you permission to live vicariously through these pics!

Sunday, August 10, 2014

Gluten Free Double Chocolate Chip Cookies

Well, I figured in my last post I made you cookie dough with my Gluten Free Chocolate Chip Cookie Dough Truffles, so this time I'll make you the's that?  These cookies are crispy around the edges, but soft in the middle.  They not only have semi-sweet chocolate chips in them, but grated milk chocolate throughout!
Gluten Free Double Chocolate Chip Cookies

I took each thing I liked from all the different chocolate chip cookies I make, kicked the gluten out the door, and the Gluten Free Double Chocolate Chip Cookie was born!  I am really pleased with these tasty little guys I invented, and I hope you will be too!  I made a big batch to take with me on vacation this week, so my family should be happy campers!  Pour yourself a big glass of milk and get to baking!

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

1 cup (1/2 lb.) butter, at room temperature
1 3/4 cup brown sugar, packed
2 eggs
1 t. vanilla extract
1 3/4 cup brown rice flour
1 1/2 cup gluten free oats (measured then blended)
1/2 cup tapioca starch
1/4 cup potato starch
1 t. xanthan gum
1 t. baking soda
1/2 t. salt
1 4 oz. bar of milk chocolate, grated (refrigerate or freeze the bar for easier grating)
2 c. semi-sweet chocolate chips
1 c. chopped pecans

In a bowl, with an electric or stand mixer on medium speed, beat butter and brown sugar until well blended.  Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, starches, oats (measure and blend to a powder), baking soda, salt and xanthan. Grate chocolate bar into flour mixture and mix together. Stir or beat into butter mixture until well incorporated.  Stir in chocolate chips and nuts.

Drop dough in 2-tablespoon portions, or use cookie scoop for nicely rounded mounds, 2 inches apart onto parchment paper lined baking sheet.  Bake at 350 degrees F. for 7-10 minutes (I baked mine for 9 minutes and they were perfect).  Cool and transfer to cooling rack.