Saturday, September 6, 2014

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!

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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.

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.

Wednesday, September 3, 2014

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.

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.

Sunday, August 31, 2014

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.

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