Sunday, December 20, 2015

Gluten Free Chocolate Peppermint Cookie Cheesecake

Merry Christmas! I can't believe how long it has been since I have posted on my blog!  Shame on me.  So what has happened since I last blogged you ask?  Well, my daughter got married, I hosted 20 people for Thanksgiving, sold my 1967 Mustang, and am now getting ready for Christmas and preparing to once again host a crowd.  Wow, it makes me tired all over again just writing about it!

Gluten Free Chocolate Peppermint Cookie
Goodies Gone Gluten Free
I have done quite a bit of baking this holiday season, but this mini Gluten Free Chocolate Peppermint Cookie Cheesecake was a highlight for me.  I found the cutest little mini springform pans and knew I had to create a cheesecake that was perfect for the holidays to give as gifts to my friends and neighbors.

 Last year I posted some easy yet beautiful Gluten Free Peppermint Chocolate Dipped "Oreos", which I stepped up a notch this season by using a gluten free peppermint sandwich cookie (I used Trader Joes Gluten Free Peppermint JoJos) which I dipped in chocolate and sprinkled with crushed candy canes to top this amazing and festive Gluten Free Chocolate Peppermint Cookie Cheesecake.  You can use this recipe to make one 9-inch cheesecake also.  The peppermint sandwich cookies are chopped and mixed in the batter along with some chocolate chips, and then topped with  a chocolate ganache, whipped cream and the chocolate dipped cookie,  It's as pretty to look at as is to eat (yes, I did mean to say it is pretty to eat.  I don't know how better to describe it).

Merry Christmas, happy New Year and blessings to you all this season!

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

3  8-oz packages cream cheese, softened
1/2 cup packed brown sugar
1 teaspoon vanilla extract
4 eggs
3/4 cup semi-sweet chocolate chips
5 chopped gluten free peppermint creme-filled chocolate cookies


1 1/2 cups gluten free peppermint creme-filled chocolate cookies crushed into crumbs
4 tablespoons melted butter


1 1/2 cups semisweet chocolate chips
1/4 cup whipping cream
1/8 teaspoon peppermint extract (optional)

Combine crust ingredients and press into bottom of 4 mini springform pans or one 9-inch springform pan (you can also line muffin pans with liners and press a tablespoon into the bottom of each liner).  Bake at 350 degrees for 10 minutes for 9-inch, and 8 minutes for mini pans or muffin tins.

Combine cream cheese, sugar and extract, mixing at medium speed with an electric mixer until well blended,  Add eggs, one at a time, just until blended. Stir in chocolate chips and chopped cookies.  Pour over crust.  Bake at 350 degrees 45 minutes for 9-inch springform, and approximately 25 minutes for mini springform pans, or until sides are set and middle is slightly jiggly.  Cool before removing rim of pan.

For topping, melt chocolate chips in saucepan or microwave on 50% power for 30 second increments stirring until chocolate is smooth.  Stir in cream and extract if using and spread over top of cheesecake.  Refrigerate and if desired, top with whipped cream and chocolate dipped cookie  when cheesecake and topping is set.

Saturday, October 24, 2015

Gluten Free Pumpkin Chocolate Chip Cream Cheese Muffins

Happy Fall to you all! I am still waiting for my fall weather, but it has cooled down a bit so I felt the need to bake.  Boy am I glad I did!  I am super over the top excited about these yummy Gluten Free Pumpkin Chocolate Chip Cream Cheese Muffins.  The pumpkin make the muffins so moist and the combo of the pumpkin spices with the cream cheese and melty chocolate chips is heaven in every bite.  I top mine with pecans which gives it that nice added crunch.  You simply have to make these muffins for the season.  You will not be sorry you did!
Gluten Free Pumpkin Chocolate Chip
Cream Cheese Muffins
Goodies Gone Gluten Free

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

Pumpkin bread:

1 3/4 cups gluten free all purpose flour blend (I use the flour blend on the blog )
1 1/2 cups sugar
1 tsp. xanthan gum (if your blend does not contain it)
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
3 eggs
1/2 cup oil (canola or light olive oil)
1/3 cup water
1 cup pumpkin
pecans for top of muffins (optional)


8 oz. package cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
1 12 oz. package of semi sweet chocolate chips

Preheat oven to 350 degrees F.  Beat well the topping ingredients and stir in chocolate chips.  Set aside.

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs, oil, water and pumpkin and mix well.  Stir into dry ingredients.  Fill muffin tin with liners and fill each cup 3/4 full.  Top each with a heaping teaspoon of cream cheese mixture and top with some chopped pecans if desired.  Bake for 25-35 minutes or until muffins are puffed and set and cream cheese isn't wet on top.  Cool completely before serving.

Thursday, September 17, 2015

Chicken Posole - Gluten Free

I'm hoping that by posting this recipe for Chicken Posole, it will bring the fall weather I'm longing for.  This is a loved recipe by the family and those I have served it to.  It is such a delicious, easy and comforting dish, and also very healthy and low in calories (it was handed down to me from my Mom who got it from Weight Watchers).  I love the chewy bites of the hominy in this soup, and the richness of the broth.  I always serve it with Brazilian Cheese Bread, which is naturally gluten free and a great side to go with this tasty soup.  I guess it is traditional to top it with some chopped radishes, but radishes are not my thing, so I omit that.  If they are your thing, though, give it a try!

Chicken Posole - Gluten Free
Goodies Gone Gluten Free
Top this Chicken Posole with a little mozzarella cheese and life is good!

Recipe from:  Weight Watchers
Recreated by:  Goodies Gone Gluten Free
click here for printable recipe

1 1/4 pounds skinless boneless chicken breasts cut into bite sized pieces
1/2 tsp. salt
1/2 tsp ground pepper
2 tsp olive oil
1 onion, chopped
2 garlic cloves
2 (15 oz.) cans hominy, drained
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 cups low-sodium chicken broth
1 (8 oz.) can tomato sauce
2 tsp. dried oregano
2 tsp. paprika
6 Tbsp. shredded cheddar or mozzarella cheese (optional)

Saturday, August 22, 2015

Gluten Free Snickerdoodle Cookie Cake

Is it a cookie?  Is it a cake?  Yes, it is.  This Gluten Free Snickerdoodle Cookie Cake is made of three huge Snickerdoodle cookies sandwiched in between a creamy brown sugar and cinnamon frosting and cutely adorned with miniature Snickerdoodle cookies.  You get to have your cookie and eat your cake too (like the way I redid that saying?  Clever, huh?)  The whole thing starts with a Gluten Free Betty Crocker mix!  Isn't that great?  I love short cuts.
Gluten Free Snickerdoodle Cookie Cake

Betty Crocker really has some great ideas on their site.  Some are already gluten free, but because they make some great gluten free cake and cookie mixes, it's easy to revamp the ones that are not.  This was a fun one to make and decorate.

Recipe from: Goodies Gone Gluten Free
Adapted from:  Betty Crocker
click here for Printable Recipe


2 boxes of Gluten Free Betty Crocker Sugar Cookie Mix
1 cup butter, melted
2 eggs
2 Tbsp. water
2 Tbsp. vanilla extract

Cinnamon Sugar topping:

1/4 cup sugar
1 Tbsp. cinnamon


1 cup butter, softened
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
3 cups powdered sugar, sifted
1 tsp. vanilla extract
3 Tbsp. heavy whipping cream or milk

Heat oven to 350 degrees F.  Line cookie sheet with parchment paper.  Line bottoms of three 8 or 9 inch round cake pans with parchment paper and grease with butter or cooking spray (you may need to increase the cook time if you use an 8 inch pan).

Stir together cinnamon and sugar in small bowl and set aside.

In a large bowl, beat cake ingredients with a an electric mixer on medium speed until combined.

Shape 8 rounded teaspoons of dough into balls and roll in the cinnamon sugar mix.  place on cookie sheet and bake 5 to 6 minutes or until edges are set.  Cool completely before removing from pan.

Divide remaining dough among cake pans and spread to cover bottoms of pans, patting the dough down with your hands.  Sprinkle with cinnamon sugar mixture, until dough in each pan is lightly covered (you may not use all of the sugar mixture).  Bake 20 minutes or until edges are set and lightly golden (you don't want to over bake the cookies or they will be too hard and crumbly to cut through the layers nicely).  You are trying to achieve a soft cookie, but not raw dough!  Cool completely and remove to wire racks.

In a medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth.  Decrease speed to low and add powdered sugar, vanilla and cream until combined.  Increase speed to high and beat about 2 minutes or until light and creamy.

Place 1 cookie layer on cake stand or large plate.  Cover with a third of frosting.  Top with another cookie layer, another one third of frosting and then the final cookie layer.  Place remaining frosting in decorating bag with tip and pipe 8 frosting swirls around top edges.  Place a mini cookie in each frosting swirl.  Store covered at room temperature.

Gluten Free Mini Chocolate Eclairs

Summer is coming to an end and I wonder if it went as fast for you as it did for me?  It went so fast I realize I haven't posted anything for the majority of the summer!  I have made some yummy things, though this summer, so I made sure to store them up to share with you all!

Gluten Free Mini Chocolate Eclairs
Goodies Gone Gluten Free
The first one I will be sharing with you today is so scrumptious! This is one of the desserts I miss getting to eat since becoming gluten intolerant, so I am so happy to have them back on my list of allowable treats.  These Gluten Free Mini Chocolate Eclairs are decadent little bites of creamy, fluffy, chocolaty goodness.  They look elegant and like you spent tons of time, but they really are pretty easy to make.  Filling and dipping is a bit time consuming, but so worth it!

I made mini eclairs, but if you wish to have full size eclairs, just pipe out 5 inches instead of 2 inches of dough on your baking sheet.  Have fun and enjoy!

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


1 cup water
1 stick butter
1 cup gluten free all purpose flour ( I used the blend on the blog)
2 Tsp. sugar
1 1/2 tsp. xanthan (unless you are using a blend that contains xanthan)
4 eggs


3 cups milk
3/4  cup sugar
1/2 tsp. salt
6 Tbsp. gluten free all purpose flour
3 eggs
2 tsp. vanilla


4 oz. (1/2 cup) Dark chocolate chips
4 Tbsp. butter

Preheat the oven to 400 degrees F.  Heat water, butter and sugar until boiling.  Add flour and stir constantly until mixture is smooth and forms a ball.  Cool until you can stick your finger in the dough without it feeling too hot to handle.  Beat in 4 eggs, one at a time, beating well in between each addition.  Make sure mixture is smooth and not clumpy.  Refrigerate dough a few minutes to make it easier to handle.

Cut a hole in the corner of a gallon size ziplock bag.  Fill bag with dough.  Line a cookie sheet with parchment paper and pipe dough onto cookie sheet in 2 inch logs.  Bake at 400 degrees F.  Bake for approximately 30 minutes or until puffed and light brown.  Set aside to cool.

Prepare filling by combining milk, sugar, salt and flour.  Cook slowly until thickened. Add 3 beaten eggs and continue to cook until mixture is even thicker.  Remove from heat, cool and add vanilla.

With a serrated knife, slice pastry puffs lengthwise, but not all the way through.  Pipe custard mixture into the center, or drop by teaspoonfuls.  Melt chocolate and butter in microwave on 50% for 30 second intervals, stirring in between until melted.  Dip tops into icing and cool eclairs in the fridge until icing is set.  Pastry and cream filling can be made ahead of time, but it is best to assemble them just before serving.  Store extras in refrigerator.

Piped dough before going into oven

Baked eclair shells just waiting to be filled!

Thursday, July 23, 2015

Gluten Free Chocolate Chunk Cookies

These amazingly  gooey chocolate cookies are posted today in celebration of a very special event.  I am now a contributing author for!  Munchyy is a blog site that has all sorts of tips and recipes for gluten free living.  My first post title is, " 10 Most Chocolate, More Chocolate and the Most Chocolatiest Gluten Free Desserts", so I thought these decadent chocolate cookies were a fitting way to celebrate.  I hope you go check it out.
 Gluten Free Chocolate Chunk Cookies
Goodies Gone Gluten Free

Now back to these Gluten Free Chocolate Chunk Cookies.  Did I say they were amazing?  I think I did.  They are soft and chewy with a crackly top and big chunks of melty chocolate in every bite.
Celebrate with me, and make a batch yourself!

Recipe from:  Goodies Gone Gluten Free
Adapted from:  Martha Stewart
click here for Printable Recipe

8 oz. semisweet chocolate chips
4 Tbsp. butter
2/3 cup plus 1/4 cup gluten free flour blend (I used the Flour Blend on the blog)
1/2 tsp baking powder
1/2 tsp xanthan gum (unless you are using a blend that contains it)
1/2 tsp. salt
2 large eggs
3/4 cup packed light brown sugar
1 tsp vanilla extract
1 package (12 oz) semisweet (or dark) chocolate chunks

Preheat oven to 350 degrees.  Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring in between, until almost melted.  Do not overheat.  in another bowl, whisk together 2/3 cup of flour, baking powder, xanthan and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy.  Reduce speed to low, beat in melted chocolate.  Mix in flour mixture until just combined.  Stir in chocolate chunks.  If the mixture is still too runny, add the extra 1/4 cup of flour and let it set for a few minutes until it thickens and won't run on the cookie sheet.

Drop heaping tablespoons of dough or use a cookie scoop, placing them 2 to 3 inches apart on parchment paper lined baking sheet.  Bake 10-12 minutes or until cookies are shiny and crackly yet soft in the center.  Cool on sheets 10 minutes, then transfer with a spatula to cooling racks.

Monday, July 13, 2015

Gluten Free Peanut Butter Banana Chocolate Chip Cookies

Do you find you always end up with extra bananas that end up getting too ripe and then no one wants to eat them?  I often have that problem in my house...but I turn that problem into a gluten free treat!  I used to always make banana bread or muffins with my old bananas.  That is until I found a recipe for banana peanut butter cookies!  Of course I had to add chocolate chips or chocolate chunks to my recipe...and make it gluten free!  It is my go-to recipe now for my over ripe bananas no one wants to eat.  Let me assure you though, once those old bananas are transformed into a cookie...I have no problem getting the family to eat them!
Gluten Free Peanut Butter Banana
Chocolate Chip Cookies

Recipe from:  Goodies Gone Gluten Free
Adapted from: Yammies Noshery
click here for Printable Recipe

  • 1/2 cup creamy peanut butter 
  • 1/4 cup salted butter, softened
  • 1 cup brown sugar 
  • 2 teaspoons vanilla
  • 1/3 cup mashed ripe or overripe banana (about 1 banana)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 1/2 cups gluten free all purpose flour (I used the all-purpose flour blend on the blog)
  • 3/4 cup chocolate chips or chocolate chunks
  • Granulated sugar for rolling

  • Preheat oven to 350ºF.
  • Mix the peanut butter, butter, and sugar until well combined. Add the vanilla and banana and mix well. 
  • Add the dry ingredients and chocolate chips and mix just until combined. If the dough is too wet to roll into balls, add a couple of tablespoons more (up to a 1/4 cup) of  gf flour until it is more set and place in fridge for about 20 minutes.  It should be set enough to roll then.
  • Roll into fairly large balls (I used about a heaping teaspoon) and roll the balls in some sugar. Place on a parchment paper lined baking sheet and press criss cross with a fork. Cookies will spread a little, so don't place them too close together. 
  • Bake about 9-11 minutes. 10 Minutes was perfect for mine.

  • Gluten Free Peanut Butter
    Chocolate Chip Cookies
    Goodies Gone Gluten Free

    Friday, July 3, 2015

    Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes

    Gluten Free Lemon and White Chocolate
     Cheesecake Filled Lemon Cupcakes
    Happy 4th of July!!  I've always loved the 4th of July.  I have good memories of sitting on a blanket in the park watching the fireworks and eating fried chicken.  I'm making a new memory of the 4th, with these Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes (boy, that's a more ways than one).  I topped them with some blueberries and raspberries, which not only gave these moist and decadent cupcakes a patriotic look, but the combo of the berries with the lemon and white chocolate was a perfect blending...oh baby!  They are also sprinkled with slivered almonds which adds a nice crunch.

    I brought these Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes to a party today and they not only disappeared quickly, but were given rave reviews.  I hope you try them out.  Let me know if you do! I'd also love to know what your 4th of July traditions are, so comment below.

    Don't miss a recipe!  Subscribe to Goodies Gone Gluten Free at the right and when a new recipe is posted it will be delivered to your e-mail.  Enjoy!

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

    Cake - adapted from Barefeet in the Kitchen

    1 1/2 cups brown rice flour
    2/3 cup potato starch
    1/ 3 cup tapioca starch
    1/2 tsp. kosher salt
    1 Tbsp. baking powder
    1 tsp. xanthan gum
    4 eggs
    2 cups white sugar
    1 cup buttermilk
    1 cup butter - melted and cooled
    1 tsp. vanilla extract
    2 Tbsp. plus 2 tsp. lemon juice
    2 Tbsp. lemon zest


    8 oz. cream cheese, softened
    1 egg
    1/3 cup sugar
    1/8 tsp. salt
    1 Tbsp. plus 1 tsp lemon juice
    1 Tbsp. plus 1 tsp lemon rind
    12 oz. white chocolate chips


    Slivered almonds
    Blueberries and Raspberries
    Powdered Sugar

    Preheat oven to 350 degrees F.  Line cupcake pan with liners.

     For the filling, beat all ingredients except white chocolate chips, in a small bowl.  Stir in chips and set aside. For the cake, stir together the dry ingredients and set aside.  Beat the eggs and the sugar together until creamy, add half the dry ingredients and beat again.  Add the buttermilk, butter, vanilla, lemon juice and zest and beat to combine.  Add the remaining dry ingredients and beat just until combined (make sure you get all the batter off the beaters before removing, as the zest likes to stay in clumps on the beaters, and you don't want to lose any of it!)

    Fill cupcakes a little over half way full.  Top with a heaping teaspoon of cream cheese mixture and top with a few nuts and berries ( I only used two blueberries and 1 raspberry for each cupcake so it didn't get too wet).

    Bake for 25-30 minutes (28 minutes was perfect for mine).  Cool completely on cooling racks.  Dust with powdered sugar before serving.

    Look at that moist cake and cheesecake filling

    Tuesday, June 30, 2015

    Gluten Free Banana Coconut Cream Pie

    Well happy summer to you all!  It's been awhile since I've blogged for you.  I have been making some yummy things and think, "I should put this on the blog"  then I always find a reason why I shouldn't, and before I know it I've talked myself out of it!  Sorry for that.  This time I didn't talk myself out of it, so I now present a creamy, cool pie that is a perfect summer treat.  I love that the crust is made of almonds and no flour or rolling out dough is needed.
    Gluten Free Banana Coconut Cream Pie

    I don't know about you, but I just love cream pies.  They really fall under the "comfort food" label and this Gluten Free Banana Coconut Cream Pie won't disappoint.  Bring it to your 4th of July BBQ and make everyone happy!

    From: Goodies Gone Gluten Free
    Adapted from: Best Recipes Gluten Free Baking
    click here for Printable Recipe


    1 cup almonds
    1 Tbsp sugar
    1/2 cup flaked coconut
    1/4 cup (1/2 stick) cold butter, cut into pieces
    pinch of salt


    1/2 cup sugar
    1/4 cup cornstarch
    3 cups 2% or whole milk
    2 egg yolks
    1 tsp. vanilla extract
    2 bananas
    1 tsp. lemon juice


    1 banana
    2 Tbsp. flaked coconut, toasted
    whipped cream

    Preheat oven to 350 degrees F.  Grease 9-inch pan.  For crust, place almonds and 1 Tbsp. sugar in food processor; process using on/off pulses until almonds are ground.  Add 1/2 cup coconut; pulse to combine.  Add butter and pinch of salt; pulse until mixture begins to stick together.  Press mixture into bottom and up side of prepared pan.  Bake 10 to 12 minutes or until golden around edge.  cool completely.

    For filling, combine 1/2 cup sugar, cornstarch and 1/4 tsp. salt in medium saucepan.  Whisk milk and egg yolks in medium bowl until well blended; slowly stir into sugar mixture.  cook and stir over medium heat until thickened.  Bring to a boil; boil 1 minute.  Remove from heat; stir in vanilla.

    Slice 2 bananas; sprinkle with lemon juice.  Layer on bottom of prepared crust.  Pour mixture over bananas in crust.  Cover and refrigerate at least 2 hours or until ready to serve.  Slice remaining banana and squeeze lemon juice over it; arrange on top of pie.  Sprinkle with toasted coconut and top with whipped cream.

    Friday, June 5, 2015

    Gluten Free Butterscotch Toffee Bars

    Dessert bars are just a wonderful creation.  They are so great to take to a potluck or put in the kid's lunches.  I love not having to do multiple batches, like you have to with a cookie, but get just as good results.  These Gluten Free Butterscotch Toffee Bars are no exception.  Easy to make and take, and they taste oh so good.  Although I don't bake with it much, I really like butterscotch.  Of course you know how much I love toffee and chocolate if you have looked at any of the posts on this blog!

    Gluten Free Butterscotch Toffee Bars
    You can really use any kind of crunchy gluten free cookie you like for the crust on these bars.  I used a gluten free snickerdoodle cookie as the crust.  It just needs to be a crunchy cookie and not a soft cookie.  You could also chose whatever nuts you have a world of opportunity before you when you make these wonderful Gluten Free Butterscotch Toffee Bars!  I hope you do try them out.

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

    2 cups of crushed gluten free snickerdoodle cookies (or any gluten free cookie)
    6 Tbsp. (3/4 stick) butter, melted
    1 cup butterscotch chips (make sure they are gluten free)
    1/2 cup pecan pieces
    1/2 cup chopped or slivered almonds
    1/2 cup of crushed Heath Bar or chocolate toffee bits
    1/2 cup mini or regular semisweet chocolate chips
    1 (14 ounce) can sweetened condensed milk
    1 1/2 tsp. vanilla extract

    Preheat oven to 350 degrees F.  Line a 13x9-inch baking pan with foil, leaving a 1-inch overhang.  Spray with nonstick cooking spray.

    Place cookies in food processor; process until crumbs form.  Measure 2 cups.

    Combine 2 cups of crumbs and butter in medium bowl; mix well, press crumb mixture evenly onto bottom of prepared pan.  Bake 4 to 5 minutes or until lightly browned around edges.

    Meanwhile, combine butterscotch chips, pecans, almonds, toffee bits and chocolate chips in a medium bowl.  Whisk condensed milk and vanilla in a small bowl; pour over warm crust.  Sprinkle with butterscotch mixture, pressing down gently.

    Bake 15 to 18 minutes or until golden and bubbly.  Cool completely in pan on wire rack.  Remove from pan using foil; cut into bars.

    Thursday, May 21, 2015

    Gluten Free Chicken Enchiladas with White Sauce

    I have been making these enchiladas for years...but not gluten free.  The original recipe called for flour tortillas.  Easy fix.  Switch to corn tortillas.  The part that was tripping me up was the cream of chicken soup.  That particular ingredient contains gluten.  Thankfully I found a remedy for that with the Gluten Free Cream of Chicken Soup recipe on the blog.

    Gluten Free Chicken Enchiladas with White Sauce
    These Gluten Free Chicken Enchiladas are so yummy with a creamy white sauce instead of a traditional red sauce.  They are versatile too.  You can use shredded chicken, ground chicken or even ground turkey.   So put on your sombrero and try out these babies (sombrero optional),  You won't be sorry you did!

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

    3 cups shredded cooked chicken or 1 package of ground chicken or turkey, browned
    1 - 4 oz. can of diced green chilies (make sure they are gf)
    1 - 1/2  cups shredded cheddar or Mexican cheese divided
    1 cup sour cream
    8-10 corn tortillas

    Gluten Free Cream of Chicken Soup

    1 cup milk
    2 Tbsp. cornstarch
    1 Tbsp. butter
    1 tsp. chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free)
    1/2 tsp. salt

    To make the soup, whisk together the cornstarch with the milk.  Add the remaining ingredients and heat to a boil while whisking until fully dissolved and combined.  Reduce heat and simmer a few minutes or until mixture thickens. If it is too thick add more milk until desired consistency.   Use this recipe in place of one can of creamed soup.

    Preheat oven to 350 degrees F. Combine cooked chicken or turkey with green chilies and 1 cup of the cheese.  In a separate bowl combine sour cream and soup.   In a 9x13 pan spread the bottom with a 1/3 cup of the sour cream soup mixture.    Heat a small skillet over medium heat and add 1 tortilla, flipping after 30 seconds.  Transfer to a work surface  and spread a tablespoon of sour cream mixture over tortilla, top with a 1/4 cup of meat mixture and roll up and place in prepared baking dish.  Continue with remaining tortillas.  Once dish is filled, top with remaining white sauce and spread over tops of tortillas.  Top with remaining 1/2 cup of cheese and bake uncovered for 30 minutes or until cheese is melted and slightly browned.   

    Thursday, May 7, 2015

    Gluten Free Granola Bars - Chocolate Dipped

    I've always liked granola bars.  I've never made them at home...until now...and now I'm obsessed with them!  Who knew how easy and yummy a homemade granola bar is.  These Gluten Free Granola Bars are so versatile too.  You can add whatever nuts you want and any kind of dried fruit or no fruit at'a all up to you!  I had to dip mine in chocolate, although they are yummy without it too.  You could add chocolate chips or butterscotch chips or whatever tickles your fancy.  I used what I had in my cupboard at the time, which happened to be dates and dried pears.  Next time I'm trying dried cherries (cherries and chocolate...oh yum).
    Gluten Free Granola Bars - Chocolate Dipped

    The little parts on the edges that broke off when cutting the bars were made into granola...some of which I also rolled around in the left over chocolate after dipping the bars.  That made some yummy little bite sized bites of granola and chocolate heaven!  I dare you to make these and not get obsessed too!

    Recipe from:  Goodies Gone Gluten Free
    Adapted from: The Pioneer Woman
    click here for Printable recipe

    6 cups Gluten Free Rolled Oats (I used Trader Joes brand)
    4 Tbsp. butter, melted
    1/4 cups canola oil
    1 tsp salt
    1 cup brown sugar
    1/4 cup apple juice or apple sauce mixed with a little water
    1/4 cup molasses
    3 tsp. vanilla extract
    1-1/2 cups gluten free crisp rice cereal or Chex Cereal lightly crushed
    1 cup Flax seed meal
    1/2 cup chopped pecans
    3/4 cup roughly chopped almonds
    2 Tbsp dates - optional
    2 Tbsp dried fruit of choice - optional (I used dried pears)
    1 cup semi-sweet or milk chocolate chips, melted (I used semi-sweet) - optional

    Preheat oven to 350 degrees F.

    In a bowl, toss the oats with the canola oil, melted butter and salt.  Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, stirring oats on the pan twice to make sure they don't burn.  Remove from the oven and set aside.

    Reduce the heat to 325 degrees F.  In a medium saucepan, combine the brown sugar, honey, apple juice and molasses.  Heat the mixture slowly, stirring until all is combined.  Stir in the vanilla.  Toss together the toasted oats, cereal, flax seed meal, pecans almonds and fruit (if using).  Pour in the sugar mixture, stirring as you pour.  Toss to combine;  it will be sticky.

    Press into 1 baking sheet (lined with foil and greased with butter or cooking spray.  Don't skip greasing the foil or it will stick to the bars) and bake until golden, about 20-25 minutes, for a crisp granola bar, or 15-20 minutes for a softer bar.  Remove from oven and let cool.  They will set up and harden more as they cool. Once completely cooled peel off the foil ad,cut pieces into long bar shape with a sharp knife and remove from the pan.

    If dipping in chocolate, melt chips at 50% power in microwave for 30 second intervals.  Stirring in between until melted.  Dips bottoms of bars in chocolate and place chocolate side down on parchment paper until set.  Putting them in the fridge to set will be quicker.  Store in airtight container.

    Granola crumbles, with chocolate dipped ones!

    Thursday, April 30, 2015

    Gluten Free Blackberry Cobbler

    Can you believe summer is almost here?  I could swear the school year just started.  With summer comes some delicious fruits that make amazing desserts.  One of those beloved summer fruits happen to be growing in my very own backyard as I write this!'re looking at it right now being featured in this blog post...blackberries.  Now, I have to admit, the blackberries used to make this Gluten Free Blackberry Cobbler are not from my vines, but they were on sale at the store and it made me excited for things to come!  I only have two ripe berries at this time, but lots of little green babies ready to grow and be made into more cobbler (and pies and jams)!

    Gluten Free Blackberry Cobbler
    I used a new to me gluten free flour blend this time, Namaste Gluten Free Organic Perfect Flour Blend.  The batter for this Gluten Free Blackberry Cobbler came out so fluffy with a nice little sugary crisp to the top of it.  A great combo with the sweet berries and a scoop of vanilla ice cream.  You could also make this cobbler using peaches instead of berries (but you would have to call it a peach cobbler, because a berry cobbler with peaches is just confusing).

     You could use any gluten free flour blend.  I would recommend either Namaste or  the blend on the blog, as those are the two I have used and know to work well.  Namaste contains xanthan gum, so if you use one that doesn't have it, make sure and add 1 tsp.

    Recipe from: Goodies Gone Gluten Free
    click here for printable recipe

    1/2 cup butter (1 stick)
    4 cups fresh blackberries
    1/2 cup water
    1-2/3 cups sugar (divided)
    1 cup gluten free flour blend (add 1 tsp. xanthan gum if your mix doesn't have it)
    2 tsp. baking powder
    3/4 plus 1 Tbsp. milk
    1/2 tsp. cinnamon

    In a 9-inch baking dish melt butter in oven.  Set aside once melted.  Bring to a boil berries, water and 1/2 the sugar.  Remove from heat.  Make the batter of flour, baking powder and other half of sugar and milk.  Pour batter evenly over melted butter.  Pour fruit over batter and sprinkle with cinnamon and an extra tsp. of sugar.  Bake at 375 degrees F for 35 to 40 minutes or until batter is set and puffy and fruit is bubbly.  Serve with vanilla ice cream or whipped cream.

    Friday, April 17, 2015

    Gluten Free Coffee Nut Chocolate Chip Muffins

     There is just something about muffins.  They are little paper wrapped packages of goodness that say, "Hey, I may look like a cupcake, but you get to eat me for breakfast without hiding it (please tell me I'm not the only one who tries to hide sneaking a bite of a cupcake at breakfast time)."
    Gluten Free Coffee Nut Chocolate Chip Muffins

    These moist coffee flavored muffins with a coffee glaze surely won't disappoint.  There are little bites of dates, pecans and chocolate chips throughout that make these Gluten Free Coffee Nut Chocolate Muffins irresistible.  The drizzle of glaze on top reminds me of  maple glazed donuts, but it's coffee.  I made jumbo muffins but you could certainly make regular sized muffins.

     So pour a cup of coffee and get to making these delicious muffins to go with it!

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

    2 cups gluten free flour blend ( I use the gluten free all purpose flour blend on the blog)
    2/3 cup sugar
    1-1/2 tsp. baking powder
    1-1/2 tsp. xanthan gum
    1 tsp. salt
    1/4 tsp. baking soda
    3/4 cup strong brewed coffee
    1 Tbsp. instant espresso powder
    1/2 cup canola oil
    2 eggs, beaten
    1/2 cup chopped pecans
    1/4 cup chopped dates
    1 cup of chocolate chips (I used dark, but semi-sweet would be good to)


    1 Tbsp. sugar
    1/8 tsp. ground cinnamon


    1/2 cup confectioners sugar
    1 Tbsp. strong brewed coffee

    In a large bowl, combine teh first six ingredients.  Combine coffee and espresso powder; cool to room temperature.  Stir in oil and eggs. Add coffee mixture to dry ingredients; stir just until moistened.  Fold in the nuts, dates and chocolate chips.  Fill greased or paper-lined jumbo muffin cups three-fourths full.  Combine sugar and cinnamon. Sprinkle over the tops.  Bake at 350 degrees F. for 25-30 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack to cool completely.

    Combine confectioners' sugar and coffee.  Drizzle over muffins.

    Sunday, April 12, 2015

    Gluten Free Caramelized Onion White Pizza

    Pizza is a wonderful thing.  I have to admit, I do miss the pizza I ate before finding out I was gluten intolerant.  This Gluten Free Caramelized Onion White Pizza helps me through the pain of my loss.  This is an amazing creamy pizza with a sweet onion topping.  I am not really that much of an onion lover, but the sweetness of these caramelized onions makes me forget I'm eating onions.  Cream cheese, olive oil and garlic is the base of this delicious pie.  I use the Udi's Pizza Crust to make it fast.  I actually really like Udi's Pizza crust, especially with this cream cheese base.  Udi's crust is like a thin crust pizza, but if you prefer a thicker pizza crust try the focaccia recipe on the blog.

    Gluten Free Caramelized Onion White Pizza
    Either way you make it, this Gluten Free Caramelized Onion White Pizza is really so good, and so easy to put together.  I keep a package of Udi's Pizza Crust in my freezer at all times because I never know when a craving for this pizza will hit!

    Recipe from:  Goodies Gone Gluten Free
    Adapted from: Philadelphia Busy Family Recipes
    click here for Printable Recipe

    3 Tbsp. olive oil divided
    1/2 large sweet onion, finely sliced
    1 Udi's Frozen Pizza Crust
    1 garlic clove, minced or pressed
    3 oz. cream cheese, softened
    3/4 cup mozzarella cheese
    1/8 tsp. crushed red pepper

    Heat oven to 425 degrees F.  Heat 1 Tbsp. of olive oil in pan on medium heat.  Add onions and sprinkle with a bit of salt, pepper and a small pinch of sugar and cook for 15 to 20 minutes or until tender and golden brown.

    Place pizza crust on baking sheet.  Mix garlic and remaining oil and spread onto crust with pastry brush.  Bake crust for 5-7 minutes or until crust is slightly softened in the middle and just starting to brown a bit.  Spread cream cheese onto warm crust until melted enough to spread over crust.  Top with remaining cheese, onions and crushed red pepper.  Bake 10 to 12 minutes or until crust is golden brown and cheese is browned and melted.

    Wednesday, March 25, 2015

    Gluten Free Chocolate Chip Caramel Pancakes - Using Bisquick Gluten Free Mix

    Saturday mornings my six-year-old usually wakes up asking if I'm making pancakes.  Sometimes I just don't feel like getting out all the stuff to make them, even though they are pretty easy to throw together.  Those are the times I am super happy to have Bisquick Gluten Free Mix (or any gluten free pancake mix).  Doctoring them up to make them special is so easy and makes you forget you cheated and used a box mix!  These Gluten Free Chocolate Chip Caramel Pancakes are so yummy.  The caramel in the batter gives the edges a little crispiness and I really like that. To really make these pancakes special I also drizzle the tops of my pancakes with the caramel sauce instead of using syrup.  Of course, the melted chocolate chips throughout the pancake doesn't hurt either!

    Gluten Free Chocolate Chip Caramel Pancakes
    I used the Homemade Caramel Sauce on the blog, but you could use store bought if you don't have a batch made up already (which I always do, for occasions such as this).  So if your kids or spouse or your own brain wakes you up on a Saturday morning asking for pancakes, you know what to do!  Whip up a batch of these Gluten Free Chocolate Chip Caramel Pancakes.

    Recipe from: Goodies Gone Gluten Free
    Adapted from: Bisquick Gluten Free mix
    click here for Printable Recipe

    1 cup Bisquick Gluten Free Mix
    1 cup of milk
    2 Tbsp caramel sauce
    1 egg
    1/2 cup of chocolate chips (I used dark but semi-sweet is good too)

    Stir ingredients until blended.  Pour 1/4 cupfuls onto hot greased griddle.  Cook until edges are dry and small bubbles form on top of pancake, turn and cook until golden.  Drizzle with extra caramel sauce and top with whipped cream if desired.

    Wednesday, March 18, 2015

    Gluten Free Penne with Turkey Sausage and Beans

    Isn't pasta delicious?  I'm so glad I didn't have to give it up when becoming gluten intolerant.  There are so many good gluten free pastas you can buy.  This pasta dish is a very satisfying, comfort food type of meal.  It is made with mascarpone cheese, which gives it a nice creamy richness.  This gluten free Penne with Turkey Sausage and Beans has been one of my favorites for years.  I was so glad to find that changing the pasta to a gluten free one didn't alter the taste of this dish.  I used the Barilla  Gluten Free Penne, which I have found to work in just about every recipe.  It is a combo of corn and rice so it's not too hard or too mushy.  This dish is quick and easy to make and is all done on the stove top, so it makes a great dish to make on a hot day, as you don't have to turn on your oven.
    Gluten Free Penne with Sausage and Beans

    You can use Sweet Italian Turkey Sausage or ground Italian Seasoned Turkey in this dish.  I have used both and like them both, but find it quicker to use the Italian Seasoned Turkey, as you don't have to remove it from the casing, as you do with the sausage.  It makes a yummy left over too!


    Recipe from:  Goodies Gone Gluten Free
    Adapted from: Giada De Laurentis
    click here for Printable Recipe

    12 oz. package of gluten free penne
    2 Tbsp. olive oil
    1 package of sweet Italian Turkey Sausage or Italian Seasoned Ground Turkey
    1 small onion chopped
    1 (15-ounce) can cannellini beans, drained and rinsed
    1 tsp. dried oregano
    1 tsp dried basil
    1 container of mascarpone cheese
    1 tsp. salt
    2 garlic cloves

    Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender, about 10-12 minutes.  Drain pasta, reserving 1 cup of cooking liquid.

    In a large skillet, warm the olive oil over medium high heat.  Add the Sweet Italian Turkey Sausage (casings removed) or  ground turkey, and onions, breaking up turkey into bite sized pieces.  Once the onions are tender and the turkey is browned, add the garlic and cook for a minute.  Add the beans, oregano and basil and cook for 2 more minutes.  Add the cup of pasta liquid and stir, scraping up any brown bits from bottom of pan.  Add the mascarpone cheese and stir until it dissolves.  Let it simmer a few minutes to thicken a bit.  Add the salt and hot pasta and stir to coat.

    Friday, March 6, 2015

    Gluten Free Spinach, Bacon and Mushroom Quiche

    We often have quiche as our family dinner.   Since I have had to eat gluten free, I often leave out the crust of the quiche, as I don't feel like making it (before being gluten intolerant, I would just buy the ready made crust you roll out and bake).  This Gluten Free Spinach, Bacon and Mushroom Quiche is crustless and oh so tasty.  The edges still get a bit crispy when cooked, so I actually don't miss the crust at all.  My daughter said she likes it even better without there you go!  It was even better warmed up the next day.
    Gluten Free Spinach, Bacon and Mushroom Quiche

    When my son was young, he wasn't a fan of vegetables (and that's putting it lightly).  I would make a spinach and bacon quiche and call it "green quiche" instead of spinach quiche so he wouldn't know there was vegetables in it.  He ate and loved it worked!  I don't have to hide the fact that there are veggies in the quiche anymore, even though he is still not a big fan of veggies he does love this quiche.  We like to put a little dollop of sour cream on top, just because.

    So if you have a picky veggie eater like I did, or if you have a veggie loving eater, this quiche will be a winner either way!

    By:  Goodies Gone Gluten Free
    click here for Printable Recipe

    9 oz. package of frozen spinach, thawed and water squeezed out
    4 eggs
    1 cup heavy whipping cream
    1 cup of shredded cheese (any kind you like, I use the jack and cheddar blend)
    6 slices of bacon, cooked and crumbled
    1/2 lb. of mushrooms, chopped
    1 sweet onion, chopped
    1/2 t. salt
    1/4 t. pepper

    Preheat oven to 375 degrees F.  Thaw and squeeze water out of spinach and set aside.  Saute onions and mushrooms in a tablespoon of olive oil.  Sprinkle with a pinch of salt and pepper.  Whisk eggs in a medium size bowl with Half and Half.  Stir in spinach, cheese, cooked bacon, sauteed vegetables, salt and pepper.  Pour into a greased 9 inch pie plate and cook in preheated oven for 25-30 minutes or until quiche is set and slightly browned.  It should be puffed up and not jiggly.  Slice and serve.  Top with sour cream if desired.

    Monday, March 2, 2015

    Risotto Balls - Gluten Free

    Yummy mozzarella cheese stuffed Risotto Balls, where have you been all my life?  I mean, seriously.  These things are amazing!  Creamy Risotto is sauteed with onion and mushrooms, made into balls, stuffed with mozzarella cheese, rolled in gluten free bread crumbs and fried up to make these babies.  You then step it all up a notch and dip these Risotto balls in warm Marinara sauce.  Crunchy, creamy, gooey, cheesy goodness in every bite.  Is your mouth watering yet?  It should be.

    Risotto Balls - Gluten Free
    Don't let the steps it takes to make these Risotto Balls stop you from trying.  It is well worth the effort.  I made the Risotto the day before and chilled it in the fridge so the next day all I had to do was make it into balls, bread it and fry it up.  If you have one of those deep fryers with a basket, you have to make this recipe, as that will cut your time in half.  I decided after making these I need one if for no other reason but to make these Risotto Balls (although, until I get one, I will be frying them on the stove top)!

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

    1 Tbsp. olive oil
    1 onion, chopped
    1/2 lb. mushrooms, finely chopped
    1 cup Arborio rice
    1/2 cup white wine
    4 cups warm whole or 2% milk
    4 tsp. Chicken Broth Base (make sure it's gluten free.  I use Orrington Farms)
    1/4 cup grated Parmesan cheese
    1/2 cup mozzarella pearls
    1 cup of Italian Seasoned gluten free bread crumbs
    Marinara sauce of choice for dipping

    In large skillet, saute onions and mushrooms in oil over medium heat until softened.  Season with a pinch of salt and pepper.  Add arborio rice and saute 1-2 minutes until grains are coated.  Add wine and stir until wine is absorbed.  Add warm milk, a cup at a time, stirring in between.  Add chicken broth base.  Stir often until liquid is mostly absorbed, about 20-25 minutes.  It should look creamy but not soupy.  Stir in Parmesan cheese and cook an additional 2 minutes, stirring.  Spread Risotto in a baking pan and cool in fridge (I actually let mine sit overnight to make less steps the next day, but it just needs to be cool).

    Heat about an inch of  Canola Oil in a large pan, until crumbs droped in the oil sizzle.  Using a cookie scoop or spoon, spoon out about a tablespoon size scoop of rice.  Make an indentation in the middle and put a mozzarella pearl inside, and form the Risotto around the cheese.  Roll the Risotto ball in the gluten free bread crumbs until fully coated all around and fry in the hot oil until lightly browned all over.  Drain on a paper towel.  Serve hot with warmed Marinara sauce.

    Thursday, February 26, 2015

    Gluten Free Apple Pie Cheesecake

    I love cheesecake.  There's just something about this rich and creamy dessert sitting on top of a crunchy crust that gets me.  Although I love all things chocolate, this Gluten Free Apple Pie Cheesecake makes me happy too.  The graham cracker crust is studded with bits of pecans and cinnamon, giving it that taste you associate with apple pie, as well as the cinnamon and sugar coated apples piled on top of the cheesecake.  Top all that off with a homemade caramel sauce and a bit of whipped cream, and oh my, what a treat!
    Gluten Free Apple Pie Cheesecake

    Of course you could use a store bought caramel sauce, but the homemade caramel sauce that is on the blog is so easy and so good, it's worth the little bit of extra time (click the link for recipe).  The Gluten Free Apple Pie Cheesecake is easy to make too, but will wow the people you make it for!  Bring a little summer back into your life and try out this recipe!

    Recipe from:  Goodies Gone Gluten Free
    Adapted from: Taste of Home
    click here for Printable Recipe

    I cup gluten free graham cracker crumbs ( I used Kinnikinnick Graham Style Crumbs)
    3 Tbsp. sugar
    1/2 tsp. ground cinnamon
    1/4 cup butter, melted
    2 Tbsp. finely chopped pecans


    3- 8 oz. packages cream cheese, softened
    3/4 cup sugar
    3 eggs
    3/4 tsp. vanilla extract


    2-1/2 cups chopped peeled granny smith apples
    1 Tbsp. lemon juice
    1/4 cup sugar
    1/2 tsp. ground cinnamon
    6 Tbsp. store bought or homemade caramel sauce (click link for recipe)

    Combine the first five ingredients; press into the bottom of a lightly greased 9-inch springform pan.  Bake at 350 degrees F. for 10 minutes.  Cool.  In a mixing bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low just until combined.  Stir in vanilla.  Pour over crust.  Toss apples with lemon juice, sugar and cinnamon and spoon over filling.  Bake at 350 degrees F for 55-60 minutes or until center is almost set.  cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen.  Drizzle with 4 Tbsp. of caramel topping.  Cool for 1 hour.  Chill overnight.  Remove sides of pan.  Just before serving garnish with whipped cream, and drizzle with remaining caramel and sprinkle with pecans.  Store in refrigerator.

    Wednesday, February 11, 2015

    Gluten Free Chocolate Cream Filled Cupcakes

    This is the ultimate Valentine's treat.  I was super excited when I made these yesterday to serve at a meeting at our house.  They not only looked amazing...they tasted amazing.  The cake was so fluffy and the chocolate cream filling was such a nice surprise bite in the middle...not to mention the frosting, which I rimmed with crushed Heath bar (I've really been into using Heath in my desserts these days!  I just love the crunch it brings) and chocolate sprinkles.  You just have to make these Gluten Free Chocolate Cream Filled Cupcakes.  I guarantee you will wow anyone you serve them to.

    Gluten Free Chocolate Cream Filled Cupcakes
    Make sure you scroll down the whole page, so you don't miss any of the pics of these beauties!

    Recipe from:  Goodies Gone Gluten Free


    Recipe for Hersey's One Bowl Chocolate Cake


    1 cup whipped chocolate frosting (gluten free - I used Duncan Hines 14 oz which was enough for the frosting and the filling.)
    1/2 cup marshmallow fluff (or creme)


    1 cup whipped chocolate frosting (gluten free - I used Duncan Hines)
    1/2 cup semi sweet chocolate chips
    2 tsp. corn syrup
    2 crushed Heath Bars or 1/2 cups sprinkles or topping of choice

    Make cake recipe according to directions for cupcakes. For the filling, mix together the frosting and marshmallow fluff in a small bowl and put into a gallon sized zip bag. When the cupcakes are completely cool, using the end of a wooden spoon make a hole in the center of the cupcake, almost to the bottom, wiggling as you go to make the hole about 1/2 inch wide.  Cut a 3/4 inch corner off of the frosting filled bag and insert into the center hole of the cupcake, squeezing bag until the center of the cupcake is filled with filling.

    In a microwave safe bowl, heat the frosting ingredients (except for the Heath Bar or sprinkles) for 30 seconds until smooth and completely melted.  Stir and heat an additional 15 seconds if needed. Dip tops of cupcake into melted frosting.  Immediately rim sides of cupcakes with Heath Bar, sprinkles or desired topping.  Let cupcakes set up.  The frosting will set up smooth and somewhat solid on top, like a ganache.

    I added cute little bows to the cupcake liners and topped the cupcakes with candy hearts.

    Look at that fluffy cake and cream filling!  Oh yum!

    They really are pretty, aren't they?

    Thursday, February 5, 2015

    Coconut Oil Chocolate Candy Bar

    You won't believe how ridiculously easy this is to make...and it's actually healthy too!  I kind of take away from the health factor when I make mine, because I like to add Heath Bar chunks to it, but it is still on the healthy side, as it is made with Virgin Coconut oil, which is loaded with health benefits, antioxidant rich cocoa powder and Agave Nectar as a sweetener.  I like crunch in my chocolate, so I also add almonds. You can make this without any additions, though, and it is still so good.   This Coconut Oil Chocolate Candy Bar keeps best in the fridge, and is a great guilt free treat!

    Coconut Oil Chocolate Candy
    You have to use a liquid sweetener in this recipe as any granulated type sugar will not dissolve in the melted coconut oil.  The first time I made it I tried using Coconut Palm Sugar, but it just all sank to the bottom and was like sand at the bottom of the candy.  Lesson learned.  I hope you try this Coconut Oil Chocolate Candy Bar out!  Let me know how you like it!

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

    2/3 cup cocoa powder
    2/3 cup coconut oil
    1/3 cup Agave Nectar ( or any liquid sweetener of choice)
    1/2 tsp. vanilla extract
    1 Heath or Skor bar, broken or chopped in pieces
    1/4 cup of toasted slivered almonds

    Heat coconut oil in a small saucepan over low heat.  Once it melts, add the remaining ingredients.  Stir and pour over a parchment paper lined 9" pie plate or small cookie sheet, depending on how thin you want your chocolate.  I used a 9" pie plate and it was the perfect thickness for me.  Place in refrigerator for 2-4 hours or until set, and break into pieces.  Store in container in the fridge.

    Tuesday, February 3, 2015

    Gluten Free Chocolate Dipped Toffee Brownies

    I thought this recipe was a good way to kick off February. With Valentine's Day fast approaching and all things chocolate being glorified this month, I wanted to add to the glory! These Gluten Free Chocolate Dipped Toffee Brownies are so decadent. They not only taste amazing, but make a nice presentation when put in a little box tied up with a bow.
    Gluten Free Chocolate Dipped Toffee Brownies

    This is an easy recipe to make, but if you want to go real easy, you can start with a boxed gluten free brownie mix and just add the broken toffee to it. I make mine using the Toffee Brownie recipe on the blog.

    I suggest you don't go spending lots of money on store bought chocolates when you can give a fudgy homemade gluten free brownie filled with crunchy toffee that has been chocolate dipped and topped with more toffee crunch. Now after that description, doesn't an old chocolate bon bon in a cardboard heart sound boring? I think the appropriate answer is "Yes, it does."

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

    Brownies: (from Barefeet in the Kitchen):
    1/2 cup butter
    2 cups semi-sweet or dark chocolate chips
    1 cup light brown sugar
    1 Tbsp vanilla
    4 eggs
    2/3 cup brown rice flour
    1/3 cup tapioca starch
    1/2 tsp. kosher salt
    1 cup toffee bits (like Heath or Skor), or chopped toffee bar, reserve 1/4 cup for topping 

    Chocolate dip:

    2 cups semi-sweet chocolate chips
    1 Tbsp. shortening

    Preheat oven to 325 degrees F.  Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter.  Melt the butter in a large saucepan, over medium heat.  When the butter has melted, add the chocolate chips ans stir with a whisk until they have melted.  Remove from the heat, add the sugars and whisk until smooth.

    Add the vanilla and then whisk in the eggs, one at a time.  When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan.  Stir to combine thoroughly.  Add 3/4 cup toffee bits.

    Spread the mixture into the bottom of the prepared pan and them sprinkle the top with the reserved toffee bits.  Bake for 28-32 minutes just until a inserted toothpick shows moist crumbs.  Let the bars cool completely and then put them in the freezer until they are somewhat frozen (not completely hard, but solid enough to not drop crumbs when cut).

    Once hardened, remove brownies from freezer and cut into 1 inch long and 1/2 inch wide bars. Melt chocolate chips with shortening in microwave safe bowl on medium power at 1 minute intervals, stirring in between each time.  Once melted, dip brownies in chocolate, with fork, letting excess chocolate drip back into bowl.  Place brownie on a parchment paper lined baking sheet and sprinkle with chopped toffee.  Once all brownies are dipped, let them set up in the fridge.

    Wednesday, January 28, 2015

    Gluten Free Baked Penne With Sausage and Spinach

    I love a good pasta dish.  I'd have to say, this Gluten Free Baked Penne with Sausage and Spinach is just that...a good pasta dish.  The fresh spinach and the tomatoes keep this dish tasting light.  You can use an Italian sausage, but I really like the combo of a chicken and apple sausage to pair with the spinach, tomatoes and olive oil.   Topped with the melted mozzarella and parmesan cheeses, this pasta is high on the "yum" meter!

    Gluten Free Baked Penne with Sausage and Spinach
    This Gluten Free Baked Penne with Sausage and Spinach is easy to make and is nice as a left over for the next day.  You can use any gluten free penne you like, just try this dish out!

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

    8 oz. gluten free penne pasta
    2 tsp olive oil
    8 oz. chicken and apple or Italian sausage, sliced
    2 cloves garlic, minced or pressed
    1 can (14 1/2 oz.) Italian seasoned diced tomatoes
    1/4 tsp. each salt and pepper
    2 cups shredded mozzarella cheese (8 oz.)
    1/4 cup shredded parmesan cheese

    Cook penne according to package directions, until tender to bite.  Drain.  Pour oil into a  large skillet and over medium high heat cook sausage.  Just as sausage is almost done, add garlic.  Add spinach and stir until wilted, about 5 minutes.  Stir in tomatoes with juice, salt, pepper, and cooked pasta.  Pour pasta mixture into a 13 x 9 baking dish.  Sprinkle with mozzarella and parmesan cheeses and bake in a 350 degree F. oven until cheese is browned and bubbling, 25-30 minutes.

    Monday, January 26, 2015

    Gluten Free Chocolate Kahlua Bread Pudding

    What could be better than a gooey sweet dessert made of bread?  One that is also made of chocolate and is gluten free.  Well, if that entices you, you came to the right blog today, because that is exactly what I am featuring.  This Gluten Free Chocolate Kahlua Bread Pudding  is made with cubes of  gluten free bread, soaked in a chocolate custard with dots of melted chocolate chips throughout.  It has the added yummy flavor of the beloved coffee liqueur, Kahlua.  Topped with a luscious Kahlua Cream Sauce, this Gluten Free Chocolate Kahlua Bread Pudding is pure indulgence!

    Gluten Free Chocolate Kahlua Bread Pudding
    This recipe has been a favorite of mine to make for years.  I have had people tell me they don't really like bread pudding, but love this version!  I made this gluten free one using gluten free hamburger buns (buns only, no don't get all freaked out).  I knew I would need a thick bread, as I used to make this dish using a loaf of french bread cubed, and the gluten free buns did the trick.

     Right now, my favorite gluten free bread is the Canyon Bakehouse bread.  They make a great hamburger bun too, and that is what I used for this Gluten Free Chocolate Kahlua Bread Pudding.  I found the buns at Sprouts, but any good gluten free hamburger bun should work.  You just need thick bread.  The bread pudding warms up nicely in the microwave the next day.  I definitely recommend eating this dessert warm, with the warmed Kahlua Cream Sauce on top, but hey, who am I to tell you how to eat?

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

    8 cups of cubed gluten free bread (hamburger buns work best) Approx. 12 oz. package
    2 1/4 cups milk
    1/4 cup heavy cream
    1/3 cup Kahlua Coffee Liquor
    3/4 cup sugar
    3/4 cup brown sugar
    1/4 cup cocoa powder
    1/2 Tbsp. vanilla extract
    1 tsp. cinnamon
    5 eggs, beaten
    8 ounces (1 cup) semi-sweet chocolate chips

    Kahlua Cream Sauce

    2 cups heavy cream
    1/4 cup Kahlua Coffee Liqueur
    1/4 cup sugar
    2 Tbsp. cornstarch
    1 tsp. vanilla extract

    For Bread pudding, preheat oven to 325 degrees F.  Lightly grease a 9 inch baking dish and place bread cubes in the dish.  In a large bowl, whisk together the milk, cream and liqueur.  Using another bowl, combine the sugar, brown sugar, cinnamon and cocoa powder and mix well.  Add the sugar mixture to the milk mixture and mix well.  Add the vanilla and beaten eggs until all is fully incorporated.

    Pour the mixture over the bread cubes in the dish and evenly sprinkle the chocolate chips over the top.  Press the bread and chocolate chips down into the egg mixture.  Cover and refrigerate overnight. Remove cover from dish and bake pudding for 1 hour or until set.  Check pudding for doneness by inserting a knife through the middle and it should come out fairly clean.

    To make the sauce, combine the cornstarch with 1 Tbsp. of water and mix.  Put all ingredients for sauce, except vanilla extract into a saucepan along with cornstarch mixture and heat until thickened.  Add vanilla extract and stir.   Pour warm sauce over  individual bread pudding servings.  Store unused sauce in refrigerator and warm up to serve again.

    Thursday, January 22, 2015

    Gluten Free Corn Flakes Potato Casserole

    The Corn Flake Potato Casserole was a staple at most family get togethers years back.  It still is a favorite,  with it's creamy potato cubes and crunchy corn flake topping, but it has been missing from my repertoire of recipes I make since it contains not only one, but two gluten containing ingredients.  While Corn Flakes cereal is made of corn and not wheat, most brands contain malt extract, which is a controversial gluten containing ingredient that I don't wish to find out if it affects me or not.  I found several brands of gluten free corn flakes cereal that can be used to substitute here.  The brand I used was Barbara's Organic Corn Flakes Cereal.  Arrowhead Mills also makes a gluten free corn flakes cereal.  I found both at Sprouts.
    Gluten Free "Corn Flakes" Potato Casserole

    The other ingredient that contains gluten in the original recipe is the cream of chicken soup.  I have a few recipes that call for this soup, so I had to find a solution for that.  This Gluten Free Corn Flakes Potato Casserole may take an extra step to make the cream of chicken soup, but it's easy and worth it! So really, you are getting two recipes in one in this blog post!  Lucky you.  Maybe since you are having such good luck today, you should go out and buy a lottery ticket...that is after you make this Gluten Free Corn Flakes Potato Casserole.

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

    1 bag hash brown potato cubes, defrosted
    gluten free cream of chicken soup - recipe below
    1 1/2 cups grated sharp cheddar cheese
    1 cup mayonnaise
    1 pint (2 cups) sour cream
    1 small onion, sauteed
    2 Tbsp. melted butter
    3/4 cup crushed gluten free corn flakes

    Gluten Free Cream of Chicken Soup

    1 cup milk
    2 Tbsp. cornstarch
    1 Tbsp. butter
    1 tsp. chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free)
    1/2 tsp. salt

    To make the soup, whisk together the cornstarch with the milk.  Add the remaining ingredients and heat to a boil while whisking until fully dissolved and combined.  Reduce heat and simmer a few minutes or until mixture thickens.  Use this recipe in place of one can of creamed soup.

    Preheat oven to 350 degrees F.  For casserole, heat in a sauce pan on medium heat  or microwave soup, cheese, mayonnaise, sour cream and sauteed onion until cheese melts.  Stir the mixture into the defrosted hash browns and put into a greased 9" x 13" dish.  Crush corn flakes with hands or a rolling pin in a gallon size baggie.  Top casserole with corn flakes and pour melted butter over top.  Bake covered for 45 minutes and then uncover and cook an additional 15 minutes.