Gluten Free Parmesan Sesame Breadsticks

These soft Gluten Free Parmesan Sesame Breadsticks are my new gluten free bread passion.  They are so amazing and so easy to whip up.  I have been using Pamela's Gluten Free All-Purpose Artisan Flour for a lot of recipes lately, including these breadsticks, and all  the recipes have come out great.  I have made these breadsticks using the all-purpose gluten free flour blend on the blog too and they came out good that way also.  It was a little more fluffy with the Pamela's though. You could leave out the Parmesan and sesame seeds if you'd like, but they really add to the breadstick. Serve them with a nice bowl of gluten free spaghetti, and you'll thank me!

Gluten Free Parmesan Sesame Breadsticks
Goodies Gone Gluten FreeEnjoy!

GLUTEN FREE PARMESAN SESAME BREADSTICKS
Recipe from: Goodies Gone Gluten Free
Adapted from:  Taste of Home
click here for Printable Recipe

1 1/4 cups gluten free all-purpose flour (I used Pamela's)
2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp salt
1/2 tsp. xanthan gum if your flour does not contain it
2/3 cup milk (with an added 1/4 cup if needed)
3 Tbsp. butter, melted
2 tsp. sesame seeds
1/4 cup Parmesan

In a small bowl, combine flour, sugar, baking powder, xanthan (if using) and salt.  Gradually add milk and stir to form a soft dough.  If the dough is too dry, add a couple of tablespoons more of milk until the dough comes together ( it could take up to a 1/4 cup).  It will still be a bit wet, not  a totally dry dough.  Turn dough onto a surface heavily sprinkled with gluten free flour.  Sprinkle a little gluten free flour on top of dough and pat dough out with your hands into about a 6 inch rectangle.  You don't want it too thin.  With a sharp knife or pizza cutter, cut dough into 12 breadsticks.  They will look a bit flat, so I roll each one a little on your floured surface to give it more of a round breadstick shape.  Melt butter in microwave and brush over each breadstick with a pastry brush.  I brush the bottoms and the tops.  Sprinkle the tops of each breadstick with sesame seeds and Parmesan cheese and place on a parchment paper lined cookie sheet, about 1/2 inch apart.  Bake at 450 degrees for about 14 minutes or until golden brown.

Gluten Free Chocolate Chip Heart Cookie

Valentine's Day is fast approaching and I can't begin to tell you how many cute and delicious looking recipes I've found from various sources.  This giant Gluten Free Chocolate Chip Heart Cookie got a trial run last night and got rave reviews from all who tried it.  A gooey chocolate chip cookie is topped with sweetened cream cheese, strawberries and a chocolate drizzle.  Chocolate dipped strawberries are the finishing touch to this chewy cookie.  Although I have made a giant chocolate chip cookie for years with my heart pan, I got some new and creative gluten free ideas for this giant cookie from some other gluten free blogs I like.

Gluten Free Chocolate Chip Heart Cookie
Goodies Gone Gluten Free

I have found the ultimate gluten free chocolate chip cookie recipe on a great gluten free site I follow, My Gluten-Free Kitchen. This recipe for cookie dough is the star of this giant heart cookieM and I hope you try making these cookies one day as individual scooped cookies too! I used a Wilton large heart pan to make this cookie, but you could certainly use little cookie molds or even just make individual scooped cookies, but I was going for a Valentine theme and used the heart pan.  The idea for the design of this cookie came from another great site I have found, Faithfully Gluten Free.

Coming tomorrow on the blog, Chocolate Drizzled Heart Shaped homemade marshmallows! Both of these Valentine inspired recipes were so fun to make and looked and tasted amazing!  Enjoy.

GLUTEN FREE CHOCOLATE CHIP HEART COOKIE
Recipe from:  Goodies Gone Gluten Free
Cookie Dough Recipe from: My gluten-free kitchen
click here for Printable Recipe

Cookie Dough:

• 2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend (I used Pamelas)
• 1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)
• 1 tsp. baking soda
• 1 tsp. salt
• 2 ounces cream cheese, room temp
• 3/4 cups unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 1/2 tsp. vanilla extract
• 2 egg yolks (room temp)
• 2 cups semi-sweet chocolate chips

 Topping:

1 8 oz. block of cream cheese, softened

1/2 cup powdered sugar

1/2 lb. strawberries (set aside desired amount to dip for the garnish and chop the rest)

1 cup semi-sweet chocolate chips, melted for dipping

To make the cookie:

1. In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
2. In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
3. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
4. Add the flour mixture that you set aside earlier, beating on low until just combined.
5. Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
6. Cover the mixing bowl with plastic wrap and refrigerate a couple of hours and up to 4 days.
7. When you are ready too bake, remove from refrigerator and let sit for about 5 minutes to soften enough for easier scooping.
8. Preheat oven to 375°.
9. Cut out parchment in the shape of the heart pan and place in the bottom of the pan.  
10. spray the sides of the pan with cooking spray to ensure the cookie won't stick as it rises.
11. Press cookie dough evenly into heart pan.
12. Bake for 10-11 minutes or until the edges are browned and the middle is lightly browned.  The middle won't be as done as the sides, but this lends to a nice chewy cookie once it sets.
13. When cookie is done, cool in pan on a wire rack until set and fully cooled.  Invert cookie onto a platter, remove parchment paper and carefully turn cookie back over.
14. With hand mixer, mix cream cheese and powdered sugar until fluffy. Spread over cooled cookie, leaving edges exposed (the edges kind of curl up, making the middle a nice space for the cream cheese to sit in.
15. Evenly top cream cheese with chopped strawberries.  Heat chocolate chips in a bowl in the  microwave at 30 second increments until melted and dip reserved whole strawberries.   Lay them on a parchment paper and let them set up in the fridge.   Drizzle remaining melted chocolate over top of chopped strawberries and adorn with chocolate dipped strawberries, once set.
16. Keep cookie in fridge until serving (I cut mine into squares to serve).

Italian Chicken - Gluten Free

How is your new year going?  I've been a busy girl.  I have been cooking and baking up a storm, and have catered desserts to a couple of parties.  I decided I should have a whole house set up, complete with a bed, tv and couch, in the kitchen!  On those days I have spent a lot of time in the kitchen, I just want a tried and true dish to make for dinner that night.  This Italian Chicken is one of those dishes.  It's pretty easy and doesn't require me to look up measurements in a cookbook and I love that.  It has been a family favorite since I was first married, and is often requested as the "birthday meal."  The browned cheese on top of the tomato and crispy chicken is so good.  The spinach on the bottom cooks down in the chicken juices, giving it great flavor.  Such a winning combo.

Italian Chicken - Gluten Free
Goodies Gone Gluten Free

When I first attempted to make a gluten free version of this Italian Chicken, it didn't turn out so well.  It was actually a soggy mess.  The chicken is breaded, lightly browned in olive oil, topped with tomato and cheese and set atop a bed of fresh spinach and then put in the oven to finish off cooking.  The gluten free bread crumbs I used just turned into mush in the oven.  The next time I tried a gluten free panko style bread crumb and that did the trick.  No mush.  I have had good success using Ian's Gluten Free Panko Style bread crumbs and Kinnikinnick Panko Style Bread crumbs.  I mix the bread crumbs with a little Italian herbs and  seasoning salt before dredging the chicken in them.

I hope you try this dish out and maybe it will become your family's "birthday meal" too!

ITALIAN CHICKEN - GLUTEN FREE
Recipe From:  Goodies Gone Gluten Free
click here for Printable Recipe

4-5 Boneless, skinless chicken breasts
1 medium bag fresh spinach leaves
1 medium tomato sliced in 4-5 slices
4-5 slices of mozzarella or jack cheese
Parmesan cheese
2 eggs, beaten
Gluten Free Panko style bread crumbs, approximately 1 cup
Olive Oil for frying

Preheat oven to 350 degrees F.  Empty bag of spinach into a 13x9 inch baking dish.  It will look like a lot of spinach, but it will cook down considerably.  Pour olive oil approximately a quarter of the way up in a skillet and heat on medium heat.  In the meantime, dip chicken in egg and then bread crumbs (if your gluten free panko crumbs are not seasoned you can season with a 1/4 tsp of Italian herbs and 1/4 tsp. of seasoning salt or salt of choice).  Once oil is hot enough that a few crumbs dropped in the hot oil sizzle, place chicken in skillet and brown on both sides, a couple at a time.  Place browned chicken on top of spinach and top each breast with a slice of tomato, a sprinkle of Parmesan and a piece of sliced cheese.

Bake in oven for 30-35 minutes or until cheese is melted and browned and the chicken is no longer pink in the middle.

Serves 4-5 people

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
Cheesecake
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!

GLUTEN FREE CHOCOLATE PEPPERMINT COOKIE CHEESECAKE
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

Crust:

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

Topping:

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.

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

GLUTEN FREE PUMPKIN CHOCOLATE CHIP CREAM CHEESE MUFFINS
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)

Topping:

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.

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!

CHICKEN POSOLE - GLUTEN FREE
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)

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.

GLUTEN FREE SNICKERDOODLE COOKIE CAKE
Recipe from: Goodies Gone Gluten Free
Adapted from:  Betty Crocker
click here for Printable Recipe

Cake:

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

Frosting:

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!

GLUTEN FREE MINI CHOCOLATE ECLAIRS
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

Pastry:

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

Filling:

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

Icing:

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!

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.com!  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!

GLUTEN FREE CHOCOLATE CHUNK COOKIES
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.

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

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

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 mouthful...in 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.

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GLUTEN FREE LEMON AND WHITE CHOCOLATE
CHEESECAKE FILLED LEMON CUPCAKES
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

Filling:

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

Topping:

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

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!

GLUTEN FREE BANANA COCONUT CREAM PIE
From: Goodies Gone Gluten Free
Adapted from: Best Recipes Gluten Free Baking
click here for Printable Recipe

Crust:

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

Filling:

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

Topping:

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.

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 like...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.

GLUTEN FREE BUTTERSCOTCH TOFFEE BARS
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.

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!

GLUTEN FREE CHICKEN ENCHILADAS WITH WHITE SAUCE
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.   

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 all...it'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!

GLUTEN FREE GRANOLA BARS - CHOCOLATE DIPPED
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!

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!  Yep...you'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.

GLUTEN FREE BLACKBERRY COBBLER
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.

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!

GLUTEN FREE COFFEE NUT CHOCOLATE CHIP MUFFINS
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)

Topping:

1 Tbsp. sugar
1/8 tsp. ground cinnamon

Glaze;

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.

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!

GLUTEN FREE CARAMELIZED ONION WHITE PIZZA
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.

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.

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.

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!

GLUTEN FREE PENNE WITH TURKEY SAUSAGE
AND BEANS

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.