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).

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.

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 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!

GLUTEN FREE CHOCOLATE CREAM FILLED CUPCAKES
Recipe from:  Goodies Gone Gluten Free

Cupcakes:

Recipe for Hersey's One Bowl Chocolate Cake

Filling:

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)

Frosting:

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?

Gluten Free Peppermint Chocolate Dipped "Oreos"

A special treat I used to buy myself every once in a while was the Oreo Chocolate dipped cookies.  What could be better than an Oreo smothered in chocolate?  I'll tell you what is better...an Oreo dipped in mint chocolate!  Then Trader Joes came out with their Peppermint Chocolate dipped Joe Joe's and I was in heaven.  That was my absolute favorite.  When they came out with their Gluten Free Joe Joe's I was hopeful at Christmas time they would have a gluten free Peppermint Chocolate Dipped Joe Joe.  My hopes were dashed when they never materialized.  What does a gluten intolerant person do with dashed hopes over a food they love?  We bring them back to life by making our own versions!

Gluten Free Peppermint Chocolate Dipped "Oreos"

 Although Trader Joes only comes out with their version at Christmas, I certainly think this a cookie that should be available all year around!   I served these Gluten Free Peppermint Chocolate Dipped "Oreos" last night at a meeting at our house and someone immediately said, "Oh, those are from Trader Joes.  They are so good you guys, you have to try them."  When I told them I had made them they couldn't believe it, especially after she tasted it.  With great excitement she proclaimed they tasted exactly like the Trader Joes version. She couldn't believe they were gluten free either.

I had some left over candy canes from Christmas that I crushed and put on top, but they certainly don't need them.  These Gluten Free Peppermint Chocolate Dipped "Oreos" taste just as good without them!  They are the easiest thing to make too.  I used a  Great Value brand gluten free chocolate sandwich cookie from Walmart, but I know Glutino makes a really good cookie too.  There are a lot of gluten free Oreo-type cookies out there and I'm sure any of them would be good.  I have yet to see Oreo come out with a gluten free version, which is surprising since so many gluten free companies seem to come out with really good Oreo-type cookies.  Anyway, I hope you try to make these.  They couldn't be any easier to make or tastier to eat!

GLUTEN FREE PEPPERMINT CHOCOLATE DIPPED "OREOS"
Recipe from:  Goodies Gone Gluten Free
click here for Printable Version

5-7 gluten free Oreo-type cookies (Walmart brand, Glutino, etc.)
1 cup of semi-sweet chocolate chips
1/4 tsp. of Peppermint extract
1 candy cane or peppermint candy, crushed (optional)

Melt chocolate chips in a small microwave safe bowl for 1 minute at 50% power.  Stir and microwave again for 30 seconds at 50% power and stir.  If chocolates chips are not completely melted, put them in another 30 seconds.  Once melted, stir in Peppermint Extract.  Dip cookies with a dipping fork or regular fork.  Make sure cookie is thickly covered on both sides, then let excess drain back into the bowl while holding it on the fork.  Place cookie on parchment or waxed paper lined tray.  Crush peppermint candy in a baggie with a kitchen mallet or rolling pin and sprinkle a bit onto top of each cookie.  Place cookies in the refrigerator to set for about 20-30 minutes.

Peppermint Marshmallow Fudge - Gluten Free

This is the best fudge I have ever eaten.  It is also the easiest fudge to make.  I love the combo of peppermint and chocolate.  This Peppermint Marshmallow Fudge will definitely be one of my baking gifts this Christmas.  Thank you to Barefeet in the Kitchen for this wonderful recipe!

Peppermint Marshmallow Fudge

We just watched A Christmas Story, which is one of my favorite Christmas movies.  If you have seen it, you know the part when Ralph is helping his Dad change the tire and knocks all the bolts out in the dark snow and he says, "oh, fudge!"  Well, every time I eat this Peppermint Marshmallow Fudge it makes me say, "Oh, fudge"  but in a good way!  Watch your favorite Christmas movie and enjoy some Peppermint Marshmallow Fudge too!

PEPPERMINT MARSHMALLOW FUDGE
Recipe from: Barefeet in the Kitchen
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

2 cups semi sweet or dark chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1/8 tsp. peppermint extract
2 cups mini marshmallows
6 miniature candy canes or 1 large, crushed

Combine the sweetened condensed milk, the chocolate and butter in a medium size glass bowl and heat in the microwave for 90 seconds.  Stir to combine and heat another 15 seconds if needed.

Stir until smooth.  Stir in the extract (careful not to pour more than the 1/8 tsp., as it will be too minty).  Pour into well-greased pan (8x10 is what was used).  Top with crushed candy canes.  Chill until ready to serve.  Store in airtight container in the refrigerator.

Gluten Free Gingerbread Pumpkin Trifle

 This Gluten Free Gingerbread Pumpkin Trifle has a moist and tasty gingerbread cake that starts with a gluten free cake mix.  You could even just make the cake and frost it with a cream cheese frosting and it would be nice, but the pumpkin filling and toffee that nestles between each piece of cake should not be missed! It's presentation is a real crowd pleaser too!

If you are going to attend or give a Christmas party, I hope you try this out!

Gluten Free Gingerbread Pumpkin Triffle

GLUTEN FREE GINGERBREAD PUMPKIN TRIFLE
Recipe by: Goodies Gone Gluten Free
click here for Printable Recipe

Cake:
2 boxes of Betty Crocker Gluten free Yellow Cake Mix
1 Tbsp. ground ginger
1 tsp. ground cinnamon plus 1/3 tsp. for pudding
1/4 tsp. each ground cloves and ground nutmeg
1/4 tsp. baking soda
12 Tbsp. butter, at room temperature
1/3 cup molasses
1 Tbsp. vinegar
6 large eggs
1 1/3 cups buttermilk
1 (5.1 ounce) package cook and serve vanilla pudding mix (make sure it is gluten free)
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
16 oz. (1 pint) whipping cream
1/3 cup sugar
2-3 Heath Toffee bars, broken in bits


Preheat the oven to 350 degrees F.  Grease and flour a 9x13 pan.  Whisk together the cake mix, spices, and baking soda.  In a separate bowl beat the butter with half the cake mix/spices.  Beat in the molasses, vinegar, and one of the eggs.  Add the remaining eggs one at a time, beating well after each addition.  Add the buttermilk alternately with the remaining dry mix, one third of each at a time.  Beat until smooth, scraping the bowl after each addition.

Pour the batter into the prepared pan.  Bake the gingerbread for 45-50 minutes, until it's brown and firm on top and a toothpick comes out with moist crumbs.  It will be very high and full.  Remove the cake from the oven, and cool it on a rack.

Meanwhile, while cake is cooking, prepare the pudding and set to cool.  Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Whip the whipping cream on high speed with electric mixer or stand mixer.  When a soft peak starts to form, pour in the 1/3 cup sugar until a hard peak forms.

Crumble a layer of gingerbread cake on bottom of triffle dish or punch bowl, pour 1/3 of the pudding mixture over the gingerbread, then top with a layer of whipped cream, and then a tablespoon or so of toffee.  Repeat layers until bowl is full, ending with whipped cream and sprinkle top with toffee bits.

Gluten Free Chocolate Truffle Cookies

You must be very special, because I am sharing with you one of my all-time favorite cookies to make at Christmas... literally.  You are not just getting the recipe, but actually have a chance to have these cookies.  At the end of this post, I explain how you can get them.

Gluten Free Chocolate Truffle Cookies

  I have made these Chocolate Truffle Cookies for years and always give them as gifts for my Christmas baking.  This year, for the first time, I have made a gluten free version, and I can't tell any difference.  That is probably because these Gluten Free Chocolate Truffle Cookies only have a 1/2 cup of flour to start with anyway, so replacing that with a gluten free flour blend didn't make a big difference.  Imagine biting into what seems to be a cookie with a bit of a crispy edge, but finding that the inside is very similar to a chocolate truffle, loaded with gooey chocolate chips...but it's still kind of a cookie.  Intrigued? I guess you are going to have to make them too to find out just how amazing these cookies are.  Top them with a dusting of powdered sugar and box or bag them up, and you have a nice gift...that is, if you don't eat them all before you give them away (like we did this year).  I think next time I will make two batches, one for us and one to give! Hey, speaking about giving...how would you like me to make you a batch?

 What are some of your all-time favorite Christmas treats to give or make?  The first person (who lives in the United States) who lets me know their favorite thing to bake at Christmas, will win a batch of these Gluten Free Chocolate Truffle Cookies.  Just comment below!  Anyone else who comments (once again, who lives in the United States) will be part of a random selection (by a third party) to receive a batch too! Make sure and include your e-mail address in your comment so I can contact the winners. So two batches of Gluten Free Chocolate Truffle Cookies are up for grabs, so get to commenting!  Merry Christmas from Goodies Gone Gluten Free.

CHOCOLATE TRUFFLE COOKIES
Recipe From: Goodies Gone Gluten Free
Slightly Adapted from: Taste of Home
click here for Printable Recipe

4 squares (1 ounce each) unsweetened chocolate
2 cups (12 ounces) semisweet chocolate chips, divided
1/3 cup butter
1 cup sugar
3 eggs
1 1/2 tsp. vanilla extract
1/2 cup gluten free all purpose flour
2 Tbsp. baking cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Confectioner's sugar

In a microwave or double broiler, melt unsweetened chocolate, 1 cup of chocolate chips and butter; cool for 10 minutes.  In a mixing bowl, beat sugar and eggs for 2 minutes.  Beat in vanilla and the chocolate mixture.  Combine flour, cocoa, baking powder and salt; beat into chocolate mixture.  Stir in remaining chocolate chips.  Cover and chill for at least 3 hours.  Remove about 1 cup of dough.  With lightly floured hands (make sure to use gluten free flour), roll into 1-in. balls.  Place on parchment paper lined cookie sheet.  Bake at 350 degrees F. for 10-12 minutes or until lightly puffed and set.  The tops should not look wet, but cookie will still be a bit soft.  Cool on pan 3-4 minutes before removing to a wire rack to cool completely.  Repeat with remaining dough.  Dust with confectioners' sugar.

Gluten Free Muddy Buddy Cookies

It's officially Christmas time!!!  Yea!!  I thought I would kick off the season with these easy to make, yet oh so delicious Gluten Free Muddy Buddy Cookies.  They are just like the Muddy Buddy cereal  snack, but made with peanut butter cookies, and just like Muddy Buddies, they are coated in melted chocolate and peanut butter and tossed with powdered sugar.  You won't believe the explosion in your mouth when you take your first bite of these babies!  Make sure, though, to have a glass of milk in hand when eating these Gluten Free Muddy Buddy Cookies!

Gluten Free Muddy Buddy Cookies

 To make it real easy, I started with a gluten free cookie mix, but you could make your own peanut butter cookies.  I used the Hodgson Mill Gluten Free Cookie Mix and followed the directions on the back to make them into peanut butter cookies.

 I have a real hard time when the stores start displaying Christmas things early (like October), and find myself fighting giving in to it all through November, just because I want it to be special all December long and not feel overdone by the time Christmas comes.  I feel it is official now that December 1st has rolled along to fully give in to the season...and boy have I!  The tree is up, the decorations are out and the baking shall begin!  I have so many wonderful treats to share with you this season, so buckle up we are in for a ride (I won't say it is a bumpy ride, though).

Merry Christmas, friends!  Enjoy!

GLUTEN FREE MUDDY BUDDY COOKIES
Recipe From:  Goodies Gone Gluten Free
Adapted from:  Betty Crocker
Click here for printable recipes

1 box of gluten free peanut butter cookie mix or homemade made according to directions
1 cup semisweet chocolate chips (6 oz.)
1/4 cup butter
1/4 cup peanut butter
1 tsp. vanilla extract
1 1/2 to 2 cups powdered sugar

Make cookies according to package directions for peanut butter cookies.  Roll dough into 1-inch balls. Line cookie sheet with parchment paper and place dough 2 inches apart.  Bake as directed, until edges are light golden brown.  Cool 2 minutes; remove from cookie sheets to cooling racks.  Cool completely.

In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on high 1 minute to 1 minute 30 seconds.  Stir until smooth.  Stir in vanilla.  Place 1 1/2 cups powdered sugar in a 1-gallon resealable food-storage bag; set aside.  Place 12 cooled cookies in large bowl.  Pour 1/3 of chocolate mixture over cookies in bowl.  Using rubber spatula, toss cookies gently to coat.  Place cookies in bag with powdered sugar; seal bag.  Gently turn bag to coat remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

Gluten Free Pumpkin Biscotti

I don't know what it is about Biscotti that draws me to it.  I guess I just like the idea of having something to dunk in my hot drinks.  I knew in this season I had to create a pumpkin version of this crunchy cookie...and I did! The pumpkin in these Gluten Free Pumpkin Biscottis moistens it a bit so it's not quite as crunchy as the non pumpkin version.  Of course, I like to dip mine in some chocolate, but if that's not your thing, they are just as good without it.   It's really nice with a cup of Pumpkin Chai Tea or pumpkin coffee.

Gluten Free Pumpkin Biscotti

I  guess one of the things I also like about biscotti is that it's not too hard to make, but the recipe makes a lot so I can gift them.  I put a few Gluten Free Pumpkin Biscotti in a cellophane treat bag, tied a nice bow around it and gave it to my neighbor as a gift (if you put that bag in a nice mug with a bag of pumpkin coffee, that would sure make a nice Christmas gift, now wouldn't it?).

Whether you gift it or keep it all to yourself, I think you'll like these crunchy little guys.  Now get to baking!

GLUTEN FREE PUMPKIN BISCOTTI
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

1 cup almond meal
1 1/2 cups all purpose gluten free flour (I used the homemade gluten free flour on the blog)
2 cups tapioca flour
1/2 tsp. xanthan gum
1 tsp baking powder
1/8 tsp. salt
1/2 cup sugar
1/4 cup brown sugar
1 tsp. pumpkin pie spice
1/2 cup pecans
1/2 cup pumpkin puree
1 tsp. vanilla extract
1/4 cup butter, softened or melted

Chocolate Topping:

1 cup of semi-sweet chocolate chips
1 Tbsp. vegetable shortening

Preheat oven to 350 degrees F. and place a piece of parchment paper on a baking sheet.  In a medium size bowl, or stand mixer, cream butter, sugars and vanilla extract.  Add pumpkin, eggs and egg white, one at a time and mix well.  Mix together dry ingredients and beat into the wet mixture.  The dough will be very thick and dry.  Stir or mix in pecans. 

Divide dough into two equal parts and on a gluten free floured surface, mold and pat dough into two logs, about 12 inches long and 3 inches wide.

Brush logs with an egg white and bake logs at 350 degrees F. for 20-25 minutes.  They should be light brown and starting to crack on top when done.  Cool for 10 minutes and cut loaves at a slant approximately 1 inch wide.  Lower oven to 225 degrees F. and place biscotti slices face down on cookie sheet back in oven.  Turn over each slice after 10 minutes of cooking and continue to cook. 

For the topping, melt chocolate chips and shortening in microwave at 30 second intervals, stirring in between each.  Once biscotti is cooled dip the tops in melted chocolate and if so desired, sprinkle with nuts.  Refrigerate biscotti to set the chocolate.

Gluten Free Pumpkin Chocolate Chip Muffins

I am sorry I haven't blogged in awhile.  We have experienced a loss in our family, which has been tough, but with Thanksgiving  so close, it has made me  even more thankful for the people in my life. Death is supposed to be such a normal part of life, but it really doesn't feel normal when it happens, does it?  Cherish the people in your life, your family and friends, because they are here with you now, but perhaps one day, some of them will just be a happy memory.  I hope you make some happy memories with the ones you love this season.

Gluten Free Pumpkin Chocolate Chip Muffins

Isn't it funny how a certain food or meal can bring back a memory of an event or person?  The memories we make through our cooking is such an important part of our life.  I bet most of you right now could name your favorite thing your Mom or a special family member would make.  The smell of it just brings you right back to that person or time in your life.

These amazing Gluten Free Pumpkin Chocolate Chip Muffins might just be the memory you make for your family down the road. They are so moist and are a perfect pairing of chocolate and pumpkin (which really is a great match!).   They are super portable, since they have no frosting, and are great to take to a potluck or give as a gift.

So, I am dedicating this post to my Mother-in-Law, who loved her sweets, especially Chocolate.  You will be missed, Mama.  This one is for you.

GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)

1 1/2 cups sugar

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 tsp. salt

1 cup of chocolate chips

3 eggs

1/2 cup oil (canola or light olive oil)

1/3 cup water

1 cup pumpkin

pecans for top of muffins (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Stir in chocolate chips.  Fill muffin tins, lined with muffin papers 3/4 full and top with pecans if desired.  Bake at 350 degrees F. for 20-23 minutes or until toothpick inserted in center comes out clean, and top doesn't look wet.  

Gluten Free Pumpkin Bread

 My favorite goody to make and give at the holidays is pumpkin bread.  I make a bunch of mini loaves and give them out, and of course save some for me and the family to eat!  I wanted to still get to make and eat my pumpkin bread this season.  Sure, I could still make the original version to give, but I couldn't partake. That's just not right...or fair, for that matter.   I wanted to make a gluten free version that I couldn't tell was any different from the original.  Guess, what?  I did!  My Gluten Free Pumpkin Bread  is just a good as its gluten containing predecessor.  It is so moist and pumpkiny (is pumpkiny a word?  I don't think so, but let's pretend it is) with a nice crunch from the pecans on top.  I'm a happy camper.

Gluten Free Pumpkin Bread

You can make a whole loaf, mini loaves or even pumpkin muffins with this batter.  I always got rave reviews, and sometimes even requests for my pumpkin bread, and seeing that this gluten free version tastes just the same, I don't think the sentiment will be any different for you when you make this Gluten Free Pumpkin Bread.  I hope you try it out and enjoy it!

I would love to hear your comments if you make this, or any of the recipes on Goodies Gone Gluten Free, so please comment away in the space below!  I would also love to hear some of the special things you like to make for Thanksgiving and Christmas (and any recipes you would like me to try to make gluten free for you!).  So, get to commenting...and to baking!

Gluten Free Pumpkin Bread
Recipe From:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. xanthan gum
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 bread (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Turn into a 8x4 inch loaf pan and top with pecans if desired.  Bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean, and top doesn't look wet.  If making mini loaves or muffins, bake for 20-25 minutes.  Cool before slicing.

Gluten Free Pumpkin Bread

Pumpkin Chocolate Truffles - Gluten Free

I've combined my two favorite desserts...chocolate and pumpkin.  All is right in the world now.  Imagine, if you will, a piece of pumpkin pie (with no crust, of course) all mixed up with some melted chocolate.  Now imagine that chocolate pumpkin pie dipped in chocolate.  There you have Pumpkin Chocolate Truffles, which just happen to be gluten free.  Oh yum.  Can I have an Amen from someone?

Pumpkin Chocolate Truffles

I rolled some of my truffles in dark chocolate cocoa powder, but I think I prefer them just on their own.  These Pumpkin Chocolate Truffles give a nice bite of chocolate with a hint of pumpkin, and then, suddenly you get a finishing taste of those wonderful spices that accompany pumpkin.  Such a nice pairing of flavors.

Since it's Autumn time, and my blogs have been devoted to the star of the season...pumpkin, I thought I'd add a pic of me and my family at the pumpkin patch.  It has been a tradition every year since our first born, to visit the pumpkin patch, and even though my oldest ones are in their 20's, I still make...I mean invite them to go.  I love looking at the pictures through the years of our visits to the pumpkin patch.  What are some of your traditions this time of year?  Maybe making these Pumpkin Chocolate Truffles will become one of yours!

PUMPKIN CHOCOLATE TRUFFLES
Recipe from:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 cup pumpkin puree
1/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp ground cloves
1/2 cup whipping cream
16 ounces (2 1/2 cups) semi-sweet or dark chocolate chips
2 Tbsp. butter, room temperature
1 cup melted dark chocolate
1 Tbsp. Crisco

In a medium saucepan over low heat, combine pumpkin, brown sugar and spices.  Cook about 5 to 6 minutes, or until mixture reduces down and pumpkin looks dry.  The mixture will become thicker, like a paste.  In a medium saucepan over high heat, add cream.  When cream boils, take off heat.  In a heatproof, medium bowl add chocolate chips and hot cream.  Let the mixture sit for a minute, then slowly begin to stir until the mixture is evenly mixed and shiny.  Add the pumpkin mixture and whisk to combine.  Add the butter and stir again.  Cover tightly with plastic wrap and refrigerate until well chilled and set.  I found overnight chilling to work best.

On a parchment lined cookie sheet, scoop mixture into small balls (a melon baller might work if chocolate is very set).  Place balls in refrigerator to set back up for 1 or more hours.   Melt dark chocolate and Crisco in microwave at 30 second intervals, stirring in between, until chocolate is melted and glossy.   Remove truffles from refrigerator and dip each truffle in melted chocolate using a dipping spoon or two forks and place on parchment lined tray.  Place back in fridge to set.  Store truffles in refrigerator.

Gluten Free Pumpkin Streusel Cheesecake Bars

I'm such a fan of desserts that give you a little help with starting with a mix.  I really like the Betty Crocker Gluten Free Cake Mixes.  I've used them for several of my desserts, like my Gluten Free Chocolate Toffee Trifle.  This recipe is courtesy of Betty Crocker, herself (she asked me if I thought this was a good dessert to do, and I totally encouraged her to put it out there).  These Gluten Free Pumpkin Streusel Cheesecake Bars are so yummy.  They are like a pumpkin cheesecake in a handy hand-held bar, with a nice added crunch of pecans in the crust and the topping.  Are you getting pumpkined out yet?  Is that possible?  I can't get enough pumpkin...good thing it really only comes out this time of the year, or I wouldn't stop baking.

Gluten Free Pumpkin Streusel Cheesecake Bars
Photo by Jeff Williams Photography

GLUTEN FREE PUMPKIN STREUSEL CHEESECAKE BARS
Recipe by: Betty Crocker
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup finely chopped pecans
1/2 cup butter, softened
2 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 Tbsp. pumpkin pie spice
2 Tbsp. Whipping cream
2 eggs

Heat oven to 350 degrees F.  In medium bowl, stir together cake mix and pecans.  With pastry blender or fork, cut in butter until mixture is crumbly.  Reserve 1 cup mixture for topping.  In bottom of ungreased 13x9-inch pan, press remaining mixture.  Bake 10 minutes.  Let cool slightly.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add remaining ingredients; beat until well blended.  Pour over cooled crust.  Sprinkle with reserved topping.  Bake about 35 minutes or until center is set.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Cut into bars.  Store in refrigerator.

Gluten Free Pumpkin Streusel Cheesecake Bars
Photo by Jeff Williams Photography

Gluten Free Pumpkin Chocolate Chip Cookies

Fall finally feels like it's in full swing now.  Ready for the next pumpkin dessert?  I hope so, because it's a good one.  I could have eaten an entire plate of these Gluten Free Pumpkin Chocolate Chip Cookies.  They are so moist inside, but not cakey.  The combo of the spices and chocolate were a perfect match for the pumpkin.  They are seriously so good!  They keep really well too, as the pumpkin keeps them moist.  It's hard to find a recipe for a pumpkin cookie that doesn't make a cakey cookie, because the pumpkin adds so much moisture.   I adapted this recipe from Yammies Noshery .  She says omitting the egg helps keeps this cookie more cookie-like, and it seems she is right!

Gluten Free Pumpkin Chocolate Chip Cookies
Photo by Jeff Williams Photography

I love to create my own recipes to share with you, but I really love to find great gluten free recipes (or those recipes I can adapt to be gluten free) and pass it along.  These Gluten Free Pumpkin Chocolate Chip Cookies are one of those great finds for the season.  I really hope you try them out, and I hope you share this blog with others who are looking for some good gluten free recipes. You can also share my blog through Facebook or Instagram.  Ok, you know what I'm going to say now...get to baking!

GLUTEN FREE PUMPKIN CHOCOLATE CHIP COOKIES
Recipe from: Goodies Gone Gluten Free
Adapted from: Yammies Noshery
click here for Printable Recipe

1/2 cup (1 stick) softened butter
1 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
6 Tbsp. pumpkin puree
1/2 tsp salt.
1 tsp. xanthan gum (if your mix doesn't have it)
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1 3/4 c. gluten free all purpose flour (I used a homemade blend )
1 cups chocolate chips

Combine the butter and sugars until mixed well (mixture will be thick).  Add the vanilla and pumpkin and mix until smooth.  Combine all the dry ingredients and add to the rest mixing just until combined.  Stir in the chocolate chips.  Bake rounded balls of dough on a ungreased cookie sheet at 350 degrees F. for about 12-17 minutes or just until they start to puff up a little.  I like to see the chocolate chips, so when they come out of the oven, I push a few extra chips into the top.  Cool slightly before removing from pan.

Gluten Free Pumpkin Chocolate Chip Cookies
Photo by Jeff Williams Photography

Gluten Free Pumpkin Pudding Cake

I love pudding cakes.  I love pumpkin.  I love this Gluten Free Pumpkin Pudding Cake!  It is so moist and the self-made pumpkin pudding is a sweet find at the bottom of this cake.  A while back I posted a recipe for a Gluten Free Hot Fudge Turtle Pudding Cake that was made in the crock pot.  It started with Gluten Free Bisquick, and I thought that one came out so good using Bisquick, why not try Gluten Free Bisquick for a pumpkin pudding cake...and the results made me do the happy dance in my kitchen.  I topped it with some toasted pecans and whipped cream...oh Mama, so good!  I made this one in the oven and baked it for a little over 40 minutes.  It would be delicious topped with some vanilla ice cream too.  This baby may not look so pretty, but it sure tastes pretty!

Gluten Free Pumpkin Pudding Cake

On a side note, in my pursuit of all things pumpkin this season, I found some Gluten Free frozen Pumpkin Spice waffles by Nature's Path, at Target.  They are so, so good.  I highly recommend them (as well as the Gluten Free Pumpkin Pancake mix at Trader Joes I told you about last time).

Now, it's your turn.  Anyone find some good gluten free pumpkin goodies you can share about?  If so, please let me know in the comments below!

GLUTEN FREE PUMPKIN PUDDING CAKE
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1 1/2 cups Gluten Free Bisquick Mix
3/4 cups white sugar
1/2 cup brown sugar
2 t. pumpkin pie spice - divided
3/4 cup milk
3/4 cup canned pumpkin
1/3 cup melted butter
1 2/3 cup hot water

Preheat oven to 350 degrees F.  Spray an 8x8 or 9x9 inch pan with cooking spray.  In a large bowl, mix Gluten Free Bisquick mix, 3/4 cup of white sugar and 1 1/2 teaspoons of pumpkin pie spice.  Stir in milk, melted butter and pumpkin until well blended.  Spread batter in prepared pan.

Mix brown sugar with 1/2 t. pumpkin pie spice and sprinkle over batter.  Pour hot water over batter.  Do not stir.  Cook for 40-45 minutes, or until top springs back slightly when touched.  The center will be soft and there will be a pudding around the sides and on bottom of cake.  Let cake sit for 15-20 minutes and serve warm pudding over top of cake, topped with toasted pecans and whipped cream or ice cream, if desired.

Gluten Free Pumpkin Bundt Cake

I have so many recipes for pumpkin desserts, but I thought I would start with a brand new one to me, thanks to Mary Younkin and  Barefeet in the Kitchen (Mary, you rock!).  This Gluten Free Pumpkin Bundt Cake is so moist and delicious and is topped with a vanilla bean icing.  I served it to guests who all raved about it, so I guess it's a hit!  I found some pumpkin chips (like chocolate chips, but pumpkin) in the store and had to try them.  I  didn't know what to try them in at the time, but they were cute and tasty atop this wonderful dessert.  I also put the chips in my pumpkin pancakes and that was a great addition!  Next time, I might even bake the chips right in with the cake.

Gluten Free Pumpkin Bundt Cake

So, this Gluten Free Pumpkin Bundt Cake has officially ushered in pumpkin season on Goodies Gone Gluten Free!  October has arrived and so has my favorite dessert squash, that beautiful orange gourd known as the pumpkin.  I love all things pumpkin and go crazy in the stores this time of year with all the pumpkin flavored goodies that are out (last night I found some Pumpkin Chai Tea mix and was given some Gluten Free Pumpkin Pancake mix from Trader Joes.  The pancakes were promptly made this morning and were great!) .  I am glad for new gluten free pumpkin finds, as some pumpkin things that are out in stores this season have gluten, and I can only look at them longingly as I walk by.

So, I hope you are ready for the next two months of blogs as they will be packed with pumpkin recipes! I hope you enjoy my favorite time of the year with me, as we bake some pumpkin, pumpkin and more pumpkin desserts!

GLUTEN FREE PUMPKIN BUNDT CAKE
Recipe from: Barefeet in the Kitchen
Recreated by: Goodies Gone Gluten Free
click for Printable Recipe

2 cups sugar
1 cup light flavored olive oil, or the cooking oil of your choice
3 eggs
1 15 oz can of pumpkin
2 cups brown rice flour
2/3 cup potato starch
1/2 cup tapioca starch
1 tsp. xanthan gum
1 tsp baking soda
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. pumpkin pie spice

Icing ingredients:
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 cups powdered sugar
1 vanilla bean scraped, or 2 tsp. vanilla extract
6 Tbsp. milk, adjust as needed

Preheat the oven to 350 degrees F.  Grease a bundt pan with butter, making sure it is well coated in each groove.  In a large mixing bowl, stir together the sugar and the oil.  Add the eggs and the pumpkin and beat again until well combined.

Whisk together the flours, starches, soda, powder, salt, and spices.  Add half of  the dry ingredients to the mixing bowl and stir well.  Add the remaining dry ingredients and stir again until well combined.  Pour the batter into the greased pan and lightly smooth the top to ensure it is evenly distributed.  Bake for 55-60 minutes, until a toothpick inserted comes out clean.  Remove from the oven and let cool completely before inverting the cake over a large plate or cake stand.

In a mixing bowl, beat the cream cheese and butter together until smooth.  Add the sugar and beat again until well combined.  Add the vanilla bean or extract and stir again to distribute it throughout.  Slowly add the milk about 2 tablespoons at a time, beating the icing until fluffy each time.  When it is just barely thinned out enough to pour, it is done.  Use a spoon to drizzle it over the cooled cake.  Refrigerate until ready to serve.