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 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 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 Apple Pie Cheesecake

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

Gluten Free Apple Pie Cheesecake

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

GLUTEN FREE APPLE PIE CHEESECAKE
Recipe from:  Goodies Gone Gluten Free
Adapted from: Taste of Home
click here for Printable Recipe

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

Filling:

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

Topping:

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

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

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?

Coconut Oil Chocolate Candy Bar

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

Coconut Oil Chocolate Candy

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

COCONUT OIL CHOCOLATE CANDY BAR
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

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

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

Gluten Free Chocolate Dipped Toffee Brownies

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

Gluten Free Chocolate Dipped Toffee Brownies

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

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

 GLUTEN FREE CHOCOLATE DIPPED TOFFEE BROWNIES
 Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

Brownies: (from Barefeet in the Kitchen):

1/2 cup butter

2 cups semi-sweet or dark chocolate chips

1 cup light brown sugar

1 Tbsp vanilla

4 eggs

2/3 cup brown rice flour

1/3 cup tapioca starch

1/2 tsp. kosher salt

1 cup toffee bits (like Heath or Skor), or chopped toffee bar, reserve 1/4 cup for topping 

Chocolate dip:

2 cups semi-sweet chocolate chips

1 Tbsp. shortening

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

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

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

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

Gluten Free Chocolate Kahlua Bread Pudding

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

Gluten Free Chocolate Kahlua Bread Pudding

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

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

GLUTEN FREE CHOCOLATE KAHLUA BREAD PUDDING
Recipe from: Goodies Gone Gluten Free
Adapted from: Paula Deen
click here for Printable Recipe

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

Kahlua Cream Sauce

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

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

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

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