Gluten Free Hot Fudge Turtle Pudding Cake

I love a gooey chocolate dessert, and boy does this Gluten Free Hot Fudge Turtle Pudding Cake hit the spot!  It was a hot day yesterday and I felt drained...but I really wanted to make a dessert, and this was the perfect one.  First of all, it's made in the crock pot, so no hot oven to turn on, and second of all the cake starts with Gluten Free Bisquick Mix...so easy and perfectly perfect on a hot day when I'm tired, but want dessert!

Gluten Free Hot Fudge Turtle Pudding Cake

The "turtle" in this Gluten Free Hot Fudge Turtle Pudding Cake comes from the caramel sauce in the batter and the pecans and caramel drizzled on top (have you ever had a pecan turtle candy?), which is all ooey and gooey with the chocolate pudding that magically appears on the bottom of the cake when it's cooked.  For the caramel sauce, I used the recipe on my blog from Barefeet in the Kitchen for Homemade Caramel Sauce, but you could certainly use store bought caramel sauce.  If you have never made one of these cakes that makes it's own pudding, you just have to try it out.  This is a great recipe because it is so easy to put in the slow-cooker and let it go.

Let me know in the comments below if you try it out and how you liked it!  Don't miss a recipe from my blog!  Subscribe in the space to the right and my recipes will be delivered to your e-mail.  You can also find me on Instagram and "like" my page on Facebook!

GLUTEN FREE HOT FUDGE TURTLE PUDDING CAKE
Recipe From:  Goodies Gone Gluten Free
Adapted From: Betty Crocker
Yield: 6 servings
Click here for Printable Recipe

1 1/2 cups Gluten Free Bisquick Mix
1 cup sugar (divided)
1/2 cup unsweetened baking cocoa
3/4 cup milk
3/4 cup caramel sauce - divided (store bought or Homemade Caramel Sauce )
1 2/3 cups hot water
1/2 cup chopped pecans

Spray 3-quart slow cooker with cooking spray.  In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel sauce until well blended (mixture will be quite thick).  Put in slow cooker and spread out evenly.  Pour hot water over top (do not stir).  Sprinkle with remaining 1/2 cup sugar.

Cover; cook on low heat setting for 2 1/2 to 3 hours or until top springs back when touched lightly (center will still be soft).  Turn off slow cooker; let stand uncovered 20 minutes to cool slightly and to allow the pudding to set.  Spoon out cake into individual bowls, and top with warm pudding and remaining 1/4 cup caramel sauce and chopped pecans.

Homemade Caramel Sauce - Gluten Free

I didn't know how much I needed Homemade Caramel Sauce until I made some.  I then found how many things I have been eating that have missed this creamy topping.  It really is the most amazing caramel sauce I have ever had.  The brown sugar and whipping cream slowly simmered on the stove becomes such a rich sauce with a creamy, milky flavor.

Homemade Caramel Sauce - Gluten Free

 I love this gluten free Homemade Caramel Sauce so much I find myself looking for opportunities to drizzle this delicious delight on whatever I can!  Obviously it's awesome on so many desserts, like ice cream, chocolate cake and apple pie, but it's also great drizzled in a cup of hot chocolate, over oatmeal or a dip for apples. Don't forget to use it on my Gluten Free Spiced Apple Butterscotch Cake too! My next post will give you yet another way to use this sweet bit of indulgence in my Slow-Cooker Turtle Pudding (ooh, so exciting, a sneek peak). Why don't you see how many ways you can use this amazing sauce and you too will wonder how you ever got along without it!

HOMEMADE CARAMEL SAUCE

Recipe from: Barefeet in the Kitchen

click here for Printable Recipe

1 cup sugar

1/4 cup water

1/2 cup butter

1/2 cup heavy cream

1 teaspoon vanilla extract

pinch of salt

In a heavy saucepan, combine the sugar and the water.  Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes.  There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.

Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes.  Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan (This will cause crystallization, if you scrape the uncooked sugars back into the sauce).

Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt.  It will bubble again, but will calm quickly.  Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage.  Enjoy!

You haven't heard from me for awhile because we have been taking in some fresh mountain air in Big Bear, California, on a little get away.  I hope you had some time to get away too this summer.  If not, I give you permission to live vicariously through these pics!

Gluten Free Double Chocolate Chip Cookies

Well, I figured in my last post I made you cookie dough with my Gluten Free Chocolate Chip Cookie Dough Truffles, so this time I'll make you the cookie...how's that?  These cookies are crispy around the edges, but soft in the middle.  They not only have semi-sweet chocolate chips in them, but grated milk chocolate throughout!

Gluten Free Double Chocolate Chip Cookies

I took each thing I liked from all the different chocolate chip cookies I make, kicked the gluten out the door, and the Gluten Free Double Chocolate Chip Cookie was born!  I am really pleased with these tasty little guys I invented, and I hope you will be too!  I made a big batch to take with me on vacation this week, so my family should be happy campers!  Pour yourself a big glass of milk and get to baking!

GLUTEN FREE DOUBLE CHOCOLATE CHIP COOKIES
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

1 cup (1/2 lb.) butter, at room temperature
1 3/4 cup brown sugar, packed
2 eggs
1 t. vanilla extract
1 3/4 cup brown rice flour
1 1/2 cup gluten free oats (measured then blended)
1/2 cup tapioca starch
1/4 cup potato starch
1 t. xanthan gum
1 t. baking soda
1/2 t. salt
1 4 oz. bar of milk chocolate, grated (refrigerate or freeze the bar for easier grating)
2 c. semi-sweet chocolate chips
1 c. chopped pecans

In a bowl, with an electric or stand mixer on medium speed, beat butter and brown sugar until well blended.  Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, starches, oats (measure and blend to a powder), baking soda, salt and xanthan. Grate chocolate bar into flour mixture and mix together. Stir or beat into butter mixture until well incorporated.  Stir in chocolate chips and nuts.

Drop dough in 2-tablespoon portions, or use cookie scoop for nicely rounded mounds, 2 inches apart onto parchment paper lined baking sheet.  Bake at 350 degrees F. for 7-10 minutes (I baked mine for 9 minutes and they were perfect).  Cool and transfer to cooling rack.

Gluten Free Cookie Dough Truffles

Chocolate dipping these creamy bites of chocolate chip and pecan studded cookie dough just brings them to the next level (I assume your chocolate chip cookie dough isn't dipped in chocolate, right?).  I just want to know if there is anyone out there who doesn't eat at least some of the cookie dough when you make chocolate chip cookies?  I know of people who eat most of the cookie dough when making chocolate chip cookies!

Gluten Free Cookie Dough Truffles

 Then there's that old pesky warning to not eat raw cookie dough because of the eggs in the dough...well guess what?  I'm giving you permission to eat all the cookie dough when you make my Gluten Free Cookie Dough Truffles, because they contain no evil raw eggs, they are gluten free, and they are meant to be eaten raw!! Hurray!!  By the way, those of you who don't eat any cookie dough when making chocolate chip cookies...I guess this isn't the recipe for you, so read no further, you are dismissed.

Making these Gluten Free Cookie Dough Truffles will make those you serve them to feel like a sophisticated kid...they get to eat cookie dough, but it's wrapped up in a grown-up truffle!  Believe me, they will be very impressed and so will you.

GLUTEN FREE COOKIE DOUGH TRUFFLES
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 cups all-purpose gluten free flour (I used Mama's Almond flour blend)
1 14-oz. can sweetened condensed milk
1/2 cup semisweet or dark chocolate chips
1 cup finely chopped pecans

2 cups semi-sweet chocolate chips
2 Tbsp. vegetable shortening

In a large bowl cream butter and brown sugar with an electric or stand mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour and add condensed milk.  Add chocolate morsels and pecans, mixing well.  Refrigerate dough for 1-2 hours, or until firmed up.

With floured hands (make sure you use gluten free flour) roll dough into 1-inch balls and place on waxed paper or parchment paper lined cookie sheet (if they are getting too soft, put back in fridge for a while to set back up).  Once the dough is rolled into balls, return to refrigerator for at least 3 hours or overnight (I think the longer the better in the fridge, as they will quickly start melting otherwise.  They need to be really set.  You could even freeze them for awhile).

Melt the chocolate chips and shortening in a microwave safe bowl or cup at 30 second intervals until chocolate is melted (stir between each interval as the chips may be melted but not look it).  Dip set cookie dough balls in melted chocolate with a fork or dipping spoon, letting excess chocolate drip off before placing back on covered cookie sheet.  Place back in fridge (I know, there is a lot of refrigeration in the process) until chocolate sets (this won't take long).  I keep mine in the fridge.

Gluten Free Sour Cream Apple Pie

What is summer with no apple pie?  Don't let a little gluten intolerance keep you from our American tradition!  You too can have that flaky crust filled with tart apples...but it doesn't stop there, because the apples in this pie are bathed in a sweet vanilla sour cream that adds a cool, custard center to this fresh dessert.  It gets even better...I know right now you are saying, "What?  How can it get any better?" but, it does.  This Gluten Free Sour Cream Apple Pie is also topped with a delicious crumble that just completes this summer confection.

Gluten Free Sour Cream Apple Pie

I bet you thought eating a gluten free diet meant no more flaky crusts for a pie, didn't you?  Silly you.  I found a great recipe for a gluten free pie crust from Barefeet in the Kitchen and combined with my recipe I've used for years for a Sour Cream Apple Pie, it was a match made in heaven!  You really won't believe how much this crust is like the crusts you've had in the past containing gluten...it really is flaky and yummy, and can, of course be filled with any ole' pie recipe you want...but I really like this Sour Cream Apple Pie (can you believe I didn't do a chocolate pie?  That will be coming soon!).

Let me know in the comments if you try it out!  You can also follow me on Instagram and Facebook, as well as subscribe to this blog so you don't miss a recipe!

GLUTEN FREE SOUR CREAM APPLE PIE
Recipe from:  Goodies Gone Gluten Free
Yield: 8 servings
click here for Printable Recipe

Pie:

2 eggs
1 cup (8 ounces) sour cream

1 cup sugar
6 Tbsp. gluten free all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
3 cups chopped peeled granny smith (or other tart apple) apple
1/4 cup packed brown sugar
3 Tbsp. cold butter

In a large bowl, beat eggs.  Add sour cream.  Stir in sugar, 2 Tbsp. GF flour, vanilla and salt; mix well. Stir in apples.  Pour into pie crust (recipe to follow).  Bake at 375 degrees F. for 15 minutes.  Meanwhile, combine brown sugar and remaining flour; cut in butter until mixture is crumbly.  Sprinkle over top of pie.  Return to oven for 20-25 minutes or until filling is set.  Cool completely on a wire rack.  Serve or cover and refrigerate.

GLUTEN FREE PIE CRUST
Recipe from: Barefeet in the Kitchen

1/2 cup butter or 1 stick of butter, frozen (I've used it straight from the fridge too)
2-4 Tbsp. ice cold water (fill a glass with ice water and use what you need)
2/3 cup brown rice flour
1/3 cup tapioca starch
1/4 cup potato starch
2 Tbsp. sugar
1 tsp. salt

Combine the flours, sugar and salt in the bowl of a food processor and pulse a couple times.  Using a cheese grater, grate the butter and then add it to the flour mixture.  Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.

With the processor running, add just 1 tablespoon of water at a time (my crust was perfect after one tablespoon), until the mixture barely clumps together.  You should be able to squeeze a small bit of the dough together and have it hold its shape.  Try to add as little water as possible.

Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc.  Press it into a rounded disk shape.  Remove any air from the bag and refrigerate as least an hour before using.   This can be kept in the refrigerator for 2-3 days.

When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out.  Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour.  Place the dough on the prepared paper.  Sprinkle the dough very lightly with flour and place another sheet of paper on top.  Using your hands or a rolling pin, press the dough out until it is roughly a circle.  Remove the top paper and place an inverted pie plate over the dough.  Flip the plate over with the dough lightly pressed into it.  Carefully peel off the second sheet of  paper and gently press the crust into the pie plate.  If the dough splits or breaks off, just press it back together.  If you have enough of an overhang, you can make a decorative crust and flute the edges slightly.  Finish the pie according to directions.