Gluten Free Chocolate Peppermint Cookie Cheesecake

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

Gluten Free Chocolate Peppermint Cookie
Cheesecake
Goodies Gone Gluten Free

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

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

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

GLUTEN FREE CHOCOLATE PEPPERMINT COOKIE CHEESECAKE
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

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

Crust:

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

Topping:

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

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

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

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

Gluten Free Pumpkin Chocolate Chip Cream Cheese Muffins

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

Gluten Free Pumpkin Chocolate Chip
Cream Cheese Muffins
Goodies Gone Gluten Free

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

Pumpkin bread:

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

Topping:

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

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

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

Chicken Posole - Gluten Free

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

Chicken Posole - Gluten Free
Goodies Gone Gluten Free

Top this Chicken Posole with a little mozzarella cheese and life is good!

CHICKEN POSOLE - GLUTEN FREE
Recipe from:  Weight Watchers
Recreated by:  Goodies Gone Gluten Free
click here for printable recipe

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

Gluten Free Snickerdoodle Cookie Cake

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

Gluten Free Snickerdoodle Cookie Cake

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

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

Cake:

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

Cinnamon Sugar topping:

1/4 cup sugar
1 Tbsp. cinnamon

Frosting:

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

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

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

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

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

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

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

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

Gluten Free Mini Chocolate Eclairs

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

Gluten Free Mini Chocolate Eclairs
Goodies Gone Gluten Free

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

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

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

Pastry:

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

Filling:

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

Icing:

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

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

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

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

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

Piped dough before going into oven

Baked eclair shells just waiting to be filled!