Never Living Without » Super Sweet Stuff

Gluten Free Cherry Cordials

Brenda — Tue, 21 Dec 2010 13:54:50 +0000

Cherry Cordials

Ingredients:

1/2 cup butter softened
2 cups marshmallow creme
pinch of salt
1 tsp almond extract
4 cups confectioners’ sugar
1 jar (16 oz) maraschino cherries, well drained
2 cups (12 oz) semisweet chocolate chips*
2 tbl shortening

Directions:

Make sure your cherries are well drained. Place them on a few sheets of paper towel. If there is too much juice left in them they will leak later when you dip them.

In a mixing bowl, cream butter. Add marshmallow cream, salt, extract and sugar; mix well. Knead into a large ball and chill for 1 hour. Roll into 1-inch balls and flatten into 2-inch circles. Wrap circles around cherries and carefully shape into balls. (roll in the palm of your hand) Place on wax paper-lined baking sheet. Chill for 4 hours or overnight.

Melt chips and shortening in double boiler or microwave. Dip cherries into chocolate using a toothpick. Make sure to seal up the hole or juices will leak out later. Place on waxed paper to harden. Store in a covered container for 1-2 weeks. Makes about 4 1/2 dozen

Chef’s tip: melt some white chocolate and drizzle it on top once the semisweet has hardened. This creates a very professional look like you would see in a candy store. Also try different varieties of chocolate to dip. Dark chocolate balances the sweetness and white chocolate is always a favorite.

*Make sure all of your ingredients are gluten free. Check your chocolate chips and almond extract. I did use vanilla in place of the almond extract and they still tasted great so don’t fret if you only have vanilla.

photo credit: shimelle

Coconut Bon Bons

Brenda — Sun, 12 Dec 2010 20:17:45 +0000

This recipe was handed down from my husband’s grandmother. She recently passed away. Thank you for so many years of yummy naturally gluten free foods Liz!

Coconut Bon Bons

1/4 cup melted butter
1-14oz can sweetened condensed milk (fat free will work just as well)
4 cups powdered sugar
1-14 oz bag of coconut (roughly 5 cups)

Mix all the ingredients in a large mixer. It is quite thick but you can attempt it by hand. Let the mix chill in the fridge for 30 minutes. Form into ball based on the size you desire. Chill again for 1 hour.

Chocolate Dip

1 bag of semisweet chocolate chips (my husband loves these with white chocolate also)
1 tbl shortening

Melt in the microwave starting at 1 minute. If still not melted at 30 second intervals. You can also melt using a double boiler if you prefer.

Place a toothpick into the solid coconut balls and dip them into the melted chocolate. Then place them on a sheet of waxed paper and let them sit until the chocolate is solid. This won’t take long. Store in an airtight container in a cool area or the fridge. Don’t make these too early as the insides will dry out.

*I have also taken the easy way out on occasions and placed my fillings inside a mini muffin wrapper and placed in a mini muffin pan. Then pour just a little chocolate on top. You can even add an almond if you wish. They will taste just like an almond joy. Enjoy!!

photo credit: Magda Sobkowiak

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Church Windows-Gluten Free

Brenda — Sun, 12 Dec 2010 20:02:51 +0000

These are by far the easiest cookies to make. I am sorry I did not take a photo of them but they turn out quite pretty.

Church Windows

1/2 cup butter
1 bag GF semisweet chocolate chips
1 bag flavored marshmallows

Melt butter and chip in the microwave. Cool (this is key as if the chocolate is hot it will melt the marshmallows) Add marshmallows. Roll into 2-3 logs on wax paper. Freeze until firm. Slice and eat! Store in the freezer for up to 1 month.

Super simple and super yummy!!

Simple Gluten Free Sugar Cookies

Brenda — Sun, 12 Dec 2010 19:57:48 +0000

I will give you a common flour mix I like to use for baking. This is for a small batch of flour. It is really simple to double and triple or more if needed.

1 cup rice flour (sorghum flour for those who cannot have rice)
1 cup potato starch or corn starch
1/2 cup tapioca flour

Simple Sugar Cookies

1 cup sugar
1 cup softened butter
1 egg
1 tbl GF vanilla
2 1/4 cups GF flour mix of choice
1 1/2 tsp xanthan gum
1/2 tsp salt
1 tsp baking soda

Mix sugar and butter. Beat in egg and vanilla until fluffy. Mix in flour and baking soda. Divide dough in half and chill for 1 hour.

Sprinkle some extra flour on the table and make your cut-outs. They also work very well if you roll 2-4 big logs and then chill. After an hour slice them up and bake. Either way they taste great. Make sure to keep them around 1/4 thick as they will rise some. If they are too thick they take quite a bit longer to bake. I prefer them a little on the brown side and less doughy. Try them both ways and then decide. These cookies taste great with or without frosting.

Oven 375 and bake 10-12 minutes. Cool on rack.

photo credit: knitsteel

Best Chocolate Frosting in the World!

Brenda — Wed, 01 Dec 2010 03:17:43 +0000

I did not come up with this recipe myself. It can be found on the back of every Nestle Toll House Baking Cocoa box. It is the same recipe my mother made when I was a child. It is hard to keep your fingers off of the bowl!

3 cups sifted powdered sugar
2/3 cup cocoa
1/2 cup (1 stick) butter, softened
5-6 tbl milk
1 tsp GF vanilla

Beat 1 cup of sugar, cocoa, butter, vanilla and 2 tbl of milk in a small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth.

Sometimes my family adds some peanut butter to the frosting. When we do we usually add 1/2 to 1 cups of peanut butter. You might need to add another 1/2 cup of sugar depending on the consistency you prefer. Enjoy!!

photo credit: seelensturm

Best Ever Apple Caramel Dip

Brenda — Wed, 17 Nov 2010 21:42:55 +0000

This is by far the best apple dip I have ever come across. I made it for my daughter’s Halloween Party. All the kids raved about it! It could easily be made with dairy free cream cheese if you are watching your dairy intake. Caramel itself does have dairy in it also.

2-8 oz packages of lowfat cream cheese
1/4 cup brown sugar or 1/8 cup Splenda brown sugar substitute
1 tub of fat free caramel dip
1/4 cup toffee bits
1/4 cup pecan pieces
sliced apples-preferably a tart one like Granny Smith

Mix cream cheese with brown sugar. Spread into a serving dish. Pour caramel dip on top of cream cheese and top with toffee bits* and pecan pieces. Serve with apples.

*Chopped peanuts may be used if you are looking for more of a traditional caramel apple taste. Make sure if you slice the apples ahead of time that you dip them into a mixture of lemon juice and water to keep them from turning brown.

photo credit: aMichiganMom

Glazed Nuts (Just like @ the Fair)

Brenda — Wed, 10 Nov 2010 21:26:34 +0000

We love to go to the fair every year. One of the many stops we make is always at the candied nuts booth. You can always smell them from a distance and that cinnamon spice makes my mouth water!

1 large egg white
1/2 cup brown sugar
2 tbl cinnamon
1 tsp cloves
1 tbl GF vanilla
1 lb pecan halves

Heat oven to 350. Spray nonstick spray onto a cookie sheet lined with foil.

Beat egg white until foamy. Stir in brown sugar, cinnamon, cloves and vanilla. Add nuts and stir to coat. Spread mixture onto the prepared sheet. Bake for 25-30 minutes, stirring occasionally until toasted and golden brown. Depending on the humidity that day, the nuts might take longer to crisp up. If necessary add an time in 5 minute intervals.* Remove from the oven and cool completely. Store in an air tight container.

*I have had to cook them as long as 60 minutes on a humid day. So don’t despair if they still are not golden after 40 minutes.

photo credit: Jasmine&Roses

Gluten Free Halloween Candy

Brenda — Sun, 17 Oct 2010 20:04:15 +0000

It is that time of year again.

Nestle USA

Nestle’s milk chocolate bar
Baby Ruth
Bit-O-Honey
Butterfinger-only original
Goobers
Nips (both regular and sugar-free)
Oh Henry!
Raisinets
Sno-Caps

Wonka

Wonka Pixy Stix
Wonka Laffy Taffy
Wonka Lik-Maid Fun Dip
Wonka Spree

Contact Nestle USA at 800-225-2270

Mars Chocolate

M&M’s-all except Pretzel
Dove
Snickers
Snickers Dark bars
all Dove chocolate products
Munch Nut bar

Contact Mars Chocolate at 800-627-7852

Hershey’s

plain milk chocolate Hershey’s Kisses
Hershey’s Milk Chocolate bar
Hershey’s Milk Chocolate with Almonds

Contact Hershey’s at 800-468-1714

Jelly Belly

All Jelly Belly beans are gluten-free, dairy-free, gelatin-free, vegetarian and OU Kosher.”

Contact Jelly Belly at 800-522-3267

Necco

Necco Wafers
Mary Janes
Mary Jane Peanut Butter Kisses
Sweethearts Conversation Hearts (available for Valentine’s Day only)
Canada Mint & Wintergreen Lozenges
Haviland Thin Mints
Candy Stix
Clark Bars
Skybars
Haviland Peppermint & Wintergreen Patties
Necco Candy Eggs (available at Easter only)
Talking Pumpkins (available at Halloween only)
Squirrel Nut Caramels and Squirrel Nut Zippers
Banana Split and Mint Julep Chews
ULTRAMINTS

Contact Necco at 781-485-4800
photo credit: TheCulinaryGeek

10 minute Gluten Free Peanut Butter Layer Bars

Elena’s Pantry Giveaway

Brenda — Tue, 12 Jan 2010 03:44:53 +0000

Elana is giving away 5 pounds of almond flour and her new cookbook, The Gluten Free Almond flour Cookbook. But it’s only open until Jan 11th, so move as fast as you can! This recipe is great. My favorite is just how it is. Vanilla cupcake and chocolate frosting.

Vanilla Cupcakes with Vegan Chocolate Frosting (grain free and gluten free)

½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract

In a medium bowl, combine coconut flour, salt and baking soda
In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
Pour batter into well oiled muffin tins
Bake at 350° for 20 minutes
Cool completely
Top with chocolate frosting

Makes 12 cupcakes

General Mills- Gluten Free site finally avaliable

Brenda — Sun, 20 Dec 2009 01:35:07 +0000

General Mills has developed a wonderful website just for us. You can sign up for their newsletter dedicated to gluten free. There is a tab for recipes and you can print their list of gluten free items. They have over 200 gluten free products to chose from!

http://liveglutenfreely.com/

This is one of the recipes they have on their site.

If you contact the company by phone they will send you pages of printed recipes. I did this a few months ago (before this site was up and running) and they sent me tons of recipes and a list of their GF items. Awesome!!

Turtle Brownies

Packed with caramel, chocolate and pecans, these might be the first bars to fly off the cookie platter!

————————————
Prep Time: 20 Minutes
Total Time: 2 Hours
Makes: 16 Servings
————————————

1	box Betty Crocker® Gluten Free brownie mix
	Butter and eggs called for on brownie mix box
25	caramels, unwrapped
2	tablespoons whipping cream
1	cup semisweet chocolate chips
1/2	cup coarsely chopped pecans

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of (8- or 9-inch) square pan. In medium bowl, stir together brownie mix, butter and eggs until blended. Spread 2/3 of batter in pan. Bake 10 minutes.

Meanwhile, in medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans.

Bake 20 to 25 minutes longer or until top of brownie looks dry. Cool completely before cutting. Cut into squares, 4 rows by 4 rows.

Nutrition Info

16 servings Serving Size: 1 Serving Calories: 300 (Calories from Fat: 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 120mg; Potassium 95mg; Total Carbohydrate 43g; (Dietary Fiber 1g, Sugars 30g); Protein 3g Percent Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 20%; Exchanges: 1 Starch, 2 Other Carbohydrate, 2 1/2 Fat; Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

General Mills-no Gluten Free list but very helpful