Never Living Without » chocolate

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!!

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

10 minute Gluten Free Peanut Butter Layer Bars

Brenda — Fri, 18 Dec 2009 13:10:09 +0000

These bars are so simple. They take about 10 minutes to whip up. They taste like a homemade Reeses!

Peanut Butter Layer Bars

Peanut Butter Layer:

2 cups cookies crumbs finely ground (I use GF gingersnaps or arrowroot cookies)
2 sticks of butter
2 cups powdered sugar
1 cup peanut butter (or any nut butter)

Chocolate layer:

1 1/2 cups semisweet chocolate chips
4 tbl peanut butter

Mix together butter, crumbs, sugar, and peanut butter until blended. Press into the bottom of an ungreased 9×13 pan.
Pour chips into microwave safe bowl and add the peanut butter. Microwave for 1 minute and stir. Spread over 1st layer and chill for at least 1 hour.

Warning: You will be lucky if these bars last more than a day. They are very addictive!