Ho-Ho

Ingredients:

cake - (follow recipe given in previous post for "Chocolate Sponge Cake")

whipped filling -

1/2 C sugar
2/3 C shortening
1 Tsp vanilla extract
1/2 Tsp orange extract
1/2 Tsp lemon extract
1/3 C milk
1 C powdered sugar

Chocolate Glaze topping -

1 C heavy cream
1 C bittersweet chocolate chips or semi-sweet chocolate chips
1 Tbsp butter

Directions:

1. Make the flourless sponge cake. Cover the warm cake with two damp paper towels (wring out all of the water from the towels) to keep the top moist and the cake flexible.
2. In a mixing bowl, beat the sugar, shortening, extracts, and milk for 6-7 minutes. It *will* become blended, whipped, and smooth – even though it doesn’t look like it at first.
3. Add the powdered sugar and beat again for an additional 5 minutes. The filling will fluff up and become light with this amount of time. Less time and the filling will be dense.
4. Remove the paper towels from the sponge cake. Spread the filling across the sponge cake evenly.
5. Roll the cake along the long-side. (I used a jelly roll pan with greased (important!) parchment paper to make the sponge cake.) Use the parchment paper to help you roll the cake and make sure that the final roll has the cake resting upon itself to help keep it rolled tight.
6. GLAZE: Heat the heavy cream (whipping cream) until almost just at the boiling point – but don’t let it boil.
7. Pour the heated cream over the chocolate chips and stir until the chips have all melted and it is smooth.
8. Add the tablespoon of butter to the chocolate glaze and stir until well incorporated.
9. With the cake resting again on a piece of clean parchment paper in a clean jelly roll pan, pour the glaze slowly over the top so that it drizzles down the sides and coats the sides of the cake evenly.
10. Allow the glaze to set overnight on the cake. It will be soft, but not sticky when it is set.
11. Cut and serve. (I also cut the pieces before glazing if you want to try that as well.)

Recipe from: GlutenFreeGobsmacked blog - 1/28/08

Hershey's Peanut Butter Blossoms

Ingredients:

48 Hershey’s Kisses
½ C shortening
¾ C Peanut Butter (O.C. used Peter Pan)
1/3 C granulated sugar
1/3 C light brown sugar
1 egg
2 TBSP milk (I used 1%)
1 Tsp. Vanilla extract
1-½ CGF Flour Mix (I used rice, potato starch & tapioca)
1 Tsp Xanthan Gum
1 Tsp baking soda
½ Tsp salt
Granulated Sugar

Directions:

1. Heat oven to 375°. Remove wrappers from chocolate (you may want to not unwrap all 48, as this recipe didn’t make that many cookies for the o.c. ~ she got about 37).
2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into wet into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely.

Makes about 4 dozen according to the recipe, I got 37.

Recipe from: GlutenFreeIsLife blog - 10/23/08

Ice Cream Cake

Ingredients:

2 1/2 pints ice cream
3/4 C honey roast peanuts
1 C plus 1/4 C swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
Butterscotch sauce
Chocolate sauce

Directions:

Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.

Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.

Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.

Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.

Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.

Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.

Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

Recipe from: FoodNetwork.com - Nigella Lawson 2007 show

Flourless Chocolate-Nut Cake

Ingredients:

6 eggs, separated

3/4 C sugar, divided

3/4 C (1-1/2 sticks) butter, softened

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted

1 Tsp. grated orange zest

1 C finely chopped PLANTERS Walnut Pieces

Directions:

PREHEAT oven to 350°F. Grease and flour (gluten-free flour!) 9-inch springform pan. Beat egg yolks and 1/2 cup of the sugar in medium bowl with electric mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and orange zest. Stir in walnuts; set aside.

BEAT egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Add to chocolate mixture; stir gently until well blended. Spread into prepared pan.

BAKE 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run a knife or metal spatula around rim of pan to loosen; remove rim of pan. Cool completely on wire rack.

Broccoli Cheese Casserole

Ingredients:

1 C cooked brown rice (cooking the rice in gluten free chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tbsp of butter
2 Tbsp of rice flour
1/2 Tsp salt
1/4 Tsp of pepper
1/2 Tsp of dried mustard
1- 1/2 C of milk
squeeze of lemon juice (optional)
1 Tbsp of mayonnaise (optional)
1- 1/2 C of cheddar cheese, shredded
1/2 C gluten-free bread crumbs for topping
1/4 slivered almonds for topping.
Directions:

Melt the butter in a medium saucepan.
Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy.
Slowly whisk in the milk and cook until thickened.
Stir in the shredded cheese.
Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top.
Add the mayonnaise and lemon juice if using and mix until combined.
Spread the breadcrumbs and slivered almonds over the top.
Bake uncovered for about 30 minutes at 350°.

Recipe from: GlutenFreeMommy blog

Tres Leches Cafe Rumbano

Ingredients:

Bottle of bacardi (or other aged rum)
Generous amounts of cinnamon bark (2 cups?)
2 C Coffee
2 C raw cane sugar
1 C coconut milk
1 C almond milk
1/2 C half & half

Directions:

Infuse cinnamon in rum for at least 3 days. A week is best.

Make coffee. Use equal parts coffee and raw cane sugar. 2 cups of each to make a sweet coffee syrup.

Warm 1 cup of coconut milk, 1 cup almond milk, 1/2 cup half and half on the stove until slightly simmering. Add to the infused rum and coffee syrup mixture.

Let sit covered in an airtight container overnight on the counter.

Pass through a fine mesh strainer.

Served shaken and straight up with a drizzle of coconut milk and a dusting of cinnamon.

Recipe from: Joy The Baker blog - 4/25/10

Glazed Chocolate Pumpkin Bundt Cake

Ingredients:

Cake -
1 -3/4 C gluten-free flour mix*
1 -3/4 Tsp xanthan gum
1 C granulated sugar
3/4 C unsweetened cocoa powder, (not Dutch-process) *Original Cook used Hershey’s Special Dark
1 -1/2 Tsp baking powder
1- 1/2 Tsp baking soda
1 Tsp pumpkin pie spice (o.c. used 1 1/2 tsp cinnamon, 1/2 tsp ginger, 3/8 tsp nutmeg & 3/8 tsp of all spice)
1/4 Tsp salt
1 C nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 C dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 C canola oil
1/4 C light corn syrup (o.c. used Agave Nectar)
1 Tbspvanilla extract

Glaze & Garnish

1/2 C packed confectioner's sugar
1 Tbsp nonfat buttermilk
2 Tbsp mini chocolate chips, or toasted chopped nuts

Directions:

1. Preheat oven to 350°. Spray your bundt pan with Pam or other cooking spray.

2. Whisk together all the dry ingredients, except the brown sugar; set aside.

3. Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an mixer on low speed. Beat in egg and egg white. Stir in oil and agave nectar. Gradually add the dry ingredients and mixing just until combined. Pour into the bundt pan.

4. Bake in the oven for 1 to 1 1/4 hours or until toothpick inserted in the middle comes out with just a few moist crumbs.

5. Let cool on wire rack for about 15 minutes and then remove from the pan and let cool for another 1 -2 hours. I put the plate that I wanted the cake on upside down over the pan and then turned upside down to limit the chance of any breakage.

6. Stir together the ingredients for the glaze & drizzle over the cake. Add the chocolate chips and/or nuts before the glaze hardens.

** Gluten free flour mix (makes 4 cups)
1-1/2 C sorghum flour
1-1/2 C potato starch
1 C tapioca flour

Recipe from: GlutenFreeIsLife blog - 10/26/09

Frito Bars

Ingredients:

10.5 to 12 oz. bag of Frito corn chips
1 cup white Karo syrup
1 cup sugar
1 cup peanut butter, crunchy or creamy
Chocolate chips to top, at least 1 cup

Directions:

Spray a 9x13 pan with non-stick cooking spray. Crunch up the chips in the bag and spread them in the bottom of the pan.

In a medium saucepan, bring the Karo syrup to a boil. Add the sugar and simmer until the sugar is dissolved. Remove from heat and stir in the peanut butter.

Pour over the chips and mix together. Melt the chocolate chips and spread over the top of the bars. Cool, and enjoy!

Recipe from: Everyday Gluten Free blog - 11/8/08

Double Mocha Brownies

Ingredients:

8 Tbsp (1 stick) unsalted butter
2 (1 oz) squares unsweetened chocolate
3 Tbsp Kahlua or other coffee liqueur
1 Tbsp instant coffee granules
2/3 C rice flour
1/2 Tsp baking powder
1/4 Tsp salt
1 C sugar
2 large eggs
1 Tsp vanilla extract

Directions:

Preheat oven to 350°. Grease an 8" square baking pan.

In a medium sized sauce pan, mix first 4 ingredients together & stir occasionally over low heat until butter & chocolate have melted. Set mixture aside to cool briefly.

Whisk next three ingredients (flour, baking powder, salt) together in a small bowl and set aside.

Stir 1 cup sugar in to cooled chocolate.

Beat the eggs & vanilla together until smooth. Fold in dry ingredients. Scrape this batter into the prepared pan. Bake until an inserted toothpick comes out clean (22-25 minutes). Transfer to rack to cool.

Recipe from: UNKNOWN

Dobos Torta

Ingredients:

Sponge cake -

6 eggs, separated, at room temperature

1 -1/3 C powdered sugar

1 Tsp vanilla

2/3 C cornstarch

pinch of salt

Chocolate Buttercream -

4 eggs

1 C powdered sugar

4 oz dark chocolate, chopped

2 stick butter, softened

Directions:

Cake -
Preheat the oven to 400°, and line two cookie sheets with parchment paper or pan liners, then lightly grease them. Beat the egg yolks with 2/3 c powdered sugar and vanilla for a few minutes until thick and light yellow. Set aside, and clean your beaters. Whip the egg whites until soft peaks form, then sprinkle the remining sugar over the top. Beat another few minute until the eggs hold stiff peaks. Fold a big scoop of the whites into the yolks to lighten them, then fold in the rest, carefully. Sprinkle the cornstarch and salt over the top, and fold and fold, carefully, until everything is incorporated. Divide the batter evenly between the two cookie sheets and spread until even. Place one pan on the top and one pan on the bottom oven shelf, and bake 5 minutes. Switch, then bake 5 more, until lightly browned. Cool completely.

Buttercream -

Set a pan of water on to boil to use as a double boiler. Beat the eggs and sugar until pale and thickened in a metal bowl. Set the bowl over the boiling water, and beat the egg mixture with a whisk until it starts to thicken further. Whisk in the chocolate, and keep stirring for a few minutes until totally melted, 2-3 minutes. Remove from the heat and cool to room temperature.

Whisk in the softened butter a few tablespoons at a time until fully incorporated. If your buttercream is too loose - just stick it in the fridge it's thickened up a bit.

You can edge this with crushed pistachios.

Recipe from: heythattastesgood blog - 8/27/09