Showing posts with label Gluten Free Dessert. Show all posts
Showing posts with label Gluten Free Dessert. Show all posts

May 17, 2015

Gluten Free Cookie Cake

Print Friendly and PDF When I think of the perfect dessert, cookies come to mind. They can be gooey and melt in your mouth, or they can be a crispy, delicious crunch. Everyone loves cookies, and they come in all sorts of shapes and sizes as well as flavors. My favorite has always been the chocolate chip cookie, so when we came across Betty Crocker's gluten free chocolate chip cookie mix, we were elated to try it out!

Although we have been using this mix for years, we have never made cookies. Ever. Instead, we brought out our cake pan and opted to make a cookie cake similar to one we saw at our local grocery store. When I was little (and not on a gluten free diet, I might add) we would occasionally merge my birthday with my sister's since our birthdays were six days apart. And because we both loved cookies, it made perfect sense to get one big, yummy cake to share.

Over the years, we have made cookie cakes for our friends as well as our family. It is very simple to make, and everyone enjoys the heavenly taste of a fresh, warm cookie. Since being on a gluten free diet can be saddening when you walk by mouth-watering desserts, it is a huge relief to have this as an option!
We celebrated our friend's birthday by making her a cookie cake!
The recipe has two temperatures; one for a dark or nonstick cookie sheet, and one for regular pans. We generally set the oven for 325. Even though our cake pan is nonstick, we grease the bottom and sides with butter so we can cut the cake with ease. When we first made this cookie cake, we had to use knives and spatulas to get it out, and what a sad sight it was to behold!

When they say soften the butter, they mean exactly that. We melted the butter once, thinking it would be easier to mix, but the texture turned out dry and crumbly to the point of collapsing in our plates. It is harder to stir the butter, eggs, and vanilla when the butter is softened, but the cake turns out much better in my opinion.

Crumble the mix into the cookie pan. When we first made the delicious cookie cake, we were spreading the dough as though it had to be smooth and perfect. Wrong. The dough expands better when you crumble it into the pan, giving it room to wiggle as it cooks instead of keeping it tight and flawless. It does leave it looking bumpy when you take it out of the oven, which might be displeasing if you want it to look pretty. 

The time is pretty flexible as far as cooking the cake. Oven temperatures may vary depending on the brand, so you will need to start from the minimal time and work your way up, especially at first. Our oven overheats, and sometimes we burn our food because of that. It can be tricky! We generally end up cooking the cake for around 20 minutes total.

After the cake is done, it looks nice and golden with a slight crisp. Of course, you can decide whether you want it well-cooked or not. Let the cake cool for about 15 minutes, then enjoy! It tastes great by itself, but it also tastes wonderful with ice cream on top. Feel free to explore your options! You will not regret it.


April 28, 2015

Pumpkin Crunch Cake

Print Friendly and PDF Growing up, I have always had a major sweet tooth. Cookies and ice cream and candy and cakes...you get the picture. But when you need a gluten free alternative, it can be tricky to find something that tastes good and still fits your dietary needs.

The Pumpkin Crunch Cake is my absolute favorite recipe. It's easy to make, and it's a huge hit in my family. It has a custard-y texture with a buttery crunch on top, a perfect combination that tastes great with ice cream, too. We first made it back a few years ago, and now my little sister makes it for us on her own. She brought it as potlock one time, and a friend of ours liked it so much that she requested we make her another cake!

Although there are several Pumpkin Crunch Cake recipes, we like to use the one from The Thrifty Frugal Mom.

Since it isn't a gluten free recipe, we use Betty Crocker's gluten free yellow cake mix. I haven't tried the recipe both ways, but my sisters (who are not gluten free) agree that it tastes the same with a slight difference in texture. They could hardly tell a difference!




July 06, 2011

Gluten Free Carrot Cake Recipe

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gluten free carrot cake
Ever since I was a little girl and my grandma filled the house with the scent of baking cinnamon, nutmeg, and ginger, I've had a special place in my heart-- and my tummy-- for homemade carrot cake. There's just something about that particular spice mixture, and when you top it with cream cheese icing, there's nothing better.

All my gluten free friends will be happy to know that you can have your gf carrot cake and eat it too. Ouch! Did I really just type that? ;)

GF Carrot Cake

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3/4 cup cornstarch
  • 2/3 cup potato starch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3 tablespoons water
  • 1/2 cup chopped walnuts (you may omit these or substitute your favorite nut)
  • 4 medium carrots, grated
For Icing:
  • 2 1/2 cups GF powdered sugar
  • 3 ounces cream cheese
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 300 degrees.
  2. Combine oil, sugar, and brown sugar in a large bowl, mixing until well-blended.
  3. Add eggs, cornstarch, potato starch, baking soda, baking powder, cinnamon, salt, xanthan gum, and water. Mix until batter is smooth and no lumps remain.
  4. Stir in nuts and carrots.
  5. Pour into lightly greased pan. Bake for 45 minutes or until done. Cool.
  6. Combine butter, powdered sugar, and vanilla in a large bowl. Beat until well blended and creamed.
  7. Spread icing on cooled cake.


    Enjoy!

April 15, 2009

Gluten Free Dessert

Print Friendly and PDF Gluten free dessert... does that sound like an oxymoron? Well, it isn't... really! There are many options available, from specialty gluten free cakes and cookies to some things that are naturally gluten free.

There are many companies offering gluten free cookie, cake, muffin, and brownie mixes. These include Pamela's, Bob's Red Mill, Cherrybrook Kitchen, Maggie's Gluten-Free Goodies, Gluten-Free Pantry, Arrowhead Mills, Hodgson Mill, Namaste Foods, and Betty Crocker. Yes, Betty Crocker!

One of our favorite gluten free desserts comes from Outback Steakhouse. It's their lava cake, and it is delicious! It's a flourless cake that is naturally gluten free-- the same cake appears on both the GF and regular menu!