Gluten Free Double Chocolate Cookies

 

 

 

 

 

Gluten Free Double Chocolate Cookies
 
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Gluten Free Double Chocolate Cookies
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup Cup4Cup Multipurpose Flour - gluten free
  • ¾ cup Hershey's Unsweetened Cocoa Powder - gluten free
  • ½ teaspoon Clabber Girl Baking Powder - gluten free
  • ½ teaspoon Arm & Hammer Baking Soda - gluten free
  • 1 teaspoon kosher salt
  • 10 tablespoons organic unsalted butter, at room temperature
  • ¾ cup brown sugar
  • ⅔ cup granulated sugar
  • 1 large egg
  • 2 teaspoons McCormick Pure Vanilla Extract - gluten free
  • 2 cups Tool House Nestle Semisweet Morsels - gluten free
  • 3 tablespoons pecan, chopped
  • 3 tablespoons cashews, chopped
Instructions
  1. In a medium bowl, mix together the flour, baking powder, baking soda, cocoa powder and salt.
  2. In another large bowl, beat together the butter, granulated sugar and brown sugar using a handheld electric mixer until very light about 3 minutes. Add the vanilla and egg and beat until well combined.
  3. Add the dry ingredients and chocolate morsels and beat on low until just well combined. Cover with plastic wrap and refrigerate for 2 hours.
  4. Preheat oven to 350 degrees F.
  5. Line a couple of baking sheets with parchment paper. Form the dough into 12 equal balls about the size of golf balls. Press some pecans and cashews on the top and arrange them on the baking sheet. Bake for 18 minutes to 20 minutes. Let cool for few minutes before serving. Yum!

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Gluten Free Pretzels

 

 

 

 

Gluten Free Pretzels
 
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Gluten Free Pretzels
Author:
Recipe type: Snack
Serves: 8
Ingredients
  • 4½ cups Cup4Cup Multipurpose Flour - gluten free
  • 1 envelope Red Star Dry Active Yeast - gluten free
  • 1½ cups warm water about 110 to 115 degrees F.
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted
  • vegetable oil
  • 10 cups water
  • ⅔ cup Arm & Hammer Baking Soda - gluten free
  • 1 egg beaten
  • 1 tablespoon water
  • extra water
Instructions
  1. Using a stand mixer combine the water, sugar, yeast and salt in the bowl. Let it sit for 5 minutes until foamy. Add the flour and butter and mix on low until well combined. Then set to medium speed for 4 to 5 minutes. If the dough is not pliable or feels kind of dry you can add a tablespoon or two of warm water. Remove the dough and oil the bowl then return the dough and cover with plastic wrap. Let it sit in a warm place for about 1 hour until doubled in size.
  2. Preheat the oven to 450 degrees F. Line 2 baking pans with parchment paper and grease the parchment and set aside.
  3. In a small bowl whisk together the egg and 1 tablespoon water.
  4. In a large saute pan, combine 10 cups of water and the baking soda. Bring to a boil.
  5. On a lightly oiled surface divide the dough into 8 equal parts. Roll the dough by hand to about 24 inches long rope then form into a pretzel.
  6. Using a wide metal spatula, place one pretzel at a time in the boiling water for 30 seconds and transferring them to the baking pan. Brush the pretzels with the egg wash and sprinkle kosher salt or if you have pretzel salt. Bake from 12 to 14 minutes until golden brown. Lightly cool before serving.
Notes
This is a gluten free version of Alton Brown's Homemade Pretzels.

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Gluten Free Classic Apple Pie

 

 

 

 

 

Gluten Free Classic Apple Pie
 
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Gluten Free Classic Apple Pie
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • CRUST:
  • 2 cups Cup4Cup Multipurpose Flour - gluten free
  • 1 stick chilled butter, grated
  • 1 egg
  • 7 tablespoons iced water
  • ½ teaspoon salt
  • FILLING:
  • 5 to 6 organic Granny Smith Apples, peeled and thinly sliced
  • ⅓ cup sugar
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • ½ teaspoon McCormick Ground Cinnamon - gluten free
  • 1 teaspoon McCormick Vanilla Extract - gluten free
  • ⅛ teaspoon salt
  • 2 teaspoons lemon juice
  • ⅛ teaspoon McCormick Ground Cloves - gluten free
  • ⅛ teaspoon McCormick Ground Nutmeg - gluten free
  • 2 tablespoons heavy whipping cream
Instructions
  1. Prepare the crust.
  2. In a large bowl, sift together the flour, salt and sugar. Add the grated butter and incorporate by hand. Add the egg and use a wooden spatula to mix then add the iced water. Mix until well blended then transfer to a lightly floured surface. Knead until smooth then cut in half. I used a parchment paper to roll the dough using a rolling pin (sprinkle a little flour on the parchment for easier transfer to the pie pan)
  3. Butter a 9 inch pie pan. Transfer the crust on the pie pan.
  4. Preheat oven to 450 degrees F.
  5. Filling:
  6. In a large bowl, combine the apples, cinnamon, nutmeg, sugar, cloves, vanilla, lemon juice, cornstarch and salt.
  7. Scoop the apple mixture to the pan. Place the second pie crust on top and crimp around the edges to seal the crust. Cut slits on top of the pie and brush the top with whipping cream.
  8. Place the pie in the oven and lower the temperature to 350 degrees F. Bake for 43 to 45 minutes until crust is golden brown. Cool slightly before slicing.

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Gluten Free Chocolate-Cherry Cakes

 

 

 

 

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Gluten Free Chocolate-Cherry Cakes
 
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Gluten Free Chocolate-Cherry Cakes
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • ¼ cup Krusteaz Gluten Free All Purpose Flour
  • ½ cup Hershey's Cocoa 100% Cacao Natural Unsweetened Powder - gluten free
  • 1½ teaspoons McCormick Vanilla Extract - gluten free
  • ⅓ cup Maraschino Cherries, chopped - gluten free
  • ⅔ cup plus 1 tablespoon sugar, divided
  • 1½ sticks butter or margarine
  • ¼ cup whipping cream
  • 2 eggs plus 2 egg yolks
  • more butter for greasing
Instructions
  1. Butter 6 custard cups (6 ounces) then sprinkle inside with 1 tablespoon sugar. Place dishes on a baking pan.
  2. Preheat oven to 400 degrees F.
  3. In a small saucepan, melt butter on low heat then remove from heat and add ⅓ cup sugar, cocoa powder, whipping cream and vanilla. Whisk in the flour just until combined and set aside.
  4. In a large bowl, combine the eggs, egg yolks, and remaining ⅓ cup sugar and beat with an electric beater on high for 5 minutes. Add the chocolate mixture and beat for 1 minute on medium speed. Pour about ¼ cup into each of the prepared dishes. Place chopped cherries in the middle and pour the rest of the chocolate mixture.
  5. Bake for 13 to 15 minutes do not overcook. Let it sit for 3 minutes and loosen sides. Invert onto plates and serve. Yum!

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Gluten Free Pumpkin Roll

 

 

 

 

 

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Gluten Free Pumpkin Roll
 
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Gluten Free Pumpkin Roll
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • ⅔ cup Libby's Pumpkin - gluten free
  • ¾ cup Cup4Cup Multipurpose Flour - gluten free
  • ½ teaspoon McCormick Vanilla Extract - gluten free
  • 1 teaspoon McCormick Ground Ginger - gluten free
  • 2 teaspoons McCormick Ground Cinnamon - gluten free
  • 1 (8 oz.) Philadelphia Cream Cheese (room temperature) - gluten free
  • 3 large eggs
  • 1 teaspoon Clabber Girl Baking Powder - gluten free
  • ½ teaspoon salt
  • 1 stick butter, room temperature
  • 1 cup granulated sugar
  • 1 cup Domino Confectioners' Sugar, plus more for dusting - gluten free
  • 1 teaspoon fresh lemon juice
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a jellyroll pan 11 x 17 inch and line with parchment paper. Grease the parchment paper.
  3. In a large bowl, beat the granulated sugar, eggs, pumpkin and lemon juice until smooth. In another bowl, sift together the flour, baking powder, cinnamon, ginger and salt. Add the dry ingredients with the pumpkin mixture and blend until smooth. Pour the batter in the pan and spread evenly with a spatula. Bake for 14 minutes and let it cool shortly for few minutes.
  4. Sprinkle some confectioners' sugar over a large kitchen towel. Gently invert the cake onto the towel and remove the parchment paper. Sprinkle more confectioners' sugar and gently roll it up and refrigerate for 1 hour.
  5. In a bowl, combine the cream cheese, butter, 1 cup confectioners' sugar and the vanilla. Beat until smooth.
  6. Unroll the cake and spread the cream cheese mixture and roll it up again. Refrigerate for a couple of hours. Sprinkle more confectioners' sugar before slicing. Serve

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