A Round Up of Delicious {Gluten Free} Desserts... Oh My!

I've never really given gluten much thought until recently.  We all know people who are gluten intolerant but to truly think about what gluten is and what foods contain gluten?  Yikes.  I was shocked.  

Very simply put, gluten is a protein composite found in foods processed from wheat and related grains (barley and rye.)  It gives elasticity to dough, helping it rise and keep it's shape and gives it a chewy texture.  This is why bread is so light and soft (in most cases).  So the thought of removing gluten from these things (like breads, cookies, cakes, etc) seems almost impossible.  How is it possible to remove this ingredient and keep foods tasting so yummy?

I'm here to tell you - there is a way to make delicious, gluten free desserts!  And I am so pleased to bring you a line up of said desserts that some blogger cohorts of mine have made (and love.) 

Erin over at The Spiffy Cookie made these Salted Nutella Peanut Butter Thumbprint Cookies.  I'd like about a dozen right now, thank you very much!

 We are huge Snickerdoodle fans in my house so we can't wait to try these Snickerdoodles made with almond flour from Hezzi-D's Books and Cooks.  

Chocolate plus cake and I'm totally in!  Spinach Tiger made this amazing looking Flourless Chocolate Cake.

Jane from The Heritage Cook blew me away with her Boston Cream Pie-Cake.  Oh man.  I'd eat this for breakfast!

Are you kidding me?!?!  Katrina from Baking And Boys hit a major home run with this Chocolate Truffle Heart Cakes.

I love the flavor combination or chocolate and orange.  It makes my mouth happy!  So I can't wait to make this amazing Chocolate Orange Cake from Vanderbilt Wife.

I kind of have a thing with chocolate.  You could say it's an obsession.  (But make sure you say it in a nice way.)  These Flourless Fudge Cookies from Life and Kitchen look like they would make me very happy.

How about sinking your teeth into these Almond Joy Coconut Brownies from Baking with Boys?!  Yes, please!

Debbie over at Debbie Does Dinner put a healthy (and gluten free) spin on her Fruitcake Recipe. 

Who would have ever thought chocolate and avocado together?  But take a look at this amazing Chocolate Avocado Pudding (that's also a vegan recipe) from Fearless Homemaker.  Doesn't it look heavenly!

And last, but definitely not least... Manu's Menu made this to die for Chocolate Panna Cotta. 

Thank you to all the amazing bloggers who allowed me to add their recipes (and pictures) to our round up.  It's so nice to hear about and see that you can still have amazing desserts, even if you are gluten free.

ENJOY!

 

Gooey Snickerdoole Bars {Secret Recipe Club}

It's the third Monday of the month.  You know what that means.  It's Secret Recipe Club reveal day.  Yeah!  I love this day!  Call me a dork but I look forward to this day all month.  It's fun.  It brings me joy.  Don't judge.

My blog assignment this month was Julie's Eats & Treats.  With a blog name like that, I knew I would have no trouble finding one (or twelve) recipes that I wanted to try!

There were so many recipes that I wanted to try, like the Peanut Butter and Jelly Bars or the  Meatball Bubble Biscuits.  Everything looked so good and it was so hard to chose.  But then I saw the Gooey Snickerdoodle Bars and knew my kids would love these!

Gooey Snickerdoodle Bars

Source: Julie's Eats & Treats

Bars

2 1/2 c  flour

1 1/2 tsp baking powder

1 c. butter, room temperature

1 1/2 c. sugar

1/2 c. brown sugar, slightly packed

3 eggs

1 tsp vanilla

Cinnamon Sugar Filling

1 1/2 tsp cinnamon

2 Tbsp sugar

Glaze

1 1/4 c. powdered sugar

3 Tbsp milk

1/2 tsp vanilla

Preheat over to 350 degrees. Spray the bottom of a 9×13 pan with non-stick cooking spray and set aside.

My kids love baking with me.  I think I love it more than they do, but either way, it's a win-win.

In a large mixing bowl, cream the butter for 30 seconds until light and fluffy. Mix in the sugars and continue creaming until light and fluffy. Scrape down the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On a low speed slowly mix in the dry ingredients.

Spread half of the batter in the bottom of the pan. Combine the sugar and cinnamon for the cinnamon sugar and sprinkle over the batter.

Take a small spoon (I used my small scoop for this) and drop the remaining batter evenly over the cinnamon sugar.

Bake for 25 minutes.

Let cool completely, about an hour. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.

As the glaze soaks into the bars they transform from a cookie bar into a gooey, delicious, soft Snickerdoodle bar.  Amazing!

They are kind of a cross between a Snickerdoodle and a Cinnamon Roll.  They are a Snicker Roll... or a Cinnamon Doodle.  You decide.  But man oh man.  I can't even tell you how amazingly delicious they are. 

 

Cinnamon Cream Cheese Baklava

 

Ever since I made Peanut Butter Baklava I've been on a little Baklava kick.  It was so dang delicious that it's about all I think of.   Yep, I'm having Baklava dreams.  I daydream about it at work.  When I'm making dinner all I can think about is that I need to make more and quick.  I know, I'll join a 12 step Baklava program later.  For now, I'm going to enjoy another amazing Baklava recipe!

 

I figured if you could change up the filling to peanut butter and chocolate, what else could you put in there?  Hershey's Cinnamon Chips immediately came to mind.  I love those things.  And doesn't cream cheese make everything in life just a little bit better?

So this is what I came up with... Cinnamon Cream Cheese Baklava.  What do you think?  Well, only tell me if you're going to be positive.  I don't think I can deal with critisism right now.  I'm tired.  Seriously... TIRED!  We're on the countdown, though, to the end of the school year.  I can't wait for summer.  'Cause guess what I'll be making this summer?  More Baklava!

 

 

All delicious ingredients!

 

The directions are on our Peanut Butter Baklava post as well but here they are again.  They sound complicated, but they really aren't.  Heck, if I can make it, anyone can!

 

 

Cinnamon Cream Cheese Baklava

 

* 1 package of Phyllo dough (1 roll in the box)

* 1 cup butter, melted

* 1 tub of Philadelphia Indulgence Cream Cheese Spread (I used Cinnamon in one batch and Dulce de Leche in another.  Bother were amazing!)

* 1/2 to 2/3 package of cinnamon chips

* 1 cup sugar

* 1 cup water

* 1/2 cup honey

* 1 tsp. vanilla

 

The directions are a little complicated so read through them first.

Get all of your ingredients out before you begin. The Phyllo dough dries out quickly if not done properly.

Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo.

Place the tub of cream cheese in the microwave about 30 seconds - 1 minute, until it is really soft.  Make sure you don't burn it so just do 30 second spurts and then stir..

Open your bag of cinnamon chips.

Preheat oven to 350 degrees.

Thoroughly butter your 9x13” pan. My phyllo dough came in one large sheet so I cut it in half so it would fit in the pan.  You'll want to use the entire package.

Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top. This step is super important!

Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6-8 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.

Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with cinnamon chips.

 

 

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the cream cheese layer. Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with cinnamon chips. Repeat this about 4 more times, or until you are out of cream cheese.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Repeat this two times, so you have 6-8 layers on top of your last cream cheese layer. Butter the top of the baklava.

 

Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. This was kind of hard but be patient. The phyllo will slip and slide a little bit.

 

Bake about 45 minutes until it's golden brown.

 

While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to the lowest setting until the baklava is done baking..

When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts and corners. Let cool completely, uncovered, for several hours. This is a strange and cool step.  It kind of seems like it's going to turn into a soupy, mushy mess with all the liquid.  But the phyllo soaks up the honey mixture and makes it taste oh so delicious!

 

It's amazing!  The cinnamon cream cheese (or dulce de leche) and the cinnamon chips combined with the sweet honey - AMAZING! 

 

 

 

Enjoy!

 

 

 

 

 

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Peanut Butter Cup Crunch Brownies

Peanut butter and chocolate - a match made in heaven, right?  Well if you are any kind of a peanut butter lover you will LOVE these brownies.  They are chocolate-y and rich and totally delicious!  

It was Teacher Appreciation Week last week last week and my kids wanted to take some brownies to their teachers.  We found these great tags and they made the perfect gift.

Brownies are always a favorite in my house but then add a thick layer of peanut butter, chocolate fudgey goodness and oh man.  I was in heaven!

Peanut Butter Cup Crunch Brownies

Source: Slightly adapted from Once Upon A Chocolate Life

* 1 box of family size brownie mix (9 x 13) 

* ingredients needed to make brownies

* 10 Reese's Peanut Butter Cups

* 1 bag (11.5 ounces) milk chocolate chips

* 1 1/2 cups creamy peanut butter

* 2 cups Rice Krispies Cereal

Chop up the Reese's Peanut Butter cups.  Yum!  This was pretty tempting for this peanut butter cup lover - so I cut up 12 instead.   (And ate 2 while I was baking.)  =o)

Make brownies according to package.  Bake for 5 minutes less than the package states.   Remove from the oven and sprinkle the chopped peanut butter cups over the top.  Return to the oven and cook for 4-5 minutes.

In a saucepan, add chocolate chips and peanut butter and cook over low heat.  Stir until melted and blended well.  Add rice krispies and stir well.

Pour the rice krispie mixture over the brownies and and spread evenly.  Let cool for a few minutes and then place in the refrigerator for 2 hours.

Cut into squares and enjoy! 

I don't even have words....

 

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Oreo Cookie Pound Cake

Pound cake + Oreos?  Oh man.  Pure heaven!  And here's the icing on the cake... it's a Paula Dean recipe!  That made it a no brainer for us.  We knew it was going to be amazing!

Here is Oregon students have to take the OAKS state assessment tests in certain content areas.  My son exceeded on his math test so I told him I was going to make him any dessert he wanted so we could celebrate.  He didn't even have to think.  He said "pound cake!"  And guess what his favorite cookie is.  Yep, Oreos.  I went onto Pinterest and pulled up the picture of this Oreo Cookie Pound Cake and the look on his face was hysterical.  Yep, this is what he chose.

Great choice!

Oreo Cookie Pound Cake

Source: With Sprinkles On Top

* 1 1/4 cups butter, softened

* 3 cups sugar

* 6 large eggs

* 1 Tablespoon vanilla extract

* 3 cups all-purpose flour

* 1 cup heavy whipping cream

* 25 Oreo cookies, crushed

* 2 cups powdered sugar

* 3 Tablespoons whole milk

Preheat oven to 325 degrees.

Spray a 12 or 15 cup fluted pan with nonstick baking spray.  I love the "baking" kind with flour in it.  It works great!

Crush the Oreo cookies.  My son is my official Oreo cookie crusher.  He puts them in a zip lock bag and pounds them =o)

In a large mixing bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour alternately with cream, beginning and ending with flour, beating until just combined after each addition.

Spoon half of batter into prepared pan. Top evenly with half of crushed cookies.

Spoon remaining batter over cookies. Top with remaining crushed cookies.

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

In a small bowl, whisk powdered sugar and milk until smooth. Drizzle glaze over cooled cake and top with cookie crumbs.

It really was delicious.  The pound cake was amazing and with the addition of Oreos - it was quite the treat.  My son said it is his new favorite pound cake.  Which says a lot because he LOVES my other pound cake I make all the time.

Don't you wish you had a slice?  =o)

 

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Snickers Brownie Trifle

I've never made a Trifle before.  I've had the serving bowl for almost 2 years now and I can't believe I've never used it.  (Have I mentioned that I have a little bit of a "kitchen paraphernalia" obsession?  Yep.  My name is Erin and I'm addicted to kitchen gadgets and goodies.)

When my Mom asked me to bring dessert to Easter lunch I wanted to try out my hand at Trifle making.   Head to the forehead moment.  Why haven't I made these before?!  So easy and amazingly delicious!  And pretty cool looking to boot.  Can't go wrong with that, right?

There are a ton of Trifle recipes out there.  I went with this one because one, I love NIkki's blog and two, it just sounded awesome.  The pudding layer had sweetened condensed milk whipped into it and that sounded mouth wateringly delicious!  I added a few things (like caramel and Snickers bars) and there you have it... Snickers Brownie Trifle.

Snickers Brownie Trifle

Slightly adapted from: Chef In Training

* brownie mix

* ingredients to make the brownies (eggs, oil and water)

* 1 (3.9 oz) box instant chocolate pudding mix

* 1/2 cup water

* 1 (14 oz) can Sweetened Condensed Milk

* 1 (8 oz.) container Cool whip

* 1 (12 oz.) container Cool Whip

* caramel sauce

* 6 Snickers candy bars

Make the brownies according to the package directions.  I made the family size (9x13) pan of chewy brownies.  Let cool completely.

Whip the chocolate pudding mix, water and sweetened condensed milk until fluffy.  Gently fold in 8 ounces of Cool Whip.

Cut brownies into squares.  I cut mine into 1 to 1 1/2 inch squares (not too big but not crumbled).

To assemble the Trifle:

Add a layer of brownies to the bottom of the Trifle bowl using 1/2 of the brownies.

Drizzle caramel sauce over the top of the brownies.

Sprinkle with a handful of the chopped Snickers.

Cover with half of the chocolate pudding mixture.

Cover that layer with Cool Whip.

Now repeat (brownies, caramel, Snickers, pudding and Cool Whip.)

Top with chopped Snickers bars and drizzle with more caramel sauce

Refrigerate 8 hours before serving.

I thought this dessert was awesome!  The pudding layer tasted like a chocolate mousse, the brownies soaked up a little bit of the caramel and the whipped cream and Snickers?  To die for!  Definitely something I will make again. 

What do you think?  Pure chocolate heaven?

 

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