Category: Recipes

Gluten Free Chocolate Mousse Cake

This always turns out great but at some point the mixture seems to get too thick to work with.
There is a large amount of dairy in this recipe. This cake is very, very rich, dense and large!
Serves 20!

Rum Chocolate Mousse Cake
Adapted from the Washington Post
Crust:
1 7/8 cups gluten free graham cracker crumbs
4 ½ T sugar
½ c butter melted plus enough to butter 9” or 10” spring form pan
1 ¼ c finely chopped nuts
2 squares of semi sweet GF baking chocolate chopped

Mousse filling:
12 oz unsweetened GF baking chocolate
6 eggs  separated
2 1/3 c sugar
¾ c butter softened
1 ½ t vanilla
3 T rum or cream de cacao ( sometimes I leave this out-check if GF)
1 c heavy whipping cream

To prepare the crust: mix all the ingredients until moistened. Press into buttered 9” spring form pan. It should be at least half way up the pan. Bake for 8 min at 350 degrees. Cool.

To prepare filling, melt chocolate in double boiler. Whisk egg yolks until light and fluffy and gradually beat in a cup of sugar. Add the melted chocolate and keep beating.

Cream the butter with another cup of sugar and gradually add this to the chocolate mixture. Beat in vanilla and rum.

Separately beat egg whites with 1/3 c sugar and continue to beat until stiff. Fold into chocolate mixture .  Whip cream until it forms soft peaks and  fold into mousse. Pour into cooled crust and chill. Keep chilled until just before serving. This is very rich and will serve 20.

Holiday Cookies

Cookie Tips for the holidays and beyond!

Some members have reported having good luck with these flours using their own traditional recipes: Pillsbury GF all Purpose Flour, Bob’s Red Mill 1 to 1 flour (new-both seen at Marc’s), King Arthur Flour (has no gums added, so consider adding), & 123 GlutenFree Enriched Flour.

Bob’s Red Mill has a new GF pie crust mix out too! 123 GlutenFree has Pan Bars (serve with cream cheese frosting!) and Poundcake (mix makes 2!) that may even delight your gluten crowd. Check 123GlutenFree’s website for availability. Or use your favorite GF brands!

When making cookies, remember GF dough handles better when refrigerated and may spread less. Gums may help by adding structure.

Sprinkles and Colored Sugar for Cookies:

•Do-It-Yourself: McCormick food coloring is GF, (using non grain alcohol). Mix with white sugar for custom color.
•Cake Mate Decorations made by Betty Crocker under parent company Signature Brands has this to say: The company was phoned recently. They state that the decorations are made without gluten but if some are made on shared equipment, it will say so on the package. To inquire about which products are gluten free, please contact Consumer Relations by email at webinfo@signaturebrands.com or Monday – Friday 9am to 6pm at 1.877.726.8793.

Cornmeal Thumbprints

2 cups gluten-free flour blend (add xanthan or guar gum, according to package directions if flour does not contain any)

1/2 cup yellow cornmeal

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

2/3 cups granulated sugar

2 teaspoons lemon zest

3 large egg yolks

1/2 teaspoon vanilla extract

4 tablespoons black currant jam (or other jam of your choice)

Preheat oven 350 degrees. Whisk together flour, cornmeal and salt in large bowl.

With mixer, cream together butter, sugar and lemon zest 2-3 minutes until light and fluffy.
Beat in egg yolks. Add vanilla. Add flour and cornmeal mixture. Mix until no flour pockets remain.

Shape rounded tablespoonfuls of dough into balls.
Place on parchment-lined cookie sheet 1 inch apart.
Bake 5 minutes and remove from oven.
If not too hot, use thumb (or use end of a wooden spoon handle or anything that works)
to make a deep indentation in each cookie.
(Dip thumb or spoon, etc. in ice water before each press.)
Edges will crack when you do this.
Return to oven for another 5 to 8 minutes, until bottoms are golden.

While cookies are still warm, fill centers with jam.
Transfer to rack to finish cooling.

Pizzelle Cookies

Copyright1995-2006 Scott Adams

1/2 cup butter or margarine

2/3 cup sugar

3 eggs

2 cups gluten-free flour

1/2 teaspoon xanthan gum
(unless gluten-free flour contains xanthan or guar gum,
if so, omit adding more)

1 teaspoon baking powder

1 teaspoon vanilla

pinch of salt

Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour, baking power and xanthan gum, if needed, into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.

Sweet Potato ‘Souffle’

3 lbs. sweet potatoes or yams, peeled and cut into cubes (may use canned)
2 large eggs
3/4 cup firmly packed brown sugar, divided into 1/4 and 1/2 cup
1/2 cup (1 stick) butter, melted and divided into two 1/4 cups
1 tsp salt
1 tsp ground cinnamon
up to 1/2 cup orange juice
1 cup pecan halves

Preheat oven to 375 degrees.

In large saucepan over high heat, bring potatoes and enough water to cover them to a boil.
Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are soft. Drain.

In large bowl, beat potatoes with electric mixer until smooth.
Beat in: eggs, 1/4 cup brown sugar, 1/4 cup butter, salt and cinnamon.

Starting with 1/4 cup, beat in just enough orange juice to make mixture moist and fluffy.

Scrape sweet potato mixture into 2 to 3 quart souffle (or casserole) dish and smooth the surface into an even layer.

Arrange pecan halves over the top.

Sprinkle remaining 1/2 cup brown sugar over the pecans.
Drizzle the top with remaining 1/4 cup melted butter.

Bake for 25 to 30 minutes or until top is bubbly all over.
Makes 10 servings.