Gluten Free Chocolate Zucchini Cake

This time of year brings lots of zucchini.  I love zucchini and all the things you can do with it.  This recipe came from a family member and then I of course adjusted it to make it gluten free so I can enjoy it!!  This time around I did make an adjustment to make it a little healthier - but it still isn't the healthiest. It is still cake!! :)   It turned out great and with less fat and added protein.  I will note those differences in the recipe.

Ingredients:
1/2 cup       butter
1/2 cup       oil (I used 1/2 cup black beans that had been pureed - It will be a thick paste.)
1 3/4 cup    sugar
2                  eggs
2 cups         grated zucchini
2 1/2 cups  gluten free flour mix (I used 1 1/2 cups Featherlight + 1 cup GF mix +
                                                               1 tsp xanthan gum)
1 tsp             vanilla
1/2 cup        sour milk (1/2 cup milk + 1/2 tsp lemon juice)
1/4 cup        cocoa
1/4 tsp         cinnamon
1 tsp             salt
1 tsp             baking soda
1 tsp             baking powder
3/4 cup        brown sugar
3/4 cup        chocolate chips
3/4 cup        chopped nuts (optional - I used walnuts on half the cake because I like them but
                                                 the kids and hubby not so much)

Directions:
*     Combine all ingredients, except brown sugar, chocolate chips & nuts.  
*     Pour into 9 x 13 inch pan and sprinkle with brown sugar, chocolate chips & nuts.  
*     Bake in 350 degree oven for 40-45 minutes.

Gluten Free Rootbeer Float Cookies

Wow!!  It has been a long time since I have blogged, I'm sorry!!  Life has been crazy at our house and finding time to bake or try new recipes to post hasn't really happened.   I have a lot of recipes I have found on pinterest that I want to try.  

Here is one of them:  Rootbeer Float Cookies - of course with a few minor tweaks to make them gluten free.  I found the original recipe here.  

Cookie Ingredients:
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1 tsp. root beer extract or concentrate
4 cups flour
1 tsp. baking soda
1 tsp. salt


Frosting Ingredients:
4 cups powdered sugar (or icing sugar)
3/4 cup butter, softened
3 Tbsp. milk
1 tsp. root beer extract or concentrate
  


Directions:  Preheat oven to 375º.


In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract. 
Combine dry ingredients; gradually add to creamed mixture. 


Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool. 


In a mixing bowl, combine all frosting ingredients. Beat until smooth. 
Frost cooled cookies.

Chewy Gluten Free Granola Bars

 These granola bars are so good!!  They are more like a cookie bar!!  I got the recipe from Gluten Free Goodness' blog, but I can't seem to find the link right now.   I love to have these to take on trips or just for snacks!!

 Ingredients:

4 1/2 cups       GF rolled oats

1 cup                All-purpose GF flour (I use Featherlight mix.)
1/2 tsp             Xanthan Gum (if its not in your flour)
1 tsp                 Baking Soda
1 tsp                 Vanilla Extract
2/3 cup            Butter, softened
1/2 cup            Honey
1/3 cup            Brown Sugar, packed
1-2 cups          Chocolate Chips (could use raisins, nuts or a combination)

Directions:  Preheat oven to 325 degrees F (165 degrees C).  Lightly grease one 9" x 13" pan.

In a large mixing bowl combine the oats, flour, xanthan gum, baking soda, vanilla, butter, honey & brown sugar.

Stir in the chocolate chips (raisins or nuts).

Lightly press mixture into the prepared pan.

Bake at 325 degrees F for 18-22 minutes or until golden brown.

When it comes out of the oven, use a spatula and press the granola bars.  

It helps them stick together better.  Let cool for 10-15 minutes.

Then cut into bars.  

Let bars cool completely in pan before removing or serving.  

Although my husband can never wait that long.  :)

Once they are cooled I wrap each bar in wax paper and store in an air tight container.

ENJOY!!!

Gluten Free Sour Cream Sugar Cookies

I know it has been awhile since I have posted any recipes.  I apologize for that.  Life has just been really busy and I haven't found the time to post.  Here is my all time favorite sugar cookie recipe that I have altered to make it gluten free.  No hard cookies here - just soft and fluffy cookies!!!  Just a note:  There is no frosting on these cookies because I used them to make mini fruit pizzas for my husband's 40th birthday party.

Ingredients:
1/2 cup           butter
1 1/2 cups      sugar
1 tsp                vanilla
2                       eggs
4 1/2 cups       featherlight mix *
1 1/2 tsp          xanthan gum
2 tsp                 baking powder
1/2 tsp             salt
1/2 tsp             baking soda
1 cup                sour cream

Directions:
Thoroughly cream butter & sugar.  Add vanilla & eggs, mix well.  Whisk together dry ingredients.  Add dry ingredients & sour cream alternately.  Mixing well after each addition.  Cover and put in fridge for at least an hour.  (It will make it easier to work with the dough as it is very sticky.)  Roll out on well floured counter/board and cut.**  Bake at 370 degrees for 8-9 minutes.  Frost with your favorite frosting.

* Featherlight recipe here.
** Like I did when I made them this time, you can scoop (I used a 2 tbsp scoop.) roll into a ball and flatten with the bottom of a floured glass cup and bake like normal.

Gluten Free Chocolate Cake

My husband's family has had a traditional chocolate cake they make for EVERY birthday party!!!!  I believe the original recipe came from his aunt Janice.   When I first joined the family I thought it was really boring to always have the same cake.  But I have come to LOVE it just like everyone else.  When I was diagnosed with celiac disease I knew I would have to adapt it to be gluten free.  It took me several times to get it perfect, but I believe it is there.  We had a family party yesterday to celebrate 6 birthdays and so I made the traditional chocolate cake gluten free for everyone and they all loved it.  You'd never know it was gluten free.  

Ingredients:

1/2 cup butter

1 cup sugar

1 cup brown sugar

3 eggs

3 Tbsp cocoa + 1 Tbsp butter

1 tsp vanilla

1/2 cup buttermilk

1 1/2 cups featherlight mix *

1/2 cup GF mix**

1 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 cup boiling water

Preheat oven to 350 degrees.

Grease and dust two 9" round pans.  

I have made in a 9 x 13 pan too.

 Cream sugars and butter.

 Beat eggs, add to creamed sugar/butter & mix well.

 Add cocoa w/ butter & vanilla, blend.

 I use the powdered buttermilk.  It is much easier to have on hand and not waste any.

Mix up the buttermilk powder (2 Tbsp) with 1/2 cup water.

Mix together featherlight mix, GF mix, xanthan gum & baking powder.

 Alternate adding flour mix and buttermilk - a little at a time.

Put baking soda in the bottom of a measuring cup; add boiling water.

Add to cake mix a little at a time.

 Divide cake mix into the two 9" pans.

Bake for 25-30 minutes or until a toothpick comes out clean.

 Cool Cake in pans while you make the frosting.

Frosting:

1/2 cup butter/margarine

4 Tbsp cocoa

6 Tbsp milk

1 lb/box powdered sugar

1 tsp vanilla

Melt butter, add remaining ingredients.  Mix until smooth.

Dump one cake out onto a plate.  Frost top and sides.  Add second cake on top.  Use toothpicks to keep in place.  Finish frosting the whole cake.

ENJOY!!!

* You can find the featherlight mix recipe here.

** You can find the GF mix recipe here at the end.

Gluten Free Yogurt Pie

When I heard it was National Pi Day yesterday I decided it was a great excuse to make a pie.  I decided to do our favorite yogurt pie.  It is low fat, easy and YUMMY!!!  I was first introduced to this yogurt pie when I was dating my husband.  It has been a favorite of ours ever since.  Recently we added the berries to it and love it even more!!

 Ingredients:

Graham Cracker Crust (I will share the recipe I use below)

8 oz cool whip

2- 8 oz yogurts (we like to use berry flavors - 2 different ones)

1 cup fruit (optional)

 I use the Graham Cracker Crust recipe from the Better Homes & Gardens Cook Book:

1/3 cup butter (melted)

1/4 cup sugar

1 1/4 cup graham cracker crumbs - Gluten Free of course

Mix in a small bowl then press into a 9" pie plate.  Either chill for one hour or bake at 375 degrees for 4-5 minutes.  Cool before filling.

 Beat cool whip and yogurt together until mixed.  Fold in fruit.  Pour into crust.  Put in freezer until set or frozen.  (I had some extra graham cracker crumbs so I put some on top.)

Enjoy a low fat treat!!!

Gluten Free Waffle Ice Cream Cones

One of my favorite foods is ice cream!!  When I was diagnosed with Celiac Disease I was sad that I wouldn't be able to have ice cream cones anymore.  I found this recipe within a few months of going gluten free.  It is one of my FAVORITES!!!!!!!!  I cannot tell you enough how GOOD these are.  SO DELICIOUS!!!

I found the recipe here.  Once I found the recipe I knew I had to get the waffle cone maker.  I wasn't sure if I would really use it very often, but these are so good that we made them probably way too often at first.  This is the waffle cone maker I bought.  I LOVE it!!!

Gluten Free Waffle Cones 
*I usually double or four times the recipe.  Doubling = around 24 cones*

3             eggs
3/4 cup   sugar
1/2 cup   butter, melted and cooled
2 Tbsp     vanilla
3/4 cup   Featherlight mix
1/4 cup   GF mix*
3/4 tsp    xanthan gum
1 tsp       baking powder

Beat eggs, gradually adding sugar. Add cooled butter and vanilla. In other bowl, combine flour mixes, xanthan gum, and baking powder. Blend into egg mixture until smooth. Dough will be sticky. Drop 2-3 TBSPs batter (I use the large Pampered Chef scoop.) onto a hot waffle cone baker.

I set the waffle cone maker between the 3 and 4 setting and bake for 60-75 seconds. Remove from baker and either roll around a waffle cone shaper or drape over an upside-down bowl or cup. The cone will harden quickly as it cools.

Here's a video showing how to roll the waffle cones!!

Be sure to leave waffle cone on the cone shaper until it has a hardened a little!!

Be sure to handle with care, they are fragile, but so good!!!!

* Here is the Bette Hagman's GF Flour Mix:
6 cups     rice flour
2 cups     potato starch (not potato flour)
1 cup       tapioca starch