I am so excited to be a part of Udi's GFF program. GFF stands for "Gluten Free Friend!" My GFF is my hubby. He is the inspiration behind my gluten free blog and he is the reason I bake, cook, and create gluten free recipes. He has inspired me to create foods and goodies that are gluten free and still taste amazing. My hubby has been gluten free for almost 3 years and once he went gluten free, he never looked back or "cheated" with gluten filled foods. He is the most disciplined and amazing man!!! Here he is with our boys and his gluten free chocolate dipped strawberry cake for his birthday!
Udi's has played a key roll in this mission by offering such fabulous GF products!!! Here are a few of their amazing products:
Their muffins are completely amazing! This week hubby and I are both hooked on the blueberry ones!
Do you have a gluten free story to share? Do you have a GFF? Head over to Udi’s Facebook Page, Twitter, and Instagram contest to tell your story!
Monday, September 2, 2013
This cake was made for my hubby's 40th birthday! He is gluten free, so I used 2 layers of flourless chocolate cake and one crustless chocolate cheesecake. In between the layers you find a delicious caramel layer! The cake is coated in chocolate ganache and topped with chocolate dipped strawberries!!!
Flourless chocolate cake layers:
PREHEAT OVEN TO 375. LINE TWO 9-INCH ROUND CAKE PANS WITH NONSTICK FOIL.
IN MICROWAVE, MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER
ONCE MELTED, ADD:
1 1/2C. SUGAR
ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. DIVIDE BETWEEN PANS. BAKE FOR 20-25 MINUTES. COOL COMPLETELY REMOVE FROM FOIL AND FREEZE THE LAYERS.
CRUSTLESS CHOCOLATE CHEESECAKE:
8 ounces dark chocolate chips, melted and cooled
1 cup sugar
Heat oven to 325°F.
Line 9 inch cake pan with nonstick foil.
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended. Pour into pan and bake 45-55 mins. Cool completely and freeze layer.
For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.
Lay a frozen flourless cake layer on a plate. Top with half of the caramel sauce. Next, put the cheesecake on top. Add the rest of the caramel on top of the cheesecake. Place your second flourless cake layer on next. Chill while you make ganache.
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools. Can speed this in the fridge for a few mins.
Melt Dark chocolate chips and dip your berries. Lay on wax paper to set up.
Pour cooled ganache over the cake and place in fridge just to set the chocolate. Decorate with the strawberries on top!
Best Crepes Ever!
1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
Place all of the above in a blender and process until smooth.
Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi. Pour in a scant 1/2c. batter and swirl around the pan to make an even layer. Cook until browned and then flip to cook other side.
Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.
Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)
9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish
Beat egg whites & yolk. Season with salt and pepper. Sprinkle bacon and cheese in the bottom of each cup. Divide the eggs evenly among the 6 cups. Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy. Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!
I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION.
Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream
I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.
BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES AT 350. MINE TOOK 75MINS. COOL AND THEN FREEZE FOR HOURS OR OVERNIGHT.
SLICE UP CHEESECAKE AND CUT INTO SQUARE SHAPES. MELT HERSHEY BARS OR DARK CHOCOLATE CHIPS AND DIP FROZEN CHEESECAKE BITES.....REFREEZE UNTIL SERVING TIME!
Wednesday, August 28, 2013
BUT, FUN AND DELICIOUS? YES, YES, YES!!!
Melt 2 cups Hershey's chocolate chips in the microwave. Spread on a baking sheet into a thin layer. Park in the freezer 2-3 mins. Test by scraping with a metal spatula as pictured above. If too cold, it will crack letting you know to leave it on the counter another minute or so. If it's too warm, it will feel mushy, letting you know it needs a longer chill. Unfortunately, it needs to be EXACTLY the right temperature to curl which can be tricky! You will spend time going in and out of the freezer with that pan! lol
Very generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown! While it's cooking, turn the corn occasionally. Simple and completely amazing!!!