Monday, October 17, 2016

No Bake Chocolate "Scotcharoo" Cups

Do you love Scotcharoos? Do you love chocolate? Does the combination of peanut butter, chocolate, and butterscotch sound like the best thing ever? If so, then you need to try these Chocolate "Scotcharoo" Cups.

These gluten free candies are easy to make. All that you need to do is to melt the chips and peanut butter together, and then add some crispy rice cereal to the mixture. They are made in a mini muffin tin, and they are the perfect bite size treats!

These little treats are perfect for holidays, for sharing with friends and family, or for snacking on by yourself. They are simple enough to make for any occasion, or for any time you are craving something sweet.

No Bake Chocolate "Scotcharoo" Cups
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 1/2 Cup Butterscotch Chips
  • 1/2 Cup Peanut Butter (or soybutter. I used WOWBUTTER)
  • 1 Cup Crispy Rice Cereal
  1. In a microwavable bowl, combine chocolate chips, butterscotch chips, and peanut butter. Microwave 20 seconds or so at a time, stirring, just until melted.
  2. Stir in crispy rice cereal.
  3. Line a mini muffin tin with 24 paper wrappers. Divide mixture between them.
  4. Refrigerate until firm, then serve. Keep leftovers refrigerated.

Linking up to Allergy Free Thursdays.

Monday, October 10, 2016

Gluten Free S'mores "Cinnamon" Rolls

Do you love cinnamon rolls, but are in the mood to try something different? If so, then these Gluten Free S'mores "Cinnamon" Rolls are just what you need!

These "cinnamon" rolls contain no cinnamon, but are instead filled with a chocolate butter and sugar and are topped with marshmallows and chocolate frosting. They are everything that a good cinnamon roll should be and s'more.

How good do these look?!

These "cinnamon" rolls are sure to satisfy your sweet tooth. They are the perfect breakfast treat, or a great dessert for any time of the day!

Gluten Free S'mores "Cinnamon" Rolls
  • 2 Tablespoons Butter, softened
  • 1/4 Cup Sugar
  • 2/3 Cup of warm Milk
  • 1 Tablespoon Yeast
  • 1 Flax-Egg (3 Tablespoons Water and 1 Tablespoon Flaxseed Meal)
  • 1/4 Cup Butter, melted
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cup Corn Starch
  • 2 Teaspoons Xantham Gum
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  1. Preheat oven to 375 degrees.
  2. Prepare flax-egg (directions on side of blog.)
  3. In a large bowl, mix together the softened butter and sugar. 
  4. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
  5. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
  6. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
  7. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square.
  8. Make your filling by combining softened butter and cocoa powder. Spread over the dough, and then sprinkle on the sugars.
  9. Lift up an edge of the plastic wrap to help you and roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit).
  10. Bake for about 20 minutes (until tops are lightly browned.)
  11. Top with marshmallows immediately. Drizzle frosting over tops.
Chocolate Filling:
  • 1/4 Cup Butter, softened
  • 2 Tablespoons Cocoa Powder
  • 1/4 Cup Sugar 
  • 1/4 Cup Brown sugar

  • Chocolate Frosting
  • 1/2 Bag Mini Marshmallows (use Dandies if Vegan)

Linking up to Allergy Free Thursdays.

Monday, October 3, 2016

Gluten Free Chocolate Chip Cupcakes With Cookie Dough Frosting

Do you love cupcakes? 
Are you a big fan of cookie dough? 
Do you dream about chocolate ganache?

If the answer is yes to every one of those questions, then you need to make these cupcakes. Right now.

These vanilla cupcakes are loaded with chocolate chips, filled with a rich chocolate ganache, and then topped with a creamy cookie dough frosting. Does it get any more cravings-worthy than that?

I even drizzled a bit of chocolate ganache on top to make them extra special.

The Best Gluten Free Vanilla Cupcakes
  • 1/2 Cup Unsalted Butter, softened
  • 1 Cups Sugar
  • 2 Tablespoons Flaxseed Meal
  • 6 Tablespoons Hot Water
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup Hot Milk
  • 3/4 Cup plus 2 Tablespoons White Rice Flour
  • 1/4 Cup plus 3 Tablespoons Cornstarch
  • 1/4 Cup plus 3 Tablespoons Tapioca Starch
  • 1/2 Tablespoon plus 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Soda
  • 1/2 Cup Mini Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Heat the water and add in the flaxseed meal. Set aside for about ten minutes.
  3. In a medium bowl whisk together all of the dry ingredients.
  4. In a large bowl cream together butter and sugar for five minutes, until light and fluffy.
  5. Add a bit of the flaxseed mixture at a time, with the mixer on, then add the vanilla and beat until fluffy again.
  6. Add in half of the dry ingredients and blend. Then add half the milk and blend again. Repeat, and then beat it all together for about two minutes.
  7. Fold in the mini chocolate chips.
  8. Divide batter between 18 paper lined muffin tin holes and bake for 18-22 minutes, or until toothpick comes out clean. 
Chocolate Ganache
  • 1/2 Cup Heavy Cream
  • 1 Cup Semi-Sweet Chocolate Chips
  1. Heat heavy cream until boiling. Pour over chocolate chips and whisk until smooth.
  2. Refrigerate just for a bit, until thickened up slightly but not too thick. 
  3. Use a knife to scoop a bit of the cake from the center of each cooled cupcake, then fill each center with ganache. 
Gluten Free Cookie Dough Frosting
  • 1/2 Cup Butter
  • 1 Cup plus 2 Tablespoons Powdered Sugar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup plus 1 Tablespoon Rice Flour
  • 1 Tablespoon Milk
  • 1 teaspoon Vanilla Extract
  • A pinch of Salt
  • 1/4 Cup Mini Chocolate Chips
  1. Cream together the butter and both sugars until they are nice and smooth.
  2. Add the rice flour, milk, vanilla and salt and beat for 2 to 3 minutes, until light and fluffy Add a bit more milk if too thick for your taste.
  3. Fold in the chocolate chips.
  4. Frost cupcakes. Eat right away or refrigerate. 

Linking up to Allergy Free Thursdays.