Monday, February 27, 2017

Gluten Free M&M Cookie Dough Ice Cream

The only thing better than cookie dough ice cream is... adding M&Ms to the mix! This gluten free M&M Cookie Dough Ice Cream is easy to make and so perfectly delicious!

It might not be summer yet, but it's always the right time for ice cream!

No ice cream maker is needed for this ice cream. You can just make it with your beaters or stand mixer. The cookie dough added to the basic vanilla ice cream is so yummy, and the M&Ms add a burst of color and extra deliciousness!






Gluten Free M&M Cookie Dough Ice Cream

Cookie Dough
  • 1/4 Cup Butter, softened
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons Sugar
  • 1 Tablespoon Milk
  • 1/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 Cup plus 2 Tablespoons White Rice Flour
  • 2 Tablespoons Mini Chocolate Chips
  • 2 Tablespoons Mini M&Ms
  1. Mix together the butter and sugars. Add the milk and vanilla and mix again. 
  2. Add the flour and salt, stir. Add in the chocolate chips and M&Ms.
  3. Line a pan with a piece of wax paper. Roll dough into little balls. Freeze.
Ice Cream
  • 2 Cups Heavy Whipping Cream
  • 1 (14 oz.) Can Sweetened Condensed Milk
  • 2 teaspoons Vanilla Extract
  • Dash of Salt (optional)
  • 1/4 Cup Mini M&Ms
  1. Beat the heavy whipping cream until soft peaks form.
  2. Mix the sweetened condensed milk, vanilla and dash of salt together and pour slowly into whipping cream with the mixer running.
  3. Once combined, fold in the cookie dough pieces and Mini M&Ms and freeze for 6 hours or more.
-Bethany

Monday, February 20, 2017

Gluten Free Chocolate Chip Shortbread Bites

What could be more fun than a bite size treat filled with mini chocolate chips? These little shortbread bites are gluten free, and they are perfect for serving at a party, or for snacking on all by yourself!

These little Gluten Free Chocolate Chip Shortbread Bites are super easy to make, and they are tasty, too. They have a bit of a crunch to them, even while they melt in your mouth. There are a bunch of delicious chocolate chips tossed in them, and they are super fun.






Gluten Free Chocolate Chip Shortbread Bites
  • 6 Tablespoons Butter, room temperature
  • 1/2 Cup Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 Cup plus 2 Tablespoons White Rice Flour
  • 1/4 Cup plus 2 Tablespoons Cornstarch 
  • 1/2 teaspoon Xanthan Gum
  • 1/2 Cup Chocolate Chips (mini or regular)
  1. Preheat oven to 350 degrees.
  2. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
  3. Add the vanilla and salt to the butter mixture and beat again.
  4. In a separate bowl, whisk together the rice flour, cornstarch and xanthan gum. Add a couple of Tablespoons of it to a small  bowl and coat the chocolate chips in it.
  5. Add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips.
  6. Line a mini muffin tin with 24 wrappers and scoop rounded half Tablespoons of dough into each, pressing down slightly.
  7. Bake for  9 to 12 minutes. It's better to under-bake them than to over bake them.
  8. Cool, remove from wrappers, and enjoy!

Hope you like them as much as I do!
-Bethany

Linking up to Sunday Fitness and Food link-up found here and here.

Monday, February 13, 2017

Triple Chocolate Caramel Brownies

These triple chocolate caramel brownies are ooey, gooey, deliciousness. And how could they not be with three times the chocolate and caramel added in?

These are great warm or chilled. And they are super easy to make!

They are the perfect, decadent brownie for any occasion!




Triple Chocolate Caramel Brownies
  • Brownie mix and ingredients from back of box
  • 3/4 Cup Chocolate Chips
  1. Add the brownie mix and ingredients from the back of the box to a bowl. Combine, then add the chocolate chips and stir them in.
  2. Bake according to directions. Top while still warm.
Toppings
  • 1/2 Caramel Bits
  • 6 teaspoons Heavy Cream
  • 1/2 Cup Chocolate Chips
  • 1/4 Cup Heavy Whipping Cream
  1. Combine the caramel bits and 6 teaspoons heavy cream in a microwave safe bowl. Microwave for 20 second intervals, stirring after each, until melted.
  2. Add the chocolate chips and remaining 1/4 cup heavy cream in a microwave safe bowl and microwave 20 seconds at a time, stirring, until melted.
  3. Pour the caramel over brownies, then pour the chocolate ganache over them. Spread out.
  4. Serve while still warm, or place in the fridge and serve cold.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food linkup found here and here.