Gluten Free Milk Dud Texas Sheet Cake

This thin chocolate cake is coated with a unique frosting made from milk duds. It is a delicious blend of caramel and chocolate, and the perfect dessert to make for any milk dud lover.

This cake is fairly simple to throw together, and the results are something great. Just look at it for yourself, and you will be tempted to get baking right now!

Gluten Free Milk Dud Texas Sheet Cake

• 3 Tablespoons water, hot
• 1 Tablespoon Flaxseed Meal
• 2/3 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1 Cup Sugar
• 1/8 teaspoon Salt
• 1/2 Cup Butter
• 3 Tablespoons Cocoa Powder
• 1/2 Cup Water, boiling
• 1/4 Cup Buttermilk (if you don't have any use 1/2 teaspoon vinegar and the rest milk, let sit 5 minutes)
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda

1. Heat 3 Tablespoons of water about 20 seconds in the microwave and add the flaxseed meal to it, setting aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl whisk together the rice flour, cornstarch, xanthan gum, sugar and salt.
4. Melt butter in a saucepan and whisk in the cocoa powder. Add the boiling water and stir, boiling, for 30 seconds.
5. Pour the chocolate mixture into the flour mixture and stir a bit.
6. Add the vanilla, buttermilk and baking soda to the flax-egg and combine. Add it to the chocolate/flour mixture and mix it all together.
7. Pour into a 9x13 pan and bake for about 20 minutes.

Milk Dud Frosting

• 1 Tablespoon Butter
• 1/2 Cup Milk Duds
• 2 Heavy Cream
• 1/2 teaspoon Vanilla
• 1 Cup Powdered Sugar

1. Melt the butter and milk duds together in a saucepan, stirring. 
2. Remove from heat and add the heavy cream and mix together.
3. Add vanilla and powdered sugar and stir until well combined. 
4. Pour over the cake while the cake is still warm.

Enjoy!

-Bethany

White Chocolate Chip Chocolate Black Bean Muffins - March Muffin Madness

I am honored to be participating in March Muffin Madness. This is the gluten-free muffin event version of the other March Madness. MMM is hosted by Shirley at Gluten Free Easily and will run through Tuesday April 5th. There will be 22 bloggers participating in MMM, which means 22 great gluten-free muffin recipes! If you love muffins as much as I do, then you should get excited! There will also be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize awarded at the end, which makes this even more exciting.

For my muffin recipe, I decided to go with these White Chocolate Chip Chocolate Black Bean Muffins.

I love using beans in desserts. They are an easy way to turn a recipe into a gluten free recipe, and they are also good for you. These are the perfect treat for breakfast, for snacking during the day, or for whenever you want a good chocolate and white chocolate fix!

And the really great thing about these muffins is that they are super easy to make, as well. Just let the food processor do the work for you, and you will have them in the oven in no time at all.

These muffins are moist, flavorful, healthy and simple to make. Why not give them a try today?

I put white chocolate chips in them, but I thought that they could use a little extra white chocolate, so I decided to drizzle some on top, as well.

Here is the recipe. I hope you enjoy them as much as I do!

White Chocolate Chip Chocolate Black Bean Muffins

• 9 Tablespoons Water, heated
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans, drained
• 1/3 Cup Brown Sugar
• 2 Tablespoons Oil or Applesauce
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 Cup White Chocolate Chips, plus a bit more for drizzle

1. Heat the nine Tablespoons of water for about 30 seconds in the microwave and add flaxseed meal to it. Set aside 10 minutes.
2. Preheat oven to 325 degrees.
3. Line a 12 cup muffin tin and spray wrappers with cooking spray.
4. Combine black beans, brown sugar, oil, vanilla extract, cocoa powder, baking powder and salt in the bowl of your food possessor. Add flax-eggs to it when ready, and then puree it all until nice and smooth.
5. Stir in the white chocolate chips.
6. Scoop into lined muffin tin and bake for 30 to 35 minutes.
7. Remove from muffin tin and allow to cool. Melt a bit more white chocolate and drizzle over the tops.

Now onto the giveaway. Look at all of these great prizes!

Enter the grand prize giveaway via Rafflecopter below. The giveaway includes so many great prizes, such as:  ½ gallon of Hidden Springs Vermont organic maple syrup, 5-lb bag of Honeyvillealmond flour, Cuisinart ice cream maker, Paderno World Cuisine vegetable slicer/spiralizer, Crockpot casserole slow cooker, Instant Pot pressure cooker, and more. The grand prize is sponsored by Blendtec. It's a Blendtec Designer 625 with Wildside+ and Twister jars. It's a much loved high-spend blender/all-in-one appliance!

a Rafflecopter giveaway

Make sure that you also head over to Gluten Free Easily and enter the giveaway for the daily prizes. There's a new giveaway every day during MMM! And every comment during MMM (one per post) will count as an entry for the grand prize giveaway. These giveaways include awesome cookbooks, resource books, subscriptions, and meal plans.There will be over 75 winners in March Muffin Madness, so be sure to enter both the grand prize giveaway and daily giveaway every day so you can be sure that you will be one of the winners!

-Bethany

Gluten Free Enchilada Polenta Pizza

This Enchilada Polenta Pizza is packed with flavor and relatively easy to make. It is a great option for anytime you are in the mood for pizza and enchiladas at once, as it really captures both of those great foods. The crust is made with polenta, and it is topped with beans, corn, enchilada sauce and Monterey Jack cheese. It's a delicious and flavorful meal that you and your family will love it.

I have been making this enchilada polenta pizza a lot lately. It is fairly easy to put together, and I love the flavor combination. It has quickly become a favorite of mine.

First, start with a polenta crust...

Then add some beans and corn...

And then coat it in enchilada sauce...

 Then bake it for 15 minutes. Take from oven, add cheese to top, put back in and bake for 5 more minutes, until it looks like this.

Slice it up...

And dig in!

Gluten Free Polenta Enchilada Pizza

• 2 Cups Water
• 1/2 Cup Polenta
• 1 Batch Enchilada Sauce
• 3/4 Cup Black Beans
• 1/4 Cup Corn
• 1 Cup Monterey Jack Cheese, shredded

1. Prepare 1/2 cup polenta with 2 cups water as normal.
2. Grease a pan and spread the polenta onto it (making it about the size of a normal pizza). Cool in the fridge for 30 minutes or more.
3. Preheat oven to 450 degrees.
4. Top cooled polenta crust with enchilada sauce, black beans and corn.Bake for 15 minutes. 
5. Remove from oven and add cheese. Bake for another 5 minutes.
6. Remove from oven, slice and enjoy!

I know you'll love this recipe as much as I do!

-Bethany

Gluten Free Cookie Dough Eggs

If you love cookie dough, then you are going to want to make these gluten free cookie dough eggs for Easter. The are the perfect treat for the holiday, and they are sure to please kids and adults alike. The sprinkles on these eggs are fun and festive, and you will have a good time making them and eating them.

I just posted this recipe as truffles, and now I am posting it as eggs. Either way, these are tasty. They are sweet and delicious, and they have a great, little crunch from the sprinkles inside.

I made mine with sugar cookie dough, but you can also make them with chocolate chip cookie dough. My gluten free chocolate chip cookie dough truffle recipe can be found here.

Gluten Free Sugar Cookie Dough

• 1/2 Cup Unsalted Butter
• 1/2 Sugar
• 1/4 Cup Brown Sugar
• 2 Tablespoons Milk
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1 1/4 Cup White Rice Flour
• Sprinkles
• 1 to 2 Cups White Chocolate Chips

1. In a large bowl beat butter and sugars. 
2. Add milk and vanilla extract and mix again
3. Then add the rice flour and salt and mix.
4. And, finally, add the sprinkles and mix once more.
5. Scoop teaspoonfuls and roll into balls, placing on a wax lined baking sheet. Place in the freezer for half an hour or so.
6. Meanwhile, melt the white chocolate, and once the balls have frozen for at least half an hour, dip them halfway into the chocolate or coat them completely, and then put them back on the wax lined sheet. Allow the chocolate to harden, and then dig in! 
7. Store in the refrigerator.

I hope you enjoy them!
-Bethany

Gluten Free Sugar Cookie Dough Truffles

These Gluten Free Sugar Cookie Dough Truffles have sprinkles stirred in and are coated in delicious white chocolate. They are sweet, pretty and delicious. They are perfect for any sugar cookie, cookie dough, or sprinkles fan! And if you love all three, then you NEED these in your life right now. ;)

Gluten Free Sugar Cookie Dough Truffles

• 1/2 Cup Unsalted Butter
• 1/2 Sugar
• 1/4 Cup Brown Sugar
• 2 to 4 Tablespoons Milk
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1 1/4 Cup White Rice Flour
• Sprinkles
• 1 to 2 Cups White Chocolate Chips

1. In a large bowl beat butter and sugars. 
2. Add milk and vanilla extract and mix again
3. Then add the rice flour and salt and mix.
4. And, finally, add the sprinkles and mix once more.
5. Scoop teaspoonfuls and roll into balls, placing on a wax lined baking sheet. Place in the freezer for half an hour or so.
6. Meanwhile, melt the white chocolate, and once the balls have frozen for at least half an hour, dip them halfway into the chocolate or coat them completely, and then put them back on the wax lined sheet. Allow the chocolate to harden, and then dig in! 
7. Store in the refrigerator.

Enjoy!

-Bethany

Gluten Free Soft "Oreos"

I just found out that it's National Oreo Day today, so I knew that I had to post this recipe!

If you eat on the gluten free diet and you thought that you had to give up Oreos because of that, then you are going to be happy with this recipe. The dark cocoa in these cookies really gives them a great, Oreo-like flavor.

They taste amazing, and they are pretty easy to put together, too. And now you can know that you won't have to live the rest of your life without soft Oreos in it!

Gluten Free Soft "Oreos"

• 1 Flax-egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 1/2 Cup Butter, softened
• 2/3 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 teaspoon Vanilla Extract
• 1 Cup plus 2 Tablespoons White Rice Flour
• 1/3 Cup Cornstarch
• 1/3 Cup Dark Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt

1. Prepare flax-egg (see directions on side of blog.)
2. Preheat oven to 350 degrees.
3. In a medium size bowl, combine white rice flour, cornstarch, dark cocoa powder, xanthan gum, baking soda and salt. Whisk together.
4. In the bowl of your mixer, combine butter and sugars.
5. Add vanilla and flax-egg and beat until combined.
6. Add the dry ingredients and beat again, until it's all combined.
7. Scoop teaspoonfuls onto a parchment lined baking sheet and bake for 6 to 8 minutes.
8. Cool and then frost with frosting of choice.

Adapted from this recipe.

Enjoy!
-Bethany

Butterscotch Chip Chickpea Cookies

Chickpea cookies are one of my favorite things ever. They are soft, moist and delicious, and you would never guess that they have beans in them if you didn't know otherwise. They are filled with fiber and protein, and yet they are the perfect, sweet dessert.

These butterscotch chip chickpea cookies are especially good. They are just as soft as any other chickpea cookie, and the butterscotch chips give them a rich, sweet flavor. If you haven't tried making chickpea cookies for yourself yet, then now is your chance. Bake up a batch of these cookies, and I know you'll love them.

Butterscotch Chip Chickpea Cookies 

• 1 3/4 cup Chickpeas (or one can)
• 1/3 Cup Brown Sugar
• 2 Tablespoons Butter, softened
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/3 Cup Butterscotch Chips

1. Preheat oven to 325 degrees. 
2. In the bowl of a food processor, combine drained chickpeas, butter, brown sugar, vanilla extract, baking soda, baking powder and salt. Blend, scraping down sides occasionally, until smooth. 
3. Transfer the dough to a bowl and fold in the butterscotch chips.
4. Scoop onto ungreased cookie sheets and bake for 12 to 15 minutes.
5. Makes about 18 cookies.

Enjoy!

-Bethany

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