♥ Recipe ♥

Alex makes some tasty gluten free chocolate brownies for her gluten-free superhero friend Sophia!


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Easy Gluten-Free Fudge Brownies
1/2 cup unsalted butter, plus more for greasing
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/8 teaspoon kosher salt
2 large eggs, whisked together, at room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose gluten-free flour blend, (recipe below)**
1 cup semi-sweet chocolate chips

1.Preheat oven to 350F. Grease an 8x8 baking dish with butter.
2.In a saucepan over low heat melt the butter. Add the chopped chocolate and continue to cook, stirring constantly, until the chocolate is completely melted and combined with butter. Remove from heat, whisk in the sugar and salt, and allow the mixture to cool for 10 minutes.
3.To the cooled chocolate mixture whisk in the eggs and vanilla until incorporated. Add the flour blend and chocolate chips and mix until just incorporated. Pour the batter into the prepared baking dish and spread evenly. Tap the pan on the countertop three or four times to rid batter of any air bubbles. Bake in the oven for 22-25 minutes or until a toothpick inserted in the center comes out almost clean. The center should still be gooey. Allow to cool before cutting and serving.


** Note: If you are using a different all-purpose gluten-free flour blend than the recipe below check to see if the recipe contains xanthan gum. If the recipe does not contain any xanthan gum add 1/2 teaspoon to this recipe.

Alex's All-Purpose Gluten-Free Flour Blend
3 1/2 cups brown rice flour
1 1/2 cups sweet rice flour
1 1/3 cup tapioca starch
1 cup sweet sorghum flour
2/3 cup cornstarch
1/2 cup potato starch (not potato flour)
4 teaspoons xanthan gum

1.In a large bowl thoroughly whisk to combine all the ingredients. Store in an airtight container until ready to use.

Yield: 8 cups

Create your own savory, creamy, nutty spreads at home with this step-by-step guide! Recipe below.

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Nut Butters

Pistachio and Cardamom Butter
2 cups pistachios
2 teaspoons cardamom
1/4 cup water

Cashew and Ginger Butter
2 cups cashews
2 teaspoons ground ginger
1/4 cup water

Peanut and Sea Salt Butter
2 cups peanuts
1 teaspoon sea salt
1/4 cup water

Almond and Cinnamon Butter
2 cups almonds
2 teaspoons cinnamon
1/4 cup water

1.Add nuts and spice to a food processor and blend 2-3 minutes until coarsely ground. Pour in the water and continue to process another 3 minutes until the nut butter is smooth and creamy. Refrigerate in an airtight container for up to a month.

These fast and easy lemon bars are sure to impress! Recipe below.

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Corn Meal Lemon Bars

2 sticks butter, softened
1 cup sugar
1 1/2 cups all-purpose flour
3/4 cup fine yellow corn meal
1 teaspoon salt
1 lemon, zested
1/2 cup slivered almond, chopped
1 jar lemon curd
1 cup sweetened flaked coconut

1.Preheat oven to 375F. Grease a 9x13 baking dish.

2.Beat together butter and sugar. Add flour, cornmeal, salt and
lemon zest and beat until the dough just holds together. Fold in 1/
4 cup chopped almonds. Press mixture into prepared dish and bake
for 10-15 minutes, until the dough sets and the edges are golden.

3.Remove from the oven and evenly spread lemon curd. Sprinkle
the top with remaining 1/4 cup of slivered almonds and coconut.
Bake 20 minutes or until the top is golden brown. Remove from
oven, allow to cool and then cut into bars.

These hearty oatmeal cookies are a good bet for any occasion! Recipe below.

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Oatmeal Banana Raisin Cookies

2 ripe bananas
1 cup instant oatmeal
1/4 cup raisins
1.Preheat oven to 350F.
2.Mash bananas in a bowl. Stir in the remaining ingredients.
3.Drop heaping tablespoons of dough onto sheet tray lined with
parchment.
4.Bake 12-15 minutes until golden and set.

Sad that Twinkies are no more? Don't be sad, make your own Twinkies! Recipe below.

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Homemade Twinkies

1 yellow box cake, cooked to package instructions and cooled
1 jar each whipped vanilla, chocolate, and strawberry icing

1.Cut the cooled cake into 3-inch x 1-inch rectangles.

2.Place each icing in a separate piping bag fitted with a small round tip.

3.Poke three holes in the bottom of each cake. Insert the piping bag into each hole and fill the cakes.

You don't have to be from Boston to learn how to make this classic dessert! Recipe below.

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Boston Cream Pie

1 package vanilla instant pudding
1 cup cold whole milk
3/4 cup heavy cream, whipped to soft peaks
4 ounces semi-sweet chocolate chips
1/2 cup heavy cream
2 yellow cakes, baked to package directions and cooled

1.Whisk together the instant pudding and whole milk. Fold in the whipped cream.

2.Heat heavy cream in a small saucepan to just a simmer. Pour over chocolate chips and let stand 1 minute. Whisk to combine until ganache is rich and creamy.

3.Place one cake layer on a cake stand. Top with cream filling. Top with second cake layer. Pour ganache over the top layer.

You don't need to go to a restaurant to enjoy this delicious banana cobbler! Recipe below.

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Banana Cobbler

1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1 1/2 cups coconut milk, whisked to combine
1 1/2 sticks butter, melted
5 ripe bananas, sliced
1 cup crushed Nilla wafers
1 cup mini marshmallows

1.Preheat oven to 350F. Grease a 9x13-inch baking dish.

2.Whisk together the flour, baking powder, salt, sugar, coconut milk, and butter until just combined. Pour into prepared dish. Spread banana slices evenly over the batter. Top with Nilla wafers and marshmallows.

3.Bake for one hour, checking after 30 minutes. If the top is golden brown cover with foil. Remove from oven, let stand 10-15 minutes and then serve.

Want some homemade healthy snacks that you can take with you on the go? Look no further! Recipe below!

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Homemade Health Bars

Apricot and Coconut Health Bar

2 cups pitted Medjool dates
2 cups dried apricots
1 cup sweetened shredded coconut
1/4 cup water
1/2 teaspoon salt

1.Pulse ingredients together until a coarse paste forms. Push into a parchment lined 8x8-inch baking dish. Place in the refrigerator to set and then cut into bars.

Almond and Cranberry Health Bar

2 cups pitted Medjool dates
2 cups almonds
1 cup dried cranberries
1/4 cup water
3 tablespoons honey

1.Pulse ingredients together until a coarse paste forms. Push into a parchment lined 8x8-inch baking dish. Place in the refrigerator to set and then cut into bars.

Peanut Butter and Chocolate Health Bar

2 cups Medjool dates
1 cup peanut butter
1 cup peanuts
1/2 cup mini chocolate chips

1.Pulse together dates, peanut butter and peanuts until a coarse paste forms. Push into a parchment lined 8x8-inch baking dish. Sprinkle chocolate chips over the top and lightly press into the mixture. Place in the refrigerator to set and then cut into bars.

As the seasons change, and the weather cools down, remember it is never too cool for ice cream! So, brave the cold and take a bite of these ice cream cookie sandwiches. Recipe below

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Ice Cream Cookie Sandwiches

Ice Cream:
• 3/4 cup sugar
• 2 cups cream
• 1 cup milk
• 2 eggs, lightly beaten
• 6 chocolate cream cookies

DIRECTIONS:
1. Beat two eggs in a medium sized bowl. Then add sugar, cream, and milk and whisk together. Pour the cream into an ice cream maker.
2. While the cream churns place 6 chocolate cream cookies into a plastic bag. Use a rolling ping to crush the cookies.
3. Once the ice cream thickens add the cookies. Put the ice cream into containers and freeze for two hours.

Sugar Cookies:
1/2 cup sugar
1 cup butter
1 cup milk
2 eggs
2 3/4 cup flour
2 tsp cream of tarter
1 tsp baking soda
Pinch of salt

DIRECTIONS:
1. Pour butter, sugar into bowl and mix. Add vanilla and eggs. Add flour, baking soda,cream of tarter and a pinch of salt. Mix until thick.
2. Scoop out little balls of cookie dough and coat with sugar. Flatten the balls and place on a cookie tin.
3. Preheat the oven to 350 degrees and bake the cookies for 10-12 minutes.
4. Let cookies cool for 1 hour, then build your ice cream sandwiches.

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Cinnamon and sugar beautifully braided into buttery dough--what more could you ask for!

Recipe below.
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Braided Cinnamon Bread
(Makes 1 Wreath)
Dough
• 2 ¼ cups flour
• pinch of salt
• 3/4 cup warm milk
• 1 envelope active dry yeast or 0.6 Oz
• 1/8 cup melted butter
• 1 egg yolk
• 1 tbsp sugar

Filling:
• 1/4 cup softened butter
• 4-5 tbsp sugar
• 3 tsp cinnamon


DIRECTIONS:

1. Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.

2. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.

3. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).

4. Preheat oven to about 400 degrees Fahrenheit. Dust your work surface with flour, and roll the dough out to a thickness of 1/4" thickness.

5. Add the cinnamon and sugar mixture

6. Roll up the dough, and using a knife, cut the log in half length-wise.

7. Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet).

8. Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 25 to 30 minutes, until the top is golden brown.

9. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this.

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Football season is underway and no game is complete without the perfect half-time treat. Trust us, these chocolate football cupcakes are a definite touchdown! Recipe below.
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Football Cupcakes
(makes 12 cupcakes)
Cupcakes:
• 2 cups sugar
• 2 cups flour
• 1 1/2 cups hot water
• 1 cup veggie oil
• 2 eggs
• 2 teaspoons vanilla extract

DIRECTIONS:
• In a large bowl, combine the sugar, flour, water, vanilla, eggs and oil. Mix until smooth.
• Line a cupcake tin and scoop the mixture into the tin. Preheat the oven to 350 and let the cupcakes bake for 20 minutes.
• While they bake make the football cookies!

Football Cookie:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 12/tsp salt
• 1 tsp ground cloves
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp ginger


DIRECTIONS:
1. Add the ingredients and mix until the dough is thick.
2. Knead the dough with your hands and then refrigerate the dough for 1 hour.
3. Sprinkle flour on a flat surface and roll out the dough to 1/4 in. thickness.
4. Cut the dough into little footballs and place onto a cookie sheet.
5. Bake at 350 degrees for 8-10 minutes.
6. While the cookies bake make the chocolate frosting!

Chocolate Frosting:
• 1/2 cup butter
• 6 tbsp cocoa powder
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 5 tbsp heavy cream

DIRECTIONS:
1. Mix butter and cocoa powder. Add powdered sugar, vanilla, and cream. Mix until smooth.
2. Frost the cupcakes, and ice the cookies to look like footballs.
3. Place the cookies on top of the frosting.
4. Garnish the top with coconut shavings dyed with green food coloring.
5. Enjoy!

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You don't have to travel to Paris to taste a magnifique chocolate gateau! To try this chocolate gateau layered with cherries and whipped cream look no further than your own kitchen! Recipe below.

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Black Forest Gateau:

(makes one 6" layered cake)

Dark Chocolate Cake:

INGREDIENTS:
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil (I use canola)
2 cups hot water
2 eggs
2 teaspoons vanilla

DIRECTIONS:
1. Preheat your oven to 350 degrees.
2. Spray and line three 6″ round pans with wax or parchment paper.
3. Mix everything in a bowl until you get a thin batter. Divide the batter evenly into the three pans.
4. Bake them at 350 degrees for 25-29 minutes until a toothpick inserted in the center comes out clean. Cool the cakes completely before cutting, layering and frosting.

Cherry Buttercream Filling:

INGREDIENTS:
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
1-2 TBSP. heavy cream
1-2 TSP. Cherry pie filling

DIRECTIONS:
1. Cream the butter until light and fluffy.
2. Add the salt, confectioners' sugar, salt, coffee, cream and cherry pie filling. If needed, add extra cream.
3. Set the mixture aside until you're ready to layer your cake.

WHIPPED CREAM TOPPING:

INGREDIENTS:
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 14 oz. can cherry pie filling, or fresh pitted Bing cherries

DIRECTIONS:
1. Beat the heavy whipping cream on HIGH for 5-7 minutes until it holds soft peaks. Add the vanilla and kirschwasser to the whipping cream. Set aside.
2. Wash and strain your cherry pie filling so you are left with just the cherries (no juice). Set these aside.
3. After leveling off your cooled cakes, use a squirt bottle to squirt some Kirsch on top of all three cakes. (I used about a 1/2 cup total. You can also use a pastry brush if you don't have a squirt bottle).
4. Spread 1/2 of the butter cream mixture on top of the first layer of cake. Top that with 1/2 of your cherries. Repeat with the other two layers.
5. Top the entire cake with your whipped topping.
6. If you'd like, add some chocolate shavings, whipped cream rosettes and maraschino cherries like I did!

Baked Sprinkle Donuts
Makes 12 donuts

2 2/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg
1 teaspoon salt
1 cup soy, almond, or rice milk
¼ cup canola oil
¼ cup white or apple cider vinegar
1 teaspoon pure vanilla extract
Vanilla or Chocolate Glaze (recipe to follow)
Optional toppings: Rainbow or chocolate sprinkles, chopped toasted almonds, shredded coconut, mini chocolate chips.


Preheat the oven to 375 degrees. Lightly grease two donut pans.

In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt. In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix.

Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared donut pans and bake for 10 to 12 minutes. Remove the pan from the oven and let sit 5 minutes before unmolding.


Chocolate Glaze
¼ cup semisweet chocolate chips (dairy-free)
2 tablespoons plus 1 teaspoon soy, almond, or rice milk
½ cup powdered sugar

In a double boiler or microwave, melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.


Old-Fashioned Glaze
1 cup powdered sugar
2 tablespoons soy, almond, or rice milk

In a small bowl, whisk the powdered sugar and nondairy milk until smooth.

To assemble donuts: Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.

Butterscotch Pudding with Salted Chocolate Ganache
(makes 4 servings)

Pudding:
• 1/2 cup packed dark brown sugar
• 2 ½ tablespoons cornstarch
• pinch of salt
• 2 cups fat-free milk
• 2 egg yolks, lightly beaten
• 1 tablespoon butter
• 2 teaspoons vanilla extract

DIRECTIONS:
1. In a small saucepan, combine the brown sugar, cornstarch and salt.
2. Add milk and egg yolks; stir until smooth.
3. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
4. Remove from the heat; stir in butter and vanilla.
5. Pour into four individual dessert dishes.
6. Cover and refrigerate for 1-2 hours or until chilled.

Chocolate Ganache:
• 12 ounces chocolate, chopped into small pieces
• 1 cup heavy cream

DIRECTIONS:
1. Place chocolate pieces in a large bowl.
2. Heat heavy cream on medium high until it comes to a boil.
3. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.
4. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping.
5. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.