Monday, September 23, 2013

Gluten Free Chocolate Lasagna

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                                 Chocolate Lasagna

     I have to say, this doesn't remind me of Lasagna, but it sure reminds me of UTTER DELICIOUSNESS!!!  This is cool, crunchy, chocolatey and yum. :)  Oh wait, have I not mentioned I have a chocolate problem?!     
     This is a very easy dessert to make, you don't even have to know how to cook!  So, if you happen to have a teen that you would like to make a dessert for you, this is the one to start with, super simple.  My almost 17 year old daughter who hates to cook, made most of this and said it was pretty simple, and would be willing to make this dessert again. Yay for me!!!!  
     I don't know about you but, since I have been Gluten Free people always say, "I would love to make you something, but I don't know how to cook GF"  so anytime someone is willing to make or even buy me a GF treat, I am so PLEASED that they went to effort, even if it is something that I don't love!   I always remember my mom saying, it is the thought that counts!!  Yes it is, I always remember that.  Happy Baking, Natalie

Adapted from,Sugar-n-Spice Gals

-2 packages of GF Oreos 36 total ( I had both Cadia and Glutino at home)
- 6 TB melted butter
-8 oz. cream cheese room temperature
-12 oz cool whip divided
-1/4 cup granulated sugar
-2 chocolate puddings (1.4 oz) I use the sugar free,we don't need extra sugar
- 3 1/4 cups milk
-1- 1 1/2 cups mini chips

To make:
you need a 9x13 inch rectangle pan,spray it with cooking spray. 

1-Crush the cookies in either a gallon bag with a rolling pin or my personal preference, a food processor. (it takes 2 seconds) Next, add the butter and mix it together and press into a 9x13 pan, then set it in the fridge to rest.
2-you need your cream cheese, 2 TB milk and sugar, mix them together until light and fluffy, then mix in 1 1/4 cups cool whip until it is all incorporated, then spread over the crust.
3-Mix your pudding with a whisk and 3 1/4 cups cold milk, let it set up for 10min to firm up before you spread it over the cream cheese filling.  I let it chill in the fridge for a few minutes before I go onto the next step.
5- Lastly, spread the rest of the cool whip on the top of the dessert and sprinkle with the mini chocolate chips, then put in the fridge and for at least 4 hours, I would put it in the freezer for a solid hour, it makes it so much easier to cut and serve(this way it won't all slide off the spatula,and still look PRETTY!!)

Let me just say, Oh man, this was so dang TASTY!!!  There were 8 of us and not a single left over, dang it!

This is my new spot called my Favorite Things:  here is an exact replica of my 16 year old Kitchen Aid mixer, this thing is a BEAST; I love it, it makes all of my treats!  I sometimes wish it would die, just so that I can finally get the bigger one, and new cooler color.  Many people have really fancy mixers, but I see no need, this baby does everything I need!

Tuesday, September 17, 2013

Gluten Free Death by Chocolate Cake

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                                              Death By Chocolate

     This is a MAKE-OVER of my original Death by Chocolate, that was one of my very first GF desserts I ever made, and I have never been very happy with the way it turned out.  I have been dying to remake this, but I've been afraid that I would have an Epic fail, and it would be even worse!!  I have learned a lot since I started baking GF, and the original recipe is with Pamela's Pancake Mix, love it, but not for baking cakes and cookies (live and learn, right!) 
      My goal, every time I make a cake is for to come out perfectly even on top, and smooth, but not matter what I do, how I tweak the recipe the very center falls just slightly, when the cake cools.  I do however have a fix for this problem, FROSTING, I always make more then I need, just so when I frost the cake it all looks perfectly even, if there is too much frosting for some people,   then they can SCRAPE IT OFF................but my cake is all about presentation, presentation, presentation!!  This is the GF version of the Costco cake, add one more layer, throw it in the fridge and away you go.  If you can eat more then one slice at a time, I am impressed!  I hope you like my new and improved version, Happy Baking.  Natalie

Here is that thick frosting, I was talking about!
Adapted from Hershey's
-2 cups sugar
-1 3/4 Pamela's Bread Flour
-3/4 cup Hershey's dark cocoa  
-2 tsp baking powder
-2 1/2 tsp baking soda
-1/2 tsp salt
-2 eggs
-1cup Buttermilk         

-1/2 cup oil
-2 tsp pure vanilla extract
-1/2c cup hot water (not boiling)

Preheat oven to 350 degrees, use 2 , 9inch round pans sprayed with cooking spray.  I like to sprinkle the edges with sugar, it makes them slide out of the pan so easily!!! Bake for 40-45 minutes or until your toothpick comes out clean when checking the center.
To Make:
 1-In a mixer combine the sugar, Pamela's,cocoa,baking powder, baking soda and salt, give it a mix for 1 min. until combined.
2-next add the butter milk, oil and vanilla, mix on low for 1 minute, make sure and scrape the sides down.
3-Now add the eggs mix well, then add the hot water and mix well for 2 minutes, continue scraping down the sides.  For some reason if you do not mix it well enough, when it cooks, the cake gets a big bubble in the middle, if you have this problem just pop it with a tooth pick or sharp knife. Yes, obviously, I've had this problem :)
4- Try and distribute the cake evenly into both pans, and smooth the tops.  Then bake.  Make sure and cool completely before frosting, or you will tear the cake to pieces. (been there and done that too!)

 Frosting: Oh how I love thee
Let me just say, I made way too much!!! I made enough for a triple layer cake, but I was taking this cake somewhere, and I wanted it to look BEAUTIFUL!!

-1 cube of butter (1/2 cup)softened
-5 TB Hershey's cocoa(I use half dark/half regular)
- tsp vanilla
-milk (as needed)I like thick frosting
-powdered sugar 4-5 cups depending on how sweet you like it
-dash of salt 

*This is my helpful hint of the day, my cake wasn't straight, so I used a serrated knife and cut the tops off of both cakes, to make them even.  It made frosting them so much easier!


 This is my new spot on my Blog,called The Spotlight of The Week!  People ask me all the time, what products I love, so each week I'm going to put a spotlight on one of my favorite's!
I know this isn't a dessert, but it is the BEST pasta around, my entire Gluten LOVING family, loves it!!! I fed 30 people with the elbow macaroni and no one could tell, it cooks up fantastic!!!

Saturday, September 7, 2013

Gluten Free Fudge with Peanut Butter Cups

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                Fudge with Peanut Butter Cups

     It will be 2 years this November, that I received my Celiacs diagnoses, and most of the time I do fairly well.  However, this past month it has taken EVERY  last ounce of willpower I have in my body to not drive to my favorite sandwich shop, and eat a 24 inch sandwich (which I could never do) but for pure gluten intake sake I would force myself to gag it down!! If I'm going to get sick, I'm going to make myself REALLY sick, but this is just my fantasy I'm talking about, you know, you all have"A what if fantasy too"!  Come on, don't kid yourself, admit it, at least to yourself . :)  
     Well, since I am trying to be a good girl, I've been a very busy  treat making girl.  Chocolate, Chocolate, Chocolate ,it soothes the savage soul, or at least it feeds and fills one of my basic food groups!  Fudge is requested at my house during the Holidays, but as I mentioned above I was feeling weak, and it's SUPER EASY and quick to make.  Usually, I just make plain fudge, but if plain fudge is good, fudge with Peanut Butter Cups is even better!!
I hope you enjoy the fudge, and Happy Baking, Natalie


Adapted from, Eagle Brand Recipes
-3 cups semi-sweet chocolate chips(or half milk chocolate)
-1 (14oz can) sweetened condensed  milk
-Dash of salt
-8 full sized Reese's Peanut Butter cups(put them in the freezer)
-1 1/2 tsp vanilla extract
-5 TB heavy cream

1-line an 7x11 inch pan with aluminum foil, over the edges, this helps you to get it out.
2-Melt the chocolate and sweetened condensed milk in a heavy sauce pan, on low.  Remove from the heat, add in the salt, vanilla and whipped cream, whisk it all together until smooth.
3-Chop the Peanut Butter Cups into whatever size chunks you like, then stir into the fudge, and pour into prepared pan, and spread evenly in the pan.  Put a few crumbles on top if you like.
4- Chill for at least 2 hours or until firm, then use the foil to lift out of the pan and cut into squares.

 Microwave method:
1-Combine the chocolate and condensed milk in a 1 quart glass bowl, on high 100 %  for 3 total minutes, but you must check it at 1 1/2 minutes and give it a stir.  Don't cook it more then 3 minutes, it dries it out. (trust me on this)
2-Proceed as above from here.

  I like to give this to my friends during the Holidays, so I stock up on chocolate chips when they go on sale, then I wrap it up in pretty little bags.  This fudge is REALLY rich, so you don't have to load up tons, just nice, bite sized pieces.

Seriously,can't you just taste this?

Monday, September 2, 2013

Gluten Free Peach Trifle

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                                                 Peach Trifle

      Peaches are one of the greatest fruits on this Earth, I absolutely love everything about peaches and if you follow my blog, this isn't the first peach dessert; but I think it might be the BEST, (I could have licked the bowl clean) I've blogged this summer; it took major self control to not make more!!   My bowl is not pretty to hold the trifle, so now I am on a search to find a beautiful, glass trifle bowl, who would have thought anyone would ever need such a bowl(not me!!) but honestly, everything tastes so much better if it in is a GORGEOUS  container!! 
      Presentation, presentation, presentation, that is the name of the game when you are taking Gluten Free food anywhere, it must look equally as appealing as the "regular food" if not better, or no one will even try it.  So, my suggestion for the day is, anywhere you go, yard sales, flea markets, auctions, hand-me-downs, thrift shops, new stores, wherever you go, always look for bowls, platters, plates, cake stands and anything else you can find to display your fantastic food on!  Have fun shopping and Happy Baking!

 Recipe adapted from Shiksa in the Kitchen
-1 box GF yellow cake mix of your choice
-1 (8oz)cream cheese room temp
-1 pint whipping cream (1.6fluid oz.)
-1 (3.9 oz) vanilla pudding (GF)I also use sugar free so I have use 2 small boxes, I don't need anymore sugar!
-2 tsp pure vanilla extract
-1 1/2 cups powdered sugar ( you will use 1/2 cup with the cream cheese and the 1 cup with the whipped cream)
 -5 cups fresh peaches
**Let it chill in the fridge for at least 4 hrs, once assembled.**

To assemble-
-make your cake, let it cool, then cut it into chunks.
*When your cake is cooking and cooling, do the below things*
-In a mixer or with a hand-mixer, mix the cream cheese, vanilla, dash of salt, 1/2 cup of powdered sugar together until it is light and fluffy.
-Mix together your pudding, then set in the fridge
-Whip up your whipping cream, add 1 tsp vanilla, and 1 cup powdered sugar, whip until thick .
- Peal and cut up your peaches

1-First layer cake

3-Cream cheese
5-repeat until you run out of everything  
6-Lastly- add your whipped cream very last on the top, and decorate with a few peaches if you choose. 


This actually made this bowl and a small bowl too, it will make a big trifle bowl and serve a lot of people.  You can make it a day ahead it you like, and just put cool whip on instead of whipping your own cream if your in a hurry. * Make sure and chill in the fridge for at least 4 hours once it is assembled, it helps the flavors to melt together!*   Seriously, this is so fantastic, I could have taken a spoon to the bowl and just eaten until it was gone!