Gluten-free Chocolate Chip Cookie Bowls

Wednesday, April 30th, 2014

 

I came across the greatest bakeware invention — a cookie bowl pan!  It enabled me to create these fabulous cookie bowls.   I filled them with ice cream and poured chocolate sauce over the top.
Voila! A quick and elegant dessert in less than 20 minutes.  The new Cookie Bowl Pan can be ordered at:  (click here) Sur La Table. 

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Here is the recipe:

Gluten-free Chocolate Chip Cookie Bowls

1 package The Pure Pantry gluten-free chocolate chip cookie mix (click here to purchase)

3/4 cup butter or butter alternative (such as Coconut Butter — click here for product)

1 egg or equivalent amount of egg replacer

1 tablespoon good quality vanilla

Preheat oven to 350 degrees.  Using electric mixer, cream together butter (or butter alternative) and egg (or egg replacer) until well blended.  Mix in vanilla.  Add contents of package.  Mix well with electric mixer until all ingredients are combined.   Place covered bowl with dough in refrigerator for 15 minutes.

Roll out dough on generously-floured surface  (you can use rice flour or The Pure Pantry gluten-free All Purpose Baking Mix) to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over each cup bowl of pan, pressing to form smooth surface.

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Bake 12–14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.

Let cookie bowls cool completely.  Fill with ice cream and/or fresh strawberries, top with chocolate sauce and/or whipped cream.

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All photos credited to Sur La Table, www.surlatable.com

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Gluten-free Crustless Vegetable Quiche

Wednesday, March 19th, 2014

 

 

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I always feel good serving this recipe to my kids because you can hide whichever vegetables you like in the quiche.

Crustless Veggie Quiche
Serves 8

2 Tbsp olive oil
¾ cup red bell peppers, finely chopped, or ¾ cup tomatoes, finely chopped — juice drained off
¾ cup onion, finely chopped
5 spears asparagus, washed, trimmed and sliced into ½ in. pieces
1 garlic clove, minced
5 large eggs or 5 egg whites and 2 whole eggs, beaten
1 cup ricotta cheese or low-fat cottage cheese
1/3 cup The Pure Pantry Gluten-Free Organic All-Purpose Baking Mix
1 Tbsp fresh basil
1 10 oz pkg. frozen chopped spinach, thawed, squeezed dry
1 cup feta cheese, crumbled
½ tsp sea salt
½ tsp black pepper

1. Preheat oven to 350˚.  Grease a 9-inch spring form pan. Heat olive oil in a large skillet over medium heat. Add pepper, onion, asparagus, and garlic and sauté until tender, about 2 minutes. Remove from heat, drain any excess liquid and cool.

2. In a mixing bowl, combine beaten eggs, ricotta, and baking mix until well blended.  Add basil, spinach, feta, salt and pepper, and sautéed vegetables.

3. Pour mixture into prepared pan and place pan on baking sheet. Bake 45 to 50 minutes. Let cool 5 minutes before serving.

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Easy Gluten-free Dark Chocolate Pound Cake | Quick Gluten-free Recipes

Monday, April 30th, 2012

Looking for a simple dessert that is easy to bake and serve?  Try this dark chocolate pound cake recipe.  No need for complicated frosting: serve it with fresh berries and a dusting of confectionaire’s sugar or a dollop of whipped cream and you are good to go!  You will be in and out of the kitchen in less than 50 minutes!

Ingredients:

1 package gluten-free Dark Chocolate Cake Mix from The Pure Pantry

4 eggs or equivalent egg replacer

1/2 cup melted coconut oil or vegetable oil

1 cup hot water

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.  Grease a 9 x 5 inch loaf pan.

Using electric mixer, beat eggs for two minutes.  Add oil and blend.  Add package of dark chocolate cake mix and hot water and mix on low until combined.  Add vanilla and blend, scraping down sides of bowl with spatula.

Batter will be thick.   Spoon batter into greased pan and smooth over the top with spatula.  Bake in preheated oven for 40 minutes or until toothpick inserted comes out clean.  Remove from oven and cool completely.  Remove to serving plate.  Dust with confectioner’s sugar and serve with fresh berries.

 

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