Posts Tagged gluten free cookie recipe

Gluten-Free Holiday Frenzy – Episode 76 Hold the Gluten

The latest episode of Hold the Gluten Podcast is now live!

Episode 76 “Gluten-Free Holiday Frenzy” Features:

  • Hanukkah gluten-free – latkes & brisket!
  • Cheers to gluten-free alcoholic bevs
  • Wholesome Chow‘s Gluten-Free Vegan Baking Mix
  • Mike’s Hard Lemonade now gluten-free
  • Maureen’s gluten-free holiday frustrations & pie crust debacle
  • What do YOU think of the HTG Podcast? Leave your feedback wherever you download this.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://holdthegluten.libsyn.com/rss

Click the player below to listen to the show now!

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C is for Gluten-Free Cookie – Episode 65 Hold The Gluten

The latest episode of Hold The Gluten Podcast is now live!

Episode 65 “C is for Gluten-Free Cookie” Features:

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://holdthegluten.libsyn.com/rss

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

And here is the direct download

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Gluten Free Chocolate Chip Cookie Cake!

Cake or ice cream?  Tiara or party hat?  Big bash or intimate celebration?  We all like a birthday (or other festivity) with options.  Not only can we gluten free peeps have our cake, but thanks to Betty Crocker Gluten Free Chocolate Chip Cookie Mix we have other tasty choices!  I was super excited when I (insert modesty here) ingeniously decided to use Betty Crocker’s GF Cookie Mix to create a ginormous and scrumptious cookie cake!  I’m sure you’ve all seen cookie cakes in your local grocery store.  However, those cakes are loaded with gluten (boo hiss).  So I easily made my own gluten free cookie cake and it ended up costing less than the price of a store bought cake!  That’s a big ol’ win/win in my book.

Here’s how to make your very own gluten free cookie cake:  follow the directions on the Betty Crocker gluten free cookie mix box.  When cookie mix is a soft crumbly dough, transfer it to a 10 inch pie pan.  Evenly press the cookie dough around the base of the pie pan.  Bake at 350 degrees for 20 – 25 minutes (cookie will be light golden brown).  Let cool completely before decorating.  To decorate this cookie the size of sputnik, I used Betty Crocker Easy Flow Decorating Icing (it comes with four tips for different style options).

Before you blow out the candles, don’t forget to make a wish!

Disclaimer: please don’t judge me on my cake decorating “skills” cause I have none!

 

gluten free cookie cake

 

gluten free cookie cake

 

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Gluten Free Chocolate Orange Cupcakes with Orange Cream Cheese Icing

Gluten Free Chocolat Orange Cupcakes

These cupcakes are beyond good!  If you are craving a moist, chocolaty, decadent but easy dessert, look no further than this recipe.  I made these cupcakes for Thanksgiving and my entire gluten-eating family raved about them!  The addition of buttermilk and sour cream helps make the cupcake moist beyond belief.  The hint of orange brings another flavor level to your basic chocolate cupcake.  Be forewarned, these cupcakes are so darn good you probably won’t want to share!

Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Orange Cupcakes

1 box Betty Crocker GF Devil’s Food Cake Mix
1 cup buttermilk
1 stick butter (1/2 cup), softened
3 eggs
1 cup orange juice
1 cup sour cream
1 4-ounce packet of instant chocolate pudding mix
orange zest

Preheat oven to 350 degrees.  Beat cake mix, buttermilk, butter, eggs, orange juice, sour cream, chocolate pudding mix, and orange zest in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.   Pour into prepared cupcake pan (filling 2/3 way).   Bake for 18 – 23 minutes (until wooden toothpick inserted into center of cupcake comes out clean).  Cool completely before frosting.  Makes approximately two dozen cupcakes.

Orange Cream Cheese Icing

1 16-ounce can Betty Crocker cream cheese icing
1 8-ounce block of cream cheese, softened
2 teaspoons orange juice
1/2 teaspoon orange extract
orange zest

Using an electric mixer, blend icing, cream cheese, orange juice, orange extract, and orange zest until thoroughly combined.

Gluten Free Cupcakes

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White Chocolate Cranberry Cookies

My intentions were to post this (and other) gluten free cookie recipes BEFORE the holiday season.  However, at approximately 3 p.m. on Christmas Eve, I was frenetically baking like Martha Stewart on crack.  Like a rabid Keebler Elf.  Like Betty Crocker on a bender.  No, it was not a pretty picture. Why was I baking on Christmas Eve, you ask?  This is why…

On December 23rd, I was out doing some last minute shopping. I battled parking spot stalkers, mall crazies, and scrooges filled with a case of the “bah humbugs”. Exhausted, I came home to find that my first “child” Baxter had eaten TWO DOZEN of my gluten free cookies.  Baxter is our black lab mix.  My husband and I adopted him from a local shelter 11 years ago.  Did I mention Baxter is blind?  Apparently his sense of smell is MUCH better than his eyesight!   I can only imagine the scene: Baxter’s overactive olfactory system detects my ziploc-bagged cookies. Cookies placed on the CENTER of the kitchen table. He somehow pulls them down, unceremoniously rips apart the bag, and devours all cookies. Only a few crumbs were remaining. That and a lot of dog slobber.

On a happier note, I feel quite confident about posting this tasty cookie recipe.  Thing 1 and Thing 2 loved the cookies and Baxter most certainly gave them two paws up.

Hope you all had a WONDERFUL holiday!

White Chocolate Cranberry Cookies

1 cup butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon orange extract
2 tablespoons orange juice
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup millet
1/4 cup amaranth flour
1/4 cup tapioca flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon xanthan gum
zest of an orange
1/2 cup craisins
1/2 cup white chocolate chips

Preheat oven to 325 degrees. Using a mixer, cream butter and sugars. Add eggs, orange juice, and orange extract — continue to mix well. Slowly add in white & brown rice flours, millet, amaranth, and tapioca flours. Add in baking soda, salt, baking powder, and xanthan gum. Mix thoroughly until all ingredients are combined. By hand, fold in orange zest, craisins, and white chocolate chips. Drop by teaspoonful onto a greased cookie sheet. Bake 13 to 15 minutes. After removing from oven, wait a few minutes before transferring cookies to cooling rack. Makes three dozen cookies.

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People Let Me Tell You ‘Bout My Best Friend…

I am a very lucky girl.

My best friend Kelly is an amazing person who serves as my confidant (and, ahem, part time shrink), my shopping partner, and my co-conspirator to surviving life here in good ol’ suburbia. In addition to all of that, Kelly is a fantabulous baker. Now, I know you jaded Celiacs are thinking, “Bully for Kelly. Let her bake a ton of delicious delights that we can only drool over.” But, on the contrary, one of the reasons I am so lucky is Kelly bakes GLUTEN FREE for me!

And it’s oh so good.

Kelly’s brother in law and nephew happen to have Celiac Disease. So, when I was diagnosed, she was already familiar with gluten intolerance and the need to be gluten free. Since I am challenged in the kitchen, Kelly routinely takes pity on me and bakes mind blowing delights that you’d never know were sans gluten.

At the encouragement (prodding!) of many, my BFF (finally!) started selling her gorgeous cookies for parties, weddings, etc. They literally are almost too pretty to eat! Unfortunately for me, they come chock full of gluten, so I will refrain and just (sullenly) admire their prettiness. Hmf.

During one of our afternoon get togethers, I was ooh-ing over Kelly’s fresh-outta-the-oven batch of cookies when her son asked me if I wanted to eat one. I then explained to him that “Aunt Mo” can’t eat certain foods because it will make me sick. Blah, blah, blah – you’ve heard the story. Well, her darling son exclaims, “Mom, you’ve gotta make some cookies that Aunt Mo can eat!” Bless his little gluten eating heart.

It probably helped that I slipped him $20 to make that wondrous comment :)

A day later, Kelly arrives at my front door with a huge tray of sugar cookies! She altered her recipe to be gluten free and baked lil ol’ me a batch of the prettiest gluten free cookies EVER. I wanted to cry as I hadn’t had a sugar cookie for three years. Wow – it was like Christmas in July!!! So, after recovering from the fact that I had a tray full of gluten free cookies, I asked Kelly if she’d share her recipe for my blog. Her answer was a resounding “Yes! No one should have to live without baked goods!” Amen sista!

“Kelly’s Cookies” Gluten Free Sugar Cookie Recipe

3 cups gluten free flour
3/4 teaspoon xantham gum
1 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
2 sticks of butter

Cream together butter and sugar, add egg and vanilla. Sift together the flour, baking powder, and xantham gum and then add to the creamed mixture. Roll dough to 1/4 inch thickness and chill for about 10 minutes. Cut out in desired shapes and bake 12 minutes at 350 degrees. Check for doneness by the edges turning golden brown. Cool and decorate (Kelly used fondant as “icing” in the cookie pics posted) or just eat!

PS – If you are interested in ordering cookies from Kelly, please contact her at kellyj(at)worldofgray.net

PPS- No, she will not be your best friend. Back off Celiacs, she’s mine!! :)

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