Gluten Free Colleen

13/11/2024

04/11/2024

07/10/2022

How about a little chocolate ganache waterfall? Better yet, a chocolate ganache waterfall cascading down a mountain of ooey gooey gluten-free fudge brownies? I think so.⁠
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No fancy chocolate needed, chocolate chips will work just fine and only two bowls. That’s all you need to throw together these small batch brownies.⁠
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Gluten Free Fudge Brownies⁠ with Chocolate Ganache⁠
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12 oz semi-sweet chocolate chips (about one bag), divided⁠
2 sticks butter, melted (about 16 tablespoons)⁠
1 1/2 cups sugar⁠
2 eggs + 1 egg white⁠
2 teaspoons vanilla extract⁠
3/4 cup gluten-free all purpose flour, I like Bob's Red Mill 1:1⁠
1/4 cup sweet rice flour⁠
1/3 cup cocoa powder⁠
1 teaspoon salt⁠
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Separate the chocolate chips evenly in half and set one half aside. Melt the other half in the microwave until smooth, let it cool. Whisk the melted butter, sugar and vanilla until smooth, add in the eggs. Add cooled melted chocolate, then slowly add in the flours, cocoa powder and salt. Fold in the remaining chocolate chips and pour batter into parchment lined 9x6 pan and smooth it all out. Bake for at 350F for 25-35 minutes.⁠
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1/2 cup heavy cream⁠
1 cup chocolate chips⁠
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Heat the cream in the microwave or on the stove to until it starts to steam. Pour over the chocolate chips and let sit for a minutes or two, then stir until smooth. Pour over brownies and enjoy!⁠
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03/10/2022

Maple Cranberry Oatmeal Cookie Sandwiches⁠
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Smooth and creamy buttercream, sweetened with pure maple syrup and sandwiched between two oatmeal cookies, packed with sweet dried cranberries and flavored with maple extract. Hello?!?!⁠ These are a must-try. ⁠
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Maple is sort of a B-list Fall flavor, but I have to say, I LOVE it! How about you? Is maple up there with pumpkin spice and apple cinnamon?⁠
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Maple Cranberry Oatmeal Cookie Sandwiches⁠
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5 tablespoons butter, soft⁠
½ cup brown sugar⁠
¼ cup coconut palm sugar⁠
1 teaspoon maple extract⁠
1 large egg⁠
¾ cup all-purpose gluten-free flour, I use Bob's Red Mill 1-to-1⁠
½ teaspoon baking soda⁠
¼ teaspoon salt⁠
1 ¼ cups gluten-free old-fashioned whole rolled oats⁠
½ cup dried cranberries⁠
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Preheat oven 350°F. Beat butter, both sugars, and maple extract until combined. Add egg and beat until well combined and starts to get fluffy. Add the flour, baking soda, and salt and beat until the flour is fully incorporated. Stir in the oats and dried cranberries. Scoop out the dough, bake for 8–10 minutes, rotating halfway through baking. Cool before filling.⁠
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1 cup room temp butter⁠
1/3 cup pure maple syrup⁠
1 teaspoon maple extract⁠
1 teaspoon vanilla extract⁠
3 1/2 cups powdered sugar⁠
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To make the maple buttercream, whip together butter, maple syrup and extracts in an electric mixer until smooth. Gradually, add powdered sugar, while continuing to mix until frosting is thick and creamy. Once the cookies are fully cool, make sandwiches with the cookies and frosting, store in the fridge.⁠
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30/09/2022

Pumpkin Swirl Cheesecake Bars⁠
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Creamy classic cheesecake with a festive pumpkin swirl, layered atop a brown butter maple pumpkin cookie crust.⁠
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These came to be out of a total baking fail. I was trying to make brown butter maple pumpkin cookies, but they kept spreading. So, I figured I would give them the room to roam as the base of something totally different. A very yummy accident!⁠
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❓️Do you have any baking fails that have turned into wins?⁠
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Pumpkin Swirl Cheesecake Bars⁠
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1 cup butter, browned⁠
1 1/4 cups brown sugar⁠
1 egg⁠
3 tablespoons pure maple syrup⁠
1 teaspoon maple extract⁠
1/3 cup pumpkin puree⁠
2 1/4 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1⁠
1 teaspoon baking soda⁠
1 teaspoon baking powder⁠
1/2 teaspoon salt⁠
1 teaspoon pumpkin pie spice⁠
1 teaspoon cinnamon⁠
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Preheat oven to 350F, then make the crust. Whisk together the flour, baking soda, baking powder, salt, and spices. Set aside. Separately, cream the brown sugar and cooled brown butter. Mix in the egg yolk, maple syrup, extract, and pumpkin until smooth. Add the dry ingredients and press into a parchment lined square pan. Bake crust for 15-18 minutes, let cool before adding cheesecake.⁠
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16 ounces cream cheese, softened⁠
1/2 cup sugar⁠
1 teaspoon vanilla extract⁠
1/4 cup sour cream⁠
2 eggs⁠
1/2 cup pumpkin puree⁠
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Make the cheesecake filling. Beat cream cheese, sugar, and vanilla on medium speed until well mixed. Add sour cream and mix thoroughly. Add the eggs, one at a time, mixing on low speed until blended. Pour the mixture over the partially baked crust, swirl in the pumpkin puree on top. Bake until center is almost set, about 40 minutes. Cool completely in the fridge before cutting.⁠
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15/09/2022

Fall breakfast inspo, Pumpkin Cheesecake Blintzes⁠. ⁠
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Gluten-free crepes with a sweet and creamy cheese filling, swirled with spicy pumpkin puree, topped with fresh whipped cream and even more pumpkin.⁠
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Not only are these blintzes delicious, but they are so easy to make and PACKED with protein. Make them ahead of time and just warm them up when you want something a little extra for breakfast.⁠
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❓How do you like your cheese blintzes?⁠⁠ Pumpkin, strawberry, banana, plain?⁠
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Pumpkin Cheesecake Blintzes⁠
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1 cup milk, of any kind⁠
1/2 cup water⁠
2 eggs⁠
2 tablespoons butter, melted⁠
1/4 teaspoon salt⁠
1 cup gluten free flour, I use Bob's Red Mill 1-to-1⁠
1/4 cup cassava flour⁠
1/2 tablespoons sugar⁠
3 oz softened cream cheese⁠
10 oz cottage cheese⁠
1 teaspoon vanilla⁠
3 tablespoons powdered sugar⁠
1 1/2 teaspoon potato starch (or corn starch)⁠
Pumpkin puree⁠
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⁠Make the crepes. Blend eggs, milk, water, melted butter, and salt on lowest speed in a blender, just until smooth. Add gf flour, cassava flour and coconut palm sugar. Blend on lowest speed until smooth. Heat a crepe pan over medium heat. Spray with non-stick spray, very lightly. Pour about 1/3 cup of the crepe batter to thinly coat the pan and gently swirl in a circle until the crepe is thin and covering bottom of the pan. Cook and 30-45 seconds on each side.⁠ ⁠
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Make the blintzes. Add softened cream cheese, cottage cheese, powdered sugar, vanilla and potato starch to a blender and mix until fully smooth. Spread about 1-2 tbsp cheese filling onto crepe, top with a few dollops of pumpkin puree and roll it up like a burrito. Repeat with remaining crepes and filling. At this point, the blintzes can be finished and eaten or stored in the refrigerator for up to 5 days. To finish, heat up a non stick skillet on medium, add a little butter and fry filled crepes on both sides until golden brown and crispy.⁠
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13/09/2022

Funfetti Donuts⁠, because everything is more fun with sprinkles!⁠
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Loads of sprinkles baked right into a classic vanilla donut, almond extract added for that boxed cake feel, dipped in pink glaze icing and topped with even more sprinkles.⁠
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Gluten Free Funfetti Donuts⁠
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1 cup gluten-free flour, I use Gluten-Free 1-to-1⁠
1/2 cup sugar⁠
1/2 teaspoon baking powder⁠
1/2 teaspoon baking soda⁠
1/2 teaspoon salt⁠
1/2 cup milk⁠
1 large egg⁠
1 teaspoon vanilla extract⁠
1/2 teaspoon almond extract⁠
1/4 cup liquid coconut oil or melted butter ⁠
1/2 cup sprinkles⁠, I used ⁠
1 cup powdered sugar⁠
2 tablespoons milk⁠
food coloring⁠
additional sprinkles⁠
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Mix together the milk, egg, vanilla and coconut oil or butter. Add in the gf flour, sugar, salt, baking powder and soda, mix well. Fold in the sprinkles gently. Pipe or pour into greased donut molds. Back at 350F for 25 min. Make glaze, mix powdered sugar and milk together until smooth.⁠ Add food color and mix. Once donuts are cool, dip lightly on one side to glaze and top with sprinkles.⁠
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12/09/2022

Ready or not, here it comes, PUMPKIN SEASON! Starting off with these super sweet and spicy Pumpkin Churro Mochi Waffles. ⁠
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These are not your typical crispy on the outside, fluffy on the inside waffles. They are mochi style waffles, totally chewy and tossed in cinnamon sugar. A fun way to mix up your usual weekend breakfast.⁠⁠ I topped my stack with a sweet maple glaze, but they are also just as good all on their own. ⁠
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❓️ Are you ready for all things pumpkin?⁠⁠
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Pumpkin Churro Mochi Waffles⁠
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3/4 cups milk⁠
1/4 cup pumpkin puree⁠
1 egg + 1 egg white⁠
1/2 teaspoon maple extract⁠
1/2 teaspoon pumpkin pie spice⁠
1/2 teaspoon cinnamon⁠
1 1/4 cup sweet rice flour⁠
1/4 cup sugar⁠
1 1/2 teaspoon baking powder⁠
1/4 teaspoon salt⁠
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1 cup sugar + 1 tablespoon cinnamon⁠
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In a medium mixing bowl add milk, pumpkin, egg, egg white and maple extract. Whisk until well combined. Set aside. Add sweet rice flour, sugar, baking powder, pumpkin pie spice, cinnamon and salt. Whisk until well combined. Heat and spray mini waffle iron. Add 1/4 cup of the batter to the waffle iron. Cook for 3-5 minutes or until golden brown. Toss the warm waffle in the cinnamon sugar, continue with the rest of the waffles. Yields about 12 mini waffles.⁠
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28/06/2022

Crumbl Copycat Honey Bun Cookies⁠
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A sweet and tender cinnamon cookie, iconically swirled and brushed with a honey butter glaze.⁠
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How can something so simple be so good!?!? These look just like the classic lunchbox favorite Honey Bun pastry. Do you remember them?⁠
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Crumbl Copycat Honey Bun Cookies⁠
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1/2 cup butter, softened⁠
2/3 cup brown sugar⁠
1 tablespoon granulated sugar⁠
1 egg⁠
1 teaspoon vanilla extract⁠
1/2 teaspoon butter extract⁠
1 tablespoon light corn syrup⁠
1 3/4 cup gluten-free flour, I use Bob's Red Mill Gluten-Free 1-to-1⁠
2 tablespoons cornstarch⁠
1/2 teaspoon baking soda⁠
1/2 teaspoon baking powder⁠
1/2 teaspoon salt⁠
1/4 teaspoon cinnamon⁠
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⁠Glaze:⁠
4 tablespoons butter⁠
1/4 cup honey⁠
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Preheat the oven to 350F. Cream butter, brown sugar, and sugar. Add the egg, vanilla extract, butter extract, and light corn syrup and mix until fluffy and light. Add gf flour, cornstarch, baking soda, baking powder, salt and cinnamon and mix until combined. Using a ¼ cup, portion into round balls. Roll the balls into long ropes and swirl into the iconic honey bun shape. Bake for 11 minutes until just set. Cool cookies. Melt butter and honey, stir well and brush on top of the cookies. Makes about 9 cookies. ⁠
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