Chocolate Chip Cookies {Gluten Free}

Tags

Chocolate Chips, cookies, Easy Dessert, Gluten Free Baking Mix, Gluten Free Chocolate Chips Cookies

Gluten Free Chocolate Chip Cookies

2 1/4 cups Gluten-Free Flour Blend*

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon xanthan gum

1 1/4 sticks of butter, softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla

1 package of chocolate chips

Method
Preheat your oven to 350 degrees.
Cream the butter and the sugar, brown sugar, and eggs together.
In a separate bowl mix your flour, baking soda, baking powder, xanthan gum and salt until sifted.
Slowly stir in the flour mixture about a half cup at a time until all mixed together.
Then add in your chocolate chips.
Bake your cookies for about 10 minutes, or until the edges are slightly brown.

Note: You can also turn these into oatmeal chocolate chip cookies by substituting 1 cup of flour with your favorite gluten free oatmeal.

*Feel free to experiment with whatever gluten free flour blend you feel the most comfortable with. We use a mixture of 1/4 cup tapioca flour, 1/4 cup potato starch, and 1 3/4 cups rice flour.

Chocolate Pudding

Tags

Chocolate Pudding, Dark Chocolate, Easy Dessert

Chocolate Pudding

1/3 cup sugar
2 tablespoons cornstarch
1/3 cup dark cocoa powder
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 teaspoons vanilla extract

Method
Mix sugar, cornstarch, salt, and cocoa in a saucepan.
Stir in milk.
Cook over medium heat, stirring constantly, until the mixture thickens.
Boil and stir one minute.
Gradually add half of the hot mixture into the egg yolks, then stir that back into the saucepan.
Boil and stir one minute, then remove from heat.
Add vanilla.
Pour pudding into four dessert dishes and refrigerate.

Simple Flourless Chocolate Cake

Tags

Chocolate Cake, Easy Dessert, Flourless Chocolate Cake, Gluten Free, Gluten Free Cake, Mexican Chocolate Cake, Simple Cakes

Simple Flourless Chocolate Cake

6 tablespoons unsalted butter (plus more to grease pan)
1 1/2 cups semi-sweet chocolate chips
6 large eggs, separated
1/2 cup granulated sugar
1/2 teaspoon cinnamon (optional)

Method

Preheat oven to 275 degrees; with rack in center.

Butter a 9″ springform pan.

Place butter and chocolate in a small sauce pan.

Heat until melted; cool slightly.

Whisk yolks and cinnamon (optional) into chocolate mixture.

In a separate bowl whisk whites until stiff and glossy, adding sugar when they’re half done.

Whisk 1/4 of the whites into the chocolate mixture, then gently fold the chocolate mixture into the rest of the whites.

Pour into the prepared pan and smooth with a spatula.

Bake until cake pulls away from the sides of the pan and is set in the center, about 45 to 50 minutes.

Dust with confectioners sugar or cocoa powder before serving.

Raspberry Tapioca Pie

Tags

Easy Dessert, Pies, Raspberry Pie, Raspberry Tapioca Pie, Summer Pies, Tapioca

Raspberry Tapioca Pie

1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2 1/2 tablespoons tapioca
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

Method
Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered.
Pour into 9 or 10-inch pastry shell.
Dot with butter, top with crust.
Make slits in the top crust and brush with cream.
Bake in a preheated 425 degrees F oven for 15 minutes, then at 375 degrees F for 25 minutes.