Carefreeglutenfree - Carefree Gluten Free

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Chocolate Eclair Cake

1 (8 oz.) box Gluten Free graham crackers

1 large instant vanilla pudding

2 1/2 c. milk

Pinch of salt

1 (8 oz.) Cool Whip

1 (16 oz.) container Gluten Free chocolate frosting

1. Mix pudding and salt with milk and let stand for 15 minutes.

2. Fold in Cool Whip. 

3. Line a square pan with whole graham crackers.  Cover with pudding.  Layer twice, ending with crackers on top. 

4. Melt chocolate frosting in the microwave (about 30 seconds).  Pour melted chocolate frosting over the top.

5. Refrigerate until set (at least one hour).  Serve.

Raspberry Peach Coffee Cake

Savor the dog days of summer with this fresh, fruity coffee cake.  The sweetness of the peaches and raspberries seems to hold the shortening days at bay, for a time at least.

Ingredients:

1/2 cup non-dairy butter, softened

1 cup granulated sugar

Egg replacer for 2 eggs

2 teaspoons vanilla extract

2 cups Gluten Free all-purpose flour

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2/3 cup soy milk

1 cup fresh or frozen raspberries

1 cup fresh or frozen peach slices

Directions:

1. Preheat oven to 350 degrees.  Grease a 9" round cake pan with nonstick baking spray.

2. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg replacer and vanilla.

3. Combine the dry ingredients in a separate bowl.  Add to the butter mixture alternately with soy milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

4. Pour into the prepared cake pan.  Evenly spread the peaches and raspberries on top of the cake batter.

5. Bake for 1 hour.  Remove and cool over a wire rack.  Slice and serve, sprinkling with powdered sugar if desired.

"Barbecue's just sort of a name. It stands for outdoors. ... You can let your imagination go."

Chipotle BBQ Sauce

1/2 c. ketchup

1/4 c. salsa

2 Tbsp. Dijon mustard

1/4 c. + 2 Tbsp. Brown sugar

2 tsp. white vinegar

2 tsp. hot sauce

2 Tbsp. lime juice

1/2 tsp. Chipotle seasoning

Dash of salt

Combine all ingredients.  Use to marinate chicken, ribs, etc. or as a dipping sauce.

“Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.”

- Joanne Harris, Chocolat

Recipe from the Food Network's Claire Robinson

2 cups baby pumpkin seeds (pepitas)

1 cup slivered almonds

3/4 cup raw sunflower seeds

6 tablespoons pure Grade B maple syrup

Coarse salt

1 cup dried cherries or cranberries

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

3. Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

Flourless Chocolate Cake

Recipe from the blog Dishing the Divine

Cake

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (1 stick, 4 ounces) unsalted butter

3/4 cup (5 1/4 ounces) granulated sugar

1/8 teaspoon salt

1 to 2 teaspoons espresso powder, optional

3 large eggs

1/2 cup (1 1/2 ounces) unsweetened cocoa powder

Glaze

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (4 ounces) heavy cream

1. Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2. Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3. Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Spoon the batter into the prepared pan.

6. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

7. To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.  Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 

Cherry Cola Cake

Adapted from Taste of Home

The bright, zingy flavor of cherry gives the Southern winter classic a summer makeover.

Ingredients:

1-1/2 cups miniature marshmallows

2 cups Gluten Free all-purpose flour

2 cups sugar

1/2 teaspoon xanthan gum

1 teaspoon baking soda

1 cup non-dairy butter, cubed

1 cup cherry-flavored cola

3 tablespoons baking cocoa

Egg Replacer for 2 eggs

1/2 cup non-dairy milk

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Frosting:

3/4 cup non-dairy butter, softened

1-2 cups confectioners' sugar

7 ounces vegan marshmallow creme (recommended: Suzanne's Ricemellow Creme)

2 tablespoons frozen cherry-pomegranate juice concentrate, thawed

Directions:

1. Preheat oven to 350 degrees.  Grease the bottom of a 9x13 inch baking pan with shortening.  "Flour" the pan with cocoa powder.  Evenly distribute the marshmallows in the pan.

2. In a small bowl, whisk together the non-dairy milk (I recommend soy milk for a lighter textured cake) and apple cidar vinegar.  Let sit 5 minutes.  In a separate bowl, dissolve the egg replacer in warm water, according to package directions.  Add to the milk mixture.  Stir in the vanilla.  Set aside.

3. In a large bowl, sift the flour, sugar, xanthan gum, and baking soda.

4. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

5. Add in the milk mixture, stirring constantly.  Pour into the prepared baking pan.  (Marshmallows will float to the top.)

6. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.

7. For frosting, in a small bowl, beat butter and 1 cup confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.  (You may need to add in more confectioners' sugar until you reach the desired consistency.  I used 1-1/2 cups sugar to get a glaze-like consistency, which is more traditional for a coca-cola cake.)

8. Spread the frosting over the top of the cake.  Slice and serve.

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