Truffles, truffles and more truffles.....

Pumpkin truffles

Truffles....bite-sized pieces of amazingness!

I find baking a fun challenge, especially baking gluten-free.  There is something about baking that is thrilling when it is my first time trying something.  It is like I want to be able to prove that I can make something amazing, specifically when it is gluten-free.  You know the reactions you get at parties after you divulge the piece of information that you are gluten-free....either people feel bad for you, or people don't believe you, and just roll their eyes at you, or they even try to explain why it isn't really necessary. And that's ok.  You know why....because people will be so shocked with how good these little bite-sized treats are, they won't care if you are gluten-free or not, they will just want more!

Hot chocolate peppermint truffles

I got the idea to make the pumpkin truffles after a neighborhood children's Halloween parade.  There was a bake sale, and while I usually don't even approach the table, because I know I am not going to be able to eat anything, I decided to take a look, and I saw some adorable little cookie pumpkins.  It listed the ingredients, and while it looked safe to eat, I decided not to risk it, but couldn't wait to look it up when I got home.

White chocolate peppermint truffles

The closest thing I could find were Brazilian brigadeiro, which are little truffles popular at Brazilian parties.  I couldn't wait, I had to try them that night.  The ingredients are simple - sweetened condensed milk (one of the greatest inventions ever!), pumpkin, butter and sugar.  And, wow did they taste delicious. It is impossible to stop at one.  They are the perfect treat to bring to a party!

I couldn't stop there.  With the holidays around the corner and my love for peppermint, I was determined to make a wintery equivalent.

One key thing to keep in mind while making these truffles - you must stir!  And not stop.  So, put on some good music, a good TV show - you will be stirring until they are done.  It doesn't take long, but you can't walk away.  Don't walk away!  You don't want any stickage on the bottom of the saucepan.  Just keep stirring, and you will be pleased you did.


Pumpkin Truffles

1 can (14 oz) sweetened condensed milk
1/2 cup canned pure pumpkin
1 tablespoon butter
dash of cinnamon

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1/4 cup sugar
1/4 teaspoon cinnamon
whole cloves (optional)

Combine the first 4 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 20-25 minutes until it thickens, and all comes together in a kind of pumpkin blob;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Combine the sugar and cinnamon in a small bowl;

When the pumpkin mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the sugar/cinnamon mixture.  Add a clove stem if you would like (but remind people not to eat them);

Place in small paper candy cups.


Hot Chocolate and Peppermint Truffles

1 can (14 oz.) sweetened condensed milk
1/4 cup chocolate powder
1 tablespoon butter
1/2 teaspoon cinnamon
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1/3 cup candy cane sugar (recipe)

Combine the first 4 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 15 minutes until it thickens, and all comes together in a chocolate blob;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Place the candy cane sugar in a small bowl;

When the chocolate mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the peppermint;

Place in small paper candy cups.


White Chocolate Peppermint Truffles

8 ounces white chocolate
3 tablespoons butter
3 tablespoons heavy cream

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1/3 cup candy cane sugar (recipe)

Combine the first 3 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 10 minutes until it thickens;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Place the candy cane sugar in a small bowl;

When the chocolate mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the peppermint;

Place in small paper candy cups.

These are just 3 examples, but I think it would be really fun to try out different toppings - coconut, almonds, pistachios, pretty sugar toppings, the possibilities are endless.  Making an assortment over the holidays would be a great teacher or hostess gift.

Or, if you are really brave, have a truffle making party with friends!

Candy Cane Sugar

Candy Cane sugar.  It is the condiment of the holidays, and can be used on so much...hot chocolate, cookies, peppermint bark, sprinkle it on popcorn, ice cream...I mean really, peppermint is pretty good on a lot of things!

It is so simple that I am going to make this post just as simple as candy cane sugar.

You buy old school red and white candy canes.  

Unwrap them.

Put them in a food processor. 

Turn on until it gets to a consistency you like. I like finely ground. (If you have children or pets around, be warned, it gets loud!)

Put the "sugar" in a well-sealed jar.  Any moisture will make it all stick together.

Start adding it to everything!

candy cane popcorn

hot chocolate peppermint truffles (recipe)

white chocolate peppermint truffles (recipe)

Black Bean Flourless Brownies

Yes, you read that correctly.  Beans and chocolate.  All right, all right, all right!  Bizarre combo...maybe.  Does it work..absolutely!  For the cynics....there will be no bean flavor in this chocolatey goodness.  My daughter gobbled these up, and when I tried to tell her I made them using black beans, she laughed and thought I was joking.

You might be skeptical, but I promise you, you will not be disappointed, and you will amaze your friends!  Just don't tell them until after they try them.

Black Bean Flourless Brownies

1 can of black beans (drained and rinsed)
2 eggs
3 tablespoon grapeseed oil (or other vegetable oil)
1 teaspoon vanilla
1/3 cup raw sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/8 teaspoon sea salt
handful of chocolate chips for topping


Preheat oven to 350F and lightly grease an 8x8 baking dish;

Place all ingredients, except the chocolate chips in a food processor, and blend until smooth;

Pour batter into greased baking dish, and top with chocolate chips;

Bake for 30 minutes or until a toothpick/knife comes out clean from the center;

Let cool on a cooling rack for 30 minutes before serving.



Don't say I didn't warn you. These brownies are yum!

No-bake Peanut Butter Chocolate Bars

Peanut butter and chocolate, how can you go wrong?  And when it doesn't involve heating up an oven, hot mitts and cooling racks, it really is a win-win for everyone involved.  The calories are simply not an important factor here.

The other day I was thinking to myself about how I love baking even if I give most of my goodies away, it is just fun to go through the process in making it.  I think it is because I love the challenge.  I love proving that gluten-free baked goods can be just as good, if not better than their gluten-filled doppelgangers.  I had a friend announce the other day, whose wife is gluten-free, that gluten-free baked goods are horrible tasting, dense and dry.  I couldn't believe it...well, yes, I could believe it, but he obviously hasn't really gotten "out there" in the gluten-free world.  Sure, if you grab a random box of gluten-free cookies off the grocery store shelf, you are very likely to be disappointed and discouraged with what the gluten-free world holds.

Once you start baking at home, you will be amazed at how you don't miss the gluten.

I was craving making something easy that included peanut butter, and I thought chocolate peanut butter bars would fit the bill.  Most versions of this recipe include cookie crumbs, but I did not let that stop me. I used crumbled Vanilla Chex instead.  Really, any kind of Chex, or gluten-free cookie will do.

Peanut Butter Chocolate Bars

1/2 cup butter, melted

1 cup powdered sugar

1 cup of gluten-free cookie or cereal crumbs (I used Vanilla Chex)

3/4 cup peanut butter 

1 cup of semi-sweet chocolate chips, or baking chocolate

In a large mixing bowl, combine the melted butter, powdered sugar and cookie crumbs; 

Stir in the peanut butter until well combined;

Line an 8x8 baking dish with aluminum foil or parchment paper, and spread the peanut butter mixture evenly in the dish, set aside;

Place the chocolate in a microwaveable bowl, and heat for 30 seconds at a time, stir, and repeat until chocolate is a smooth sauce;

Carefully pour the smooth chocolate sauce over the peanut butter and spread so it covers completely;

Chill in the fridge for about 4 hours;

Remove from baking dish and cut into squares.  Store uneaten bars in the fridge.

It's a homemade peanut butter cup......only better!

Udi's introduces.......COOKIES!!

Oh yeah....look at the latest and greatest from Udi's!! I know, this doesn't exactly jive with my desire to loose weight, but is nice to see more items available for the gluten-free community. Yes, I did taste them, I had to review them, but next time, I am going to resist.

I found this nifty display at my local Kroger in the deli section, complete with Udi's breads, pizza crusts, bagels, muffins, granola and cookies in chocolate chip, oatmeal raisin and snickerdoodle. Kroger is rolling out this display nationwide, so keep your eye peeled.

To read more about, read my review here.

White velvet cutout cookies

I saw this recipe floating around during the holidays, and knew I had to try it. This recipe was originally a gluten recipe, but with changing the flour it become perfect!! These cookies were a huge hit! Not only did I love them (and I am pretty picky), but so did all of the gluten-eaters that I gave them to. They disappeared quickly! We did this on xmas eve and decorated them with frosting, green and red M&Ms, shredded coconut and sprinkles.

With Valentine's Day here in less than a week, these are great to cutout as hearts and decorate with your kids, or just for a loved one. We decorated ours with red frosting and red and pink glitter sprinkles. We also made some butterflies and flowers.

We will definitely make this recipe a tradition for years to come!

I think the secret is the cream cheese, it creates such a rich flavor that becomes downright addicting. This will make A LOT of cookies, so you may want to do only half if you don't want to be tempted and eat a dozen in one sitting, or feed the entire neighborhood.

recipe:

2 cups butter, softened
1 package (8oz) cream cheese, softened (use the bar, not the whipped kind)
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4-1/2 cups GF flour mix (I use Whole Food's 365 GF All Purpose Baking Mix)

- In a mixing bowl cream the butter and cream cheese until light and fluffy

- Add sugar, egg yolks and vanilla; mix well. Gradually add flour.

- Cover and chill 2 hours or until firm.

- Roll out onto a floured surface to 1/4" thickness. I rolled mine between two sheets of lightly floured plastic wrap. Because this makes such a large amount of batter, you may want to keep what you are not rolling in the fridge to keep cool until you are ready to roll.

- Cut with cookie cutters.

- Place on cookie sheets about 1" apart, these should not have much spread.

- Bake at 350'F for 10 minutes or until set (barely browned...these will mostly
still look white).

- Cool 5 minutes on the cookie sheet, then place on wire rack.

And decorate!

For the frosting, I did a simple buttercream frosting:

3 1/2 cups powdered sugar, divided

4 tablespoons butter, softened

1/2 teaspoon vanilla

3-4 tablespoons milk

food coloring as desired

- Combine 1 1/2 cups of the sugar, vanilla and 3 tablespoons of milk in a bowl and blend until smooth.

- Gradually add the remaining sugar and blend until light and fluffy. Add the remaining milk if you would like it thinner.

- Separate into different bowls for different colors of frosting, and add food coloring.

Enjoy!