Tag Archives: recipe

Gluten-Free Hanukkah Sugar Cookies

gluten-free sugar cookies

Cut-out gluten-free sugar cookies are fun to make, and to frost, for any holiday.

After a heavy meal of potato latkes for Hanukkah, it’s nice to have a lighter dessert, like these gluten-free cut-out sugar cookies — perfect for any holiday. For our family Hanukkah celebration this year, I contributed a big batch of unfrosted gluten-free cookies, along with bowls of colored icing for frosting the cookies. The kids frosted the festively shaped cookies at the party, providing lots of fun entertainment and only minimal mess.

This recipe makes about four dozen gluten-free cookies — good for a large crowd. The dough holds together well when rolled out, and the cut-out cookies retain their shape nicely. (I wish I could say the same for my shape.) The cookies have a delicate shortbread flavor that is nicely balanced by the smooth, sweet frosting.

Hanukkah Blog Party logo

I’m very excited to participate in the first-ever Hanukkah Blog Party, hosted by Leah of Cook Kosher and Miriam of Overtime Cook, who have put together a fabulous array of Hanukkah-themed recipes, treats and crafts from Jewish bloggers all over the world!

Scroll down for links to delicious Hanukkah treats from other bloggers, and for information on a cookbook giveaway — which you can enter by leaving a comment at the bottom of this post!
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Gluten-Free Chocolate Layer Cake

gluten-free layer cake

H with cake

We celebrated my older daughter’s birthday recently with a four-layer gluten-free chocolate cake with a chocolate ganache frosting and filling. I have to admit, it looked and tasted amazing.

I recently took a baking boot camp at Kendall College in Chicago, which gave me inspiration for creating this cake. In the class, we made an opera cake, but my daughter wanted chocolate, so I improvised from there. I started with my favorite King Arthur gluten-free chocolate cake mix. I don’t usually use mixes, but the King Arthur cake is so intensely moist and fudgy that it always elicits raves from kids and adults.

To make chocolate ganache, heat 1 1/2 cups heavy cream in a saucepan until the cream starts to steam. Then pour the cream over 10 ounces of semisweet or dark chocolate chips. Wait two minutes, then stir until smooth. Let cool to room temperature. Set aside some ganache for frosting the top of the cake. Whip the rest in a stand mixer to make whipped chocolate ganache for the filling.

To make the thin layers, I baked the cake for 15 to 18 minutes in a jelly roll pan or half-sheet pan (18 x 13 x 1-inch) lined with parchment paper. I then cut the cooled cake into four equal-sized rectangles, stacked the layers on top of each other while smoothing whipped chocolate ganache between the layers, and topped it with chocolate ganache that had not been whipped. For a distinctive presentation, freeze the cake for 30 minutes and then evenly trim the sides.

Now that’s a happy birthday!

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Honey-Roasted Butternut Squash Soup

butternut squash soup

Honey-roasted butternut squash soup, gluten-free

Today, a fall rainfall brought down a cascade of leaves from the maple tree in front of our house. In shades of gold, bronze, ocher and amber, the leaves fell, thickly carpeting the sidewalk. In weather like this, I crave the comfort of a warm bowl of soup. And what better soup than a perennial fall favorite: butternut squash soup, made gluten-free and dairy-free.

For a while, I was turned off by butternut squash soup, with its one-note sweet taste and pablum texture. But that’s certainly not the case with this complex honey-roasted butternut squash soup, laced with the smoky spice of chipotle chile pepper and the slightly exotic taste of cumin.

What’s even better is that this butternut squash soup is gluten-free, dairy-free and vegetarian, making it well-suited for a variety of people (except for my kids; shall I admit that they don’t like this grown-up soup?). For a vegan version, use maple syrup instead of honey.

Honey-Roasted Butternut Squash Soup, Gluten-Free

(gluten-free, dairy-free, pareve, vegetarian)
By Gluten-Free Nosh
Ingredients:

  • 1 1/2 pounds (about 5 cups) butternut squash, cut into 1-inch cubes
  • 1 pound carrots, cut into 1-inch chunks
  • 1 medium red onion, diced
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/4 teaspoon salt
  • 6 cups low-sodium vegetable broth

Method:

  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil, and spray the aluminum foil with cooking oil. Place butternut squash, carrots and red onion on the baking sheet, and toss with honey, olive oil, cumin, chipotle chile pepper and salt until well coated. Bake for 40 minutes or until vegetables are tender when pierced with a fork.
  2. Place roasted vegetables in a large soup pot and add vegetable broth. Bring broth to a boil, reduce heat to low, cover and simmer for 15 minutes.
  3. In batches, carefully pour soup into a blender and puree until smooth. Do not fill blender to the top, and hold down the lid with a kitchen towel to prevent spattering. Transfer blended soup back to pot and heat before serving.

Yield: 10 servings

Following is a collection of root vegetable recipes from The Kosher Connection link-up. Please note that not all the recipes in the collection are gluten-free.


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Smoky, Spicy Black Bean Chili

black bean chili, vegan and gluten-free

Spicy vegetarian black bean chili, gluten-free of course.

In Chicago, it’s almost the end of chili season, when we turn from heartier soups and chilis to lighter summer fare. In winter, this vegetarian black bean chili is one of our favorite gluten-free meals. With plenty of toasted cumin, chipotle chili powder and smoked paprika, the flavors are strong and smoky, lingering long on your tongue with a spicy spike. I’ve made this several times and have dialed down the heat until I got to this version — spicy but not numbingly so. The recipe was inspired by “Lisa’s Superior Vegetarian Black Bean Chili,” a recipe handed down from a co-worker 20 years ago. This gluten-free black bean chili makes a satisfying entree, accompanied by a side of gluten-free cornbread.

Once a few years ago, I toasted the cumin in our toaster oven at a higher temperature and for a longer time than I now recommend (the amount listed in the following recipe is fine). The cumin started smoking ferociously. When I opened the toaster oven’s door, pungent smoke curled outward, singeing our noses and throats and setting off the smoke alarm. I handed my kids baby wipes, told them to put the wipes over their faces and yelled at them to go out into the hall. We all left our apartment, leaving the windows open (killing the plants by the windows, because it was a freezing wintry day) and went to a museum and out to dinner so we could vacate the apartment. At the museum, we quickly noticed that everyone was looking at us funny. That’s probably because the pungent burnt cumin scent lingered on our clothing and smelled like the worst-ever stinky feet.

Lesson learned: Toast spices at low temperatures and watch them carefully!

Smoky, Spicy Black Bean Chili

(gluten-free, vegetarian, vegan)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 1 tablespoon ground cumin (don’t skip this!)
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 1 teaspoon salt
  • 3 (15 ounce) cans black beans, drained and rinsed (or 2 cans black beans and 1 can cannellini beans, as in photo)
  • 2 (28 ounce) cans crushed whole tomatoes

For serving (optional):

  • Cilantro
  • Green onions, chopped
  • Plain, nonfat Greek yogurt or soy yogurt

Method:

  1. Heat cumin, chipotle chile powder and smoked paprika in a small skillet over low heat for 3 to 5 minutes or until spices are fragrant; stir constantly to make sure spices don’t smoke or burn. Set aside.
  2. In a large soup pot or Dutch oven, heat the olive oil and sauté the onions over medium heat for 8 to 10 minutes, stirring frequently, until the onions become soft and translucent. Add salt and spices and cook over medium-low heat, stirring occasionally, for 5 minutes.
  3. Stir in black beans and crushed tomatoes. Bring mixture to a boil, then turn heat down to medium-low and simmer, covered, for 20 minutes.
  4. Serve hot with side dishes of cilantro, green onions and Greek yogurt. Leftovers taste great and freeze well.

Yield: About 8 to 10 servings

 

This post is linked to Slightly Indluglent Tuesdays.

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Homemade Peanut Butter Cups

peanut butter cups

Homemade peanut butter cups -- naturally gluten-free!

Recently, I made gluten-free Girl Scouts Tagalong cookies, or peanut butter pattties. We had leftover peanut butter filling, so my daughters and I decided to make homemade peanut butter cups, like miniature Reese’s peanut butter cups — naturally gluten-free and naturally delicious!

My friend Chris had sent me a recipe for homemade chocolate candy cups, with a choice of either a peanut butter or peppermint filling, and I realized we could adapt her recipe using our leftovers. I had previously bought some mini baking cups (like miniature cupcake liners) at the dollar store, so we had all the ingredients on hand for this easy gluten-free chocolate candy.

Homemade Peanut Butter Cups, Gluten-Free

(gluten-free, dairy-free)
By Gluten-Free Nosh
Ingredients:

  • 3/4 cup creamy peanut butter (I used processed peanut butter, not natural peanut butter)
  • 1/2 cup, plus 2 tablespoons, powdered sugar
  • Pinch salt
  • 2 cups milk chocolate chips or dairy-free chocolate chips
  • mini baking cups or candy cup liners, about 1.25-inches in diameter

Method:

  1. Place mini baking cups in a mini muffin tin. (Note: It is fine if the mini baking cups are smaller than the muffin tin compartments.)
  2. In a large bowl, mix peanut butter, powdered sugar and a pinch of salt until well combined. Use your hands to roll peanut butter mixture into 1/2-inch balls; roll balls quickly so your hands don’t get sticky. Set balls aside on a plate.
  3. Place chocolate chips in a large bowl. Heat in the microwave for 1 minute on half-power (such as power level 5). Stir chocolate thoroughly. If not melted, pop bowl in the microwave for subsequent 30-second intervals, stirring until chocolate is melted.
  4. Place a dollop of melted chocolate in the bottom of the mini baking cups, so the chocolate covers the bottom of the cup. Drop peanut butter balls in the middle of the mini baking cups. Spoon dollops of melted chocolate on top of the peanut butter balls. The melted chocolate should surround the sides and top of the peanut butter balls, evenly covering the peanut butter and leaving a smooth chocolate top.
  5. Stick the mini muffin tin in the refrigerator for at least 30 minutes, so the chocolate hardens. Enjoy your homemade candy!

Yield: I’m sorry — I forgot to note the yield, but it probably makes around 20 to 24 mini peanut butter cups.

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Gluten-Free Tagalongs, or Peanut Butter Patties

gluten-free tagalongs

Gluten-free version of Tagalong Girl Scout cookies

My daughters always have fun selling Girl Scout cookies – who can resist two enthusiastic, cute kids? I’m impressed that they sold 58 boxes each. But above all, I’m impressed that my younger daughter never complains that she can’t eat Girl Scout cookies, because they’re not gluten-free. This year, we decided to make our own gluten-free version of Tagalongs, or Peanut Butter Patties, so all of us could enjoy them.

Tagalongs were one of the girls’ top sellers this year – behind Thin Mints, of course. Tagalongs are a rich treat: a shortbread cookie topped with a peanut butter layer and enrobed in chocolate. Last year, we made gluten-free Thin Mints, so this year we decided to tackle Tagalongs. It’s a labor-intensive process — first you make the shortbread cookie dough and chill it, then bake the cookies, prepare the peanut butter topping, dip it all in melted chocolate and let it cool — but the results are worth the hassle.

My 10-year-old, who can eat gluten and who has quite a discerning palate, dubbed our homemade gluten-free Tagalongs better than the real deal. “The peanut butter is more peanut buttery, and the chocolate is more chocolaty,” she declared. My mother-in-law agreed.

On a side note, my friend Melissa (Hi, Melissa!) was upset that the cookies are called Tagalongs instead of Peanut Butter Patties. Apparently, there are two companies that bake Girl Scout cookies, and Little Brownie Bakers calls them Tagalongs, while ABC Bakers calls them Peanut Butter Patties. Glad we resolved that mystery. Next year, maybe we’ll tackle making a gluten-free Samoa!

Update 3/27/12: If you have leftover peanut butter mixture, use it to make mini gluten-free peanut butter cups, like mini Reese’s cups. See recipe for Homemade Peanut Butter Cups.

Click for Gluten-Free Tagalongs recipe

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Mint Fudge: The Easiest Gluten-Free Dessert Ever

gluten-free mint fudge

Gluten-free fudge is easy to make without any special ingredients.

Fudge seems rich and decadent, the kind of special-occasion sweet you might have during the holidays, or on a summer trip to the shore. I couldn’t believe how simple this recipe was and how many raves it elicited. Plus, fudge is the easiest gluten-free dessert ever. It has no flour, and no special gluten-free ingredients, so just about anyone can make it for their gluten-free guests. Another fudge fact: The recipe is egg-free, making it a good treat for friends who are allergic to eggs.

My kids had fun making this fudge, as the recipe doesn’t require any stovetop cooking (just the microwave). There was quite a lot of squabbling about whose turn it was to stir the chocolate, but we’re used to refereeing those arguments on a daily basis. My kids love mint, so we made mint chip fudge. But if you’re not a fan of mint, use 2 teaspoons pure vanilla extract instead of the peppermint extract, and use white chocolate chips or chopped nuts instead of the mint chips.

No matter how you make it (or who stirs it the longest), the dense chocolate flavor will have you clamoring for more. Cut the pieces small, so you won’t feel guilty for having more than one. You know you will.

Gluten-Free Mint Fudge

(gluten-free, egg-free)
By Gluten-Free Nosh
printable recipe

Ingredients:

  • 3 cups (18 ounces) semisweet chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon peppermint extract
  • 1 cup mint chips (I used Andes creme de menthe baking chips, found at Target)

Method:

  1. Line an 8 x 8-inch baking pan with parchment paper or waxed paper, and set aside.
  2. Place chocolate chips in a large microwave-safe bowl (no plastic!), and heat for 2 minutes on half power. Stir the chocolate well. If there are still lumps of chocolate, heat for an additional 30 seconds or 1 minute on half power and stir until smooth.
  3. Mix in sweetened condensed milk and peppermint extract, until combined. Add mint chips and stir until chips are evenly incorporated.
  4. Pour the chocolate mixture into the prepared pan. Pat it smooth using a square of waxed paper. Refrigerate for at least two hours. Remove fudge from pan, and cut into 1-inch squares.

Yield: 64 small pieces

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