Brownies

Brownies

Brownies

    This was my grandmother's brownie recipe. We have been making this recipe for 20 years. When we went gluten-free, we just substituted our gluten-free flour mix for the wheat flour and we could enjoy our favorite brownies again! So if you aren't gluten-free, you can use regular flour like with most of our recipes. Want it dairy-free? Just use dairy free butter instead of regular butter because the baker's chocolate doesn't have dairy in it. We have made it with all different variations. You can add chocolate chips to it also!nIt is an awesome recipe! Hope you enjoy it as much as we do! These freeze well too!

8X8 pan

Ingredients

½ c butter*

2 oz baker’s chocolate semisweet or unsweetened

1 c sugar

2 eggs

½ c gluten free flour, sifted**

1 tsp vanilla

Directions:

Preheat oven to 350°. Grease the bottom and sides of the baking pan. (We use a cake release recipe we make ourselves and store in the cabinet.) In a double boiler, melt baker’s chocolate and butter. Set aside and let it cool for 10 minutes.

Add vanilla to chocolate mixture. (Don’t add the vanilla while it is hot.)

In a small bowl, lightly whisk eggs.

In a separate bowl, sift (do not skip the sifting step) gluten free flour into the bowl.

Add sugar to flour.

Pour cooled chocolate over the flour and stir to combine.

Pour brownie mix into the greased pan.

Bake for 35 minutes or until an inserted toothpick in the center comes out clean. Allow to completely cool in the pans. We find it helpful to run a knife along the edge of the brownies to help them release best.

Enjoy! These also freeze very well!

9X13 pan

Ingredients

1 c butter*

4 oz baker’s chocolate, semi-sweet or unsweetened

2 c sugar

4 eggs

1 c gluten free flour, sifted**

2 tsp vanilla

Directions:

Preheat oven to 350°. Grease the bottom and sides of the baking pan. (We use a cake release recipe we make ourselves and store in the cabinet.)

In a double boiler, melt baker’s chocolate and butter. Set aside and let it cool for 10 minutes.

Add vanilla to chocolate mixture. (Don’t add the vanilla while it is hot.)

In a small bowl, lightly whisk eggs.

In a separate bowl, sift (do not skip the sifting step) gluten free flour into the bowl.

Add sugar to flour.

Pour cooled chocolate over the flour and stir to combine.

Pour brownie mix into the greased pan.

Bake for 35 minutes or until an inserted toothpick in the center comes out clean. Allow to completely cool in the pans. We find it helpful to run a knife along the edge of the brownies to help them release best.

Enjoy! These also freeze very well!

Gluten-Free Quiche

Spinach & Sausage Quiche

Uncooked gluten-free quiche

Cooked gluten-free quiche

Deliciously Gluten-Free

Ingredients:

(This recipe can be made with a regular pie crust for those not eating gluten free) 

1 Gluten-Free Pie Crust (I used Wholly gluten free frozen pie crust)

4 Eggs, whisked

½ c Half & Half

Red Pepper, chopped

Onion, chopped  

Breakfast Sausage, cooked

Fresh Spinach, chopped

Cheese, shredded (I used cheddar cheese)

Garlic powder

Salt

Pepper

Olive oil

Aluminum foil

Directions:

Preheat oven to 350°. Cook the breakfast sausage in a skillet or sauce pan. (I bought local medium breakfast sausage so I didn’t need to add any spices.) 

Thaw out the pie crust for 10 minutes. 

Whisk 4 eggs in a medium sized bowl. Pour half & half into the whisked eggs. 

Chop red peppers, onion and spinach. (I used a ¼ red pepper and ¼ onion chopped small. About 10 spinach leaves chopped or as much as desired.) In a small sauce pan, add a little olive oil to just coat the bottom. Put onions and peppers in sauce pan and sprinkle salt, pepper, and garlic powder on the onions and peppers in the pan. Once cooked, add the cooked onions and peppers to the egg and half & half mixture. 

Now add the cheese to the mixture. (I used about ¾ c shredded from the block of cheddar cheese.) Add salt and pepper to taste and stir together all the ingredients.

Pour the mixture into the pie crust. (I did not cook the crust before baking the quiche.) 

Place a thin strip of aluminum foil around the edges. This will prevent it from burning. 

Bake on the middle rack of the oven for 1 hour. Remove and let cool for 10 minutes. 

Slice, serve and enjoy!

Gluten Free Eclair Cake

Gluten-Free Eclair Cake made by my daughters

My sister-in-law makes this delicious Eclair Cake for our Christmas party every year. When I was eating gluten, I had some, and man, it is delicious! Now that I am gluten free, I really missed it this last year. So for our Annual Christmas party this year, I had my daughters make a gluten free version for me. I love my sister-in-law, but this version is even more delicious. I hope you enjoy the recipe.

2 boxes of Jo-sef Vanilla cookies (these are ef, df, gf)

1 container of Cool-Whip

1 container of chocolate frosting (read labels, some have wheat in them)

1 package of French vanilla pudding

Mix Cool-Whip and pudding together. Add some milk to thin out the pudding to a spreadable consistency. Layer the cookies on the bottom of the pan, then pudding, then cookies, then pudding, then cookies, and then chocolate frosting the top. Refrigerate overnight, or at least 2 hours. 

 

Hope you enjoy this as much as I have!!!

A friend of mine said she uses chocolate pudding instead of french vanilla pudding, and she uses vanilla frosting instead of chocolate frosting. I am going to try that next time. I may also try it with cream cheese frosting.

Gluten-free Cripsy Brown Rice Treats

Gluten-Free Crispy Brown Rice Treats

Rice Krispie Treats is one of my favorite desserts. My mother used to make a batch for my younger brother and I, so when we got home from school, we had a sweet treat. 

My older brother was deployed in Desert Storm while I was in middle school. He was stationed in Bahrain. I knew he loved them too, so I made a batch to send to him. Then I ate that batch, so I made another batch, and once again ate that batch. (Bad sister!) It took about 4 months to finally get a batch I didn't eat and send it to him! 

So you can tell, I LOVE these sweet, crunchy treats. Here's the kicker; Rice Krispies have barley malt on them as a sweetener. Barley has gluten in it, so I no longer could make and eat one of my favorite treats. Til I found Erewhon's Organic Crispy Brown Rice- it is GLUTEN-FREE!! I was thrilled! You can't buy it from the regular grocery store, so I have to get them from our local health food store or Whole Foods. Here is a delicious picture of my favorite dessert that I am getting to eat tonight. My husband and I are going to watch the pre-season Colts game that we DVR'd and eat my dessert! I LOVE that I can find the products I have always loved and now can still eat!

P.S. I love my Pampered Chef flower plate! Isn't it pretty!