Lynn's Kitchen Adventures » Gluten Free Desserts

A Few Recent Highlights From My Allergy Section

Lynn — Sat, 04 Feb 2012 20:46:03 +0000

I have had a lot of new readers over the last few months and I wanted to take the opportunity to welcome you and say thank you for reading!

If you are a newer reader, you may not be aware that I have an allergy section. I do not focus on food allergies here on my main site because I want to keep the focus on food that everyone can enjoy, but several in my family eat gluten free and my daughter has a tree nut, peanut, and sesame allergy, so we talk all things gluten free and allergy friendly over in my allergy section.

If you or someone in your family is gluten free, or deals with food allergies, you might be interested in my allergy section.

Today I thought I would highlight a few of the things we have covered recently in my allergy section so that you can see what that section is all about.

I recently shared my thoughts on gluten free pasta and gluten free flour blends. And I loved hearing what my readers thought on those subjects as well.

I also shared my struggles with some foods, especially things like SunButter, never being the same. But see that picture at the top of this post, that is my first try at really trying to embrace Sunbutter and I have to say they turned out very well. Those are SunButter cups that are based on my homemade peanut butter cups and they were really good. My whole family loved them.

We have also been talking about gluten free cookies and I shared two new favorites. We love both these gluten free banana cookies and gluten free chocolate cranberry cookies. These are both so good that you would never know that they are gluten free. YUM!

For more great gluten free baked goods and for all the food allergy talk head on over to my allergy section. We would love to have you join us!

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A Few Gluten Free Thanksgiving Desserts

Lynn — Mon, 21 Nov 2011 16:35:08 +0000

I am sharing a few of my favorite gluten free thanksgiving desserts over on my allergy site.

These are perfect for those that need to eat gluten free. And all of these are so good that no one will know that they are gluten free.

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Chocolate Custard

Lynn — Mon, 13 Jun 2011 14:50:03 +0000

This chocolate custard is one of the richest and creamiest desserts that I have made in a long time.

Seriously, this chocolate dessert is really good. It is also really easy to make.

Chocolate custard is basically a baked chocolate pudding that has a little different texture than a regular pudding. It is also a bit different than a normal custard because it contains chocolate.

So, if you have tried custards before and not liked them, this is a version that I think you will enjoy.

I liked this served on its own, but it is also good served with a little whipped cream on top.

Chocolate Custard

¾ cup cream

¾ cup milk

1 teaspoon vanilla

3 egg yolks

1/3 cup sugar

pinch of salt

½ cup semi sweet chocolate chips, melted ( I melt them in the microwave, at 50% power, stirring every 30 seconds)

Preheat oven to 325 degrees.
Bring the cream and milk to a boil and remove from heat. Add in vanilla. Set aside.
In a bowl beat egg yolks, sugar, and salt. Beat in melted chocolate. Gradually which in cream/milk mixture.
Divide mixture among 4- 6 ounce ramekins. You can use a different size ramekin, just adjust the cooking time for a large or smaller ramekin.
Place ramekins in a 9×13 pan that has been filled with ½ inch of hot water. (You are creating a water bath.)
Bake custards for 40-45 minutes or until slightly wobbly. Remove dishes from hot water, let cool, and refrigerate until completely cooled or over night.

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Homemade Lemon Pudding

Lynn — Tue, 22 Feb 2011 16:55:49 +0000

I know I have been posting quite a few pudding recipes lately, but several of you have asked for my homemade lemon pudding recipe and I wanted to be sure to share it with you.

When my friend Toni sent me lemons a few months ago I knew one of the things I wanted to make was lemon pudding. I love lemon and pudding, so I knew lemon pudding would be a perfect way to use these lemons.

My mom used to make the best lemon pudding when I was a kid. It was one of my favorite desserts and I would often request it. This recipe is similar to the one my mom makes and it is so good.

One of the things that I love about homemade puddings is that they are a quick and easy dessert. They go together in no time and work either warm or cold. Not only that, pudding usually contains simple ingredients that I almost always have on hand.

If you have never tried making homemade pudding you really should give it a try. It is quick and easy and so much better tasting.

Easy Lemon Pudding

¾ cup sugar
¼ cup cornstarch
2 ½ cups milk
3 egg yolks, beaten
¼ teaspoon salt
½ cup lemon juice
2 tablespoons butter

In a saucepan whisk together sugar and cornstarch.
Over medium heat, slowly whisk in milk. And cook for 2-3 minutes or until slightly thickened.
Place one cup of hot pudding mixture into a small bowl with the egg yolks. Whisk together. You are tempering the eggs.
Return egg/pudding mixture to the pan and continuing cooking over med heat until thickened. You need to stir this consistently.
Remove from heat and add lemon juice and butter. Stir until butter is melted and mixture is combined.
Strain pudding to remove any lumps.
Serve warm or cover with plastic wrap and store in the refrigerator.

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Crustless White Chocolate Cheesecake

Lynn — Thu, 09 Dec 2010 17:49:13 +0000

Yesterday I posted about my love of cheesecake and how I have finally discovered the trick to making the best cheesecake.

See how creamy that cheesecake is? It has a lot to do with the tips for the perfect cheesecake that I posted yesterday.

Today, though I want to share with you my new favorite cheesecake recipe. I served this Crustless White Chocolate Cheesecake last month when my sister and brother in-law visited and they agreed that this was one of the best cheesecakes they have eaten.

It is perfectly rich and creamy and oh so good.

This would make a wonderful dessert for the holidays served with a homemade raspberry or another fruit sauce.

And for those of you that prefer a regular chocolate cheesecake I will be posting a very yummy recipe for a chocolate cheesecake next week, that is also perfect for the holidays.

Crustless White Chocolate Cheesecake

1 1/4 lbs white chocolate, cut into pieces
3 egg whites
pinch of cream of tarter
3 tablespoons sugar
12 ounces cream cheese, softened
1 cup sour cream
1 tablespoon vanilla
2 egg yolks

Melt white chocolate in the microwave, stirring every 30 seconds until melted and set aside.
Beat the egg whites until frothy and then add cream of tarter. Slowly add sugar while continuing to beat. Beat until stiff peaks form. Set aside.
In another bowl beat cream cheese until smooth.
Add sour cream and vanilla and mix until smooth.
Add egg yolks one at a time beating about 30 seconds in between each addition.
Beat in the melted white chocolate
Fold one third of the egg whites into the cream cheese mixture. Once folded in well, fold in the remaining egg whites.
Prepare a 9 inch cheesecake pan using the water bath method. ( Do not skip this step the water bath helps give it the right texture)
Bake at 250 for 1 hr. Do not open the oven during this time.
After 1 hr turn off the oven but DO NOT open the oven. Leave cheesecake in the oven to continue cooking as the oven cools for 1 hr.
Remove the cheesecake from the oven and let cool.
Once cool refrigerate for several hours or over night. This is best made a day ahead.
Serve with my homemade raspberry sauce or another fruit sauce. This would also be good with a chocolate or caramel sauce.

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Orange Mousse

Lynn — Mon, 23 Aug 2010 16:54:32 +0000

This no bake dessert is one that I made recently and it is now a new favorite in our house. It is light and creamy and very good. We all loved it.

It only contains three ingredients and it goes together in no time. You really cannot get much simpler than this dessert.

Not only is this easy, this can be used in several different ways. You can freeze it and it is a wonderfully creamy frozen type dessert. This is my husband’s favorite way to eat it.

You can also just refrigerate this and it is a lighter and creamier dessert, and if you place this in a graham cracker crust you will have a refreshing summertime pie.

Anyway you eat this I think you will enjoy it!

Orange Mousse

1 jar (7 ounce) marshmallow creme
1 cup orange juice ( if you are not freezing this use ¾ cup)
8 ounces cool whip

Beat marshmallow creme and orange juice together. Fold in cool whip. Place in a freezer safe bowl or container and freeze for 3-4 hours. Or place in the refrigerator for several hours or into a graham cracker pie crust.

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This post linked to Foodie Friday.

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Homemade Blizzards

Lynn — Thu, 05 Aug 2010 17:40:08 +0000

Did you know that the Dairy Queen Blizzard is 25 years old?! Now, that makes me feel a little old. I remember when they first came out and the commercials and ads were everywhere.

I love Blizzards and they were quite a treat when I was growing up. I grew up in a small logging town of less than 2,000 people in northwest Oregon. There is often not a lot of things to do in a small town so, driving the fifteen miles to the Dairy Queen out on the highway was an exciting outing as a kid.

We often got treats like the dilly bar or just a plain cone because they were the cheapest things to buy. However, we loved it when they had the blizzards on sale for 99 cents because then my dad would let us get one of those.

I now live where I do not have a Dairy Queen close to me, so I have had to be creative and find a way to enjoy a blizzard at home. I love to come up with make at home versions of our favorite things because they are usually easy and less expensive to make. In fact, Blizzards are one of the easiest at home things that I make.

What I love about these is that you can make them just the way you like them. You can use vanilla or chocolate ice cream. You can use what ever candy you like. M&M’s work, so do butterfingers, and Oreo cookies, Reese’s pieces, Heath Bars, there are so many versions that you can make.

The one in the pictures is a chocolate chip mint version.

These measurements are not really exact. You can vary the amounts according to how thick you like yours. The candy amounts vary depending on the candy. I usually use half a candy bar or half a package of M&M’s, but you can add more if you like more candy.

Homemade Blizzard

2 cups ice cream
1/3 – 1/2 cup milk
about 1/2 of a candy bar (if using something like a heath or butterfinger chop it into several pieces)

Blend ice cream and 1/3 cup milk in a blender until smooth. Add more liquid if needed. Add candy bar and blend just until candy is chopped.

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I know that many places sell their own version of these. In my area both Sonic and Braums have a version. They are all very similar though.

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Strawberry Mousse Pudding

Lynn — Wed, 14 Apr 2010 20:26:46 +0000

I love strawberries, but I have not always loved them.

Growing up I spent part of each summer working in the strawberry fields in Oregon. I got paid a whole $2 per flat of strawberries that I picked. By the end of strawberry season each year I did not care if I ever saw another strawberry again.

Now that I live in Oklahoma, which is not strawberry growing country, I miss fresh from the field strawberries. A berry that has been shipped half way across the country is just not as good.

Yes, I know you can grow berries in Oklahoma, but they are not as good, juicy, or large as the berries grown other places.

However, I will admit that I buy the California or Florida strawberries that are sold in my grocery store this time of year, because there is something about spring and early summer that just makes me want strawberries. So, in the end a strawberry is better than no strawberry.

This is a dessert that I just came up with last week when I had some extra strawberries that I needed to use up.

I wanted a dessert that I could use the strawberries in that was quick and easy. This is just that, quick, easy, and very good.

Strawberry Mousse Pudding

1 (3.9 ounce) package instant vanilla pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
3-4 cups sliced strawberries (you can also chop the strawberries if you want it a smoother texture)

In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in whipped topping until no streaks remain. Carefully fold in the strawberries. Chill for at least 2 hours before serving.

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Chocolate Tres Leches Rice Pudding

Lynn — Tue, 16 Mar 2010 23:43:38 +0000

Rice pudding is an old fashioned classic dessert. People have been making it for a long time, and there are a lot of different versions.

I have tried many versions of rice pudding, but this one is my current favorite. I love it.

I made this rice pudding a little bit more special by using sweetened condensed milk and chocolate chips. What isn’t good with those two ingredients in it?

Chocolate Tres Leches Rice Pudding

1 1/2 cups milk
1 1/2 cups water
1 cup uncooked long grain white rice
1 (14-ounce) can sweetened condensed milk
2 tablespoons heavy cream
2/3 cup chocolate chips
2 tablespoons vanilla extract

Combine rice, milk, and water in a pan and bring to a boil. Turn to low and cover and cook until the rice is tender which takes 18-20 minutes.

Stir in the sweetened condensed milk, chocolate chips, and heavy cream. Cook on low for 3-4 minutes or until the pudding thickens slightly and chocolate is melted. Stirring frequently.

Remove from heat and stir in the vanilla. Spoon pudding into individual bowls. Serve warm or cold. I liked this warm, but my husband prefers it cold.

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Gluten Free Sandwich Cookies

Lynn — Sat, 06 Mar 2010 16:09:49 +0000

I am fairly new to gluten free cooking. I have only been gluten free for about five months. I have had a lot of disasters when it comes to baking. Everything is so different when you are dealing with gluten free flours.

This has been hard on my family. I used to bake all the time. I would make cookies, muffins, cakes, etc. Since going gluten free, I have really reduced the amount that I bake. It is just not the same gluten free. Not only is it frustrating to have disasters, it is much more expensive to bake using gluten free flours.

However, I have had great success using Betty Crocker’s gluten free cake mixes. I will be honest, I am not normally a big fan of cake mixes. I rarely used them before going gluten free. However, since going gluten free, I have been using them quite often. Yes, they are a bit expensive, but I have found the to be a no fail way to get good gluten free desserts.

I will admit though that I have not used them to make a regular cake yet. So, I don’t know how they work or taste for that. What I have been doing is taking the cake mix, doctoring it up, and using it in different ways.

I did this with one of my favorite peach desserts. I easily adapted a recipe that my mom has been making for years and made it gluten free.

Today’s recipe is another one that I adapted to be gluten free, by just using a gluten free cake mix. My family loved a sandwich cookie recipe that came from a friend of mine. I was sure I could easily adapt this to be gluten free.

I just replaced the regular cake mixes with gluten free cake mixes and it worked perfectly. My family loved these. My husband did not even know they were gluten free until I told him.

I am so glad I have found a few easy and no fail gluten free recipes like this.

Do any of you that cook gluten free use the gluten free cake mixes? What do you think of them? Do you use them often?

Gluten Free Sandwich Cookies

2 chocolate gluten free cakes mixes
4 eggs, lightly beaten
2/3 cup vegetable oil

Frosting

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 to 4 cups confectioners’ sugar
1/2 teaspoon vanilla extract

In a bowl, beat cake mixes, eggs and oil (batter will be very stiff). Roll into 1-in. balls. (I used a small cookie scoop/melon baller so they were all uniform) Place on ungreased baking sheets and flatten slightly. Bake at 350° for 8-10 minutes or until a slight indentation remains when lightly touched. Do not over cook. You want these to be chewy not hard. Cool.

In another bowl, beat cream cheese and butter. Add sugar and vanilla and mix until smooth. Spread on bottom of half of the cookies. Top with remaining cookies.

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This post linked to Slightly Indulgent Tuesday and Gluten Free Wednesday.

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