Dessert

Nutty Banana Bread

Ingredients:

  • 2 cups Arrowhead Mills Gluten-Free All Purpose Baking Mix
  • 3 medium ripe bananas, mashed
  • 1/2 stick unsalted butter, melted
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1 tsp. cinnamon
  • 1 cup sugar
  • 1/3 cup walnuts and almonds

Preheat the oven to 350F. Mix all ingredients together. Pour batter into a greased bread pan. Recipe makes 1 loaf of banana bread. If desired, top with more chopped walnuts and almonds and sprinkle with sugar. Bake for 45-55 minutes; insert a toothpick and make sure it comes out clean.

*Recipe adapted from Arrowhead Mills Gluten-Free All Purpose Baking Mix

Caramelized Banana Fritters

Ingredients:

  • 2 tbsp. of butter
  • 1.5 tbsp. of brown sugar
  • 1/2 tsp. Cinnamon
  • 2 bananas
  • 1 oz. of raisins
  • 1 tsp. of sliced almonds

In a skillet, melt butter and brown sugar over low heat. Cut bananas into 3/4″ pieces. Add bananas and raisins into mix. While stirring, add cinnamon into the skillet. Lastly, add the sliced almonds and turn off the heat. Continue stirring until everything is well-coated in the cinnamon-sugar mix. Serve warm with vanilla ice cream.

Decadent Raspberry Chocolate Torte

“All you need is love. But a little chocolate now and then doesn’t hurt.” -Charles M. Schulz

Ingredients:

  • 1 pkg. Baker’s Semi-Sweet Baking Chocolate, divided
  • 3/4 cup unsalted butter
  • 1 pkg. Jell-O Brand Raspberry Flavor Gelatin
  • 1/2 cup sugar
  • 3 eggs
  • 1/3 cup GF baking flour*
  • 1 tub (8 oz) Cool Whip Light Whipped Topping
  • 1 small box of raspberries

Preheat the oven to 350°. Grease a 9-inch round cake pan with Pam Cooking Spray. Line the bottom with wax paper. Microwave 4-sq. of baking chocolate and the butter in a microwavable bowl on high for 2 minutes or until the chocolate is almost melted. Stop 1 minute through and stir the chocolate until melted. Stir dry gelatin mix and the sugar into chocolate until well blended. Mix in eggs and flour until it is completely blended.  Pour the mix into a prepared pan.  Bake for 35 minutes. Stick a toothpick into the center and make sure it comes out with moist crumbs. Do not over bake. Let the cake cool for 5 minutes. Invert onto serving platter and remove wax paper. Cool cake completely.

For the frosting, melt the remaining 4 sq. of the chocolate  in a microwavable bowl for 1 1/2 minutes. Stir until the chocolate is completely melted.  Stir in the Cool Whip until it is smooth. Frost cake with whipped chocolate mixture. Garnish the cake with fresh raspberries.

*I used Arrowhead Mills GF All-Purpose Baking Flour for the 1/3 cup flour

Homemade Banana Bread

Ingredients:

  • 3 very ripe bananas, mashed
  • 1/3 cup unsalted butter, melted
  • 1 1/4 cups gluten-free baking flour
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 1/2 tsp. vanilla extract
  • 2 tsp. baking soda
  • 1 tsp. salt
  • Crushed walnuts and dried cranberries (optional)

Preheat the oven to 350F. In a large mixing bowl, add sugar, eggs, bananas, vanilla extract, baking soda, and salt. In a medium-sized bowl, melt the butter. Add the flour the bowl with the butter and mix throughly. Then add the mixed butter and flour into the large mixing bowl. Add the walnuts and cranberries. Mix with a hand blender. Pour the mix into a loaf pan and bake for 1 hour. Let the bread cool and slice and enjoy!

Also, try my Nutty Banana Bread recipe.

Milk Cake (Kalakand)

Ingredients:

  • 1 small container of ricotta cheese, water strained
  • 1 can of condensed milk
  • 1 cup of Instant Nonfat Dry Milk

Combine the ricotta cheese, condensed milk, and instant nonfat dry milk in a large, microwave-safe mixing bowl. Stir well. Microwave for five minutes. If the mix starts to rise, stop every minute, open the microwave door to let the air in. After the five minutes are complete, stir the mixture again. The mixture should be thicker. Microwave for another five minutes. Again, pause if the mix is rising. Stir throughly. The mix should be even thicker now. Microwave for about 2-3 minutes more depending on the consistency. Remove from microwave and stir well. Let the mix cool for 20 minutes or until room temperature. Then transfer the mix from the mixing bowl to a rectangular dish. Refrigerate. When ready to eat, cut the milk cake into small square pieces. Store any left overs in the refrigerator.

Cinnamon Rolls: Chebe’s Strikes Again!

Although I enjoy a snow day (or should I say days?) as much as the kid next door, the “five-day weekend” has left me with quite a bit of free time. And what do we do with free time on our hands? We bake, of course! Chebe’s, a dedicated gluten-free company, has once again come out with another wonderful product that I have been meaning to make for weeks now, but hadn’t gotten around to it. Thanks to Chebe’s GF Cinnamon Roll Mix, I was able to enjoy my first cinnamon roll since I was diagnosed with celiac disease!

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Simply follow the instructions on the back of the box and it takes no more than 25-30 minutes from prepping to cleaning up. However, I did make a few modifications. The recipe called for 2 tbsp. of milk/ milk substitute, but my dough was too dry to knead properly so I used 4 tbsp. of milk instead. Additionally, I only used 1/2 tbsp. of softened butter to spread on top of the rolled dough rather than 1 tbsp. Aside from these two changes, I followed the recipe to the tee and was more than happy with the result! However, after rolling the dough, make sure you pinch it all the way closed. A few of my cinnamon rolls started to open up a little during baking because they weren’t sealed properly.

The texture of the cinnamon roll isn’t quite the same as one containing wheat (according to my brother!), but the taste and flavorful is nearly identical. I personally thought it tasted like cinnamon french toast except that it was shaped like a cinnamon roll. It was a bit hard on the outside (maybe cutting the baking time by a minute or two wouldn’t be a bad idea), but the inside was soft and gooey! It was the perfect little treat to make and enjoy when you’re snowed in.

Enjoy the snow (to those in the northeast)!

Cheers!

Anika

Choco Banana Pie

“We must have a pie. Stress cannot exist in the presence of a pie.” -David Mamet

Ingredients:

  • 2 bananas, sliced
  • 8 oz. low-fat Philadelphia Cream Cheese
  • 2 6 oz. Chobani Greek Yogurt Vanilla Blended
  • 2 tsp. Pure Vanilla Extract
  • 1/3 tsp. nutmeg
  • 1 Mi-Del GF Chocolate Snap Pie Crust

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Combine greek yogurt and cream cheese in mixing bowl. Mix with hand-held electric mixer. Add the vanilla extract and nutmeg while mixing. Place approximately half of the thinly sliced bananas to cover the base of the pie crust.

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Then evenly pour the greek yogurt and cream cheese filling on top of the bananas. Layer the top with the remaining sliced bananas. Put the pie in the fridge overnight or for a minimum of four hours. Enjoy!

Pumpkin Bread Pudding

Ingredients:

  • 2 1/2 cans of Libby’s 100% Pure Pumpkin Puree
  • Extra Virgin Olive Oil
  • 2 cups heavy cream
  • 4 eggs
  • 1 cup brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 1/2 tsp. pure vanilla extract
  • 1 loaf of GF cinnamon raisin bread, sliced*
  • 1/2 cup golden raisins

First, preheat the oven to 350°F. Place the sliced bread and raisins in a baking dish ( 11 by 7-inch should be fine). In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix. Then, mix in the pumpkin puree. Pour the pumpkin mixture over the bread. Cover with foil and let it sit for 15-20 minutes. Bake for about 20-25 minutes or until pumpkin pudding has set. Serve warm with ice cream (or just by itself) and enjoy!

Happy holidays!

*I recommend using Glutino’s Cinnamon Raisin Bread

Adapted from: http://www.foodnetwork.com/recipes/anne-burrell/pumpkin-ginger-bread-pudding-recipe/index.html

Pecan Pie

Ingredients:

  • 1 cup Karo Light Corn Syrup
  • 3 eggs
  • 1/2 cup sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1-1/2 cups pecans
  • 1 unbaked 9-inch deep dish pie crust (we always use GlutenFree Bakehouse Pie Shells)

Preheat the oven to 325°F. Stir the corn syrup, eggs, sugar, butter, and vanilla extract in a large bowl. Mix in the pecans. Pour this mixture into the pie crust. Bake for 60-65 minutes. Remove pie before it blackens. When tapping the center of the pie lightly, the center should spring back up if the pie is done. Cool for about 2 hours and store in the refrigerator.

Recipe modified from karosyrup.com.