Chocolate

Gluten-free Dessert Crepes Multiple Ways!!

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I found this recipe on www.Food.com and have made it several times with amazing results.  I have included three recipes for fillings plus some other options. If you want to use these crepes for a savoury recipe, omit the sugar and cook as usual before filling.

Image courtesy of www.ashlandfoods.com
Image courtesy of www.ashlandfoods.com

Gluten-Free Dessert Crepes

1 cup rice flour

1/4 tsp salt

1 Tbsp sugar

1 cup milk

2 eggs

1 Tbsp melted butter

Mix all ingredients together well until smooth.  In a lightly greased crepe pan over medium high heat, pour 1/4 cup of batter and swirl to cover bottom of pan evenly.  Cook until lightly browned on bottom, flip and cook 30-45 seconds more. Remove from pan and stack on a plate.  Cook all batter in the same way.

Bananas Foster Filling

1/4 cup butter

1/4 cup brown sugar

1/2 tsp ground cinnamon

4 bananas sliced

pinch of salt

1 Tbsp dark rum

In a non stick fry pan melt butter, add sugar and cook until sugar dissolves.  Add all other ingredients and cook until bananas are slightly soft.  Fill crepes with batter and serve.

Caramel Apple Filling

1/4 cup butter

1/4 cup brown sugar

pinch of nutmeg

1/4 tsp cloves

1/2 tsp cinnamon

pinch of salt

4 apples peeled, cored and sliced thin

In a large non-stick fry pan over medium heat, melt butter, add brown sugar and cook until bubbling.  Add all other ingredients and cook until apples softened and sauce has thickened.  Fill crepes with filling and serve.

Chocolate Peanut Butter Filling

1/2 cup chocolate chips

2 Tbsp cream

pinch of salt

1/2 cup peanut butter

In a heat proof bowl over a pot of boiling water, melt chocolate chips with cream and salt.  Once melted, allow to cool slightly until just warm to the touch.  Equally divide peanut butter and chocolate spread over the crepes and serve.

I hope you enjoy these three options of fillings for these delicious crepes.  You can also fill them with yogurt or whipped cream and fresh fruit.  Cheers, Michele

Coconut Chocolate Chip Cookies!! Gluten-Free!

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I found this recipe off Pinterest for Coconut Chocolate Chip cookies and tweaked the recipe a bit as I always do.  The inspiration comes from www.mikeysinmykitchen.com and her recipe for the Ultimate Chewy Coconut Cookie.  I made these this morning for my lovely co-workers at the hospital where I worked the evening shift and they were a real hit. By changing the flour to gluten-free and adding the chocolate chips I think they are a real crowd or family pleaser. You  should try this recipe out, you will be delighted with the results!

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Coconut Chocolate Chip Cookies

1/2 cup room temperature butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp vanilla

1 cup gluten-free flour (or regular flour)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups unsweetened shredded coconut

3/4 cup mini chocolate chips

Preheat oven to 350 degrees F.  Cream butter and sugars until well mixed, add egg and vanilla.
In separate bowl mix flour, baking powder, baking soda and salt.
Add dry ingredients to butter/sugar mixture and mix until all incorporated.  Add coconut and chocolate chips and mix until just combined.
On parchment paper or Silpat pad lined baking sheets place small walnut sized balls about 4 inches apart as these cookies really spread.  Place in oven and bake until edges just begin to brown.  Remove from oven and remove allow to cool for 5 minutes.  Then remove them from paper or Silpat pad and place on cooling racks to continue cooling.  If you allow them to brown more; they will be very crispy; less and they will be more chewy.  Store in a closed container.  Enjoy.  Cheers, Michele

Peanut Butter, Banana and Chocolate Chip Muffins!!

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I found the inspiration for this recipe in an old cookbook and decided that what it needed was a little refashioning and this is what I came up with.  I hope you try it out.

Peanut Butter, Banana and Chocolate Chip Muffins

3 cups gluten-free or regular flour

1 Tbsp baking powder

3/4 tsp salt

2 large eggs

1 Tbsp vanilla extract

3 ripe bananas

1 cup peanut butter

1/4 cup butter softened

1 1/2 cups sugar

1 1/2 cups chocolate chips

Preheat oven to 400 degrees F.  Line two muffin pans with paper cups or spray with non-stick spray.

Place dry ingredients in a bowl and mix well.  In a blender, place all other ingredients except for chocolate chips.  Blend until smooth.  Pour wet ingredients into dry and mix well, adding the chocolate chips.  Scoop the batter into the muffin cups.  Bake for 20-25 minutes until a tester comes clean.  Allow to cool in pan for 5 minutes before transferring to cooling racks.  Enjoy.  Cheers, Michele

Gluten-Free Chocolate Peanut Butter Cookies!!

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I brought these cookies to work yesterday and they were a huge hit.  So I thought I would share the recipe with you.

Gluten-Free Chocolate Peanut Butter Cookies

Pre heat oven to 350 degrees F.

1 cup plus 2 tablespoons of creamy peanut butter
3/4 cup packed brown sugar
1 egg
1 tablespoon vanilla
1 tsp baking soda
1/2 cup of cocoa
1/2 cup chocolate chips

Line cookie sheets with parchment paper. Mix all ingredients except chocolate chips in a stand mixer for 2-3 minutes on medium til smooth and well mixed. The dough will be quite stiff. Add chocolate chips and mix until just combined. One recipe makes 12 cookies. Make the dough into 12 equal sized balls and place on cookie sheets. Flatten slightly with your hand. Bake for 8 minutes then remove from oven and allow to cool on pan for 10 minutes before removing to cooling racks to continue cooling. This recipe can be doubled, tripled or quadrupled and kept in the fridge for 4-5 days and made in small batches. Enjoy,   Cheers, Michele

Gluten-free Chocolate Cupcakes!! Delicious and Healthy Recipe!

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I saw a recipe on Pinterest that inspired me to create this recipe.  I made up a batch today and they are delicious.

Gluten-free Chocolate Cupcakes

Preheat oven to 350 degrees F.

2 large cans (1080mL) of chickpeas rinsed and drained
6 eggs
1 cup maple syrup
2 tsps baking soda
1 cup cocoa
1/2 tsp salt
2 tsps vanilla extract
1/4 cup melted and cooled butter or coconut oil
1 cup chocolate chips
1 tsp grated orange peel

Place all ingredients in a food processor and blend until completely smooth.  Line muffin pan with paper muffin cups and spoon batter into cups, filling to the top.  Bake for 22-25 minutes until a tester comes clean.  Allow to cool in pan for 5 minutes before removing and placing on a cooling rack.  Enjoy.  Cheers, Michele

Peanut Butter Chocolate Chip Oat Bars!! Gluten-free!

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My daughter, Katie and I made these yummy bars for her to take to her future in-laws.  They are very delicious and super easy.  Try them out!

Peanut Butter Chocolate Chip Oat Bars

Preheat oven to 350 degrees F.  Line deep baking pan with parchment paper.

3 cups smooth or crunchy peanut butter

3 eggs

2 1/4 cups of light brown sugar

1 1/2 tsps baking soda

3/4 tsp salt

3 tsp vanilla extract

1 cup oatmeal

2 cups of chocolate chips

Mix all ingredients in a bowl until well combined.  Press mixture into baking pan in an even layer.  Bake for 20 minutes.  Remove pan from oven, let cool completely in pan before cutting into squares and eating.  They are good, still warm, with vanilla ice cream though!!  Enjoy.  Cheers, Michele

Mini Chocolate Fondues!! A Great Recipe With Fruit!

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When my girls were little, it was often a struggle to get them to eat enough fruit.  I would give them each a little dish with the chocolate sauce and a big plate of fruit.  They couldn’t get enough and the fruit got eaten up and they felt like they were getting away with being bad because they were eating chocolate.  I hope you enjoy.

Mini Chocolate Fondues

Pouring dark chocolate

1 cup semi-sweet chocolate chips

2 Tbsp butter or margarine

3 Tbsp milk

1/2 tsp vanilla

pinch of salt

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Fruit

3 oranges peeled and separated into segments

3 bananas peeled and cut into 1 inch slices

3 apples cored and sliced into wedges

1 can of pineapple rings drained and cut into large chunks

1 pint of whole strawberries hulled

1 cantaloupe peeled, seeded and cut up

1 honeydew melon peeled, seeded and cut up

4 kiwis peeled and cut into thick slices

In a microwave proof bowl melt all ingredients and stir til smooth.  Divide up the chocolate sauce in 4 small dishes.  Place dish on a plate and distribute the different fruits evenly amongst the plates.  Eat and enjoy.  Cheers, Michele