Ice Cream Cake ~ Gluten Free

We miss Dairy Queen Ice Cream Cakes. So for my husband’s birthday I attempted to make the best copy cat cake.

I started out by reviewing many recipes online. Then meshed then all together.

You will need:

Chocolate ice cream – one large package

Vanilla ice cream – one large package

Epicure Chocolate fudge mix

Kinnikinnick chocolate sandwich creme cookies (crumbled)

Icing For decorating

I used a 9 inch cake pan and lined it with cellophane (to make removal of slices easier later).

I then packed the carton of chocolate ice cream to the bottom of the pan.

Spreading the fudge

I whipped up the Epicure Chocolate Fudge and let it cool before I spread it over the chocolate ice cream. I then let the cake set another 30 minutes before putting the cookie crumble layer on.

Setting the cookie crumble

I couldn’t find gluten free cookie crumble, so I bought a package of Kinnikinnick chocolate creme filled cookies. I then crushed them to make the crumble.

Then put the cake back in freezer for 30 minutes to set.

Add the vanilla layer of ice cream next.

Put back in freezer to set while making icing.

Decorated

Enjoy!

We really liked it! Hope you do too!

Gluten Free Cake Cookies

Sometimes you are an adult when you are exposed to a new recipe! A friend told me about Cake Cookies! Who knew I could use a cake mix and turn it into a cookie ?!

Pick you favourite cake mix (I used Duinkerken)

2 eggs

3/8 Cup olive oil

Mix well. Then make small (about the size of 2 heaping tablespoons) balls. Place on a cookie sheet that has parchment paper.

Place in an oven pre-set to 350 degrees

Cook for about 15 minutes. Bottoms will be browned.

For a decant dessert, icing cookings and put two cookies together.

Review: Duinkerken Gluten-free Muffin mix

I was soooo excited to see on their online site that they had a special, where I could get a sampling of their products (18 for $99)

I’ve heard so much about how great Duinkerken is. So how could I not resist?!

My first product to try is their muffin mix.

It comes plain so you can make it and add your favourite fruit or flavours. My daughter requested chocolate chip muffins.

I added 1 cup semi-sweet chocolate chips. But also a few (about 1/4 cup) of the chocolate- white chocolate chips from PC.

I was so happy to see that this mix fills 12 muffin tin slots.

As promised on the box, they were cooked perfectly in 30 minutes.

They smell heavenly coming out of the oven

And WOW these taste amazing! You would never guess they are gluten free: moist, spongey, flavourful. These 12 muffins will not be lasting long in our household.

What is your favourite muffin to make with this mix? Let me know!

Gluten Free Breakfast Bars

I wanted something easy, quick, and that my daughter would want to eat for breakfast or for a snack!

These peanut butter bars are just the trick!

You will need:

3 cups Gluten Free Oats

1/2 cup maple syrup

1 cup peanut butter

Mix ingredients. Then pat into an 8×8 pan.

Put in fridge to set. Cut into bars and serve.

Easy and the best part is everyone in the family will enjoy!

Gluten Free Chocolate Donuts

Who can resist a donut? Now…who would like a Gluten Free Donut?

I bought an Epicure Perfect Portion Bagel & Donut Pan to make homemade ones.

To ensure these donuts are for everyone’s taste buds I bought Kinnikinnick gluten free chocolate cake mix as my base.

Bet you can’t eat just one!

1) make up the cake mix as per directions – *i do use milk instead of water

Preheat oven to 400Degrees (if using a silicone donut pan)

2) I did butter and flour the donut pan and place on a sheet pan (for better stability)

3) spoon the batter into the wells.

Cook for 15 minutes. Immediately take out of oven and off sheet pan. let sit for 5 minutes before removing donut to a cooling rack.

I did up a chocolate glaze to drizzle over the donuts.

I used the Lantic chocolate frosting recipe:

2 tablespoons butter

3/4 cup semi-sweet chocolate

6 tablespoons milk

1 1/4 cup icing sugar

1 teaspoon vanilla extract

Put all ingredients into a saucepan over low heat. Whisk until smooth. Pour over donuts.

Decorate to your liking

The Epicure pan is going to be well used I think! I may need to buy another one to help speed up the cooking process

Apple Crisp Pie

When you want a pie but your husband wants apple crisp – make an Apple Crisp Pie!

Start with a gluten free pie shell and fill it with freshly sliced apples (about 6). Spritz lemon juice on the apple slices.

Get your pie shell ready

Then put in the apple slices.

Then in a separate bowl add:

1 1/2 cups gluten free oats

1 1/2 cups brown sugar

1 1/2 cups gluten free flour (that has xanthan gum)

1 cup melted butter

Spices – 1 tsp cinnamon, 1/8 teaspoon nutmeg, 1/4 salt

* I ended up doubling the recipe so the entire top was even. And to be honest, we all love the topping!

Mix well.

Careful pack onto the apples.

Bake in a 350 degree oven for about 60 minutes (if it wasn’t in a pie shell it would be cooked in about 30 minutes.)

Yum! It was delicious!

Serve warm with ice cream.

Hope you enjoy too!

Gluten Free Orange Almond Cake

So when I’m feeling a bit stressed or anxious, I like to bake. It’s very relaxing.

Thankfully, everyone is posting lots of great ideas (recipes) to try. A lovely gluten free bakery in Toronto – The Almond Butterfly ( https://www.almondbutterfly.com/) posted and shared a recipe for everyone to try!

Hopefully I do it justice – and my family is in luck during this pandemic as we have all the ingredients.

Ingredients

2 medium size oranges

6 eggs

250g white sugar (1 cup)

275g almond flour (2 cups and just under 1/2 cup)

1 teaspoon baking powder

1) Place whole oranges with peel in a medium saucepan. Cover with water & bring to a boil. Reduce to a medium to low heat for 1 hour.

Then drain and let cool completely.

2) preheat oven to 350. Line pan with parchment paper.

3) remove seeds from oranges. Cut into quarters.

Put into blender. Blend until smooth uniform consistency.

4) In a large bowl, add eggs and sugar. Whisk until sugar dissolves into eggs. * If you don’t whisk enough it will leave a weird texture*

5) Add orange purée and whisk again.

6) add almond flour, baking powder and mix until all combined. * Do not over mix

7) Pour into pan

8) Bake 1 hour or until nicely browned on top and springs back when pressed

I didn’t take a picture of the cooked top – here is a pic of my flipped cake

It was (the top) spongey and a uniform brown when I took it out of the oven.

Highly recommend to serve with ice cream.

Enjoy!

Gluten free whipped shortbread

Thanks to all purpose gluten free flours – no one will know this recipe is gluten free! Trust me!

This recipe is a family favourite and simple to whip together!

Ingredients

1/2 cup soften butter

1/2 cup icing sugar

1 1/2 cup all purpose gluten free flour

1/4 cup cornstarch

1tsp vanilla

1) Beat butter & icing sugar sugar until very smooth.

2) Add flour and cornstarch. Beat until light and fluffy.

3)Add vanilla.

4) Drop by teaspoon on to cookie sheet lined with parchment paper.

5) Bake at 325 until edges are light brown.

These are melt in your mouth, pieces of heaven!

You are welcome!

Sour Cream Peach Pie

I grew up eating traditional peach pie. Similar to a basic apple pie recipe. Then I meet my future husband and all he talks about is his love for peach pie. So I do what every new girlfriend would do. Bake a pie.

But my pie was not like his moms….. where was my cream filling?!?!

My pie was not what he was envisioning …so I had to learn how to make it.

The creamy filling compliments the peaches and has become a regular staple come peach season. Enjoy!

Ingredients

9inch unbaked gluten free pie shell

3/4 cup sour cream

1/2 cup white sugar

1/3 cup gluten free flour

1/2 tsp almond extract

4cups peaches, peeled and cut

1/4 cup brown sugar

1) Get your crust and pie shell ready. Set aside.

2) To start, it’s best to put peaches in hot water to help them peel easier.

Let them sit in the water while making the cream. Trust me! They will peel so nicely.

3) combine sour cream, sugar, flour and almond extract. Stir until smooth.

4) Alternate layers of peaches and cream mixture in pie shell ending with cream mixture.

5) Preheat oven to 425 degrees Fahrenheit for 20minutes then reduce to 350 degrees.

Bake until filling is thick and bubbly about 35minutes.

6) Sprinkle with the brown sugar and broil until gold brown. *beware it can burn quickly. Keep an eye on it*

Cool before cutting

Enjoy!!

Gluten Free Peach Cobbler Muffins

It’s that time of year – heavenly Niagara On The Lake Peaches. There are so many ways to enjoy peaches! When I saw this Triple Tested Chatelaine recipe in the August 19, 2019 Hello Canada Weekly (No 674) Magazine, I just had to try to convert it to gluten free! It sounded too good not too!

*I did do some modifications – instead of plain yogurt (which I didn’t have, I subbed in the rich and creamy Liberte Mediterranee 9% yogurt; As this was originally a gluten recipe they called for all purpose flour – I created my own mixture of gluten free flours.

Ingredients

Cobbler mix

1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour

1/2 cup brown sugar

1 tsp ground cinnamon

1/4 tsp xanthan gum

1/3 cup cold unsalted butter cubed

Muffin mix

1/4 cup ground almonds

1/2 cup brown rice flour

1 1/2 cup Bob’s Red Mill All Purpose Gluten Free Flour

1 tsp xanthan gum

1 cup white sugar

1/2 tsp ground cinnamon

2 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/8 tsp nutmeg

2 eggs

2/3 cup Liberte Mediterranee Coconut yogurt

2/3 cup olive oil

1/4 cup hot water

2 tsp vanilla

2 1/2 cups diced peaches

Position rack in centre of oven. Preheat oven to 375F.

Combine cobbler mixture of flour, sugar and cinnamon in a small bowl. Add butter. Mix together until crumbly. Set aside.

In a large bowl, Whisk flour with sugar, cinnamon, baking powder, baking soda, salt and nutmeg.

In a medium bowl, whisk eggs, yogurt, oil, hot water and vanilla. Stir into large bowl flour mixture until combined. Stir in peaches.

Divide batter among muffin liners. I like silicon liners as they are reusable. Fill to the top.

Sprinkle the cobbler mixture generously amoung the muffins. Remember these are gluten free muffins. The mixture will be quite sticky. But don’t worry – it will taste amazing and mix within the muffin mix.

Bake until a toothpick inserted into the centre of a muffin comes out clean. 30-40 minutes. Transfer muffins to a rack to cool.

Enjoy! These are full of flavour and super moist! You won’t believe that these are gluten free! Xo