Close up of gluten-free chocolate muffin on a dessert plate with white chocolate drizzeled over the top.

Gluten-Free Triple Chocolate Muffins

Here is an amazing chocolate muffin recipe from Carol Fenster’s book “100 Best Gluten-Free Recipes”.  It’s a chocolate muffin with chocolate chips and white chocolate drizzled over the top. I could hardly believe these muffins were gluten-free!

In the book, it says this recipe makes 12 muffins, but I got 19.

Be careful eating these – they are very addictive!

Ingredients

Drizzle

  • 1/2 cup chopped gluten-free white chocolate, melted
  • 1 to 2 tablespoons milk of choice

Instructions

Preheat the oven to 375º F. Grease muffin pan cups or line with paper liners.

To make the muffins: Beat the eggs with an electric mixer on low speed 30 seconds. Add milk, oil, and vanilla and continue beating on low speed until just blended.

Eggs, milk and vanilla mixed together.

Eggs, milk, oil and vanilla mixed together.

In a small bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda and salt.

Dry ingredients mixed together in metal mixing bowl.

Dry ingredients mixed together.

Gradually beat the flour mixture into the liquid ingredients until the batter is smooth and slightly thickened, about 1 to 2 minutes.

Gluten-free chocolate muffin batter in a mixing bowl.

The batter is smooth and creamy.

Stir in the chocolate chips and almonds.

Gluten-free chocolate muffin batter with chocolate chips and almonds stirred in.

The nuts and chocolate chips added to the batter.

Divide the batter evenly in the muffin pan.

Two muffin pans containing chocolate batter.

I got 19 muffins out of this recipe.

Bake 20 to 25 minutes on a rack in the middle of the oven until the muffin tops are firm, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the pan for 10 minutes, then take them out to cool another 5 minutes.

Close up of baked chocolate muffin - the top goes about an inch above the edge of the muffin pan.

The muffins rose quite a bit during baking.

Close up of baked chocolate muffin in muffin pan.

Chocolatey goodness!

To make the drizzle: Combine melted white chocolate and 1 tablespoon of milk to make a thin smooth frosting. Add more milk a little at a time if needed. Drizzle the white chocolate mixture over the tops of the muffins.

Close up from above of several gluten-free chocolate muffins on a plate with white chocolate drizzeled over the tops.

White chocolate drizzled over the tops – yum!

Close up from above of several gluten-free chocolate muffins on a plate with white chocolate drizzeled over the tops.

 

Close up from above of one gluten-free chocolate muffin on a plate with white chocolate drizzeled over the top.

You can’t go wrong with triple the chocolate!

 

Milo graphic

Milo says….

A stranger is just a friend waiting to be sniffed!

 

 

 

Piece of German Chocolate cake on plate.

Gluten-free German Chocolate Cake

I made this cake last weekend for my friend for his birthday. I decided to make it as a pan cake instead of a layer cake. Because of that, I had to increase the cooking time to by 10 minutes. If you want to make this as a layer cake, see the original recipe instructions at PamelasProducts.com.

I wanted to try Pamela’s Artisan Flour for this recipe because I had heard it is really good – and it has sorghum flour in it!

Front of Pamela's Artisan Flour bag.

This is the flour I used for this cake.

Ingredient list from the side of the Pamela's Artisan Flour bag.

Pamela’s Artisan Flour contains a number of different kinds of flour, including sorghum flour.

I added some extra sorghum flour to compensate for my higher altitude of 3600 ft. I used these tips for adjusting recipes for high altitude baking.

This cake turned out really moist and the icing is amazing! We practically overdosed on this cake – yes, it was that good – so be careful!

Ingredients:

CAKE

  • 2 cups Pamela’s Artisan Flour Blend
  • 1 tsp baking soda
  • 1/4 tsp salt
  • German sweet chocolate, 4 oz bar
  • 1/2 cup water
  • 4 large eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 cup buttermilk

FROSTING

  • 12 oz. evaporated milk
  • 1-1/2 tsp vanilla
  • 4 egg yolks
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 7 oz sweetened coconut, flaked
  • 1-1/2 cups pecans, chopped

Directions:

CAKE

Preheat oven to 350°. Spray baking pan with olive oil spray.

I used the microwave to melt the chocolate a little, added the water and stirred every 30 seconds until chocolate was melted and mixed with the water. You can also use a double boiler to melt the chocolate. Set melted chocolate mixture aside.

White bowl containing melted chocolate and water mixture.

I melted the chocolate bar in the microwave with the water in it, stirring every 30 seconds until melted.

Mix flour, soda and salt. In bowl, blend butter and sugar with a mixer until light and fluffy.

White mixing bowl containing butter and sugar creamed together.

Butter and sugar creamed together.

Add yolks, one at a time, beating after each.

White mixing bowl containing butter/sugar mixture with egg yolks mixed in.

Egg yolks are added to the butter/sugar mixture one at a time.

Add chocolate and vanilla and mix well.

Brown mixture of chocolate, butter, sugar and eggs mixed with electric mixer.

Melted chocolate is added to the butter/sugar/egg mixture and mixed thoroughly.

Add flour mixture and buttermilk alternately, beating after each addition until smooth.

Gluten-free German Chocolate cake batter in a white bowl.

The flour mixture and butter milk are added and mixed in thoroughly with the electric mixer.

Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined.

Metal mixing bowl containing whipped egg whites.

Four egg whites whipped to stiff peaks ready to fold into batter.

Pour batter into baking pan.

Cake pan containing gluten-free chocolate cake batter, ready to bake.

I used one large cake pan to make the cake instead of 3 small pans for a layer cake.

Bake for 45 minutes or until cakes springs back with a gentle touch in center. I inserted a toothpick in the center to make sure it was completely cooked in the middle. Cool completely before frosting.

Gluten-free German Chocolate cake, fresh out of the oven.

Baked cake needs to cool completely before applying icing. My cake cracked a little bit on the top, but the icing will cover that up.

FROSTING

In a medium pan whisk evaporated milk with vanilla and egg yolks until well blended. Add butter and sugar and cook on medium heat until thick and golden brown.

Metal pan containing icing ingredients cooking on the stove with wire whisk stirring.

Egg yolks, evaporated milk, butter, sugar and vanilla are cooked on the stove until thickened.

Add nuts and coconut, cool before frosting.

Icing mixture in pan on stove with pecans and coconut added.

Pecans and coconut are added to the cooked icing mixture and then cooled before icing cake.

Gluten-free German chocolate cake with coconut-pecan icing in baking pan.

I used all the coconut-pecan icing on top of the cake – Yum!

Recipe from PamelasProducts.com.

Milo graphic

Milo says….

Maizy lets me lick her plate before it goes in the dishwasher. I’m her Doggy Pre-Rinse Cycle! (UNLESS it has chocolate on it!)

Two gluten-free oat fudge bars on a dessert plate.

Gluten-free Oat Fudge Bars

Here is a really good recipe from Lynn’s Kitchen Adventures. Even I couldn’t mess up this one! The only thing I wish I had done differently was add nuts to the top.

I substituted sorghum flour for all of the brown rice flour called for in the original recipe. Everything else I kept the same. I used Enjoy Life gluten-free dark chocolate morsels – a whole package was just under two cups. Dark chocolate makes this a healthy snack with all those antioxidants, right?

Package of Enjoy Life dark chocolate morsels.

I used dark chocolate morsels from Enjoy Life because they are gluten-free.

Everyone who has tried one of these has said they are amazing!

Ingredients:

  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 3/4 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups gluten free rolled oats

Chocolate Filling

  • 2 cups gluten-free semi sweet chocolate chips (I used dark chocolate ones to make it “healthy.”)
  • 1 can sweetened condensed milk
  • 1 tablespoon butter

Instructions:

Preheat over to 350 degrees F.

Combine butter and brown sugar in a bowl and blend with a mixer for 2 minutes.

Add eggs and mix thoroughly.

In a bowl, combine all of the dry ingredients.

Oats, flour and other dry ingredients mixed together in a metal bowl.

Dry ingredients mixed together.

Add to creamed mixture a little at a time and stir together with a spoon. Dough will be very stiff. Set dough to the side.

All ingredients except chocolate filling mixed in a white bowl.

Dry ingredients mixed with all wet ingredients – mixture is similar to oatmeal cookie dough.

Place chocolate chips, milk, and butter in a saucepan and heat on low until chocolate is melted, stirring occasionally, until smooth and creamy (it won’t take very long, maybe five minutes.) Remove from heat.

Cooking pan containing evaporated milk, chocolate morsels and butter heating on the stove.

It didn’t take very long for the evaporated milk, chocolate and butter to melt and combine in a pan on the stove.

Press about two-thirds of the dough mixture into the bottom of a 9×13 pan. Pour chocolate filling over dough and spread evenly.

Baking pan containing oat mixture on bottom with blob of chocolate mixture poured in the middle.

Two-thirds of oat mixture are used in the bottom of the baking pan, then the chocolate mixture is poured over the top.

Drop small portions of remaining dough onto the top of the chocolate filling and gently smooth dough out with a spoon to cover chocolate. It’s ok if it doesn’t cover every bit of it because it will spread out while baking.

Baking pan with all layers of oats and chocolate filling, ready to put in the oven.

I put small blobs of oat mixture on top of the chocolate filling and pressed them out a little with a spoon.

Bake for 25 minutes. Cool completely before cutting.

Baking pan with cooked oat fudge bars - topping has spread out almost covering the chocolate.

The oat mixture on top spread out quite a bit while baking, nearly covering the top.

Oat fudge bars in pan with 2 pieces removed so you can see the chocolate filling.

The chocolate filling in the middle was pretty thick compared to the oat mixture.

Two gluten-free oat fudge bars on a dessert plate. One bar is turned up so you can see the chocolate filling.

Yummy oat fudge bars ready for a taste test!

This recipe adapted from Lynn’s Kitchen Adventures.

URL to recipe: http://www.lynnskitchenadventures.com/2013/05/gluten-free-oatmeal-fudge-bars.html

Copyright © 2011 Lynn’s Kitchen Adventures. All rights reserved.

 

Milo graphic

Milo says….

NO CHOCOLATE FOR DOGS! But that’s ok because there are still some of my homemade peanut butter snacks in the freezer. Time to get those out, Maizy!

 

 

Heart shaped chocolate cookie with pink icing

Gluten Free Chocolate Valentine’s Cookies

I found this recipe at  So Simple Gluten Free with Jen.

I substituted Carol Fenster’s flour blend for the Bob’s Red Mill All Purpose Flour. They turned out so good I made a second batch and added dark chocolate pieces and walnuts.

I made a double batch of Carol’s sorghum flour blend:

Carol’s Sorghum Flour Blend

1 1/2 cups sorghum flour
1 1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Then I made the cookie dough:

Ingredients For Cookies:
1 stick (1/2 cup) shortening (I used butter)
1/3 cup cane sugar
1/3 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Baking Flour (I used Carol’s Flour blend)
1/4 cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Ingredients For Frosting:
1 12-ounce can Betty Crocker Cherry Frosting
sprinkles if desired

Preheat oven to 350.

In a stand mixer, combine shortening and sugars until creamy. Add vanilla and eggs and blend for 1 minute.

Add the remaining dry ingredients and beat on medium-low speed until incorporated.

Using a rolling pin, roll to 1/2” thickness. Using a heart-shaped cookie cutter, cut out cookies and place on a greased or lined cookie sheet.

Bake cookies for 10 minutes. Remove from oven and allow to cool on a cooling rack.

To make wafer cookie sandwiches: place frosting between two cookies

Warm frosting in a bowl in the microwave for 10 seconds. Drizzle over cookies.

Cookie dough in bowl

Cookie dough was very sticky.

Cookie dough on floured wax paper

Cookie dough was too sticky to roll with rolling pin.

The instructions say to use a rolling pin to roll out the dough, but this dough was much too sticky to roll out. I dusted it with white rice flour and pressed it down with floured hands onto a floured sheet of wax paper until the dough was about 1/4 inch thick. I was afraid all that extra flour was going to make the cookies too dry, but it didn’t seem to matter.

Cookie dough flattened out with heart shape cut out

Dough with cookie cut out.

I had to carefully cut them out and scoop them up with a floured spatula to put them on the baking pan. They were pretty fragile and got out of shape easily.

Cookies on pan fresh out of oven

First batch just out of oven – the flour still showed on some of them.

After baking I was amazed at how much they had risen! They had risen to about ½ inch thick. These cookies are soft and cake-like. After cooling, I drizzled with icing and they were so cute – and tasty! The second batch with the chocolate pieces and walnuts were just as soft and yummy.

Heart shaped chocolate cookies with pink icing arranged on plate.

Pretty cookies ready to eat!

I took the cookies to work to share and they were gone by the end of the day (which is good because I don’t need to eat this much sugar!).

Close up of chocolate cookies with pink icing. You can see the walnuts and chocolate chips.

Second batch with chocolate chunks and walnuts added.

Happy Valentine’s Day to all my gf friends!

Milo graphic

Milo says….

Maizy’s cookies smelled SO good but she said dogs can’t eat chocolate. How could something that smells so good be bad! NOT wagging!