Lemon Muddy Buddies

I am always looking for a quick treat to take to social events, vacations, or on hikes.  We are known for "popcorn" or "Chex" desserts in our neighborhood, and so I offer  yet another great option that anyone can make.  For those of you who have gluten-free friends, whip this up and they will adore you.  Just make sure you buy the Gluten Free Chex from General Mills - other brands still contain gluten.  I got this recipe from the Chex web site.

Lemon Muddy Buddies

4 1/2 c. Rice/Corn Chex

1/2 c. + 2 T. white chocolate chips(Guittard are my favorite)

2 T. butter

2 t. lemon zest

1 T. fresh lemon juice

1 c. powdered sugar

In a microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Add cereal to mixture and stir until well coated.  Place powdered sugar in a large ziploc bag and  pour in Chex mixture.  Shake until well coated.  Spread on waxed paper or cookie sheet until cool.

Gluten Free Ice Cream Cake Roll

 This has been one of my favorite desserts since I was a little girl.  Our family eats a lot of these around the holidays, and it is usually the Christmas Eve dessert of choice.  If you have never made a cake roll, they really are easy to make, and I included some pictures to help.  Another plus, is that you can make it a few days before the event, therefore one less thing to do at the last minute!  We love to fill it with peppermint/candy cane/mint ice cream, however, you can do whatever you like.  Plus, you can fill it with a dairy/soy free ice cream as well.  Let your imagination run wild and top it off with some hot fudge.

Ice Cream Cake Roll

Beat until thick:    4 egg yolks

¼ c. sugar

½ tsp. vanilla

In another bowl, beat:     4 egg whites

                                      ½ c. sugar

Fold together and add:    1 tsp. baking powder

                                      ½ tsp. salt

                                      ½ tsp. xanthan gum

                                      ¼ c. each of millet flour, tapioca flour, potato starch

You need to use a jelly roll pan that measures 15"x10".  The big cookie sheets most people use are too big.  Grab your pan, grease it with shortening then put on some wax paper(this keeps the wax paper in place).  Then liberally grease the wax paper and pour batter into prepared pan and bake 375 for 12 min.(see pict. 2).   When done, turn onto a dish cloth sprinkled with powdered sugar(this will keep the cake from sticking to the towel).  Peel off the wax paper and roll(see pict. #3 & 4). When cool, unroll, fill with ice cream, roll back up and freeze(see picture #5).  Wrap it up in a few layers of foil to keep in the freezer until consumption.

Enjoy!
*Check out some other Holiday favorites at Linda's gluten-free-wednesdays!

Double Layer - No-Bake - Pumpkin Pie(Gluten Free Style)

I know this isn't the loveliest picture, but it will have to do!  I made the top part dairy free and it didn't set up like it should.  If you use milk it should work just right!  Anyway, this is a favorite of mine that I prefer to regular pumpkin pie.  You get all the spicey goodness without any cooking.  The gingersnap crust makes a rich dessert that anyone will enjoy.  Anyone can make this because no special flours are required, just some special cookies that you can pick up at most stores.  I prefer to use Pamela's gingersnap cookies, but Kinnickinnick has a great S'morable cookie that would also work well.

Double Layer Pumpkin Pie

1 1/2 c. smashed GF gingersnaps         1 c. milk

3 T. melted butter                                 1 (15oz) can pumpkin

4 oz. cream cheese                              2 sm.pkg. instant vanilla pudding

1 T. milk                                              1 tsp. cinnamon

1 T. sugar                                            ½ tsp. ginger

4 oz cool whip                                     ¼ tsp. cloves

Mix gingersnaps and butter and press into pie pan. Bake at 350 for 8-10 min.  Cool completely.  Mix cream cheese, 1 T. milk and sugar - stir in cool whip.  Spread onto bottom of crust.  In another bowl, mix milk, pumpkin, pudding and spices.  Beat until well blended.  Pour over cream cheese layer.  Refrigerate 4 hours or until set.  Keep refrigerated.

It really is quick and easy and is best if you do it the night before.   Surprise your gluten free guests with this yummy pie.

Gluten Free Lemon Bars

The other day as I sat thinking about food, it hit me that I needed to make lemon bars.  I haven't made these for years, but when I thought of the recipe I knew it would be an easy gluten free makeover.  I subbed out the flour, cut out some fat and that is about it!  I wanted them to taste like shortbread so I kept my flours pretty neutral, however, this recipe should be flexible to use whatever flours you like.

Lemon Bars

1/3 c. softened butter

¼ c. tapioca starch

¼ c. millet flour

¼ c. sorghum flour

¼ c. potato starch

½ t. xanthan gum

¼ c. powdered sugar

2 eggs

1 c. sugar

½ t. baking powder

¼ t. salt

2 T. lemon juice

Mix butter, flours & starches, xanthan gum & powdered sugar.  Press into greased 9x9 pan.  Bake at 350 for 20 min.  Meanwhile, in mixer, beat together remaining ingredients until fluffy, about 3 minutes.  Pour over crust and return to oven and bake for 25 min.  Let cool and sprinkle with additional powdered sugar.  Best if refrigerated.

*Easily adaptable to dairy & soy free, just sub out the butter!