Truffles are fun and relatively simple to make, not to mention gluten free. If you like white chocolate and lime, you should give these a try!
White Chocolate Lime Truffles
Adapted from The Spruce
Yield: 16 truffles
- 1/3 cup+1 tablespoon heavy cream
- Zest of 1 lime
- 1 tablespoon lime juice
- 1 1/4 cup (9 ounces) white chocolate, chopped OR white chocolate chips
- Pinch of salt
- 4 tablespoons butter, cut into small pieces
- 1 cup shredded coconut (optional)
- Combine cream and lime zest in a small saucepan over medium heat. Heat until it starts to simmer and bubble around the edges.
- Immediately remove pan from heat and cover with a lid, allowing the cream to infuse for 20 minutes.
- While cream is steeping, combine white chocolate, salt, and butter in a large microwave-safe bowl.
- Microwave for 45 seconds, to begin to melt chocolate and butter. Set aside.
- After cream has steeped for 20 minutes, return pan to stove and reheat, stirring occasionally, until it once again reaches a simmer.
- Remove from the heat and stir in lime juice.
- Place a wire mesh strainer over the bowl of chocolate and butter, and pour hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.
- Gently whisk cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted.
- Cover the surface of the chocolate with plastic wrap and refrigerate until firm enough to roll, at least 4 hours or overnight.
- While chocolate is chilling, if desired, prepare coconut topping by chopping it by hand or in a food processor. You’ll want to get it as fine as possible, otherwise it will be difficult to roll and won’t taste as good.
- Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. If using the coconut, roll the truffle in the chopped coconut until it is completely covered.
- Repeat with the remaining chocolate.
- Store truffles in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.
I really like this frosting because it’s both chocolate-y and tangy. Since it’s a thicker frosting, I’d pair it with a denser cake (which is perfect for gluten-free cakes…).
Chocolate Cream Cheese Frosting
Adapted from All Recipes
- 1 (8-oz) package cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons milk (you can add 1 more tablespoon if necessary)
- 1-4 cups confectioners’ sugar, to taste
- 1/2 cup unsweetened cocoa powder
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter on medium speed until smooth and creamy.
- Still on medium speed, beat in 3 tablespoons milk, confectioners’ sugar, vanilla, and cocoa until frosting is creamy and spreadable. Beat in extra milk and/or confectioners’ sugar if necessary to get a spreadable consistency.
These mint chocolate chip cookies remind me of my favorite brownies. They’re soft and chewy, and meld the chocolate and peppermint flavors wonderfully.
Mint Chocolate Chip Cookies
From Amy in the Kitchen
Yield: 12 cookies
- 1 1/2 cups powdered sugar
- 5 tablespoons dark cocoa powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon peppermint extract
- 1/2 cup dark chocolate OR semisweet chips
- Center a rack in the oven and preheat to 350°F. Line 2 baking sheets with parchment paper. (Actually, the cookies are very sticky, so it may be better to line the sheets with aluminum foil and grease it.)
- In a medium mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites, and peppermint extract.
- Using a spatula or wooden spoon, stir until fully mixed. Batter will be thick and glossy.
- Stir in chocolate chips.
- Scoop 2 teaspoons of batter per cookie onto prepared baking sheets, spacing them 2-3 inches apart.
- Bake 10-13 minutes. The tops will look like brownies, with a thin crisp skin.
- Remove from oven and let cool on sheets for 5 minutes before transferring to a wire rack.
- Use a wide spatula to remove cookies from sheets.
- To store, keep in the fridge in an airtight container for up to 3 days.
This gluten-free banana split chiffon cake has a nice intense banana flavor and a texture similar to that of a regular, gluten-full cake. The combination of banana and chocolate is delicious. However, it didn’t turn out quite as fluffy as other gluten-free chiffon cakes I’ve made, so if you’re looking for the chiffon cake texture, check out the citrus chiffon cake, Earl Grey chiffon cake, or chocolate chiffon cake.
- I only have one 8″ pan with 3″ sides and one with 2″ sides, so I poured a little under 2/3 of the batter into the tall pan and the rest into the short pan. The tall one took a total of 45 minutes to bake, while the short one took 40 minutes.
- Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
- The gluten-free cake dries out fast compared to regular cake, so if you won’t finish eating it the day it’s made, you should definitely frost it with whipped cream to keep it moist.
Banana Split Chiffon Cake
Inspired by Rose Levy Beranbaum’s The Baking Bible
For the cake:
- 7 eggs, separated and at room temperature
- 2 large, overripe bananas, peeled and broken into rough chunks
- 1/2 cup flavorless oil, such as canola
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup + 1/4 cup sugar
- 2 1/4 cups gluten-free flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon cream of tartar
For the whipped cream frosting:
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
For the filling:
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- Preheat oven to 325°F and set aside three 8″ round baking pans. Line them with aluminum foil to make cake removal easier.
- In a blender or food processor, blend bananas, oil, and lemon juice until smooth, stopping the machine and scraping down the sides as needed.
- Add egg yolks and vanilla and bland until combined, about 10 seconds.
- In the bowl of a stand mixer fitted with the whisk attachment, mix flour, 1 cup sugar, baking powder, and salt on low speed for 30 seconds.
- Make a well in the center and pour in banana mixture.
- Beat on low speed until dry ingredients are moistened, scraping down the sides of the bowl as needed.
- Increase speed to medium-high and beat until smooth, about 1 1/2 minutes.
- If you don’t have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry mixer bowl and whisk beater to remove any trace of oil.
- In the mixer bowl fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low speed until they are foamy.
- Increase speed to medium-high and beat until soft peaks form when beater is raised.
- Gradually add 1/4 cup sugar and beat until mixture is stiff and glossy.
- Add a large scoop of the whipped egg whites to the banana mixture and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Divide batter between pans.
- Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 15 minutes. The cakes are done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cakes from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of each pan and place a shallow bowl upside down on top of the handles/chopsticks. Invert each arrangement and cool cakes completely upside down. This step is important, because otherwise the cakes will sink. It looks like this:
- Unmold cakes carefully, because they are fragile.
- Again using the mixer with the whisk attachment, make the whipped cream: Beat together 1 1/2 cups heavy cream and 3 tablespoons powdered sugar on medium speed until whipped cream holds stiff peaks. Scrape into a clean bowl.
- Without cleaning the mixing bowl or the whisk attachment, beat together 1/2 cup heavy cream, 1/2 cup powdered sugar, and cocoa powder until fluffy and well mixed. The chocolate filling will be on the thicker side.
- Place one cake layer on a serving plate and spread with 1/2 of the filling. Top with the second layer and spread with the rest of the filling. The thick filling is a little hard to spread, but be patient and don’t be afraid to use your fingers to help.
- Top with the third layer. Using the whipped cream, frost first the sides and then the top of the cake. Make sure there is no exposed cake, because gluten-free cake dries out quickly.
- Refrigerate the cake if you’re not serving it the same day.
If you go to the trouble of making gluten-free pizza crust, you might as well experiment with toppings! Here is a carnivore’s pizza, with plenty of bacon and sausage, and enough bell pepper to assuage a guilty conscience.
See here if you want a vegetarian pizza.
Original pizza crust recipe
Sausage and Bacon Pizza
Pizza crust adapted from Epicurious
Yield: Two 10″ pizzas
For tomato sauce:
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 4 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 2 cups gluten-free flour
- 1 teaspoon xanthum gum
- 1 teaspoon fine sea salt
- 1/2 cup whole milk
- 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
- 2 teaspoons sugar
- 2 large egg whites, lightly beaten
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 8 oz shredded mozzarella cheese
- 6-8 strips bacon
- 2 sausages, with the skin removed
- 1-2 bell peppers of any color
Make tomato sauce:
- In a 4-quart nonreactive saucepan over very low heat, stir together tomato sauce, tomato paste, and oil.
- Bring to boil, turn down heat, and simmer, stirring occasionally, for about 10 minutes. You want to reduce the sauce so it’s not too runny when you spread it on the crusts.
- Stir in sugar, salt, and oregano, and cover. Keep warm or refrigerate, covered, up to 5 days.
Make pizza crust:
- In bowl of electric mixer, whisk together gluten-free flour, xanthum gum, and salt.
- In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer).
- Stir in yeast and sugar.
- Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
- Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
- Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball.
- Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border.
- Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
- Using baking peel or just holding the corners of the paper, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes.
- Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. If you don’t have a baking peel, hold the corners of the paper to transfer the crust to the rack, then slide the paper out from under the crust.
- Bake second crust in same manner.
- Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.
Top and broil pizzas:
- Preheat broiler. Transfer baked crusts to 2 large baking sheets.
- In a pan, cook bacon until crispy. Pat dry with paper towels and then tear into little pieces. If desired, remove most of the fat.
- In the same pan in the bacon grease, crumble and brown the sausage.
- Slice bell pepper(s) into thin strips.
- Spread each crust with sauce, leaving 1/4-inch border bare, then sprinkle each with mozzarella.
- Scatter bell pepper strips, bacon, and sausage over pizzas.
- Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes.
- Slice and serve immediately.
I first tried Japanese souffle cheesecake on a visit to Taiwan and really liked it. As its name suggests, it’s fluffier and lighter than American cheesecake. The gluten-free version is somewhat crumbly, but if you use a sharp knife and clean off the blade between cuts, that should help.
Japanese Souffle Cheesecake
Adapted from Just One Cookbook
Yield: 9″ cake
- 400 g (14.1 oz) cream cheese, at room temperature
- 5 tablespoons+1/2 cup (60 g+100 g) granulated sugar, divided
- 4 tablespoons (60 g) unsalted butter, cut into 4 pieces, at room temperature
- 6 large egg yolks, at room temperature
- 200 ml heavy whipping cream, at room temperature
- 2 teaspoons (10 ml) lemon juice
- 1 tablespoon rum (optional)
- 1/2 cup (80 g) gluten-free OR all-purpose flour
- 6 egg whites, at room temperature
For the glaze:
- 3 Tbsp apricot jam, or other seedless jam of your choice
- 1 tsp water
Measure out cream cheese, butter, egg yolks, and heavy cream, and bring them to room temperature.
If you feel motivated, lightly grease bottom and sides of a 9″ springform pan with cooking spray and line with parchment paper. This will make the sides of the cheesecake look tidier and make removal easier. However, I just served it directly from the base of the pan, so I skipped the extra step.
Wrap base and sides of pan with aluminum foil, preferably extra-large heavy duty foil. Make sure the foil comes up the sides to prevent seepage from the water bath.
Center rack in oven and preheat to 320°F. Boil water for water bath.
While water is coming to a boil, in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat cream cheese and sugar on medium-high speed until smooth.
Beat in butter and mix until smooth.
Beat in egg yolks and heavy cream and mix until smooth.
Beat in lemon juice and rum and mix until very smooth.
If desired, sift flour twice before beating it in all at once. (I skipped the sifting.) Again, mix well.
Pour batter into a large bowl.
Wash mixer bowl and dry completely. Any oil or water will prevent the meringue from fluffing up properly.
In the clean, dry bowl, beat egg whites on medium-low speed until foamy.
While continuing to beat, pour in sugar in three additions.
Beat on high speed until meringue forms stiff peaks. It should double in volume and look thick and glossy. Don’t overbeat, or you won’t be able to fold the meringue into the batter properly.
Add 1/3 of the meringue to batter and mix well to lighten batter.
Add the rest of the meringue in 2-3 more additions, gently folding it in with a rubber spatula.
Pour batter into pan and drop the pan from a height of 2-3″ onto the countertop to remove any air bubbles.
Set cake pan in large roasting pan and pour in boiling water until it comes 1″ up the sides of the cake pan.
Bake for 60 minutes, or until light golden brown.
Lower temperature to 300ºF and bake for 30 minutes longer, or until a toothpick inserted in the center of the cake comes out clean. Don’t worry if the top has cracked a little.
Turn off oven and crack the door open. Let cake sit in oven for 15 minutes so it can cool gradually.
Take cake out from oven, remove aluminum foil, and place springform pan on wire rack to cool.
In a small bowl, heat jam and water in microwave for 30 seconds. It will be very runny.
Spoon jam glaze onto cake and spread evenly with the back of the spoon.
Cool cake completely, transfer to serving platter, and refrigerate for a few hours before serving. (Or you can just leave the cake in the pan.) Cover to prevent it from picking up any other flavors.
To serve, cut cake with a fishing line or a warm knife. For the cleanest cuts, run knife under hot water and wipe off before each cut.
- Cake can be stored, covered, in refrigerator for up to 3 days or in the freezer for up to 2 months. Just defrost at room temperature while covered. The glaze looks best the day it’s applied, so I would store the cake unglazed.
Sometimes the most basic recipes are also among the most useful. I certainly find myself making whipped cream often to serve with golden pound cake, lemon pound cake, strawberry pie, blueberry pie, and much more. (One friend treats baked goods as delivery mechanisms for whipped cream….)
From Dorie Greenspan’s Baking: From My Home to Yours
Yield: 1 1/2 cups
- 1 cup very cold heavy cream
- 1-4 tablespoons powdered sugar, to taste
- 1/2-1 teaspoon vanilla extract, to taste (optional)
- Using a stand mixer fitted with the whisk attachment or a hand mixer in a large bowl, beat cream and sugar until cream starts to thicken. Start slowly and gradually increase speed as cream gains texture.
- Beat until cream reaches desired consistency. (Don’t beat too long, or you’ll get butter.) Stir in vanilla extract, if using.
- Whipped cream is best used soon after it is made, but you can store it for up to 1 day. Line a strainer with a piece of dampened cheesecloth, spoon cream into strainer, place strainer over a bowl, and wrap bowl and strainer in plastic wrap. Place entire setup in refrigerator. The cream will lose its excess moisture and thicken.