Desserts

Gluten Free Funfetti Cookies March 29 2018

Ingredients for the cookie dough:

  • 1 1/2 Cups Sugar
  • 3/4 Cup room temperature Butter, 12 Tables.
  • 2 Large Eggs
  • 1 1/2 Teasp. Vanilla
  • 3 Cups Gluten Free Flour ( I use King Arthur Measure for Measure)
  • 1 Teasp. Baking Powder
  • 1/2 Teasp. Salt
  • 1 Teasp. Xanthan Gum
  • 1/4 Cup Rainbow Sprinkles (Funfetti)
  1. Turn oven to 350 degrees to preheat.
  2. Lightly spray three cookies sheets.
  3. Beat, butter and sugar together until light and fluffy. Add eggs and vanilla
  4. continue to beat until combined.
  5. Add all the dried ingredients: Flour, Baking Powder, Salt, and Xanthan Gum. 
  6. Beat until dough comes together.
  7. Stir in Rainbow Sprinkles.
  8. Using your hands or a 2 Tables. scoop, form dough into a golf ball size.
  9. Place on cookie sheet. Leave a couple inches between cookies.
  10. Flatten down the top of the cookie ball to form a 2 1/2 " size cookie.
  11. Bake 20-25 minutes or until lightly golden on the top.
  12. Remove to a cookie rack to cool completely before icing.

Frosting:

  • 4 Cups Confectionary Sugar
  • 1/3 Cup Crisco
  • 1/2 Teasp. Vanilla
  • Pinch of Salt
  • 1/2 Cup Milk
  1. In a medium size bowl add: Confectionary Sugar, Crisco, Vanilla, Salt and 1/4 cup of Milk. 
  2. Beat on high, adding more of the remaining milk until you have a thick, spreadable icing. 
  3. Frost each cookie and sprinkle with Rainbow (Funfetti) Sprinkles or any other type of Sprinkles.

Makes 24 Cookies

Click here to download recipe.


Isabel's Quick Cocoa Cake February 12 2018

Ingredients:

  • 6 Tables. Hershey's Baking Cocoa
  • 2 Cups All Purpose Flour or Gluten Free King Arthur's Gluten Free Measure for Measure works great)
  • 1 1/2 Cups Sugar
  • 1 Teasp. Baking Soda
  • 1 Teasp. Baking Powder
  • 1/8 Teasp. Salt
  • 2 Eggs
  • 3/4 Cups Oil (Olive Oil or Canola Oil)
  • 1 Cup Water

Heat Oven to 350 degrees.

Place all ingredients in a large mixing bowl.  Beat on high for 2-3 minutes. 

Pour in 13" x 9" greased baking pan. 

Bake for 35 - 40 minutes, or until knife comes out smooth when tested in the middle.

Cool completely.

Frosting:

  • Confectionary Sugar (approximately 3 cups or more)
  • 3 Tables. Crisco Shortening
  • 1 Tables. Vanilla
  • 1/2 Cup Marshmallow Fluff
  • 1/4 Cup Milk or more

Place Confectionary Sugar, Shortening, Vanilla and Marshmallow Fluff in a medium size mixing bowl. With beaters, slowly add a little of the milk at a time.

Mixture should be really thick and creamy to spread on cake.

Spread on the top of entire cake. Place cake in refrigerator for 10 minutes or more while making Glaze.

Glaze:

  • 3/4 Cup Heavy Cream
  • 1 Cup Semi-Sweet Chocolate Chips

Bring Heavy Cream to a boil in a small sauce pan. Remove from heat and add Chocolate Chips. Let sit for 5 minutes.  Slowly stir together until completely blended.  Remove cake from refrigerator and pour Glaze over the entire top of cake. Place back in refrigerator to set for 5-10 minutes. 

Remove and ready to serve.   Serves 10 - 12

Click here to download the recipe,