GF Peanut Butter Cheesecake Cups

GF cheesecake cover

I used to think that gluten-free couldn’t be good.  Well I’ve proven myself wrong (again).  Not only is peanut butter gluten-free, but so is chocolate (thank God for that!).  The good news gets even better – vino is gluten-free too!  (insert -> cassie’s happy dance)

My adventure to try new things bake more, led me to attempt a gluten-free peanut butter cheesecake.  My oh my – best PB cheesecake I’ve had in a really long time!  (I’m dreaming about Cheesecake Factory’s Adam’s Peanut Butter Cup Fudge Ripple Cheesecake…)  I love rich, creamy peanut butter cheesecake.  Then add a little chocolate and whipped cream… simply delicious!

Can’t make it to the Cheesecake Factory?  Try this sweet twist to PB cheesecake!

Gluten-Free Peanut Butter Cheesecake Ingredients (makes 6 cupcakes)GF cheescake filling
Crust: 

  • 3 tbsp. butter, melted
  • 1/2 cup gluten-free flour
  • 1 tbsp. sugar

Cheesecake:

  • 8 oz package light cream cheese
  • 1/4 cup sugar
  • 3/4 cup creamy peanut butter
  • 3/4 cup whipping cream

GF cheesecake crust

I love Honey Maid Graham Cracker Crumbs.  Something about the sweet graham crackers on the bottom of cheesecake is perfect.  However, graham crackers aren’t gluten-free so this cheesecake uses a flour crust.

Surprising, it turned out good amazing!

Step 1: Mix melted butter, sugar and flour in a small bowl.  Scope a spoonful in the bottom of 6 cupcake tins.  Press the crust into the bottom of the tins.  Bake the crust for about 10 minutes on 350 degrees until the edges are slightly golden.  Cool completely.

 

Step 2: Whisk whipping cream until stiff peaks form. In a separate bowl, beat cream cheese, sugar and peanut butter until fluffy.  Fold the pb mixture into the cream.

GF cheesecake PB

The good stuff…

GF cheesecake batter

Plop (that’s how my mixture was at this point), plop the PB mixture in the cupcake tins and refrigerate for about 2-3 hours – or until you can’t wait any longer and the mixture has hardened.

The last part could be the clincher on this recipe – the chocolate.

GF cheesecake cupcakes

Melt1/2 cup chocolate in a microwave safe bowl.  I prefer dark chocolate for this one.  Put in a plastic zip lock bag and snip the corner.  Use the bad to squeeze out the chocolate to make cool designs on top of the cups.  I had extra Reese’s around so I chopped some of these up and topped the cups with them.  Final touch – add whipped cream before serving!

Next time, I’m going to add some chocolate to crust to make it a chocolatey base. 🙂

Bon Appetite!

good morning fall, hello gluten-free!

GF pumpkin Cover

When I say pumpkin, you say pancakes.  PUMPKIN (me)… PANCAKES (you), PUMPKIN… PANCAKES!!!

What’s better than homemade pancakes on a Saturday morning?  That’s easy –  homemade pumpkin pancakes that are gluten-free and tasty!  I just love fall.  Something about the cool air (ok, Florida status – 70 degrees is cool for me), the smell of a fireplace (yes, on those 60 degree nights) and the fall flavors are just so, perfect!

I’m on (another) healthy food adventure and have been experimenting with gluten-free stuff.  I do have to side bar here and say, not everything I make turns on yummy.  I’m not the kitchen wonder woman and I have really tough critics. Some things make it to the trash before anyone tries it and others as soon as people take a bite.  Most desserts I make do turn out pretty darn good if I do say so myself, but meals on the other hand, that is definitely a challenge for me and sometimes a scary venture for the recipients of the food.  In fact, I’m about to start a paleo challenge and I couldn’t think of what I wanted to eat that was on the list so I am literally eating canned pineapple.  Out of the can.  As we speak.  Yes.  Out.Of.The.Can.  (which I put in the fridge because I like cold pineapple…. I’m sure there’s a warning label about that somewhere)  I don’t think canned pineapple is part of the paleo “cave-woman” diet but it’s the closest I could come.  Definitely not Kitchen WW tonight!  OH MAN I really want some Publix Chocolate Cookie Quary Low-Fat Frozen Yogurt that is sitting in my freezer right now… Focus Cassie, focus….

Back to the Pumpkin Pancakes (crap – now I want these too!)

GF pumpkin ingredientsThis Gluten Free Pumpkin Pancake recipe was inspired by the fact that I had left over pumpkin.  I made Pumpkin Cookies with Icing recently and shared them with my coworkers.  They were a huge hit!

This recipe is gluten-free and actually passed the taste test of one really tough critic.

Ingredients

  • 1 cup pumpkin puree (the 100% real stuff)
  • 1/3 cup almond milk
  • 1 tbsp. coconut oil
  • 1 tbsp. pure maple syrup
  • 2 tsp vanilla
  • 2 eggs (protein packed yeah!!!)
  • 1 cup GF baking flour or oat flour (process 1 cup of oats in a food processor until fine)
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

GF pumpkin dry mix

Step 1:  Mix all the dry ingredients in a medium bowl with a whisk – flour, baking soda, cinnamon, nutmeg, ginger, allspice

GF pumpkin wet mix

Step 2: Mix melted coconut oil, pumpkin, milk and syrup in a blender until combined.  Add vanilla and eggs.

Step 3: Now combine the wet and dry mixes until just combined.

GF pumpkin mix

I was surprised at how thick the batter was, but this is normal.  Now all you have to do is plop these on a skillet!  I added extra cinnamon to one side just to give a little more flavor.  The key to this is the timing.  You want them cooked but not over cooked.  The batter is very gross raw.  I set a timer for 3 minutes on one side and the 1.5-2 minutes on the other.  They came out amazing!  I used dark amber pure maple syrup and a little almond butter on top.

GF Pumpkin cooking

This is a great use of left over pumpkin – or an excuse to open another can.  Next time I will probably make this batter the night before and save some morning time to relax with my cup of joe.  Now I have finished my can of pineapple, which I am slightly regretting admitting I ate canned pineapple.  Directly out of the can.  That I purposefully chilled.  But I ran 5 miles tonight and really didn’t feel like making anything this late.  So thank you Mr. Can.  And thank YOU readers.  I am too tired now to eat that frozen yogurt so you have spared me! 🙂

Bon Appetite!

(Almost) Gluten-Free Cookies

GF Cookies COVERGluten-Free…  A diet that excludes the protein gluten, found in grains such as wheat, barley, rye and triticale.  So what’s the big deal with this?  A diet free of gluten is used to treat celiac disease.  To a lesser-non-medical-degree-cassie-intrepretation, a gluten-free diet makes you feel better!  Or so I’ve been told.  So I’m starting a mini adventure to explore gluten-free options.  I’ve decided to start where I’m best… desserts, of course!

I’m not going to lie, I was a little skeptical of gluten-free cookies.  I mean, flour and chocolate go together like peanut butter and jelly.  Why mess with a good thing?  So the adventure begins….

Gluten-Free Oatmeal Chocolate Chip Cookies (makes 1 1/2 – 2 dozen)

Ingredients 2 1/2 cups gluten-free old-fashioned oats, 1 tbsp cornstarch, 1 tsp ground cinnamon, 1/2 tsp gluten-free baking powder, 1/2 tsp salt, 1 stick butter, 1/2 cup sugar, 1/4 cup brown sugar, 1 egg, 2 tsp vanilla extract, 1 cup dark chocolate morsels

GF Cookies dry

Grind oatmeal in a food processor until fine.  This will be flour-like and help keep the cookies in their form.  Whisk together oats, cornstarch, cinnamon, baking powder and salt.  Set dry ingredients aside.

GF Cookies dough

In a blender, cream butter and sugars until light and fluffy.

GF Cookies dough choco

Beat in egg and vanilla.  Add the oat mixture.

GF Cookies choco

Finally, fold in the chocolate!  I also took a dark chocolate Dove and grated it in the mixture.  🙂

Preheat the oven to 350 degrees.  Drop by tablespoonful on parchment paper.  Bake until cookies have light brown edges but be careful not to over bake.  Bake about 10-15 minutes.

GF Cookies prebake

Drink with a big glass of milk (or wine!) and enjoy!  The dark chocolate wonderfulness of these cookies are really delightful!  I was doubtful of these cookies but I take back all my doubt and want more cookies!

This blog post title is “Almost” Gluten-Free Cookies.  I have to say almost because I technically didn’t use completely gluten-free products.  For example, the oats and baking powder are gluten-free, however, they are often processed in facilities that also handle wheat, so they may contain trace amounts.  For that reason, I give you Almost Gluten-Free Chocolate Chip Cookies! If you need a 100% GF recipe, make sure all ingredients are labeled GF.

Do you have any GF yummy recipes you love?