Gluten Free Chocolate Fudge Pudding Cake

gluten free chocolate pudding cake
I am back on track.
My cookbook is finally finished and I can devote myself again to providing you all with new gluten free recipes to try.
gluten free cookbook
If you haven’t already bought your copy, you can do so here. I really appreciate everyone who decides to help support the work we put into this site by purchasing the cookbook. Thank you!!!
Originally when we started the process of the cookbook, it seemed like we could have it finished completely in a couple of months. Little did I know, for I had never written a cookbook before that it can be a long, long process.
Recipes need to be made a few times, instructions have to be edited again and again and photos that you thought were good, are not so good. That means I needed to make the recipe again, and retake the photos.
Even when that process of the recipes was finished, it was daily editing. Reading over and over what I had written and a lot of times, having to start the process from scratch because my writing was bad.
I am grateful for all the lessons I have learned and already have a theme for the next cookbook. Of course, giving myself a break until I start the new project.
It seems winter is finally over for us here in Calgary. Winter seemed to never end this year and I find myself staying outside all day long.
Luckily there is a lot of yard work to do, plus our outdoor furniture was looking really ragged so I’ve been sanding and repainting.
gluten free chocolate pudding cake
gluten free chocolate pudding cake
I try to avoid having the oven on once the weather finally heats up, but was craving chocolate pudding cake that other day so I whipped this up.
When my kids were younger warm pudding cake was a favorite of ours. Especially if you poured thick cold whipping cream ontop of the warm cake.
Delicious!
Here is a gluten free version that I think you will enjoy.
I used Cup 4 Cup gluten free flour for this cake, but feel free to try your own gluten free flour mix. You only need 1 cup of flour for the entire recipe.

Gluten Free Chocolate Pudding Cake

Ingredients
  

  • 4 cup gluten free flour
  • 1 cup brown sugar
  • 2 tsp gluten free baking powder
  • 5 tbsp  gluten free good quality dark cocoa powder (I used Soma chocolate this time)
  • 1/4 cup gluten free dark cocoa powder
  • 1/2 cup milk (almond milk would be fine too)
  • 3 tbsp melted butter
  • 1/4 tbsp gluten free dark chocolate chips
  • 1 1/2 cup hot brewed coffee (I use Starbucks Via Ready Brew)
  • 1 1/2 tsp  good vanilla
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Butter an 8 inch square baking dish, or 8 large ramekins, or medium souffle dish.
  • In a medium bowl, whisk the gluten free flour, 1/2 cup brown sugar, 5 Tbsp cocoa powder, baking powder and salt.
  • Stir in the milk, butter and vanilla and mix. The mixture will be quite thick.
  • Place batter in your baking dish or ramekins.
  • In a small bowl mix the 1/2 cup brown sugar, 1/4 cup cocoa powder and the chocolate chips.
  • Sprinkle this dry mixture over the batter in baking dish.
  • Do not mix.
  • Pour the hot coffee over the the batter.
  • Do not stir.
  • Place the baking dish, and or ramekins on a cookie sheet and place in the oven.
  • Bake for 30- 45 minutes depending on the size of your dish.
  • Remove from oven and let cool.
  • I like to serve the pudding cake when it is still quite warm, especially with some cool cream poured over the top.
Tried this recipe?Let us know how it was!



gluten free chocolate pudding cake

gluten free chocolate pudding cake
gluten free chocolate pudding cake

Gluten-Free Chocolate Bark

One of the easiest candies to make is chocolate bark. Last Christmas I posted a recipe for pretzel bark and this Christmas I thought I’d ramp up the recipe. In fact, this has two different barks featured.
This bark was inspired by my many trips to Soma Chocolates in Toronto, Canada. Soma uses high quality chocolate from around the world and puts their own unique spin on the chocolate sold.
One of my favourite things to purchase is their round bars with apricots, hazelnuts and other fruits and nuts on top.
I thought with having Bernard Callebaut Chocolates here in Calgary, and access to their large bars of bittersweet, semi-sweet, milk and white chocolate I’d make some large slabs of bark myself to have on hand this Christmas season.

I made a large slab of dark chocolate bark (for the dairy free folks) and a 2 layer white chocolate-milk chocolate bark.
Both had various nuts and seeds on top.
It is a simple, yet elegant gift to make as well as shows greatly when presented on a platter for your guests to enjoy.

gluten free chocolate bark
Bernard Callebaut



Recipe: 2 Layer White and Milk Chocolate Fruit and Nut Bark

Ingredients
  

  • 16 oz large bar (16 oz) Bernard Callebaut white chocolate
  • 16 oz 1 large bar (16 oz) Bernard Callebaut milk chocolate
  • cranberries, dried blueberries, raisins, other dried fruit Variety of nuts (toasted hazelnuts, almonds, walnuts and cashews, macadamia nuts, pumpkin seeds, and pistachios)Gluten free pretzels

Instructions
 

  • In a double boiler on low-medium heat, melt broken up milk chocolate bar.
  • Stir occasionally. Once melted, take off heat, stir really well until smooth.
  • Line a cookie sheet with parchment paper.
  • Pour melted milk chocolate onto parchment paper and refrigerate until chocolate is hardened.
  • Once hardened, you can then start the 2nd layer.
  • In double boiler, on low-medium heat, melt broken up white chocolate bar.
  • Stir occasionally.
  • Once melted, take off heat and stir until chocolate is very smooth.
  • Remove hardened chocolate from fridge and pour melted white chocolate over top.
  • Work quickly for you do not want the milk chocolate to start melting.
  • Spatter various nuts and fruit on the melted white chocolate.
  • Have fun with patterns.
  • Return chocolate to refrigerator to harden again.
  • Once hardened, I store my bark in a sealed container in the fridge until I’m ready to serve it.
Tried this recipe?Let us know how it was!

Dark Chocolate Fruit and Nut Bark (Dairy-Free)

Ingredients
  

  • 16 oz 1 large (16 oz) Bernard Callebaut dark chocolate bar
  • Various nuts as stated in above recipe
  • Various dried fruits as above recipe

Instructions
 

  • In double boiler, melt broken up dark chocolate bar.
  • Stir occasionally.
  • Once melted, stir really well until very smooth.
  • Line a baking sheet with parchment paper.
  • Pour melted chocolate onto the paper.
  • Scatter various nuts and fruit on the melted chocolate.
  • Harden in the refrigerator.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free chocolate bark
gluten free chocolate bark
gluten free chocolate bark

gluten free chocolate bark


Gluten-Free Dark Chocolate Fudge

As promised here is the 2nd of the sinfully rich, gluten free holiday treat recipes for you to make and share with family and friends.
This is a traditional fudge recipe in that you need to cook it for awhile. This is not a recipe that you can start on the stove, walk away and check on periodically. You need to constantly stir and watch this mixture as it cooks. You are dealing with butter, cream and sugar.
Do not be afraid though. The fudge is easy to make as long as you have a good candy thermometer. You want your sugar/cream mixture to set once cooled, this is not a sauce recipe. This caramel needs to get to the soft ball stage in temperature and then it is clear sailing to a great fudge.
One more piece of advice is to line your pan with parchment. I did not in my first batch and the fudge is much harder to slice and serve.

Gluten-Free Dark Chocolate Fudge Recipe
candy thermometer
candy thermometer
Gluten-Free Dark Chocolate Fudge Recipe
Gluten-Free Dark Chocolate Fudge Recipe


Gluten-Free Dark Chocolate Fudge

Ingredients
  

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup whipping cream
  • 1/2 cup butter
  • Pinch of salt optional: use 1/2 tsp of maldon sea salt to batch, that’s what I did
  • 1/4 cup corn syrup
  • 8 oz dark Chocolate squares
  • 2 tsp good quality vanilla
  • 1/2-1 cup nuts optional

Instructions
 

  • In a medium saucepan add the 2 sugars, butter, whipping cream, corn syrup and salt
  • .Heat on medium heat, stirring while bring mixture to a boil.
  • Make sure you have your candy thermometer in saucepan.
  • Lower heat to low-medium and stir continuously while mixture cooks.
  • Cook fudge until temperature reaches soft ball stage (235-238 degrees) this takes about 20 minutes.
  • When it reaches soft ball stage, remove saucepan from heat and let sit for 10 minutes to cool.
  • Add chocolate squares and vanilla.
  • Stir until chocolate melts.
  • Add nuts and then pour mixture into a lined large square pan.
  • Cool fudge in refrigerator for at least an hour.
  • Enjoy!
Tried this recipe?Let us know how it was!

Gluten Free Dark Chocolate Sheet Cake

It is now a month before Christmas so I am thinking that I will pump out quite a few new recipes for everyone for the holidays.
In fact, I will not be writing stories of my days, or life being gluten free. I figure, we all have so much to get done in the next 30 days that I will just share new recipes with you all.
We can always catch up after the new year. I am sure I will yap at times about thoughts I have, or some event that I want to share, but mostly it will be recipes.
So in keeping with this thought process here is a new recipe.
It is an easy one (I tend to like those kind) but one that may come in handy with the holidays approaching. I think this is a great cake to bring to a potluck, a school function, to the office for a co-workers birthday celebration, or like me, a dessert when you are having company.
What’s great about this cake is you can jazz it up, after it’s baked, when you are serving it.
I made caramel sauce and poured the warm sauce over the cake and then topped it with a mound of whipping cream. So good!
How about a warm cherry sauce poured over with a side of whipping cream and then dark chocolate shavings? Black Forest cake anyone?
How about a little raspberry jam under the cake and then topped with fresh raspberries?
You decide. That’s what I love about this cake.
Go ahead, make it today, you’ll be happy with it!

Recipe Gluten Free Dark Chocolate Sheet Cake
Recipe Gluten Free Dark Chocolate Sheet Cake
Recipe Gluten Free Dark Chocolate Sheet Cake




Gluten Free Dark Chocolate Sheet Cake

Ingredients
  

  • 1/2 cup tapioca starch
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1 cup dark chocolate gfree cocoa
  • 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp xanthan gum
  • 3/4 cup room temperature butter
  • 3/4 cup dark brown sugar
  • 1 cup cane sugar
  • 3 eggs
  • 2 egg yolks
  • 2 tsp gfree vanilla
  • 1 1/2 cup buttermilk
  • 1 cup dark chocolate chips gluten-free

Instructions
 

  • Spray and line a 8×11 pan cake pan with parchment paper.
  • Preheat oven to 350 degrees.
  • In a large bowl, whisk the sorghum flour, br rice flour, and tapioca starch.
  • Add cocoa, baking powder and soda.
  • Whisk again to combine.
  • In stand mixer, beat butter until creamy.
  • Add brown plus cane sugar and beat until fluffy.
  • Add eggs, plus egg yolks one at a time, mixing on low speed.
  • Add vanilla also.
  • Once mixed, on slow speed add dry ingredients as well as the buttermilk.
  • Turn to medium speed and beat for a minute.
  • Remove bowl from mixer and mix in chocolate chips.
  • Pour batter into pan and spread evenly.
  • Bake 30-40 minutes until cake is done.
  • Enjoy!
Tried this recipe?Let us know how it was!



Gluten Free Dark Chocolate Pudding


The recipe this week is for homemade dark chocolate pudding. There is nothing better to me than freshly made warm chocolate pudding. Well, actually any warm pudding: vanilla, butterscotch, tapioca, they are all yummy to me.
But first I need to talk about an upsetting blog that I read recently. I’ve been following Jeanine’s blog www.thebakingbeauties.com for awhile. I love to read her blog and especially love to try her recipes. She is a fellow mom living in Manitoba. I was quite upset to learn that she is taking a break from her blog due to a lot of negative comments regarding the photos of her food.
I find this quite hurtful for she is just a Mom trying to feed her family great tasting gluten free food. Yes, there are blogs out there that have amazing photos. And I too try to better myself in my photos but that is not why I or I am sure Jeanine, took on the challenge of writing a blog.
For myself, after my diagnosis of Celiacs I had tried many gluten free processed foods and found most to be, well, not appetizing. I had always baked and cooked for my family and decided to challenge myself to make great tasting gluten free food.
I also took the challenge to figure out computers. You see, I am not very computer illiterate. You can ask my grown kids, who are always trying to help me out with various computer issues.
So this is how I started blogging. One to share recipes that I had found to be successful in Calgary. We have altitude issues here, especially for baking, and I wanted to share what works for me. Two, I also wanted to learn more about computers, and found I was quite happy with myself when I could successfully attach photos to a word document.
I follow many gluten free blogs, and most of the bloggers I am sure, are not making any income from the blog. They are just sharing with others, recipes that have filled their families bellies, and have tasted great. Please send Jeanine a note and let her know that her blog is worth continuing, to try and ignore the negative comments, and continue coming up with great gluten free recipes for the rest of us to enjoy!
Here is the recipe for dark chocolate pudding. It is really easy to make and I hope you will try it.










Gluten-Free Dark Chocolate Pudding

Ingredients
  

  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 tsp good vanilla
  • 3 cups milk
  • 1/2 – 3/4 dark chocolate chips (I use E.Guittard bittersweet chocolate wafers that I buy at Williams Sonoma)

Instructions
 

  • Combine in a double boiler, the cornstarch,sugar and salt.
  • Whisk to combine.
  • Turn heat to low-medium and whisk in milk.
  • Stir-turn down heat to low and mixture will take 10-15 minutes to thicken.
  • Add vanilla-stir.
  • Then add chocolate wafers.
  • Stir for a few minutes and remove from heat.
  • Cover pudding with plastic wrap while cooling to prevent film on top.
  • Serve with cream.
  • Enjoy!
Tried this recipe?Let us know how it was!

Christmas Party Baking and Popcorn Recipe!

popcorn

We were heading to Kananaskis country this weekend for my husband’s Christmas party. The last couple of years we drive 1 ½ hour into the mountains and stay the weekend at the Delta Kananaskis Lodge.
It is a great weekend of catching up with my husband’s co-workers and their families, and of course, partying a lot. We always have a great time and this would be my second year going as a gluten-free gal.
On a Friday night, all the families gather in Bowie’s room to eat, drink and chat all night long. And as usual, I wanted to bring something to munch on.
This year I decided on caramel popcorn but with a twist. I was going to add Maldon salt and dark chocolate to the popcorn.
I also decided to make cookies-gluten-free of course, and Bob Mill’s recently came out with a shortbread cookie mix that I decided to try.


xmas


The results for all were amazing, and both I will make again and again.
Here is the recipe for caramel popcorn.

popcorn

Air-Popped Popcorn

My original recipe says 24cups. I normally do not measure the popped popcorn. I have a very large roasting pan, that I fill with the popped corn-and that is my guide.

Ingredients
  

  • 2 cup butter
  • 4 cups brown sugar
  • 1 cup corn syrup
  • 2 tsp salt
  • 2 tsp baking soda
  • 2 tsp vanilla
  • Maldon sea salt(I get this salt at Williams Sonoma in Calgary)
  • Dark chocolate flakes

Instructions
 

  • In a large pot, add the butter, br. sugar, corn syrup and salt.
  • Once it all melts, give a quick stir and then just leave it until it boils. Boil for 5 minutes.
  • Remove pot from heat and add the baking soda and vanilla. Stir.
  • The mixture will start to double in size so watch closely and pour mixture over the popped corn. Stir the mixture thoroughly.
  • Bake in the oven for 1 hour at 250 degrees. Stirring it every 15 minutes.
  • Once out of the oven-continue to stir for it hardens quite easily.
  • I then sprinkle the sea salt over the popcorn and also sprinkled the dark chocolate flakes. Let cool.
  • You can store in whatever container you have. This is a very large recipe so I usually give some away as gifts-thus using small Christmas cellophane bags.
Tried this recipe?Let us know how it was!

xmas2


I also made shortbread cookies for the party.
I highly recommend this gluten-free mix-they turned out great and I received many compliments on the taste and texture of these cookies.