S'mores Pie

When I saw this recipe online, I knew I had to make it for one last little hoorah before I start back into my workout routine. I adapted it making it gluten free and of course my family couldn't tell. I used my favorite gluten free flour blend (linked) and made some GF graham crackers (links). I used both chocolate chips, because I already had them and some chocolate bars. It came out just fine.  This baked up all nice and puffy and just looked amazing! I tasted a bit and it reminded me of a big cookie, a rich big cookie! This will easily serve 8-12 people, you won't need a big piece. 

S'mores Pie
adapted from Wishes and Dishes, serves 8-12

1 stick Softened Butter
1/2 cups Granulated Sugar
1 whole Egg
1 teaspoon Vanilla
1 cup GLUTEN FREE All Purpose Flour
1 cup GLUTEN FREE Graham Cracker Crumbs
1 teaspoon Baking Powder
7 oz Marshmallow Creme
6 whole (1.55 Oz Bars) Hershey’s Milk Chocolate Bars, Unwrapped (I used about 7 oz chocolate chips)
1 cup Mini Marshmallows
1/4 cups Milk Chocolate Chips

Preheat oven to 350°F and spray a 9″ pie pan (or tart pan) with baking spray.
In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.
Divide the dough in half. Carefully press half the dough in the bottom and up the sides of the prepared pie pan as best you can (I used wet hands, makes it easier). Evenly spread the Marshmallow Creme over the bottom crust.
Separate chocolate squares (or sprinkle chocolate chips) and place on top of the Marshmallow Creme.
Place the 1 cup of marshmallows on top.
Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will not be completely covered and that is what you want!).
Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
Remove pan from oven and set it on a wire rack. Cool completely before cutting.

gluten free crust carefully pressed into tart pan 

(I like that it cuts pieces better than digging them out of a pie dish)

marshmallow cream spread

I used both chocolate chips & chocolate bars

plop pieces of GF crust for top all over and slightly press together

can I just eat it like that?

oh wow, look at that!!

go ahead, take a bite!

 enjoy,

Caramel Apple Streusel Cheesecake Bars

These were my treat for my work's Christmas party potluck table. I made two so I could also bring some to family. They all loved it and I wish I made one gluten free so I could have a piece. I have added in gluten free adaptions if you're eating GF. These would be a great dessert for your New Years Eve party!

Caramel Apple Streusel Cheesecake Bars

Crust:
2 cups finely ground graham crackers (could use gluten free)
1/2 teaspoon ground cinnamon
2 TBL granulated sugar
1 stick unsalted butter, melted

Filling:
2 (8-ounce) cream cheese blocks, softened
3 eggs
1 cup granulated sugar
1 pint (16oz) sour cream
1 lemon, zested
2 tsp. vanilla extract 

Topping:

1 can apple pie filling 

1/4 cup caramel sauce/topping

Streusel Topping, recipe follows

Preheat the oven to 325 degrees F. Lightly coat the bottom and sides of a 9x13 with non-stick cooking spray (I also add parchment so that I can pick it up out of the pan for easier cutting).

For the crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened (I just used my food processor).
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set a large roasting pan with 1" water on bottom oven rack, place cheesecake on middle rack. Bake for 30 minutes. 

In a bowl combine the apple pie filling and caramel.

Carefully add apple topping to the cheesecake then add the streusel topping* and bake for another 30 minutes.

The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Turn off the oven, crack the door open with a wooden spoon handle and let the cheesecake sit for 30 minutes. 
Remove from oven to cooling rack, let cool in pan for 30 more minutes. Cover with saran wrap and chill in the refrigerator, for at least 4 hours. Cut into bars.

Streusel Topping: 
adapted from Paula Deen
1/2 cup firmly packed brown sugar 
1/2 cup all-purpose flour (could use gluten free blend)
1/4 cup quick cooking oats (could use gluten free)
4 TBL butter, softened 

 In a small bowl, combine all ingredients.

Pineapple Pie

When I found this recipe, I thought it sounded delicious. You don't see recipes for pineapple pie like you do, say apple pie. This also reminds me of those little hand pies you can buy. I baked this up one morning to take to dinner at my Brother's to have with vanilla bean ice cream of course too. I was surprised how wonderful it was! It wasn't as sweet as I feared it would be, it was perfect. It even sliced beautifully. I will be making this again.

Please note there isn't a whole lot of filling, so your pie dish won't be full, I will use my shallow pie dish next time so I don't have so much empty crust, or maybe just use a regular pie dish and fold your crust down more (see pics). I wonder if you could double the filling to make a taller pie??


Pineapple Pie
from Fork vs Spoon

One prepared double pie crust, I used my gluten free recipe
1 – 20 ounce can Crushed Pineapple with juice (do not drain)
1/2 Cup White Granulated Sugar
3 Tablespoons Corn Starch
Pinch of salt
Milk
Sugar

In a medium saucepan, combine the crushed pineapple, sugar, corn starch, and salt. Place over medium heat. Bring mixture to a slow boil and cook, stirring often, until mixture has thickened and is no longer cloudy, but clear (about 3 to 5 minutes). Remember to keep stirring so the mixture doesn’t scorch. Once thickened, remove from heat and let cool.

Preheat oven to 375F.

Prepare your pie crusts, roll out. Lay your bottom crust into a *shallow pie dish, add cooled pie filling, either lay your top crust on top or do a lattice pattern (gluten free crust will not lattice). Trim off extra dough and crimp edges. Brush top with milk and sprinkle with sugar, cut vent holes.

Place in preheated oven and bake for 40 – 45 minutes until top is golden brown. Remove from oven and let cool (I baked mine in the morning, let it sit out and cool, then refrigerated for 1-2 hours, then took it over and it sat out for another 1-2 hours until after dinner and it set up nicely). Serve with vanilla ice cream!

(Remember gluten free pie crusts tend to take longer to brown, so I cover the top and let it bake maybe up to 20 minutes more so the bottom gets done)

not a lot of filling

my regular pie dish in front, my shallower one in back, note how low the pie sits in the dish.

see all that extra crust on the edges

I baked this 20+ minutes longer and see how the GF crust still isn't real dark on the bottom? 

Just like those little hand pies, but better!!

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enjoy,

Red Velvet Cheesecake Cake

We recently had a birthday in our family, the big 15! She loves cheesecake and red velvet cake so when I saw this, I was happy she wanted it. I made this in 3 days, different stages (I didn't want to be rushed) so keep that in mind if you decide to make one too. For mine, I decided to do a cream cheese frosting, decorated as roses, something new for me, any little spaces I filled in with a flower dollop. This went over so well, family raved about it, AND some had seconds!! No, I couldn't have any, but that's ok my birthday is next and I WILL have cake. :)

Red Velvet Cheesecake Cake
Recipe by: Willow Bird Baking Yield: 11-13 pieces

Crust Ingredients:
32 chocolate cream sandwich cookies, finely processed into crumbs
5 1/3 tablespoons unsalted butter, melted and cooled
Small pinch of salt

Ganache Ingredients:
3/4 cups heavy cream
10 oz. semisweet chocolate, finely chopped

Cake Ingredients:
1/4 cup vegetable shortening
1 egg
1 tablespoon cocoa
1/4 teaspoon salt
3/4 cups sugar
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 tablespoon white vinegar
1 ounce red food coloring

Filling Ingredients:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs

Note on scheduling: This cake is easily separated into two days of preparation, and can be prepared ahead of time. On day one, prepare the red velvet cake, cool it, and freeze it. On day two, prepare the cheesecake. You can then assemble and decorate right away, or leave this for day three.

Make the cake:
Preheat oven to 350 degrees F. Line the bottom and the sides of an 9-inch round cake pan (I used my springform pan) with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the cake out of the pan when it’s done. Cream shortening, sugar, and eggs. Make a paste of the cocoa and coloring and add to the shortening mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into the cake pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover in wax paper, and freeze for 30 minutes or until firm.

Make the cheesecake:
To make the crust, preheat the oven to 350˚ F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Make the ganache:
Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1 – 1.5 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache for garnishing if desired; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set (it’ll sink as it cools).

Assemble the cheesecake:
Carefully remove the cheesecake from the springform. Transfer the cake to a serving platter. . Then place your red velvet cake layer on top of cheesecake (right side up). If for some reason you seem that your cake layer will stick up beyond your crust, you can use a long serrated knife to reduce its width (freezing it first makes it easier to cut). Decorate top of cake as desired. (I used a double batch of cream cheese frosting in roses).

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enjoy,

Berry Festive Cheesecake {Gluten Free}

I haven't make a cheesecake in so long that I decided I would for 4th of July dessert. To make it more festive I went with a mixed berry topping and swirl. Red, white and blue. I used my favorite cheesecake recipe but turned it gluten free so I didn't have to miss out. Really just made the crust gluten free then I lightened it up using lighter versions of Ingredients and used less sugar in the recipe. This came out just as good as the regular recipe, I even shared a big piece with our carpet cleaning guy for coming by last minute (my cleaner broke!).

Berry Festive Cheesecake {Gluten Free}
adapted from my regular gluten cheesecake post

Crust:
2 cups finely ground gluten free cinnamon sugar graham crackers (-use food processor)
2 TBL granulated sugar
1 stick unsalted butter, melted

Filling:
2 (8-ounce) Neufchatel cream cheese blocks, softened
3 eggs
3/4 cup granulated sugar
1 pint (16oz) light sour cream
1 lemon, zested
2 tsp. vanilla extract

Berry Topping, recipe follows

Preheat the oven to 325 degrees F. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.

For the crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened (I just used my food processor).
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

For a swirled cheesecake, drop tablespoon fulls (maybe 6) of cooled berry topping mixture juice onto cheesecake batter, swirl with a butter knife.

Set a large roasting pan with 1" water on bottom oven rack, place cheesecake on middle rack. Bake for 60 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Turn off the oven, crack the door open with a wooden spoon handle and let the cheesecake sit in there for 30 minutes. Remove from oven to cooling rack, let cool in pan for 30 more minutes.

Cover with saran wrap and chill in the refrigerator, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of desired topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Topping:
2 C frozen mixed berries
3/4 C sugar
3 TBL cornstarch
pinch salt
1 tsp Vanilla extract
In a saucepan, combine sugar, cornstarch and salt. Add berries and stir well. Heat over medium heat. Bring to a boil, stirring constantly. Once it boils reduce heat and cook 5 minutes. Remove from heat,  stir in vanilla. Allow to cool, refrigerate until ready to use.

as seen from my instagram

a sheet of homemade gluten free cinnamon sugar grahams

swirled, ready to bake

berry swirled cheesecake

topped

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Gluten Free Pie Crust

I found this recipe last year just in time for my Holiday baking. I wasn't going to miss out on dessert being gluten free. I've made quite a few pies with it already and just made it again for my quiche (with a little less sugar in it). This crust comes out pretty good, it doesn't get really brown like a gluten crust would so that's good for me (since I always seem to burn crusts). It comes out flaky and delicate and no one can tell it's a gluten free crust. I make the GF flour blend mix and keep it in a baggie in the freezer so I at least always have some to get started on a new crust or use in another recipe.

Gluten Free Pie Crust
Directions adapted from Art of Gluten Free Baking

Jeanne’s Gluten-Free All-Purpose Flour Mix:
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

Combine all really well, keep stored in a dark place. You'll use some of this for the pie crust recipe below.



Gluten-Free Pie Crust
(makes a double crust for a 9-10 inch pie)
2 1/3 C (350g) Jeanne’s Gluten-Free All-Purpose Flour Mix (above)
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces
1 TBL apple cider vinegar
5-7 TBL cold water
extra tapioca flour for rolling out

To make the crust:
Place flour, sugar, and salt into a food processor. Pulse until combined. Add butter pieces to the dry ingredients mixture and pulse until the mixture looks like dry crumbly sand. 
Add the vinegar into the mixture. Add water a TBL at a time, pulsing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet but holds together (for me it's about 5-6 Tbl).

Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for 20-30 minutes (or until the disks are cool and nicely firm but not hard).

Prepare your rolling surface. I lay a sheet of plastic wrap down, then the dough disk and another piece of plastic wrap over the dough and roll it out between the sheets of plastic. Then I carefully pull the top sheet off and gently pick up the bottom layer with the dough and carefully lay it over the pie dish.
If the crust cracks, just piece and press it together, if it's horribly cracked just reroll it. This is a very delicate crust and takes getting used to. I have not tried to lattice with this and not sure you could being so delicate.

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Gluten Free Sour Cream Chicken Quiche

It's been four years since I made this quiche, wow. So glad I remembered it because I really do love it. Now I can make it gluten free and it still tastes the same (for the regular version click here). Plus it gave me a reason to blog about this gluten free crust which I was talking about but realized I never did blog it.

Anyways, you can make the crust ahead of time and even precook the chicken and peppers. I added green onions to the top before baking. Once this quiche is cooked, I like it to sit out a little to cool off and set up otherwise it just falls apart when taking it out of the pie dish. The crust came out great (I've made it a handful of times now) and doesn't really taste different than regular gluten crust. It's lightly golden and flaky. Mr. had 3 pieces of this quiche. I'll have one for lunch tomorrow (cold of course).

Gluten Free Sour Cream Chicken Quiche
adapted from my original post

1 (9 inch) gluten free pie crust
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped bell pepper (I use a trio blend of peppers)
1 tablespoon gluten free flour blend (I used pie crust flour blend)
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup shredded reduced fat Cheddar cheese
1/4 cup shredded reduced fat Swiss cheese
2 eggs, slightly beaten
3/4 cup 2% milk
3/4 cup light sour cream

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with pie crust. Keep in refrigerator until ready to fill.

In medium frying pan, heat olive oil on medium-high. Add onion and bell pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.

Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.

Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean. Allow to cool a little before serving.

I made two, just for the leftovers

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Gluten Free Graham Crackers

I meant to post this sooner but things have been busy around here. Just because I am gluten free, didn't mean I was going to miss out on Easter dessert. I found a recipe for gluten free graham crackers via Pinterest and used that to go in my crust for the Key Lime Pie which came out wonderful. These graham crackers came out pretty good. I was surprised how easy they were to make. I made a double batch to have some on hand for snacking and they came in handy when we went to the bay for a bonfire, Mmm, roasted marshmallows and grahams (forgot the chocolate). The kids liked them too.


Gluten Free Graham Crackers
slightly adapted from glutenfreegirl.com

2.5 ounces sorghum flour (that’s about 1/2 cup, plus 2 tablespoons)
2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T)
2.5 ounces tapioca flour (1 tablespoon shy of 1/3 cup
2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
3.5 ounces unsalted butter, just out of the refrigerator (7 tablespoons)
3 ounces mild-flavored honey (1/4 cup)
3 to 6 tablespoons cold water
cinnamon sugar (optional)

Combining the dry ingredients.
Measure out the sorghum, brown rice, tapioca, and sweet rice flours. Put into a food processor and whirl them up. Add the cinnamon, baking powder, xanthan and guar gums, and salt. Mix until everything is well combined.

Cutting in the butter.
Cut the butter into small pieces (about 1/2 tablespoon size). Add to the flours in the food processor. Pulse until the butter is incorporated into the flours. The mixture should have a coarse, sandy texture, like cornmeal.

Finishing the dough.
Stir together the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. Let the food processor run for a few minutes, allowing the dough to form a ball. The final dough should be soft and pliable, even a bit wet. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time.

Refrigerating the dough.
Put the dough in a suitable container (or wrap with plastic wrap) and put it in the refrigerator for 15 minutes.

Preheating the oven.
Preheat the oven to 325°. Line a sheet tray with parchment paper. Have another piece of parchment paper, same size, ready as well.

Rolling out the graham crackers.
Cut the ball of dough in half. Return the other half to the refrigerator. Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper.
Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick. Cut the dough into 8 pieces. (You’ll have ragged round pieces on the edges. Leave them on. They’ll make great scraps for graham cracker crusts.) If you want the final crackers dusted with cinnamon sugar, do that here. Refrigerate the dough for 15 minutes.

Decorating and baking.
Pull the sheet tray from the refrigerator. Using the tines of a fork, prick holes into the crackers in a regular pattern that looks good to you.
Bake the graham crackers until they are golden-warm brown and starting to be hard, about 15 to 20 minutes. (Turning the tray halfway through baking will help them to not bake too brown.) Allow them to cool on the sheet tray until they are cool to the touch and hardened even more, about 30 minutes.
Repeat with the second half of the dough ball.

roll out on plastic wrap or parchment for easy transfer to baking sheet

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Key Lime Pie Tart

For Easter this year instead of my traditional carrot cake I made, I decided to try a Key Lime Pie. I found a recipe for gluten free graham crackers and made it (here), then crushed them for my crust (like this recipe) and added it to a tart pan. You may have some leftover mixture if your pie dish is shallow. If so, try halving this recipe or use a deep dish. I did intend for these to be mini tarts, but that idea flopped so I'll just say that this recipe for a whole tart is super easy and tastes really really good, I especially preferred it chilled. It set up nicely, slicing beautifully and was so smooth and creamy. I found it to be more tart at a room temp than chilled.


Key Lime Pie Tart {Gluten Free}
adapted from allrecipes

4 egg yolks, beaten
2 (14 ounce ea.) cans sweetened condensed milk
1 cup key lime juice (Nellie & Joe’s)
Zest of two limes
1 (9 inch) prepared graham cracker crust (I made a gluten free crust)

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk, lime juice and zest. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices and zest if desired.

*For mini tarts, divide crust crumbs evenly into 24 cupcake liners, press bottoms and up along side , add about 1/4 C. of key lime pie batter to each. Bake for 10 minutes 350'. Let cool and chill.

* You may also add about 3-4 TBL of unsweetened dried coconut to your crust mixture for more flavor.

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