Gluten-free Coconut Macaroons Recipe

by Sandy Kirby Quandt

This incredibly simple, awfully sticky, extremely sweet gluten-free coconut macaroons recipe is courtesy Blind Pig and the Acorn.

  • 5 1/3 cups (14ozs) flake coconut
  • 1 can sweetened condensed milk
  • 2 teaspoons of vanilla

Mix all the ingredients together.

Drop by spoonfuls onto well-greased cookie sheets. The cookies are sticky and difficult to remove from the pan. Aluminum foil didn’t help. Next time, I’ll use parchment paper and see what happens.

Bake at 350° for 10 to 12 minutes or till lightly browned.

Once cookies are done, quickly remove them from pan and allow to cool on a cookie rack. The cookies will not hold their form, but that’s okay. Once cooled, you can form them into balls.

Store coconut macaroons in an air-tight container with plastic wrap or parchment paper between each layer to keep them from sticking together.

Enjoy!

I wish you well.

Sandy

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Gluten-free No-bake Peanut Butter Caramel Bars Recipe

by Sandy Kirby Quandt

These No-bake Peanut Butter Caramel Bars courtesy of TIPHERO are delicious, but awfully sticky.

  • 6 cups Rice Chex cereal
  • 1-1/4 cups roasted, salted peanuts, chopped
  • 1 cup brown sugar
  • 1 cup corn syrup
  • 1 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt
  • 6 oz milk chocolate chips

Line a 9-inch x 13-inch baking pan with parchment paper, and set it aside. In a large bowl gently combine the Rice Chex and chopped peanuts. Set aside.

In a 4-cup measuring cup stir together the corn syrup and brown sugar. Microwave on high for 2 – 3 minutes, or until the mixture is bubbly.

Stir in the peanut butter, vanilla extract, and salt until everything is fully blended.

Pour the mixture over the cereal and nuts and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature.

Melt the chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the top of the bars. Let the chocolate harden then cut into bars. Store the bars in an airtight container.

Enjoy!

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I wish you well.

Sandy

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Gluten-free No-bake Peanut Butter Caramel Bars Recipe Click To Tweet

Gluten-free Ice Cream Cake Recipe

by Sandy Kirby Quandt

This super simple gluten-free ice cream cake recipe is courtesy Blind Pig and the Acorn. I made a few changes to the original recipe. Be forewarned: this is really sweet.

  • 1 stick butter melted
  • 1 cup coconut
  • 4 cups crushed rice Chex cereal
  • 1/2 cup brown sugar
  • 1 cup pecan pieces
  • 1/2 gallon vanilla ice cream
  • Chocolate syrup

Combine butter, coconut, Chex cereal, sugar, and pecans. Mix thoroughly.

Layer half of the mixture in the bottom of an oblong plastic dish with a lid.

Spread softened ice cream on top of mixture. Ice cream will spread easily if you set it out for 10-15 minutes. You can beat it with a mixer if you’d like. I didn’t.

Top with remaining Chex mixture. Cover and put in freezer until firm.

Drizzle with refrigerated chocolate syrup, if desired, and serve.

Enjoy!

I wish you well,

Sandy

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Gluten-free No Bake Banana Split Pie Recipe

by Sandy Kirby Quandt

  • 2 cups gluten-free graham cracker crumbs (Or you can purchase a gluten-free graham cracker pie crust, and eliminate the cracker crumbs and butter.)
  • ½ cup melted butter
  • 4 ounces cream cheese, at room temperature
  • 16 ounces dessert whipped topping (like Cool Whip)
  • 2-3 large bananas, sliced
  • 1 pint strawberries, hulled and sliced
  • 1 (20 ounce) can crushed pineapple, drained well
  • ½ cup chopped nuts
  • Chocolate syrup
  • 8 – 10 maraschino cherries, patted dry

Combine the graham cracker crumbs with the melted butter and press firmly into a 9 inch deep dish pie pan. (If you use a pre-made pie crust, you can skip these steps.)

Beat the cream cheese with a mixer until smooth.

Combine one third of the whipped topping with the cream cheese, mixing well. Spread onto the crust.

Top with sliced bananas, strawberries, and pineapple, in that order.

Spread the remaining whipped topping on top of the pie.

Refrigerate for 4 hours or up to a day ahead.

Before serving sprinkle the chopped nuts on top of the pie, drizzle with chocolate syrup and place maraschino cherries on top.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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One of my articles is scheduled to appear on Inspire a Fire June 7, 2016. Please stop by.

Gluten-free Ginger Cookies Recipe

by Sandy Kirby Quandt

This delicious gluten-free ginger cookie recipe comes from Recipes, Remedies & Rumors from the Cades Cove Preservation Association, by way of Blind Pig and the Acorn. These gluten-free ginger cookies are simple to make, don’t take long to bake, and are gone in a flash.

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 beaten egg
  • 1/4 cup molasses or sorghum syrup (I used sorghum)
  • 2 cups gluten-free flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • additional sugar

Cream together shortening, egg, sugar and sorghum (or molasses if using)

Sift together flour, salt, baking soda, cinnamon, cloves, and ginger.

Add the sifted ingredients a little bit at a time, mixing thoroughly after each addition.

Roll cookie dough into small round balls about the size of large marbles.

Roll balls in sugar and place on cookie ungreased cookie sheet.

Flatten slightly with a fork.

Bake 350 degrees F for 8-10 minutes, or until done.

Allow to cool on pan before removing.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-free Chocolate Caramel Pecan Pie Recipe

by Sandy Kirby Quandt

This rich gluten-free chocolate caramel pecan pie does not have a traditional crust. The crust on this pie is ground pecans. Yum. Although this recipe is multi-step, it is rather simple to make. It does need to be refrigerated at least 2 hours, so plan ahead. (Sissy, you have GOT to make this.)

  • 3 cups pecan pieces, divided
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 14 oz caramels (I used caramel bits. Easier to melt.)
  • 2/3 cup whipping cream, divided
  • 1 pkg (8 squares) semi-sweet baking chocolate
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla

Preheat oven to 350 degrees F. Place 2 cups of the pecans in food processor. Process until finely ground. Mix with granulated sugar and melted butter. Press into 9-inch pie plate.

Bake 12 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with the back of a spoon.)

Microwave caramels and 1/3 cup of the whipping cream in microwavable bowl on High 3 minutes or until caramels are melted. Stirring after each minute.

Pour into crust.

Chop remaining 1 cup pecans, sprinkle over pie.

Place chocolate, remaining whipping cream, powdered sugar, and vanilla in saucepan. Cook, stirring constantly, over low heat until chocolate is melted.

Pour over pie. Gently spread to cover top of pie.

Refrigerate at least 2 hours.

Enjoy!

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I wish you well.

Sandy

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