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!

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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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Gluten- free Butterfinger Chocolate Cake Recipe

by Sandy Kirby Quandt

Here is a tasty gluten-free chocolate cake recipe made with Butterfinger candy you can make ahead of time for a delicious dessert. It taste better, more moist, the longer it sits.

For the cake:

  • Vegetable oil spray for misting pan
  • 15 oz chocolate gluten-free cake mix
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

For the topping:

  • 8 oz Butterfinger candy bars, crushed
  • 2 cups whipped cream topping
  • 1 cup caramel ice cream topping – make sure it’s g-f. (I used an entire 12.5 oz jar of Smuckers topping.)

Preheat oven to 350 degrees F. Lightly mist a 13 X 9 inch pan with vegetable oil spray

Place the cake mix, cocoa, milk, oil, eggs and vanilla in a large mixing bowl and beat on low speed until ingredients are just incorporated, 30 seconds. Increase speed to medium and beat until smooth, 1 1/2 to 2 minutes longer.

Pour batter into the prepared pan and place in oven.

Bake the cake 30-35 minutes.

Cool cake completely. 30-60 minutes.

Place candy bars in a sealed plastic bag and crush. Tapping with a rolling pin works well. (I found it worked best to have the candy in the refrigerator before I crushed it.)

Once the cake has completely cooled, poke holes all over the top with a wooden skewer.

Slowly pour caramel topping over the cake. Let it soak into the cake, then scatter half of the crushed candy evenly over the top.

Spread the whipped cream carefully over the candy, then scatter the remaining crushed candy over the whipped cream.

Cover with plastic wrap and refrigerate. The longer you can leave the cake before you dig into it, the better. (Up to three hours.)

Enjoy!

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I wish you well.

Sandy

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Gluten-free Flourless Chocolate Cake Recipe

by Sandy Kirby Quandt

This gluten-free flourless chocolate cake is delicious, but rather labor intensive to my way of thinking. Possibly it is because I ground my almonds instead of finding some that were already ground. This recipe calls for 1 cup heavy cream and raspberries for a topping. Honestly, by the time I baked the cake, I didn’t want to mess with beating the cream into stiff peaks, so opted for whipped cream from the can. Do whatever you’d like. 🙂

If this was so time consuming, why am I giving you the recipe? Because it is very moist and delicious, Pilot and I loved it, and you might also.

  • 3/4 cup unsalted roasted almonds
  • 1/2 tsp kosher salt
  • 3/4 cup granulated sugar
  • 8 oz bittersweet chocolate, chopped
  • 1/2 cup unsalted butter, cut into small pieces
  • 6 large eggs separated
  • 1/2 tsp pure vanilla extract
  • whipped cream

Heat oven to 350 degrees F. Coat a 9-in springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

Using a food processor, pulse the almonds, salt and 3 Tbsp sugar until finely ground.

In a bowl, microwave the chocolate and butter on high, stirring every 20 seconds, until beginning to melt, about 1 minute. Stir until melted and smooth.

Using an electric mixer, beat the egg yolks and remaining 9 Tbs sugar in a large bowl until thick and pale yellow. beat in the vanilla.

Stir in the chocolate mixture until combined, then the ground almond mixture.

In a second large bowl, using an electric mixer, beat the egg whites until stiff peaks form.

Stir 1 cup of the whites into the chocolate mixture. Using a large rubber spatula, gently fold the rest of the whites into the chocolate mixture until no white streaks remain.

Spread the mixture evenly into the prepared pan and bake until the cake has set and is slightly puffed. 30-35 minutes. Let the cake cool completely in the pan.

Top with whipped cream, if desired.

Enjoy!

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

I wish you well.

Sandy