Category Archives: Desserts & Treats

Hot Chocolate Cupcakes with Homemade Marshmallow Fluff

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Gluten & Dairy Free Girl Scout Cookie Makeover – Trefoils

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Gluten Free-zer Friday – Crunchy Chickpeas

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Gluten Free & Dairy Free Girl Scout Cookie Makeover – Thin Mints

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Gluten Free & Dairy Free Girl Scout Cookie Makeover – Do-Si-Dos

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Gluten Free-zer Friday – Rhubarb Ice “Cream”

Welcome to Gluten Free-zer Friday.  It’s been a while, but let’s just jump in, shall we?  First, head over to MJ’s for Freezer Food Friday. This week she has a Tex-Mex Chicken Starter that is naturally gluten and dairy free.   Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Rhubarb Ice Cream

3 cups 1/2″ pieces rhubarb

3/4 cup sugar (I like the slight molasses taste of organic sugar in this)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (14 oz) can organic coconut milk (NOT light – mmmmm…)

2/3 cup almond milk or milk substitute of choice

1 teaspoon gluten free vanilla extract

In a bowl combine rhubarb and sugar.  Allow to sit for 1 to 2 hours until sugar is mostly dissolved and rhubarb has released some of its juices.  (You can skip this step if in a rush.  However, you will need to stir, stir, stir and watch it when the rhubarb and sugar are first heating so the mixture does not scorch.)  Put rhubarb mixture, cinnamon and nutmeg into a saucepan.  Place pan over medium-high heat, stirring often, bringing mixture to a low boil.  Cook until rhubarb is soft, about 8-10 minutes.  Remove from heat.

Stir in coconut milk and almond milk.  Using an immersion blender, blend mixture until smooth.  Cover and chill until cold.  After chilled, stir in vanilla.  Put rhubarb mixture into your ice cream maker and make according to manufacture’s instructions.  When finished the ice cream will be soft serve texture.  For a firmer texture, put the ice cream into a freezer safe container and freeze for about 2 hours.

To make ice cream without an ice cream machine: When mixture done chilling in refrigerator, put into a freezer safe container with a lid, cover with lid and place in the freezer.  After 30 minutes, remove from the freezer and vigorously whisk or stir mixture breaking up any frozen areas and mixing them in.  Place back into the freezer.  Continue to check and stir vigorously (you are breaking up those ice crystals) every 30 minutes.  You can even use an immersion blender for mixing, if you have one.  The ice cream should be ready after 2-3 hours.

To freeze just the rhubarb base (you can double, triple, etc. the recipe.  Just be sure to package the ice cream base in as many packages as you multiplied the recipe by!):  Make the recipe through cooking the rhubarb.  Remove from heat.  Using an immersion blender, blend rhubarb mixture until smooth.  Cool.  Package rhubarb ice cream base into quart sized zip seal freezer bags, removing as much air as possible before freezing.  Label bags (adding instructions to add 1 cup of coconut milk, 1 cup of almond milk and 1 t vanilla), and freeze.  When ready to use, allow mixture to thaw, mix in “milks” and vanilla and freeze as directed.

February Poll Winner – Chocolate Truffles

This is a nice basic truffle you can add your own flavorings and coatings to make them your own.  I usually just roll them into a ball shape, but to make them even easier, pour the truffle mixture into a pan lined with smooth parchment or plastic wrap.  After they set, lift the firm mixture from the pan using the parchment or plastic wrap to remove the truffles.  With a warm clean knife, slice square, rectangular or diamond shapes.  Serve as is or dust the top lightly with cocoa powder.

You can also use the truffle mix to fill candy molds.  Brush your candy mold with melted tempered chocolate, allow to set, pour in partially cooled truffle mixture (or scoop up firm truffle mixture and stuff shape).  Allow to set, then coat the bottom to the candy with melted tempered chocolate.

Gluten Free Dairy Free Chocolate Truffles

12 oz. gluten and dairy free good quality dark, bittersweet or semi-sweet chocolate, chopped

1/3 cup canned coconut milk (NOT light and not from the carton – those are too thin)

1 teaspoon gluten free vanilla, almond, mint, orange or other flavoring of choice

In a small sauce pan, heat coconut milk until just beginning to bubble around the edges, but do not boil.  Remove from heat.  Add chopped chocolate and stir until chocolate is melted and mixture is smooth.  Add flavoring and mix well.  Allow to cool to room temperature, then put into refrigerator to chill.

You can shape your truffles at this point for a very dense chocolate truffle, if you choose.

For a fluffier, lighter type of truffle:  When mixture is firm, whip with electric mixer until mixture is light and fluffy, but do not allow to get soft and runny.  Put back into the refrigerator and chill until firm.

Scoop one to one-and-a-half teaspoons of truffle mixture and roll into a ball.  I find this works best with a cooler kitchen and hands.  Leave plain or roll into your choice of coatings, powdered sugar, unsweetened cocoa powder, crushed toasted nuts, crushed peppermint candies, finely shredded coconut, etc.  If you would like to dip in tempered chocolate, chill the shaped truffle until firm and cold before dipping in the worm chocolate.

Store in a cool place.