I blame The Pioneer Woman for this. It looked SO AWESOME on the show a couple weeks ago while I was working out (yes, I watch cooking shows while I exercise–I’m perverse that way) that I just HAD TO MAKE IT. Of course I adapted it somewhat to make it gluten free and to cut down on the fat and calories a LITTLE (not enough that I actually wanted to calculate it, though). It’s such a marvelously simple dessert that uses up some staples and leftovers, like bread going stale. Definitely a winner.
I blame The Pioneer Woman for this. It looked SO AWESOME on the show a couple weeks ago while I was working out (yes, I watch cooking shows while I exercise--I'm perverse that way) that I just HAD TO MAKE IT. Of course I adapted it somewhat to make it gluten free and to cut down on the fat and calories a LITTLE (not enough that I actually wanted to calculate it, though). It's such a marvelously simple dessert that uses up some staples and leftovers, like bread going stale. Definitely a winner.
Author: Kait Nolan
Recipe type: Dessert
Cuisine: Gluten free
6 slices of gluten free bread (I used my
gluten free sourdough
3 apples (I used ambrosia), peeled, cored, and sliced thin
¾ cup brown sugar Splenda
1 stick of butter
cinnamon to taste
Preheat the oven to 375 degrees.
Butter your casserole dish.
Slice your bread into small chunks. Divide into three batches.
Layer the first batch onto the bottom of your casserole dish.
Layer a third of the apples over that.
Sprinkle with a bit of cinnamon.
Sprinkle with ¼ cup of the brown sugar Splenda.
Repeat with the remaining bread chunks, apples, and Splenda until you have 3 layers.
Dice your butter into chunks and layer over the top.
Now at this point PW sprinkled 3-4 tablespoons of water over the top. I forgot and it turned out fine.
She also said to cover in foil while baking until the end. I forgot that too.
Hubby had a bit of a pout over the holidays because he didn’t get to partake in the sweets as pretty much none of them were gluten free. Not that he didn’t eat (boy did we all eat) but I took pity and made up a batch of these flourless peanut butter cookies. They’re gluten free and awesome and would suit anybody’s sweet tooth. The key, however, to making sure that these are fab is using good quality peanut butter. I used Peter Pan Natural Creamy and they came out positively chewy and delicious. Makes about 18-24 depending on your size.
1 cup creamy peanut butter
1 cup white sugar
1 tsp baking powder
extra white sugar for rolling
With your mixer, mix the peanut butter, sugar, baking powder and egg until thoroughly combined.
Preheat your oven to 350 degrees.
Cover your baking sheet with parchment paper (you don’t HAVE to do it but I think it makes it much less likely that the cookies will stick).
Scoop out balls of dough and roll them in sugar, placing in rows on the cookie sheet.
Mash each ball with the classic crosshatch pattern of peanut butter cookies–mash once with a fork then again at a 90 degree angle.
Bake approximately 10 minutes.
Remove from oven and allow to rest on cookie sheet for another 5 minutes before removing to wire racks to cool the rest of the way.
I love blondies. They’re one of those things I never make because, frankly, I don’t bake. It’s not because I CAN’T bake sweets. I can. But they are not exactly part of a healthy, balanced diet because, well, they’re crack and I can’t eat just one. But these were for a Halloween party, so I had people to share them with. I haven’t done much in the way of sweets that are gluten free, so these were an experiment. I adapted the classic Blondie recipe from the Better Homes and Gardens Cookbook. According to them this makes 36 bars. Um, yeah, if they say so. More like 24. We aren’t gonna talk about the nutrition info. I don’t wanna know.
2 cups packed brown sugar
2/3 cup butter
2 teaspoons vanilla
2 cups all-purpose gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chocolate and peanut butter chips
Preheat the oven to 350 degrees.
Spray a 9×13 pan with cooking spray.
Mix the flour, xanthan gum, baking soda, and baking powder in a bowl. Set aside.
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and stir constantly until sugar is dissolved.
Allow to cool slightly.
Add the vanilla and stir until well incorporated.
Add the eggs one at a time and stir until well incorporated.
Add the flour mixture in 3 parts, stirring until each part is well combined.
Spread the batter in the pan.
Sprinkle the top with the chocolate and peanut butter chips.
Nothing says summer to me like cobbler. In fact, I actually prefer cobbler to cake or pie most of the time. So when we found out hubs was gluten intolerant, I knew cobbler had to be on the list of stuff I learned how to make. This was my first attempt and it was marvelous. Fed it to the whole family around for the reunion and nobody knew the difference. When it comes to gluten free cooking, there is no higher compliment. Please excuse the iPhone pic. I was cooking away from my camera.
2 large cans of peaches (1 drained, 1 undrained)
1/2 cup sugar divided
1 stick (1/2 cup) unsalted butter, melted
2 cups GF self rising cobbler mix (1/2 cup sorghum flour, 1/2 cup brown rice flour, ½ cup sweet rice flour, 1/2 cup regular rice flour, 2 tsp xanthan gum, 1 Tbsp baking powder)
1/2 tsp salt
1 cup skim milk
1. Preheat to 375 with rack in middle position. Add the stick of butter to your 9×13 baking dish and let it melt while the oven is preheating. 2. Mix the sugar, salt, cobbler mix and milk until it forms a smooth batter, like pancake batter. 3. Pour the batter into the baking dish over the butter. Don’t stir. 4. Add both cans of peaches. Again, don’t stir.
5. Cook until cobbler is bubbling and top is golden brown, about 40-45 minutes. Cool in pan until warm.
For Memorial Day I made diet crack–aka cake batter ice cream. It was marvelous. But not gluten free. So for the 4th of July, I promised hubs I’d make some ice cream particularly with him in mind (even though there are many peanut butter addicts among our friends and family). That’s where this recipe came from.
The verdict? The boys declared this the Balvenie of ice creams. The special reserve. AKA, the aged crack. It’s that good. I didn’t calculate the nutrition info because, frankly, I don’t wanna know. It’s rich, delicious, and worth every bite.
Makes 3 quarts.
3 cups peanut butter (I used Peter Pan creamy)
2 12 oz. cans of evaporated skim milk
3 cups light Cool Whip
1.5 cups Fat Free half and half
1.5 cups skim milk
1 cup sugar
1 package Reece’s mini peanut butter cups (the unwrapped ones)
In a large mixer, whip the peanut butter and sugar together until well blended.
Add the Cool Whip and continue to whip until well blended.
Slowly add the evaporated milk, half and half, and skim milk.
When mixture is well combined, pour into a large container and chill in the fridge for at least half an hour.
Churn in your ice cream freezer according to freezer directions.
When the ice cream is soft set, remove from the ice cream freezer and into a freezer safe container.
Mix in the Reece’s cups.
Chill in your freezer for at least two hours.
Warning, it freezes hard as a brick, so either set it out for about twenty minutes before serving, or pop it in the microwave on defrost for about three minutes.
I am obsessed with cake batter ice cream at Cold Stone Creamery. It is HORRIBLE for you. But OH SO GOOD. Sometime last year I came across a recipe for homemade cake batter ice cream and I never got around to trying it. We had a pre-Memorial Day party with friends today, and I decided that today was the day. I couldn’t bring myself to use real cream because I’m me and I have to lighten stuff. I ran across a recipe for hot chocolate ice cream that used light Cool Whip. I was intrigued, so I decided to adapt my own no-cook recipe to incorporate it. The end result was crack. CRACK I TELL YOU! Well, actually my friends all dubbed it Diet Crack because it’s only 350 calories and 9 grams of fat per 1 1/3 cup serving! (We’re comparing this to Cold Stone, remember? That’s good. It’s a third the fat and about 200 fewer calories for a Love It size serving). This freezes pretty hard, so you’ll probably want to defrost it on high for 30 seconds before scooping. Yield: 1/2 gallon
Please excuse the poor pic. All I had was my iPhone and we were in a hurry to snap and EAT!
2 cups evaporated fat-free milk
1 cup skim milk
1 cup fat free half and half
2 cups light cool whip
2 cups yellow cake mix
1. Blend all ingredients with a hand mixer until well combined.
2. Chill for at least half an hour.
3. Pour into ice cream maker and follow manufacturer’s directions.
I picked up my first package of fresh blueberries at the grocery yesterday. I’d intended to use them in muffins, but we had company for dinner and that just demanded dessert of some kind. I opted for individual blueberry crisps, adapted from this recipe from Evil Shenanigans. I didn’t have any apples, so this was straight up blueberry. And I lightened things up a bit (because I’m me, and I do that). The could have stood to cook for another 5 minutes just for some more color on the topping, but they were delicious. And just the right size after an already heavy meal.
1 cup of fresh blueberries
1 tablespoon corn starch
1 tablespoon Splenda
pinch of salt
pinch of cinnamon
1/4 cup flour
1/4 cup Splenda
1/4 cup cold margarine or butter
Preheat oven to 350 degrees.
Mix the blueberries, Splenda, cornstarch, salt, and cinnamon.
Divide among 3 mini ramekins.
Using a fork, mix the remaining flour, Splenda, and butter, blending until you have fine crumbles.
Nothing says summer or 4th of July like homemade ice cream. It’s a family tradition, a once a year treat. My recipe always seems to vary somewhat because I can never find my mom’s original no egg recipe, so it’s usually an experiment. This version made a light and airy ice cream that wasn’t at all heavy after all the fabulous grilled potato salad and Boston butt. It’s a definite keeper. Sorry for the lack of a picture of the ice cream. It disappeared FAST!
3 cups 2% milk
1 cup half and half
2 15 oz. cans of evaporated skimmed milk
1 can fat free sweetened condensed milk
1 3/4 cups Splenda
Pour the 2% milk into a saucepan and scald (until bubbles rise around the edges) over medium low heat.
Add the Splenda until disolved.
Mix the remaining ingredients thoroughly and chill for 30-60 minutes.
Pour into your ice cream maker and follow the directions for your particular maker.
In honor of Father’s Day, I mixed up a batch of these for my father in law (who still calls them lemon squares every time even though there’s not a drop of lemon in them). These are his absolute favorites, and, in fact, we all love them. The blasted things are crack. If I wasn’t giving them as a gift, I’d eat half the batch. They’re so super simple and easy. But very very rich. Be sure to have a glass of milk handy!
1 box yellow cake mix (whatever the cheapest is)
1 box of powdered sugar
1 block of cream cheese
Preheat oven to 350 degrees.
Spray a 9×13 baking dish/pan with cooking spray (I use the one for baking)
Scramble one egg lightly and mix with the cake mix. The result will be a sort of damp, crumbly mixture. Press this into the bottom of the pan with your fingers or the back of a spoon.
In a tall bowl, mix the room temperature cream cheese, other 2 eggs, and the powdered sugar. Be sure to use a tall bowl and not a shallow one or you’ll get the icing everywhere. I sure did. I think there’s still a smear on the coffee pot…
Pour this mixture over the top of the crust and spread evenly.
Bake for 45 minutes and allow to cool before cutting.
Now you all know that I am all about cutting the fat in stuff. You can’t do it in this. I’ve tried. It doesn’t work. Do yourself a favor and don’t try to cut corners.
Let it be stated that I do not make claims that this is in any way an authentic Key Lime pie (apart from the fact that it contains Key Lime juice). I have been seriously craving pie for a few weeks now (I blame it on True Blood–someone is eating pie every other episode), and since I was fortunate enough to lay my hands on a bag of Key Limes (which make fabulous guac by the way), I knew it had to be Key Lime pie.
But of course I’m doing that whole 1300 calorie diet thing and real, true, honest to God Key Lime pie would eat up about half my daily alotment of calories. That will never do. So I began to do a bit of research on what goes in a Key Lime pie. Graham cracker crust, obviously. Sweetened condensed milk. Key lime juice (duh). Egg yolks. Whipped cream. So I started poking around trying to see what was out there in the realm of lightened up versions. I came across a recipe somewhere that called for lime yogurt and lime Jello. Dude. Green Jello? That totally makes me think of being in the hospital getting my tonsils out when I was 8. Green Jello is not for normal human consumption. And it SURE as hell doesn’t belong in Key Lime Pie. So I quickly gave up the idea of finding someone ELSE’S lightened version and decided to make my own.
Now, I am a huge fan of lemon icebox pie. It is my favorite pie. Very straight forward. Graham cracker crust, sweetened condensed milk, lemon juice, Cool Whip. Where are the eggs you ask? Well see, my mom made this a lot when I was younger and on one particular occasion, she forgot the eggs entirely. We never noticed, so she never put them back in. So that was the first change I made. No egg yolks in this Key Lime pie. Saves on calories and then you don’t have any worries about the raw egg thing. Change number two was a no brainer–fat free sweetened condensed milk. I’ve been using it my lemon icebox pie for years. Change number three–skip the whipped cream and save yourself the mess of making it yourself. Go with some fat free Cool Whip. And unless you are a die hard maker of your own crust (I’m not a true baker, remember?), Keebler makes a nice reduced fat graham cracker crust that’s right there on the baking aisle. It means you can throw this pie together in 5 minutes. Okay 15 if you don’t have a lime juicer.
Reduced fat graham cracker crust
1 tub fat free whipped topping
1 can fat free sweetened condensed milk (be sure it’s not evaporated milk–whole other animal)
1/2 cup fresh juice from Key Limes (I used 22 of them–those suckers are SMALL!)
Juice your limes. If you don’t have a juicer (you know the thing that looks kinda like a garlic press but for limes?), it’s worth it if you’re using Key Limes. My hands were TIRED after squeezing 22 of these things for 1/2 a cup of juice. If you’re not digging the really tart pie, I’d cut this back to 1/3 a cup.
Add your condensed milk and stir until well combined.
Add 1/3 of the tub of whipped topping. Stir until well combined.
Pour into pie crust and shake to level.
Pop it in the fridge for at least two hours to chill.
When ready to serve, top entire pie with the remaining whipped topping and if you can figure out how to use your zester (I couldn’t) sprinkle some lovely lime zest over the top.
This pie works out to 8 slices (I know, I know, puny dieter’s slices–but bear with me) at 300 calories and 3.5 grams of fat.