Molten chocolate mugs

1 1/4 c semi-sweet chocolate chips
6 TBS butter (not margarine)
4 eggs
1/4 c sugar
combine chocolate and butter in a mixing bowl and melt in a double boiler(I use a glass mixing bowl over a pot of boiling water); combine eggs and sugar in a mixing bowl until fluffy, remove chocolate mixture from heat. Fold the egg mixture into the chocolate mixture until smooth, spoon even amount into 4 hot chocolate mugs till about 3/4 full bake at 350 for 17-20 minutes

Flourless Chocolate Basil Torte

This was a submitted recipe from Mia on thepioneerwoman.com

for the cake:
1 stick (1/2 cup) unsalted butter, cut into 16 pieces, plus extra for greasing the pan
4 ounces chopped bittersweet chocolate (65% to 75% cacao)
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup sugar
1 packed cup fresh basil (leaves only)
3 large eggs, room temperature
1/2 cup unsweetened cocoa powder
for the ganache:
4 ounces chopped bittersweet chocolate (65% to 75% cacao)
1/3 cup plus 1 tablespoon heavy cream
1. Preheat the oven to 375F and center a rack in the middle of the oven. Butter an 8-inch round cake pan. Line the bottom of the pan with a round of wax paper or parchment paper, and butter the paper.
2. Place the butter and the chocolate in a small saucepan and melt over very low heat, stirring constantly. Remove the pan from the heat as soon as the mixture is smooth, transfer to a large mixing bowl, stir in the vanilla and salt, and set aside.
3. Next, make a basil sugar: pulse the sugar and the basil together in a food processor until the basil is very finely chopped and uniformly green in color. The sugar will look slightly wet.
4. Add the basil sugar to the chocolate mixture and whisk until smooth. Whisk in the eggs one at a time, blending completely between additions. Sift the cocoa powder over the batter and fold it in until no dry spots remain. Pour the batter into the prepared pan and smooth out the top with a spatula.
5. Bake the cake for 20 to 25 minutes, or until the top of the cake barely begins to crack. Let cool for about 5 minutes, then invert the cake onto a round serving plate.
6. While the cake cools, make the ganache: place the chocolate and the cream in a small saucepan, and stir constantly over very low heat until melted and smooth. Using a flat spatula or knife, spread the ganache over the top of the cake, letting it drip down the sides, if desired. (Hint: Using the ganache immediately will mean a thin coating that drips easily down the sides of the cake; in this case, it’s best to frost the cake over a cooling rack, then transfer it to a serving plate. You can also let the ganache cool a bit, then spread it just on the top, more like a thin frosting.)
7. Serve warm or at room temperature. To store, let cool completely, then cover and keep at room temperature up to 3 days.

Huge Chocolate Cookies

from heythattastesgood.com
4 oz semisweet chocolate
1 c flour mix
1/2 t xanthan gum
1/4 c cocoa powder
1 t baking powder
1/2 t salt
1 stick butter, softened
3/4 c brown sugar
1 t vanilla
1 cold egg
2 c chocolate chips (I used white)
Melt the 4oz chocolate in the microwave, 20 seconds at a time.
Preheat the oven to 325.
Mix all the dry ingredients. Cream the butter and sugar, then add egg and vanilla. Mix with the dry ingredients, add chips, and drop by large (1/4 c) blobs onto a greased cookie sheet. Bake 16 minutes. Makes about a dozen.

Peanut Butter Frosting

This frosting is great on a chocolate cake. Tonight we were watching Peter Pan and needed a yummy treat to go along. So I whipped up a Bob's Red Mill chocolate cake mix and topped it with this easy frosting. I learned this frosting from my french teacher in high school. She added cocoa to it too, feel free to add a few tablespoons of Hershey's Cocoa to make it Chocolate Peanut Butter Frosting.

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
1 1/2- 2 cups confectioners' sugar
1 tsp vanilla

Using handmixer beat butter and peanut butter together until creamy. Add sugar, vanilla, and milk and beat for 3 minutes until light and fluffy. Add more milk or sugar to achieve desired consistency.I usually double this recipe to frost an entire cake.

Chocolate Hazelnut Biscotti

Originally found at glutenfree.wordpress.com
Ingredients
2 cups GF Flour mix (with xanthan gum)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
4 large eggs
1/3 cup nonfat milk
1 teaspoon vanilla extract
1 teaspoon almond extract
4 Tablespoons butter, melted
1 1/4 cup roughly chopped hazelnuts
Directions
Preheat oven to 350F.
Mix together dry ingredients: flour, cocoa powder, baking soda, salt, and sugar. Reserve hazelnuts.
Mix together wet ingredients: eggs, milk, extracts, and butter.
Mix together wet and dry until blended then mix on medium-high for 2 - 3 minutes.
Blend in chopped nuts.
Shape into two loaves about 4 inches wide, 8 inches long and 1 inch thick on parchment paper.
Bake for 20 minutes.
Cool for 10 minutes.
Slice into 1/2 inch thick cookies. Return sliced pieces to parchment paper. Lay one side on to the parchment paper.
Bake an additional 20 minutes (turn over in the last five minutes). Keep in mind that biscotti - and our lovely gluten-free flours - have a tendency to continue to dry out a bit after baking. Take care not to over bake or over dry the cookies in the oven to prevent them from becoming too brittle and crumbly.
Allow to cool completely before storing.
Drizzle with melted chocolate (I think next time I’ll use white and dark chocolates not just dark.)
Enjoy with coffee in the mid-afternoon while wearing comfortable shoes, of course!
=)

Black Bottom Cupcakes

Originally found at glutenfreemommy.com
1/2 cup of sorghum flour
1/2 cup of tapioca flour
1/2 cup of rice flour
1 cup of granulated sugar
1 tsp. of baking soda
3/4 tsp. xanthan gum
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1 Tbsp. apple cider vinegar
1 tsp. vanilla
1/3 cup oil
Topping:
1 8 oz. pkg. cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp. salt
1 12 oz. pkg. semi-sweet chocolate chips
Directions:
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!
Update: These freeze really well!

Whoopie Pies

Originally found at myglutenfreecookbook.blogspot.com

Cookie Part:
1/2 cup shortening
1 cups sugar
2 egg yolks
1 cups milk
1 1/2 teaspoons vanilla
3/4 cup brown rice
3/4 cup sweet sorghum
1/2 cup soy (next time teff)
1/2 teaspoon salt
1/2 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 cup shredded coconut, unsweetened
2 teaspoons xanthum gum
Preheat oven to 425 degrees. Cream shortening and sugar. Add egg yolks, milk, and vanilla. Beat until smooth. Sift dry ingredients and add to shortening ingredients. Add the coconut. Mix until combined. Drop by teaspoonful on greased baking sheet. Bake for about 8 minutes, making sure not to burn the bottoms. Cool on counter on wax paper or paper towels.
Filling:
2 egg whites
1 teaspoons vanilla
1/2 cup shortening
2 cups confectionery sugar
1/4 teaspoon salt
Mix until thick. Take one cake and frost the flat side, find another cake that somewhat matches and place on top.

Molten Lava Cake

originally found at my glutenfreecookbook.blogspot.com
We ate lava cakes almost nightly in Disneyworld...now we can make it at home
4 ounces semisweet or bittersweet chocolate
4 tablespoons butter
4 tablespoons sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 375. Melt chocolate and butter together, over double boiler (or take a pan of boiling water and place a bowl on top to melt them in together..and some might like to use a microwave). After they have both melted, take off the heat and add 2 tablespoons sugar, egg yolks, and vanilla. Mix.Separate eggs. In separate bowl beat egg whites and salt until soft peaks form. Add the 2 remaining tablespoons of sugar, beat about 2 minutes longer.Fold in the egg whites into the chocolate until just combined. Get 4 ramikins, 6 ounces, and place on baking sheet. Divide batter between the ramikins and bake for about 22-25 minutes.

Oreos

These look great! I originally found them on recipezaar.com
Igredients
Dough
3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 teaspoon xanthan gum
2 teaspoons egg substitute
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla
1-2 teaspoon milk
Filling
2 cups confectioners' sugar
3 tablespoons shortening
1/4 teaspoon vanilla
2 tablespoons hot water
Directions
1Preheat oven to 350 degrees.
2In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
3In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
4Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
5Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
6Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
8For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).

The Best Chocolate Chip Cookies

Originally from gingerlemongirl.blogspot.com

1/2 cup butter flavored Crisco (or butter)
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 1/2 tsp. vanilla extract
1/2 cup tapioca flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/2 tsp. kosher salt
1/4 tsp. xanthan gum (optional)
1 tsp. baking powder
1/2 tsp. baking soda
6 oz. GF chocolate chips Directions:Preheat oven to 350 degrees. In a large bowl: cream butter with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to butter and sugar mixture. Last, mix in chocolate chips. Place golf-ball sized dough portions 2 inches apart on an UNGREASED cookie sheet. Bake 7-9 minutes or JUST UNTIL edges are light brown.(The cookies WILL NOT look completely cooked when you pull them out of the oven! That's what you want! That's part of the secret to these awesome cookies! DO NOT overbake them!)Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating

Chocolate Brownie Sheet Cake

Originally found on gfingf.blogspot.com
This cake sounds really easy and yummy. I'll let you know when I try it.

Chocolate Brownie Sheet Cake

Mix together 2 cups gf flour and add1 tsp xanthan gum and 2 cups sugarBring to boil: 2 sticks butter, 4 Tbs cocoa, 1 cup waterThen pour that over flour and sugar mixture and add 2 eggs (I added 2 extra egg whites per baking tips you sent me) 1/2 tsp salt, 1 tsp baking soda, 1/2 cup buttermilkBeat well and bake @ 350 degrees for 20 min in a 9 by 13 pan. Now for the icing (which is the best icing ever!) :Melt 1 stick butter, 6 Tbs milk, 4 Tbs cocoa, and add 1 cup chopped pecans.Bring to a boil, remove and add 1 lb of powdered sugar. Pour immediately over the hot cake.