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.

Strawberry Rhubarb Crunch Pie

I'm going to be making this for church potluck on Sunday...hopefully it turns out well!

Pastry Crust Makes Two Crusts
1 1/2 cups gluten-free flour
1/3 cup cornstarch
1/3 cup sugar
1 teaspoon xanthan gum (Bob's Red Mills)
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon gluten-free vanilla extract

Filling
3 cups chopped fresh rhubarb (or frozen, thawed)
1 cup sliced fresh strawberries (or frozen,thawed)
1 cup sugar
3 tablespoons gluten free flour
1/2 teaspoon lemon juice

Topping
1/3 cup flour
1/3 cup gluten free oats
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/3 cup hard margarine or butter
Directions
***Pastry Crust Instructions***.
In a mixing bowl stir together the flour and cornstarch.
Then add the sugar, butter, egg and vanilla and mix until combined.
Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
--Go ahead and make Filling while the Pastry Crust is chilling.
--.
After approx 20 minutes, remove dough from refrigerator and roll into a ball.
Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
Using a fork poke a bunch of holes in the sides and bottom of the crust.
Combine fruit, sugar, flour and lemon juice and stir well.
Turn into pie shell.
To make topping; combine dry ingredients and cut in margarine until crumbly.
Sprinkle over rhubarb mixture.
Bake at 375 degF for about 50 minutes.

Apple Upside Down Cake

From Mrs. G F
5 tablespoons butter, cut up
another 5 tablespoons softened
1/3 cup packed brown sugar
4 apples, cored and sliced in wedges, skin on
1 large apple, peeled and chopped
1/4 cup teff flour
1/2 cup sweet sorghum flour
1/2 cup brown rice flour
1/4 teaspoon xantham gum
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
1 egg
1 teaspoon vanilla
3.9 oz applesauce, unsweetened (I used Mott's little packaged one)
1/2 cup walnut, pecan, or other nut (optional)
1/4 cup rolled oats (also optional, I did not do this this time, I am going to next time)
Preheat oven to 350. Put the chopped butter in the pan, a 9X9, and put in the oven until melted, don't brown the butter. Sprinkle brown sugar over butter, mix together. Put in the apple wedges and the nuts if using (as well as oatmeal if using), and put back in the oven for 15 minutes.In a bowl, combine flours and dry ingredients and whisk. Add wet ingredients, including milk, egg, vanilla and applesauce. Use a mixer if you have one, otherwise stir until combined. Fold chopped apples into the batter.Spread batter evenly over the apple/nut mixture in the pan. Bake about 35 minutes, or until knife inserted in center comes out clean.

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.

Ricotta-Mascarpone Mousse with Balsamic Strawberries

from elise.com
1 cup heavy cream
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup granulated sugar
Grated zest of one lemon
2 pounds strawberries, hulled and cut into quarters
1/4 cup balsamic vinegar, or to taste

1 In a medium bowl, beat the cream until soft peaks form.
2 In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
3 Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.
4 Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.
5 When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.
Serves 8.

Pumpkin Cupcakes

from www.elise.com
Cupcake Ingredients:
1 stick (1/2 cup) unsalted butter, room temperature (I only had 3/4 of a stick so I used that and added 2 Tbsp of olive oil. It worked fine.)
1 cup brown sugar, packed
1 Tbsp molasses
1 Tbsp honey
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin purée
2 cups Red Mill's gluten-free flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon of pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon lemon zest)
1/2 cup buttermilk*
1/2 cup chopped pecans
1 cup raisins
Frosting ingredients:
8 oz. cream cheese, room temperature1/4 cup (1/2 stick) unsalted butter, room temperature1/4 cup maple syrup1 cup confectioner's powdered sugar, sifted
*Note to make your own buttermilk, combine 1/2 cup of milk with 1/2 Tbsp of vinegar or lemon juice. Stir and let stand 10 minutes before using.
Directions:
Cupcakes
1 Preheat oven to 350°F, and place rack in the center of the oven.
2 Using an electric mixer, cream the butter, brown sugar, molasses and honey, until as light and fluffy as it will be, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin purée and vanilla and beat until incorporated.
3 In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
4 Add the pecans and raisins. Mix in by hand.
5 Set paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, close to the top of the cups. Bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
Frosting
6 Using an electric mixer, mix together cream cheese and butter until smooth. Add maple syrup and confectioners' sugar and mix to combine. Once cupcakes have cooled, apply frosting.
Makes 16 cupcakes.

Yellow Cake

from Living Without magazine website
6 TB butter or oleo or canola oil spread or 1⁄4cup canola,
safflower, or other oil
1 cup granulated sugar*
2 large eggs (or 3 egg whites for a white cake)
1 TB grated lemon peel
1 cup white or brown rice flour
6 TB potato starch
2 TB tapioca flour
1 tsp xanthan gum
1⁄4tsp baking powder
1⁄4tsp baking soda
1⁄3 tsp salt
3⁄4cup buttermilk or
2 tsp lemon juice or cider vinegar with enough milk (cow, rice, soy, ornut) to equal 3⁄4cup
1 tsp gluten-free vanilla extract cooking spray

*Sugar alternative #1: 1 cup fructose powder in place of 1 cup sugar.
*Sugar alternative #2: 2⁄3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2⁄3cup pure fruit juice concentrate (thawed, but not reconstituted).

Preheat oven to 325 degrees. Coat 9 x 5-inch loaf pan or two 5 x 21⁄2-inch pans with cooking spray. (Cake rises better in smaller pans.) Set aside. Using an electric mixer and a large mixer bowl, cream together the oil, granulated sugar (or fructose), and eggs on medium speed until thoroughly blended. Add grated lemon peel. In a medium bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt. In another medium bowl, combine the buttermilk (and honey or fruit juice concentrate, if using) and vanilla. On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Spoon batter into pan(s).
Bake the 9 x 5-inch loaf for 50-55 minutes; 35-45 minutes for 5 x 21⁄2-inch pans or until top is golden brown and a toothpick inserted into center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool on rack. Serves 12.
To make cupcakes: Bake 12 cupcakes for 20-25 minutes or until firm.
To make a layer cake: Bake in a 9-inch nonstick pan for 35-40 minutes or two 8-inch round nonstick pans for 30 minutes. Be sure to line pans with waxed paper or parchment paper and spray with cooking spray for easy cake removal. Cool on wire rack.

Mini Vanilla Cupcakes

Originally found at glutenfree.wordpress.com
1 cup plus 2 tablespoons GF Flour mix (mine has xanthan gum in it)
1/2 teaspoon of salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 eggs
1/2 cup white sugar
1/3 low fat, vanilla yogurt
1/2 evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350F
Cream together the sugar, yogurt and eggs.
Put all dry ingredients together (flour, salt, baking soda, baking powder) in a bowl and whisk together.
Add flour and milk/extracts to creamed sugar mixture and beat on medium for 4 minutes.
Bake at 350F - 12 minutes for mini-muffin pans, 20 minutes for regular cupcake muffins.
Frosting/filling recipe:1/2 c. shortening1 1/2 cups + powdered sugar1/3 cup evaporated milk1/2 teaspoon each of the following extracts: vanilla, orange, lemon1/4 teaspoon almond extract
Beat together all ingredients on medium. (It’s important to use all of the extract flavorings!)
Add more powder sugar until you reach a fluffy consistency. (Or the consistency you prefer)
It’s easy to insert the filling (see instructions above). Top the muffins easily too by dipping them quickly into the frosting bowl. =) Sprinkle with candies as desired.

Monkey Bread

Originally found at glutenfree.wordpress.com
Dough Ingredients
1 1/4 cup low fat milk, heated slightly (as you would for a baby)
4 Tablespoons butter
2 Tablespoons sugar
1 Tablespoon yeast
1 large egg
1 1/2 cup GF Flour Mix (includes xanthan gum, if your mix does not, add 1/2 teaspoon xanthan gum to recipe)
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum (see above note about GF Flour mix)
1 teaspoon gelatin
1/2 teaspoon salt
Dough Instructions:
In a small bowl, pour 1/4 cup of the milk. Add 2 Tablespoons sugar and 1 Tablespoon yeast. Set aside in a warm place to proof.
Mix together your other dry ingredients with a whisk in a small bowl (GF flour mix, sorghum, tapioca starch, xanthan gum, gelatin, and salt)
Heat the remaining milk a little higher and add the 4 Tablespoons of butter to melt it. Pour the butter/milk mixture into your mixing bowl.
Mix on low speed the milk/butter with your proofed yeast/milk/sugar. Add one egg. Blend together well on low.
Stop the mixer. Add your dry ingredients. Restart the mixer on low. The dough will come together a bit and is a bit heavy.
Mix on medium-high for 5 minutes.
While the bread is mixing, butter and sugar the inside of your chosen pan.
Once done mixing, scrap the dough together and divide into small balls (about 1/2 the size of a golf ball).
You’re now ready for rolling and topping your Monkey Bread.
Topping Ingredients
1/2 cup crushed toasted pecan pieces
1/2 cup brown sugar
1 teaspoon cinnamon
3 Tablespoon butter, melted
Topping Instructions:
In a small bowl, combine the pecan pieces, brown sugar and cinnamon. Mix together well.
In another small bowl, melt the butter.
Working with each of the small dough balls you made, roll each first into the butter bowl and then into the pecan/brown sugar bowl.
Place each dough ball into the pan. Allow yourself to push the pieces together a bit but not too much (GF bread is dense enough without our help! LOL).
Continue rolling the balls until you have finished either (1) filling your pan or (2) using all the dough balls. (If you have extra dough balls that don’t fit into your pan, coat them as you did the others and fill another small baking dish.)
Rest, Rise, Bake, and EAT!
Cover your Monkey Bread loosely with plastic wrap (coated with butter). Set aside in a warm place and allow to rise for 40 minutes.
10 minutes before the rising time ends, preheat your oven to 375F.
Bake your Monkey Bread for 25-30 minutes (depending on the depth of your pan/bread).
When you remove the bread, allow to cool for 3-5 minutes-then dump on serving dish. If the bread is too “doughy” for you, put it into a large baking dish and bake for an additional 5-10 minutes.
Enjoy!
PLEASE NOTE: These treats need to be enjoyed warm and can be reheated. Some people also like to add a powder sugar-glaze to the top of them before serving.

Carrot Cake

Originally found at glutenfreemommy.com

2 sticks of unsalted butter
2 Tablespoons millet flour
2 Tablespoons sweet rice flour
1/2 cup brown or white rice flour
1/4 cup tapioca flour
1/2 almond meal (I ground sliced almonds in my mini food processor)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1/2 cup white sugar
1 tsp. ground cinnamon
1/2 cup powdered sugar
1/2 cup packed light brown sugar
3 eggs, at room temperature
1 Tablespoon vanilla extract
1 cup finely grated carrots or up to 1 3/4 cup
1 cup unsweetened shredded coconut, pulverized in food processor too
1 cup crushed pineapple, mostly drained (eyeball and add a little juice if you need it)
Cream Cheese Frosting ( 2 8 oz. bars of cream cheese, 1 stick of butter, 2 1/2 cups of powdered sugar, 2 T. lemon juice, a little lemon zest, 1 tsp vanilla)
DIRECTIONS:
Get all your ingredients ready. Grind the almonds, coconut, etc. Preheat the oven to 350 degrees make sure your rack is in the center, and prepare your baking pans (2 9 inch baking pans or 3 if you are doubling the recipe) by greasing them and putting parchment paper in the bottom of each pan.
In a med. saucepan, melt the butter over med. heat until the butter is a dark golden color and the solids begin to separate. This process will probably take 7-10 minutes. Remove from heat and let the butter cool (not in the fridge) for about 30 minutes. Yard said the butter should be cooled to about 70 degrees. Basically, it should still be in liquid form but not hot.
In the bowl of your stand mixer, sift your almond meal, other gluten-free flours, xanthan gum, baking soda, and baking powder. Turn the paddle on and make sure it is mixed well.
In a separate bowl, mix the granulated sugar and cinnamon together. Add the powdered sugar and then blend in the brown sugar.
In yet another bowl (you may have quite a mess to clean up), whisk the eggs and add vanilla. Stir into the sugar mixture and whisk until incorporated.
At this point, turn your mixer on and pour the sugar/egg mixture in the bowl until combined. Then slowly add your cooled melted butter (including any brown bits). Make sure you scrape down the sides of the bowl and combine well. This will probably take 3-4 minutes.
The next step is to mix in the pineapple, shredded coconut (ground a little in food processor first) and carrots with a balloon whisk. You can also add nuts but my husband isn’t a big fan, so I omitted them entirely. I did put sliced almonds on the sides of the cake once I had frosted it.
Pour into the baking pans and bake until a toothpick comes out clean- it took my cakes approximately 35 minutes to bake. Yard’s original recipe calls for a 45 minute baking time.
Once the cake has cooled, frost the cake with the most decadent cream cheese frosting you can find. This cake is extremely fat and sugar-filled, so those on a diet should not eat this cake. Looking at this cake might even make you gain a pound…
This cake is best made the night before and chilled in the refrigerator before serving. It will keep in the refrigerator for about 3 days.

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!

Upside down Blackberry Cake

originally found at digestivediva.blogspot.com
2 1/2 cups fresh blackberries (12 oz)
1/2 cup plus
1 1/2 tablespoons sugar
1 cup plus 1 teaspoon Pamela's Pancake and Baking Mix
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup well-shaken buttermilk
Preheat oven to 400 F.Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add baking mix and buttermilk in 3 batches, mixing at low speed until just incorporated.Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes (mine took 45 min).Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.

Strawberry shortcake Cakes

this reminds me of those little spongecake things you buy in the produce section for stawberry shortcake

1/2 cup butter
1 cup icing sugar
4 eggs
1 teaspoon vanilla
1 cup cornstarch
1 1/4 teaspoons baking powder

Preheat oven to 375 degrees. Grease a 12-muffin pan.
In a large bowl cream butter and sugar, using electric mixer.
Add the eggs and vanilla. Beat until light and fluffy.
In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
Mix until well blended.
Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
Serve topped with strawberries, and whipped cream.

Pumpkin Custard

I can't remember where this one came from--if it's yours let me know!
2 eggs
1 can pumpkin (16oz) - NOT pumpkin pie filling
1 tsp cinnamon
1/4 tsp allspice
several grates nutmeg (1/4 - 1/2 tsp)
1/2 cup molasses
MethodPreheat oven to 350. (if your meal is cooking at 375, this is a forgiving recipe. just check on it earlier)
Chose an 8 inch round casserole dish, and add the eggs. With a fork or a small whisk, whisk the eggs until well combined.

Using a spatula, add in the pumpkin and combine with the eggs. Add the spices (my daughter especially likes grating the nutmeg!), and mix well.
Add the molasses and mix together. Scrape down the sides and smooth the top of the custard so it’s even.
Bake for 1 hour - the custard should be set, like a quiche. Allow to cool for a little while, then scoop into ramekins. Yum! This served 5 happy diners, with enough left for one or two more.

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.).

Pumpkin Chiffon Pie

Originally found at glutenfreesoxfan.wordpress.com

This pie looks amazing...can't wait for pumpkin season again...too bad it's almost april!

Ingredients:
For Crust:
fourteen 2-inch gingersnaps (about 4 ounces) [when using Mi-Del GF gingersnaps, use about 18 cookies]

1 cup pecans (about 4 ounces)

1/4 cup granulated sugar

1/2 stick (1/4 cup) unsalted butter melted and cooled
For Filling:
1 envelope (about 1 tablespoon) unflavored gelatin

2 tablespoons brandy, rum, or water [we used rum]

1 cup milk

3/4 cup firmly packed light brown sugar

4 large egg yolks

1 1/4 cups canned solid-pack pumpkin

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans

Directions:
Make Crust:
- Preheat oven to 350°F.- In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well.- Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate.- Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
Make filling:
- In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.- In a heavy saucepan whisk together milk, brown sugar, egg yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer.- Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.- Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white.- Remove bowl from ice water.- In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten.- Fold in remaining cream gently but thoroughly and pour filling into crust.- Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
Top each serving with whipped cream and garnish with nuts.