Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

What's For Dessert Tonight?
0

111 posts in this topic

Well, I saw this referenced in a thread as a link to help out a newbie, so I think it has been dormant long enough!

 

The last two weeks I made three notably wonderful things.  On valentines day I was given a recipe by a friend who is a chef for a homemade chocolate cream pie filling that you can just eat as a custard/pudding in itself.  You don't have to temper eggs so it is easy peasy, and if you dip strawberries and bananas in it it is SO GOOD!  

 

I used milk chocolate, you can use 7 oz of any kind of chocolate or just omit it and make vanilla custard.  I tasted it before I put the chocolate in and it was pretty good, too.  I did not strain it because I didn't have any egg lumps, if you whisk it the whole time it shouldn't lump at all.  For a more dippable, thinner cream, cook for just the minimum amount.  For pie and to have it set up well, cook a little longer.  Use a good quality chocolate and it will be divine!
 
From my chef friend: "This is a chocolate cream pie filling.  I typically make this cause its easy.  You don't' need a crust.  I'll serve it in a bowl with bananas or strawberries or whatever else. Oh one more thing.  Don't over cook the chocolate, or it will get too thick.  Once it comes together you will see it thicken from the corn starch.  But just keep in mind once its cool... it will thicken about 30% more.  You can use 7 oz of any chocolate."
 
Chocolate Pastry Cream
for Chocolate Cream Pie
 
For filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
-Note: you can use 7 oz of any chocolate and I prefer milk chocolate-
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
 
For topping
3/4 cup chilled heavy cream
1 tablespoon sugar
Make filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
 
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with buttered parchment and plastic wrap and cool completely, about 2 hours.
 
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
 
Make topping:
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
 
----------------------------------------------------------------------------------------------------
 
The next thing here is a recipe I saw on TV and I do not recall what show it was from.  I wrote it down long ago and decided to try it this week as I am a huge fan of caramel and wanted to take some treats to the nurses at the place I get my infusion because they cater to my severe germaphobia and treat me so well.
 
Soft Caramels
 
1/2 pound butter 
2 cups light Karo Syrup 
2 cups sugar 
1/4 tsp salt 
1 can of Evaporated Milk- 12 oz. size
1 tsp vanilla
Optional- 1 cup of chopped nuts
 
Add butter, sugar, syrup and salt into a large pan(at least 4 qt.), bring to a boil  over medium to medium high heat until it's 250° - 320°
 
 Add 1 can of evaporated milk slowly- so mixture doesn’t stop boiling. 
Continue to boil to firm ball stage 245° - 250°  
(For every 500 feet over sea level, decrease temp by 1 degree. 
Use this rule for any kind of candy or fudge that you make. If you live at altitude and wondered why your candy wasn't turning out this is the key!!!! )
 
Remove from heat and carefully add 1 tsp of vanilla  and if you like nuts, add 1 cup of chipped nuts- optional.  
 
Place in well buttered pan and cool 
 
Once it's all cooled, cut into small squares and wrap in waxed paper.
 
Tips:  Use at least a 4 qt. pan, as it will boil voraciously.  If you are not used to making candy, when you boil the mixture you are waiting for all the water to boil out before the temperature will start to rise.  Use a candy thermometer unless you have mastered the old fashioned way of testing the ball stages of candy.  Add the milk in a very tiny stream as it will boil up when added.  Stir the mixture the whole time while cooking.  Do not line the pan with anything, just grease it well.  Cut with a pizza cutter and separate the pieces immediately.  
 

--------------------------------------------------------------------------------------------------------

 

And finally the last thing I made which was on a whim last night came from a post I saw on Facebook.  It was for homemade brownie mix.  It called for regular flour but in brownies any gluten-free flour blend will work as the dense texture is not hard to master like gluten-free bread is.

 

Homemade Brownies that taste like the box mix

 

1 Cup Sugar

1/2 Cup gluten-free Flour (Any blend should do)

1/3 Cup Cocoa Powder

1/4 tsp Salt

1/4 tsp baking powder

2 eggs

1/2 Cup Vegetable Oil

 

Combine and bake in 8x8 pan at 350 F for 20-25 minutes.  

I made mine with King Arthur Flour gluten-free Baking Mix and omitted the salt and baking powder.  Omit these if your flour blend has leavening in it, add them if your flour blend does not have leavening in it.

If you like nuts you can add ½ cup chopped nuts.

 

---------------------------------------------------------------------------------------------

 

Enjoy, All, and please add some of your own! :D  Recipes, Ideas, products, anything. 

0

Share this post


Link to post
Share on other sites


Ads by Google:

Low carb (grain free) bittersweet mini chocolate cakes with peanuts/peanut butter filling, caramel sauce, whipped cream and toasted almonds.

0

Share this post


Link to post
Share on other sites

'cinnamon' rolls with no cinnamon - i used pecan filling and bourbon glaze  :)  this is the best baking i have done gluten free!  i used the baking beauties recipe for the dough.  i really like their recipes.  i replace all their egg replacer with real egg, though lolz  :)

0

Share this post


Link to post
Share on other sites

I am trialing peanut butter so I made these :D

 

 

Peanut Butter Chocolate Chip Cookie Dough Bites

 

I replaced the honey with a very ripe banana and eliminated the chocolate chips. Mine baked for about 15 min not the 10 min the recipe states .

 

 

 

 

Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter


 

1

Share this post


Link to post
Share on other sites

Tonights dessert is;

 

home made strawberry ice cream

0

Share this post


Link to post
Share on other sites




My birthday was Sunday so we have a smidgen of cake left.  I am doing low carb so I made an almond and coconut cake with a light drizzle of maple glaze.  It is actually quite good but would be better with some of that homemade strawberry ice cream!  :D

0

Share this post


Link to post
Share on other sites

I am trialing peanut butter so I made these :D

 

 

Peanut Butter Chocolate Chip Cookie Dough Bites

 

I replaced the honey with a very ripe banana and eliminated the chocolate chips. Mine baked for about 15 min not the 10 min the recipe states .

 

 

 

 

Ingredients:

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter

1/4 cup (80 grams) honey

1 teaspoon baking powder**

a pinch of salt if your peanut butter doesn’t have salt in it

1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:

Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter

 

 This sounds very interesting... before figuring it out that It was the gluten, I thought it was the peanuts that were getting me.  I have yet to eat peanuts but am going to try this one out soon.  Last week I did a similar type recipe making a pan of brownies using black beans and honey... I am sure the brownie recipe has been posted here before but it was new to me and I was surprised at the taste...  Thanks for the good ideas!!!

0

Share this post


Link to post
Share on other sites

I made "Paleo Chocolate Chip Cookies" from gluten free on a shoestring: http://glutenfreeonashoestring.com/paleo-chocolate-chip-cookies/

 

I was really impressed!! I used date sugar since that is what I had on hand... it was perfect. Just the right balance of sweet and a bit of salt. I will be making them again. I bought some Almond flour from Costco last weekend. I was shocked they had the Honeyville brand. Snatched a bag up since otherwise I would have to order it online.

 

Really hard to only eat 2 last night. ;)

0

Share this post


Link to post
Share on other sites

I made "Paleo Chocolate Chip Cookies" from gluten free on a shoestring: http://glutenfreeonashoestring.com/paleo-chocolate-chip-cookies/

 

I was really impressed!! I used date sugar since that is what I had on hand... it was perfect. Just the right balance of sweet and a bit of salt. I will be making them again. I bought some Almond flour from Costco last weekend. I was shocked they had the Honeyville brand. Snatched a bag up since otherwise I would have to order it online.

 

Really hard to only eat 2 last night. ;)

 

Oooh those look really good!  If I subbed in regular sugar would it be more/less sweet and need the amount adjusted?

0

Share this post


Link to post
Share on other sites

Oooh those look really good!  If I subbed in regular sugar would it be more/less sweet and need the amount adjusted?

I think that you could substitute regular sugar in... it probably would be sweeter. But honestly, the original cookie with date sugar was not overly sweet so it could handle sweeter. I don't know how regular sugar weighs out in comparison to date/palm sugar but if you have a scale it may be worth just weighing it and using that amount versus a volume measurement.

0

Share this post


Link to post
Share on other sites

Ahh good idea :)  I am definitely adding this to my recipes to try! :D

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,641
    • Total Posts
      921,553
  • Topics

  • Posts

    • Welcome to the board. Celiac is not a death sentence by any means. I was undiagnosed from age 4 to age 46. Words can not describe the hell of the last 15 years before I was finally diagnosed. I am alive and healthier than I have ever been. There are others who also went years and are now doing well. There are some who had complications of cuorse but not everyone does. Thankfully it sounds like your doctors have found this relatively early. You should recover in time. Do be sure to read that Newbie thread and if you can get the others you live with to read it also. You can live safely in a mixed house but you to have to take precautions to be safe. As the others stated you do need to get back on gluten until all celiac related testing is done.  You don't have to eat a lot but if your going to get biopsies done you do have to have some daily. Most of all try to relax. Having celiac does take some getting used to but you will be okay.
    • Hi Kasia2016, Yes, celiac disease symptoms can vary widely.  Some people have no symptoms, we call that silent celiac.  Other have difficulty walking (gluten ataxia), skin rashes (dermatitis herpetiformis), and thyroid disease (Hashimoto's thyroiditis).  The list goes on and on.  GI symptoms can vary widely too, from mild symptoms at times to severe symptoms.
    • Hi egs1707, Welcome to the forum! Irene is right, you should not be gluten-free until all testing is completed.  The celiac disease tests are checking for immune system reactions and damage, and when you go gluten-free that starts to decline.  So the tests may not show the true immune reaction that is going on or the normal damage.  They may not show any damage in fact and you could get a false negative diagnosis.  You body starts healing and out the window go the test results.  Your doctor gets an "F" grade if they told you to go gluten-free now. But you aren't alone in having a doctor who doesn't understand the celiac disease testing process.  Many of them are woefully ignorant of proper testing for celiac disease.  That why the current estimate is somewhere in the range of 85% of celiacs in the USA are undiagnosed.  It doesn't help when doctors screw up the testing themselves.  Or refuse to test people.  Which is also far too common. I was vegetarian for 5 years.  I am not anymore and don't recommend it.  It is hard enough living gluten-free and finding safe food to eat and adequate nutrition for healing a damaged body.  I used to eat a lot of soy products when I Was vegetarian, but now soy makes me physically sick.  We can sometimes develop reactions to foods we eat a lot of while our guts are inflamed IMHO.  Soy is not a healthy food anyway from my reading. I can't do dairy now but may people who start out lactose intolerant end up being able to eat dairy after they have recovered. The best advice I can give is to avoid as much processed food as you can, and eat mostly whole foods you cook yourself at home.  When you do cook, cook big, and freeze the leftovers.  That way you can quickly take a small portion of food out of the freezer and reheat it.  Being celiac it is more important to learn how to cook.  Unless you are wealthy all those gluten-free processed foods add up quick.  Plus gluten-free processed foods often are lacking in fiber and vitamins. You'll want to watch out for vitamin deficiencies also.  Since celiac disease damages the villi in the small intestine, the vitamins and minerals etc are not digested and absorbed well.  So celiacs can be low on vitamin D, calcium,  and one other one I forget.  Vitamin B-12 may be low also ( it is important for nerve health).  Then there are some vitamins that vegetarians tend to have problems getting enough of also to consider. Adjusting to living with celiac disease means adjusting to a new diet and some lifestyle changes.  There's lots of us that make that change every year though, it's not impossible.  You will most likely end up eating better, more nutritious food than many of your peers.  And you will avoid a pletora of additional health concerns that can come along with untreated celiac disease. Learning to cook can be an adventure and you may enjoy it once you start.  you may find your taste in foods changes once you have been gluten-free for a while too. Recovery from celiac disease can take some months.  The immune system is very serious about protecting us and doesn't give up quickly.  Also it always remembers so it will react to even small amounts of gluten.  I live with gluten eaters at home and I do fine.  I just am careful about rinsing dishes off and so forth before using them. There is a Newbie 101 thread at the top of the coping with forum subsection.  It may provide some helpful info.  
    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • Pastry chain goes gluten-free, using mangoes ... But gluten is also believed to cause celiac disease, non-celiac gluten sensitivity, and wheat allergy, ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,644
    • Most Online
      3,093

    Newest Member
    Jross69
    Joined