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What's For Dessert Tonight?


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110 replies to this topic

#91 alex11602

 
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Posted 07 August 2012 - 04:55 PM

Brownie sundaes for dessert tonight...we have a bunch of leftover dessert stuff from my daughter's birthday this past weekend so we took the mini muffin brownies and topped it with almond milk mint chocolate chip ice cream, whipped cream and a few dark chocolate chips.
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#92 love2travel

 
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Posted 09 August 2012 - 09:46 AM

Grilled Nectarines with Lavender-Infused Honey
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#93 dcns65

 
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Posted 09 August 2012 - 01:15 PM

Tender Blueberry Snack cake. Had to use those fresh Maine Blueberries in something delicious!

http://madeleinesmad...rry-snack-cake/
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Mom to 2 children with Celiac and husband with Celiac
Son-diagnosed Sept. 2011 with numbers off the chart, positive biopsy, hypothyroidism, ADHD, PDD (totally mainstreamed in School)
Daughter-diagnosed Jan. 2012 with no symptoms blood test positive, biopsy negative, hypothyroidism. Chose to go Gluten Free, dancer and straight A high school student
Husband-positive blood test, hypothyroidism and decided to skip the endoscopy

#94 Marilyn R

 
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Posted 11 August 2012 - 07:40 PM

I melted about 3 Tbsp dark chocolate chips with a Tbsp of heavy cream (milk works just as well). Meanwhile I crunched up some gluten-free pretzels.

Two scoops of vanilla ice cream placed in the bowl of melted chocolate + gluten-free pretzels + a scant handful of cashew pieces = YUM.
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Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#95 JNBunnie1

 
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Posted 13 August 2012 - 11:42 AM

Fried apples w/ pine nuts!
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If you're going through hell, keep going. ~Winston Churchill

#96 Reddino83

 
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Posted 20 September 2012 - 04:59 PM

My desserts have been somewhat curtailed, since I'm on Weight Watchers. However I have found that Jello brand sugar free/fat free puddings made with skim milk are great with fresh fruit. Stir some blueberries into the vanilla, peaches with butterscotch and strawberries with chocolate. So far I've lost 16 pounda and have 20 more to go!



GREAT IDEA AND CONGRATS!! :D
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#97 Adalaide

 
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Posted 20 September 2012 - 06:29 PM

I was terribly bad last night. We had pumpkin pie shakes. With the evenings cooling off we were just starting to feel fall in the air and couldn't help ourselves. Not to fear though, we totally put flax in them so they were practically healthy! I'll tell my hips that too. :ph34r:
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"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


#98 sora

 
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Posted 06 October 2012 - 01:21 PM

Baking my first gluten-free cake today (vanilla). I am putting field berry curd in between the layers and vanilla icing.
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Wheat Allergy

Chemical (scent) Allergy

Ah, but I was so much older then, Im younger than that now.


#99 sora

 
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Posted 01 December 2012 - 04:00 PM

I would like to perk up this thread. Since the holidays are here why don't we post our holiday desserts that we might only make at this time of year.

This is one of my favorites that I make and give as a gift and keep one for myself.

Pumpkin Bread

9x5 in loaf pan
350 oven

Sift together
1 3/4 C AP flour (add xanthan gum if your mix doesn't have it)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves (I grind my own and make sure to leave some chunky bits)

Beat until light and fluffy
1 1/3 cup sugar (I use Demerara)
1/3 cup soft shortening or butter
2 eggs
beat in
1 cup cooked or canned pumpkin

Add dry to wet in 3 additions alternating with
1/3 cup milk
1/2 teaspoon vanilla

Do not over beat.

Fold in
1/2 cup chopped pecans
1/3 cup chopped dates

Bake in greased pan about one hour.


This bread freezes really well and is delicious cut in thick slices and warmed with ice cream or whipped cream on top.
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Wheat Allergy

Chemical (scent) Allergy

Ah, but I was so much older then, Im younger than that now.


#100 love2travel

 
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Posted 01 December 2012 - 04:34 PM

Sora, thanks for thinking of this thread - I had forgotten! Not having dessert tonight but I am making the best chocolate chunk cookies on the planet tomorrow for my massage therapist. She practically begged me for them last week.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#101 LauraTX

 
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Posted 23 February 2014 - 06:54 PM

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. 


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I am my husband's "Silly Yak Girl" :)
I was diagnosed with Celiac Disease in January 2013. I also have Lupus and Common Variable Immunodeficiency(CVID) for which I am on IVIG.

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#102 love2travel

 
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Posted 02 March 2014 - 07:13 PM

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


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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#103 notme!

 
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Posted 03 March 2014 - 01:47 PM

'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  :)


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arlene

misdiagnosed for 25 years!
just as i was getting my affairs in order to die of malnutrition...
gluten free 7/2010
blood test negative
celiac confirmed by endoscopy 9/2010

 

only YOU can prevent forest fires - smokey t. bear

 

have a nice day :)

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#104 a1956chill

 
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Posted 03 March 2014 - 02:37 PM

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

Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing


#105 a1956chill

 
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Posted 04 March 2014 - 05:35 PM

Tonights dessert is;

 

home made strawberry ice cream


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Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing





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