Celiac.com 07/04/2023 - Dole Whip, for those who don't know, is pineapple flavored soft serve that is famously associated with Disney. This recipe for homemade Disney Dole Whip will transport you to the enchanting world of Disney with every delightful spoonful. Savor the creamy texture, the tangy-sweet pineapple flavor, and the cooling sensation as the frozen concoction melts in your mouth. With just a few simple ingredients and a blender, you'll be able to recreate this beloved gluten-free Disney classic in no time. 

Perfect for a summer afternoon, a family gathering, or even a Disney-themed party, the Disney Dole Whip is a crowd-pleaser that will transport you to sunny worlds of Adventureland and Fantasyland. Whether you're a long-time Disney fan, or simply a lover of tropical treats, this recipe is sure to bring a smile to your face and a touch of Disney magic to your day.

Gluten-Free Disney Dole Whip Recipe

Ingredients:

• 2 cups frozen pineapple chunks
• 1 cup vanilla ice cream
• 1/2 cup unsweetened pineapple juice

Directions:

Place all ingredients in a blender; cover and process until thick, stopping and scraping sides as needed. Pipe into 2 bowls or glasses, topping each with a swirl.

Celiac.com 09/02/2022 - Grilled pineapple is a tasty summer treat, and we've even done a grilled pineapple recipe once before. But this version with vanilla ice cream and rum sauce turns a few corners and takes an already tasty dish to delicious new heights. It's easy to make and sure to please anyone who loves pineapple and ice cream. Enjoy!

Ingredients:

• 1 pineapple (3 to 4 pound) cut into rings
• Nonstick cooking spray
• 2 teaspoons butter
• ¼ cup brown sugar
• ¼ cup rum
• 1 pint quality vanilla ice cream

Directions:
Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about ½-inch each. 

Use a spoon or apple corer to carve out the center core of each ring.

Spray a cold grill surface with cooking spray and heat to medium-high. 

Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared.

While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. 

Remove the sauce from the heat.

Place a pineapple ring on each plate, scoop ¼ cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

Celiac.com 11/23/2019 - Want something that satisfies that urge for pumpkin pie without all the drama of baking? This easy, gluten-free holiday pumpkin mousse is the perfect dish. Grab a can of your favorite packed pumpkin, some sugar, cream, a little vanilla extract, and some pumpkin spice. Heat the ingredients for a bout 5 minutes, let it cool, pour into serving glasses, top with ginger snap pieces and bang!

You're ready to dazzle your gluten-free guests with minimal effort and maximum deliciousness. Don't worry, down below, we're also including recipes for Soft and Chewy Gluten-free Ginger Snaps, and for Swedish Thin Ginger Snaps.

Ingredients:

• 1 (15-ounce) can pumpkin
• 3 cups heavy cream
• ¾ cup superfine sugar
• ½ teaspoon pumpkin pie spice
• 1 tablespoon vanilla extract
• Gluten-free ginger snaps, garnish as desired

Directions:
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. 

Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla into soft peaks and fold into cooled pumpkin mixture. 

Pour into a serving dish and crumble the gluten-free ginger snaps over top before serving.

Home Made Pumpkin Pie Spice

Ingredients:

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg

Mix all ingredients. 
Store in an airtight container in a cool, dry place up to 6 months.

Swedish Thin Ginger Snaps (Pepparkakor)

Ingredients: 

• 2 sticks butter
• 1 cup white sugar
• ½ cup molasses
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons ginger
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons xanthan gum
• 1 egg
• 2 cup rice flour
• ¾ cup cornstarch

Directions:
Cream butter and sugar well. 
Add egg, beat again. 
Add in spices, molasses, soda, and salt. 
Stir in flour & cornstarch until just combined.
Drop onto greased tray, bake at 350 for 8-10 min. (if you roll them out, it's 350 for 6-8 minutes). 
They burn easily either way, so watch them carefully.

Soft and Chewy Gluten-free Ginger Snaps

Ingredients:

• ¾ cup shortening
• 1½ cups brown sugar
• 2 eggs
• ⅓ cup molasses
• ⅓ cup white sugar
• 2 teaspoons apple cider vinegar
• 2¾ cups gluten-free flour mix
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves

Directions:
Heat the oven to 350°. Mix the gluten-free flour, xanthan gum, and baking soda together in one bowl.

Cream the butter and sugar in another bowl. This works best with an electric mixer. If you are doing it by hand, make sure the butter is soft.

Add the eggs, then molasses (Plantation Barbados unsulphured molasses gets high marks, so I use that for this particular recipe), then apple cider vinegar to the creamed butter and sugar.

Add the spices, and slowly, stir in the combined dry ingredients until the mixture is just blended. The dough should be somewhat firm, so add more or less flour as needed. I usually bake a test cookie or two to get it just right.

Roll the dough into small balls (about one inch). Place them on a greased cookie sheet, and bake for 10 to 12 minutes, depending on your oven. Watch the first batch carefully, to judge how much time to give them.

Here's the recipe for basic gluten-free flour:

Gluten-free flour mix:

• 1 part white rice flour
• 1 part tapioca starch
• 1 part cornstarch

I find it convenient to mix a large batch ahead of time, and then store it in an airtight container.

Celiac.com 03/23/2019 - Want a killer gluten-free dessert that’s easy to make, perfect for spring, and practically guaranteed turn some heads and draw rave reviews? Try these butterscotch pots de creme. If you’re unfamiliar, butterscotch pots de creme is a French dessert that’s a delightful marriage of creme, butter, sugar, egg yolks, and a bit of vanilla bean. Simple, right? Simple, but deceptively, deviously delicious. And delightfully gluten-free. Enjoy!

Ingredients:

• 3½ cups heavy cream
• 1 teaspoon vanilla extract, or one real vanilla bean, if you like
• 3 tablespoons Scotch whiskey
• 4 tablespoons salted butter
• 1¼ cup dark brown sugar (regular brown sugar in a pinch)*
• 9 egg yolks, beaten
• pinch of salt

Directions:
Heat oven to 350 degrees.

Place the cream in a heavy-bottomed pot over medium heat. 

Add vanilla. If using the bean, then split the vanilla bean, scrape the seeds into the cream and drop in the pod, as well. 

Bring the cream and vanilla to a simmer. 

Remove the vanilla pod and discard.

In a separate pan, melt the butter with the sugar, whiskey, and a pinch of salt.

Heat the mixture until it begins to bubble. 

Slowly whisk the heated cream mixture to the butter and sugar mixture.

Beat the egg yolks well. 

Slowly whisk a bit of the hot cream-butter mixture into the yolks to help warm them up.

Then slowly whisk the warmed yolks into the hot cream-butter mixture, until well mixed and thick.

Pour mixture into six 6-ounce ramekins. 

Place ramekins in a baking pan with high sides. 

Add hot water to the baking pan until halfway up the sides of the ramekins. 

Cover pan with foil and bake for 30 to 35 minutes, or until the mixture sets. 

Allow to cool, and serve at room temperature.

Tops with whipped cream, chocolate shavings, fresh berries and a dash of sea salt, as desired.

*If you want to get fancy, you can use dark Muscovado sugar, which is available at specialty shops.

Celiac.com 04/07/2018 - Looking for a sumptuous, easy-to-make gluten-free, egg-free dessert that will knock the socks off your guests? Try this variation on a fabulous dark chocolate mousse recipe courtesy of Maria Speck. Not only is this mousse quicker and easier to make than the fluffier traditional version, but dark chocolate lovers will really eat it up. 

Ingredients:

• 6 ounces high-quality dark chocolate with 70% cacao, finely chopped
• 1 cup whole milk Greek-style yogurt
• ½ cup whole milk
• 1 or 2 tablespoons Grand Marnier, or other orange liqueur, to taste
• 4 teaspoons orange marmalade 

Directions:
Place the chocolate into a medium heatproof bowl. 

In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. 

Pour the hot milk over the chocolate, and let it sit for a couple of minutes. 

Use a spatula or a wooden spoon to stir the mix until smooth. 

In a small bowl, use a risk or fork to beat the Greek yogurt until smooth. 

Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the Grand Marnier. 

Spoon the mousse into four small serving cups, cover with plastic wrap, and chill at least an hour, until firm. They can last up to a day in the refrigerator.

Spoon a teaspoon of marmalade onto each cup and serve chilled.

Ingredients:

• 1 strip lemon peel, plus ½ teaspoon grated zest
• ⅓ cup golden raisins or dried currants
• 1 tablespoon unsalted butter
• Kosher salt
• 1 cup Arborio rice
• 4 cups organic whole milk
• ¾ cup granulated sugar
• 2 real cinnamon sticks
• 2 teaspoons real vanilla extract
• ½ cup Mascarpone cheese
• 3 tablespoons confectioners' sugar
• Ground cinnamon, for sprinkling
• ½ cup dark rum

Directions:
Soak raisins in dark rum overnight, or for at least and hour or two.

In a saucepan, combine the lemon peel, 2 cups water, the butter and a pinch of salt.

Bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.

In a separate saucepan, bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil.

Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and ¼ cup Mascarpone.

Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.

Beat the remaining ¼ cup Mascarpone and the confectioners' sugar in a bowl.

Remove cinnamon sticks and lemon peel. 

Spoon into bowls. Top each with a dash of cinnamon, a small pile of rum-soaked raisins, and a dallop of Mascarpone. Serve.

Vegan Chocolate Cashew Fondue. It's gluten-free and dairy-free and soy-free!

Ingredients:
12 oz. gluten-free chocolate chips
2 Tbsp. cashew butter
1 cup rice milk
2 Tbsp. Barlean’s Berry Greens Powder
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 Tbsp. ground cashews
Fruit (such as strawberries and pineapple, chopped into cubes for dipping
Skewers

Directions:
Combine all ingredients in a slow cooker. Cook on medium heat, stirring occasionally, until chocolate is melted and smooth.

Serve in a fondue pot or serve in your slow cooker set to low heat with a variety of fruit on skewers for dipping. Add extra rice milk to thin out the fondue if desired. 

One solution to that problem lies in this simple recipe and method for making about four cups ( 8 servings) of delicious vanilla ice cream at home in a bag. Kids will love making and eating their own refreshing ice cream.

For each person making ice-cream, you will need two pint-size resealable plastic freezer bags, one gallon-size resealable plastic freezer bag, and gloves or a towel to keep your fingers from freezing.

If you have more than one kid, you can divide the existing recipe between them, so they can both make ice cream. For more ice cream, scale the batch accordingly. Add fruit or other ingredients as desired.

Ingredients:
2 quart-size resealable plastic freezer bags
1 gallon-size resealable plastic freezer bag
Gloves or towel to keep fingers warm
2 cups heavy whipping cream
2 cups half-and-half
1/2  cup white sugar
2 tsp pure vanilla extract
1 bag crushed ice
4 cups coarse salt

Directions:
In a mixing bowl, blend whipping cream, half-and-half, sugar, and vanilla extract until sugar is dissolved.

Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, making sure to squeeze out any air before sealing. Place each sealed bag into a second pint-size bag, again squeeze out any air and seal.

Fill each gallon-size plastic bag about halfway with ice and 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.

To keep your fingers from freezing, wear gloves, or wrap a towel around the bag.

Shake and massage the bag for about 5 minutes or until the mixture thickens into ice cream.

 If you still don't have ice cream after 10 minutes of shaking, then add more salt and ice to the outer bag, and shake until ice cream forms.

Be sure to keep the salt out of your ice cream by removing the outer pint-size bag before opening the inner bag.

Serve and enjoy!

Ingredients:
6 medium pears, peeled and halved
2 tablespoons butter
¼ cup honey
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1 cup plain yogurt
¼ cup toasted walnuts, chopped (optional)

Directions:
Combine yogurt with about ½ the honey and cinnamon in a medium bowl. Chill for at least an hour.

Slice each pear half into 4 slices and add to a heated pan of melted butter. Add remaining honey and cloves. Stir until pears are well-coated and tender, about 8-10 minutes.

To serve, spoon pears into a small bowl and top with a dollop of yogurt. Sprinkle with nuts if using.

This dish is fragrant and presents beautifully with the help of the orange. I’ve also tried this with blood oranges when I can find them, or a combination of both. This particular recipe serves up to six depending on portion, but is easily manipulated for more or fewer people.

Ingredients:
5 cups whole milk
¾ cup medium-grain white rice
1 vanilla bean
½ cup sugar
1 tablespoon rum
2 teaspoons orange zest
Orange segments for garnish

Preparation:
Heat a medium saucepan and combine milk and rice. Split the vanilla bean lengthwise and scrape the seeds into pan and add the bean. Bring to a gentle boil over medium heat.

Reduce heat to medium-low and let simmer. Stir occasionally until the rice is tender and has absorbed some of the milk, 25-30 minutes.

Stir in sugar, rum, and orange zest. Cook for another 10 minutes while pudding thickens. Discard vanilla bean and transfer to a bowl and refrigerate for a few hours until pudding is cold. Serve with 2-3 segments.

In honor of the July 1st  creative ice-cream flavors day, I decided to post a gluten-free, dairy-free ice-cream recipe. The following mint chocolate chip ice-cream  recipe calls for  soy, but the soy milk can be substituted for  rice, almond, hazelnut, coconut, or any dairy substitute.  As usual, make sure all ingredients are gluten-free.This  recipe requires an ice-cream maker.

Chocolate Chip Soy Milk Ice-Cream (Gluten-Free)

• 2 cup soy creamer
• 1 ¼ cup soy milk
• ¾ cup sugar
• 2 Tablespoon arrowroot
• 1 ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• ¾ cups gluten-free chocolate chips
• gluten-free green coloring (optional)

1. Mix ¼ cup of the soy milk with the 2 tablespoons of the arrowroot and set aside.
2. Mix the soy creamer, remaining soy milk, and sugar in a saucepan. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
3. Stir in the peppermint extract, vanilla extract, and food coloring (if desired).
4. Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
5. Add chocolate chips during the last 5 minutes of freezing.

Dairy-Free Fudgesicles (Gluten-Free)
(Makes 12 Bars)

Ingredients:

• ½ cup raw cocoa
• ⅓ cup agave nectar (or to taste)
• 1 ripe avocado
• 1 can (15 ounces) coconut milk (use light for a low calorie treat)
• 1 container (11.5 ounces) coconut water