Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Ring Ding/yodle

kolka

By kolka
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

kolka Explorer
kolka
Posted

This is my idea:

Rebecca Reilly has a recipe for Chocolate Genoise cake - a chocolate cake baked in a jelly roll pan.

I'd like to bake that, fill it with buttercream icing (just Crisco, powdered sugar, a little water and some vanilla). Then I'd like to roll it up jelly roll fashion. After that, I want to slice 1" circles from it. Then I want to dip each 'disc' into a chocolate for the chocolate coating.

I'd consider this a cross between a ring ding and a yodel.

question: What do I do for the chocolate coating?

I bought some Silk brand soy creamer. It's not bad, better than soy milk, anyway. I was thinking to make a ganach with it (we are dairy free). Well, wouldn't ya know, there is a recipe for chocolate truffles right on the carton! I made the recipe, it was good. But the chocolate truffles were a tad too soft, even while refrigerated. So, what would you do for chocolate coating that'd be firm enough (for ring dings)? Could I just melt the chocolate chips and just not add the cream? Or would that be TOO firm? Any ideas?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


dragonmom Apprentice
dragonmom
Posted

I think that just the chocolate chips would work- I buy the gluten-free pretzels and dip them in melted chocolate chips and they are good. Good luck with the attempt! :)

Jestgar Rising Star
Jestgar
Posted

You could try adding a few drops of oil, or crisco. Don't use any "milks", they have too much water in them.

lonewolf Collaborator
lonewolf
Posted

Adding a little bit of coconut oil would work well too. It will harden with the chocolate and give it a nice texture.

TriticusToxicum Explorer
TriticusToxicum
Posted
This is my idea:

Rebecca Reilly has a recipe for Chocolate Genoise cake - a chocolate cake baked in a jelly roll pan.

I'd like to bake that, fill it with buttercream icing (just Crisco, powdered sugar, a little water and some vanilla). Then I'd like to roll it up jelly roll fashion. After that, I want to slice 1" circles from it. Then I want to dip each 'disc' into a chocolate for the chocolate coating.

I'd consider this a cross between a ring ding and a yodel.

question: What do I do for the chocolate coating?

I bought some Silk brand soy creamer. It's not bad, better than soy milk, anyway. I was thinking to make a ganach with it (we are dairy free). Well, wouldn't ya know, there is a recipe for chocolate truffles right on the carton! I made the recipe, it was good. But the chocolate truffles were a tad too soft, even while refrigerated. So, what would you do for chocolate coating that'd be firm enough (for ring dings)? Could I just melt the chocolate chips and just not add the cream? Or would that be TOO firm? Any ideas?

I make this killer frosting type stuff that is almost the consistency of the chocolate on yodels.

All you need is a box (8 squares) of Baker's semi-sweet chocolate and a tub of Cool Whip. I don't think CW is dairy free, but I know there are dairy free brands out there.

You simply melt the cool whip and chocolate in the microwave and stir it until smooth. You could pour it over your treats or dunk them (the stuff is fairly liquidous (my new word) when warm and sets semi-firm when at room temp - hard if you put it in fridge).

Now i want a yodel! :P

kolka Explorer
kolka
Posted
  • Author
I make this killer frosting type stuff that is almost the consistency of the chocolate on yodels.

All you need is a box (8 squares) of Baker's semi-sweet chocolate and a tub of Cool Whip. I don't think CW is dairy free, but I know there are dairy free brands out there.

You simply melt the cool whip and chocolate in the microwave and stir it until smooth. You could pour it over your treats or dunk them (the stuff is fairly liquidous (my new word) when warm and sets semi-firm when at room temp - hard if you put it in fridge).

Now i want a yodel! :P

Baker's Chocolate has 'milk solids' in it, so my dd can't have that. Cool Whip has caseinate in it, so that's out, too. What brand of whipped topping is actually dairy free? Where do you get it? Each brand at my local grocery stores have caseinate. I've heard of something called Hip Whip - a soy whipped cream. Where on earth do you get it?

So, the topping you make is just like the coating of a ring ding? Not mushy, not too hard?

new to LI Newbie
new to LI
Posted

maybe im just lazy, but why go through all that work when cinderella sweets makes gluten-free ring dings and yodles.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kolka Explorer
kolka
Posted
  • Author
maybe im just lazy, but why go through all that work when cinderella sweets makes gluten-free ring dings and yodles.

Where do you get cinderella sweets? Are they expensive?

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Cat M
      - Cat M replied to Cat M's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Weakly positive DGP IgA

      I ate two pieces of toast each morning for three weeks prior to testing. The rest of the day I ate whatever. I am going to increase the gluten for four weeks and ask my doc to retest. I did read that false positives are possible, so I think it’s reasonable to retest. But I am very new to this, so not feeling confident.
    2. trents
      - trents replied to Cat M's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Weakly positive DGP IgA

      Welcome to celiac.com, @Cat M! Were you consuming generous amounts of gluten for a significant period of time (weeks/months) before the blood draw and test results you posted? I ask because you say you would like to be retested after consuming gluten for a few weeks. Current guidelines for the gluten challenge call for the daily consumption of at least...
    3. Wamedh Taj-Aldeen
      - Wamedh Taj-Aldeen posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Positive TTG antibody and negative EMA antibody

      I recently reviewed a patient with a positive tissue transglutaminase (tTG) antibody but negative endomysial antibodies (EMA). The patient is asymptomatic, and duodenal biopsies—taken while on a normal gluten-containing diet—were reported as normal. Given the discordant serology and absence of histological changes, I understand that the probability of ...
    4. Cat M
      - Cat M posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Weakly positive DGP IgA

      TTG IgA <2 Ttg IgG 3 DGP IgG 4 Total IgA was not performed. My GP thinks I am gluten sensitive and do not have celiac. I would like to consume gluten for a few weeks and retest, or consult a gastroenterologist now. I am symptomatic, which is why we tested. I do have the HLA DQ2. Is it possible this is a false positive? What would cause...
    5. trents
      - trents replied to LynnM's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Is "Shield" skincare products gluten-free?

      @LynnM, when you say, "today, his numbers were high", what numbers do you refer to? Are you speaking of celiac antibody scores? Can you be more specific and can you post the test names, the numbers and the reference ranges for the tests? So, I am understanding you to say that topical exposure to gluten doesn't cause him GI reactions but ingestion of...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,563
    • Most Online (within 30 mins)
      7,748
    Judi Ronan
    Newest Member
    Judi Ronan
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      I ate two pieces of toast each morning for three weeks prior to testing. The rest of the day I ate whatever. I am going to increase the gluten for four weeks and ask my doc to retest. I did read that false positives are possible, so I think it’s reasonable to retest. But I am very new to this, so not feeling confident.
    • trents
      Weakly positive DGP IgA

      By trents · Posted

      Welcome to celiac.com, @Cat M! Were you consuming generous amounts of gluten for a significant period of time (weeks/months) before the blood draw and test results you posted? I ask because you say you would like to be retested after consuming gluten for a few weeks. Current guidelines for the gluten challenge call for the daily consumption of at least 10g of gluten (the amount found in about 4-6 slices of wheat bread) for at least 2 weeks. But I would go for longer than that to be sure, say 4 weeks. Testing is invalid when people have been gluten free or even skimping on it.
    • Wamedh Taj-Aldeen
      Positive TTG antibody and negative EMA antibody

      By Wamedh Taj-Aldeen · Posted

      I recently reviewed a patient with a positive tissue transglutaminase (tTG) antibody but negative endomysial antibodies (EMA). The patient is asymptomatic, and duodenal biopsies—taken while on a normal gluten-containing diet—were reported as normal. Given the discordant serology and absence of histological changes, I understand that the probability of coeliac disease is low. However, I would appreciate your guidance on the following: Is routine follow-up required in such a case? What is the risk of progression to overt coeliac disease in the future? Would HLA DQ2/DQ8 typing be useful here to help guide long-term management or exclude the diagnosis confidently? I would be grateful for your thoughts.
    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      TTG IgA <2 Ttg IgG 3 DGP IgG 4 Total IgA was not performed. My GP thinks I am gluten sensitive and do not have celiac. I would like to consume gluten for a few weeks and retest, or consult a gastroenterologist now. I am symptomatic, which is why we tested. I do have the HLA DQ2. Is it possible this is a false positive? What would cause that?
    • trents
      Is "Shield" skincare products gluten-free?

      By trents · Posted

      @LynnM, when you say, "today, his numbers were high", what numbers do you refer to? Are you speaking of celiac antibody scores? Can you be more specific and can you post the test names, the numbers and the reference ranges for the tests? So, I am understanding you to say that topical exposure to gluten doesn't cause him GI reactions but ingestion of gluten does but at the same time you are attributing the "high numbers" to the topical exposure?
×
×
  • Create New...