• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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:
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
      107,333
    • Total Posts
      935,540
  • Member Statistics

    • Total Members
      64,994
    • Most Online
      3,093

    Newest Member
    Daisy Charlize
    Joined
  • Popular Now

  • Topics

  • Posts

    • D3 should be taken every 3-7days not daily. It stays in your body for awhile and is easy to OD with causing nausea and vomiting.
    • I am only 7 weeks gluten free and it hasn't been that bad.  I am a silent celiac so I may be glutening myself without knowing it. However, it hasn't been as bad as I thought.  There are a lot of foods I can eat.  When I have had to eat out, I bring my own salad.  At home, whatever I prepare is gluten free.  A friend of mine who had breast cancer a few years back, contracted Parkinson's last year and the. Found out her cancer is back.  It really put this in perspective for me.  I don't have to take pills and deal with side effects, I don't have cancer.  I have to watch my food intake.  I can do it.
    • Thank you all for replying. It's good to know that it's not just me. It gives me (and hopefully the other noobs) some comfort to know that it's normal for the ups and downs to happen. I keep trying to tell myself to be patient with it but it's so hard to be able to look down the road further than the moment when you're in the middle of it. I forgot to mention, yeah, I have had a full vitamin, mineral, and general blood panel done and everything came back normal. Regardless I still supplement with a good (and expensive) multivitamin plus sublingual D3 and B12 every day, and naturally I scrutinize the labels on those and everything else for anything even non-gluten that sounds fishy, including the possibility of CC at the factory. I guess it will just take longer to stabilize.
    • Thank you for your reply.  I did make sure to keep eating gluten before getting tested. I'm still unsure whether or not I should ask my doctor to run the rest of the tests in the celiac panel.  
    • LOL, re: trousers vs. pants.   Here in the US, trousers are a specific kind of pants/slacks, with a looser fit and often with pleats in the front.   I also read that Vit D helps digestion;  can't recall the links, but likely within Gundry's writings about lectin.   My Dr. just told me to resume 2000 IU per day, and I do think it's made a slight difference. Have also read that bone broth is helpful, its gelatinous nature supposedly coats the stomach.   I know bone broth has not been formally studied much, but again, probably can't hurt and might help.
  • Upcoming Events