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Gluten Free Food and Recipes

Gluten free living for my fellow celiac sufferers.

Sep 30, 2012

Recipe – Gluten Free Cookies and Cream Mini Cheesecakes

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Cookies and Cream Mini Cheesecake

Sometimes a girl just needs a hit of cheesecake. And what better than this gorgeous (and gluten free!) Cookies and Cream Mini cheesecake bites? Giving credit where it’s due, the original recipe came from Martha Stewart, and she called them cupcakes.  I suppose as much as a cheesecake is a cake, then these little mini versions COULD be considered cupcakes. But my brain just won’t let me call them that!

Now these delicious goodies generally call for Oreo cookies, and if you have no food intolerances, please feel free to use them. But in my version, I use the gluten free option: NEWMAN-O’s! Mostly because I had a whole bag in the back of my cupboard which was going to go off soon.

Cookies and Cream Mini Cheesecake

As you can imagine, these yummy treats are absolutely gorgeous and will hit the spot for whatever sweets you are craving. The hit of chocolate from the cookies, the touch of vanilla in the batter, and the alternately creamy and crunchy consistencies are sure to be a real crowd pleaser.

I actually had to halve the recipe from the original, as I just couldn’t imagine making my way through THIRTY of these bad boys. My recipe made enough for 16.

Gluten Free Cookies & Cream Mini Cheesecakes

Recipe Type: Dessert
Author: Katie Vyktoriah
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • 22 cream-filled sandwich cookies, such as Oreos, 16 left whole, and 6 chopped
  • 2 8oz packages of cream cheese, room temperature
  • 1/2 C sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 C sour cream
  • Pinch of salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a medium bowl or measuring jug, cream together the cream cheese and sugar, making sure it is completely smooth.
  3. Add in the vanilla extract and blend some more.
  4. Add the eggs a small bit at a time, mixing the batter thoroughly.
  5. Add in the sour cream and salt and beat some more until the entire mix is a nice thick cream.
  6. Take the chopped cookies and stir them in with a wooden spoon.
  7. Meanwhile, line a standard muffin tin with cupcake papers.
  8. In the bottom of each paper, place a whole cookie.
  9. Spoon the batter over the cookies, filling the papers nearly to the top.
  10. Bake the mini-cakes for about 22 minutes until the cakes are just set. They will rise up a bit in the oven, but once cooled, they will flatten out.
  11. Don’t worry if the top of the cakes crack a bit. Again, they will settle as they cool.
  12. Remove the cakes from the pan and leave to cool for about 20 minutes before refrigerating for at least four hours.
  13. Enjoy!

Just as a note, to make these even healthier, use lower fat cream cheese and splenda instead of sugar. It makes it much easier to justify eating the whole batch!

Cookies and Cream Cheesecake bites

Filed Under: Gluten Free, HerFoody · Tagged: , , , ,
Jun 14, 2012

Recipe – Velveeta Peanut Butter Fudge

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Velveeta Peanut Butter Fudge

If you love peanut butter, you will ADORE this Velveeta Peanut Butter Fudge. Made from very simple ingredients, it takes next to no time to make, and it will sate EVERY craving you could have. Beware your waistline, as these little devils are addictive!

Velveeta Peanut Butter Fudge
Recipe Type: dessert
Author: Katie Vyktoriah Reed
Prep time: 10 mins
Total time: 10 mins
Serves: 5 dozen
Ingredients
  • 1/2 C butter or margarine
  • 1 C peanut butter
  • 8 oz Velveeta cheese
  • 2 tsp vanilla
  • 2 lbs (32 oz) powdered sugar
Instructions
  1. In a large microwave-safe bowl, add the butter, peanut butter and velveeta. Put into the microwave for a couple of minutes on high.
  2. Stir it all together to be sure it is properly melted. Re-microwave if it needs more time.
  3. Once all the ingredients are melted together and combined, add in the vanilla.
  4. Stir.
  5. Add in the sugar a little bit at a time.
  6. The mix will get thicker and thicker, and once all the sugar is combined, you should be able to pick the whole thing up in your hands.
  7. Take a lightly sprayed glass casserole dish (or other large flattish tray) and press the mixture into it.
  8. Once it is spread evenly, place the whole thing in the fridge for a couple of hours.
  9. After removing from the fridge, use a knife and cut the mix into bite size morsels. I can usually get 60 pieces of fudge from this mix, but I like them BIG, so you can easily get twice that amount.
  10. Serve and enjoy!
Notes

To make this more diabetic friendly, create your own powdered sugar using: 7.5 C Splenda + 1/2 C & 2 Tbsp Corn starch. Blend them together to create a fine powder and use in place of the powdered sugar.

Another option is to use half the sugar and replace the other half with protein powder, which makes this recipe hugely full of protein and much healthier.

 

Filed Under: Blog, Gluten Free, HerFoody ·
Jun 5, 2012

Recipe – Gluten Free Alfredo Sauce

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A few nights ago, I wanted to make something in the way of “comfort food,” and to me that always means pasta. But obviously having Celiac Disease, I had to settle for the gluten free option. So grab your favorite GF pasta and this recipe and have yourself a comforting feast of Gluten Free Alfredo!

Gluten Free Fettuccine Alfredo

Gluten Free Alfredo Sauce
Recipe Type: Main
Author: Katie Vyktoriah Reed
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4
Ingredients
  • 1/2 C salted butter
  • 8 oz cream cheese (Philly is best)
  • 1 & 1/2 C milk (I use soy or almond milk)
  • 1 C parmasean cheese
  • 1 garlic clove
  • 1 tsp nutmeg
  • salt and pepper
Instructions
  1. On a low heat, melt the butter in a saucepan.
  2. Cut the cream cheese into small chunks and then add to the butter, whisking together until it is all melted into each other.
  3. Crush the garlic into a paste and add to the mix, whisking the whole time.
  4. Dump in the Parmasean cheese and keep whisking. A kind of lumpy paste will be formed.
  5. Add in the milk, a little bit at a time.
  6. Keep whisking.
  7. Keep adding milk until you reach the desired consistency.
  8. Add in the nutmeg.
  9. Add salt and pepper to taste.
Notes

This sauce is great when you add it to some fresh GF fettuccine and some roasted vegetables. Garnish with a bit more parmasean cheese.

 

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Jun 2, 2012

Recipe – Gluten Free Banana Pudding

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Who doesn’t love a big pile of sweet and creamy banana pudding? When I was a kid, my mother would make it with Nilla Wafers and fresh bananas. But these days, I am not able to eat Nilla Wafers, and I find I like the bananas a little bit softer. So I wait until they fruit is just about to the end of its usefulness to add them to this yummy dessert.

Pudding ingredients

Gluten Free Banana Pudding
Recipe Type: Dessert
Author: Katie Vyktoriah Reed
Prep time: 10 mins
Total time: 10 mins
Serves: 4
Ingredients
  • 1 package of your favourite brand banana cream pudding
  • 2 C almond milk
  • 1 banana
  • 12 gluten free vanilla sandwich cookies
  • 1 C Cool Whip
Instructions
  1. In a medium bowl, mix up the banana pudding to the package specifications. I use almond milk rather than real milk due to lactose intolerance.
  2. Once the pudding is combined properly, stick 8 – 9 cookies around the outside perimeter of the bowl, halfway submerged in the pudding.
  3. Slice up the banana and make a layer over the top.
  4. Add the Cool Whip on top of the whole thing and spread it out, making whatever pattern you want.
  5. Crumble the remaining cookies on top of the whole thing and leave in the fridge until ready to eat (at least two hours)
Notes

You can always line the bowl with cookies BEFORE you add the pudding, but I always think it’s better to add them afterward.
I also often wait to put the Cool Whip on top until I’ve had the pudding in the fridge for a couple of hours. This ensures it is at the right consistency, but it is completely about personal preference.

pudding

Before the Cool Whip

Gluten Free Banana Pudding

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