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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

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May 3, 2012

Recipe – Gluten Free Pizza Crust

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Gluten Free Pizza

Pizza has long been one of my very favourite foods, so to think I could never eat it again would probably kill me. So I set out to try and develop a gluten free pizza crust recipe to try.

If I’m totally honest, this crust was decent, but nothing particularly groundbreaking. It was at least as good as store-bought generic normal pizza, but it was definitely not the amazing pizza crust that you would get from your favourite takeout restaurant. Even so, I figured that while I work on it for the future, I would share the recipe for this one, which will see you through in a pinch.

Gluten Free Pizza Crust
Recipe Type: Main
Author: Katie Vyktoriah Reed
Prep time: 2 hours 30 mins
Cook time: 15 mins
Total time: 2 hours 45 mins
Serves: 4
Ingredients
  • 1 – 1.5 C lukewarm water
  • 1 tbsp active dried yeast
  • 4 1/3 C GF all-purpose flour
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp clear honey
  • 2 tbsp garlic olive oil
Instructions
  1. Stir the yeast into about half of the water and leave for around 10 minutes.
  2. In a separate bowl, combine the dry ingredients together.
  3. Once the yeasty water has set for the appropriate time, add in the honey and olive oil and stir it up.
  4. Make a well in the flour mixture and dump in the wet stuff.
  5. Stir with a wooden spoon to create a sticky dough. Then slowly add in as much of the warm water as needed to get the correct consistency.
  6. On a floured surface, dump the dough out and knead it for about ten minutes, making sure it is well combined and nicely pliable.
  7. Place the dough in a large oiled bowl, cover and set aside until it has doubled in size. 1 – 2 hours
  8. Once it has risen, punch it down again, then take it out and knead it for a further 10 minutes.
  9. Once it is kneaded, divide it into four sections and roll them into balls.
  10. Each ball can then be made into its own pizza crust.
  11. Once the crust has been stretched and flattened onto a pizza pan, brush it with a bit of oil and then bake it at 350F for about 5 minutes.
  12. Remove from the oven and add your toppings and then place back in the oven for another 10 – 12 minutes until the cheese is melted and the rest of the base is cooked.

 

Filed Under: Blog, Gluten Free, HerFoody · Tagged: , , ,
Apr 29, 2012

Recipe – Gluten Free Coffee Cake (Made with Sweet Potatoes!)

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Gluten Free Coffee Cake

Ever since I was diagnosed with Celiac Disease, I’ve been living  mostly on pre-packaged gluten free cookies and lots of vegetables. I’ve accidentally ingested gluten two or three times now (mostly from salad dressings!), which is frustrating. I am a person who loves to cook meals from scratch, but finding gluten free recipes has proved difficult. So I’ve mostly just steered clear.

But a few months ago, I had found a lovely coffee cake recipe which used yams to keep it moist! And although I couldn’t find the exact recipe, I was able to look up a few different coffee cake recipes online and create my own GLUTEN FREE version of this happy little dish.

I hope you enjoy it, as it is actually AMAZING and so much healthier than other cakes. And my whole family loved it.

Note: Given that I am also struggling with diabetes, I have had to replace the sugar with diabetic sugar, which means I only used 1/3 of the amount of sugar as normal. If you are using real sugar, you need to triple the amount. I also used a low-fat butter substitute, but that’s just a personal preference. Measurements were the same.

Gluten Free Coffee Cake
Recipe Type: Dessert
Author: Katie Vyktoriah Reed
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 10
Ingredients
  • 1/2 cup softened butter
  • 1/3 C diabetic sugar (Splenda or Truvia)
  • 1/4 cup packed diabetic brown sugar (Splenda or Sweet n Low)
  • 2 eggs
  • 3/4 cup creme fraiche
  • 1 cup cooked, mashed sweet potato
  • 2 teaspoons vanilla extract
  • 2 cups all purpose Gluten Free flour
  • 1 teaspoon baking powder (make sure it’s gluten free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional)
  • 4 tablespoons melted butter
  • 1/2 cup flour
  • 1/4 cup packed diabetic brown sugar
  • 1 teaspoon cinnamon
  • 1 C toasted pecans
Instructions
  1. Mix the softened butter, sugar and brown sguar in a bowl until combined.
  2. Add in the eggs and cream them all together.
  3. Add in the creme fraiche, mashed sweet potato and vanilla extract and combine all ingredients together until there’s a creamy looking soup mixture.
  4. Add in the flour, baking powder, baking soda and salt, stirring until you have formed a thick batter. Then add the cinnamon and pumpkin pie spice and stir some more.
  5. In a separate bowl, mix the melted butter, flour, brown sugar and cinnamon to form a crumbly mixture.
  6. Pour half of the cake batter into a greased spring form pan.
  7. Take half of the crumbly mixture and sprinkle it across the top of the batter, making sure it is well distributed.
  8. Add the rest of the cake batter on top and then crumble the rest of the second mixture on top of that again.
  9. Chop up some toasted pecans and sprinkle them over the top of the entire mixture.
  10. Place the pan in an oven at 350 F (175C) and let it bake for about an hour. It is ready when a metal knife stuck in the center comes out clean.

 

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