Tag Archives: chocolate

Chocolate Cake

Doesn’t this look amazing?!

In all my years of gluten-free eating, I have never been brave enough to serve a gluten-free cake to all my “normal” guests.  I just couldn’t make them eat my gluten-free, slightly dry and crumbly version, when I could have treated them to a good old-fashioned Chocolate Sheet Cake, or “Mama Cake” as we call it in our family.

With this recipe though, I can make one cake, and have everyone ooh and ahh about how moist and delicious it is.  Though I’ve posted it before, it begs repeating, because this time I added icing and made it into a layered cake.

It works as a beautiful birthday cake with chocolate frosting.

It also works with colored icing for a kids’ cake.  This one was a Star Wars battle scene created my son.

If you have any leftovers, remember that you can freeze individual servings.  Chocolate cake on demand is a very good thing.


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Filed under Birthdays, Dessert

Chocolate Milkshake

It’s been freezing here lately.  I don’t remember a time when we’ve had temperatures in the teens for almost a week.  We do not know how to handle this weather here in the South!

For some reason, I thought it would help to make “milkshakes” for a snack one day.  Mostly, I was trying to figure out a way to sneak in extra yogurt into my kids bellies to give them some good immune boosting healthy flora to offset the round of antibiotics they had to take.  We had a great science discussion on bacteria as a bonus.  Then we had to sit by the fire for 3 days to warm up again.

My kids have had “real” milkshakes, so I’m not sure why they let me serve my version using the same name.  I don’t use ice cream or sugar.  I use vanilla yogurt, protein powder, and a little chocolate syrup, all blended with ice.  They think it’s a special occasion when they get one, and I think it should be.  It’s fun to make an ordinary day special.  I just tell them we’re celebrating my joy in loving them more today than yesterday.

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Filed under Snacks

Homemade Hot Chocolate

We woke up to a beautiful, surprise SNOW last week in Texas!!!  My kids grabbed their coats and gloves, I grabbed my camera, and we rushed out to enjoy the 30 minute flurry that left just a hint of white carpeting our yard.  Unfortunately, it was 34 degrees outside, melting everything within the hour.  But, lucky for my kids, I had hot chocolate waiting for them.  My son thinks that hot chocolate is almost as big of a a treat as the snow.

I think homemade hot chocolate is so much better (and cheaper) than the envelope version.  Here’s the recipe:

2 squares (2 ounces) semisweet chocolate, coarsely chopped, or 1/3 C. semisweet chocolate pieces  (or dairy-free dark chocolate)

1/3 C. sugar

4 C. milk (or milk substitute for dairy-free version)


Saucepan directions:  Combine all except 3 C. of the milk and heat over medium heat until just boiling.  Stir in remaining milk until heated through.

Microwave directions: Combine all but 3 C. milk and heat on high for 2-3 minutes until just boiling.  Stir in remaining milk and microwave for a few more minutes until heated through.

Top with marshmallows and chopped chocolate.

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Filed under Drinks

Flourless Peanut Butter Chocolate Chip Cookies

These cookies are a gluten-free DREAM!  There are only 6 ingredients, all of which are just naturally gluten-free, and they taste AMAZING.  They are the kinds of cookies that you could serve to guests and have to give out the recipe.  Enjoy!

1 C. chunky peanut butter

1 C. brown sugar

1 large egg (beaten)

1 t. baking soda

1/2 t. vanilla

1 C. chocolate chips

Blend all ingredients together.  Drop by teaspoons on cookie sheet.
Bake for 8 minutes at 350.  Do not overbake.  Makes about 30-36.

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Filed under Dessert

Gluten-free Chocolate Cake

DSC_1308I have eaten many attempts at a great gluten-free chocolate cake, but this one wins the award.  It has a wonderful light and moist texture and a rich chocolate taste.  And, guess what the secret ingredient is?  Zucchini!  I promise you cannot taste even a hint of the zucchini flavor; it’s just there to marry the gluten-free flours and the chocolate and leave you happily ever after.

Finally, I’ve found a chocolate cake that I can serve at birthday parties to the gluten-free crowd AND the “normal” crowd without apologies.

This recipe is from one of my favorite cookbooks, “Nearly Normal Cooking For Gluten-Free Eating”, by Jules Shepard.  It is listed as “Zucchini Brownies”, but to me it’s more like a light and fluffy cake.   I can’t wait to eat it with icing on top too.

Here’s the recipe:

2 eggs

1/2 C. oil

1/4 vanilla yogurt

1 C. sugar

1 C. nearly normal gluten-free flour mix (see below)

1t. baking soda

1t. cinnamon

1/2 t. salt

2 T. cocoa

1t. vanilla

1 1/2 C. grated zucchini

1/2 C. nuts, optional

Preheat oven to 350.  Beat together first 4 ingredients, then add remaining ingredients until the batter is thoroughly mixed.  Spread batter into greased 8×8 baking pan.  Bake for 20-40 minutes or until batter is no longer shiny and wiggly and when a cake tester inserted into the center comes out nearly clean.   Pour frosting over warm cake.

  • FOR FROSTING: (enough for 2 batches of this cake) (You could freeze the half you don’t use for next time you make this cake, which will probably be tomorrow.)
  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over warm cake.

Jules Nearly Normal Flour Mixture:  (go ahead and make at least a whole batch for more recipes coming soon)

1 C. rice flour

1 C. potato starch

1 C. cornstarch

1/2 C. corn flour

1/2 C. tapioca flour

4t. xanthan gum


Filed under Dessert

Brownie Bake-Off

I put 3 kinds of brownies to the test in a very scientific experiment to see which would come away with the prize of “best brownie”.  To make things fair and interesting, I included 2 gluten-free brownies, 1 brownie full of gluten and sin, and 10 tasters.

DSC_0497The 3 competitors were:

red team- Betty Crocker’s GF Brownie Mix

yellow team – Betty Crocker’s regular Brownie Mix

blue team – Gluten Free Girl’s homeade recipe:  http://glutenfreegirl.blogspot.com/2007/05/brownies-gluten-free.html

DSC_0499First up – Betty Crocker’s GF Mix

They say it’s a little thick, and they aren’t kidding!

Easy to make

8×8 pan size

$4.29 a box


This is Betty Crocker’s regular mix

13X9 pan size



And, this is a recipe from glutenfreegirl.blogspot.com

Really fun to make by swirling the melted chocolate into the batter

I don’t have an exact price, because I used ingredients I had on hand, but probably the cheapest option.

You get to plunge the pan in ice water after it bakes too, which I’ll bet is great fun for any brownie.

Each person got small pieces of brownies with colored toothpicks in them, then rated their favorites in order from most to least.  7 People tasted all 3 kinds, and 3 people (my 2 kids and me) just voted on the GF ones.


………………….And, the winner is……………….!!!

Betty Crocker’s GLUTEN FREE MIX!!!!!!!

The tasters agreed that they were all good, and the scores were pretty close.  glutenfreegirl’s were a little too sweet for most people, but I want to try that one again with less sugar.  The GF mix was more fudgey, and the regular mix was more cake-like.

I still have a few tests to run before I’m settled with my favorite brownie.  I’d like to find a homeade version, mostly for a cheaper option.  But, for now, the Betty Crocker mix will be my choice for quick, easy, and yummy.  Let me know what you think too!


Filed under Product Reviews