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Gluten Free Christmas: Chocolate Marshmallow Log

Melissa Olson — Sun, 12 Dec 2010 22:57:40 +0000

My grandma in Vancouver, BC makes this chocolate marshmallow log every year for her Christmas dessert table. I was pleasantly surprised to learn it’s a flourless treat!

Grandma Smith’s Chocolate Marshmallow Log

6 oz semi-sweetened chocolate chips

2 Tbsp butter

1 cup powdered sugar

1 egg, beaten

1 tsp vanilla

2 cups miniature colored marshmallows

1/2 cup maraschino cherries, quartered

1 cup chopped walnuts (optional)

1 to 2 cups sweetened flaked coconut

In a medium size saucepan, melt chocolate chips and butter together over medium heat. Add all other ingredients to the melted chocolate, except for the coconut flakes. Mix well, then remove pan from heat and allow to cool to room temperature.

Using waxed paper as a work surface, roll the chocolate mixture into a log, like a large cigar. Put the coconut flakes onto the waxed paper and roll the chocolate log over the coconut to coat the log entire surface. Wrap the coconut log in fresh waxed paper and chill in the refrigerator for at least an hour. Slice into thin slices when ready to serve.

Gluten Free Christmas Cookies: Peanut Butter Cookies

Melissa Olson — Sun, 20 Dec 2009 23:29:41 +0000

This recipe was featured on Good Morning America, and it is so satisfying with a glass of milk (regular or soy of course!)

Peanut Butter Cookies

1 cup creamy peanut butter

1/2 cup sugar

1/2 cup packed light brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 tsp vanilla extract

Preheat oven to 350 degrees F. Mix all ingredients and roll into 24 one-inch size balls. Place each dough ball on a greased cookie sheet and flatten with a fork, pressing twice to make a cross-hatch pattern. Bake for 10 minutes. Let each batch cool completely on the cookie sheet.

Gluten Free Christmas Cookies: Hazelnut Almond Meringues

Melissa Olson — Thu, 17 Dec 2009 20:54:24 +0000

One of our favorite treats to get at the grocery store is a box full of meringues! Not every meringue recipe is gluten free, but this one from Canadian Living Magazine is and makes a great gift:

Hazelnut Almond Meringues

1 cup hazelnuts

2 egg whites

Pinch cream of tartar

3/4 cup powdered sugar

1/2 tsp almond extract

2 tbsp cornstarch

1-1/2 cups slivered almonds

Arrange hazelnuts in single layer on baking sheet; toast in 350°F oven for 10 minutes or until skins split to reveal nut meats. Put nuts on terry cloth kitchen towel and rub vigorously until skins loosen and flake off. (Don’t worry about the odd stubborn piece of skin.) Grind nuts to medium-fine (not powdered) consistency in food processor or nut grinder; set aside.

Beat egg whites with electric mixer at low speed until foamy; sprinkle with cream of tartar and beat at high speed until soft peaks form. Still beating, gradually add sugar until mixture is stiff and glossy. Gently stir in almond extract, cornstarch and hazelnuts.

Spread almonds on a plate. Working as quickly and gently as possible, scoop out 1 tbsp of hazelnut mixture at a time and roll in almonds, using a spatula or knife to assist in the rolling. Transfer with a spatula to a greased parchment-lined large baking sheet.

Bake in 300°F oven for 40 to 45 minutes or until crisp and golden. Let cool on racks; store in airtight container. Makes 24 servings.

Gluten Free Christmas Cookies: Chocolate Macaroons

Melissa Olson — Tue, 15 Dec 2009 16:15:18 +0000

I found this recipe on the side of a Bob’s Red Mill package, and it is soooooo good!

Chocolate Macaroons

2 egg whites

1 tsp salt

1/2 cup sugar

1/4 tsp almond extract

1 cup shredded coconut

3/4 cup semisweet chocolate chips, melted and cooled

Preheat oven to 325 degrees F. Beat egg whites and salt until almost stiff. Add sugar, slowly beating until egg whites stand in peaks. Add almond extract, coconut, and melted chocolate, stirring until well mixed. Drop by spoonfuls on parchment lined cookie sheet and bake for ~15 minutes. Cool slightly before removing cookies with a spatula.

Gluten Free Christmas Cookies: Peanut Butter Balls

Melissa Olson — Sun, 13 Dec 2009 21:20:57 +0000

The posts for this December will all focus on gluten free christmas cookies and treats, one posted every few days between now and Christmas. This first recipe for Peanut Butter Balls has been in my family for a long time….I can remember my brother and I sneaking into the freezer to eat these when my mom wasn’t looking!

Peanut Butter Balls

1 cup peanut butter

1 cup powdered sugar

1 cup dates, finely chopped

1 cup nuts (hazelnuts, walnuts, or almonds), finely chopped

1 Tbsp butter, melted

6 oz. semi-sweet chocolate chips

Mix together the peanut butter, powdered sugar, dates, nuts, melted butter and roll into 1 inch balls. Melt the chocolate chips in a double boiler over hot water. Coat the peanut butter balls in the melted chocolate, place on a cookie sheet lined with wax paper, and refrigerate to harden.