Gluten-Free Christmas Desserts
Easy Chocolate-Bourbon Fondue
Put the Sterno and matches aside, and use this flameless method to make fondue. Unlike a thin fondue pot, a slow cooker has a thick ceramic liner (plus, in this recipe, a glass container) that keeps the chocolate from scorching.
Sour Cream-Cocoa Cupcakes
These cocoa-laden cupcakes make a delightful surprise for gluten-free chocoholics. Sour cream gives the cupcakes a moist and dense texture, leaving you more satisfied with each delicious bite.
Milk Chocolate Crème Brûlée
A splash of nutty amaretto adds an extra layer of elegance to the milk chocolate in this decadently creamy dessert. If you don't own a kitchen blowtorch, simply sprinkle the chilled ramekins evenly with sugar and place on a baking sheet; broil close to heat source for 1 to 3 minutes or until sugar is melted and caramelized.
Sticky, sweet, and bursting with bananas, these cupcakes provide the perfect antidote for the after-school munchies.
Chocolate-Walnut-Graham Cracker Bars
These tasty treats are more like a candy bar than a cookie. Served with hot chocolate, they're a children's sticky-finger favorite!
Maple-Gingerbread Pots de Crème
The crackly counterpoint to the silky custards occurs when you sprinkle a thin layer of sugar on top and broil to melt. The caramel hardens as it cools.
Red Velvet Whoopie Pies
Mocha Cream Brownie Wedges with Fresh Raspberries
You’d never guess by looking at this sophisticated dessert that it started from a boxed gluten-free brownie mix.
Kids will love helping you make these fluffy confections, and adding cocoa and two types of chocolate chips just increases the excitement. Tote these marshmallows to a bonfire and enjoy roasting them under the stars.
This addictive chocolate confection is a spectacular way to blend cranberries and almonds. You can also vary the recipe with other dried fruits, such as raisins, apricots, figs, or cherries. Wrap in clear plastic and tie with a dark green ribbon for a lovely holiday gift.
You can also serve this trifle in individual glasses (as shown here). You may need to cut the 1-inch cubes of cake into smaller pieces, and then just layer in the ingredients, creating two layers. Top each with a dollop of whipped topping; drizzle with chocolate sauce.
You might have to marry the miller if you want to grind a large batch of nuts into a pure powdery flour. Commercial producers have equipment designed to finely mill nuts without adding extra ingredients. In smaller quantities, though, you can make flours from less-oily nuts (pecans, hazelnuts, almonds, and pistachios) with a small electric coffee grinder. Work in 1/4-cup increments, and add 1 teaspoon flour with each 1/4 cup of nuts to prevent clumping; pulse to prevent making nut butter. For oilier nuts like macadamias (used in the cake below), you can process whole nuts with purchased almond flour. Nut flours work well in cakes and cookies, as sauce thickeners, and as binders for meatballs or crab cakes. There's no difference between nut meals, nut flours, and nut powders. Some people say meal contains the skins of nuts or the grind is finer or coarser depending on the name. But the names are used interchangeably, and they all mean the same thing: pure milled or pulverized nuts.