GF Baking Contest - Second Place - Oatmilk Chocolate Chip Cookies with Peanut Butter Morsels

This was the Second Place Winning Recipe at our Gluten Free Baking Contest, made by Olivia D’Amico, Age 10. They were absolutely delicious and we were so happy when our guest judge, Mayor Straz, chose her recipe as our second place winner!

Ingredients:

1/2 lb (2 sticks) salted butter, softened

3/4 cup packed light brown sugar

1/2 bag peanut butter morsels

3/4 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1/2 cup oatmilk powder

2 cups King Arthur Gluten Free Flour

1 1/4 tsp baking soda

1 1/4 tsp salt

1/2 bag milk chocolate chips

Directions:

Preheat the oven to 350˚ F. Set out two cookie pans and line them with parchment paper; set aside.

In your large mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium-high speed until light and fluffy.

Crack the eggs into a small bowl and check for shells. Add the eggs and vanilla to the butter mixture and beat on medium speed until just combined.

In a medium bowl, combine the oatmilk powder, gluten free flour, baking soda, and salt and whisk them together. Add the flour mixture to the butter mixture and mix on medium speed until just combined.

Fold in the chocolate chips and peanut butter morsels using a spatula. Use a tablespoon to measure and drop balls of cookie dough 3 inches apart on your prepared cookie pans.

Bake for 6 to 9 minutes, the cookies will be thin. Remove from the oven and let the cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Recipe Adapted from the Ultimate Kids Baking Book by Olivia D’Amico, Age 10

GF Baking Contest - First Place - Smookies

This was the Grand Prize Winner at our Gluten Free Baking Contest, a recipe developed by Maureen and Jimmy Moloney.  They were inspired to develop the recipe for a gluten-free school friend of Jimmy’s.  We really loved them!

 A graham cracker-inspired cookie with a zest of holiday magic.

By Maureen and Jimmy Moloney

 Ingredients:

½ cup of butter

1 cup of brown sugar (or sugar substitute)

1 large egg (applesauce can be used too)

1 ½ cup graham crackers crumbs* and about 4 tablespoons for dusting

½ teaspoon baking soda

2 teaspoons of vanilla***

¾ cup Almond Flour – extra fine

¼ salt

1 cup mini chocolate chips**

½ cup chopped marshmallows****

Directions:

Preheat oven to 350.

In bowl cream together, butter and sugar until creamy.

Beat in vanilla and egg.

In medium bowl, combine graham cracker crumbs, flour, baking soda and salt. Slowly add butter mixture until it’s combined.

Stir in choc chips and marshmallows.

Using a cookie scoop, form into balls.

Roll ball in cookie crumb crust.

Place balls on parchment lined cookie sheet and bake from 8-12 minutes.

Cookies will look slightly underdone, but will set once they are cool.

Eat & Enjoy!!

Notes: *I used Pamela’s Gluten Free Cinnamon Graham Style Crackers – just place in blender to crush into crumbs. If you are not a fan of cinnamon, honey is a nice flavor too :)

**I used Enjoy Life Mini Chocolate Chips – mini chip, big flavor

***I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

****Most marshmallows are gluten free, but produced in factories that may be exposed to gluten contamination. I have used dehydrated marshmallows (which work great) but I haven’t found ones that are certified. I used Dandies, which are certified gluten free so you know they are safe. I cut up the marshmallows into little squares with scissors and let them harden so they bake better.

Gluten Free Baking Contest- 1st Place: Gluten Free Sea Salt Caramel Biscotti

Our 1st Place winner for our Gluten Free Baking Contest was Gloria Patitucci with her Gluten-Free Sea Salt Caramel Biscotti! She said that she started gluten free baking because of close friends who were gluten free. She's been perfecting her biscotti recipe for a long time and makes plenty of other flavors. The mayor said they were really crisp on the outside and had great flavor.

Ingredients –

·         1¾ cup of gluten free all-purpose flour

·         ¼ cup of gluten free corn starch

·         1 teaspoon of baking powder

·         ¼ teaspoon of salt

·         ¾ stick of butter

·         Heaping cup of baking chips or nuts of your choice

·         2 eggs

·         1 teaspoon of vanilla

Directions –

1.       Preheat oven to 350o F.

2.       Whisk together flour, corn starch, baking powder and salt.

3.       Once combined, cut in the butter using a pastry blender, forks, or two knives.

4.       Mix in eggs and vanilla and then let the dough sit or about ten minutes before mixing with your hands.

5.       Form into three even logs about two inches thick and eight inches long.

6.       Refrigerate for at least 30 minutes.

7.       Place on parchment lined cookie sheets and bake for 30 minutes.

8.       Let cool for ten minutes and then cut into pieces, spread out over baking sheet and bake for another ten minutes.

9.       Once fully cool, melt chocolate and drizzle over the cookies.

10.   Store in an ar tight container for up to three weeks.

Gluten Free Baking Contest- 2nd Place: GF Cinnamon Roll Cheesecake

Our 2nd Place winner for our Gluten Free Baking Contest was Anne-Marie Niziolek with her gorgeous Gluten Free Cinnamon Roll Cheesecake! She said that she started gluten free baking because her father in law has celiac. She’s definitely a talented baker!

Ingredients:

·         Crust:

o   2 Cups gluten free graham cracker crumbs

o   6 tablespoons butter- melted

·         Cinnamon Crumble:

o   1 cup brown sugar- lightly packed

o   1 Tablespoon ground cinnamon

o   6 Tablespoons all-purpose gluten free flour

o   6 Tablespoons butter- melted

·         Cheesecake filling:

o   4 packages cream cheese- softened

o   ¾ cup granulated sugar

o   3 Tablespoons flour

o   2 teaspoon vanilla extract

o   ¾ cup heavy whipping cream

o   3 eggs

·         Topping:

o   2 Tablespoons butter- softened

o   2oz cream cheese- softened

o   ½ teaspoon vanilla extract

o   1 ½ cups powdered sugar

Instructions:

Crust:

·         Preheat your oven to 350 degrees and prepare a 9” springform pan, spray with non-stick spray and set aside.

·         Prepare the crust by adding about 2 packages of gluten free graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Crumble:

·         In a small bowl, combine all ingredients and mix with a fork until the ingredients come together and you have a wet sand-like texture. Set aside.

Filling:

·         To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

·         With the mixer on low speed, slowly add the sugar and gluten free flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.

·         Add the vanilla extract and mix until just combined.

·         Slowly pour in heavy whipping cream and mix on low speed until combined.

·         With the mixer to low speed add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!

·         Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon crumble. Gently press the crumble into the filling. Top with half of the remaining cheesecake batter and smooth. Continue with another layer, ending with cinnamon crumble on top.

·         Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)

·         Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.

·         Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.

Topping:

·         Using a hand mixer, cream the butter and cream cheese on high speed for 1-2 minutes until smooth. Add the powdered sugar and mix slowly until combined. Slowly pour in the vanilla and mix until just combined.

·         Add the frosting into a piping bag with a small round tip or into a Ziplock bag with a corner cut-off and drizzle the frosting over the top of the cheesecake.

Serve and enjoy!

Gluten Free Baking Contest "Kid's Choice Award": GF Pumpkin Bars

Our Kid’s Choice winner for our Gluten Free Baking Contest was Morgan Cutrone with her amazing Gluten Free Pumpkin Bars! They were absolutely delicious!

Ingredients –

·         2 cups of Bob’s Red Mill 1:1 Gluten Free Baking Flour

·         1 teaspoon of baking soda

·         1 teaspoon of baking powder

·         ¾ teaspoon of salt

·         1½ teaspoon cinnamon

·         ½ teaspoon of allspice

·         ¼ teaspoon ginger

·         ¼ teaspoon nutmeg

·         3 eggs

·         ¼ cup of milk

·         1 cup of brown sugar

·         ¼ cup of white sugar

·         ¼ cup of milk

·         15 oz can of pumpkin puree

·          can vegetable oil

·         

For the Frosting

·         1 stick of unsalted butter

·         8 ounces of cream cheese

·         3 cups of powder sugar

·         1 teaspoon of vanilla extract

·         ¼ teaspoon of salt

Directions –

1.      Preheat oven to 350 degrees.

2.      Grease and line an 11x17 cookie sheet.

3.      Place all dry ingredients in a bowl, whisk, and set aside.

4.      In a smaller bowl, mix eggs, brown sugar, white sugar, pumpkin puree, and vanilla until smooth.

5.      Pour wet ingredients into bowl with dry ingredients and mix until combined.

6.      Pour atter into cookie sheet and spread-out batter evenly using an offset spatula or back of a spoon.

7.      Bake for 16-18 minutes, remove and place on a cooling rack.

Gluten Free Baking Contest Winner: Apple Dumplings with Cinnamon Glaze

This recipe was the Kid's Choice Winner for our Gluten Free Baking Contest made by Denise Jean! It was absolutely delicious and is definitely one to try!

Pastry Ingredients:

2 c. gluten-free flour blend

1 c. shortening

4-5 tbs. water

Directions:

Cut shortening into flour. Add water one tablespoon at a time to form a ball.  Roll dough flat between two pieces of parchment paper.

Filling Ingredients:

6 granny smith apples, peeled and cored

2 tbs. brown sugar for each apple

1 tbs. butter for each apple

Directions:

Place apples in pan and add brown sugar and butter into the core of each apple.

Form the dough around each apple in the pan.

Bake at 425 degrees for 20 minutes and then reduce heat to 350 degrees and cook an additional 35-40 minutes.

Cinnamon Glaze:

1 c. powdered sugar

1/8 tsp. cinnamon extract

1-2 tbs. Half and half

Directions:

Mix ingredients together and drizzle over warm apple dumplings.  Enjoy!

Gluten Free Baking Contest Winner: Carrot Cake

This recipe won First Prize for our Gluten Free Baking Contest!  The recipe was made by Jessie Gramont and it was completely amazing!  Please forgive our poor photography!
 

Ingredients:

2 cups gluten free all purpose flour blend
1 ½ gluten free sugar
1 cup canola oil
3 large eggs
2 teaspoons baking soda
3 teaspoons baking soda
1 tablespoon ground cinnamon
½ teaspoon salt
1 cup crushed pineapple with juice
2 cups finely shredded carrots (about 6 large carrots, peeled)

Directions:

1. Preheat oven to 350 degrees
2. Mix together sugar, oil, and eggs in one bowl and set aside.
3. In another bowl, mix gluten free flour, baking soda, and salt.
4. Combine the wet ingredients with the dry ingredients.  Once that is all mixed, then add the crushed pineapple with the juice and the shredded carrots.
5. Grease two 8” round pans, and divide the mixture evenly between the two pans.
6. Bake at 350 degrees for 40-45 minutes or until the cake tester comes out clean.  
7. Cool and then frost with the cream cheese frosting below and enjoy!

Cream Cheese Frosting Recipe

8 oz. block of cream cheese, softened
1 stick (or ½ cup) of salted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Chopped walnuts or pecans (optional)

Directions: 

Cream together butter and cream cheese.  Slowly add in powdered sugar and vanilla until it becomes smooth and creamy.  Frost gluten free carrot cake and decorate with chopped nuts (if desired) and enjoy!
 

Gluten Free Baking Contest Winner: Chocolate Lovers Dream Cupcakes

This recipe won Second Prize for our Gluten Free Baking Contest!  The recipe was made by Mary Dabrowski and it was ridiculously good! If you like chocolate, you absolutely must try these- plus they’re dairy free too! Please forgive our poor photography!

Ingredients:

2 c. sugar
1 ¾ c. Bob’s Red Mill GF All Purpose Flour
¾ c. Hershey’s cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
¾ tsp. Bob’s Red Mill xantham gum
2 eggs
1 c. Almond Breeze almond milk
½ c. canola oil
2 tsp. Madagascar vanilla extract
1 c. boiling water
 
Directions:
Preheat oven to 350
Combine dry ingredients in a large bowl.
Beat in eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be on the thin side).
Pour into cupcake pans ¾ full (cupcake liners are recommended), and bake for 17-20 minutes.
Note: They are done when a wooden toothpick comes out clean.
Cool completely before filling and frosting.
 

Chocolate Lovers Dream Frosting

Ingredients:

½ c. Earth Balance Soy Free Buttery Sticks
2/3 c. Hersheys cocoa
3 c. powdered sugar
1/3 c. Almond Breeze almond milk
1 tsp. Madagascar vanilla extract
½ tsp. Kraft minute tapioca (optional)
 
Directions:
Melt butter, then stir in cocoa
Alternately add powdered sugar and almond milk beating to a spreadable consistency.
Note: Add small amounts of powdered sugar or milk to create the thickness you desire.
You may tapioca to thicken frosting- it helps to thicken frosting without making it too sweet.
 

Chocolate Lovers Dream Cupcake Filling
 
Ingredients:

8 oz. Tofutti brand cream cheese (GF and Dairy Free)
3 to 3 ½ tbs. Earth Balance Buttery Sticks
½ tsp. Madagascan vanilla extract
2 ½ c. powdered sugar
2 ½ tbs. Hershey’s cocoa (sifted)
 
Directions:
Whip cream cheese and butter until smooth and fluffy, about a minute.
Add vanilla and powdered sugar then sift in cocoa mix until smooth.

Gluten Free Baking Contest Winner: Gluten Free Cookies with Salted Pecans

This recipe won Third Prize for our Gluten Free Baking Contest!  The recipe was made by Caryl Zierbes and we all loved them!  Please forgive our poor photography!

INGREDIENTS:

1 ¾ cup Gluten-Free Flour Blend (see recipe below)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 ½ tablespoons vanilla extract
1 cup gluten-free semi-sweet chocolate chips
¾ cup chopped toasted pecans
6 wrapped caramels, chopped (I used Fannie May’s) (optional)
Sea Salt, coarse (optional)

1. To toast pecans, heat oven to 300 degrees. Line a baking sheet with parchment paper. Starting with about 2-4 ounces of raw pecan halves, place on baking sheet and toast in oven for 10 minutes. Remove from oven and remove nuts frim the baking sheet to prevent residual cooking. When the nuts have cooled, give them a rough chop to prepare for use in the cookies.
2. Next, whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. 
3. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. 
4. Whisk in egg, milk, and vanilla and continue to whisk until smooth. 
5. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips and pecans. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
6. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a medium ice cream scoop, about 1 1/2 tablespoons, portion dough and space 2 inches apart on prepared sheets. Add several caramel pieces to the top of each cookie. Sprinkle each cookie with ¼ teaspoon of coarse sea salt.
7. Bake cookies, 1 sheet at a time, rotating sheet halfway through bakingtime, until edges are golden brown and have begun to set but centers are still soft, 10- 11 minutes.
8. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. 
9. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

This recipe has been adapted from America’s Test Kitchen.

Gluten Free Flour Blend from America’s Test Kitchen

24 ounces white rice flour
7 ½ ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
¾ ounce non-fat dry milk powder
Whisk all ingredients together in a large bowl. Store the blend in an air-tight container. It can be refrigerated up to 3 months.

Gluten Free Baking Contest Winner: Lemon Blueberry Muffins with Cream Cheese Frosting

This recipe won Honorable Mention as well as our Kid's Choice Award for our Gluten Free Baking Contest!  The recipe was made by Tommi Sellers and was absolutely delicious!  Please forgive our poor photography!

INGREDIENTS:

For the Lemon Blueberry Cupcakes:

1 and 3/4 cups Bob’s Red Mill Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/4 cup butter, at room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
5 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract (optional, but really amps up the lemon flavor)

Instructions:

1. Preheat oven to 350 degrees.
2. In a medium bowl combine 1 and 3/4 cups of the Bob’s Red Mill Baking Flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, and 2 tablespoons of the lemon juice; whisk well to combine and set aside.
3. In a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and beat until well combined. Add in the egg and mix well. Reduce the mixer speed to low. Add in 1/flour mixture and mix until just combined (this should take about 5 seconds). Add the sour cream mixture and mix until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 
5. For the Lemon Cream Cheese Frosting:
6. In a medium bowl using a handheld electric mixer, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using); beat until smooth.