GLUTEN FREE CHEESECAKE BROWNIES with DAIRY FREE Directions

Posted by Bryna Bear aka Gluten Free Baking Bear

    Yum!  These Cheesecake Brownies are to die for!  I love the texture of the brownie layer and the how delicious it is with the cheese layer. I got the recipe from a friend and I have made them several times to rave reviews.  My usual reply to someone who wants the recipe for something I bake is “the recipe is in my blog”, but it wasn’t there!  So, by popular demand, I am posting the recipe today.

    It is easy to make.  No xanthan gum is needed and there is just one gluten free flour:  tapioca.  You can make the recipe dairy free by replacing milk and cream cheese with dairy free milk and cream cheese.  

GLUTEN FREE CHEESECAKE BROWNIES

INGREDIENTS

CREAM CHEESE LAYER

8 oz.	Cream Cheese (for dairy free use dairy free cream cheese)
½ cup	Sugar
1 large	Egg - at room temperature
1 tsp.	Vanilla Extract

BROWNIE LAYER

6 oz./1 cup	Chocolate Chips (for dairy free use dairy free chips)
½ cup	Sugar
1 tsp.	Vanila Extract
2 large	Eggs - at room temperature
3 Tbs.	Tapioca Flour
1 Tbs.	Dutch Cocoa Powder
1 ½ tsp.	Baking Powder
⅛ tsp.	Sea Salt
3 oz./½ cup	Chocolate Chips (for dairy free use dairy free chips)

DIRECTIONS

1. Preheat oven to 350℉.  Prepare an 8”x8” square baking pan by lining it with parchment paper.  Brush the paper with a light tasting oil.
   
2. In a small bowl beat cream cheese, sugar, egg & vanilla until well combined, soft and smooth. Set aside.
3. In a medium sized microwave safe bowl, add the chocolate and melt it in the microwave at 30 second intervals, stirring after every interval until the chocolate is melted.  You can also melt the chocolate the by putting the bowl over a pot of hot water, stirring until it is melted.
   
4. Add the sugar and vanilla and beat 30 seconds with an electric hand mixer.
   
5. Add one egg and beat 30 seconds.
6. Add the second egg and beat 1 minute until smooth.
   
7. Add the tapioca flour, Dutch cocoa, baking powder and salt and mix until combined, then scrape down the sides and mix again.
   
8. Stir in chocolate chips by hand.
9. Pour the chocolate mixture into the prepared pan and smooth out the top.
   
10. Dot the top of the chocolate mixture with spoonfuls of the cream cheese mixture.  Run a knife back and forth across the pan to marbleize the cream cheese into the chocolate mixture.
    
    
    
    
11. Bake 50 minutes.
12. Cool in the pan until room temperature.
13. Cover with plastic wrap and chill in the fridge for several hours or overnight before slicing into squares or bars.
    
14. Store leftovers in the fridge.

GLUTEN FREE CHEESECAKE BROWNIES INGREDIENTS CREAM CHEESE LAYER 8 oz. Cream Cheese (for dairy free use dairy free cream cheese) ½ cup Sugar 1 large Egg - at room temperature 1 tsp. Vanilla Extract BROWNIE LAYER 6 oz./1 cup Chocolate Chips (for dairy free use dairy free chips) ½ cup Sugar 1 tsp. Vanila Extract 2 large Eggs - at room temperature 3 Tbs. Tapioca Flour 1 Tbs. Dutch Cocoa Powder 1 ½ tsp. Baking Powder ⅛ tsp. Sea Salt 3 oz./½ cup Chocolate Chips (for dairy free use dairy free chips) DIRECTIONS 1) Preheat oven to 350℉. Prepare an 8”x8” square baking pan by lining it with parchment paper. Brush the paper with a light tasting oil. 2) In a small bowl beat cream cheese, sugar, egg & vanilla until well combined, soft and smooth. Set aside. 3) In a medium sized microwave safe bowl, add the chocolate and melt it in the microwave at 30 second intervals, stirring after every interval until the chocolate is melted. You can also melt the chocolate the by putting the bowl over a pot of hot water, stirring until it is melted. 4) Add the sugar and vanilla and beat 30 seconds with an electric hand mixer. 5) Add one egg and beat 30 seconds. 6) Add the second egg and beat 1 minute until smooth. 7) Add the tapioca flour, Dutch Cocoa, baking powder and salt and mix until combined, then scrape down the sides and mix again. 8) Stir in chocolate chips by hand. 9) Pour the chocolate mixture into the prepared pan and smooth out the top. 10) Dot the top of the chocolate mixture with spoonfuls of the cream cheese mixture. Run a knife back and forth across the pan to marbleize the cream cheese into the chocolate mixture. 11) Bake 50 minutes. 12) Cool in the pan until room temperature. 13) Cover with plastic wrap and chill in the fridge for several hours or overnight before slicing into squares or bars. 14) Store leftovers in the fridge.

GLUTEN FREE RUSSIAN TEA CAKES WITH VEGAN & DAIRY FREE VERSIONS: GF TEA PARTY PART VII

Posted by Bryna Bear aka Gluten Free Baking Bear

     These cookies are tender, delicious and they just melt in your mouth.  They can be made Dairy Free or Vegan with delightful results. I adapted this recipe from a regular wheat version that I have used for over thirty years.  I have also seen the same recipe called Mexican Wedding Cakes and Snow Balls.

     I usually make these at Christmas time; it is one of the many cookies I make during the holidays to enjoy with cocoa and to give as gifts.  I make these occasionally during the year at my wife’s request.  She does not have a sweet tooth, but cannot resist these cookies.

GLUTEN FREE RUSSIAN TEA CAKES
Makes about 30.

Ingredients                 

1 cup	Unsalted Butter (soft). For Dairy Free or Vegan use ½ cup Vegan Margarine (such as Earth Balance Buttery Spread) and ½ cup of plain Shortening (that is not hydrogenated such as Spectrum Shortening) and omit salt in recipe.
½ cup	Sifted Powdered Sugar (I use organic unrefined confectioner's sugar so it has a more natural sweetness)
1 tsp.	Vanilla
1 ¼ cup	Sorghum Flour
½ cup	Tapioca Flour
½ cup	Chickpea or Chickpea/Fava Flour
½ tsp.	Xanthan or Guar Gum
¼ tsp.	Salt
¾ cup	Walnuts - finely chopped
2 cup	Sifted Powdered Sugar to roll baked cookies in

Directions

In a large bowl add Butter and ½ cup of Powdered Sugar and mix well.

Add Vanilla and Salt and blend well.

Add Flours and Xanthan or Guar gum and mix until well blended.

Mix in nuts.

Roll into 1” balls. I use a small scoop that measures 1" across to measure out equal sized portions and then roll them into balls. Place balls on tray and refrigerate for 3-4 hours.  If you are short on time you can put them in the freezer for an hour or so until they are cold and very firm.

When ready to bake cookies:   

Preheat oven to 400 degrees.

Place balls of dough 2” apart on a baking sheet lined with parchment paper or silpat.

Bake 10-12 minutes until set, but not brown.

Wait 5-7 minutes to let the cookies cool a bit.  Hot cookies will break apart if touched or moved.  While cookies are still warm sift powdered sugar over them.  Then gently pick them up and move them on top of some of the sifted sugar on the pan so that the bottoms gets coated too.  Place on a rack to cool completely.

These will keep well in wax paper lined tins for about a month (if there are any left).  I have frozen the baked cookies and thawed them when ready to eat them.  They were just as good as when fresh baked.  I have also frozen the dough balls in a plastic bag and baked them fresh at a later time when I wanted to have them.

GLUTEN FREE RUSSIAN TEA CAKES Makes about 30. http://www.glutenfreebakingbear.com Recipe by Bryna Bear Ingredients 1 cup Unsalted Butter (soft). For Dairy Free or Vegan use ½ cup Vegan Margarine (such as Earth Balance Buttery Spread) and ½ cup of plain Shortening (that is not hydrogenated such as Spectrum Shortening) and omit salt in recipe. ½ cup Sifted Powdered Sugar (I use organic unrefined confectioner's sugar so it has a more natural sweetness) 1 tsp. Vanilla 1 ¼ cup Sorghum Flour ½ cup Tapioca Flour ½ cup Chickpea or Chickpea/Fava Flour ½ tsp. Xanthan or Guar Gum ¼ tsp. Salt ¾ cup Walnuts - finely chopped 2 cup Sifted Powdered Sugar to roll baked cookies in Directions In a large bowl add Butter and ½ cup of Powdered Sugar and mix well. Add Vanilla and Salt and blend well. Add Flours and Xanthan or Guar gum and mix until well blended. Mix in nuts. Portion out the dough with a scoop that measures 1" across to make it easier or by rounded teaspoon. Roll into 1” balls. Place balls on tray and refrigerate for 3-4 hours or better yet freeze them for 1-2 hours. When ready to bake cookies: Preheat oven to 400 degrees. Place balls of dough 2” apart on a baking sheet lined with parchment paper or silpat. Bake 10-12 minutes until set, but not brown. Wait 5-7 minutes to let the cookies cool a bit. Hot cookies will break apart if touched or moved. While cookies are still warm sift powdered sugar over them. Then gently pick them up and move them on top of some of the sifted sugar on the pan so that the bottoms gets coated too. Place on a rack to cool completely. These will keep well in wax paper lined tins for about a month (if there are any left). I have frozen the baked cookies and thawed them when ready to eat them. They were just as good as when fresh baked. I have also frozen the dough balls and baked them fresh at a later time when I wanted to have them.

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GLUTEN FREE JEWISH APPLE CAKE; GF TEA PARTY PART V – SWEETS CONTINUED

Posted by Bryna Bear aka Gluten Free Baking Bear

     This recipe was one from my college roommate, Diane.  During one of the school breaks from SUNY Oswego I stayed with her family, who lives in East Aurora, New York.  Her mother made this cake while I was visiting and that was the first time I ever tasted this recipe.  I have made this cake many times over the last 40 years (I can’t believe I graduated college almost 40 years ago!) with many compliments on both taste and texture.

     I was able to convert it to gluten free successfully.  This recipe stays very moist and the apples are soft and flavorful.  I have tried baking this cake many ways.  I have cut the apples thick and thin; with two layers of apples and with one larger one; with vanilla extract, orange extract and almond extract.  It comes out good no matter how you slice it…pun intended.

GLUTEN FREE JEWISH APPLE CAKE

CAKE
2 cups	Sorghum Flour
½ cup	Tapioca Flour
½ cup	Chickpea or Chickpea/Fava Flour
2 cups	Sugar
1 cup	Butter, melted or oil
4	Eggs
2 tsp.	Pure Vanilla, Orange or Almond Extract
4 tsp.	Baking Powder
2 tsp.	Xanthan or Guar Gum
½ tsp.	Salt
½ cup	Orange Juice
2 Tbs.	Apple Cider Vinegar
APPLE FILLING
6	Apples, medium sized (McIntosh, Stayman Winesap & Fiji apples work well.)
3 Tbs.	Sugar
1 tsp.	Cinnamon

DIRECTIONS

Preheat oven to 375 degrees.

Grease a 10"/12 cup Bundt pan.

Position oven rack in center of oven.

     Peel, core and thinly slice the apples. 

     In a bowl, place apples, 3 Tbs. sugar and cinnamon. Mix well and set aside.

     In a saucepan, melt butter.  Add 2 cups of sugar and stir.  Allow to cool.

     Add eggs and pure extract of your choice to the butter/sugar mixture in the pan and mix well.

     In a large bowl, or the bowl of a stand mixer, add flours; baking powder; salt; xanthan or guar gum.  Stir until well blended.

     Add the butter, sugar and egg mixture to the flour.  Also add the orange juice and mix well.

     Add the vinegar last and mix in until well blended.

     For one large layer of apples put ½ the batter in the greased bundt pan.  Layer all the apples evenly over the batter and then cover the layer of apples with the rest of the batter.

     For two thinner layers of apples, put 1/3 the batter in the pan and layer ½ of the apples on top of the batter.  Next cover the apples with the second 1/3 of the batter.  Then cover this batter with the other half of the apples.  Lastly, cover the top layer of apples with the last 1/3 of the batter.  Be sure to cover the top layer of apples completely with batter so that the apples do not burn during baking.

     Place bundt pan in the center of oven and bake for about 1½ hours.  Cake is done if it springs back when the center is lightly pressed with a finger or when a toothpick inserted in the center comes out clean.

     After the first 20 minutes of baking cover with foil to prevent excessive browning.

     When cake is done, let the cake cool on a rack for 10 minutes.  Then, loosen the edges of the cake from the pan with a sharp knife;  invert the pan onto a rack, remove pan and allow the cake to cool completely on the rack.

    

GLUTEN FREE JEWISH APPLE CAKE CAKE 2 cups Sorghum Flour ½ cup Tapioca Flour ½ cup Chickpea or Chickpea/Fava Flour 2 cups Sugar 1 cup Butter, melted or oil 4 Eggs 2 tsp. Pure Vanilla, Orange or Almond Extract 4 tsp. Baking Powder 2 tsp. Xanthan or Guar Gum ½ tsp. Salt ½ cup Orange Juice 2 Tbs. Apple Cider Vinegar APPLE FILLING 6 Apples, medium sized (McIntosh, Stayman Winesap & Fiji apples work well.) 3 Tbs. Sugar 1 tsp. Cinnamon DIRECTIONS Preheat oven to 375 degrees. Grease a 10 cup Bundt pan. Position oven rack in center of oven. Peel, core and thinly slice the apples. In a bowl place apples, 3 Tbs. sugar and cinnamon. Mix well and set aside. In a saucepan, melt butter. Add 2 cups of sugar and stir. Allow to cool. Add eggs and pure extract of your choice to the butter/sugar mixture in the pan and mix well. In a large bowl, or the bowl of a stand mixer, add flours; baking powder; salt; xanthan or guar gum. Stir until well blended. Add the butter, sugar and egg mixture to the flour. Also add the orange juice and mix well. Add the vinegar last and mix in until well blended. For one large layer of apples put ½ the batter in the greased bundt pan. Layer all the apples evenly over the batter and then cover the layer of apples with the rest of the batter. For two thinner layers of apples, put 1/3 the batter in the pan and layer ½ of the apples on top of the batter. Next cover the apples with the second 1/3 of the batter. Then cover this batter with the other half of the apples. Lastly, cover the top layer of apples with the last 1/3 of the batter. Be sure to cover the top layer of apples completely with batter so that the apples do not burn during baking. Place bundt pan in the center of oven and bake for about 1½ hours. Cake is done when it springs back when the center is lightly pressed with a finger or when a toothpick inserted in the center comes out clean. After the first 20 minutes of baking cover with foil to prevent excessive browning. When cake is done, let the cake cool on a rack for 10 minutes. Then, loosen the edges of the cake from the pan with a sharp knife; invert the pan onto a rack, remove pan and allow the cake to cool completely on the rack.

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GLUTEN FREE CRUSTLESS ZUCCHINI QUICHES, WITH DAIRY FREE VERSION: GLUTEN FREE TEA PARTY PART III - SAVORY RECIPE

Posted by Bryna Bear aka Gluten Free Baking Bear

     This recipe is converted to Gluten Free from one I have used for over twenty years.  My friend’s mother, Josephine Santamaria, used to make this often and served it hot or cold. Josephine, who passed away 6 years ago at age 86, was well known for her delicious cooking and baking. It was originally a recipe from a Bisquick box.  The quiche is always moist and very tasty.  You can add more garlic and onions than it calls for and it only enriches the flavor. It also freezes well, so it can be made ahead, thawed and heated for later use.
     I made the Zucchini Quiche in individual baking cups for the Tea Party.  You can make the whole recipe in a pie pan and serve in slices.  This recipe can be doubled with great results.

ZUCCHINI QUICHE

Ingredients

1	Large Onion, chopped
½ cup	Sorghum Flour
¼ cup	Tapioca Flour
¼ cup	Chickpea or Chickpea/Fava Flour
2 tsp.	Baking Powder
½ tsp.	Xanthan or Guar Gum
¼ tsp. or more To taste	Salt
¼ tsp. or more To taste	Pepper
½ cup	Grated Romano Cheese (for Dairy Free use Vegan Grated Cheese)
½ cup	Olive Oil
4	Eggs
3 cups	Zucchini, grated
3 cloves	Garlic, crushed
1 Tbs. or more To Taste	Fresh Parsley, chopped
½ tsp.	Dried Basil

Directions

     Preheat oven to 350 degrees.

     Grease a pie pan.  For small individual quiches, line a muffin pan with aluminum baking cups sprayed with cooking oil. You can also double the recipe and bake in a greased 9” x 13“ pan.

     Saute onion in 1 Tbs. olive oil until onion is lightly cooked and transparent. Set aside to cool.

     Grate zucchini and set aside.

     In a large bowl add flours, salt, pepper, basil, xanthan or guar gum and baking powder together and mix until well blended.

     Add grated cheese, olive oil, cooked onions, crushed garlic, fresh parsley and eggs. Mix well.

     Add Zucchini and mix in.

     Pour into greased pie pan. For individual quiches fill baking cups 2/3 full.  If you doubled the recipe, pour into greased 9" x 13" pan.         

     Bake both pie and 9” x 13” pans about 1 hour.  Quiche is done when top is lightly browned and the whole pie is puffed up and the center is firm to the touch (cooked and not mushy).  Quiche will get flatter when it cools.

     If baking in individual muffin tins it will take about 25-30 minutes to bake.

     Serve warm or at room temperature. 

     Can be made ahead, wrapped well and frozen for later use.  When ready to use, thaw and/or warm up and serve.

     I love garlic.  My theory is that there is never too much in food, as long as it is not raw garlic. I have at times put double (and even more than double) the amount of garlic in this recipe with good results.  For the Tea Party I restrained myself.  Josephine also loved lots of garlic.  One time she gave me something to eat and was apologizing that there was a lot of garlic in it and I said, "Nothing wrong with that."  She laughed and we shared a conspiratorial look and smile.  

Josephine Santamaria

          

      

GLUTEN FREE BROWNIES WITH A GF RASPBERRY BROWNIE VERSION INCLUDED

This brownie recipe was adapted from one I had been using for over 30 years.  I think it was originally either a Betty Crocker recipe or one from the friend of a friend.  It is just the right cross between a fudge and cake type brownie.  The taste is my idea of perfect. It is just like an old fashioned brownie that I remember from my childhood.

It is an easy one 'pot' recipe that is successful for novices and more experienced bakers. It is easy to vary the recipe as you would regular brownie recipes and make raspberry, cream cheese, peanut butter, etc. versions.  I am including my favorite Raspberry Brownie version in this post.  

GLUTEN FREE BROWNIES

INGREDIENTS

2 oz. (2 squares)	UNSWEETENED CHOCOLATE (or you can use cocoa powder: 3 Tbs. of cocoa powder and 1Tbs. of oil or butter equals 1 square of chocolate.)
½ cup	BUTTER - (1 stick)
1 cup	SUGAR (I usually replace sugar with equal amounts of Evaporated Cane Juice or other dry unrefined sugar. I prefer desserts that are not TOO sweet. Replacing regular sugar in recipes with unrefined sugar gives desserts a more natural sweetness that I enjoy.
2	EGGS
1 tsp.	VANILLA
	(Use a total of 3/4 cups of GF flour blend. My favorite combination of flours is below.)
½ cup	SORGUM FLOUR
2 Tbs.	TAPIOCA FLOUR
2 Tbs.	CHICKPEA or CHICKPEA/FAVA FLOUR
½ tsp.	XANTHAN GUM - (or guar gum or half guar gum and half xanthan gum)
Pinch	SALT
½ cup	WALNUTS chopped- (optional)
½ cup	CHOCOLATE CHIPS (optional)

DIRECTIONS
PREHEAT OVEN to 375 Degrees
GREASE a 7" x 7" Square Pan

     In a 3 QUART pot melt BUTTER and CHOCOLATE together over low heat until melted.
     Remove from heat and stir in SUGAR.  Allow to COOL.
     Add EGGS and VANILLA to cooled chocolate mixture, blend in well.
     Add FLOUR, XANTHAN GUM (or guar gum) and SALT, mix well.
     Mix in NUTS and CHIPS (if using).
     Spread evenly in pan.

BAKE 25-30 MINUTES

GF RASPBERRY BROWNIES

Stir 6 tbs. of seedless raspberry jam until smooth. I like to use fruit juice sweetened jam for a more naturally sweet taste to the brownies.

Put 2/3 of the brownie batter in pan. Spread jam on top. Dollop rest of brownie batter over jam and gently spread with a spoon to cover jam. It is OK if some of the jam peeks through. Bake time may need to be increased by 5 minutes.

Recipe updated 7/2/12.

GLUTEN FREE BROWNIES INGREDIENTS 2 oz. (2 squares) UNSWEETENED CHOCOLATE (or you can use cocoa powder: 3 Tbs.of cocoa powder and 1Tbs. of oil or butter equals 1 square of chocolate.) ½ cup BUTTER - (1 stick) 1 cup SUGAR (I usually replace sugar with equal amounts of Evaporated Cane Juice or other dry unrefined sugar. I prefer desserts that are not TOO sweet. Replacing regular sugar in recipes with unrefined sugar gives desserts a more natural sweetness that I enjoy. 2 EGGS 1 tsp. VANILLA (Use a total of 3/4 cups of GF flour blend. My favorite combination of flours is below.) ½ cup SORGUM FLOUR 2 Tbs. TAPIOCA FLOUR 2 Tbs. CHICKPEA or CHICKPEA/FAVA FLOUR ½ tsp. XANTHAN GUM - (or guar gum or half guar gum and half xanthan gum) Pinch SALT ½ cup WALNUTS chopped- (optional) ½ cup CHOCOLATE CHIPS (optional) DIRECTIONS PREHEAT OVEN to 375 Degrees GREASE a 7" x 7" Square Pan In a 3 QUART pot melt BUTTER and CHOCOLATE together over low heat until melted. Remove from heat and stir in SUGAR. Allow to COOL. Add EGGS and VANILLA to cooled chocolate mixture, blend in well. Add FLOUR, XANTHAN GUM (or guar gum) and SALT, mix well. Mix in NUTS and CHIPS (if using). Spread evenly in pan. BAKE 25-30 MINUTES GF RASPBERRY BROWNIES Stir 6 tbs. of seedless raspberry jam until smooth. I like to use fruit juice sweetened jam for a more naturally sweet taste to the brownies. Put 2/3 of the brownie batter in pan. Spread jam on top. Dollop rest of brownie batter over jam and gently spread with a spoon to cover jam. It is OK if some of the jam peeks through. Bake time may need to be increased by 5 minutes.

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