Key Lime Pie - Kermit's Key West Key Lime Shoppe

We recently took a 7-night cruise on the Disney Magic, which stopped in Key West, Grand Cayman, Cozumel, and Castaway Cay.

While in Key West, the adults in my family were all determined to have a slice of key lime pie, one of my favorite desserts, pre-celiac.  Using the Find Me Gluten Free App, I was able to find a couple of stores that sold a gluten free version of key lime pie.  

The first one we saw on our walk to Ernest Hemingway's house was Kermit's Key West Key Lime Shoppe on Duval Street.  

They had one slice of gluten free key lime pie left, which was all we needed, since I am the only one that has to eat gluten free in my family.  

The crust was the not the graham cracker pie crust that I prefer with key lime pie, but I still really enjoyed my pie with its traditional pie crust, which reminded me of the prepared pie crusts I buy from Whole Foods to make chocolate chess pie.  The pie was creamy and tart, just like key lime pie should be.  You can view the recipe for Kermit's Key Lime Pie on the Food Network's website here.

I made a key lime pie with Kinnikinnick Graham Style Crumbs a couple of years ago, and it was amazing.  The recipe, which you can view here, was a bit more tart because of the addition of lime zest.  I only used 1 teaspoon of grated lime zest, instead of the two called for in the recipe.

What is your favorite restaurant or recipe for gluten free key lime pie?

Pumpkin Cupcakes Recipe and Sweet & Simple Gluten-Free Baking Giveaway

Chrystal Carver, author of Sweet & Simple Gluten-Free Baking: Irresistible classics in 10 ingredients or less?, sent me her new cookbook, and she will be sending the lucky winner of my giveaway a signed copy as well.  Update - the giveaway is now over.

I made the chocolate shortbread tarts, seen on the cover of the book, shortly after it arrived.  My girls loved them, and I will be using the chocolate ganache portion of the recipe as my go-to ganache recipe from now on.  It was so easy to make, and would be great with cupcakes or fresh fruit.  

Apple Crostata

Last Thanksgiving, I made my aunt a gluten free apple crostata for dessert.  She can't eat my cream cheese pumpkin pie, because it contains sugar, and a lot of dairy.  I was pretty happy with how it turned out, but I still preferred my peach crostata and raspberry crostata recipes.

Tonight, I added a little more sugar, and two tablespoons of orange juice to the pie filling, and everyone loved it.

A crostata is an Italian free form pie, and believe me, they are easy to make, especially when you use a pie crust mix like I do.  

I always use Williams-Sonoma Gluten-Free Piecrust Mix, which contains Cup4Cup gluten free flour.  

We all loved my latest version of apple crostata so much, we ate the whole pie, except for one tiny little piece.  

Gluten Free Apple Crostata

Ingredients

• Uncooked pie dough (I use Williams-Sonoma Gluten-Free Piecrust Mix - only one packet needed)
• 4 C organic Gala apples (peeled, cored, and sliced thin)
• 3 T sugar
• 2 T orange juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 T butter
• 1 egg - beaten

Directions

• Preheat oven to 375 degrees
• Combine apples, sugar, orange juice, cinnamon & nutmeg in a medium size bowl, then stir gently
• Prepare one package of Williams-Sonoma Gluten-Free Piecrust Mix according to the directions on the package (you only need enough dough for a single-crust pie) - you will need a stand mixer fitted with a flat beater, 1 stick of cold unsalted butter, 3 T of ice water, and 1 egg yolk 
• Place your dough ball on a piece of parchment paper that has been lightly dusted with the dusting flour included in the Piecrust Mix box.  Dust the top of your dough ball and your rolling pin with more flour, then roll out your pie crust until it's about 12-13 inches across.  
• Pour the apple mixture into the center of the pie crust, leaving about 2 inches around the edge.  Fold the edges of your pie crust over the filling, crimping them a bit.  
• Place the butter in the middle of your crostata, and brush the pie crust with the beaten egg  
• Transfer the crostata, still on the parchment paper, to a large baking sheet.  Bake the crostata for 30 minutes in the lower third of your oven, until the pie crust is golden brown.  
• Serve warm, right out of the oven, or at room temperature   

Recipe Notes

My aunt, who eats dairy free and sugar free, is able to tolerate butter, and she was able to eat this crostata without issue, even though Cup4Cup flour contains milk powder.  When I made apple crostata for her last Thanksgiving, I used maple sugar.   

If you make homemade pie crust, or use another mix, just remember that you only need enough dough for a single-crust pie.

Linked to:  Gluten-Free Wednesdays, Gluten-Free & DIY Tuesday, Gluten Free Fridays

Cookies & Cream Popsicles

I ventured into the world of popsicle making earlier this summer when I bought some traditional pop molds and made Mexican Chocolate Popsicles.  

Yesterday, my daughters gave me a Zoku Quick Pop Maker for my birthday.  After looking through the Zoku Quick Pops recipe book, my girls and I decided we had to make cookies & cream popsicles.  The problem was that the recipe in the book called for using ingredients like vanilla pudding, which didn't interest me, so I made up my own recipe after doing some research online.  

We were able to make 7 whole pops and a partial pop with the mix I put together tonight. 

I haven't had cookies & cream ice cream since my celiac diagnosis over six years ago, so these popsicles were a much welcomed treat.  I ended up eating two of them, and could have easily eaten three!

Cookies & Cream Popsicles (Zoku Version)

Ingredients

1 1/2 C half and half
4 gluten free chocolate sandwich cookies
3 T sugar
1 tsp pure vanilla extract

Place all the ingredients in a blender or NutriBullet, and blend until well combined.  Chill the mixture for at least 30 minutes.

Whisk the pop mixture before filling your pop molds.  If using a Zoku Quick Pop Maker, follow the directions included with the pop maker.

Recipe Notes

This recipe should make 4 to 8 popsicles, depending upon the size of your pop molds.

I used Gluten Free Joe-Joe's from Trader Joe's.

My Zoku Quick Pop Maker was purchased from Williams-Sonoma.  It took about 10 minutes to freeze the first batch of popsicles.  The other two batches took a minute or two longer.

August 26, 2014 Update

Today, I made cookies & cream popsicles in my 4 ounce traditional pop molds from Tovolo.  This recipe makes 6 popsicles.

Cookies & Cream Popsicles (Traditional Pop Molds Version)

Ingredients

2 C half & half
1/4 C heavy cream
6 gluten free chocolate sandwich cookies
1/4 C sugar
1 1/2 tsp vanilla

Directions

Place all the ingredients in a blender or NutriBullet, and blend until well combined.  Fill your pop molds, and freeze your popsicles for at least 4 to 6 hours.

Recipe Notes

The first time I made cookies & cream popsicles in my traditional pop molds, I just used half & half, but they were a little bit icy, so I added some heavy cream to make them creamier like the pops I make quickly in my Zoku.

Linked to:  Gluten-Free Wednesdays

Mexican Chocolate Popsicles

I could tell my husband thought I was a little crazy when he opened the amazon box with my new Tovolo Groovy Pop Molds inside.  A recipe for creamy banana & brown sugar pops on Whole Foods' Facebook page got me thinking about making homemade popsicles.  Then I remembered the amazing Mexican chocolate Pop Craft pops we used to buy at the Fashion Square Mall Food Truck Bazaar.  They were so good, but sadly, the vendor who used to sell them has gone out of business.  

Less than 24 hours after receiving my pop molds, I was making my first batch of popsicles.  

My family loved batch one, which were made with semi-sweet chocolate chips, but decided that the popsicles needed to be a little bit sweeter.  

We sampled batch two today after lunch, and thought they were perfectly sweet now that I had added some milk chocolate chips.  

As you can probably see from the pictures, the pops are a little darker towards the stick.  I am going to have to do a little research about why they are separating a bit once they are put in the freezer. 

The darker layer is a little denser and less sweet, but still good.  My favorite thing about these popsicles is definitely that hint of cinnamon.  For batch one, I only added 1/4 teaspoon.  Batch two got a heaping 1/4 teaspoon.  Batch three got a 1/2 teaspoon, which was just right.

Mexican Chocolate Popsicles

Ingredients

2 1/4 C half & half
2 T light brown sugar - packed
1/2 tsp cinnamon
4 oz semisweet chocolate chips
2 oz milk chocolate chips

Directions

Heat the half & half in a small saucepan over medium heat.  Add the brown sugar and cinnamon, and whisk until dissolved. Add the chocolate, whisking until all the ingredients are well blended.

Chill the pop mixture for at least 30 to 60 minutes in the refrigerator.  Whisk it before filling the pop molds, and freeze them for at least 5 to 6 hours.

Recipe Notes

I use Guittard chocolate chips.  They are made in a peanut and gluten free facility.  I purchase them at The Fresh Market.  

When I don't have enough half & half in the house to make these popsicles, I substitute equal parts of lowfat milk and heavy cream.  

I use my kitchen scale to weigh my chocolate chips.  

I am sure this will be the first of many popsicle recipes on my blog this summer.  Do you make homemade popsicles?  What are your favorite flavors and ingredients?  

Update - I have found that chilling the pop mixture for at least 30 minutes helps lessen the darker layer at the bottom of the popsicles, so I have updated the directions with that added step.  

With the ingredients I use, each popsicle is approximately 275 calories.  

Linked to: Gluten Free and DIY Tuesday, Gluten-Free Wednesdays

Betty Crocker Gluten Free Devil's Food Cake Mix & Homemade ChocolateFrosting

My daughters and I love chocolate!  When it comes to cake, cupcakes, or cookies, we usually choose something with chocolate in it.  

We have been buying Betty Crocker Gluten Free Devil's Food Cake Mix from Publix since the product was released.  I have tried other brands, but this one is our favorite for making chocolate cupcakes.  

The ingredient list is pretty simple -- sugar, rice flour, potato starch, cocoa, tapioca starch, leavening, salt and guar gum.

The directions are pretty simple too -- In a mixer, beat the cake mix with 1 cup of water, 1 stick of softened butter and three eggs, then pour into a pan.  I use large eggs at room temperature, and unsalted butter.  You can make an an 8x8, 9x9, or an 8 or 9 inch round cake with this mix, or 18 cupcakes. 

My girls and I love cupcakes, so that's always the option I choose.  The directions say to bake cupcakes at 350 degrees for 18 to 23 minutes, but I only cook them for 17 minutes.  

I don't mind buying a box mix that has similar ingredients to what I would use at home, but I don't like to purchase store bought frosting.  The ingredients list is usually pretty scary, and it is so easy to make homemade frosting.  Plus, it really does taste so much better!  Here's my recipe:

Creamy Chocolate Frosting

Ingredients

2 C powdered sugar
1/4 C unsweetened cocoa powder
1/4 C heavy whipping cream
1/2 C (1 stick) softened salted butter

Directions

Sift the powdered sugar and cocoa into the bowl of a mixer, then stir in the heavy cream.  Add the butter, and beat until smooth on medium speed.

Recipe Notes

This recipe makes enough frosting for 18 cupcakes.

I use Rodelle Gourmet Baking Cocoa, purchased from amazon.  It's the brand of Dutch process cocoa recommended by Gluten Free on a Shoestring.

I store my leftover cupcakes in the refrigerator. 

Do you like to doctor up cake mixes?  The Cake Mix Doctor Bakes Gluten-Free has a lot of great ideas for making cakes, cookies, brownies, and bars with gluten free mixes.  

Betty Crocker also makes gluten free chocolate brownie mix, chocolate chip cookie mix, yellow cake mix, and sugar cookie mix.  

November 18, 2014

Today, I made brownies using Betty Crocker's Gluten Free Chocolate Brownie Mix.  I cooked them in my 9 inch pie plate for 27 minutes in a 325 degree oven.  Served with some vanilla ice cream, they were a huge hit with my whole family.  Nina, our international student, liked them so much, she wants to take a box back to China to make with her mom over Christmas break.  She told me they don't have brownies in China.  

The brownie mix contains sugar, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), cocoa processed with alkali, rice flour, potato starch, corn starch, xanthan gum, and salt.  Allergen warning: contains soy ingredients.  

The brownie mix is super simple to make.  I added 1/2 stick of melted unsalted butter and two room temp eggs to the mix, stirred, then added the batter to my greased pie pan.  I purchased the mix from Publix.  

Mini Chocolate Chess Pies

Last November, I saw a recipe for Chocolate Chess Pie on I'm a Celiac's blog.  I was amazed at how easy it was to make, and it was so delicious, I made it once a week for at least 6 weeks, and even included it as part of our Thanksgiving feast.  

The recipe calls for 2 ounces of semisweet chocolate.  I usually use Guittard Real Semisweet Chocolate Chips that I purchase from The Fresh Market.  They are labeled gluten free.

I have also experimented with Dagoba semisweet and unsweetened chocolate in this recipe, using one ounce of each.  Dagoba, like Guittard, is labeled gluten free, and I purchase it from The Fresh Market.

Like Pam Jordan from I'm a Celiac, I use Whole Foods GlutenFree Bakehouse Pie Crust.  It's perfect for quickly making Chocolate Chess Pie or my Cream Cheese Pumpkin Pie.

With my kitchen scale, I don't even need to get out a measuring cup for my sugar.

It's also helpful for measuring 2 ounces of chocolate.  

When making a full size pie, it will look like there is not enough filling when you fill your pie shell.  

The filling does puff up as the pie bakes, especially when I use extra large eggs.  

When I was sent a sample of Grandma's House Gluten Free Pie Crust, I had to make chocolate chess pie with it.  We do have a slight addiction to this pie.  :-)

Yesterday, I finally made mini chocolate chess pies, a version I have been wanting to make for a couple of months.  I used Williams-Sonoma Gluten-Free Piecrust Mix, the mix I use for my peach, raspberry, and apple crostata.  This piecrust mix is amazing!  Not only does it taste like a buttery wheat filled pie crust, but it is so easy to work with.  

I only used one of the packets of piecrust mix in the box. I put it in my mixer, added 1 stick of cold unsalted butter (cut into cubes), 3 tablespoons of ice water, and 1 egg large egg yolk, then mixed it until the dough came together.  It only took a couple of minutes to prepare.  I then weighed my dough, divided the weight by eight because I was making eight mini pies, and portioned out 48 gram little dough balls.  I didn't even grease my muffin pans.  

After rolling each lump of dough into a ball, I flattened them with my hands until they were larger than the opening of the muffin cup.  I then pressed and shaped each crust, not allowing it to come above the top of the muffin cup.  

The dough was incredibly easy to work with.  I didn't use any of the extra flour provided with the Williams-Sonoma Piecrust Mix for the purpose of rolling the dough.  

I filled each pie up to the top with the chocolate mixture.  I had a little bit left over, so next time, I am considering making 9 pies.  

I have noticed that when I use extra large eggs, the pie puffs up more.  It really isn't necessary with how much filling I had leftover, so I will be using large eggs the next time I make mini chocolate chess pies.  

Here's the finished product.  I allowed the pies to cool for about 15 minutes in my muffin pans, the removed them to finish cooling on a plate before putting them in the refrigerator.  I was impressed with how easily they lifted out of the muffin pans.  My husband, daughters, parents, and aunt & uncle all said they loved the mini chocolate chess pie last night.  My aunt said she couldn't believe it was gluten free.

Mini Chocolate Chess Pies

Ingredients

1 recipe of gluten free pie crust (enough for a single-crust pie) -- prepared
1 stick (8T) unsalted butter
2 ounces semisweet chocolate
200 grams (1 cup) granulated sugar
2 large eggs
1 tsp pure vanilla extract
1/8 tsp kosher salt

Directions

Preheat oven to 350 degrees.

In a small sauce pan, melt the butter and chocolate over medium heat, stirring well to combine, then remove from the heat.

In a large bowl, whisk together the eggs, sugar, vanilla, and salt.  Slowly add the melted chocolate mixture, whisking well with each addition.

Make your pie crust and divide it between 8 muffin cups.  Press the dough into each muffin cup, not allowing it to come up over the edge.  Fill each crust with the pie filling and bake for 28 minutes in the center of your oven.  Allow the pies to cool for about 15 minutes before removing them to finish cooling on a plate.  Serve at room temperature or chilled.

Recipe Notes

We like to chill our chocolate chess pie for a couple of hours in the refrigerator before eating it.  I take it out of the fridge when we sit down to dinner, and it is the perfect temperature for us when we eat it about 20 minutes later.

If you are making a full pie in a single pie crust, it needs to bake for 35 minutes.  When I use a frozen Whole Foods GlutenFree Bakehouse Pie Crust, I put it in the oven for 2 minutes to defrost it a bit before filling it.  Most of the Whole Foods pie crusts have cracks in them, but after heating it, they are easy to fix by just pressing the pie crust back together.

I have successfully made this recipe with extra large eggs and/or  half semisweet and half unsweetened chocolate.  We have loved it every time, no matter what ingredients I have used.

Many thanks to Pam Jordan of I'm a Celiac for posting this recipe from The Angus Barn in Raleigh, NC.  You can view Pam's Chocolate Chess Pie blog post here.

Linked to: Gluten-Free Wednesdays 

Gluten Free Tiramisu

Tiramisu has always been one of my favorite desserts, and my daughter Emma loves it!  I was so excited to find gluten free ladyfingers a couple of years ago, because it meant that I could eat tiramisu again.  I never made it in my gluten eating days because it was available at so many Italian restaurants we ate at, but it is a really easy dessert to make. 

Locally, I have purchased Schar ladyfingers at Chamberlin's in Winter Park and the big Whole Foods on Turkey Lake Road in Orlando.  They can also be purchased from amazon.  

I purchase BelGioioso mascarpone from Publix. 

My assembly station --  mascarpone cream, ladyfingers, and a bowl of strong coffee.  

To start, I covered the bottom of my dish with a layer of ladyfingers soaked in coffee.  Break them if necessary in order to fit the bottom.  

I then spread half of my mascarpone cream on top of the ladyfingers before adding a light sprinkle of cocoa.

  

I repeated the ladyfingers, mascarpone cream, and cocoa to finish this easy and delicious dessert.  I like to prepare my tiramisu a day ahead to allow the ladyfingers time to soften in the mascarpone cream.

Gluten Free Tiramisu

Ingredients

2 packages of Schar Gluten Free Ladyfingers
1 1/2 C of brewed strong coffee or expresso -- cooled
8 ounces (1 C) heavy whipping cream
1 tsp pure vanilla extract
12 ounces (1 1/2 C) mascarpone cheese
100 g (1/2 C) granulated sugar
1 T unsweetened cocoa powder (I used Rodelle Dutch process cocoa)
Optional -- coffee flavored liqueur

Directions

In the bowl of a mixer, using the whisk attachment, whip your cream and vanilla just until stiff peaks form.  In a separate bowl, combine the mascarpone and sugar, then add it to your bowl with the cream.  Mix until well blended with a silicone spatula.  Optional -- add a couple tablespoons of coffee flavored liqueur.

Soak the ladyfingers in coffee for about 20 to 30 seconds, until slightly soft, before layering them in an 8x8 or 9x9 baking dish.  Add half of the mascarpone cream mixture, spreading it out evenly, then sprinkle on half the cocoa, using a fine mesh strainer.   Add another layer of ladyfingers, the rest of the mascarpone cream mixture, and a final sprinkle of cocoa.  Cover and refrigerate for at least 8 hours before serving.  It is best refrigerated overnight.

Recipe Notes

Do not mix your cream and vanilla too long or you will end up with a lumpy, butter-like mixture.  I have read that it helps to chill your bowl and whisk attachment in the freezer for about 10 minutes before making whipped cream.

You could add coffee flavored liqueur to your mascarpone cream mixture.  Next time, I might try adding a couple of tablespoons.  

January 1, 2014 Update 

Here's an inside shot of my tiramisu.  It was a big hit with our whole family tonight!  Happy New Year!