Chocolate Coffee Mousse
from Glutenfreeda

Ingredients:
6 ounces gf bittersweet chocolate, coarsely chopped
3 Tablespoons unsalted butter
2 Tablespoons coffee
1 teaspoon gf vanilla flavoring
3 large egg yolks
3 Tablespoons coffee
3 Tablespoons sugar
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 cup cold heavy cream
1 ounce gf semisweet or gf bittersweet chocolate, grated for garnish

Directions:

Heat 1 inch water in a large skillet over low heat until bubbles form along the bottom; adjust the heat to maintain the water at this temperature. Combine 6 ounces of gf chocolate, unsalted butter, 2 tablespoons coffee or water, and gf vanilla in a large heatproof bowl. Set the bowl in the water bath and stir until the chocolate is melted. Remove from the water and set aside.

Whisk egg yolks, 3 tablespoons coffee, and 3 tablespoons sugar together thoroughly in a heatproof bowl. Set the bowl in the water bath and, whisking constantly, heat the mixture until thick and puffy, like marshmallow sauce. Remove from the water bath and whisk thoroughly into the melted chocolate. Let cool to room temperature.

In a separate bowl, beat egg whites on medium speed until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar. Increase the speed to high and beat until the peaks are stiff. Using a large rubber spatula, stir one-quarter of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

In another bowl, beat 1/2 cup cold heavy cream on high speed until soft peaks form. Gently but thoroughly fold the cream into the chocolate mixture. Turn mousse 6- to 8-ounce individual cups.

Refrigerate for at least 4 hours or up to 24 hours. Serve with fresh whipped cream. If you wish, sprinkle with 1 ounce grated gf chocolate.

Chocolate Chili Cups
from Glutenfreeda

Ingredients:
8 ounces semi-sweet gf chocolate
1/2 cup espresso
1 teaspoon cinnamon
4 teaspoons ground hot chili
1/2 cup gf sour cream

Directions:

Place chocolate, coffee, cinnamon and chili in the top of a double boiler over a pan of simmering water and slowly blend and melt chocolate. Remove from heat and let cool for 10 minutes. Blend in sour cream until completely incorporated. Pour into small cups and refrigerate.

Chocolate-Orange & Cinnamon Cream Cloud Cake
from Glutenfreeda



Ingredients:

For the cake:
9 oz. bittersweet chocolate
1/2 cup unsalted butter, softened
6 eggs
1/2 cup plus 1 Tablespoon sugar
2 Tablespoons Cointreau
Zest of 1 orange

For the filling:
2 cups heavy cream
1 teaspoon vanilla extract 
Chocolate-Orange & Cinnamon Cream Cloud Cake 
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
1/2 teaspoon unsweetened cocoa powder

Directions:
Preheat the oven to 350°F.

Line the bottom of a springform pan with parchment paper.

Melt the chocolate in the top of a double boiler. Stir in the softened butter until incorporated. Set aside.

Beat 2 whole eggs and 4 egg yolks with 1/3 cup sugar until lightened in color. Gently mix in the melted chocolate mixture. Stir in the Cointreau and orange zest.

In another bowl, whisk the 4 egg whites until foamy. Gradually add the remaining sugar and whisk until soft peaks form. Lighten the chocolate mixture with a spoonful of the egg whites. Fold in the remaining egg whites. Pour mixture into the prepared springform pan. Bake for 35-40 minutes or until the cake has risen and cracked in the center. Cool the cake in the pan on a wire rack. The cake will sink as it cools.

Just before serving, place the cake on a cake plate and gently remove the springform sides from the cake. Using an electric mixer beat the cream until soft peaks form. Add the vanilla, cinnamon and sugar. Continue to beat until the whipped cream is firm but not stiff. Fill the crater of the cake with the whipped cream, gently pushing it toward the edges with a spatula. Dust the top lightly with cocoa powder. Slice into wedges and serve.

Rice Crispy Hearts
from Miss Roben's, Your Allergy Grocer

3 Tbsp margarine
5 cups marshmallows
6 cups rice crispy or cocoa crispy cereal
red food coloring or India Crystals red or pink sanding sugars(for sparkle)
non-stick cooking spray

1. In a large saucepan, melt margarine over low heat.
2. When margarine has melted, add marshmallows and stir until marshmallows have melted.
3. Remove from heat.
4. Add cereal and stir until the cereal is well-coated with the melted marshmallow mixture.
5. Spray a 9x13-inch baking dish with a light coating of non-stick cooking spray. Or, spray the insides of metal or large plastic cookie cutters with spray.
6. Press the mixture into prepared pan or cookie cutters, using lightly greased hands, press down until flat.


Heart Shaped Italian Pizza
from Miss Roben's, Your Allergy Grocer

1 package of Miss Roben's pizza crust mix or Noah's bread mix
1 Tbsp Italian seasoning blend
pizza sauce
toppings, as desired
cheese or substitute

1. Prepare pizza crust or bread mix, as instructed.
2. Add seasoning blend, and transfer dough into heart shaped large cookie pan.
3. Proceed as instructed on package.


Very Berry Cupcakes
from Miss Roben's, Your Allergy Grocer

1 package of Miss Roben's white or yellow cake mix
2 tsp unsweetened strawberry or raspberry flavored Kool Aid mix

1 package Miss Roben's buttercream frosting mix
1. Prepare mix according to instructions, add dry Kool Aid powder
2. Transfer cake batter into lined cupcake tins.
3. Bake as instructed.
4. Cool.
5. Prepare frosting, as instructed on package. Add 1 tsp Kool Aid powder, optional, for flavored and tinted frosting. Or, use low fat option below**, adding food coloring, if desired.
6. Frost and decorate cupcakes, as desired.
7 Place in an airtight container, such as the Cup-a-Cake container, which will prevent icing decorations from becoming damaged.

To create Heart Cupcakes: Place a glass marble in between the paper liner and the muffin pan. This makes the V-shape. Warning, be sure to carefully remove the marble & use caution not to introduce any marbles into the cake batter.

Low Fat Frosting

** 1 package of Miss Roben's buttercream frosting mix
1/2 cup pasteurized egg whites
additional water, as needed
natural or artifical food coloring, as desired

1. In a large mixing bowl, beat egg whites until stiff peaks are formed.
2. Sift in frosting mix, adding additional water and food coloring, as needed, to form a light fluffy frosting.
3. Immediately place cupcakes in an airtight container to maintain a soft bakery style frosting.


Gluten Free Pasta Salad  
(from Celiac.com)

Ingredients:
1 package of gluten-free rotelli pasta
1 package grape tomatoes, halved
4 ounces feta cheese, crumbled
¼ pound of deli salami, cubed
Chopped Fresh Basil
½ chopped red pepper
2 chopped green onions

Dressing:
1/3 cup olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
1 ½ teaspoons dried oregano
½ teaspoon salt
¼ teaspoon pepper

Directions:
Wisk together dressing ingredients, then pour over salad and pasta. You can add black olives and artichoke hearts if desired.