By Rachel Sircy
For all you last minute people out there (like myself), I have three ridiculously easy recipes to share: Chocolate Fondue, Flourless Peanut Butter Cookies and two types of chocolate bark (so I guess I really have four recipes.) Provided you make sure that the ingredients that you’re using are gluten free, these treats are simple gluten free gifts or desserts that you can give go celiacs and non-celiacs alike. I promise that no one will know that these things are gluten free. I’ll give you hints in each of the recipes as to which ingredients you need to be careful with.
- Chocolate Fondue: One year for our anniversary, my sister-in-law brought my husband and I a plate of fresh strawberries and two small bowls of chocolate fondue. It was a simple, elegant gift and the best part was that it didn’t clutter up our house afterward. Rather than giving ornaments or little trinkets, try food. It’s great while it last and the best part is, it doesn’t last forever.
Ingredients: 1 Cup Heavy Cream
12 oz semi or bittersweet chocolate (I prefer Ghiradelli chocolate baking bars or chocolate chips. They aren’t super expensive and the quality of chocolate is just better than most other common brands in my opinion. Plus, Ghiradelli dark and semisweet chocolate are made without gluten and in a clean factory. NOTE: the same is NOT TRUE about Ghiradelli white chocolate bars or baking chips. They are not celiac safe per the Ghiradelli website.)
1 tsp. Vanilla
Method: Heat Cream in pan (careful not to boil) until very hot. Add chocolate and vanilla and stir until melted.
- Peanut Butter Blossoms: Probably everyone has this recipe because these are the easiest cookies ever to make. But, I thought I’d share because sometimes I find that those really simple things that everyone knows how to do are the things that nobody writes down the recipe for and then people like me – who don’t know how to do them – get stuck. Everything in this recipe should be gluten free as long as you stick with pretty simple peanut butter (don’t go for the weird flavored stuff they have out now, though some might be GF) and DON’T let anyone use your PB! I always take a permanent marker and write GF all over my peanut butter jars when I get them home from the grocery store.
Ingredients: 1 Cup Peanut Butter
1 Cup Granulated Sugar
1 Tsp Baking Powder
Method: Preheat oven to 350 degrees. Cream Peanut Butter and Sugar together in a bowl. Beat in Baking Powder. Add egg and mix until well combined. Roll into balls (smaller is better) and roll in white sugar. Place on baking sheet and press with fork. Bake 10 minutes. Let rest 5 minutes on baking sheet, then cool if you want plain cookies. If you want to make the PB Blossoms, however, transfer the cookies directly to a plate after they’ve rested on the baking sheet for 5 minutes. This will ensure that they cool more slowly, but won’t make them soggy or anything. Use your favorite type of Hershey’s kiss (read the label to make sure it’s GF, but I think most kinds of Hershey’s Kisses are) and press them into the still warm cookies. The Kisses will melt, but then they will re-solidify when cooled. Letting them melt initially, however, makes them softer and makes them stick better in the PB cookies.
- Peppermint Bark: This has been a staple for me for years. No matter how much you make it, people will never turn it down. And you can do slightly different things with it. Sometimes I make it with just white chocolate. Sometimes I drizzle dark chocolate over the white chocolate for some contrast and once I even made it with just dark chocolate, and it wasn’t half bad. I know that lots of people make Peppermint Bark, but like I said, people will never turn it down. And, in chocolate barks like this, the quality of ingredients can make all the difference. I’ve had really fantastic Peppermint Barks and some that were not so great. I ate them all, of course, but you remember the really, really good ones.
Ingredients: 12 oz white chocolate (Alas, Ghiradelli is my favorite, but it’s not celiac-safe. According to what I’ve looked up on their website, Nestle Toll House white chocolate chips claim to be gluten free and that is generally what I use. It’s a slight sacrifice in quality, but it’s better to be safe than sorry)
5 Candy Canes, Crushed (Bob’s candy canes are gluten free and their peppermint candy canes are pretty delicious)
½ Tsp Peppermint Extract (I used Pure Peppermint oil that I bought at Earthfare. It was kind of expensive, but it will last for a long time and it has a great, strong flavor.)
4 oz Semi-Sweet or Bittersweet Chocolate (Optional)
Method: Melt white chocolate in a large double boiler, when it is melted, add peppermint extract. Spread chocolate out over a cookie sheet covered in wax paper and sprinkle candy cane bits onto the chocolate. Let cool in refrigerator or freezer. When white chocolate is cooled, melt dark chocolate in a double boiler and spread over the cooled white chocolate, if desired. Cool and then break apart the bark into bite-sized pieces.
- Cookies ‘n Cream Bark: This is one that I kind of came up with myself because my favorite candy bar used to be Hershey’s Cookies and Cream candy bar. This was something that I had to give up when I found out I had celiac disease. Necessity (or junk food cravings) is the mother of invention. So, I just put the two ingredients that I really loved together and it worked out wonderfully. Here’s a picture of the bark and the big chunks of cookie in the strata:
Ingredients: 12 oz. White Chocolate Chips
1 package Gluten Free Chocolate Sandwich Cookies (I always use Glutino Brand, but you could also use Kinninnick and I think Schar Brand and Walmart both have their own GF chocolate sandwich cookies)
Method: Crush cookies in a bag. Melt chocolate in double boiler, add the crushed cookie bits and spread out onto a cookie sheet line with wax paper. Chill in the fridge or the freezer.
Hopefully, these help with any last-minute GF guests that show up at your house or with anyone you need a small, last minute gift for. Merry Christmas!