By Rachel Sircy
Last month I wrote about how I like to do gluten free meatloaf freezer meals. This time I thought that it would be good to write about a scenario that many gluten free people are familiar with: what to make for dessert when you have people coming to dinner.
So, imagine that you have invited guests for dinner and you really don’t have the time or inclination to cook a big complicated dinner. Of course, you still want to lay out a good spread, but what do you do? Remember, you have your gluten free mini-meatloaves that are in your freezer, just waiting to be defrosted and cooked. These are the mini-meatloaves that I made in that post last month and all I did to them this time was put the freezer bag that they’re in in the sink to defrost for a few hours. These meatloaves hadn’t been in the freezer a terribly long time and since they’re so small, they defrosted quickly. To cook them, just place them in a muffin pan (the muffin tins work like tiny loaf pans to insulate the meatloaf). Or, you can do like I do and arrange them like little meat cookies on a foil-lined cookie sheet. Really, I’ve tried both ways and arranging them on a sheet pan seems to leave them just as moist as the muffin pan, and it’s less mess to clean up later. I top them with a mixture of ketchup, honey and Worcestershire sauce (if you have the Simply…Gluten Free Quickmeals cookbook by Carol Kicinski. They take about 30 minutes to bake.
For sides, you can opt for a salad or green peas. The thing about frozen green peas is that they’re nutritious, delicious, and basically, I put them in a saucepan with enough water to cover and I boil them for only a minute or two until they are heated through. I then strain them and add a pinch of salt or maybe some butter or sometimes nothing at all.
The real bugbear of having a dinner party if you’re gluten free is finding a dessert that suits everyone. If you have to be gluten free, you know what an absolute bummer it is to watch everyone else at a party eating a really fabulous dessert and then being apologetically offered a consolation prize like a packet of Sixlets or something. I know that some people actually like Sixlets, but really? When other people are eating cake? Come on!
Don’t do this to yourself at your own get-together. If you’re going to spend time and energy on one thing at your own party, make it dessert. And, for those of us who really don’t like to spend a whole lot of time and energy and who just don’t have a whole lot of money to spend, here are two crowd-pleasers that are super cheap to make and not that difficult. All of the ingredients you would need to make these desserts are things that you probably already have in your pantry: peanut butter, cocoa powder, eggs, milk, cornstarch, etc. There are no fancy or expensive ingredients that you need to buy, which makes them perfect for those of us who are gluten free and on a tight budget.
- Flourless Peanut Butter Cookies:
Okay, so after writing that post about allergy bullying, I do want to point out that those of us with a gluten intolerance should be especially mindful of anyone with a food allergy or intolerance. I mean, we know how it feels, so we should go out of our way to make sure our guests are safe and comfortable. Don’t serve this if you’re not sure if anyone you’ve invited over has an allergy. Alternately, you could try to make this recipe with soy butter or sunflower seed butter instead of peanut butter. I have not tried either of those options, but I assume they would work as long as they’re the same consistency as the peanut butter.
All that being said, I’ve never met anyone who didn’t like these cookies.
This recipe is one I’ve shared before. I think that years ago I got it off of the Gluten Free Girl website, but my mom said that this was the first cookie she ever made in Home Ec class in seventh grade. So, you probably have this recipe somewhere in your recipe catalog at home or you’ve made it before:
1 Cup Peanut Butter (or allergy free alternative)
1 Cup Granulated Sugar
1 tsp Baking Powder
Pre-heat oven to 350 degrees. Cream together the peanut butter and the sugar with an electric hand mixer. Beat in the baking powder, thoroughly. Beat in the egg. Roll the dough into balls using a teaspoon to measure (these cookies are better when they’re small). Roll in more granulated sugar (optional) and place on a cookie sheet about two inches apart. Press down on each cookie with the tines of a fork to make a crisscross pattern.
Bake for 10 minutes and remove cookie sheets from oven. Let cookies rest on baking sheets for 5 minutes, then move to a plate or cooling rack. Try not to eat every single one.
- Homemade (Chocolate) Pudding:
Homemade pudding is an easily adaptable recipe that you can really wow people with. I think that – at least among the people I know who are my age – homemade pudding means that you opened the box of pudding mix yourself and added the cold milk. But pudding made from scratch is one of the best things you’ll ever eat. Two summers ago, my mom took some old bananas that she thought she should use or trash and made some banana pudding that was so good we ate it all straight out of the saucepan before it even had a chance to cool.
Pudding is also a pretty allergy friendly dessert and it lends itself to the idea of a bar. You can easily set up a pudding bar by laying out crushed gluten free cookies, whipped cream, chocolate chips, etc. And the homemade stuff tends to be so rich that a little goes a long way.
My favorite recipe for Chocolate Pudding is Tyler Florence’s. This is me making it here:
You can find the chocolate pudding recipe on the Food Network Website here: https://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe-1947756