TRIPLE LAYER CHOCOLATE DIPPED STRAWBERRY CHEESECAKE

This cake was made for my hubby's 40th birthday!  He is gluten free, so I used 2 layers of flourless chocolate cake and one crustless chocolate cheesecake.  In between the layers you find a delicious caramel layer!  The cake is coated in chocolate ganache and topped with chocolate dipped strawberries!!!

Flourless chocolate cake layers:
PREHEAT OVEN TO 375. LINE TWO 9-INCH ROUND CAKE PANS WITH NONSTICK FOIL.

IN MICROWAVE,  MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER

ONCE MELTED, ADD:
1 1/2C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.  DIVIDE BETWEEN PANS. BAKE FOR 20-25 MINUTES. COOL COMPLETELY REMOVE FROM FOIL AND FREEZE THE LAYERS.  

CRUSTLESS CHOCOLATE CHEESECAKE:

8 ounces dark chocolate chips, melted and cooled

3 eggs

24 ounces cream cheese, room temp

1 cup sugar

Heat oven to 325°F.
Line 9 inch cake pan with nonstick foil. 
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended.  Pour into pan and bake 45-55 mins.  Cool completely and freeze layer.

For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.

Assembly:
Lay a frozen flourless cake layer on a plate.  Top with half of the caramel sauce.  Next, put the cheesecake on top.  Add the rest of the caramel on top of the cheesecake.  Place your second flourless cake layer on next.  Chill while you make ganache.

Ganache:
Microwave together:
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools.  Can speed this in the fridge for a few mins.

Strawberries:
Melt Dark chocolate chips and dip your berries.  Lay on wax paper to set up.

Pour cooled ganache over the cake and place in fridge just to set the chocolate.  Decorate with the strawberries on top! 

TRIPLE LAYER FLOURLESS CHOCOLATE MACAROON CAKE

You need to make 3 flourless chocolate cake layers.  Use the recipe below which will yield one cake.  Triple it or make it three times in 9 inch round pans lined with nonstick foil.  Freeze until ready to assemble cake.
PREHEAT OVEN TO 375. LINE 9 INCH ROUND CAKE PAN WITH NONSTICK FOIL.

IN MICROWAVE,  MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL COMPLETELY AND THEN FREEZE, WRAPPED WELL.

Make macaroons:  These can be made days ahead of time and frozen.
ADAPTED FROM INA'S RECIPE....
 
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! 

Frosting! 
ELECTRIC MIX ALL UNTIL FLUFFY...

  6 STICKS SOFT BUTTER

  6 1/2 C POWDERED SUGAR

1 cup COCOA POWDER

SPLASH OF VANILLA

Add milk, until you reach a nice consistency!  (approx 1/2c-3/4c. milk)  

ASSEMBLY:

LAY THE FIRST LAYER ON YOUR PLATTER AND FROST. TOP WITH SECOND CAKE AND FROST.  TOP WITH THIRD AND FROST ENTIRE CAKE.  DECORATE TOP WITH MACAROONS AND SIDES WITH CHOCOLATE CHIPS!  CHILL! 

AND....THIS CAKE IS GLUTEN FREE, TOO!!! 

 

MINI FLOURLESS CAKES TOPPED WITH REESE'S PEANUT BUTTER CUPS!

PREHEAT OVEN TO 375. GREASE AN 8 INCH ROUND TART PAN OR 4 MINI TART PANS WITH REMOVABLE BOTTOMS

IN MICROWAVE MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES IN AN 8 INCH PAN OR 10-15 MINS IN MINIS. COOL 5 MINS AND TOP IMMEDIATELY WITH CHOPPED PEANUT BUTTER CUPS AND CHILL IN FRIDGE SO THEY DON'T ALL MELT!!!

FLOURLESS, TRIPLE LAYER, HOT CHOCOLATE CAKE WITH HOMEMADE MARSHMALLOWS & CRUSHED BUTTERFINGERS

NO, IT'S NOT REALLY HOT BUT RATHER, RESEMBLES HOT CHOCOLATE WITH THE PILED UP HOMEMADE MARSHMALLOWS ON TOP!  IT'S EVEN GLUTEN FREE!!!

I MADE THE FOLLOWING RECIPE THREE TIMES TO END UP WITH 3 FLOURLESS CAKE LAYERS.
BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. LINE 8 INCH ROUND CAKE PAN WITH NONSTICK FOIL.

IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.

FROSTING: (TRIPLE THIS RECIPE TO COVER CAKE)
ELECTRIC MIX ALL UNTIL FLUFFY...
1 STICK SOFT BUTTER
1 1/4C POWDERED SUGAR
3T. COCOA POWDER
2T. MILK
SPLASH OF VANILLA

CLICK HERE FOR HOMEMADE MARSHMALLOW RECIPE

TO ASSEMBLE, CHILL THE FLOURLESS CAKES.  LAYER THEM WITH A LAYER OF RASPBERRY JAM AND FROSTING BETWEEN EACH LAYER.  COVER ENTIRE OUTSIDE WITH FROSTING AND LAY MARSHMALLOWS ON THE TOP.  COAT SIDES AND PLATTER IN CRUSHED BUTTERFINGERS!!!!  DUST TOP WITH COCOA POWDER!

RAINBOW COOKIE FLOURLESS CHOCOLATE CAKE & CHEESECAKE.... FROSTED WITH RASPBERRY BUTTER CREAM

LOVE RAINBOW COOKIES? THIS CAKE IS FOR YOU!


CLICK HERE FOR THE RECIPE FOR THE RAINBOW COOKIES

(I MADE THIS CAKE GLUTEN FREE SIMPLY BY USING CUP 4 CUP FLOUR IN MY RAINBOW COOKIES.  EVERYTHING ELSE IS NATURALLY GF!)

MAKE ONE CHEESECAKE LAYER.  LINE A 9-INCH CAKE PAN WITH NONSTICK FOIL AND PREHEAT OVEN TO 325 degrees.
1 stick (8 TABLESPOONS) softened butter
1/2 cup granulated sugar
TWO- 8 oz packages cream cheese, softened 
1 1/2 ounces of a package of cook and serve vanilla pudding
2 eggs
1 tsp baking powder

Cream butter and sugar in a mixer.  Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.  Pour into the pan. Smooth batter with offset spatula and bake for about 55 minutes.  Put it directly into the freezer.



MAKE TWO  9-INCH FLOURLESS CHOCOLATE CAKES
PREHEAT OVEN TO 375. LINE TWO 9" PANS WITH NONSTICK FOIL.
 
IN DOUBLE BOILER MELT: 
8 OUNCES BITTERSWEET CHOCOLATE CHIPS 
2 STICKS BUTTER (16 TABLESPOONS)

ONCE MELTED, REMOVE FROM HEAT AND ADD:
 1 1/2 C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. DIVIDE BETWEEN 2 PANS. BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND PLACE IN THE FREEZER.

MAKE RASPBERRY BUTTER CREAM

• 1 CUP BUTTER , at room temperature
• 6 CUPS CONFECTIONER'S SUGAR
• 1/2 cup seedless raspberry jam
• MILK-add  a few Tablespoons at a time
• PINK food coloring

Directions: 

BEAT BUTTER AND JAM.  

ADD POWDERED SUGAR UNTIL DESIRED CONSISTENCY.

 SLOWLY ADD MILK UNTIL THE RIGHT THICKNESS FOR YOU!  

ADD PINK FOOD COLORING, IF DESIRED.  

Assembly!!! Lay a frozen chocolate cake on your plate. Cover with frosting. Top with a frozen cheesecake and frosting.  Add your last chocolate cake and coat entire cake with frosting. Decorate the sides with sprinkles and top the cake with rainbow cookies!

FLOURLESS PEANUT PUTTER CUP BROWNIE COOKIES-GLUTEN FREE TOO!

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

I GO CRAZY WHEN I RECEIVE MY NEXT BLOG ASSIGNMENT. SO RIDICULOUSLY EXCITING TO PERUSE THE OTHER BLOG AND DECIDE WHAT I'LL MAKE!

THIS MONTH, I RECEIVED CREATIVE KITCHEN!

AS SOON AS I SAW A GF RECIPE I KNEW IT WAS FOR ME.....AND FOR MY HUBBY!  BEING A PEANUT BUTTER CUP LOVER, I DECIDED TO ADD A MINI PB CUP IN THE CENTER OF EACH ONE DURING THE LAST 2 MINUTES OF BAKING TIME! THANKS FOR THIS RECIPE DENISE!

Ingredients

• 3 cups powdered sugar
• 2/3 cup unsweetened Dutch-processed cocoa powder
• 1/4 tsp sea salt
• 3 large egg whites, at room temperature
• 1 Tbsp pure vanilla extract
• 2 cups semi-sweet chocolate chips (I USED MINI PB CUPS INSTEAD AND ADDED THEM IN FOR THE LAST 2 MINS OF BAKING TIME.)

Instructions

1. Preheat oven to 350.
2. In a large bowl, mix together powdered sugar, cocoa powder and sea salt. Add in vanilla. Whisk in egg whites until just moistened. Add in chocolate chips.
3. Spoon thick fudgy batter onto cookie sheets in small mounds. Chill for 5 or so minutes to keep them from spreading when they bake.
4. Bake for 14 minutes or until tops are glossy and lightly cracked.

Notes

These cookies are considered “gluten-free” if using gluten free chocolate chips.

REESE'S PIECES FLOURLESS CHOCOLATE COOKIES

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH I WAS ASSIGNED, MANGIA!
CHELSY'S BLOG IS JUST BEAUTIFUL! HER SISTER HAS CELIAC DISEASE WHICH INSPIRED HER TO MAKE SOME YUMMY GLUTEN FREE RECIPES. MY HUSBAND ALSO HAS CELIAC SO I KNEW I WOULD BE ABLE TO MAKE HIM SOMETHING DELISH FROM MANGIA!

I DECIDED TO GO WITH THE..... Almond Butter Cocoa Cookies.....ONLY MADE 2 CHANGES- 1. USED PEANUT BUTTER INSTEAD OF ALMOND BUTTER AND 2. WELL, THOSE OF YOU WHO KNOW ME KNOW I HAD TO ADD CANDY TO MY COOKIES. SO, ENTER REESE'S PIECES! THANKS FOR THIS AMAZING GF RECIPE CHELSY-MY HUBBY AND I BOTH ENJOYED THESE...EVERY LAST ONE OF THEM!!!!

Ingredients:
1 c. raw almond butter (I USED PEANUT BUTTER)
1/2 c. granulated sugar
1/2 c. packed dark brown sugar (I USED LIGHT BROWN)
2 eggs
1 t. baking soda
1/2 c. gluten-free old fashioned oats
1/2 c. dark cocoa powder

Instructions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In the bowl of an electric stand mixer, fitted with a paddle attachment, beat the almond butter, and sugars together on high until smooth, about 1 minute.
3. Add the eggs and beat again until just incorporated.
4. Add the baking soda, oats, and cocoa powder, mix until just incorporated, scraping down the sides of the bowl, as needed.
5. Using your hands, roll the dough into golf ball sized balls, place on the prepared baking sheet, and flatten with the palm of your hand. (AT THIS POINT I LOADED EACH COOKIE UP WITH REESE'S PIECES! OH YEAHHH!) Bake for 12-15 minutes, times will vary with oven.

Makes about 16 large cookies.

FLOURLESS CHOCOLATE CAKE!

THE PERFECT GLUTEN FREE TREAT...EVERYONE LOVES FLOURLESS CAKE! WOULD YOU LIKE THE RECIPE?

FLOURLESS CHOCOLATE CAKE WITH FRESH WHIPPED CREAM & RASPBERRIES

BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. GREASE 8 INCH ROUND TART PAN (I USE 9" TART PAN WITH REMOVABLE BOTTOM)

IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.

WHIP FRESH CREAM AND SERVE WITH RASPBERRIES! MMMMMMMM!
ADAPTED FROM GOURMET MAGAZINE

FLOURLESS PEANUT BUTTER COOKIES FOR THE NEXT BAKE ALONG

PEANUT BUTTER AND JELLY, ANYONE?
THESE COOKIES HAVE NO FLOUR AND ARE CHEWY, DELICIOUS AND EMBARRASSINGLY SIMPLE TO MAKE!!!! YOU CAN CERTAINLY BE CREATIVE WITH THESE. (AND THEY ARE NATURALLY GLUTEN FREE, TOO!!)

YOU CAN EAT THEM RIGHT OFF THE COOKIE SHEETS OR SANDWICH THEM WITH JAM (AS I DID ABOVE), CHOCOLATE, NUTELLA OR WHATEVER YOUR HEART DESIRES.

YOU CAN ALSO DIP THEM IN CHOCOLATE AND ADD SPRINKLES, M & M'S OR NUTS.OR YOU CAN ADD 1/2C. CHOCOLATE CHIPS TO THE BATTER. I CAN'T WAIT TO SEE WHAT EVERYONE COMES UP WITH FOR THE BAKE ALONG!!

RECIPE:
PREHEAT OVEN TO 350 AND LINE COOKIE SHEETS WITH PARCHMENT PAPER.

ELECTRIC MIX TOGETHER:
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar

ADD:
1 EGG
1 TSP. VANILLA

DROP BY TABLESPOON ON COOKIE SHEET (I USE SMALL ICE CREAM SCOOPER) DIP A FORK LIGHTLY IN GRANULATED SUGAR AND PRESS THE FORK TINES INTO THE COOKIE. LINES WON'T SHOW WHEN BAKED BUT THE SUGAR ADDS A NICE CRUNCH!
RECIPE ADAPTED FROM EMERIL! BAM! Bake 11-13 mins!

HAPPY 2012

HUBBY AND I RANG IN THE NEW YEAR WITH A BEAUTIFUL DINNER OUT ♥ AND THEN HOME FOR DESSERT WITH MY PARENTS & KIDDIES (WELL, "KID"-THE BABY WAS ASLEEP AND JADEN PARTIED PAST MIDNIGHT!) DESSERT WAS A FLOURLESS CHOCOLATE TART TOPPED WITH GANACHE, HOMEMADE TRUFFLES AND WHIPPED CREAM. I SAW THIS IN KA AND SINCE IT WAS GF I HAD TO MAKE IT!!!!! HAPPY NEW YEAR EVERYONE! HOW DID U RING IT IN? ♥ ♥ ♥

GLUTEN FREE FRIDAY

CHOCOLATE ALMOND COOKIES! LOW CHOLESTEROL, TOO!

Flourless Butterless Dark Chocolate Cookies
Recipe created by François Payard
Deep, dark chocolate cookies with walnuts. (I USED ALMONDS)

Ingredients:

* 3/4 cup cocoa powder (dutch process)
* 2 1/2 cups confectioners' sugar
* Salt (pinch)
* 2 cups walnuts , roughly chopped (I USED ALMONDS)
* 1 tablespoon vanilla
* 4 egg whites

Preheat the oven to 350°.

Place the dry ingredients into a mixing bowl and mix on low speed for 1 minute with a paddle.

In another bowl, combine the vanilla and egg whites. With the mixer running, slowly add the whites and mix for 2 minutes on medium speed. Then fold in chopped walnuts.

With a 1.5 or 2 Tbls scooper (or large tablespoon), scoop cookie dough and place onto parchment paper lined pan. Make sure to space the cookies about 3 inches apart (cookies will spread while baking).

Lower the oven temperature to 320° and bake for 14 minutes or until small thin cracks appear on the surface of the cookies. Cool on a wire rack and store in an airtight container. (I THINK I FORGOT TO LOWER THE TEMP LOL BUT THEY WERE STILL GREAT!!)

Flourless Fudge Cookies...Fully Loaded!
S'mores Bars never disappoint!

FLOURLESS CHOCOLATE CAKE

Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies