One of our favorite desserts is a sweet, delicious sticky toffee pudding. This recipe builds on that favorite recipe by adding in delicious sauteed apples and a touch of molasses. The richness of the dates and apples and sweet toffee sauce is just wonderfully delicious! I find it's a lovely mid-winter treat. Enjoy!

Delicious apple sticky toffee pudding, ready to bake, then top with toffee sauce!

Apple Sticky Toffee Pudding

Makes a 9 x 13 pan or two 8 x 8 pans, serves ~12  

Preheat oven to 350 F.  Butter a 9 x 13 glass baking dish or two 8 x 8 baking dishes. 

In a bowl, soak for 5-10 minutes: 

1 cup boiling water

1 cup chopped (pitted) dried dates (after chopping, press them into your 1 cup measuring cup so you have a nice, generous amount of dates)

Cook over medium heat, just until apples are softening a bit: 

4 Cortland apples, peeled and diced (or similar apple that holds it shape while cooking)

1-2 Tbsp butter

3 Tbsp brown sugar

1/2 tsp cinnamon

1/2 tsp ginger

In a food processor, or with a stick blender, blend together: 

3/4 cup Kristin's Gluten-Free Flour Mix

1/2 cup dark brown sugar

1 Tbsp molasses

1 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup butter

1 tsp vanilla extract or vanilla bean paste

Add your soaked dates and the liquid.  Blend just until smooth.  

Fold the apples into the batter. 

Pour into the buttered 9 x 13 baking dish or two 8 x 8 baking dishes.  Bake at 350 F until nicely set in the middle.  I suggest 30 - 35 minutes for the 8 x 8 dishes and 35-40 minutes for the 9 x 13 pan.

While the pudding is baking, make the sauce, below. 

The date pudding, fresh from the oven.  

Toffee Sauce & Topping Recipe

In a medium-sized saucepan, heat together over medium heat, stirring occasionally: 

2 cups/473 ml heavy whipping cream (35%) (lactose-free whipping cream works perfectly, too)

1/2 cup/8 Tbsp butter

3/4 cup brown sugar

1/2 tsp cinnamon

1/4 tsp salt

Heat until mixture is bubbling nicely, and is smooth and even.  Let it bubble for only a minute or two, then remove from heat.  

Toffee sauce, ready to use!

To finish your sticky toffee pudding:

After baking your cake, set oven to broil.  If you have an option, I recommend the broil "low" setting.  

Pour 1/2 of your toffee sauce slowly and evenly over the baked pudding.  

Cake covered with half of the toffee sauce, ready to broil.

Place the cake under the broiler, checking every minute until the top is nice and bubbly and you're just barely starting to see a few brown spots (I recommend checking every minute because some broilers are HOT and some are cooler).   Broiling the top of your sticky toffee pudding should take 2-4 minutes.  

Broiled until bubbling nicely and you're just seeing some browned spots.

Remove from the oven.  Serve warm in a bowl with additional toffee sauce served overtop!  Leftovers can be stored separately (cake in one container, sauce in another).  Serving leftovers into a bowl and heating them up together works perfectly.  Enjoy!!!

Cut and serve squares of these delicious puddings with extra toffee sauce on top.  Yum! 

Apple Sticky Toffee Pudding Recipe by Successfully Gluten Free!

 One of my favorite desserts was an oatmeal butter brittle with toffee bits on top, but since most toffee bits sold may contain nuts, they weren't safe for family members with nut allergies.  So, I finally decided to break out the candy thermometer and whip up the easiest and fastest candy - homemade toffee. You can leave it plain or pop some chocolate chips on top for a thin layer of chocolate on top of your toffee. Yum! Delicious broken into chunks to snack on, or add to chocolate chip cookies or on top of oatmeal butter brittle. Yum! 

Toffee bits spread on top of melted chocolate on an oatmeal butter brittle. Yum!

Homemade Toffee

Makes about 1 1/2 - 2 cups toffee bits

Please read this whole recipe before you start. It cooks quickly and hardens quickly, so you want to make sure you're prepared!

Line a cookie sheet with parchment paper. Set aside. 

In a medium saucepan with a thick metal bottom, stir together constantly over medium heat until sugar is dissolved: 

165 g (~3/4 cup packed) dark brown sugar

85 g (~6 T) salted butter

2 Tbsp water

Add in the candy thermometer and lower the heat to medium-low heat to boil.  Swirl the pan every 30-60 seconds. This is VERY important, because while you don't need to stir it with a spoon, if you don't give the pan a bit of a swirl, you could end up with burned sugar on the bottom of the pan.  Heat until you just reach hard crack, approx 295 - 300 F on your candy thermometer.  (there's a range, but I prefer it on the lower end of this range so it's not quite as hard).

Immediately pour the toffee mixture onto a parchment lined baking pan. If you want it to be a bit thinner, you can spread it with a spatula as fast as possible immediately after you pour it. It's helpful to have a second person to help with this, as the toffee starts to harden very quickly.  

Optional chocolate layer: 

If desired, right after pouring the toffee out, you can sprinkle the top with: 

~1/4 - 1/2 cup milk, semi or dark chocolate chips  

Spread out the chocolate into a smooth layer once the chips have melted.  This will not affect the hard toffee in terms of texture, but it uses the heat from your toffee to melt the chocolate perfectly. 

Let the toffee cool completely, including the chocolate hardening on top, if used.  You can break or chop into smaller chunks. Or, if you'd like toffee bits, then put larger chunks into a food processor and pulse until your toffee bits are the desired size.  

Store the toffee in a well sealed container at room temperature up to a week.  Technically, it can keep longer than this, but depending on the humidity, etc., you can lose the dry, crunchy texture of your toffee. 

Enjoy! 

Chocolate topped toffee, ready to break and enjoy!

Homemade Toffee with optional Chocolate Topping Recipe by Successfully Gluten Free!

Not quite a crepe, not quite a tortilla, these yummy, soft flatbreads work perfectly to fill as sandwiches, or even fill with cheese to make a quick quesadilla. No rolling out needed!!! They literally whisk together in a bowl, spread on the pan with the back of your ladle, and then cook up so quickly.  Enjoy! 

Freshly made easy flat breads, ready to fill!

Easy Thin Flat Breads On a Pan

Makes ~6-8 depending on size. Yes, you can easily double this recipe. 

In a bowl, whisk together until smooth: 

1 cup Kristin's Gluten-Free Flour Mix

4 oz liquid egg whites (~4 egg whites)

1/2 cup water

1/4 cup milk (or dairy substitute)

1 tsp oil

1/2 tsp apple cider vinegar (optional, but I find it just adds a little depth to the flavor of my breads)

1/4 tsp baking soda

1/4 tsp salt

Optional herbs you can add, ~1/2 tsp each: (yes, of course, you can use any other herbs! These are just the ones I've tried and enjoy in the flatbreads)

chives

cilantro

garlic powder

To Cook: 

Preheat nonstick frying pan over medium heat.  (No butter or oil needed)  Ladle a scoop of batter onto the pan. Working quickly, spread outward with the back of the ladle in spiral movements. You're aiming to thin out the flatbread quickly and as much as possible. I lift the ladle and spiral outward several times to get it thin and wide.  Cook at medium heat until browned and batter is dry in appearance (like the image below). Flip and cook until browned on the other side. I find these cook up quickly, a minute or two per side.  Remove to a plate - I just stack them up as I'm cooking them until ready to eat.  

After swirling outward with the back of the ladle to flatten, ready to flip. 

Showing the swirled side after browning it. 

You can cook them to a lighter color like this picture, if you plan to do more heating them again, like a quesadilla. Usually I cook the main side to a rich brown like the picture up top. 

You can fill the flat breads as desired. They can be rolled or folded. You can fold and pan fry like a quesadilla. It works great! Delicious alongside homemade chili.  One of our favorites is to have it with homemade tuna salad.  Leftover flatbreads can be covered and stored in the refrigerator. You might have to pop them in the microwave 20-30 seconds to warm them up a little so they'll easily pull apart after chilling. Enjoy! 

Filled tuna sandwich, with a bit of cheese melted onto one side, ready to roll up!

A rolled up tuna sandwich. Yum!

Folded over ham and cheese sandwich. 

Easy Thin Flat Breads on a Pan Recipe by Successfully Gluten Free!

 I have previously put together all my favorite recipes for Thanksgiving, and it seemed like one was needed to consolidate a lot of our favorite Christmas baking recipes.  I'll include some savory and sweet (okay, mostly sweet) recipe links below!  Looking for a recipe that isn't listed below? My recipe blog includes a comprehensive "index" down the left side if you're on a larger device (i.e. not a phone). It's just like the back of a cookbook. And there's a helpful search bar, where you can enter a keyword to find recipes! Hope that helps! Enjoy!

Some gnomes and trees, ready to eat!

One of the favorite activities to do in December - cookie decorating!

Candy Cane Shaped Sugar Cookies!

Prepping Swedish Mallow Cakes - Delicious!

Christmas Holiday Recipes!

Breakfast & Brunch Ideas

Festive vanilla & chocolate swirl bagels

Onion bagel with egg salad - and smashed roasted potatoes on the side. 

Bagels - Gingerbread (chocolate option)

Bagels - Vanilla & Chocolate Swirl

Bagels - Cinnamon & Sugar

Bagels - Onion

Apple Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls in a Mixer

Orange Rolls

Orange Rolls in a Mixer

Blueberry Lemon Cream Cheese Danish

Raspberry Lemon Cream Cheese Danish

Blueberry Lemon Coffee Cake

English Muffins

French Toast made w/ Homemade Brioche Bread

Baked French Toast Style Bread Pudding

Pancakes - Chocolate Chip

Pancakes - Cinnamon Roll-style

Pancakes - Fluffy Pumpkin Pancakes

German Apple Pancakes (Dutch Baby)

Ham & Cheese Roll Ups

Blueberry Banana Breakfast Bake

Family Size Quiche with Buttermilk Biscuit Crust

Ham, Gruyere, Shallot & Potato Tart

Smoked Salmon Quiche

Waffles (there are many varieties I've posted, but here's a basic recipe)

Gingerbread House & Cookies

One of the favorite activities of the season - gingerbread house and cookie making!

Gingerbread House Dough & Frosting Recipe

Gingerbread Cookies

Bars & Cookies 

So many cookie and bar options - these mint triple chocolate cookies are one of my personal favorites

Cute Candy Cane Vanilla Sugar Cookies

Chocolate Sugar Cookies

Chocolate Thin Mint Cookies

Chocolate Chip Cookies with Chocolate Drizzle
Chocolate Chip Cookies

Chocolate Cheesecake Swirl Brownies

Gingerbread Cookies

Gingersnap Cookies - Chewy 

Gingersnap Cookies - Crispy, chocolate drizzled

Mallow Cakes

Mallow Cakes - Strawberry

Mint Milano Cookies
Peppermint Mint Milano Cookies

Mint Brownies - Party Size

Mint Chocolate Chunk Brownies

Mint Triple Chocolate Cookies

Monty's Specialty Muffins (Brownie Bites with Truffles inside)

Oatmeal Butter Brittle (peppermint)

Oatmeal Butter Brittle (swirled)

Peanut Butter Truffle Brownies

Sugar Cookies

Sugar Cookies v2

Triple Chocolate Cookies

Homemade Truffles/Chocolates & Marshmallows

Homemade Marshmallows in hot chocolate. Yum!

Homemade Chocolate Truffles. 

Chocolate Fudge Sauce

Candied Orange Peel
Candied Orange Peel dipped in Chocolate
White Chocolate dipped Homemade Caramels
Milk Chocolate dipped Homemade Caramels
Dark Chocolate dipped Homemade Caramels
Molded (Tempered) Chocolate - Dark Chocolate Truffles
Molded (Tempered) Chocolate - Gingerbread Chocolate Truffles

Marshmallows - Homemade & Chocolate Covered

Marshmallows - Homemade Plain

Marshmallows - Homemade S'mores

Marshmallows - Homemade Neapolitan

Custard/Pudding Desserts

Eggnog pudding with gingerbread cookies - so pretty!

Homemade Eggnog Pudding with Snowflake Gingerbread Cookies
Homemade Vanilla Pudding with Fresh Strawberry and Heart-shaped Sugar Cookie

Cupcakes/Cakes/Pastries

Peppermint Chocolate Cake

Chocolate Homemade Caramel-Filled Cupcakes
Mini Chocolate Cupcakes w/ Chocolate Frosting and Candied Orange Peel
Peppermint Chocolate Cupcakes
Strawberry-Lemon Cupcakes with Strawberry Filling
Lemon Cupcakes with Lemon Frosting and Candied Lemon Peel
Vanilla Cupcakes with Chocolate Frosting
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Peppermint Chocolate Cake with Marshmallow Frosting

Homemade eclairs!

Paris Brest - like a gigantic eclair ring. Yum!

Cream Puffs

Eclairs

Chocolate Paris Brest

Paris Brest with Creme Patisserie & Caramel sauce

Drinks

Stout Family Punch Recipe

Merry Christmas! Photo from my brother's Christmas-time wedding. 

Christmas Holiday Recipes by Successfully Gluten Free!

 Crispy bottomed, hollow in the center, these delicious butter-filled rolls would be the perfect addition to a holiday meal.  I always like to find ways to make things fast, easy, and efficient when I'm in the kitchen, and the way these can quickly be pressed and filled instead of rolling out is a definite time-saver. Enjoy! 

Ah! Where's the butter?! Ha! They all end up like this. Which is kind of fun. The butter adds flavor inside the roll before oozing out and making the bottom of the roll crisp up in a delicious way.

You can make different shapes, but I prefer this cylindrical, or the round rolls, below.

Butter-filled Dinner Rolls

Makes ~35 small rolls (I like the small size for more festive meals)

Preheat oven to 425-450 F. 

In a mixer, combine and mix thoroughly (it's important to mix dry ingredients first to avoid clumping in GF baking): 

3 1/2 cups Kristin's Gluten-Free Flour Mix

2 tsp xanthan gum (in addition to the 1 tsp already in the flour mix)

1 tsp salt

1 Tbsp rapid-rise/quick yeast

(optional additions):

2 tsp garlic powder

1 Tbsp dried onion flakes

1 tsp freeze-dried cilantro

Add and beat 3-4 minutes, until nice and smooth. This will smooth out as it beats: 

1 3/4 cup warm milk (lactose or dairy-free options work, too)

2 eggs

1-2 tsp apple cider vinegar

Get yourself a small bowl of water for dipping fingers. Lay a piece of plastic wrap on the counter. Lightly dampen the plastic wrap with water. 

Cut ~ 3/4 - 1 c chilled butter into 1/3 - 1/2 Tbsp size pieces. (I just cut some to start and more as I go along) 

Scoop onto a dampened 2 Tbsp size cookie scoop of dough.  Flatten into a circle with fingers.  Place 1/3 - 1/2 Tbsp piece chilled butter into the center of the dough.  

You can either: 

1. Pull the dough around the butter using the plastic wrap to help, rolling it gently into a ball 

OR 

2. Press in the sides of the dough onto the butter and then roll it up from one side, like a burrito. 

Wet your hands in your bowl of water, as needed, to keep from sticking to dough.  Every couple rolls, you can add a bit of water with your hands over the plastic wrap, to help avoid sticking.

Place the filled rolls on either hamburger tins, with each roll going in an individual tin, or onto a parchment lined baking tray. If you use a parchment-lined pan, it's helpful it you can bend the parchment up a bit on all sides to keep the butter from running under the parchment paper as it bakes. 

Flattened and ready to fill.

Rolled up nicely, using the plastic wrap.

Round rolls, ready to rise. 

Flattened and butter placed within.

Folding up the edges, ready to roll it from one side, burrito-style.

Rolled like burritos and ready to rest before baking.

Spray or gently wipe filled rolls with water. Let the rolls rise 30 minutes in a warm location.  

Melt for brushing rolls:

3-4 Tbsp butter

Before baking, brush the rolls with melted butter. 

Buttered and ready to bake. Note the sides of the parchment have been folded up. (These are on a smaller baking tin)

Bake at 425-450 F for ~15-17 minutes until nicely golden brown.   

This recipe makes cute little rolls. Yes, you can make larger rolls, if desired, but increase the baking time accordingly.  I would suggest 22-25 minutes for a roll with 3-4 Tbsp dough. 

Fresh from the oven, some randomly rolled shapes - but baked in a hamburger tin, so the butter doesn't run everywhere. 

The nice cylindrical burrito-style rolls. It's totally fine and expected for the butter to leak. This is what gives it the delicious crispy bottom on your roll. 

Rolls cooling! Yum!

They'll all have these funny hollow centers because of the butter in the center. 

Butter-filled Dinner Rolls Recipe by Successfully Gluten Free!

 This recipe is great because you can just mix it all by hand with a spatula - no mixer required! Yay! It's a yummy cookie that has a bit of a granola bar type taste, but the little bit of caramel sugar sweetness of a baked cookie. Enjoy! 

Delicious Oatmeal & Coconut Cookies! 

Oatmeal & Coconut Cookies

Makes ~60 cookies (yes, by all means halve the recipe if you don't want that many, but I love having extra cookies to freeze or give away). 

Preheat oven to 350 F. Line baking sheets with parchment paper. 

Mix in a large bowl: 

1 cup white rice flour

1/2 cup buckwheat flour (or additional white rice flour)

2 cups GF quick oats

2 cups sweetened shredded coconut

1 cup brown sugar

1/2 cup white sugar

1 tsp salt

1 tsp baking soda

1 Tbsp cinnamon

Add and mix in with a spatula: 

1/2 cup oil 

1/2 cup butter, softened/partially melted

4 eggs

1/2 cup applesauce

4 tsp vanilla extract

Fold and mix in (you can adjust these as desired, but I like the taste with a bit of all three dried fruits. Don't feel like dried fruit, no problem! You can skip adding these): 

1/2 cup raisins

1/2 cup dried cranberries

1/2 cup dried currants

Scoop heaping 1 Tbsp scoops onto parchment lined baking trays. Bake at 350 F for ~10 min. until nicely browned. Let rest on pan for 10 minutes to cool before removing to wire racks to cool fully.  Delicious fresh! I like to put cooled cookies in the freezer to take out and enjoy anytime. We find these are great cookies to take along when travelling, since they're like a tasty granola bar.  Enjoy! 

Fresh from the oven! You can cook them until browned around the edges for a softer cookie, or until mostly browned throughout for a crispier cookie. 

Cooling on wire racks. Yum!

Oatmeal & Coconut Cookies Recipe by Successfully Gluten Free!

 My daughter saw a version of this layered dip in a children's Friend magazine, and was keen to try it herself. We've made some modifications, tweaking things so we have it tasting how we like. And, have since made it many, many times.  My girls even love put some in a tupperware and bringing it to school with tortilla chips. In order to avoid losing the recipe page pinned on the fridge, or forgetting what changes we've made, I thought it best to post it here! Enjoy!

Freshly made layer dip, ready for tortilla chips!

My youngest, grating some marble cheese over the layer dip. 

Easy Layer Dip

In an 8x8 pan spread: 

1 can (16 oz/450 g) refried beans (we prefer black refried beans, but regular refried beans work well, too). 

Mix together, and spread on top of the refried beans: 

2 avocados, mashed (we have made it with 1 avocado when we were low on avocados)

2-4 Tbsp salsa

1-2 tsp fresh squeezed lemon juice

Mix together, and spread on top of the guacamole/avocado layer: 

1 cup (225 g) sour cream

2-4 Tbsp salsa

Grate and cover the top with a healthy layer of: 

1 - 2 cups grated cheddar or marble cheese

Dice and spread on top, as desired: 

~1 - 2 cups red, orange, and/or yellow bell pepper, diced

~1/2 - 1 cup mini tomatoes, diced

Sprinkle the top with: 

1/4 cup diced chives or green onion

Cover and store in the refrigerator until serving. Best served with GF tortilla chips. Enjoy!

Topping with grated marble cheese!

Look at her go! She made the dip completely on her own - but she did share it with us. 

Easy Layer Dip Recipe by Successfully Gluten Free!