I have been making homemade marshmallows for many, many years now, but I somehow never manage to post some of the more fun varieties.  This is SUCH a fun and easy one to make.  A huge hit with everyone who was lucky enough to eat one (or two, or three).  Enjoy! 

A bite taken out of a freshly made s'mores marshmallow. Yum!

Chocolate swirled marshmallows, ready to be topped with more crushed GF graham crackers.

Homemade S'mores Marshmallows!

Butter a 9x13 glass pan OR butter two 8x8 pans.  Sprinkle the bottom of the pan(s) with a layer of: 

GF graham crackers, crushed

Just one of the 8 x 8 pans buttered and lined with crushed GF graham crackers

Combine in a mixer with whisk attachment:

½ cup cool water

3 pkg. (1/4 oz each) (This is about 2 1/2 Tbsp or 7 1/2 tsp) unflavored gelatin

 

In a small, deep saucepan, combine the following over medium heat.  Make sure the liquid fills no more than 1/2 of your pan because it will bubble up while heating. Cook, stirring regularly, until syrup reaches 240 F on a candy thermometer:

½ cup cool water

1 ½ cups sugar

1 cup light corn syrup

1/8 tsp. salt

 

I find heating to 240F takes ~20-30 minutes, and will go in phases of seeming not to increase in temperature to suddenly jump up 5-10 degrees.  So, make sure you’re paying attention, particularly at the end.

Remove your hot sugar from heat.  With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin.  Increase speed to high and whip until closer to room temperature, about 8-10 minutes. After a few minutes, it will start looking like marshmallow!  
 
Towards the end add and beat in:
1 tsp vanilla bean paste OR vanilla extract

Gently fold in - some will melt and swirl, but enough should remain un-melted so you have a nice blend in your marshmallows:

1/2 - 1 cup mini semi-sweet chocolate chips

Spread gently on top of your crushed graham cracker in your prepared pan.  Use slightly dampened hands (wet them again as needed) to spread your marshmallow evenly.   Sprinkle the top of the marshmallows with additional crushed GF graham crackers.  

Pressed in the pan, smoothed, and ready for topping. 

Topped with crushed graham cracker, and left to dry for a few hours.  Yum!

Let your marshmallows sit at room temperature for 3 - 4 hours to dry.  Slice, using a well buttered knife, buttering again as needed.  Roll your freshly sliced marshmallows in more crushed GF graham crackers.  Store extras in an air-tight container.  They will retain their freshness for 1 - 2 weeks (I couldn't tell you if they last longer because they've never made it past two weeks).  Enjoy! 

Homemade S'mores Marshmallow Recipe by Successfully Gluten Free!

Rugelach are a delicious flaky rolled up baked treat.  Sometimes you'll find them looking more like mini croissant in style, but I grew up having them in the style here, rolled, sliced, and baked on their side.  This way you get to see the pretty swirl of filling.  A nice tart jam is perfect in rugelach.  I love plum jam, but something like a cherry or raspberry will work nicely, too.  Enjoy! 

Yummy homemade gluten-free jam rugelach, with some chocolate rugelach in the background. 

Jam Rugelach

Preheat oven to 375 F (or wait and do this later if you're going to chill your dough - I usually skip the chilling and don't mind if they're not as neatly sliced).  Line 1-2 baking pans with parchment paper.

Have a jar of high quality thicker (not runny) jam available.  Good flavors are plum jam, raspberry jam, or cherry jam. 

Prepare your dough:

Beat until light and fluffy:
1/2 cup butter, softened
3 oz cream cheese, softened
3 Tbsp sugar

Add and beat in until smooth:
1 egg
1 tsp vanilla extract
zest of 1 lemon

Mix in a small bowl  before adding to wet ingredients:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1/2 tsp xanthan gum
1/4 tsp salt

Mix dough together until smooth.   Most recipes recommend chilling, but I find because I am making these rolled between plastic wrap, I can just make them right away without any refrigeration.   Roll out the dough between plastic wrap to make a rectangle about 8" x 30".  

Spread your choice of high quality jam above evenly over the dough using the back of a spoon to avoid tearing the dough.  Have a small bowl of water available to use to help with any stickiness while you're rolling and slicing your dough.  Use the plastic wrap and wet fingers, as needed, to tightly roll up the dough so you have a long, 30" log. 

My studious little daughter spreading homemade yellow plum jam on our rugelach.  

You have THREE options at this point.  You can chill the log of dough for 60-90 minutes before slicing (this does make for neater cuts), or you can slice the dough right away and then chill them for 20-30 minutes on the baking pan before baking.   If you're short on time, you can just bake them right away, but you'll end up with neater rugelach cookies if you can chill them for at least the 20-30 minutes before baking. 

Use a sharp knife that you clean between each slice, slice the rugalach into 1" pieces and place them on the parchment-lined pan.  These don't spread much, so you can fit quite a lot on one pan.  

I like to keep the bowl of water nearby in case I need to dip my fingers so they don't stick.  Here are the jam rugelach, ready for the topping before baking!

Just before baking, brush the tops of the rugelach with: 

1 egg, beaten

And sprinkle with: 

Cinnamon-Sugar Mixture (1/2 cup white sugar + 1-2 Tbsp cinnamon mixed together is a nice ratio)

Bake trays of rugelach at 375 F for about 20-23 minutes, until a nice golden brown.  Let cool on the pans ~5 minutes before removing to wire racks to fully cool.  Enjoy!!! 

Brushed with egg and sprinkled with cinnamon-sugar. Ready to bake! 

Fresh from the oven.  The dribbles of jam don't matter so much once they're moved to the cooling racks. 

Jam rugelach cooling on the rack.  We made a batch of chocolate rugelach as well as the jam rugelach.  Yum! 

Jam Rugelach Recipe by Successfully Gluten Free!

I was inspired to experiment making proper donuts after whipping up a batch of the navajo tacos (which are delicious and so quick and easy to make if you haven't given them a try).  These puffed up wonderfully and tasted like proper cake donuts.  I had a bit of extra chocolate fudge sauce around, so I warmed it just slightly and dipped the donuts halfway for chocolate topped donuts.  They were a hit!  The best part is they don't absorb much oil, which is great! The extras we froze on a cookie sheet first, before transferring to a plastic ziploc. They can be re-heated for a quick snack or breakfast. Enjoy! 

Fresh donuts w/ a chocolate glaze

Gluten Free Cake Donuts!

Makes ~12-15

Heat in a large skillet over med-high heat:

1-2 inches oil (I love avocado oil, but canola oil or similar will work, too)

Mix in a bowl:

1 cup brown rice flour

½ cup sorghum flour

½ cup tapioca starch
½ cup brown sugar

¼ cup potato starch

¾-1 tsp xanthan gum

3 tsp baking powder
1 tsp cinnamon

½ tsp salt

Add and mix in with a spoon (I find using the back of the spoon helps get things properly mixed in gluten-free baking):

1 cup milk (lactose-free works great)

1 tsp vanilla bean paste (or extract)

Dough, ready to shape and fry!

The dough will be a little sticky to the touch, so you will want to get yourself a little bowl of oil (vegetable or olive oil are fine). 

You’ll be shaping these with your hands, so you want to make sure you get only enough dough that you can easily handle the dough. Put some oil on your hands, so the dough doesn’t stick to you. Grab a small handful of dough. Use one finger to create a hole in the middle and widen it a bit (oil your hands anytime things get sticky).  

Carefully place the dough into the hot oil.  It should sink and then rise to the top. Fry on each side until golden brown, should be about 1-2 minutes per side.  You’ll see them puffing up nicely.   

Cooking the donuts - they will puff up while cooking, and they brown nicely.  I always pop a small bit of dough into the oil to make sure the oil is hot enough (and not too hot) before beginning. 

Remove and place donuts on a paper-towel lined cookie sheet and allow it to drain while you fry the other pieces.  I have found that these don’t absorb much oil, which is great considering they're donuts!!!

You could roll these in cinnamon-sugar immediately out of the frying oil, if you like.  You can also drizzle with your favorite topping.

You can glaze with your favorite icing or glaze or ganache. I used Chocolate Fudge Sauce as the glaze (primarily b/c I had some leftover in the refrigerator after making it to top my favorite brownies - it is a rich sauce with a dark chocolate flavor).  It worked perfectly to dip the donuts in halfway.  You can use your favorite frosting or glaze.   (An easy vanilla glaze is: 1/2 cup powdered sugar, 1 Tbsp milk, 1/2 tsp vanilla bean paste (or extract)) 

Fresh dipped cake donuts. 

Donuts are always best fresh, but you can freeze them by laying them out on your cookie sheet, freezing for an hour or two until firm, and then popping them in a freezer bag.  You can reheat anytime, similar to the GF donuts sold at the groceries store freezer sections (only these are better!).  Enjoy!!! 

Yum! 

Gluten Free Cake Donuts Recipe by Successfully Gluten Free!