When you just need a little batch of brownies. Something to last just a couple days or to eat in tiny bites because you're trying to be good - this is your recipe! You just need one bar of 70-75% dark chocolate and a half bar of white chocolate. Easy peasy! 

A yummy piece of brownie - filled with chunks of white chocolate.

Delicious Brownies - Small pan style

Preheat oven to 350 F. 

In a microwave-safe bowl, melt together (at 50% power, stirring every 30-60 seconds): 

100 g / 3.5 oz 70-75% dark chocolate bar, broken into pieces

1/3 cup + 1 Tbsp butter

Add and mix in: 

1/2 cup sugar

Stir in until smooth: 

2 eggs

Stir in: 

2 - 3 Tbsp Kristin's Gluten-Free Flour Mix or white or brown rice flour 

Fold in: 

50 g / 1.5 - 2 oz white chocolate bar, diced

Bake in a parchment-lined pan (something a bit smaller than an 8 x 8" is perfect) at 350 F for 20 minutes.  Let rest and serve! 

Brownies in a parchment-lined pan, ready for baking!

Fresh from the oven!

Best to let them rest before slicing for a nice, neat slice. 

Delicious Brownie - Small Pan Style Recipe by Successfully Gluten Free!

These chocolate covered hand-dipped banana bites might be one of my favorite little frozen treats ever! I fell in love with chocolate covered frozen bananas as a kid - but I much prefer the chocolate-banana ratio of these yummy little slices.  Since I spend my life playing around with recipes and trying to simplify recipes that I make to make things faster, easier, and cleaner. These hand-dipped banana bites remove some of the mess from cleanup, since you can just dip them by hand.  (Yes, it's a bit cold on your fingers, sorry! Maybe grab someone to share the chocolate dipping with so your fingers don't freeze.) If you prefer to dip with forks, I still have my original banana bites recipe here. Enjoy!

Don't mind the missing slices - they were lost to quality control. These were dipped in milk and semi-sweet chocolate. Yum!

Dipped in a caramel and dark chocolate, these were popped out for a sweet treat.

Chocolate Hand-Dipped Banana Bites

You can make as much as you like, but I find 2-3 bananas per 10"x12" tray work well.

Use a small metal baking sheet for your banana bites. Line the baking sheet with parchment paper. 

Slice up in ½” slices and lay on parchment paper: 

2-3 nice, ripe yellow banana (not the overripe, spotted brown ones)

Pop that into the freezer, and allow to freeze completely (1-2 hrs at least, but you can leave it overnight).  I've forgotten I froze the banana slices and left them several days before - no problem!  

Use two types of chocolate for dipping. 

In two microwave safe bowls place: 

1/2 cup dark, semi-sweet, milk chocolate, caramel, OR white chocolate chips

1/2 - 3/4 tsp oil

Heat each bowl of chocolate at 50% power in the microwave for 60 seconds, stir, and then another 20-30 second increments until melted, stirring each time. 

Work quickly with the frozen banana.  If you feel like they're softening, return them to the freezer for 5 minutes to chill. 

Remove the frozen banana slices from the freezer.  You’ll want to use your fingers to pull them off the parchment paper, since they’ll stick a little. 

Dip each banana halfway in one type of chocolate, returning to the frozen parchment-lined pan immediately after dipping.  

Bananas dipped halfway in a delicious caramel chocolate. Ready to dip the other side! We think they look like little creatures dipped like this. hehe.

It's best to work quickly - or pop the bananas back in the freezer for 10 minutes before dipping the other side. Repeat, dipping each banana slice halfway in the second type of chocolate.  

Dipped in a dark chocolate on the second side.

A delicious combo of milk chocolate and semi-sweet chocolate for these banana slices. Yum!

The chocolate hardens quickly, so you can eat right away, or store in the freezer for later.  For storing, make sure you put the frozen dipped banana bites in a Tupperware or Ziploc in the freezer to retain the best taste.   Perfect for summer!!! 

A few bites for each person, ready to serve!

Extra chocolate?! No problem! Put those frozen cookies to good use and dip them in the extra melted chocolate. Dipped some triple chocolate cookies in a caramel chocolate. Scrumptious!

**I love using Callebaut chocolate chips for dipping.  They are a high quality chocolate and they give you the fluidity of the chocolate, which is helpful.  A 3/5 or 4/5 fluidity is the easier to work with for these. Their caramel chocolate is divine!** 

Chocolate Hand-Dipped Banana Bites Recipe by Successfully Gluten Free!

 You may notice I've never posted a strawberry-rhubarb crisp recipe. It's because I just never really loved the combination of the oat crumble topping with the flavors of the strawberry rhubarb. But a strawberry rhubarb cobbler - now we're talking! This is absolutely delicious and whips up so quickly! Perfect to use with all the fresh rhubarb and you can use fresh or frozen whole strawberries in the recipe. The topping recipe can be used for one pan or split between two pans for a lighter topping. If you would prefer a lighter cobbler topping, consider whipping up a cherry cobbler or peach cobbler alongside! Enjoy!

Fresh from the oven - strawberry rhubarb cobbler!!! Yum!

Strawberry Rhubarb Cobbler

Preheat oven to 350 F. 

In an 8" x 8" glass pan, fill pan to 3/4 full with: 

~2-3 cups diced rhubarb, diced/sliced

~1-2 cups whole strawberries (slightly defrosted whole strawberries from the freezer works perfectly)

I aim to use approximately 1/3 strawberry and 2/3 rhubarb for a nice flavor ratio.  For me, this worked out to spreading some strawberries mostly covering the bottom of the 8x8 pan, and then adding chopped rhubarb until the pan was filled 3/4 full.  Rhubarb and strawberries come in all shapes and sizes, so exact measurements aren't great for this recipe.  I found one bunch of rhubarb worked great to fill the pan to the 3/4 full along with the strawberries. 

Add and mix in: 

1/4 cup sugar
1/4 cup Kristin's Gluten-free Flour Mix

Set aside and prepare the cobbler topping. 

The pan filled 3/4 with fresh rhubarb and whole partially thawed strawberries. Ready to mix in the bit of sugar and flour mix.

Cobbler Topping:

If you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!  In fact, I tend to prefer the lighter topping. I often make the full amount and split it between a cherry cobbler or peach cobbler.  I add a bit of cinnamon to the flour and sugar mixed with the fruit for those cobblers, otherwise everything else is the same!

In a large bowl, mix together:

1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared cherries. 

Topped and ready to bake - this is topped with half the cobbler topping, so it'll look like twice as much if you use the full cobbler topping. Both ways are equally delicious!

Bake at 350 F for ~50-55 minutes, until topping is nicely browned.  Great served hot or warm. 

The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed!  Enjoy!

Strawberry rhubarb cobbler and a cherry-apple cobbler, fresh from the oven! Yum!

Strawberry Rhubarb Cobbler Recipe by Successfully Gluten Free!

 I've made many versions of dinner rolls over the years. They're all slightly different from each other, and you can't really go wrong with any of them. There are soft, buttery dinner rolls and onion & chive dinner rolls and soft, versatile lunch or dinner rolls and delicious sourdough dinner rolls and free-from dinner rolls. This is the latest version of adjustments made. After some travelling around Europe, where they use more buckwheat in their gluten-free baked goods than we tend to in North America, I've been playing around adding more into my baked goods. It adds a bit of a robust flavor to things, and I find that using it in combination with other gluten-free flours is my preferred method. Enjoy!

A yummy fresh roll served alongside some gluten-free lasagna!

Buttery Dinner Rolls v2

In a glass measuring cup, mix gently and let rest 5-10 minutes: 

1 3/4 cup warm water (or 1 1/2 cup water, if you are leaving out the GF quick oats)

5 - 6 Tbsp sugar

4 tsp active dry or quick-rise yeast

Mix together in a mixer: 

2 cup brown rice flour

1 1/2 cup tapioca starch

1 cup arrowroot starch (or cornstarch)

1/2 cup buckwheat flour (you can use extra brown rice flour or sorghum flour)

1/2 cup GF quick oats (If you do not want to use these, use 1/4 cup less water)

2 tsp xanthan gum

1 tsp salt

2 tsp baking powder (I don't often use in my bread, but I find this works well in these rolls, just to give them a bit of extra rising power)

Add and beat 5 minutes: 

water/yeast mixture, from above

6 Tbsp butter, softened

4 eggs

2 tsp apple cider vinegar

On a parchment-lined pan, scoop 20 large scoops onto the pan. Cover with an upside down cookie sheet and let rise in a warm location 30 minutes.  

Scooped with a large cookie scoop onto a pan. Ready to top with an upside down pan to rise.

Just before baking, brush the rolls with:

2-3 Tbsp butter, melted

After rising - brushed with butter and ready to bake!

Bake at 375 F for 30 minutes. You can cover loosely with foil for the last 5-10 minutes, if desired. 

Fresh from the oven!

Buttery Dinner Rolls v2 Recipe by Successfully Gluten Free!

 This recipe is sooooo yummy. You can make up homemade pie filling, or you can used canned pie filling. A lot of the pre-made fillings are made with cornstarch, so they're gluten-free!  I've made these with tart cherry filling, apple pie filling, and blueberry pie filling. All so delicious! I have actually made them with half the amount of butter, too, and they're not quite as deliciously flaky, but they do taste very delicious as well. The dough is a bit more finicky to work with, however, so I recommend making them as written below. Don't have any fruit pie filling? No problem! You can make these or my homemade pop-tarts with a thick jam filling, too. They'll be delicious! Enjoy! 

Ready to eat!

A delicious baked fruit pie turnover - this batch had a tart cherry filling.

Baked Fruit Pie Turnovers

Makes ~18 turnovers 

Preheat the oven to 400F.   Line 2 cookie sheets with parchment paper or a silicon mat.

Pie Filling:

Either use premade pie filling (check ingredients to make sure gluten-free, but I've found most are made with cornstarch, making them GF!) or make homemade pie filling. I have a yummy recipe for homemade apple pie filling.  I also find the blueberry filling that I use in my blueberry cream cheese pie works well here - just make a smaller amount, as follows. 

Blueberry pie filling:

In a pot over medium heat, bring to low boil and cook over medium heat 5-8 minutes, squishing occasionally to break up the blueberries: 

2 cups blueberries

1/3 cup sugar

3-4 Tbsp water

pinch salt

Mix together in a small bowl, and then add into simmering blueberries to thicken, stir well for 1 minute after adding:

3 Tbsp water

2 - 3 Tbsp cornstarch (you can adjust this for a thinner or thicker filling, depending on your preference). 

Remove pie filling from heat. Place into a bowl or dish to cool. Cover the top with plastic wrap, placing the wrap directly on the surface of the blueberry filling. (When I'm in a rush, I sometimes place a freezer pack on top of the plastic wrap to help the filling cool faster.)

Pastry Dough:

Mix together pastry dough as follows:

 

In a large bowl combine:

2 cups Kristin’s gluten-free flour mix

1 tsp salt

3 Tbsp sugar

 

Chop in with a pastry cutter, until fine crumbs are formed:

2/3 cup butter

 

Add and mix by hand, just until a dough forms (you don’t want to over-mix or it gets too warm):

1/3 cup buttermilk (you can make this by mixing 2-3 tsp vinegar or apple cider vinegar into scant 1/3 cup milk)

2 tsp extra light olive oil or avocado oil (or similar lightly flavored oil)

 

To prepare the turnovers for baking:

Place a 2 Tbsp scoop on plastic wrap. Either fold over and roll into an oval, or place a second piece of plastic wrap on top and roll out between sheets of plastic wrap into an oval.  Fill with ~ 2 Tbsp of pie filling. Using the plastic wrap to help, fold over the turnover, sealing in the filling. Fold the edge of the pastry back up.  Place the filled turnover on a pan lined with parchment paper. Repeat until you have a tray of turnovers. 

Rolled out between plastic wrap. A dollop of filling added. 

Fold over, using the plastic wrap to seal it in. 

Press the edges up, to help seal in the filling. I find some ends up leaking, and it's totally okay. 

Gently slice a few small holes in the top of each pie.  

Sliced and ready to bake!

And another pan sliced and ready to bake! They all look unique, but that's the fun!

Bake turnovers at 400 F for ~20 minutes until they’re a light golden brown.  Don’t worry if a little filling leaks out.  Once it’s cooled, it easily separates from the turnover, or just sticks to it - which ends up tasting delicious either way.

Fresh from the oven! They smell SO delicious. 

Let cool on the pan 10 minutes. You can either let fully cool on the pan or lift and let fully cool on a wire rack. If you leave them on a pan, then place the pan itself on the wire rack - this is a nice way to avoid as much mess when you spread with the glaze on top. 

Mix together the following glaze:

3/4 cup powdered sugar

1/2 - 1 tsp vanilla extract

Milk, by teaspoon until desired consistency (4-5 teaspoons usually does it)

 

Spread glaze evenly over mostly cooled or fully cooled turnovers. You can glaze them while still warm (not hot), but the glaze tends to melt off - so best to wait to glaze. 

Spread with a bit of glaze on top. You can glaze them while still a bit warm and the glaze will melt a bit and spread, like here, or you can let fully cool and then glaze. 

These last well for up to 3 days at room temperature, or you can store in the refrigerator.  They never make it past that or to the freezer around here, so I don't know how well they'd freeze and reheat. If I ever get a chance to test it out, I'll update it here asap! Enjoy! 

So tasty and flaky!

It's official. I need to make these again. Just looking at the pictures is making me hungry!

Baked Fruit Pie Turnovers Recipe by Successfully Gluten Free!

My youngest is often frustrated that we can't find banana milk at the shops. So, on a day when she was putting together a tea party for her sister, I offered to do a bit of research and figure out how to make some tasty homemade banana milk. This was so simple and worked just perfectly.  You can use an equivalent amount of strawberries in lieu of the bananas for a yummy strawberry milk, too.   

A tea party with homemade blueberry pancakes, blackberries, and some banana milk. I should mention neither of them like tea, so there's never tea served at these tea parties.

Banana Milk

Serves 4

Blend together until smooth and a milk-like consistency:

2 yellow bananas (a few brown spots are okay, but I find the best flavor is a nice yellow banana)

1 cup milk

1 cup cold water

1-2 Tbsp maple syrup

1/4 - 1/2 tsp vanilla extract

Serve in a cute little cup and enjoy!

If you're feeling really fancy, you can add a dollop of whipped cream just for fun. 

My youngest dressed up the older (she gets brownie points for being up for these events). They break out the fancy glasses for these events. 

Not sure how she's wearing the same shirt, since these events were weeks apart, but my youngest requested banana milk alongside her Egyptian Meammar Rice for her birthday dinner.  She's definitely like her mom - thinking and brainstorming about food and what she can eat or cook next. 

Banana Milk Recipe by Successfully Gluten Free!

My girls whipped up some chocolate chip Easter cookies with friends over video chat! Minimal arguing, so that's always nice. We used the Cadbury mini eggs - and actually found some "micro eggs" which were the perfect size to bake in cookies, but if you use the regular ones, you can either chop them up or let the mixer crack them into smaller pieces for you. Add a couple other flavors of chips and you'll have a delicious chocolate chip cookie! Enjoy! 

Yummy Easter Chocolate Chip Cookies! 

Debating whether to give one or two cookies out - two won.

Easter Chocolate Chip Cookies

Preheat oven to 350 F. Line three baking sheets with parchment paper or silicon liners. 

In a large bowl, mix together: 

1 cup white rice flour

1/4 - 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

In a mixer, cream together: 

1/2 cup butter, softened

1/4 cup + 2 Tbsp sugar

1/4 cup + 2 Tbsp brown sugar

Add and beat til frothy: 

1 egg

1/2 tsp water

1/2 - 1 tsp vanilla extract

Mix the dry ingredients into the the wet ingredients, just until combined. 

Fold into the dough: 

1/2 cup Cadbury micro eggs or chopped Cadbury mini eggs

1/2 cup white or caramel chocolate chips

1/2 cup semi-sweet chocolate chips

Scoop 1 Tbsp scoops onto lined pans. 

No need to flatten these, as they spread nicely while baking.

Scooping the cookies out - our friends on the video chat in the background. :) 

Bake at 350 F for 7-9 minutes. Let rest a few minutes before removing to cooling racks to fully cool. Cooled cookies can be frozen in freezer ziplocs for later. Works perfectly! Enjoy! 

Fresh from the oven! Yum!

One of her favorite things to do is serve up the treats she's helped make. 

Easter Chocolate Chip Cookies Recipe by Successfully Gluten Free!

Strawberry Mallow Cakes!

 These are so delicious - and kind of fun because they're even tastier the second day when the strawberry flavor really infuses into the biscuit bottom and chocolate topping.  I made them and plopped them on top of my daughter's birthday cake, which made for a fun decoration. These are a fun alternative to the Scandinavian Mallow Fluff Cakes recipe I posted years ago. Enjoy! 

Delicious strawberry mallow fluff cakes! Yum!

Topped her strawberry themed birthday cake with the strawberry mallow cakes. They look like little gnome hats.  

Strawberry Mallow Cakes

Strawberry & Coconut Biscuits

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

Crush in a freezer ziploc by rolling repeatedly with a rolling pin: 

1 cup freeze-dried strawberries (to make about 1/2 cup once crushed)

Mix together in a large bowl: 

3/4 cup brown rice flour

1/4 cup tapioca starch/flour

2 Tbsp potato starch

1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

In a mixer, cream together: 

1/2 cup butter

3/4 cup brown sugar

Add and mix in well, scraping down as needed: 

1 egg

1 egg yolk

1/2 tsp vanilla extract or bean paste

Add and stir in: 

dry ingredients from above

1/2 cup crushed freeze-dried strawberries

1 cup sweetened coconut flakes

You can scoop small soonfuls directly and bake, or you can place in plastic wrap and roll into a couple 12-15" logs and freeze at least 2 hours, in order to more easily slice and bake. 

You can flatten, if desired, or leave to flatten out as they bake. Both work great.  Bake at 350 F for 7-10 minutes, until nicely browned. If you undercook, they will not be as crisp as you want for the mallow cakes.

Let rest on pans 5 minutes, then remove to cooling racks to fully cool.  

You can make larger or smaller scoops. These scoops are on the larger size.

Larger scooped cookies, out of the oven.

I prefer to make smaller scoops for smaller cookies and smaller mallow cakes. 

Nicely crisped, fresh from the oven.

Mallow Fluff Filling

In a mixer with a whisk attachment, whisk together until soft peaks form:
3 egg whites (fresh eggs are best)
1 Tbsp sugar
pinch salt

In a metal pot on the stove, combine, with very little or no stirring:
2 oz water
3/4 cup sugar
1/3 cup corn syrup
1 tsp fresh lemon juice
1 tsp vanilla extract

Heat over medium heat until sugar syrup reaches 240 F - 242 F.   Remove from heat immediately.  Turn mixture to low speed and slowly pour in the sugar syrup.  Increase the speed and beat on medium-high for 8-10 minutes.   The marshmallow will puff up nicely and get light and fluffy, while also cooling down.

Marshmallow fluffing up nicely.

Prepare a large piping bag with a large star-shaped tip (or just use a large round tip).  Place marshmallow into piping bag.  Pipe big swirls on top of each of the cookies, making a nice large mound on top of each.  You can make these as short or tall as you would like, depending on the mallow to cookie ratio you'd prefer.

Let the marshmallow-topped cookies sit at room temperature to dry for 1 - 2 hours.  These won't dry well if you're kitchen is humid, so best not to make on a rainy day.

Piped onto the strawberry biscuits! Ready to let dry and then dip in chocolate. 

Covering in Chocolate

Ideally, you would want to "temper" your chocolate for an authentic Flodeboller, however, this method of covering works very nicely, too:

In a 2 cup measuring cup, fill 1 1/2 cups full with high-quality dark chocolate (or milk chocolate) chips.  Melt at 50% power in 30 - 60 second increments in the microwave, stirring regularly.  Once the chocolate is mostly melted, add an extra handful of chocolate chips into your chocolate and stir until all the chocolate is melted.  This won't "temper" your chocolate, but will help you avoid any of the bloom or swirls that can appear on non-tempered melted chocolate.  Once your chocolate is fully melted, add 1 Tbsp light olive oil or 1 Tbsp coconut oil.  This will make it a bit runnier and easier to use for dipping your marshmallow cakes!

Work quickly! One at a time, dip your cakes into the chocolate, rotating them in the chocolate and shaking to remove excess chocolate.  You can use a spoon of your fingers to get as much or little as you like on the bottom of the cookie biscuit.  Place dipped cakes onto a parchment-lined baking tray.  Immediately sprinkle on top of cakes: 

crushed freeze-dried strawberry  

Dip quickly, so your warm chocolate doesn't have time to melt the marshmallow or you'll end up with a couple upside down creations like I did. But most work out and look so cute with the freeze-dried strawberry sprinkled on top.

Just dipped and ready to chill.

Refrigerate until chocolate has set. Remove from the refrigerator and store at room temperature until ready to serve!  These didn't last more than a few days around here, but they were just as delicious a few days out as on day one.  Enjoy!

The cutest cake with these on top. 

They're all unique and all delicious.

Yum!

Strawberry Mallow Cakes Recipe by Successfully Gluten Free!