These rolls came about by chance.  I had a bit of extra dough from making pigs in a blanket, and rather than making cheese-stuffed buns, I haphazardly piped dollops of dough and stuck chunks of cheese on top.  The resulting rolls have quickly turned into a favorite - particularly good as hamburger buns! You can pipe them smaller or larger, depending on what size roll you'd like. Enjoy!

Rolls topped with chunks of cheddar cheese. 

Rolls topped with chunks of Monterey Jack cheese. Yum!

Cheddar Swirl Rolls!

Makes 12-18 rolls, depending on how you pipe.

Preheat oven to 425 - 450 F. Line 1-2 baking sheets with parchment paper. 

In a mixer, combine: 

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

OR 

1 1/2 cup brown rice flour

3/4 cup sorghum flour (or additional brown rice flour)

1/2 cup tapioca starch

1/2 cup arrowroot starch OR cornstarch

1/4 cup potato starch

1 tsp xanthan gum

Also add and combine in the mixer:  

2 tsp xanthan gum (there is some in the flour mix, but you'll want a little extra)

1 Tbsp rapid-rise/quick yeast

1 tsp salt

2 tsp garlic powder

1 Tbsp dried onion flakes 

1/2 - 1 tsp red chili pepper flakes 

1 tsp freeze-dried or dried cilantro 

Add, and beat 2-3 minutes, until nice and smooth: 

2 1/4 cup milk, a little warmer than room temperature (lactose-free works well - I usually pop this in the microwave for 1 minute)

2 eggs

1 tsp apple cider vinegar

Scoop the batter into a large freezer ziploc bag. Cut off ~1/2" from the corner.  

Pipe into swirls on a parchment-lined baking sheet. Use a second sheet, if needed. It depends how you pipe them.  You'll want the rolls to rise at least 15 minutes before baking, but you can dice the cheese, top and brush with butter during this time. 

These were slightly smaller, so I had enough dough to also pipe an additional 6 rolls on a second pan.

Top the rolls with: 

sharp cheddar (or similar), diced or chunks ~5 pieces per roll

Brush the rolls prior to baking with: 

1/4 cup butter, melted

Topped with cheddar chunks.

Brushed with butter, ready to bake after a 15-20 minute rise.

After rising 15-20 minutes, bake at 425-450 F for ~17 minutes, until nicely golden brown.  

Remove to a cooling rack to cool. They can be sliced and used as sandwich rolls or hamburger buns. Absolutely delicious! Enjoy! 

Fresh from the oven! This batch I had 12 on one pan and 6 extras (these) on a smaller second pan.

Cheddar Swirl Rolls Recipe by Successfully Gluten Free!

 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!