Somehow I'd never typed up this yummy banana cream pie recipe, despite making it many times.  If you don't want to make a crust, you can easily make a banana pudding (with or without homemade vanilla wafer cookies) and layer it up - just use the same pudding recipe and sliced bananas listed below.  Also delicious! Enjoy!

A yummy slice of chilled banana cream pie - with little bites of chocolate throughout. 

Banana Cream Pie!  

Prepare and bake one buttermilk pastry pie crust. (This pie crust recipe makes 2 crusts - so you can always make an extra for later, or use it for something savory, like a quiche). 

Your pudding filling can go into a warm or cooled crust.  I typically start making the filling once the pie crust is in the oven.  

Pie crust, ready and cooling. 

In a medium saucepan (avoid non-stick coated pans), heat over medium heat until just boiling: 

2 1/2 cup half & half OR whole milk

1/3 - 1/2 cup sugar

2 tsp vanilla bean paste OR vanilla extract

1/4 - 1/2 tsp salt

In a small bowl, mix together: 

1/4 cup cornstarch

4 egg yolks

1/4 cup half & half OR whole milk

Whisk the yolks/cornstarch mixture into the hot sugar/cream mixture.  Increase the heat to medium-high to speed up the process, but whisk constantly and rapidly.  Once the mixture thickens and starts to boil (I find it makes big, thick popping bubbles when done, and I quickly have to remove from heat to avoid getting burned), remove from heat.  

As quick as you can, cover the bottom of your pie crust with even slices of fresh banana. You'll want to use:

2 - 3 ripe, yellow bananas

Cover the bottom with nice slices of ripe (not over-ripe) banana

If desired, you can add and sprinkle over the bananas: 

1/4 - 1/2 cup semi-sweet or dark chocolate chips (Optional)

Optional, but tasty, addition of chocolate chips

Immediately pour the hot pudding filling into your baked pie crust.  Immediately cover with plastic wrap - press the plastic wrap tightly to the surface of your pudding.  Refrigerate until chilled.  Slice and serve with whipped cream.  Enjoy! 

Immediately pouring on the warm/hot vanilla pudding.

Cover as nicely as possible with plastic wrap pressed to the surface.

Yum!!! 

Banana Cream Pie Recipe by Successfully Gluten Free!

 Similar to the feta and spinach stuffed bread loaves I made recently - this yummy stuffed bread loaf is packed with veggies. We love to slice and freeze it for easy lunches. I brought it to a potluck lunch recently, and it was a hit! Enjoy!

Onion, Broccoli & Mushroom Stuffed Bread - Yum!

Version made with Shallots - took this in to a work potluck - it was a hit!

Delicious stuffed breads - fresh from the oven! 

Broccoli, Onion (or Shallots) & Mushroom Stuffed Bread

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

In a frying pan over medium heat, cook, stirring occasionally, until onions or shallots are softened.  You can let them cook longer to let the onions begin to caramelize, if desired: 

1-2 Tbsp butter

1-2 Tbsp olive oil

3-4 shallots OR 1-2 onions (can use 3 onions, if you like extra onion)

1 cup sliced mushrooms

1/2 tsp salt

3/4 tsp pepper

Towards end, add in and saute 2-3 minutes: 

2-3 cups chopped broccoli heads

Remove from heat and set aside to cool.  

Shallots, broccoli & mushrooms

Lots of extra onions in this version - with some mushroom - and broccoli ready nearly ready to add in

In a large mixer combine: 

4 1/2 cups Kristin's Gluten-Free Flour Mix

1 Tbsp xanthan gum (yes, extra is needed)

1 1/2 Tbsp rapid-rise yeast

1 Tbsp minced dried onion (optional)

2 tsp garlic powder

3/4 tsp salt

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

3 1/2 cup milk, room temperature

3 eggs

While the bread is mixing, in a small bowl melt: 

3 Tbsp salted butter

Put bread dough into a large freezer ziploc.  Cut 1/2" - 3/4" corner of the ziploc. Pipe 4 long ovals, each with 2-3 strips of batter onto a parchment-lined pan. You'll want to aim to use no more than 2/3 of the total dough, so you have enough to pipe on top after adding the filling.  

Use wet hands over each loaf to flatten/smooth each bottom. I like to leave a bit of a lip to the edges to help the filling inside. 

Mix into the cooked vegetables: 

250-350 g dairy-free boursin cheese (or similar - regular boursin cheese, or a onion/garlic cream cheese spread will also work)

2 eggs

Divide the filling evenly between the four loaf bottoms.  You can sprinkle on a bit of grated parmesan, if desired.  

Stuffed with shallot filling and ready for zigzags piped on top.

Stuffed with onion filling and ready for zigzags piped on top. 

Pipe zigzags of dough on top of the filling.  Use the melted butter and a brush to gently spread overtop the zigzags.  You can help connect the sides and top dough a bit.  

Zigzags, brushed with butter. 

Optional - on top of butter brushed loaves sprinkle: 

grated parmesan

crushed red pepper flakes

Personally, I love the bit of spice added from the crushed red pepper flakes. 

Let rise 15-20 minutes in a warm location.  Then, bake your loaves at 425 - 450 F for 27 - 30 minutes until a nice brown. Remove from pan (and parchment) and cool on a wire cooling rack.  We've eaten this fresh from the oven and let cool to slice for later. Slice leftover loaves and freeze for easy and delicious lunches later! Enjoy! 

Shallot-filled broccoli stuffed bread loaves, fresh from the oven.

Onion-packed broccoli stuffed bread loaves, fresh from the oven. Yum!

Broccoli, Onions (or Shallots) & Mushroom Stuffed Bread Recipe by Successfully Gluten Free!

 I remember loving apple fritters as a kid, but it was the ones that were packed with chunky apple were my favorite - the others were fritters of disappointment.  These, however, are definitely not fritters of disappointment!  Packed to the brim with chunky apple pie filling.  They're a delicious raised-donut style fritter.  Not a fan of using yeast? No problem! Just make my apple fritter donut holes! The apple fritter donut holes are nice because you use an apple variety that cooks up quickly, so there's no need to make an apple pie filling in advance! Enjoy your fritters!  

Freshly made gluten-free apple fritter!

Chunky and filled to the brim with delicious apple. 

Apple Fritters - Raised-donut-style! 

Makes 24 apple fritters

Line two cookie sheets with parchment paper cut into 12 pieces (for piping apple fritters).

Mix together in a mixer: 

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup potato starch

1/4 cup arrowroot starch or cornstarch

1 tsp xanthan gum

2 tsp rapid-rise/quick yeast

1/2 tsp salt

2 Tbsp sugar

1/2 tsp baking soda

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

3 eggs

3/4 cup milk, warmed

1/4 cup butter, softened

1 tsp vanilla bean paste OR vanilla extract

1 tsp apple cider vinegar

Fold into batter: 

2 cups chunky homemade apple pie filling (room temperature or slightly warmed, not hot!)

Put batter into a large freezer ziploc.  Snip 3/4 - 1" off one corner.  Pipe loosely shaped rounds onto each of the pre-cut pieces of parchment paper.  Lightly smooth the piped donuts with water, as needed.  Let rise in a warm location for 20-30 minutes.  

While donuts are rising, you can heat your oil.  I like to use avocado oil for frying, but you can use canola or whatever kind you prefer for frying.  Heat to ~165C - 170C / 325 F - 338 F.   Using the pieces of parchment paper, gently lower the donuts into the oil in small batches (this depends on the size of your fryer or pot used for frying - I can usually fry 6 at a time).  Cook 2-3 minutes per side, until nicely dark golden brown. Remove donuts from fryer and place on a paper towel-lined pan.  

Piping each donut onto a separate piece of parchment paper makes it easy to lift and lower into the oil.

Frying the donuts. Once they've puffed up and the bottoms are darkened, you can flip them. 

Freshly out of the fryer, and ready to glaze.

Whisk together the following, and dip the top of warm/hot donuts into the glaze: 

3/4 cup powdered sugar

1/2 tsp vanilla 

cold water, to a thin dipping consistency

Put dipped fritters on a fresh parchment-lined pan.  They're ready to eat!  You can eat them hot or let them cool.  Cooled donuts can be frozen in a freezer ziploc and thawed/heated to eat anytime.  Enjoy!

Glazed donuts placed on a new piece of parchment paper to cool.  SO tasty. 

Apple Fritters - Raised-donut-style Recipe by Successfully Gluten Free!

These gingerbread flavored marshmallows got rave reviews from friends and family. They're so light and fluffy - as all yummy homemade marshmallows are - but the delicious gingerbread spices mixed in make it an extra special treat! Yum! Not in a gingerbread mood?  Try out Neapolitan flavored, s'more's marshmallows, chocolate covered marshmallows, or just plain-ol' vanilla marshmallows. Enjoy! 

Oops, snuck a bite! Yum!

Homemade Gingerbread-flavored Marshmallows

 

Butter 9x13 glass pan for larger square marshmallows OR butter cookie sheet for thinner marshmallows to cut into fancier shapes with buttered cookie cutters OR butter 9x13 pan and an 8x8 pan to make half thick, half thin marshmallows.

 

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. Cook, stirring, until syrup reaches 240F 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.

 

Showing the progression of sugar boiling.  It does bubble up a bit, but not too much.  Even so, I recommend using a pot that it the liquid will fill no more than halfway.

 

Remove from heat.  With 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. 

This is how the gelatin and boil-sugar mixture will look initially.

Keep whisking and it will fluff up and look like delicious marshmallow fluff.

 

While the marshmallow whips, mix together the following gingerbread spices to equal ~2 tsp total

1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp allspice
*make sure to mix together the spices first in a little bowl before adding to the pan, just to make sure you don't have lumps of any one spice.

Towards last 1-2 minutes of whipping, add in, scraping down occasionally: 

Gingerbread spices

1/2 - 1 tsp vanilla extract

Use wet hands to smooth and flatten marshmallow into buttered pan(s).  

Gingerbread marshmallows - spread into a buttered pan

Optional decorating idea: As shown a couple photos in my regular marshmallow recipe, you can use food coloring (optional) on wet tops of marshmallows, swirling around for decoration.  If you want to add decorative sprinkles (optional), add them at this point.  

Sprinkle top of the pan with powdered sugar.  Let the marshmallows rest several hours at room temperature before cutting with a buttered knife or cookie cutter.  I find I need to re-butter the cookie cutters and knives every 3-4 cuts or they start to stick. 

Dusted with powdered sugar and resting.  This helps them dry out a bit before cutting. 

You’ll want to toss your marshmallows in powdered sugar to keep them from sticking together. You can either: 1. Place cut marshmallows aside on a piece of parchment paper sprinkled with powdered sugar, then toss in a large Ziploc with some powdered sugar; or 2. Place directly into a large Ziploc with powdered sugar once cut, and toss occasionally while you're cutting so marshmallows don’t stick together.  

Tossed with powdered sugar. 

Marshmallows are now ready to eat!  They can be stored in an air-tight container at room temperature for up to a couple weeks and will retain their freshness.  Enjoy!!! 

So light and fluffy and fun!   

Homemade Gingerbread-flavored Marshmallows Recipe by Successfully Gluten-Free! 

 It's an unusual combination in mac & cheese, I agree, but the flavors are delicious together.  Leeks have a unique flavor that blends so nicely with a sharp cheddar and bit of Parmesan. The fennel adds some extra oomph of flavor that I love.  All in all, it was a hit around this house. And it's the perfect cold weather type comfort food.  Enjoy! 

Had some baked sweet potato fries on the side. Yum!

Leek & Fennel Mac & Cheese

While you're preparing your sauce, you can boil your pasta as follows: 

Pasta:

Boil large pot of water + 1 Tbsp salt over high heat. 

Add and cook until desired tenderness: 

1 340g package GF macaroni (or noodle of your choice)

Drain, rinse and set aside until ready to mix into prepared sauce.  

Sauce:

In a large saucepan over medium heat, heat and cook the leeks are softened, but not mushy (~5-7 minutes): 

2 Tbsp olive oil

2 Tbsp butter

small leek, sliced (washed well)

1/4 - 1/2 fennel bulb & shoots

2 shallots, sliced

1 tsp garlic salt (or 1/2 tsp garlic powder, 1/2 tsp salt)

1/2 tsp pepper

Cooking up the veggies.

Add and bring to a boil, stirring occasionally: 

2 cups milk

1 cup water + 1 tsp GF chicken bouillon paste 

Getting ready to thicken the sauce!

In a small bowl, whisk together: 

1/4 cup water

2 Tbsp cornstarch

Mix the cornstarch mixture into the bubbling sauce, stirring until thickens and returns to boil for one minute.  Remove from heat and add: 

2 cups shredded sharp cheddar

1/2 cup grated Parmesan cheese

Nice and cheesy, and ready for the noodles. 

Add in the cooked, drained and rinsed pasta to the cheesy sauce.  Stir together well and serve!  Enjoy!

A tasty, rich mac and cheese. Yum!

Leek & Fennel Mac & Cheese Recipe by Successfully Gluten Free!

Mint Version of my Favorite Chocolate Brownes Ever Recipe!

 My dad laughed when I told him I made these because I needed them.  But, at the time, I really did.  Chocolate, mint, a slice of rich, warm brownie.  Yep, I needed these brownies. Now you, too, can make them anytime you feel the "need"!  They're based off my family favorite best chocolate brownies EVER recipe - but tweaked a bit to allow for the addition of a bunch of extra chocolate thrown in at the end!  Enjoy! 

A yummy slice of mint chocolate brownie!!!

Mint Version of my Favorite Chocolate Brownies Ever! 

Line a 9” x 13" glass pan w/ parchment paper.  It doesn’t have to be well done, just fold sides so it works and it’s covered.  If you don’t use parchment paper, expect to spoon your final brownies out – buttering just doesn’t cut it this time, folks.

Heat oven to 375 F.

Melt in bowl in microwave: (I like to microwave chocolate at 50% power in the microwave in small, 30-45 second increments, stirring regularly to avoid any burning - yes, chocolate can burn and it's very sad when it does). 

7 oz. high-quality dark chocolate (60-70% works best)

¾ cup + 2 Tbsp butter

Add and mix in:

1 cups sugar

Mix, incorporating one at a time:

5 eggs

Add and stir until incorporated:

1/4 cup brown or white rice flour

Add and stir in: 

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips (optional, since you already have dark chocolate in the batter)

Pour into parchment paper lined 9 x 13 baking pan. 

Sprinkle on top: 

1/2 - 1 cup various mint chocolate chips and bars broken into chunks. 

Ready to bake in a 9" x 13" pan lined with parchment paper

Bake at 375 F for 22 - 24 minutes.

Fresh from the oven. These smell amazing!!!

Remove from oven, leave to cool and rest on a metal cooling rack.   Yes, you can eat warm, but it’s best to let it cool a bit - 30 minutes works well to be able to cut into pieces. These are great served warm or cooled.  We love them warm with ice cream on top.  Once fully cool, these can be cut in small pieces and frozen to eat later.  Tastes great, and a nice way to have treats on-hand for special occasions.

Gluten Free Mint Version of my Favorite Chocolate Brownies Recipe by Successfully Gluten Free!

I'm always playing around with favorite recipes - and this one came from just such an experiment.  I wanted something along the line of a favorite cookie, my amazing brownie chocolate chip swirl cookie, but easier.  This is perfect!  Easy as can be, but looks fancy - and has such a fun taste with the dark chocolate swirls and lighter swirls.  Yum! 

Yummy easy swirled chocolate chip cookies! 

Easy Swirl Chocolate Chip Cookies

Makes ~36 cookies

Preheat oven to 350 F.  Line 3 pans with parchment paper. 

Mix in a large cereal bowl/small mixing bowl: 

1/2 cup white rice flour

1/8 tsp xanthan gum

1/4 tsp baking soda

1/4 tsp salt

Mix in a second large cereal bowl/small mixing bowl: 

1/4 cup white rice flour

1/4 cup dark cocoa powder

1/8 tsp xanthan gum

1/4 tsp baking soda

1/4 tsp salt

1/2 cup mini chocolate chips

Cream together until light and fluffy: 

1/2 cup butter, softened/half melted works great

1/3 cup + 1 Tbsp sugar

1/3 cup + 1 Tbsp brown sugar 

.

Add and mix in: 

1 tsp vanilla extract

1 egg

Light and fluffy butter mixture

Mix half the butter/egg mixture into each flour bowl.   

Scoop the batters side by side on a piece of plastic wrap.  Roll into a log.  Cut open one end.  Put the log into a freezer ziploc and cut the corner ~ 1/2".  

Scooped side by side, then rolled into a log to put into a ziploc.  

Pipe swirls of dough onto the parchment-lined pans.  Aim for the size cookies you'd make with 1 - 2 Tbsp size scoops.

Swirled cookies, ready to bake.

They flatten as they bake, so I didn't bother trying to flatten any ends poking up.  This photo gives you an idea of how much to pipe so they don't end up running into each other as they spread. 

Bake cookies at 350 F for 8-10 minutes until light to medium browned.  Cool on pan for a few minutes before removing to a cooling rack to fully cool.  Leftovers freeze perfectly. Enjoy! 

Fresh from the oven, the same pan as from the above photo! 

Some of the first try of cookies stuck together - which my kids think means they can eat those clusters each as "one cookie". Ha! 

Easy Swirl Chocolate Chip Cookies Recipe by Successfully Gluten Free!