Super Simple 3 Step Mint Chocolate Fudge!

Okay y’all, just in case yesterday’s recipe was too easy for you, I figured I’d share one with a bit more complex steps. ūüėČ
On another note . . .¬†this fudge is super duper tasty — like “hide this, or your family might eat it” all kinds of tasty.
Here’s the recipe:

Ingredients:

  • 3 Cups Semi-sweet chocolate chips
  • 1-14oz. can sweetened condensed milk
  • Pinch of salt
  • 1 1/2 teaspoons vanilla
  • 3 drops peppermint extract

Recipe:

  • In a heavy saucepan over low heat, melt chocolate chips with the sweetened condensed milk and salt.
  • Once all chips are melted and the mixture has achieved a fudgy texture, remove from heat and fold in vanilla and peppermint oil.
  • Spread evenly into a foil-lined 8″ square pan and chill until firm (around two hours). Then turn the fudge onto a cutting board and cut into squares.
Here’s what it looks like fresh out of the pan post chilling:
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Here are the first few squares on the cutting board:
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Hope y’all enjoy this recipe. If you aren’t a huge chocolate mint fan you can switch this up!

Here are a few ideas:

  • Omit the peppermint extract for plain chocolate fudge.
  • Use almond extract and add in 1/2 cup of chopped maraschino cherries for chocolate cherry fudge.
  • Add one cup of chopped nuts: try pecans, walnuts or pistachios.
  • Omit one cup of chocolate chips and add in two cups of peanut butter chips when melting the fudge.

Whatever flavor you choose to make, this recipe is super simple and would make an awesome gift for any chocolate lover on your Valentine’s gift list!

Let me know in the comments if you make this! I’d love to hear what y’all thought of this recipe. Plus, I would love hearing from you — comments are great!

Have a Stupendous rest of your weekend!
Love,
Olivia

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Chocolate Pudding Pie

I posted the other day¬†about the¬†Mi Del¬†pie crusts I found at Kroger, and finally got around to using the Chocolate Snap pie crust the other day for a Chocolate Pudding Pie, and thought I’d show y’all how it turned out:

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The pudding is Gluten Free Chocolate pudding from Aldi, and the topping is Reddi Wip.

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Hope you have a Fabulous Friday!
Love,
Olivia

WOW Baking Company Is the BEST!

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Okay. This is more of a product recommendation than a review.

Do you see where it says, “You won’t believe these are wheat & gluten- free?!?” Well, do you? Because it¬†is¬†the honest to goodness truth. I love these, and so does every person I’ve introduced them to.

The VERY BEST thing about WOW (With Out Wheat) Baking Company is that they have TONS of cookie flavors in addition to cake mixes, and tubs of cookie dough.

My very favorite flavor is the¬†Lemon Burst,¬†with the¬†Snickerdoodle¬†cookies coming in at a¬†VERY¬†close second. I’ve also tried the¬†Peanut Butter¬†cookies, which were okay, and the¬†Ginger Molasses¬†which were not so great.

I’m looking forward to trying the newest flavor:¬†Key Lime White Chocolate Cookies!

Oh, and for fall, they have¬†Maple Squares. Um, hello. I need these in my life! ūüėČ

Here are all their bagged cookie flavors:

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I have a deep appreciation for what¬†WOW Baking Company¬†has done for the Gluten Free Community, and I hope y’all will give them a try!

By the way, all opinions expressed in this post are totally mine. WOW Baking Company has no clue I exist . . . yet. I do truly  love their products!

Let me know which flavor sounds best to you in the comments below!

Have a great day!!
Love,
Olivia

Easy Peasy Pineapple Upside Down Cake

IMG_0915A little back story here, I’ve always loved Pineapple Upside Down Cake, but have never¬†once made it. In fact, my family has never made it. ¬†EVER. Yesterday, everything happened to line¬†up. We happened to have all the ingredients, and I made Pineapple Upside Down Cake for the first time in my LIFE. It was delicious, so I figured I’d share the recipe with y’all! : D¬†So, here we go!!

Ingredients:
  • 1/4 Cup of butter
  • 1 Cup¬†PACKED¬†brown sugar
  • 1 Can of sliced pineapple in 100% Juice. Separate the fruit from the juice, and set the juice aside.
  • 3 tablespoons of milk
  • 1 Jar of Maraschino Cherries without stems, drained
  • 1 box of Gluten Free Yellow Cake Mix (I used¬†Aldi LiveGfree)
  • Eggs and vegetable oil based upon the instructions for your cake mix.
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Melt your butter in the oven in a 13″x 9″ pan.
  3. Combine brown sugar and butter in the pan, resulting in something similar to this:

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 4. Flatten out the butter and sugar mixture.
5. Place the pineapple and cherries into your butter and sugar mixture. It will look like this:
IMG_0917  6. Mix together your Yellow Cake Mix according to directions on your box, but instead of using the full amount of milk, use the reserved pineapple juice and the 3 tablespoons of milk.
7. Pour cake mix over the pineapples and cherries, it will look somewhat like this:
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8. Put your cake in the oven and bake for about 45 minutes, or until golden brown on top. Make sure that it’s done clear through, and allow to cool in the pan for 5 minutes. Once it’s out of the oven, it’ll look like this:

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¬†¬†9. Once it’s set, flip onto a plate or serving tray. Voila!
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10. Cut into pieces and serve!

IMG_0928I hope y’all enjoy it! My taste tester panel¬†(which includes folks who aren’t Gluten Free)¬†said there was no weird or different taste to it based upon its Gluten-Freeness. ūüėȬ†

Happy Baking!!
Love, 
Olivia

Gluten Free Brown Sugar Chewies

Gluten Free Brown Sugar Chewies, an adaptation of¬†Paula Deen’s Recipe.

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Ingredients: (Adaptations in bold)

  • 1/4 cup butter
  • 1 cup¬†packed light brown sugar
  • 1 egg, beaten
  • 3/4 cup flour¬†split between: 1/4 cup Oat Flour, 1/4 cup Brown Rice Flour, and a 1/4 cup Sorghum Flour
  • 1 teaspoon of¬†gluten free¬†baking powder
  • 1/2 teaspoon of vanilla extract
  • A heaping 1/2 teaspoon of cinnamon
  • Optional: 1/4 cup chopped pecans, and confectioners sugar for dusting. (see Paula’s version of the recipe for use of these ingredients)
  1. Preheat oven to 350 degrees F. Grease an 8-inch square pan with butter.
  2. In a saucepan, melt the butter.
  3. Turn off the heat, add in brown sugar and stir until smooth.
  4. Stir in the egg.
  5. Stir together the flours and baking powder and add into the brown sugar mixture.
  6. Stir in the vanilla and cinnamon.
  7.  Pour the batter into the prepared pan and bake for 20 minutes.
  8. Allow to set for around 10 minutes before cutting into 16 squares and eat while warm.

Hope y’all enjoy the recipe, and have a fabulous Fall Sunday!
Love,
Olivia

Coming Soon to the Kindle Store!!

Okay y’all!! HUGE NEWS! Like world shatteringly awesome huge news! Haha. I’m seriously stoked to tell y’all what’s happening!

Wanna guess first?

Nope, I’m not moving again.

Or getting a tattoo.

Or . . . I don’t know, whatever you’re thinking right now.

I am . . .

WRITING A COOKBOOK! Like real cookbook, real gluten free recipes, “real” electronic pages.

Y’all! I’m so thrilled about this.

It’ll be out in the¬†Kindle Store¬†by Thanksgiving, and possibly in print eventually.

But for now, I’m thrilled with the ebook.

I’m sure y’all will love it! ūüėČ It’s going to have 15 Dessert recipes in it, most of them family favorites, and it will go on sale at some point in November. Until then, I’ll leave you with a preview of the cover. Be excited! There may be some more surprises in relation to my cookbook in YOUR future.

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Have a fabulous day, y’all!
I hope you’re as excited about this as I am! More information is coming soon!
Love,
Olivia