Gluten Free Chocolate Trifle Dessert

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Most days, we feel like we spend all day in the kitchen.

Wake up. Cook breakfast. Pack lunches. Clean up. Snack time. Lunch time. Clean up. Another Snack time. Cook dinner. Clean up.

Seriously, the amount of dishes we wash at times seems endless. We love to cook and bake for our families, but sometimes a lady just needs a break.

A break doesn’t have to mean a sacrifice in a really yummy, chocolate dessert. We made a gluten-free chocolate trifle and it was g-double-o-d, good. Our DIY football pennants added a touch of cute to the taste of chocolate-y yum! These would make for a delicious dessert at your next football tailgate or party! Plus everyone loves dessert in a jar.

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Gluten-Free, No Bake Chocolate Trifle

Ingredients

  • Udi’s Dark Chocolate Brownie Bites broken into pieces {if you want to bake a little, you can make a whole pan with the Namaste mix}
  • Whipping Cream, homemade or the store-bought kind will work
  • Chocolate pudding, KozyShack

All you have to do is layer in this order, brownie, pudding, whipped cream and repeat. No baking necessary. Then, the best part…devour. Even the non-gf people will ask for more!

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Make & Mingle: A Macaron Workshop

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Macarons are a trendy dessert sweeping the blogging and sweet tooth nation. They are not just pretty, dainty desserts lining the pastry shops in Paris. They are everywhere! The idea of making the macarons can be daunting, so along with Kaitlin of The Every Hostess, we created a hands-on opportunity for women in Colorado to bake macarons in a real pastry kitchen…and sip champagne while doing it.

It was the inaugural event for our new Make & Mingle Workshops, a series of workshops where the creative and social community of Colorado have an opportunity to gather together to make and mingle with one another.

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Twenty fellow creatives, local entrepreneurs and just overall fabulous women gathered together to get their hands dirty in almond flour and sugar at a favorite Denver, Colorado pastry shop, Glaze Baum Cakes.

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Two amazing {and patient} pastry chefs shared their recipes, top secrets and tips behind the delectable dessert.

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Each guest who purchased a ticket was treated to a cocktail of their choice, a box of a dozen macarons, a lovely print from The First Snow, a macaron baking sheet from Wayfair and additional swag items from Fleur de Lis and The Every Hostess. Thanks to all the amazing sponsors!

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The space was beautifully decorated with bright blooms from Prema, along with gold polka dot placemats, pens, recipe cards and personalized Make & Mingle aprons for each guest.

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Keep your social media attention on us and The Every Hostess for our next Make & Mingle event. Lots of love and gratitude to all the amazing people who attended, and companies who helped us make it happen!

Vendor Love
Macaron Baking Sheet, Wayfair
Art Print, The First Snow
Floral, Prema Style
Venue, Glaze Baum Cakes
Photography, Meredith Moran Photography
Printed Materials, Fleur de Lis, a paperie

Make & Mingle Instagram Accounts to Follow 
@jsorelle3
@theeveryhostess
@meredithmoranphoto
@wayfair
@firstsnowgirl
@fdlpaperie
@premastyle
@glaze_baumcakes

 

 

Recipe: Gluten Free Peach and Blueberry Crisp

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Jenna has been eating gluten-free for many years; Jodi and I have joined our sister in the fight against gluten on our bodies in recent years/months. So, sometimes we think our palette is somewhat jaded. Are we so accustomed to eating GF that we think a pizza that resembles the taste of cardboard is actually good? Many gluten-free items are good now, and there are so many options, but at times it’s hard to get some of our favorites to taste like the real thing.

This past weekend was not only a success because we were all together {which is our most favorite times}, but also because we shared laughter and tears over a delicious, homemade gluten-free Peach and Blueberry Crisp. Whatever you want to call it – Peach and Blueberry Crisp or a Peach and Blueberry Crumble – it was a good one.

It’s sad to see summer near an end – so celebrate what’s left of it – and what’s left of summer’s ripe peaches.

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Gluten Free Peach and Blueberry Crisp
recipe adapted from Ina Garten

For the fruit:

  • 6 ripe peaches
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup gluten free all-purpose flour
  • 3/4 cup fresh blueberries

For the crumble:

  • 3/4 cup gluten free oats, ground
  • 1/4 cup gluten free all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter
  • 1/4 cup pecans, broken into small pieces

Directions:

  • Immerse the peaches in a medium saucepan with boiling water for 30 seconds to 1 minute.
  • Remove them and immediately set in cold water.
  • Peel the peaches, slice them into small wedges, and place them in a large bowl.
  • Add the lemon juice, sugar and flour. Toss well.
  • Mix in the blueberries.
  • Spoon the mixture into a pie dish.
  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a large bowl. With clean hands, gently break the butter apart and mix with the dry ingredients. Continue to blend the ingredients together with your fingertips to form pea-size crumbles.
  • Sprinkle the crumble topping over the fruit in the pie dish.
  • Top with pecans.
  • Place the pie dish on a baking sheet and bake for 40-45 minutes, or until the top is brown and the crisp is bubbling.
  • Serve warm with vanilla ice cream….or plain! So yummy.

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Look…It’s Ice Cream Shaped Like an Avocado for Dessert!

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Avocado + ice cream.

It’s not an everyday pairing. At first thought, it sounds creamy, slightly odd and interesting.

Well, after experimenting a bit in the kitchen, we can tell you that the combination of an avocado + ice cream dessert is delicious.

We wish we could take total credit for this idea. However, if there are any Triple D {Diners, Drive-Ins and Dives} fans out there like Jessica’s hubby, you may have seen an episode where a Mexican restaurant made an exact replica of an avocado for dessert; except instead of an avocado, it was homemade avocado ice cream in a chocolate shell, and a homemade caramel and chocolate ball inside. Yum!

We would have attempted actual avocado ice cream, but we went with something easier to make {just buy and scoop}, and sweeter {not as healthy}. Plus, the gelato had the word Sicilian in it, and being of Sicilian heritage, it was a no-brainer.

At your next party, surprise guests with an avocado dessert…or at least Avocado shaped ice cream for dessert. It will be a hit!

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You’ll Need:

Directions:

Make the Chocolate Avocado Shell

  • Step 1: Melt the chocolate wafers. We melted it via microwave in 30-second intervals until it was melted. Stir until smooth.
  • Step 2: Blow up a balloon about the size of an avocado.

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  • Step 3: Prepare a baking sheet with wax paper or parchment paper.
  • Step 4: Make sure the chocolate is slightly cool.
  • Step 5: Gently dip the balloon in the chocolate, coating the bottom half of the balloon.

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  • Step 6: Place on the baking sheet. Repeat for as many bowls as you want to make. Place the baking sheet in the refrigerator for about 10 minutes.

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  • Step 7: To release the air from the balloon, pinch the balloon and use a tack or knife to puncture a small hole.

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  • Step 8: Release the air gradually. If the air is released too fast, the bowl will be more likely to break.
  • Step 9: Carefully peel the deflated balloons from the bowl, trying not to press down or squeezing the bowl.

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Add Ice Cream to the Shell

  • Step 1: Remove the ice cream from the freezer, and let it thaw slightly so it’s easier to mold without breaking the shell.
  • Step 2: Gently add spoonful’s of ice cream into the chocolate ‘avocado shell’ until it’s full.
  • Step 3: Press a Lindt chocolate truffle into the ice cream so it looks just like the nut inside an avocado.

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  • Step 4: Place the sweet DIY ice cream avocados into the freezer until you are ready to serve.

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Gluten Free Pancakes {recipe}

gluten-free-pancakes-july-4th-firework-breakfast-blueberry-strawberryThis 4th of July firework pancake breakfast will be enjoyed by those who are GF, and those who are not. We have found some gluten free store-bought pancake mixes to be decent. Some are better than others. This homemade, gluten free pancake recipe is easy to make, and our favorite thus far on our gluten-free venture.

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Gluten Free Pancakes

Ingredients:

  • 2% milk {almond milk can be substituted}
  • 1/4 cup butter {4 tablespoons}
  • 2 eggs
  • 1 cup gluten free quick cooking oats, ground {we use a Magic Bullet to grind it}
  • 1/2 cup Pamela’s gluten free flour
  • 4 teaspoons baking powder
  • pinch of salt
  • 1 tablespoon sugar
  • 1 tablespoon ground flax seeds

Directions:

  1. In a medium bowl, add the dry ingredients, including flour, ground up oats, baking powder, salt, sugar and flax seeds.
  2. In a separate medium bowl, add two eggs and whisk.
  3. Melt the butter in a pan on the stove with the milk until butter melts.
  4. Stir the milk and butter into the eggs and whisk.
  5. Slowly whisk the wet ingredients into the bowl with dry ingredients.
  6. If the mixture is too thick, add more milk to make it a consistency you like.
  7. Pour and flip.
  8. To make the pancakes festive for July 4th, use a star cookie cutter to create star pancakes that can resemble fireworks.
  9. Spread butter on top, decorate your plate with blueberries and strawberries to make the stars look like fireworks, sprinkle powdered sugar on top and then pour maple syrup over the pancakes.

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