English Toffee

English Toffee Candy I love English toffee, but never really thought about making any until now. Thinking of holiday gifts for friends and family, I had already decided on homemade hot coco mix and gluten free gingerbread cookies. The bags I picked up for the gifts, however, are a little large, so I knew I needed more goodies to put in the bags, or a ton of cookies. That's when I ran across some idea's on Christmas candy. Mind you I haven't made much Christmas candy since I was a wee young lass, so off I ran to the kitchen to give it a go. While attempting to cook the first batch of toffee, I was distracted by my five year old and it burned. Yep burnt toffee filling the kitchen with the sweet smell of caramel... sort of. So while the recipe is super easy and only takes  sugar, butter, water, salt, vanilla, chocolate chips and nuts, don't forget to keep stirring your toffee until it's ready to come off the stove. You will want to reach the hard candy stage while stirring your toffee. On a candy thermometer, that's around 300 degrees.  Take it out and place it in an 8x8 buttered pan. While it's still hot, sprinkle a 1/2 cup of chocolate chips on top and let them warm for a minute. Then spread the chocolate over the whole layer. We didn't want to wait too long for our English toffee, so into the freezer it went. Can I just say Yum! Yum! and Yum! This will last a month stored in a air tight container...who are they kidding? I doubt it will last a week around here. Wishing you and yours the all joys of the season!
English Toffee
 
Author:
Recipe type: Dessert
Ingredients
  • 1 cup white sugar or brown sugar
  • 1 cup butter
  • 2 Tbls of water
  • ⅛ tsp salt
  • 1 tsp vanilla
  • ½ cup chocolate chips
  • 1 cup of walnuts or pecans
Instructions
  1. Butter an 8x8 inch pan
  2. Melt butter in pan on medium low heat
  3. Add sugar, salt, water and stir constantly
  4. Bring mixture to hard candy stage 300 degrees
  5. Remove from heat and add vanilla
  6. Pour into buttered pan.
  7. Press to edges of pan
  8. Sprinkle with chocolate chips
  9. After chocolate chips have melted a little spread over the whole toffee layer.
  10. Sprinkle with nuts if desired
  11. Let cool completely
  12. Break into pieces and store in airtight container

 

Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

When the holidays come to our home I start thinking about eggnog pumpkin pie. Over the years, I’ve had countless pumpkin pies. Everything from your average store bought pie, to the yummy home baked versions. Then I found out I needed to be eating gluten free and everything changed with my pumpkin pie. How to make a truly tasty crust was a big challenge. And how to make a nice organic simple pie filling that was thick and rich was another one. Enter gluten free eggnog pumpkin pie. The eggnog makes the pie filling thick and rich. Plus, it adds an extra flavor punch to the pumpkin. It’s a winning combination.

First I start with a gluten free coconut pie crust. You can get the recipe here. Or if you prefer here is a recipe for a traditional gluten free pie crust.

Gluten Free Coconut Pie Crust

Next, I preheat the oven to 425 and I mix up my pie filling in large bowl. I use home made pumpkin, which is super easy to make. Just buy a nice organic pumpkin (not too large) and cut a couple of slits in the pumpkin with a knife. Then, pop it into your oven on a baking dish (I use my glass cake pan) at 350 until you can pierce through the skin with a fork easily. Peel the outside skin off, and scoop out the seeds. Place the chucks of pumpkin in a food processor and blend until smooth. Now you have fresh pumpkin for your recipes. I store mine in freezer bags in the freezer until I need them, and then just thaw them out.

I’ve used “Horizon” organic eggnog in this recipe and “So Delicious” coconut milk eggnog. I also found a great organic eggnog from a local farm at our store one day that worked wonderfully. I don’t think it matters what eggnog you choose, so pick your favorite. I use 1/2 cup of honey in the recipe, but if you don’t have this on hand you can substitute the same amount of sugar. Add all the ingredients together in a bowl and mix together. Pour into your prepared pie shells and bake at 425 for 15 minutes. Then reduce the heat and bake at 350 for 40 to 50 minutes until filling is firm. The timing will depend on how deep your pie pans are. The glass ones I use make about a pie and a half each so they take a lot longer in the oven.

Eggnog Pumpkin Pie No Whip Cream

I hope you will enjoy this gluten free eggnog pumpkin pie as much as we do during the holidays. Watch for more of my upcoming holiday recipes this month. I have some great holiday entertaining blogs that I think you will love here. And please let me know if there is anything that you would like to see more of in the future.

Wishing you all the joys of the season!

Eggnog Pumpkin Pie
 
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A easy gluten free eggnog pumpkin pie perfect for the holidays. Go ahead give your pumpkin pie a makeover. With a rich custard like feeling and yummy spices it will become your families new favorite holiday dessert.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 3 eggs
  • 1 cup organic eggnog
  • ½ cup honey or sugar
  • 2 tsp of maple syrup
  • 1¾ cup of pumpkin or 15 ounce can of pumpkin
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tsp xantham gum
Instructions
  1. Preheat oven to 425
  2. Add all ingredients in a large bowl
  3. Mix until smooth
  4. Pour into prepared gluten free pie shells
  5. Bake at 425 for 15 minutes
  6. Reduce heat to 350
  7. Bake for 40 to 50 minutes until firm
Notes
Any eggnog will do in this recipe. Just make sure that it is gluten free if your following a gluten free diet.
Nutrition Information
Serving size: 8

Faith

Coconut Pie Crust

Gluten Free Coconut Pie Crust

Need a quick, easy pie crust? Try this super quick gluten free coconut pie crust. I love using this pie crust for my eggnog pumpkin pie, and it will rock a chocolate filling like no other. You can also make it dairy free, if you need to, by switching out the butter in the recipe for coconut oil. In fact, you can make the crust with just coconut flakes and coconut oil if you prefer. I love the addition of the spices and a touch of maple syrup.

Mix all your ingredients together, and simply press the coconut mixture into your pie pan. I used my fingers. Then bake the coconut pie crust at 350 for 7 to 10 minutes until the edges start to brown. That’s it! Now you can add your favorite pie filling.

Enjoy!

 

Coconut Pie Crust
 
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A fast super easy gluten free coconut pie crust.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1½ cups flake coconut
  • ¼ cup butter melted
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
Instructions
  1. Mix all ingredients together
  2. Press into pie pan
  3. Bake at 350 for 7 to 10 minutes until edges are slightly brown
  4. Fill with favorite pie filling
Notes
Coconut oil can be exchanged for butter
You can make this recipe with just coconut oil or butter and coconut flakes just increase oil or butter to ½ cup.
Nutrition Information
Serving size: 9

Decadent Gluten Free Chocolate Orange Cupcakes

Chocolate Orange Cupcake

What do you give to the chocolate lover on their birthday? Decadent gluten free chocolate orange cupcakes, of course. My husband, Ken, a confirmed chocoholic decided to have a birthday this year. Yep, another one! Lol- So what’s a girl to do when we are meeting with friends and we have a little guy who can’t have gluten either. I had to think fast. I needed something over the top delicious, chocolate and gluten free.

I had planned a surprise get together for Ken with our friends. My goal was simple. Make them all happy. I scrambled in the kitchen like a mad scientist at work to concoct the perfect decadent cupcake (as evident by the photograph of the mess I made with the powdered sugar). By the time I was done, I looked like the ghost of Christmas past, minus the chains to rattle.

chocolate mess

The result is the best gluten free chocolate cupcakes I’ve ever tasted. Moist, rich and over the top chocolaty. They’re topped with a decadent chocolate frosting with a touch of orange. My grandmother used to bring us kids a treat of orange chocolate sticks whenever she came to visit. I really don’t know what they we’re called. I’ve just always loved the combination of orange and chocolate, since then. I’ll blame that on my grandmother.

If for some reason you don’t like the flavor of orange, feel free to add a different flavor, or take it out of the recipe entirely.

We had a wonderful evening with friends for Ken’s birthday, and the decadent gluten free chocolate orange cupcakes we’re a huge hit. Everyone loved them and wanted the recipe.

These cupcakes are a little more work and they’re dangerously delicious, so I only make them once in a blue moon. What are your favorite flavor combinations?

Chocolate Orange Cupcake 3

 

5.0 from 1 reviews
Decadent Gluten Free Chocolate Orange Cupcakes
 
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Deep dark rich and gluten free cupcakes topped off with decadent chocolate orange frosting. Careful these are additive
Author:
Recipe type: Dessert
Serves: 18
Ingredients
Cupcake
  • ½ cup butter at room temperature
  • 1½ cup organic granulated sugar
  • 4 eggs
  • 2 cups all purpose gluten free flour blend (recipe follows)
  • ¾ cup of cocoa
  • ½ tsp of salt
  • 1 Tbls of baking powder
  • ½ tsp xantham gum
  • 2 tsp vanilla extract
  • 1¼ cup of coconut milk divided
Frosting
  • 1 cup of butter
  • 4 cups of powder sugar
  • ½ cup melted "Enjoy Life" chocolate chips
  • ¼ cup fresh orange juice
  • 2 tsp orange rind
  • 1 tbls coconut milk
Gluten Free All Purpose Flour Blend
  • 1 cup coconut flour
  • 1 cup arrowroot flour
  • 1 cup tapioca flour
  • 1 cup sorghum flour
  • 1 cup white rice flour
  • This makes a great flour blend for cakes, muffins, cookies & non yeast breads.
  • Store in air tight container in fridge to keep it fresh longer.
Instructions
Cupcake
  1. Preheat oven to 375*
  2. Spray muffin tin with non stick coconut oil. If making cake grease & flour pans
  3. Cream together butter, eggs, sugar & vanilla with mixer
  4. In separate bowl combine 1 cup of flour, salt, baking powder & xantham gum.
  5. Add flour to egg mixture alternating with ¾ cup of coconut milk until well blended
  6. Mix remaining cup of flour with cocoa
  7. Alternate cocoa mixture with remaining coconut milk into cupcake batter
  8. When well blended fill muffin tins ⅔ full with batter
  9. Bake on center rack 20 to 25 minutes or until toothpick inserted into center comes out clean
  10. Cool on rack 5 minutes before removing from pans. Cool completely before frosting.
Frosting
  1. Beat butter in large bowl with mixer
  2. Add orange juice, orange rind and one cup of sugar mix well
  3. Mix in melted chocolate chips mix
  4. Add remaining powder sugar until creamy
  5. Add 1 to 2 tablespoons of coconut milk if needed
  6. Frost cupcakes. Store remaining frosting in air tight container in fridge.

 

Gluten Free Chocolate Chip Cookie Bars

Gluten Free Chocolate Chip Cookie Bars

Ahhh love sweet love. You know the one I’m talking about, the love you have with chocolate. Personally, I’ve had a love affair with chocolate for as long as I can remember. Maybe it was the chocolate Easter bunnies I used to get as a kid. Or the chocolate cake my mom would bake for special occasions. And who can forget snowy nights sleigh riding with friends and a cup of hot coco with marshmallows. Oh yes, chocolate, you made me love you! There is no doubt that this love affair will last till the end of time, because frankly I can’t get enough. That is why I thought it fitting that our first recipe on A Dish N Thyme should include chocolate.

These gluten free chocolate chip cookie bars are amazingly easy to whip up, and it will taste like you’ve spent hours in the kitchen putting them together. They’re so good that my family had them gone in the first couple of hours. So sneak out an extra cookie bar for yourself and put it away for the next day before you serve them, or you will be very disappointed looking at the leftover cookie crumbs in the pan.

Gluten Free Chocolate Chip Cookie Bars side view

In making these gluten free chocolate chip cookie bars I used Lillabee gluten free cake mix, but you can use whatever gluten free yellow cake mix you have on hand. By using a cake mix you cut your time way down, and who couldn’t use a shortcut or two in the kitchen? Now for the bad news…this recipe only makes a brownie size pan full of goodness. Yep they never put enough cake mix in those darn gluten free boxes so if you need more you will have to double the recipe which means buying two gluten free cake mixes.Then again, this could keep you from going into chocolate overload (if there is such a thing) so maybe it’s not such a bad thing after all.

Chocolate Cheers!

Gluten Free Chocolate Chip Cookie Bars
 
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A quick and delicious gluten free chocolate chip cookie bar made with a gluten free cake mix. When you need dessert fast this does the trick.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 box Lillabee gluten free yellow cake mix
  • 4 eggs
  • 5 tbsp melted butter
  • 1 tsp vanilla
  • 1 cup of flake coconut
  • 1 cup of gluten free chocolate chips (we used "Enjoy Life")
Instructions
  1. Heat oven to 350 degrees. Empty cake mix into bowl.
  2. Add coconut and chocolate chips stir together.
  3. Add melted butter, vanilla and eggs. Stir together. Mixture will be really thick
  4. Pour batter into a 10x10 greased brownie sized pan.
  5. Bake 25 to 30 minutes until lightly golden brown on top