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True Indulgence *GLUTEN-FREE EDITION*

MARY LOUISE TRUE


Table of Contents • Conversions & Abbreviations..........................................page 3 • Snickerdoodles................................................................page 4 • Dark Chocolate Brownies................................................page 6 • Peanut Chocolate Chip Cupcakes..................................page 8 • Chocolate Marble Bread...............................................page 10 • Chocolate Caramel Shortbread.....................................page 12 • Flourless Chocolate Cake.............................................page 14


Conversions & Abbreviations Abbreviations • Tsp..................................................................................................................Teaspoon • Tbsp.............................................................................................................Tablespoon • C..............................................................................................................................Cup • gm.........................................................................................................................Gram • mg....................................................................................................................Milligram • pt..............................................................................................................................Pint • qt...........................................................................................................................Quart • oz.........................................................................................................................Ounce • lb..........................................................................................................................Pound

Conversions • Dash............................................................2-3 drops (liquid) or less than 1/8 tsp (dry) • 1 Tablespoon.........................................................................3 teaspoons or 1/2 ounce • 2 Tablespoons...................................................................................................1 ounce • 1/4 Cup................................................................................4 tablespoons or 2 ounces • 1/3 Cup..............................................................................5 tablespoons + 1 teaspoon • 1/2 Cup................................................................................8 tablespoons or 4 ounces • 3/4 Cup..............................................................................12 tablespoons or 6 ounces • 1 Cup.................................................................................16 tablespoons or 8 ounces • 1 Pint...........................................................................2 cups or 16 ounces or 1 pound • 1 Quart.................................................................................................4 cups or 2 pints • 1 Gallon.............................................................................................................4 quarts • 1 Pound.........................................................................................................16 ounces


Snickerdoodles There are several theories about where the word “snickerdoodle” came from; reasons range from people saying that the name was taken from the german pastry “Schneckennudeln” (meaning “snail noodles”) to it coming from a fictional hero named “Snickerdoodle”. Whatever the reason, the uniqueness behind the name perfectly matches the distinct taste of the product. These cookies have an unexpected combo of a crunchy outside with a soft, moist center. Friends who tried them were intrigued by this surprise mixture of textures and loved the overall taste of the sweet cinnamon sugar coating. I hate to use a cliche, but when one of my friends said that the cookie “melts in your mouth”, I realized that that is exactly what it does.

This recipe suggests flattening the dough once they are put onto the pan to create a crispier cookie, but I don’t think this is necessary. I flattened half of the cookie dough and left the other half alone, and there was really no difference between the two.


Ingredients: • For Cookies: • 1 stick butter at room temp • 1 1/2 c. almond flour • 3/4 c. Granulated Splenda or Sugar • 1/4 c. Brown Sugar

• 1 Egg • 1/2 tsp. Vanilla • 1/2 tsp. Baking Soda • 1/2 tsp. Cream of Tartar

For Coating: • 4 tbsp. Granulated Splenda or Sugar • 4 tsp. Brown Sugar • 1 1/2 tsp. Ground Cinnamon

Directions: 1. Take out butter and let soften to room temperature. 2. In a mixing bowl, combine the butter, 3/4 cup of the almond flour, the Splenda/sugar, brown sugar, egg, vanilla, baking soda, and cream of tartar. Blend with mixer until well combined. Beat in the rest of the almond flour (another 3/4 cup) and mix until all the ingredients are thoroughly combined. 3. Scrape the dough from the beaters and cover the bowl with plastic wrap. Put in the refrigerator for 1 hour. 4. When the dough has chilled, preheat your oven to 350ºF and cover a baking sheet with parchment paper. Combine the Splenda/sugar, brown sugar, and cinnamon in a small dish. 5. Using a teaspoon, scoop out dough and roll them into small balls (about 1 inch across). Roll each ball in the sugar mixture and place on the cookie sheet, keeping each ball about 2 inches apart. If you prefer flatter, crispier cookies, flatten each ball with your fingers, making them about 1/4 inch thick. 6. Bake cookies in oven for about 14-16 minutes, or until they start to brown around the edges and feel slightly crispy. 7. Take the cookies out of the oven and cool on a cooling rack for 20-30 minutes before servings (they are able to stay together better when they are cooled). 8. For storage, keep the cookies in a plastic container and they should last for several days.

Recipe adapted from kalynskitchen.com


Dark Chocolate Brownies One of the most common desserts made in my house is brownies. My dad makes them all the time, always from the same Betty Crocker box mix. Although I could never get tired of his brownies, this from-scratch recipe was a nice change of pace. Made with dark chocolate, these brownies are rich, moist, and decadent. The use of almond meal and coconut oil gives them a unique sweetness that makes this recipe stand out from all of the others.

Make sure that you wait for the brownies to cool a bit before lifting them out of the pan. If they are too hot, they will bend in the middle and break.


Ingredients: • For Brownies: • 5 oz 60-70% Cocoa Dark Chocolate • 1/2 C Coconut Oil • 1 C Light Brown Sugar (not packed) • 1/2 C Almond Meal

• 1/4 C Sorghum Flour • 1/2 Tsp Salt • 1/4 Tsp Baking Soda • 2 Eggs, beaten • 1 Tbsp Vanilla Extract

• Optional: • 1/2 C chopped pecans or walnuts • Dark Chocolate Chips for the Top

Directions: 1. Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with aluminum foil and spray it with cooking spray. 2. In a saucepan, melt the dark chocolate and coconut oil over low heat and stir together to combine. 3. In a mixing bowl, whisk together the brown sugar, almond meal, sorghum flour, salt, and baking soda. 4. Make a well in the center of the mixture and pour in the beaten eggs, vanilla extract, and the melted dark chocolate and coconut oil. Beat on low-medium for about two minutes until the batter starts to come together until it starts to thicken and becomes smooth and glossy. 5. If you are using nuts, stir them into the batter by hand and spread it into the baking pan. Use a silicone spatula to even out the top. 6. Sprinkle chocolate chips on the top of the batter and press them in slightly. 7. Place in the center rack of the oven and cook for about 32-35 minutes until the brownies are set. The top will crack, like a flourless chocolate cake. 8. Cool the brownies on a wire rack. Once they are cool, remove the brownies from the pan by holding the foil and lift them out of the pan. 9. If you want smooth, clean cuts, wait about an hour for the brownies to completely set before cutting them. If you don’t mind them falling apart a little, then dive right in!

Recipe adapted from glutenfreegoddess.blogspot.com


Peanut Chocolate Chip Cupcakes According to a consumer-market research company, Hershey’s Reese’s Peanut Butter Cups are the second highest-selling candy in America, with over $500 million in annual income. So what makes them so popular? You would think that it’s the sweet combination of chocolate and peanut butter, but that is actually not the case. The reason for their addictiveness is the amount of sugar and artificial sweeteners used in making them, which is what makes them so appealing to your taste buds. So if you’re a huge Reese’s fan but want to cut back on the sugar, this recipe is a great substitution. With barely any sugar, these cupcakes can give you that same satisfaction of sweet chocolate and peanut butter. The cupcake is so soft and moist, with bits of peanuts and chocolate chips. The topping is pretty much just melted chocolate, tasting like the chocolate coating on Reese’s peanut butter cups. It has much less sugar, but is still just as delicious.


Ingredients: • For Cupcakes: • 1/2 C Creamy, Unsalted Peanut Butter • 1/2 C Agave Nectar • 2 Eggs • 1/4 Tsp salt • 1/4 Tsp Baking Soda

• 4 Tbsp Almond Flour • 1/2 C Roasted, Unsalted Peanuts, Chopped • 1/2 C Chocolate Chips

• 1/2 C Vegetable Oil • 2 Tbsp Agave Nectar • Pinch of Salt

• For Topping: • 1 C Chocolate Chips

Directions: 1. Preheat oven the 350ºF and line a muffin tin with paper cups. 2. In a mixer, combine the peanut butter, agave nectar, and eggs until creamy. 3. Mix in the salt and baking soda. 4. Fold in the peanuts and chocolate. 5. Using a 1/4 cup measuring cup, pour a heaping scoop of the batter into the muffin tin and bake for 20-25 minutes. 6. Set aside to cool. 7. For the topping, set a small saucepan over low heat and melt the chocolate and vegetable oil. 8. Once melted, stir in the agave nectar and salt. 9. Pour mixture into a stainless steel bowl and chill it in the freezer for 15-20 minutes to thicken. 10. Remove the bowl form the freezer and whisk it until it becomes thick and fluffy. 11. Spread the frosting on the cupcakes or, if it’s not thick enough, dip the tops of the cupcakes into the frosting. For decoration, sprinkle the tops with chopped peanuts.

Recipe adapted from elanaspantry.com


Chocolate Marble Bread Coated with fresh chocolate ganache, this marble bread is extremely addictive. The chocolate and plain batters swirl together to create a perfect medley of rich and sweet. The ganache is so smooth and rich, and it tops off this dessert perfectly. This was by far my favorite recipe; the taste was absolutely perfect, and it was a huge hit with my friends. It was so soft and delicious, I kept forgetting that it was gluten free!

When I made this, I forgot to include two egg whites; the only difference this made was that the cake came out more moist and dense, and it still tasted amazing. If you want a lighter and softer cake, then make sure you don’t forget the egg whites!


Ingredients: • For Bread: • 2 Sticks of Butter • 1/4 C Tapioca Flour + 1/2 C Sorghum + 1/2 C White Rice Flour • 1/2 Tsp Salt • 3/4 Tsp Baking Powder

• 1 Tsp Xanthan Gum • 5 oz. Semisweet Chocolate, Coarsely Chopped • 2/3 C + 2 Tbsp Sugar • 4 Large Eggs + 2 Beaten Egg Whites w/ Stiff Peaks

• 1/2 C Whole Milk • For Ganache: • 3 oz. Semisweet Chocolate, Coarsely Chopped • 1/4 C Heavy Cream

Directions: 1. Preheat oven to 350º and grease a loaf pan. Sift the flours, salt, xanthan gum, and baking powder into a medium bowl. 2. Melt the 5 oz of chocolate in the microwave; make sure to not overheat it. 3. Put the butter in an electric mixer and beat on low speed until smooth. Add the sugar and cream them on medium speed until it becomes pale and fluffy. Scrape down the sides of the bowl. 4. One at a time, mix in the whole eggs and reduce the speed to low. Add the flour mixture in three batches, alternating with two batches of milk and mix until just combined. Gently fold in the beaten egg whites. 5. Stir half of the batter into the melted chocolate. Alternating between the rest of the plain batter and the chocolate batter, drop large spoonfuls of batter into the loaf pan. When the pan is filled, use a knife to cut through the batter with a swirling motion. 6. Cook bread in oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Once finished cooking, let the bread cool in the pan on a wire rack for about 10 minutes. Run a thin knife around the edges of the bread to loosen it from the pan and remove the bread. If the loaf sticks to the pan, hold the pan over a pot of boiling water for about a minute. Turn the pan over on a wire rack and the bread should come out easier. If it is still stuck, repeat the process until it loosens. 7. For the ganache, place the 3 oz of chocolate into a bowl. In a small saucepan over medium heat, heat the heavy cream until it is just about to simmer. Pour the hot cream over the chocolate and stir until the mixture is smooth. Let it stand for about 10 minutes to thicken slightly. 8. Spread the ganache over the cooled bread and let it set for about an hour. The bread can be stored in an air-tight container at room temperature for up to two days. Recipe adapted from glutenfreemommy.com


Chocolate Caramel Shortbread Layered with shortbread, caramel, and chocolate, this dessert is very sweet. The shortbread cookie on the bottom is perfectly crunchy and delicious, the caramel is smooth and sweet, and the chocolate is rich and decadent. Put together as one bar, it all combines into one satisfying treat.

Make sure that your caramel is nice and thick before taking it off of the heat; if you take it off too soon, it will be too soft and not chewy enough. After spreading the chocolate on top, I drizzled some more white chocolate on it for decoration.


Ingredients: • For Shortbread: • 1/2 C Butter, softened • 1/4 C Sugar • 2/3 C Brown Rice Flour • 2/3 C Cornstarch

• For Caramel: • 1/2 C Butter • 1/4 C Light Brown Sugar • 13 oz Can of Condensed Milk

• For Topping: • 4 oz White Chocolate • 4 oz Bittersweet Chocolate

Directions: 1. Preheat oven to 400º and grease an 11 x 7 inch baking pan. 2. Beat together the butter and sugar in a mixer until light and fluffy. Mix in the flour and cornstarch until well combined. 3. Press the cookie dough into the greased pan and place it in the preheated oven for about 12 minutes until it becomes golden. 4. While the shortbread is cooking, place all of the caramel ingredients into a heavy saucepan and heat over low heat until the sugar has dissolved. Cook for about 5 more minutes, stirring continuously until thickened. 5. Remove pan from heat and let it cool a little. Take the cooked shortbread out of the oven and pour the caramel over it. Allow it to cool and set. 6. Place the white and bittersweet chocolate into separate heatproof bowls over saucepans of simmering water and leave them there until melted. 7. Once the caramel has firmed, pour alternate spoonfuls of the white and bittersweet chocolate over the caramel. Tap the pan on the counter so that the two different chocolates come together, then use and knife to create swirls in the chocolate. 8. Chill the shortbread until it is set.

Recipe adapted from 200 Gluten-Free Recipes, by Hamlyn All Color


Flourless Chocolate Cake One of the simplest (and tastiest!) gluten free recipes to make is flourless chocolate cake. While regular cakes are usually soft and springy, this cake is very dense and fudgy, filled with sweet chocolate, and absolutely decadent. Topped with a sweet chocolate glaze, this recipe creates a beautiful, classic flourless chocolate cake.

Please, please, please try to not make the same mistake I did! Make sure that you invert the cake onto a plate or other solid surface and do not move it again until it is fully cooled. Instead of putting it on a plate, I absentmindedly put the cake back onto the cooling rack, causing the still-warm cake the start sinking through the bars of the rack. When I tried to move it, the entire center of the cake just fell out, and I was not able to put it back together (hence my not-sostellar photo). It still tasted amazing nonetheless!


Ingredients: • For Cake: • 6 oz Coarsely Chopped Semisweet Chocolate • 1 Stick Unsalted Butter • 3/4 C Sugar • 3 Large Eggs • 1/2 C Cocoa

• 1/4 Tsp Salt • 1 Tsp Vanilla

• 1 1/2 Tsp Milk • 1 1/2 Tsp Agave Syrup • 1/8 Tsp Vanilla

• For Glaze: • 2 oz Coarsely Chopped Semisweet Chocolate • 1 1/2 Tbsp Butter

Directions: 1. Preheat oven to 350ºF and spray a 7-inch tart pan with a removable bottom. If you don’t have a tart pan, use a 6- or 7-inch springform pan, line the bottom of it with parchment paper and spray the paper 2. Melt 6 oz of chocolate and butter in a heavy saucepan over medium low heat and stir until melted and smooth. 3. Add sugar and salt to the mixture and reduce the heat to low. Stir continuously for about 1 minute until the sugar starts to dissolve. 4. Remove pan form heat and whisk in the eggs, one at a time. The mixture will become smooth and glossy. Add in the vanilla. 5. Sift the cocoa into the mixture and whisk until the batter is smooth. 6. Pour the batter into the pan and bake in over for 25-30 minutes, or until the center of the cake is just firm to the touch. Be careful to not overbake it or it will come out dry. 7. Cool the cake in the pan on a wire rack for about 15 minutes and invert the cake onto a plate. 8. To make the glaze, melt 2 oz chocolate and 1 1/2 Tbsp butter in a saucepan. Once it is fully melted and becomes smooth, remove the pan from heat. Add milk, Agave syrup, and vanilla and stir until smooth and glossy. Let the glaze sit for about 3 minutes to cool before pouring it on the cake. 9. Once slightly cooled, pour the glaze over the center of the cake. Spread the glaze evenly over the top of the cake using a rubber spatula and let it run down the sides of the cake.

Recipe adapted form glutenfreecooking.com



True Indulgence: Gluten-Free Edition