Tag: Gluten-Free Desserts

Gluten-Free Apple Crisp 🍎

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Gluten-Free Apple Crisp

  • Servings: 6
  • Difficulty: Easy

We're keeping things simple for Thanksgiving this year so we will forgo the traditional apple pie & pumpkin cheesecake for our (OH so simple & delicious) gluten-free apple crisp. Not having to make pie crust saves a lot of time in the kitchen with better than pie results! We use Gala apples for this recipe as they are juicy, sweet, and hold their shape well. It’s a big hit with our family by itself or topped with a little vanilla ice cream or a Klondike Heath Bar divided (pictured below).

Ingredients

    • cast-iron skillet (10-inch preferred but  12-inch will do)
    • 5-7 large Gala apples (approximately 1200 g), peeled, cored & cut into wedges
    • 2 Tablespoons fresh lemon juice
    • 1/3 cup white sugar
    • 2 Tablespoons cornstarch
    • 1½ tsp cinnamon
    • 1/8 teaspoon pumpkin pie spice
    • 3 Tablespoons salted butter
    • 1/3 cup packed brown sugar
    • 1/4 water
    • Crispy Topping
    • 3/4 cup gluten-free flour (we use Bob’s Redmill Gluten-Free 1 to 1 Baking Flour)
    • 2½ Tablespoons brown sugar
    • 2½ Tablespoons white sugar
    • 3/4 tsp baking powder
    • 1/2 tsp table salt
    • 1/2 tsp cinnamon
    • 8 Tablespoons (1 stick) salted melted butter
    • 3/4 oats (regular old fashioned or Quaker 1 minute)
    • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 375ºF.
  2. In a large bowl place the apples, lemon juice, white sugar, cornstarch, cinnamon, and pumpkin pie spice. Toss until all apples are well coated and combined. Set aside.
  3. Melt 3 Tablespoons of butter in a heated cast-iron skillet.
  4. Add the 1/3 cup of brown sugar. Stir to combine well.
  5. Add the apple mixture to the skillet, mix well. On medium-low heat keep a simmer while preparing the topping.
  6. In a medium-size bowl, whisk together the flour, 2½ Tablespoons of brown sugar, 2½ Tablespoons of white sugar, baking powder, salt, and cinnamon.
  7. Once combined, add the 8 Tablespoons of melted butter. Stir well to combine.
  8. Add the oats and chopped pecans.
  9. Stir the apples in the skillet, liquid should start to thicken. Add 1/4 cup of water over the apples and combine. It will create a syrupy mixture when done.
  10. Remove skillet from the heat and sprinkle the crispy topping mixture evenly over the top.
  11. Place the entire cast-iron skillet in a pre-heated 375º F over and bake for 35 minutes until the crispy top is golden brown edges are bubbling.
  12. Best served while hot but delicious cold or at room temperature too. Top with vanilla ice cream for an added treat!

Note: To cut your total prep time in half, peel, core & slice your apples ahead of time.  Sprinkle some lemon juice on them to prevent apples from turning brown then cover & refrigerate until you start the mixing portion of ingredients.

Melt 3 T butter
Add brown sugar
whisk brown sugar & butter
Add the apple mixture
Simmering apples in skillet
Crispy topping mix
Combined topping mix
Sprinkle topping mix over apples in skillet
Baked at 375 for 35 minutes
Served with Klondike Health Bar ice cream

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Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake, Gluten-Free

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Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. Her original recipe is not gluten-free however, we replaced the box cake mix with adapting our gluten-free cupcake recipe. It tastes just as good as the original. This cake is a real crowd pleaser and is so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • Cake Batter
  • 3/4 cup unsalted butter, room temperature
  • 1 ¼ cup sugar
  • 1 ½ tsp grated orange zest
  • 1 ½ tsp vanilla extract
  • 3/4 tsp Fior di Sicilia
  • 3 eggs
  • 2 ¼ cups Bob’s Red Mill Gluten-Free 1 to 1 Flour
  • 2 ½ tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup buttermilk
  • Ricotta Mixture
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Grease and flour a deep 9 x 13-inch baking pan.
  4. Using an electric mixer, beat the butter & sugar together until light & fluffy.
  5. Add the orange zest, vanilla, and Fiori di Sicilia.
  6. Beat just to mix ingredients.
  7. Add the eggs and beat until well combined.
  8. Add the flour, baking powder, baking soda, salt, and buttermilk.
  9. Beat mixture until smooth batter forms.
  10. Pour cake batter into the greased and floured pan.
  11. Next, pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  12. Bake at 350°F for 1 hour & 25 minutes or until top is golden brown and a toothpick comes out clean.
  13. Cool in the pan on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  14. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  15. Enjoy!

 

Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious❤️❤️

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Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious

  • Servings: 12
  • Difficulty: Easy

Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️

Ingredients

  • 2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt, pink Himalayan
  • 3/4 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 2 Tablespoons orange zest
  • 1/3 cup fresh orange juice
  • 1 cup sour cream (we use Daisy)
  • 4 large eggs
  • 1/4 cup canola oil
  • 2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
  • Powdered sugar for topping

Directions

  1. Preheat oven to 350ºF.
  2. In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
  3. Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
  4. Add 1 egg at a time then mix in vanilla.
  5. On low speed,  mix in orange zest then slowly add orange juice and the oil until well blended.
  6. Slowly mix in 1/2 cup at a time,  the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
  7. Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
  8. Add the flour-coated cranberries and gently fold them into the batter.
  9. Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
  10. Pour batter into bundt pan and bake 50-65 minutes depending on your oven.  Test with a toothpick. Toothpick should come out clean.
  11. Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
  12. Sprinkle with sifted powdered sugar when completely cooled.
  13. Serve and enjoy!

Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.

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Panna Cotta

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Panna Cotta

  • Servings: 6-8
  • Difficulty: Easy

Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.

Ingredients

  • 2 tsp (1 packet) unflavored gelatin powder
  • 3 Tablespoons cold water
  • 3 cups heavy cream
  • 2 cups plain whole-milk yogurt
  • 1½ tsp pure vanilla extract
  • 1 vanilla bean
  • 3/4 cup sugar
  • 8 cups sliced fresh strawberries or raspberries
  • 5 Tablespoons balsamic vinegar glaze
  • 2 Tablespoons sugar
  • 1/2 tsp ground black pepper
  • freshly grated lemon zest, for garnish

Directions

  • In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
  • Stir and set aside for 10 minutes to allow gelatin to dissolve.
  • In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
  • Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
  • Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat & add the softened gelatin to the hot cream and stir to dissolve.
  • Pour the hot cream/gelatin mixture into the cold cream/yogurt mixture and stir to combine.
  • Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
  • 30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
  • When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.


Note: This recipe has been adapted from Ina Garten.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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