Easter means candy. To some people. I’m not saying me, necessarily.
Certain store-bought candies are gluten-free, but buying handmade candy from a confectioner’s is out, so I thought I’d make some more for Easter.
I had made white chocolate coconut truffles for an event last weekend but forgot to take pictures, so I made some more for Weekend Cooking Easter. Since some people don’t like coconut, I used a different recipe that didn’t call for coconut extract and didn’t roll a few in the toasted coconut (although that’s actually the best part, I think!)
The recipe I used for these easy white chocolate coconut truffles is here.
After making the gluten-free challah from my Nosh on This baking cookbook, which I have written about before and will write about again, I had leftover egg whites, and so I made these chocolate cookies from the Winter issue of GFF Magazine, which is a new foodie magazine with great recipes. The recipe for these Brownie Pecan Cookies isn’t online, but here’s a picture.
I underbaked the first batch slightly and overbaked the second batch (with the pecans on top) slightly, I think, but I tried one of the pecan ones, and it tasted pretty good!
And then, the dessert that I had actually been planning to make and almost forgot to make, this Lemon Ricotta and Almond Flourless Cake, which I’d made once before in the fall, but is more of a springtime dessert, so perfect for Easter! We haven’t cut into it yet, but it came out of the pan OK!
For the morning sweet tooth, hubby made delicious gluten-free hot cross buns from another good baking cookbook Gluten-Free Baking Classics by Annalise G. Roberts. He usually puts cinnamon in the dough, but this recipe didn’t call for spiced dough, so we added cinnamon to the frosting.
Happy Weekend Cooking!
This post is part of Weekend Cooking, a weekly feature on Beth Fish Reads. Click here for more Weekend Cooking posts from bloggers around the world.
Yum, lots of gluten free goodies at your place! I like the looks of the hot cross buns.
Wow. I’m soooooooo impressed with your GF baking. I really need to give it a try — especially the confections — for my GF friends. I always make them bring desserts, because I’m never sure what to make. This post will get me through!
That’s a lot of baking you accomplished. I’m interested in that ricotta cake. Where did the recipe come from?
It was a big hit! I saw it on an Australian blog, Cakelets and Doilies, here http://cakeletsanddoilies.blogspot.com/2013/07/lemon-ricotta-and-almond-flourless-cake.html
I have a kitchen scale that I use for gluten-free baking because the experts say it’s more accurate for measuring amounts.
I did the frosting! I used heavy cream in place of milk to add a little richness.
Aw, thanks! The candies are a nice way around having to buy specialty flours and other ingredients. You do have to read the labels on the chocolate and cocoa; Ghiradelli and Hershey’s are usually g/f safe.
I have done my own garlic infused oil (and it was less pungent than the bought stuff). I posted about it at http://caroleschatter.blogspot.co.nz/2014/08/garlic-infused-olive-oil-homemade.html
Cheers
Yum, they all look so good and I’m sure they taste equally good too! I think my daughters will ask me to make these if they see this post, lol. (These goodies look challenging to me, though.)
Thanks for visiting my blog, Laurie! 🙂
I’ve never understood people who don’t enjoy coconut! I guess it’s a texture thing? BRING IT ON! 🙂 These all look really delicious. Hope you and your family had a lovely Easter.
Yum! I’ve been wanting to try that style of truffles for awhile, but haven’t jumped on it yet.