Frosted Chocolate Fudge Hand Pies (Pop-Tarts)

I'm so super excited about this post! These delightful creations are my gluten free version of Frosted Chocolate Fudge Pop-Tarts. Yes, you heard me right. Frosted Chocolate Fudge Pop-Tarts. Does it get much better than this? I don't think so!

I have to be honest, it can be daunting to take on a task like this - imitating a popular and classic recipe like this one. But, if there is one thing you should know about me by now, I love a challenge. And I kicked this challenges butt! I am more than thrilled with the result. 

If I could do back flips, there would be some serious gymnastics going on. But let's be serious, that isn't going to happen. While I don't have the physical dexterity for that, I do have mad skills in the kitchen. This recipe is proof of that.

What You Will Need:
Chocolate Pastry Dough (Posted on January 27, 2014)
Small Saucepan
Circle Cookie Cutter (approximately 3")
Baking Sheets Lined with Silicone Mats or Parchment Paper
Cooling Racks
Small Offset Spatula

Ingredients:
Fudge Filling
1/4 cup Cocoa Powder
1/3 cup Brown Sugar
2/3 cup Milk
1/4 teaspoon Salt
1/2 cup Milk Chocolate
2 Tablespoons Unsalted Butter
2 teaspoons Pure Vanilla Extract
1/2 cup Milk Chocolate
Chocolate Frosting
1 cup Powdered Sugar
1 Tablespoon Meringue Powder
2 teaspoons Pure Vanilla Extract
1 Tablespoon Cocoa Powder
1-3 Tablespoons Water
1/4 cup Milk Chocolate, melted

Directions:
In a small saucepan over medium heat, mix together cocoa powder, brown sugar, milk, salt and milk chocolate until boiling.

Remove from heat; add butter, vanilla and milk chocolate; and stir until completed mixed. Let cool and thicken.

When fudge filling has cooled, roll out pastry dough and cut circles with cookie cutter. (You could also cut the dough into squares or rectangles. 

NOTE: Don't throw away the scraps of the dough. Use the scraps to make the baker's (that is you!) sample. It doesn't matter what the shape is or how perfect it is, you aren't going to be serving it to anybody else.

Preheat oven to 350° F.

Pour approximately 1 Tablespoon of fudge filling in the center of one dough circle.

Wet the edges of the dough, place another circle of dough on top, then crimp the edges together with a fork.

Gently transfer pastry to a lined baking sheet.

Bake for 16-20 minutes.

Let cool on baking sheet for 2 minutes, then transfer to cooling racks to cool completely.

While pastries are cooling, make frosting. In a small bowl, mix together the powdered sugar, meringue powder and cocoa powder. Add 1 Tablespoon of water and mix well.

Mix in melted chocolate. (If frosting seems too thick to spread, slowly add more water until it is spreadable. You don't want it too watery, or it won't set. I used all 3 Tablespoons of water, and my frosting was a bit too watery.)

Spread frosting onto pastries with a small offset spatula. (You could also use a knife.)

Leave pastries on cooling racks until frosting is set.

Don't you just want to eat them all right up?! 

Makes approximately 12 hand pies. (The good news: There is enough fudge filling to make two batches.)

"Remember that no matter what life throws at you, there is always delicious and comforting chocolate you can count on."
Chocolate always makes me feel better!

~Sheryl

Peanut Butter Cookies

This past weekend, I needed to bake something for a bake sale at church. My husband suggested that I make some peanut butter cookies. I have to be honest, peanut butter cookies have never been my favorite. I'm not really sure why, since peanut butter cups are one of my favorite snacks and I also really like peanut butter and peanuts, but peanut butter cookies just never seemed to do it for me. Regardless, it sounded like a good idea, because I know that they are really popular with lots of people.

Although they are still not my favorite cookie, I think these turned out really good. My husband liked the ones with chopped nuts. I especially liked the ones dipped in chocolate and sprinkled with chopped nuts. They not only tasted great, but they looked incredible too. Which one will be your favorite?

What You Will Need:
KitchenAid Mixer with Paddle Attachment
Medium Scoop
Cookie Sheets lined with Silicone Mats or Parchment Paper
Fork
Cooling Racks

Ingredients:
1/2 cup Unsalted Butter, room temperature
1/2 cup Sugar
1/2 cup Brown Sugar, firmly packed
1/2 cup Peanut Butter
1 Egg (I use Extra Large)
1/2 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
3/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt

Directions:
In KitchenAid Mixer bowl, cream together the butter, sugar and brown sugar until fluffy.

Mix in the peanut butter and egg.

In a separate bowl, whisk together the soy flour, tapioca starch, potato starch, corn starch, xanthum gum, baking soda, baking powder and salt.

With the mixer on low, slowly add the dry ingredients to the mixer bowl. Mix until dough comes together.

OPTIONAL: Add 1/2 cup chopped dry roasted peanuts, and mix until combined.

Using the medium scoop, scoop the dough into a plastic container. Place waxed paper between layers, and refrigerate for at least an hour.

Preheat oven to 350° F.

Place dough balls on lined cookie sheets approximately 2" apart. Using a fork, flatten the dough balls in a criss-cross pattern.

Bake for approximately 16 minutes or until golden brown.

Cool on cookie sheet for two minutes, then transfer to cooling racks to cool completely.

Makes approximately 2 dozen cookies. (I made two batches.)

"Sometimes the most ordinary things can be made extraordinary, simply by doing them with the right people."
If you haven't experienced this, you are definitely not spending your time with the right people.

~Sheryl

Chocolate Pastry Dough

Chocolate pastry dough?, you say. YES!, I say. 

Just think of the possibilities . . . Drool city, right? Can you imagine strawberry pie with a chocolate crust or chocolate empanadas with rasperry filling? Wow! 

But, the first thing I am making with this chocolate delight is chocolate fudge Pop-Tarts. Look for that post later this week. Until then, here is the recipe for the dough. What will you make with it?

What You Will Need:
Medium Bowl
Whisk
Pastry Cutter
Small Bowl
Rolling Pin
Silicone Mat or Clean Counter

Ingredients:
1 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Corn Starch
1/4 cup Potato Starch
3 Tablespoons Cocoa Powder
2 Tablespoons Sugar
1 rounded teaspoon Xanthum Gum
1/2 teaspoon Salt
1 cup Unsalted Butter, cold
1 Extra Large Egg, cold
1 Tablespoon Apple Cider Vinegar
6 Tablespoons Water, Ice Cold
Soy Flour for dusting

Directions:
In a medium bowl, whisk together soy flour, tapioca starch, corn starch, potato starch, cocoa powder, sugar, xanthum gum, and salt.

Slice butter and add to dry ingredients.

With pastry cutter, cut butter into dry ingredients until balls the size of peas are formed.

In a separate small bowl, beat the egg and mix in the vinegar and water.

Add the wet ingredients to the dry ingredients. Mix until the dough comes together to form a ball. You may (will likely) need to work this together with your hands.

Divide the dough in two, flatten into disks, and wrap in plastic wrap. Refrigerate for at least one hour.

Lightly dust silicone mat or clean counter top with soy flour. With rolling pin, roll out dough to 1/8-1/4" thick. 

There you have it. This dough is ready for whatever delicious creation you intend to use it for. 

"I didn't hear the question, but I am pretty sure chocolate is the answer."
Well, that about sums it up. Pretty much everything is better with chocolate.

~Sheryl

Oatmeal Raisin Cookies

Baby, it's cold outside! The polar vortex has returned to the Midwest, and it is brutal. I'm talking temperatures in the negatives. Yep, that's cold! So, what better way to keep warm, than to bake something delicious? I mean eating yummy baked goods warms your heart, and the warmth of the oven helps warm the air. Sounds like a win-win to me. 

These classic oatmeal raisin cookies are just what the doctor ordered for a cold, snowy, winter day. Bake some up right away, and find out for yourself how much better you feel. 

What You'll Need:
Stand Mixer with Whisk Attachment
Cookie Sheet(s) lined with Silicone Mat(s) or Parchment Paper
Medium Scoop
Cooling Rack(s)

Ingredients:
3/4 cup Unsalted Butter, room temperature
3/4 cup Sugar
3/4 cup Brown Sugar, packed
2 Large Eggs, room temperature
1 teaspoon Pure Vanilla Extract
3/4 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Xanthum Gum
1 teaspoon Baking Soda
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Salt
2 3/4 cups Rolled Oats
1 cup Raisins

Makes 3 dozen medium cookies.

Directions:
Preheat oven to 375° F.

In a medium bowl, whisk together the soy flour, tapioca starch, potato starch, xanthum gum, baking soda, cinnamon and salt. Set aside.

In stand mixer with whisk attachment, cream together the butter and sugar.

Beat in eggs and vanilla until fluffy.

With the mixer on low, slowly mix in the dry ingredients.

Mix in the oats until well incorporated.

Mix in the raisins just until combined.

Using the medium scoop, scoop the cookie dough onto lined cookie sheets.

Bake for 16-18 minutes or until golden brown. (For smaller (teaspoon size) cookies, bake for 10-12 minutes.)

Cool on baking sheets for 2 minutes, then transfer to cooling racks until completely cooled.

Serve with a nice, tall glass of cold milk (or hot chocolate) and you are good to go!

"We are each like a snowflake, all different and BEAUTIFUL in our own way!"
Celebrate your beauty by sharing your unique qualities. You never know how your uniqueness can bless someone else.

~Sheryl

Pineapple Upside Down Cupcakes

This one was my mother's idea. She loves pineapple upside down cake, and has been making it for years. I was looking for ideas for some new goodies, and this was her first suggestion. It sounded like a great idea, but since I love singe servings, I decided to make cupcakes instead of a cake. My mom said they were great, but she would have liked them to be a little more crunchy/caramelly on the top. I think I might try to torch them a bit after they come out of the oven next time to see if that works.

In the meantime, here is the recipe. I served these at church this morning, and everyone who tried them, told me they were incredible. Nothing like a bunch of unsolicited praise to support my belief that gluten free goodies can be just as good, if not better, than those with gluten.

What You'll Need:
Small Microwave Safe Bowl
Non-Stick Cooking Spray
Cupcake Tins
Stand Mixer with Paddle Attachment
Medium Scoop
Baking Sheets

Ingredients:
1/2 cup Unsalted Butter, melted
1 cup Brown Sugar, packed
1 can (20 oz.) Pineapple Tidbits
1/2 cup Unsalted Butter, room temperature
1 cup Sugar
2 Large Eggs, room temperature
1 teaspoon Pure Vanilla Extract
3/4 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1 teaspoon Xanthum Gum
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoon Baking Powder
3/4 cup Pineapple Juice (reserved from can)

Makes 18 cupcakes

Directions:
Spray cupcakes tins with non-stick cooking spray

In small microwave safe bowl, melt 1/2 cup butter. Add brown sugar and mix well.

Drain pineapple tidbits, reserving liquid for cake batter. Place tidbits in the bottom of each cupcake mold in a star shape.

Spoon one tablespoon of brown sugar mixture over pineapples. 

Preheat oven to 350° F.

In medium bowl, whisk together soy flour, tapioca starch, potato starch, xanthum gum, salt, baking soda and baking powder.

In stand mixer with paddle attachment, cream together 1/2 cup butter and sugar.

Add eggs one at a time, mixing for one minute between each addition.

Add vanilla.

With mixer on low, slowly add dry ingredients.

Keeping mixer on low, add pineapple juice and mix until well combined.

Using medium scoop, scoop batter over pineapples and brown sugar mixture.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Run a knife around the edge of each cupcake, then invert on a baking sheet.

Best served hot. But I have to be honest, I served these the next day, and they were an even bigger hit than I could have imagined. 

For I know the plans I have for you, declares the LORD, plans to prosper you and not to harm you, plans to give you hope and a future. ~Jeremiah 29:11

What a great promise to hold onto. 

~Sheryl