Dark Chocolate Banana Bread Pudding

This, my friends, is why I had to detox. I spent much of December gorging on goodies like this awesome bread pudding, steaks in rich sauces, chips and dips and all manner of unholy buttery treats. January is my time to get back on track but I still have to share this amazing dessert with those of you who are NOT subsisting on beet juice and smoothies. I made this gluten free but it's even easier for you gluten eaters out there. You start with a loaf of white bread. I made mine from a mix using my new baby, the breadmaker (If you can't eat wheat, I highly suggest investing in a breadmaker. It has truly changed my life.)

If you've never had bread pudding before, this is a great recipe to try for your first time. Traditionally bread pudding has raisins (nasty!) and nutmeg (blech!) This recipe has chocolate and bananas and is sooooo comforting and yummy. It's great hot out of the oven with a scoop of vanilla ice cream.

Ingredients:

- 4 Tbsp unsalted butter
- 4 eggs
- 1 cups milk
- 1 cup heavy cream
- 1 Tbsp vanilla extract
- 1/2 cup sugar
- big pinch of salt
- 14 ounces gluten free bread, preferably slightly stale, cut into 3/4"-1" cubes (about one loaf, cut it up and leave it out overnight to "stale" it up)
- 6.5 oz high quality, dark chocolate, roughly chopped
- 1 large or 2 small bananas, peeled and cut into small pieces (I cut the bananas into 1/4 inch round slices then halved each slice.)

Preheat oven to 350 F
Cut bread into chunks and fill a buttered large shallow baking dish, around 9" x 13"

Beat the eggs. Whisk in the milk, starting with just a little at a time until the eggs are well distributed. Whisk in the cream, vanilla extract, sugar, and salt. Chop chocolate into chunks.

Mix the chocolate and bananas into the custard mix.

Spread out the bread pieces evenly in the pan.

Pour the custard evenly over the bread and swish it around lightly, trying to get it to absorb without squashing the bread too much. Fill any spaces and make sure the bread chunks are in a single layer.

Push chocolate chunks and bananas into the cracks and spaces and make sure the bread has absorbed enough liquid.

Cover the pan with tin foil and cook until it reaches an internal temperature in the center of 185 F. Then remove foil and cook until edges turn golden brown. Mine took 40 minutes covered and 10 minutes to finish.

Let rest ten minutes and serve with whipped cream or ice cream.

Adapted from: http://herbivoracious.com

Read more...

Chewy Chocolate Sandwich Cookies

Gluten free cookies can be tricky. In general, gluten free baking is a horse of a different color; it takes some major adjustments and a whole lot of trial and error. Even if you follow the recipe to a T, you still don't always end up with something that tastes good and you rarely come out with something that a person who CAN eat gluten would enjoy. This recipe is different.

When I first cut out gluten, my mom sent me a link to a King Arthur Flour recipe that she had tried and loved and that happened to be gluten free (ironic, right?) I tried it and loved it too but it was really rich and I felt like it was missing something. I made the cookies again and this time I made an oreo style filling and turned them into sandwich cookies. They were SOOOO good but still a tad rich so for round three I whipped up a marshmallowy filling more like what's in a whoopie pie that was a little less sugary sweet. To. Die. For.

These cookies give you options. You can make the fudgy, chewy cookies and eat them on their own, or try one of my two filling options. You can add flavors like mint or peanut butter to the filling for totally different tastes. This recipe is practically foolproof and you don't need to go out and buy a mess of gluten free flours like you do for most g free baking. Try these and let me know what you think!

COOKIES
- 2 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 tsp espresso powder
- 1 cup cocoa powder (Dutch Process preferred)
- 3 lg. egg whites
- 2 tsp vanilla
   
Filling - WHOOPIE STYLE
- 1 cup butter, softened
- 2 cups powdered sugar
- 1 jar (7 oz) marshmallow fluff
- 2 tsp vanilla extract or  1/2 vanilla bean

Filling - OREO STYLE
- 1/2 stick of butter, softened
- 1/4 cup shortening
- 1 1/2 cups confectioners sugar
- 2 tsp vanilla OR 1/2 vanilla bean

Pre-heat oven to 350 F.
Mix all cookie ingredients with a hand mixer (or a sexy pink Kitchenaid if you are lucky enough to have a sous chef who knows how to buy the perfect b-day present.)

Dollop in 1 tsp drops onto parchment lined cookie sheets.

Cook about 8 minutes until cookies spread and cracks start to form on top.
Let cookies cool. THIS IS IMPORTANT, if you try to take them off before they cool, they will break.

For filling, mix all ingredients with hand mixer. Put into a piping bag, if desired.

Flip one cookie upside down, pipe or spoon filling onto cookie and top with another cookie.
YUMMY

Read more...