Browsing Recipes

Just Like “Thin Mints”, Only Gluten Free


For this recipe, you will need to use a good quality peppermint flavoring oil.  I like to use LorAnn’s.   Please note that peppermint extract will not work for this recipe.  Also, the use of parchment paper is absolutely essential.  Don’t skip it!


  • 1 cup White Rice Flour
  • 1/2 cup Potato Starch
  • 1/4 cup Tapioca Flour
  • ¾ cup Sugar
  • ½ cup plus 1 Tbsp. Cocoa Powder
  • ¾ Tsp. Baking Powder
  • ½ Tsp. Baking Soda
  • 6 Tbsp. Salted Butter
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 Dram Lorann’s Peppermint Oil (about 1 Tsp.)
  • 1-2 Tbsp Cold Water (as needed)
  • 2-2 1/2 Pounds of Chocolate Candy Coating (If you wish, you can use a mixture of bittersweet and semi-sweet chocolate instead, but in my experience, it makes the cookies entirely too rich.)

Beat sugar and butter at high speed until uniform. Reduce mixer speed to low, add the whole egg, yolk and peppermint oil. Add cocoa powder, beating until it is thoroughly mixed. Next, add the baking soda and baking powder, then the rice flour. Mix well. Add the tapioca flour and potato starch. At this point, you may want to scrape the sides of the bowl with a rubber spatula if mixture isn’t combining well. Depending upon the size of the eggs you used, your mixture may appear dry and crumbly . If it is dry and the dough isn’t sticking together as it should, add 1 Tablespoon of cold water to the dough. Mix thoroughly on low speed. If your dough is still dry, you can add another Tablespoon of water, but this time, add only one teaspoon at a time until it becomes soft and pliable.

Transfer the mixture to a tightly covered container or resealable plastic bag. Refrigerate the dough overnight.

Preheat oven to about 325°.  Cover your work surface with a light dusting of cornstarch. Divide your dough into two halves, place one half back into bag and refrigerate again.  Working quickly and using your hands, shape the other half of your dough into a disc shape.  Place on work surface and dust the top with a bit more cornstarch.  Roll out the dough to about 1/8” thickness.  Using a 2″ round cookie cutter, cut out circles and place on a parchment paper lined cookie sheet about 1/4” apart (these cookies spread out a bit in the oven, so its important that they don’t touch each other).

As you work with this dough, it tends to get warm quickly and becomes much more difficult to roll and cut out shapes, so place any scraps into your bag in the refrigerator and then start again with the second half of your cookie dough. Repeat this process until you have used up all of the dough.

Place the cookies in the preheated oven and bake for about 9 minutes.

While your cookies are cooling, prepare a double boiler and place your chocolate candy coating into the pot over medium-high heat.  Once the coating is completely melted (smooth, with no lumps), remove it from the heat. Don’t worry, you don’t need to buy any special tools to coat your cookies, a fork works just fine!  Drop one cookie at a time into chocolate,  top side down. With your fork, turn the cookie over once or twice to coat completely. Lift cookie, shake gently to remove excess coating, then scrape the bottom against lip of the melting pot. Place each cookie onto a parchment paper covered baking sheet. Let sit at room temperature until coating sets, usually about one to two hours.

Yield: 40-50 cookies.  Cookies will keep for about a week in a sealed container at room temperature, and longer if refrigerated.

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Gluten Free Beignet Recipe


My daughter, E., has wanted to try beignets since we saw them in the movie ‘The Princess and the Frog’. We made a few batches, but then they were taken off the menu when we went gluten free.

After a E. made a recent request for beignets, I made up a gluten-free recipe that works AND tastes delicious.

E.’s Gluten Free Beignets with Honey Glaze

2 3/4 cups White Rice Flour
3/4 cups Potato Starch
1/4 cup Tapioca Flour
1/2 cup Warm Water (or Milk, if you prefer)
2 tsp. Vanilla
3 Tbsp. Room Temperature Butter
4 Tbsp. Sugar
1 Tbsp. Yeast
1 tsp. Baking Powder
1/4 tsp. salt (optional)
2 Eggs
Oil for frying

Honey Glaze:
3/4 cup Powdered Sugar
3 Tbsp. Honey
1-2 Tbsp. Milk (or Water)
1/8 tsp. Finely Grated Orange Zest
pinch of Salt (optional)
Additional powdered sugar for dusting (optional)

Make the dough ahead of time. In order to roll out the dough, you must refrigerate it for at least 8 hours.

For the Beignets:
In a small bowl, dissolve yeast in warm water or milk (about 5 minutes).

In a large mixing bowl, combine sugar, vanilla and butter. Beat at medium-high speed until mixture is light and fluffy. Add yeast and water (or milk) and mix until uniform. Add eggs one at a time, beating well after each addition. Add salt (if desired) and baking powder. Mix in rice flour, potato starch and tapioca flour. Mix until dough is uniform and begins to stick together.

Place dough into a resealable plastic bag or a lidded container (dough will rise somewhat in the refrigerator, so make sure there is some extra room in your container). Refrigerate 8 hours or overnight.

Prepare the glaze:
In a medium bowl, combine powdered sugar, salt (optional), honey and orange zest. Add water (or milk) a Tablespoon at a time. Beat until smooth. The consistency should be thin enough to drop from the spoon in a ribbon. If it is still too thick, add more liquid one teaspoon at a time until desired consistency is reached.

Before you begin rolling out the dough, put about 2″ of oil into a thick-bottomed frying pan. Preheat the oil to about 350 degrees.

Roll out dough on surface dusted with cornstarch. Cut dough into 2″x2″ squares. Place one square at a time into the preheated oil. The dough will sink to the bottom and then rise up to the top on its own. Quickly spoon hot oil over the top of the beignet after it rises to the top. This will cause the beignet to “puff up”. Cook each beignet for about 1 minute on each side. place onto a wire rack or paper towel to drain.

Place the slightly cooled beignet into bowl of glaze. Spoon glaze over the top, lift out and place onto another wire rack to dry. Just before serving beignets, dust with additional powdered sugar, if desired.

Glazed Beignets

Glazed beignets awaiting powdered sugar.

Serve immediately.

Sugared Beignets

Beignets after dusting with sugar.

Edit: This is an original recipe. Please do not repost without permission. Thanks!

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Gumpaste “glue” recipe


If you were wondering how to attach gumpaste (or fondant) flowers to a cake, this is the never-fail recipe I use.  Find a clean glass container with a lid.  Measure about 1 teaspoon of a good quality gumpaste.  Tear the gumpaste into very small pieces and place them inside the jar.  Pour 1 Tablespoon of alcohol (I like to use vanilla flavored rum, but you can also use any alcohol based flavor extracts you might have on hand) over the gumpaste, and stir.  For best results, make sure the gumpaste is completely dissolved before you use it as a glue.   This mixture should last for about a month if you keep it refrigerated.

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Vegetarian Marshmallow Fondant Recipe


I made some progress today on the cake for E.’s 5th birthday.  She loves the Princess and the Frog movie and wanted a cake with that theme.  I am making a doll cake and have decided that the best way to make the top part of the gown would be to use fondant.  The skirt will be covered with a butter-cream, but the green parts of the gown will be fondant.  Here is a photo of the dress:

Tiana and the Frog Prince

I’ll be really pleased if it turns out alright!

Vegetarian Marshmallow Fondant


1 large jar of “Fluff” brand marshmallow creme

5-6 cups powdered sugar, plus more for rolling out or sculpting.

1/4 tsp. salt dissolved in 1Tbsp. warm water

1 teaspoon flavoring – your choice

Spectrum shortening (available in the organic section of many grocery stores)

Spoon marshmallow creme into a medium to large bowl.  Add flavoring and salt water (the salt water will help to reduce the sweetness in your finished marshmallow fondant).  Gently fold with a rubber spatula until mixture is uniform.

Begin to fold in sugar 1/4 cup at a time to make sure that you do not end up with pockets of powdered sugar.  Once your marshmallow creme begins to form a ball, coat your hands with some shortening and use your hands to knead in the remainder of the sugar, keeping with the 1/4 cup additions.

The key to success with this recipe is in the texture. You want the fondant to be smooth and elastic, like a bread dough.  This may require slightly more (or less!) sugar than called for in the recipe.  It should not readily stick to your hands, or any other surface.   You may use your fondant right away, but please note that it may be a bit on the sticky side if not allowed to cure for at least 24 hours.

To cure, place it in a tupperware container or plastic bag.  Do not refrigerate.

To color the fondant, use gel food coloring and knead until color is uniform.  I usually color the fondant after curing it, because the fondant is a bit less sticky and easier to work with.

You can roll out this fondant or use it for sculpting edible decorations.  It may be a bit on the soft side, so I don’t recommend using it for large flowers, as they may have a tendency to droop a bit on the ends.  This recipe makes enough fondant to cover a 9-inch two layer cake, with enough left over for some decorations.

This is an original recipe, so please do not reprint or repost it without permission.  A link back would be great, too!

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