Gluten Free Chocolate Toffee Roll Cake

This lighter then air cake is from Simply Gluten Free.  An easy, yet impressive, dessert which never fails!

Ingredients

Gluten free, non-stick cooking spray
8 large eggs, separated
2/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons brewed cold coffee*
1 cup heavy cream
2 tablespoons powdered sugar plus more for garnish
1 teaspoon pure vanilla extract
1/3 cup toffee bits

*Left over coffee from the morning or day before if fine

Directions

Preheat oven to 350 degrees. Spray a rimmed baking sheet (jelly roll pan) with cooking spray. Line with parchment paper, spray the parchment with more cooking spray and dust with 1 tablespoon of cocoa powder.

With an electric mixer beat the egg yolks with the granulated sugar on high speed until thick and pale yellow in color. Add 2 tablespoons cocoa powder, coffee and vanilla, beat in.

With clean beaters in a clean bowl beat the egg whites until stiff peaks form. Scoop about a quarter of the egg whites and stir into the yolk mixture. Fold in the rest of the egg whites in three additions. Spread the batter into the prepared pan and bake for 20 minutes. Let cool in the pan.

When cool, sprinkle 1 tablespoon cocoa powder over the top of the roll. Run a knife around the edges of the cake. Place a piece of parchment paper on top of the cake and place a sheet pan on top of that; invert to release the cake from the pan. Remove the parchment paper that is now on top of the cake.

Whip the heavy cream with the powdered sugar until soft peaks form. Fold in the toffee bits. Spread the cream over the top of the cake and roll, short end to short end. Dust with powdered sugar if desired.

Originally published by Simply Gluten Free

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Molasses Ginger Cookies

Theses cookies are crisp on the outside and chewy on the inside.  With a hint of spice, these are sure to be a new favorite!

Ingredients:

• 1 cup Domata Recipe Ready flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 4 tbsp butter, at room temperature
• 1/2 cup sugar, plus extra for rolling
• 1 egg white
• 4 tbsp  molasses

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
3. In another bowl, cream together the butter and sugar until combined. Add the egg white and whip until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use a cookie scoop to portion out the cookie dough into 12 balls, and roll them in sugar. Bake the cookies for 13-15 minutes, than allow to cool.

Aebelskiver – Danish Filled Doughnuts

 

Make these favorite treats of Denmark in your home.  Serve for breakfast, desserts, or anytime.  Fill with fruit, jam, chocolate, or Nutella

Ingredients:

¾ cup Domata Recipe Ready Flour

3 Tablespoons sugar

½ teaspoon baking soda

½ teaspoon cinnamon

1/8 – 1/4 teaspoon nutmeg

Pinch sea salt

½ cup buttermilk

1 egg

Filling of your choice (fruit, jam, Nutella)

Powdered sugar

 

Directions:

Begin by whisking together the flour, sugar, baking soda, cinnamon, nutmeg, and a pinch of sea salt.  In a separate bowl, whisk together the egg and buttermilk.  Add the wet ingredients to the dry mixture and stir until just combined.  The mixture should be sticky, but not runny.

Heat your Aebelskiver pan over medium-low heat and spray lightly with cooking spray.  Spoon about 1 tablespoon of the batter into each hole in the pan.  Add about a teaspoon of filling in the center, and then top with just enough additional batter to cover the filling (about 1 teaspoon).  Cook for a few minutes and then use wooden skewers to flip the Aebelskivers and cook on the other side for an additional minute or two.

Remove the Aebelskivers from the pan and roll in powdered sugar while they are still hot.  Enjoy while still warm.

Sleigh Track Cookies

 

These are sure to become a family favorite for the Holidays!  The dried cherries and toffee bits add a delightful taste and texture.

Cookie:

1 cup butter

¾ cup sugar

¾ cup brown sugar

1 egg

½ teaspoon Almond extract

2 cups Domata Recipe Ready Flour

1 cup old-fashioned rolled oats

1 teaspoon baking soda

¼ teaspoon salt

1 cup (5-6 ounce package) dried tart cherries, coarsely chopped

1 (8-ounce) bag milk chocolate toffee bits

 

Drizzle:

2 (1-ounce) squares semi-sweet or bittersweet baking chocolate, melted

1 ½ ounce (about 1 block) vanilla-flavored candy coating (almond bark), melted

 

Directions:

Heat oven to 350 degrees F.  Combine butter, sugar, and brown sugar in large bowl; beat at medium speed until creamy.  Add egg and almond extract; continue beating until well mixed.  Reduce speed to low; add flour, oats, baking soda and salt.  Beat until well mixed.  Stir in cherries and milk chocolate toffee bits.

 

Drop dough by rounded tablespoons onto parchment paper-lined cookie sheets.  Bake for 11 to 13 minutes or until edges are golden brown.  Cool 5 minutes on cookie sheets; remove to wire cooling rack.  Cool completely.  Drizzle with melted chocolate and candy coating.