Gluten-Free Chocolate Cookie Truffles

The official countdown to Christmas is on – we’re only five days away!
Glutino Brownies and Cupcakes Last night we had our family Christmas party – with three out of our 13 family members who are gluten-free. I always love raising my hand to bring the treats and this year I decided to make everything gluten-free.

I used to make a variety of ‘gluten-full’ treats so that I didn’t have to make everyone eat my gluten-free creations (when I was the only one GF), but now that there are so many amazing alternatives to GF flours and mixes, baking gluten-free for everyone is easy and everyone loves it.

One of my favourite GF brownie mixes is from Glutino (Double Chocolate Brownies) – they make the most decadent, fudgey, flavourful brownies and they always seem to be a hit. I served brownies and mini Glutino Twinkle Sprinkle Cupcakes with buttercream icing to appease the chocolate and vanilla lovers in the family.

They’re both so easy to whip up and are the perfect treat to finish off a Christmas dinner.

Alongside, I served Gluten-Free Chocolate Cookie Truffles. These truffles are a rendition of the ‘Oreo’ Truffle, using Glutino Chocolate Vanilla Creme Cookies. They didn’t last long on the plate and everyone was so surprised how easy they were to make.

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Gluten-Free Chocolate Cookie Truffles

1.5 packages of Glutino Chocolate Vanilla Creme Cookies

1 80z package of cream cheese

1 package of semi-sweet baking chocolate

In a food processor, blend a package and a half of Glutino Chocolate Vanilla Creme Cookies until they are a fine crumb. Next, chop the cream cheese into small pieces and add in. Continue to blend until a smooth mixture is formed. Stick in the fridge for around 30-45 minutes until cool.

Once the mixture is cooled, scoop out and roll into one inch balls (or smaller). Stick in the freezer to chill for 25 minutes.

After removing from the freezer, in a double-boiler melt the semi-sweet chocolate until smooth and liquid. Drop the balls into the mixture and roll around with a spoon. Place on a parchment paper lined baking sheet to cool. Keep in the fridge before serving.

Gluten-Free 'Oreo' Truffles

The outer shell is a hard semi-sweet chocolate and inside is a gooey, rich truffle filling. They are amazing!

Soft, Chewy and G-Free!

When was the last time you had an un-toasted piece of gluten free bread that didn’t crumble? Good question, right? Last year when my family and I were in London, England, I was thrilled to find an amazing gluten free bread that was chewy, soft and didn’t crumble in my hand. I wanted to bring boxes of the bread back with me…but my suitcase didn’t have the space. 
A few months ago Glutino came out with their new, transformed bread. I was surprised at how big the slices of bread were, but I was even more surprised at how delicious the bread tasted. It is soft, chewy and has the elastic-y consistency that gluten bread has. The best part about it is that it doesn’t crumble…it doesn’t even crumble before it’s toasted. Hallelujah! 


The white bread is your typical, plain, white bread but it would be delicious for grilled cheese. It’s also good smeared with a bit of butter as a side to a big bowl of chilli or pasta (carb overload!). 
I really like the multigrain bread, the crunch from the rice bran makes it flavourful and it is the perfect base for a sandwich. I even like eating it plain with a bit of butter. 
My opinions for the best gluten free bread always seem to be changing, but I attribute that to the the ever evolving gluten free industry and the challenge to perfect the best tasting product. Six years ago when I purchased my first loaf of gluten free bread (for $8), the slice was the size of the palm of my hand and the texture was like dense banana bread that was only good when toasted and smeared with nut butter. The fact that this bread tastes good on it’s own and is almost the length of my full hand says a lot…it’s also only $5-6 (depending on where you shop). 

Have you tried Glutino’s new bread? How do you like? What is your favourite gluten free bread? 

I Heart You Hand Pies

I can’t believe how long it’s been since my last post. Life got busy! However, during these last few weeks I have been testing out lots of new products that I am excited to share with you. 
It’s been such a treat to have the snow melt and the robins chirp away the last couple of weeks. Until this morning when I woke up to snow outside! I didn’t think April snowfalls were such a thing. I guess that’s what you get for living in Canada, eh? With snow on the ground, it’s hard to imagine that Easter is just days away. Have you figured out your brunch, lunch and/or dinner menus? I thought I’d share with you a fun dessert that doesn’t take too much time to make and doesn’t require a serving spoon! Introducing: gluten free hand pies (which I love). 
If you were on Pinterest around Valentine’s day, you probably would have seen Pinterest exploding with various versions of the ‘hand-pie’. I thought they were way too cute to pass up, but I didn’t have a huge chunk of time to make gluten-free pastry dough. Fortunately Glutino pulled through with their Perfect Pie Crust Mix. The directions were very simple and it only took about an hour for the dough to chill in the fridge. The dough was easy to roll and the baked result was delicious. I was expecting the texture to be doughy and bread-like, but it was nice and flaky with a buttery flavour. For one of the fillings I chopped up a couple of apples (without the skin), mixed the pieces with brown sugar and caramelized them in a pan with some butter until tender – it was that simple! I cheated for the second filling and scooped some cherry jam out of a jar…easy peasy! 
11 steps to make your own hand pies:
1. Preheat the oven to 375 degrees F
2. Prepare the dough as per instructions on the box (or use your own dough recipe)
3. Roll until half an inch thick 
4. Use a circular cookie cutter (about three inches in diameter) to cut the dough
5. Put a tablespoon of filling in the centre of one of the cutouts (bottom half)
6. With a second cutout (top half), cut a hole in the centre using a knife or a small cookie cutter (I used a small heart shaped cookie cutter)
7. Drape the top half (with the hole) on top of the filling to make a ‘sandwich’
8. With a fork, gently press the sides of the ‘sandwich’ to make pie indents 
9. Whisk one large egg with one tbsp of water to make an egg wash
10. Brush the tops and edges of the pies with the egg wash
11. Bake for 35-40 minutes until golden 

Touchdown with Coconut-Butterscotch-Chocolate Brownies

Don’t you just love the fall? I do. I love the smells, sights, tastes and coziness of autumn. It’s just a great season. Pumpkin pie, knit sweaters, comfy scarves, spicy chai lattes, the colours of the changing leaves, crisp air, long walks, Thanksgiving & Halloween…it just doesn’t get any better than that. I should also include the fact that autumn also marks the start of football season. I’m not much of a football fan (although I do have a Dallas Cowboys t-shirt), but I do love the tasty treats that football is associated with…especially sweets.

When Glutino asked me to become part of their VIGFBC (very important gluten free blogging community), I was honoured! I am a huge fan of Glutino products, they really know how to make gluten-free taste good. To begin my journey as a regular Glutino blogger, I thought I would put a spin on their brownie mix. I also thought these jacked up brownies would be a great addition to any football tailgating party, or just a normal Sunday afternoon watching the game.

All you need is:
1 box of Glutino Double Chocolate Brownie Mix
1 cup of butterscotch chips
1 cup of shredded sweetened coconut

Follow the directions on the brownie mix box and once everything is combined, mix in the butterscotch chips and coconut. Bake as directed, let cool and serve.

These brownies are delicious. Moist, decadent and chewy…you would never believe they were gluten free. These brownies didn’t last very long in my house, and I doubt they will in yours either!

Bake them up this weekend, they’re perfect for a football tailgating party.