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Showing posts with label *Gluten free*. Show all posts
Showing posts with label *Gluten free*. Show all posts

White Chocolate Coconut Mousse

Cooking Addic A fantastic Coconut Mousse that is great on its own, but it reaches a new level with strawberry sauce. This is a dairy-free decadent dessert. Coconut cream is a great versatile ingredient, and so perfect for the summer. So creamy easy to make and it does not require baking. It's like the perfect after dinner treat! 
This recipe was featured on Show Stopper Saturday Link Party!!!


  • 250 g (1 cup) white chocolate, finely chopped 
  • 1 can Coconut cream
  • 2 egg whites
  • 1 tsp lemon juice

   Strawberry sauce:

  • 3/4 cup  fresh strawberries
  • 1 tsp organic sugar (optional)

This recipe was adapted from Angie's Recipes. 

 Refrigerate coconut cream for a few hours or overnight. 
 Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. Place in the fridge covered. 
Melt the white chocolate. 
Whip egg whites with lemon juice until thick an fluffy. 
Carefully  fold white chocolate in egg whites.
Then fold it in with coconut. Transfer it to dessert cups. Place in the refrigerator.
 Blend strawberries in the blender. Pour a layer  of strawberry on the mousse.

Party Jello

CookingAddic Red, White and Blue for 4th of July! Jello could be made like Jello Cake or individual glass cups. It's made with the twist. This recipe makes 7,  5 oz cups.


  • 3 oz raspberry or strawberry jello
  • 1 1/2 cup blended fresh strawberries (this is the twist)
  • 6 oz blue berry jello (large box)

White jello:

  • 3/4 cup sour cream
  • 2 tbs sweetened condensed milk
  • 5 oz heavy whipping cream
  • 1 oz milk
  • 1 tsp vanilla
  • 1 pack (7 grams) Knox gelatin

 Mix blue jello with 1 cup of boiled water. Microwave for 30 sec. Mix with 1 cup cold water. Pour in to cups and refrigerate until it sets.
Make white jello. Mix cold milk with  gelatin. Let it set for a minute then microwave it for about about 30 sec. It needs to melt. Then to cool it you can add 1  tbsp whipping cream while mixing. 
Have sour cream,  sweetened condensed milk and whipping cream ready before you cool down the gelatin.
Mix it with the mixer pour gelatin slowly. Then pour white jello in to the cups as fast as possible. Refrigerate until it sets.

Mix red jello with 1 cup of boiling water. Blend strawberries add it to jello. Pour it on the top of white jello. Refrigerate and enjoy!!!

Homemade Marzipan Truffles

CookingAddic If you're a marzipan fan, you'll find the combination of textures and flavors is wonderful. These  truffles are perfect for the coming holidays. 


  • 2 1/2 cups of ground blanched almonds
  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 egg white


You can add your favorite liquor for flavor. 

Mix powdered sugar with ground almonds add lemon juice and egg white.
Mix well.
Roll balls dipping in ground almonds or powdered sugar. Freeze for about an hour. It makes about 20 truffles. 
Melt chocolate dip balls in. Refrigerate for a few min until the chocolate becomes hard. 


Merry Christmas!!!!!

"Cranberry Walnut White Fudge"

CookingAddic It’s the holiday season!  Sweets are popping everywhere up in staff lunch rooms,  they’re tucked into special, snowflake-lined dishes in front entryways of people’s homes.  
Yes, sweets are everywhere, and they’re going to be tough to avoid.  These are a really sweet treats, they go so perfect with unsweetened coffee or tea.  So, dig in and enjoy! 


  • 1/2 cup butter plus 1 tbs for greasing the pan
  • 2 cups sugar
  • 3/4 cup sour cream
  • 12 ounces white chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 3/4 cup chopped dried cranberries or apricots
  • 1 cup Chopped Walnuts

Place cranberries in the bowl and pour boiled water over it and let it sit for 15 min.  Then strain the water out; set aside. 

Line a 9-in square pan with foil and grease with 1 teaspoons butter; set aside. 

 In a heavy saucepan, combine sugar, sour cream and 1 stick of butter.

Bring to a boil over medium heat, stirring constantly. Cook and stir until it reaches a soft-ball stage, about 5-6 minutes.
Remove from the heat. 
Stir in chocolate until melted. 
 Stir in marshmallow creme until blended. 
Fold in cranberries and walnuts.
Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.


"Almond Orange Cake"

Super simple, moist and delicious cake. Made with almond meal, ricotta and orange flavor. A gluten free dessert. Perfect for the holidays or any day with hot cup of coffee.

1 1/2 cups ricotta cheese
4 eggs, divided
1 stick butter
1 tbsp orange juice
1 Orange zest 
1 1/4 cup powdered sugar
2 cups almond flour
1 tsp vanilla extract

Preheat oven to 325F.
Place butter, powdered sugar and orange juice into the mixing bowl. 
Mix until fluffy.
Add egg yolks, vanilla and mix well. 
Add orange zest. Set it aside.
In the clean mixing bowl whip egg whites until fluffy. (About 5 min)
Fold half of the egg whites first with the the batter. 
Then add almond flour ricotta and the rest of the egg whites. Fold in carefully. 
Line the bottom of the 9 inch spring foam with the parchment paper, butter it up.
Bake for 45 min.
Decorate with powder sugar, nuts or fruits. 

How to Make French Macarons

A macaron is a sweet meringue-like cookie which is filled with ganache, buttercream, or jam.  It is shell-like on the outside a little chewy on the inside and easily melts in your mouth. We love macarons because they are sweet and beautiful and the flavor possibilities are endless! Each one is a treat to eat and a combination of flavors makes a beautiful and thoughtful gift! Macarons have a enviable reputation for being difficult to make. They aren't the easiest, but they are not so difficult as you can see with this recipe. My 14 year old daughter learned how to make em, so it's not that hard :)

There is a lot of Videos on Youtube that shows how to make these. Just watch a few and make your own.

3 Egg Whites (room temp)
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g)
¼ tsp cream of tartar (2 ml)

1/4 cup softened butter (60g)
3/4 cup powdered sugar (75 g) or 1/2 cup
3-4 tbsp of jam /My favorite is Raspberry
2/3 cup of softened cream cheese (5oz)

Beat egg whites until foamy, add white sugar and,  cream of tartar, whip for 5 mins.

TIP: #1 egg whites should be room temp. To create room temp eggs, submerge in warm water for 5 mins. Or just leave them out for like 30 min.
Then add the food coloring.

TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.

TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just toss those. You want a really fine powder mixture to create a smooth and pretty on top to your macaroons.
Add flour/powdered sugar mixture into the egg white mixture.

TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macaroon. In my experience 55-65 turns of your spatula when folding is about the right amount of folds.

Transfer batter to a pastry bag.
Draw circles on parchment paper using cookie cutter. Then flip over the parchment paper so that your macaroons won't have pencil marks on them. Pipe out 1 1/2 inch rounds on a baking sheet lined with parchment paper.
Preheat the oven to 280*F

TIP#5: Let them sit out for 15-25 mins. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macaroons develop feet!

TIP#6: Bang the pan hard at the table at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

Bake for 20-30 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Meanwhile mix the buttercream. Whip softened butter with an electric mixer until pale and fluffy. Slowly add powdered sugar. Then place sifter on top of a bowl the same size. Work jam through with a spoon if it has seeds or clumps.
Add jam to buttercream, and whip until combined. Next add your cream cheese and mix. Transfer to a pastry bag.
Reverse macaroons shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell!