Go Ahead Honey, It’s Gluten Free – Uncooking – No Bake Mini Cheesecakes
Cheesecake. It’s always held a certain allure. I personally love it. And I love this recipe. It is incredibly simple, and best of all, you don’t have to bake it. So easy! For that reason, I am submitting this recipe to this month’s Go Ahead Honey, It’s Gluten Free Event. This month’s theme was uncooking. So no heat allowed. This was perfect. Oh, and the event is being hosted by Cheryl of Gluten Free Goodness. Oh, and it’s also a check on my list.
No Bake Bite Sized Cheesecakes
12 or so GF Cookies. They said vanilla wafers. I used animal cookies.
8 ounces/250 grams cream cheese, at room temperature.
1/2 cup sugar
2 tbsp sour cream
2 tsp lemon juice
Some fruit if you want it on top.
1. Pulse the cookies in a food processor until you have crumbs. Line the cups of two mini muffin tins with a layer of cookie crumbs.
2. In a bowl, with your hand mixer, beat the cream cheese and sugar until smooth. Add the sour cream, beating some more. Last, add the lemon juice and beat until blended.
3. Spoon/pipe the filling into the cups. Refridgerate for 2-4 hours or until set.
4. Before serving, if you want, top each cheesecake with a cherry, strawberry, type of fruit.
If it matters, mine don’t look amazing due to the fact that the mini muffin liners, which are pretty essential were out at my grocery store. All they had were medium sized liners, so I did what I could…
Oh and there were only 3 left (of about 21) after dinner, and 24 hours later, none remain in this house. Also, red firetruck only had one. They were amazing. And that’s the end of the story.
Go Ahead Honey, It’s Gluten Free – Breakfast – Cinnamon Marble Cake
Ok, I know. Cake. Not the healthiest thing in the world, but oh my goodness, this cake is good. Really good. It comes from the book “Gluten Free French Desserts and Baked Goods” by Valerie Cupillard. Which you can buy in Canada and the USA. Anyways, I ate this cake up so quickly, first, before dinner, then after dinner, then breakfast the next morning. As I said, I know it’s not the healthiest breakfast, but boy is it good. With that said…here is the recipe…
Cinnamon Marble Cake
1/3 cup vegetable margarine, softened
1/2 cup raw cane sugar
1/3 cup finely ground blanched almonds
3/4 cup rice flour
1 tsp baking powder
1 tbsp ground cinnamon
1. Cream the margarine with the sugar. Add the finely ground almonds and the eggs, one at a time. Stir in the rice flour with the baking powder.
2. Mix well. Put half the batter into an oiled cake pan.
Add the cinnamon to the remaining batter and drop it by spoonfuls into the pan on top of the other batter.
Draw a knife through the batter in an irregular pattern to make swirls.
3. Bake at 400-425 degrees Fahrenheit for 25 to 30 minutes. (NOTE: DO NOT PREHEAT THE OVEN, IT WILL CHANGE THE RECIPE GREATLY, as the book says not to) The cake is done when a knife blade inserted in the center comes out dry.
As everything else in this book, it is meant to serve 4 people, and I found that the cake wasn’t very large, and didn’t rise all that much. Another thing idea that we had, actually this was my mom’s, was to cut it into strips and bake/dry out/whatever you do to make biscotti. Also, when I ate it, we didn’t eat it in the traditional triangle piece shape, but in strips, it wasn’t because of anything that was bad or flimsy about it, it just happened that way.Anyways…Enjoy. To be specific, this is my entry into the Go Ahead Honey, It’s Gluten Free May 2008 Breakfast edition, hosted by Naomi at Straight Into Bed Cakefree and Dried. Here is the post, that explains it.
Also… Today is my one month post! I know…time flies. I can’t believe that I decided to become part of the wonderful world that is gluten free blogging only one month ago. Ok I’m done my rant…you can go back to your daily lives now. Oh, and here is one more picture of the amazing Cinnamon Marble Cake, created by Valerie Cupillard. Well I made this one, but she did the recipe…you know what I mean…