Gluten-Free Halloween Candy Guide 2014

gluten free halloween

Happy Tuesday to all of you! I don’t know what the weather feels like in your neck of the woods, but here in Alabama we are finally feeling the seasons change. With the arrival of this cold weather, I know that Halloween is just around the corner.

Halloween is always a fun time for neighborhood gatherings and hayrides, trick or treating, or perhaps an office Halloween party. However, Halloween can also be a high stress time for parents and children who battle multiple food allergies. Celiac disease and various levels of gluten-intolerance have now put gluten-containing foods and candies on the “watch out” list.

Thankfully, organizations like the Celiac Disease Foundation have worked hard to research candy companies and make extensive lists for folks to use when preparing for this ghoulish holiday. Below I have listed links for resources from the Celiac Disease Foundation as well as About Health. Please note that these resources are only a guide. Formulas and ingredients by the company can be changed at any time.

Wishing you all a safe and delicious Halloween season!

 

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“Hot” Chocolate

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Happy Thursday friends! How many of you like your chocolate hot? And by hot, I mean spicy. If you do, then my little sweet treat today might hit the spot. I’ve been super stressed at work lately with all the activities coming up, and a coworker/angel decided to provide me with a delicious piece of chocolate. She said, “this looked like something you’d enjoy” and boy was she right. I’ve never had any of the Chuao Chocolatier products but had the pleasure of trying the spicy maya mini chocolate bar today.

After getting the initial taste of dark chocolate, I started feeling the sensation of heat from the chile and cayenne, and cinnamon undertones. I always enjoy high quality small bits of chocolate because you can really savor them and get some enjoyment from such a small amount. For only 50 calories, this was pretty delicious and satisfying 🙂

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For my chocolate lovers out there, what’s your favorite brand and flavor of high quality chocolate? Let’s sound off!


Mocha Chiffon Cake

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IMG_1097Wedding cake. One of the things I look forward to the most when attending a wedding. It also appears that wedding season is upon us in full swing. The cake you see above is actually my wedding cake from almost just a year ago that my aunt and her best friend made for my wedding as a wonderfully beautiful and tasty wedding gift. In terms of the flavor of the cake, they created a mocha chiffon cake with  buttercream frosting that I absolutely love. The cake itself and especially the icing is not very sweet which makes it a cake that some people love and some may not. To accommodate everyone’s palate, we provided an additional sheet cake of carrot cake with cream cheese frosting (another favorite that my aunt makes) and a chocolate cake appearing to look like an NFL football field and my husband in his recliner after the day in the office (my husband is a fantasy football fiend).

IMG_7803-2If you’re interested in trying this mocha chiffon cake for yourself (I love it personally), see my aunt’s recipe below to make your very own, One thing that she has always cautioned me is that it’s a fairly delicate mixture and may take a few tries to get just right. You’ll want to work fast with the batter to make sure it’s blended well and with the icing you’ll want to add the milk mixture slowly so that it doesn’t get watery and blends well with the butter.

Mocha Chiffon Cake

8 Eggs @ Room Temperature (Separate Yolk & White)

1 ¾ Cups Sifted Cake Flour

1 ¾ Cups Sugar (Use ¾ cup sugar with egg white & 1 cup for the yolk)

1 ½ tsp Baking Soda

1 tsp salt

½ cup oil

2 tsp vanilla

½ tsp cream of tartar

¾ cup boiling water

2 tsp instant coffee

2 tsp unsweetened cocoa

Combine coffee and cocoa in a cup and add boiling water, mix and let cool. In a large bowl sift cake flour, 1 cup of the sugar, baking soda & salt together. Make a well in the center. Pour the oil, egg yolks, vanilla and cold coffee mixture. Mix until smooth. In a large bowl sprinkle cream of tartar over egg whites. Beat at high speed until very stiff peaks forms. Add ¾ cup sugar and continue beating until well blended. Pour batter over egg whites, with a rubber spatula; fold under and over motion until blended. Pour into ungreased pan or line the bottom with parchment paper and bake at 325˚ for 50 minutes.

Frosting:

1 lb. unsalted butter (room temperature)

1 lb. “I Can’t believe it’s not butter” (room temperature)

Confectionery sugar to taste

1 cup warm whole milk, mixed with 1 tsp. cocoa and 1 tsp. instant coffee

Whip butter and margarine on high speed until well blended.  Continue beating and gradually add milk mixture and sugar to taste.

*** If you end up making this recipe yourself, please let me know about your baking experience and what you think of the taste of the cake 🙂 Below I’ve also got a few pictures of some of the wedding cakes my husband and I have been able to taste recently at friends and family’s weddings 🙂

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