Chocolate Brownie Sheet Cake

Brownie Cake Glamour

Brownie Sheet Cake

Recipe Details:

This will become a favorite of those that love chocolate as well as those that love icing. It has a brownie texture with a chewy mouth feel. It’s quick to put together with most of the time spent in the oven and cooling. Don’t rush the icing, it needs plenty of mixing time in order to be fluffy.

TOTAL TIME: 2 hours

ACTIVE: 30 min

INACTIVE: 90 min

Makes 20-30 servings

depending on size

Equipment List

  • Mixer
  • 9×13 inch baking pan
  • Bowls
  • Measuring cups

Ingredients:

Brownie Sheet Cake

  • 1 1/2 cups GF Jules flour
  • 1 1/2 cups brown sugar
  • 1/2 cups cocoa powder
  • 1 Tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup Cheri’s HazelCream
  • 1/4 cup oil
  • 1 tsp vanilla

Icing

  • One stick dairy-free butter
  • 2 1/2 cups confectioners sugar, sifted
  • 1/4 Cup Cheri’s HazelCream double strength (16 oz water)

Please see our suggested ingredient providers links just below the recipe…

Mix dry ingredients

Using a whisk, mix together the flour, cocoa powder, brown sugar, corn starch, baking powder, and salt.

Add the wet

Add the oil, vanilla, and Cheri’s HazelCream. Mix with a large spoon.

Pre-Bake

Spray a 9×13 inch baking pan. Smooth the cake into the pan. It will not change shape, so smooth it out and make it the same thickness. Bake for 30 minutes at 350F.

Icing

Whip the butter, then add the sugar, then Cheri’s HazelCream. Check the icing as you are mixing, it will take several minutes.

Finish

Let the cake cool completely before adding the icing. Enjoy!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream: CherisHazelCream.com

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pumpkin Scone Cookies

Pumpkin cookies glamour

Pumpkin Scone Cookies

Recipe Details:

Are you looking for a fall-themed cookie? These pumpkin scone cookies are light and not too sweet. They are great with coffee or tea as an afternoon treat, an after school snack, or as a dessert. These cookies and gluten, egg, and dairy free.

TOTAL TIME: 65 min

ACTIVE: 15 min

INACTIVE: 50 min

Makes 20-25 cookies

Equipment List

  • Mixing bowls
  • Sheet pan

Ingredients:

  • 405 g gfJules All Purpose flour, (3 cups)
  • 2/3 cups packed brown sugar
  • 1/4 cups bakers sugar
  • 1 Tbs baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 8 Tbs butter, chilled
  • 1 cup pumpkin puree
  • 2 Tbs Bob’s Red Mill egg replacer
  • 4 Tbs water
  • 1/4 cup Cheri’s HazelCream, double strength

Please see our suggested ingredient providers links just below the recipe…

Prepare Wet

Mix egg replacer with warm water. Let sit for 10 minutes. Make Cheri’s HazelCream double strength, that means half the water.

Mix pumpkin,

HazelCream, and egg replacer together.

Prepare Dry

Mix flour, sugars, baking powder and spices together.

Make Dough

Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools.

Roll

Use a scoop to form balls of the same size. Roll the balls with your hands – gloves are helpful. For bite sized cookies, cut each scoop in half and then roll. Place in fridge for 30 minutes to firm up.

Press & Fork

Use a fork to press down the cookies. You may make a cross pattern if you like. Bake at 425F for 11 minutes.

Enjoy

Leave them plain, or add a chocolate chunk or sprinkles. Be sure to do this while the cookies are hot. Enjoy this light and tasty treat.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

We remind you that clicking any above links will open a new window to the ingredient supplier website. With the exception of Cheri’s HazelCream, they are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Lemon Rice Pudding

Lemon rice pudding glamour

Lemon Rice Pudding

Recipe Details:

Lemon rice pudding is a dessert featured for our Cinco de Mayo download.

After a spicy meal what better way to soothe your palate then with a cool rice pudding. This one is vanilla spiced with cinnamon and maple syrup. It’s topped with roasted hazelnuts – Zella! – and fresh fruit. It’s a simple recipe but takes some time as the rice needs to cook in the pudding. This dessert is a wonderful end of a meal, it’s bright, colorful and delicious. Please check our link for Zella Hazelnuts at the bottom of this recipe.

TOTAL TIME: 60 min

ACTIVE: 10 min

INACTIVE: 50 min

Makes 8 Servings

SERVING: 1 parfait cup

Equipment List

  • Small sauce pan
  • Blender
  • Zester
  • Strainer
  • Parfait glasses

Ingredients:

  • 2 cups Cheri’s HazelCream
  • 1 lemon zested
  • 1 cup water
  • 1 cup long grain white rice
  • Cinnamon stick
  • 1/2 cup non-dairy ricotta
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 1/4 tsp ground cinnamon
  • 1 cup roasted hazelnuts, chopped
  • Fresh fruit

Please see our suggested ingredient providers links just below the recipe…

Prep Ingredients

Gather all the ingredients.

Simmer

Combine 1 cup of HazelCream with the water. Bring to a simmer over medium heat. Add the cinnamon stick and lemon zest. Turn off the heat and let rest for 30 minutes.

Strain

Strain out the lemon zest. Leave the cinnamon stick in the liquid mixture. Add the rice. Bring to a simmer then reduce to low. Cover and cook for 20 minutes until the rice is soft.

Blend

Put remaining HazelCream, ricotta, vanilla and maple syrup into a blender. Blend until smooth.

Combine

Combine the blender mixture with the rice along with the ground cinnamon.

Enjoy

Half fill parfait glasses with the pudding. Top with hazelnuts and fresh fruit.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream: www.cherishazelcream.com

For fresh roasted Oregon Hazelnuts: www.zellafoods.com

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pinwheels

Pinwheel glamour square

Pinwheels

Recipe Details:

Pinwheels are delicious treats combining pastry and a cream cheese filling. Please use our recipe for puff pastry, then make the filling. This is a fun recipe that you can make with your children.

TOTAL TIME: 25 min

ACTIVE: 15 min

INACTIVE: 10 min

Makes 10-12 pastries

SERVING: 1 pastry

Equipment List

  • Sheet Pan
  • Mixing bowl
  • Whisk

Ingredients for Filling:

  • Puff pastry
  • 8 oz non-dairy cream cheese
  • 1/3 cup + 1 Tbs sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp non-dairy sour cream
  • 1 Tbs gluten free flour
  • Aquafaba

Please see our puff pastry recipe.

Aquafaba is an egg wash substitute. You may also try water or Cheri’s HazelCream.

Mise en Place

Preheat oven to 400F.

Assemble the ingredients.

Mix Filling

Whisk the filling ingredients until smooth. If the mixture is runny, add a small amount of flour.

Prepare Dough

Roll out the dough. Cut into squares.

Add Filling

Place a dollop of filling in the middle of each square. Cut the squares from the corners up to the filling.

Fold pastry

Fold each corner towards the filling. Carefully place each pinwheel on the baking sheet. Brush with aquafaba.

Bake & Enjoy

Bake for 10-12 minutes. Do not over bake as they will become dry and crunchy. Remove from oven and cool.

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Puffed Pastry Strips

Pastry strips glamour wide

Puffed Pastry Strips

Recipe Details:

I normally wouldn’t make puffed pastry strips by themselves, even though they are delicious. This is a great use for left over dough when you are making another pastry recipe, such as pinwheels, sausage rolls, or meat pies. If you are making a big batch of strips, consider making a dipping sauce, such as our fabulous chocolate sauce.

TOTAL TIME: 20 min

ACTIVE: 10 min

INACTIVE: 10 min

Number of strips varies depending on the amount of pastry dough.

Equipment List

  • Sheet Pan
  • Pastry or pizza cutter

Ingredients:

  • Puffed pastry
  • Sugar to taste
  • Cinnamon to taste
  • Aquafaba

Please see the puffed pastry recipe.

Aquafaba is an egg wash substitute. You may also try water or Cheri’s HazelCream.

Please see our suggested ingredient providers links just below the recipe…

Pastry dough

Preheat oven to 400F. Please see the recipe for puffed pastry. Roll the chilled dough.

Season

Rub aquafaba on the dough. Sprinkle with sugar and cinnamon to taste.

Cut the Strips

Cut the dough into strips. Place the strips on a baking sheet.

Bake

Bake for 10-12 minutes at 400F. Enjoy as is or make a dipping sauce, such as our chocolate sauce.

Lemon Bars

Lemon Bars

Recipe Details:

I love lemon desserts, and this one doesn’t disappoint. It is egg free, instead using corn starch. It’s a great treat for the sweet ending of your meal.

TOTAL TIME: 2 hours

ACTIVE: 1 hour

INACTIVE: 1 hour

Makes 16 bars

SERVING: 1 bar

Equipment List

  • 8×8 pan
  • Mixing bowls
  • Electric mixer
  • Medium pot
  • Whisk, lemon zester

Ingredients:

Crust:

  • 1/3 cup butter
  • 1/4 cup sugar
  • 135 grams of gfJules Gluten Free All Purpose Flour

Filling:

  • 1/4 cup butter
  • 1 1/2 cups sugar
  • 3/4 cup water
  • 3/4 cup corn starch
  • 1 cup lemon juice
  • 1 Tbs lemon zest

Powdered sugar for garnish

Please see our suggested ingredient providers links just below the recipe…

Crust Ingredients

Prepare the ingredients.

Preheat the oven to 350F.

Mix Crust

Combine the butter, sugar, and flour. Mix well.

Bake Crust

Press crust into the bottom of a greased 8×8 pan. Bake for 20 minutes.

Filling Ingredients

Combine all of the filling ingredients except for the butter.

Mix Filling

Melt the butter in a medium pan. Add the filling ingredients. Whisk on low heat until thick and bubbly, about 8-10 minutes.

Combine

Remove the crust from the oven. While it’s still hot, pour the filling over the top. Let cool for at least 1 hour, then cut into squares. Top with powdered sugar.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For gfJules Gluten Free All Purpose Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pumpkin Scones

Scone glamour square

Pumpkin Scones

Recipe Details:

When I watched Ree Drummond making these scones on Pioneer Woman, I wondered – would it be possible to make them without flour, eggs, or dairy? The answer is YES, and these delicious treats are great for breakfast or as an afternoon snack with your coffee or tea. I found the icing to be very thick, like a cake icing, so I’m suggesting that you add more liquid or cut back on the sugar.

TOTAL TIME: 50 min

ACTIVE: 20 min

INACTIVE: 30 min

Makes 12 Scones

Equipment List

  • Mixing bowls
  • Sheet pan

Ingredients:

  • 405 g gfJules All Purpose flour, (3 cups)
  • 2/3 cups packed brown sugar
  • 1 Tbs baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 8 Tbs butter, chilled
  • 1 cup pumpkin puree
  • 2 Tbs Bob’s Red Mill egg replacer
  • 4 Tbs water
  • 1/4 cup Cheri’s HazelCream, double strength

For Icing:

  • 5 cups confectioner’s sugar
  • 1/3 cup strong coffee
  • 2 Tbs butter

Please see our suggested ingredient providers links just below the recipe…

Prepare Wet

Mix egg replacer with warm water. Let sit for 10 minutes. Make Cheri’s HazelCream double strength, that means half the water.

Mix pumpkin,

HazelCream, and egg replacer together.

Prepare Dry

Mix flour, brown sugar, baking powder and spices together.

Make Dough

Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools. On a floured cutting board, work the dough into a log.

Bake

Cut into 6 slices, then cut each slice diagonally. Put on baking sheet. Bake the scones for 25 minutes at 425F. Let them cool before icing.

Mix Icing

Sift the confectioner’s sugar, mix with melted butter and coffee. Spread on the scones.

Enjoy

Whether you have this delight for breakfast or afternoon tea, you will enjoy it.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Chocolate Sauce

chocolate being whisked in saucepan

Chocolate Sauce

Recipe Details:

This delightful chocolate sauce is great warm or cold. You can use it as a chocolate fondue and dip in apples, pears, and pineapple. Or you can put it over your favorite iced treat (non-dairy or dairy) It works with mixed drinks. It’s all good whenever chocolate is involved.

TOTAL TIME: 20 min

ACTIVE: 20 min

Makes 2 Cups

SERVING: 2 Tbs

Equipment List

  • Sauce pan
  • Whisk

Ingredients:

  • 1/2 cup unsweetened cocoa powder
  • 1 cup of sugar
  • 1/8 tsp salt
  • 1/2 cup Cheri’s HazelCream
  • 1/2 tsp vanilla

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients. Whisk cocoa powder, sugar, and salt together.

Heat

Add Cheri’s HazelCream. Continue whisking. Bring to a boil.

Roast

Reduce to a simmer. Then remove from heat.

Cool

Let cool, then add in vanilla. Enjoy!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try CherisHazelCream- Its perfect for this sauce

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Puff Pastry Dough

Puff Pastry Dough

Recipe Details:

This recipe originally came from a desire to make English sausage rolls. You need a good puffed pastry to make it work. In all my research and hunting I’ve yet to find a premade gluten free, diary free puff pastry. So I decided to try it for myself. While this doesn’t have all the flakiness associated with normal puff pastry, it’s close enough. It can be used for sausage rolls, hand pies, pin wheels and many more. Be warned that this is not a quick process. It takes six to eight hours, mostly chilling in the refrigerator, so I suggest that you make the pastry portion of your recipe the day prior to the rest of the recipe.

TOTAL TIME: 5 hours 30 min

ACTIVE: 90 min

INACTIVE: 4 hours

Equipment List

  • Mixing bowls
  • Rolling pin
  • Pastry cutter

Ingredients:

  • 1 Tbs Neat Egg
  • 2 Tbs warm water
  • 2 1/4 tsp quick rise yeast
  • 1 Tbs sugar
  • 1/4 cup warm water
  • 371 grams gfJules Flour (2 3/4 cups)
  • 3 Tbs sugar
  • 1 tsp salt
  • 14 Tbs non-dairy cold butter
  • 1/3 cup Cheri’s Hazel Cream
  • Extra non-dairy butter for spreading over the dough

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients, mix the Neat Egg with warm water.

Yeast

Add yeast to sugar and water. The water needs to be between 90F and 110F. Set aside for at least 10 minutes.

Dough

Mix together all the ingredients. Work the dough into a ball. Wrap it in plastic wrap.

Cool and Roll

Refrigerate for one hour. Roll the dough in all directions until you have a rectangle, approx. 14″ – 16″. Spread butter on the dough, then fold into a small square.

Repeat

Repeat the cool and roll process three more times.

The Next Step

The dough is now ready for the next step. Refrigerate over night or use right away. Use it for sweet or savory recipes.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream for better baking

gfJules All Purpose Gluten Free Flour

The Neat Egg

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Lemon Cake

Lemon cake

Lemon Cake

Recipe Details:

This lemon cake has become a favorite of my friends and family. It is the ‘go-to’ birthday cake, and it rarely lasts a day. No one ever dubs it ‘that gluten free cake’ or ‘that egg free cake’ or ‘that milk free cake’, even though it’s all of the above. Don’t skip the step of sifting the confectioner’s sugar on the glaze, or you will get lumps. Still edible lumps, but not as pretty. If you haven’t heard about my HazelCream milk substitute, please check out our video for the super simple instructions. This product is designed to be a one-to-one milk substitute, and it really works!

TOTAL TIME: 130 – 200 mins

ACTIVE: 35 min

INACTIVE: 95 – 145 min

Makes 12 – 16 servings

SERVING: one slice

Equipment List

  • Bundt pan
  • Mixer
  • Various bowls
  • Wisk, lemon zester

Ingredients:

Cake batter

  • ¾ cup + 1 Tbs non-dairy milk (Cheri’s HazelCream recommended)
  • 2 Tbs lemon juice
  • 337.5 grams of gfJules Gluten Free All Purpose Flour (2.5
  • cups)
  • 1 Tbs baking powder
  • ½ tsp salt
  • ¾ cups non-dairy butter
  • 1 ¼ cup sugar
  • 1 tsp vanilla extract
  • 1 Tbs lemon zest
  • ¼ cup unsweetened apple sauce
  • 2 tsp baking soda
  • 2 Tbs vinegar (apple cider or white)

Cake glaze

  • 1 ½ cups sifted confectioner’s sugar
  • 3 Tbs lemon juice
  • 1 Tbs lemon zest

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients.

Stir together milk and lemon juice. Set aside.

Stir together baking soda and vinegar. Set aside.

Prep Ingredients

Whisk together flour, baking powder, salt in a large mixing bowl.

Oil & flour the bundt pan.

Preheat over to 350F.

Combine 1

In an electric mixer, whip butter and sugar for 6 minutes.

Add in vanilla & lemon zest.

Combine 2

Add apple sauce, mix.

Add half the flour mixture, mix.

Add soda and vinegar, mix.

Add remaining flour mixture, mix.

Combine 3

Add milk and lemon juice, mix.

Do a final mix until batter is smooth.

Pour into pan, smooth out the top.

Baking

Baking time varies depending on your pan:

Small loaf pan – 30 mins

Large loaf pan – 75 mins

Bundt pan – 60 mins

The cake is done when a toothpick comes out clean.

Cool

Gently remove cake from bundt pan.

Let cool.

Icing

Whisk together icing ingredients.

Pour over cake.

Enjoy!!!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

gfjules All Purpose Gluten Free Flour

Try Cheri’s HazelCream- its great to bake with

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.