Jens Gluten Free Blog

It’s holiday season and mom’s all over are clamoring for new holiday recipes. Particularly those overworked and under-appreciated Gluten-Free moms who have to battle with cakes that won’t hold together, cookies that don’t take the proper shape, and muffins that taste like sand. Hungry anyone?

There are few words in the English language that elicit a more mouth watering response than “chocolate cream pie.” I had all but given up on cream pies when my son was diagnosed with his egg allergy. But then I found this simple recipe with Rich’s Whip, chocolate pudding, and a ready made pie crust that put chocolate cream pie back in it’s place at our table.

The black and white cookies from the bakery down the street still taunt me at night. In my dreams I’m nine and I’m licking off the white half of the cookie. I love the smooth texture and the hint of lemon that bursts onto my tongue as it plays with the icing. My brothers always loved the chocolate part. In fact I think it is fair to say that I was in the minority in preferring the white part – but the lucky minority. Because everybody else liked the chocolate part I got to trade my chocolate for their white. There was nothing like the feeling of scoring someone else’s white half!

I spent over an hour making caramel squares this weekend. I had found the recipe in a gluten-free cookbook and I was thrilled to see that it was an egg-free recipe. I made it my pet project for the morning and boasted to my kids that they would have the yummiest treat that afternoon. I really got their hopes up too. The only one I couldn’t convince was my husband who has heard me boast like this before and knew better…