Red Velvet Whoopie Pies - Gluten Free

Light and fluffy and just in time for Valentine's Day!

Light and fluffy and just in time for Valentine's Day!

The fine folks at The French Laundry worked very hard to develop a line of Cup 4 Cup gluten free flours and mixes that are some of the best out there.  They’re pricey, but very good.  For these red velvet whoopie pies I altered the Cup 4 Cup vanilla cake mix.  Very easy with great results

Cakes:

4 large eggs

1 cup buttermilk

3/4 cup canola oil

1 teaspoon red color gel paste or 2 teaspoons red liquid food color

2 teaspoons white vinegar

1 package Cup 4 Cup brand vanilla cake mix, removing 2/3 cup of the mix.

2/3 cup unsweetened cocoa powder

Filling:

8 oz. whipped cream cheese, such as Kraft Philadelphia

3/4 cup heavy cream

1/2 cup powdered sugar, sifted

1 teaspoon vanilla extract

For the cakes:  

Preheat oven to 350º.  Line baking sheets with parchment paper.

In a large bowl, whisk together the eggs, buttermilk, oil, vinegar and red food color.  In a medium bowl sift together the vanilla cake mix and cocoa powder then combine the dry mixture into the wet mixture whisking to combine. It will have a fudgey texture.

Drop the batter by the tablespoonful onto the parchment paper about 3”apart.  Bake for 8 minutes then let cool 5 minutes on the baking sheet before transferring to racks to cool completely.  Continue cooking the cakes in batches.

For the filling:

In a large bowl sift the powdered sugar and add the cream and vanilla.  Whisk until the cream reaches stiff peaks.  Fold in the whipped cream cheese and combine thoroughly. 

To assemble:

Arrange the cakes in matching pairs and spoon a tablespoonful of the filling on the flat side of one cake and top with the matching cake. 

Keep refrigerated.

Yields about 2 1/2 – 3 whoopie pies.

Double Chocolate Hazelnut Cookies - Gluten Free

These tender cookies will have your home smelling like a Nutella factory. And they're gluten free!

These tender cookies will have your home smelling like a Nutella factory. And they're gluten free!

1 1/2 cup hazelnut flour*

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

8 ounces bittersweet chocolate chips, divided

8 tablespoons butter, slightly soft

1 cup sugar

2 eggs

1 teaspoon vanilla extract

Preheat oven to 350º.  Line 2 baking sheets with parchment paper.

In a medium bowl, sift together the hazelnut flour, cocoa powder, baking soda and salt.

Melt half of the chocolate chips in a small bowl over hot water or carefully in a microwave

In the bowl of a standing mixer fitted with a paddle, mix the softened butter and sugar on high speed until light and fluffy.  Reduce the speed and add the eggs one at a time until incorporated.  Add in the melted chocolate and the vanilla and continue mixing until combined.  Add in the dry ingredients and mix until thoroughly combined, scraping down the bowl to get all of the ingredients mixed in.  Add the remaining chocolate chips and stir to combine. The texture of the dough will be fudgy.  Drop the dough by the tablespoonful onto the parchment paper about 2” apart.  Bake for 8-10 minutes, they will still seem very soft. Let cool 5 minutes on the baking sheet then transfer to racks to cool completely. They'll come out a bit fluffed up then settle as they cool. 

Yields about 2 1/2 – 3 dozen cookies.

*If you can’t find hazelnut flour – make your own.  You’ll just need a food processor. Freeze hazelnuts for an hour to help process easier. Pulse whole raw hazelnuts until they have the consistency of cornmeal.  That’s it!