Feed Me Friday

I haven’t had to jump on the gluten free wagon in my kitchen yet, but when we had gluten-free guests coming for dinner, I was motivated. Along with grilled pork chops, roasted sweet potatoes (those were awesome!), green beans almondine, we had a fall-ish salad. The salad had dried cranberries, fresh pear slices, crumbled apple cinnamon goat cheese, and Apple Balsamic dressing on it. The salad was a winning combination! But WE HAD TO HAVE DESSERT!

I found out that it’s not easy to be gluten free and eat dessert. In fact, our guests said they rarely get dessert. Poor them! If you have a favorite gluten free desserts option, please share! I have a feeling I might have the fun of hosting these new friends again.  It may not be pumpkin season then, so I need a secret weapon in my cookbook. Help!?!?!

So I took a favorite Pumpkin Cobbler recipe and modified it to qualify for the gluten free desserts category. It was super easy and got rave reviews from our guests AND from my non-gluten free husband. Here’s what I did to bring gluten free desserts to our fall table.

Gluten Free Desserts – PUMPKIN COBBLER

• 1 can of pumpkin (29 oz)
• 1 can evaporated milk (12 oz)
• 3 eggs
• 1/2 c. white sugar
• 1 box GLUTEN FREE yellow cake mix
• 1/2 c. melted butter

1. Mix the first 4 ingredients together. Pour into a greased 9×13 pan. For the topping, mix the cake mix with the melted butter and then “crumble” it over the pumpkin.
2. Optional twist:  Mix about 1/2 c. chopped nuts in with the topping. You could use a fall variety like pecans or walnuts, but I went tropical with macadamia.
3. Bake this at 350 for about 50-55 minutes. Let it cool and then serve it with a gluten free whipped topping.

I got a small box of Trader Joe’s shelf staple whipping cream to make my own. I added a few tablespoons of sugar (to taste) and whipped the chilled cream, but … it never really whipped to a thick state. I served it as a “pourable whipped cream,” drizzled over the warm cobbler.

Our rarely-dessert-eating guests loved it. So did my doesn’t-care-if-it’s-gluten-free husband! of course, by the next day … the cream was thick in the fridge. Sigh. Lesson:  If you make your own whipped cream out of shelf staple whipping cream, it’s best to do it early and put it in the fridge.

This is a warm, creamy, friendly dessert. I was so happy to have a semi-homemade taste of fall to serve to our guests!

Have you had enough pumpkin yet this season? Do you ever bake gluten free desserts?

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