Gluten Free White Chocolate and Raspberry Cake Pops

If you’re looking for a recipe to help keep the kids occupied over the summer holidays, look no further than my White Chocolate and Raspberry Cake Pops recipe.

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You don’t need a cake pop maker or mould to make these – simply crumble up some sponge cake, mix it up with some cream cheese frosting, roll the mixture into golf ball sized pieces, then pop them into the freezer to firm up. Once firm, insert the lolly sticks, dip them in melted chocolate, then get decorating.

Children can help roll the mixture into balls and will enjoy decorating the cake pops however they please – I decorated mine with pieces of freeze-dried raspberry, but you can get creative with colourful sprinkles, popping candy, or even chopped nuts!


Gluten Free White Chocolate and Raspberry Cake Pops

Ingredients

For the cake pops:

125g unsalted butter

125g caster sugar

100g gluten free self-raising flour

25g cocoa powder

1 tsp baking powder

1 large egg

2 tbsp milk

200g cream cheese

200g icing sugar

1 tbsp vanilla extract

To decorate:

16 cake pop sticks

300g white chocolate

Freeze dried raspberry pieces or sprinkles of your choice.

Method

1. Preheat the oven to 180 degrees/gas mark 4.

2. Grease and line an 8-inch cake tin with greaseproof paper.

3. To make the sponge cake, cream together the butter and caster sugar with an electric hand mixer until light a fluffy. Add a tablespoon of flour, then add the eggs a bit a time whilst beating the mixture thoroughly. Fold through the remaining flour, cocoa and baking powder until all the ingredients are fully combined, then fold through the milk.

4. Spoon the mixture into the prepared tin, then bake for 20 – 25. The cake is ready when is firm to touch. You can check if the middle is cooked by inserting a skewer through the middle of the cake, if it comes out clean, the cake is ready.

5. Leave the cake to cool in the tin for a few minutes, before turning it out onto a rack to finish cooling completely.

6. Whilst the cake is cooling, make the cream cheese frosting: place the cream cheese, vanilla extract and icing sugar into a large bowl and beat with an electric hand mixer until the ingredients are just combined.

7. Once the cake has cooled, crumble it up into a large bowl then fold through the cream cheese icing until you are left with sticky and pliable cake pop mixture.

8. Roll the mixture into 16 golf ball sized pieces then place them onto a baking tray to firm up for 15 minutes.

9. Slowly melt 50g of white chocolate (if you use a microwave make sure it’s on a medium setting so that it doesn’t burn).

10. Dip the tip of a cake pop stick into the melted chocolate and then gently insert it into one of the cake pops. Repeat until all the cake pops are on sticks and return them to the freezer for a further hour to set completely.

After the cake pops have been on the freezer for one hour, you will notice they are almost completely frozen – this will make it easier to coat them in chocolate as the cake pop won’t melt when it comes in contact with the warm chocolate.  The cake pops will soon be brought back to room temperature and then can be eaten!

11. Melt the remaining chocolate. Dip the cake pops into the melted chocolate one a time, let any excess chocolate drip off, then dip each one into the freeze-dried raspberry pieces or sprinkles of your choice.

If the cake pops are frozen the chocolate will set quickly so you will need to be quite speedy – its worth having a few extra pairs of hands ready to help.

12. Place them onto baking parchment to allow them to finish setting. The cake pops should have a thawed completely after about 5 to 10 minutes, then enjoy!

I love seeing your take on my recipes, so remember to share a snap of your cake pops over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

 

Gluten Free No Bake Raspberry and Dark Chocolate Cheesecake

We are currently experiencing yet another heatwave and when temperatures are this hot, the last thing I want to do is be stuck in my kitchen with the oven on full blast.

This weather definitely calls for my Raspberry and Dark Chocolate Cheesecake. There is absolutely no baking involved, simply leave to set in the fridge then head out to enjoy the sunshine!

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Gluten Free Raspberry and Dark Chocolate Cheesecake

Ingredients

For the biscuit base:
200g gluten free shortbread or digestive biscuits
75g butter, melted
20g cocoa powder

For the filling:
400g Philadelphia cream cheese or mascarpone
100g icing sugar
300ml double cream
150g raspberries

To Decorate:
Raspberries
Dark chocolate, grated

Method

1) Grease a springform cake tin with melted butter and line the bottom of the tin with a circle of baking parchment.

2) Blitz the biscuits in a food processor.  Transfer the biscuit crumbs into a small bowl, then add the melted butter and cocoa powder. Stir until combined.

3) Press the biscuits into the base of the cake tin using the back of a spoon. Once the base is covered, pop it into the fridge to chill while you make the filling.

4) In a large bowl, whisk the double cream, cream cheese, and sugar until they start to form soft peaks. Gently stir through the raspberries until combined.

5) Spread the cream cheese filling across the biscuit base using a palette knife to help you achieve a level finish.

6) Leave the cheesecake to set in a fridge overnight or for at least 4 – 6 hours.

7) Once set, run a palette knife around the edge of the cheesecake to help loosen it from the sides of the tin. Carefully remove the tin and place the cheesecake on a serving plate.

8) To decorate, place fresh raspberries into the centre of the cheesecake. Sprinkle over grated chocolate to finish.

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I love seeing your take on my recipes, so remember to share a snap of your cheesecakes over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

Mojito Recipe

Could there be a more perfect summer cocktail than the Mojito? Easy to make and super refreshing – I’ll definitely be making my fair share of these over the the bank holiday weekend.

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I am sure many Mixologists would baulk at the thought of 7up in a Mojito – but l when you don’t have all the ingredients to hand, sometimes you’ve got to improvise! And so, I have named my version of this drink the “mo-chea-to” because it’s not a traditional mojito, but it definitely tastes as good.


Mojito Recipe

Makes 1 Cocktail

Ingredients

Half a lime, cut into four pieces

8 fresh mint leaves, plus extra for garnish 

35ml White Rum 

A dash of 7 Up Free (or Sprite)

A few handfuls of crushed ice

Method: 

1) Place the lime and the mint leaves into glass or a kilner jar. Gently muddle the ingredients until the lime start to release  its juice.

2) Add a few handful of ice, followed by the rum. Top up with 7up and garnish each glass with a sprig of mint and a paper straw.

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No Churn Nutella Ice Cream

This week we’ve been enjoying a little heatwave here in the UK – and what could be more perfect for this beautiful weather than an Ice Cream recipe?

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This recipe is inspired by my trip to Torino where I ate some the best Gelato – my favourite flavour was probably cioccolato e nocciole (chocolate and hazelnut) as the ice cream was made with hazelnuts grown in the Piedmont region (which is famous for its hazelnuts).

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My recipe is a no-churn recipe which is a super quick and easy way of making homemade ice cream, without the need of an ice cream maker – this recipe also only requires just 5 ingredients.

The secret to making excellent homemade ice cream is adding a little liquid glucose – this magic ingredient stops the ice cream from freezing too solidly, which means it can be scooped as soon as you take it out of the freezer.


No Churn Nutella Ice Cream

Ingredients

100g Nutella 

1 x 397g tin condensed milk 

300 ml double cream 

2 tsp liquid glucose 

A few handfuls of Chopped hazelnuts 

Method:

1) In a large bowl, mix together the Nutella and condensed milk.

2) Pour in the cream and add the liquid glucose, then whisk the ingredients using an electric whisk until it begins to thicken.

3) Transfer the mixture to a freezer safe container and freeze for a least 6 hours.

4) Once the ice cream has frozen scatter across the hazelnuts, then serve!

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I love seeing your take on my recipes, so remember to share a snap of your Nutella Ice Cream over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes

Gluten Free Easter: Mini Egg Brownies

What could be more perfect for Easter than Brownies? Especially my Gluten Free Mini Egg Brownies, which are packed so full of chocolate they are guaranteed to satisfy even the fussiest of chocoholics.

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I honestly don’t know what I’d do if Mini Eggs weren’t gluten free as they are my favourite Easter treat – they are also a great addition to brownies as they add a bit of crunch.

Be aware that Cadbury’s mini eggs contain Maltodextrin, which whilst being a gluten free ingredient can sometimes prove troublesome for Coeliacs. But the good news is, there are a couple of supermarket alternatives out there which don’t contain maltodextrin, including Micro Easter Eggs from Sainsbury’s and Chicky Choccy Eggs from M&S.

I have also been informed, that whilst Mini Eggs are definitely gluten free in the UK, in the US they may contain gluten due to potential cross-contamination risks during the manufacturing process.

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Gluten Free Brownies 

Ingredients

200g unsalted butter
200g Dark Chocolate (85% Cocoa solids)
80g gluten free self-raising flour
60g cocoa powder
250g light brown caster sugar
4 large eggs
2 x 90g packets of Cadbury Mini Eggs, chilled

Method

1) Preheat the oven to 180 degrees C/gas mark 4, then grease and line a rectangular baking tray with baking parchment.

2) Heat the butter, chocolate and sugar together in a large saucepan over a low heat. Leave to cool slightly, then stir in the flour and cocoa powder.

3) Add the eggs one a time, beating the mixture vigorously in between each addition. Once the mixture has turned thick and glossy transfer it to the prepared tray, then scatter across the chilled mini eggs.

4) Bake for 25 to 30 minutes or until the brownies are firm to touch. Leave to cool completely before cutting into squares.

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I love seeing your take on my recipes, so remember to share a snap of your Mini Egg Brownies over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Easter – Hot Cross Bun Muffins

Easter is fast approaching and although the weather has been unseasonably cold I have still been enjoying all the delightful treats the season has to offer.

One of my favourite Easter treats is a hot cross bun slathered in butter; and although I am quite keen on making a lot of my food from scratch I have little time and patience for attempting gluten free bread.

This is where my Hot Cross Bun Muffins come in…

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Some may consider it lazy, but making Hot Cross Buns in muffin form is the easiest way to get your Hot Cross Buns fix without the hassle of actually making bread.

As well as being gluten free, this recipe can easily be made dairy free by changing the milk for a dairy free alternative.

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Gluten Free Hot Cross Bun Muffins 

Ingredients

For the muffins:

200g mixed dried fruit (I used sultanas/raisins/mixed peel)
300g gluten free self raising flour
Zest of an orange (save the juice for the icing)
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp baking powder
1/2 tsp bicarbonate of soda
150g light brown sugar
2 large eggs
100 ml sunflower oil
200 ml milk (or dairy free alternative)

For the crosses:

100g icing sugar

1 – 2 tbsp of orange juice

Method:

1) Preheat the oven to 180 degrees C/gas mark 4, then  line a muffin tin with muffin cases.

2) In a large bowl, stir together the flour, baking powder, bicarbonate of soda, orange zest, cinnamon and mixed spice.

3) In a separate bowl, whisk together eggs, sugar, oil and milk until combined.

4) Gently mix together all the ingredients using a wooden spoon until you are left with a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the dried fruit.

5) Spoon approximately 2 tablespoons of batter into each muffin case, then bake for 25 minutes, until golden brown.

6) Leave the muffins to cool completely on a wire rack, while you make icing.

7) To make the icing, mix the icing sugar with 1 – 2 tablespoons of orange juice or water, then mix until the ingredients form a pipeable paste.

8) Transfer the icing to a piping bag and pipe a cross onto each muffin.

Be sure to store the muffins in an air tight container and they will last for 4 to 5 days!

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I love seeing your take on my recipes, so remember to share a snap of your Hot Cross Bun Muffins over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Rhubarb and Apple Crumble with Homemade Custard

The UK has been experiencing a bit of a cold snap over the last week and as temperatures have continued to plummet I have found myself drawn to warming comfort foods.

Although it is not quite peak-rhubarb season until about April, rhubarb is available as early as February and I recently spotted some beautiful pink rhubarb at my local fruit and veg stall which made my mouth water. I think people often don’t know what to do with rhubarb, but one of the simplest ways to cook it is in a crumble – and you can’t really go wrong with the classic combination of Rhubarb and Apple.

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For most recipes, it is essential to sweeten rhubarb with a little sugar, but not so much that it begins to lose all its sharpness. If cooked properly, rhubarb should be that perfect balance between sweet and sour – be careful too, not to cook the rhubarb for too long as it can lose it shape become mush.

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I topped my crumble with gluten free oats, but if you struggle to tolerate gluten free oats, you could try buckwheat flakes, quinoa flakes or flaked almonds instead.


 Ingredients

For the filling:
400g pink rhubarb, cut into thumb size pieces
300g Bramley apples, peeled and sliced
100g caster sugar

For the crumble topping:
75g unsalted butter
250g all-purpose gluten free flour (I used Schär Mix It! Universal)
50g caster sugar
A handful of gluten free oats, buckwheat flakes, quinoa flakes or flaked almonds

Custard:
1 tsp Cornflour
1 Egg Yolk
1 tsp Vanilla Extract
20g Caster Sugar
150ml Double Cream
100ml Milk

Method

1) Preheat the oven 200 Degrees C/180 Fan/Gas Mark 6.

2) Place the rhubarb and caster sugar into a heavy bottomed pan. Heat the ingredients over a low to medium heat until the rhubarb starts to release its juices, but holds its shape.

2) Add the slices of apple to the pan and stir until the apple is coated with the rhubarb juice. Pour the fruit into the baking dish and set aside while you make the crumble topping.

3) To make the crumble topping, mix together the flour and sugar then rub in butter until you are left with a breadcrumb like texture.

4) Spoon the crumble mixture over the fruit filling, ensuring it is completely covered. Top with gluten-free oats (or one of the alternatives listed above), then bake in the preheated oven for 30 minutes until the topping is golden brown.

5) To make custard: place the cornflour, egg yolk, sugar, and vanilla extract into a heavy bottomed pan and give the ingredients a quick whisk. Add milk and cream then place the pan over a medium heat. Continuously whisk the mixture to help it thicken and to stop the custard burning – do not let it boil.

6) Once the custard has thickened remove the pan from the heat and serve.

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I love seeing your take on my recipes, so remember to share a snap of your crumbles over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.