Gluten Free Canapés: Mini Baked Potatoes and Enchilada Bites

If you’re in need of idea for gluten free party food, then look no further than these incredibly simple homemade Canapés – Mini Baked Potatoes and Enchilada Bites.

1 When it comes party food, I think the prep needs to be as simple as possible – both of these recipes can be prepared in advance and finished off just before serving, giving you plenty of opportunity to mingle amongst your guests.

Both recipes can also be made suitable for vegetarians; simply replace the chicken in the enchilada cups with sweetcorn and swap the Chorizo topping on the baked potatoes for some chopped chives.

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These Canapés would make a lovely addition to any New Years Eve party, or a buffet style celebration on New Years Day – I also think they would appeal to both gluten eaters and gluten free guests equally…  in fact, I will be surprised if anyone cottons onto the fact that they are gluten free!


Enchilada Bites – Recipe Makes 20

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Ingredients:

10 Old El Paso Mexicana Street Market White Corn Tortillas or similar gluten free wraps

200g cooked chicken breast (Vegetarian option: substitute chicken for sweetcorn)

150g mild salsa

100g black beans

1/2 tsp Paprika

1/2 tsp cayenne pepper

100g Mature Cheddar Cheese, grated

Method:

  1. Preheat oven to 200 degrees C or gas mark, then lightly grease two muffin tins with sunflower oil.
  2. Slice each tortilla into quarters, then press two pieces of tortilla into each hole of the muffin tin so that they cross over.
  3. Place the tortilla cases into the oven and bake for 5 to 10 minutes until crispy and golden.
  4. Mix together the chicken, beans, paprika, cayenne pepper and salsa, then place a heaped teaspoon of the mixture into each case.
  5. Top each tortilla cup with cheddar cheese and bake until the cheese turns golden – you can do this just before serving.

Mini Baked Potatoes

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Ingredients:

20 mini Potatoes

20 slices of Chorizo (Vegetarian option: substitute Chorizo for chopped chives)

150g Mature cheddar cheese, grated

Oil, Salt and Pepper

Method:

  1. Preheat oven to 200 degrees C/gas mark 6
  2. Cut a cross in the centre of each potato, then place them on a baking tray.
  3. Drizzle the potatoes with oil, then season with salt and pepper.
  4. Bake the potatoes for 25 – 30 minutes.
  5. Leave the potatoes to cool slightly, then use a knife to open up each one.
  6. Place grated cheese into the centre of each potato and top each one with a slice of Chorizo.
  7. Place the potatoes into the oven until the cheese melts and turns golden – you can do this just before serving.

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

I hope all my lovely readers have a fantastic New Years Eve and a very Happy New Year – Here’s to 2018!

 

 

 

Gluten Free Party Rings Recipe

If you’ve run out of Summer holiday activities to do with the kids, why not give my Gluten Free Party Rings recipe a go?

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This is the perfect bake for the weekend or the holidays, as it’s super easy and a really good one to get the kids involved in –  I’m sure they’ll love helping icing the biscuits… and eating them!

It’s a great recipe for us big kids too – because when are you too old for Party Rings?


Gluten Free Party Rings 

Ingredients:

For the biscuits:
150g sugar
150g butter
130g rice flour
150g self raising gluten free flour
1 egg
1 tsp vanilla essence

For the Icing:
400g icing sugar
Food colouring

Method:

1) In a large bowl, stir together the gluten free flour and sugar until combined.

2) Rub in the butter until you have a bread crumb like texture.

3) Add the egg and vanilla essence, then start bringing the ingredients together using a wooden spoon.

4) Use your hands to work the ingredients into a soft dough. Don’t worry if the dough seems a little sticky as it will be chilled for a while to help it firm up – don’t be tempted to add more flour!

5) Wrap the dough in cling film and place in the fridge for at least and hour.

6) Preheat the oven to 170 degrees C/Gas Mark 4 and line two baking trays with greaseproof paper.

7) Dust a clean surface with gluten free flour and roll out the dough using a floured rolling pin.

8) Cut out circle shapes using a 6cm pastry cutter, then transfer them to the prepared tray using a palate knife. When the biscuits are on the trays, use a pipping nozzle to stamp a hole through the middle of each one.

9) Bake for 10 minutes or until they are a light golden brown – be sure to keep an eye on this biscuits as they could quickly over-bake.

10) Leave the biscuits to cool on the tray for a few minutes to help them firm up,  then transfer the biscuits to a wire rack to finish cooling completely.

11) To make the icing: place icing sugar in a large bowl with a few teaspoons of cold water, then mix the ingredients until they form a spreadable paste. You may need to add a little more water if the icing is too thick.

12) Divide the mixture into different bowls . Leave the icing in one bowl white, then add a little food colouring to each of the other bowls – the colours are up to you! Transfer the white icing to a piping bag fitted with a small writing nozzle.

13) To decorate, spread a little icing over the biscuit using a palate knife. Pipe three lines of the white icing across the biscuit, then run a cocktail stick through the lines to feather the icing – repeat until all the biscuits have been iced.

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I love seeing your take on my bakes, so remember to share your a picture of your Party Rings over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Fondant Fancy Cupcakes (Inspired by ‘The Great British Bake Off’)

Today I’m going to share with you my Gluten Free Fondant Fancy Cupcakes recipe which is inspired by the showstopper challenge from the Semi Final of ‘The Great British Bake Off’.

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Last week’s show saw the remaining four bakers battling it out over Patisserie for a place in final, but sadly Selasi didn’t make the cut. He might not have made it to the final, but he did win over the hearts of the nation and I will definitely miss him during this week’s show. Speaking of this week, the final will be a very bittersweet occasion, as although I am excited to see who wins, I am sad that this is the last episode of GBBO as we know it.

What I’m going to miss most is how the show has inspired me to bake things I’d never thought of trying – this includes fondant fancies, which were featured on last week’s show.

I used to love Fondant Fancies and seeing them on the show has made me feel super nostalgic – I remember having them at my Grandma’s house when I was little and how I always would choose the pink ones, because I liked them best!

I will admit though, Fondant Fancies looked incredibly difficult and fiddly to make, so I decided to go for a more simple approach. My Fondant Fancy cupcakes are much a easier to achieve, but they are every bit as delicate, dainty and delicious as the fondant fancies I remember.

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These cupcakes would be lovely served at afternoon tea or a birthday party and are sure to impress, despite being deceptively simple.

Gluten Free Fondant Fancy Cupcakes

Makes approximately 16 small cupcakes

Ingredients

For the cupcakes:

150g softened butter (or dairy free alternative)
150g caster sugar
150g gluten free self raising flour
1/2 tsp baking powder
2 eggs
1 tsp vanilla extract
1 tbsp milk (or dairy free alternative)

For the buttercream:

100g softened butter (or dairy free alternative)
100g icing sugar

For the fondant icing:

300g ready to roll icing
50ml cold water
A few drops of pink food colouring

Method

1. Preheat the oven to 160 degrees C/gas mark 3 then line two cupcake trays with 16 cupcake cases.

2. In a large bowl, beat the butter, sugar and vanilla together with an electric hand mixer until light and fluffy.

3. Add a tablespoon of flour, then beat in the eggs a little bit a time before sifting in the remaining flour and baking powder. Add the milk, then beat the ingredients together with the electric hand mixer until combined.

4. Spoon two teaspoons of mixture into each cupcake case, being careful not to overfill them. Bake for 20 to 25 minutes until golden brown and firm to touch.

5. Leave the cupcakes to cool on a wire rack. To make the buttercream, beat the butter with an electric hand mixer until it’s very light and fluffy. Add the icing sugar and continue to beat until all the ingredients are combined, then transfer the buttercream to a piping bag fitted with a medium plain nozzle.

6. Once the cupcakes have cooled, pipe a blob of buttercream onto each cupcake then place them in freezer to firm up while you make the fondant icing.

7. Cut the ready to roll icing into pieces and place them in a large bowl. Add a splash of water and using a spatula start to break up the icing until it starts to become more paste like. Add the rest of the water and beat with an electric hand mixer until the fondant becomes more runny.

8. Save a couple of tablespoons of the white icing to decorate the top of the cupcakes. Add a couple of drops of pink food colouring to the remaining icing and mix until the fondant turns a light pink colour.

9. Remove the cupcakes from the freezer. Spoon a little of the pink fondant icing over each cupcake, then use a palate knife to spread out the icing making sure that the buttercream is covered.

10. Put the left over white icing into a piping bag fitted with a small writing nozzle. Pipe the icing across the top in a zig zag pattern.

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Halloween Cupcakes

Halloween is almost here which means it’s time to get perfecting those Halloween costumes and planning those Halloween bakes.

It’s no secret amongst my friends that I am the biggest scaredy cat. I am easily spooked and don’t do well with the grisly and gruesome side of Halloween; but give me pumpkin carving, cat costumes and treats galore and I’m a happy chappy!

Speaking of treats, today I’m going to share with you my recipe for Halloween Cupcakes.
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At Halloween everyone should be able to have a treat. I decided I wanted to create a delicious cupcake that would be suitable for those with multiple food intolerances and after a bit of experimenting I came up with a recipe which is both gluten free, egg free and can be made dairy free.

In case you’re wondering, cupcakes don’t really need eggs to work! After a little research and a few experiments, I found that using soya milk helps to bind the ingredients together and a little extra raising agent helps the cakes to rise.

For decorations, I used ‘Creepy Coins‘ from Tesco which are both gluten free and egg free, but are not suitable for those with dairy intolerance. For dairy free decorations, you could try making these cute marshmallow ghosts instead!
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Gluten Free/Egg Free Halloween Cupcakes (Dairy Free Options)

Ingredients:

For the cupcakes:
150g gluten free self raising flour
150g caster sugar
20g cocoa powder
1.5 tsp Baking Powder
55g butter (or dairy free spread/sunflower oil)
150ml soya milk
1 tsp vanilla extract

For the Icing:
50g butter (or dairy free spread)
200g Trex (Crisco in America)
200g icing sugar
1 tsp vanilla extract

For Decorations:
10 Halloween chocolates (I used ‘Creepy Coins’ from Tesco) OR
10 Marshmallow Ghosts (dairy free)

Method:

1. Preheat oven to 160 degrees C/Gas mark 3 and line a cupcake tin with 10 cupcake cases.

2. In a large bowl, mix together the cocoa powder, flour, sugar and baking powder.

3. Add the butter, vanilla extract and soya milk and give the ingredients a quick stir but don’t worry too much about any lumps.

4. Pour the mixture into the cupcake cases until they are about two thirds full.

5. Bake the cupcakes in the preheated oven for about 20 – 25 minutes, when they are ready the cupcakes should be firm to touch.

6. Leave the cupcakes to cool on a wire rack while you make the icing.

7. In a large bowl, beat the vanilla essence, Trex and butter with an electric hand mixer until soft then add the icing sugar and beat until you are left with a light and fluffy icing.

8. Transfer the icing to a piping bag fitted with a large 1 inch star nozzle, or one that is suitable for creating cupcake swirls.

9. Once the cupcakes are cool, pipe the icing onto each cupcake and decorate!

Come and follow me over on Instagram or Facebook to see what else i’m getting up to this Halloween!

Gluten Free Vanilla and Amaretti Cheesecake

If you are looking for a Gluten Free dessert that is indulgent enough to serve at a dinner party, look no further than this super rich Vanilla and Amaretti Cheesecake recipe.
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I love cheesecake and it’s super easy to achieve a Gluten Free version if you can find the right biscuits! You could use shop bought Gluten Free Digestives or Shortbread (if you can find nice ones) but I decided to use Amaretti Biscuits for an interesting twist on the traditional cheesecake.

Amaretti Biscuits are traditionally gluten free as they are made using ground almonds, but unfortunately, a lot of supermarket versions are produced using wheat flour and are not suitable. You should be able to find traditional Amaretti Biscuits at an Italian Deli OR you can make your own like I did – for my Gluten Free Amaretti Biscuit recipe click here.

Gluten Free Vanilla and Amaretti Cheesecake

Ingredients

For the Biscuit Base:

1 tbsp Disaronno Liqueur (optional)

180g Gluten Free Amaretti Biscuits, plus a few extra for the top.

100g Unsalted Butter, melted.

1 tbsp Demerara Sugar

For the Filling:

300ml Double Cream

300g Full Fat philadelphia Cheese

300g Mascarpone Cheese

100g Icing Sugar

1 tsp Vanilla Essence

To decorate:

50g Plain or Milk Chocolate

A handful of toasted Flaked Almonds

2 Gluten Free Amaretti Biscuits, crushed.

Method:

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

2) Place the amaretti biscuits in a food processor and blend until you are left with biscuit crumbs.

Tip. If you make your own Amaretti biscuits like I did, it is a good idea to make them the day before and leave them to dry out slightly or they will be too chewy.

3) Transfer the biscuits into a small bowl and leave them to soak in the amaretto liqueur for a few minutes (optional), then stir in the melted butter and sugar until the biscuits are coated.

4) 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.

5) In a large bowl whip the cream to soft peaks using an electric hand mixer.

6) In a separate bowl, beat the cream cheese, vanilla and sugar until just combined then fold in the cream with a spatula – do not overbeat the mixture or it will become too runny.

7) Spread the filling over the biscuit base using a palate knife to help you achieve a level finish.

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

9) Gently remove your cheesecake from the tin and place on a serving plate – it’s a good idea to run a palette knife around the edge of your cheesecake to help loosen it from the sides of the tin.

10) To decorate: Melt the chocolate in a heatproof bowl over a pan simmering water, remove from the heat and leave the chocolate to cool before transferring it to a piping bag.

11) Pipe chocolate across the cheesecake in a zigzag pattern and then sprinkle on the toasted almonds and crushed Amaretti biscuits.

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Your cheesecake should feed approximately 8 – 10 people – perfect for a large dinner party. Leftovers should be stored in the fridge and should keep for 2 to 3 days.

Gluten Free Black Forest Gâteau Recipe + My Gluten Free Birthday Party

Happy Monday Everyone!

I hope I can help get your week off to good start with my Gluten Free Black Forest Gâteau recipe, a quadruple layer cake, which I made for my Birthday last week.
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My birthday is usually a rather quiet affair, as it falls just after Christmas and people are usually a little too down to do anything because of Post-Christmas Blues.

I decided this year that I was going to have a little party, and that hopefully that would help to cheer people up! I wanted to come up with a menu that was both fun and most importantly quick, because when I have friends round for dinner I usually end up in the kitchen all night, rather than socialising.

Some of my guests were Vegetarian, so I decided to make the menu entirely Vegetarian as well as Gluten Free so that no one felt left out. One of my guests was also Egg Free and as my Black Forest Gateau contained eggs, I made them an alternative Egg Free dessert.

My Birthday Menu:

Drinks:
Lime and Pomegrante Fizz Mocktail (Recipe at www.whatjessicabaked.com)

Prosecco

Nibbles:

Toasty Cups filled with Spicy Five

Bean Salad & Salsa (Inspired by this recipe on BBC Food)

Paneer Cheese Bites coated in

Sesame Seeds with a Chutney Dip

Cheesy Nachos with Homemade Salsa

Desserts:

Gluten Free Black Forest Gâteau

Homemade Nutella Ice Cream (Recipe at www.whatjessicabakednext.com)

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The party went off without a hitch because the majority of the food was prepared the day before, such as the cake sponges and the ice cream, meaning the hours leading up to the party were just for finishing touches, including assembling the cake.

What I was most happy with was that the food was suitable for everyone attending, proving that with a little imagination you can prepare a menu suitable for all sorts of different dietary requirements.

Now, back to the main event and the showstopper of my party – my Gluten Free Black Forest Gâteau:
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Ingredients

For the Sponges:
200g Butter, softened
200g Caster Sugar
175g Gluten Free Self Raising Flour
25g Cocoa Powder
1 tsp Baking Powder
4 Large Eggs
3 – 4 Tbsp Milk

To Assemble the Cake:
2 tbsp kirsch (optional, miss out if you want a non alcoholic version)
600ml Double or Whipping Cream
400g Black Cherry Jam
200g Good Quality Milk Chocolate
A handful of Fresh Black Cherries to decorate

Method:

1. Preheat the oven to 180 Degrees C/160 Fan Oven/Gas Mark 4

2. Grease and line the bases of two 9 inch cake tins.

3. In a large mixing bowl sift together the GF flour, Baking Powder and Cocoa Powder.

4. In a separate mixing bowl cream together the butter and sugar with an electric hand mixer until light and fluffy.

5. In a small separate bowl add the eggs and whisk them throughly with a fork.

6. Using your electric hand mixture, beat the egg alternated with large spoonfuls of the flour mixture into the butter and sugar. Scrape the bowl down well in between additions and continue until all the egg and flour has been fully incorporated.
Then, gently fold in the milk until fully combined.

7. Carefully spoon the cake mixture into the cake tins, ensuring both tins contain equal amounts of cake mixture.

8. Bake in the preheated oven for approximately 20 – 25 minutes. If baking the sponges on separate shelves, remember to swap the sponges around towards the end of the bake to ensure they are evenly baked.

9. To test the sponges insert a skewer into the centre of both sponges. If the skewer comes out clean the sponges are baked.

10. Leave the sponges to cool in their tins slightly before turning them out onto cooling racks. Allow both sponges to cool completely before storing them in the fridge to chill overnight (or for a few hours, at least). This will help make the cake easier to assemble.

11. Once the sponges have been chilled you are ready to assemble your cake: Firstly, use a wire cake cutter or a sharp knife to cut each sponge half horizontally so that you are left with 4 sponges.

12. Next whip the cream with an electric hand mixer until it resembles soft peaks and gently sieve the jam so that it spreads onto the sponges easier.

13.  Take your first piece of sponge and lay it flat onto your serving plate. Prick the sponge with a cocktail stick and gentle spoon over 1/2 tbsp kirsch (if using) then spread over a generous layer of cherry jam.

14. Using a palate knife gently spread a layer of cream over the the jam then place your second piece of sponge on top and repeat the steps until you have four layers of sponge and three layers of cream and jam. You should save some cream to decorate the top of the cake later.

15. Gently melt 175g of chocolate in a heatproof bowl over a pan of simmering water, saving the remaining 25g to decorate the top of the cake later.

15. Spread the chocolate over the top of the cake and leave to set.

16. Once the chocolate has set, pipe the remaining cream around the edge of cake to create a frame, then grate the remaining chocolate into the centre of the cake and gently place the fresh cherries around the the edge.

Voilà! One Black Forest Gâteau Showstopper!

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Gluten Free Marshmallow Bites

Yesterday I posted a recipe for Gluten Free Chocolate Crispy Cakes, an adaption of the children’s party classic, where I subsituted Rice Krispies for Kallo Organic Wholegrain Breakfast Puffs.

Today I am going to share with you my recipe for Gluten Free Marshmallow Bites, an adaption of Marshmallow Squares, again using Kallo Puffed rice as a replacement for cereal containing gluten.
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This recipe is lovely and simple, and is easy to whip up if you are short of time.

Gluten Free Marshmallow Bites Recipe 

Ingredients
200g White Mini Marshmallows (or pink if you’d prefer!)
2 knobs of butter
100g Kallo Organic Wholegrain Breakfast Puffs
50g Milk Chocolate for decorating

Method

1) Grease and Line two loaf tins with greaseproof paper.

2) Lightly grease the bottom and sides of a heavy bottomed pan – this will stop the Marshmallows from sticking.

3) Place the pan over a low to medium heat, then add the butter and marshmallows and heat them until they have completely melted.

Tip: If the heat is too high the marshmallows will burn, keep the temperature low and make sure you stir them or they will stick to the bottom of the pan. 

4) Add the puffed rice and stir until it is fully coated.

5) Remove the pan from the heat and then quickly spoon the mixture into your prepared tins.

Tip. It is very important to make sure you have your tins prepared, once the marshmallow mixture has been removed from the heat it start to set very quickly! 

6) Level out and smooth the mixture to the sides of the tins using a buttered palate knife, then leave to set at room temperature.

7) Once the mixture has set, use the paper to lift the marshmallow slabs out of the tins and using a sharp knife cut both slabs into 5 long slices.

8) Next, melt the chocolate in heat proof bowl over a pan of simmering water. Transfer the chocolate into a piping bag and pipe a squiggly pattern over the marshmallow slices. If you prefer, you can drizzle the chocolate over the top in a swirly pattern using a fork.

9) Once the chocolate has set, chop all the bars in half to create bitesize treats – or you can keep them as bars if you prefer!

If you are feeling more adventurous you can top the bars with sweets or with colourful sprinkles, just make sure you add them before you leave the marshmallow mixture to set.