Gluten Free Fudge Brownie Cookie Pudding Cups Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
• Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
• Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

Steps:

• In 2-quart saucepan, mix brown sugar, cocoa and cornstarch with whisk. Gradually stir in milk. Cook over medium heat 5 to 7 minutes, stirring constantly, until pudding thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in chocolate chips, chocolate hazelnut butter, butter and 1 teaspoon vanilla until blended. Pour into shallow dish; cool 10 minutes. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate 30 minutes or until serving time.
• Meanwhile, heat oven to 325°F. Make cookies as directed on package. Cool completely, at least 15 minutes. In small bowl, coarsely crumble 6 cookies; reserve remaining 6 cookies for another use.
• In chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
• Spoon 1/4 cup pudding into bottom of 8-oz serving glass. Top with heaping tablespoon crumbled cookie and 2 tablespoons whipped cream. Layer with another 1/4 cup pudding, cookie and whipped cream. Repeat layering steps with remaining ingredients to make 5 more glasses. Top with chocolate curls. Serve immediately.

Steps:

• In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.
• Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.
• Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.
• Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving.

Steps:

• Heat oven to 325°F. Grease 24 regular-size muffin cups with shortening or cooking spray.
• In medium bowl, stir cookie ingredients until soft dough forms. Drop 1 rounded measuring tablespoonful of dough into each muffin cup; press in bottom and slightly up side of cup.
• In another medium bowl, stir brownie ingredients until well blended. Drop 1 slightly rounded measuring tablespoonful batter into center of each cookie dough-lined muffin cup.
• Bake 20 to 25 minutes or until cookie portion is golden brown and brownie looks set on top. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 1 hour.

Steps:

• Preheat oven to 350 degrees.
• Grease a cookie sheet with unsalted butter.
• In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 Tablespoons of salted butter.
• Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
• Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
• Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
• Transfer to a wire rack and let cool. This recipe makes about 36 cookies.