Delightful little ways to have your cake and eat it, too
MAKES 18 TO 20 GLUTEN-FREE CAKE POPS
Brownies make ideal gluten-free cake pops, baking up light and moist with perfect edges. Dip these in colored candy melts to create decorative bites with rich, dark centers. You’ll need a cake pop pan for this recipe.
ABOUT 15 GLUTEN-FREE CAKE BALLS
These gluten-free Easter eggs are fun to make—and they’re so cute! Colorful plastic spoons make forming them easy. Decorate these as you would cut-out gluten-free cookies for an Easter basket of beautiful treats.
MAKES 30 GLUTEN-FREE COOKIE BALLS
These luscious balls of gluten-free cookie dough are covered in decadent dark chocolate for a treat that’s hard to resist.
MAKES 20 GLUTEN-FREE CAKE BALLS
Here’s a decadent treat no kid or grown-up can refuse. If you’re nut-free, use vanilla pudding instead of pistachio pudding and skip the nut topping. The glaze is a delicious change from the super-sugary frosting found on most gluten-free cake pops. Don’t worry about the rum; the alcohol bakes out, leaving only the sweet flavor behind.
Associate editor Jules Shepard (jshepard@GlutenFreeAndMore.com, gfJules.com) is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace). Her books are available at GlutenFreeAndMore.com.