Chocolate Ice Cream

1 1/2 oz. Baker's unsweetened chocolate
2 Tblsp raw sugar
3/4 tsp powdered stevia
1 tsp vanilla
3 cups coconut or almond milk

Melt the chocolate over low heat in a heavy-bottomed pan. Stir in the sugar and several ounces of the milk. Boil on low for 2-3 minutes. Add the rest of the milk, vanilla and stevia. If still warm, chill the mixture in the refrigerator before pouring it in the ice cream maker.

Fudgy Zucchini Brownies

6 ounces gluten free flour blend (1 1/3 cup)
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp stevia
4 ounces semisweet chocolate, chopped coarse
8 Tblsp unsalted butter, cut into 8 pieces
3 Tblsp unsweetened cocoa powder
3 large eggs
2 cups grated zucchini
1/4 cup sugar or coconut sugar
2 tsp vanilla extract

1. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan; spray with vegetable oil spray.
2. Whisk flour, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth, 1 to 3 minutes. Let mixture cool slightly.
3. Blend eggs, zucchini, sugar and vanilla together in blender. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.
4. Adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and bake until toothpick inserted in center comes out with few moist crumbs attached, 45 to 55 minutes, rotating pan halfway through baking.
5. Let brownies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift brownies out of pan. Cut into squares and serve. (Brownies are best eaten on day they are baked but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days.)

Zucchini Brownies

5 ounces gluten free flour blend (about 1 cup)
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp stevia
4 ounces semi sweet chocolate chips
3 Tblsp. cocoa
8 Tblsp. butter
1/4 c coconut or date sugar
3 eggs
2 tsp vanilla
2 cups grated zucchini

Whisk flour, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth, about 1 minute. Let mixture cool slightly.

Whisk sugar, eggs, and vanilla together in large bowl. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Stir in zucchini. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.

Adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and bake until toothpick inserted in center comes out with few moist crumbs attached, about 45 minutes, rotating pan halfway through baking.

Let brownies cool completely in pan on wire rack, about 2 hours. Cut into squares and serve. (Brownies are best eaten on day they are baked, but they can be cooled and place immediately in airtight container and stored at room temperature for up to 2 days.)

Chocolate Cheesecake

4 squares (1 oz each) Baker's chocolate
4 c low-fat cottage cheese
2 Tblsp butter, melted
4 eggs
6-8 Tblsp honey or maple syrup
1 tsp stevia
1 tsp vanilla
1/4 tsp salt
1/4 c flour

Melt the chocolate over low heat in a small pan. Add the butter and melt.

Press the cottage cheese through a fine strainer. Place in a mixing bowl. Add the melted chocolate and butter.

Beat the eggs in a small bowl. Add eggs one at a time to the cottage cheese, beating well after each addition. Mix in the honey or maple syrup, stevia, vanilla, salt, and flour. Stir until mixture is smooth and thoroughly blended.

Pour gently into cake pan lined with a graham cracker crust. Bake in 300 oven for 1 hour. Shut oven off but leave cake inside for 1 1/2 hours longer. Do not open oven door.

Cool on the counter then chill the cake in the refrigerator before serving. Up to 12 hours or more is recommended.

Graham Cracker Crust

1 1/2 c graham crackers, finely ground
5-6 Tblsp butter, melted

Mix the melted butter into the crumbs until well blended. Press the crumbs into the bottom and 2 inches up the sides of a 9-inch spring form pan. The crust may be baked in a 300 oven or left unbaked. If used unbaked, the crust must be thoroughly chilled before filling.

Cream Puffs

1/2 c butter
1 c hot water
1 c flour
1/2 tsp salt
4 eggs

Preheat oven to 425. In saucepan, combine butter and water. Bring to a boil. Add flour and salt all at once. Cook over medium heat, stirring constantly, until mixture leaves sides of pan and forms a stiff ball. Remove from heat. Blend in eggs, one at a time, beating vigorously after each. Form 12 mounds by dropping mixture 3 inches apart onto ungreased baking sheet. Bake 25-30 minutes or until golden brown. Turn off oven. Prick puffs with sharp knife for escape of steam; leave in oven 20 minutes to dry out centers. Cool. Split and fill with ice cream, whipped cream or pudding.

Chocolate Pudding

1 1/2 squares (1 oz each) Baker's chocolate
3 Tblsp raw sugar
3/4 tsp stevia
3 cups milk
pinch of salt
2-3 Tblsp corn starch
2-3 Tblsp flour
1 tsp vanilla

Melt chocolate on low heat in a heavy-bottomed pan. Stir in the honey and stevia. Mix 2 cups of the milk into the chocolate. Add a pinch of salt. Heat the mixture to below the boiling point. While heating the milk, dissolve corn starch and flour in the remaining cup of milk. Smooth out any lumps. Gradually add starch mixture to hot milk. Cook on med-low about 5 minutes until thick, stirring gently. Continue cooking on low for 3-5 min longer. Remove from heat and stir in vanilla.

Gluten-Free Cake Donuts

Whisk together the dry ingredients:

1 c brown rice flour
1/2 c tapioca starch
1/2 c almond meal
3/4 tsp stevia & 1 tsp sugar or 1/3 c coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

Add the oil and margarine first, by pieces; use a pastry cutter until the flour becomes sandy. Add rest of wet ingredients and mix until smooth.

1/4 c oil
1/4 c margarine or butter
1/2 c milk & 2 Tblsp
3 eggs
1 tsp vanilla

Use a Baby Cakes Donut Maker and spoon batter into donut holes. Put enough batter to fill to top. Cook for about 2 minutes. Remove and cool on wire rack. Sprinkle with powdered sugar, cinnamon sugar, or dip in melted chocolate chips or spread with chocolate icing, or glaze.

Apple Fritters

1 1/2 c flour
pinch salt
1 1/2 tsp baking powder
1/2 tsp baking soda
4 apples, peeled and finely chopped
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp stevia
2 eggs
1/4 c plain yogurt
2/3 c water

In large bowl, combine flour, salt, baking powder, baking soda and stevia. Sprinkle apples with spices. Add apples to flour mixture, along with eggs, yogurt and water. Mix to form batter. Heat deep frying pan 2/3 full with oil. Test temperature by placing 1 Tblsp batter in hot oil. Oil should bubble and fritter should quickly rise to surface. Drop remaining batter by tablespoonful into hot oil a few at a time. Cook fritters until golden on both sides. Drain on paper towels. Serve hot. Yields 25-30.

Crepes

4 eggs
1 1/3 c milk
2 Tblsp oil
1/2 tsp salt
1 c flour

Beat eggs slightly. Add remaining ingredients and beat until smooth or blend in blender. Heat a 7 or 8 inch fry pan over medium heat. Grease pan lightly with butter or oil before cooking each crepe. Pour a scant 1/4 cup of batter at a time into fry pan, tilting pan to cover bottom. When crepe is set, turn to brown other side.Top with fruit, yogurt, chocolate sauce, ice cream, pudding, whip cream, lemon and powdered sugar, jam or whatever you want but probably not all of them at once. Roll up and enjoy.

Makes about 14 crepes.

Chocolate Avocado Mousse

2 large avocados, ripe
1  (1 oz.) square unsweetened baking chocolate, melted
2 Tblsp - 1/2 c cocoa powder, depending how chocolaty you want it
1/2 c agave sweetener or 1/4- 1/2 tsp stevia and 1/4 c honey or 1/2 c honey
1/3 c milk
1 Tblsp vanilla
1/4 tsp salt

Put all in food processor until smooth. Top with raspberries, strawberries and whip cream or spread on crepes.

Cheesecake with Chocolate Sauce

Cheesecake

1 c boiling water
1 envelope Knox unflavored gelatin
2 (8 oz) pkgs non-dairy cream cheese
1/4 tsp stevia extract powder
2 Tblsp raw sugar
1 tsp vanilla extract

Bring 1 c  water to boil in glass measuring cup in microwave.  Stir in gelatin until it completely dissolves.  Beat cream cheese, stevia, honey, and vanilla in large bowl with mixer until smooth.  Slowly beat in gelatin mixture.  Pour into prepared crust. Garnish with berries or cherries and chocolate sauce

Crust

1 c pecans
3 Tblsp almond meal
3 Tblsp margarine
2 Tblsp honey

Use food processor and mix together.  Press into 9" pie plate.  Bake at 375 for 8 minutes.  Let  cool.

Chocolate Sauce

6 Tblsp cocoa powder
1 tsp stevia extract powder
1 c coconut or almond milk
2 Tblsp raw sugar
1 tsp vanilla extract
1 Tblsp margarine

In small pan, stir the stevia into the cocoa.  Stir in about half of the milk.  Bring to a light boil.  Add the honey.  Gradually stir in the rest of the milk while mixture is boiling.  Boil 2-3 minutes.  Remove from heat.  Stir in the vanilla and margarine.