Gluten Free Guilty Pleasures for that Occasional Indulgence
By: Leigh Buckley
For some of us it’s chocolate (ahem), for others a plate full of gooey nachos with all the fixings, or perhaps an extra large coffee -extra whip-extra syrup-extra toppings-go ahead and throw the whole bottle of syrup in there type drink?
Even the smartest of eaters usually have a few favorite guilty pleasure foods, and with a little bit of moderation, these treats can still have a place in a healthy lifestyle. Here’s a collection of a few of our favorite guilty pleasure dishes for you to indulge in!
Chocolate Chip Cookie Dough Brownies
For the Brownie Layer
- 4 containers Udi’s Gluten Free Dark Chocolate Brownie Bites
- ½ stick butter
- 13 oz jar Nutella
For the Cookie Dough Layer
- 2 sticks butter
- 1 cup packed brown sugar
- 1 cup granulated white sugar
- 1/4 cup milk
- 1 teaspoons vanilla extract
- 1.5 cup gluten free flour
- 2 cups chocolate chips
- Unwrap brownie bites and place in food processor. Pulse until brownies are broken down. Add in room temperature butter, and pulse until fully incorporated.
- Press brownies into a greased square 9×9” pan. Immediately place into the freezer to firm up.
- Remove Nutella from jar and place in microwave safe bowl. Microwave in 10 second increments, until Nutella is runny.
- Pour Nutella over brownie mixture, and place back into the freezer.
Cookie Dough Instructions
- Beat together room temperature butter and sugars until smooth. Mix in milk and vanilla.
- Slowly add in gluten free flour, ½ cup at a time and mix until there are no white streaks.
- Stir in chocolate chips.
- With greased hands, press cookie dough ontop of Nutella later. Sprinkle the top with additional chocolate chips if desired.
- Place the cookie dough brownies in the refrigerator, and let set for 4 hours.
- Cut and serve!
Macaroni and Cheese Pizza
For the Pizza Crusts
- 1 package of Udi’s Gluten Free Pizza Crusts, defrosted
- 2 Tablespoons butter
- 1 Tablespoon minced garlic
For the Macaroni
- 12 ounces gluten free macaroni pasta
- 1 stick butter
- ½ cup milk
- 1 ¼ cup cheddar cheese
- 1 ¼ cup jack cheese
- 2 tablespoons cornstarch
- Salt and pepper
Or 1 box instant gluten free Marconi & Cheese
For the top baked layer
- ¾ cup cheddar cheese
- ½ cup parmesan cheese
- ¼ cup gluten free breadcrumbs
- Parsley for garnish
- In a microwave save bowl, mix the 2 Tablespoons butter with garlic, and microwave until melted.
- Place defrosted pizza crusts on greased baking pan, and brush with melted butter. Set aside.
- Bring 6 cups water to a boil, and add in macaroni noodles. Cook for approximately 15 minutes, or until tender. Drain and place noodles back in pan, over medium heat.
- Add in butter and milk. Mix until butter is fully melted.
- ¼ cup at a time, slowly stir in the macaroni cheese until all is fully melted and incorporated. The macaroni should be thick and gooey.
- If too thin, place cornstarch in 2 tablespoons of water and whisk together. Slowly stir in cornstarch mixture, and stir until thick.
- If too thick, you may thin down with additional milk.
- Divide macaroni evenly, and spoon on top of both pizza crusts.
- Place in the 350 degree oven, and bake for 10 minutes.
- Place the additional cheddar, parmesan, and breadcrumbs on top of pizza, and broil for 3-5 minutes. Check consintley to avoid burning.
- Sprinkle with parsley, slice, and serve.
Snickerdoodle Apple Crisp
- 4 containers Udi’s Gluten Free Snickerdoodle Cookies
- 2 sticks butter
- 6-8 large Granny Smith Apples
- 1/ 2cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cinnamon
- Peel and core all apples, and slice thinly.
- In a large bowl, toss apples with sugar, lemon juice, and cinnamon. Place in a large baking dish and set aside.
- Crush Snickerdoodle Cookies, either using a mixer or with your hands.
- Mix in room temperature butter until Snickerdoodles and butter form a thick dough.
- Crumble evenly on top of apples.
- Bake in a 325 degree oven for 50-60 minutes, until apple mixture bubbles and the Snickerdoodle crust has browned.
- Let cool before serving.