Hello From the New Intern!
Hi everyone, my name is Talia; I’m the new intern at CDF, and I’m thrilled to be a part of this Foundation! I’ll be sharing some updates about what I’ve been working on at CDF, as well as some fun treats I’ve been baking up in the kitchen to keep the momentum going throughout our long (but exciting!) work days. We are currently working hard on the INSIGHT for fall, and we have just launched an exciting Back to School Advocacy Campaign. This week, I am working on our “Ask the Dietitian” program, which provides tips and tricks for Back to School, as well as simple and creative recipes to enhance your gluten-free diet all year long. In order to help keep up the energy in the office, I baked a couple treats to share, using products from some of CDF’s sponsors. I hope you enjoy baking them as much as we enjoyed devouring them!
Vegan & Gluten-Free Chocolate Cherry Bombers
These treats are sure to impress at your next party or get-together! They’re similar to cake pops, but have a special surprise in the middle. The Cherry Bombers are super simple to make, but absolutely delicious! Take them to a party, and they’ll disappear in no time.
1) 1 bag Pamela’s Chocolate Cake Mix
2) 1 can Cherry Cola
3) ½ cup gluten-free vanilla frosting
4) Maraschino cherries
5) 1 cup vegan chocolate chips to melt for coating
6) 1 tbsp coconut oil
To make the cake, mix one bag of Pamela’s cake mix with the cherry cola, and bake it according to the instructions on the cake mix bag. Once the cake is cool, crumble up the cake, and use your hands to mix in about ½ cup of frosting until a moist dough forms. The amount of frosting you use will be based on your preference. Start off with less, and you can always add more if you need it. Once the dough is all mixed up, take chunks of the dough and roll them into balls, and then flatten them out with the palm of your hand. Place one cherry into the center of each flattened ball and mold the cake pop dough around the cherry. You can make the cake balls as big or as small as you’d like.
Melt the chocolate chips with about 1 tablespoon of coconut oil in the microwave. Holding onto the cherry stem, dip each cake pop into the melted chocolate, let the excess drip off the cake pop, and then place them on a parchment-lined baking sheet. Refrigerate the cake pops for about 30 minutes, or until the chocolate coating solidifies. Enjoy!
Oreo-Stuffed Cake Mix Pudding Cookies
This treat is like a two-for-one! Two cookies combined to make one decadent dessert – it can’t possibly be bad! Make a sugar cookie using cake mix and pudding mix, and stuff a gluten-free Oreo inside, and you get something magical. These cookies are monstrous in size, but won’t last long on your kitchen counter!
1) Hodgson Mill Vanilla Cake Mix
2) 1 4oz box instant pudding mix (any flavor)
3) 2 eggs
4) ½ cup oil
5) Gluten-free Oreos
6) sprinkles, or any add-ins you’d like
Preheat oven to 350F. In a mixing bowl, combine all ingredients until a thick batter forms. Take a chunk of dough, and flatten it into a round disk. Place one Oreo in the center. Form another round disk of batter and place on top of the Oreo. Pinch together the edges of the disks to form a ball around the Oreo. Repeat until all the dough is used. Place cookies on parchment lined baking sheet and bake for 10-15 minutes, or until desired doneness. The amount of baking time will depend on how large your cookies are, so be sure to watch them carefully.