Not too long ago I was home working on the computer and a thought occurred to me. I wanted pudding, chocolate pudding. I don't keep it in the house because my son won't eat it and if I make a whole box of it, I will eat all of it.  Yet, here I sat really, really craving chocolate pudding.  My first thought was, should I run to the store? No it's already 9:30 and by the time I go and get back and make it, it will be quite late.  Then I thought, can you make homemade pudding in the microwave. Hmmm, needless to say after many attempts I can safely say that  "Yes, you can make really good homemade pudding in the microwave".  Astoundingly good pudding.  The best part, from start to finish, 10 minutes max.  I now have it down to about 5 minutes.  I love whipping this one up, if you don't have the cream, don't stress.  Just add an extra tablespoon of milk. It might loose a bit of the creaminess but I'm not really sure.  You can make it with margarine that has a low water content.  Some of the cheaper ones are mostly water and I found it doesn't work really well. 
As always, I hope you enjoy. Oh and yes, this is gluten free.
Serves: 1


1/2 cup Milk
1 TBSP Heavy Cream (or whole milk)
2 TBSP Sugar (3 TBSP if you like it sweeter)
1 TBSP Butter
1 egg Yolk
1 tsp Corn Starch
2 TBSP (or just slightly less) Cocoa powder
pinch of Salt

Mix the milk and cream in a microwavable cup
Heat on high for 1 minute
Add the tablespoon of Butter 
Heat for 30 seconds
Use a small whisk and briefly whisk the butter/milk/cream (careful it will be hot)
Temper the egg yolk*
Add to the hot milk slowly
Stir in the sugar, cocoa, and salt and whisk until all is incorporated (don't feel any granules of sugar).
In a separate cup (use the same measuring cup you used to temper the eggs) Place your 1 teaspoon of cornstarch and mix with about 2 tablespoons of the chocolate mixture.  When the cornstarch is completely incorporated, add it to the main mixture.  
Make sure all is mixed together
Heat on high for 1 1/2 minutes
It will be hot and should now be thick (it won't be super thick but will thicken more as it cools, if not stir and heat for 20-30 seconds more)

Either eat it warm or if placing in the refrigerator for later, lay saran wrap right on the pudding.  This will stop a crust from forming.  Serve with some fresh fruit.

*To Temper:  Have the yolk in a separate bowl (I just use the 1/2 measuring cup that I measured the milk in).  Whisk the yolk briefly, then using a tablespoon at a time and whipping in between, add hot milk until you have added about 1/2 cup of the hot milk to the egg yolk. Now, slowly add to the rest of the hot milk mixture, whipping the entire time

Showing tempering the egg yolk.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
I also made a lemon custard in the microwave. Send me a message and I can tell you how!
Nutritional information obtained using
I normally don't eat cake or cupcakes but I was sitting at my computer for hours and it had started to rain outside, something we haven't had in a while and I wanted something to nosh on.  I suddenly decided that I had a sweet tooth and nothing looked really good.  I've been working on the gluten free mug cake for awhile now and thought, hmmmm let's have one.  Now, here is the thing.  The cake will run out if you use a standard size mug.  For artistic photographic reasons it looks good but really, use an oversized mug or use two mugs.  It is enough for two people.  Here is the other thing.  These don't 'save' very well.  They are great when they come out of the microwave but are just ok the next day.  Here is one more thing, when using gluten free flours, it is best to weigh it out.  Four tablespoons of one brand of GF flour will weigh mush differently than another.  In this recipe I use King Arthur GF Flour All Purpose, I use 53 grams and that is what I based the recipe on which is roughly 4 tablespoons.  I also tried the new Pillsbury GF Flour with the Pea flour and it was a bit different, more spongy.  The Better Batter was a lot more dense.  The Bobs RedMill AP GF Flour gave it a much different taste especially if you use the one with the bean flour in it.  It really is up to you.  I keep all these in the house for different purposes.  Some make great crusts and others work well in standard baking, while others work  in dredging and sauces.  Some I have just for the taste. Gluten free flours are a personal choice.  I know some friends who just stick to one brand or others who make their own.  Experiment, though it can get a bit pricy.  With that rant over, go ahead and make this and let me know what you think.  Oh, and you can make it with 4 tablespoons of regular flour.
Serves 1


2 TBSP Butter
1 Egg
3 TBSP Milk
53 g Gluten Free Flour or 4 TBSP reg Flour
2 TBSP Coca powder
3 TBSP Sugar
1/4 tsp Baking Powder
1/2 tsp Nutmeg
Pinch or two of salt
2 TBSP Toffee crumbles
2-3 Caramels
1 Large microwavable mug

Optional:  Powered sugar for dusting

Melt butter in mug (about 30 seconds), crack in egg and immediately beat or whisk until smooth, add flour, nutmeg, salt and baking powder. Stir or whisk until smooth.
Add milk and stir or whisk until smooth
Add Cocoa and Sugar
Make sure that you stir all the way to the bottom.
Add the chunks of candy
You can omit the candy and it will still cook the same OR you can break up some peppermint candy and add that instead.

Heat on high 1 1/2 minutes.  If your mug is not big enough it will goop out.  Don't worry about it.  Don't overcook it as it will turn very hard.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using Based on 1 serving
Caramel, that chewy, soft, sweet sticky mess of a candy.  I love caramel and if you have been reading this site, you know I love lemon.  Well, the other day I was craving something sweet and I've made caramel in the microwave before but I have these "lemon" packets that are suppose to be just dried lemon juice.  I've been absolutely frantic trying to discover a recipe that I could use them in.  As I stood at my microwave waiting for my caramel to cook, I had an epiphany.  Why not dump one of two packets into the caramel? Wouldn't that be divine.  Oh, yes my brain and taste buds for once in accord, screamed "YES".  Thus, this recipe was born.  I have made it both with lemon juice and with the packets.  When using lemon juice increase the sugars by a tablespoon.
Now these are small batches, you can double or triple but  make sure your bowl gets deeper each time. During the last 1 minute cycle it does tend to bubble up quite a bit, so a deeper bowl is needed.  The other thing, no matter how it looks on the spoon and it is going to look absolutely delectable. DO. NOT. LICK. THE. SPOON.  Caramel is freaking molten when it comes out of the microwave and stays that way for a bit.  If you really must taste it, wipe the spoon on a piece of wax paper and wait about a minute or two and it should be cool enough.

Makes about 20 1 inch pieces

3 TBSP melted butter
2 TBSP Extra Thick Whipping Cream (this is a must)
1/4 cup Corn Syrup light
1/4 cup Sugar
1/4 cup Packed Brown Sugar
2 packets of concentrated lemon extract or 2 TBSP fresh lemon juice (this is optional)
Flake Salt for sprinkling
Prepare a small square dish, about 5 x 5. Using parchment paper or wax paper, lightly spray or rub with oil
and place in dish

Melt the butter in a deep microwaveable bowl, whisk the cream
Whisk completely
Add the corn syrup and sugars
Whisk  completely
Microwave for 1 1/2 minutes
Whisk completely, try to avoid getting it up the sides
Microwave for 1 1/2 minutes
Whisk  completely, Add the lemon Packets or Juice
Microwave for 1 minute, it will be bubbling up the sides so make sure to watch the microwave incase you need to stop it.
Microwave one last time for 30 seconds
The Temperature on a candy thermometer should be about 285 F (141 C)
Pour into prepared dish
Let cool 1 hour, sprinkle with flake salt if desired
You can now place in refrigerator another hour or using a lightly oiled sharp knife, cut and consume.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
The other day I was diligently at the computer studying and trying not to think about anything else.  I mean really, how distracting is it to be at home by yourself and study on the computer.  I find myself searching Pinterest, reading other people's Blogs, looking at my twitter feed and posting to Tumblr.  It's hard to stay on tract with SO many distractions.  Well, I concentrated really hard and finally finished one of my classes. Even though they are all self paced, I realized that I needed to celebrate as a pick me up.  Drinking didn't seem like an option, well it did but it seemed a little sad to be drinking by myself, so instead I decided to make cookies.
I've had some coconut flour in my cupboard for the last little while and have not tried it.  So I sat and wondered what it would taste like in a cookie.  One way to find out.  I pried myself out of my chair and raced to the kitchen (see what boredom can do to you).

Here is what I ended up making and it wasn't too awfully bad.  Do note, these are not very sweet, more buttery than anything else but they hit the spot.  You could increase the sugar or sweetener if you like.

edit:  I am reposting this recipe as it is National Homemade Cookie Day and everyone should enjoy a homemade cookie, don't you think?

Coconut Almond Butter Cookie with Lemon Filling

Preheat oven to 375 F

1 stick butter (I used sweet salted) at room temp
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup Coconut Flour (I used King Arthur)
1/2 cup Almond Flour (I used Bob Red Mills)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup heavy cream (you don't have to add this, they spread out more when I did)

Lemon Curd (I had Dickinson's Lemon Curd on hand.  You could use any jam or jelly or even a pie filling)


1.  Cream together the butter and sugar
2.  Add the egg and incorporate completely
3.  Add vanilla
4.  Whisk together all the dry ingredients and add to the wet
5.  Add the cream slowly, only add enough to make the dough wet

I used a cookie scoop onto parchment paper.  Then I used the back of a spoon (measuring spoon) to make a hollow.  I pushed down lightly and then gave a little twist and then lift.  You can also see the consistency of the dough.
Scoop your filling into the center, about a tablespoon of filling.  Bake for about 7-8 minutes.  Watch them closely.  I have an electric oven and they cooked very fast.  Cook until golden brown.  Do not remove them from the parchment paper until they are cooled as they are very soft.
Below are pictures from cookies that I did not add the cream to the recipe.    I had some left over peppermint bark that was stashed in my freezer.  I broke it up and placed them on top.  I cooked them as the others.  You can see that the ones with no cream did not spread out like the ones above.
The last thing I tried, since it was the day before valentines day, was to make them into little individual tarts.  I used butter in the ramekins before putting in the batter and spreading it around.  I again made the hollow in the center (about 2 tablespoons of filling). After they cooled a bit I dusted them with some turbinado sugar.  On Valentines day, right before serving, I added sliced fresh strawberries and a few raspberries (but forgot to take pictures)

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
The other night I really, really wanted something sweet but everything we had was either chocolate (blah) or had gluten in it. I searched my cupboards in vain hoping to find something ready made.  At one point I even considered just eating the different cake sprinkles that have been residing in the cupboard since my son's 11th birthday (he's almost 14 if that gives you a clue how long they have been in there). 
Now being gluten free, I always have a box of Rice crispy's or Crispy Rice.  You can crush them up and use them for toppings or crusts on fish and pork chops or as a filler in meatloaf.  They also can just be eaten with milk and fruit, hey sometimes you just want something plain.  Mini marshmallows are another staple in my cupboard but I'm not sure why.  They just always  seem to be there.  Sometimes I remember buying them and other times I think the Marshmallow Fairy brings them when you are out. I'm mean I appreciate that he brings them, I just don't know why he brings them.  This time though, I was thrilled that he had once again graced the cupboard with a bag. Now it has been hotter then Hades at our house so the mellows were already a bit melted but really who cares.  They were just going into the microwave to be zapped and eaten.  My belly certainly was not going to care.  This recipe is easy, easy, easy.  It probably takes longer to get the ingredients together then it does to make it.  You only zap it for 30 seconds.  If making a bit more then I have here, still start with the 30 seconds and then check, mix and zap for 10 seconds.
Serves 1

1/3 cup Marshmallows
2/3 cup GF or regular Crispy Rice cereal
1/2 tsp butter or margarine

1 cup

This is the easiest quickest dessert you will make:

Generously grease the mug with the butter/margarine.  Any left over just dollop it into the bottom of the mug.
Add 1/2 the marshmallows
Add all the cereal
Add the other 1/2 marshmallows
Microwave for 30 seconds.  Generously butter/margarine a fork or spoon.  Mix, keep mixing until all the cereal is coated. 
You can leave it in the mug and eat or turn it out onto wax paper.
Caution, it will be hot!!

You can make more just keep the ratios the same, including the butter.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Adding strawberries to my dessert made me think it was healthy.
Nutrition information calculated at
I've said it before and I'm gonna say it again, I love lemons.  However, being gluten free I can't find nor have I been able to make a good replacement for a lemon bar.  I miss their oooey gooey lemony wonderfulness with that slight crust on the top and the flakey bottom crust.  Sigh.  Many people have said they have a great replacement and then I try them and the bottom crust is all thick and gooey (and not in a good way).  I'm not knocking on yours if you have found one that you like.  I just miss the ones that I used to make.  The bottom crust was thin, flakey and was really just a carrier for the center lemony goodness.  It had a top that had that slight crunch to it.  Oh how I miss them.  I have made these "muffins" that have that gooey goodness and a very lemony taste.  I will, I will make a lemon bar that reminds me of what I left behind but in the mean time, these I will eat at the drop of a pin.  In fact, you don't even have to drop the pin, just leave me alone with them for five seconds.  In fact, you don't even have to leave me alone with them.  You can stand there while I devour them.  I'll try to leave you one but there are no guarantees.  

A little heads up here.  These are much better I believe made in the small bite size muffin tins.  The larger ones for me just are too sweet.  You can make them in the regular size muffin tins, just cook them until the sides show a deep golden brown.  Leave them in the muffin pan for at least 5 minutes.  The center will depress just a bit.  If they are not cooked long enough, once you take them out they may sag a bit but will be cooked all the way through.  The other item to note, I usually use King Arthur GF Flour and the insides come out all soft and gooey.  I then tried them with the new Pillsberry GF Flour that has pea fiber, while they still were good, the pea fiber caused them to be denser.  Each type of flour will gluten free flour makes any baking a new experience as the content of GF flours widely vary.  Experiment, it's the name of the game and oh so much fun.

Makes 12 standard size or 24 small 


3 eggs
1/4 cup Sugar
1 jar Lemon Curd
6 TBSP AP Gluten Free Flour
1/2 tsp Cornstarch
1/3 cup Fresh Lemon Juice

Butter for greasing the tins
Powdered sugar for dusting

By hand, hand mixer or stand mixer:

Add eggs and beat
Add Sugar and beat
Add Lemon Curd and beat
Mix flour and cornstarch together and add to mixing bowl
Slowly pour in lemon juice
Mix on medium for 5 minutes
Let rest 5 minutes

Use butter to grease your baking tins
Spoon or pour in about 2/3 rd full or just below the rim

Cook 350 degrees F for 23-25 minutes for standard size muffin tin or 11-15 minutes for small muffin (bite size) tins. For full size make sure the edges are a deep golden brown, for the smaller version also a golden brown.  Let rest in the pan for 5 minutes before turning them out.

These small wonders create their own "crust" because of the flour added.  I have not tried these in a tart pan as it may just squish out all over the place.

When cooled and right before serving, dust with powered sugar.

This is one of the full sized No bar lemon bars, the edges have a deep golden brown appearance.
These are the bite size, the ones on the left are the golden brown, the ones on the right, cooked just a bit too long though they were still delish!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
The first time I had mochi, I was eighteen years old and also had sushi for the first time.  The sushi experience was not something I enjoyed at the time but the mochi was.  It was only slightly sweet but oh so pillowy soft and chewy.  At first it was a stunned moment because I had expected the sweetness of powered sugar on the outside.  The slightly coarse powdery texture of the cornstarch threw me off and at first my mind rejected what I was tasting (the same thing happened with the sushi too.  It was all I could do to keep from gagging even though it didn't taste bad.  My mind kept screaming "RAW FISH RAW FISH" but my taste buds were like "simma down, it's all good").  The initial knee jerk reaction went away in microseconds.  I couldn't get enough of it.  Unfortunately it would be years before I had it again.
Actually it wasn't until I moved to San Diego in the mid eighties that I ran into again.  A friend took me to the local "asian" store on Convoy ave and they had some there in one of the restaurants.  It wasn't like I remembered and couldn't figure out why.  Years later when I began to work in the area and started to visit all the different asian restaurants did I realize the problem.  The softness was there but it was that super soft, chewy goodness that I was looking for. A friends mom made it one day, well actually she was cutting it up while I was over and she let me have some.  It was then that I learned that she always lets it sit overnight.  Without the overnight factor,  you do not get that super soft, chewy, eyes rolling back in your head reaction.  That could just be me but I think you understand.  Let it sit overnight.
I've now been making it for several years and try different flavors all the time.  I love this black cherry one though, it's one of my favorites.  Any time that I use juice, I always concentrate it.  It doesn't make it a really strong flavor but still gives it a wonderful taste.  I've tried before without concentrating the juice and to me the flavor is lost.
Try this recipe, it is actually quite easy and the final 

1 lb Glutinous Rice flour
2 cups Sugar
2 cups Black Cherry Juice (After reduction)
1 can coconut milk, unsweetened
1 cup cherries, they do not have to be pitted (fresh or frozen)
1 cup CornStarch

Heat oven to 275 degrees F or 135 C,
Dish 13 x 9 
Aluminum foil
Spray oil

I used a 32 oz bottle of Black Cherry Juice and poured it all into a sauce pan.  Set the heat to medium low and add your cherries.  I let it reduce for just over 2 hours.  
Pour through strainer.  Then push the pulp around until you get out as much juice as possible
Add to large Bowl.
Add coconut milk, sugar and rice flour and mix
Preheat oven to 275 degrees F or 135 degrees C.
Line a 13 x 9 pans, or smaller but you will need more pans.  It should only be 1/2 thick or less when you pour it in otherwise it does not cook in the middle.
Line the pan and spray generously with the oil
Pour in the mochi liquid and cover with a piece of foil that is also sprayed with the oil.  The foil should be touching the surface of the liquid.
Place in oven and cook for 90 minutes
Remove and let cool at least and hour
Carefully peel back the aluminum foil and replace it with a fresh piece that also has been sprayed with the oil, again touching the surface.
Now here is the hard part.  Leave it alone for 12 hours at least.  The mochi will be pillow soft.
After the 12 hours, Gently and I mean gently pull off the top aluminum foil.  Then turn it out on to a board that is covered with the cornstarch
Use a plastic knife, I'm not kidding here, and cut off the edges.  I eat these while I'm cutting up the rest.
As you cut, dip it and coat each piece in cornstarch
Consume, you can also wrap in waxed paper or seal airtight, it will keep for a few days
Be careful, do not feed to young children as there is a choking hazard.  This is really soft and chewy.  It is recommended that when given to the "old" or young to cut it into small pieces to reduce the choking hazard.

Push as much of the juice through as you can. Then discard what is left in the sieve.
I use heavy duty aluminum foil on the bottom, remember to spray oil very well. It needs it or it will just stick.
It looks very strange coming out of the oven and not what you expect. Don't worry, it worked.
Gently lift off the foil
Cut with a plastic knife, all others will stick. On occasion, throw down some more cornstarch so the slab doesn't stick
Awww, look at these beauties. So soft, so pillowy, so much goodness. This pictures only shows what a full batch makes. It makes a lot and I mean a lot. I've never counted but may be a hundred squares.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
I love, love, love this ice cream and not just because I make it.  There is a tradition for our Fourth of July family reunions that each family grouping is to make homemade ice cream.  This tradition has been going on since before I was born.  I can remember my grandfather making it and my father as well as my uncles.
See this old thing, it was a gift from my grandparents to my parents on their wedding day.  Of coarse I don't use it any more but it has such fond memories for me.  Every year the day before the Fourth of July, my dad cranking and cranking that thing, a towel folded under his knee as it sat on top to keep it all in place.  The streams of salted water running down the drive way and us kids hanging around watching. Every once in a while he would stop and ask if one of us would like to give it a go.  We always tried.  

Now of coarse we have the new fandangled electric ones.  It still looks like the one above just with a motor on top.  Here's the other thing, the tradition is still going strong but and this is the big but (stop that, no jokes), now the females are involved (collective gasp!). I know, right.  What the hell.  So for years and years the females in our family did not make the ice cream.  For some weird reason it was always the domain of the MEN.  Yes, big strong healthy..........ok I'll stop.  Just in the last couple of years my cousins (females) and myself have been making ice cream.  Doesn't mean just us, my uncle still makes it along with a male cousin or two.  Depending on who is there that year.  These are big ass family reunions.

Have ya got enough back story?  Yes, alright I will stop my meandering path now.  You really need to make this ice cream.  I know it's kind of a pain because you do have to cook it and get it to that almost custard consistency but man, it is so worth it.  Don't freak out over the ingredients.  This is very rich and yes, quite a few calories.  I haven't calculated them but I should.  I'm afraid though, very afraid.

  • 2 cups Whole Milk
  • 1 1/2 cups Half and Half
  • 2 1/2 cups Heavy Cream
  • 2 cups Sugar
  • 5 egg yolks
  • 5 whole eggs
  • 1 Vanilla Bean
  • 1 tsp Vanilla extract (optional)
  • 2 pints Fresh Blackberries
  • Juice from 1 lemon

You need to cook the Blackberries down first.  Throw the 2 pints, 1/2 cup sugar and the juice from 1 lemon in a saucepan and begin to cook the berries down.  Once you are able to mush them up in the pan, run them thru a fine sieve or cheesecloth.  Squeeze as much of the juice out as you can.  Let this cool for a bit and then add 1 1/2 cups heavy cream.  Stir.

While the berries are cooking, add the 2 cups whole milk, 1 1/2 cups Half and Half, 1 cup Heavy Cream, 1 1/2 cups Sugar to a pot and set at medium low heat.  Scrape the vanilla bean and add all the seeds plus the bean itself to the pot.  I use a whisk the entire time when cooking this except for the test at the end.  Once this mixture is hot, whip the egg yolks.  Temper them with the hot mixture, then add to the pot. Continue to whisk the entire time.  I usually remove the pot from the heat during the egg part.  Now, whisk the whole eggs, temper them also with the hot mixture.  Whisk them slowly into the pot.  Return to heat and continue to whisk.  Do not stop.  It should only take 5 minutes or so and the mixture will thicken.  You will actually feel it thicken.  Do not boil, do not let it actually simmer.  It will clot if you do.  If you think it is cooking at too high of a temp, remove from the heat and continue to whisk until it cools down a bit.  You will know when it's done when it coats the back of a spoon and stays.  If you are adding the Vanilla extract, do it at this point.  Taste your mixture first and determine if you need it.

Once it coats the back of a spoon, remove it from the heat.  Continue to whisk for a few more minutes.  I usually do 5 minutes because I'm paranoid about the clotting.  I transfer to a glass bowl after the last whisk. Cover with some type of cling wrap right onto the surface so that a skin does not form.  I leave it out for at least 30 minutes and then chill it for 30 minutes.

After the 30 minute chill, whisk in the blueberry cream mixture.  Cover again with cling wrap and chill at least 2 hours.  Once it is chilled, pour into your ice cream maker.  Don't over fill, look for your fill line.  You may have to make it in two batches.

Follow the directions for your ice cream maker.  I have provided a video below and it shows how to use the ice cream maker that I have.  The layering of the ice and salt around the center container, filling with water and then mixing.

Once the ice cream has churned, place it into a new container and on top place either wax paper or more cling wrap.  This will stop it from getting rock hard.  

If you want to add nuts or chocolate chunks, let it freeze down for at least an hour, then stir in your additions.

It's so pretty!
I hoped you like this recipe.  If you did, leave a comment.  There is also a video below on how to make this ice cream step by step.  If you like it, give it a thumbs up and subscribe to my YouTube Channel!

Thanks for coming by and remember, enjoy life.
It's the one you have.
I am not a huge lover of cheesecake, it's just not my thing.  Though there are times when I run into one that I just have to eat.  Generally it is not just plain old cheesecake.  Now don't get me wrong, like it or love it all you want, I just don't go out of my way to eat it.  It's the same with chocolate, I don't get chunks of chocolate, eek.  I know, freak of nature.  I make chocolate chip cookies but without the chocolate chips. Don't look at me that way, quite a few people don't like chunks of chocolate.  I just can't find any of them but I know they exist.
I really wanted something with custard and this is the recipe that I came up with.  Since it is fairly long, I will cut this intro short, a gift from me to you.  You're welcome.



2  8oz Cream Cheese, room temp
1 stick butter, room temp
3/4 cup Greek Yogurt Plain
3/4 cup Sugar
1 cup Sweetened Condensed milk
2 Eggs, room temp
1 tsp Vanilla extract
1 1/2 TBSP CornStarch
1/3 cup fresh Lemon Juice


1 cup Almond Flour
2 TBSP Brown Sugar, Packed
3 TBSP GF Flour blend
2 TBSP Butter, melted


3 egg yolks room temp
3/4 cup Milk 
1/2 cup Heavy Whipping Cream
1 TBSP Butter
2 TBSP CornStarch
1/4 cup Sugar
1/4 tsp Salt
1/3 cup Fresh Lemon Juice

Make the crust:

First make the crust and press into the bottom of a spring form pan.  Toss into the oven (300 degrees F) for 20  minutes.  After the crust cools, wrap the bottom with Aluminum foil as this will go into a pan of water when you cook the cheesecake.

Make the cheesecake:

While that is cooking, throw the butter (room temp) and the cream cheese (room temp) into your mixer. Beat until smooth.  Add the Greek Plain Yogurt and beat until smooth.  Add the Sugar and again until smooth.  Next the Sweetened condensed milk, beat until smooth.  Add the eggs one at a time.  Mix the cornstarch in a separate  bowl with a bit of the mixture.  Stir until the cornstarch is completely incorporated. Then add it to the main mixture.  Beat for 5 minutes on medium.  Now slowly add the lemon juice.  If you do not have fresh, you can use the bottled stuff but please do not use the lemon extract.  It adds a funky test.  Continue to beat on medium for another 5 minutes.  The mixture should be very light and "fluffy". Pour into cooled crust.  Place into a deepish roasting pan and place on the middle rack in the oven.  pour water as high as you can and close the door.  Bake at 300 degrees F for 1 hour and 15 minutes.  Ovens will vary.  The top should be lightly brown and the center might still jiggle a little.  Take out of the oven, carefully!!  Let cool on a wire rack about 30 minutes.  Now very carefully remove the aluminum foil.  It might have water in it and it will be hot!  Be careful again!! Now leave it alone for at least 2 hours to cool before putting into the refrigerator.

While the cheesecake is cooking make the custard:

In a 2 qt sauce pan, heat the milk and cream until just hot.  
Add the butter and stir until it is completely melted.
Add the sugar and salt and completely incorporate it.  Do not let the mixture boil.  On my electric stove I had it set just below the 4.  The number 5 is considered medium heat on mine.
Once the sugar is melted  you will need to temper the egg yolks
Bring a bowl with the yolks to the stove.  I use a measuring cup to add some of the hot milk mixture to the egg yolks while whisking at the same time.  Do not stop whisking as you add just less than a 1/4 of hot mixture to the eggs.  Do this one of two more times.  Now add this back to the original pan while whisking the entire time.
Wait about 2 minutes and do the same thing with the cornstarch.  I add about 1/4 cup of mixture to the cornstarch (take the sauce pan off the heat while you do this) and whisk until there are no lumps and it is smooth.  I then add another 1/4 cup and then pour back into the original pan whisking the entire time.  Move back to the heat and continue to whisk.  Wait about 5 minutes, whisking the entire time and do the exact same with the lemon juice.  If you pour the lemon juice into the milk mixture it will curdle it.
Now comes the tedium.  Turn the heat down to about a 2 or just a bit over, a simmer on a gas and Yyou need to constantly whisk this mixture.  If  you stop, it gets thick on the bottom and then clots.  Whisk whisk whisk whisk whisk.
It takes about 15-20 minutes to get so that it coats the back of a spoon without dripping off.  You will be tempted to add more cornstarch, do not.  The mixture is the topping to the cheesecake and will be "runny", not super liquid though.  More like cheap syrup.
Once it gets to that point, take it off the heat but keep whisking.  You will need to do this for about 4 more minutes.  Move it now to a glass bowl and lay plastic cling wrap directly on the surface.  You don't want a skin to form.  Wait about an hour and then put in the refrigerator.  

When the cheesecake comes out of the oven let it cool about 2 hours at room temp and then move into the fridge. After those two hours take out and spoon the topping on.  Wait at least another 3 hours before cutting.

This really is a dish you need to make the day before.  

Any questions?  Watch the video below and if you still have questions, just send them to me and I will clear up any confusion.
This is prior to baking. Bake for 20 minutes at 300 degrees F.
You can bake it lighter than this. The one out of the oven today was light brown. They will shrink a bit as it cools down.
If you have any questions, watch the video that I made.  If you still have questions please send me an email or comment below.  Thanks. (hey subscribe to my YouTube channel!!)
 I hope you enjoyed this recipe, if you did leave a comment.

Thanks for coming by and remember, enjoy life.
It's the one you have.

Just about a year ago my doctor finally determined that gluten was part of the health issues that I was having.  Grrrrr.  You never really know how much you are going to miss something until it is taken away. Cliche but true.  I was never ever a big pasta eater so having to cut out pasta and tomatoes (another one that I was causing problems) didn't seem like a big deal.  Cutting out bread, huh, didn't really eat it that much (or so I thought).  It was the cutting out of those famous Hostess Sugar Powered mini donuts that just jammed a pain through my heart.  When I started traveling down the gluten free highway, it was astonishing to me how many items have gluten in them.  Like red licorice.  Who would have thought that licorice would have wheat.  I was dismayed at first and it seemed hungry all the time.  Actually at first I went through what some call the "gluten flu".  I was tired, muscle aches, headaches, upset stomach, this lasted almost 2 weeks.  During that time she, my doctor, had me eating only Paleo type meals.  I was hungry all the time.  I mean HUNGRY!  It took about a month or so for my body to adjust to the new way of eating.  Though I did not stay Paleo by choice.  I'm not allergic or sensitive to corn but I am to soy and I like on occasion to have a few preservatives in my food.  Keeps the system in check.
Once I had "adjusted", and I use the term in quotes cuz it took alot of adjusting, to the new way of eating, I determined that I was not going to eat the store bought gluten free breads or desserts.  Ugg.  Not only are they expensive, but I simply can't get over the taste.  I'm not saying they are bad, it's just not what I want. So over the last year I have been baking breads and searching for what I consider the perfect donut recipe. It took some doing and a whole lot of batches of donuts that I subjected my son and friends to, but I finally have them.  It's all mine and well now yours.

These are good, really, really good.  Why did I make these?  Well, I had accidentally purchased a very large bag of Pamela's Baking and Pancake Gluten Free Mix while at Target.  I thought that I had purchased the standard All purpose flour, as I have been trying the different ones.  Why? Another good question, because I am tired of making my own and was hoping to find one that tasted decent and was multipurpose.  So now I had this very large bag of Pamela's Baking and Pancake Gluten Free Mix.  What to do with it.  Well this is one of the the recipes that I made.  Don't have Pamela's Baking and Pancake Gluten Free Mix, don't fear.  I've added some notes or you can use your own.  The one thing that I will say is use some Almond flour in this recipe.  It adds a lightness to it that is missing if omitted.

Chocolate Lovers Gluten Free Baked Donuts

150 g or about 1 1/4 cup Pamela's Baking and Pancake Gluten Free Mix (if using your own GF mix, weigh out about 120 g of your flour and the rest Almond flour or 1 cup of your mix and 1/4 c Almond flour).  To make these with regular gluten type flour, just use the 150 g of flour, careful that is only a smidgen over a cup I believe.  Everything else stays the same.
53 g or about 1/4 c sugar
1/4 c Hershey's Dark Chocolate or Hershey's Milk Chocolate (I prefer the dark chocolate)
1/4 c heavy cream
3 tbsp Sour Cream
1 lg egg 
1 tsp vanilla
1/4 c oil (I used canola or vegetable, either have worked)

Things to add if yours mix does not have:
1/4 tsp salt
1 tsp xanthum gum
1/4 tsp baking powder

Preheat oven to 375 F
Oil a donut pan (I have used coconut, vegetable and canola), set aside

In the bowl of a stand mixer,  add the heavy cream and the egg.  Beat on medium until smooth and creamy. 
Add the sour cream and vanilla
Beat until it is very whipped, about 5 minutes on medium high

While that is beating, in a separate bowl mix the flour, chocolate and sugar.

Add a 1/4 cup of flour mixture at a time to mixing bowl until about half has been added.  
Add oil
Begin to add the rest of the flour mixture.

If the mixture is too thick add 1/4 cup of milk in small increments until the dough is a thick pancake consistency.

Let the dough mixture sit to absorb the liquid for no less then 15 minutes.  You can go ahead and add it to a piping bag or a large ziplock at this time.  It doesn't have to stay in the bowl.

Depending on your oven, cook for approximately 8 minutes (use the tooth pick method to check for doneness).  Let cool in the pan for 3-5 minutes before turning them out.

Use your glaze of choice or:

2 cups Powdered sugar
1tsp Vanilla
2 TBSP Milk (3 if you are not going to flavor it)

If you are going to flavor it, the 3 TBSP will be your flavoring of choice such as:  Pureed Strawberry, Pureed blueberry, Pureed any type of damn berry you can think of, Lemon, Lime, a combo of any of these.  I think you get my point!


Let me know if you made changes and how they came out!
These are the non-gluten donuts. From the top left and going clockwise the glazes are: blueberry, lemon, strawberry and powdered sugar with the last one on top another lemon. Just cuz I love lemon.
These were made with regular flour. Can't tell the difference can you! Same glazes as above.