**found in August 2010 Cooking Light
Since the idea of baking right now is almost impossible, I toy with all of my favorite recipe tears. My day job is a career as a designer in the fashion industry, and right now it's demanding, so it's left me no time to bake. Sad face. So for now while I work in crunch mode, I occasionally go through my binders of recipes and pull out the ones that look mouth watering. I'm keeping these on the side until I really can get back to my baking roots.
In the meantime, you, my readers should not suffer! I will still spread the GF recipe love, fear not.
Here come a slew of desserts. Yesterday was Summer Love and today is Dessert Love...right in time for our wondering Thanksgiving Holiday. Colored leaves dust the driveway, while trick-or-treater's ring your doorbell...nostalgia for the winter coat, bundled up with scarves and gloves. Frost on your face from the weather being so cold, and a nice warm fireplace to warm you up...
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 tsp. GF all-purpose flour
1/2 tsp. gf pure vanilla extract
1 large egg white
gf cooking spray (try PAM (but not the baking spray)
3.4 ounces gf all-purpose flour (about 3/4 cup)
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1/8 tsp. salt
1 cup sugar
2/3 cup unsweetened cocoa (make sure it is gluten-free as some are not)
1/4 cup butter, melted
1 tbsp. water
1 tsp. pure vanilla extract
1 large egg
2 large egg whites
3 tbsp. raspberry preserves
1. Preheat oven to 350 degrees
2. To prepare filling, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Set aside.
3. To prepare brownies, coat the bottom of an 8-inch square pan with cooking spray (do not coat the sides of the pan)
Weigh or lightly spoon 3.4 ounces (about 3/4 cup) flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda and salt in a medium bowl. Combine 1 cup sugar and next 6 ingredients (through 2 egg whites), stirring well with a whisk. Add to flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Yield: 16 servings
**Remember! Baking gluten free takes less time then "gluten" baked goods. So although this recipe calls for 40 minutes in the over , you may want to check at 20 with a toothpick, then at 30 and so forth.
calories: 153, fat: 4.9g