Gluten-Free Makeovers (92 page)

Make the filling: Cream the butter until light and fluffy. Add the marshmallow fluff and blend for 1 minute. Slowly add 1 cup of the confectioners’ sugar, the vanilla, and salt. Beat for 3 minutes, until smooth. If the mixture is not thick enough, add more confectioners’ sugar, ¼ cup at a time.

To assemble, generously spread the filling onto the flat side of half the cakes. Top with the remaining cakes. Wrap the pies individually in plastic wrap to store. These will keep three days at room temperature or three weeks in the freezer.

To make this recipe egg-free, omit the egg and increase the buttermilk or dairy-free milk to 1 cup.

No longer just for kids, this adult version of an old favorite is inspired by a recipe in the
King Arthur Flour’s Baker’s Catalogue
. The idea of pumpkin and warm spices rolled into a whoopie pie was too tempting to ignore. Make the chocolate whoopie pies on page 247 for the kids and save these treats for yourself.

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Combine the flour blend, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.

In a large mixing bowl, combine the sugar, butter, oil, and molasses and beat until smooth and fluffy. Add the eggs one at a time, beating until fluffy. Fold in the pumpkin. Add the flour mixture, one third at a time, beating well after each addition. The batter will be thick.

Spoon ¼-cup mounds of the batter about 2 inches apart onto the baking sheets,. Bake 16 to 18 minutes, until the tops feel firm to the touch and a toothpick inserted in the center of one cookie comes out clean. Cool completely on a wire rack.

Generously spread Cream Cheese Frosting on the flat side of half the cakes. Top with the remaining cakes. Wrap the pies individually in plastic wrap to store. These can be stored for three days in the refrigerator or three weeks in the freezer.

An easy holiday dessert, this recipe is inspired by one that the late Laurie Colwin included in a food-for-thought piece in
Gourmet
magazine. Laurie’s words were nearly as delicious as her food. This has been revised for our gluten-free enjoyment but also as a tribute to the very talented Ms. Colwin.

Preheat the oven to 350°F. Lightly oil or butter a 10-inch tart or pie pan.

Combine the cranberries, walnuts, and sugar in a bowl. Spread evenly into the bottom of the prepared pan.

Make the topping: In a large bowl, whisk together the flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt; set aside. Mix the sugar, eggs, cooled butter, and almond extract to combine. Add the flour mixture, whisking to break up any clumps. Whisk until smooth. Pour over the cranberry mixture. Bake for 35 to 40 minutes, until a cake tester comes out clean.