Posted in Candy, Product Reviews

Black Ace Red Licorice

Since going gluten-free one of the biggest things I miss is LICORICE, specifically Twizzlers – sorry all you Red Vine fans, Twizzlers was where it was at!  Sadly since the very first ingredient is wheat, I can have them no more.  😦

Gluten-free licorice is not easy to find in stores and I have been on the hunt for a GOOD replacement.

I am rating it ♥♥ with a score of 13 out of 20.  In all fairness, the price significantly reduced its overall rating.

Appearance/size:  The small, bite-sized drops (about the size of a dime) make them very easy to eat.  They are in a bag, inside a cute little box.  It would be nice if the bag was resealable so if you were being strong, you could seal them up without worrying about them getting stale.

Flavor:  Wonderful flavor that gets stronger and fruitier as you chew!  Taste comparison – a little nugget of Hawaiian punch in your mouth.  Yummmmm!  🙂

Texture: Extremely chewy, sticking to every possible crevice in my teeth.  Uggh!  Think taffy or worse.  I suppose you can look at it this way – it kept me from eating a whole box in one sitting, so good for my diet!

Price:  I bought this 5 oz box at a local candy store for $6.50.  Expensive!

Overall, this would not be my choice for a licorice fix.  Flavor was great; texture just didn’t work for me.   I’ve had this box for about 3 weeks now and there are still a few left……..this is unheard of for a sweet-tooth like me!

The hunt continues………..in the mean time Live and LOVE gluten-free!

Posted in Gluten Free Recipes, Sweets

Chocolate-Strawberry Cheesecake

This recipe I created myself from a whole bunch of recipes.  I made this for Easter (2012) and it was a hit!  Yummm!  Sorry I didn’t take a picture……..it was very pretty!

1 Package of gluten free chocolate crème sandwich cookies
1/2 cup butter, melted
2 cups of sliced fresh strawberries
12 ounce container of cool whip
1 ½ cup sour cream
1 pkg of cream cheese
1 small box sugar-free instant chocolate pudding
2 ounces of gluten-free chocolate chips
1 teaspoon butter

Crust:  Crush the cookies in a food processor or blender.  If neither available, crush them as fine as you can with a zip bag and rolling pin.

Add the butter a little at a time until the texture will is crumbly, not like a paste. There is a possibility you will not use the entire amount of butter.

Press the crust into the bottom of a greased 8” or 10” spring-form pan.  Put in the fridge to chill while you work on the rest.

Cheesecake layer:  Mix the cool whip, sour cream and cream cheese well.  I used my standing mixer for this. Add the chocolate pudding, mix well again.

Assembly:  Spread half of the cheesecake mixture evenly onto the cooled crust.

Lay your strawberries over entire cheesecake, if it makes a thick layer that’s ok too!  Save 6-8 slices of strawberries  for the top garnish.

Spread the last half of the cheesecake mixture over the strawberries.  Arrange the leftover strawberries in the center, like a flower.

Glaze:  Melt 1 teaspoon of butter in the microwave.  Add the chocolate chips and stir.  If it is not quite melted enough, microwave in 10 second increments.  Do not microwave too long or it will get hard and icky.

When glaze is smooth and stirs nicely, drizzle over the top of cheesecake.  I drizzled mine in a flower-like loop pattern all around the cake.

Refrigerate overnight or at least several hours before serving.

Notes:  PLEASE CHECK ALL LABELS TO MAKE SURE ALL INGREDIENTS ARE GLUTEN FREE

If your strawberries are not sweet, feel free to cut them ahead of time and LIGHTLY sprinkle them with sugar or stevia.

I used the Glutino brand chocolate crème sandwich cookies, but I’ve had the K-toos and those are great too.

I used Jello brand instant pudding, Ghirardelli milk chocolate chips, Philadelphia brand cream cheese and Daisy brand sour cream.

Options – you can change up the flavors of this easily:

Add 1 tablespoon of some kind of liquor or coffee to the crust – say Bailey’s Irish Cream, Frangelico, Grand Marnier etc…..

Change the flavor of the pudding you add – pistachio, banana cream (with banana filling), Coconut Cream…..

Change up the fruit too – blueberries, raspberries or even a combination.