Gluten-Free Easter Goodies

Ever since she was 3 1/2 years old, the Social-Butterfly has been gluten-free. No, she doesn't have celiac, no we don't have any medical reason to keep her off gluten, other than we tried removing gluten from her diet and noticed an improvement in language skills and behavior issues.  Anyway, today we spent the day making chocolate candies and other goodies to fill Easter Baskets with.  Yes, the children helped, and no we don't "do" the Easter Bunny (nor Santa Claus nor the Tooth Fairy....not in the traditional sense anyway), so I'm not worried about them seeing what's in their baskets ahead of time.  

Off Topic Note; Just in case you are interested in why we are a Santa Claus/Easter Bunny/Tooth Fairy free household....check out this blog post I found, which expresses our sentiments and feelings better than I could.   Especially the last line 

Someday -- no matter how elaborate and colorful or touching and full of poignancy our stories are -- our kids will find out the truth. We were the ones who filled the stockings, hid the eggs, and left the money. The rabbits and fairies and workshop elves were just things we made up to make them happy. And then they will look at us and ask us about God.

What do we say then and why should they believe us?

Back to the topic at hand....since Easter is a time of feasting after the Lenten fast...I don't worry about nutrition as much.  It's a time of celebration...bring on the sugar and chocolate!!  After all, we have the greatest thing in the world....Jesus' Resurrection...and personally I can't think of a better way to celebrate than with chocolate and a glass of wine.

Here a couple of our favorite recipes.

Hedgehogs (this one IS actually healthy AND tasty!)

Ingredients

2 cups walnuts
1 cup dates, raisins OR dried cranberries.
2 1/2  cups flaked coconut
1 cup packed brown sugar
2 eggs
1/8 cup applesauce

Directions
1.Grind nuts and dried fruit in a blender or food processor. Mix 2 cups coconut and remaining ingredients.
2.Scoop up in tablespoons, shape into balls and roll in remaining coconut. Bake on ungreased cookie sheet until coconut browns, 15 to 25 minutes, at 350 degrees F (175 degrees C)


Peanut Butter Yum Yums (tastes **just** like a peanut butter cup candy!)
Ingredients



1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 tablespoon butter


Directions


1.Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
2.Press into a 9 x 13 inch pan.
3.Melt chocolate chips and butter, mix together and spread over peanut butter mixture.
 
 
Chocolate Truffles
Ingredients


20 oz. chocolate chips (semi-sweet or milk chocolate)
1 (8 ounce) package Cream Cheese, softened
Suggested coatings: coconut, cocoa powder, powdered sugar, crushed nuts

Directions
1.Melt 8 oz chocolate chips, set aside. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add melted chocolate; mix well. Cover. Refrigerate 1 hour or until firm. Meanwhile, cover baking sheet with waxed paper.
2.Shape chocolate mixture into 36 balls, using about 2 tsp. for each ball. Place in single layer on prepared baking sheet.
3.Melt remaining 12 oz chocolate. Dip chocolate balls, one at a time, in melted chocolate. Return to baking sheet. Sprinkle with suggested coatings. Refrigerate until chocolate is firm. Store in tightly covered container in refrigerator.

Happy Easter Everyone!!!!!