The increased demand for gluten free products has been on the rise for many years, and for those who suffer from celiac disease or just want to eat gluten free, these dessert mixes are a great addition to a growing market.

Celiac disease, an auto-immune disorder that causes digestive distress in individuals who eat any form of wheat flours, affects approximately 1 in every 133 people in the United States, including children and adults:

Celiac Disease (CD) is a lifelong, digestive disorder affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. ~ celiac.org

The mixes are made with rice flour in place of traditional wheat flours, which is an acceptable grain for those who suffer from the disease. The products are also produced in a gluten free environment.

Have you tried the new dessert mixes?

[image: betty crocker]

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As well as adding chopped nuts, using a pudding mix with toffee or caramel bits, or even a vanilla pudding make a great surprise treat too!

Father’s Day Chocolate Chip Cookies
adapted from loveyoufather

1 box chocolate cake mix (18 oz)
1 box instant chocolate pudding mix (4 serving size)
1 cup sour cream
2 large eggs
1 cup chocolate chips
Chopped walnuts (optional)

Turn the oven on to 350 degrees. Grease a cookie sheet or cover with parchment paper. Combine all ingredients in a bowl and stir until just moistened and no big lumps remain. Drop by rounded spoonfuls about two inches apart on the cookie sheet. Bake for 16-18 minutes.

[image: flickr]

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I’ve always wanted to make these but just haven’t gotten around to it. I’m not sure why since they couldn’t be easier, and the kids would have an absolute blast with them!

Reader Eileen sent me this link to a recipe for cake balls that I’ve printed out and set on my desk as a reminder. These will be great for a sweet snack for this weekend’s Super Bowl party, though I’d probably have to double or triple it because I have a feeling they’d be a big hit!

Chocolate Cake Balls

1 box cake mix
1 container frosting
1- 24 oz package of almond bark or confectioner’s coating
wax paper
colored candy melts, butterscotch or peanut butter chips (optional for drizzle)

Bake cake according to package directions in any size cake pan. Remove cake from oven and immediately dump into a large bowl. Use a fork to break up the cake into crumbs. Add the entire container of frosting to the bowl and combine it with the cake. Stir until completely combined.

Line a cookie sheet with wax paper. Roll cake mixture into balls and place on cookie sheet. Place cookie sheet into refrigerator for 2 hours to allow balls to chill.

After balls have chilled, remove cookie sheet from the refrigerator and place on counter. In a medium bowl or 4 cup glass measuring cup, melt half of the package of almond bark chocolate. Follow melting directions on the back of the package. (Only use half the package to begin with as the mixture will begin to thicken as it cools.)

Stir the chocolate until smooth. Using a spoon add a cake ball to the melted chocolate and turn to coat. Remove with spoon and replace on chilled wax paper on cookie sheet. Repeat for all cake balls, adding and melting more chocolate when level gets low.

As an option you can drizzle melted chocolate chips or candy melts across the tops.

[image: flickr]

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Paula Deen is one of the few cooks/chefs on the Food Network that I bother to watch anymore. I don’t make a lot of her recipes (I like my arteries) but the ones I have made have always turned out well.

This one is her Chocolate Gooey Butter Cookies which is a take-off from her Gooey Butter Cake. I like it with a Devil’s Food cake mix, it gives the cookies and extra rich chocolate flavor. They’re a lot like Chocolate Crinkle Cookies, but a little bit chewier.

Chocolate Gooey Butter Cookies

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix.

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.

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Oatmeal Chocolate Chip Cake Mix Cookies

1 (18.25 ounce) package chocolate chip cake mix with pudding
2 eggs
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup rolled oats
1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well. Drop by teaspoonful onto a greased or parchment lined cookie sheet. Bake for about 8-10 minutes. Remove from oven and let cool for 1 minute before removing from cookie sheet.

For even more chocolate, put a large chocolate kiss in the center of each cookie one minute before removing from oven.

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Chocolate Cake Mix Cookies

1 (18.5 oz) package chocolate cake mix
1 teaspoon baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips (optional)

……….
Preheat oven to 350 degrees F. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips or other choice of additions (chopped nuts, toffee bits, etc.). Drop by rounded spoonfuls onto cookie sheet.

Bake for 8-10 minutes. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely.

Also works well with other cake mixes (yellow, white, devil’s food, confetti, you get the idea) — experiment!

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