Wednesday, November 21, 2012

Thanksgiving No-Cook Pumpkin Chocolate Torte: Gluten-free



 No cooking involved. On Thanksgiving?

How cool is that?

I love the flavor of pumpkin. I could eat pumpkin pie for breakfast, lunch, and dinner. I know, we can get a little inundated with pumpkin at this time of year, but if you do like it and you want something different, why not try this recipe? I honestly can't remember where I found this recipe. Sunset Magazine, maybe? A great magazine for the West Coast. But as I can't eat gluten, I had to tweak!

Daryl Wood Gerber
Who do you think came up with that word, by the way? Tweak.  

I had to look it up. My parents made me one of those kinds of people. It comes from Middle English and the word: twikken. What a cute word is that! Maybe that will become our next social networking platform. In eighty characters or less, twikken!  It's quicker. LOL

Okay, enough frivolity.  Back to serious matters. Dessert. For Thanksgiving or anytime. This is one of the easiest things in the world to make and perfect for the holiday. And it's quick. 

Enjoy!  And Happy Thanksgiving to all!


THANKSGIVING NO COOK 
PUMPKIN CHOCOLATE ICEBOX CAKE
(gluten-free)
though the only thing gluten-free are the graham crackers and vanilla...
so this could be made by all you "normal" folks, too. Just switch back.


Ingredients:

3 packages (8 oz. each) cream cheese, room temp
½ cup packed dark brown sugar
½ cup granulated sugar
1 can (15 oz.) pumpkin
2 tbsp. half-and-half
1/8 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon cinnamon
1 teaspoon gluten-free vanilla extract (vanillin)
28-30 gluten-free graham cracker sheets
(if desired, ¾ cup chocolate chips for decoration)
  Cocoa powder (for dusting)


  Directions:

Beat cream cheese and sugars in a bowl with a mixer on medium speed. Beat in pumpkin, half-and-half, salt, spices, and vanilla until smooth.

Lay 1/3 of graham crackers on bottom of 9 x 13 pan. Spread a third of pumpkin mixture over crackers. Repeat two more times, ending with pumpkin mixture.  (Top with chocolate chips if desired...I didn't for this recipe...I would in the future just because)

Cover, chill overnight. Dust with cocoa powder.  Cut cake into squares.



Now for my major admission...

I CAN'T BELIEVE I DIDN'T TAKE A PICTURE OF THE WHOLE FINISHED CAKE.  THIS IS JUST A PICTURE OF IT IN THE FINAL STAGES. ARGH! SO SORRY. BECAUSE IT'S CREATED IN A 13 X 9, IT'S NOT THAT PRETTY, BUT REALLY... SILLY ME.



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The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 2013.

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A COOKBOOK NOOK MYSTERY series
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Say cheese!

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