As much as I love creating dishes from scratch, I am all for whipping up semi-homemade treats every now and again! They save time, and can still taste just as great.
Recently, Udi’s Gluten Free sent me a box of goodies to try out. I was so excited to taste some of their products: they had a booth set up at BlogHer in New York this year, and I was amazed at how great their gluten free white bread and their cookies were! They are fantastic treats that won’t make you miss gluten. Seriously – I am not officially IN LOVE with the soft baked snickerdoodle cookies. Justin and I managed to consume the entire box in record time…oops!
Now, I do not eat gluten-free completely, but I have been making an effort to reduce the amount of gluten in my diet, and I’m glad that I can turn to some of Udi’s products to do so! I also think it is pretty common for someone in your family or group of friends to have a gluten allergy or intolerance, so it is always nice to be aware of products and food dishes that will be friendly to them.
But you know what is better than “accommodating” them by serving something separate (which, to me, always seems like a bit of a bummer. I do feel this way sometimes when I am at a meal where red meat is being served…since I can’t have it, a separate main dish has to be made for me, which makes me feel bad)? Serving something that EVERYONE will enjoy is what’s better! So, I decided to create a little cookie/brownie tart using Udi’s Gluten-Free products to serve with some pumpkin mousse! They’re great for this time of year: Halloween, Thanksgiving…or just any regular day of the week. I can’t get enough of pumpkin, you know!
Creating these little tarts was pretty easy – all it took was the aid of a muffin tin. Simply break up the dark chocolate brownie bites (or snickerdoodle cookies) into small pieces and press firmly to the bottom of a muffin tin. Refrigerate the cups for a few hours, and then you are ready to top them!
You can make your own mousse from scratch, or use another semi-homemade trick like I did! I used a box of Jell-O Pumpkin Spice instant pudding mix for this recipe. Whisk 1 cup of milk with the pudding mix for 2 minutes, and then fold in 1 cup of whipped topping. Allow the mixture to set in the fridge for 5-10 minutes, and then you’re ready to scoop!
Remove the brownie/cookie cups from the refrigerator, and gently pop them out of the tin onto a serving plate. Using a tablespoon, scoop a dollop of pumpkin spice mousse on to each tart, and if desired, add a smaller dollop of whipped cream on top. Easy as pie – you have handheld pumpkin mousse tarts that make a great little bite. You might have to stop yourself from eating the entire plate.
I’m personally a big fan of using the dark chocolate brownie bites for the tart – they are fudgy and moist, and pumpkin and chocolate together are pretty much one of my favorite combinations of all time! You could jazz up these tarts with the addition of mini chocolate chips or sprinkles to make them more festive, but leaving them plain is just lovely as well!
Are you a fan of semi-homemade treats? Have you tried any of Udi’s Gluten Free products before?