Gluten-free Baking with Organic Hot Cocoa Mixes

| Cherry Cocoa Brownies| Mandarin Cocoa Brownies | Exotic Hot Cocoa Sauce|

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Cherry Cocoa Brownies

½ cup melted butter
1 cup St. Claire’s Organic Gluten-Free Cherry Cocoa Mix
¼ cup sugar
1 teaspoon vanilla
2 eggs
½ cup gluten-free flour mix or wheat flour
¼ teaspoon baking powder
¼ teaspoon salt
Optional - ½ can drained pie cherries

Preheat oven to 350 degrees

Blend butter, vanilla and Organic Cocoa Mix and sugar. Stir in eggs.
In a separate bowl mix flour, salt, baking powder.
Gradually blend into the cocoa mixture.
Fold in optional cherries.
Pour into a greased 9” x 9” baking pan.
Bake for 20 to 25 minutes or until done in the middle.

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Cherry Chocolate Frosting

3 Tablespoons soft butter
3 Tablespoons St. Claire’s Organic Gluten-Free Cherry Cocoa Mix
½ teaspoon vanilla
1 cup powdered sugar
1 – 2 tablespoon milk

Cream butter, cocoa, and vanilla.
Add powdered sugar and milk.
Beat until smooth and spreadable.
Spread on cooled brownies.

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Mandarin Cocoa Brownies

½ cup melted butter
1 cup St. Claire’s Organic Gluten-Free Mandarin Cocoa
¼ cup sugar
1 teaspoon vanilla
2 eggs
½ cup gluten-free flour mix or wheat flour
¼ teaspoon baking powder
¼ teaspoon salt

Preheat oven to 350 degrees

Blend butter, vanilla and Cocoa Mix and sugar.
Stir in eggs. In a separate bowl mix flour, salt, baking powder.
Gradually blend into the cocoa mixture.
Pour into a greased 9” x 9” baking pan.
Bake for 20 to 25 minutes or until done in the middle.

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Mandarin Chocolate Frosting

3 Tablespoons soft butter
3 Tablespoons St. Claire's Gluten-Free Mandarin Hot Cocoa Mix
½ teaspoon vanilla
1 cup powdered sugar
1 – 2 tablespoon milk

Cream butter, cocoa, and vanilla.
Add powdered sugar and milk.
Beat until smooth and spreadable.
Spread on cooled brownies.

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Exotic Organic Hot Cocoa Sauce

2 Tablespoons butter
1 cup hot milk
2 rounded Tablespoons rice flour or wheat flour
1/2 cupSt. Claire’s Organic Gluten-Free Cocoa flavored or plain
1 - 2 Tablespoons unsweetened cocoa
Pinch of salt
1 teaspoon vanilla
Optional - 1 teaspoon cinnamon

Melt butter in a sauce pan.
Mix St. Claire's Cocoa Mix, flour, cocoa and salt.
Stir dry mix into melted butter.
Add warm milk stirring constantly.
Stir until on warm burner until thick.
Stir in vanilla and optional cinnamon.

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