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Free cupcake samples today!!! (Metcalfes @ Hilldale Mall)

2 Oct

Today I’m giving out free Goodbye Gluten Bakeshop cupcake samples at Metcalfe’s (Hilldale Mall) from 11am – 3pm!

You can now also buy individual cupcakes at Metcalfe’s! So exciting!!! πŸ˜‰

Cupcake Wars!

15 Sep

Hey Folks,

It’s been a busy, busy first part of the school year! I’ll post a recipe sometime soon. In the meantime, I wanted to share some more exciting news! I made it to the third round of applications for Food Network’s Cupcake Wars!!!

(First round: apply and e-mail, Second round: phone interview, Third round: Video!)

Here is the video I submitted!

Also, my best friend Steph took some pictures a while back of my cupcakes and me baking… Here’s a sneak peak! We are still working on finishing my website, so stay tuned!

Enjoy!!!

 

gluten and dairy free quiche

2 Sep

Summer flew by this year. With all the business preparations that I did, I feel like I didn’t get a break! Not that I’m complaining. I’m quite proud of how much I accomplished in just a few months! The Victory will have my cupcakes again this weekend. Sentry Metcalfe’s will start selling my cupcakes in their bakery and cafe within the next few weeks and I was just contacted by the Willy Street Co-op as well! Fun and busy times πŸ™‚

Remember though… I’m still a teacher! We started school on Thursday and had training on Tuesday. We had a staff breakfast to kick things into gear and I brought in a dairy free/gluten free quiche.

I’d never made quiche before, but was excited to try this recipe as it looked easy. I wasn’t sure if it would hold up with all of the substitutions, but everyone at worked raved about it. I thought it was delicious too! It’s not what I think of as a typical quiche, but I would call it more of an egg bake. Call it what you want, it is the perfect breakfast!

Whatcha Need:
Preheat oven to 375
(Adapted from Allrecipes.com)

2 c vanilla rice milk, unsweetened
4 eggs
1 c gf baking mix (I used 1/4 c gf bisquik and 3/4 c Hodgson Mill- it’s all I had)
1/4 c soy butter
1/2 c frozen broccoli, thawed & drained
3/4 c cooked, chopped sausage (I used turkey sausage)
1/2 c chopped mushrooms
1/4 c chopped onion
1 package of dairy free mozzarella cheese (I used the rice shreds)

Cook your chopped sausage. In the same pan you can also saute your onion and mushrooms.

In a large bowl, whisk together your milk, eggs, baking mix, and butter. Stir in the cheese, broccoli, sausage, onion, and mushrooms.

I used two pans: one circle pie pan and one eight inch square pan. I sprayed them and dusted them with sweet rice flour. Pour the egg mixture into the pans (they filled about halfway and rose almost all the way to the top when they were baking). Put them in the oven until the tops are golden brown… I left it in about 55 minutes. I’d check it at about 45.

I bet you could easily substitute whatever veggies or meat you want. Be creative and use what you like!

Here’s to a new school year…. πŸ™‚

Arepitas

11 Aug

Photo by Stephanie Nelson

An arepa is defined as:Β  a flat, round, unleavened patty made of cornmeal or flour which can be grilled, baked, or fried. The characteristics vary by color, flavor, size, thickness, garnishment, and the food with which it may be stuffed, depending on the region. Arepa is a native sort of bread made of ground corn (or flour), water, and salt which is fried into a pancake-like bread. It can be topped or filled with meat, eggs, tomatoes, salad, cheese, shrimp, or fish.

Thank you Wikipedia.

Basically, an arepa is a delicious pocket of corn that is a safe substitute for us non-gluten eaters. Even if you can gobble up gluten like it’s your job, I highly suggest that you try an arepa, or arepita as we call them in our house. My boyfriend is from Venezuela where arepas are a staple for breakfast, dinner, and lunch. He is a pro at making these…. the one thing he actually does cook. πŸ˜‰ He has shared his arepa making secrets with me and I just had to share.

Below I posted a link to the P.A.N (cornmeal) that you use to make arepas. Don’t try anything else (we did) because it just doesn’t taste the same. I bet if you look, you’ll find this in your grocery store in the hispanic/latin aisle.

Whatcha need:
1 cup lukewarm water
A little less than 2 cups Arepa cornmeal: Harina P.A.N (start out with a tiny bit more than 3/4 of a cup… you can always add more if you need to)

Heat a non-stick skillet over medium heat and preheat your oven to 375.

Put your water into a medium sized bowl, make sure it’s warm (not too hot, not too cold). Pour in your P.A.N. and then with your fingers (pretend that you’re holding a baseball and that’s what your hand should look like) mix the P.A.N into the water until combined. Let it sit for a minute and you will be amazed at how the cornmeal absorbs the water. It should feel like the consistency of playdough, but grittier because of the corn. It shouldn’t be too dry and it definitely shouldn’t be watery.

Once your dough has sat for a minute, take some of the dough (a little more than 1/4 of a cup) and roll it into a ball. Then, carefully start to pat it down between both of your palms so that you make a think disk or puck. Try and smooth out the edges so that they aren’t cracked. It should be between 1/4 and 1/2 inch thick.

Put your little corn patty onto your non-stick skillet and continue making patties until your dough is gone. We always get two good sized patties and two little baby patties. You want to cook the arepas so that they have a nice golden brown “crust” on each side- about 6-8 minutes per side. Be careful so that you don’t burn them! Turn your heat down if you need to.

Once your arepas are golden brown, put them on a pan and into your preheated oven. You are going to bake them (so that the insides get cooked) until when you tap them they have a sort of hollow sound. Okay, okay, okay… I’m not a native arepa maker- so that means nothing to me either. This is how my boyfriend knows that they are done. I on the other hand bake them for about 15-20 minutes.

Take them out of the oven and let them cool for a few minutes. Carefully use a serrated knife to cut into them 3/4 of the way (cutting it like a hamburger bun). We love to scrape out the insides a little with the knife so that you have a crunchy corn shell left- and we put whatever we scrape out onto the plate and put a little butter and cheese on top. A little extra deliciousness. You can leave the doughy goodness inside though. Whatever floats your boat.

We stuff our arepas with ham, our favorite scrambled eggs, cheese, and butter. My best friend Steph came over this past weekend for a cupcake photo shoot and we made these for Sunday brunch. She loved them and took that amazing photo. She requested I post the recipe, so you can thank her πŸ™‚

Butterscotch Meringue Bars

8 Aug

You might have a baking addiction if:

A. You bake more than 3 different things in a day (check)
B. You can’t look at a recipe without immediately trying it (check)
C. You start baking projects at 10:15 on Sunday night (check)

Me in a nutshell.

These Butterscotch Meringue Bars looked so good that I had to immediately try them, despite the fact that it was 10 pm on a Sunday night and I have to babysit three little munchkins tomorrow. I’ll bring them treats and everyone will be happy, right?

I used the recipe from Tasty Kitchen (see above link) but altered it so that it was gluten free. I’m not sure why the butterscotch- to me it didn’t taste like butterscotch. However, the chocolate chips, dough, and the crunch of the meringue was crazy delicious. I may or may not have eaten an entire days worth of calories in 5 minutes. Totally worth it. Also, my apologies for the unfortunate picture. Had to use the i-phone camera because my battery charger is MIA.

Whatcha need:
Preheat oven to 350

Prepare a 13×9 inch pan by putting aluminum foil so that it hangs over the sides. Spray the bad boy so the bars don’t stick.

3/4 c white rice flour
3/4 c brown rice flour
1/2 c sweet rice flour
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn salt
1/2 tspn xanthan gum
2 sticks butter, softened
2 cups brown sugar, you’ll reserve 1 cup for the meringue
1/2 c sugar
2 eggs, separated
1 tspn vanilla
1 TBS water
2 C semi sweet chocolate chips

Whisk together your dry ingredients (flours, baking powder, baking soda, salt, xanthan gum) and set aside.

Beat together your butter and 1 cup of your brown sugar and your regular sugar. Add in your egg yolks, water, and vanilla. Beat well. (This is always the point where I dip my finger in. Raw eggs? Meh. Apparently I can’t resist.) Add your flour mixture and make sure it is well combined. As evenly as possible, spread the batter/dough into the bottom of your pan. Try not to eat all of the batter, yo.

Sprinkle the chocolate chips on top and press them down softly.

With your clean mixer (I used my kitchen aid for this), whip the egg whites on high until stiff peaks are formed. Lower your mixer to medium speed and add in the remaining 1 cup of brown sugar. Beat for another 2 minutes or so until it looks shiny and smooth.

Spread the meringue on top of the chocolate chips. Don’t freak out if you happen to have some rogue chocolate chips. It’ll be okay.

Pop these beauties into the oven for 30-35 minutes until the meringue is golden brown. Um, I peaked with 15 minutes to go and squealed because they look so delicious.Β  (Another symptom of a baking addiction?)

Let these cool in the pan on a rack completely before removing them from the pan and the foil. Cut into squares, eat them with your hands, whatever floats your boat….

ENJOY!

My New “Go To” Waffle Recipe

6 Aug

Hey Folks,

My camera battery is dead, but I had to share this waffle recipe. No picture, just a recipe that is sure to make your Saturday or Sunday morning that much better. It’s the first waffle (not from a mix) that I’ve thoroughly enjoyed and I hope you do too!

Whatcha need (makes 6 waffles):
1 c gf flour mix (I used 1/2 c brown rice, 1/4 c white rice, 1/4 c sweet rice)
2 tsp baking powder
2 Tbs sugar
pinch of salt
1 egg
3/4 c plus 2 Tbs Milk (I used soy)
1/4 c veggie oil
1 tsp vanilla

Whisk together your dry ingredients in a medium bowl. Whisk in your wet ingredients. There shouldn’t be any lumps.

Then, pour about 1/3-1/2 c batter into your waffle iron (however much it will handle without overflowing) and cook until browned. I like my waffles extra crispy, but you can make yours however you’d like.

UPDATE: Please Read!

29 Jul

As of today we have a kitchen relocation snafu… My cupcakes will be making their appearance at the Victory (and other places TBA) coming September 1st!

Long story. Sorry for any inconvenience. 😦

Thank you for your patience and please keep me in mind starting September (or maybe even earlier)!!!! Keep checking back for more information.

Xo

News from Madison

28 Jul

Some exciting things have unraveled the past few months and I’m very excited to share my news with you!

It’s time that Madisonians (especially those of us with gluten and/or dairy issues)Β  have access to fresh, delicious cupcakes and treats. I’ve taken it upon myself to help solve this problem and hope to offer my cupcakes (and eventually more) at local venues across Madison… I believe my sweets are just as good (or even better) than their gluten-filled counterparts (after lots of continuous practice) and I am excited to help people fulfill their cravings for normalcy. I promise to keep you up to date as more information and news comes my way.Β  In the meantime…

KATIE FORAN-MCHALE, a very sweet intern from 77Square, heard about me and decided to write an article about my gluten free adventures. The article is now online here and you can catch it in print today! She did a great job capturing my journey and shared all of my hopes and dreams for the near future. I feel very grateful for such amazing press and hope that the word spreads that gluten free can taste delicious!

ALSO: A new and improved website will be coming shortlyΒ  in which people will be able to see all of my flavors, place orders, and learn more about me. In the meantime, I hope that you continue to stop by my blog. (Thank you to my amazing web developing boyfriend and very talented friend who is a photographer)

Please feel free to stop by my facebook page and like me (Goodbye Gluten) and if you want to chat about cupcakes, orders, baking, life, etc… please feel free to e-mail me: nicoleioneburns (at) gmail (dot) comPhotos by MIKE DEVRIES β€” The Capital Times

Butterbeer Cookies

14 Jul

I’ve read all the Harry Potter books. I won’t deny it. I’ll event admit I had a crush on Daniel Radcliffe (Harry in the movies). I think Harry Potter is one of my favorite series. I probably liked it even more than the Babysitters Club…. πŸ˜€

When I saw that Bake at 350 had a recipe for Butterbeer cookies, I got rather excited. That might be an understatement. I closed my laptop and immediately drove to the store to buy butterscotch chips. Hey- I can’t help it.

Although she does a much more extravagant job, I’m still excited to bring these bad boys to the movie tomorrow. Shh! Don’t tell that I’m sneaking them in my purse into the theater. If I get caught, I’ll just explain it’s because I can’t eat gluten. πŸ™‚

I followed her recipe for the most part, halving it…. and of course I made it gluten free.Β  I also made a few other small changes. If you don’t need to eat gluten free, go ahead and follow this recipe. Either way, happy baking AND enjoy the show (if you’ll be watching it)!

Whatcha Need
preheat your oven to 350

1/2 c white rice flour
1/2 c brown rice flour
1/2 c sweet rice or tapioca flour
1/2 tsp xanthan gum
1 tsp baking powder
1/4 cΒ  sugar
1/4 c light brown sugar
1 stick butter, softened
1/2 an egg (about 1/8 cup of beaten egg)
1 tablespoon of butterscotch chips, melted
1/2 tsp vanilla

Whisk the flours, baking powder, and xanthan gum. Set this aside for later.

Cream your sugars and butter. Add the egg, melted butterscotch, and vanilla. Mix until well-blended and don’t forget to scrape your bowl every so often.

Add the flour mixture and beat just until combined, making sure to get all of the goodies combined. The dough will be fairly thick. I had to use a spoon to mix all of it together.

I used my mini ice cream scoop to make my cookies and pushed them down with a fork (like PB cookies). You can cut them out with a cookie cutter (1/4 inch thick or so). Do whatever you’d like. Make sure you put parchment paper on your sheets. You’ll end up baking your cookies for about 9-11 minutes and then put them onto the cooling rack. While you’re waiting for them to bake, make the gooey butterbeer topping (below). When your cookies are cooling, but still warm- you can either spoon some topping onto each cookie, dip the cookie halfway, drizzle some on with a piping bag. Whatever suits your fancy.
Butterbeer Topping
Whatcha need

2/3 c butterscotch chips (I used hershey’s)
1 tablespoon of light corn syrup
1/8 c evaporated milk

Put your ingredients into a microwave proof bowl. Give them a little stir and pop it into your microwave for 30 seconds. Remove from the microwave and stir. Pop it back in for 30 seconds. Give it a stir… Not melted? Continue heating at 10 second intervals. Make sure to stir. Mine only took a minute and ten seconds (I think)…. Make sure to stir it well because it will turn into this delicious, gooey caramel substance. I won’t judge if you lick the spoon. Promise.

Be warned- these will make a mess…. They’re worth it.

Chocolate Raspberry

13 Jul

There is something about a fresh raspberry on top of a white mound of frosting that screams: SUMMER!
(…..and there is more fresh raspberry hidden inside this beauty. yum!)

Just had to share.

I hope you are enjoying your summer!