The Best Gluten Free Pancakes

10 Jul

I have been attempting gluten-free pancakes for almost two years. I have yet to find a recipe that I swear by. The times, they are a changin! This recipe was delicious. The pancakes were light and fluffy and they even bubbled on the skillet like “normal” gluten filled ‘cakes. Try them. You won’t regret it.

Whatcha need:

1/2 c brown rice flour
1/4 c potato starch
1 tablespoon sugar
3/4 tspn baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 egg
1 cup “soured” soymilk (in a cup put a 1/2 tspn of apple cider vinegar and then stir in 1 cup of soymilk- let it sit for a couple of minutes and you have dairy free buttermilk!)
optional: 1/2 teaspoon vanilla

Whisk together all of your dry ingredients in a bowl. Stir in the wet ingredients until there are very few lumps.

Preheat & grease your skillet. I turned my stovetop to about medium heat. Then scoop about 1/4 cup batter (or whatever sized cake you want) onto the heated pan. If you have a non-stick skillet, no need to grease it. Mine worked without that step!

Watch for bubbles on your pancake and then flip. Cook until both sides are golden-brown and delicious. Serve with whatever toppings you fancy! Me? I love either berries with syrup OR peanut butter and syrup on mine. Today was a berry kind of day. Yum!

Raspberry Cream Cheese Brownies

27 Jun

The past two weeks have been a whirlwind of baking, exciting business news, and much more. I will be writing another post soon to explain.

However, I simply had to tell you about these brownies I made. After two days with less than 6 hours of sleep (total) I woke up from a late night nap only to be informed that we would be going to a bbq the next day. I knew I wouldn’t have time to bake before, so I made some late night brownies. I knew I had extra cream cheese and raspberries, so I wanted to use those as well.

I found this recipe and they looked amazing. I found they taste more like a flourless chocolate, raspberry, cream cheese cake than a brownie. They are still tasty. I would also recommend serving with a raspberry sauce of some sort. YUM!

Raspberry Cream Cheese Brownies
Preheat your oven to 350
Whatcha need for the Brownies:
1/3 c white rice flour
1/3 c tapioca/brown rice flour (note: I filled half the 1/3 cup with tapioca and the rest with brown rice flour)
1/2 teaspoon baking powder
8 tablespoons (1 stick)butter, softened
6 tablespoons cocoa powder
6 tablespoons dark cocoa powder
4 tablespoons oil
1/2 cup frozen raspberries, defrosted and divided
1 1/4cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
For the Filling:
1 (8 oz.) package cream cheese, softened
1/4 cup sugar
1 large egg yolk
3/4 teaspoon vanilla extract

Preheat your oven to 350 degrees. Spray and flour (I used brown rice flour) an 8-inch square baking pan.

Combine flour, baking powder, and salt in a small bowl. Set aside.

Mix together your softened butter, cocoa, and oil in a large bowl. Make sure everything is combined. Mix in 1/4 cup of the defrosted raspberries. Add the sugar, eggs, and vanilla to chocolate mixture. Make sure to scraped the sides of the bowl. Whisk in flour mixture until everything is incorporated. Set this aside and work on your filling!

Blend your filling ingredients: cream cheese, sugar, yolk, and vanilla until smooth.

Spread half of the brownie batter into prepared pan making sure it is even. Then carefully spread the cream cheese filling over brownie batter into an even layer. Sprinkle the remaining raspberries over the cream cheese filling and then spread remaining brownie batter evenly over filling.

Take a minute to lick the bowl. And the beaters. And the spatula. Holy cow. Delicious dark chocolate, raspberry, cream cheese goodness!

Bake until toothpick inserted into center comes out with a few dry crumbs attached, about 45 minutes. The original recipe called for 50-60, so check yours after about 40 minutes. Mine could have been taken out a little earlier. Cool on a wire rack and then refrigerate.

I will be serving these bad boys tonight at the BBQ with fresh raspberries.

Clownfish Cake

21 Jun

A few weeks ago I made a birthday cake for my team mate’s little girl who was turning 4. She wanted a Clownfish cake: we teach on team clownfish at our school. Coincidence? Most likely not. Cute cake? Most definitely so.

Mr. Nemo on top of the cake is a toy, but everything else is edible. Waves and coral included 🙂

The cake was vanilla and everything was dairy free! Her favorite colors are purple and red, so I died two layers of the cake red and two layers purple. There were also fresh strawberries between the 4 layers. Yum.

I’ve been practicing cupcakes for the next iron cupcake. I will take plenty of pictures and post them after this weekend!

Summer Cupcakes

8 Jun

I made three different cupcake flavors for our end of the year staff party tomorrow. One and a half days left until my third year of teaching is over. Get excited. I sure am! 🙂

After a night full of tornado scares, I finally have three types of cupcakes baked, frosted, and taste-tested. Two thumbs up.

Strawberry cupcake with strawberry margarita buttercream.
Blueberry cupcake with lemon buttercream.
Lime Margarita cupcake with lime margarita buttercream.

Light, moist, and delicious.

Sweet Summer: Strawberry & Rhubarb

5 Jun

Summer feels like it’s here (finally, after months of freezing cold weather)!

Our neighbors gave us some rhubarb and I immediately put it to use. I made a strawberry rhubarb filling, piped it into a vanilla cupcake, and frosted it with a light SMB (Swiss Meringue Buttercream). I have had the hardest time making SMB but FINALLY made a delicious batch tonight- thanks to the help of  Sweetapolita. (If you haven’t read her blog, you really should. She’s amazingly talented and adorable to boot).

I hope you are enjoying beautiful weather where you are too! 4.5 more days of school and then summer break!


30 May

A friend ordered cupcakes and a cake for her daughter’s birthday. I remember when she was just born… it seems like it was only a year or two ago. Nope, it was 4! I feel old 🙂

She had a luau themed birthday, which is very appropriate seeing as everyone needs a little warmth right now in WI. The weather is freezing here and it’s almost June!

I made a pineapple cake and pineapple cupcakes with a beach theme and then chocolate oreo with a cute little flower (resembling a lei).

Lego Cake & Cake Pops

29 May

This cake was a beast to make, however I think it ended up being a pretty

cute lego cake for one of my former students. I made lego head cake pops for him to send home as party favors as well.

Each lego is made of three layers with vanilla buttercream and strawberry filling. The blue lego is chocolate, the other 2 are vanilla. The little lego bumps are made of huge marshmallows cut into thirds.

Pineapple Cupcakes (gf/df)

23 May

I’m baking cupcakes and a cake for a sweet like pumpkin this week. Her mother requested some pineapple cupcakes and a cake for her luau themed birthday party. No luau is complete without pineapple, so I set to work creating a delicious gluten free recipe.  Here is what I came up with:

Preheat oven to 350
1/4 c millet flour
1/4 c brown rice flour
1/4 c white rice flour
1/4 c tapioca starch
1 tspn baking soda
3/4 tspn xanthan gum
1/2 + 1/8 cup sugar
1/4 cup oil
1/8 c  soy milk  mixed with 1 tspn apple vinegar
1 egg + 1 egg white
1 (8 oz) can of sliced pineapple, cut into small chunks
1/4 c pineapple juice

Whisk together your dry ingredients (including the sugar). Set aside. Whisk together your wet ingredients (minus the pineapple). Mix the dry ingredients into the wet, scraping down the sides of the bowl. Stir in the pineapple. (Just a note: I used chopped up pineapple because I prefer having chunks of pineapple in my cakes instead of the shredded stuff. Whatever floats your boat is fine though)

Fill cupcake liners about 2/3 full and bake for 15 minutes until a toothpick comes out clean.

Cool and frost with vanilla buttercream or cream cheese frosting (I used vegan cream cheese frosting to keep these DF).

Peanut Butter & Pickles

22 May

The next Iron Cupcake is in a month and I’ve picked not one, but two cupcake flavors! I’m ecstatic because the next theme is children’s literature. This is perfect seeing as I’m a kindergarten teacher. I’ve decided to make cupcakes based on the books: Cloudy with a Chance of Meatballs AND Pickles to Pittsburgh by Judi & Ron Barrett.

Cupcake number one will be a chocolate cupcake with strawberry or raspberry filling, topped with vanilla buttercream that looks like spaghetti and a homemade truffle. You may have seen this type of cupcake before on April Fool’s.

Cupcake number two will be a pickle cupcake with peanut butter frosting, topped with a fried pickle. I attempted this one tonight and the boyfriend loved it. (I also tried it with a pretzel bottom, but the pretzels got soggy)

Having two different entries will mean over 300 cupcakes, but I’m excited 🙂

Want the recipe for fried pickles? Here it is:

1/4 c white rice flour
1/4 c brown rice flour
1/4 c potato starch
salt & pepper
1 egg, beaten
sliced pickles, your choice (I used Wickles)
Vegetable oil for frying (enough to put the pickles into so that they are covered)

Turn your stove-top onto medium and heat the oil.

Mix your dry ingredients in a small bowl and set aside.

Coat your pickle slices with the beaten egg. Carefully transfer your pickles (without excess egg) into the flour and toss them until they are coated.

Put the battered pickles into the oil (be careful!) Fry until they are golden brown. Put onto a paper towel to drain.

Going to the Chapel

16 May

My best friend from high school got married this weekend. A few friends and I drove down to Missouri for the wedding. She asked if I would decorate the plain, white cake with silk flowers. Of course I said YES!

This was the end product after about 20 minutes. I think it’s beautiful, and so did the bride.

PS: Sorry for my absence. Things have been crazy busy around here!