Tag Archives: Gluten-Free

Key Lime Cupcakes

19 Aug

I was all chocolated out after 2 weeks of chocolate cupcake testing! When asking the boyfriend what I should try next, he said Key Lime…. Okay! I was pleasantly surprised after making these cupcakes. Their texture was fantastic: fluffy, moist, but not cakey. The cupcake itself has a very light lime flavor, but the filling is like an explosion of lime. I balanced it off with vanilla buttercream frosting. I’m bringing a few to school tomorrow (after all, most of us are back setting up our classrooms and could use a little treat) and I’m sending a few with the boyfriend (I’m all out of boxes, so I’m sending them in a little Sterilite container. He’s embarrassed that you can see through to the cupcakes. Silly.).


Chocolate Cupcakes

17 Aug

I realize now: I have an obsession. With Baking. I want to do it every day!

The problem? The cost, the fact that I should be getting ready for the upcoming school year, wasting (aka: throwing away) any failure recipes, and of course…. what to do with all of the leftover goods! Luckily I have a few friends who are taste testing all my cupcakes for their wedding. They are hoping to find a chocolate cupcake that is oh-so-delicious. I made a batch of crumby chocolate cupcakes two days ago, so I tried again tonight. Successfully. (PS: with the crumby cupcakes I made a new frosting: Chocolate Swiss Meringue Buttercream! It was crazy and amazing and fluffy….) Here’s my successful attempt:

Whatcha Need

Preheat oven to 350

  • ½  c sorghum flour
  • ½  c tapioca flour
  • ½  c white rice flour
  • 1 c cocoa powder
  • 1 ½  tspns xanthan gum
  • 2 ½  tspns baking powder
  • 1 tspn baking soda
  • ¾  c butter, softened
  • ¾  c brown sugar, packed
  • 1 c white sugar
  • 3 eggs
  • 2 egg yolks
  • 2 tspns vanilla
  • 1 ½  c buttermilk

Whisk together the flours, cocoa powder, xanthan gum, baking powder, and baking soda in a bowl. Set aside.

In your stand mixer (or using a handheld mixer), cream butter. Add sugars until fluffy. Beat in the eggs/yolks one at a time. Add the vanilla.

On low, alternately add the flour mixture and buttermilk.

Taste the batter! It actually tastes like a normal batter- not gritty or “beany”. Yum! Fill muffin cups 2/3 full and bake for about 20 minutes (until your toothpick comes out clean).

Let these bad boys cool for a bit in the pan and then move them over to a rack to cool completely.

If you want, you can add filling and then frost with your favorite frosting. I made a chocolate ganache for the filling and then made chocolate buttercream frosting.

Just an FYI, these cupcakes are moist and delicious. However, they aren’t SUPER chocolatey. (Which I like)

Coconut Raspberry Cupcakes

4 Aug

A friend had been talking about coconut and raspberries the other day. Sounds delicious, right? It was her birthday today, so I thought I’d make a cupcake that would incorporate her two favorites. The result: An absolutely delicious cupcake that tasted almost like a twinkie (which I have craved since going GF). It is the boyfriend‘s new favorite (and mine too)!

Oh yeah, the friend’s response: YOUR CUPCAKES WERE SPECTACULAR! Her words. Not mine! 🙂


Make-shift Apple Crisp

23 Jul

My dear friends, when you have a craving and it’s late at night, you must find a way for it to be satisfied. This is exactly what happened when I had an intense craving for Apple Crisp. However, it was hot (and I refused to turn on the oven) and I didn’t want to wait forever. The fix? Cinnamon Chex Apple Crisp ala Mode in less than 5 minutes.

Whatcha Need:

1 apple (cored and cut into thin slices)
2/3 cup Cinnamon Chex (it’s gluten free, yo!)
a sprinkle of sugar and cinnamon
1 scoop of Vanilla ice cream to top it all off

In a microwave safe bowl, put the slices of apple. Sprinkle with a little sugar and cinnamon. Microwave for 3-4 minutes (or until your apple is cooked to your desired tenderness). Stir. Top with crunched Cinnamon Chex and a scoop of ice cream.

It satisfied my craving. I even shared with the boyfriend. He liked it. I hope you do too. 🙂

Vanilla Cupcakes

19 Jul

I decided, at the last minute, to make some inappropriate cupcakes for a friend’s bachelorette party. I didn’t have any box mixes, so I ended up modifying a recipe for home-made vanilla cupcakes. (Mine ended up being decorate your own penis cupcakes….. The picture is of the unfrosted ones)

I used some leftover batter to make 3 blueberry cupcakes for the next morning. I just added about 1/2 cup of blueberries to the batter at the end- gave it a little stir and then plopped a few blueberries on top once the batter was scooped into the liners.

For the Vanilla cupcakes…

Whatcha need:
Preheat oven to 350 degrees.

Dry Ingredients:
2 cups GF flour mix (I used two cups of:
1 cup sugar
1/2 teaspoon salt
1 teaspon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder

Wet Ingredients:
1 cup warm water
2 eggs
3 tablespoons olive oil
1 tablespoon vanilla
1/4 teaspoon lemon juice

Whisk together all of the dry ingredients until well blended.
Beat in the wet ingredients with an electric mixer for 2 minutes.

Scoop into paper cupcake liners. (about 3/4 full- or a little less)
Makes 12

Recipe from: http://glutenfreegoddess.blogspot.com/2009/08/vanilla-cupcakes-with-mocha-icing.html

Stove-top Kettle Corn

17 Jul

I love popcorn. If it’s the microwavable kind, I enjoy the the 94% fat free kind. If it’s stove-top, I like black rice popcorn (and I have to admit I add way too much salt).

Until 3 years ago, I never craved kettle corn. Popcorn, I thought, should be salty. Not sweet. However, the boyfriend is addicted to kettle corn and now I am too.

I am enjoying a quiet night in tonight all by myself and of course the pantry is out of kettle corn! My attempt to make stove-top kettle corn: SUCCESS!

Whatcha need:
2 tablespoons olive oil
1/3 cup popcorn kernels
1 tablespoon sugar

In a medium sized saucepan put the 2 tablespoons of olive oil and kernels in the pan and sprinkle the sugar on top. Put the lid on top and turn the heat onto Medium/High. Wait for the magic to begin! You can shake the pan a bit to make the seeds sink to the bottom in order to pop. Listen for the popping and when it starts slowing down, take it off the burner. Dump it into a bowl (carefully because the sugar is hot!) and eat it up.

Not sweet enough? Sprinkle a little more sugar (or Splenda) on top!

Black Bean Salsa Tacos

6 Nov

I had leftover chopped up peppers from our Burrito Bowls the other night. No need to waste ’em! Even if you don’t have the leftover veggies, no worries friends…  These tacos are wayyyy worth the extra 5 minutes it takes to chop some up.

Whatcha need:

8  6″ white corn tortillas
2 chicken breasts (sliced into small chunks)
1/2 of a large red pepper (chopped)
1/2 of a green pepper (chopped)
1/2 of a medium tomato (chopped)
1/8 c red onion (chopped)
1/4 c iceburg lettuce
1/2 c Newman’s Own Black bean and Corn Salsa- Medium
1/4 c shredded cheddar cheese
optional (but delicious): sour cream

tacoIn a medium pan (on medium-high heat), put about a tablespoon of olive oil (once around the pan). Grill the onion and chicken breast strips until they are browned and cooked through. Leave them in the pan and add the chopped red and green peppers. Cook for a few minutes until they are soft. Add the Newman’s Own Black Bean and Corn Salsa. Cover and simmer until it is warm and thickened. Stir it occasionally so that it doesn’t get stuck on your pan.

In a large pan (on medium-high heat), put on however many tortillas will fit without stacking them. Flip them when you think they are brown. Brown the other side and then put them between paper towels to keep it warm. (I fold mine in half after they are browned so they hold all the fillings later! Otherwise they might break) Keep an eye on these so you don’ t burn them! (They take about 30-60 seconds)

After all the shells have been browned, fill ’em up: Put some cheese on the bottom,  a spoonful of the chicken/black bean salsa/pepper mix, some lettuce and tomatoes. If you want- drizzle a little sour cream on top.

Eat ’em up. (& grab a napkin or two!)

Pecan & Pumpkin Choco-Chip Cookies

5 Nov

Wowsers! These cookies are fabulous. I looked at various recipes to find one that fit everything I had in my cupboards…. It turned out pretty great. My only issue is the baking mix I used is a little “grainy.” Next time, I will use Pamela’s Products Ultimate Baking and Pancake Mix… (2 cups) which is my favorite mix so far.

Whatcha need:

Preheat oven to 350… Use a cookie pan that is lined with parchment paper.
2 Cups (one 12 oz box) Hodgson Mill Multi Purpose GF Baking Mix
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp Pumpkin Pie Spice
1 tsp cinnamon

Mix the dry ingredients (above) together..

and in a separate bowl beat together until combined:

1 c. canned pumpkin
3/4 c. shortening
2 eggs
2 tsp vanilla
1 c. brown sugar
Add the dry “stuff” to the wet.
pumpkin pecan choco-chip cookieAfter beating well, stir in:

1 c. chocolate chips  (less if you want them less chocolate chippy)

(You will need the pecans to put on the cookie after you have put the batter on the cookie sheet… keep reading, yo!)
Put about a tablespoon of dough on and smooth it down into a relatively circle cookie shape (so it’s even… about 1/2 inch thick). Leave about 1/4-1/2 inch between each cookie “blob” because they do expand some and I’m not a huge fan of having to cut a cookie mass apart. 🙂  Put a pecan on top and press it gently in.

Bake them for about 15 minutes- until they are firm .

Cool (or eat them delicious and gooey). They are amazing with a glass of milk. Overall, these cookies are to die for.

Black Bean & Rice Burrito Bowl (aka the naked burrito)

3 Nov

Black beans and rice make me think of my trip to Costa Rica and Nicaragua a few years back. Every day for 2 weeks we ate beans and rice for breakfast, lunch, and dinner. It made most people sick, but come to think of it… It was the best I’d felt in a while! (No gluten!!! Who woulda thunk?!)

I’m craving some delicious central american eats. Simple, delicious, and best of all: GLUTEN FREE!

Whatcha need:

2 medium tomatoes (diced)
3/4  c shredded iceburg lettuce
1 small red pepper (diced)
1 small green pepper (diced)
1/2 cup corn (frozen or canned)
1/4 c red onion (diced)
1 can black beans (cooked)
2 cups white rice (cooked)
1/2 c shredded cheese (I like cheddar)

You can make your Burrito Bowl with whatever fixings you want. This is what I used and it was mmmm mmmmm good.

Naked BurritoPut a scoop of rice and a scoop of black beans into a bowl. Top with the lettuce, onion, peppers, corn, tomato, cheese, and whatever else you want.


PS: Leftover peppers, lettuce, onion (etc…) can be used for chicken tacos the next day! (This recipe will be coming tomorrow or the next day)

(Leftover) Meatloaf Pie

28 Oct

Maple Meatloaf

2 nights ago we had Maple Meatloaf ( Recipe from Karina’s Kitchen of course- http://glutenfreegoddess.blogspot.com/2007/12/karinas-maple-apricot-glazed-meatloaf.html) It was the sweetest, most delicious meatloaf I’ve ever had.

I’d never made meatloaf before (really, I did cook before going GF…. promise! just not meatloaf or desserts). Unfortunately, my loaf wasn’t really a  loaf. It crumbled like crazy after cutting it. I’m guessing not enough oats (I used oats instead of bread crumbs). Either way, it was yummy.

I decided to experiment and make a shepherd’s pie with my leftover meatloaf. Here ya go:

Whatcha need:

1/3 leftover loaf of Maple Meatloaf, crumbled (http://glutenfreegoddess.blogspot.com/2007/12/karinas-maple-apricot-glazed-meatloaf.html)   OR if you don’t have this- 1.5 lbs ground beef, browned
6 carrots, peeled and cut into “coins”
8 oz pre-sliced crimini mushrooms
1/3 cup of chopped red onion
2 Tbsp olive oil plus some to drizzle on top of “pie”
*Mashed potatoes- enough to cover the top of your “pie”

pre-heat oven to 400

Put olive oil and carrots into a decent sized skillet over med/med-high heat. Saute until softened. Add mushrooms and onions and continue to saute until tender.

Put leftover crumbled meatloaf into the bottom of a 9×13 pan. Sprinkle the sauted mushroom/carrot/onion mix on top so it is spread out evently.

Spoon the mashed potatoes on top. Don’t smush them down. If you spread them out (roughly) and leave some peaks they will get golden brown and crispy. Yum!

Drizzle the potatoes with olive oil to help your pie get nice and crispy!

Place in oven and bake for 30-40 minutes. Let sit 5 minutes.

Serve it up and enjoy!

Meatloaf Pie

PS: The Maple Meatloaf is sweet…. so just beware that your meatloaf pie will be sweet as well! Just use browned ground beef if you’d prefer a saltier shepherd’s pie instead.

*Mashed potatoes=(boil about 9 medium cut up red potatoes until tender- you can leave the skins on- I do! Drain and put in a bowl along with  about 1/8 c milk and 2 Tbsp of butter. Mash with a potato masher. Add a splash (or 2) of milk if needed to get the desired consistency. I like mine relatively chunky. Salt and pepper to taste.