Tag Archives: Gluten-Free

Chocolate Bacon Cupcakes

28 Aug

I’m attending a birthday party tomorrow and of course can’t show up empty handed (without cupcakes, I mean…). I don’t know the fella very well but I do know that he likes ninjas and bacon. I decided to take his love for bacon and make some delicious cupcakes. I’ve heard of chocolate covered bacon on a stick and bacon chocolate bars so it must be good!


Chocolate Chip Cookies

26 Aug

I was having friends over to work on our first big masters program project and wanted to make some delicious, homemade chocolate chip cookies. It’s a comfort food. To avoid working. Right? Okay, maybe not. The work is done and the cookies were demolished. Mission accomplished.

Whatcha Need:

Preheat oven to 350

½ c tapioca flour
1 ½ c Bob’s Red Mill all purpose gluten free baking mix
1 tspn baking powder
¾ teaspoons baking soda
1 ½ teaspoons xanthan gum
¾  tspn salt
1 ¼ stick butter, softened
2/3  c brown sugar
½  c white sugar
1 large egg
1 tspn vanilla
1 c chocolate chips/chunks

In a bowl, sift together the flours, baking soda, baking powder, xanthan gum, and salt. Set aside.

In another bowl, cream the butter and both sugars together for about 2 minutes. I used my hand-held mixer. Mix in the egg until it is combined. Scrape the sides of the bowl and mix in the vanilla.

Gradually mix in the flour mixture, starting with adding only a third of the flour mixture. Mix until combined and add another third. Scrape the sides of the bowl and then mix in the last third of the flour.

Stir in the chocolate chips/chunks. (I used about 1 cup of Ghirardelli Semi-Sweet chips and chopped up a little chunk of a bittersweet chocolate bar I wanted to use up)

I put my dough into the fridge for about 30 minutes (so the cookies would still be warm when company showed up). This is optional. Line a baking sheet with parchment paper, and scoop whatever sized dough balls you like onto the paper about 2 inches apart. These bad boys expand. Bake for 12-15 minutes (it varied for each batch).

I think this recipe made between 24 and 30 cookies. (I’m not sure because my friend scarfed a handful down before I was able to count).

Lemon Strawberry Cupcakes

24 Aug

I had a stressful day at work. PLUS we got the syllabus for our online masters program today and I was feeling beyond overwhelmed. The cure? BAKING CUPCAKES! It did help and the results were delicious. We also knocked our introductory class out of the park- so I’m feeling relieved.

I was going to make carrot cupcakes, but I didn’t feel right not making something fruity (since it is still summer after all). A friend suggested something with strawberry…. The result? Whipped lemon buttercream frosting on top of a moist lemon cake. Hiding inside? Strawberry filling .


As promised, I have posted a sequence of pictures of what it looks like once you have taken the little chunk out of your cupcake… The cone method.


Cut a hole (slanting your knife in- like you were cutting a cone)
Scoop out the little chunk.
Spoon in your filling




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. 🙂