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Showing posts with label GF mix. Show all posts
Showing posts with label GF mix. Show all posts

Sunday, January 15, 2012

Gluten Free Carrot Zucchini Cupcakes

Need a healthy treat?
Gluten Free Carrot Zucchini Cupcakes!


Still doing good at your New Year's Resolutions?
I am, and I hope these help! 
Everyone needs a little treat once in a while, and like the name implies there's carrots and zucchini packed into these moist cupcakes.  (Semi-healthy right!?!)
These little babies have a lot of texture and has a punch of citrus flavor thanks to the frosting.
I found the original recipe on Pinterest, made into bars.
We took these to a party, and I thought cupcakes would be easier to eat, especially for the kiddos.  I also only used half the oil (replaced with applesauce).
Here's to staying on track with your New Year's Goals!

Gluten Free Carrot Zucchini Cupcakes

3 eggs
3/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 t. vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini (if you want to see the zucchini shreds leave the peel on, if not peel before shredding)
1 1/2 cups GF mix
2 t. xanthan gum
1 t. baking powder
1 t. cinnamon
1/2 t. baking soda

Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs, brown sugar, oil, applesauce, honey and vanilla.  
Fold in the carrots and zucchini.
Add in the flour, xanthan gum, baking powder, cinnamon, and baking soda. Stir together until just combined.
Pour about 1/3 cups of batter into prepared cupcake cups.
Bake about 17-20 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.
Frost with the Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting

8 oz package Cream Cheese, room temperature
2 cups powdered sugar
1 1/2 t. lemon zest

Beat together the cream cheese and powdered sugar until smooth.  Add in lemon zest, beat until fluffy.
Frost cupcakes as desired.
Makes 1 dozen cupcakes.

Tuesday, December 20, 2011

Gluten Free Red Velvet Cheesecake Brownies

Remember me?
Erin, who??
Hasn't this past month been so fun!
(And it's going to continue)
I had to share another tradition:
my December Birthday!
Yep, yesterday I celebrated with my husband, kids, and these beauties:

Gluten Free Red Velvet Cheesecake Brownies!


Everyone always asks, what's it like to have a birthday around Christmas?
Well, for all I know, it's great!
I have never had an issue, or felt "ripped off".
I think that it was because my mom and husband do a great job of keeping the two days separate.  
Birthday presents aren't wrapped in Christmas paper and it's not a "Christmas Party", it's a birthday celebration and it's just one more thing to add to the fun festivities!

Yesterday was a great day.  One of the best.
My husband and daughter made breakfast while I exercised, recipe to come.  My brothers and sisters surprised me with a Gurgle Pot, more on that later.  And my dream came true and my parents got me a Silhouette Craft cutter, more on that too.  
My husband and kids got me a new pair of running shoes, which I tried out and I swear they made me run faster, I'm so spoiled.
We then (we being husband and kiddos) went swimming at our community center and had a great time.  Both girls are such water babies, this summer is going to be great!
Next we had a friend watch the girls and Paul and I finished up some Christmas shopping and had the most wonderful dinner at the Rodizio Grill.
It was amazing!  And most of the menu is gluten free!!
It's a Brazilian-style steakhouse where the guys brings the different meats around and gives you a thin slice.  The tri-tip was my absolute favorite.  And they also have these cute little appetizer bread roll things, not sure what they are called that are made out of yucca flour, so GF and so delicious.  They have a nice Parmesan flavor to them.
Hungry now.  
Well, sign up for the Rodizio club and you too can get a free meal on your birthday!

On to the cake.  
My 3 year old danced with joy when we got to blow out all the candles, which I almost did in one breath!
I am such a sucker for Red Velvet anything, so I knew these were going to be good.  The brownie part is moist and dense, with a light cheesecake swirled on top.
They were amazing.
And kinda Christmas-y.
Hope you enjoy!

Gluten Free Red Velvet Cheesecake Brownies

1/2 cup butter
1/3 cup semi-sweet chocolate chips
1 cup sugar
3 eggs
1 t. vanilla
2 t. red food coloring
2/3 cup GF mix
1 t. xanthan gum
1/4 t. salt

8oz cream cheese, room temperature
1/3 cup sugar
1 egg
1/2 t. vanilla

Preheat the oven to 350.  Line an 8 inch square pan with foil and grease.
In a double boiler, melt butter and chocolate chips together.  Stir until very smooth and there are no lumps.  Set aside while you prepare the other ingredients.
In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. 
Add flour, xanthan gum, and salt.
Stir in chocolate until just combined.  
If you want a deeper red color, add 1/2 t. more red food coloring.
(I just used 2 t.)
Pour into prepared pan and spread into an even layer.

In a medium bowl, beat cream cheese, sugar, egg and vanilla until smooth.  Drop onto prepared brownie batter.  Swirl with a knife.

Bake for 35-40 minutes, until cheesecake is set and a toothpick comes out clean.  
Refrigerate overnight.

Saturday, November 19, 2011

Gluten Free Banana Pumpkin Muffins

Last post of Pumpkin Week.
What a bummer!


What a way to end it though with 
Gluten Free Banana Pumpkin Muffins


Original recipe found here.

These are suppose to be a bread, but muffins are easier to eat with kids, so they became muffins.

Gluten Free Banana Pumpkin Muffins

1 1/4 cup GF mix
1 1/2 t. xanthan gum
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
4 very ripe bananas, mashed
1/2 cup canned pumpkin
2 T. butter, softened
1/2 cup brown sugar
2 eggs
1 t. vanilla

Whisk together the flour, xanthan gum, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

Combine mashed bananas and pumpkin.

Cream together butter and brown sugar.  Add the eggs and vanilla, mix well.
Add the dry ingredients and banana/pumpkin mixture.
Mix well.

Pour into greased muffin tins and bake at 350 for 20 minutes or until done.  

Hope you enjoyed Pumpkin Week!
What was your favorite day this week?  

Thursday, November 17, 2011

Gluten Free Pumpkin Waffles

Waffles, a great way to catch all the yummy cinnamon syrup!
Gluten Free Pumpkin Waffles


(The original, gluten-full version here.)

These waffles are not exploding with pumpkin flavor.  
They do though have a wonderful fall spice taste that will have you begging for more.
And the cinnamon syrup on the top...to die for.

Gluten Free Pumpkin Waffles

1 1/2 cups GF mix
1 1/2 t. xanthan gum
1/4 cup packed brown sugar
2 t. baking powder
1 t. cinnamon
1 t. salt
2 eggs
1 1/4 cups buttermilk, or milk with 1 T. vinegar added
1/2 cup canned pumpkin
2 T. oil

Combine the flour, xanthan gum, baking powder, cinnamon, and salt.  Add the eggs, milk, pumpkin and oil.  Don't over mix.  Batter will be thick.
Cook on a preheated waffle iron.
Serve with your favorite syrup or the cinnamon syrup below.

Gluten Free Cinnamon Syrup

In a sauce pan combine:

1/2 cup white sugar
1/2 cup brown sugar
1 1/2 T. cornstarch
1/2 t. cinnamon

Add:
1 t. vanilla
1 cup water

Bring to a rolling boil stirring often until thickened.  Remove from heat and let stand 10 minutes before serving.

Tuesday, November 15, 2011

Gluten Free Baked Pumpkin Doughnuts with Vanilla Cinnamon Glaze

Oh my.
These little doughnuts are a perfect way to start a morning.
True not the breakfast of champions but a delicious treat during the holidays.
Baked doughnuts with a glaze, what could be better?


You can find the original recipe here if you don't need the gluten free version.

You will need a donut pan.  I found mine at Joanne Craft stores in the cake decorating section.  The pan is made by Wilton.  You could make these into donut muffins, if you are in a pinch.  But I'm not sure if the texture would be the same. 

Be sure to use the full 1 1/2 cups of powdered sugar for the glaze.  The first time I made these I tried to "lighten" them,
 (huge mistake, I mean really?  Lighten a donut, just enjoy the carb-filled goodness right!)
by only adding about half the sugar, and the glaze just wasn't as good as the second time I tried them.  

(Which was good, because the second go around we had a bunch of people over for our annual Harvest party, more details to come).

Gluten Free Baked Pumpkin Doughnuts with Vanilla-Cinnamon Glaze

2 cups GF mix
2 t. xanthan gum
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/2 t. nutmeg
1 1/2 t. cinnamon
1/4 t. ginger
1/2 cup brown sugar
1 cup pumpkin puree
3 eggs
2 T. buttermilk, or milk with vinegar added
1/4 cup butter, room temperature
1 t. vanilla

Preheat the oven to 350.  Prepare donut pan by spraying with non-stick spray.  
In a medium bowl, whisk together flour, xanthan gum, baking powder, salt, baking soda, nutmeg, cinnamon, and ginger.  Set aside.
In a large bowl, cream together the brown sugar, butter and pumpkin.  Add in the milk, eggs and vanilla, mix well.  
With a wooden spoon stir in the dry ingredients.
Scoop the dough into a large plastic bag.  Cut off one corner and pipe into the prepared donut pan.  
Bake for 10 minutes or until toothpick comes out clean.  
Let donuts rest for 5 minutes in the pan, then remove to a wire rack.
When cooled to the touch, dip into the vanilla-cinnamon glaze.

Vanilla-Cinnamon Glaze
1 1/2 cups powdered sugar
1 t. vanilla
1/2 t. cinnamon
2 T.  milk

In a small bowl, with a wide top to dip the donuts, combine the powdered sugar, vanilla, cinnamon and milk.  
Dip the tops of the donuts into the glaze.  Allow a few minutes to set.

Saturday, September 10, 2011

Gluten Free Banana Bread

Remember this picture:

If not, let me remind you, 

Delish.

Now, I have been doing some experimenting with coconut flour and made some modifications to this recipe.  If you haven't used coconut flour before you are in for a treat.  It's a new little gem I've started to use and it's great.  There is a slight coconut flavor when using it, but I really like it.  There are many health benefits to using coconut flour and I believe variety is the spice of life, so why not mix things up!  You can find coconut flour where you buy your other GF flours.   

I wanted the bread to be more flavored with lime and coconut, so I experimented with adding the flavors to the bread instead of just the glaze on top.
The results were fab-ul-ous!
Paul went on and on about how great this banana bread/cake was, asking why I haven't made it before (ok, I've make it twice before this...), banana bread is my favorite,
you get it right.

To agree with him, yes, it was great and really flavorful and really banana-y.
So if you want the recipe that I modified first, here it is, if not read (or should I say, bake) on!
Hope you enjoy it as much as we did.


Gluten Free Banana Bread

1 1/2 cups GF mix
1/2 cup coconut flour
1 rounded t. xanthan gum
1 t. baking soda
1/2 t. salt
3/4 cup sugar
1/4 cup softened butter
4 eggs
2 cups mashed bananas (4-5 bananas)
1/3 cup vanilla yogurt
1/4 cup applesauce
1 t. vanilla
1 t. lime juice
1/2 cup coconut flakes
1/4 cup coconut, to sprinkle on the top, divided

Sift the flours into a small bowl.  Yes, sift.  I never was a big believer until now.  Just trust me and do it.  I don't have a sifter, so I put the flour through a fine-mesh sieve.  You must get all the clumps out of the coconut flour.
When flours have been sifted, add the xanthan gum, baking soda, and salt.  Set aside.

Cream together the butter and sugar.  Add the eggs.
Then add in the mashed bananas, yogurt, applesauce, vanilla, lime juice and coconut.
Mix until just blended.  
Add the dry ingredients and mix on low speed until just moist.
Now, I like to use a bunt pan only because it's fun, pretty, and cooks faster.  You can use any size pan you want: bread pan, 8x8, or a 9-inch circle pan. You might have to adjust your cooking times.
Grease your chosen pan.  Sprinkle in 2 T. flaked coconut.
Pour in the batter.
Then sprinkle on the last 2 T. flake coconut.
Bake in a 350 degree oven for 45-50 minutes or until done. 
(A bread pan will take 60 minutes)

When bread is done, allow to cool for 5 minutes.  Turn out on a plate and pour over the lime glaze.

Lime Glaze:
2 T. lime juice
1/2 cup powdered sugar
You might have to add more or less.  Make the consistency be runny and easy to pour.
Let the glaze soak into your banana bread and enjoy!

Monday, August 29, 2011

Gluten Free Peach Cobbler

You know the sweet taste of late summer peaches
with a warm biscuit topping
and a scoop of cool vanilla ice cream?

Yep, you know it.
Gluten Free Peach Cobbler.
One of my favorite desserts.



I think that this would work with any fruit, or combination of fruits, but with peach season here it's hard to pass the beauties at the grocery store.

Do not get this confused with a "crisp".
This cobbler definitely has a soft topping, nothing crunchy here.
You can use Gluten Free Bisquick instead of making everything from scratch.  I prefer the scratch method, but it's up to you.

Happy summer!

See the melty ice cream?  
It makes the cobbler delicious!

Gluten Free Peach Cobbler

6 fresh peaches
1 T. cornstarch or arrowroot flour
1/2 t. cinnamon
Dash of nutmeg
1/2 cup sugar
1/2 t. lemon juice

Topping:
1 1/2  cups GF Mix
2 t. xanthan gum
1/3 cup sugar
2 t. baking powder
3/4 t. salt
(If using the Gluten Free Bisquick, only use 1 1/2 cups mix plus 1/3 cup sugar.  You don't have to add the xanthan gum, baking powder or salt.  Hence, the beauty of the mix.)
4 1/2 T. shortening 
3/4 cup milk

Preheat the oven to 350 degrees.

Blanch the peaches. Bring a pot of water to boil. Add peaches (Be sure that the peaches are covered with water).  Boil for exactly 1 minute.  Do not over cook.  You only want the outside to be cooked, not the entire peach, it would result in a mushy mess, and that would be a sad ending to the beautiful cobbler.
When peaches have boiled for only 1 minute, drain peaches and place in a bowl of ice water for 1 minute.  This will stop the peaches from cooking.  Then just pinch the skin of peach with your fingers and the skin should just peel off.  Make it your personal goal to get the skin off in one piece, a fun game to keep things interesting.

When peaches have been blanched and peeled, cut into chunks.  Not too small, they will shrink when cooked.
In a medium saucepan, mix the peaches, cornstarch, cinnamon, nutmeg, and sugar together.  Over medium heat bring to a boil, stirring constantly until thick.  Boil for 1 minute. (A good tip to remember:  Everything in this recipe is for one minute.  Except the baking time, darn.)

Pour the peach mixture into a greased 8x8 pan.

In your food processor (or you can mix by hand) mix together the flour, xanthan gum, sugar, baking powder, and salt.  
Add in the shortening and process until the shortening is pea-sized balls.  (Without a food processor?  Use a fork or cut the shortening with 2 knives.)
Add the milk and process until moist.
Then using 2 spoons, drop dough balls all over the peaches until the top is covered.  
I like starting in the middle and working my way out.  
(The dough balls don't have to be uniform, don't spend too much time on this step).

Bake at 350 for 25 minutes or until the peaches are bubbly and the top is golden.  Remove from oven and let stand 5 minutes to thicken.  (Good luck, that step is hard.)

During those 5 minutes of waiting, get out the vanilla ice cream to soften.  Serve cobbler in heaping scoops with a BIG dollop of ice cream.  Let it melt all over the hot peaches for one minute and then devour.  

Also try: