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Gluten Free Cupcake for Valentine’s

kathy — Mon, 13 Feb 2012 15:50:52 +0000

Valentine's day is here. I have to confess, I haven't done a thing about it until now. Panic started to set in until I raided my cookbook war chest and frantically searched through for some fun but not elaborate goodies to make for my family.

You know, I don't have time to decorate a gluten free cake or cupcakes with a tower of icing, hand sculpted candy figures, ribbon, sparkles and fireworks. Doesn't fit in to my schedule this week…maybe next week

A quick search through the cupboards. Oh good.. a gluten free vanilla cake mix. Half the battle is over. Now I need to see if there is any "red" jam in the cupboard. Yep, that blackberry apple jam we made together during September.

Raid the kids candy jars to find a chocolate bar I can use. The only thing I need to go get is a small box of raspberries. Quick trip to the store and I'm all set.

Whew, are you ready to get started? Let's do it.

Gluten free Raspberry Vanilla "Cupcakes"

1 box of gluten free vanilla cake mix
Ingredients to make the cake
1 small container of fresh raspberries, depending on number of cakes
1 jar of "red" jam, raspberry would be good, but do what I do, go see what you have first and go with that.
1 Gluten free Chocolate candy bar
One heart shaped cookie cutter

If you don't have a heart shaped cookie cutter, you don't need to go buy one. Use a round cutter, like a biscuit cutter, a clean tuna can or any clean can you have around. Of course, if you are looking for a reason to go buy some cute cookie cutters then by all means get in your car and hit the store.

Preheat the oven to 350 degrees. Line a rimmed cookie sheet with parchment paper.

Mix up the gluten free vanilla cake mix a per the instructions. Pour the batter into the prepared cookie sheet. Make sure to spread out to the edges and make the batter as even as possible. Place into the oven and bake for 13 to 18 minutes. Poke the center of the cake with a toothpick and make sure it comes out clean. If not, bake for a couple more minutes.

Pull out and cool on a wire rack in the pan. Set aside until ready to assemble. Cold cake is easier to work with. If you have time, refrigerate it overnight.
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Take your cutters and cut out gluten free cake shapes, ease them out with a spatula and place on a plate or another piece of parchment.

Split your cake in half. Make sure your is at room temperature. Cold jam will tear up your soft cake. You can also warm it a little in the microwave to make it easier to spread. Top with the second cake piece. Spread the top of your little cake with a thin layer of jam.

Place your cleaned raspberries on top by following the picture.

Melt your chocolate in the microwave in 15 second bursts, stirring after each one until it is smooth. Make sure you use a low heat. You don't want to burn your chocolate. Drizzle over the top of your raspberries.

Serve right away or place in an airtight container and hold in the frig for an hour. If you need to hold it for a longer time then do this: split the cakes and spread with jam in the middle and on the top. When you are getting ready to serve, pull them out and top with raspberries and chocolate.

This is a very easy recipe but looks like a million dollars. Sweet

Kathy

PS.. You could use a chocolate cake instead. One can never have too much chocolate… I don't really think it's possible.

Gluten Free Cherry Bread Loaf

kathy — Thu, 09 Feb 2012 16:28:23 +0000

It’s February already and time for making goodies in all shades of pink and red. This gluten free cherry bread can be served as a sweet breakfast treat or as part of a dessert. It has a pretty pink glaze and fun perky bits of cherries in every slice.

Gluten Free Cherry Bread Loaf

½ cup Spectrum Naturals shortening
¾ cup sugar
2 eggs
1 tsp. gluten free vanilla
2 cups gluten free flour
1 ½ tsp. xanthan gum ( omit if gf flour blend has it included)
1 tsp. baking soda
1 tsp. baking powder
½ tsp.salt
1 cup buttermilk
1 jar (10oz.) of maraschino cherries, drained and chopped (1 cup)

Preheat the oven to 350 degrees. Line an 8×4 or a 9×5 bread pan with parchment paper strip. No need to grease.

In a large bowl, add the shortening and sugar and cream with an electric mixer until light and fluffy. Add the eggs and vanilla and beat in well.

Place the gluten free flour, xanthan gum (if using), baking soda, baking powder and salt in a large bowl. Whisk together.

Add ½ the flour mix to the eggs and mix well. Add ½ the buttermilk and mix well. Finish off with the rest of the flour mix and then the buttermilk. Fold in the chopped cherries.

Pour into your prepared pan and bake for 45 to 55 minutes. If your bread is getting too brown on the top, place a piece of aluminum foil over the bread loaf pan during the last 15 minutes. Test with a toothpick to make sure it is completely cooked in the center.

Allow bread to cool in the pan for 10 minutes. Remove the bread by pulling up on the ends of the parchment paper and then place on a wire rack to cool. Remove the paper after 20 minutes and cool completely.

Store tightly wrapped in the refrigerator. Will keep for 3 to 4 days. Makes 1 loaf.

Cherry Glaze:

Mix 2 Tbsp. of the reserved cherry juice to 1 cup of powdered sugar, stirring together. If it is too stiff, add a little more juice, if too runny add a little more sugar. You can also add 1 tsp. of vanilla as well. Spread on the loaf. You could also give this loaf a chocolate glaze to compliment the cherry flavor. Just depends on how you want to serve it.

Kathy

P.S. Leave some comments on this post and tell me what you think.

Thanks!

Gluten Free Pancake and Waffle Syrups

kathy — Mon, 06 Feb 2012 21:14:08 +0000

Hey all! Hope you had a chance to make gluten free pancakes or waffles for your family this past week.

Here are some tasty homemade syrup’s to add that special zing.

This two ingredient syrup is sure to please.

Honey Butter Pancake and Waffle Syrup

½ cup unsalted butter, melted
1 cup honey

Add both ingredients to a small saucepan and heat over low heat until warmed through.

Makes 1 ½ cups

For an Orange version:

Melt ½ cup butter in a small saucepan. Add one 6oz. can of frozen orange juice concentrate and 2/3 cup of honey. Serve warm. Makes 1 ¾ cups.

For a darker, richer version try this:

Orange Molasses Pancake Syrup

Whisk together in a small saucepan:
½ cup orange juice and 1 ½ tsp. arrowroot or corn starch

Add:
½ cup dark or blackstrap molasses, 2 Tbsp. sugar and 1 Tbsp. of butter

Simmer and cook for 1 minute or until thick. Makes about a cup.

You could try something fruitier for breakfast. How about:

Pineapple Pancake Syrup

Stir together in a medium saucepan:

One 20 oz. can crushed pineapple( un-drained), along with 1 ½ Tbsp. arrowroot or corn starch and 1 Tbsp. honey.

Simmer and cook for 1 minute or until thick. Makes about 2 ½ cups.

Apple-Pineapple Pancake and Waffle Sauce

Warm up 1 ½ cups applesauce, one 8oz. can of crushed pineapple and ¼ tsp. cinnamon.

Very easy and tasty. You could use pear sauce or peach sauce by blending drained canned pears or peaches and replacing the applesauce.

And last but not least:

Monkey Topping

Blend together ½ cup warmed up peanut butter and 2 Tbsp. honey. Spread over the gluten free pancakes or waffles and top with sliced bananas and raisins.

Hope these get your creative juices flowing.

Kathy

Ps. Next time will give you a sneak peak at the latest book in the works, Gluten Free Yeast Free Breads. You will get to try a yummy Cherry Loaf just in time for a Valentine’s Day breakfast.

Peanut Butter & Jelly Pancakes

kathy — Thu, 02 Feb 2012 20:25:52 +0000

My kids never really enjoyed pancakes until I started setting out the peanut butter and jelly. They would spread on the p.b. and then carefully roll up and eat like a sandwich.

I didn't care as long as they enjoyed it. And they did… so here is a gluten free version for every peanut butter lover out there.

PB & J Pancake Sandwiches

1 ½ cups gluten free flour blend ( I used BetterBatter)
1 Tbsp sugar
2 tsp baking powder
½ tsp salt
2 eggs, beaten
¾ cup chunky or smooth peanut butter
1 ½ cups milk or non-dairy substitute
1 tsp gluten free vanilla
Jelly of choice

In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt. In a medium sized bowl stir together the eggs and peanut butter. Then slowly mix in the milk.

Add the wet ingredients to the flour mix and stir until combined.

Heat a griddle or heavy skillet over medium heat until water will dance across the surface (about 300 degrees). Grease the griddle or skillet with a piece of parchment paper that has been rubbed with shortening, if needed.

Ladle ¼ cup of pancake batter onto the hot griddle and spread into a 4” circle. Cook until golden brown and bubbles have appeared on the surface. The edges should appear dry (about 2-3 minutes). Flip and cook other side until golden. Place on an ovenproof dish and keep hot in a 300 degree oven until ready to serve.

To plate up, spread one pancake with jelly and place another pancake on top to make a sandwich. Drizzle with homemade Peanut Butter Sauce (recipe next week) if desired.

Or just wrap in parchment and take with you to eat.

Makes 14 pancakes

Kathy

P.S. I'll post a few homemade pancake syrups that take no time at all to make. And you know exactly what is in it too… no weird preservatives.

Gluten Free Bread Garlic Herb Muffins

kathy — Thu, 26 Jan 2012 16:50:48 +0000

I just love chatting with you all. Your comments and responses have been overwhelming. I am very honored to be able to talk with such a warm and loving gluten free community of great people! Thanks so much.

Many of the emails I receive have been about making breads that are not only gluten free but yeast free as well. The only gluten free yeast free bread I have ever seen was corn bread. Now, I love corn bread, but if I had to eat it every day because I couldn't find anything else, well… that would get tiresome.

In response to your gentle pushing, I came up with a savory muffin that would go well with many things. Soup, gluten free spaghetti and meatballs, chicken, turkey, ham or made into cute little tea sandwiches. I think I'll make some for next week and post em here so you can get some sandwich ideas.

I urge you to use whatever gluten free flour you have at home. Don't go running to the store and buying 5 million different kinds. If you have bought that many, do what I did when I thought I had to use it "exactly" as the recipe said.

Just mix them all up and make your own flour blend. Use a 2/3 to 1/3 ratio. Mix 2/3 cup of a heavier gluten free flour like bean, sorghum, buckwheat, brown rice, millet and gently add 1/3 cup of a lighter one like cornstarch or arrowroot starch or potato starch or white rice.

Garlic Herb Muffin

1 6.5oz package of Garlic & Herb spreadable cheese, softened (like alouette)
1 egg
1 cup milk
1/4 cup olive oil
2 cups gluten free flour***
2 1/2 tsp. baking powder
1 tsp. xanthan gum
1/4 tsp. salt

*** I used Pamela's glutenfree flour blend. This already had xanthan gum, salt and baking powder in it. To use this, don't add xanthan gum, or salt and reduce the amount of baking powder to 1 1/2 tsp.

Preheat the oven to 400 degrees.

Grease muffins wells. I used an 8 well rectangle muffin tin. Makes cute little loaves. Or line them with papers.

Beat the cheese and the egg together with an electric mixer until creamed well. Add the milk and oil and mix together.

Place the gluten free flour, baking powder, and xanthan gum and salt if using and whisk together. Pour into the cheese mixture and either beat with the mixer or stir together by hand. I want it done NOW, so I used the electric mixer.

Scoop out the dough using a cookie scoop and divide among the muffin wells.

Bake for 20 to 25 minutes (mine took 23). Poke with a toothpick and make sure it comes out clean then pull them out. Pop them out right away or stand them up on their edges to cool. If you leave them in the muffin tin to cool they will get soggy bottoms. Nobody wants soggy bottoms, not even muffins.

Makes 8 rectangles or 12 regular muffins

Kathy

P.S… I hope this serves you. It's my joy and pleasure to make things that will satisfy not only your tummy, but your taste buds as well. Eat well!

Gluten Free Dessert:Apple Kuchen

kathy — Mon, 23 Jan 2012 19:35:43 +0000

This is a heritage type recipe. My mom’s side of the family is German and Italian. Just imagine what conversations would have been like with that kind of European background (think LOUD)! I decided to look up the word Kuchen.

It means the same as our word “cake” which could apply to all kinds of things, from coffee cake to layer cakes, to Boston cream pie (really a cake), to cupcakes to even brownies.

A Kuchen is usually a dessert that has a pastry base, some type of filling and custard poured over the top. That’s exactly what this one is. A shortbread type pastry base topped with an apple cinnamon filling and vanilla custard poured over the top to finish.

Yum, yum, yum!

It’s smells heavenly right now! I just finished baking it before starting this post. I wish there was “Smell-a-vision”. I’d send it to you right away so you would be forced to stop everything you were doing and get in the kitchen to make one right now!

Easy Gluten Free Apple Kuchen

2 cups gluten free flour blend (I used Pamela’s Baking mix for this)
¼ tsp. baking powder
¾ cup sugar
½ cup butter or margarine, melted (I like butter)
1 29 oz. jar of apple slices, drained (or used home canned like I did)
1 tsp. cinnamon
3 eggs
2 6oz. containers of vanilla flavored yogurt*
½ tsp. gluten free vanilla extract
½ cup chopped nuts for garnish, if desired (I was lazy and didn’t put any on top)

*If you don’t have 2 containers of yogurt but do have a large industrial sized container, Don’t Run to The Store and Buy Small Ones! Each 6oz. container is ¾ cup of yogurt. That would mean this recipe needs 1 ½ cups of yogurt from your monster sized tub (like the one I happened to have).

Preheat the oven to 350 degrees.

Place the gluten free flour, baking powder and 2Tbsp. of the sugar in a bowl and whisk together. Add in the melted butter slowly and mix until crumbs form.

Pat it evenly on the bottom and up the sides of an 8×8 or 9×9 baking pan. Top with the apple slices. Mix together the remaining sugar and the cinnamon and pour evenly over the top of the fruit.

Bake for 15 minutes.

In the same bowl, whisk together the eggs, yogurt and vanilla. When the 15 minutes are up, pull out of the oven and carefully pour the yogurt mixture over the fruit. Put bake in the oven and bake for another 40 to 50 minutes or until a knife inserted in the center comes out clean.

Makes 6 servings

Kathy

PS.. Let me know if you try this one out. I would love to see photos of your most glorious desserts! Post your pics on my Facebook page so others can drool too!

Gluten Free Bread: what to do when it comes out bad

kathy — Thu, 19 Jan 2012 21:10:49 +0000

Okay. You all saw my "disaster" gluten free bread on the last post. What in the world can you do with something like that? A few things come to mind. So, let's see if we can "fix" our mess.

First thing to do is cut it into 1/4" cubes and dry in the oven until hard. Croutons are a great thing to have and don't you just miss having this little crunchy bits of goodness on your salad.

Take some with you in a small baggy on your next lunch or dinner date and pour the little beauties on top of your salad!

Croutons are nice, but you have a lot of "disaster" gluten free bread. Ok…. still turn it all into croutons and then do this:

Whiz enough in your food processor to make about a cup or two. Dip your chicken tenders or boneless chicken breasts in gluten free flour, then eggs or milk and then cover with the whizzed croutons. You can also mix your bread crumbs with pecans or walnuts and use that for the coating.

Fry up in a cast iron skillet and pour on the gravy!

Doesn't that look yummy. Watch out Cracker Barrel – we're coming to take over.

Want more you say? Well, how about using your bread crumbs for a filler for meatloaf and meatballs. Store some in the freezer so you have them handy when you want to make some real comfort food.

Another thing you can do with your croutons is make stuffing. This is a great recipe for Chestnut stuffing. You don't have to have a turkey to make it. Serve with ham or steak or chicken or pork chops or roasted vegetables or whatever. You get the idea.

And one more thing to do with croutons: make bread pudding. It's like a sweet stuffing dish. Instead of using chicken broth, you add eggs and whipping to make a custard that you soak the bread pieces in. Add some dried fruit or diced apples and bake in the oven.

Fantabulious stuff!

If you have other ideas, drop me a comment down below on the blog. Share with others. We're all in this together you know.

Kathy

PS… There really are no "disasters" you can't recover from. Just turn it into something else. I know you can. I have faith in you.