Fabulous cupcakes!

Now that school is back in I have time to share a few things that

I did BEFORE summer began.

These are gluten free - chocolate marshmallow topped cupcakes.

They were so yummy!

I found the recipe HERE. It is a very good gluten free blog, I actually bought her cookbook it all looked so good! I know it is gluten free but you could do the same thing with "normal" cupcakes. I will say they were a little messy, but if it isn't messy it isn't worth eating right?

Rainbow cupcakes

I made these for St. Patrick's Day but still wanted to share the concept because they can be made for many occasions.  Not just St. Patty's Day.

My kids went crazy over them & it got me thinking.......  How fun to pick 2 or even 3 colors & layer those.  Pink & white or blue & white for a baby shower would be sooooo cute!  Or even red & blue for a Spider-man birthday party theme.  I could go on all day ladies......just planting little seeds of thought.  Just wait, you'll try to fit these into any upcoming occasion.  They're just that fun!

Like I said before I'm sharing a concept not a recipe.  Take a white cake mix & mix it up.  Separate the batter into 6 bowls.  Dye the batter whatever color you want in each bowl.  Then evenly distribute between 12 cupcake tins.  I won't lie, this is where I didn't know if this was worth it.  I was going crazy getting each color to cover completely over the other.  You can use the back of a spoon to help gently spread each color around.  And if you happen to have a Pampered Chef small scoop that will help tremendously because each color/layer is one small scoop per cupcake.

Yummy Nutritious Protein Balls

My friend, Sara, recently shared this recipe for protein balls with me and now my kids love to eat them! It is always hard to find something good for my gluten free kids to take in their lunches. This was a great solution to getting some protein in them. It is also a great after school snack! I can make a batch and keep them in the fridge for the week.

Here is the recipe for these healthy treats...

Protein Balls

1 cup protein powder - you can use vanilla or chocolate I used vanilla

1 cup honey

1 cup natural peanut butter - I didn't have natural so I used JIF I know bad!

Mix these three ingredients in a large bowl.

Then add

1 cup oatmeal ground - I buzzed it in my food processor

1 cup ground almonds -again zipped them in the food processor until almost a flour texture

1/2 cup mini chocolate chips

You can also add a little ground flax seed - don't add too much it makes them too dry - I added 2 T.

Mix it well, it might seem like it won't all come together but keep mixing.

When it is all mixed shape into balls and place on cookie sheet covered in wax paper.  Refrigerate until hard and then place in covered container.  Store in fridge.

Hope you try them and enjoy them.  I first sold them to my kids as cookie dough balls and after they liked them we now call them protein balls.  They really do taste like cookie dough.  My pickiest eater likes them the most.

Sweet & Spicy Almonds

These can be summed up in one word:  Addicting!

2 1/2 c. whole almonds
1/4 C. white sugar
1 1/2 tsp. kosher salt
1 tsp. cayenne pepper
1 Tbs. water
1 Tbs. honey
1 tsp. olive oil

Preheat oven to 350 degrees.  Spread the almonds onto a baking sheet & toast until their golden & fragrant, about 10 minutes.  Be careful, they burn quickly.

Stir together the sugar, salt & cayenne pepper in a mixing bowl; set aside.

Stir together the water, honey & olive oil in a large skillet over medium heat.  Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened.  Pour the almonds into the sugar/spice mixture & toss until evenly coated.  Spread onto a baking sheet in a single layer & cool.

Lemon poppy seed pancakes

Boy these were delicious so I have to share!

3/4 C. milk

1 Tbs. vinegar

1 Tbs. lemon juice

1 egg

2 Tbs. butter, melted

1/2 tsp. vanilla extract

1 C. all-purpose flour

2 Tbs. white sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. poppy seeds

1 tsp. lemon zest

Stir the milk, vinegar and lemon juice together in a small bowl; let stand 10 minutes to curdle.  Whisk in egg, butter and vanilla extract.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds and lemon zest until well combined.  Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

FYI/My 2 cents - This is a thicker pancake batter & cooks up nice & fluffy.  We only had regular maple syrup but I did have fresh blueberries & that was a wonderful addition.  I just love the combo of lemon & blueberries!  So for me I think next time I will use a blueberry preserve or blueberry syrup.  But of course I'd eat them just the same way I did again and again and again!

The best sweet potato dish EVER!

I first had this delictable dish on Thanksgiving when my friend, Jen, brought it to dinner.  She told me she had a good sweet potato dish that she would bring, ok great!  On Thanksgiving I am a side dish person!  I am all about the sides and take very little meat and rolls.  I sat down with my full plate and tasted the sweet potatoes and...

 OH MY!  

They were straight from heaven!  

I am not joking they were so good I savored every bite and had to restrain 

myself from mmmming and ahhhing with every bite!  

 Yes I took a picture of it that day knowing someday I would share it with you.

Ok so on with the recipe...

Praline Sweet Potatoes
4 cups of mashed sweet potatoes - just peel, cut up, and boil, then mash
1/2 cup sugar
2 T. vanilla
4 eggs beaten
1 cup heavy cream
Mix all of the above ingredients together and spread into a 9x13 pan.

Topping
1 stick of butter room temperature
1 cup brown sugar
1/2 cup flour (she used rice flour for me to make it GF and it still tasted great!)
1 1/4 cup chopped pecans
Mix these ingredients together with a fork until crumbly. 
Sprinkle this mixture over potato mixture and bake for 30 minutes at 350 degrees.
Enjoy the greatness!

Hope you try these and enjoy them!
Leftovers are just as good!

Fabulously Yummy Gluten Free Chocolate Sheet Cake

Being Gluten free I miss a good cake!  

 I have always liked chocolate sheet cake but thought I would never be able to make a good gluten free one.  Alas I found this gluten free version of the Pioneer Woman's best chocolate sheet cake ever!  It truly lives up to its name!!!  

It really was not hard to make at all...well worth the effort! 

For those who are not gluten free you can use the same recipe just substitute the 3 kinds of flour for 2 cups regular all purpose flour and take out the xanthan gum. 

Best Gluten-Free Chocolate Cake. Ever adapted from The Pioneer Woman Cooks
For the Cake
Dry Ingredients
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
2 cups granulated sugar
1 teaspoon Baking Soda
1/4 teaspoons salt
1/8 teaspoons xanthan gum
Wet Ingredients
2 sticks butter
5 Tablespoons natural cocoa powder (yes, this is a wet ingredient.)
1 cup boiling water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Grease a 12x18x1 pan with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together the dry ingredients. Set aside.
3. In a medium saucepan, melt the butter over medium heat. Add cocoa powder and stir to combine.
4. Reduce heat to low and allow mixture to cook for 3 minutes.
5. Stir in boiling water and cook for 30 seconds.
6. Remove from heat and allow to cool for 30 seconds.
7. Pour mixture over dry ingredients. Stir to combine. (You can use a balloon whisk for this.) Blend until smooth.
8. Add buttermilk, eggs, and vanilla, Mix until a batter forms.
9. Pour batter evenly into prepared pan.
10. Bake for 25 minutes or until cake springs back to the touch.
11. Remove cake from the oven.
12. Prepare icing. (Recipe below.)
13. Pour icing over the warm cake.

For the Icing
Baker's note: Ree's recipe contains 1/2 cup finely chopped pecans. I am not a big fan of nuts neither are my kids, so, I've omitted them. If you like nuts, add them! Simply stir the nuts into the icing right before pouring it over the cake.
1 1/2 stick butter
5 tablespoons natural cocoa powder
3 1/2 cups powdered sugar
6 Tablespoons Milk
1 teaspoon vanilla extract

1. In a large saucepan, melt the butter over medium heat.
2. Add the cocoa powder. Stir to combine. Reduce heat to low. Add the powdered sugar, milk and vanilla extract. Using a whisk, mix until smooth and shiny. (If you are using nuts, add them now.)
3. Pour evenly over warm cake.
   

Pumpkin Bread

Fall is my favorite season!  I love the rainy days, truly I do!  I love pumpkin patch days, chili & football, and I LOVE this stuff below

It's called Boston Ivy & it is absolutely gorgeous!  In my little opinion.  Can you believe that for a few weeks out of the year I get to drive past this gorgeous stuff day in & day out.   Unfair I know.  Another fall favorite is Pumpkin bread.  Which is really what I'm trying to get to here.

 Hot out of the oven in this pic.  I actually had to have a slice before posting.  Seriously. 

Pumpkin Bread

5 eggs
1 1/4 C. vegetable oil
1 can (15 oz.) solid-pack pumpkin
2 C. all-purpose flour
2 C. sugar
2 pkgs. (3 oz. each) cook-and-serve vanilla pudding mix
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

In a mixing bowl, beat the eggs.  Add oil and pumpkin; beat until smooth.  Combine remaining ingredients; gradually beat into pumpkin mixture.  Pour batter into five greased 5-in. x 2 1/2-in. x 2-in. loaf pans.  Bake at 325 for 50-55 minutes or until a toothpick inserted near the center comes out clean.  Cool on wire racks. 

* It can be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes.

Bourbon Chicken

This is a great recipe that I found, tried, altered a little and the family loves it.  

I thought I would pass it on to you.

Hope you enjoy it!

Bourbon Chicken


Ingredients:

2lb boneless skinless chicken breasts
1-2 tablespoons oil (for pan-frying) 
Broccoli

Sauce:

1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce (gluten free)

Cut chicken breasts into bite-sized pieces, and cook.  Heat oil in your pan fry chicken bits until lightly browned, set aside.  

In a bowl combine all sauce ingredients. Pour into pan and bring to a boil, add a little cornstarch and water mixture to thicken it to your desire. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. You can add steamed broccoli to the sauce now or have it on the side.  Serve over rice.

Note:I usually double the sauce because we like a lot of sauce to go over our rice.