Don’t you love the feeling of fall in the air? The smell of the cinnamon brooms as you walk into the grocery story always entices me. This past weekend I decided to try my hand at a cinnamon bundt cake and it was delicious. The cake was very moist and so easy to make. I was disappointed with the icing glaze recipe that was listed with the cake. I followed the instructions, but my glaze was clear and disappeared into the cake so I served mine with a little sweetened whipped cream too. I’m adding a different glaze recipe to this that should work better.
For the Cake
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca starch
- 1¼ cup granulated sugar
- 1 teaspoon xanthan gum
- 1¼ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon (Vietnamese if you have it)
- ⅓ cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or 1Tablespoon vinegar + milk to = 1 cup
For the Glaze
- 1 tsp butter
- 1 1/2 c confectioners sugar
- 2 1/2 tsp milk
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- In a small bowl combine the dry ingredients.
- In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
- Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
- Spoon the batter into a sprayed or greased bundt pan.
- Bake at 325° for 50 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Melt butter for glaze and then add the rest of glaze ingredients. Drizzle glaze over cooled cake.
I made this butter slightly salty shortbread cookies over the weekend and I was really pleased with how they turned out. The key to making these cookies stay really pretty is chilling the dough before rolling it out and chilling the cookies for a few minutes before baking them in the oven. You could add finely chopped pecans, lemon zest, finely ground lavender or a host of other flavorings to this dough so be creative.
- 5 1/3 ounces (1 1/3 cups) white rice flour
- 2.5 ounces (1/2 cup) sweet rice flour
- 2 ounces (1/2 cup) cornstarch
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum (this prevents the cookies from spreading)
- 7 ounces (14 tablespoons) butter, softened
- 5 1/4 ounces (3/4 cup) granulated sugar
- 1 teaspoon vanilla extract
Preheat oven to 300°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk or log shape. Wrap dough in plastic wrap and chill for 30 minutes. Once chilled use a rolling pin to roll dough out, about 1/4-inch thick. Make sure you measure this. I though I had rolled it out to this thickness, but when comparing it to a ruler my dough was 1/8 inch thick. Cut using a cookie cutter dusted with flour and place cookies on prepared baking sheet, about two inches apart. Chill cut cookies for 5-10 minutes before baking. Bake until cookies are lightly golden brown on the edges and aromatic, about 20-25 minutes.
Ready for some delicious gluten free take out? I’ve got a great chinese recipe that I came across that is so yummy you’ll never miss the gluten. You’ll get a little messy making this dish in the kitchen, but the flavor is well worth the mess. Serve this with some steamed rice and you are all set.
- 2lbs boneless skinless chicken, chopped into bite sized pieces
- 1 large egg
- 1 1/2 teaspoons salt
- white pepper
- oil (for frying)
- 1/2 cup cornstarch, plus 1 tablespoon
- 1/4 cup white rice flour ( I used Bob’s Red Mill)
- 1 tablespoon ginger-root, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed hot red chill pepper
- 1/4 cup green onion, chopped
- 1 tablespoon white wine vinegar
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce (I used San-J Gluten Free Soy Sauce)
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- zest of 1 orange
- Mix ingredients for orange sauce in a small bowl and set aside. Place chicken pieces in large bowl and stir in egg, salt, pepper and 1 tablespoon oil. Mix well. Stir cornstarch and flour together and add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or dutch oven to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok or dutch oven and heat 15 seconds over high heat. Add 1 tablespoon oil and then add ginger and garlic. Stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add white wine vinegar and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken then heat until sauce is thickened. Stir in sesame oil and orange zest if desired.
There is nothing better on a spring day than a great big dollup of cream cheese frosting topping a wonderfully moist carrot cake. This cake is gluten free, but you’d never know it. This treat is packed with flavor and will have you coming back for a second or third slice if you’re not careful. My nine year old son who usually doesn’t like any kind of cake gobbled down a slice and asked for more. Enjoy!
- 2 cups sugar
- 4 eggs
- 1 1/2 cups vegetable or canola oil
- 2 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill)
- 2 teaspoons baking soda
- 2 teaspoons gluten-free baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped nuts
- 3 cups freshly grated carrots
- 8 tablespoons unsalted butter
- 6 ounces cream cheese
- 2 teaspoons vanilla extract
- 5 cups gluten-free powdered sugar
Preheat oven to 350° F
Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
- Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
- In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
- Stir in grated carrots and nuts. Pour the batter into prepared pans.
- Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
- While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
- When cake is cool frost all over.
I really like beef stroganoff, but have yet to find any gluten-free egg noodles so I use gluten-free penne pasta for this dish. This recipe has a little different sauce than what I’ve made in the past with the addition of tarragon and a little nutmeg. I really liked the flavor and it’s one of those recipes that doesn’t take too long to throw everything together. It helps to cut the thin strips of beef by freezing the meat for 20 minutes first.
- 6 Tbsp butter
- 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
- 1/3 cup chopped shallots (can substitute onions)
- 1/2 pound cremini mushrooms, sliced (baby bellas)
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
Reduce the heat to low and add sour cream to the mushrooms. You may want to add a tablespoon or two of beef broth or water to thin out your sauce slightly. Mix the sour cream in thoroughly, but do not let it come to a simmer or a boil. Stir in the beef and shallots. Adjust salt and pepper to your taste and serve over pasta, potatoes or rice.
With the first “official” day of summer approaching I have been seeing so many pictures of zucchini ribbon salads in magazines and online so I decided to try one of these recipes for myself. I modified one of Rachel Ray’s recipes and left out the avocado because I just wanted the salad to have lots of crunch. I haven’t eaten much raw zucchini or fennel, but I was pleasantly surprised at how light and yummy it was. We peeled the zuccchini by mistake (you are supposed to leave the peel on so just give your zucchini a good scrubbing first).
- 3 large zucchini
- 1 bulb fennel, trimmed, outer layer removed
- 2 ounces shaved fresh parmesan (about 1/2 cup)
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- 1/2 teaspoon dijon mustard
- Coarse salt and pepper
Using a vegetable peeler, peel the zucchini lengthwise into thin ribbons; discard the seedy centers. Transfer to a bowl. Using a mandoline, shave the fennel bulb into pieces; discard the core. Toss with the zucchini. Fold in the parmesan. Sprinkle with the lemon zest, then cover and refrigerate until ready to serve. In a small bowl, combine the olive oil, vinegar, mustard, 1/8 tsp. coarse salt and 1 pinch pepper. Drizzle the dressing over the salad; toss gently.
I decided to try out the Land O Lakes gluten-free Whoopie Pie recipe this weekend. I used the Betty Croker gluten-free devils food cake mix and the cookies turned out great. I decided to make a homemade caramel sauce, but didn’t have any cream so I tried substituting vanilla almond milk. Either I cooked the caramel too long or the almond milk substitution did not work because there was a strange taste to it. We opted instead to just fill the whoopie pies with the vanilla icing mixture. They were very sweet, but quite delicious.
I saved some of the cookies and filled them with mint chocolate chip ice cream and that was a really yummy treat too.
All in all I think this recipe was a success even with our caramel issues. Next time I’ll try adding the caramel and see how that enhances the flavor.
Whoopie Pie Ingredients:
1 (21-ounce) gluten and wheatfree chocolate cake mix
1/2 cup LAND O LAKES butter melted
1/2 cup water
1 to 2 teaspoons sea salt
1 cup LAND O LAKES butter, softened
3 1/2 cups powdered sugar
1/3 cup prepared caramel sauce
1 teaspoon sea salt
1 teaspoon gluten-free vanilla
Combine cake mix, 1/2 cup melted butter, water and eggs in large bowl; stir gently to combine. Let batter rest for 30 minutes. Heat oven to 400°F. Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto parchment-lined or lightly greased cookie sheets. Sprinkle each cookie with sea salt. Bake for 5 to 7 minutes or until toothpick inserted in the center comes out clean. Transfer to wire cooling rack.
Place 1 cup butter in medium bowl. Beat at medium speed until creamy. Reduce speed to low; gradually add powdered sugar. Beat until well mixed. Add caramel sauce, 1 teaspoon sea salt and gluten-free vanilla. Beat until well mixed. Pipe or spread rounded teaspoonful filling onto bottom of 1 cookie; place second cookie, bottom-side down over filling. Repeat with remaining cookies and filling. TIP: Letting batter rest allows batter to rise and increase volume of whoopie pies.