Cranberry Almond Sour Cream Muffins

The crunchy almond topping and the cranberry sauce filling make these a perfect muffin for tea time or breakfast.  The sour cream in the batter gives the muffin a cake like consistency.  Best to serve these warm from the oven but a few seconds in the microwave for a cooled muffin works just fine.

Filled with sauce and topped with batter and almonds ready to bake

Beautifully browned right from the oven

The cranberry sauce filling, Delicious!

 Recipe:

1 1/4 cup gluten free all-purpose baking mix

1/2 cup sugar
1 teaspoon baking powder

1/4 teaspoon salt

2 extra large eggs

1/2 stick butter, melted

1/2 cup sour cream

1 teaspoon vanilla

2 tablespoons milk

3/4 cup sliced unblanched almonds, chopped

1/2 cup whole berry cranberry sauce,  or more as desired

Mix gluten free all-purpose baking mix, sugar, powder, and salt in a large bowl.

Mix eggs, butter, sour cream,milk, and vanilla in a medium bowl. When blended add 1/2 cup almonds.  Add this mixture to the dry  ingredients and mix until just blended.

Spray 9 muffin tins with cooking spray.  Fill halfway with batter, then put 1 heaping tablespoon of cranberry sauce over batter. Cover with remaining batter. It's okay to see some of the filling.  Sprinkle with remaining almonds and some cinnamon sugar.

Bake @375 degrees for 20 minutes until lightly browned.

For information on the gluten free all-purpose baking mix used in this recipe and other gluten free baking mixes visit:www.glutenfreebakingmixes.com

Gluten Free Applesauce Muffins

Applesauce makes these muffins very moist without the need for a lot of fat. The addition of chopped dates gives a nice texture contrast and a little bit of extra sweetness.  If you don't like dates; use raisins, apricots, or any other dried fruit. These are a great way to use up any left over applesauce from a pork dinner the night before. (or just buy a larger jar, and plan ahead). I often make a double batch and freeze in individual zip lock bags so I can grab one when I am running late in the morning for a healthy snack later in the day. A few seconds in the microwave and you are all set.

Recipe:

1 1/4 cups Applesauce

1 extra large egg

2 tablespoons vegetable oil

1/4 cup honey

1 1/2 cups gluten free all-purpose baking mix

1 1/2 teaspoons baking powder

3/4 teaspoons baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cup chopped dates

Mix applesauce, egg, oil, and honey in a large bowl. Combine all-purpose baking mix, baking powder, baking soda, cinnamon, and nutmeg in another bowl and then add to the applesauce mixture. 

Mix until just combined and then add the dates.

Divide among 12 greased muffin cups.

Sprinkle with some cinnamon sugar if you like.

Bake the muffins in a preheated 375 degree oven for 20 minutes.

For information on the gluten free all-purpose baking mix used for these muffins visit:www.glutenfreebakingmixes.com

Easy Cranberry Apple Cake

Easy and delicious, a must have for a quick cake that doesn't require a lot of steps to put together. The original recipe came from Ina Garden's book " How Easy Is That". I love the tartness of the cranberries and the granny smith apple then the sweet and creamy taste of the cake batter on top, with a little crunch for texture. All my tasters pronounced this a winning winter dessert. I bought a few extra bags of cranberries now when they are readily available to put in the  freezer so I can make this cake when we are craving a berry dessert until the fresh spring and summer berries are in season.

Recipe:

Combine in a medium bowl:

12 ounces fresh cranberries

1 granny smith apple peeled, cored, and chopped

1/2 cup brown sugar, lightly packed

1 tablespoon grated orange zest, 1 teaspoon if using dried

1/4 cup orange juice

1 teaspoon cinnamon

Mix and place in a 10" pie plate

Beat together and pour over fruit mix:

2 extra large eggs

1 cup sugar

1 stick melted butter, cooled

1 teaspoon vanilla

1/4 cup sour cream 

2/3 cup gluten free all-purpose baking mix**

1/4 teaspoon salt

Sprinkle with nutmeg sugar.

(1 teaspoon sugar mixed with 1/4 teaspoon nutmeg) 

Bake @350 degrees for 50-60 minutes until a toothpick inserted in the middle of the cake comes out clean. The fruit will be bubbling around the edges.

**For information on the gluten free all-purpose baking mix used in this recipe visit:www.glutenfreebakingmixes.com 

Chocolate Banana Cream Pie

Rich and creamy, this pie will wow your guests!  It is a great dessert to make ahead of time because it needs a few hours in the fridge to set and cool before serving.  Use your favorite whipped cream topping just before serving. I kept it simple but feel free to be decorative with the whipped cream if you have a pastry bag to make rosettes on top. The original recipe used semisweet chocolate,I like a more richer chocolate taste so I give you the option of using bittersweet chocolate.  Go with what you prefer.

A Slice Ready To Serve

MIddle Banana Layer

Top Layer

Recipe:

Crust:

1 1/4 cups gluten free all-purpose baking mix**

1/2 teaspoon kosher salt

2 teaspoons sugar

6 tablespoons cold unsalted butter, cubed

3 tablespoons cold Crisco

1/4 cup ice water 

1 1/2 teaspoons white distilled vinegar

Place first 5 ingredients in the bowl of a food processor and pulse with a steel blade a few times to make pea size pieces of dough.  Mix the water and vinegar, and slowly add to the mix drop by drop through the feed tube as you pulse the mix.  Stop when the dough comes together into a ball, You will not use all the water.

Put chilled dough into a pie plate and work it up all the sides in an even layer. Bake 350 degrees for 30 minutes.  Cool and it's ready to use.  May be made a few hours ahead of time.

Filling:

3/4 cup sugar

5 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups heavy cream

1 cup milk

5 large egg yolks

2 large eggs

6 ounces bittersweet or semisweet chocolate, chopped

2 teaspoons vanilla

3 medium bananas

1 tablespoon fresh lemon juice

Whipped cream, for topping

In a sauce pan combine the sugar, cornstarch, salt, cream, and milk. Bring to a simmer stirring constantly to dissolve the sugar about 10 minutes. Remove from heat.

In a small bowl, beat the eggs and yolks. WhisK

 1/4 cup of the custard mixture into the eggs to warm them a little. 

Transfer the warmed eggs to the sauce pan and cook over medium heat stirring constantly until it is the thickness of pudding. 

Remove from heat and add the chocolate and vanilla and stir to melt chocolate.  Let cool slightly and then pour half the chocolate mixture into a cooled pie crust.  Slice and arrange 1/2 the bananas over the custard.Top with remaining custard. 

Slice and toss the remaining bananas with lemon juice and arrange over the top of the pie.  Cover the pie with plastic wrap and refrigerate for 4 hours before serving.

Serve with whipped cream

8-10 servings

**For information on the gluten free all-purpose baking mix visit:www.glutenfreebakingmixes.com 

Lavender Almond Cake

This is a nice change from some of the more traditional cakes, especially for the holidays when after a large meal all you want is a taste of something sweet but are really too full for a big dessert.  It is made from a gluten free baking mix that is so easy you will find yourself using it often, and with the frosting also from a mix its a snap to put together. I use some of the chopper slivered almonds in the frosting and as a garnish, giving the cake a look good enough for a party yet still keeping it simple.

Using some pretty fruit gives a nice color contrast.

Recipe:

1 Package gluten free lavender cake mix plus 1/4 teaspoon almond extract. 

Mix and bake according to the manufacturer's directions. 

when cool, slice in half horizontally to give you two layers.

1 Package gluten free vanilla frosting mix.  

Make according to directions for plain or cream cheese version as desired.

Add 1/2 cup finely chopped slivered almonds.

Frost first layer with frosting, cover with second layer and frost top and sides of cake.  Sprinkle with additional whole slivered almonds and fruit to serve.

Makes 1 round 9" cake 

For information on the gluten free cake and frosting mix used in this recipe visit:www.glutenfreebakingmixes.com

Gluten Free Fresh Cranberry Coffee Cake

I love fresh cranberry baked goods.  When fall comes and they are in grocery stores all over I try to think of ways for my family to enjoy them, other than the traditional cranberry sauce.  In this cake the tartness of the cranberries comes through and is balanced with the creaminess of the butter and cream cheese. On the day I made it everyone had it for breakfast and then again for dessert at  night.  IT WAS THAT GOOD. I did make a few changes from the original recipe adding more spices and using low fat cream cheese. Of course I also  made it gluten free.

Lots of Cranberries

Moist and Delicious

Recipe:

8 ounces low fat cream cheese

1 1/2 cups sugar

2 sticks butter, softened

2 teaspoons vanilla

4 extra-large eggs

1 3/4 cup gluten free all-purpose baking mix

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

12 ounce package fresh cranberries, chopped

1/2 cup walnuts, optional

Mix cream cheese, sugar, butter and vanilla in a large bowl.  Add eggs one at a time, beating after each addition.

In a medium bowl mix gluten free all-purpose baking mix, baking powder, salt, cinnamon and nutmeg.

Add the dry ingredients to the batter slowly, mixing as you go.

In another small bowl mix the cranberries and walnuts (if using) with 2 tablespoons gluten free all-purpose baking mix and add to batter. Mix until just combined.

Pour batter into a greased Bundt pan and bake @350 degrees for 55 minutes.

Cool on wire rack 20 minutes then invert onto a serving plate and ENJOY! 

The gluten free all-purpose baking mix is available at: www.glutenfreebakingmixes.com

Gluten Free Ginger Molasses Snack Cake

Finished Cake with Glaze


A sticky spice cake is just perfect for an afternoon snack. The cake is baked and then a glaze of molasses and honey is drizzled over the top to soak in and give it the delicious sweetness that balances out the ginger in the cake itself.  The original recipe is from Cooking Light Magazine in the kid friendly segment, so you know it's easy to make. I made it gluten free and more convenient by using a gluten free baking cake mix.

Recipe:

1 Gluten Free Chai Cake mix

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon salt

1 cup low-fat buttermilk

1 extra-large egg

2 tablespoons honey

2 tablespoons molasses

1/4 cup vegetable oil

1 teaspoon grated fresh ginger

Mix everything together in a large bowl with an electric mixer for 2 minutes. Lightly spray an 8" square baking pan.  Pour cake batter into pan and bake @ 400 degrees for 25-30 minutes.

Immediately after taking the cake out of  the oven, use a toothpick to poke holes all along the top of the cake and pour glaze over to absorb into the cake. 

Cool and enjoy!

Glaze:

1 tablespoon honey

1 tablespoon molasses

1 tablespoon hot water

Combine and brush over hot cake.

For the gluten free chai cake mix used in the recipe visit: www.glutenfreebakingmixes.com

  

Gluten Free Onion, Bacon and Cheese Quick Bread

Finished Loaf

This delicious salty bread is a nice change from all the sweets that are traditionally served this time of year for the holidays. The combination of the bacon, caramelized onions and cheese is perfect for a savory appetizer or to serve with a salad. This recipe was featured in a magazine article for a different treat to give as a hostess gift this season.  I made it into a gluten free recipe using an all-purpose gluten free baking mix.  Everyone who tried it thought it was great served with butter or with grape jam, which enhanced the salty flavor. A weird combination but it did work and kept people coming back for more! 

Give the grape jam a try, you will be surprised.

Recipe:

3 tablespoons butter
2 medium onions, chopped

10 slices bacon, cooked and crumbled

1 3/4 cup gluten free all-purpose baking mix

1 tablespoon baking powder

2 teaspoons kosher  salt

1/2 teaspoon black pepper

1 cup milk

1/3 cup olive oil

1 extra-large egg

2 cups shredded Gruyere, or Swiss  Cheese

Grease 4 mini loaf pans

Saute onions in butter until golden brown, let cool. 

 Mix all-purpose baking mix, salt, baking powder and pepper in a large bowl.  Mix milk, oil, and egg in another medium bowl. Combine milk mixture to dry ingredients and mix just until moistened. 

 Fold in onions, cheese and bacon, and then transfer to prepared pans.  

Bake @350 degrees for 25-30 minutes until browned on top. Let cool 20 minutes before removing from pans.

Enjoy!

To buy the gluten free all-purpose baking mix used in this recipe visit: www.glutenfreebakingmixes.com

Gluten Free Peanut Butter Cookies

These cookies taste like they were made from scratch, but actually come from a gluten free cake mix.  I  find cookies made from cake mixes so convenient that it makes whipping up a batch of home made cookies a breeze.  Just a few extra ingredients that most of us will have on hand is all it takes to bake like a pro.  Kids especially love these if you use the Hershey Kisses on top. 



Some topped with Kisses and some pressed flat with a fork

 

For the recipe and the Gluten Free Chai Baking Mix used in this cookie recipe visit:http://www.mdillon.applybuilder.com/catalog/item/8673313/9387062.htm

Gluten Free Asparagus Cheddar Quiche

This is a recipe that I have been literally making for 30 years.  In the 80's when quiche became  popular there were sooo! many variations using a ton of eggs which I found too custard like. I don't like a quiche that has more egg than fillings.  I want the vegetables, meat or seafood and cheese, to be the main flavors. This quiche comes out moist yet it is dense with ingredients. The options are endless, use what ever you have in your fridge and be creative with the combinations.  It's a great way to make the most of a specialty ingredient that you have just a little amount of.  For example~ a few sun dried tomatoes added to any of the combinations works great!

Baked Quiche Ready to Serve

Another secret to a great quiche is the flakiness of the crust. A thin crust pressed  into a pie plate and then cooled for at least 30 minutes before using will give you the best results.  I say pressed instead of rolled because a gluten free pie crust shapes better when gently pressed using your fingers.  If you try to simply roll it, I have found it often cracks and crumbles. 

It will look like this after it is partially baked

Recipe:

1 extra-large egg (yes just one)

1/2 cup mayonnaise

1 tablespoon gluten free all-purpose baking mix

1/2 cup milk

1/4 cup green onions, chives, or red onion

2 cups shredded cheese (any variety)

Mix ingredients together in a large bowl, than add 8-10 ounces of any vegetable, meat, or seafood you liked. (Vegetables should be slightly wilted, to get rid of moisture, and meats and seafood thoroughly cooked).

 Pour into a partially baked pie shell and bake @350 degrees for 40 minutes.

Examples:

Asparagus & Cheddar (pictured)

Ham & Swiss

Zucchini & Monteray Jack

Chicken or Turkey, Broccoli & Cheddar

Crab, Spinach & Gruyere

A great way to use up small amounts of left overs to make another whole meal.  Add a salad for dinner or take a slice for lunch.

Perfect amount of filling & cheese to egg 

Crust:

1 1/4 cups gluten free all-purpose baking mix

1/2 teaspoon kosher salt

2 teaspoons sugar

6 tablespoons cold unsalted butter, cubed

3 tablespoons cold Crisco

1/4 cup ice water 

1 1/2 teaspoons white distilled vinegar

Place first 5 ingredients in the bowl of a food processor and pulse with a steel blade a few times to make pea size pieces of dough.  Mix the water and vinegar, and slowly add to the mix drop by drop through the feed tube as you pulse the mix.  Stop when the dough comes together into a ball.

Put chilled dough into a pie plate and work it up all the sides in an even layer. Cool for 30 minutes. Bake 350 degrees for 10 minutes.  Cool and it's ready to use.  May be made a few hours ahead of time.

For the ingredients to make a gluten free pie crust and quiche go to:www.glutenfreebakingmixes.com

French Apple Cake (GF)

What a perfect Fall dessert, just in time for the holidays.  If you are looking for a change of pace from traditional apple pie or just a new apple recipe for your menu, this cake is so moist and flavorful it will be a big hit with gluten and gluten free eaters alike.  The top is full of apples that have baked to a golden brown and the creamy rich layer under the apples just melts in your mouth.   The recipe came from a favorite magazine of mine Cook's Illustrated. I always have good luck with their variation of  classic preparations. Their test kitchen experiments with recipes until they get the best results possible. The cake is made in a springform pan and uses simple ingredients to make a truly impressive dessert!

Recipe:

1 1/2 pounds tart apples, sliced (Granny  Smith)

1 tablespoon Rum

1 teaspoon lemon juice

1 cup plus 2 tablespoons gluten free all-purpose baking mix 

1 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg plus 2 egg yolks (extra large)

1 cup vegetable oil

1 1/4 cup milk

1 teaspoon vanilla

Pre-heat oven to 325 degrees.  Spray a 9" springform pan with cooking spray and wrap bottom with tin foil. Place on a rimmed baking sheet.

Microwave sliced apples in a pie plate for 5 minutes then mix with rum and lemon juice, cool.

Mix in a large bowl:

1 cup gluten free all-purpose baking mix

1 cup sugar

baking powder, soda, and salt

In another bowl wisk:

1 egg, oil, milk, and vanilla

Mix wet and dry ingredients.  Transfer 1 cup of the batter to a glass measuring cup and add 2 remaining  tablespoons of gluten free all-purpose baking mix.

Add 2 egg yolks to the rest of the batter and fold in cooled apples.  Transfer to prepared pan and distribute evenly.

Pour reserved batter on top and sprinkle with some  cinnamon sugar.

Bake 1 1/4 to 1 1/2 hours or until browned and toothpick comes out clean.  Cool 20 minutes then run knife around pan and remove sides. Completely cool 2-3 hours. 

To purchase the gluten free all-purpose baking mix go to: www.glutenfreebakingmixes.com

Cream Filled Chocolate Sandwich Cookies

Chocolate and Vanilla Sandwich Cookies

I love making these cookies for children's birthday parties. The kids love the cream filling and the crispy cookie combination so much that they disappear quickly.  A real treat and so easy to make since you use a gluten free cake mix. I like to make a combination of flavors but feel free to make your particular favorite. For the real chocolate lovers go with chocolate cookies and chocolate filling.

Recipe:

1 Package gluten free chocolate or vanilla cake mix

1 extra-large egg

4 tablespoons butter, melted

2 1/2 tablespoons milk

1/2 teaspoon baking soda

Combine all the ingredients with an electric mixer on medium speed for two minutes.  Using a small ice cream scoop place balls of dough on an ungreased cook sheet. Bake @ 350 degrees for 10 minutes. 

Cool and spread a tablespoon of frosting between two cookies.

Frosting:

1 package gluten free vanilla frosting mix

Mix according to manufacturer's directions to make the vanilla flavor.  Use however much of this you want first.Then add 1/2 the amount of cocoa powder to the remaining frosting to make the chocolate flavor.

Enjoy!

For the baking mixes used in this recipe go to:www.glutenfreebakingmixes.com

Gluten Free Banana-Sour Cream Cake

A coupon for Breakstone's Sour Cream inspired this recipe. I found a good coupon in the Sunday local paper along with a beautiful picture of a Banana-Sour Cream Cake with Cream Cheese Frosting. Since I usually have some ripe bananas on my counter, and needed sour cream anyway, it was a perfect opportunity to experiment with the recipe Kraft was using to advertise their product. The original recipe used a traditional yellow cake mix so it was easy to swap out for a gluten free mix. Some of the ingredients had to be adjusted, since the cake mixes were of different volumes, otherwise the recipe stayed pretty much the same.  It was really moist, had a nice banana flavor and the sour cream added a richness to the texture.

Recipe:

1 12 ounce gluten-free vanilla cake mix

1/2 cup mashed bananas

1/2 cup Breakstone's reduce fat sour cream

2 extra-large eggs

1/2 teaspoon baking soda

1/8 cup vegetable oil

Beat above ingredients with mixer on low until moistened, then on medium for two minutes. Pour into a greased 8" round cake pan. Bake 35 minutes in a pre-heated oven @ 350 degrees.  Cool on rack and frost with cream cheese frosting.

Frosting:

1 package gluten free vanilla frosting mix, following the directions for the cream cheese version. Sprinkle with chopped nuts if desired.

For information on the gluten free products used for this recipe visit:www.glutenfreebakingmixes.com 

Gluten Free Apricot Bars

These old fashioned bars are perfect for a dessert or brunch item. The chewy interior is the perfect balance to the crumbly topping. The recipe was given to me by an old family friend who is a seasoned baker and a wonderful cook. She takes simple ingredients and makes delicious desserts.  The apricot filling is a mix of apricot preserves and chopped walnuts so it is important to use a good quality product.  I often find really good deals on jams and jellies at Ocean State Job Lot stores or at Christmas Tree Shops if these are in your area. A jar that would sell for $6 in a specialty store will probably be around $2.49 at these places.

  

Recipe:

1 3/4 cup gluten free all-purpose baking mix**

1/2 cup butter, softened

1 cup sugar

1  egg

1 teaspoon vanilla

1 cup flaked coconut 

1/2 cup walnuts, chopped

1 12 oz. jar good apricot preserves

Beat butter and sugar until fluffy. Add egg and vanilla and mix well.

Add gluten free baking mix and then the coconut, you will need to use a spoon for this as the dough is sticky. 

Spray a 8" baking pan with non-stick spray. 

 Pat half of dough into bottom of the pan with your fingers. Then spread apricot preserves on top if the dough and sprinkle with nuts. Drop the rest of the dough by spoonfuls on top of the apricot layer, you will be mostly covering the entire layer. Bake for 30 minutes @ 350 degrees. Cool completely before cutting. 

**The gluten free all-purpose baking mix can be found @www.glutenfreebakingmixes.com

Gluten Free Feta & Chive Biscuits

These savory scones are perfect with drinks before dinner or as part of a cheese and cracker plate. Feta cheese is used in place of the butter usually found in most biscuit recipes and the topping of a little cayenne pepper gives a nice spicy taste in every bite.

Recipe:

1 cup gluten free all-purpose baking mix

2 ounces crumbled feta cheese

1 tablespoon chopped fresh chives

1/3 cup plus 2 tablespoons milk

1/8 teaspoon cayenne pepper or paprika if you don't like heat

Combine all-purpose baking mix and salt in a medium bowl.  Mix the feta cheese into the mix with your fingers until finely mixes. the  Stir in the chives, then add the milk and mix to a soft dough. Turn onto a surface dusted with a little of the all-purpose mix and knead until smooth. Roll out to 3/4 " thickness and cut out 2" biscuits. You can re roll the dough to use it all up. 

Place the biscuits onto a lightly greased baking sheet and brush with some milk. Sprinkle the cayenne pepper or paprika on top. 

Bake @ 400 degrees 15 minutes.

Makes 8 biscuits.

The gluten free all-purpose baking mix can be found @www.glutenfreebakingmixes.com

Gluten Free Carrot Cake with Cream Cheese Frosting

The big surprise is that this carrot cake is made from a packaged gluten free baking mix plus a few other ingredients and it tastes just like a made from scratch bakery cake. You will be really proud to serve this to all your guests. It makes an excellent  dessert for a birthday celebration or any special occasion and you will not be able to resist second helpings!

 Two layers for extra richness

Recipe:

1 package gluten free vanilla cake mix

1 egg

1 cup finely shredded carrots

1 cup milk

1/3 cup oil

1 teaspoon cinnamon

1/2 teaspoon baking soda

In a large bowl mix all the ingredients together on low for 1 minute then on high for 3 minutes. Pour into a greased 9" round cake pan and Bake @350 degrees for 28 minutes.  Cool and frost.

For muffins make 12 and cook for 18-20 minutes

Cream Cheese Frosting

1 package gluten free vanilla frosting mix

1/2 cup chopped nuts (walnuts or pecans)

Make the frosting as directed on the package using the cream cheese variation. Add nuts and frost the cake.  One package of frosting makes enough for two layers (you will need to double the recipe above) or 12 muffins generously.

To buy the gluten free vanilla cake mix and frosting mix visit:www.glutenfreebakingmixes.com

Gluten Free Corn Muffins

Moist Corn Muffins with Grape Jam

You can see how beautifully these muffins bake to a lovely golden brown.  They were from an original "Barefoot Contessa" recipe I made gluten free.  I have great luck with freezing them and these muffins are a perfect snack any time of the day, as they are not too sweet yet go great with pretty much any flavor jam you like.  This recipe got excellent reviews from all my tasters.

Recipe:

1 1/2 cup all-purpose gluten free baking mix

1/2 cup sugar

1/2 cup cornmeal

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk (any kind)

4 tablespoons melted butter

1 extra-large egg

Mix dry ingredients together, then add wet ingredients and mix until just combined. Place batter in muffin tins sprayed with non-stick cooking spray, filling almost to the top. Bake @350 degrees for 30 minutes.  Makes 10 muffins. 

For information on the all-purpose gluten free baking mix visit:www.glutenfreebakingmixes.com

Pumpkin Cheesecake Squares

I Love cheesecake but don't always have the time or need a large cake.  These squares are perfect when you need only a small dessert and are much easier to make than a whole cake. It is especially nice that you can use a regular 8" baking pan.  They are so creamy I chilled them before I served them.  If you don't have time for that simply serve on a plate with a fork.  The idea for this recipe came from one in Everyday Food magazine. I just made a gluten free and pumpkin flavored version instead of Plain lemon to go better with the Fall Season and my "Pumpkin Week".

Line a 8" baking pan with two 8" wide  strips of parchment paper crisscrossing and leaving a  slight overhang on all sides.

How Creamy and Delicious They Were

Right Out Of The Oven

For The Crust Mix:

 6 Tablespoons of butter @room temperature
1/3 cup brown sugar

1 cup gluten free all-purpose baking mix

Reserve 2/3 cup for topping, and pat the rest into the bottom of the prepared pan.

Bake @ 350 degrees for 12 minutes.

For The Cake Mix:

1 8 oz. package cream cheese @ room temperature

1/4 sugar

2 large eggs

1/4 teaspoon vanilla

1/2 cup pumpkin puree

Mix well with an electric mixer 2-3 minutes until smooth and pour onto cooled crust. Sprinkle with reserved topping.

Bake @ 350 degrees 30 minutes, cool and cut into squares.

To purchase the all-purpose baking mix visit:www.glutenfreebakingmixes.com

Gluten Free Pumpkin Cupcakes with Chocolate Cream Cheese Frosting

These easy pumpkin cupcakes are so decadent it's hard to believe they are from a baking mix and gluten free! One day while searching on-line for a pumpkin cupcake recipe I read one from Giada De Laurentiis.  Her version is a mini-cupcake with chocolate frosting which sounded great, but I wanted to make mine just a little different.  The gluten free vanilla cake mix and the gluten free vanilla frosting mix are delicious, and I always have a few packages on hand.  Both can be used to make a variety of baked goods and with some experimentation this is what I like best for pumpkin cupcakes.  I like the combination of cream cheese and chocolate in the frosting and my mix of spices in the cupcake it self.  I am not a big fan of ginger but you can add it if you like, really any combination works as long as you come up with about 2 teaspoons total. The original recipe uses 2 teaspoons pumpkin pie spice so seriously make it your own and have fun.

Cupcakes Right Out of the Oven, Nice and Browned.

Frosted and Ready To Enjoy!

Recipe:

1 Package Vanilla gluten free cake mix

1 cup cup canned pumpkin

1/2 cup milk

1/4 cup canola oil

2 eggs

1 teaspoon cinnamon

1/2 teaspoon all-spice

1/2 teaspoon nutmeg

Mix above in a large bowl with an electric mixer until light and fluffy. Fill 12 paper lined regular sized muffin tins with batter 3/4 full.  Bake @350 degrees 25 minutes until golden.  Cool then frost.

Frosting:

1 Package gluten free vanilla frosting mix, prepared as cream cheese variation according to the manufactures directions. Then add 2 tablespoons cocoa powder and mix well with an electric mixer until smooth.  This makes a generous amount so you may not need to use it all. 

 For information on the Gluten free cake mix and frosting mixes for this recipe visit:www.glutenfreebakingmixes.com

Gluten Free Pumpkin- Pear Struesel Muffins

This muffin recipe is a nice change from typical Fall muffins which use mainly apples. They are nicely spiced and the extra sweetness from the pear goes especially well with the pumpkin.  The crunchy topping from the streusel makes these muffins truly special.  The original recipe was from a 1995 book of Addison County's Finest Vermont Recipes, a collection of recipes from Inns of that region. I made it gluten free and substituted the pear for the apple which was in the original version. These are so delicious my daughter's room mate who has been on a gluten free diet for years claims they are the best muffin she's ever tasted!

The Delicious Crunchy Topping

Moist and Delicious With Sweet Bits of Pear



  For Struesel Combine:

2 tablespoons butter cut into pieces
3 tablespoons sugar

1 tablespoon gluten free all-purpose baking mix

1/ teaspoon cinnamon

Mix with your fingers until well combined and looks like coarse crumbs.

For Muffins Combine:

1 1/4 gluten free all-purpose baking mix

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon all-spice

1/4 teaspoon salt

Add:

2 eggs, beaten

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 large ripe pear, skinned, cored, and chopped

Mix until just combined, then divide the batter among a 12 cup lightly greased regular size muffin tin. Sprinkle with streusel topping. Bake @350 degrees 30-35 minutes until golden brown and a tester comes out clean.

For information on the gluten free all-purpose baking mix visit:www.glutenfreebakingmixes.com