Lemon Poppy Seed Muffins with Raspberry Filling: Gluten Free

This Lemon Poppy Seed Muffin Mix makes such delicious treats you will not even remember you are eating gluten free. I think these muffins are great when made simply using the package recipe because lemon and poppy seeds are such a classic combination, so I thought I would try another version. I decides to make a batch and add some raspberry jam in the middle and wow they were quite the hit.  The tart lemon flavor that my family loves along with the sweetness from the jam gave them an extra dimension that you are sure to enjoy. So either way give them a try and see how delicious an easy gluten free muffin mix can be.

Plain with Raspberry Jam

Raspberry Jam baked in the muffin

For more delicious gluten free recipes and baking mixes visit:www.glutenfreebakingmixes

Apple Cinnamon Pecan Gluten Free Scones

My latest experiment with the gluten free scone mix resulted in a sweet scone that uses familiar ingredients most people will have on hand and are easily available. I added a chopped apple and a teaspoon of cinnamon along with a few pecans to the basic mix and had a delicious new scone to serve my family.  I love this new mix because I can pretty much add any ingredients that traditionally go well together and get a tasty result. Experiment with savory and sweet combinations to make your own version or use my combinations and enjoy scones any time, they are so easy!!

Recipe:

1 package gluten free scone mix

1 medium apple peeled, cored and chopped

1/2 cup chopped pecans

1/2 teaspoon cinnamon

Prepare scone mix as directed and add the rest of the ingredients. You may need to add a little more milk to make the batter workable.

Glaze:

Mix 3/4 cup of powdered sugar, and 1/4 teaspoon cinnamon in a small bowl. Slowly add a tablespoon of water to make a smooth mixture. Drizzle over cooled scones.

For more recipes visit:www.glutenfreebakingmixes

Gluten Free Cheddar & Chive Scones

I have been trying out new recipes for scones this week using the new gluten free scone mix and have been so excited with the results.  I had to cut my chive plant down the other day because we were going to get a really cold night with frost so I have a bunch of chives to use in cooking and baking this week. No problem, I sprinkled them over eggs, froze a bunch in Ziploc bags, and used some to make these really delicious scones. I love scones because they are perfect any time of the day and go down easy with a cup of your favorite hot beverage.

Recipe:
1 package Gluten Free Scone Mix
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives

Prepare scone mix according to the package mix adding 2 extra tablespoons of milk, the chives and cheddar.
Drop by large spoonfuls onto a greased baking sheet and bake according to the package directions until golden brown.

For more delicious gluten free recipes go to: www.glutenfreebakingmixes.com 

Maple Bacon & Apricot Gluten Free Scones

A few years ago I found a recipe in the magazine Real Simple for a quick appetizer that was simple, different and delicious. A dried apricot and a piece of fresh sage were wrapped in half of a piece of turkey bacon and baked until the bacon was crisp.Then when they are hot, brushed with maple syrup just before serving. A lot of flavors that surprisingly go great together.  When I was thinking of making scones the other  day I wanted something savory so I took the same ingredients and added them to the package of gluten free scone mix. I was pleasantly surprised, the results were exactly what I was looking for. The sage tastes like Fall and the dried apricots and maple syrup add just enough sweetness to balance the smokey bacon. Perfect for a quick breakfast or a snack. In each bite you get lots of different flavors that make for a tasty treat!

Recipe:

1 Package Gluten Free Scone Mix

1/2 Cup diced dried apricots

4 Slices bacon, cooked and crumbled

2 Tablespoons fresh sage, minced 

2 Tablespoons maple syrup

Prepare scones according to package directions, then add the rest of the ingredients and mix until combined.  Dump batter out onto a counter and form into a circle 1" thick. Use a 2" biscuit cutter to form about 9 scones.  Reshaping dough as you need.

Brush with egg wash if desired (1 egg beaten with 1 tablespoon of milk).

Bake according to package directions.

For more delicious gluten free recipes go to:www.glutenfreebakingmixes.com

Gluten Free Zucchini Lemon Fritters

I have been going a little zucchini crazy lately, with so much of it available at the markets and my friends giving me some from their gardens I have a lot to use up. This is a great recipe for an appetizer that is perfect to start a summer dinner or as a light lunch. It was originally found in the Martha Stewart Magazine and I have been making it for years. The lemon and garlic with the zucchini is delicious and the fritter is very light and fresh tasting. I added lemon thyme to the original recipe to give it a different twist but if you only have parsley that works as well. Add a squeeze of lemon for serving and you will be very happy! 

Bubbling away in the pan!

Finished on the plate and ready to eat.

For this and many other gluten free recipes visit:www.glutenfreebakingmixes.com

Zucchini Carrot Muffins; Gluten Free

I make a lot of muffins for many reasons but especially because they are a great on-the-go snack.  On busy mornings if there is time for nothing else a muffin will at least get the day started on a healthy note, and will be filling since most of my recipes have nutritious ingredients packed in them. These muffins are perfect for this time of the year since zucchini is still abundant and the carrots at the farmer's markets are tender and delicious. Since they are so flavorful you will think of  them as a treat instead of a healthy muffin.

Notice the flecks of zucchini and carrot in the muffins

Recipe:

2 cups Gluten Free All-Purpose Baking Mix

1/2 cup oatmeal

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups shredded zucchini

1 cup shredded carrot

1/2 cup applesauce 

2 extra-large eggs

1/2 cup vegetable oil

1/2 cup milk

In a large bowl mix the gluten free baking mix, oatmeal, sugar,salt, baking powder, and cinnamon.  In another bowl combine the rest of the ingredients.  Add the wet ingredients to the dry and combine just until mixed.  Divide among 18 muffin tins that have been sprayed with cooking spray.  Bake 18-22 minutes at 350 degrees. Sprinkle some cinnamon sugar over muffins prior to baking for added flavor and crunch.

For more recipes like this visit:www.glutenfreebakingmixes.com

Gluten Free Skillet Peach Cake

This easy peach cake goes together very easily and makes for a rustic presentation when you use a cast iron skillet. The dessert is equal part cake and topping so it's nicely balanced. You get a bite of the moist cake, sweet peaches and crunchy topping in every mouthful. I make this cake when the peaches are fresh at the farm stand and are especially juicy and sweet.  It is perfect for summer outdoor parties because you can take it and serve it right from the skillet.

Recipe:

4 tablespoons unsalted butter

1/4 cup sugar

1 extra-large egg, room temperature

3/4 cup All-Purpose Gluten Free Baking Mix

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

3 ripe peaches peeled and sliced tossed with 1/4 teaspoon fresh lemon juice

Preheat oven to 350 degrees, spray a heavy 8-inch skillet with non-stick cooking spray.

Mix butter and sugar in a large bowl, beat in egg. Combine dry ingredients and add to the mixture alternating with the milk. Pour batter into the skillet and arrange the peach slices over the top in any pattern you like. 

Bake for 30 minutes then sprinkle the topping over the peaches and continue baking 10 more minutes until nicely browned. 

Topping: 

1/2 cup sugar

1/3 cup gluten free oatmeal

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

4 tablespoons unsalted butter

Mix in a small bowl with your fingers until crumbly.

Gluten Free Lemon Blueberry Cupcakes with Lemon Vanilla Frosting

My daughter has been visiting cupcake trucks near where she works in the past few weeks and has been bring me samples of her favorites.  I loved some of them and others not so much. Recently she brought me a blueberry lemon one that I found dry and bland.  It inspired me to experiment making cupcakes using fresh blueberries and lemons with gluten free baking mixes. The results were really good. I began with the vanilla cake mix and added fresh lemon juice and berries.  The frosting was also simple using the vanilla mix made following the lemon version directions. The fresh lemon juice makes all the difference giving a nice brightness to the sweet cake taste and blueberries have that sweet tart flavor that is so delicious with lemon frosting.

I was also happy that the cost of these were a fraction of the truck cupcakes with out a lot of work!

I did go out and buy a cake decorating set for $10 to make the topping "fancy" but they will taste just as good if you simple spread the frosting on the cupcake. The simple blueberry on top makes a nice touch.

Recipe: 

1 Package Gluten Free Vanilla Cake Mix

1 Cup Milk

1/4 Cup Lemon Juice

Jest of one lemon

1/4 Cup vegetable oil

3/4 Cup fresh or frozen blueberries

In a large bowl mix the milk, lemon juice and zest and let sit for 5 minutes. Add the oil and the cake mix and blend until smooth, adding a little more lemon juice if too thick, batter should be pourable. Add the blueberries and stir until just combined.

Divide among 24 mini muffin tins lined with papers.  Bake 25-30 minutes until lightly browned on top.

Let cool on wire racks for 25 minutes then remove and cool completely.

Frost with the Gluten Free Vanilla Frosting Mix using the directions for the lemon variation.

Top with a fresh blueberry if desired.

No Sugar Gluten Free Blueberry Muffins

I have been blueberry picking a few times now over the summer and it has been fun making all my favorite blueberry recipes into gluten free baked goods. Recently I was looking through and old cookbook: "Jane Brody's Good Food Book, Living The High Carbohydrate Way" and came across a recipe for sugarless blueberry muffins that I have never tried before. I made them gluten free by substituting the flour with a gluten free all-purpose baking mix, otherwise I followed the recipe exactly. I was really impressed with the results. As you can see they are bursting with berries and have a natural sweet taste from the orange juice.  I was also happy to calculate the calories in the muffin and figured out each one has only 150 calories for a  good size muffin.  Compared to the calories in a Dunkin Donut blueberry muffin with 460 calories and the reduce fat version with 410 for a similar size blueberry muffin. Even if you want a little extra sweetness with this muffin a tablespoon of regular jam is about 50 calories and this still keeps the calorie count at a reasonable level. So give them a try and enjoy a guilt free snack, that is also tasty.

For more blueberry recipes and other gluten free baked goods visit:www.glutenfreebakingmixes.com

Blueberry Coffee Crumb Cake-Gluten Free

Blueberry Season is a great time to get out some of those old recipes that have been handed down for a few generations and try a new twist to make them even better. I find that the basics are already there, and with a few minor changes most of my old recipes can become new favorites.  This is a recipe my Husband's Aunt Betty gave me when we were first married.  It has lots of blueberries and the crust is delicious.  I made it gluten free by using a convenient baking mix and eliminated some of the butter in the topping, otherwise left it alone. It's still great for breakfast with a cup of coffee and also my kids love it with a big glass of milk!

For the recipe go to:http://www.mdillon.applybuilder.com/blueberry-coffee-crumb-ca.html

Blueberry Peach Crumble

A few days ago I went blueberry picking at a local farm that pretty much has acres and acres of blueberry bushes that have the most delicious berries. I find myself going there a few times during the months of July and August. I then come home and go over my recipes and make the family favorites to enjoy with the fresh berries. Of course half of the blueberries get eaten straight out of the refrigerator as snacks but they are so healthy that's okay. One of  my favorite desserts that I  make all year long are different types of  crumbles. They are so simple and work well with any fruit so they are good for all seasons, but this combination of blueberries and peaches is especially delicious and the fruit is available at the same time of the year.This recipe makes eating gluten free a breeze.

Blueberry Peach Crumble

1 cup blueberries

1 peach, skinned and diced

1 tablespoon Gluten Free All-Purpose Baking Mix

1/2 teaspoon Lemon zest

1  teaspoon lemon juice

2 tablespoon sugar

Combine all above ingredients and let sit while you make the topping.

 Topping:

1/3 cup Gluten Free All-Purpose Baking Mix

2 tablespoons sugar

2 tablespoons brown sugar

1/8 teaspoon cinnamon

3 tablespoons cold unsalted butter, cubed

Mix the all-purpose baking mix, sugars, and cinnamon in a small bowl. Add butter and mix with an electric mixer or your fingers until crumbly.

Put fruit into a 5" x 5" square baking dish or two individual size ramekins  Sprinkle topping over fruit to cover.  Bake 40 minutes @350 degrees until bubbling and golden brown on top. 2 servings

For other delicious gluten free recipes go to:www.glutenfreebakingmixes.com

Gluten Free Jordan Marsh Blueberry Muffins

It's that time of the year again, Blueberry Picking. As a little girl when my family lived near Boston we would go into the city and always stop at the Jordan Marsh Store to get a blueberry muffin before we started our shopping day. Over the years I have made different attempts to re-create this muffin with some success, but now that I had the original recipe I was so excited to make them and do a gluten free version at the same time. 

 Here in Connecticut there are many towns that have the most wonderful blueberry farms that grow huge blueberry bushes that supply me with as many blueberries to make all my favorite recipes, as well as enough to freeze for later. It's  fun to go early in the morning (cooler) and taste as you pick. I really appreciate the quality of fresh picked berries, but if you don't live in an area where blueberry picking is available or it's just not your thing, farmer's markets are a great source for delicious fruit and sometimes supermarkets have pretty good berries in season as well.

There is something that sets this muffin above the average muffin you get in a bakery, it could be that it is just very simple and doesn't have any fancy ingredients, not even some lemon or cinnamon so the true taste of the blueberries shine. 

The recipe was  included in this article for a reason. So make a batch and enjoy  the experience so many people savored when the store was open. These were a special treat many years ago and soon will become a family favorite, I know I am happy!!  

Recipe:

1 1/2 cups Gluten Free All-Purpose Baking Mix

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1 1/4 cups sugar

2 extra large eggs

1/2 teaspoon vanilla

1/2 cup buttermilk 

2 cups blueberries

sugar for sprinkling

Heat oven to 375 degrees. Line a 12 cup regular muffin pan and a 12 cup mini muffin pan with paper liners.

In a small bowl mix gluten free all-purpose baking mix, baking powder and salt.

In a large bowl mix with an electric mixer combine the butter and sugar until fluffy  Add the eggs one at a time until batter is smooth, blend in the vanilla.  Add the flour mixture to the batter alternately with the buttermilk, beginning and ending with the flour.  Don't over mix.  Fold in the blueberries gently just until combined.  

Divide the batter among the 12 regular and 12 mini muffin pans filling about 2/3 full. Sprinkle the tops with a little sugar.  Bake the regular muffins for 27 minutes and the mini muffins 12-15 minutes until golden.

For other recipes like this go to:www.glutenfreebakingmixes.com

Gluten Free Bacon & Cheddar Waffles

Using a Gluten Free Hi Protein pancake mix makes these waffles a hearty way to start the day. The bacon and cheese in the batter tastes like a complete breakfast in each bite. They come together quickly enough for a weekday morning or you can make a batch, freeze and reheat for an even faster breakfast, or equally perfect for a late night snack. 

Recipe:

Bacon and Cheese Waffles

2 cups Gluten Free Hi-Protein Pancake Mix

2 eggs

1 2/3 cups milk, 1% or skim  

1 cup low fat sour cream

1 tablespoon melted butter

8 bacon strips, cooked and crumbled

1 cup shredded cheddar cheese

Mix first 5 ingredients in a large bowl, then add bacon & cheese. Bake in a preheated waffle iron until golden brown. Serves 4-6.

For more easy Gluten Free recipes go to: http://www.glutenfreebakingmixes.com/page/page/8509453.htm

Peanut Butter Filled Gluten Free Brownie Cupcakes

If you love peanut butter and want a quick and easy cupcake with lots of chocolate brownie flavor this is the treat you. I found a simple recipe book from the publishers of Taste of Home Magazine that used grocery store mixes to make all kinds of recipes.  Some, I must say were a little too "processed food" like for my taste, but a few were really adaptable to healthy gluten free baking. The creaminess of the filling is just the right combination for the richness of the brownie and you get a nice mouthful of both when you bite into the cupcake. 

     

For this delicious recipe go to:http://www.mdillon.applybuilder.com/peanut-butter-brownie-cup.html

Apricot Amaretto Cupcakes

I saw a pretty picture of a vanilla cupcake in a magazine that had an apricot filling and an apricot slice on top. I think it was in Southern Living Magazine that my mother always hands down to me (she gets it even though we live in Connecticut). The recipe in the magazine was very basic, but it did give me an idea for these cupcakes which are anything but ordinary. 

 I started out trying to figure out an ingredient that would spice up a vanilla cupcake and blend in with the apricot on top. I also wanted to keep them very elegant so I could serve them for a formal dessert,  and simple since that is the way I like to bake.  I reached for one of my gluten free vanilla cake mixes, and then went and searched for something interesting in the liquor cabinet. I lucked out and had a small amount of Amaretto left and gave it a try. 

 The results were amazing!  Just the right amount of sweetness and flavor from the amaretto and a nice fruit burst in your mouth from the fresh apricot baked into the top. A sprinkle of powdered sugar made them look pretty too.

Recipe:

Apricot Amaretto Cupcakes

1 Package Gluten Free Vanilla Cake Mix

1 cup milk

1 teaspoon apple cider vinegar

1/4 cup Amaretto Liqueur

1/4 cup vegetable oil

1 ripe apricot

powdered sugar 

Preheat oven to 350 degrees and line a 12 cup muffin pan with paper liners.

In a medium bowl combine the milk and vinegar, let sit 5 minutes. Add cake mix, Amaretto, and oil. Whisk about 15 seconds until smooth. Divide among the 12 muffin cups.

Cut the apricot into quarters then each quarter into thirds so you have 12 thin slices of fruit. Place a slice of fruit on top of each muffin. Bake the muffins 23-28 minutes until lightly browned. Cool completely. sprinkle with powdered sugar before serving. 

For more recipes using gluten free baking mixes visit:www.glutenfreebakingmixes.com 

Chili Cornbread Muffins

Regular Corn Muffins can be bland and often need a topping of some jam or butter to really enjoy them. This recipe has a delicious richness from the yogurt and melted butter, a surprising kick from the chili pepper, and a nice crunch from the scallions, that makes this savory muffin go equally well with a bowl of steaming chili, or to stand alone by itself  for a spicy snack. You can also see how pretty they are with all the color flakes throughout the muffin.          

Chile Cornbread Muffins

1 cup Gluten Free All-Purpose Baking Mix

4 teaspoons baking powder

1 1/4 cups medium grind cornmeal

3 tablespoons sugar

1 1/2 teaspoons salt

4 scallions chopped

1 red chili pepper seeded and chopped

3 eggs, beaten

2/3 cup plain yogurt

2/3 cup milk

4 tablespoons butter, melted

Preheat oven to 400 degrees. Lightly spray a 12 cup muffin pan with non-stick cooking spray, or use baking cups.

In a large bowl mix the Gluten Free All-Purpose Baking Mix, baking powder, cornmeal, sugar, & salt.  Add the scallions & chili pepper. In a medium bowl mix the eggs, yogurt, milk, & butter together and add to the dry ingredients just until blended.

Divide among 12 muffin tins and bake for 15 minutes. Cool and enjoy! 

Triple Chocolate Trifle

Three types of chocolate gives this simple trifle a real satisfying chocolate flavor.  I actually created this by accident when I was experimenting with  a double chocolate cake with vanilla filling recipe.  I broke the cake when I was trying to cut it in half to make two layers, and was left with crumbled chocolate cake and some vanilla ganache in the fridge that I was going to whip for a cream filling.  Not wanting to waste these delicious ingredients I took out my martini glasses and started layering.  I was thinking of the old dessert, Death By Chocolate while I was making this new version.  So after I had the two layers I added  some bittersweet chocolate shavings over the top and a new favorite was born!

For Information on the gluten free chocolate cake mix and the recipe go to:www.glutenfreebakingmixes.com

Blueberry Pancakes Two Ways (Muffins)

Using the new Gluten Free Hi-Protein Pancake Mix I made blueberry pancakes two ways using the same convenient baking mix.  First, I followed the directions for the pancakes and made a few plain pancakes, then added some blueberries and made the blueberry version. A perfectly delicious Sunday breakfast for sure. Most mornings though I don't have time to cook a leisurely breakfast for my family but still want to send them out the door with something healthy. That was how the blueberry pancake muffin came into play. They are so great to make ahead of time and using the pancake mix also easy. With five ingredients a dozen nutritious muffins that taste just like blueberry pancakes are done. These muffins are a favorite of both kids and adults. Who would love a tasty breakfast treat that has the extra benefit of being  good for You?

Plain Hi-Protein Pancakes

Blueberry Pancake Muffins

Recipe:

1 1/2 cups Gluten Free Hi-Protein Pancake Mix

1/2 cup packed brown sugar

2 extra-large eggs, beaten

1 cup low fat milk

1/2 butter, melted 

Pre-heat oven to 400 degrees. Spray a 12 cup muffin pan with non-stick cooking spray. Mix all ingredients together in a large bowl just until moistened.  Spoon the muffin batter into the muffin cups. Bake 15 minutes until golden brown.

ENJOY!

The gluten free hi-protein pancake mix is available at:www.glutenfreebakingmixes.com

Chocolate Brownies with Caramel & Sea Salt

If you love sweet and salty like I do, these easy brownies will make your mouth very happy. The caramel  intensifies the flavor of both the chocolate and the salt in a deliciously gooey way. I have been seeing a version of these brownies everywhere lately and decided to make them super easy by using a gluten free baking mix for brownies as the base of this delicious dessert. You can see just how rich looking these are and believe me they taste even better than they look. I used the BERRYHILL Caramel Sauce from ALDI's and have confirmed with the company that it is gluten free. I find this sauce is as good as the more expensive sauces on the market so it will help keep the cost of this recipe down, since the gluten free brownie mixes are a bit more costly than regular brownie mixes.  Give this recipe a try and see how fast they disappear. 

The recipe and brownie mix can be found at:www.glutenfreebakingmixes.com

Strawberry Banana Muffins

I have made strawberry muffins and banana muffins over and over again. While each one is delicious on their own, Sunday we were looking for a new muffin combination. My daughter, who loves anything with bananas, decided to take the banana muffin recipe and mix it up by adding some chopped strawberries.  We didn't want to get too complicated on our first try so we kept it simple. One thing we did do was reduce the sugar, since we felt that the strawberries would add some extra sweetness to the banana recipe.  We came up with a pretty good combination that was a big hit. Just the right amount of fruit and sugar mix and a nice crunchy top with the nutmeg sugar. They didn't last long, I will definitely  make these again especially since in a month the native strawberries will be here and make them extra special. 

Strawberry Banana Muffins

1/2 cup butter, room temperature
3/4 cup sugar
2 extra-large eggs
2 tablespoons milk
2 cups Gluten Free All-Purpose Baking Mix
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 mashed ripe bananas
1 1/2 cups diced strawberries
Cream butter & Sugar in a large mixing bowl. Add eggs one at a time, then milk and mix well. Combine the all-purpose baking mix, salt, soda, & powder and add to the bowl along with the mashed bananas.  Mix lightly and then add the strawberries.  Mix until just combined. Divide dough among 12 greased muffin tins. Top with nutmeg sugar (1 tablespoon sugar mixed with 1/2 teaspoon nutmeg).  Bake @ 375 for 23-25 minutes until toothpick comes out clean.  Cool on a wire rack and Enjoy!  

For other delicious recipes go to:www.glutenfreebakingmixes.com

Chocolate Biscotti

A gluten free chocolate cake mix makes these biscotti easy to prepare and the results like a traditional from scratch version. The taste and appearance of these treats are memorable. I like to have this trick up my sleeve since sometimes making biscotti can seem like a big task when you want something really special but also don't want to spend extra time in the kitchen. They are nice cookie that you will enjoy with coffee or as a late night snack.

1 package gluten free chocolate cake mix
3/4 cup gluten free all-purpose baking mix
1/2 cup butter, melted
1 extra-large egg
1/4 cup Hershey's Chocolate Syrup
1 teaspoon vanilla extract
1/3 cup chopped walnuts
1/3 cup chopped dried cranberries
In a large bowl mix all the ingredients, except nuts and cranberries, using an electric mixer until well mixed. Stir in nuts and cranberries.  On an ungreased baking sheet , divide dough in half and shape into two 9" by 2" logs.  
Bake @ 350 degrees for 35 minutes until firm.  Let cool in pans for 25 minutes.  
Transfer to a cutting board and slice into 1/2 " slices.  Place cut side down on same baking sheet and bake again for 15 minutes until firm.  Cool on wire racks.  May be stored in plastic bags for a few days. 

For information on the cake mixes and the all-purpose baking mix go to:http://www.mdillon.applybuilder.com/chocolate-biscotti.html

Orange & Poppy Seed Bundt Cake

I wanted to make a treat for breakfast last Sunday.  The problem was that I didn't plan ahead and really was not energized enough to get dressed early and go to the store. So luckily my pantry saved me once again. I happen to have a few oranges in the fridge and some poppy seeds in the spice cabinet. The poppy seeds were there from when I made a strawberry spinach salad last year with poppy seed dressing and they were still good. The oranges admittedly were a little dry on the inside but the rind was perfect. The rest of the ingredients are standard baking ingredients that you will probably have on hand. I made the cake using the gluten free all-purpose baking mix to keep it gluten free. I ended up with a  tasty  bundt cake perfect for breakfast and actually my husband ended up eating it all week long.

Orange and Poppy Seed Bundt Cake

1 cup unsalted butter, room temperature

1 cup sugar

3 extra-large eggs, room temperature

zest of one orange

2 tablespoons poppy seeds

2 cups Gluten Free All-Purpose Baking Mix

1 1/2 teaspoons baking powder

2/3 cup milk

1/2 cup orange juice

Cream together the butter and sugar, add eggs mixing well.  Stir in the orange zest and the poppy seeds. Sift the all-purpose baking mix and the baking powder together and fold in. Add the milk and the orange juice and mix evenly. Pour into a 9" bundt pan that has been greased and dusted with some more gluten free all-purpose baking mix. Bake @ 325 for 40-45 minutes until golden brown.  Cool in the pan for 10 minutes, then invert to a wire rack.  Top with glaze and orange zest strips

 Glaze:

2/3 cup orange juice

3/4 cup sugar

Combine in a sauce pan and simmer about 5 minutes until reduced to a syrup.  Pour over warm cake.

Serve cake warm or cold.

For the gluten free all-purpose baking mix visit: http://www.glutenfreebakingmixes.com/catalog/item/8673315/9387068.htm

Almond Cranberry Biscotti

I love Biscotti but hate it when they are so crunchy you are afraid you might break a tooth  trying to eat one. This recipe, which my sister has been making for years is just the perfect balance of crispness on the outside that make a Biscotti what they are known for, and a slightly sweet inside that gives just enough when you take a bite.  The recipe was so easy to make gluten free with the All-Purpose Baking Mix that now anyone can enjoy these wonderful treats any time of the day. You don't even need to first dunk them into a hot drink to make them delicious, but of course that is just fine to do if you like. 

For this recipe and more delicious gluten free ideas go to:http://www.mdillon.applybuilder.com/almond-biscotti.html 

Coconut & Cranberry Cookies

I was looking to make a cookie that was a little sweet but not overly so.  I didn't want to go with chocolate because after all the snacking on Easter Candy I was more in the mood for a shortbread type treat, but I wanted it to be done fast! Coconut and cranberries go so well together the idea hit me that this combination would make a great cookie.  It worked out well because I usually  have both ingredients in my pantry, since I use these ingredients often in both sweet and savory recipes. I kept it simple and had a nice batch of cookies to enjoy with my family with little effort. You will be surprised at how good these cookies are seeing the short list of ingredients.

Recipe:

1 cup butter, softened

3/4 cup sugar

1 extra-large egg

2 teaspoons vanilla

2 cups Gluten Free All-Purpose Baking Mix

1/2 cup sweetened dried shredded coconut

3/4 cup dried cranberries

Mix the butter and sugar in a large bowl. Add the egg and vanilla and mix well, then add the all-purpose baking mix. Stir in the coconut and cranberries until combined.  Place tablespoons of the dough on cookie sheets that have been lined with parchment paper.

Bake @375 degrees for 14-16 minutes. Cool on sheets for 10 minutes then transfer to wire racks to cool  completely. Before serving drizzle with a glaze made with powdered sugar mixed with water or lemon juice, whichever you prefer.
Makes 24-30 depending on how large you make them.

Visit my website for more delicious gluten free recipe ideas:www.glutenfreebakingmixes.com

Mini Banana Chocolate Chip, Nut, & Seed Breads

I was visiting Nashville last week and while trying to get a feel for the area flipped through a local magazine that was doing a lot of advertising for different products. One was specifically for mini loaf pans. Of course being an avid baker I already owned a nice non-stick four mini loaf pan.

 The accompanying recipe was for mini chocolate chip banana breads designed to make as gifts. It was a pretty straight forward recipe which I knew I could jazz up and also make deliciously gluten free.  The changes I make were to reduce the amount of chocolate chips and sugar, and add some flax seeds and sunflower seeds for a texture, and omega-3 and fiber for a nutritional boost. 

The result was amazing! I didn't notice the reduced sugar and I thought the chocolate chips were just enough.  The crunch form the flax and sunflower seeds complimented the sweet flavor of the bread without giving you the sense you were eating a "healthy loaf".  Sure to become a favorite. 

  For the recipe and the gluten free all-purpose baking mix used visit:http://www.mdillon.applybuilder.com/chocchip-banana-bread.html

Coconut Lime Cupcakes

 

These cupcakes are the result of a combination of a bunch of sources. I saw a recipe for a coconut lime cake in an old cookbook that looked interesting but I wanted to make something more interesting. Immediately I decided to make cupcakes instead of a cake since these are so popular right now.  I also thought to use both plain sweetened and toasted sweetened coconut. I used it plain in the cupcake itself so you get the flavor in every bite and then to get a mouthful of crunch I rolled the frosted cupcake in the toasted coconut. 

The lime zest is mixed in the cupcake batter, and the juice and zest is used in the frosting. The coconut and lime work really good together and the different textures from the rich batter, creamy frosting, and crunchy topping make this a cupcake you will make again and again.

You will not believe they are made from two convenient gluten free baking  mixes, a gluten free vanilla cake mix and a gluten free frosting mix!

For the recipe visit:http://www.mdillon.applybuilder.com/coconut-lime-cupcakes.html

Cheddar & Oatmeal Crackers-gluten free

 

Cheddar and Oatmeal Crackers

These are a real treat with a cocktail. The cheddar gives them a great  salty flavor and the egg wash makes them nice and crisp. I love to serve this cracker as a snack before a dinner party.  They are always a hit and it is just enough of a bite as to not make you full, but take the edge off if you are really hungry and don't want to have a drink on an empty stomach. Of course that is not the end of the ways you can use this cracker. It makes a nice side for a soup course and if you make them long and thin, a fine substitute for a bread stick in a mixed bread basket. I have even made them small and used them as croutons in a salad. Also make a double batch and simply snack on them alone. They will stay crisp for a day or two.

For the recipe and the gluten free all-purpose baking mix used in the recipe go to:http://www.mdillon.applybuilder.com/oat--cheddar-crackers.html

Fresh Strawberry Cookies

This cookie is not too sweet, has lots of flavor from the fresh strawberries and a  slight crunch from the nutmeg sugar topping.  I redid a recipe from Martha Stewart living magazine and came up with a perfect spring cookie. There is a delicious creamy inside texture to them from the combination of the light cream used in the recipe and the moistness from the lemon and sugar marinated strawberries. I often serve these on top of a scoop of vanilla ice cream for a special dessert.

For this recipe and many more visit:www.glutenfreebakingmixes.com

White Chocolate Chip Brownies

Delicious brownies made from a convenient gluten free chocolate cake mix.  I saw a recipe for white chocolate chip brownies in an old cook book and made a few adjustments using the cake mix. It was really easy and the brownies were a big hit. You can see how rich they are and using white chocolate was a nice change.

White Chocolate Chip Brownies

1 Package Gluten Free Chocolate Cake Mix

2 extra-large eggs

1/4 cup oil

1/4 cup milk

4 ounces white chocolate chopped

1/4 cup nuts (optional)

Beat cake mix, eggs, oil and milk in a large bowl for 2 minutes at medium speed. Fold in white chocolate and nuts.

Bake @350 degrees for 35 minutes in a 9" square pan that has been sprayed with non stick cooking spray. Let cool 10 minutes before cutting.

For the Gluten Free Chocolate Cake Mix visit:www.glutenfreebakingmixes.com

  

Oatmeal Cinnamon Pancakes

These pancakes have a great texture because of the two ways the oatmeal is used in the batter. Some is left alone and simply added to the batter, and some is coarsely ground and used like an oatmeal flour. The result is a hearty flavorful pancake that is perfect for winter mornings. The best part is that on the weekend you can make a batch and freeze them individually and pop one in the microwave any time during the week for a quick breakfast on the go. I like to serve them the traditional way with maple syrup if I have time to sit and eat , but these are so tasty heating them up and eating on the run also works. Way better than a granola bar!

Recipe:

1 3/4 cups Gluten Free All-Purpose Baking Mix

1/4 cup brown sugar

2 teaspoons baking Powder

1 teaspoon salt

1 teaspoon cinnamon

2 cups oatmeal

2 cups milk

2 extra-large eggs

4 tablespoons butter, melted

Take one cup oatmeal and pulse in a food processor until coarsely ground.  In a large bowl mix the gluten free baking mix, ground oatmeal, brown sugar, baking powder, salt, cinnamon and remaining oatmeal. In a small bowl mix the milk, melted butter, and eggs. Add to dry ingredients and mix until just combined. Heat a large non stick skillet over medium. Lightly grease with oil and drop pancake batter 1/4 cup at a time onto skillet.  Cook until bubbles form on top of pancake, flip and cook a few more minutes until done.

For information on the all-purpose gluten free baking mix used for these pancakes visit:http://www.glutenfreebakingmixes.com/catalog/item/8673315/9387068.htm