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