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

    

Strawberry Orange Muffins

A moist low calorie muffin that is perfect for this time of year when everyone, especially in the Northeast, is longing for Spring.  The strawberries are starting to arrive in the grocery stores (are on sale) and actually taste pretty sweet. They also hold up well to being pureed in the food processor along with a few other ingredients. The recipe is really quick to make and the advantage is that the food processor actually does all the work, which cuts the prep time down to about 10 minutes. I actually prefer to use store bought fresh strawberries instead of native because of the lower water content. I also can't keep native fresh picked berries long enough without my family eating them out of hand practically as soon as I get them home from the farm. 

Give these a try and watch how quickly they disappear!

For the recipe and the gluten free flour used to make these delicious muffins visit: http://www.mdillon.applybuilder.com/strawberry-muffins.html 

Gluten Free Breakfast Apple Souffle

I was looking for something different on Sunday for breakfast. I have been making omelets for a while now and was getting tired of the same old thing.  I am not overly fond of waffles and sweet pancakes ( I find them too filling), so I thought this souffle might be a nice change.  I read a recipe for a German Pancake that you bake in the oven that had more eggs than flour and some apples mixed in.  I thought I would give it a try.  The results were amazing.  It came out looking  like a souffle with a light texture and was filled with apples and had a topping of brown sugar and cinnamon, so I renamed it. I also made a few changes from the original recipe, less sugar, more cinnamon, and I used extra large eggs and of course made it gluten free.  It will become a favorite since apples are available all year and this is a nice breakfast combination of an egg dish and a sweet dish.

Right out of the oven

A delicious piece ready to eat

Recipe

1/2 cup Gluten Free All-Purpose Baking Mix

1/2 teaspoon baking Powder

1/4 teaspoon salt

6 extra-large eggs, separated

1/4 cup plus 1 tablespoon brown sugar

1/4 cup plus 1 tablespoon granulated sugar

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup lemon juice

3 cups apples, peeled & diced

3 tablespoons butter

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Mix apples and lemon juice in a bowl and set aside. Combine the all-purpose baking mix, baking powder, salt, egg yolks, 1/4 cup each of brown and granulated sugar, milk, and vanilla. Beat well with an electric mixer. Add apples and juice. In another bowl beat egg whites until stiff. Gently fold egg whites into souffle batter just until combined.  Melt butter in an oven proof skillet and pour souffle batter into the pan. Combine remaining sugars, cinnamon, and nutmeg. Sprinkle on top of batter.  Bake at 375 degrees for 25-30 minutes until set in the middle and nicely browned on top.

For more information on the Gluten Free All-Purpose Baking Mix used in this recipe and more gluten free  recipes visit:www.glutenfreebakingmixes.com