Can't wait for June

I have always been a BIG Betty Crocker fan.. in fact it was on of my many nicknames growing up. I'm so excited and have a sense of relief that Betty Crocker is introducing gluten free cake mixes that will be available in major super markets! As soon as I get my hands on one I will give you a review :)

Twilight Party

Last night my girlfriends and I met for our monthly book club meeting, and since we read Twilight, we had a slight Twilight theme. We enjoyed Vampire Vineyards wine and I made quesadillas with a apple chutney made with deep red apples (as iconic as the cover of Twilight). My girlfriend made gluten free chocolate chip cookies. She used the Arrowhead Gluten free cookie mix and they turned out great. It was a fun evening ;0

I'm hooked!

I love blogs... one that I constantly check is Design Sponge and I really love these hooks!

I love Daily Candy

I was really excited when I read the subject line of one of my Daily Candy emails "No Gluten for Punishment". I was even more excited when inside was a recipe from NY Gluten Free Bakery Baby Cakes. I had to share!

Lemon-Raspberry Teacake
Ingredients2/3 c. rice milk1 tbsp. apple cider vinegar½ c. rice flour¾ c. Bob’s Red Mill gluten-free all-purpose baking flour1½ tbsp. baking powder1 tsp. xanthan gum1 tsp. salt½ c. coconut oil¾ c. agave nectar1/3 c. applesauce1 tsp. pure vanilla extract1 tbsp. lemon zest2 tbsp. pure lemon extract½ c. raspberry preserves
1. Preheat oven to 325°. Lightly oil a 7-by-4-by-3-inch loaf pan.
2. Pour the rice milk and vinegar into a small bowl; set aside. In a medium bowl, whisk together flours, baking powder, xanthan gum, and salt.
3. Add oil, agave nectar, applesauce, vanilla, zest, and lemon extract to dry ingredients and stir until batter is smooth. Add milk/vinegar combo and combine just until blended.
4. Pour batter into prepared pan. Swirl raspberry preserves through batter and bake on the center rack for 35 minutes, rotating the pan 180° after 18 minutes. The teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.
5. Let the teacake stand in the pan for 20 minutes before inverting onto cake stand. Serve warm with preserves on top.

Also check out her cook book! Erin McKenna ~ BabyCakes: Vegan, Gluten-Free, (Mostly) Sugar-Free Recipes from New York’s Most Talked About Bakery.

In Honor of Cinco de Mayo

Last night I made Fish Tacos for dinner.. the recipe courtesy of Martha Stewart! They were GREAT! The flavors were very fresh and light. I served my with yellow rice and black beans. Also since I'm addicted to dairy I topped my with sour cream and Monterrey Jack cheese, but its not needed. Enjoy!

Rum Cake a Christmas Tradition!

Every Christmas my mom makes rum cake, the last two years I had to miss out on this traditon, as it is totally not gluten free. However this year I decided to try my hand at this recipe and it turned out pretty decent, especially served warm with whipped cream.

Ingredients:
1 package of gluten free yellow cake mix (I used Pamela's Brand)

1 box Vanilla Jello Pudding
3 eggs
½ cup cold water
1/3 cup oil
½ cup dark rum

Glaze
¼ lb of butter
¼ cup water
1 cup sugar
½ cup dark rum

Directions:
Preheat oven to 325 degrees F
Grease and flour 12 cup bundt pan.
Mix all the cake ingredients together and pour into pan. Bake 1 hour, I started checking at the 30 minute mark since it was my first time, I think it took around 45 minutes. Cool Invert onto serving platter.

To Make Glaze:
Melt butter in a saucepan, stir in water and sugar. Boil for 5 minutes string constantly. Remove from heat. Stir in rum.

Prick the top of the cake and spoon the glaze over the cake. Allow the cake to absorb the glaze. Serve with whipped cream.

I feel Stuffed

I attempted to make a Gluten Free Corn Bread Stuffing and it turned out GREAT! Here is my recipe...

I first made my Gluten Free Corn Bread following the recipe from Pamela's Ultimate Mixes.

Corn Bread:

1 1/4 cup pamela's ultimate backing mix

1 cup yellow corn meal

1/3 cup sugar

1/2 teaspoon salt

1 egg beaten

2 tablespoon butter

1/4 cup sour cream

1/2 teaspoon cayne pepper

1 teaspoon ground sage

1/2 teaspoon thyme

1/4 teaspoon rosemary

Preheat oven to 350 degrees and grease a 8 x 8 inch square backing pan.

Mix all ingredients together lightly with a fork.

Pour batter into pan and back for 20-25 minutes.

For the stuffing:

1 medium onion diced

2 celery stalks diced

1 clove garlic minced

3 slices bacon diced

3-4 cups gluten free chicken or vegetable stock

2 teaspoon ground sage

1 teaspoon thyme

corn bread

Add onion, celery, and garlic to a saute pan over medium soft and saute until almost soft 10 minutes. Remove and place in a large mixing bowl.

To the same saute pan add the bacon and cook until browned. Add to mixing bowl

Add corn bread in chunks and sage and thyme.

Pour stock into corn bread mixture until thourghly soaked and a texture you like for you stuffing.

Pour stuffing mixture into a pan and bake at 350 degrees for 30 minutes.