Saturday, April 28, 2012

Gluten Free Strawberries and Cream Cake balls

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Strawberries and Cream Cake balls

 1- GF Betty Crocker yellow cake mix
 3 eggs
 3/4 buttermilk
 2 tsp real vanilla
 1/2 cup of melted butter
    Mix together all of these ingredients, it will be nice and thick.  Spread it into a greased 9x13 pan, bake at 350 degrees for 25-28 min, or until a toothpick comes out clean in the center.  Make sure and cool this cake completely.
   When the cake is completely cool, crumble it up in small pieces.

  Next add, 1/3- 1/2 cup fresh strawberries or frozen ( just make sure the frozen ones are unthawed and squeezed dry)  dice them up into to bite size little pieces, then rough chop them again, it will make them a little softer.
  1- 8 0z softened at room temperature cream cheese.
Mix the strawberries, and cream cheese together with the cake crumbles,until they are combined, then start to roll them in balls. Makes 26-40
  When they are balled place them unto a sprayed(Pam) cookie sheet, an then put them in the freezer for 1-2 hrs or even overnight.

  I always freeze mine in advance, then all I have to do is dip them, and I can do it in 20 min.  Use white dipping chocolate or white chocolate candy coating.  If you need to thin your chocolate, use a teaspoon of Crisco and it works wonders.  I use toothpicks when they are frozen, to help with the dipping, gives me something to hold on to.  Once you get the hang of this, you can whip it out very quickly.

  I really hope you like this recipe as much as I enjoyed, converting it; this is my new favorite treat!  Natalie

In the past couple of weeks, I have had several people ask me where I buy my flour and cake mixes, so I decided I had better let people know where they can pick up these items.  Well, the fact that I have gone through bags of Pamela's Pancake mix, we decide to signup with Amazon and get on the delivery system, it makes it much cheaper and the shipping is free.  Now I am just stock piling pancake mix.  Also, I really like to keep Betty Crocker chocolate, yellow and brownie mixes on hand too, they are fabulous, but really expensive, so I also order them on Amazon and have them shipped every 4 months, and I can order a case of whichever I need at the time; it makes whipping up a quick dessert so easy.  I also use King Arthurs flour, it is not any cheaper online, so just watch the stores for sales and it's not too bad.  I always make sure I have a Gluten Free pantry, real vanilla, I use Jello brand pudding and jello, (Kraft foods are pretty good for having GF items) Kraft cream cheese, real Cool Whip, butter milk, food gels for coloring.....I am super careful and if I question on anything, I will look it up and if I don't find an answer I don't use it.  Better to be safe then sorry :)  I hope this has been helpful, Natalie

Sunday, April 22, 2012

Gluten Free Pumpkin Bread

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I decided to I really wanted to make Pumpkin Bread; because, it has been a year since  I have had a piece, and to someone who loves Pumpkin Bread that is far too long!!! This recipe was a lot harder then I thought it was going to be, to convert.  The first try, the flavor was fabulous, but it had that gritty Gluten Free texture; so it actually took me two weeks to get a texture that all of my Gluten Full taste testers, enjoyed.

-3  3\4 c. Pamela's Bread mix
-3 cups sugar
-2 tsp baking soda
-1\2 tsp nutmeg
-1\2 tsp ground ginger
-1 cup vegetable oil
-4 eggs
-2\3 cup buttermilk( the magic texture fixer)
-2 cups pumpkin
-2 cups chocolate chips (optional)

   Preheat the oven to 375 degrees, spray 3 large loaf pans and set them aside. ( make sure they are the same size)  Bake for 45 minutes, or until it comes out clean with a toothpick.

            Mix the dry ingredients together, I just use my Kitchen Aid mixer on low, you could use a hand mixer just as easily.  Then add the eggs, oil and pumpkin, mix well.  Add the chocolate chips now if you would like .  Try and pour even amounts into the 3 pans.

         I really hope you enjoy this bread, I loved it with cream cheese frosting and without; but at least now I won't have to avoid going to all Bakeries anymore.  The smell, of them just makes me feel jealous, but NO longer!  I hope you and your family enjoy the recipe, Natalie

Monday, April 9, 2012

Gluten Free Chocolate Nutella Cake Balls

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Chocolate Nutella Cake Balls

This was the very first dessert I ever made Gluten Free.  That is why there is only 1 picture, I never thought I would even being doing this blog( who needs more then 1 picture anyway, me!)   I love these, but I can honestly say, I could eat Nutella with a spoon!   I have taken these many places and no one can ever tell they are (GF), I love it!!  Try them, tell me what you think, Natalie

1- GF Betty Crocker  chocolate cake mix

3 eggs

1 cup butter milk

1 stick of butter( melted)

1tsp. vanilla

Follow mixing instructions on cake mix, except for when it says water, you add buttermilk.  Pour into a 9x13 inch greased baking pan.  Cook at 350 degrees for 25-28 min or until, you check with a toothpick and the center comes out clean.  Let the cake cool completely.

Step 2- crumble the cake into a large bowl, crumbs and all.
1 cup Nutella is then added to the cake crumbs, stir together with a spoon or your hands which ever is easier, until it is a thick consistency.

Step 3- I then spray a large cookie sheet with cooking spray, roll the cake into whatever size balls you would like.  Lay them on the tray, and put them in the freezer for an 1-2 hours, or even overnight.

Step 4- When they are frozen they can be stored in a freezer bag, to be finished at a later time, which is so nice.  Pull them out of the freezer, dip them in dark or milk melting chocolate.  Melt a little white melting chocolate, to either color or just drizzle on the top, to finish the look.

My family really loves these; I just make them, and store them in the freezer for a quick treat!  My Gluten eating sister even requested them for Easter, kids and adults alike were enjoying these rich, chocolatey treats.

Wednesday, April 4, 2012

Gluten Free Peanut Butter Bars

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               Peanut Butter Bars

     These Peanut Butter Bars, taste just like the ones I used to eat as a child in grade school.  However; I am not a fan of cooked frosting, so all of my frosting is NEVER cooked!  I know that is so weird, but I really love soft frosting, and my friends and family like thick frosting, so my recipe for frosting is pretty much by taste and consistency, not measurement.  
      I took these bars to a large church function, and they were eaten right up; this was to be a Gluten Free meal, but not all the desserts.  I happened to over hear a few ladies saying they didn't want Gluten Free dessert, the best part was they were eating the bars, and YUMMMING at the same time!! I couldn't wait to tell them, they were GF.  We really love this recipe and I hope you do too.   Happy Baking, Natalie                                                                                            


1 1/2 cups softened butter
   1/2 cup sugar
   1 cup brown sugar
   2 cup peanut butter (I like Skippy, it is GF)   Cream these  these ingredients together, then add

   1 TB vanilla 
   3 eggs                                                               
   2 cups quick oats
   3 cups Pamela's Pancake mix
 Combine with the ingredients from above, pat into a large cookie sheet. 

 *  Do not overcook, it will be light in color.  Bake at 350 degrees for 18 min.   


  Chocolate Frosting
   1cube butter (softened)
    5 TBS cocoa 
    1tsp. vanilla 4 1/2 cups powdered sugar
    dash of salt  add milk to make it the consistency you  like.



Sunday, April 1, 2012

Gluten Free Oatmeal Fudge Bars

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 Oatmeal Fudge Bars


     These bars are chewy and delicious, they taste exactly like my mom used to make them.... with Gluten!!!  So that makes me really happy, and my kids couldn't tell the difference. 
Thanks mom for such a great recipe, love you, Natalie!!

1 can Sweetened Condensed milk
3 TBS butter
2 cups chocolate chips
2 cups sugar
2 eggs
1 cup butter (melted)
3 cups oatmeal
2 1/2 Pamela's Pancake mix
1 tsp. salt

1- In a double boiler or microwave combine 3TBS butter, sweetened condensed milk, and chocolate chips, cook until they are all melted and mixed together.

2- Mix together sugar, butter, oatmeal, eggs, salt and Pamela's mix together.  Divide this in half, press half in the bottom of large cookie sheet, that has been sprayed with Pam, then pour on chocolate mixture and sprinkle the rest of the dough mixture on top.

3- Bake at 350 degrees for 20-25 min, cool then serve.

Trying to make Texas Sheet Cake Gluten Free

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Well, I have now tried to make Texas Sheet Cake, Gluten Free twice; with 2 different recipes, and the only thing that has come from this experience is smoke and fire! My stove has been on fire both times, from the overflow of the cake and the cupcakes. I don't think I will try that recipe again for awhile but, I do believe I have a brownie recipe almost perfected; it started the oven on fire again last night, but, the brownies are to die for!!! So as soon as I fix the overflow problem my good friend Paula, should be SO happy, she inspired me. Here is a picture of the burning cupcakes, and cake after math for your entertainment.

Gluten Free Red Velvet Cupcakes :)

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 Red Velvet Cupcakes

1 GF Chocolate Betty Crocker cake mix
1 small chocolate pudding 3.9 oz
1/2 cup butter(melted)
1 cup sour cream
3 eggs (mine were large)
2/3 cup butter milk( I use it in every cake, makes the texture better)
Red food coloring or food gels (I use the William Sanoma food gels)

1- Mix all together, the batter is thick and doesn't over flow, so fill 2/3 full.

2- Bake 350 for 16-20 min, until the tooth pick comes out clean. Make sure they are cool before you frost, they are super moist and will tear apart.

3- Cream cheese frosting
4TBS softened butter .. ( I am a terrible measurer)
3/4 brick cream cheese at room temp
1 tsp vanilla
dash of salt
milk as needed
2 cups powdered sugar or more, to your sweetness liking.( we like frosting) Let me know what you think :)
  These cupcakes are so moist and wonderful, that no one would ever know the weren't made with regular flour!  Several of my friends and neighbors said they tasted even better then regular cupcakes, well I must say,that is more then I expected!  I hope you love them too, I couldn't keep them on the counter!  Natalie

Chewy Oatmeal Butterscotch Cookies, Gluten Free

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Chewy Oatmeal Butterscotch Cookies

1 cup of butter(melted, not scalding)
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups Pamela's Pancake mix
1 tsp. ground cinnamon
1/4 tsp. salt
3 cups oats
1 bag butterscotch chips(or how chippy you like)

1-Mix together butter, sugars and vanilla

2-In a separate bowl, combine flour cinnamon and salt, then gradually add to the creamed mixture. Add the 2 eggs and mix well. Stir in the butterscotch chips.
Chill in the Refrigerator for 1 hour.

3-Bake at 375 degrees for 10-11 min, do not over cook, they will not be brown on top like regular gluten filled cookies. Brown edges are good. Let them cool for 1 minute on the pan, before transferring them to wire racks.

Yield: 4 dozen

Why I decided to do this Blog....

Pin It My name is Natalie, and I have had stomach issues for years; in November 2011 the doctor finally figured out what the problem was, Celiacs. Wow, now I had reason for all the times I had eaten different foods, and felt absolutely terrible afterwards. It was still a crushing blow, when I found out just how many things had Gluten in them. So I went to the store, bought some of the Gluten Free breads, pastas, and treats; lets just say I have never spent so much money on so little food!! Within one week, I felt better then I had in years, I have found bread that I like, and pastas I can cook with, and even Betty Crocker Cake, and Brownie mixes I really like. I LOVE TO BAKE, and anyone who knows me will agree with this, so the Gluten Free dessert recipes and treats I have had so far, just taste terrible, and I hate the texture!!! I still remember what "real" Gluten filled desserts taste like. I decided one day that I was going to take my favorite Gluten filled recipes, and turn them into Gluten Free Delicious Desserts, that everyone will enjoy eating, and no one will ask if they are Gluten Free with the Yuck face. Also, so many of the Gluten Free recipes, I have seen, take many different kinds of flour. I am lazy, I have kids, a husband and a job; I want to enjoy cooking, not make it a chore. I love Pamela's Bread Mix and Pancake Mix, and Betty Crocker Cake and Brownie mixes when it makes something easier. I hope you like my recipes, and they make your life a little easier too.  Natalie