Sunday, March 24, 2013

Gluten Free Better Then Sex Cake

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               Better Then Sex Cake



 Ok, so people may have a fit, but this is all I have ever called this cake.(but call it whatever you want)  My husband and daughter love this, I think my daughter loves it because it reminds her of  Tres Leches.  But honestly, what isn't there to love, chocolate, Cool Whip, Heath Bars and Caramel all of the components to make any sweet lover HAPPY!!!  I feel a little sad for my family, they rarely get to have anything twice, I am always trying out the new recipes on them, and sometimes they don't turn out super, the first few times,  practice makes perfect right?!
     I have been informed, by some of my friends and neighbors that I need to make a few more EASY recipes, for the non-bakers of the world.  I hope this fills the need.  Also, I have a friend who has developed her own cake mixes, flours and a variety of other things.  This is one of her mixes and I love it, and so did everyone who tried it, Gluten Free and Non, her company is called Gluten -Free Heaven , you can contact her at If you have any questions or comments feel free to email me, I will be sure to answer them as soon as I get them, thanks and Happy Baking. Natalie   

Look at the texture!


-Gluten Free Heaven Chocolate Cake Mix(you can use whatever cake mix you have)
-14 oz. can sweetened condensed milk( I used fat free)
- Mrs. Richardson's Butterscotch Caramel
-2 Heath bars
-Cool Whip regular sized tub

 This is a 9x13 cake recipe, so bake your cake according to the box instructions, then make sure and let it cool COMPLETELY( I did not and the Cool Whip started to melt, YIKES!!!)   

-Next poke holes in your cake with either a plastic handled spoon or chop sticks, if you want it more consistently through out.
-Then pour on the Sweetened Condensed Milk, and let it absorb for a few minutes, I spread it a little bit.
-Then pour on your caramel, I did not use every drop, about 3/4 and spread it also.  The 1/4 I did not use, I use to top with, because my husband likes it on top, hence the pictures.
-Lastly, spread the Cool Whip evenly across the cake.
-Garnish with Heath bar, which I put in the fridge, and then beat with a mallet, to break it up.    

 This has got to be one of the easiest cakes, ever, it was so easy my daughter even volunteered to help! Holy miracle of miracles


Wednesday, March 20, 2013

Gluten Free Nutella Chocolate Chip Cookies

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       Nutella Chocolate Chip Cookies

      Nutella and Cookies, honestly I can't think of a combination,that goes together better then these two ingredients!  Incase I haven't mentioned it before, I absolutely LOVE COOKIES, they are my favorite food group ever invented, seriously :)  This is my favorite Chocolate Chip Cookie, recipe that I have been trying to convert to Gluten Free since last April, I have thrown more cookies in the garbage then I care to count, and money!!(you all know what I am talking about)  First, I made one batch, everyone liked them, but I decided we needed more Nutella, so onto batch number two.  The second batch was AWESOME, I'm not even sure how many they mad, I had teenagers here, boys and a husband who were eating them as fast as they came out, and in case you don't know, I am the only one in my family who IS Gluten Free.  My husband took cookies to work, and I took some to my parents house and nephews loved them.  I made a ton, and they were gone in two days!  Yay, finally a success, I hope you like them too.  Natalie

-3/4 softened butter
-1cup Nutella(I used the real stuff)
-1 1/4 cup sugar
-1 1/4 packed brown sugar
-4 1/4 cups Pamela's Bread flour mix
-2tsp baking soda
-3 large eggs  
-2 tsp pure vanilla extract
-1 bag Guittard semi-sweet chocolate chips

First mix together butter, Nutella, sugar and brown sugar until they are nice and creamy.  Next add the eggs, one at a time mixing until they are all combined well, make sure and scrape down the sides.  Then add the flour  and baking soda, until it is combined, don't mix it to death, then throw in those chocolate chips, and mix those in a bit and you are ready to bake.  These are SO EASY!!!

Preheat your oven to 375 degrees, spray your cookie sheets with Pam.  The cookies bake for 8-9 min, don't over cook, they have a slightly crispy edge and soft moist center.

I can admit my weakness, I think Nutella should have it's own day, I love it!! I could eat it with a spoon, (so bad) I just found out about it 3 years ago, I have been deprived, someone should have told me what I was missing, Maybe I will make a Nutella day!!

Friday, March 8, 2013

Gluten Free Strawberry Jello Cupcakes

Pin It Strawberry Jello Cupcakes

When I was a kid growing up, I would always ask for a Strawberry Jello Cake for my Birthday every year.  I don't know what it is about this cake, but I love it, so I thought why not make Jello Cake Cupcakes.  The bonus with these cupcakes, is that they remind me of Summer and it has been pretty dreary these past couple of months in Utah, so anything to brighten things up!!  I hope these Jello Cupcakes, help brighten your day too! Natalie

-Gluten Free Betty Crocker Yellow Cake Mix
-1 cup buttermilk
-1 cube slightly melted butter(not hot melted)
-2 tsp pure vanilla extract
-3 large eggs
-1 small sugar free Jello Brand Jello(of your choice)
-1 small tub of cool whip,or spray can of whipped cream

Mix together all of the ingredients (except the jello) in a mixer or with a hand mixer, scrape down the sides and mix for 2 minutes.  When it is all mixed fill each cupcake 2/3 fullThe batter will be nice and thick.  It makes about 18-23 cupcakes.

  Preheat oven at 350 degrees, bake for 18-20 minutes.  Check with a toothpick, when it comes out with a few crumbs they are done, don't overcook.   

  After the cupcakes are cooled, then poke them with chop sticks, tooth picks or whatever small tool you have, the more holes the more Jello you get in the cake.

- 1 cup of boiling water, then add the Jello to it and stir it until the jello is all dissolved.  Once the Jello is all dissolved, then add 1/2 cup cold water, stir, and then spoon Jello onto the cupcakes,  then let them cool and set aside .  I put them in the fridge for 30 minutes.   
2-Once they are all set I spooned the Cool Whip into a Ziploc bag and cut the corner, then squeezed it on like a decorator bag to make it look fancy( easy peasy!) or just spoon it on!   

Everything tastes better with Cool Whip!! YUMMY