Monday, April 29, 2013

Gluten Free Strawberry Delight

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                  Strawberry Delight

     In case I haven't mentioned it, I love anything with Strawberries or Peaches in it(as long as it's not cooked).  So a couple of weeks ago, I saw the Strawberries in the store again and decided it was time to make something new, and SUPER FATTENING with said Strawberries,  this tasty treat is what I came up with.   We have all the elements to make greatness, Strawberries, cake, cream cheese, and whipped cream; seriously, what more can you ask for in one dessert?  Maybe Chocolate, but you can add that yourself if you would like.   I think this dessert turned out great,  it was quick and easy, plus, it looks FANCY, so people will be looking at how nice it looks and not wondering if it is Gluten Free!   I really hope you try it, let me know what you think.  Happy Baking, Natalie

-2 gluten free Betty Crocker cake mixes (yellow) or I used 1 from Gluten Free Heaven (it makes 2 round pans) 
-This is for each cake-
- 2/3 cup Buttermilk
-1 cube butter slightly melted
-2 tsp vanilla
-3 large eggs

   Bake as the instructions say, I have found about 30 minutes bake time. 2- 9x9 inch pans, sprayed with Pam.  Make sure and cool them completely.

 Cream Filling:
-1 container of Strawberries
-1 16 oz container of Cool Whip
(or make your own and use heavy whipping cream, and sweeten it to your taste)
-8oz package of cream cheese at room temperature 
-1/3-1/2 cup of powdered sugar- mix the powdered sugar and the cream cheese together with a hand mixer or stand mixer, mix until they are nice and fluffy and you like the sweetness.  Then add in the Cool Whip or whipped cream, and mix it together until fluffy, but don't over do it.


                                                                                     Putting it together:
-Slice up your Strawberries
-Spread half of the Cream Filling on the bottom cake, make it THICK
-Then add a layer of Strawberries
-Cake again
-Cream Filling
- Strawberries to finish off and make it look pretty.
  When you are all done putting it together, let it rest in the fridge for 2 hrs so everything can set, and chill.  The cake  tastes much better when it's cold, and stays together better.   

This was my treat to my family for Easter, and it didn't last long. :)

Here is my little family, they hate when I put photos of them on, but oh well!   These are just a couple of my  tasters , they have helped make going Gluten Free much easier! Love you, Mom

Monday, April 15, 2013

Gluten Free Sinful Caramel and Chocolate Cake

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    Sinful Caramel and Chocolate Cake

      Ok, I have to say this is probably one of the Best cakes ever!!!  The original recipe came from Sweet Paul Magazine, 2010, before I tweaked it.   It was so DECADENT, I could have eaten every single bite and licked the plate, while I was at it (and I don't love caramel.  There is something about dark chocolate, and caramel together, you just can't lose!!! And if you eat the whole cake, you won't lose any weight either.  This kind of cake should be shared for special occasions , and Holidays when you want to IMPRESS.....when I made this everyone was SUPER impressed, and couldn't believe it was Gluten Free!! YAHOOO!!   If you love Chocolate, make this cake, I promise you won't regret it.  Natalie

-2 Betty Crocker Chocolate (GF) Cake mixes (these ingredients below are per cake mix)
-1 cup buttermilk
-1 cube butter melted (not hot)
-3 large eggs
-This is per cake mix-

It says to cook it 38-43 min, but I swear to you I cooked it for only 30 minutes, so check it at 30 minutes, DO NOT OVER COOK... this cake will be dry.  I used 2 -9x9 inch square pans, you can use round, either are good, I had just purchased these new square ones and thought they would be fun.  When they are cool, poke holes in one cake, it helps to absorb the caramel.

-1 1/2 cups brown sugar
-1/3 cup butter
-3/4 light corn syrup
-1/4 tsp salt
-1/3 heavy cream

Put the brown sugar, butter and corn syrup in a pot, if you have a candy thermometer, boil until it reaches a soft boil  then add salt, and heavy cream last.  If you do not, put them in the pot, on med-low -med, let it boil , while you stir until the brown sugar crystals have all dissolved, it takes about 10 minutes and turns a nice golden brown.  Then add the salt and  cream very last, turn it off, it will bubble when you add the cream, so stir.  Let it cool in the fridge for about 20-30 minutes, before you pour it on,  this way it won't slide off your cake like mine did. 
-16 oz of semi-sweet chocolate chips Guittard (gf)
-2 cups heavy cream 
Pour the cream and the chocolate chips into a medium sized pan, use medium heat.  Stir the chocolate until it melts and the cream and chocolate mix  together and become and rich and smooth.   When they are combined, cool it in the fridge for 20-30 minutes before you pour it onto the cake, or it will slide off like mine did!  


 My cakes are square because I had just bought new Wilton Square pans for fun, this was SUPER RICH, so I would cut it into small pieces for everyone and have Milk nearby.

Sunday, April 7, 2013

Gluten Free White Chocolate Cupcakes

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                         White Chocolate Cupcakes


     So hurray, it's finally SPRING, this is my favorite time of year.  The Crocus's are up in my yard, the Daffodils are beautiful and I'm praying I might still have some Tulips left that the Deer haven't eaten this past Winter; it was a tough one.  I had planted 400 Tulips four years ago and they were beautiful, but living so close to the mountains the Deer come looking for a snack(poor things are hungry) now I have probably 20 Tulips left, so sad.  So, I made cupcakes with frosting in the color of my favorite flowers, it just makes me feel CHEERFUL!   I have also found, that if my Gluten Free treats look like everyone else's, no one will even question if they are any good; they will try them and then judge!  You know that is what we all are ultimately looking for, don't wrinkle your nose until you taste. :)  Happy Spring and Happy Baking, Natalie

-Betty Crocker, Yellow Cake Mix (GF)
-Sugar Free white chocolate, Jello Pudding( 3.9 oz)
-1 cube butter (melted, but not hot)
-3 large eggs
-2/3 cup buttermilk

Mix together, all the ingredients until they are combined, scrape the sides well. Mix on medium about 2 minutes.
 The batter will be nice and thick, fill the cupcakes about 1/2-2/3 full, they are SUPER MOIST.
     Bake at 350 degrees for 16-20 mintues, check with a toothpick.  Cool completely before frosting.

 Cream Cheese Frosting:

- 1 package room temperature cream cheese
- 1 cube butter(softened)
- 1 tsp real vanilla
- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
 -1 dash salt
- if I want to make it extra good, I at WHIPPING CREAM, instead of is to Die for, SERIOUSLY!!