Gluten Free Pumpkin Buttermilk Bundt Cake

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             Pumpkin Buttermilk Bundt Cake
    
     So, this last weekend I attended the Gluten Free Expo in our area, it's always great to see and taste the new products that are being developed each year.  This year was a bonus, I was able to take my newly diagnosed niece with myself, and my good sport of a daughter.  Some things are still super nasty tasting, and others just get better tasting all the time; I really do feel bad for the poor people who were diagnosed years and years ago! Thank goodness(and sadly)  Celiacs and gluten intolerance have become much more common and talked about!!  If you are able to attend a Gluten Free Expo in your area, go, you'll be happy you did!
     Now onto this most delicious cake...so I was scouring Pinterest as usual, and I decided it was time to master a Bundt Cake!  Thanksgiving and Christmas are both coming up soon, and I know a lot of people really don't like Pumpkin Pie (also not my favorite) and we GF must supply desserts for these up coming Holiday events; who said you have to have a pie?!  If you are like me and don't love pie, try this cake, IT IS TO DIE FOR!!!! I took it to my Bunko group, and didn't tell anyone I made it, everyone asked who made the DELICIOUS cake!  I was so excited when I got to tell everyone it was me!!   Try this the Brown Butter Icing, it will have you licking the plate!! 
              Happy Baking, Natalie

Ingredients:
Adapted from The Baker Chick
-3/4 softened butter
-3/4 sugar
-1/2 cup brown sugar
-1 tsp vanilla
-3 large eggs
-1 1/4 cup canned pumpkin
-3/4 cup Buttermilk
-1/4 tsp Cloves
-2 tsp Cinnamon ( I used 1 1/2 tsp)
-2 1/4 cups Pamela's Bread Flour mix
-2 tsp Baking soda
-2 tsp Baking powder

Browned Butter Icing ingredients-
-1/2 cup butter
-2 cups powdered sugar
-2 tsp vanilla
-2-4 tsp milk


How to:
-First mix all of the dry ingredients in a separate bowl and set aside.
-Next in a mixer or large bowl, add your butter, sugar and brown sugar and beat until fluffy. 
-Then add your vanilla, eggs, pumpkin, buttermilk and mix on medium until they are all incorporated and smooth, then scrape the sides .
-Lastly add in the dry mixture slowly until it is all mixed in, and the flour is not visible. 
For the icing-
-In a sauce pan add the butter and turn it to medium, stir until it starts to lightly brown. Turn off the heat.
- Next add the vanilla, stir in the powdered sugar, then add milk as needed. 
-Now add to the cake while the icing is WARM, then serve and enjoy!!!

     Preheat oven 350 degrees, spray with Pam, then I dusted mine with flour too. Use a 10 inch Bundt pan. Spread it out evenly in the pan. Bake on the center rack for 60-63 min, or until a toothpick comes out clean. I cooled mine on a cooling rack for a hour, then tipped it out. 

***These are some of my VERY favorite treats in the world!!! I know shocking, I don't just eat dessert...I eat savory foods too!! Asian food is my most favorite of any food, and these are so good, I have to fight my 14 yr. old Gluten eating son for these!!! ***

Gluten Free Caramel Apple Cake

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                                Caramel Apple Cake 

     The weather is starting to change around here, much sooner then it normally does, and I am not thrilled! I don't love the cold at all, however; I do love apples and it is officially time to get all the new apples for the Season!  I adore apples, not cooked apples, but this cake is a WINNER, and I had 2 pieces!!!  This must be LOVE, I can't wait to make it again! Happy Baking, Natalie

This is a picture from our Kelly Family Reunion, we went to a small town called Hanna in Eastern Utah, this what was right outside our cabin door, so gorgeous!!! You can hike, hunt, fish,ride motorcycles and  4 wheelers, pretty much whatever you want to do. This place is Beautiful, it's a one gas station, one bar kind of town, if you don't have 4wheel drive you can't get out, or in there in the Winter.  Check it out if you are ever in town.


Ingredients:
Adapted from Charm of Home
-2 1/2 cups sugar
-3 large eggs

Pooling Caramel, not great!!

-1/2 cup oil
-1 cup Buttermilk
-2 1/2 cups chopped apples(I used fresh and a mixed variety) I'm sure you can use bottled or canned (drain the liquid)
-3 1/2 cups  Pamela's Bread flour 
- 2 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp cinnamon


 
Instructions:
Preheat the oven to 350 degrees, use a 9x13 inch pan and spray it with Pam.  Bake for 70 minutes or until your toothpick comes out clean.
-First add the sugar, oil and buttermilk, mix, then add the eggs and mix.
-Next in another bowl, just add the dry ingredients and stir together, then add them a little at a time into the wet mix, until it is all mixed in.
-Lastly add the apples in and stir SLOWLY don't beat the apples to death, you want them in chunks not bits. 
***When the cake is done, poke some holes in it, this is where you will pour the Caramel.  You will want to make sure the cake is almost completely cool before you pour on the caramel, trust me...I poured the caramel ont0 a hot cake, and it all pooled into the middle, then to make matters worse, my husband wanted to eat the cake warm....it fell into a million little pieces! So, cool the cake then pour on the caramel, cool it for awhile, then cut! It's even better the next couple of days!!***
   
For the Caramel-
-1 cup packed brown sugar
-12 TBS butter(3/4 cup)
-2TBS light Karo syrup
Spray the pan with Pam, then it's easy to clean, bring it to a boil and stir continually for 5 minutes( it has to be boiling)  it will be a nice caramel color. Let it cool for 5 minutes before you pour onto the cake.  Then enjoy.


Just a few of my Favorite people!! Thanks for the fun times, Mike and Karyn!

My niece, daughter and nephew

My son, Brayden

My husband, kids and I looking dirty!

The Rough Riders, having fun!!!

 

Gluten Free Mini Banana Bundt Cakes

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                  Mini Banana Bundt Cakes

     I usually love Summer so much, but it has been run, run, run since the second the kids walked out the door from and even before! I thought I was busy when I had little kids, but dang, teenagers are running me ragged, my son just headed to Scout Camp and my daughter is heading to Girls Camp.   My blog has suffered a bit,  between working two jobs, trying to perfect some new recipes that are being SUPER naughty and do not want to turn out awesome!! They taste great but are having Volcano issues, I think I should have it all figured out next week, it's about time, I've run out of patience!!!  I hope you are all having a Great week!  Happy Baking, Natalie

Ingredients:Adapted from Mom foodie
-1 cup butter softened
-1 1/2 cups sugar
-1/4 tsp salt
-2 tsp vanilla
-1tsp baking powder
-1/2 tsp baking soda
-1/2 tsp cinnamon
-1 cup bananas smashed
-4 large eggs
-1/2 cup buttermilk

-2 1/4 cups Pamela's Bread flour 

How to:
-First beat the butter and sugar together until they are nice and fluffy, then add the salt, vanilla, baking soda, baking powder and cinnamon. Mix together.
-Then add the bananas and eggs and mix well, scrape the sides.
-Next add the Buttermilk, mix in thoroughly, then add the flour and mix it well and scraped down, and make sure the flour is all incorporated.  

Preheat the oven to 350 degrees, spray them with Pam spray, bake for 22-25 minutes(check with a toothpick).  This is the size of Bundt pan I used. Fill them 1/2 full.  When they are done, let them cool for 20 minutes on a cooling rack, then turn them over and dump them out. You can use a bigger one, I just didn't have one on hand, if you do it will most likely take longer to cook(check with a toothpick, make sure it comes out clean)

I put a little glaze on mine when I was done, just to make it look pretty and finished.
-milk
-powdered sugar
-vanilla
Just pour some powdered sugar in a bowl and add a little milk until you like the consistency, and add a little vanilla.

Gluten Free Cinnamon Roll Cake

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                            Cinnamon Roll Cake

     This cake was SOOO good, it didn't make it long enough the first time I made it, to take pictures!!  My family had been asking me to try and make "real" Cinnamon Rolls for the longest time, and just haven't been in the mood to spend that much time or effort!!  Then second time I made it, the day was very overcast and the pictures show it! Ugh...but it had to be done that day, or I would have had to make another cake, 2 Cinnamon Roll Cakes in one week is plenty!  Yet once again I found this great recipe on Pinterest, at least I can say that I bake what I Pin! Haaaahaa.  
     This cake is so easy to make, and tastes Wonderful, warm, room temperature or with a scoop of Vanilla Ice Cream!  It's a winner all the way around!  I hope you enjoy it.
  Happy Baking, Natalie

Ingredients: 
Adapted from: Lil luna
-3 cups Pamela's Bread flour
-1/4 tsp salt
-1cup sugar
-4 tsp baking powder
-2 tsp baking soda
-2tsp vanilla
-1 1/2 cups Buttermilk
-2 large eggs
-1/2 cup melted butter
-Powdered sugar
-whipped cream/milk
 

 Cinnamon topping-
-1 cup softened butter 
-1 cup packed brown sugar
-2 TB GF flour
-1 1/2 tsp Cinnamon 



Instructions:
-Use a 9x13 inch glass pan, spray with Pam Spray. Bake at 350* for 43-45 min.
-First add the flour, salt, sugar, baking soda  and baking powder, mix together.
-Then add buttermilk, vanilla, eggs and mix together, make sure and scrape the sides.  Next add the1/2 cup melted butter and mix together.
-Now pour it into the pan and smooth it out.
-Then soften the butter, combine the brown sugar, flour and cinnamon together.
-Stir them together, and drop them on the cake, then run a knife through it, but not all the way to the bottom.
-Then bake, after let it cool for a bit and make your glaze and drizzle it on top and enjoy.

 My favorite things this week are Mike and Ike's, I absolutely LOVE them!!!!

Gluten Free Tasty Carrot Cake

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                       Tasty Carrot Cake

     Carrot cake is one of my husbands favorite desserts, he figures he's getting a vegetable to go along with his Cream Cheese Frosting!  I have to agree I do love Carrot Cake myself, but I'm very boring, no pineapple, raisins or nuts can be involved in the the cake making process...I know so boring!  I have made this cake about 6 times now trying to find the perfect recipe, and I think this is it.  The rise is great, the texture is great and I love how moist it is, apparently so did my family and the neighbors who taste tested the cake. Just because my recipes are Gluten Free, does not mean they are fat free or calorie free; because I assure you they are not! I'm just trying to make desserts that taste and look exactly like Gluten Full desserts.  
  Just a little update if you have been following my blog, I had Brain Surgery for the 3rd time on March 3.  I'm so excited it was a total success, I finally don't have head pain after 6 years, I haven't felt this good since before I had my first Brain Surgery!!  What I've learned through all of this, I CAN DO HARD THINGS!!!    
Have a Great Day and Happy Baking, Natalie


 

Ingredients:Adapted from Better Homes and Gardens
-2 1/2 cups Pamela's Bread Flour
-2 cups sugar
-1 tsp baking powder
-2 tsp baking soda
-1 tsp cinnamon
-1/2 tsp ginger
-3 cups shredded or ground carrot
-1 cup buttermilk
-4 large eggs




 

To Make:
-You will need either 2 round or I used square 9inch pans, spray them well with Pam spray.  Preheat the oven to 350 degrees, bake for 40-45  minutes, or until the toothpick comes out clean.
- In a large bowl or mixer add flour, sugar, baking powder, soda, cinnamon, ginger and mix them together.
-Next add carrots, eggs and buttermilk and beat well.  Scrape down the sides and make sure it is all mixed in.
-Now pour as evenly as possible into the 2 greased pans and bake.  Cool for 10 minutes on wire racks them dump them out of the pans and onto parchment paper, they won't stick to this.  Then cool completely before frosting. 


Cream Cheese Frosting:
- 1 package room ( 8oz.) temperature cream cheese
- 1 cube butter(softened) 1/2cup
- 1 tsp real vanilla
- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
 -1 dash salt
- milk as needed(or whipped cream, I love what it does!)

  Beat together the cream cheese and butter until creamy, then add vanilla, and salt.  Next add powdered sugar and mix together, add milk if it gets too thick.  Beat well.  I put a layer of frosting in the middle of the cakes, and then tops and sides.  If you want it to look really clean and nice, put wax paper underneath the cake, then pull it out when you are done and it will look like Martha Stewart did it( I learned the tip from her).  I make this recipe, it makes a lot, if I don't use it all I put it in a sealed container in the freezer and get it out for the next time I need to frost something, it works great when your in a hurry.    

 

My favorite thing this week is!! 

Greek Gods Yogurt, I love it!! You can eat it plain, bake with it, use it in dips whatever!