Gluten Free Cinnamon Swirl Suprise Cake

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       Cinnamon Swirl Surprise Cake

 

 

     I had some pumpkin left over from Halloween, so I just couldn't let it go to waste.  I made a Pumpkin  Sheet Cake, and decked it out with black cream cheese frosting; funny thing about that, half of my family wouldn't eat because of the color.  Lesson learned,  just use boring food colors for coloring frosting from now on.   So, with pumpkin being so expensive I couldn't throw the rest of the can away.  However, since I have a Pinterest problem, I got onto my boards looking for   a recipe that looked good; I found 6, I let my family decide which recipe I would make today, this is the one my husband liked the best, by looks alone.  After I made it, my husband and kids all really LOVED it, and said it would make a perfect THANKSGIVING dessert!!  So give it a try, I hope you love it too. 

These are just a few of my family, Ghost and Ghouls

This recipe was adapted from the Picky Palate

 Ingredients:

-1 box Gluten Free Betty Crocker, yellow cake mix (15oz)

-3 large eggs

-1/2 cup vegetable oil

-1/2 cup buttermilk 

-1 oz vanilla instant pudding, ( I used sugar free,fat free)

-1/2 cup sour cream

-1 1/2 cups pumpkin puree

 

Bake at 350 degrees 33-35 min, in a 14x18 in large cookie sheet.  Spray it with Pam.  Cool for 15 min before you drizzle the glaze.

 

1-   Combine-the cake mix, eggs, vegetable oil, buttermilk, pudding, sour cream and pumpkin puree in a mixer or large bowl.  Let them mix for about 2 minutes.   Then pour onto the pan, make sure and spread evenly.

2- Next-melt the butter, then add the brown sugar and cinnamon and stir them together, until they are combined.  Then drizzle it over the batter, and use a knife and swirl it around (I may have gotten a little excited and over swirled, but it sure looked pretty)

  

  Cinnamon Swirl:

 -1/3 cup (6 TBS) butter melted

- 1/2 cup brown sugar, packed

-1/2 tsp cinnamon 

  Glaze:  

-3/4 powdered sugar

-1/4- 1/2 cup heavy cream( depending on how thick you want it)  

3- With the glaze, use a mixer and mix the powdered sugar and the cream together, until they are mixed nice and smooth.  Then drizzle it over your cake when it is cooled a bit.

 

I think this is a really light dessert, and would be great after Thanksgiving, and it was SO easy to make!

This is my niece, black teeth and tongue from the black frosting.

This one of my Favorite Witches, Sophie!

 

Gluten Free Yummy, Blueberry Muffins

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                Yummy, Blueberry Muffins

 

     What can I say about muffins, I think muffins are GREAT; and you really do know how much you miss them, or like them, until you can't eat them.  While I was on Vacation with the family, everyone kept having muffins with their breakfast, and it got me to thinking it is time for me to tackle muffins!  I have been really afraid to try making them, because I am SO SAD when they don't turn out!!  I have only tried to make rolls a couple of times, with sad results, so I was very leery today!  I started out with a batch of Lemon Poppy seed, and that conversion did not go as planned, they looked dry and tasted to me like cornbread, so my family just put honey on them and ate them right up.  I am so HAPPY  with these muffins, the whole family loved them, and I think next time I would even try a Crumb Topping and that would make them even better!  I will honestly say, these tasted like REAL BREAD to me, YIPPEE!!  I really hope you try them and enjoy them, Natalie   

 

 Ingredients:

-2 cups Pamela's Bread flour

-1/2 cup sugar

-3 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

-3/4 cup buttermilk

-1/3 cup oil

-1 egg lightly beaten

-1 cup fresh or frozen blueberries(do not thaw)

 

     Heat oven to 400 degrees, bake for 20 minutes, or until toothpick comes out clean.  Use muffin cups or spray the bottom of 12 muffins tins.  Let them cool 1 min, then remove from pan.

Combine flour, sugar, soda, baking powder, and salt together in mixer or bowl.  In a small bowl blend together all of the wet ingredients, then add them all at once to the dry ingredients, and mix just until the dry ingredients are moist, Then at the very end, hand stir in the blueberries, so they won't discolor your batter.  Put rounded tablespoons into your cups and bake.