Archive for October, 2012

Cherry Chocolate Cake (Gluten & Dairy Free!)

Happy Birthday to me! LOL  And YES, I did make my own birthday cake…. but this is the quickest, easiest cake you will ever make! And…the taste?! omg…. it’s unbelievably delicious. Moist, chocolatey goodness with bits of cherry in, well, almost every bite! haha. Fair warning though….this cake is super addicting….I’m pretty sure I ate like, half of it just by myself…. maybe my birthday wish should have been for a calorie free bday cake?! Hehe. I really did have a great birthday…. which has been extended through out an amazing weekend (thanks honey ♥), and will finish up tonight with a family dinner! Hmm…. I am NOT the one cooking……so Im curious what I’ll be eating!?! Guess only time will tell though right?! Anyhow…. thought I’d share this with you really quick…..another busy week ahead of me, but I’ll try harder to get some more posts up! I’ve got a whole stack of recipes just sitting here waiting to be added to my blog!  Enjoy! 🙂
 
Cherry Chocolate Cake (Printable Version)

Ingredients:

3 eggs

1 pkg GF Devil’s Food cake mix

1 can (21 oz) cherry pie filing

1/3 c vegetable oil

Directions:

Heat oven to 350 F. Grease & flour a rectangular pan, 13 by 9 by 2 in. Beat eggs in large bowl. Stir in cake mix (dry), cherry pie filling & oil, till blended. Spread in pan. Bake 35-40 min or till toothpick comes out clean. Cool completely. Cover with chocolate frosting.  Store covered in refrigerator.

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Biscuit Crust Pizza (Gluten, Dairy & Yeast Free)

I know, I know…….another pizza recipe! LOL What can i say? I LOVE pizza! And i miss not being able to eat it! I love my little personal pan pizzas, but sometimes I just wanna make a big, doughy-crust pizza! And this one is IT!! It’s seriously amazing…..and amazingly easy to make too! I couldn’t believe how easy….or how tasty it ended up being!! As you can see…..it turned out pretty well! It’s like eating pizza with a cheesy bread crust! YUM! I sprinkled some corn meal on the pizza pan before I laid the crust on it…. and I don’t use sauce, but you can easily tweak this to your ideal pizza by adding whatever toppings you want. But really…..the crust is what makes this pizza! And I’m sure you’ve got all the ingredients right on hand, so go home tonight after work, and make this!! LOL  You’ll never eat yeast pizza dough again! Its so time consuming and really just a pain in the butt to make anyways!! Thank goodness I can’t eat yeast, cause that means I get to eat this one instead!! Give it a try…. I’m thinking you could also simply make cheesy bread out of it too, if you wanted! YAY! I’m so excited for you guys to try this one out!! Enjoy! 🙂

Biscuit Crust Pizza (Printable Version)

Ingredients:

2 cups gluten free flour

1 tsp xanthan gum
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons Italian seasoning
4 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons cold non-dairy butter
3/4 to 1 cup “buttermilk” (almond milk with a squirt of lemon juice)
ND butter, Parmesan, sauce (opt), cheese, and toppings

Directions:

Preheat the oven to 450ºF. Combine the flour, garlic, salt, seasoning, baking powder and soda. Cut in the butter using a pastry blender. Add 3/4 cup buttermilk. Add a tablespoon more at a time until you can mix all the flour in. Take the dough out of the mixing bowl and flatten it and fold it over itself a few times. Pat/press it out to about an 11 inch circle or so. Fold in the edges to create a crust. Top with sauce (opt), cheese, and toppings. Bake for about 15 minutes or until the crust is browned around the edges and the cheese is bubbling. Brush the edges with melted non-dairy butter and sprinkle with Parmesan. Garnish with basil.

Gluten & Dairy Free Pumpkin Pie

Ok, I just have to say it….I LOVE pie!! And I never make it enough, simply because i HATE making pie crust! LOL I wish Pillsbury would just get on the gluten free ball and make those wonderful, ready made pie crusts and stuff, although i doubt they would be dairy free too. Anyhow….. I’m having Thanksgiving at MY house this year, in my wonderful new kitchen (photos coming soon, we’re just putting the finishing touches on!! YAY!) and so I figured I better start doing a test run on some things! Like the pumpkin pie, did you notice how i totally started with dessert?!? LOL  Yep…..that’s me, a dessert first kinda girl! I love pumpkin pie……and before I had to go dairy free, I just made a crustless pumpkin pie, and it was great! But……. now that I can’t have any dairy….. I was like, OMG WHAT am i gonna do!?! You can’t have Thanksgiving, or fall for that matter, without the pumpkin pie!! That’s when i decided I better get my butt into gear and get this pumpkin pie thing done! So…..here it is! And not to toot my own horn or anything but……..its amazing! Hubby had a piece of “regular” pumpkin pie (thanks mom!) and a piece of MY pie, and after the official taste test… you can not even tell the difference! Same taste, same texture! And the crust…. well lets just say I’m sold on this, because it tastes just like a regular pie crust, but guess what?! NO ROLLING!! And NO breaking! This crust is wonderful!! Its sooo easy to make, just mix and stick! LOL And it holds together! I’m on a little bakers high right now on the results of this pie! Pretty sure I’m set for Thanksgiving now! Haha…..of course just in case, I’d better make a few more…….you know, “just in case!” LOL Ok….. so give this your own test run……hope you enjoy it as much as i do!! Your gluten and dairy eaters will never even know the difference! 🙂

Gluten & Dairy Free Pumpkin Pie (Printable Version)

Ingredients:

  • 1/2 Cup Packed Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 11/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Full Fat Canned Coconut Milk
  • 1 Unbaked GF Pie Shell  (see below for recipe)

Directions:

Preheat your oven to 425ºF. Combine the sugars, cinnamon, ginger, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.

 Gluten & Dairy Free Pie Crust

Ingredients:

  • 1-1/2 Cups Gluten Free Flour
  • 3/4 tsp Xanthan Gum
  • 1-1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Vegetable Oil
  • 3 Tablespoons Cold Water

Directions:

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

Marshmallow Caramel Popcorn (Gluten & Dairy Free)

I had a fantastic weekend of actually doing almost everything I had planned on doing! Which never happens, I might add! Spent a lot of it in the kitchen, trying out lots of new (and super tasty!) recipes, which will be on their way to you soon! This is one that’s perfect timing for fall! Its kind of a hybrid mix of caramel corn and rice krispie treats, and it is absolutely addicting! I think I ended up cracking a tooth on an un-popped kernel mixed in this, because Sunday night my tooth broke, so i get to spend the afternoon at the dentists office! Fun fun! NOT!  LOL  So…just be careful to take out ALL of the un-popped kernels! Lesson learned right?! Oh, and you might have to get the leftovers (if there ARE any!) out of your house or you’ll end up munching on it all weekend! I had to take the rest and bag it up and give it away, which ended up really cute! I had to share the pix on that! Anyways…..lots more recipes to come, but give this one a try, its super easy and quick to make…..and both gluten and dairy free too! What more could ya ask for!? Enjoy! 🙂

Marshmallow Caramel Popcorn (Printable Version)

Ingredients:

1/2 cup brown sugar

1/2 cup non-dairy butter

1 tsp vanilla

1 tsp cinnamon

2 cups mini marshmallows

12 cups (1 reg size bag) popped natural popcorn

1/2 cup cashew pieces

Directions:

Microwave brown sugar and butter for 2 minutes. Add marshmallows.

Microwave until melted, 1 1/2 to 2 minutes. Stir until smooth. Pour over popcorn and stir until popcorn is covered. Stir in cashews. Place popcorn on a wax-paper lined baking sheet to cool.

 

Peanut Butter Rice Krispie Balls (Gluten & Dairy Free)

Amaaaazing! That’s all i can say about these, well…….almost!!  LOL I do have to mention that I made these prior to my sugar detox, in fact this is what led me there! LOL I think I probably OD’ed on these bad boys! They are seriously addicting! LOL But really, how can you go wrong?! Peanut butter rice krispie treats covered in chocolate and drizzled with MORE peanut butter?!? OMG, I think I died and went to heaven! Considering Im not supposed to have that much sugar OR peanut butter, my stomach went elsewhere! But i like to think it was worth it! Haha. These are really easy to make and are really easy to eat…..well, unless you keep them in the fridge like me, and then they’re actually kinda hard to eat unless you let them sit out and warm up a little before you eat them…..so teeth be warned! LOL  Oh and did I mention gluten AND dairy free?! Yep thats right!!  I think I’m starting to have a Rice Krispies addiction so look forward to some more delicious treats coming your way! Alright, well it’s finally Friday, and I’ve got a whole weekend of baking and blogging ahead of me, so stay tuned and enjoy! 🙂

Peanut Butter Rice Krispie Balls (Printable Version)

Ingredients:

3 cups GF Rice Krispies cereal

Half a bag mini marshmallows

2 tbsp non-dairy butter

1/2 cup peanut butter

1/2 tsp vanilla extract

1 bag Ghirardelli chocolate chips for dipping

Directions:

-Measure out the cereal into a large bowl and set aside.

– In a large microwave-safe bowl, combine the marshmallows, butter, peanut butter, and vanilla.  Melt in the microwave for about 1 minute, and stir until completely smooth.

– Stir in the cereal until well combined.

– Form balls of the rice krispie mixture with your hands. Squeeze hard enough!  Place rolled balls on a wax paper lined cookie sheet and set aside.

– Melt chocolate chips in the microwave in 30 second intervals, stirring thoroughly between each round, until chocolate is completely smooth.  Dip each rice krispie ball in the chocolate.  Return the chocolate covered treat to the lined cookie sheet to allow the chocolate to set.

– Drizzle with melted peanut butter and place balls in fridge.

Pumpkin Pie No-Bake Cookies (Gluten & Dairy Free)

Ok, so shortest post ever cause I have a million things to do, which is why I haven’t posted in awhile! I’m trying to be good and get back off sugar/yeast, which is realllly hard since all i wanna do is bake delicious fall goodies! Last night I gave in and needed something quick, so here it is! Pumpkin Pie No-Bake Cookies! (with chocolate  chips of course because I needed something chocolate!) They were super easy and quick to make, and taste pretty darn good too! Gluten free, dairy free, vegan and no bake?! Score!! LOL  I’ve got some great recipes coming soon! But in the meantime, give these a try and enjoy! 🙂

Pumpkin Pie No-Bake Cookies (Printable Version)

Ingredients:

  • 3/4 cup quick oats
  •  1/2 cup oat flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • Dash pumpkin pie spice
  • ¼ cup mini chocolate chips (opt)
  • 1/3 cup canned pumpkin
  • 2 1/2 tablespoons almond milk
  • 1 tablespoon oil
  • 1/2 tsp pure vanilla extract

Directions:

Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine, and form into balls or cookies. Store in fridge.

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