Posts Tagged ‘coffee cake’

Cinnamon Coffee Cake (Gluten & Dairy Free!)

You know how they say time goes by so much faster the older you get? Maybe its the age but I think that its more the busy with kids and life that makes the time just fly by! I totally understand this now, because I just realized how incredibly long its been since I last posted. And I apologize to you and to myself! LOL I have missed blogging and baking and cooking and working with new recipes. 😦 I guess I have been in “survival mom” mode the last couple years! Now that baby #2 just turned one (again, how did that happen so fast!?) and baby #1 is about to turn 3… Ive pretty much stuck to a few basics… IE, things that are quick, easy and usually guaranteed to be eaten! But… now that my little man is a little eating champ, seriously a meat and potatoes boy after my own heart, especially since big sister is in that threenager full of spitfire refusing to eat anything stage! I’ve deemed its time to get back into the swing of things and start trying to make time to try new things and actually get them posted on here! This being said as I look around and see the hurricane disaster obstacle course that is now my living room thanks to my two little lovebugs whilst I post this long overdue post!

Ok, so on to the good part, you heard me, gluten and dairy free goodness! This coffee cake is one of my absolute favorites from way back when, when I was still able to eat gluten and dairy. Then, years later I was craving this and decided to find a way to have it again. Its amazing how far things have come in the gluten and dairy free food department! I actually found coconut milk yogurt! That is the key to this coffee cake being so moist and delicious. I’m a huge fan of coconut oil, milk, yogurt, etc. I don’t find it adds a coconuty flavor, but it sure makes food yummy! This cake doesn’t seem to dry out as quickly as other gluten free coffee cakes, though maybe its just because its so good it doesn’t last as long in our house! With the rainy, fall weather, this is the perfect way to start off your fall baking. It makes your kitchen smell divine as well! Hope you enjoy this one as much as we do! And with some much needed luck, you’ll be hearing from me again soon with some new stuff to try!

Cinnamon Coffee Cake (Gluten & Dairy Free)                                                 Printable Version

cinnamon-coffee-cake Ingredients:

2/3 cup coconut oil

2 cups sugar

2 tsp vanilla

4 eggs

3 cups gluten free flour

1 & ½ tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups coconut milk yogurt

Topping:

2 Tbsp cinnamon

½ cup chpd walnuts

¾ cup sugar

 Directions:

In mixer, cream oil and sugar until fluffy. Add vanilla & eggs and beat well. Combine flour, xanthan gum, baking powder, baking soda and salt. Add alternately with the yogurt. Beat just enough after each to keep batter smooth. Spoon 1/3 of batter into a greased 10 in tube pan. In a small bowl, combine cinnamon, nuts & sugar. Sprinkle 1/3 of topping over the batter in the pan. Repeat layers 2 times. Bake at 350, for 70 min or till cake tests done. Cool 10 minutes on a cooling rack, then remove from pan to wire rack to cool completely.

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Apple Cinnamon Coffee Cake (Gluten & Dairy Free)

Ok, I have to admit, this cold is kicking my butt today. 😦 Between Day Light Savings and this cold….I’m feeling a little exhausted this morning. But….on the upside…..look what i got to have for breakfast?! LOL A delicious apple cinnamon coffee cake. Its really easy to make, although it feels like forever mincing up those apples, but after a while you just kinda get into the zone! Its got a nice crunchy cinnamon topping which melds nicely with the moist cake. Mmmmm, apple anything is the best, especially when you get to use fresh local apples! I was actually feeling pretty good yesterday  and made myself the BEST chicken noodle soup, so that one will be posted next. Just in time for cold season (blegh, what an excuse to make soup huh?!) or just because its finally fall and nothing beats a hot bowl of soup on a dreary autumn day! On a side note, its supposed to be 68 degrees here today and sunny, which is unusual. Usually we’re foggy and wet by now, but I will take it without complaint!!  Hope you all have a better start to your day than mine and enjoy! 🙂

Apple Cinnamon Coffee Cake (Printable Version)

Cake Ingredients:

2 large apples, peeled, cored and minced
1-1/2 cups gluten free flour

3/4 tsp xanthan gum
1 cup sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 cup non dairy butter, melted
3/4 cup almond milk
1 large egg, beaten

Topping Ingredients:
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup chopped walnuts or pecans

Directions:
Grease an 8×8 pan and preheat oven to 350 degrees. In mixing bowl, combine flour, gum, sugar, baking powder, salt and cinnamon. In another bowl, mix together the melted butter, egg, vanilla, and milk. Combine the wet and dry ingredients until just combined. Fold in the chopped apples.

Combine the nuts, brown sugar and cinnamon. Spread over the top of the batter. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.

Strawberry-Rhubarb Coffee Cake (Gluten Free & Dairy Free!)

One of the things I made right before my kitchen was demolished was this amazingly scrumptious, fruit filled, crumb topped, melt in your mouth its so tender coffee cake! Ive been meaning to use up some of the fresh rhubarb I have (I used red, it tastes better to me than the green, but either works!) and what better pairing then strawberry-rhubarb!? This coffee cake makes a 9×13 inch pan…..which is a lot!! Normally I would just cut this in half and bake it in a 8×8 inch pan. But…..this was my plan, because i cut it up and froze it, and will have plenty to eat while my kitchen is out of order! LOL.  This is one of my favorite coffee cakes, my mom used to make it and it was the only way that I would eat rhubarb, plus i just love coffee cake! I’ll have some more recipes coming soon……wishing that i had my kitchen done already…I’m itching to cook! The drywall is going back up on the ceiling (thank goodness for a drywall lift or I’d be stuck helping!!) and then on the walls! Then the tile floor will be next! Can’t wait for the floor to be done cause as soon as its in I can get my stove back up and running!  I’m contemplating putting in a pot filler faucet over the stove….any words of advice on that?! Or any other kitchen must haves really!?  Anyhow……give this one a try! Oh, you can also use frozen fruit in this if you don’t have fresh…but now’s the season for fresh and it tastes much better!! Enjoy! 🙂

Strawberry-Rhubarb Coffee Cake (Printable Version)

Filling Ingredients:

2/3 cup sugar

1/3 cup cornstarch

2 cups chopped fresh rhubarb

2 c sliced fresh strawberries

2 tablespoons lemon juice

Cake Ingredients:

3 cups gluten free flour

1 1/2 tsp xanthan gum

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup cold non dairy butter

2 eggs

1 cup almond milk + 1/2 tsp lemon juice

1 teaspoon vanilla extract

Topping Ingredients:

3/4 cup sugar

1/2 cup gluten free  flour

1/4 tsp xanthan gum

1/4 cup cold non dairy butter

Directions:

In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.

In a large bowl, combine flour, gum, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs,  almond milk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter.

For topping, combine sugar, flour and gum in a small bowl; cut in butter until mixture is crumbly. Sprinkle over batter.

Bake at 365° for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool on a wire rack.

The BEST Blueberry Coffee Cake (Gluten & Dairy Free)

Since gluten free baked goods don’t last as long as ones made with wheat, I had stopped making coffee cake because most of my recipes make a huge amount! We can’t eat that much…and my freezer is full! A friend asked me the other day if I had any good coffee cake recipes, and it got me thinking….well of COURSE i do!! LOL! So….. I’m converting them so they are gluten and dairy free, and in a more manageable portion! As much as i love muffins, you sure can’t beat a good ole coffee cake!! And this one is terrific! I can’t stop eating it actually….so its not just for breakfast…its an anytime you’re hungry or craving a delicious treat cake! I made quite a few adjustments to this from the original, and you’ll be happy to know that I cut the butter in half, and cut way back on the sugar, and it couldn’t taste better!! See….healthier CAN taste better! As usual…..I’ve got more on the way, but in the meantime hope you like this one! Enjoy! 🙂

Blueberry Coffee Cake (Printable Version

1/4 cup non-dairy butter, softened
zest from 1 large lemon (opt)
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups gluten free flour + 1 tsp xanthan gum
2 tsp baking powder
1 tsp salt
2 cups fresh or frozen blueberries
½ cup almond milk + 1/2 tsp lemon juice

1. Preheat the oven to 365ºF. Cream butter with lemon zest and sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Combine the flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 8-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.

Gone Bananas

Have a mentioned before how much I love breakfast food?!? The possibilities for breakfast are seemingly endless….but this morning I thought why not fall back on a classic staple….bananas!! If you’re like me, you’ll buy a ton of bananas, and then a week later wonder how a bunch of spotty black bananas ended up on your counter?! LOL. I really do have the best of intentions on actually eating them when i buy them, trying to be healthy and all (and my husband is sick to death of them too!) but I’m very particular about the ripeness of bananas, and I’ve pretty much stopped eating them because for some odd reason, I get the worst indigestion after eating bananas!! Does anyone else get this or is it just me and my weird body?!? Trust me…..its not fun having banana burps all morning! haha! Maybe its because I like them a little green still…..I’ll have to give it a try with riper bananas, I don’t have a problem when they are completely over-ripe and baked in something! Which is handy cause bananas are better that way anyhow!! So typing out the word banana is really getting to me here, so I’m gonna just get on with it and give you some amazing banana breakfast recipes!! I do have to give credit to my mamma for the coffee cake recipe, although I had to tweak it to make it gluten and dairy free! The other is banana blackberry muffins! YUM! I can’t wait for blackberry season! In fact I can’t wait for spring and summer and having a huge vegetable garden…in fact I’m going to start planning it today! It will be time to plant in no time!! Bring on the spring!! So… next time you’ve got a banana craving, or you find yourself with that old black bunch of bananas…..give these a try!! Hope you enjoy! 🙂

Banana Coffee Cake (Gluten & Dairy Free)  (Printable Version)

½ c non-dairy butter

¾ c sugar

1 ¾ c gluten free flour

1 tsp xanthan gum

2 tsp baking powder

½ tsp salt

½ tsp cinnamon

¼ tsp baking soda

2 eggs

2 ripe bananas, mashed

¼ c almond milk

1 tsp vanilla

Cream the butter and sugar. Stir in ¾ cup flour. Reserve ½ cup. Stir in remaining dry ingredients. Stir in the wet ingredients until just combined. Pour into a greased 9×9 inch pan. Sprinkle with the reserved topping. Bake at 375 F for 25-30 minutes or until a toothpick in center comes out clean.

Blackberry Banana Muffins (Gluten & Dairy Free) (Printable Version)

Ingredients:

4 Tbsp non-dairy butter, melted

1/4 c. + 2 Tbsp light brown sugar

1 large egg, lightly beaten

½  tsp. pure vanilla extract

1 large ripe banana, mashed

½  c. fresh or frozen blackberries

1 c. GF flour  + ½ tsp X-gum

¾  tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

1/4 tsp. salt

Directions:

In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently fold in the berries, making sure they are coated with flour.

Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not overmix!

Spray a 6-cup muffin tin. Fill each muffin cup about two thirds full of batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool.

Cinnamon Roll Coffee Cake ~ Gluten & Dairy Free!

The smell of hot cinnamon rolls right out of the oven…..what could be a better way to start the day?! Except for the fact that cinnamon rolls are 1. made with yeast 2. full of gluten and dairy and 3. time consuming (and a pain in the butt LOL!) to make. The quick, easy and delicious fix!?! Cinnamon roll coffee cake!! Who would have thought! It’s super easy to make….. AND its gluten, dairy and yeast free!!! The top gets kind of flaky and its so light and cinnamony!  YUM doesn’t even begin to describe how awesome this cake is! It definitely beats ordinary cinnamon rolls! If there’s any leftover (haha yeah right!!), its just as good cold! This is one that I’ll be making often!! I thought I missed cinnamon rolls…. but now I really know what i was missing! Hope you’ll give it a shot! Enjoy! 🙂

Cinnamon Roll Coffee Cake (Printable Version

Cake:
1 1/2 cup gluten free flour

¾ tsp xanthan gum
1/8 tsp salt
1/2 cup sugar
2 tsp baking powder
¾ cup almond milk
1 egg
1 tsp vanilla
1/4 cup non-dairy butter, melted

Topping:
1/2 cup non-dairy butter, softened
1/2 cup brown sugar
1 Tbsp Gf flour
½  Tbsp cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 8×8 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-35 minutes or until a toothpick inserted in center comes out clean.

Glaze:
1 cup powdered sugar
2 1/2 Tbsp water or almond milk
1/2 tsp vanilla

Drizzle the glaze over the cake.

A Valentine’s Day Feast

We’ve all heard it…. “The way to a mans heart is through his stomach.” I am prrreeeety sure that’s true! ;)- And since I like to cook….. it works out great for us! I wanted to do something special for valentines day (feeling a little guilty since its too hard to attempt to go out to a restaurant and find gluten, dairy and tomato free food! Tack on yeast and soy free and I’m screwed! LOL!) So….needless to say…..staying home for a romantic home-cooked dinner for 2! But….I wanted to make the whole days worth of meals special….so I got up nice and early and made a delicious banana coffee cake and fresh fruit parfaits! Lunch was a quick trip home for grilled steaks (on my wonderful George Foreman!!) and homemade Ramen soup, which needs some tweeking before I post! Then for my masterpiece of a dinner! Parmesan-basil stuffed chicken breasts with pasta and mixed green salad. Dessert was easy (thank you Bobs red mill for your awesome chocolate cake mix!!) …chocolate cupcakes with dark chocolate frosting (Betty Crocker)! I was a good girl though…. most of these ended up in the freezer! Then I can pull one out for special occasions, or whenever I’m having a serious chocolate craving that I can’t resist LOL….I always wonder what in the world I’m going to do with an entire cake every time some event comes up! I don’t need to eat the whole thing, that’s for sure! Now I’ll be set for awhile!  Overall, it was a great food day and a nice Valentines day! And lucky you!! You’re going to get some amazing new recipes outta me! Hope you give em a try! Well worth it! Enjoy! 🙂

The topping was a little sweet for me….I think next time I’ll cut the streusel in half! You can try it either way though!

Banana Coffee Cake (Printable Version)

Ingredients:

2/3 cup brown sugar

1/2 cup diced walnuts/pecans

1 tablespoon ground cinnamon

1 1/2 cups GF flour

¾ tsp xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup non-dairy butter, softened

1 large egg

2-3 Large ripe bananas, mashed

3 tablespoons almond milk

1 tsp vanilla

Directions:

Preheat oven to 350°F. Grease an 8×8-inch glass baking pan. Stir brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.

Sift flour, xanthan gum, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas, milk and vanilla. Add dry ingredients and blend well.

Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.

Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Parmesan- Basil Stuffed Chicken with Strawberry Sauce (Printable Version)

Ingredients

1 cup fresh strawberries, chopped

1/2 tablespoon white vinegar

2 Tbsp strawberry jam

Sea salt and black pepper

2 boneless, skinless chicken breast halves

1 oz Parmesan (or other white cheese)

2 large fresh basil leaves

2 tsp minced garlic

Chopped fresh basil

Directions

1. Preheat George Foreman grill to medium.

2. Cut all fat off of chicken. Cut a lengthwise “pocket “in each chicken breast half by cutting down through the middle of the chicken about an ¾ inch wide, but not through. Cut Parmesan cheese in 2 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt, pepper and garlic and rub in on both sides. Place chicken on grill with the hold side at the top of the grill. Close grill and cook for about 12 minutes or until a thermometer in the thickest part of the breast reaches 180 F.

3.  In a small saucepan, combine strawberries, vinegar, and jam. Over high heat, cook sauce until strawberries are softened and sauce has thickened.

Serve chicken with strawberry sauce. Sprinkle with basil.

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