Posts Tagged ‘strawberries’

Strawberry Shortcake Muffins (Gluten & Dairy Free)

I’ve found that having a baby sure limits your time to blog, try new recipes, cook more than the same 3 easy meals on rotation or even have more then 2 minutes to scarf down some food! Kudos to those of you who have it down, I guess Im still learning! LOL But….I must be getting better at it, because not only did I have the time to bake and enjoy a new recipe, Im making time to post it on here so you can enjoy it too! I love strawberry shortcake, but it always seems to be too dry, and i dont have the time to whip up some yummy dairy free coconut whip cream, so this is the amazing, portable version! And yes, its both gluten and dairy free! Summer time is the best, since you can have all the fresh fruit and veggies you want! This is a great way to use some up, just be careful you eat them quickly because with this hot summer weather, they can mold very quickly! Not that that is going to be a problem they’re that good! LOL I also cut the recipe in half… but feel free to double it if you want 12 muffins. You can also whip up some coconut whip cream (or regular if you can have it!) and top these off with whip cream, throw on some more sliced strawberries and enjoy! 🙂

Strawberry Shortcake Muffins (Printable Version)

Ingredients:Strawberry Shortcake Muffins
• 1 cup gluten free flour
• ½ tsp xanthan gum
• 1 tsp baking powder
• 1/3 cup sugar
• 1/4 cup cold non-dairy butter
• 1/2 cup almond milk
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup fresh strawberries, diced
Directions:
Preheat oven to 350 F. Spray 6 cups in a muffin tin with non-stick spray.
In a large bowl, mix together the flour, gum, baking powder, and sugar. Cut in the butter with a pastry blender. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.
Scoop batter and fill prepared muffin tin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

Strawberry-Basil Chicken & Bacon Pizza (gluten-free)

So…we had a blast on our trip! I got spoiled having a kitchen, even if it was only for the weekend! And my new thing is breakfast burritos in corn tortillas!! I’m gonna just start making up a big batch of the fillings and each morning fill up a little corn tortilla and have me a tasty breakfast! LOL  We also went out to a couple places that accommodated gluten free! One was the Texas Roadhouse. Now I’m not a big meat eater… but omg! Their slow roasted chicken was to die for! Apparently you  brine it, so that is next on my to try list! We also went to Mai Thai, and it was absolutely delicious! I got the pineapple fried rice… and now I’m set to make my own version of that!! If you have either of those places nearby……seriously go hit em up! Between the amazing food and the great deals I got shopping (yay new clothes & shoes!) I had a fabulous weekend with my sissy and her fam! Glad to be home now…kitchen mess and all! Anyhow… before we left I made this…..so on with the recipe part! LOL

Ok I know what you’re thinking…..what in the world is this weird pizza? But you’ve gotta just trust me on this one….its absolutely fantastic!! I really wanted to try something different, and well……this was it! And I’m so glad i took a chance on it cause it’s a keeper! Even hubby loved it! The flavors of the bacon and sweet onions combined with the strawberries and basil….mmmmmm! I want to make another batch of these! I make them in the 4 inch mini tart pans! The crust tastes so much  better this way, it bakes up the edges and the cheese kinda melts down it and bakes on there! Its like a little gluten free deep dish pizza! I also used dried basil instead of Italian seasoning in the crust to give it a little more basil flavor! To make it dairy free, just use soy cheese. The best part about this was that i got to use the fresh basil out of my own veggie garden! THAT was pretty exciting! 🙂 I also made a dessert pizza but……you’ll have to wait for that one! Enjoy! 🙂

Chicken Bacon & Strawberry Pizza (Printable Version)

Ingredients:
½ cup strawberry jam

1 cup cooked chicken breast, chopped

½ cup cooked, crumbled bacon
1/4 cup sweet onion, diced
1 cup shredded mozzarella cheese
2 fresh basil leaves, finely chopped
1/2 cup fresh strawberries, diced

1 GF Bisquick Pizza crust + dried basil

Directions:
Make pizza dough following package directions. Place dough in 6 mini tart pans or 1 large tart pan (or pizza pan). Bake crust for 10 minutes at 425 F. Take out of oven and spread jam over crust. Add half the cheese, sprinkle on the toppings and top with the remaining cheese. Bake for another 10-15 minutes or until lightly golden. Remove from oven and let cool for a few minutes. Remove from tart pans.

Upside-Down Strawberry Shortcake (gluten-free & dairy-free)

Strawberries and cake…..need I say more?! Who doesn’t love THAT combination?! There are so many different variations of it too! Never have to eat the same ole boring dry shortcake…..not with a recipe like this anyways! Its a take on pineapple upside down cake…. only better! Its really simple and quick to make…. and just as quick to eat, it’s so tasty! The cake is nice and moist with a sweet, melt in your mouth fruit topping! No need for whip cream on this one! You could easily add in or substitute other berries for the strawberries as well. As you can see, I’m still stuck using paper plates and scrambling around as I made this!  Maybe that’s why it tasted so darn good?! All the extra effort I had to put into making it! LOL! Which reminds me…. here’s my kitchen update: Tiling the floor has proved to be a challenge…..of course I had to pick the 18 inch tile and want it laid diagonally, so finding a tile saw that was big enough was a little difficult! Thank goodness for friends with tools! 🙂 (It surprised me that we didn’t already have one, cause it seems my hubby has every tool you could imagine! His tools are like my clothes/shoes or cooking gadgets! Can’t ever have enough, am i right!?) Anyhow, the flooring is all laid out, just need to finish it up, which means another few days without an oven. Good thing i had my little cooking frenzy over the weekend so I’ve got some more recipes to share with ya stockpiled and ready to post! Hope you try this one out cause it’s a keeper! Enjoy! 🙂

Upside-Down Strawberry Shortcake (Printable Version)

Ingredients:

Topping:

2 Tbsp non-dairy butter, melted
1/2 c brown sugar
1 c of sliced strawberries

Cake

1 1/3 c gluten free flour

1/2 tsp xanthan gum
2/3 c sugar
2 tsp baking powder
2/3 cup almond milk
1/4 c non-dairy butter, melted
1 egg
1 tsp vanilla

Directions:

In a 9 inch round cake dish, add the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, and set aside. In a mixing bowl stir the flour, gum, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla. Mix until smooth. Pour over the fruit in the cake pan. Bake in the oven at 350 F for 30 to 35 minutes or until a toothpick comes out clean. Remove from oven and place on a rack to cool for 10 minutes. Run a knife around the edges to loosen, then flip it over on to a serving plate, and remove the pan.

Lemon-Berry Shortcake

Hope everyone had a happy Easter! We were busy running around to his family and my family, then home for me to cook Easter dinner for my family! A little hectic…things never work out as planned! The one thing that DID turn out fabulously was dessert…. which is great cause that’s my favorite part! LO! I love this recipe because it has a nice lemon flavor (not enough to kill my stomach tho! YAY!) and there are berries in the cake too, which is awesome since I can’t have whip cream and can’t seem to find any non-dairy whip cream anywhere! It’s not the same without that….but this cake is so good I have it eaten before I even realize oh yeah….whip cream on shortcake! You don’t need it! Fresh strawberries on top is pretty yummy too! Whatever way you wanna eat this……I guarantee its gonna be good! Try it out & enjoy! 🙂

Lemon-Berry Shortcake (Printable Version)

Ingredients

1-1/3 cups gluten free flour

1/2 tsp xanthan gum

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2/3 cup almond milk + squirt lemon juice

1/4 cup non dairy butter, melted

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries

Directions

Combine almond milk and lemon juice and let sit 5 minutes.

In a large bowl, combine the flour, gum, sugar, baking powder and salt. In another bowl, combine the egg, “buttermilk”, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely or cool in pan.

Top with fresh strawberries and (non-dairy) whip cream if desired.

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