Easter Egg Cake Pops

Gluten Free Easter Egg Cake Pops

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Easter Egg Cake Pops ( only without the stick)

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 eggs

1 Cup All-purpose Gluten free Flour  (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix  ½ & ½ mix)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!

Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.

This will make 2 dozen cake pops.

Gluten Free Mini Sausage Pancake Muffins

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Mini Sausage Pancake Muffins

1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)

1 Tablespoon Brown Sugar

1 Teaspoon GF Baking Powder

1/2 Teaspoon Baking Soda

3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)

1 Large Egg

1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.

Pre heat Oven to 350*

Whisk together dry ingredients in medium size mixing bowl.  In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.

These freeze very well.

Gluten Free Red Velvet CupCakes

Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

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With Chocolate Chips

 

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing                                                                                  

 8 ozPlain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Coconut, Oatmeal, Quinoa Breakfast Muffins

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Coconut Oatmeal Quinoa Breakfast Muffins

(These are Gluten Free, Soy Free, and Dairy Free! Also High in Protein and Fiber)

1 Cup GF Oats

1 Cup Coconut Flour

1/2 Teaspoon Xanthan Gum

1 Cup Packed Pure Brown Sugar

2 Teaspoons Additive Free Ground Cinnamon

1/2 Teaspoon Additive Free Cloves

1/2 Teaspoon Additive Free Ground Nutmeg

1/2 Teaspoon Additive Free Ground Ginger

1 Teaspoon Baking Soda

1 Teaspoon GF Baking Powder

1/2 Cup Oil (or butter substitute)

1/2 Cup Water

3 Large Eggs Beaten

1/2 Cup Honey

1 Cup Cooked Quinoa ( I used the Tri-Color)

In large mixing bowl whisk together all dry ingredients including spices. In separate bowl beat oil, eggs, water, and honey together, then fold in cooked quinoa. Add this mixture to dry ingredients and mix well.

Pre-heat Oven to 350* Line large muffin tins with muffin papers and fill each to the top with batter. Bake for 25-30 minutes or until a toothpick inserted into the center muffin comes back clean.

Optional:Top with crumb icing below and place muffin pan back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve.                                                                                                                       Crumb Pecan Coconut Icing

1/2 Cup butter substitute or (1 stick melted butter)

1 Cup Packed Pure Brown Sugar

1 Cup Additive Free  shedded Coconut

1 Cup Chopped Pecans

Mix all ingredients and spoon on top of muffins.

Apple Cinnamon Muffins and Doughnuts

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Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I use Tom Sawyer, Betty Crocker GF flour mix, see flour mixes)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Gluten Free Red Velvet Cupcakes

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GF Red Velvet Cupcakes ( with No artificial Colors)

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)(If you don’t want to use beets, then just use any red fruit in the same amount)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, water and egg whites. Mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing 

8 ozPlain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Kitchen Tools and Gadgets

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If you’re like me, I love kitchen tools, or utensils. I like to just browse the kitchen ware and see what they have that’s new. One of my favorites, and I’m sure if you have read the recipes I’ve put on here so far you’ll know this, it’s the triggered ice cream scoop. It comes in different sizes, but the one I use most holds about ¼ cup. It is just the right size to fill cupcake and muffin cups with batter. It makes for more even and uniform muffins and cupcakes. You might want to give it a try, it makes baking cupcakes go a lot faster!