Monday, October 26, 2015

Chocolate-Infused Cupcakes – Gluten Free

The original intent was to use a plain cupcake mix to make chocolate cupcakes, simply by adding shaved chocolate to the mix.

Well, the cookie mix was accidently opened, because both boxes look about the same.  Rather than pouring the mix back into the bag, I decided to just use it.  The mix feel was similar to cake mix, so……

I am basically a boxed mix do over type of person.  If I don’t have the usual ingredients, I will use whatever I have.  In this case…sugar cookie mix. It just a boxed mix hack

So when you have a baking mix designed for one product, it can be appropriated to another use. Enjoy baking!


Chocolate-Infused Cupcakes - Gluten Free


 Chocolate infused chocolate cupcakes



----Dry Ingredients-----


1 cup Pillsbury Funfetti Gluten Free Sugar Cookie Mix

1 tbsp JELLO chocolate fat free sugar free pudding and pie filling

1/4 tsp baking powder

1 tbsp cornstarch


-----Wet Ingredients-----


3 tbsp butter with olive oil

1 tbsp Chocolate Syrup

1 large egg

1/4 cup nonfat buttermilk


-----Add In-----


1 1/2 oz   Shaved, chopped roughly, Scharffen Berger chocolate





·         Sift the candies out of the mix and save for other uses

·         Preheat oven to 350°F.

·         Line 6 muffin cups with paper liners.


·         Measure a cup of the sifted cookie mix, whisk it with the baking powder and pudding mix in a small bowl, set aside.


·         Beat egg and butter in a medium mixing bowl with an electric mixer on medium speed until combined. Beat cookie mix until well combined. With the mixer on low, mix in the chocolate syrup and buttermilk, scraping the sides of the bowl as needed, until just combined.

·         Fold in chocolate until just combined.


·         Divide the batter among the prepared cups


Chocolate infused chocolate cupcakes

·         Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes

·         Transfer to a wire rack and let cool completely.


Chocolate infused chocolate cupcakes


·         Optionally frost






Servings – 6



Nutrition (calculated without frosting)


Calories: 200 , Total Fat: 8.7g , Cholesterol: 31.4mg , Sodium: 267.2mg , Potassium: 37.1mg , Iron: <1mg , Calcium: 29mg , Carbohydrates: 28.1g , Fiber: <1g , Net Carbohydrates: 27.9g , Sugar: 15.9g , Protein: 2.5g ,




   © 2015

Monday, June 8, 2015

Hummingbird Bundt Cake - Gluten Free

 Sometimes I think about the boxed cake mixes that I could grab and have cake in an hour….  Those were the days of quick food, junk food and not really caring about food labels.
Since having to go gluten free, every label has to be read, even if it says gluten free, because I now have other food intolerances, like soy and flax. 
Normally I love baking, but as I get older, it’s not as much fun anymore.  So, I look for interesting recipes to try from scratch.
I   always  really loved a pound cake or coffee cake type desert, so I look at those types for a makeover.  Those types cakes taste and bake more closely to the wheat version.
This recipe came about from seeing a recipe on Diamond Nuts – Hummingbird Bundt Cake.

Hummingbird Bundt Cake - Gluten Free
Hummingbird Bundt Cake - Gluten Free
Dry Mix
1 1/4 cups gluten free flour blend (suitable for cakes)
1 tbsp cake enhancer (King Arthur Flour) or meringue powder
1 tbsp powdered milk
1/2 tsp xanthan gum
1/2 tsp ginger powder
1/2 tsp vanilla powder (Authentic Foods)
1 cup granulated sweetener (used 34 C Stevia, 1/4 C sugar)
1/2 cup chopped pecans
Wet Ingredients and Fats
1/3 cup grapeseed oil
2 large eggs, lightly beaten
3/4 cup mashed bananas (about 1 1/2 medium)
4 ounces canned crushed pineapple, un-drained
1/2 tsp pineapple or orange extract
1/2 tsp vanilla if not using vanilla powder
Cream Cheese Glaze
1 oz cream cheese, softened
1/2 cup powdered sugar, sifted
1/2 tsp vanilla
1 Tbsp milk
Heat oven to 350F.  Grease the pan with non-stick spray or shortening, dust with fine milled rice flour or starch, Tap pan to remove excess.
 Dice pineapple, if not using diced pineapple, a small food processor works well for this
 Whisk the Dry Mix, then whisk in the pecans in a large mixing bowl
 Mix in the Wet Ingredients And Fats until blended
Hummingbird Bundt Cake - Gluten Free
Pour batter into prepared Bundt pan and bake for 50 to 60 minutes or until cake tester inserted in the center comes out not gummy
 Allow cooling on a wire rack for about 10 minutes.  Invert the cake onto a plate to cool to barely warm before glazing.
Hummingbird Bundt Cake - Gluten Free
Servings: 12
Nutrition (part Stevia blend and sugar was used):
245 calories, 110 calories from fat, 12.5g total fat, 33.9mg cholesterol, 424.9mg sodium, 112.6mg potassium, <1mg iron, 69.7mg calcium, 2.4mg vitamin c, 245 calories, 30.7g carbohydrates, 1.8g fiber, 28.8g net carbohydrates, 8.2g sugar,  3g protein, 245 calories.

   © 2015

Thursday, March 19, 2015

Coconut Flour – Chocolate Chip Coconut Cookies

I have more coconut flour than I really know what to use it for……. so I decided to try cookies.

Gluten free cookies that mimic the wheat flour ones don’t taste the same…. flour for flour, so additional flavorings and touch-ups are needed.


I often add shredded coconut to oatmeal or chocolate chip cookies to give them that little oomph.


Coconut flour alone is more like fine corn meal rather than flour, so it benefits from the addition of a starch like tapioca. I still haven’t perfected the perfect all-purpose blend, because cookies use a different ratio than cake or cupcakes would.  I really do like DIY mixes rather than premixes, although I buy those too.


So here goes the recipe….enjoy!


Chocolate Chip Coconut Cookies


 Coconut Chocolate Chip Cookies - baked 2



Dry Ingredients

1/4 cup Coconut Flour, sifted

1/4 cup tapioca flour

1 pinch salt

1/4 tsp baking powder


Wet Ingredients

1/4 cup butter, melted

1/4 cup Stevia blend (Pyure)

1/4 cup Coconut sugar

2 large eggs

1/2 tsp vanilla



3/4 cup shredded unsweetened coconut

1/2 cup semisweet chocolate chips




Whisk the eggs, butter, sweeteners and extract until blended.

Whisk in the coconut, then the combined Dry Ingredients

Stir in the chocolate chips.

Drop batter in spoon-sized mounds 1 inch apart on parchment paper covered baking sheet.

Coconut Chocolate Chip Cookies - ready for oven

Bake in preheated 350F oven for about 10 minutes or until bottoms are beginning to brown

Remove from cookie sheet using a lifter to a wire rack.

Optionally drizzle with melted chocolate


Coconut Chocolate Chip Cookies - baked


Makes about 24 small cookies.



Servings: 24


Nutrition (per cookie): 72 calories, 48 calories from fat, 5.2g total fat, 20.6mg cholesterol, 25mg sodium, 6.5mg potassium, <1mg iron, 7.6mg calcium, 72 calories, 6g carbohydrates, 1.1g fiber, 5g net carbohydrates, 1.4g sugar, 1g protein.

© 2015