Sunday, January 4, 2015

Slow Cooker Pumpkin Cake - Gluten Free

We mostly use slow cooker and Crock Pot synonymously…. One is  generic and one is brand.  They come in all sizes and with extras.  I prefer the simple ones… just put the food in and turn it on low or high or keep it warm.

I have bought at least 3 of the larger ones and then donated or given away.  Recently I sold one in a garage sale for $5.  Actually it was marked $10, but one lady switched the price and wanted to argue, so I let her have the crockpot for $5.  Hoping she finds good use of it though..

The actual crock pot that was used today is a few years old and my favorite.

Back to the cake… I saw a crock pot regular cake in my news feed and decided to keep the link.  This wasn’t the first time I’ve seen them, but with this cold weather, I was getting restless and I still have a few boxes of mixes left over from the holidays.

I only had one vanilla cake mix, so decided to use it. Beware all gluten free cake mixes aren’t the same, so some may need less liquid.  Always start with the water after everything else is mixed.

Now on to making the cake..


I modified the recipe using a gluten free cake mix, plus more spices and less water. I also reduced the topping to reduce the calories to almost 50 percent.  This version is moist and delicious. The original version that I modified Slow Cooker Pumpkin Cake

 

Slow-Cooker Pumpkin Cake - Gluten Free

 Slow-Cooker Pumpkin Cake - Gluten Free

Ingredients

 

Cake

1 box (15 oz.) Gluten Free Yellow Cake Mix (used liveGfree)

1 cup canned pumpkin (used Libby’s)

3 tbsp water (reduced the amount of water)

1/3 cup grapeseed oil

4 large eggs (used extra large)

1 1/2 teaspoons pumpkin pie spice, plus 1/2 tsp cinnamon, 1/4 tsp vanilla powder, 1/2 tsp ginger powder and 1 pinch ground nutmeg

 

Frosting

3 tbsp lemon frosting warmed (used Duncan Hines Creamy Lemon Supreme)

 

Procedure

1. Spray or grease your Crockpot generously

Slow-Cooker Pumpkin Cake - Gluten Free  greased crockpot

 

2. Beat all of the wet ingredients, except water until fluffy, gradually beat in the combined dry ingredients, until mixed.  Gradually add water by tablespoons until desired consistency is reached.

Slow-Cooker Pumpkin Cake - Gluten Free  - mixing

 

Slow-Cooker Pumpkin Cake - Gluten Free - mixing

 

3. Pour batter into your Crockpot; replace cover and cook 2 hours or until a skewer inserted in the center comes out clean. Remove cover and allow cooling 10 minutes.

Slow-Cooker Pumpkin Cake - Gluten Free - batter

 

Use a rubber spatula to loosen the edges and shake it gently to make sure is is loosened.

Turn out onto a serving plate, bottom side down. 

 

Slow-Cooker Pumpkin Cake - Gluten Free -   fresh from crockpot

 

 When cake has cooled sufficiently drizzle with frosting

 

Slow-Cooker Pumpkin Cake - Gluten Free

 

Cut and serve at room temperature.

 

Servings: 16

 

Nutrition (per serving): 179 calories, 6.4g total fat, 1.4g monounsaturated fat, 3.6g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g alpha linolenic acid, <1g saturated fat, 52.9mg cholesterol, 25mg sodium, 28.4mg calcium, 51.8mg potassium, 27.1g carbohydrates, 1.2g fiber, 26g net carbohydrates, 12.9g sugar, 2.4g protein.

Slow-Cooker Pumpkin Cake - Gluten Free  ingredients


© 2015 http://retiredwithnoregrets.blogspot.com/

Sunday, November 9, 2014

Peanut Butter Brownie Cookies - Gluten Free

With all of the new gluten free products arriving in the marketplace, I discovered that I have  a few packages of mixes for brownies, cookies, cake and muffins.  I am sort of in a slump for making anything different  for sweets and hate the so so packaged prepared ones.

With the holidays nearing, I decided to brainstorm ideas for using the boxed mixes for treats.  Everyone seems to prefer cookies, so I am quizzing my brain for different kinds of cookies  or muffins using said mixes.

My food preferences have changed a bit over the past 6 months too.  I have grown tired of my old peanut butter standard.  I found a different ‘natural’ one with no added sweeteners or oil. It is just peanuts and salt.  The salt is even much lower than the lower-sodium one that I have been eating for at least 15 years!

These little nuggets are crunchy on the outside and chewy on the inside. There is a mild peanut butter taste.

Well, what are you waiting for?  Get into that kitchen and make some noise with the mixer and pans!


Peanut Butter Brownie Cookies - Gluten Free

 

 Peanut Butter Brownie Cookies - Gluten Free

 

Ingredients

 

1 package Gluten Free Brownie Mix (used Betty Crocker)

2 extra large eggs

6 tbsp chunky natural peanut butter (used Smucker's)

1 tbsp Buttery Spread or 80% fat margarine

1 1/2 tsp vanilla extract

 

Procedures

 

Using a hand mixer combine the eggs, peanut butter, extract and buttery spread until fluffy. Beat in the brownie mix, Scrape down the bowl and beat any remaining ingredients until smooth. 

 

 

Using a spatula scrape down the bowl sides to bottom to get a rounded ball with no unmixed batter left on the bottom of the mixing bowl. The mix will be thick and sticky.

 Peanut Butter Brownie Cookies - Gluten Free -dough ball

 

Preheat the oven to 350F. Cover large baking sheets with parchment paper.  Drop into about tablespoon sized balls onto the covered baking sheet. Shape with the spatula. 

 

Bake about 9 minutes until the shine is gone from the tops. Remove from oven, allow to sit on pan for 2 minutes, remove to single layer serving dish or wire rack to cool.

 

 These weren't flattened

Peanut Butter Brownie Cookies - Gluten Free - before oven

 

These were flattened a bit

Peanut Butter Brownie Cookies - Gluten Free -before oven

 

The cookies will spread to almost double width.

 

Peanut Butter Brownie Cookies - Gluten Free - fresh from oven

 

 

Servings: 30

Makes: 60 bite sized cookies

 

Nutrition (per 2 cookies): 88 calories, 3.6g total fat, 1.2g monounsaturated fat, <1g polyunsaturated fat, 1.1g saturated fat, 15.8mg cholesterol, 54.2mg sodium, 2mg calcium, 5mg potassium, 13.2g carbohydrates, <1g fiber, 12.6g net carbohydrates, 9.6g sugar, 1.5g protein.

 


© 2014 http://retiredwithnoregrets.blogspot.com/

Sunday, October 19, 2014

Blueberry Cornmeal-Polenta Cake - Gluten Free

With all of the new gluten free mixes arriving on the market, I decided to try a few of the mixes.  So many have added flax meal, so I can only try a few.

I bought a few of Aldi’s liveGfree mixes and have tried a couple of them more than once!

The cornbread mix is a bit too sweet for cornbread for my taste, but I decided it would be great for polenta cake.  Of course my sisters loved the sweet corn muffins I made using it for a get-together!

This is a add-in things as you go along recipe, since I didn’t have to mix up the dry mix as in previous cornmeal/polenta cakes.

Suitable for ovo-lacto vegetarian.

Blueberry Cornmeal-Polenta Cake - Gluten Free

 Blueberry Cornmeal-Polenta Cake - Gluten Free

Ingredients

 

1 box Gluten free corn bread mix (used liveGfree brand)

2 tbsp powdered milk (used Sanalac)

 

Wet Ingredients

2 large eggs

2 tbsp sour cream

6 tbsp grape seed oil (any neutral oil)

1 tbsp maple syrup (for addl. flavor)

2 tsp vanilla extract (or 1 tsp lemon extract)

1/4 cup butter milk

1/2 cup half and half (or coconut cream)

 

Add Ins

1 cup dried blueberries -(ok to use fresh, cake may turn blue)

 

Topping (optional):

2 tsp Turbinado or coarse sugar

 

Procedure

 

Mix all Wet Ingredients together until smooth, whisk in the Dry Ingredients, Fold in the blueberries. Bake in a greased 9 inch pan in a preheated 350F oven, until edges are browned and top begins to brown. It bakes at least 25 minutes.

Remove from oven, let sit for about 2 minutes, loosen sides and shake pan to loosen bottom. Turn out onto a serving dish or cooling rack.

Slice and serve at room temperature.

 

 Blueberry Cornmeal-Polenta Cake - Gluten Free

 

Servings: 16

 

Nutrition (per 1/16th of cake): 213 calories, 7.1g total fat, 1.4g monounsaturated fat, 3.7g polyunsaturated fat, 1.4g saturated fat, 30.2mg cholesterol, 293.9mg sodium, 29.9mg calcium, 104.5mg potassium, 5.6mcg folate, 25.7mg phosphorus, 9.2mg phytosterols, 0mcg lycopene, 2.2mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.3mg vitamin c, 2.2IU vitamin d, <1mg zinc, 33.7g carbohydrates, 2g fiber, 31.7g net carbohydrates, 15.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.5g protein.

 

 

 Just in case you plan to eat the whole thing!

 

Nutrition (entire cake): 3406 calories, 114.1g total fat, 22.6g monounsaturated fat, 59.2g polyunsaturated fat, 23.1g saturated fat, 483.3mg cholesterol, 4701.7mg sodium, 478.4mg calcium, 1671.8mg potassium, 89.3mcg folate, 410.8mg phosphorus, 146.9mg phytosterols, 0mcg lycopene, 35.8mcg selenium, <1mg thiamin, 1.9mcg vitamin b12, <1mg vitamin b6, 20.2mg vitamin c, 35IU vitamin d, 3.1mg zinc, 539.3g carbohydrates, 32g fiber, 507.3g net carbohydrates, 247.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 11.4g sucrose, 40g protein.


© 2014 http://retiredwithnoregrets.blogspot.com/