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

Ingredients

 

----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

 

 

Procedure

 

·         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

 

 383

 

 

 

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 www.retiredwithnoregrets.blogspot.com/

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
 
ingredients
 
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)
 
Nuts
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
 
 
Procedures
 
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.
 
Enjoy
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 www.retiredwithnoregrets.blogspot.com/

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

Ingredients

 

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

 

Add-Ins

3/4 cup shredded unsweetened coconut

1/2 cup semisweet chocolate chips

 

Procedures

 

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 http://retiredwithnoregrets.blogspot.com/

Tuesday, February 10, 2015

Heirloom Bean and Ham Soup

 

This is Wintertime hearty soup!


It is so easy to mix up a pot of soup these days. No recipe needed…
Just buy a bean mix, add a few spices, herbs, ginger, onions, cubes of ham, broth and as a final touch, pureed fire roasted tomatoes.  I love thickened soups, so I always add a small amount of quinoa. Usually it is just one-fourth cup.

This cooked on high for two hours and low for about 4 hours.  This is an old Crock Pot so it does not heat as hot as the newer fancy slow cookers.

This is after all day simmering

Heirloom Bean and Ham Soup

Heirloom Bean and Ham Soup

I found this large bag at a warehouseheirloom beans

Picked and rinsed well

Heirloom Beans

I did a pre-boil with ginger to remove some of the toot power and the package also stated the mix would foam a bit. After boiling, drain and add drained beans to Crock Pot with spices and broth. 

Heirloom Beans

Heirloom Beans

Add the quinoa during the last half hour of cooking.

Isn’t it nice you can scan the can and find where the tomatoes were grown?

2061 (2)

And of course I also baked some sweet potatoes in the skin

2058 (2)

 

2076

Now eating left-overs

heirloom bean soup 1


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

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/