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

 

 

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

 

·         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.

 

 

·         Optionally frost

 

 

 

 

 

Servings – 6

 

 

Nutrition (calculated without frosting)

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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 ,

 

 

 

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   © 2015 www.retiredwithnoregrets.blogspot.com/

Pumpkin Season - Gluten-Free Chocolate Pumpkin Cupcakes - Using A Brownie Mix

This is a quick easy way to get your chocolate and pumpkin all in one bite!

This brownie mix has additional chocolate chips in the package, so other brownie mixes may not taste as good without adding about a half cup of chips.

My friend Cathy over at The Dutch Baker’s Daughter has whipped up some good looking Chocolate Pumpkin Cupcakes, I had to go it alone in using a brownie mix. Since I have a couple cans of pumpkin, I will use cake mix next time.

Gluten-free baking takes just a little more adjusting in the liquids or it could be a bit ‘gummy’.

These turned out quite moist.   If removed from oven a few minutes early, they are slightly pudding-like inside.   I liked the both ‘pudding-like and cupcake-like.

I chose not to frost them, so I sprinkled  chopped pecans on top.

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Chocolate Pumpkin Cupcakes - Using A Brownie Mix

 

Ingredients

 

1/2 box Gluten Free Pantry Chocolate Truffle Brownie Mix

1 tsp baking powder (aluminum free)

1/4 tsp nutmeg

1 pinch ground cloves or allspice

1/4 tsp cinnamon

1/2 cup pumpkin, canned

2 tbsp butter

1/4 cup egg white product (or 1 egg)

2 tbsp 2% milk, if needed

 

Garnish

1 tsp finely chopped walnuts or pecans, optional

 

Procedure

 

·         Beat pumpkin, egg, spices, extract, butter until smooth, and continue beating in the brownie mix and baking powder, adding milk as needed.  Beat additional minute.  

 

·         Divide into 10 cupcake paper covered cupcake cups.   Optionally, sprinkle the nuts evenly over the tops

 

 

 

I stuck a white chip in center of each, did not change flavor

 

·         Bake in pre heated 350F oven for 20 to 22 minutes.  Check with toothpick at 20 minutes.  Allow to cool before serving

 

 

 

removed early about 18 minutes

 

baked 22 minutes

 

 

Servings: 10

 

Nutrition (as prepared): 121 calories, 4.1g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, 2.4g saturated fat, 6.4mg cholesterol, 90mg sodium, 42.5mg calcium, 41.3mg potassium, 2mcg folate, 54.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 1.3IU vitamin d, <1mg zinc, 20.1g carbohydrates, 1.6g fiber, 18.5g net carbohydrates, 14.4g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 1.5g protein.

 

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© 2012 retiredwithnoregrets.blogspot.com

Namaste Foods GF No Sugar Added Muffin Mix - Two Types of Muffins

Muffins aka cupcakes(sometimes) fall into that category  of ‘good feeling’ food.   Of course, I love muffins, but don’t need all of the sugar and carbs.

I had been looking at this muffin mix and never actually read the ingredients, just assuming that it meant artificial sweetener added.   NO, it means no sweetener added. This is great for those who want to use a sweetener other than granulated sugar.

A week or so ago, I received a complimentary Namaste  package  via a giveaway from Maria at http://fructosemalabsorptiondiet.blogspot.com.  After getting that package, I actually bought the muffin mix because I wanted to try it first.

Basically this is a very good basic muffin flour mix.  I did not follow the instructions on the bag.
Recently , I started adding almond meal or flax meal to muffins. This muffin as I prepared it, is fluffy and has a very good texture. Next time, I will double the lemon juice and of course increase the sweetener.

One note, arrowroot can make a mix a bit gummy with too much liquid(water, milk,etc.).
There is also a review of this mix here: Product Review- Namaste Foods Gluten Free - No Sugar Added Muffin Mix.

I haven’t made lemon poppy seed muffins or cake in a while, so decided to use a half-box to make 6 to 8 muffins.

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Lemon Poppy Seed  Muffins



Ingredients

1/2 14-oz. pkg. Namaste No Sugar Added Muffin Mix
1 tbsp flax meal
3 tsp lemon zest, freshly grated
1 tsp lemon juice
1/2 tsp lemon extract
1 tbsp poppy seeds
Stevia sweetener equivalent to 4TB sugar
1/4 cup liquid egg white product
4 tbsp margarine (70% fat margarine)
1/3 cup unsweetened almond milk (or milk of your choice), more if needed by tsp

Procedure

• Measure one-half of muffin mix, whisk in the flax meal and poppy seeds.

• Beat egg white, margarine and sweetener until fluffy, about 5 minutes. Beat in lemon juice, extract and lemon zest.

• Beat in muffin mix and milk until blended, about 1 minute.

• Divide batter among a paper lined cupcake pan.

• Bake in a 375F preheated oven for about 20 minutes until edges are lightly browned and toothpick inserted in center comes out clean.
• Remove from oven; remove from cupcake pan to wire rack to allow cooling...

Servings: 8
Yield: 8 cupcakes
Nutrition Facts
Nutrition (per muffin - as prepared): 157 calories, 7.7g total fat, 3.1g monounsaturated fat, 1.9g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g saturated fat, 0mg cholesterol, 295.3mg sodium, 41.7mg calcium, 40mg potassium, 1.4mcg folate, 19.4mg phosphorus, 2.2mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1mg zinc, 21.5g carbohydrates, 1.8g fiber, 19.7g net carbohydrates, <1g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, <1g sucrose, 2.9g protein, 0mg caffeine, 4.1 points.

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I
 used the other half of the package to make Blueberry Muffins.

Lemon Blueberry Muffins


Ingredients

1/2 14-oz-pkg Namaste No Sugar Added Muffin Mix
1/4 cup almond meal (ground almonds)
4 tsp lemon zest, freshly grated (zest of a large lemon)
1 tsp lemon juice
1/4 tsp nutmeg
1/4 tsp baking powder, reduced sodium
1/4 cup Coconut Crystals (coconut sugar)
6 pkts Pure Via Stevia (or  4TB sugar)
2 large eggs
3 tbsp Reduced fat/sodium butter (used KerryGold)
1/3 cup Unsweetened Almond Milk (or milk of your choice), more if needed by tsp

Topping (optional):
1 tbsp Turbinado or coarse sugar

Procedure1. Measure 1/2 of muffin mix.  whisk in almond meal and nutmeg.
2. Beat eggs, butter and sweeteners until fluffy, about 5 minutes. Beat in lemon juice and lemon zest.
3. Beat in muffin mix and milk until blended, about 1 minute. Fold in blueberries. . Divide batter among a  cupcake paper lined cupcake pan.





4. Bake in 350F preheated oven for about 22 minutes until edges are lightly browned or toothpick inserted in center comes out clean. Move to upper rack for a couple more minutes if additional top browning is desired.

5. Remove from oven, remove from cupcake pan to wire rack to allow cooling..
6. Enjoy!

    

Servings: 8
Yield: 8 cupcakes

Nutrition Facts
Nutrition (per serving): 174 calories, 6.6g total fat, 2.2g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, 1.2g linoleic acid, 2.4g saturated fat, 64.1mg cholesterol, 280.8mg sodium, 38mg calcium, 59.4mg potassium, 7.7mcg folate, 39.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, 4.5mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 4.4IU vitamin d, <1mg zinc, 26.7g carbohydrates, 1.9g fiber, 24.8g net carbohydrates, 5.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 3.8g protein, 0mg caffeine, 4.4 points.

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I loved the Lemon Blueberry Muffins, as they were a little sweeter!   I will make the Lemon Poppy Seed Muffins again, increasing the lemon and sweetener and I will probably use almond meal instead.

© 2012 retiredwithnoregrets.blogspot.com

Baking with Gluten-Free Dessert Mixes - Mocha Chocolate Chip Muffins

 I have always been and will forever be a “baker from scratch”.  But I did use some really good Duncan Hines cake mixes!  Since DH hasn’t gotten on the gluten-free bandwagon, I can mimic their chocolate mix until or when and if they do….


As it has been said before, I am a chocoholic, preferring to use cocoa, rather than prepared chocolate.  I have even gone as far to use cacao nibs to get yet more intense cacao flavor.   Cacao nibs have more intense flavor that takes some getting used to.


When deciding which sweet treats I prefer, basically cookies win hands down! As I get older, my taste buds have changed a bit, as I prefer something with a little more texture than pies and tender cakes.  Even cake muffins tend to be a bit more ‘substantial’ than the cupcake.  Although, I love other cupcake or muffin flavors, I seem to migrate to adding even a small amount of chocolate flavor to ‘sweet treats’.


I have a few boxes of gluten-free mixes in my pantry and am finally getting around to using them.


When preparing half-box of mix that states 12 muffins, be prepared to need more than 6 when adding other ingredients.  The best way to be prepared is to always use a 12-cup muffin pan.  If the batter fits into 6, perfect!  If not, then you have room to grow.   I always take out the 12-cup muffin pan, no matter how many the recipe yields.


As I was developing another recipe, I added a couple tablespoons of cocoa to the recipe and discovered that I also like the ‘mocha’ taste.   As I was trying to decide what to add to this box of muffin mix, the mocha idea popped into my head.  Light bulb! Mocha used here simply means a ‘light’ cocoa taste.


I just love those Ghirardelli Double Chocolate Chocolate Chips, so of course I am adding a few, even to a ‘mocha’ sweet treat!  The large chips give the batter a lumpy look, so use a toothpick to slightly smooth them a bit by twirling the toothpick to push any chips down into the batter.


This recipe has never been doubled by using the whole box. Since an additional 1/4 cup of ‘flour’ is being added, an additional 1/4 tsp baking powder may be desired for a higher rise.


Enjoy as this mix is a little different from others. 


Mocha Chocolate Chip Muffins

Ingredients

• 1/2 (16-oz. box) gluten-free yellow muffin mix (used King Arthur Flour¹)
• 1/2 tsp cinnamon
• 3 tbsp unsweetened cocoa powder
• 6 pkts. Pure Via Stevia ( or 4 tbsp sugar equivalent)
• 2 eggs
• 3 tbsp coconut oil (or 70% fat (or higher) buttery spread )
• 1/3 cup unsweetened almond milk (or milk of your choice)
• 1/3 cup Ghirardelli Double Chocolate Chips, Bittersweet (or your choice).

Procedures

• Measure the muffin mix, weigh it, if necessary.  Whisk cocoa, cake mix and cinnamon together.
• Melt coconut oil.
• Beat eggs, coconut oil and extract until fluffy, beat in cake mix, milk until blended. Beat about an additional 30 seconds, just until the batter begins to thicken. Fold in chocolate chips.
• Cover the cupcake pan with cupcake papers. Spoon the batter evenly into the prepared cupcake pan.
• Bake in preheated oven for about 18 to 20 minutes until top lightly pressed spring back or toothpick inserted in center comes out with small crumbs. Do not over-cook!
• Remove from oven, remove from cupcake pan to wire rack with papers intact. Allow to cool and optionally frost

Servings: 8
Yield: 8 cupcakes

Nutrition Facts - as preparedNutrition (per muffin): 285 calories, 13.2g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, 6.2g saturated fat, 52.9mg cholesterol, 298.5mg sodium, 23.9mg calcium, 25.4mg potassium, 8.2mcg folate, 24mg phosphorus, 4.4mg phytosterols, <1mcg lycopene, 4mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 4.4IU vitamin d, 1.4mg zinc, 53.1g carbohydrates, 17.5g fiber, 35.6g net carbohydrates, 16.7g sugar, <1g fructose, <1g glucose, <1g sucrose, <1g maltose, 6.7g protein, 5.2mg caffeine.

¹Ingredients as stated on the box: Sugar, rice flour, modified potato starch, inulin, modified tapioca starch, tapioca starch, emulsifier (rice starch, polyglycerol esters of fatty acids, mono and diglycerides of fatty acids), leavening (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), natural vanilla flavor, salt, guar gum, xanthan gum, nutmeg


© 2012 retiredwithnoregrets.blogspot.com

Sweet Potato Muffins - Gluten Free

Baked sweet potatoes make the best desserts versus boiled, but shredded makes them even better!
I am using the method used in the Brown Sugar Pecan Sweet Potato Bread and mix from Creating the “Muffin Mix”.

These are not too sweet and great for breakfast or brunch. I actually ate one for dinner as I just haven’t cooked much this week.

These muffins came about because I had shredded sweet potatoes and did not want to cook them all in a dish.

The recipe is very simple. If you have a plain gluten-free muffin mix, it should work just fine.  Gradually add the liquids as with all gluten-free mixes, liquid requirements depend on the actual flour mix. This mix has more fiber than most mixes, thus requires a little more liquid..

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Sweet Potato Muffins with Pecans


Ingredients


Dry Ingredients
2 cups "Fixed-up Muffin Mix" (or your favorite plain muffin mix)
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp ginger powder

Wet Ingredients
4 tbsp butter - softened
2 large eggs
1 tsp vanilla extract
-----------liquids------------
2/3 cup butter milk
2 tbsp water, if needed

Add-ins
1 1/2 cup shredded sweet potatoes, (sauté  or microwave to soften a bit, but should not be mushy. Cooked = 1 cup shredded)
1/4 cup pecans, chopped

Procedure
Preheat oven to 350 degrees F.
Grease or cover the muffin tin with cupcake papers.
Whisk the dry ingredients together.
Using a mixer, beat the egg, butter and  extract until fluffy.
Beat in the Dry ingredients, adding  the buttermilk as you mix.  Beat about one minute.  Gently fold in the sweet potatoes and pecans. A fork works well and does not flatten the batter.



Spoon the batter into the cupcake tin, lightly twirl to smooth using  a fork or toothpick


Bake for 25 to 30 minutes or until done. Toothpick test works well.




Remove cupcakes from pan  and serve immediately or cool on a wire rack







Cover with cellophane wrap or place in a lidded container; store on counter for up to two days or refrigerate. To re-warm, microwave 10 to 12 seconds.

Servings: 12

Nutrition (per muffin): 167 calories, 7.2g total fat, 2.5g monounsaturated fat, <1g polyunsaturated fat, <1g linoleic acid, 3g saturated fat, 46.1mg cholesterol, 23.3g carbohydrates, 1.6g fiber, 21.7g net carbohydrates, 9g sugar, <1mg stigmasterol, 2.1g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 83.6mg sodium, 117.8mg potassium, 3.3g protein, 68.9mg calcium, 2536.5IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 2.9IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, <1mcg lycopene, 4.2mg phytosterols, 3.4mcg selenium, <1mg thiamin, <1mg zinc

Tips
If you are using extra oil to sauté the sweet potatoes, you may want to reduce the fat in the recipe by 1 tablespoon.

I waited a day to see how these were  re-warmed.  They are still soft and fluffy.

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All week I have been looking for meal ideas. One of the sides was these sweet potatoes. The sweet potatoes used in the muffin recipe should look like this, instead of being mushy.

Stepped-Up Citrus-Flavored Cupcakes - Gluten-Free Option

I have a couple boxes of yellow gluten free cake mix that have been around since summer.  I am sure I only bought them because I got a ‘good deal’ on them, because I prefer  to bake from “scratch”.  I also had half a box, because I had attempted 6 cupcakes before.  Apparently they were not impressive, because I do not remember what I may have added to the batter.

I was in the kitchen trying to make some raisin bread.  The dough didn’t appear to rise after 30 minutes, so I warmed the oven and put it in.  Well, it started rising in the oven.  I also decided to use the temperature method to determine when it was done. I checked at 50 minutes and it was 180 F.  I guessed that another 10 to 15 minutes would be required to get to 200 F. 


I needed to find something to do while waiting, so I got the half box and  changed the amounts and flavoring on the fly.  I wanted orange flavor, but had no orange juice.  I thought maybe a combination of orange and lemon extracts would do it, so I added some of each.

This batter thickens up really fast, so just keep beating for at least a minute.

 These are my modifications.

To make the entire box, double everything except the half and half.  Work with doing 3/4ths and adding a little more until you get the consistency you desire.  Feel free to use all butter instead of part coconut oil.


Stepped-Up Citrus-Flavored Cupcakes



Ingredients
1/2 box gluten free yellow cake mix (7.5 oz.)
2 eggs
2 tbsp butter
1 tbsp coconut oil
3 tbsp cream cheese
1/2 tsp lemon extract
1/2 tsp orange extract
1/2 cup fat-free half and half
Frosting - optional1/4 container  prepared vanilla frosting
1/4 tsp lemon extract
1/2 tsp orange extract


Procedures
1. Melt coconut oil
2. Beat eggs, butter, coconut oil, cream cheese and extracts until fluffy, beat in cake mix, along with half and half until blended. Beat an additional 30 seconds.  If additional liquid is needed, add it by the teaspoonful.
3. Divide batter among a 6-tin  paper lined cupcake pan.
4. Bake in preheated oven for about 20 minutes until edges are lightly browned and toothpick inserted in center comes out clean.
5. Remove from oven, remove from cupcake pan.
6. Cool and optionally frost.




Moist and the citrus flavor comes through



Servings: 6


Nutrition FactsNutrition (per serving): 324 calories, 13.7g total fat, 3.5g monounsaturated fat, 2g polyunsaturated fat, <1g linoleic acid, 7.2g saturated fat, 89.7mg cholesterol, 46.2g carbohydrates, 0g fiber, 46.2g net carbohydrates, 27.6g sugar, 0mg stigmasterol, 0g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 109.9mg sodium, 81.5mg potassium, 4g protein, <1mg iron, 35.8mg calcium, 305.7IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 5.8IU vitamin d, 3.2mcg vitamin k, 6.1mcg selenium, <1mg thiamin, <1mg zinc.

Microwave Lemon Cup Cakes for Two

Today, I decided to modify what normally I make as one small microwave cake into two cupcakes after seeing a post about baking two cupcakes in an oven.
The microwave is one handy appliance. 
Microwave ovens were used commercially a few years before becoming available to the general public.  They were first seen in large corporation’s break rooms or ‘canteens’.  They became available to the general public around 1967, yet the price was quite prohibitive for most households at that time.
The early ones were very heavy with low-wattage.  Now they are so sophisticated that any food item can be cooked in them.
They are programmed and programmable for cooking by weight and even defrosting food. They are more accurate than the first one I purchased in the mid-70s.
This cupcake was made using boxed cake mix.  I have about 3 boxes of gluten-free cake mix that I do not really like.  So I am using the cake mix to test out my recipes.
So here goes the first try, using this cake mix.

Lemon Microwave Cup Cakes for Two
Ingredients
4 tbsp yellow cake mix
1 tsp meringue powder
1/4 tsp vanilla powder
1 1/2 tsp oil
1 tbsp liquid egg white product
2 tsp fat-free half n half
1/2 tsp lemon zest
1/4 tsp lemon extract or lemon juice.
1/4 cup water, divided
2 tbsp purchased frosting, optional
Procedures
1. Place cup cake papers in 2  7-ounce ramekins.  Spray the papers, if not using non-stick papers.

2. Mix all dry ingredients.   whisk oil, egg white, lemon zest, extract and half and half together, mix into dry ingredients. Add water as needed.  Batter will be thin.  Beat with a hand mixer at least 30 seconds.

3. Spoon half of batter into each ramekin.   - I added a sprinkle of unsweetened coconut

Place each ramekin on far sides of the microwave turntable.   Cook on high for 70 seconds for an 1100 watt oven.

4. The cupcake will puff up and jiggle a little. As soon as you see no movement, remove immediately from microwave.  This will determine the future time for your microwave.
5. Frost, if desired - each tablespoon of canned  frosting adds  an additional 30 calories


Refrigerate any left-overs – covered


Servings: 2
Cooking Times
Cooking Time: 1 minute and 10 seconds  (70 seconds)
Nutrition Facts
Nutrition (per cup cake): 148 calories, 3.4g total fat, 2.5g monounsaturated fat, <1g polyunsaturated fat, <1g saturated fat, 0mg cholesterol, 26.9mg sodium, 25.9mg potassium, 27.6g carbohydrates, <1g fiber, 27.6g net carbohydrates, 14.9g sugar, 2.3g protein, <1mg iron, 1.2mcg folate, <1mg vitamin c, 0IU vitamin d, 0mg vitamin b6, <1mcg vitamin b12, <1mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.
Notes / Tips
Feel free to use egg, rather than egg white.  I prefer using liquid egg products over raw eggs.
Being that this cake mix is not the best on the market, is the reason for the additional flavoring and  meringue powder.

Christmas Dinner – Eating Gluten Free

When one must be gluten free, it is a blessing when family and friends do what they can to make one’s life easier.

After explaining to everyone how food can easily be contaminated with wheat, there has been an overwhelming effort to prepare foods that I can eat without having to bring everything that is not contaminated with wheat.

For family get-togethers, someone will make dessert; another will make vegetables and meat, so that nothing accidently gets mixed. If a side has wheat, like MacNCheese, another person will make that.

When we all met for Christmas Dinner, the host (my Sister Jean) announced that we should only use the serving tool that is in each dish and not to use for anything else.

We had a feast of grilled and baked turkeys, barbecue chicken, baked ham, MacNCheese, Green Beans, Candied Yams, Gluten Free Cranberry Stuffing, Potato Casserole, Key Lime Pie, Red Velvet Cake, Lemon Cake, a mixture of gluten free cookies, almond bark and cranberry fudge. I have probably forgotten something.

The only things I could not eat were the cakes, pie and MacNCheese! There was such a big snowstorm Christmas Eve and Day that I decided not to make a gluten free pound cake for fear that I may have to eat all of it myself.

I made a variety of gluten free cookies and did not have time to journal them, so I will provide recipes and pictures.

One of the best tasting ones is this: Nutty Orange Marmalade Cream Cheese Cookies. My sister Barb liked it too. She tried the frosted version and said it did not need frosting.

Nutty Orange Marmalade Cream Cheese Cookies

Frosted (and rolled in sugar)

Un-frosted

Nutty Orange Marmalade Cream Cheese Cookies

Wet Ingredients
1 cup granulated sugar
6 Tbs softened butter
8 oz cream cheese, softened
2 Tbs orange marmalade
1/2 tsp orange extract
1 egg
Nuts
1 cup walnuts, finely chopped
Dry Ingredients
2/3 cup + 2 tsp sweet rice flour
2/3 cup + 2 tsp sorghum flour
1/3 cup +2 tbs cornstarch
3 Tbs + 2 tsp tapioca starch or flour
1 tsp xanthan gum
1/2 tsp baking soda

Orange Frosting
1 Tbs butter
1 Tbs orange juice
1 1/2 cup Powdered sugar
1 drop orange food coloring (Wilton), optional

1. In large bowl combine sugar, butter, cream cheese, extract marmalade and egg; blend well. Add nuts and mix. Stir in flour mix until well blended. Chill dough for at least 1 hour. Pre-heat oven to 350F. Drop by rounded teaspoons or shape into a ball. Place 2 inches apart on parchment paper covered cookie sheet. Bake for 10 to 12 minutes or until light golden brown. Cool completely on wire racks.
2. Leave cookie plain, or frost with orange icing.

Tip

Rolling the balls in sugar gives a prettier more even cookie

Servings: 48
Yield: 48
Nutrition Facts
Serving size: 1/48 of a recipe (0.8 ounces).
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 90.22
Total Fat 5.11g
Saturated Fat 2.28g
Cholesterol 14.06mg
Sodium 30.84mg
Potassium 19.33mg
Total Carbohydrates 10.4g 
Fiber 0.48g
Sugar 4.91g
Protein 1.28g

++++++++++++++++++++++++++++++++++++++

Chocolate Peanut Butter Sour Cream Cupcakes

I had a Chocolate Cupcake mix, sitting around for about 3 months and decided that I needed some Chocolate the day after Christmas. I mixed it up and baked them. They were really good. The recipe originally came from Bob’s Red Mill. I made a little change.  These are not only very good, they are nutritious.

Before going in the oven

   Frosted

Chocolate Peanut Butter Sour Cream Cupcakes

(Modified from Bob's Red Mill)

Ingredients

1/4 cup Unsalted Butter

1/4 cup + 2 tbs Water
2 Tbs dark chocolate syrup
1/4 cup Cocoa Powder
1 cup Sugar
1 1/4 cups Quinoa Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1/2 tsp Vanilla powder
1/4 cup Sour Cream
1/3 cup peanut butter chips
1/3 container (16 oz) Chocolate or Fudge Frosting, optional  or your home made frosting
Procedure

1. Preheat oven to 350 degrees.
2. Combine the Dry ingredients in a lidded container. Shake to thoroughly mix. (This can be prepared and stored for future use with mixing and baking instructions.)
3. Pour the Dry Ingredients in to a large mixing bowl, add the eggs, melted butter, sour cream and chocolate syrup. Mix to combine, gradually adding water. Mix at a medium speed for about 2 minutes.
4. Spoon into a muffin tin lined with paper cup cake liners.
5. Evenly distribute the peanut butter chips over the cupcakes. Lightly press them in with a fork or spatula.
6. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
7. Let cool.
8. Frost by piping the frosting from a bag, if frosting desired.
Servings: 12
Yield: 12 delicious nutritious muffins

Nutrition Facts
Serving size: 1/12 of a recipe (2.6 ounces).

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 256.02

Total Fat 10.4g

Saturated Fat 4.99g

Cholesterol 47.53mg

Sodium 214.73mg

Potassium 72.33mg

Total Carbohydrates 39.79g

Fiber 2.74g

Sugar 25.84g

Protein 3.68g