Is it Entenmanns? Is it from New Jersey? No! It’s a gluten free crumb cake I made at home! As I continue down my never-ending gluten free journey, I get these little cravings of foods I used to love dearly. Growing up in Jersey, this was probably one of the best foods. Ever. I even worked at a bakery when I was in high school that made this among other gluten-filled foods that I long for every now and then. It’s been decades since I lived in the garden state, and Entenmann’s brand of crumb cake was a pretty good substitute for the real thing, but whenever my husband had to travel back to NJ, I always asked him to stop and get some crumb cake, pack it in his suitcase and bring it home…which he did! Continue Reading
One of the interesting (yet frustrating) aspects of being GF is the seemingly infinite number of flours to choose from. With the exception of rice flour, I eliminated many possibilities when I gave up grains. I’ve tried just about all of the flours out there and quickly determined my favorites. Hazelnut is a flavor that people either love to hate, and some of that can be contributed to hazelnut overload of the last decade (before the everything vanilla phase and the current pumpkin spice craze) . Hazelnut flour is quite different. And in this recipe, it has such an interesting flavor and texture – almost elegant – and when paired with the creamy frosting you’ll eat every bite on your plate. I can’t quite put my finger on it, but it is reminiscent of something from my childhood, most likely my years in New Jersey. Regardless, it is something I look forward to making around the holidays! Continue Reading
Looking for a decadent, gluten/grain/dairy free dessert? Look no further! Lots of molten and lava cake recipes have been popping up all over the place lately, so I can’t take credit for the concept, but I did create my own version only because I was in a chocolate mood, and a handful of chocolate chips just wasn’t cutting it.
These cakes are so easy to make – just a few minutes of prep time, pop them in the refrigerator while you eat dinner, then bake them for about 10 minutes at the most and voila! You’ll have an elegant dessert! Store a few unbaked ones in the freezer in the event you want a fantastic chocolate fix some night but don’t want to put in all the effort to make them from scratch (just be sure to thaw prior to baking). And, you can make them in different sizes, just be sure to adjust the baking time (the smaller the cake, the shorter the time). Continue Reading
Do you ever walk by an item in the grocery store that brings back a flood of memories – one that you thought you could no longer enjoy ever again? That happened to me the other day when numerous displays of these awesome snowball cakes (in a Halloween orange) were right by the register, just begging for a compulsive purchase. Being the gluten free maven I am, it was easy to pass by, however, I couldn’t resist the inspiration to make it at home…without any gluten, gums, grains or dairy!
Getting tired of the same old gluten free cereal or eggs for breakfast? These little gems are ready in about a half hour. It makes six mini cakes (I like two per serving), so I make them one morning and have breakfast for the next three mornings. Convenience is a beautiful thing. These have very little sugar, and the banana in the batter keeps them moist (even the following days), but doesn’t have a banana flavor to them. They remind me of a store-bought, individually wrapped coffee cake from my pre-gluten free days. Continue Reading
Who doesn’t love cupcakes? Perfect little controlled portions of yummy goodness. The little burst of raspberry in the center make these extra special. The SPRINKLES, which just add pure fun, also need to be vetted for their gluten free status. For the last two holidays, the brand Hobby Lobby carries in their seasonal section have had a gluten free indication on the label (as with any product, GF status can change, so don’t take my word for it). Get out the bifocals, if needed, because it’s listed pretty small on the label.
Bored with the same ho-hum breakfast? If you have 10 minutes to spare, you can whip these up, toss them in the oven and continue with your morning routine for 15 minutes while these bake. They will rise tall, like the photo, as they come out of the oven, but will quickly settle in. They are not overly sweet, but have a crater of crunchy sweet cinnamon in the middle. Add a little more sugar to the batter if you like things sweeter. This recipe makes three babies- which is one serving in this household.
My mom used to buy these cookies at the store when I was a kid. They came in a cardboard tray, were wrapped in cellophane and basically signaled the start of the holiday season. In addition to being gluten free, the powdered sugar and holiday spice flavors add a little more joy to the holiday and pair well with a cup of tea or hot chocolate. They are super-fast to make and are also egg and dairy free!
What would the holidays be without cookies and treats? These holiday spice cookies keep their softness, yet hold up to decorating quite well. They are more spice cookies than traditional gingerbread, so adjust the spices if you desire to achieve more ginger, more cinnamon, etc. This is actually the first year I’ve decorated with colored sugar and sprinkles, and it’s only because I found some labeled gluten free! Whoo Hoo! Continue Reading
If you are a mocha fan, this just may be the dessert for you. It utilizes half an avocado, but feel free to substitute coconut oil in its place if you don’t have an ripe avocado hanging around. The recipe makes six mini tortes, and if you don’t serve them all at once, keep them in the freezer, then defrost when you need a mocha fix. The recipe is also dairy free, so you can indulge a little. This recipe involved some chilling and cooling of stuff, so plan accordingly. Active and baking time is about 45 minutes, but isn’t mocha worth the effort?