Mojito Cake

Yes. Mojito Cake. The refreshing taste of a mojito in cake form?! Sign me up!

A little throwback Thursday story before we get into the recipe. 3 years ago before Nick became my boyfriend and 2 years before going gluten free and dairy free, I went to his graduation party. For dessert was a homemade mojito cake. When I first had a slice of this cake it was amazing. It’s light yellow cake with the crisp flavor of lime and hints of rum throughout make it absolutely delightful. The rum is not an overpowering taste at all and the lime really makes the cake come alive. It’s just delicious.

Fast forward to about 3 weeks ago. Nick and I for a while have been saying “we have to make the mojito cake, we have to make the mojito cake” for months but just never did and FINALLY (after he made it for his co-workers a few times) it my turn to have a gluten free version of this cake. Now we didn’t use the King Arthur Gluten Free flour for this recipe because I can’t find their GF yellow cake to save my life! (If anyone knows were to find it PLEASE let me know!) We opted for our trusty Betty Crocker Gluten Free Yellow Cake Mix and it was delicious. It’s a Betty Crocker recipe adapted to be gluten free and dairy free. Ok even chatter, let’s make some mojito cake batter!

Gluten Free Mojito Cake

Mojito Cake

Mojito Cake

Adapted from Betty Crocker

Ingredients

For Cake:

  • 1 box Betty Crocker Gluten Free Yellow cake mix
  • 1 cup lemon-lime flavored carbonated water (my boyfriend actually found mojito flavored carbonated water and used that and it was great but lemon-lime will also work!)
  • 1/3 cup vegetable oil
  • ¼ cup rum (your favorite) we used Bacardi which is gluten-free
  • 3 tablespoons chopped fresh mint leaves
  • 2 teaspoons grated lime peel
  • 3 eggs

For Glaze:

  • ½ cup dairy free butter (Earth Balance)
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup rum

For Garnish:

  • Powdered sugar
  • 15 fresh mint leaves, if desired – recommended
  • Extra shot of rum, if desired – I recommend it!
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9 inch pan with baking spray with flour.
  2. In large bowl, beat cake ingredients (except the carbonated water) with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Slowing stir in the carbonated water, scraping the bowl occasionally until all the water is incorporated into the batter. Pour batter into pan.
  3. Bake as directed on box for 13×9-inch pan. Cool 15 minutes.
  4. Meanwhile, in 2-quart saucepan, mix glaze ingredients.
  5. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
  6. Poke warm cake every inch with a fork. Pour glaze slowly over cake. Cool completely, about 1 hour. **EXTRA STEP**  My boyfriend’s co-worker suggested that after pouring the glaze over the cake and the cake completely cools, add ANOTHER shot of rum. JUST ONE. If you want a little extra rum kick when you first bite into the cake, definitely add the extra shot – totally up to you!
  7. Garnish cake with powdered sugar, mint leaf and shredded lime peel. Store loosely covered.

The corner pieces are the best parts (they soak up all the yummy glaze). The whole cake honestly is scrumptious and you may be craving this cake after it’s finished for a while. I know I was!

Enjoy!

King Arthur Goes Gluten Free!

I’m back! It’s been a LONG time since I have posted anything but I am back and ready to rumble! (and BAKE OF COURSE)

I have to talk about my new favorite line of gluten free products from King Arthur Flour! King Arthur Flour is a big name brand in the baking industry so when I came across their gluten free product line I had to try it.

King Arthur Flour's gluten free products

King Arthur Flour’s gluten free products

IF YOU HAVE NOT TRIED THE KING ARTHUR GLUTEN FREE FLOUR LINE GO TRY IT NOW!
Seriously.

Don’t get me wrong. Betty Crocker has a good gluten free line but King Arthur’s line take the cake! (Literally…ahh see, see what I did there :) )

I have tried the cookie mix, brownie mix, chocolate cake mix and pancake mix and love them all. My boyfriend and I make the chocolate cake (paired with a DELICIOUS homemade peanut butter frosting) for his family reunion and until we told people, no one would have guess the cake was both gluten and dairy free. It is that good.

The mixes are very easy to use and the batter tastes good (which my boyfriend always tells me that is very important when it comes to baking).

I have yet to make something with the All-Purpose Gluten Free flour that they have so that is my next challenge.

So if you are looking for a new gluten free line of mixes to try because you are new to the gluten free game, are unhappy with what you are using now or just want to switch it up a little bit, I highly recommend the King Arthur Gluten Free line!

Go forth and bake up some tasty goodies! (see if you can fool your non-gluten free friends and family!)

Red Velvet Cake Pops

I saw a picture of these on pinterest and I HAD to share!! Cake pops were introduced to me my senior year and they are just so cute! They are the perfect cake bite (and can be dangerous because you can pop so many into your mouth :) ) Great for parties or just because – and red velvet is my FAVORITE cake! (But of course you can make your favorite cake flavor!)

Red Velvet Cake Pops

Cake pops are fun to make and fun to decorate! You can make them simple with some sprinkles or elaborate with candy decorations. You can even make your favorite characters. Whatever you do, have fun with it!

Adapted from Garlic Girl.com

Ingredients

For the Cake:

  • 2 cups Bob’s Red Mill Coconut Flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 heaping tablespoons unsweetened cocoa powder (Hershey’s is great!)
  • 1 1/2 cups canola oil
  • 1 cup buttermilk, room temperature (or rice milk with 1 tablespoon distilled white vinegar)
  • 5 large eggs, room temperature
  • 2 ounces red food coloring
  • 1 tablespoon white distilled vinegar
  • 1 teaspoon pure vanilla extract

For the Frosting

  • 1 cup frosting – Duncan Hines and Betty Crocker frostings are gluten free (make sure you read the labels or you can make your own frosting
  • 1/2 cup coconut milk
  • 2 tablespoons vegan butter (Earth Balance)
  • 1/2 teaspoon pure vanilla extract
  • 3 cups sifted confectioners’ sugar (more or less to acheive thick consistency)

For the coating:

  • 2-3 packets Wilton Candy Melts (in color/flavor of your choice). For red velvet, Try red, chocolate mint, and white chocolate for great results!! Be creative! You can find Wilton Candy Melts at craft stores like Michael’s (LOVE Michael’s!)
  • Sprinkles, decorations of your choice

For the assembly:

  • lollipop sticks or wooden skewers (6 inch skewers) (You can’t make cake pops without the sticks!)

Let’s get started!

  1. For the cake, preheat oven to 350ºF and generously grease 12 inch cake pan with vegan butter.
  2. In medium bowl, sift flour, sugar, baking soda, cocoa and salt.
  3. In large bowl add oil, eggs, buttermilk (or rice milk), vinegar, pure vanilla extract, food coloring and beat on low with electric mixer until blended. (Or just beat by hand)
  4. Slowly add dry mixture and continue to beat until batter is smooth.
  5. Pour mixture in cake pan.
  6. Bake for about 35 minutes or until toothpick comes out dry when inserted in top.
  7. Cool on wire rack, remove from pan and cool completely.
  8. Time to make the cake pops! This part is a lot of fun! Make sure you hands are nice and clean AND DRY and break up cake with your hands (or you can use a large spoon if you don’t want to use your hands but where is the fun in that) and put in mixing bowl. Continue to crumble with hands in the bowl until very crumbly. Discard any crusty or corner pieces. (Dry pieces aren’t the best for cake pops)
  9. For frosting, beat half and half and sugar with electric mixer until smooth. Add vegan butter and pure vanilla extract and continue to beat until mixture forms soft peaks.
  10. Add one cup of frosting into cake crumbs and mix well with hands.
  11. Scoop out handful, about 1 1/2 ounces, form a round ball, and place on tray lined with parchment paper. Repeat until mixture is used up.
  12. Cover with plastic wrap and place in refrigerator for a minimum of 6 hours (preferably overnight). If you’re in a rush, you can place in freezer for about 40 minutes. This step is important to prevent cake pop from crumbling during the coating process.
  13. When ready to coat, prepare the candy melts according to package directions.
  14. Dip tips of sticks in the chocolate to coat top inch and let harden for a couple minutes. With the covered end, insert into cake ball, making sure to not go all the way through. Inserting about halfway is the best.
  15. To coat, tilt bowl with left hand and dip and twirl the top of the pop into chocolate. Rotate for an even coat. You’ll get the hang of it after you do a couple.
  16. Sprinkle the top with topping of your choice and place upright in a holder (like styrofoam) until dry.

There you go! Cake pops! Remember – you can take your favorite cake flavor and make cake pops! 

Here are some great cake pop tips!

  • Allow extra time for cake balls to rest in refrigerator for 2 or more hours. Overnight works too.
  • Cake balls can be frozen until ready to frost and serve.
  • Use Wilton’s Candy Melts for the frosting. It tastes great, hardens quickly, looks wonderful, and is easy to melt and work with. Found at craft stores.
  • Have a proper stand for post dipping. Floral bricks work wells (used for flower arrangements – you can find them at Michael’s or any other craft store), but styrofoam works fine.
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Hoppy Easter!

Happy Easter everyone! I hope your day is filled with lots of family, friends and of course an abundance of love and joy. Oh and some sweets too! Let’s celebrate with some cute bunny cupcakes that is sure to please the Easter Bunny!

Easter Bunny Cupcakes

Ingredients

For the Cupcakes: 
  • 1 box Gluten Free Betty Crocker cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tablespoon of pure vanilla extract
For the Decorations:
  • 1 container Betty Crocker Rich & Creamy vanilla or creamy white frosting (or a homemade vanilla frosting)
  • 48 sticks gum in white (or other colors such as yellow, blue, green)
  • 24 sticks pink gum
  • 24 miniature marshmallows (white or colors)
  • 24 pink candies (mini chewy sweet and tart candies)
  • 1 tube Betty Crocker black decorating gel
  • 2 1/2 cups sweetened flaked coconut
  • 1 drop each food color: red, green, blue, yellow
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil, egg and vanilla extract. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  2. Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color to make a bowl of yellow, blue, pink, green and white coconut.
  3. Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears. For the center of each ear, cut a pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape. Use a little frosting to “glue” the pink centers to the white gum ears.
  4. To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. Repeat frosting and dipping for all cupcakes.
  5. To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws. Gently press a pink candy on for nose; use black decorator gel to add the eyes.

Some tips for the Betty Crocker Kitchen Experts:

  • It’s best to serve these immediately, however if they must be made ahead, store them in the refrigerator until ready to serve. Gum will melt in warm or moist conditions, so covering the cupcakes at room temperature could cause your gum ears to fall.
  • Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. For “sleeping” eyes, use gel to create half circles.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Toffee-Coffee Brownies

I’ve been craving toffee and chocolate – a wonderful combination. Especially the toffee from Azure Chocolat! (It is delicious and what I will be using for this recipe!) Check out my Azure Chocolat review! (Seriously if you are on Long Island GO HERE!) OK, let’s get to the recipe!

Toffee-Coffee Brownies

Adapted from Better Homes and Gardens 

Ingredients

  • 1 19.8 – 21 ounce package brownie mix (Betty Crocker Gluten Free Brownie Mix)
    • All ingredients called for to make the brownies
  • 1/2 cup toffee pieces (Azure Chocolat toffee) or your favorite toffee
  • 2 – 3 tablespoons instant espresso powder or instant coffee crystals
  • 3/4 cup canned vanilla frosting (Betty Crocker)
  • 1 tablespoon Irish cream liqueur or coffee liqueur
  • 1/4 cup toffee pieces (Azure Chocolat toffee)
  1. Preheat oven to 350ºF. Line a 9-inch square baking pan with foil, extending the foil up and over the edges of the pan. Grease foil very well (Earth Balance Vegan Butter works well); set aside.
  2. Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces and the espresso powder into batter. Spread batter into prepared pan.
  3. Bake in preheated oven for 35 minutes.
  4. Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. Make sure your brownies are cooled COMPLETELY before you frost them – a cool brownie is a happy brownie! :)
  5. In a small bowl, combine vanilla frosting and liqueur.
  6. Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars.
  7. Serve with rice whipped cream and your favorite gluten free ice cream! (or non-dairy ice cream)

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Shamrock Pancakes

Woo! 4 more days until St. Patrick’s Day! Get ready to see a LOT of green here on TwentyOne No Glue! First Shamrock Pancakes!

Shamrock Pancakes

Nothing fancy here, simply add green gel food coloring to your favorite pancake recipe. Cook as normal, stack em’ up and serve! My favorite gluten free pancake mix, Betty Crocker!

  • 1 cup Bisquick Gluten Free mix
  • 1 cup rice milk
  • 2 tablespoons vegetable or canola oil
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • pinch of cinnamon
  • pinch of nutmeg
  • green gel food coloring until you get the desired green color
  1. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil or vegan butter if necessary.
  2. In large bowl, stir all ingredients until well blended.
  3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.

SIMPLE! Green! For an extra pop, sprinkle green sprinkles and powdered sugar on top!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Good Lovin’ Chex Mix

The countdown to Valentine’s Day continues!

Chocolate and Valentine’s Day go hand in hand. Betty Crocker has gluten-free CHOCOLATE Chex that are great as a breakfast cereal and PHENOMENAL in this chex mix recipe. It’s Better than Sex Chex Mix but for everyone we will call it Good Lovin’ Chex Mix.

Good Lovin’ Chex Mix (Better than Sex Chex Mix)

The name really says it all.

Ingredients

  • 8  cups Gluten Free Chocolate Chex cereal
  • 3/4  cup packed brown sugar
  • 6  tablespoons vegan butter
  • 3  tablespoons light corn syrup
  • 1/4  teaspoon baking soda
  • 1  cup Reese’s Peanut Butter Cups, mini size
  • 1 cup miniature marshmallows
  • 1/2 cup caramel bits (found by the chocolate chips in the baking aisle — or chop up regular caramels)
  • 1 tablespoon coconut milk
  • 1/2 cup gluten free milk chocolate baking chips
  • 1/2 cup vanilla (white) chocolate baking chips
  • 1 teaspoon coarse sea salt
  1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
  2. In 2-cup microwavable measuring cup, microwave brown sugar, vegan butter and corn syrup uncovered on high 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on high 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
  3. Make sure Chex mixture is cool to the touch (You need it to be cool so that the candy doesn’t melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
  4. In small microwavable bowl, microwave caramel baking bits and coconut milk uncovered on high about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with milk chocolate baking chips. Repeat again with vanilla (white) baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.
  5. Refrigerate until set. Break apart and store in tightly covered container. 

If  you wanna make an extra special dessert with this wonderful sinfully sweet treat, try creating a parfait desserts by layering the cooled Good Lovin’ Chex Mix and lightly sweetened rice whipped cream!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Cozy Weekend Brunch

We’ve made it over Hump Day. Today is Thursday which mean we are so close to the weekend! Brunch is a great part of the weekend. Sleeping in that extra hour, spending time with family and/or friends. The weekend was made for brunch! Here are some brunch recipes that will keep you smiling all the way to Monday morning.

Banana Bread

Using Betty Crocker’s Gluten Free yellow cake mix, this banana bread is more like a pound cake. Definitely a brunch treat. Add nuts or leave them out – it’s your choice! Save some bananas until they are nice and ripe and get mashing!

Ingredients

  • 1 box Betty Crocker Gluten Free yellow cake mix
  • 1 cup mashed very ripe bananas (2 medium)
  • 1/2 cup butter, softened (Earth Balance Vegan Butter)
  • 3 eggs
  • 1/2 cup chopped nuts, if desired
  • 1 teaspoon pure vanilla extract
  1. Heat oven to 350°F. Grease bottom only of 9×5-inch or 8×4-inch loaf pan with shortening. (Earth Balance has a great vegan shortening)
  2. In large bowl, beat cake mix, mashed bananas, butter, eggs and vanilla extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.

Bananas Foster French Toast

French toast gets a tasty twist with the addition of bananas, rum extract and pecans. The use of cinnamon raisin bread makes it even better!  This recipe is made the day before your planned brunch.

Ingredients

  • 8 slices Udi’s cinnamon raisin bread, cut into 1/2-inch cubes (about 8 cups)
  • 8 eggs
  • 1 cup rice milk
  • 2 1/2 cups real maple syrup
  • 1 teaspoon rum extract
  • 1 teaspoon pure vanilla extract
  • 6 ripe bananas, cut into 1/2-inch slices
  • 1 cup chopped pecans
  1. Spray bottom of 13×9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
  2. Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
  3. Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum and vanilla extract.
  4. Sprinkle banana slices and pecans evenly over bread; drizzle with warmed syrup mixture. Serve immediately.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Happy Birthday ME!

Today is my 22nd birthday! So that means its the perfect day to treat myself! It’s my party so I’m going to indulge if I want to! (No crying today!)

On this special day (which is also Betty White,  Zooey Deschanel, Muhammad Ali, and Jim Carrey’s birthday!) I decided to celebrate with my favorite party drinks and birthday cake!! Cake and cocktails for my birthday! A perfect combination

Raspberry-Apricot Sangria

Relax with a glass of this raspberry apricot-sangria, with fresh fruits and white wine. Perfect for a birthday girl. Now if only my birthday wasn’t so cold! Brrrrr

Ingredients

  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 cups apricot nectar
  • 1 bottle (750 ml) white wine, chilled (pick your favorite)
  • 1/4 cup apricot brandy, if desired
  • 2 cans (12 ounces each) Sprite or 7-UP, chilled
  • 1/2 pint (1 cup) fresh raspberries
  • Lemon and orange slices, if desired
  1. Place thawed raspberries in blender. Cover and blend on high speed until pureed. Press blended raspberries through a strainer into small bowl, using wooden spoon; discard seeds.
  2. Mix raspberry puree, nectar, wine and brandy in 2-quart nonmetal pitcher or container. Just before serving, add carbonated beverage, fresh raspberries and lemon slices. Serve over ice.
You can make this recipe several hours ahead and refrigerate it, except don’t add the carbonated beverage or the fresh raspberries. Add these ingredients just before serving.
Mangorita
Mango nectar makes turns this margarita into a mangorita!  
Ingredients
  • 1 can (10 oz) frozen margarita drink mix
  • 1 cup mango nectar
  • 1/2 cup tequila
  • 2 cups cracked ice
  1. In blender, place all ingredients except ice. Cover; blend on high speed until blended.
  2. Add ice. Cover; blend until smooth and slushy.
  3. When serving margaritas, the rims of the glasses are typically coated with lime juice and dipped in coarse salt. For these sweeter “mangoritas,” coat the rim with lime juice and dip in coarse sugar.

Sparkling Strawberry-Lemonade Slush

Strawberry-Lemonade is always a delicious and refreshing drink any time of year. When they offer it at restaurants, I always make sure to order it at least once because it’s so good!

Ingredients

  • 1 can (12 oz) Cascadian Farm frozen organic lemonade concentrate, thawed
  • 1 bag (10 oz) Cascadian Farm frozen organic strawberries, thawed
  • 1 cup water
  • 5 cups ginger ale
  1. In blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
  2. If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.

Marble Cake

My dad and I used to always have a Entenmann’s cake with ice cream. (He has a sweet tooth too…exactly where I got it from) Our favorite was the original with a scoop of Bryer’s vanilla ice cream but the marble cake was always SO delicious. Here is a delicious recipe using my favorite Betty Crocker Gluten Free cake mixes! Swirl Betty Crocker Gluten Free devil’s food and yellow cake mixes to create a delicious dessert. Perfect for my birthday!

Ingredients 

For the Yellow Cake
  • 1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
  • 1/2 cup vegan butter, softened (Earth Balance)
  • 2/3 cup water
  • 2 teaspoons pure vanilla extract
  • 3 eggs
For the Devil’s Food Cake
  • 1 box (15 oz) Betty Crocker Gluten Free devil’s food cake mix
  • 1/2 cup vegan butter, softened (Earth Balance)
  • 1 cup water
  • 3 eggs
For the Chocolate Frosting
  • 3 cups powdered sugar
  • 1/3 cup vegan butter, softened (Earth Balance)
  • 2 teaspoons pure vanilla extract
  • 3 oz unsweetened baking chocolate, melted, cooled
  • 3 to 4 tablespoons coconut or almond milk
  1. Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
  2. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
  3. In another large bowl, beat devil’s food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  4. Spoon yellow and devil’s food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
  5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
  6. In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
  7. On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.
  8. Decorate with a festive Happy Birthday! and candles and ENJOY!

Fried Apple Pancakes

Fried Apple Pancakes. I saw this recipe on The Chew and I really enjoyed it! Carla Hall put a little twist on a family recipe and it’s sweet, simple, easy to make gluten free (which is perfect)  and of course delicious. Try these tasty cakes with homemade apple cider syrup or with your favorite maple syrup. Yea I’ve been on an apple recipe kick…no complaints! Apples are delicious and so versatile!

Fried Apple Pancakes with Apple Cider Syrup 

Ingredients

  • 1 cup Gluten Free Bisquick
  • 1 egg
  • 1/2 cup rice milk
  • 1 teaspoon pumpkin pie spice (or apple pie spice)
  • zest of 1/2 lemon
  • 2 medium apples - pared and cored
  • lemon juice and zest (for apple cider syrup)
  • apple cider
  • cinnamon
  1. To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency, by half.
  2. Beat bisquick mix, egg and rice milk until smooth. Add pumpkin pie spice (or apple pie spice) and lemon zest to batter and mix until incorporated.
  3. Grease griddle.
  4. Core and cut apples crosswise in 1/8-inch slices.
  5. Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup or warmed maple syrup.

Thank you Carla Hall for this delicious recipe that can so easily become gluten free by changing ONE ingredients! :) Definitely makes me smile from ear to ear while I chew!