I’m going to just get right to it. It’s chocolate cake soaked in caramel sauce and sprinkled with toffee bits! Need I say more! 🙂
Chocolate Caramel Toffee Cake
- 1 box Betty Crocker Gluten Free devil’s food cake mix
- Water, butter (I used Earth Balance Buttery Spread) and eggs called for on cake mix box. (I also add 2 tablespoons of pure vanilla extract)
- 1 jar (12.25 oz) caramel topping
- 1 cup frozen (thawed) whipped topping (for all you dairy free darlings out there I could rice whipped cream in a can! Yes I found it at Fairway markets so it does exist! You just have to look for it)
- 1/2 cup toffee bits
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
- With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled. (MMMM caramel soaked cake!)
- Spread whipped topping over top of cake. (or use can of rice whipped cream over the cake) Sprinkle with toffee bits. Store covered in refrigerator.
- 🙂 ENJOY!
My mom is great when it comes to quick lunch and dinner ideas for me. One thing she used to make a lot for my brother and I were tuna cakes. Just like crab cakes but with tuna. They are quick, easy and delicious! We would have them with rice or in burger buns and just gobble them up. The best part about these is that they don’t require bread crumbs or flour of any kind! While my mom doesn’t have a recipe for them, I made one to share with you!
- 2 6-ounce cans tuna (Bumble Bee solid white albacore in water is the best)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives or shallots
- 1 large onion finely chopped
- Salt and freshly ground black pepper
- A couple squirts of hot sauce or tabasco sauce (optional but I like a kick)
- Crushed red pepper to taste
- Ground black pepper to taste
- Salt to taste
- 1 large egg
- 2 tablespoons olive oil
- 1/2 teaspoon buttery spread (such as Earth Balance Buttery Spread)
- Drain the liquid from the tuna cans.
- In a medium bowl, mix together the tuna, lemon zest, lemon juice, water, chopped onions, parsley, chives (or shallots), and hot sauce. Sprinkle on salt, ground black pepper and crushed red pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
- Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a little patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling helps the cakes stay together when you cook them.)
- Heat the olive oil and a little buttery spread (for taste) in a pan or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
- Serve with wedges of lemon. You can also serve with tartar sauce on gluten free buns for a tuna burger. (Udi’s makes great gluten free buns). You can also serve with french fries or a baked potato or baked sweet potato.
This isn’t the first time I’ve talked about General Mills Gluten Free Chex and it’s not going to be the last. You know I love to snack. Recently, I have been taking gluten free Honey Nut Chex to snack on at work. But I need to switch it up. I still want that great crunchy, sweet and salty taste but I also want to try something new. Here are two wonderful recipes featuring my favorite chex.
Chili and Garlic Chex Mix
- 8 cups gluten freeRice Chex cereal
- 1 bag (3 oz) fat-free butter-flavor microwave popcorn, popped
- 1/4 cup dry-roasted peanuts
- 3 tablespoons canola or vegetable oil
- 2 teaspoons chili powder (or a little more if you want an extra kick)
- 2 teaspoons garlic powder
- pinch of salt
- Heat oven to 300°F. In very large bowl, mix cereal, popcorn and peanuts. Drizzle with oil; toss until evenly coated.
- In small bowl, mix remaining ingredients; sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased large roasting pan.
- Bake uncovered 15 minutes, stirring once. Spread on waxed paper to cool, about 10 minutes. Store in airtight container.
There’s the spicy. Now for the sweet!
- 1/4 cup packed brown sugar
- 1/4 cup buttery spread (such as Earth Balance Buttery Spread)
- 1/4 cup honey
- 1 1/2 teaspoons ground ginger or cardamom
- 6 cups gluten free Rice Chex cereal or Honey Nut Chex cereal
- 1 cup sweet plantain chips (I LOVE plantain chips but only the sweet ones – you cannot find plantain chips you can use plain dried banana chips)
- 1 cup unblanched whole almonds
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened dried cranberries
- Heat oven to 250°F. Spray large roasting pan with non-stick cooking spray. In 1-quart saucepan, heat brown sugar, buttery spread, honey and ginger to boiling. Remove from heat; cool slightly.
- Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake for 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Oh Chex, you’ve done it again. Two great snacks everyone can enjoy! (or keep to yourself- whatever you decide)
A while back I was watching the cooking channel and while the name of the program I was watching escapes me, what stayed with me was the one chefs who made a quick chocolate cake in 30 seconds using a microwave and a cream whipper. Now while this was fascinating and the cake looked incredible, I don’t have a cream whipper. I wish I did (they’re great) but I don’t. So that got me thinking. How do you make a quick cake without a cream whipper? A little gluten free flour, an egg, some sugar, a little bit of flavor and a microwave.
Personal Almond Cake
- 1 egg, beaten
- 1 tablespoon dark brown sugar
- 1 1/2 tablespoon almond flour
- 2 tablespoon all natural almond butter
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- In a small bowl beat the egg with sugar until the sugar is dissolved.
- Stir in the almond butter and pure vanilla extract.
- Thoroughly mix in almond flour, baking soda, cinnamon and nutmeg.
- Spray a ramekin dish, small bowl, or even your favorite coffee mug with non-stick vegetable spray.
- Pour the batter slowly into your dish of choice and microwave on high for 30 seconds. (Do not over microwave!)
- Take out of the microwave and let stand for 2 minutes.
You may have to make more than one because it’d going to be hard to share this little gem. 🙂