Happy Celiac Awareness Day

ALL MY GLUTEN FREE PEEPS STAND UP!

YAY! Happy Celiac Awareness Day everyone!

Happy Celiac Awareness Day

Happy Celiac Awareness Day

I have been gluten free and dairy free for almost 3 years now! It was NOT an easy road to travel down by any means but I did it and I am healthy and happy and what more could you really ask for! (except for an entire wardrobe FILLED with Lilly Pulitzer…but I digress)

I just wanted to put up a quick post about the day and wish everyone happy healthy eating and baking today! And YES it IS Friday the 13th (ooooohhhh isn’t scary voice hear) but eating gluten free and dairy free DOES NOT HAVE TO BE SCARY! I used to think I’ll never find anything that taste good or I’ll never be able to enjoy going out to eat but that is completely false and you can live a very tasty life eating what is good for your body! Like my mom has told me when dealing with my allergies, “It will taste good for 5 minutes but the reaction will last longer so what is better?, the five minute good feeling in your mouth or the lifetime of eating what is good for you?” She’s always right (I hate to admit it but she really is)

I’ll be celebrating Celiac Awareness Day with some baked turkey meat balls, some fried plantain (my all time favorite food…seriously I could eat fried plantain all day everyday – Ghanaian style) and baked sweet potato slices with rosemary. OH and you can’t forget dessert! BROWNIES! If you haven’t tried King Arthur Flours Gluten Free Brownie mix TRY IT! SO GOOD! Top it of with a scoop of Cold-Brewed Cinnamon Coffee Ice Cream from Steve’s Ice Cream (that flavor is gluten free and vegan) and you are set!

Happy Eating!

Advertisements

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!

Peanut Butter Chocolate Chips Cookies

On National Chocolate Chip Cookie Day (which is May 15th so mark your calendars!) I wanted to celebrate. Armed with my new found favorite King Arthur Gluten Free Cookie Mix, we (my boyfriend and I) set out to make cookies. Then I said, oooh we should make Peanut Butter Chocolate Chip Cookie and Nick said “Sure, I think we can do that”. Nick is REALLY good at baking so he figured out the PERFECT amount of peanut butter to make these cookies just AMAZING! The perfect amount of peanut butter and the perfect amount of chocolate chips makes a very happy cookie! (and a very happy me!)

Peanut Butter Chocolate Chip Cookies

Ingredients

  • 1 Box King Arthur Gluten Free Cookie mix
  • 1 Egg
  • 7 – 8 Tbls dairy free butter (Earth Balance is the best)
  • ½ C smooth peanut butter
  • ¼ c brown sugar
  • 2 Tsp vanilla (gluten free of course)
  • 1 Tbls water
  • 1 Cup mini chocolate chips (Enjoy Life)
  1. Cream together butter and egg as best you can
  2. Add King Arthur Gluten Free Cookie Mix
  3. Cream together butter and egg mixture with the dry as best you can.
  4. Add in water, vanilla, peanut butter, and brown sugar.
  5. Stir in chocolate chips.
  6. Roll into 1-inch balls and place on an ungreased cookie sheet.
  7. Bake at 350 degrees for 10 minutes. (REMEMBER – they are small, it will only take 10 minutes. Do not over bake!)
  8. Remove from oven and place on wire rack to cool for 10 – 15 minutes.
  9. Enjoy off the rack or a la mode! (HELLO So Delicious Vanilla “ice cream”)
Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches

Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches with Steve’s Ice Cream in Cold Brewed Coffee Cinnamon!

Fresh on the Rack!

Fresh on the Rack!

 

 

 

 

 

 

 

 

 

 

Warm, gooey chocolate chip cookies with a hint of peanut butter…oh yea! J These are one of my FAVORITE cookies now. If you have been searching for a great GF mix for cookies that is delicious, King Arthur’s Gluten Free mix is perfect for any mix in. Try adding your favorite mix-ins to this recipe. Sweetened shredded coconut? SURE! Nuts, go crazy!

Happy Baking!

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!)

Happy National Fudge Day!

Holy snap! It’s National Fudge Day!! WOOOO! I was going to make some rice krispie treats today but maybe I’ll make fudge instead…or both. Probably both.

Let’s the fudge fly! (into your mouth that is!)

Thanks to Gluten Free on a Shoe String for this delicious recipe! Seriously!

Chocolate Fudge                   

Ingredients

  • 2 cans coconut milk (regular, not low fat)
  • 1/2 cup sugar
  • 3 cups semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups peanut butter
  1. Line an 8 inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides.
  2. In a medium saucepan over medium-high heat, bring the coconut milk and sugar to a boil. Continue to boil, stirring constantly, until the mixture is reduced by about half, and the milk is thick and has begun to turn light amber in color as the sugars begin to caramelize (about 10 minutes of constant stirring). While it is reducing, the milk will bubble quite a lot, but will not overflow as long as you keep stirring. Once it is done, remove the pan from the heat.
  3. Add the chocolate, vanilla and salt to the saucepan, and stir vigorously until the chocolate is melted and the mixture is smooth. Add the peanut butter to the mixture, and stir until well-combined.
  4. Pour the fudge into the prepared pan and shake until the fudge is spread evenly and bang the pan flat on the table a couple times to ensure that there are no trapped air bubbles.
  5. Place the pan in the refrigerator and chill until set, at least 2 hours and up to overnight. Once the fudge seems to be set, remove it from the pan using the overhanging sheets of parchment paper and slice it with a large wet knife into 16 pieces.
  6. Serve chilled.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer 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.

Peanut Butter Cookie Candy Bars

Chocolate chip cookies and peanut butter 🙂 Delicious combination perfect for National Chocolate Chip Cookie Day!

Peanut Butter Cookie Candy Bars

Ingredients

For the Cookie Base:
  • 1 box Betty Crocker Gluten Free chocolate chip cookie mix
  • Butter, pure vanilla extract and egg called for on cookie mix box (I use Earth Balance Vegan Butter)
  • 1 cup sugar
  • 1/2 cup chocolate chips (I add more chocolate chips to the cookie mix for some extra chocolate but you do not have to)
For the Filling:
  • 1/3 cup light corn syrup
  • 3 tablespoons vegan butter, softened (Earth Balance)
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon plus 1 1/2 teaspoons water
  • 1 1/4 teaspoons pure vanilla extract
  • Dash salt
  • 3 1/2 cups powdered sugar
For the Caramel Layer:
  • 1 bag caramels, unwrapped
  • 2 tablespoons water
  • 1 1/2 cups dry-roasted peanuts
For the Topping:
  • 1 bag milk chocolate chips (2 cups)
  1. Heat oven to 350°F. Make cookie dough as directed on box, using vegan butter, vanilla, egg, sugar and extra chocolate chips.
  2. In ungreased 13 x 9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
  3. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick).
  4. Press filling over cookie base.
  5. In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.
  6. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
  7. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
  8. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.
  9. For bars, cut into 6 rows by 6 rows.
  10. Store any leftovers covered at room temperature.
ENJOY!!

Coconut Tarts

Well it’s MAY! Did you now that May is Celiac Awareness month? Now you do!

To celebrate the start of May and Celiac Awareness how about some cute little tarts!! Coconut Tarts that is! So break out some tart pans and get baking!

Coconut Tarts

adapted Simply Gluten Free

Ingredients

  • 1¾ cups sweetened coconut flakes – use divided
  • 1 cup gluten free graham style crumbs (Kinnikinnick)
  • 5 tablespoons Earth Balance vegan butter, melted
  • 1 – 13.5 ounce can coconut milk
  • ¼ cup light brown sugar, packed
  • ¼ cup tapioca starch or corn starch
  • ¼ teaspoon kosher or fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  1. Preheat the oven to 350ºF. Place 1¼ cups of the coconut on a sheet pan and spread into an even layer.
  2. Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.
  3. In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham style crumbs and the coconut oil.
  4. Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden – about 15 minutes. While the crust hardens, make the filling.
  5. In a medium saucepan whisk together the coconut milk, brown sugar, tapioca starch and salt.
  6. Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the pure vanilla extract, cinnamon and nutmeg.
  7. Press the mixture through a sieve if you like to make sure there are no lumps.
  8. Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate.
  9. Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.
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.