Banana Cupcakes with Browned Butter Frosting

Have some ripe bananas that no one is eating and you don’t want to throw away? Let them eat cake! Banana cupcakes that is! Now those bananas won’t go to waste!

Banana Cupcakes with Browned Butter Frosting  

For the Cupcakes
  • 1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
  • 1 cup mashed ripe bananas (2 medium)
  • 1/3 cup buttery spread (such as Earth Balance), melted
  • 1/3 cup water
  • 3 eggs, beaten
  • 2 teaspoons pure vanilla extract

For the Frosting

  • 1/3 cup buttery spread (such as Earth Balance)
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons rice milk or coconut milk
  1. Heat oven to 350°F. Line a standard cupcake pan with cupcake liners. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into cupcake cups.
  2. Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  3. In 1-quart saucepan, heat 1/3 cup buttery spread over medium heat just until light brown, stirring occasionally. (Watch carefully because it can burn very quickly.) Remove from heat. Cool slightly, about 5 minutes.
  4. In medium bowl, beat buttery spread, powdered sugar, vanilla and enough rice or coconut milk until smooth and spreadable. Spread frosting over cooled cupcakes.
  5. Garnish with a slice of banana.
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New Years Eve

It is the eve of New Years Eve which means time to entertain again! Breakout the cookware, heat up the oven and crack open some eggs because we’re going to ring in 2012 big time!

First up, some delicious finger foods.

Ultimate Chicken Fingers

Ingredients

  • 2/3 cup Gluten Free Bisquick mix
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/2 teaspoon salt or Garlic salt (I would actually use both – 1/2 teaspoon of each)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
  • 1 egg, slightly beaten
  • 3 tablespoons buttery spread (such as Earth Balance) melted
  1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
  2. Mix Bisquick mix, cheese, salt, garlic salt, ground black pepper and paprika in 1-gallon resealable plastic food-storage bag.
  3. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat.
  4. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  5. Bake 12 to 14 minutes, turning after 6 minutes  until no longer pink in center.
  6. Serve with you favorite dipping sauces and fresh home fries!

Home French Fries 

This is a super simple recipe for thick cut french fries fried up at home!

Ingredients

  • 2-4 large white potatoes (depending on how many you are feeding)
  • Canola oil or olive oil
  • Salt
  • Pepper
  • Seasoning (whichever you like)
  1. Wash and peel potatoes (or wash really well and leave skins on for a rustic look and taste)
  2. Heat up oil in a large frying pot (We have a wok which works great) You want the oil to be HOT!
  3. Slice potatoes into long stripes (I usually cut them 1 inch thick but you can cut them thicker or thinner)
  4. Slowly drop potatoes into the hot oil.
    Fry until golden brown
  5. Place on a plate that has been lined with paper towels.
  6. Season fries with salt, pepper and seasoning of your choice. (I usually go with a little bit of garlic powder). Make sure you season the fries while they are still hot.

Now for some sweets.  How about another cocktail cupcake this time inspired form a classic drink ordered by young and old. A Shirley Temple Cupcake.

Shirley Temple Cupcake

Ingredients

For the Cupcake

  • 1 and 1/2 cups plus 1 tablespoon all-purpose gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup Earth Balance Buttery Spread, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup Cherry 7-Up, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon maraschino cherry juice
  • Red food coloring

For the Buttercream Frosting

  • 1/2 cup Earth Balance Buttery Spread, at room temperature
  • Pinch salt
  • 2 and 1/2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon maraschino cherry juice

For the Garnish

  • 12 maraschino cherries with stems
  1. For the cupcakes: Preheat the oven to 350 degrees, and prepare a cupcake pan with your desired paper liners.
  2. In a large bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt.  Set aside.
  3. In the bowl of your standing mixer fitted with the paddle attachment, combine the buttery spread and sugar together and beat, on medium-high speed, until fluffy, about 2-3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Reduce the mixer speed to low, and alternate adding half of the flour mixture and half of the Cherry 7-Up, mixing well and scraping down the sides of the bowl as necessary.  Repeat until the flour and Cherry 7-Up are completely added to the batter.
  6. Add the vanilla and almond extracts, mixing well.
  7. Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint).
  8. Evenly distribute the red cupcake batter among your prepared liners, about 1-2 teaspoons per cupcake, gently smoothing out the batter to make sure it is flat.
  9. Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, making sure not to mix the two batters.
  10. Bake for 15-20 minutes, or until a knife inserted in the middle comes out clean.  Let cool completely before frosting.
  11. For the Buttercream Frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the buttery spread until light and fluffy, about 2-3 minutes.
  12. Reduce the mixer speed to low and add the pinch of salt, powdered (confectioners’) sugar, vanilla and almond extracts, lemon juice, and maraschino cherry juice, adding more powdered sugar as necessary for your desired piping consistency.
  13. Pipe as desired onto your cooled cupcakes and garnish with a maraschino cherry.

You can’t have a Shirley Temple Cupcake without sipping on an actual Shirley Temple can you!?

Shirley Temples 

Ingredients

  • 1/4 cup lemon-lime soda (Sprite or 7-UP)
  • 1 1/2 tablespoons grenadine syrup
  • 1 maraschino cherry
  1. In a highball glass, over ice, combine lemon-lime soda and grenadine. Stir well and garnish with a maraschino cherry.

Time for another cocktail cupcake! Here is a Margarita Cupcake

Margarita Cupcakes

For the Cupcakes

  • 1½ cups all-purpose gluten free flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup buttery spread such as Earth Balance, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • Zest and juice of 1½ limes
  • 2 tablespoons tequila (your choice)
  • ¼ teaspoon vanilla extract
  • ½ cup buttermilk substitute (mix 1 cup of rice milk (or coconut milk) with 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 tablespoons of rice milk. Once mixed, add the rest of the cup of rice milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk.) – then only use half a cup of the substitute

To Brush the Cupcakes

  • 1 to 2 tablespoons tequila (your choice)

For the Tequila-Lime Frosting

  • 1 cup buttery spread, at room temperature
  • 2¾ cups powdered sugar
  • 1 tablespoon lime juice
  • 2 tablespoons tequila (your choice)
  • Pinch of coarse salt
  1. Preheat the oven to 325 degrees F. Line a cupcake pan with paper liners; set aside.
  2. In a medium bowl, whisk together the gluten free flour, baking powder and salt; set aside.
  3. In an electric mixer on medium-high speed, beat the buttery spread and sugar together until pale, light, and fluffy (about 5 minutes).
  4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
  5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, it will all come back together)
  6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk substitute  in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
  7. Divide the batter between the cupcake cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
  8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
  9. To make the frosting, whip the buttery spread on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

And last but not least a frozen margarita with a twist of cranberry!

Frozen Cranberry Margaritas

Ingredients

  • 1 can (11 1/2 ounces) frozen cranberry juice cocktail concentrate, thawed
  • 2 cans (12 ounces each) lemon-lime soda (Sprite or 7-UP)
  • 5 cups water
  • 1 cup tequila (your choice)
  • 1/4 cup lime juice
  1. In 3-quart plastic container, beat all ingredients with wire whisk or spoon until well blended.
  2. Cover and freeze at least 24 hours until slushy. Serve in margarita glasses with sugared rims

There you have it! A wonderful New Years Eve line up that will have you cheering all night long!

ENJOY!

Malibu Bay Breeze Cupcakes

If you like the sweet, girly taste of a Malibu Bay Breeze then you are going to enjoy this delicious cocktail inspired cupcake.

Malibu Bay Breeze Cupcakes

Ingredients

For the Cupcakes

  • Betty Crocker Gluten Free Yellow cake mix
  • Cranberry Juice (your favorite – sweetened)
  • Ingredients listed on cake box (you will not need the water)

For the Filling

  • 1 cup cranberry juice
  • 1 can crushed pineapple in its juice
  • 1/2 cup sugar
  • 4 tablespoons cornstarch

For the Frosting

  • 1 cup of buttery spread (such as Earth Balance), softened
  • 5 C. powdered sugar (give or take)
  • 1/4 C. Malibu Rum (or coconut rum of your choice)
  • 1 tablespoon pure vanilla extract
  • Red Food Coloring
  • Sweetened coconut flakes (for optional garnish)
  • Cherries with stem (for optional garnish)
  1. Preheat the oven to 350ºF. Prepare a cupcake pan with cupcake liners. Set aside.
  2. Prepare Betty Crocker gluten free cake mix, replacing the water with cranberry juice. Bake cupcakes following package directions. Remove from cupcake pan and let cool completely.
  3. Heat cranberry juice, pineapple, sugar, and cornstarch on medium-high heat until boiling, stirring often until mixture thickens and loses the “milky” appearance. Remove from heat to cool.
  4. Fill a plastic sandwich bag with cranberry pineapple mix. Pipe into center of cupcakes. Push your (clean) thumb into the center of the cupcakes to make room for the filing. Be careful you don’t push all the way through the bottom of the cupcake.
  5. Cream buttery spread until smooth. Add powdered sugar and rum alternately until desired consistency is reached. Color with a few drops of red food coloring until you get the desired color you want. Pipe onto cooled cupcakes. Garnish with sweetened coconut flakes and top with a cherry.

One Minute Peanut Butter Cake

I just happened to stumble upon this SUPER quick recipe on Pinterest and of course I had to share. This quick and easy cake pops up in just 30 seconds in the microwave and it take just 30 seconds to whip up the delicious glaze. Quick AND delicious? Yea it’s not a dream. It’s reality.

One Minute Peanut Butter Cake

Serves 1. Having a sugar craving but there is not dessert in the house? A little peanut butter and your favorite gluten free flour is the answer to your sweet tooth calling.

Ingredients

  • 1 egg, beaten
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 1 heaping tablespoon gluten free flour
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon rice milk or coconut milk
  • 1 tablespoon powdered sugar (give or take)
  1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
  2. Pour batter into a greased ramekin. Microwave for 30 seconds. DO NOT OVER MICROWAVE!
  3. While the cake is microwaving, stir together rice or coconut milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
  4. Remove cake from ramekin (or don’t), pour frosting over top

THAT’S IT!

ENJOY! I know I will. 🙂

 

La la la YUM! 25 Days of Yum – Spice Up Your Life!

Sugar, spice, and everything nice! It’s Christmas Eve and you know what that means! We have to leave cookies out for Santa Claus! What cookie will I be leaving out tonight you ask? Gingerbread of course! I found a great gingerbread man recipe that is gluten free and I tweaked it a lil bit to make it dairy free as well! 🙂 And Santa is going to get two cookies for the price of one! We’ll also make some soft ginger cookies! So start tracking Santa if you haven’t already and lets get to it!

Gingerbread Men Cookies

Ingredients

  • 3 cups blanched almond flour or your favorite gluten free flour
  • 1/2 cup molasses (molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.)
  • 1/4 cup pure maple syrup
  • 3 tablespoons palm shortening
  • 1 tablespoon coconut milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • gingerbread men/holiday cookie cutters
  1. Preheat oven to 350.
  2. In a sauce pan, heat molasses to a boil.
  3. Add maple syrup, palm shortening, and coconut milk to sauce pan.
  4. Stir ingredients until combined, then remove from heat.
  5. In a small bowl, combine all dry ingredients.
  6. Pour dry ingredients into wet, and mix with a wooden spoon until batter is fully blended.
  7. Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
  8. Cut batter with cookie cutters of choice.
  9. Bake for 10 minutes on a parchment paper lined cookie sheet.
  10. Let cool, decorate as desired, and enjoy.

Each gingerbread cookie is going to need a delicious frosting!! Here is a quick and easy cinnamon frosting to jazz up those cookies!

Cinnamon Frosting

Ingredients

  • 1 cup palm shortening
  • 1 tablespoon raw honey
  • 1 1/2 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  1. Blend all ingredients with a hand mixer until fluffy.
  2. Use immediately, or refrigerate for up to a week to use again for another delicious batch of your favorite cookies!

Soft Ginger Cookies

Ingredients

  • 2 1/4 cups all-purpose gluten free flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup buttery spread, softened (Earth Balance is great!)
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar
  1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the buttery spread and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
  3. Refrigerate the dough sit for a good 40-50 minutes before rolling into cookie form, otherwise you’ll just be playing with a big gooey mess.
  4. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  5. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten.
  6. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Santa is sure to be in for a treat. Who know, maybe you’ll get an extra special something for leaving him not one but TWO delicious cookies!!

BUT WAIT! what about the reindeer? Sure, reindeer can’t have cookies and cakes but you CAN make reindeer inspired cupcakes with a reindeer’s favorite treat. Yup. Carrot Cupcakes!

Reindeer Cakes (Carrot Cupcakes)

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose gluten free flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
Vanilla Frosting
Ingredients
  • 1/2 c. shortening (Spectrum Organic palm oil shortening)
  • 4 c. powdered sugar
  • 1/2 tablespoon pure vanilla extract
  • Pinch of salt
  • Up to 1/8 cup water
  1. Preheat oven to 350 degrees F. Prepare cupcake pans with festive cupcake liners.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in gluten free flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared cupcake pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. Time for frosting!
  5. In a large mixing bowl, stir together shortening, powdered sugar, vanilla and salt. Slowly add in water until consistency is thick, smooth, and spreadable.
  6. Top your cooled cupcakes with the delicious frosting and eat up!

NOW we’re really set for Santa. Enjoy!!

La la la YUM! 25 Days of Yum – Coconut Cake

It may not feel like Christmas is 3 days away in some parts of the country but it is! Though it doesn’t appear that it will be a white christmas, why not bring some snow into your kitchen with this coconut cake recipe! All that white is sure to get you in the holiday mode if you aren’t already!

Coconut Cake with Snowflake Frosting

Coconut Cake traditionally has a cream cheese frosting but since I am dairy free, I have made a homemade vanilla frosting with no milk and covered the entire cake is sweet shredded coconut flakes. Definitely a snowball cake 🙂

Ingredients

  • 1 1/2 cup buttery spread (such as Earth Balance Buttery Spread), at room temperature, plus more for greasing the pans
  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups all-purpose gluten free flour, plus more for dusting the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup coconut milk or rice milk
  • 4 ounces sweetened shredded coconut
  1. Preheat the oven to 350ºF. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the buttery spread and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
  3. In a separate bowl, sift together the gluten free flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
  4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

Time for the snowflake frosting!

Snowflake Frosting

Ingredients:

  • 1/2 c. shortening (Spectrum Organic palm oil shortening)
  • 4 c. powdered sugar
  • 1/2 tablespoon pure vanilla extract
  • Pinch of salt
  • Up to 1/8 cup water
  • 6 ounces sweetened shredded coconut

In a large mixing bowl, stir together shortening, powdered sugar, vanilla and salt. Slowly add in water until consistency is thick, smooth, and spreadable.

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

ENJOY! 😀

La la la YUM! 25 Days of Yum – Pumpkin Spice Whoopie Pies

Let’s make some Whoopie! Whoopie pies that is! These whoopie pies have a little something extra with the addition of pumpkin pie spice. Perfect for fall, winter and the holiday season, these little pies will be a hit!

Pumpkin Spice Whoopie Pies        

Ingredients

  • 1 1/2 cups all-purpose gluten free flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 tablespoons pumpkin pie spice
  • 2 eggs at room temperature
  • 1/4 cup canola oil
  • 1/2 cup coconut milk (or rice milk)
  1. Preheat oven to 350ºF
  2. In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk eggs, oil, and milk. Add into dry ingredients. Mix just until fully incorporated.
  4. If you have a whoopie pie pan (amazon has one!), fill each round until 3/4 full (about 1 tablespoon) Otherwise, on a parchment lined baking sheet, spread out about 1 tablespoon of the dough to form pies 2-3 inches apart.
  5. Bake for 15 minutes, or until toothpick comes out clean. Let sit for 2 minutes on pan, then transfer to wire rack to cool completely.
  6. Using your favorite frosting (many Betty Crocker frostings are gluten free – I suggest vanilla buttercream, one of my all time favorites), spread about 1/2 tablespoon on bottom side up of each tie and top with another. OR try this homemade frosting recipe!

Vanilla Whipped “Cream”/Frosting Recipe

Mix together:

  • 1/2 c. shortening (Spectrum Organic palm oil shortening)
  • 4 c. powdered sugar
  • 1/2 tablespoon pure vanilla extract
  • Pinch of salt
  • Up to 1/8 cup water

Slowly add in water until consistency is thick, smooth, and spreadable

ENJOY!