Happy St. Patrick’s Day everyone! I HAD to do a Green Velvet recipe because…well its GREEN! And you know you can never have too much green today!
Green Velvet Cupcakes
This recipe also works for cakes, mini cupcakes, whoopie pies! Do what you want to do!
- 2 1/2 cups all purpose gluten free flour (Better Batter so that you don’t have to add any xanthan gum)
- 2 cups sugar
- 1 tablespoon cocoa powder (Hershey’s is great)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup canola or vegetable oil
- 1 cup buttermilk or a buttermilk substitute:
- 1 1/2 cups coconut or rice milk
- 1/2 or 2/3 cup sugar
- 3 tablespoons vegan butter
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz green food coloring (yes a whole bottle! You’re going for a deep forest green color)
- Preheat your oven to 350ºF.
- Line your muffin/cupcake tins with festive paper liners and set aside.
- In a medium bowl, lightly stir eggs with a whisk. Then add in remaining liquid ingredients. Whisk until blended and set aside.
- Place all dry ingredients in your mixing bowl and stir together well.
- Pour all of the green food coloring into the wet ingredients. (If you have little ones, have them do this part – it’s a lot of fun to make colored batter – it’s still fun for me and I’m 22. It will always be fun.)
- Pour your wet ingredients into your dry ingredients and mix for about a minute or two until well combined and that nice deep forest green color.
- Pour you batter into your cupcake tins about 2/3 full. They will puff up nicely.
- Bake for 12-16 minutes or until you can insert a toothpick into the center of a cupcake and it comes out clean.
- Let cook for 10-15 minutes, then remove from pans and transfer to a wire rack for them to cool completely. Cupcakes do not frost well when they are hot!
Frost with your favorite frosting – can or from scratch! Here is a scratch recipe that is great!
Vanilla Whipped “Cream”/Frosting Recipe
- 1/2 cup vegan shortening (Spectrum Organic palm oil shortening or Earth Balance Shortening)
- 4 cups 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
Frost your green creations and garnish with green sprinkles or green sprinkles and yellow sprinkles (to represent that pot of gold!) OR green, yellow and white sprinkles. Have fun with it!!
Happy St. Patrick’s Day!
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.
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
- 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
- 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.
- 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.
- Grease griddle.
- Core and cut apples crosswise in 1/8-inch slices.
- 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!
Pumpkin is an ever popular flavor, spice and aroma that comes in full swing during the holiday season. From October to December pumpkin is in the air.
While pumpkin pie is not my favorite use for pumpkin (always and forever will be an apple pie gal), pumpkin bread and pumpkin muffins are DELICIOUS! (Before becoming dairy-free, I also became a fan of pumpkin ice cream)
Here is a great gluten free and dairy free pumpkin bread full of spice and everything nice.
- 2 cups all purpose gluten-free flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/4 teaspoon all spice
- 1/2 teaspoon pure vanilla extract
- 2 eggs, beaten
- 1 1/2 cups canned pumpkin puree
- 1/2 cup canola oil
Optional: Sprinkle top with raw sugar
- Preheat oven to 375°F. Prepare a 9×5 bread pan by greasing with dairy-free shortening like Spectrum
- Combine dry ingredients in a large bowl and whisk together.
- Make a well in the center and add your eggs, vanilla, pumpkin, and canola oil
- Gently fold ingredients together
- When combined, spoon into your bread pan
- If you like, sprinkle the top with raw sugar. Bake for about an hour or until a toothpick comes out clean
Great for breakfast with eggs and bacon (mmmm) or a quick snack or even a dessert served with your favorite fruit! Tis the season for good food that is also good for you. This recipe is sure to be a hit for a holiday brunch or any time of the year!
Tis the season to heat up the oven and whip up some sweet treats! Fa la la la la, la la la YUM! There are 25 days until Christmas and that’s 25 days of holiday recipes to try out! Just like ABC Family’s 25 Days of Christmas, I am having my 25 Days of Yummy! YAY!
The first is the ever popular snickerdoodle cookie! I love the smell of cinnamon and sugar baking up in the oven as it fills up your whole house. Full of sweet cinnamon flavor, your cookie jar will be glad to be filled up with these delicious delights, and emptied out just as fast as they popped out of the oven.
Gluten-Free Snickerdoodle Cookies
- 2 1/2 cups plus 2 tablespoons gluten-free flour
- 1/2 teaspoon plus 1/8 teaspoon xantham gum
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup Earth Balance Natural Buttery Spread
- 1/2 cup vegetable shortening (I used Crisco brand)
- 3/4 cup fine granulated sugar
- 1/4 cup plus 2 tablespoons packed golden brown sugar
- 2 teaspoons pure vanilla extract (I use Madagascar vanilla)
- 1 egg at room temperature
- 1/4 cup plus 1 teaspoon rice dream
- 2 tablespoons fine granulated sugar mixed with 2 teaspoons ground cinnamon
- PREHEAT oven to 375F
- LINE 2 cookie sheets with parchment paper
- WHISK together first 5 dry ingredients in a small bowl and set aside
- COMBINE butter and shortening in a small bowl until blended smooth.
- ADD white and brown sugars. Blend until combined.
- ADD egg and vanilla extract. Mix , scraping down sides of bowl with spatula when needed.
- SLOWLY add 1/2 dry ingredients to wet ingredients. Blend until combined
- ADD rice dream. Blend.
- ADD remaining flour mixture and mix until combined.
- IN SEPARATE SMALL BOWL, combine sugar and cinnamon
- TAKE A HEAPING TEASPOON of dough per cookie, roll into a ball then roll thoroughly in sugar/cinnamon mix. Continue until all dough is used up – should give you 22-24 cookies.
- PLACE cookies 3 inches apart on baking sheets.
- BAKE for 10 minutes
- LET COOL on cookie sheets for 10 minutes
- REMOVE from cookie sheets and allow to cool another 10 minutes on cooling rack.
I’ll give you a hint for Day 2 of yummy – it’s classic chocolate…any guesses?!
Check out this GREAT recipe for Pumpkin Cinnamon Raisin Bread Pudding brought to by delicious Udi’s Gluten-Free Cinnamon Raisin Bread! (which is delightful by itself so this is a scrumptious idea for a recipe)
Pumpkin Cinnamon Raisin Bread Pudding Recipe
- 6 slices Udi’s Gluten Free Cinnamon Raisin Bread, cut into 1-inch pieces
- 1 cup heavy cream or nondairy creamer
- ½ cup canned pumpkin puree
- 2 eggs or equivalent egg replacement
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1 tablespoon pumpkin pie spice
- ⅛ teaspoon salt
- ½ cup pecan pieces, toasted (optional)
- Preheat oven to 350°. Grease a 12-cup muffin pan.
- Place the bread pieces in a large bowl. Add the cream, pumpkin, eggs, vanilla extract, pumpkin pie spice, and brown sugar to the bread. Mix until all ingredients are combined. Add chopped pecans and salt. Let sit until the liquid is absorbed, about 10 minutes.
- Divide the custard mixture into each cup until about two-thirds full. Bake until the liquid has set, about 25-30 minutes.
Check out this related links that can be made gluten-free!
Happy Black Friday everyone! (I personally will NOT be going shopping today. I will be enjoying Cyber Monday 😉 )
Instead of shopping, I decided to have a cozy day at home, making pancakes and baking a delicious apple pie!
Here is the peanut butter apple pie spice pancake recipe! (Featuring Bisquick Gluten-Free Pancake and Baking Mix)
Peanut Butter Apple Pie Spice Pancakes
- 1 cup Bisquick Gluten-Free mix
- 1 cup rice milk or almond milk or soy milk
- 2 tablespoons vegetable oil (or canola oil)
- 2 tablespoons peanut butter
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp apple pie spice (or more depending on your taste – I like the taste so I put more apple pie spice)
- Stir ingredients until blended well
- Pour slightly less than 1/4 cupfuls onto a hot greased griddle or pan. (griddle greased with Earth Balance Natural Buttery Spread or canola oil)
- Cook until edges are dry (when you see the batter form little bubbles) Turn; cook until golden brown
Sprinkle with powdered sugar and pour warm maple syrup (or your favorite syrup) over pancakes and ENJOY! 😀
For more delicious gluten-free recipes featuring Bisquick Gluten-Free Pancake and Baking Mix head to http://www.Bisquick.com/glutenfree
hope everyone had a safe, happy and healthy Thanksgiving – gluten-free or not!
In depth Impossibly Easy Gluten-Free French Apple Pie post coming tomorrow! (made with Bisquick Gluten-Free Pancake mix!)
Pancake mix recipe will also be up tomorrow! (I add some extra deliciousness 🙂 )
It’s the start of the holiday season! SO after all of the Black Friday and Cyber Monday madness, stay updated with holiday tips and recipes to make the season yummy and bright!