Happy National Donut Day!

June 1st! It’s National Donut Day! Unfortunately we gluten free guys and gals can’t just run to Dunkin or Krispy Kreme to grab a treat but we CAN serve them up ourselves! It’s donut time!

Buttermilk Donuts

Makes 16 donuts

Ingredients

  • 2 eggs , beaten
  • 2 cups buttermilk
  • 1/4 cup vegan butter, melted (Earth Balance)
  • 5 cups gluten-free flour
  • 1 cup sugar
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons xanthan gum
  • 1/2 cup sugar , set aside in a bowl
  1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
  2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
  3. Let the dough rest for 15 minutes. Sprinkle extra flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more flour.
  4. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
  5. Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
  6. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.
  7. Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn’t take long at all so this goes quickly.
  8. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully.
  9. Serve while warm.

ENJOY DONUT DAY!Eat and be merry! (But not too much 🙂 )

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 Rice Krispie Treats

I’m back! Its been a little crazy but I’m back and I’ve got goodies!! I have been on the hunt for gluten free Rice Krispies since I found out that they even existed and my mom and little brother FINALLY found them! So to celebrate of course I HAD to make Rice Krispie treats. Not just any old ordinary Rice Krispie treats, PEANUT BUTTER Rice Krispie treats!

Thanks Snap, Crackle and Pop!

Peanut Butter Rice Krispie Treats

Marshmallows and Peanut Butter! Hello delicious!

Ingredients

  • 3 tablespoons vegan butter (Earth Balance)
  • 1 package regular marshmallows or 4 cups miniature marshmallows
  • 1/2 cup peanut butter
  • 6 cups Gluten Free Rice Krispies cereal
  1. In large saucepan melt butter over low heat.
  2. Add marshmallows and stir until completely melted. Remove from heat.
  3. Stir in peanut butter until melted.
  4. Add in Rice Krispies cereal. Stir until well coated.
  5. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 
  6. Cool. Cut into 2-inch squares.

Rice Krispie treats always taste best if served the same day. I’m sure with these, you’ll have no leftovers!

I cannot wait to make other delicious rice krispie goodies!

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.

Happy National Pretzel Day!

Happy National Pretzel Day everyone! For us gluten free guys and gals, pretzels seems like a thing of the past. One of my favorite things to do when I was a little girl was to go to the mall with my grandma and get a warm pretzel from either Pretzel Time or Auntie Anne’s with butter (no salt) or cinnamon sugar mmm. That memory always makes me smile and now I can hold onto those memories and that delicious pretzel taste all at home!

Gluten Free Soft Pretzels

Recipe via Celiac.com 

If you want thick pretzel sticks, just cut your dough into the pretzel rods that you wand instead of forming the pretzel shape.

Ingredients

  • 2 packages active dry yeast
  • 
1-1/2 cups hot water
  • 
1 teaspoon brown sugar
  • 
Dash salt
  • 
2 cups brown rice flour
  • 1 cup tapioca starch
  • 
1 cup potato starch
  • 4 teaspoons xanthan gum
  • 
1 tablespoon baking soda
  • 1/2 cup warm water
  • 
1 cup vegan butter, melted (Earth Balance)
  • 3 tablespoons sea salt or kosher salt
  • Vegetable oil
  • Waxed or parchment paper
  1. In a large bowl, mix together the yeast, hot water, brown sugar and the dash of salt. Allow the mixture to rest for about five minutes.
  2. In a medium-sized bowl, mix together the rice flour, tapioca flour, potato starch and xanthan gum. Add half of this mixture into the yeast mixture.
  3. Using an electric mixer on a low speed, blend all the ingredients together until mixed. Combine the remaining flour mixture. Blend until combined, but try not to over mix.
  4. Use the vegetable oil to lightly coat a bowl. Transfer the dough to the coated bowl and rub a bit of oil all around the dough. Cover the bowl with a damp towel and allow the dough to rise in a warm place for about an hour.
  5. Preheat your oven to 550ºF.
  6. In a small, shallow bowl, mix the baking soda with 1/2 cup of warm water.
  7. Divide the dough into eight equal pieces and lay out a sheet of waxed or parchment paper. Use your hands to roll each piece of dough into a rope. The dough will be fragile. If it falls apart, gently piece it back together.
  8. Shape the rope into a pretzel. If the dough of the pretzel feels dry, use a few drops of the water/baking soda mixture to moisten it.
  9. Gently dip each pretzel into the water/baking soda mixture; then place them on a lightly coated baking sheet.
  10. Bake for about seven minutes until the pretzels are lightly tanned (not brown).
  11. Use a pastry brush to gently brush the butter on each pretzel. Sprinkle with the salt and serve immediately.

Want cinnamon-sugar pretzels?! When the pretzels come out of the oven, coat with a generous helping of cinnamon-sugar!

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.

Fudge Mint Popcorn

Fudge Mint Popcorn is the perfect St. Patrick’s Day snack for any party you may be throwing!

Fudge Mint Popcorn

Ingredients

  • 8 cups popped popcorn
  • 1 cup miniature marshmallows
  • 3/4 cup regular chocolate M&Ms, divided
  • 1 1/2 cup Mint Chocolate Chip Cookies, chopped & divided – check out my recipe for Mint Chocolate Chip Cookies!
  • 1 1/2 cup white chocolate chips
  • 1 teaspoon vegan shortening
  • 1/4 cup green candy melts
  • 3 tablespoons green St. Patrick’s Day sprinkles
  1. Combine popcorn, marshmallows, 1/2 cup chocolate candies, and 1 cup mint chocolate chip cookies pieces in a large bowl. Crush the extra 1/2 cup cookies into crumbs and set aside with the extra chocolate candies.
  2. In a microwave safe bowl, combine the white chips and shortening. Heat slowly, stirring every 30 seconds until melted. Pour over popcorn mixture and toss until everything is coated.
  3. Spread out on a wax paper lined cookie tray. Sprinkle with the crushed cookies and the extra 1/4 cup chocolate candies. Let set.
  4. Heat the green candy melts in a microwave safe bowl. Spoon into a plastic bag and cut the tip off one corner. Drizzle over the popcorn and top with sprinkles. Let set before eating.
 MMMM! If you want an EXTRA pop of green – color your popped popcorn with green food coloring before combining with marshmallows!
ENJOY!

Pumpkin Pie Fruit Roll Ups

Homemade fruit snacks! They are delicious, simple and good for you! Yep, GOOD FOR YOU! That’s something that is sure to make you smile! (It made me smile 🙂 )

Pumpkin Pie Fruit Roll Ups

These fruit roll ups take EIGHT hours to “bake” SO it is best to start this recipe early in the morning! It is well worth the eight hours of baking really low.

Ingredients

  • 2 cups apples, peeled and diced 
  • 1/4 cup water
  • 1/2 teaspoon lemon juice
  • 1 cup pumpkin purée
  • 3 tablespoons good gluten free honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  1. In a medium to large stockpot add diced apples and water. Bring to a boil. Add in lemon juice. Reduce heat to medium-low and simmer until apples start to turn to sauce and can be mashed easily with a fork.
  2. Using an immersion blender (or cooling slightly and using a regular blender or food processor) blend until smooth.
  3. Add in pumpkin purée, honey, cinnamon, nutmeg and allspice. Continue cooking for an additional 5 minutes to let the flavors meld.
  4. Line a baking sheet with parchment or a silicon mat. Spread the purée 1/8″ to a 1/4″ thick on top of the lined sheet. Shake the pan to even things out.
  5. Bake at 150° F for approximately 8 hours until purée no longer feels gummy (it will still have a sticky quality and be pliable). Allow to cool slightly.
  6. Roll fruit and parchment backing into a long tube. Cut into portions. If you used a silicon mat, transfer fruit to plastic wrap before rolling. Store in airtight containers or zip-top bags until ready to eat.

I know what you’re thinking. EIGHT HOURS IS A LONG TIME! But it will be well worth the wait. It’s delicious and good for you! 🙂

Gummy Fruit Snacks

I am a snacker. I love to snacks. But of course you have to be careful with the snacks you eat because you can ruin your dinner (as my mother would say). Healthy snacks are always good and fruit snacks are the perfect healthy snack. I am quit fond of fruit snacks myself. They are great for traveling, at the gym for a quick energy boost or for just something sweet.

Here is a recipe for homemade fruit snacks!

Gummy Fruit Snacks

Ingredients

  • 1 cup mixed berries
  • 1/4 cup water 
  • 1/2 cup applesauce
  • 1/2 cup fruit juice (apple, cranberry, blueberry, whatever!)
  • 2 envelopes gelatin (1 envelope = 2 1/2 tsp)
  1. In a small saucepan over medium heat, combine the berries and water. Bring to a boil and cook until berries are soft, about 5 minutes. Transfer to a blender or use an immersion blender to puree berries until smooth. Return to pot. Add applesauce and return to a boil, then remove from heat, cover and set aside.
  2. In a large bowl, sprinkle gelatin over fruit juice and let stand one minute. Add hot fruit mixture and stir until gelatin completely dissolves, 3 to 5 minutes.
  3. Pour into 8 x 8 inch glass or ceramic baking dish (or into molds, if you want to do that and have some molds).
  4. Refrigerate until firm, about 3 hours.
  5. Cut into blocks or shapes. (Shapes are more fun 🙂 )

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.

Pretty Pretty Princess Pink Popcorn

Tomorrow is my birthday! Even though I’m going to be 22, that doesn’t mean I don’t like pink (it’s my second favorite color) and don’t want to feel like a pretty pretty princess. I found this great party popcorn recipe that uses chocolate and food coloring to make ordinary popcorn special. Still right up my alley. 22 and still a kid a heart ❤

Pretty Pretty Princess Pink Popcorn

  • 8 cups of popcorn (natural,regular or kettle)
  • vegetable oil or olive Oil
  • kosher salt
  • 8 ounces of white chocolate
  • red food coloring (if you don’t want it to be pink use whatever food coloring colors you would like)
  1. Pop your popcorn. You can use microwave popcorn or kernels for stove top popcorn
  2. Spread the popcorn over a baking sheet lined with wax paper. Remember to take out any unpopped kernels.
  3. Melt 8 ounces of white chocolate until smooth. You can use a double-boiler to melt the chocolate, or put it in the microwave for 30 seconds at a time on medium power, stirring after each round. Once the chocolate is smooth, add a few drops of food coloring, and stir to blend.
  4. Use a spoon to drizzle the melted chocolate across the popcorn. Mix the popcorn around with the spoon to evenly distribute the chocolate. Then place the baking sheet in the refridgerator for 20 minutes to allow the chocolate to harden.
  5. Serve in a festive party bowl and 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 member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.