Shamrock Milkshake Cupcakes

McDonald’s has the Shamrock Milkshake and now, you can have a Shamrock Milkshake Cupcake. Thanks to Better Homes and Gardens, this minty cake will have you smiling with each bite. I had to tweak a few parts to make it gluten free and dairy free (which unfortunately a Shamrock Milkshake is not) But it’s ok! This is going to be delicious!

Shamrock Milkshake Cupcakes

Ingredients

  • 4 egg whites
  • 2 cups all-purpose gluten free flour (Better Batter or Bob’s Red Mill or whatever you prefer – add xanthan gum accordingly if using a mix that does not have xanthan gum in it already)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or buttermilk substitute: (make the substitute and then only use 1 cup of it)
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter (Earth Balance)
    • 1 teaspoon pure vanilla extract
  • 1/4 cup green creme de menthe**
  • 1/2 cup vegan shortening (Earth Balance)
  • 1 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 recipe White Chocolate Frosting
  • Green food coloring
  1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups tins with festive paper liners. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
  2. Preheat oven to 350ºF. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
  3. Spoon batter into prepared muffin tins, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Time to make your frosting while the cupcakes cool.
White Chocolate Frosting

Ingredients

  • 1 cup vegan butter, softened (Earth Balance)
  • 6 ounces white baking chocolate with cocoa butter, chopped
  • 1/3 cup rice whipping cream
  • 1 1/2 – 2 cups powdered sugar
  1. Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes.
  2. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency
  3. Divide frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of completely cooled cupcakes to resemble four-leaf clovers or whatever decoration you’d like!

ENJOY!

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Another Slice of Apple Pie

I just wanted to post ANOTHER apple pie recipe. This recipe has different gluten free flours to create the crust. Previously, I posted a Sugar Kissed Apple Pie that just substituted all-purpose flour with Better Batter’s gluten free flour. If you don’t want to use a flour substitute, this recipe is great because it incorporates different flours that will give you a great taste to your crust!

Gluten Free Apple Pie

There are a BUNCH of different flours! Don’t let that scare you!

Ingredients

For the Crust:
  • 3/4 cup potato starch flour
  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1/4 cup garbanzo and fava flour
  • 1/4 cup sweet white sorghum flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup canola oil
  • 1/4 cup water
  • 1/2 teaspoon cider vinegar
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1/3 cup chopped walnuts
  • 1/4 cup sugar
For the Filling:
  • 5 cups chopped peeled apples (5 medium)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. Heat oven to 350°F. Spray bottom and sides of 9-inch glass pie plate with cooking spray (without flour). In medium bowl, mix all flours, 1 tablespoon sugar and 1/2 teaspoon salt; set aside.
  2. In food processor, place egg, oil, 1/4 cup water, the vinegar, xanthan gum and guar gum. Cover; process 2 minutes. Add flour mixture. Cover; process 1 minute or until well mixed. Place 1 cup of dough in medium bowl. Stir in walnuts and 1/4 cup sugar; set aside. Press remaining dough (about 2 cups) in bottom and up side of pie plate.
  3. In 3-quart saucepan, place apples, 1/2 cup sugar, 1/4 cup water, 1/8 teaspoon salt, the cinnamon and nutmeg. Heat to boiling over high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
  4. In small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to apple mixture; cook and stir about 1 minute or until thickened. Pour filling into crust. Crumble walnut dough evenly over filling.
  5. Bake 55 to 60 minutes or until crust is medium brown and filling is bubbly. Cool at least 1 hour before serving.

There you go! Another great option for homemade apple pie!

ENJOY!

Mint Chocolate Chip Cookies

Chocolate chips cookies with a little twist and of course some GREEN GREEN GREEN!

Mint Chocolate Chip Cookies 

Ingredients

  • 2 1/4 cup gluten free flour (Better Batter or Bob’s Red Mill)
  • 1 teaspoon xanthan gum (only if using Bob’s Red Mill gluten free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegan butter, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 10 oz. pkg. Nestle mint chocolate chips
  • 6 oz. pkg chocolate chips
  • 1/2 teaspoon mint extract
  • green gel food coloring
  1. Preheat your oven to 375ºF.
  2. Combine flour, baking soda and salt; set aside.
  3. Combine butter, sugars, vanilla extract, mint extract and green gel food coloring; beat until creamy. Beat in eggs.
  4. Slowly add flour, mixing together. Stir in chocolate chips and mint chocolate chips.
  5. Drop by tablespoon onto ungreased cookie sheet.
  6. Bake for 9-11 minutes.
  7. Cool on a wire rack completely.

Who doesn’t love chocolate chip cookies! With a little mint extract and mint chocolate chips, these are sure to be a HIT! ENJOY!

Nick’s Chocolate Cupcakes

So my boyfriend is a baker. Well that’s not entirely true. He’s a news director who is very good at making cookies and cupcakes, cakes etc.. (Saying he’s a baker sounds like that’s ALL he does which isn’t true…I digress) He made yummy chocolate cupcakes that he brought to work and people gobbled up and the best part is they are gluten free! See people, gluten free can be delicious! He also made a vegan frosting for the cupcakes which was pretty good too. Our co-workers were surprised that a gluten free cupcake can taste so good! I’m sharing his recipe with you so you to can amaze your non gluten free family and friends.

Nick’s Chocolate Cupcakes

Ingredients 

  • 1 ½ cup gluten free flour
  • ½ teaspoon xanthan gum
  • 1 cup white sugar
  • ¼  cup cocoa powder (Hershey’s is gluten free)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water
  1. Preheat the oven to 350ºF. FOR CAKE: Lightly grease a 9 x 5 pan (pam it good and well particularly if you want to get it out of the pan when it’s cooled). FOR CUPCAKES: Place cupcake liners into a cupcake pan.
  2. Sift together gluten free flour, sugar, cocoa, baking soda, salt and xanthan gum. Mix well. The batter should be an even light brown color all throughout.
  3. Then add in oil, water, and vanilla. Again, mix it all together until all the ingredients are incorporated the best you can.
  4. The add in the vinegar LAST. Add the vinegar LAST and after all else is well mixed to avoid it reacting to much with the baking soda (“Volcano” reaction= bad and you cake may not fluff). Mix until as smooth and pudding-like the mixture is. If you have a hand beater or a blender use that, a wisk might work well too in the absence of either of the other two.
  5. Pour into prepared pan, and bake for 45 minutes (FOR CUPCAKES: Pour approximately 1/3 c batter into each cupcake tin, bake for 20-30min). Check it after that with a knife in the center. If it comes out with batter still on it then bake it for longer (at least another 10 minutes for cake 5-10 minutes for cupcakes, but you judge based on how much liquid is left).

For the Vegan Frosting:

You may want to wait until the next morning to make and apply this to the cake (or cupcakes)

  • ¼ cup margarine or vegan butter – Earth Balance (softened)
  • ½ tespoon pure vanilla extract (if you are using almond milk use pure almond extract)
  • 1 ½ cup powdered sugar (confectioners sugar)
  • 1 tablespoon almond or coconut milk (or enough so it’s spreadable)
  1. Get margarine (or vegan butter) softened enough to be easily mushed. Cut it into a small mixing bowl in about tablespoon sizes. This will make it easier to mix in.
  2. Add in powdered sugar (not packed but just above the top of the cup), and cream together with margarine. It will take a while. If it still looks powdery at all, keep going because you’re not done yet. I recommend using a wooden spoon possibly one with a flat end that is cut in a slant so it will run more easily over the bottom of the bowl.
  3. Add in vanilla. And mix in.  Then add the coconut or almond milk. Mix it in, whip is probably better way to describe it. Then slowly add in 1 tsp at a time, whipping between each, until it is smooth enough to be spreadable. Leave out on counter, and mix occasionally until cake comes out and is cooled COMPLETELY!
  4. Frost cooled cakes or cupcakes.

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.

Pumpkin Cinnamon Rolls

Cinnamon rolls are delicious! No secrets there! In the autumn and winter cinnamon rolls are great to have on hand in the freezer for whenever!  It is a nice treat to serve on a chilly morning with a mug of tea or hot chocolate.

Pumpkin Cinnamon Rolls

These gluten free dairy free Pumpkin Cinnamon Rolls are a twist on that tradition. The pumpkin in the dough really helps keep the rolls moist and fresh, which can sometimes be a problem with gluten free baking.

Ingredients 

For the Dough

  • 1/3 cup warmed coconut milk
  • 4 1/2 teaspoons dry active yeast
  • 3/4 cup sugar
  • 3 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pumpkin puree
  • 1/4 cup brown rice flour, finely ground
  • 1/2 cup sorghum flour
  • 3/4 cup tapioca starch
  • 1/2 cup corn starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 5 tablespoons vegan butter (Earth Balance)
  • 1/4 cup packed brown sugar
  • 4 teaspoons ground cinnamon

For the Icing

  • 1/4 cup pumpkin puree
  • 2 tablespoons vegan butter (Earth Balance)
  • 3 1/2 cup powdered sugar
  1. Preheat your oven to 350ºF. Liberally grease 2 8 inch round pans. Set aside.
  2. Put yeast in warm coconut milk and sugar.  Set aside until foamy.  Stir in olive oil, vanilla extract and first amount of pumpkin puree.
  3. In bowl of your mixer, mix together brown rice flour, sorghum flour, tapioca flour, corn starch, baking powder, xanthan gum, baking soda, and salt. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
  4. Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
  5. Use the oiled plastic wrap to help roll the dough.
  6. Mix together the brown sugar and cinnamon in a small bowl.  Gently spread the first amount of softened vegan butter in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
  7. Using the plastic wrap to help, carefully roll the dough.  Slice the rolls and carefully place them into the 8 inch greased round pans, leaving about an inch between each roll.  Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
  8. Use clean thread or dental floss (yes dental floss) to cut cinnamon rolls. Slide the floss under rolled dough, cross the floss over the dough and pull, making the cut.
  9. To make pumpkin icing, cream together the pumpkin puree and second measurement of vegan butter.  Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
  10. When rolls have risen, bake for 30 minutes in a preheated 350ºF degree oven. Cool.
  11. Frost with icing.

Freezing Directions:

Place cooled rolls into gallon sized freezer bag(s).  Remove as much air as possible.  Label and freeze.

To serve: Thaw.  Heat through slightly, as desired.

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.

Homemade “Oreos”

Granted I am NOT a huge Oreo fan. I’m definitely a cookie girl but not Oreos. BUT, I recently saw a recipe I wanted to try that called for Oreo cookies. Well, since I cannot pick up a package of Oreos and I am picky about my gluten free cookies, I decided to make my own. Here we go.

Oreos

Ingredients

For the cookies:

  • 80 grams sweet rice flour (3/4 cup=70 grams + 1/8 cup=10 grams)
  • 60 grams white rice flour (5/8 cup=60 grams)
  • 35 grams teff flour (1/3 cup=25 grams + 1/8 cup=10 grams)
  • 1/2 teaspoon xanthan gum
  • 1/2 cup unsweetened cocoa powder (we used Dagoba organic)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 stick plus 2 tablespoons room-temperature, unsalted vegan butter (Earth Balance)
  • 1 large egg

For the creamy filling:

  • 1/2 stick room-temperature, unsalted vegan butter (Earth Balance)
  • 4 tablespoons vegetable vegan shortening (Earth Balance)
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons pure vanilla extract

Preparing to bake. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat.

Making the cookie dough. Put the sweet rice flour, white rice flour, and teff flour in the bowl of a stand mixer. Using a whisk, stir the flours together to combine and aerate them. Add the xanthan gum, cocoa powder, baking soda, baking powder, salt, and sugar. Turn the mixer on and let everything combine in motion. While the mixer is running on low speed, add large pieces of the butter until they are all incorporated. Add the egg and mix well. (At this point, you might think the dough will be too dry. Trust. Keep mixing. It will come together.)

Baking the cookies
. Scoop a rounded teaspoon of batter (literally. scoop just more than a teaspoon’s worth) and form a ball. Gently, flatten the dough in the palm of your hand. After you have flattened, smooth the edges of the cookie dough disk to make it evenly rounded. Place the dough disks onto the prepared baking sheet, about 2 inches apart. (These will not spread, but you do not want them to touch each other.)

Bake on the middle rack of the oven for 5 minutes, then turn the baking sheet 180ºF. Bake until the cookies are crisp on the edges with just a touch of softness in the center, about 5 more minutes. Take the cookies out of the oven. After a few moments, transfer the cookies to a cooling rack. Allow them to cool completely.

Repeat with the rest of the dough.

Making the creamy filling. Put the butter and vegetable shortening into the bowl of the stand mixer. (Clean the cookie dough out first!) Whip them up together, then add the sugar and vanilla extract. Beat the filling on high until it is fluffy frosting, about 5 minutes. (Be sure to turn off the stand mixer and scrape down the sides occasionally.)

Assembling the cookies. If you have a pastry bag with a 1/2-inch round tip, you can pipe tiny dots of filling onto a cookie. We couldn’t find ours, so we used a teaspoon measure and our fingers to spread the blob of creamy filling toward the edges but not entirely there. Gently, press the second cookie down onto the filling and watch the filling reach the edges.

Continue until all the cookies are little chocolate sandwiches with a creamy filling. Homemade Oreos. There you go!

Now, wanna know what that recipe was that called for some Oreo cookies? Frozen Reese’s Peanut Butter Pie!!! YAY! Up next on TwentyOne No Gluten! 🙂

Croissants

When you think of France, you think croissants right? Here is something interesting. Alan Davidson, editor of the Oxford Companion to Food, found no printed recipe for the present-day croissant in any French recipe book before the early 20th century; the earliest French reference to a croissant he found was among the “fantasy or luxury breads” in Payen’s Des substances alimentaires, 1853. However, early recipes for the croissant (without butter, and so not puff pastry-based) can be found in the nineteenth century and at least one reference to croissants as an established French bread appeared as early as 1850. Wherever they came from, croissants are DELICIOUS and you can enjoy your own without stepping foot on a plane.

Gluten Free Croissants

Who needs Pilsbury when you have these! 

Ingredients

  • 2 1/4 cups all-purpose gluten-free flour (Better Batter is a great flour. I need to order some ASAP)
  • 1 1/2 teaspoons xanthan gum (omit if using Better Batter)
  • 2 1/4 teaspoons instant (rapid-rise or breadmaker) yeast
  • 6 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 2 sticks (16 tablespoons) unsalted vegan butter, divided (4 tablespoons at room temperature, the rest chilled)
  • 3/4 cup almond milk, warmed to about 100ºF
  • 2 extra-large eggs plus 1 egg yolk, divided
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, xanthan gum, yeast, 6 tablespoons sugar, salt and 4 tablespoons butter (divided into tablespoons). Beat on low for about 1 minute, until the butter is incorporated into the dry ingredients. Add the ¾ cup warm milk, the whole egg and 1 yolk, and mix until the dough just begins to come together. Place a large piece of plastic wrap on a flat surface, and dump the dough out onto the plastic wrap. Press the dough together, and cover tightly with the plastic wrap. Place in the freezer until firm, about 30 minutes.
  2. Once the dough has chilled, roll it out between two pieces of parchment paper into a rectangle that is about 10-by-15 inches, and about ¼ inch thick, no thinner (see photos). Dust with additional flour as necessary to prevent the dough from sticking to the parchment paper. Take the remaining 12 tablespoons (chilled) butter and divide into individual tablespoons, and then space evenly over ⅔ of the dough, leaving one short side bare (see photos). With the bare short side facing you, fold it over the middle third of the butter (as you would a business letter), then fold the remaining third over to seal in the tablespoons of butter (see photos).
  3. Roll the dough out again into a rectangle about 10-by-5 inches, and fold again in thirds (see photos). Cover with plastic wrap and place in the freezer for 15 minutes or until firm. Congratulations. You have just completed the first ‘turn.’
  4. Remove the dough from the refrigerator, uncover it, and place it horizontally on a fresh sheet of parchment paper. Cover with another sheet of parchment paper, and roll out again into a rectangle about 10-by-5 inches. Fold once more, business letter style, and return to the freezer for another 15 minutes or until firm. Repeat the process once more. After 3 turns, cover and place the dough in the freezer for about 30 minutes (or in the refrigerator for at least an hour), until firm.
  5. Once the dough has chilled once more, roll it out between two pieces of parchment paper into a smaller rectangle, this time about ⅜ inch thick. Using a pastry wheel or sharp knife, slice the dough in half, into two equal rectangles. Stack the rectangles on top of one another, with the edges squared. Using a pastry wheel or sharp knife, cut the dough into triangles that alternate top to bottom.
  6. On a large piece of parchment paper, separate and line up all the triangles in rows. For each triangle, with the base of the triangle facing you, slice a 1-inch slit vertically (see photo). Then, fold the two new points toward the outside edge of the triangle, away from one another. Press down gently to seal. Rolling away from you, roll up the dough toward the tip of the triangle until it is shaped like a coiled cylinder. Create a “U” shape by turning the edges toward one another (see photo). Repeat with the remaining triangles.
  7. Preheat the oven to 400ºF, and prepare a lined or nonstick baking sheet.
  8. Arrange the shaped croissants about 1 inch apart on the prepared baking sheet. Place in a warm, draft-free area to rise a bit (about 15 minutes). If they don’t rise much, don’t worry. Don’t bother waiting much longer. They will spring up in the oven.
  9. Brush liberally with the remaining egg, beaten with a splash of milk. Place in the center of the preheated oven and bake, rotating once during baking, until golden brown (about 15 minutes).
Serve for breakfast with a pipping hot cup of tea and some orange marmalade for a sweet breakfast or as a side with lunch or dinner or anytime really!
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.