I decided to make her Gluten Free Churros because (1) they looked absolutely divine (2) I've really missed churros and (3) These are dairy-free and soy-free!
Thanks, Heidi, for such fantastic recipes on your website!
Monday, November 28, 2011
Gluten Free Churros for Adopt a Gluten Free Blogger
This is my first Adopt a Gluten Free Blogger event I've participated in and I've had fun with it. Kalinda at Wheat-Free Meat-Free is hosting the event this month. I chose Heidi from Adventures of a Gluten Free Mom because her blog is definitely one that I follow and has been so helpful since our diet change a year ago. She has tons of kid-friendly foods and because her family has multiple intolerances like mine, I don't have to figure out substitutes. She has her recipes organized so you can easily find recipes that are dairy-free, soy-free, egg-free, etc. Which makes it so much easier for those of us who have extra restrictions.
I decided to make her Gluten Free Churros because (1) they looked absolutely divine (2) I've really missed churros and (3) These are dairy-free and soy-free!
Before our diet change I never would have thought to make something like this, I would have assumed it was too hard...but, my word, these came together so fast and were quite easy to make. The dough, of course, is quite sticky to work with, so I did find that it helped to pipe the churros out onto smaller pieces of parchment paper that could then be used to transfer the churros to the hot oil. I was basically picking up a piece of parchment paper that held 2 or 3 churros and turning it over and letting the churros drop into the oil.
These were amazing freshly rolled in the cinnamon sugar, but if you don't finish them all in one sitting (because you actually have self control, unlike me), then reheat them in the oven at 350F until they are hot.
Thanks, Heidi, for such fantastic recipes on your website!
I decided to make her Gluten Free Churros because (1) they looked absolutely divine (2) I've really missed churros and (3) These are dairy-free and soy-free!
Thanks, Heidi, for such fantastic recipes on your website!
Saturday, November 26, 2011
Weekly Menu (11/27/11-12/3/11)
Weekly Menu (11/27/11-12/3/11)
Sunday:
Breakfast: Pumpkin Pie Smoothie, cereal, banana chocolate chip muffins
Lunch:
- Ham Sandwiches (we use Udi's bread)
- Lays Potato Chips
- apple slices
Dinner
- Barbecue Chicken
- Homemade Rolls (I have some in the freezer, that I'll thaw and heat in the oven for a few minutes)
- Baked Potatoes (a sweet potato for me, I just like 'em better)
- Green Beans and Yellow Squash Saute
- Clementines (my boys absolute favorite type of orange, mainly because it's there size)
Breakfast: French Toast (using Udi's bread) and an Oroblanco (mix between a grapefruit and a pomelo) for me
Lunch:
- School Lunch:
- Peanut Butter and Honey Sandwich (with Udi's bread)
- chips
- clementine
- Milk
- Pumpkin Bar
Dinner:
- Chili Dogs using Udi's Hotdog Buns and the Pioneer Woman's Chili (I make a big batch and freeze it)
- Lay's potato chips
- Apple Slices, Carrot Stick, and Almond Butter
Breakfast: Cereal and Milk
Lunch:
- School Lunch:
- Grilled Cheese Sandwich
- Lay's potato chips
- Clementine
- Pumpkin Bar
- Milk
Dinner:
- Pork Tamales
- Chili Beans
- Basmati Rice
- Nachos (we use Daiya Cheddar Shreds for the non-dairy ones)
- Carrot sticks, apple slices, and almond butter
Breakfast:
- Cereal and Milk
Lunch:
- Schar Crispbread with Cheese Slices and Pepperoni
- Lay's potato chips
- Clementine
- Fruit Snack
Dinner:
Thursday: - Chicken Nuggets
- Oven fries
- Sweet potato fries
- carrot sticks and pear slices with almond butter
Breakfast:
- French Toast and clementines
Lunch:
- Ham Sandwich on Udi's bread
- Lay's potato chips
- Clementine
- Fruit Snak
- One-eyed Sandwiches
- Sausage
- Hashbrowns
- Bananas
Breakfast:
- Cereal and milk
- Schar Crispbread with Cheese Slices and Pepperoni
- Chips
- Clementine
- Milk
- Pizza (everyone gets their own pizza and we top it how we like: tons of veggies and no cheese for me, Daiya cheese for me little one, and pepperoni and cheese for my hubby and older son)
- Carrot sticks and Apple slices with Almond butter
- Clementines
Breakfast:
- Cereal and Smoothies
- Sandwiches
- Chips
- Clementines
- Crepes with fillings: peanut butter, chocolate hazelnut butter, jam, bananas, ham, eggs...basically whatever they want to fill them with
- carrot sticks and almond butter
Friday, November 25, 2011
Coconut Cream Pie
I made the pies this year for our family's Thanksgiving feast (at least for those of us that have restricted diets). So, I asked my sister what pie she would like to have, and I knew the answer before she gave it to me: Coconut Cream Pie. Her family absolutely loves coconut, and of course, coconut cream pie. I absolutely love it, too, but my little family absolutely hates coconut (funny thing, because we have a lot of coconut in our diet, I guess I just disguise it well). So, I was thrilled to make this pie and share it with my sister and her family and I hope they get to make it often, because I'll only get to make it when I can find someone to share it with.
Coconut Cream Pie
1 8-9" pie shell, baked (instructions are below, for baking the pie shell, also the recipe for the pie crusts makes 3 single crust pies...I make a full batch and freeze what I don't need)
1 can coconut milk (I use Thai Kitchen)
1 1/4 cup So Delicious Original Coconut Milk
3/4 cup sugar
1/3 cup GF flour blend
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons dairy-free margarine
1 teaspoon vanilla
3/4 cup sweetened shredded coconut
Directions
Have the baked pie shell ready. To bake my pie crust, prep it as outline here. Once prepped and in the pie tin, prick the bottom ~8 times with a fork. Cover it with a double layer of aluminum foil and bake at 450F for 8 minutes. Remove the foil and bake for another 5-6 minutes. Remove from the oven and allow it to cool on a cooling rack.
In a saucepan, scald the coconut milk and non-dairy milk. In another saucepan, combine the sugar, flour and salt. Gradually whisk in the scalded milk.
Cook for medium heat, stirring constantly, until thickened. Cover and cook for two more minutes, stirring occasionally.
Stir a small amount of the hot mixture into the beaten yolks, to temper them, then add the yolks into the hot mixture. Cook for another minute, stirring constantly.
Remove from heat and add in the margarine, vanilla, and coconut shreds. Let the mixture sit until lukewarm.
When the mixture has cooled, pour the mixture into the pie shell. Allow to chill in the fridge before serving with your non-dairy whipped cream.
This post is featured on Slightly Indulgent Tuesdays.
Coconut Cream Pie
1 8-9" pie shell, baked (instructions are below, for baking the pie shell, also the recipe for the pie crusts makes 3 single crust pies...I make a full batch and freeze what I don't need)
1 can coconut milk (I use Thai Kitchen)
1 1/4 cup So Delicious Original Coconut Milk
3/4 cup sugar
1/3 cup GF flour blend
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons dairy-free margarine
1 teaspoon vanilla
3/4 cup sweetened shredded coconut
Directions
Have the baked pie shell ready. To bake my pie crust, prep it as outline here. Once prepped and in the pie tin, prick the bottom ~8 times with a fork. Cover it with a double layer of aluminum foil and bake at 450F for 8 minutes. Remove the foil and bake for another 5-6 minutes. Remove from the oven and allow it to cool on a cooling rack.
In a saucepan, scald the coconut milk and non-dairy milk. In another saucepan, combine the sugar, flour and salt. Gradually whisk in the scalded milk.
Cook for medium heat, stirring constantly, until thickened. Cover and cook for two more minutes, stirring occasionally.
Stir a small amount of the hot mixture into the beaten yolks, to temper them, then add the yolks into the hot mixture. Cook for another minute, stirring constantly.
Remove from heat and add in the margarine, vanilla, and coconut shreds. Let the mixture sit until lukewarm.
When the mixture has cooled, pour the mixture into the pie shell. Allow to chill in the fridge before serving with your non-dairy whipped cream.
This post is featured on Slightly Indulgent Tuesdays.
Saturday, November 19, 2011
Weekly Menu (11/20/11-11/26/11)
Weekly Menu (11/20/11-11/26/11)
Sunday:
Breakfast: Cereal and banana chocolate chip muffins
Lunch:
- Sandwiches (we use Udi's bread)
- Lays Potato Chips
- apple slices
Dinner
- Chili
- Homemade Rolls
- Baked Potatoes (sweet potato for me, I just like 'em better)
- Green Beans
- Orange Slices
Breakfast: One-eyed sandwiches (basically toast and a fried egg), and an Oroblanco (mix between a grapefruit and a pomelo) for me
Lunch:
- School Lunch:
- Peanut Butter and Honey Sandwich
- chips
- apple
- Milk
- Brownie (I freeze my cookies, so they can be packed into lunches...by lunchtime they are thawed and perfect)
Dinner:
- Pork Tamales
- Chili Beans
- Basmati Rice
- Nachos (we use Daiya Cheddar Shreds for the non-dairy ones)
- Carrot Sticks and almond butter
Breakfast: Cereal and Milk
Lunch:
- School Lunch:
- Grilled Cheese Sandwich
- Lay's potato chips
- apple
- Fruit Snacks
Dinner:
- Hamburgers with Udi's buns
- Oven fries
- Fried Green Beans (or just steamed green beans, depending on my mood)
- carrot sticks and apple slices with almond butter
Breakfast:
- Double Chocolate Banana Muffins and Cereal
Lunch:
- Tomato Soup
- Grilled Cheese Sandwiches, with Udi bread and Daiya Cheese
- Lay's potato chips
- carrot sticks and apple slices with almond butter
Dinner:
Thursday: - Waffles
- Bacon
- Scrambled Eggs
- Orange Slices
Breakfast:
- French Toast and orange slices
Lunch:
- Leftover thanksgiving food, of course!
Breakfast:
- Cereal and milk
- Turkey sandwiches (hopefully, if we get leftovers) using sweet potato biscuits, because I've been craving them. :)
- Leftover sides, at least the stuffing, since I'm making it. :)
- Pear Slices
- Turkey and Green Chili Gorditas (if we don't have left over turkey, we'll just use chicken)
- pineapple
- carrot sticks
Saturday
Breakfast:
- Cereal and Smoothies
- Sandwiches
- Chips
- Bananas
- Mashed Potato Cakes with Turkey and gravy
- Rolls
- Salad and carrot sticks
- pear slices
Wednesday, November 16, 2011
Thanksgiving Ideas
As Thanksgiving approaches, I thought I would pass along some ideas for food. Last year, I had Thanksgiving at home and made everything, and it was fantastic. Here is last year's menu. This year we'll be at my Mom's and I'm bringing stuffing and pies. So, it'll probably be Grandma Tolman's Stuffing and at least pumpkin pie, razzleberry pie, and either banana cream pie or caramel apple pie.
Turkey is basic, and easy to do, just make sure you have a gluten-free turkey. Some companies inject flavorings into the bird, or have gravy packets in the bird...so check and make sure it's safe.
For sides, I have several great recipes:
For mashed potatoes, I boil cubed potatoes, then just eyeball the margarine, non-dairy milk, salt and pepper to add.
For gravy, you can either use rice flour and make a roux, and add in drippings and chicken stock to make the gravy, or add cornstarch to the drippings.
For dessert:
Turkey is basic, and easy to do, just make sure you have a gluten-free turkey. Some companies inject flavorings into the bird, or have gravy packets in the bird...so check and make sure it's safe.
For sides, I have several great recipes:
For mashed potatoes, I boil cubed potatoes, then just eyeball the margarine, non-dairy milk, salt and pepper to add.
For gravy, you can either use rice flour and make a roux, and add in drippings and chicken stock to make the gravy, or add cornstarch to the drippings.
For dessert:
Raspberry Peach Crisp (or apple, peach, or any other fruit crisp, for that matter)
Sunday, November 13, 2011
Tiny Spicy Chicken and Homemade Sambal Chili Paste
I love reading recipes, they give me ideas and inspiration...especially when I'm in a rut. I found this recipe for tiny spicy chicken and knew I had to try it. It was an easy conversion for our diet...the only problem was I didn't have any sambal chili paste in my house, and I'm trying to be good and only go grocery shopping once a week. So, what was I to do? Well, I went looking for a recipe to make it and I happened to have the ingredients or at least equivalents of the ingredients, so I made my own chili paste and we had our tiny spicy chicken. The chicken wasn't as spicy as it could be, I toned it done so our kids would eat it, so add more chili paste if you want more heat.
Tiny Spicy Chicken
1 pound boneless, skinless chicken breasts, cut into chunks and sprinkled with garlic salt
1/4 teaspoon garlic salt
1/2 cup cornstarch
1 egg
canola oil
Combine the garlic salt and cornstarch in a bowl. In a separate bowl beat the egg. Heat oil to 350F. Dip chicken in the egg and then in the cornstarch, and fry until golden brown. Place chicken in a 9x13 pan and cover with sauce (recipe below). Bake at 375F for 45 minutes, stirring every 15 minutes.
Sauce:
1 cup sugar
1 cup white vinegar
1/2 cup ketchup
2 teaspoons coconut aminos or gluten-free soy sauce, if you can have soy
1/2 cup chicken broth
1 teaspoon (or more) Sambal chili paste (homemade recipe below)
1/4 cup brown sugar
Combine ingredients in a saucepan and bring to a boil, cook until sugar dissolves.
Sambal Chili Paste (adapted from here)
1/4 cup sugar
1 small onion, chopped
2 tablespoons white vinegar
1/2 cup dried Thai or Japanese chilies
2 cloves garlic, chopped
1/4 water
1/2 teaspoon salt
Combine all the ingredients in a food processor, and blend until smooth. Place the mixture in a saucepan and cook over medium heat until the mixture has reduced to ~1/2 cup. It should take about 10 minutes.
Tiny Spicy Chicken
1 pound boneless, skinless chicken breasts, cut into chunks and sprinkled with garlic salt
1/4 teaspoon garlic salt
1/2 cup cornstarch
1 egg
canola oil
Combine the garlic salt and cornstarch in a bowl. In a separate bowl beat the egg. Heat oil to 350F. Dip chicken in the egg and then in the cornstarch, and fry until golden brown. Place chicken in a 9x13 pan and cover with sauce (recipe below). Bake at 375F for 45 minutes, stirring every 15 minutes.
Sauce:
1 cup sugar
1 cup white vinegar
1/2 cup ketchup
2 teaspoons coconut aminos or gluten-free soy sauce, if you can have soy
1/2 cup chicken broth
1 teaspoon (or more) Sambal chili paste (homemade recipe below)
1/4 cup brown sugar
Combine ingredients in a saucepan and bring to a boil, cook until sugar dissolves.
Sambal Chili Paste (adapted from here)
1/4 cup sugar
1 small onion, chopped
2 tablespoons white vinegar
1/2 cup dried Thai or Japanese chilies
2 cloves garlic, chopped
1/4 water
1/2 teaspoon salt
Combine all the ingredients in a food processor, and blend until smooth. Place the mixture in a saucepan and cook over medium heat until the mixture has reduced to ~1/2 cup. It should take about 10 minutes.
Banana Chocolate Milkshake
We have had a lot of very ripe bananas lately, which makes for fun in the kitchen...muffins, smoothies, milkshakes...yeah, my little ones are happy. :)
Banana Chocolate Milkshake
3 ripe bananas
1 pint coconut milk icecream
1 cup So Delicious Coconut Milk
1/2 cup chocolate syrup (Hershey's Genuine Chocolate Syrup is safe, and we only use it for treats, like this)
6-8 ice cubes
Directions
Combine ingredients in a blender and mix until smooth.
Banana Chocolate Milkshake
3 ripe bananas
1 pint coconut milk icecream
1 cup So Delicious Coconut Milk
1/2 cup chocolate syrup (Hershey's Genuine Chocolate Syrup is safe, and we only use it for treats, like this)
6-8 ice cubes
Directions
Combine ingredients in a blender and mix until smooth.
Weekly Menu (11/13/11-11/19/11)
Sorry I'm late posting this, we had a wedding yesterday, and my brother and sister-in-law had their baby, too, so I've been preoccupied. The menu was planned, just not up on the blog. :)
Weekly Menu (11/13/11-11/19/11)
Sunday:
- Sandwiches
- Lays Potato Chips
- Grapes
Dinner
- Tiny Spicy Chicken
- Basmati Rice
- Sauteed yellow squash
- Corn
- Grapes
Monday:
Lunch:
- School Lunch:
- Peanut Butter and Honey Sandwich
- Chips
- Grapes
- Milk
- Death By Chocolate Cookie (I freeze my cookies, so they can be packed into lunches...by lunchtime they are thawed and perfect)
Dinner:
- Hamburgers
- Oven fries and sweet potato fries
- Apple Slices
Breakfast: Cereal and Milk
Lunch:
- School Lunch:
- Grilled Cheese Sandwich
- Lay's potato chips
- Banana
- Fruit Snacks
Dinner: I'm making dinner for my brother and sister-in-law, so they can just enjoy their new little baby boy...
- Chicken and Wild Rice Soup
- Rosemary Almond Crackers
- Salad
- Grapes
Breakfast:
- Double Chocolate Banana Muffins and Cereal
Lunch:
- School Lunch:
- Schar Crispbread
- Cheese Slices
- Pepperoni
- Banana
- Fruit Snack
Dinner:
Thursday: - Chicken and Black Bean Enchiladas
- Basmati Rice
- Sauteed Squash
- Persimmons
Breakfast:
- Cereal and Oroblanco Grapefruit
Lunch:
- School Lunch:
- Ham and Cheese Sandwich
- Chips
- banana
- Death by Chocolate Cookie
- Breakfast for dinner
- One-eyed Sandwiches
- Hashbrowns
- Grapes
Breakfast:
- Cereal and milk
- School Lunch:
- Turkey and Swiss Sandwich
- Fritos
- Banana
- Fruit Snack
- Tacos
- Mexican Coleslaw
- Carrot Sticks
Breakfast:
- Cereal and Smoothies
- Sandwiches
- Chips
- Bananas
- Bacon and Corn Chowder
- Rolls
- Salad
Monday, November 7, 2011
My little one is 4!
Today is my baby's birthday. He's four! Where did the time go? Well, I'm going to go enjoy the day with him, so enjoy this picture of his cake and the cupcakes I took to the sitter's. (Yes, we are on an angry birds kick.)
Saturday, November 5, 2011
Weekly Menu (11/6/11-11/12/11)
Weekly Menu (11/6/11-11/12/11)
Sunday:
Breakfast: Hot Cocoa, Cereal and Double Chocolate Banana Muffins
Lunch:
- Sandwiches
- Lays Potato Chips
- Baby Carrots and Grapes
Dinner
- Rosemary-Lemon Chicken with Fennel
- Roasted Potatoes with Fresh Herbs
- Steamed Broccoli
- Blackberries
Monday:It's my little one's birthday--4 years old!
Breakfast: Hot Cocoa, Cereal and Banana Chocolate Chip Muffins
Lunch:
- School Lunch:
- Peanut Butter and Honey Sandwich
- Chips
- Grapes
- Milk
- Cupcake
Dinner:
- Pizza
- Salad and Carrots sticks
- Apple Slices
- And Birthday Cake, of course!
Breakfast: Cereal and Milk
Lunch:
- School Lunch:
- Grilled Cheese Sandwich
- Lay's potato chips
- carrot sticks
- Fruit Snacks
Dinner:
- Tamales
- Nachos
- Chili Beans
- Carrot Sticks and Strawberries
Breakfast:
Lunch:
- School Lunch:
- Schar Crispbread
- Cheese Slices
- Pepperoni
- Banana
- Fruit Snack
Dinner:
- Crepes with various toppings (veggies, ham, scrambled eggs, peanut butter, jam, etc.)
- Apple slices
Thursday:
Breakfast:
- Cereal and milk
Lunch:
- School Lunch:
- Ham and Cheese Sandwich
- Chips
- apples slices and caramel
- Reese's Cup
- Breakfast for dinner
- Pancakes
- Hashbrowns
- Sausage
- Grapes
Breakfast:
- Cereal and milk
- School Lunch:
- Schar Italian Breadsticks
- Peanut Butter
- Apple slices
- Piece of Halloween Candy
- Tacos
- Mexican Coleslaw
- Carrot Sticks
Breakfast:
- Cereal and Milk
- Sandwiches
- Chips
- Bananas
Homemade Hot Cocoa Mix (Dairy-free, of course)
I am a Hot Chocolate (or Cocoa) fanatic. Really, before our diet change, it was my nightly drink before bed. But, since then, I haven't had it, closest thing has been heating up my Silk Dark Chocolate Almond Milk...but, it isn't the same. So, I decided I just needed to make my own, it is snowing after all! I found this recipe from Martha Stewart and didn't really have to change it, just sub in non-dairy milk for the whole milk...easy, peasy! So, without furthur ado, I give you Dairy-Free Hot Cocoa!
Dairy-Free Hot Cocoa Mix
3 1/2 cups sugar
2 1/4 cups cocoa
1 tablespoon table salt
Non-dairy milk for serving (We've used both the So Delicious Coconut Milk and the Silk Almond Milk, and both are fantastic with it)
Directions
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
For individual servings, heat 1 cup of nondairy milk in the microwave on high just until hot. Place 2 tablespoons of the cocoa mix into a mug, and slowly stir in the hot milk, mixing as you're stirring (I find you have less lumps if you do it this way, then adding the mix to the milk).
Dairy-Free Hot Cocoa Mix
3 1/2 cups sugar
2 1/4 cups cocoa
1 tablespoon table salt
Non-dairy milk for serving (We've used both the So Delicious Coconut Milk and the Silk Almond Milk, and both are fantastic with it)
Directions
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
For individual servings, heat 1 cup of nondairy milk in the microwave on high just until hot. Place 2 tablespoons of the cocoa mix into a mug, and slowly stir in the hot milk, mixing as you're stirring (I find you have less lumps if you do it this way, then adding the mix to the milk).
Friday, November 4, 2011
Pumpkin Hazelnut Cake with Spiced Yogurt Frosting
Here is another recipe I submitted to the Baker's Challenge contest, of the recipes I submitted I really thought this one would have been the won that made it to the finals...still didn't, but really it's good!
Pumpkin Hazelnut Cake with Spice Yogurt Frosting
1 cup raw hazelnuts
1 cup pumpkin
2 1/2 cups GF bisquick
1 cup sugar
1/2 cup shortening
1 cup nondairy milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3 eggs
Directions:
Heat oven to 350F. Grease 2 9" round cake pans. Place hazelnuts on cookie sheet and roast for ~15 minutes. Remove from oven and wrap in a clean towel and allow to 'steam' for 5 minutes, then rub off skins. Place hazelnuts in a food processor and pulse until hazelnuts are finely ground. Measure out 3/4 cup of the ground hazelnuts and mix it together with the remainder of the cake ingredients. Once mixed, beat the mixture on medium-high for 4 minutes. Divide batter evenly between pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, then frost (recipe below) and press remaining hazelnuts around the sides of the cake.
Spiced Yogurt Frosting
1/2 cup shortening
1/2 cup coconut milk yogurt
2 teaspoon vanilla
1 teaspoon pumpkin pie spice
6 cups powdered sugar
Mix together shortening, yogurt, vanilla, and pumpkin pie spice. Add in powdered sugar 1 cup at a time until desired consistency is reached.
Pumpkin Hazelnut Cake with Spice Yogurt Frosting
1 cup raw hazelnuts
1 cup pumpkin
2 1/2 cups GF bisquick
1 cup sugar
1/2 cup shortening
1 cup nondairy milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3 eggs
Directions:
Heat oven to 350F. Grease 2 9" round cake pans. Place hazelnuts on cookie sheet and roast for ~15 minutes. Remove from oven and wrap in a clean towel and allow to 'steam' for 5 minutes, then rub off skins. Place hazelnuts in a food processor and pulse until hazelnuts are finely ground. Measure out 3/4 cup of the ground hazelnuts and mix it together with the remainder of the cake ingredients. Once mixed, beat the mixture on medium-high for 4 minutes. Divide batter evenly between pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, then frost (recipe below) and press remaining hazelnuts around the sides of the cake.
Spiced Yogurt Frosting
1/2 cup shortening
1/2 cup coconut milk yogurt
2 teaspoon vanilla
1 teaspoon pumpkin pie spice
6 cups powdered sugar
Mix together shortening, yogurt, vanilla, and pumpkin pie spice. Add in powdered sugar 1 cup at a time until desired consistency is reached.
Gingerbread Cupcakes with Pumpkin Citrus Frosting
This recipe was one that I entered into the Betty Crocker Baker's Challenge...wasn't a finalist, but these are still fantastic holiday cupcakes if I say so myself!
Gingerbread Cupcakes with Pumpkin Citrus Frosting
1 package Betty Crocker GF Yellow Cake Mix
1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup margarine
1/4 cup brown sugar
3 large eggs
2/3 cup non dairy milk
2 teaspoons lemon juice
1/4 cup light, unsulfured molasses
Directions:
Preheat oven to 350F. Line muffin tins with cupcake liners.
In a medium bowl, combine cake mix and spices. Set aside.
In a small bowl, combine milk and lemon juice and allow to sit for 5-10 minutes.
In a large bowl, cream margarine and brown sugar until fluffy. Beat in eggs. Add in dry ingredients in two parts, alternating with soured milk. Stir in molasses.
Fill muffin tins about 2/3 full and bake 20-25 minutes or until toothpick comes out clean. Let cupcakes cool in pans for 10 minutes, then remove to cooling rack and allow to completely cool before frosting.
Pumpkin Citrus Frosting
1/4 cup yogurt
1/4 cup shortening
1/2 cup pumpkin puree
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon orange zest
1/2 teaspoon vanilla
5 cups powdered sugar
In a large bowl, beat yogurt, shortening, and pumpkin puree. Add in spices, orange zest and vanilla. Add in powdered sugar one cup at a time. This frosting is thin, you can firm it up a little by refrigerating it.
This post is featured on Slightly Indulgent Tuesdays.
Gingerbread Cupcakes with Pumpkin Citrus Frosting
1 package Betty Crocker GF Yellow Cake Mix
1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup margarine
1/4 cup brown sugar
3 large eggs
2/3 cup non dairy milk
2 teaspoons lemon juice
1/4 cup light, unsulfured molasses
Directions:
Preheat oven to 350F. Line muffin tins with cupcake liners.
In a medium bowl, combine cake mix and spices. Set aside.
In a small bowl, combine milk and lemon juice and allow to sit for 5-10 minutes.
In a large bowl, cream margarine and brown sugar until fluffy. Beat in eggs. Add in dry ingredients in two parts, alternating with soured milk. Stir in molasses.
Fill muffin tins about 2/3 full and bake 20-25 minutes or until toothpick comes out clean. Let cupcakes cool in pans for 10 minutes, then remove to cooling rack and allow to completely cool before frosting.
Pumpkin Citrus Frosting
1/4 cup yogurt
1/4 cup shortening
1/2 cup pumpkin puree
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon orange zest
1/2 teaspoon vanilla
5 cups powdered sugar
In a large bowl, beat yogurt, shortening, and pumpkin puree. Add in spices, orange zest and vanilla. Add in powdered sugar one cup at a time. This frosting is thin, you can firm it up a little by refrigerating it.
This post is featured on Slightly Indulgent Tuesdays.
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