A really tasty, light chocolate frosting (which for some reason I left in weirdo lumps??) paired with nice cupcakes. I recommend sticking with mini-cupcakes for these (which gives you about 36), as in full-sized cupcakes the bits sink to the bottom. I’d also suggest baking them when you’ll have some help eating them, as they do seem to dry out faster than non-gf cupcakes. But if you scarf them fresh, you should enjoy!
Ingredients:
Batter:
- 1 1/4 cups + 1 teaspoon all-purpose gluten free flour
- 1/4 cup caramel squares or bits, diced
- 1/4 cup semisweet mini chocolate chips
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 extra-large eggs
- scant 2/3 cup buttermilk
- 9 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Ganache Frosting:
- scant 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup semisweet or bittersweet chocolate, chopped
- 1 tablespoon unsweetened cocoa, sifted
- 2 tablespoons powdered sugar, sifted
Preheat oven to 350 degrees. Line mini muffin tins. Combine the diced caramel bits and chocolate chips with the teaspoon of flour, stirring until the caramel and chocolate are coated. Set aside.
In a large bowl, whisk together the 1 1/4 cups flour, sugar, baking powder, salt, and baking soda.
In a small bowl, combine the eggs, buttermilk, melted butter, and vanilla.
Stir the wet ingredients into the bowl of dry ingredients.
Stir until the mixture is well combined and light yellow, then fold in the caramels and chocolate chips.
Spoon into the lined pans, filling each cupcake paper 2/3 full.
Bake 12-15 minutes, until the cupcakes pass the toothpick test. Cool on a rack before icing.
To make the frosting, first combine the cream, butter, and chocolate in a double boiler (as usual, I just used a regular pot) over low heat. Cook until the butter and chocolate are completely melted, then remove from the heat and stir in the powdered sugar and cocoa powder until well combined. Set the mixture aside to cool for 30 minutes, stirring occasionally, then beat with a mixer until doubled in volume, 5-8 minutes. The chocolate starts getting lighter very quickly, but keep beating and it’ll keep getting lighter (and bigger!) as more air is worked in.
Frost the cooled cupcakes with the beaten chocolate mixture, and enjoy.
Gluten Free Caramel Chocolate Chip Cupcakes
From Gluten Free Canteen.
Batter:
- 1 1/4 cups + 1 teaspoon all-purpose gluten free flour
- 1/4 cup caramel squares or bits, diced
- 1/4 cup semisweet mini chocolate chips
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 extra-large eggs
- scant 2/3 cup buttermilk
- 9 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Ganache Frosting:
- scant 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup semisweet or bittersweet chocolate, chopped
- 1 tablespoon unsweetened cocoa, sifted
- 2 tablespoons powdered sugar, sifted
Preheat oven to 350 degrees. Line mini muffin tins. Combine the diced caramel bits and chocolate chips with the teaspoon of flour, stirring until the caramel and chocolate are coated. Set aside.
In a large bowl, whisk together the 1 1/4 cups flour, sugar, baking powder, salt, and baking soda. In a small bowl, combine the eggs, buttermilk, melted butter, and vanilla, then stir into the bowl of dry ingredients. Stir until the mixture is well combined and light yellow, then fold in the caramels and chocolate chips. Spoon into the lined pans, filling each cupcake paper 2/3 full. Bake 12-15 minutes, until the cupcakes pass the toothpick test. Cool on a rack before icing.
To make the frosting, first combine the cream, butter, and chocolate in a double boiler over low heat. Cook until the butter and chocolate are completely melted, then remove from the heat and stir in the powdered sugar and cocoa powder until well combined. Set the mixture aside to cool for 30 minutes, stirring occasionally, then beat with a mixer until doubled in volume, 5-8 minutes. Frost the cooled cupcakes with the beaten chocolate mixture, and enjoy.
This is another one where one real easy change (using gluten-free soy sauce) makes the whole meal easily gf!
Continue to cook 3-4 minutes until the coleslaw mix has begun to soften, then remove from the heat and sprinkle on the green onions and sesame oil.
Serve, in a bowl and/or with rice if you like!
In a large bowl, combine the chicken, egg, worcestershire sauce, salt, pepper, 1/3 cup of panko, and the spinach mixture, stirring with your hands until just combined. If the mixture is too wet to shape into balls, stir in a bit more panko. Mix another 2 ounces of feta.
Bake 20-25 minutes, until cooked through.
Serve the meatballs with zoodles, top with extra feta and/or oregano, feel healthy but not like you are giving up anything to be so.
You’re going to want a 2″ tall 9″ cake pan for this – ideally a springform. I didn’t 100% trust mine not to leak and wrapped the bottom in foil, and this turned out to have been a good move.
Gently transfer the egg whites into the bowl with the batter mixture, and, by hand, fold the yolks into the batter until evenly combined.
Put the remaining cup of sugar in the cake pan and place on the stove over medium-low heat. Let cook until the sugar melts and forms a golden caramel. This will feel like it’s taking FOREVER, but once it finally starts it goes pretty fast, and you need to keep an eye on it because burnt sugar tastes horrendous.
Spoon the batter over the pineapple.
Bake, checking on it at about 40 minutes and putting a piece of foil over the top if it’s getting too browned while still being very uncooked – my cake was still liquid in the middle at this point. Remove from the oven when the cake passes the toothpick test, around an hour.
Let cool in the pan about 15 minutes, until it has started to separate from the edges a bit, then run a knife or thin spatula around the inside of the pan to separate the cake. Remove the edges of the pan, if using a springform, and invert onto a platter to serve.
It’s not perfect, but everyone thought this was a really fantastic tasting cake! And remember: hot, hot water is your friend for cleaning the pan afterwards!
Cover and let rest 12-18 hours (if you do this while dinner is cooking some evening, you can get the baking knocked out before work the next day – at least if you drag out your mornings like I do!)
In the morning, place a cast iron dutch oven in your oven and preheat to 350 degrees, preheating at least 40 minutes, even if your oven beeps before that, so that the dutch oven gets sufficiently hot. Towards the end of that time, chop your chocolate and stir it into the dough, and place a piece of parchment paper on your counter.
Remove the dutch oven from the oven and uncover. Transfer the parchment paper with the dough on it into the dutch oven, recover, and return to the oven for 25 minutes.
At that time, uncover and bake an additional approximately 10 minutes. If the bread sounds hollow when tapped on the bottom, it’s done baking. Cool on a wire rack before slicing.
Ingredients:
In a large bowl, beat together the butter and brown sugar until light and smooth.
Add the dry goods mixture in 3 additions, alternating with 2 additions of the liquid mixture. It looks kind of gross after both times you add liquid, but goes back to a decent looking batter with the addition of more dry goods.
Pour the batter into the greased bundt pan and spread with a spatula to even it out.
Bake 35-40 minutes, until golden brown at the edges, and it passes the toothpick test.
Cool in the pan for 15 minutes, at which point the cake should have slightly separated from the edges of the pan. If you see any parts where it’s still stuck, gently pry it off with a knife or small spatula. Invert on a dish or rack and cool completely, about another hour.
When the cake is cool, whisk together the icing ingredients.
Drizzle/pour the icing over the cake. Let set for 15 minutes prior to serving.
Ingredients:
Beat in the malted milk powder, then the egg.
Add the flour mixture and beat on low until combined.
Scoop the dough by teaspoonfuls onto the lined sheets.
Bake 12-14 minutes, rotating from top to bottom and spinning the pans halfway around halfway through the baking time. Let cool a few minutes (3-5) on the pans, then transfer to wire racks to cool completely.
Once the cookies are cool (which doesn’t take too long), beat together all the filling ingredients until smooth.
Scoop into a piping bag (or sandwich baggie that you seal and then snip a corner off of) and pipe about 2 teaspoons’ worth onto half the cookies.
Use the remaining cookies to create sandwiches, then let rest for about an hour for the filling to firm up before serving.
Ingredients:
Once everything is evenly mixed, pour it into the lined pan. Using a spatula, or your hand and another piece of wax paper/foil, press the mixture firmly to fill the bottom of the pan, creating a thin even layer.
Cut into 12 even pieces, then freeze at least 1 hour.
Wrap, and store in the freezer until ready to eat – they don’t need to thaw, but can be eaten straight from the freezer. If you used the non-stick foil, if you just stack the bars up, you can probably wrap them in that same foil. So thrifty!
I have these after almost every workout these days, and I love them!
Remove the cooked meat from the crockpot and shred with 2 forks, then return the meat to the crockpot and stir together with the liquid inside. Cook on high, with the lid off, until most of the liquid has been absorbed.
Meanwhile, to make the polenta, first bring the stock to a boil in a medium saucepan. Whisk in the polenta and reduce the heat to medium-low, continuing to stir until the mixture thickens and is well combined.
Reduce the heat further, to low, and cover. Cook, stirring occasionally, about 30 minutes, until the mixture is very soft, the liquid is all absorbed, and there are no more dry chunks. Stir in the butter, cheese, salt, and pepper, until the butter and cheese are melted in.
Serve the pork over the polenta, topping with the optional toppings as desired.
Ingredients:
Lightly grease a 9″ pie plate, then set aside. Do not preheat the oven.
Stir in the walnuts (or chocolate chips) until evenly mixed. You can knead a few times if desired, but it’s not necessary.
Place the banana slices in the greased pie dish, creating one even layer over the bottom.
Combine the cinnamon and sugar for the topping in a small dish, stirring together. Taking tablespoon-sized pieces of the dough, roll each into a ball, then roll in the cinnamon sugar to coat. Place the coated dough balls on top of the banana slices, and repeat until all the dough has been used up.
Sprinkle the remaining cinnamon sugar over the dough balls. I sort of spaced it at this step and instead threw out the rest of the cinnamon sugar, so mine weren’t as sweet as they could have been, but they were still real tasty. Drizzle the butter over the dough, then sprinkle the chocolate chips evenly over the top.
Let cool 10 minutes on a wire rack, then serve still warm. Refrigerate leftovers.
sparecake 