Gluten Free Hostess Cupcakes!

Beware: These are extremely rich, sweet, chocolatey, creamy, fattening...

Homemade Hostess Cupcakes

(adapted from Food Network magazine, modified for gluten free by me)

For the Cupcakes
1 & 1/4 cups GF All Purpose Flour ( I used Jules)
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 & 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten

For the Filling
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme (I didn't have any so I melted marshmallows instead)

For the Ganache
6 ounces bittersweet chocolate, chopped ( I used milk chocolate instead)
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing ( I used store-bought icing tube)

1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar

1/4 tsp vanilla

Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.

Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

(They will sink in the middle...they'll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip;pipe onto the cupcakes to decorate.

(I copy n pasted these directions from www.bakeat350.blogspot.com)

Gluten Free Cherry Crumble Cake

I needed cake today. That's all. I LOVE cherries and always keep a can of my favorite Oregon Tart Cherries in the pantry. When I found this recipe, I loved the combination of the streusel crumble topping with the moist cherry cake. Of course it is not written for Gluten Free, but it called for 2 eggs and sour cream which means it will translate very well to GF. Moist=good. I need a separate post to introduce MY NEW GLUTEN FREE ALL PURPOSE FLOUR DISCOVERY, but I'll tell you now, her name is Jules and she is my hero. This flour is ridiculously good. I might even have to say good bye to Better Batter. It looks different, feels different and bakes LIKE THE REAL DEAL, people. More on Jules later, I promise.

Here we are cooling off, and don't think those crumble bits dripping over the edge stayed there long. MMmmmmmm, or so Maddie told me. This cake could also be a tasty coffee cake for a brunch with the streusel topping. Maybe a different fruit? Peaches? I'm rambling. Enjoy!

Recipe for GF Cherry Crumble Cake

CAKE:

6 T. Butter-softened

3/4 Cups Sugar

2 Lg. Eggs

1 1/2 t. Vanilla Extract

1/2 t. Almond Extract

3/4 Cups Sour Cream

1 1/2 Cups [All purpose GF flour of choice, or regular flour)

1 t. Baking Powder

1/4 t. Baking Soda

1/2 t. Salt

1 Cup Cherries tossed with 2 T. flour

Topping

6 T. Butter-softened

1/4 Cup Brown Sugar

1/4 Cup Sugar

3/4 Cup GF Flour

1 t. Cinnamon

1/4 t. Nutmeg

1/8 t. Salt

Directions: (Preheat to 350)

Cream

Butter and Sugar for cake and mix in eggs one at a time until smooth.

Mix vanilla and almond extracts and sour cream into butter mixture.

Whisk

In a separate bowl whisk together dry ingredients

Mix dry into wet until JUST blended.

Fold in cherries coated in flour with a spoon.

Spread into a greased 9" cake pan. (I like to put parchment paper in the bottom for a clean slice)

For Topping: Mix all ingredients with a pastry blender and using fingers, crumble the mixture on top of the cake.

Bake at 350 for 45-50 minutes or until a toothpick comes out clean!

Gluten Free Apple Crisp

Sometimes you feel like having apple pie, but you are just too lazy to make the pie dough. That's when I love apple crisp...So quick (after peeling and slicing apples) and tastes as fulfilling as a big slice of apple pie. Plop a scoop of vanilla ice cream on the side and it's pretty much as good as it gets! This is my favorite "crisp" recipe and works for any kind of fruit crisp. (See blueberry crisp recipe). Substitute the flour for regular or any general baking GF flour. Happy summer!

Recipe for Apple Crisp (GF)

4 peeled and sliced Granny Smith apples

1/2 tsp. cinnamon

Toss together in separate dish and pour into greased pie or 8x8 pan

3/4 Cups Better Batter

3/4 Cups packed Brown Sugar

6 T Butter

Combine with a pastry blender until pea-sized crumbles result and dry fully incorporated

1/2 Cups Oats

1/2 t Cinnamon

Blend oats and cinnamon into crumble mixture. Pour on top of apples and pat down. Bake at 350 for 35-40 minutes. Crisp will be golden and crispy on the edges.

This tastes amazing with ice cream!

Gluten Free Smores Brownies

A few weeks ago many food bloggers were posting recipes for these scrumptious summer treats, so I had to try a gluten free version. The result was amazing. I'm a Better Batter fan and thankfully they have a brownie mix that tastes so good you can't tell it is GF. Any brownie recipe will work with this dessert. And once again, my bulk purchase of GF graham crackers from Kinnikinnick Foods has come in handy! So easy and so yum.

It's a summer campout minus the mosquitos.

The How To:

Using your favorite brownie recipe (GF or regular), after mixing batter fold in about 4 broken graham crackers.

Toss about 12 large marshmallows on top about halfway through baking. They will turn golden and gooey.

Let them cool about 20 minutes before attempting to cut.

'Y' to the 'Ummmmm'!!

Cheerful Summer Treat (contains gluten)

I made these white-chocolate dipped pretzels for an end-of-school party for my daughter and they were a huge hit with the parents and the kids! Super easy to make...Just melt the candy melts in the microwave, dip your pretzels and lay on wax paper while sprinkling decorations. That's it! They harden in a couple of hours and are good to go! The hardest part was actually finding bags of pretzel rods at the store that hadn't been mashed. These would be fun for all of the holidays as well with different colors and sprinkles...Endless possibilities! (I am still on the hunt for gluten free pretzel rods!)

UPDATE: I made these for the 4th of July and they were very festive!

Gluten Free Coconut Macaroons

This recipe is from Ina Garten, whom I love! Even though most of her recipes contain gluten, there are a few gluten free gems in her cookbook. These macaroons are so easy to make and are chewy and gooey. Delish.

Ina Garten's recipe for Coconut Macaroons

14 oz. sweetened shredded coconut

14 oz. sweetened condensed milk

1 tsp. pure vanilla extract

2 extra large egg whites, at room temp.

1/4 tsp. kosher salt

Combine

Coconut, condensed milk and vanilla in large bowl

Whip

Egg whites and salt on high speed in separate bowl until med. peaks form

Fold

Carefully fold the egg whites into the coconut mixture

Drop

Batter onto parchment lined baking sheets in about 2 tsp. scoops

Bake

25-30 minutes at 325 degrees until golden brown

Cool and Serve!

Also can be dipped in chocolate...

Gluten Free Coconut Key Lime Pie

Key lime pie has always been a favorite of ours, but once we became a gluten free household, it was something we had to say goodbye to. I always knew I could probably whip up some graham crackers from scratch...Yeah right. So when I finally found GF graham crackers online I ordered 4 boxes right away. Kinickkinick foods...You are my hero. These graham crackers are pretty good as a cracker. But crumbled up and combined with coconut, butter, sugar and almond flour for a crust...Divine.

Recipe for GF Key Lime Pie

Crust:

Crumble or mash one box of GF graham crackers, or about 1 cup

1/4 cup almond flour

1/4 cup chopped coconut

1/4 cup sugar

6T melted butter

Stir all together and pat into tart pan or pie dish

Bake at 350 for 12 minutes-allow to cool several min. before pouring filling in

Filling: (From the Nellie and Joe's lime juice bottle)

1/2 cup key lime juice

3 egg yolks

1 can sweetened condensed milk

Mix well with beaters and pour into baked crust

Bake at 350 for 15 minutes

Chill several hours or overnight before serving