No Yeast Gluten Free Rolls

We are in an odd time in our world right now with the Corona/Covid-19 virus. Grocery store shelves are near empty or empty. I saw this recipe going around on Facebook and thought I would give it a try with gluten free flour. It was meant for regular gluten filled flour.

In using the gluten free flour my product turned out more biscuit like and needed a longer baking time (so I have added that on my recipe for you). They were flaky, not fluffy like a dinner roll. However, still very good. Just don't expect the light fluffy roll texture..... I can't wait to use one for a breakfast sandwich in the morning.

No Yeast Rolls (gluten free)

1 C Gluten Free Flour Mix
1 tsp Baking Powder
1 tsp Salt
1/2 C Milk
2 T Mayo

Mix together and spoon into a muffin tin (makes 5-6 rolls). Bake at 350 deg. for 15-20 minutes.

Apple Cider Cupcakes with Brown Sugar & Cinnamon Buttercream

I had run across a recipe for these cuppeycakes on Facebook. I knew I had to make them. Of course I can't just follow a recipe, I have to put my own spin on it. This is MY version of the recipe I ran across. They are GOOD!! Like.....I may of had 2 for breakfast good.

Apple Cider Cupcakes with Brown Sugar & Cinnamon Buttercream- Gluten Free

Ingredients

• Cupcakes:
• 2 eggs
• 1⅔ cup GF Flour
• 1 cup apple cider
• 1/3 cup apple sauce
• ⅔ cup sugar
• ½ cup unsalted butter, softened
• 2 tsp. baking powder
• 1 tsp. Pie Spice (cinnamon will also work)
• ½ tsp. salt
• 1 tsp. vanilla

• Frosting:
• 1 cup softened butter
• 3 cup powdered sugar
• ½ cup light brown sugar
• 1 tsp Pie Spice (cinnamon will also work)
• 2 tbsp apple cider
• 1 tsp vanilla

Instructions

Cupcakes:

Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs, vanilla and apple sauce. Mix until fully incorporated.

Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.

Line standard muffin/cupcake tin with paper or foil liners.

Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting:

Whip butter, brown sugar, pie spice, and vanilla together with a mixer until light and fluffy.

Gradually add powdered sugar and mix until incorporated.

Add apple cider until you reach desired consistency (more for thinner frosting).

Transfer to piping bag and frost each cupcake once they have cooled.

BLACKBERRY BBQ CHICKEN- For the Slow Cooker

It's that time of year where it's too hot to cook. The slow cooker is your friend!!

Blackberry BBQ Chicken
Ingredients
 • 1 pound boneless, skinless chicken breasts
• 1/2 cup blackberry jam  (and 2 T for the end)
• 1/2 cup BBQ sauce ( and another squirt for the end) 



Directions 
1) Add chicken breasts to your slow cooker.
2) In a medium-sized bowl, create sauce by adding blackberry jam and  BBQ sauce. Stir to combine.
3) Spoon sauce over chicken.
4) Add lid and cook on “low” setting for 3-6 hours or until the chicken shreds easily. (The cooking time will depend on your slow cooker).
5) Shred chicken and put in a separate bowl. I then added a little of the "sauce" from the crock pot and some more blackberry jam (2 T) and another squirt of my bbq sauce. 

Serve over a gluten free bun, or with some chips, make it into nachos, roll it in a tortilla. There are SO many ways you can use this yummy chicken.

Strawberry Upside Down Cake , Gluten Free of course

 

This cake is hands down one of the best cakes I have eaten in a LONG time. It screams SPRING! I think it is a new favorite for me.

Strawberry Upside Down Cake, gluten free of course

Ingredients

• 3 c. fresh strawberries crushed (divided)
• 2 3 oz strawberry Jell-O (divided)
• 3 c. miniature marshmallows
• 1 gluten free yellow cake mix + ingredients to prepare cake mix
• Cool Whip

Instructions

1. Take your two cups of strawberries and crush them with a fork. Pour into a 9x13 in cake pan, sprayed well with cooking spray . Sprinkle 1 1/2 boxes strawberry Jell-O over the top of the strawberries. Then sprinkle the marshmallows over the Jell-O
2. Prepare cake mix according to package directions. Add 1 c. crushed strawberries and 1/2 package of Jell-O mix to cake mixture.  Pour over the marshmallows
3. Bake at 350 degrees for 30-35 minutes or until cake tests done. Let sit for about 15 minutes and then run a knife around the outside of the cake. Flip onto a serving tray. Refrigerate. 
4. Serve with Cool Whip (if desired)

Banana Bread (gluten free of course)

Banana Bread

 

2 cups gluten free flour 1 teaspoon baking soda ¼ teaspoon salt 3/4 cup butter 1 1/2 cup sugar 2 eggs (beaten) 1 1/2 cups bananas, mashed (3 medium)

1/2 cup buttermilk 1 tsp Vanilla 1 tsp Almond flavoring   Cream butter and sugar. Blend in bananas, eggs, vanilla and almond flavoring. Combine flour, soda, and salt together. Add flour mixture to banana mixture alternating with the buttermilk. Pour into a greased loaf pan. Bake at 325 deg. for 1 hour and 15 minutes.

Macadamia-White Chocolate Bar Cookies

Macadamia-White Chocolate Bar Cookies

Ingredients

• 2 cups gluten free flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup coarsely chopped roasted, salted macadamia nuts
• 12 ounces white chocolate chips

Step 1

Whisk together first 3 ingredients in a medium bowl. Combine sugars and butter in the bowl of a stand mixer; beat at medium speed 5 minutes or until fluffy. Add vanilla and eggs, mixing until just combined. Add flour mixture, mixing at low speed until almost combined. Add nuts and chocolate, mixing until just combined. Chill dough 30 minutes.

Step 2

Preheat oven to 350°. Spray  a 13- x 9-inch baking pan with Pam.

Step 3

Press chilled dough into prepared baking pan; bake 22 minutes or until a toothpick inserted in center comes out clean. Transfer pan to wire rack to cool. Cut into bars.

Glazed Lemon Blueberry Zucchini Bread

Glazed Lemon Blueberry Zucchini Bread

Ingredients

• 2 cups gluten free flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• 1 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
• 1 cup fresh blueberries

Glaze ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini & blueberries until mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 45-60 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.