Hummingbird Bundt Cake - Gluten Free

• Hummingbird Bundt Cake-Gluten Free

Ingredients

• 1/2 C unsalted sweet cream butter, softened
• 3/4 C sugar
• 1/4 C brown sugar, packed
• 2 large eggs
• 2 1/4 C gluten free flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 C mashed bananas
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 1 tsp cinnamon
• 1 8oz can crushed pineapple
• 1 C sweetened shredded coconut
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• 1 Can of your favorite gluten free cream cheese frosting

Instructions

Cake Directions
1. Preheat your oven to 350F degrees and grease your bunt pan with pam spray
2. In a large mixing bowl, combine the flour, baking soda, cinnamon and salt and whisk until combined
3. Using a standing mixer, cream the butter and sugars until creamy and fluffy
4. Mix in the eggs and vanilla
5. Gradually mix in the dry ingredients and mix until combined. Batter will start to look really dry and crumbly
6. Add in the pineapple and coconut mix until combined
7. Add in the mashed bananas
8. Pour batter into pan and bake for 35-40 minutes or until a toothpick or a knife comes out clean
9. Let sit on a wire rack to cool completely, flip onto a plate. Frost with your favorite frosting.
   
   
   
   
   
   
   

Raspberry Zinger Poke Cake, gluten free

I didn't receive my Celiac diagnosis until college. That means I had a lifetime of eating yummy gluteny foods. One thing I miss is Hostess Zingers. They are little twinkie like snack cakes with a pink raspberry and coconut outside. I haven't found a replacement for those....until today! Let me introduce you to gluten free Raspberry Zinger Poke Cake!

Raspberry Zinger Poke Cake, Gluten free

INGREDIENTS

• 1 box gluten free yellow or white cake mix

• Ingredients listed on box to prepare cake

• 1 box (3 oz.) raspberry flavored gelatin (Jello)

• 2 cups hot water

• 1 jar (10 oz.) raspberry preserves(seedless is better)

• 1 tub (8 oz.) Cool Whip, thawed

• 1 bag (7 oz.) shredded coconut

INSTRUCTIONS

1. Bake the cake according to package directions using a 9x13-in. baking pan.
2. After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry jello with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
3. In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Refrigerate an hour or so to cool the cake. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.
4. Store leftovers in the refrigerator.

Strawberry Pineapple Dump Cake

This cake is heavenly........and so super easy!! I may have eaten dessert before supper...shhhh! 

Strawberry Pineapple Dump Cake
3/4 cup butter, melted
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can strawberry pie filling
1 Gluten Free box yellow cake mix
1/4 C. chopped pecans

Pre heat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Pour the pineapple with the juice into the bottom of the pan. Spread it out evenly. Spread the strawberry pie filling over the crushed pineapple. Pour the cake mix over the top. Spread it out evenly. Sprinkle the pecans over the cake mix. Pour the melted butter over the top of the entire mixture (don't stir) Bake for 30-45 min. or until lightly browned and bubbly.

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)

Easy Peasy Apple Dump Cake

Fall is here! That means comfort food to me. I love it when my house is warm from the oven being on & the smell of cinnamon filling the house.....ahhh! This recipe is easy & fits the season perfectly.

Easy Peasy Apple Dump Cake

Ingredients 

3C. Diced apples (about 4 large apples)
1/3 C. Sugar
2T. Lemon Juice
1 Box yellow gluten free cake mix
1Tsp. cinnamon
1/2 tsp. Pie Spice
1/2 C. Buttermilk (1tsp lemon juice to regular milk as a substitute )
8 T. Butter thinly sliced or grated

Directions

Pre-heat oven to 350 deg. Spread the apples over the bottom of a 9x13 pan that has been sprayed with cooking spray. Toss apples with sugar, spices, lemon juice, & 2T. of cake mix. Top with butter & remaining cake mix. Pour buttermilk over the top & sprinkle with extra cinnamon if you wish. Bake at 350* for about 35-45 minutes until the top is slightly golden and the apples are hot and bubbly. Serve with vanilla ice cream for extra yumminess.

Dice apples & place in bottom of pan

Toss apples with sugar, spices, lemon juice, & small amount of cake mix

Top with butter, remaining cake mix, buttermilk, & sprinkle with cinnamon 

Cook until apples are tender & cake is fluffy & golden

Pound Cake (gluten free)

Ingredients
2 cups sugar

1 cup Butter, melted

4 Eggs

4 teaspoons vanilla

3 cups Gluten-Free Flour

2 teaspoons baking powder

1 cup milk

Directions

Pre-Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour. Set aside.

Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Stir together gluten-free flour and baking powder in bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.

Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.


Serve with strawberries & whipped cream

Better Than A Ride In Santa's Sleigh Christmas Poke Cake

Better Than A Ride In Santa's Sleigh Christmas Poke Cake

1 Betty Crocker Devil's Food GF chocolate cake mix, baked according to the directions on the box. (except, bake in a 9x13 pan. Cake will be thinner, but better for the  recipe)

1 cup peppermint dairy creamer (Coffeemate is gluten free)

14.5 oz sweetened condensed milk

1 jar hot fudge sundae sauce

1/4 cup peppermint dairy creamer

1 cup crushed Gluten Free Oreo type cookie  

8 oz Cool Whip

Andes Peppermint Chips for topping (approximately 1 1/2 cups) (yep they are gluten free)

Crushed gluten free Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke LOTS of holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint Coffeemate. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint Coffeemate. Mix in 1 cup crushed GF chocolate sandwich cookies .
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed cookies  (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

This is SO yummy!!! Enjoy!

Almond Coffee Cake

I came to make a blog post today but had to clean the cobwebs & dust off the blog first. It has been a while since I have posted! Goodness!
     I tried this new coffee cake recipe today, so I thought I would share. I hope you like it.

Almond Coffee Cake

Cake Batter
1 stick butter, softened
½ sugar
3 large eggs
 1 tsp. vanilla extract
1 tsp. almond extract
 2 cups Gluten Free flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. xanatham gum
 2/3 cup orange juice
1. In a bowl, beat together butter and sugar until well blended. Add egg, beat well after each egg. Add vanilla and almond extract .
2. In a separate bowl, Mix together Flour, baking powder, baking soda and xanthan gum.
3. Add flour to egg mixture a little at a time alternating with orange juice.
4. Prepare Streusel topping now.
Streusel Topping1 cup firmly packed brown sugar
1 cup sliced almonds
¼ cup gf flour
3 TBL. Butter melted
1. Mix brown sugar, almonds and Flour with a fork. Add butter
2. Spoon half of batter into prepared tube pan.
3. Sprinkle streusel topping generously over batter.
4. Spoon remaining batter over topping. Do not stir. This will give a nice layered effect.
5. Sprinkle the rest of the topping on top.
6. Bake in preheated oven at 350 for 45-50 minutes. Transfer to cooling rack. Cool completely.
7. Turn Cake onto cake plate when completely cool.
8. Make Glaze and drizzle over cake.
Glaze
½ cup confectioners sugar
 1tbsp. orange juice
Mix with wire whisk.

Chocolate Cake with Peanut Butter Frosting

    
     In complete honesty, this is all about the icing. The cake it just something to put this peanut butter icing on....because it's just not socially acceptable to sit and eat icing by the spoonful. At least not out in public! :) There is nothing that goes better with peanut butter than chocolate...so I made chocolate cake.....from a box.....that I amped up a little.  Chocolate Cake 1 Betty Crocker Devil's food Gluten Free Cake Mix1 C. Buttermilk2 Eggs 1/2 C. Margarine, melted1/2 C. Applesauce1/2 C. Milk Chocolate Chips Combine the above ingredients and bake according to the instructions on the box (350 deg. for 30-40min). Frost a cooled cake with the peanut butter frosting.

 

Amazing Peanut Butter Frosting
 
1/4 c. butter, softened
1/4 c. cream cheese, softened
1/4 c. peanut butter
3 tbsp milk
2 c. confectioner’s sugar

Cream together the first three ingredients and then gradually add sugar and milk until you reach desired consistency, The milk can be left out for a stiffer icing, or if the milk makes the icing too thin, additional sugar can be added. Spread on cooled cake.

I hope you enjoy this cake. I can see this frosting recipe going on some brownies, cuppeycakes, and maybe even cookies in the future. YUMMERS!

-Jessica

Blueberry Pineapple Dump Cake

     I know, I know, I have posted TWO recipes today. You are probably wondering if I have gone nuts or something!?!?! Well, the truth is..........yes! Just kidding! Honestly, I had the oven on to bake the chicken for the yummy Crunchy Chicken Salad. I figured that while I had the oven on, I may as well try out this amazing cake.

Blueberry Pineapple Dump Cake
3/4 cup butter, melted
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can blueberry pie filling
1 C. Fresh Blueberries, (optional)
1 Gluten Free box yellow cake mix
1/4 C. chopped pecans

Pre heat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Pour the pineapple with the juice into the bottom of the pan. Spread it out evenly. Spread the blueberry pie filling over the crushed pineapple. Evenly distribute the fresh blueberries over the pie filling. Pour the cake mix over the top. Spread it out evenly. Sprinkle the pecans over the cake mix. Pour the melted butter over the top of the entire mixture (don't stir) Bake for 30-45 min. or until lightly browned and bubbly.

I love a cake that requires no stirring!

Dump the pineapple in the pan, spread it out.

Evenly spread the blueberry pie filling over the pineapple.

Be sure your blueberries are washed.

Drop the fresh blueberries down onto the pie filling.

Top with the cake mix and pecans

Pour the melted butter over the cake mix and bake at 350 for 30-45 min.

It should be brown and bubbly like this when it comes out of the oven.

Serve it up warm, even with some vanilla ice cream if you dare.

Yummmmmmm

     This cake is a hit! I will be making it again soon. It was super easy to make and tasted soooooo good. I hope that you like it too!! Enjoy!

-Jessica

Chocolate Fondue, oh so simple and sinful!

     I decided I would hook you up with another "recipe-O-love" before Valentines Day. *insert ooooh's,  ahhhh's, and thank you's here* ha
     This recipe is super easy, however it tastes like it was hard to make. Your Valentines will be fooled into thinking you spent lots of time on this treat for them, when in reality you only spent a few minutes.
     I have made this fondue for parties, showers, and just nights at home. It is a huge hit every time. Leftovers re-heat well. It also makes an amazing topping for ice cream if you do happen to have leftovers.

Chocolate Fondue

3/4 C. Chocolate Milk Chips (I use milk chocolate, but semi sweet also works well)
5oz Can of Evaporated Milk
1/2 tsp. Vanilla
50 Caramels (1-14 oz bag) unwrapped

In a microwave safe bowl, combine all of the ingredients. Microwave on high for 2 1/2 minutes, stir. Microwave another 2-3 minutes or until all chocolate and caramels are melted. Stir to be sure all ingredients are combined.

Serve with your favorite dippers: strawberries, apple slices, marshmallows, gluten free pretzels, gluten free cookies or pieces of gluten free cake.

Unwrapping all of the caramels is probably the most time consuming part of the recipe. Check out my pile of wrappers! ha

I always use my Pampered Chef microwave cooker when I make this, but any microwave safe bowl will work great.

Dump everything into the bowl and microwave.

Serve with your favorite dippers.

   I hope you enjoy this yummy chocolaty treat. It is sooooo good and soooo sinful. Happy Valentines Day to all of my SillyYaks!!

-Jessica

Texas Sheet Cake....rich chocolatey goodness

    Texas Sheet Cake is a fairly common pot luck/ family dinner type of dish here. If you aren't familiar with it, it is a super moist cake topped with a rich chocolate icing and sometimes nuts. The recipe makes a LARGE cake, so I believe that is where the Texas part of the name comes in (everything is big in Texas ha).
    The recipe that I use is one that I converted from being full of gluten to gluten free. It came from one of the cooks that worked at my elementary school when I was growing up. This is of course back when school cooks actually COOKED the lunches, not just opened packages and microwaved junk for the kids. (that is a whole different rant that I will save for another time). So this recipe is good because this lady was a cooking pro!!
    I have been really wanting some Texas Sheet Cake, so I decided today I would make a 1/2 recipe. That way I would not have a GIANT chocolate cake sitting in my house taunting me. I got the cake mixed up and in the oven and started on the frosting. UHHO.....I am almost out of powdered sugar. I didn't have enough powdered sugar to make the icing so I just used what I had. So in the pictures my icing isn't very thick, but I guess I can just think of all of the calories I am saving. ha It still tastes amazing...and cured my craving for Texas Sheet Cake. I'm going to give you the recipe for the whole cake, but you could always cut it in half if you didn't want a giant cake sitting around. I baked mine in a pan that was a little too large, I think next time I would use a 9x13 if I was doing a half recipe. On to the recipe............

Texas Sheet Cake

Mix in bowl:
2 C GF Flour Mix.
1 tsp. Xanthan Gum
2 Eggs
1/2 C. Buttermilk
2 C. Sugar
1/2 tsp. Salt
1tsp. Soda

Bring to a Boil:
2 Sticks margarine
4 T. Cocoa Powder
1 C. Water

Mix the liquid into the dry ingredients. Mix well. Pour into a greased jelly roll pan or cookie sheet with high sides. Bake at 350 deg. for 30 min.

Frosting:

4 C. Powdered Sugar
1 Stick margarine
1/4 C. Cocoa Powder
6 T. Milk
1 tsp. Vanilla
1 C. Chopped Nuts (optional)

Bring Cocoa powder, margarine, and milk to a boil in a sauce pan. Mix in the powdered sugar and vanilla. Add the nuts. Ice the cake while it is hot (right from the oven). The mixture will be runny and should spread very easily over the hot cake. Let the cake cool and the frosting set up before serving.

mmmm that was good

Enjoy this yummy chocolaty treat!!

-Jessica