Category Archives: Recipes

GF/DF Entenmanns Cheese Filled Crumb Cake Copy

gluten free, dairy free, Entenmanns, cheese, crumb cake, breakfast

gluten free, dairy free, Entenmanns, cheese, crumb cake, breakfast

My experiments with GF recipes are mainly turning things that I used to love or that Austin loves from his family’s cookbook into recipes that we can eat. When I was a kid I remember going to the grocery store with my mom and when we passed by the bakery seeing the boxes of yummy Entenmanns cakes and thinking how delicious they looked. I LOVED the cheese filled one and it seemed like I ate that for breakfast alot as a kid. The creamy cheese filling topped with the awesome cinnamon sugar crumbles on top, mmmm!!

I now approach everything as a GF challenge and I will not give up until I can figure out how to make it or make something close to the glutenous version!!! Now, anything with bread/dough has been my baking nemesis since I started. I have yet to master bread and rolls that actually rise and get moist, but I am getting there. So I always get nervous when I have to make something rise. I constantly peek in the bowl wondering if the dough looks any bigger and I convince myself it does! This is honestly the first recipe where I really saw the dough get bigger and it was not a figment of my imagination! The first time something didn’t come out as flat as a pancake like other bread products before! The bread was not as moist as the original one, but the taste is definitely there, and I think I liked this one a little better only because it wasn’t as sweet and it felt a little lighter, so in my mind a little healthier 🙂 It is definitely a half day’s work, but totally worth it and it makes 2 cakes, so you can totally freeze one for later!!

What you need: Adapted from Frugal Antics
Dough-
*5 Cups flour mix (mine is rice flour, cornstarch and tapioca flour equal parts)
*3/4 Cup almond milk
*6 T Earth Balance Butter
*1/4 Cup warm water
*1 yeast packet
*2 eggs, beaten
*1/2 T salt
*1/4 Cup sugar
*1 1/2 tsp xanthan gum

Filling-
*1 container Tofutti DF Cream cheese
*1/2 Cup sugar
*1 egg
*1/2 tsp vanilla
*1/2 tsp lemon juice
*1/3 Cup white rice flour

Topping-
*3/4 Cup white rice flour
*1/2 Cup sugar
*4 T Earth Balance butter
*1/2 tsp cinnamon

Directions:
1.)  Mix the milk and butter & heat until butter is melted. Combine the milk mixture with the sugar and salt and let cool.
2.)  In a stand mixer, combine the water and yeast until it activates. When the milk mixture has cooled off add it to the yeast and also add the eggs.
3.) Cover and let rise in a warm place, about 1 hour.
4.) After rising, divide dough in half and  roll out on pan.  Spread the filling down the middle of each cake and fold over each side to the middle. I would put alot of filling in there b/c it cooks down alot so if you want it creamy, put alot!
5.) Sprinkle the topping equally on top of the two coffee cakes.  Cover and let rise another 20 minutes and preheat your oven  to 375 degrees.
6.) Bake for 25-30 minutes or until golden brown.  When cooled, dust with powdered sugar.

ENJOY!!

 

Gluten Free Happy Sandwiches!

gluten free, sandwiches, kings hawaiian rolls, funeral, ham, cheese

Hey everyone! Sorry it has been SO long since I did a post 🙁 I am trying to get my business going while also working and living life! Things have been busy but good. Hoping to have lots more fun/good news soon on the business front!! Get excited because I have a new recipe for you today!! It started because I saw this recipe on Pinterest for Funeral Sandwiches. The title sounded so sad, but they looked really good!! The only bad thing was they used King’s Hawaiian Rolls, but that was not going to stop me from finding a way!

Funny story about the rolls before we start; one time Austin and I were at the grocery store and he kept saying we need to get those King Kong rolls and I was like HUH?? He drug me around the whole store and I was soo confused until he spotted the bright orange package and said “Look! King Kong Rolls!!” Oooohhh…King’s HAWAIIAN Rolls??! hah So when I saw this recipe I immediately thought of him and laughed 🙂

So, I am naming these little guys HAPPY sandwiches because they make your belly HAPPY!! And funeral sandwiches are just sad 🙁 These are perfect for fall tailgating for all you football fans out there, we ate them while watching the game on Saturday! They are SO easy and the taste is just awesome! And don’t worry about the Hawaiian Roll issue, just head on over to Better Batter for her awesome recipe on how to make a GF version of these rolls, and boy did they taste pretty darn similar!  Hope you guys enjoy!

What you need:
* 1 GF Hawaiian Roll recipe from Better Batter: a few notes on this one; My batter was still really thin after I had mixed all the ingredients together so I did about 5 cups of flour instead of 3 to get it to become a dough. I also added 1 1/2 tsp of xanthan gum as well. Mine didn’t seem to rise at all, but they still came out fine! Mine were more biscuity than roll like, but the taste was there, which is all that matters!!
*1/4-1/2  lb. Sliced Deli Ham (I used maple glazed Boar’s Head)
*Sliced cheese of your choice (I did mozzarella, it’s the only cheese that doesn’t make me feel bad)
*1/2 cup butter, melted (Earth Balance for DF)
*3T Worcestershire sauce
*2T Brown Mustard
*2T Brown Sugar
*onion powder (Sprinkle at your liking)

Directions:
1.) After you have gone through the process of making the rolls, place the bottom of the rolls on a greased cookie sheet covered in foil.
2.) Combine all the liquid/spice ingredients together.
3.) Place the ham and cheese on the roll bottom and cover with the tops. Pour the liquid mixture over the rolls.
4.) Let marinate, refrigerate for about 4 hours so all the goodness soaks in!
5.) Preheat oven to 350 degrees and bake about 20 minutes or until golden.

ENJOY!!!

Gluten Free Donutholes

donut holes, gluten free, powder sugar, chocolate, glaze, donuts

Ahhh…donuts. I miss the days when I could get some hot and ready donuts from Krispy Kreme or a box of donut holes from Dunkin Donuts. Those were the days…I don’t think about donuts too much but every once in awhile I just get a donut craving and even though there are some ok substitutes like Glutino, they are all frozen and lack the ooey gooey, hot & fresh taste of Krispy Kreme!

I came across this recipe while on our vegan journey and decided to give it a try! I made them for a work meeting we were having so that i could test them out on my co-workers! They were hit, and everyone said that the powdered sugar was their favorite, it was my favorite as well! They turned out really moist and they are a great GF substitute for Dunkin Donuts! You don’t even need one of those special donut pans either! They dont take long to make at all and would be a perfect brunch addition, or just a regular ol weekday breakfast!

What you need: (Adapted from Fitsugar, linked above)
* 1 cup GF white rice flour
*1/4 cup white sugar
*1/4 cup brown sugar
*1/2 tsp xanthan gum
*1/4 tsp salt
*1/4 tsp nutmeg
*1/4 tsp cinnamon
*1 & 1/2 tsp baking powder
*1/2 cup almond milk
*1 egg
* 4 tbsp Earth Balance butter
*1/2 tsp vanilla
*1/2 tsp apple cider vinegar

for glazes:
*powder sugar
*cocoa powder
*milk

Directions:
1.) Preheat oven to 350 degrees.
2.) You will be using muffin tins, I just used regular sized ones or you can use mini ones. Make sure to grease them.
3.) Take all the dry ingredients and mix together in a bowl. Set aside.
4.) Over medium heat, mix all of the wet ingredients together until they are combined.
5.) Once the heated mixture has cooled add it to the dry ingredients and mix together.
6.) I tried to roll the dough into balls as best I could, the dough is a bit sticky. Drop each ball into a muffin tin slot, makes about 24.
7.) Bake for 12 minutes or until golden brown.
8.)  If you want toppings, now is the time! For powdered sugar just dip in powdered sugar, pretty easy huh??! 😉 For chocolate, mix together some cocoa powder, powder sugar, and a little milk to make it dippable. There are so many other toppings to create, so be creative!

Gluten Free Cheese-less Pizza Two Ways

vegan, gluten free, cheeseless, pizza, veggietomato, basil, vegan, cheeseless, pizza, gluten free, dairy free

 

Well, we are done with our little food experiment. Austin has decided to definitely go back to eating meat! haha. I didnt mind it as much, and I will still eat meat every once in awhile, but I enjoyed the experiment! We took away from it that we definitely need to continue to have lots of veggies and fiber and I diet, so we did learn some valuable information!

Before the experiment we were dairy free, but I still ate mozzarella cheese. During the experiment I decided to go all in and have no dairy at all. Well, We LOVE pizza, I mean love. So I started thinking what should I do?? I HATE vegan cheeses, so one of my friends said to try it cheeseless. Cheeseless? This is a new concept! Austin freaked out when I told him! What is a pizza without cheese he asked?? So, I made two different ones. I made a veggie one with lots of sauce for him (top picture) and a tomato basil one for me because that is my favorite pizza, just now without the mozzarella. Honestly, I loved it! Austin didnt think it was bad, but of course he preferred cheese. It really changed my whole thinking on needing cheese to make the dish complete. I am now hooked on cheeseless pizzas! A couple weeks ago I even ordered a cheeseless veggie pizza when we were out, and it was great! I definitely encourage you to go cheeseless and check it out!!

If you want to know how I made it, I use this GF crust recipe. This is my go to pizza crust, I use it all the time! And after that the sky is the limit! Add whatever veggies, meats, herbs, etc. Add sauce, or maybe just olive oil & balsamic. Get creative!!

GF/DF Lemon Poppyseed Breakfast Cake

 

lemon, poppyseed, bread, cake, breakfast, gluten free, dairy free

I am SO sorry for the large amount of lapsed time since my last post. Work has been busy, and life in general. Ive got all these recipes to post, but it just feels like the days are not long enough! We went to our friend’s amazing house outside of the city for Memorial Day (which I will post later!). It was so nice to have a little “vacation” that didn’t require too much effort. They live on an amazing piece of land and it was just so nice and peaceful, we loved it! My dear friend is also Gluten Free, so that makes it even more fun to hang out since we know that all our food is safe and I love baking for them! So, I made some treats to bring and I brought this for our breakfast. It looks a little janky in the picture because I cut it up into squares for the trip, so it not as pretty as when it came out of the oven! I loved it because it just had a hint of lemon, and the glaze drizzled overtop gave a little hint of sweetness. This is the perfect breakfast cake for dining in the country or the city 🙂

What you need: (Adapted from Allrecipes)
*3 Cups White Rice Flour
*3 eggs (or egg replacer for vegan)
* 2 1/2 Cups Sugar
*1 1/2 tsp salt
*1/2 tsp xanthan gum
*1 1/2 cups almond milk
*1 1/8 cup olive oil
*1 1/2 tsp baking powder
*2 Tbsp poppy seeds (or more, depending on your preference)
*1 1/2 tsp vanilla
*2 tsp lemon juice (or more depending on how lemony you want!)
for the glaze:
*3 Tbsp powdered sugar
*1 tsp lemon juice
*1 Tbsp almond milk

Directions:
1.) Preheat oven to 350 degrees and grease your baking tin.
2.) In a stand mixer combine the flour, salt, xanthan gum, baking soda, and sugar.
3.) Next, add in the eggs, milk, oil, vanilla and lemon juice. Mix until everything is combined.
4.) Fold in the poppy seeds and taste to see if it needs anymore lemon juice, depending on your preference.
5.) Bake for 1 hour or until golden brown.
6.) Mix all of the ingredients for the glaze and pour over the cake while it is still warm.
7.) Serve and enjoy!!

 

26th Birthday Recap featuring the Raw Vegan Birthday Cake!

 

raw, vegan, cheesecake, gluten free, dairy free, egg freeraw, vegan, gluten free, dairy free, cheesecake

Monday, May 7th was my 26th Birthday! Mondays are kind of a sad day to have a birthday. Had to go about my normal work day, etc. and couldnt stay out too late, boo!  Thankfully everyone at work was very nice and I had a HAPPY BIRTHDAY sign at my desk when I arrived at work & my boss gave me a $50 gift card to Kroger, she knows I love to bake 🙂 So that was really nice.

That night we went to Season’s 52, one of our favorite GF restaurants with our wonderful friends Eryn & Jared, who are also fellow GF’ers!! 🙂 We saw the cast from Say Yes to the Dress Atlanta which was really fun, I honestly dont think in the 22 years Ive lived here that I have seen a celebrity, so I was really excited!! Austin was soo sweet and got me & Eryn all day passes to Spa Sydell including a massage, mani & pedi. Now we just need to decide when to go! Cant wait!!

Eryn gave me an awesome shirt from her amazing collection called “So Worth Loving”. If you want to know more about it or purchase an awesome shirt you can go here. The awesome “Cursive Tee” is what I am wearing here:

so worth loving tshirt
Now, for the last part of the night: CAKE! I was a little nervous about this. This was my first time making a “Raw” Vegan dessert, and one that I was going to be serving to other people! I came across this awesome site called Nouveau Raw. Her food is so beautiful and so creative! When I saw the picture of this cake I just had to make it! It is actually super easy and it requires NO baking at all, which is the best part! I changed a couple of things around because some of the ingrediants I didnt have, but it turned out great. Everyone was shocked when I told them that it was made from cashews!! It is also nice to eat a dessert that I feel like is actually healthy for me! This dessert is no gluten, eggs, dairy, oils, or refined sugars!! To make the awesome Chocolate Mocha Cheesecake head on over to here–> Cake Recipe

I am thankful for Austin, family, and friends that made my day special! Thank You! 🙂

Week 1: Wake up call to the body!

 We have now done one week of the plant based diet as seen on “Forks over Knives” !! To refresh your memory this is no meat, oils, refined sugar, eggs, or dairy. We definitely have adapted it to our needs and did not go into it 100%. After talking I dont know if we will ever do it 100%, we will probably be flexitarians! I read that flexitarians are people that most of the time do this diet, but if you are somewhere where you cant (ie: family Thanksgiving) that you still eat meat, etc. Being gluten/dairy free is already hard when going out or to family gatherings so we dont want to just add another layer of hassle if we dont have too. All that being said we are for sure limiting meat to only 1-2 days a week and only eating chicken, since beef was really the main cause for concern.

The reason I titled this “Wake up call to the body” is that simply enough, it was! Obviously I thought I was being “healthy” before but when you start really reading labels, and learning about what is good and not good it is eye opening. I learned that we do not eat enough fiber. Women should eat 21-25 grams and men should eat 35-38 grams per day. The average person only eats about 10 grams per day. Now, eating 25 grams of fiber after only eating about 5 is a little bit of a shocker to the digestive system. I am going to be honest here because that is the most helpful 🙂 So I am very sorry if this is TMI!

The first couple of days were definitely the worst. My stomach had sooo many bubbles in it and I had lots of gas and went to the bathroom alot more than I was before! After all of the really annoying and embarrassing side effects subsided it has been alot better and my system feels more regulated. It will take about a week or so to adjust. It’s funny because you would think doing the right thing for your body would make you feel great, but honestly the first couple of days I felt like crap! I also read alot of useful forums about this that said that you should ease into it and eat easier to digest foods like lentils and work your way up to black beans, etc. OOHHH….haha Well the first 3 days I ate probably 2 cans of black beans, that explains it 🙂 haha SO, my advice is to spread out the fiber into all 3 meals if you can that way you dont eat a can of beans at dinner and the next day have crazy stomach bubbles!! These were all things that unfortunately they did not address in the documentary but should have!

Now the most common question I have been getting: WHAT do you EAT?! People are like OMG you eat plants? no meat? It really freaks them out, especially here in the south where everything is meat covered in gravy! It really hasnt been that hard actually. I will say that it is a little of an upfront investment because some of the key ingrediants you need are a little expensive but you are cutting out one of the most expensive products, meat, so it all evens out. Here is what we ate for the week to give you an idea:

Friday: I still ate my GF Rice Chex for breakfast!
We just did PB&J since we still needed to go to the store.

Saturday: I had a chocolate/banana/soy smoothie at Starbucks for breakfast. Went to the store and got all of the goodies! I made myself GF pasta with lots of sauteed veggies & pinenuts and a little Earth Balance.

Sunday: Fruit for breakfast. Homemade GF flatbreads with DF cream cheese & veggies. Inspiration here: Cream Cheese with veggies  Flatbread
Also made this tasty dessert adapted to GF: Cookie Sandwiches

Monday: Smoothie for breakfast.
Breakfast for dinner: GF oatmeal pancakes & fruit

TuesdayVegan Overnight Oats for breakfast (GF)
Salad with lots of veggies & fruits and homemade honey mustard dressing

Wednesday: Rice Chex & fruit for breakfast.
Our one meat meal of Chicken Tacos with rice & plantains
Make this little treat, you will not believe how good it tastes!: Raw Food “Brownies”

Thursday: Rice Chex and fruit for breakfast.
I was home alone so it was a quick sandwich!

Friday: Butternut Ravioli Stacks
Inspiration here: Ravioli Stacks

For snacks I ate dried fruit, larabars, and nuts. Surprisingly I didnt feel starved at all this week, my body was the perfect amount of full 🙂

Now onto the second week..stayed tuned as we continue on the journey & thanks for reading!!

Our New Food Journey!

forks over knives, movie, poster
Source: www.forksoverknives.com

So, over the weekend Austin and I watched “Forks over Knives” on Netflix. We have watched “Food Inc.”, “Fat Sick and Nearly Dead”, but this film really made me want to change my life. The other films are very condemning and convicting and truly make you think about where our food comes from and what we are putting in our bodies. “Forks over Knives” does the best job giving you the facts and then real life examples of how this type of lifestyle has literally changed people’s lives by reversing cancers, diabetes, and heart disease.

Why am I telling you this?? They are not paying me to say any of this 🙂 I know there are lots of critics on the other side saying that we do need meat, dairy, etc. to be healthy. This is just my personal opinion and what Austin and I think is best for us. So, with that said we are starting our new food journey this week. Now, you are probably wondering what exactly the new lifestyle is. It is called a Whole Food Plant Based diet. Basically you take meat, eggs, dairy, refined sugars, and oils out of your diet and eat more fruits, veggies, nuts, and foods that are more natural.

The main focus is taking meat and dairy and any animal proteins out. The argument is that the animal proteins actually don’t help us and hurt us in the forms of cancers and heart disease. There were many studies documented in the movie, but I will give you one example. One of the doctors featured in the film and activist for this diet did a trial with 20 people over about 20 years on this diet and he saw cancer reversed, diabetes, heart disease, cholesterol and lots of other little complaints that people had disappear. When they did the study in rats, the animal fats and proteins were causing tumors to appear, when they took them off the proteins and had them on a whole food diet the tumors disappeared. So, maybe I am just an easy person to convince, but doesn’t that seem amazing?! Why wouldn’t you want to do that?!

The nature of my blog will be changing just a bit now. We already do gluten and dairy free, so now we are just cutting out the meat 🙂 So in a sense I guess we are becoming vegan, but i dont like calling it that! I am going to try and get our stats before we truly start this and track our progess here. I will write about our experiance, our findings, and recipes. Mainly, we want to see after a month if this is as great as everyone is claiming it to be! Austin’s mom has diabetes and both of his grandfathers have had heartattacks. He is also trying to lose weight, so we just think that this is something very important that we need to do now! So the recipes maybe changing, but in a good way! I am hoping to post things that are great for your health while also tasting good, AND dont have 20 ingrediants and take 10 hours to make!

So, come along on our newest food journey and hopefully there will be a great outcome for a healthier life!

GF/DF Birthday Cake with Chocolate Ganache

birthday, cake, chocolate, ganache, dairy free, gluten freebirthday, cake, chocolate, ganache, dairy free, gluten free

 

Two weeks ago it was my dear friend Eryn’s birthday!! She is a fellow GF person and it is so nice to have someone that understands 🙂 As my GF buddy, I wanted to make her a GF cake so that she could have a wonderful birthday and not miss out on the yummy part! My inspiration for this cake was found here on Bakerella’s website. The cake looked so good and pretty, yet so simple too. I adapted it to GF/DF needs and also added the strawberries as well! The cake was a hit at the party, and more importantly Eryn loved it!

What you need:
* 1 or 2 batches of chocolate cake, recipe here ; used in previous posts. I made a 4 layer cake so I did two batches.
* 2 batches (or depending on # of layers) of perfect crusting buttercream found here; used in previous post, just sub coconut or almond milk in for DF
* 3/4 cup DF chocolate chips
*1/4 cup butter (Earth Balance)
*3/4 cup coconut cream
*some extra chocolate chips for filling
*strawberries for garnishing
*VIVA paper towels if you want a super smooth cake!

Directions:
1.) Make either 1 or 2 batches of the chocolate cake recipe above, depending on how many layers you want. Let the cakes cool completely.
2.) Meanwhile make the buttercream with the recipe above. set aside until it is time to frost.
3.) Once the cakes have cooled you can start frosting and assembling the cake. I put chocolate chips inside each layer, like Bakerella. It is a fun little surprise! Do a crumb layer on top and on sides (quick messy one) and then stick in the freezer for about 20 minutes to let the frosting harden.
4.) Once frosting has hardened you can do the real layer which is really thick so you can cover the whole cake. To get the frosting very smooth use the “paper towel method”. VIVA is the only one that works because it has no pattern and is very smooth.  In a circular motion rub the cake with the paper towel, and the heat from your hand smooths it out. It is pretty amazing!
5.) Next, to make the ganache melt the butter and cream in a skillet. Once the butter has melted and is boiling, poor over bowl of chocolate chips and stir until melted. Ganache takes awhile to thicken up, so just stick in the refrigerator and come back in about an hour or so.
6.) Once the ganache is thick poor over the cake and garnish with strawberries, chocolate chips, or whatever you would like!

ENJOY!

GF/DF Oreo Mint Brownies

gluten free, dairy free, oreo, brownie, mint, marshmallow fluff, frosting, st. patricks day, green

 

So, this was really meant to be a St. Patrick’s Day post, but I didnt end up making these until this week! They will definitely be on my St. Patrick’s Day list for next year though! Do not be overwhelmed by all of the steps and different parts, they were pretty easy to make! The most important part is that they taste good!! The brownie part came out really moist and there was just a hint of minty taste, not to over powering! These can be semi-homemade if you use store bought frosting and a GF brownie mix!! Hope you had a great belated St. Patrick’s Day and I hope you enjoy!

What you need: (Adapted from here)
* 1 package GF Oreos (Kinnikinick brand)
*1/8 tsp mint extract
*1  7 oz. jar Marshmallow Fluff
*green food coloring
*3/4 cup melted white chocolate chips (Enjoy Life brand)
*1 brownie recipe or 1 box of GF brownie mix (Betty Crocker, Pamela’s, etc.)
*1 recipe homemade frosting or 1 can store bought

Directions:
1.) Preheat oven to 350 degrees.
2.) Make the marshmallow mint-Mix together the marshmallow fluff, green food coloring (use as many or as little drops as you need to make desired color) and the mint extract. Mine was VERY hard to mix together, the fluff was so sticky!! Set aside.
3.) Make the brownies either according to brownie mix or your own brownie recipe. If you dont have a GF brownie recipe, I have one on here from a prior post! Stir in 12 crushed Oreos to the batter and also 1/2 of the marshmallow mint. Bake the brownies about 20-25 minutes. Mine took awhile because there was so much gooey yumminess!
4.) Now, add in the frosting and the melted white chocolate to the rest of the mint marshmallow. Since this doesnt spread well at all, I recommend putting it on the brownies as soon as they come out of the oven so that it can melt all over them. Crush the rest of the Oreos and press them into the brownies.
5.) I refrigerated mine overnight, but if you need right away I would freeze, it makes them much easier to cut when they are cool and hardened!

ENJOY!