These strawberry cream cupcakes were absolutely amazing! For the Cake, I made the King Arthur Flour recipe for Golden Vanilla Cake (click here for recipe), and instead of making a cake I put it into cupcake tins-this recipe made 24 cupcakes! When the cupcakes were done, I cut the tops off and put in two strawberry slices, then for the frosting I used 1 small container whipped cream, 3/4 cup confectioners sugar and 1 teaspoon vanilla extract and beat in a mixer until it was forming peaks and becoming stiff. Perfect for Strawberry season and summer birthdays!
When I made these cookies I gave one to my husband and as he was trying them I asked him what I should call them…he said ‘I’d call them amazing’ haha, so then after finishing the cookie he said ‘call them Almondmazing’ I love the name, and hence, here is an amazing almond cookie that is gluten free with a wonderful dark chocolate crushed almond topping. Sooo delish, and by my calculations, a batch of 20 only has 60 calories per cookie!
Almondmazing Cookies – Gluten Free Almond Cookies with Dark Chocolate Almond Topping
Author: Sweetphi
Recipe type: Cookie, Dessert, Gluten free cookie
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
1 Cup Almond Flour
¼ cup sugar
1 Tbs Brown sugar
1 egg
2 Tbs Coconut oil (or you could butter)
½ tsp almond extract
handful of whole almonds
1 oz 60% dark chocolate
Instructions
Preheat oven to 325. In a microwave safe bowl add the coconut oil and then microwave it for 30 seconds to a minute until melted. Add the egg and stir well. Next add the sugars, stir, then add the almond flour, and almond extract and combine all ingredients well.
In a food processor combine a small handful of almonds and 1 oz of dark chocolate (it was 2 squares of the chocolate I had). Pulse until they are well chopped.
Line a baking sheet with parchment paper, spoon cookie dough about 1 inch apart, create a little indent in the middle/top of the cookie. With another spoon, sprinkle a little of the dark chocolate almond topping on each cookie. Before putting them in the oven press any little pieces of topping into the cookie. Bake for 12-14 minutes. After taking them out of the oven, allow them to rest for a few minutes, then transfer to a cookie sheet. Serve warm or cold, they’re Almondmazing!
Did you know today was National ‘Pi’ Day (3/14 celebrating the Greek Math Symbol)? Well, I didn’t until someone texted me telling me it was! So in honor of National Pi Day, here are some wonderful Pie recipes!
After I made the awesome Guinness Oat Bread, I had a little bit of Guinness left, and come across this recipe from Foodiecrush for Stout Chocolate Brownies on Pinterest and just HAD TO MAKE THEM! Oh boy, so amazing, this is definitely a St. Patrick’s Day must make! The Guinness really highlights the dark chocolate taste and makes them a wonderful fudgy consistensy..oooey gooey goodness!
Preheat oven to 350. Prepare a 9 x 9 pan with aluminum foil and the spray with cooking spray.
Melt chocolate and butter in a microwave safe bowl, stirring every 30 seconds allow to cool for a few minutes. Then add sugar, vanilla, salt, Guinness and whisk until well combined. Add eggs one at a time, incorporating them completely before adding the next one. Fold in the flour. Pour into prepared pan and bake for 45 minutes, allow to cool for 2 hours or overnight before cutting.
This is a little bit of a fancier dessert, oh so delicious and beautiful. These cups would also make really good bars I think. The flavor of the dark chocolate almost brownie bottom highlights the goat cheese accents in the cheesecake on the top layer. So rich and delish! They reminded me of the time I made Mini Lemon Ricotta Cheesecakes with Apple Pies (click here for recipe), but of course fancier because it has the beloved Goat Cheese!
Preheat oven to 350. Line a 12 muffin pan with cupcake liners.
For the black bottom (this is almost like a brownie): melt butter in a microwave bowl, as soon as it is melted add the chocolate chips and stir so that they melt as well. Let sit to cool for a few minutes. In a bowl beat the butter and sugar and egg until creamy, then add the remaining crust ingredients and combine until smooth, then divide among the 12 lined cups and bake for 10 minutes.
For the goat cheese cheesecake layer, combine goat cheese, sugar, lemon juice and zest and vanilla and beat until smooth. Beat in egg yolks one at a time, incorporating them completely before adding the next, then stir in the flour. In a clean bowl whip the egg whites until they are firm but not stiff, fold ⅓ of the egg whites into the batter, then fold in the remaining and make sure everything is combined well. Spoon over the black bottom part, and bake for 30 minutes. Remove from oven and let cool before serving -these are good both warm and cool, and I kept them in the refrigerator for storage although they did not last long!
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The ingredients Out of the oven and cooling Up close and personal haha The insides Dark Bottom Goat Cheese Cheesecake Cups!
1 package gluten free chocolate wafer cookies (about 10-15 cookies per crust)
3 Tbs Butter, melted (per crust)
Pie filling (makes 3 pies!-the first time i made this i didn’t know that and was surprised by how much filling there was):
1 (8oz) package cream cheese, softened
⅔ cup crunchy peanut butter
2 cups confectioners sugar
1 cup milk
1 (16oz) container frozen topping-coolwhip
¾ cup Hersheys chocolate syrup
Instructions
For the crusts put cookies in a food processor and process until fine crumbs, in a microwave safe microwave the butter, then add the cookies and press into pie plates
In a large bowl, beat the cream cheese and milk until blended. Mix in the sugar and peanut butter until smooth, then fold in the whipped topping.
Spoon mixture into all 3 crusts. Drizzle each with chocolate syrup in circles, then use a fork to get the webbed look. Cover and freeze for about 2 to 3 hours.
Let stand 15-30 minutes at room temperature before serving.
Gluten Free Mini Almond Cakes With A Raspberry Button from Lunch in Paris
Author: Elizabeth Bard
Recipe type: Dessert, Breakfast
Prep time:
Cook time:
Total time:
Serves: 25
Ingredients
¾ Cup sugar
¾ Cup plus 2 Tbs Almond Flour
⅓ Cup Gluten Free Flour
10 Tbs Unsalted butter, melted
4 Egg Whites
1 Egg Yolk
½ tsp vanilla extract
½ pint raspberries
pinch of salt
Instructions
Preheat oven to 450. In a bowl combine flours and sugar. In the bowl of a stand mixer, or by hand whip egg whites and salt until the top of the egg whites are frothy. Gently fold egg whites into flours. Fold in the egg yolk and vanilla, then add the melted butter, fold it in…it will be a loose batter. Spray the cups of a mini muffin pan with cooking spray. Spoon batter into cups. Gently press a raspberry into each up, don’t push them too far or they will sink.
Bake for 10 minutes, let cool for another 10 minutes, then transfer to cooling rack and enjoy warm or cold.
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I’ve blogged about my awesome book club (click here and here for the posts) and this month we are reading Lunch in Paris: A Love Story with Recipes by Elizabeth Bard that has wonderful recipes at the end of each chapter, and when I got to this one I just HAD to make it. I substituted the regular flour for gluten free flour and they turned out great! Mini Almond Cakes Ingredients
Right before baking Out of the oven-they spilled over a little Ready to be enjoyed! Yum yum!!
This lovely treat is just in time for Valentines day and uses a recipe I made for Chocolate Cake with Raspberries (click here for original post) and then includes the assembly directions from this awesome post I found last year and have been wanting to use from from 52 Kitchen Adventures blog. Enjoy!
1 cup skim milk + ¼ of a lemon juice (I do this instead of buttermilk, but you could use buttermilk)
½ cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee
1 cup frozen raspberries
Frosting Ingredients: ½ stick butter
½ cup sugar
2 cups Powdered Sugar
⅛ cup skim milk
⅛ cup Fat Free half and half
1 cup semi sweet chocolate chips
1 tbp vanilla extract
Instructions
Preheat oven to 350 degrees. Spray a square pan with cooking spray. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk and lemon juice, melted butter and vanilla extract; stir by hand or with a mixer for 2 minutes on medium speed. Stir in hot coffee slowly, then stir in frozen strawberries, and stir very thoroughly. Pour batter in pan and bake for 30 min. Let cool for 15 min. While cake is cooling make the frosting. Cream the butter and sugars, then add the melted chocolate and vanilla and mix until combined. Spoon cake into frosting and mix thoroughly-it will be sticky.
Line a baking sheet with wax paper, spread the cake and frosting mixture about an inch thick, and put in the freezer for an hour, then take out and start cutting and dipping the hearts and making the cake pops
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Assembling the cake pops:
1 cup Chocolate chips for coating, melted
6″ lollipop sticks
Optional: white or pink gourmet sprinkling sugar
Once cake is cooled, add to the frosting bowl and mix with the back of a spoon, paddle attachment, or your clean, dry hands until thoroughly combined. Press onto a large dish or cookie sheet that is lined with wax paper so it’s about 1″ thick. Put into freezer for an hour. Take out and form into balls and put back into freezer for another hour.
In a double boiler or in a microwave, melt the chocolate or candy melts, stirring until all lumps are gone. Once melted, remove from heat and pour into a cup (taller the better so you can dip the cake pop in). Let cool for a few minutes.
Dip the tip of a lollipop stick in melted coating and push straight into the cake pop.
Holding the lollipop stick, dip the cake pop in to the coating until it’s completely covered, then quickly remove. Hold over cup while excess drips off (if needed, tap your wrist with the opposite hand to help the process).
Place on wax paper or into an upside down colander to cool
Optional: sprinkle with colored sugar
Store in fridge until ready to enjoy Chocolate cake pop ingredients the cake batter Chocolate cake cooling
So my little sisters kept saying I had to try the Starbucks Pumpkin Loaf last fall because they were obsessed with it. Seriously, they called me and dropped some not-so-subtle hints/threats that I needed to buy them some next time I saw them. Well, I tried it and truthfully wasn’t THAT impressed, so I decided to look for a recipe and came across this one from Like Mothers Like Daughter Blog for The Real Starbucks Pumpkin Bread and modified it a little bit to be Gluten Free, and guess what? They went nuts over it and said they liked it BETTER (that’s a huge compliment coming from them!) So here is my recipe for the Best Gluten Free Pumpkin Loaf and Muffins. I made one loaf and one muffin pan full, but could be made into three loaves.
3 Cups Gluten Free Flour (King Arthur Flour has the BEST GF Flour)
2 Tsp Baking Soda
1 Tsp Baking Powder
1.5 Tsp Cinnamon
1 Tsp Ginger
1 Tsp Salt
½ Tsp each of Ground Nutmeg, All Spice, Pumpkin Pie Spice
8 Eggs
2 Cups Sugar plus
½ Cup Brown Sugar
1 Tsp Vanilla Extract
1 (15oz) Can Pumpkin Puree
1 Cup Vegetable Oil
1 Cup Semi Sweet Mini Chocolate Chips
Cooking spray
Instructions
Preheat oven to 350, Spray 3 loaf pans or one loaf pan and 12 muffin cups with cooking spray
In the bowl of a stand mixer (or you can do this with a hand mixer). Beat eggs, sugars and vanilla together for 1 minute on medium speed or until well combined. Add pumpkin and oil and mix well, add all the dry ingredients and mix well again, then lastly add the mini chocolate chips and stir.
Divide batter among the three pans and bake for 60 minutes or until a toothpick comes out clean. If doing muffins take muffins out after 25-30 minutes
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Pumpkin Loaf Ingredients
The muffins
The wonderful gluten free pumpkin loaf with mini chocolate chips
The lovely ingredients
Mini Almond Cakes Ingredients
