[Update: Due to my dairy allergy, this isn’t something I can eat anymore. But give it a try! It’s tasty]
Mr. M’s just celebrated his 28th rotation around the sun. Since our very first date to Seattle almost two years ago he’s been wanting to tour Seattle in the most culturally sophisticated way possible—The Duck. When Mr. M first pointed out the super touristy, tacky duck-shaped boats and announced that he wanted to ride one I just laughed.
In honor of his birthday though I’m going to treat him to a tour via The Duck once spring quarter is over and he’s back for a week over break. And I also made him mini blueberry cheesecakes to celebrate (note the lovely lit candles below). And he seemed to really enjoy them.
I highly modified Suzanne Somers’ New York Cheesecake recipe from her book Somersize Desserts. While it isn’t specifically gluten-free, a lot of the recipes in the book tend to be naturally gluten-free.
Yields: About 18 cupcakes.
Ingredients for Cupcakes :
3 (8-ounce) packages of cream cheese (room temperature)
1 and 1/4 cups Splenda/sucralose
3 large eggs (at room temperature)
1 cup sour cream
1 and 1/2 tablespoons lemon juice
1 teaspoon vanilla
1 cup frozen or fresh blueberries (optional)
1 teaspoon lemon zest (optional)
Ingredients for Topping:
1 cup sour cream
1/2 cup Splenda/sucralose
Place cupcake liners in muffin tins and set aside.
Beat cream cheese and Spenda together in a large bowl (it will turn out better if you wait until the cream cheese is at room temperature).
Add eggs, beating after each addition. Then add sour cream, lemon juice, lemon zest, and vanilla. After mixing, carefully add blueberries. Don’t kill it, just mix until it’s smooth.
Use a 1/4 measuring cup to divvy up the cream cheese mixture evenly into the cupcake liners. Fill each cupcake liner about 3/4 of the way full.
Bake at 300 degrees for 25 minutes (0r until a toothpick comes out clean).
In a smaller bowl, mix together sour cream and Splenda for the topping. Once the cupcakes have cooled completely the in the refrigerator, spread sour cream frosting on top of them.
[Update: Due to my dairy allergy, frosting these little guys is sadly no longer an option. They’re pretty darn amazing frosted. And I haven’t tried them out with egg-free egg substitute yet but I’m hopeful that’ll work]
I don’t really believe in “seasonal food.” Some foods are definitely fresher (and cheaper) if you buy them when they’re in season, but something like canned pumpkin doesn’t really matter. It’s just generally considered a fall/holiday food.
But I love pumpkin, so despite the fact that it’s late spring I’ve made a couple batches of my new favorite gluten-free cupcakes lately. And they’ve been quite a hit. They might not look like anything special, but the multiple requests for me to make them again makes me feel like I’m finally starting to figure this whole gluten-free but still delicious thing out.
You can eat these like muffins, but they taste fantastic if you also frost them with homemade Cream Cheese Frosting.
3 and 1/3 cups Splenda/sucralose (or 3 cups sugar)
1 cup cooking oil
3 and 1/3 cups brown rice flour
2 teaspoons baking soda
1 and 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15-ounce can of pumpkin
Set the oven for 400 degrees. And put about 24 cupcake liners into muffin tins (greasing might also work but because gluten-free baked goods tends to be so fragile, I’d be afraid it’d fall apart when it’s taken out of the pan). Set it aside for later.
Beat Splenda, eggs, and oil together in a bowl.
Combine flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
Once mixed, alternately add flour mixture and water to Splenda mixture. Use the electric beaters on low after each addition. Now, beat in pumpkin until just combined.
Use a spoon to carefully place the batter into the cupcake liners filling them about 2/3 of the way full.
Bake cupcakes at 400 degrees for 18 minutes.
Let the cupcakes cool for about 10 minutes before removing them from the pan. Then, put them in the refrigerator so they can cool completely. (While they taste good right after they’re made, they’ll taste the best after cooling all night in the refrigerator)
Either eat them like muffins (they taste great with butter) or, better yet, frost them after they have cooled for at least a couple of hours. Follow the Cream Cheese Frosting recipe, but add a pinch of cinnamon and nutmeg to give it more of a pumpkin-y flavor.
Once you’ve frosted the cupcakes, let them cool for at least a couple of hours. The cupcakes will taste better and be less fragile and the frosting will have time to set. Once they’re done cooling, enjoy.
[Update: Due to new allergies, this isn’t something I can eat anymore. But I’ve left it on the blog because it’s tasty]
In honor of my sister’s seventeenth birthday, I attempted my first gluten-free cake. As many gluten-free people know, a birthday just isn’t quite the same without cake.
I didn’t have much luck finding a classic chocolate cake recipe that was gluten-free, so I modified a standard cake recipe by changing the flour and sweetener.
Unfortunately, I got a little confused while mixing the ingredients, didn’t mix them in quite the right order, so the cake turned out a little denser than I would’ve liked. It still tasted nice, though. I also discovered that frosting a cake is much harder than I’d imagined. My hat goes off to everyone who is able to make frosting look like an art form (I’m just happy if I can get it on the cake and not all over the kitchen).
3/4 teaspoon baking powder (check the label to make sure it’s gluten-free)
1/2 teaspoon salt
2 and 1/3 cups Spenda/generic brand of sucralose (you can also use 2 cups sugar instead if you don’t need it to be sugar-free)
2 teaspoons vanilla
1 and 1/2 cups milk
Lightly grease the bottoms of two cake pans (either 8x8x2-inch square pans or 9×1 1/2-inch round pans). Line the bottoms of the pan with waxed paper (I didn’t have any on hand so I lightly dusted the bottom of the pans with coco powder after I’d greased them).
Stir together flour, cocoa powder, baking soda, baking powder, and salt (in other words, all of the dry ingredients except the Spenda/sugar).
Use an electric mixer to beat the butter for about thirty seconds. Then, slowly add Spenda/sugar and beat it for a couple of minutes until well combined (don’t forget to scrape the sides of the bowl).
Add eggs to the butter and Speenda/sugar mix. Mix for about a minute after adding each egg. Then, beat in vanilla.
Now, alternate between adding the milk and the flour mixture to the butter mix. Beat together.
Divide the batter between the two pans and spread it out evenly.
Bake at 350 degrees for 35 to 40 minutes (until a toothpick comes out clean).
Cool cakes completely before removing them from the pans.
[Update: Sadly, due to new food allergies, this isn’t something I can eat anymore. But it’s yummy! So you should still give it a try]
My very first attempt at making gluten-free, sugar-free cupcakes went alright, but the consistency was a little funky and they left an odd aftertaste in your mouth (I’ve decided that garbanzo flour most be an acquired taste).
On my second try, these little guys turned out perfectly—light and most, held together well, and not even a hit of garbanzo flour. Success! Not only was everyone in the house happy to eat them, but I’m going to use the same recipe to make two birthday cakes this next month. I’ve never made a gluten-free, sugar-free cake before, so that should be fun.
Algerian/Sensitivity Info: Gluten/wheat-free, sugar-free, and nut-free.
Yields: 18 cupcakes.
3/4 cup butter (softened)
2 cups gluten-free white rice flour
3/4 cup unsweetened baking coco powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 and 1/3 cups Splenda (or any generic brand of sucralose)
2 teaspoons vanilla
1 and 1/2 cups milk
Mix together rice flour, coco powder, baking powder, baking soda, and salt.
In a separate large bowl, beat butter and Splenda together with an electric mixer. After it is well mixed, gradually add in one egg at a time. And then, add vanilla.
Slowly add flour mix and milk to the butter mixture. Beat with the electric mixer.
Place cupcake liners in pan. And then, slowly spoon batter in. Be sure to leave some room at the top for the cupcakes to grow.