[Update: This is no longer something I can eat due to my dairy allergy, but I highly recommend it!]
I stumbled across the original recipe for cream cheese cookies on Food 52 thanks to Pinterest. The lady sharing said the recipe has been in her family since the 1970s when her mom went to a Tupperware party and came home with a simple, yummy cookie recipe.
Add brown rice flour, vanilla, and salt and mix together.
Once completely mixed, roll one-teaspoon-sized balls and place on cookie sheet (they can be a little bit larger than this but it’ll mean you may have to keep them in the oven for a little longer). I patted mine down ever so slightly so that they would be a little rounder and thinner.
Bake in the oven at 350 degrees for 12-14 minutes, until the edges are golden brown. Be very careful to not over bake the cookies, don’t want them to lose their soft centers.
[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: As a result of new allergies, this isn’t something I can eat anymore. But I’ve decided to leave it on the blog because they’re still yummy] I’d made gluten-free, egg-free, lactose-free brownies before (see the recipe) and they’d turned out well, but today I was in the mood for brownies that had a more brownie-like consistency. So I decided to try a completely different recipe. These cake brownies are a bit lighter than usual brownies (they’re more like mini cakes in some ways than brownies), but they still hit the spot and they were very easy to make.
3/4 cup butter
1 and 1/2 cups Splenda or generic brand of sucralose (if you don’t need it to be sugar-free, you can use 1 and 1/4 cups sugar)
[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.