Category Archives: Recipes

I Tried It – McCormick Skillet Sauce

***This post contains affiliate links.  If you click on one and make a purchase, I may make a small commission***

I hate when I’m rushed to make dinner.  I also hate when I have to make dinner and I really don’t feel like making dinner.  I have a solution that fixes both of those problems.  Because what I love is when dinner is easy, cheap, healthy and delicious.

Easy Chicken Stir Fry with McCormicks Skillet Sauce

I discovered McCormick Skillet Sauces through Ibotta.  You can read all about my new Ibotta obsession here but the abridged version is, if you like earning cash rebates on the groceries (and many other items!) you buy, then you will love Ibotta.   I strongly, highly recommend it.

The first week I tried Ibotta, the McCormick Skillet Sauces were one of the offered rebates.  I thought it sounded like a great idea, and the sauces are labeled gluten free, so I was excited about that.  I chose the Sesame Stir Fry sauce because stir fry is usually a four star meal (meaning all four of our family members will eat it) in our house.  And, bonus points, the Skillet Sauce was inexpensive, even before I got the rebate!

Sticking with my inexpensive theme, I decide to pair the sauce with the most economical cut of chicken known to man (or at least to me), the chicken thigh.  I love chicken thighs.  They have way more flavor than the breast and they are far less expensive.  Someone is going to catch on to this eventually and start jacking up the price of the chicken thighs.  And, no stir fry is complete without some fresh veggies and I decided on broccoli and grape tomatoes.  Tomatoes are one of the staples that Ibotta  offers a rebate for and you can use it on any brand or type of tomato.  Pretty cool.

Chicken Stir Fry with McCormick Skillet Sauce

1lb Boneless Chicken Thighs

2 c Chopped Broccoli

2 c Grape Tomatoes

2 Packets Boil in Bag Rice

1 Packet of McCormick Skillet Sauce – Sesame Stir Fry Flavor

2 T Olive Oil

  1.  Cut chicken thighs into strips or bite size pieces
  2. Heat olive oil on the stove in a large skillet
  3. Add chicken thighs to the hot olive oil.  Cook until browned on one side, then flip and brown the other side
  4. Add vegetables to the skillet.  Allow to cook and soften for 2-3 minutes
  5. Add skillet sauce and bring to a boil.
  6. Lower heat and allow to simmer for 2-4 minutes.
  7. Serve over white rice

This comes together really quickly, maybe 20 minutes, or so, depending on whether or not you have to chop your broccoli.  The sauce is really very good.  I loved the Sesame Stir Fry so much that I haven’t ventured out to any of the other flavors yet, but I really want to.  These skillet sauces are definitely my new staple!

McCormicks Skillet Sauce Chicken Stir Fry

 

I Tried It – Udi’s Gluten Free Pizza Crust

I love pizza.  My family loves pizza.  Pizza is my son’s favorite food.  When my whole family is eating pizza, I must eat pizza, too.  But, I’m trying really hard to stay gluten free, so I’ve been a little stuck.  Miss out on the pizza, or, eat the pizza and feel yucky the next day.  Well, folks, that dilemma has been solved.  Because I tried Udi’s Gluten Free Thin and Crispy Pizza Crust and I liked it.


I bought the pizza crust at my local Wegman’s, however that is the only local supermarket that I’ve been able to find them. So, you may need to hunt these down, but they are totally worth it.

They are really easy to work with, too.  I was worried that the thin, frozen crusts would crack while I was transporting them home or adding the toppings, but they are pretty durable.  I decided to go with a tangy veggie pizza this time, but I think the crust could handle whatever you throw at it!

Ingredients for Veggie Pizza w/ Udi’s Gluten Free Pizza Crust

***These amounts are definitely not precise, I totally eye balled this***

1 Udi’s Gluten Free Pizza Crust (Frozen or Thawed)

1/2 of a Red Pepper, Sliced, Roasted

1/2 of a Red Onion, Sliced, Roasted

1 c (approx) of Baby Spinach

2 T sliced black Olives

2 T (approx) Crumbled Goat Cheese

2 T Peppercorn Dressing (or other tangy, creamy dressing)

1 T Olive Oil

  1. Preheat oven to 375 degrees.
  2. In a baking dish, add the onion and peppers, lightly coat with olive oil and roast for 10-15 minutes
  3. Place your pizza crust on a pizza stone. (This is how I cooked mine.  You can probably cook this on any pan, but, I’ve always had great luck with an actual piece of stoneware for pizza crust)
  4. Spread your dressing on top of the pizza (like you would red sauce for a regular pizza)
  5. Add a bed of baby spinach, just enough to cover the crust almost to the edges
  6. Add roasted peppers and onions
  7. Add black olives
  8. Add crumbled goat cheese
  9. Cook in the oven according to the directions on the pizza crust package, approximately 12-15 minutes

Sliced Udi's Gluten Free Veggie Pizza

This got the four star seal of approval in my house.  We ALL liked.  The children, the husband and ME!  I ate one piece while it was piping hot out of the oven and it was delicious and I purposely waited for it to get to room temperature to see if it would lose some of its flavor or crispiness.  It didn’t.  At all.  In fact, I liked it even MORE at room temperature than piping hot.  I couldn’t be happier with these results.  I’m so excited to try different variations.  As I was popping this one in the oven, I was thinking about a Mexican style with refried beans, salsa, guac…  Good thing there are two crusts in each package!  I want to hear what toppings you would use in the comments!

I Tried It – A Chocolate Parfait and The Right Way to Mop

My usual first post of the week is a recipe, but I’ve been thinking about switching things up a little bit and making this (usually) Monday (yes, I know it’s Tuesday today) post more about things I’ve tried and liked.  It might be a recipe, a new product or a life hack that I’ve unearthed from somewhere in the depths of Pinterest or Stumbleupon or any of my other favorite haunts.  So, without further ado, the debut of “I Tried It”.  Super catchy title.

This week I tried a recipe that I found while browsing through a link party.  The recipe, from Simply Designing with Ashley  is for a simple Chocolate Parfait.  Click on over to her blog for the full recipe details and check out her pics of the final product, which are way cuter than mine.

Simple Chocolate Parfait

My parfait-ing skills are not exactly on point.  I wanted to get that cool layered effect where there’s some chocolate and then some Cool Whip and then some more chocolate.  Apparently, that takes some type of wizardry.  Good news, it doesn’t matter if your Parfait looks perfect, it will still taste awesome.   I did tweak the recipe I found just a smidge and added additional Cool Whip to get to a thicker consistency.

Here’s what I love about this dessert.  It is VERY chocolatey.  It’s that rich, almost mousse like flavor that is super satisfying, but so rich that you can’t eat a ton of it.  It is also gluten free, which is always a big plus for me.  Note to self, (and to all of you reading this), the Mason jar presentation was a bit of overkill.  I mean, I’m not saying I didn’t eat an entire Mason jar of this delicious dessert, but it is definitely better served in a small vessel.

The other thing I tried this week that I am very excited to share with you is a new mopping technique.  What’s that you say, you didn’t know there was a mopping technique?  Ok, neither did I, so when I came upon this pin from The Creek Line House, I was intrigued.  There is a *right* way to mop?  You don’t just push some soapy water around on the floor while watching the mop get progressively dirtier as you go?

You are mopping your floor all wrong. Click through to learn the right way!The correct way to mop your floors is called slop mopping.  There are detailed instructions on The Creek Line House  for her method, but I did change the method to suit my needs and tools pretty significantly, so I’m going to share my to do here in case it works better for you.  PS, I have only tried this on my ceramic tile kitchen and bathroom floors and so I would only recommend for that type of non-porous surface.

Slop Mopping

Tools:

Swiffer Sweeper

Microfiber Towels

Dish Soap

White Vinegar

Baking Soda

  1.  Attach a microfiber towel to your Swiffer Sweeper.
  2.  Fill your sink or a bucket with hot water, a few squirts of dish soap, about a cup of white vinegar and a quarter cup of baking soda. Get it all nice and sudsy.
  3. Dip your microfibered Swiffer into the soapy concoction.  Let it drip once or twice and then slosh it on the floor.  Right down on the floor.  Start with just a small portion, a few tiles at a time.  Lightly mop over it a couple of times and then give it a couple of minutes to work it’s magic.
  4. Grab a new, dry microfiber towel and, either on hands and knees, or (as I did) with your foot, start going over the wet area with the dry towel until the water is mostly absorbed.
  5. Dip your mop back into the sink or bucket and lay the water down on your next set of tiles.  Now, stop!
  6. While the tiles are still wet, take the microfiber towel you just used to absorb the wet tiles, run it under a faucet and then wring it out really well.  I ended up using the bathroom sink for this portion of the business.  Lay this towel down somewhere flat to dry just a bit until you are ready to use it again.
  7. Now, back to the tiles you just wet with the mop.  Grab another dry microfiber towel and start wiping and absorbing the water.  Repeat steps 5&6, alternating between the two microfiber towels you are using to sop up the water on the floors.  I know this sounds convoluted, but I found that the towels needed a little more drying time in between absorbing duties and using two and switching off made the difference.  Make sure each time you rinse the absorbing cloth you wring it out to within an inch of it’s life and then lay it down flat to dry just a bit.
  8. Depending on the size of and amount filth on your floors, you might want to refill the sink or bucket halfway through.  And don’t feel bad, I totally refilled and it’s not because my floors are enormous.
  9. CLEAN YOUR SINK.  When you are totally done with the floors, give your sink a good scrubbing with whatever anti-bacterial method you prefer.  I love swishing my stainless steel sink with some watered down bleach.

Ok, I know what you are thinking.  This is  is a ridiculously crazy process.  I admit, it is not something that I would do every day, or even once a week, but for like a monthly deep cleaning, it is awesome. It took me thirty minutes to do my kitchen floor and my small half bath on the first floor.  Thirty minutes is not a short amount of time, but I was really amazed at how good the floors came out.  Amazed enough that I felt I should write all of this down and share it with the world.   I honestly have always felt that you got beautiful, clean floors for like, 3 months after they were installed and then they were bound to never look the same again.  I was wrong.  My floors look squeaky clean and even some of the gunky grout was de-gunked in the process.  If I were motivated enough, I would imagine that if I did do this method every week, that even the grout would be back to it’s like new newness.

Ok, so that’s what I tried this week.  Now it’s your turn!  What new thing did you try this week??

 

Quinoa Peasant Salad and Hawaiian Chicken Kabobs

I made my first quinoa recipe a couple of weeks ago and now I’m all about the quinoa.  I like the texture it gives to whatever you decide to add it to.  This week I made a super simple Quinoa Peasant Salad as a side dish to Hawaiian Chicken Kabobs that I had pinned from Cooking Classy.

Quinoa Peasant Salad with Hawaiian Chicken SaladThe Hawaiian Chicken Kabobs were delicious.  I ended up baking them in the oven because apparently it’s still too early to set up the grill.  Because we’re getting a snow storm tonight in New England.  I don’t even want to talk about it.  Not only are we getting a snow storm, but someone thought it would be funny to tell my kids that they might not have school tomorrow.  8 and 11 year olds don’t hear the “might not” part.  They hear “snow” and “school” and immediately start planning on sleeping in and deciding which hill they are going sledding at.  Anyway, my point was, I didn’t grill these, but they would have been even better with some grill marks on them, for sure.

As for the Quinoa Peasant Salad, it’s really just the Peasant Salad I made before from the Bone Broth Diet with the Quinoa added to it at the end.

Quinoa Peasant Salad

1 cup Quinoa

1 Cucumber, chopped

1 cup Cherry Tomatoes, halved

1/2 Red Onion, chopped

1/2 c Italian Dressing (your favorite store bought will do)

1 tsp Salt

  1.  Cook the quinoa on the stove top in a pan with 1 cup of water and the salt.  Bring to a boil uncovered and then cover and lower the heat until the water is completely absorbed.
  2. While the quinoa is cooking, mix together the remaining ingredients in a bowl and let sit for 15-30 minutes to marry the flavors
  3. When the quinoa is done, let it cool a bit and then fluff it with a fork and fold it into the salad.
  4. Refrigerate and serve chilled.
Quinoa Peasant SaladI also promised a few weeks ago that I would update weekly how I’m doing on my weight loss journey.  It’s not going well.  I’ve been wearing the fitbit every day and it is motivating me to move around more, although I don’t often make it to 10k steps.  I have been using my elliptical more lately and for longer periods of time, like 30-45 minutes.  I’ve been eating sort of not great.  When I plan a meal, I’m good.  If I have a not very bad for me sweet already made in the house, then I’ll eat that.  If I haven’t planned ahead, I’m done.  I eat whatever I can get my hands on, like munchkins or brownies or cookies.  I don’t keep that stuff in my house, so it’s usually when I’m popping in to visit at someone else’s house that I get tripped up.  Zero self control people.  Zero.  My new mantra is “What did you do today to reach your goal?”  That has actually gotten me out of bed and onto the elliptical.  My favorite thing so far about the fitbit is the sleep tracking.  I always thought I was getting pretty close to 8 hours of sleep every night.  Turns out I don’t usually get even close to 7 hours every night.  No wonder I like naps.  Just kidding, I could take a nap no matter how many hours I slept the night before.  Anyhoo, all in all, I have not lost any weight.  In fact, depending on the day, I have gained back a little of what I lost from The Bone Broth Diet.  Not very encouraging, but I’m going to refuse to let the scale bring me down.  You’re not the boss of me SCALE!

Irish Dinner and A True Irish Tale

We are just a few short days away from the day that celebrates my people!  St. Patrick’s Day! And I’m making what seems to have become a traditional Irish Dinner, corned beef and cabbage.  But first…

I have a great Irish story.  Want to hear?

A True Irish Tale

My grandmother was born more than a hundred years ago in Galway, Ireland. She lived on a farm and when she was sixteen, her older sister was supposed to leave the family to come to America.  Days before her sister was supposed to leave, she was pecked in the eye by one of the family chickens.  At that time, I’ve been told, you weren’t allowed into the United States if you had any type of obvious physical ailment. So, instead of my great aunt coming to America, my then 16 year old grandmother was given the ticket on the Cunard to sail across the Atlantic to America.  Can you imagine at 16 uprooting your entire life, leaving behind your family, to come to a new country, totally alone?  My grandmother didn’t even speak English. She spoke Gaelic.  I can’t fathom the courage and strength that it must have taken to make that journey.

Nana and Horse

Before coming to America, my grandmother first lived in Canada with nuns. It was actually the nuns who had paid for her passage on the Cunard.  The nuns taught her to speak English and my grandmother cleaned and cooked for the nuns until she had paid back her passage.

Her passage paid, my grandmother left Canada to live in Boston.  In Boston, she lived with a Jewish family as a Nanny.  She cared for their children and cooked their meals.  My grandmother loved that family.  They didn’t share the same faith, but they ate fish every Friday because my Catholic grandmother didn’t eat meat on Fridays.

Soon my grandmother met a good Irish man and got married.  My grandfather had also left Ireland at a young age and came to America.  He worked hard his whole life in the trades and eventually bought a nice house in South Boston and, later, the land next door when a fire destroyed the house next to them. My grandmother and grandfather and their eight children were one of the only families in Southie who had a large yard with chickens and tomato plants.

Christening

I remember growing up at my grandparent’s house as much as I remember growing up in my own house.  I remember my grandmothers cooking and my grandfathers neat, three piece suits that he wore to Mass.  And his cane that he would shake with a mischievous smile when my naughty brothers and cousins were up to no good.  I still remember the smell of the Boston air that smells both like the city and like the ocean.  And I remember the sirens that rang at all hours of the night when I would sleep over at Nana’s house.  The same sirens that my mother missed when she moved to the suburbs and could only hear crickets.

First Communion

My grandparent’s eight children went on to have 28 of their own children.  Those 28 (including me) have gone on to have their own children and even some of those great grandchildren have their own children now.  To think it all might not have been if not for that chicken who pecked my  great aunt.

At the Beach

Oddly, I don’t really remember my grandmother making corned beef.  She would make a boiled dinner with ham and cabbage and it was delicious.  It seems like my grandmother’s  recipes can’t really be replicated.  I think it’s a mixture of missing her special touch and a different quality of ingredients.  Truthfully, it makes me a little sad when I eat something like boiled dinner or beef stew or Irish bread.  So, I have corned beef for you instead!

- Corned Beef and Cabbage

Corned beef is incredibly easy to make.

Step 1: Buy a corned beef.  Three pounds will feed 4-5 people.  You could cure the beef yourself if you really wanted to and I will direct you to my good friend Google if you would like instructions on how to do that.
Step 2:  Place your corned beef in a baking pan, fat side up.  If it came with spices, sprinkle those on top and also add some additional black pepper for good measure.
Step 3:  Bake the corned beef in the oven at 325 for a long time.  At about the 2.5 hour mark, insert a fork into the corned beef.  If it isn’t fall apart soft at that point, go another 30 minutes.  Continue checking with the fork every thirty minutes until the meat has completely surrendered to the low and slow cooking process.  It should have that “I was in the crock pot all day” consistency.  Except cooking it in the oven gives you a richer flavor.  I cooked mine for about 4 hours.

The cabbage part of the Corned Beef and Cabbage meal is possible my favorite part.  I have cooked it a bunch of different ways, but for this meal, I used this Balsamic Honey Roasted Cabbage recipe from Eat Well 101.  The balsamic on cabbage is perfection. So delicious.

So Happy Early St. Patrick’s Day.  I hope you enjoyed my True Irish Tale.

 

 

 

A Bite of Joy – Chocolate, Almond and Coconut Bites

The hardest thing for me sticking to a gluten free diet is not getting to eat desserts like cookies, brownies and cakes.  In order to not eat those things and avoid feeling crappy, I have to have an option to eat something that is sweet and delicious enough to distract me from the seductive cookies.  (God I love cookies).  I’ve made lots of gluten free dessert recipes that are great options (like this and this  and this) and now I have a new one to add to the rotation!

A Bite of Joy - Gluten Free - No Bake - Chocolate Almond Coconut Bites

Allow me to introduce you to the Bite of Joy.  It’s a  chocolate, almond and coconut bite.  It might remind you of a certain candy bar that is my favorite of all time.  Who knew you could achieve nearly the same thing in your own kitchen?

There isn’t a real recipe for this.  I didn’t measure anything, just eyeballed, so I’ll give you the gist of what I did to throw these together.

Ingredients

Sweetened Coconut Flakes

Chocolate Chips (about 2 cups, maybe a little less)

Raw Almonds (one for each bite)

  1.  Line a mini muffin tin with coconut flakes.
  2. Pop the coconut lined muffin tin in a 375 oven for a few minutes (maybe 5) to lightly toast the coconut.
  3. Melt your chocolate chips in the microwave.  Alternate microwaving for 30 second and stirring until the chocolate chips are melted and silky smooth.  I think I only did 2 30 second rounds.
  4. Add about a teaspoonful of melted chocolate on top of the coconut.
  5. Top the melted chocolate with an almond.  Squish the almond into the chocolate just a smidge.  I feel like it helped hold everything together.
  6. Chill everything in the fridge until the chocolate solidifies.
Bite of Joy
Ah, hello new friend.  And in case you are interested in looking at the pictures of the recipes I linked to above, here you go.  Now go forth and eat sweets.  Gluten Free Carrot Cake txt
Knock Out Your Sweet Tooth Gluten Free DessertGluten Free Chocolate Crinkle Cookies Stacked

7 Day Gluten Free Menu Plan with Shopping List

Valentine’s Weekend was no friend to me when it comes to the old diet.  I ate pizza and cheeseburgers and many, many chocolates.  But, I can’t blame all of the cheating on Valentine’s Day.  The big problem for me with my diet is not being prepared with good food on hand to eat.  This week, I’m back on track with a  7 Day Gluten Free Menu Plan and I’m armed with a  Shopping List.

7 Day Gluten Free Menu Plan and Grocery ListI have made and eaten all of the recipes included and I give them the seal of my approval.  They taste good, they aren’t super difficult to make.  There are no crazy ingredients on this list, other than some All Purpose Gluten Flour.

Here’s what made the cut for the Meal Plan:

Breakfasts

Banana Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Smoothie (This link will bring you to a smoothie post.  The smoothie featured is basically a cup of frozen mixed berries and a 1/4 cup of almond milk in the blender.  Easy Peasy).

Sweet Potato Ham and Egg Muffins

Snacks

Rice cake with Peanut Butter

Apricot Almond Bites

Deviled eggs

Apple Slice Cookies

Mozzarella Cheese Sticks

Lunch

***My favorite lunch is usually leftovers from dinner, but I have a couple of back ups in case I’m not in the mood for leftovers, or if there are no leftovers. Which happens in this house.  A lot.

Deli Meat Roll up (because the shopping list was getting a little long, I’m subbing ranch for the Tzatziki sauce and some baby spinach for the cole slaw mix)

Protein Box – Make sure you only use Gluten Free ingredients

Chicken Salad

Dinner

Chicken and Sweet Potato Curry w/ Rice

Steak with Roasted Blue Cheese Cauliflower

Roasted Kielbasa & Veggies

Salmon Cakes with Steamed Broccoli – Note that you have to substitute in Gluten Free flour on this one.

Turkey, Spinach and Bean Soup

Chicken Enchilada Casserole

Honey Mustard Chicken with Sauted Spinach – To saute spinach, just heat some olive oil in a saute pan, throw in some minced garlic and then add the fresh baby spinach.  Cook until the spinach wilts.

For Your Sweet Tooth

Chocolate Fruit and Nut Cluster

And here is the shopping list:

Gluten Free Shopping List.jpeg-page-001

** Special reminder**  If you are strictly gluten free, read your labels.  Gluten can sneak into unassuming things like Taco Seasoning, mustard, etc.

I’m pretty sure I got every last ingredient you would need to make those dishes.  If you want to try this at home, check your pantry and fridge before you go to the store because you probably have a bunch of the items on the list.  I’m so looking forward to eating well this week.

Brownies by Mommy and Son

***This is a very special post, co-written by a very special boy***

This is how a Mommy and son make brownies.

Brownies by Mommy and Son

  1.  Get a box of brownie mix.
  2. You will need oil, eggs and water.  If you don’t have eggs, don’t worry, you can skip it and use more oil.
  3. Mix the oil, eggs, water and brownie mix together in a bowl.
  4. Grease a brownie pan.  If you don’t have a brownie pan, don’t worry, you can use a round cake pan.  Also, if you forget to grease the pan, don’t worry, your brownies will stick a little, but they will still be delicious.
  5. Bake your brownies according to the box directions.
  6. Eat your brownies!
That is how you make brownies. Find them at your local store.
They are pretty good brownies to bake in your oven.
I love cooking brownies in my kitchen. My mom teaches me a lot. And that’s how to make brownies.

 

A Recipe and I got a Fit Bit!

I got a Fitbit!  I’ve been thinking about getting one for a long time, but I’ve always thought that they were too expensive.  Until I found a great deal for one on Groupon.

Keep track of your workouts, measure your sleep patterns, and quantify each step toward your fitness goals with the Fitbit Flex: Pretty teal color, right? This model is the Fitbit Flex.  They generally sell for $99.95.  I got mine from Groupon for $59.99.  (If you click the image above, it will bring you to Groupon.  If you then buy the Fitbit, I’ll get a $10 referral bonus.  Then, you can refer your friends and get $10, too!)  I’ve had the Fitbit for a few days now and I’ve discovered a couple of things.  It takes effort to get to 10,000 steps in a day.  In fact, I haven’t made it to 10,000 steps in a day yet. The Fitbit also tracks how many minutes of activity you do in a day.  Today, I had 32 minutes.  Seeing that on the screen made me feel like a sloth.  Seriously.  One half hour of activity in the entire 24 hours I’m given each day.  That’s kind of gross.  And motivating.  I plan to give a little update each week on how I’m liking the Fitbit and whether or not it’s helping me move more and possibly lose a little weight.

I also have a recipe to share.  I threw together a dinner the other night and it came out delicious.

One Pan Chicken, Sweet Potatoes and Green Beans

One Pan Chicken, Sweet Potatoes and Green Beans

4 Chicken Breasts

1 Large Sweet Potato

4 Servings Green Beans

Pinches of the following spices – Salt, Pepper, Cumin, Garlic Powder, Curry Powder

1 T Honey

1/2 t cinnamon

  1.  Preheat oven to 400
  2. Add Chicken to large baking pan
  3. Stir together spices and sprinkle over chicken
  4. Peel and cut sweet potato into bite size chunks and add to baking pan
  5. Sprinkle sweet potato with honey and cinnamon
  6. Add green beans to the baking pan.  Season with salt and pepper
  7. Bake 30-45 minutes, depending on thickness of chicken. (internal temp should be 165 degrees)
This meal was easy, healthy and the whole family enjoyed it.  Triple lindy of dinners.  Yes, I ended this post with a Back to School reference.

 

Gluten Free Carrot Cake

I have a fantastic recipe to share with you today for a gluten free dessert that is actually delicious.  I usually tend to stick with recipes that don’t require using a flour substitute, like this fudge or these muffins, but this one does and it totally works!  I used Bob’s Red Mill 1 to 1 Baking flour to make this Gluten Free Carrot Cake.  The consistency of the cake is exactly what you would expect of a carrot cake and the flavor is on point.  I dare say it is the most delicious gluten free recipe I have ever made!

Gluten Free Carrot Cake txt

Ingredients

2 c Bob’s Red Mill 1 to 1 Gluten Free baking flour

1 c Sugar

1/2 c Brown Sugar

1 c Vegetable Oil

3 Eggs

1.5 t Baking Powder

1 t Baking Soda

1/2 t Salt

1 T Cinnamon

1/2 c Buttermilk

1 T Vanilla

2 1/2 c Shredded Carrots

1/2 c Shredded Coconut (sweetened)

Chopped Walnuts to garnish, about 1/2 c

Directions

Preheat oven to 350.

Grease and flour two 9 inch cake pans.

Mix together oil, eggs and sugars in a large bowl.

Whisk together dry ingredients (flour, baking powder, baking soda, salt and cinnamon).

Add the dry ingredients into the oil, egg and sugar bowl.

Add the buttermilk.

Add the shredded carrots, coconut and vanilla.

Pour the batter into the baking pans.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Gluten Free Carrot Cake 2

Frosting

6 T of Butter

8 oz package of Cream Cheese

1.5 c Powdered Sugar

1 t vanilla

*Buttermilk, if necessary, to correct consistency

Beat the cream cheese and sugar together.

Add the vanilla.

Slowly add the powdered sugar.

If necessary, to thin the frosting, add a small amount of buttermilk to the frosting.  Alternatively, if the batter is too thin, add more powdered sugar.

Stack the cakes and frost after they have cooled completely.  Garnish with chopped walnuts.

Gluten Free Carrot Cake Sliced