Monday, April 24, 2017

5 Tips To Make Starting On The Gluten Free Diet Easier

Starting off on the gluten free diet isn't easy, but these five tips can help!


1. Start by figuring out What You Can Still Eat
Potatoes. Rice. Masa Herena. These three foods are simple, cheap, and gluten free. They are three staples in my kitchen. The possibilities are endless when it comes to these foods, and they are easy to use. There are also other foods that are surprisingly gluten free, such as Chex cereal, Tootsie Rolls, and Cheetos.

2. Master a few Basic Recipes
Start by learning to make a few simple gluten free recipes and go from there. One of the first gluten free recipes I ever made were these breadsticks (shown below, left.) This bagel bread (below right) is another, and my chocolate cupcakes are super easy.

   

3. Buy what you Need
Make sure you have all of the gluten free foods you need to stay satisfied bought and sitting in your fridge, freezer, or pantry. Buy string cheese and rice cakes for snacking. Pick up some extra fruits and vegetables. Stock your kitchen with gluten free foods that you love, so that you never feel tempted to eat something that you shouldn't.

4. Buy in Bulk
As long as you are going out of your way to find gluten free products, anyway, you might as well buy in bulk. That way you will always have what you need on hand and won't be so worried about the cost.

                   

5. Prepare Food ahead of Time
This is something that I've talked about before, and I still believe that it is important. Bake muffins and stick some in the freezer for when you crave them. Bring a few cookies with you when going out, so that you can have a treat when others are eating gluten-containing items. Have food prepared and always ready to eat, so that you will not cave and eat something with gluten, and so that you will not have to spend too much money on a specialty gluten free product, either.


I hope these tips help you out!
-Bethany

Monday, April 17, 2017

Birthday Cake "Cinnamon" Rolls

Sprinkles and a double sugar mixture make these "cinnamon" rolls extra special! They have a thick layer of buttercream frosting on top and all of the birthday cake flavors one could want in a gluten free "cinnamon" roll!

There are few treats I like better than a good cinnamon roll, and these birthday cake "cinnamon" rolls are so perfectly delicious and fun! Make them for a birthday breakfast, or for a treat any day, and your family is sure to love them.





Birthday Cake "Cinnamon" Rolls

  • 2 Tablespoons Butter 
  • 1/4 Cup Sugar 
  • 2/3 Cup of warm Milk 
  • 1 Tablespoon Yeast 
  • 1 Flax-Egg (directions on side of blog)
  • 1/4 Cup Canola Oil 
  • 1 Teaspoon Vanilla Extract 
  • 1/2 Cup Potato Starch 
  • 1 Cup Corn Starch 
  • 2 1/2 Teaspoons Xantham Gum 
  • 1/2 Teaspoon Salt 
  • 2 Teaspoons Baking Powder 
  • 1/4 Teaspoon Baking Soda 
Filling
  • 1/2 Cup White Sugar 
  • 1/4 Cup Brown Sugar 
  • 2 teaspoon Vanilla Extract 
  • Sprinkles 
  1. Preheat oven to 375 degrees. 
  2. In a medium bowl, mix together the butter and sugar. 
  3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
  4. Add the milk/yeast mixture to the sugar and stir together. Add the flaxegg, oil and vanilla, and mix again. 
  5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft/sticky). 
  6. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square. 
  7. Mix together the white sugar, brown sugar and vanilla. 
  8. Remove top layer of wrap and sprinkle sugar/vanilla mixture over dough. Shake on the sprinkles. Then, lifting up an edge of the plastic wrap to help you, roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit). 
  9. Bake for about 20 minutes (until tops are lightly browned), and frost when slightly cooled.
Buttercream Frosting
  • 6 Tablespoons Butter 
  • 1 1/2 Cup Powdered Sugar 
  • 2 Tablespoons Milk 
  • 1 teaspoon Vanilla Extract 
  • 1/8 teaspoon Salt 
  1. Cream butter in your mixer. 
  2. Add the powdered sugar to the butter and beat until combined. 
  3. Add the milk, vanilla and salt, and beat for about 2 minutes, until light and fluffy.
Enjoy!
-Bethany

Monday, April 10, 2017

Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies

These cookies are soft, full of chocolate flavor and white chocolate chips, and are perfect for sharing at a summer get-together. But I don't blame you if you want to keep them all to yourself.

These cookies are a mix between your typical cookie and a brownie, and they are oh-so-good. But don't take my word for it. Go ahead and try them yourself (and try not to eat all of the dough before getting them into the oven!)

These cookies need to chill a bit before you bake them, so keep that in mind and mix up the dough an hour (or more) before you are ready to get baking.





Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Dark Cocoa Powder
  • 3/4 Cup Rice Flour
  • 1/2 Cup Cornstarch
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 1/2 Cup Butter, melted
  • 3 Tablespoons Water, heated
  • 1 Tablespoon Flaxseed Meal
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup White Chocolate Chips
  1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
  2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
  3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
  4. Stir in the chocolate chips.
  5. Scoop into balls and set on a parchment lined baking sheet, pressing down slightly then placing in the refrigerator for one hour. Makes 16 big cookies, or more if smaller.
  6. Preheat oven to 350 degrees. Bake for 8 - 12 minutes.
Enjoy!
-Bethany

Monday, April 3, 2017

Easter Bunny Buddies

Easter is just around the corner, but it's not too late to add these Easter Bunny Buddies to your menu! This is a simple recipe that can be made on the day of, or before, and it has three times the chocolate deliciousness of your average puppy chow!

And not only are these Easter bunny buddies filled with chocolate, but there are sprinkles, too! This treat is colorful, fun, and perfect for spring!





Easter Bunny Buddies
  • 1/2 Cup Milk Chocolate Chips
  • Sprinkles
  • Easter Sixlets
  • 3/4 Cup Semi-Sweet Chocolate Chips
  • 3 Tablespoons Butter
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Salt
  • 4 Cups Rice Chex
  • 1 Cup Powdered Sugar
  1. Melt the milk chocolate chips in the microwave, running it for 20 seconds at a time and stirring to keep from burning the chocolate.
  2. On a small piece of parchment paper, spread out the chocolate into a thin layer. Sprinkle it generously and place it in the fridge until hardened. Once hard, break or chop into small pieces.
  3. In a medium size microwave safe bowl, combine the semi-sweet chocolate chips and butter. Microwave 20 seconds at a time, stirring, until melted.
  4. Add the vanilla and a dash of salt and stir. Then stir in the Chex cereal.
  5. Add the powdered sugar and stir or shake in a bag until evenly coated.
  6. Add in the chocolate bark and Sixlets and stir them in. Eat now or save for later in a covered container.
Enjoy!
-Bethany


Linking up to Sunday Fitness and Food Link-up found here and here.

Monday, March 27, 2017

Gluten Free Chocolate Chip Bread

Soft and moist, this gluten free chocolate chip bread is the perfect breakfast treat.
This recipe is fairly simple and easy, and you will have a delicious, gluten free bread to eat before long.

Go ahead and make it for yourself or to share with the ones you love, and you will love every bite.







Gluten Free Chocolate Chip Bread
  • 3 Flax-eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
  • 1 Cup Milk, minus 1 Tablespoon
  • 1 Tablespoon Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 1/3 Cup Brown Rice Flour
  • 2/3 Cup Cornstarch
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 6 Tablespoons Butter, softened
  • 2/3 Cup Sugar
  • 1/2 Cup Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Make flax-eggs (directions on side of blog.)
  3. Combine milk and vinegar. Set aside for five to ten minutes.
  4. In a medium bowl, combine rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt. Whisk together.
  5. In your mixer bowl, beat butter and sugar.
  6. Add vanilla extract and one third of the egg at a time to the butter/sugar mixture, beating after each addition.
  7. Add half of the dry ingredients and beat. Add half the milk/vinegar mixture, beat, add the rest of the dry ingredients and repeat, being careful not to over-mix.
  8. Fold in the chocolate chips.
  9. Pour into a greased 9x5 loaf pan and bake for Bake 45 to 50 minutes.
Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food Link-up found here and here.

Wednesday, March 22, 2017

Easy Chocolate Bunny Cupcake Toppers

These chocolate bunny cupcake toppers are a fun Easter treat. They are surprisingly easy to make, and the kids (or kids at heart) in your life will love them!

I was in Walmart the other day and looking for something in the Easter aisle to buy for a recipe. I happened upon a $1 tube of Sixlets, saw the "gluten free" label on the front, and knew that they would be perfect. And that is how these little bunnies happened.

Watch the video to see just how these little guys are made!


           

Easy Chocolate Bunny Cupcake Toppers
  • Chocolate chips or White Chocolate Chips
  • Easter Sixlets
  1. Melt chocolate in the microwave, stirring every 20 seconds or so to keep from burning. 
  2. Take plastic bag that zips closed and cut off one corner, careful not to make the tip too large.
  3. Pour the chocolate into the bag and seal it up.
  4. Line a baking sheet with parchment paper. Take the chocolate baggy and draw a circle with two ears coming up. Then go to the bottom of the circle and make what looks like a neck, something long enough and thick enough to stick into the cupcake later on. Make all of it thick enough to keep it sturdy.
  5. Stick on a Sixlet for a nose.
  6. Refrigerate until solid. Frost cupcakes as normal and stick the stem of each bunny into the center, so that just their heads are showing.
Enjoy!
-Bethany

Linking up to Sunday Fitness and Food Link-up found here and here.

Monday, March 13, 2017

Four Ingredient Mint Chocolate Fudge

This four ingredient mint chocolate fudge is not only easy, but it is tasty, too! It is the perfect little treat for St. Patrick's Day or any time of the year!

You will love how quick it is to throw this fudge together. It only takes four ingredients, and it comes together in minutes. The hard part is just in waiting for it to set in the fridge!




Four Ingredient Mint Chocolate Fudge
  • 3 Cups Dark Chocolate Chips
  • 1 Can Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract
  • Andes Creme De Menthe Thins
  1. Line an 8x8 baking dish with foil or parchment paper.
  2. In a microwave safe bowl, combine chocolate chips and sweetened condensed milk. Microwave 30 seconds at a time, stirring, until melted. Stir in vanilla.
  3. Pour fudge into pan and spread out.
  4. Unwrap as many Andes mints as you would like to use and chop them up. Press all over the top of the fudge.
  5. Refrigerate fudge until firm, then slice and eat. Keep leftovers in the fridge.

Enjoy!
-Bethany

Linking up to Sunday Fitnesss and Food Link-Up found here and here.

Monday, March 6, 2017

Easy Mint Chocolate Sandwich Cookies

With St. Patrick's Day coming up this is the perfect time of the year for a minty recipe! And you are really going to love this recipe because it is super quick, easy, and tasty!

These sandwich cookies come together easily because I use store bought gluten free mint cookies and a simple, delicious ganache.




Easy Mint Chocolate Sandwich Cookies
  1. Put the chocolate chips in a small bowl. 
  2. Heat the heavy cream until not quite boiling, then pour over chocolate chips. Let sit for a bit, then whisk until melted. Chill.
  3. Once chilled, take out the mixture and beat it with a whisk or mixer until fluffy. Put into a piping bag.
  4. Take out two cookies at a time, pipe some ganache on one, and sandwich them together. And you're done!
Enjoy!
-Bethany

Disclaimer: I am not sponsored by Goodie Girl, nor did they ask me to make the recipe.

Linking up to Sunday Fitness and Food Link-Up found here and here.

Monday, February 27, 2017

Gluten Free M&M Cookie Dough Ice Cream

The only thing better than cookie dough ice cream is... adding M&Ms to the mix! This gluten free M&M Cookie Dough Ice Cream is easy to make and so perfectly delicious!

It might not be summer yet, but it's always the right time for ice cream!

No ice cream maker is needed for this ice cream. You can just make it with your beaters or stand mixer. The cookie dough added to the basic vanilla ice cream is so yummy, and the M&Ms add a burst of color and extra deliciousness!






Gluten Free M&M Cookie Dough Ice Cream

Cookie Dough
  • 1/4 Cup Butter, softened
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons Sugar
  • 1 Tablespoon Milk
  • 1/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 Cup plus 2 Tablespoons White Rice Flour
  • 2 Tablespoons Mini Chocolate Chips
  • 2 Tablespoons Mini M&Ms
  1. Mix together the butter and sugars. Add the milk and vanilla and mix again. 
  2. Add the flour and salt, stir. Add in the chocolate chips and M&Ms.
  3. Line a pan with a piece of wax paper. Roll dough into little balls. Freeze.
Ice Cream
  • 2 Cups Heavy Whipping Cream
  • 1 (14 oz.) Can Sweetened Condensed Milk
  • 2 teaspoons Vanilla Extract
  • Dash of Salt (optional)
  • 1/4 Cup Mini M&Ms
  1. Beat the heavy whipping cream until soft peaks form.
  2. Mix the sweetened condensed milk, vanilla and dash of salt together and pour slowly into whipping cream with the mixer running.
  3. Once combined, fold in the cookie dough pieces and Mini M&Ms and freeze for 6 hours or more.
-Bethany

Linking up to Sunday Fitness and Food Link-Up found here and here.

Monday, February 20, 2017

Gluten Free Chocolate Chip Shortbread Bites

What could be more fun than a bite size treat filled with mini chocolate chips? These little shortbread bites are gluten free, and they are perfect for serving at a party, or for snacking on all by yourself!

These little Gluten Free Chocolate Chip Shortbread Bites are super easy to make, and they are tasty, too. They have a bit of a crunch to them, even while they melt in your mouth. There are a bunch of delicious chocolate chips tossed in them, and they are super fun.






Gluten Free Chocolate Chip Shortbread Bites
  • 6 Tablespoons Butter, room temperature
  • 1/2 Cup Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 Cup plus 2 Tablespoons White Rice Flour
  • 1/4 Cup plus 2 Tablespoons Cornstarch 
  • 1/2 teaspoon Xanthan Gum
  • 1/2 Cup Chocolate Chips (mini or regular)
  1. Preheat oven to 350 degrees.
  2. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
  3. Add the vanilla and salt to the butter mixture and beat again.
  4. In a separate bowl, whisk together the rice flour, cornstarch and xanthan gum. Add a couple of Tablespoons of it to a small  bowl and coat the chocolate chips in it.
  5. Add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips.
  6. Line a mini muffin tin with 24 wrappers and scoop rounded half Tablespoons of dough into each, pressing down slightly.
  7. Bake for  9 to 12 minutes. It's better to under-bake them than to over bake them.
  8. Cool, remove from wrappers, and enjoy!

Hope you like them as much as I do!
-Bethany

Linking up to Sunday Fitness and Food link-up found here and here.

Monday, February 13, 2017

Triple Chocolate Caramel Brownies

These triple chocolate caramel brownies are ooey, gooey, deliciousness. And how could they not be with three times the chocolate and caramel added in?

These are great warm or chilled. And they are super easy to make!

They are the perfect, decadent brownie for any occasion!




Triple Chocolate Caramel Brownies
  • Brownie mix and ingredients from back of box
  • 3/4 Cup Chocolate Chips
  1. Add the brownie mix and ingredients from the back of the box to a bowl. Combine, then add the chocolate chips and stir them in.
  2. Bake according to directions. Top while still warm.
Toppings
  • 1/2 Caramel Bits
  • 6 teaspoons Heavy Cream
  • 1/2 Cup Chocolate Chips
  • 1/4 Cup Heavy Whipping Cream
  1. Combine the caramel bits and 6 teaspoons heavy cream in a microwave safe bowl. Microwave for 20 second intervals, stirring after each, until melted.
  2. Add the chocolate chips and remaining 1/4 cup heavy cream in a microwave safe bowl and microwave 20 seconds at a time, stirring, until melted.
  3. Pour the caramel over brownies, then pour the chocolate ganache over them. Spread out.
  4. Serve while still warm, or place in the fridge and serve cold.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food linkup found here and here. 

Tuesday, February 7, 2017

Crunchy M&M Peanut Butter Cups

There is just something about a peanut butter cup... all of the chocolate and the peanut butter together in one little bite size treat... and these are even better than your average peanut butter cups! They are made with M&Ms and crunchy rice cereal, giving them a unique and pleasing texture!

These crunchy M&M peanut butter cups can easily be made peanut free using WOWBUTTER soybutter. That is what I used for them. And they are so delicious, either way!




Crunchy M&M Peanut Butter Cups
  • 1/4 Cup Peanut Butter or WOWBUTTER
  • 1/4 Cup Powdered Sugar
  • 1/4 Cup Crisp Rice Cereal
  • 2 Tablespoons Mini M&Ms
  • 1 Cup Chocolate Chips
  1. Melt chocolate in the microwave 20 seconds at a time, stirring, until smooth.
  2. Line a mini muffin tin with 12 paper wrappers and spoon a bit of the chocolate into each, reserving half of it for later. Spread the chocolate around each cup (I find that a clean finger is the best tool for the job.) Refrigerate until solid.
  3. In a small bowl, combine peanut butter, powdered sugar, cereal, and mini M&Ms. Stir until mixed well.
  4. Spoon heaping teaspoonfuls into each of the chocolate cups, pressing down.
  5. Use remaining melted chocolate to cover the tops of each. Refrigerate until solid, then remove from wrappers and eat.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food Link-Up found here and here.

Wednesday, February 1, 2017

11 Easy Gluten Free Valentine's Day Treats

Whether you want to do some baking for your significant other, your children, nieces and nephews, or even just yourself, you can make Valentine's Day extra special with these 11 gluten free treats!

Give any or all of these treats a try this Valentine's Day, or any time of the year, and you will be sure to satisfy your sweet tooth!


1. Mug Brownie. If you don't have a lot of time, but you still want to do something special for the one you love, then you can make this mug brownie. It just takes a couple of minutes to throw together from start to finish, as it is made in the microwave, but yet it is still a very decadent and delicious treat.

2. Easy Chocolate Cupcakes. These aren't as quick as the mug brownie, but they are nearly as easy! They are the perfect gluten free chocolate cupcakes, and you really can't go wrong with them.


3. Chocolate Cherry Cups. They are a special treat (pictured above), and they are much easier to make than you might think!

4. Double Chocolate Shortbread Bars. Double the chocolate. You just can't go wrong with these!

5. Red Velvet White Chocolate Chip Cookies. These cookies are chewy and delicious, and the red food coloring gives them a festive look.


6. Double Chocolate Pudding Cookies. These cookies (pictured above) are so soft and chocolately. They are sure to make anyone's Valentine's Day better!

7. Chocolate Brownie and Peanut Butter Ice Cream. Need I say more? This ice cream incorporates all of the delicious, decadent foods that you could want on Valentine's Day into one bowl of creamy deliciousness.

8. Caramel Brownies. Don't just settle for any brownies on Valentine's Day. Add some caramel, and make the treat even better!


9. Salted White Chocolate Peanut Butter Cups. They are sweet. Salty. And an easy no bake treat (pictured above) that will look like you've spent more time on than you actually have to.

10. Red Velvet Cupcakes. They are so light and moist that no one will ever guess that they are gluten free!

11. Hot Chocolate Cookies. Why not add some marshmallows on top of your chocolate cookies for this special day?


 Enjoy!
-Bethany

Joining in on Sunday Fitness and Food Linkup found here and here.

Monday, January 30, 2017

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

There isn't much that I like better than a good, moist muffin with my breakfast. And it makes me especially happy when that muffin is chocolate.

So, I thought to myself, how about a dark chocolate muffin with white chocolate chips? You can't go wrong with two kinds of chocolate together in one muffin!

These gluten free muffins truly are moist, chocolatey, and delicious. And they are fairly easy to make, too. So, what is stopping you from enjoying these for breakfast (or any time of the day?)





Gluten Free Dark Chocolate Muffins with White Chocolate Chips
  • 6 Tablespoons Water
  • 2 Tablespoons Flaxseed Meal
  • 1 1/4 Cup White Rice Flour (or brown rice flour)
  • 1 1/4 Cup Brown Sugar
  • 2/3 Cup Cocoa Powder
  • 1/2 Cup Cornstarch
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 1 1/2 Cup White Chocolate Chips
  • 3/4 Cup Milk
  • 2 teaspoons Vinegar
  • 2 teaspoons Vanilla Extract
  • 1/2 Cup Butter, melted
  1. Heat the water for about 30 seconds and add flaxseed meal to it. Set aside for 10 minutes.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, measure the rice flour, brown sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk to combine. Stir in white chocolate chips.
  4. In a smaller bowl, combine the milk, vinegar, vanilla and the flax-eggs.
  5. Add the milk mixture to the dry ingredients and stir just until it is moistened. Add the butter and mix until combined. 
  6. Scoop out into a greased or lined muffin tin. Makes 12 to 16. Bake for 20 to 25 minutes.
Enjoy!
-Bethany

Joining in on Sunday Fitness and Food Linkup found here and here.