Monday, June 26, 2017

Three Ingredient Fruity Pebbles Fudge

Love Fruity Pebbles? You can have them for more than just breakfast with this easy white chocolate Fruity Pebbles fudge!

This fudge only takes three ingredients and is delicious! It is the perfect, tasty treat for kids and adults alike.

I wasn't sure exactly how it would taste of if I would even enjoy it when I first came up with the recipe, but I really like it. The white chocolate mixed with the fruity pebbles gives this fudge a really interesting, unique and delicious taste. I'm happy I made it, and I think you will be, too!




White Chocolate Fruity Pebbles Fudge
  • 1 1/2 Cups White Chocolate Chips
  • 1/2 Can, 7 oz., Sweetened Condensed Milk
  • 1/2 Cup Fruity Pebbles
  1. Line a loaf pan with parchment paper or foil (if foil, grease lightly.)
  2. Measure the Fruity Pebbles into a sandwich or storage bag and close the seal. Crush cereal with a rolling pin.
  3. In a microwave safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave 20 seconds at a time, stirring, until melted.
  4. Stir in about 2/3 of the Fruity Pebbles.
  5. Pour fudge into the prepared pan, spread out, and sprinkle the remaining Fruity Pebbles on top.
  6. Refrigerate until firm. Slice, and eat. Store leftovers in the fridge.

Enjoy!
-Bethany

Monday, June 19, 2017

Fluffy Buttercream Frosting

Love buttercream and whipped cream? Can't decide on which one to make? The two come together in this fluffy buttercream frosting! It is light, airy, and full of buttercream flavor.

This is the perfect frosting for cupcakes, cake, and more! I especially liked it on these funfetti cupcakes, and on a dark chocolate cake!



Fluffy Buttercream Frosting
  • 4 Tablespoons Unsalted Butter, softened
  • 1 Cup Powdered Sugar
  • 1/2 Cup Heavy Whipping Cream
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Salt
  1. In the bowl of your mixer, add butter and sugar. Beat until well combine.
  2. Add the heavy whipping cream, vanilla, and a pinch of salt. Beat until light and fluffy.
  3. Scoop into piping bag and pipe onto cupcakes or cake.
Enjoy!
-Bethany

Linking up to #FreeFromFridays link party.

Monday, June 12, 2017

Milk Duds Crispy Treats

Milk Duds are melted down and combined with crispy rice cereal to create these delicious caramel/chocolate cereal bars!

If you like Rice Crispy Treats, or if you love Scotcharoos, then you will be a big fan of these bars! They have a delicious caramel flavor, just a hint of chocolate, and are the perfect chewy texture.




Milk Duds Crispy Treats
  • 1 Box Milk Duds
  • 2 Tablespoons Heavy Whipping Cream
  • 2 Tablespoons Butter
  • 2 1/2 Cups Gluten Free Crispy Rice Cereal
  • Pinch of Salt, optional
  • Chocolate for drizzle, optional
  1. In a double boiler over low heat, combine the Milk Duds and heavy cream. Stir occasionally. Takes around 20 minutes to melt.
  2. Remove from heat and add butter. Stir until smooth, then add the crispy rice cereal (and pinch of salt, if using) and combine. 
  3. Spread in a greased 8x8 baking dish. Pack down. 
  4. Drizzle the top with melted chocolate (optional), slice (you might want to try refrigerating them a bit first, so that they stick together better), and eat.

Enjoy!
-Bethany

Monday, June 5, 2017

Homemade Chocolate Cake Ice Cream

Love ice cream with your cake? How about cake with your ice cream, with this easy homemade chocolate cake ice cream!

This vanilla ice cream has cake mixed all throughout it, giving it a great texture and flavor. And it is super easy, too, using only a few ingredients and being made without an ice cream maker!






Homemade Chocolate Cake Ice Cream
  • 2 Cups Heavy Whipping Cream
  • 1 (14 oz.) Can Sweetened Condensed Milk
  • 2 teaspoons Vanilla Extract
  • Dash of Salt
  • 1/2 (8x8 inch) Chocolate Cake
  • Sprinkles
  1. Chop about half of the cake into bite size pieces and freeze. Crumble the other half and let sit.
  2. In the bowl of your stand mixer (or a large bowl with hand mixer) add the heavy whipping cream. Beat until peaks form.
  3. Combine the sweetened condensed milk, vanilla, and a dash of salt. Slowly add in while mixing.
  4. Add frozen cake pieces, cake crumbles, and sprinkles to the ice cream. Fold in gently.
  5. Transfer to a freezer safe container with a lid and freeze for at least 6 hours, or until firm.

Enjoy!
-Bethany

Monday, May 29, 2017

Two Ingredient Double White Chocolate Cups

These double white chocolate cups are simple to make, naturally gluten free, and the perfect fun and delicious treat!

I enjoy making treats in my mini muffin tin. The possibilities are endless, and I am always trying something new.

These double white chocolate cups are so easy to make, and they are perfect for all of the white chocolate lovers out there!




Double White Chocolate Cups
  • 1 Cup White Chocolate Chips
  • 1/4 Cup Heavy Whipping Cream
  • 1/2 Cup White Chocolate Chips
  1. Line a mini muffin tin with 12 paper wrappers.
  2. In a microwave safe bowl, add one cup white chocolate. Microwave, stirring every 20 seconds, until melted.
  3. Divide half of the white chocolate between the 12 wrappers, and spread it around the sides. Chill until solid.
  4. In another microwave safe bowl, combine heavy whipping cream and remaining 1/2 cup white chocolate chips. Melt and stir together. Put in the fridge.
  5. Once the white chocolate mixture is chilled, whisk it or beat it until fluffy.
  6. Scoop teaspoons of the white chocolate mixture into the chilled white chocolate cup wrappers. Top with more of the melted white chocolate (reserved from earlier), spreading over tops. 
  7. Chill until solid, remove from wrappers, and eat.
Enjoy!
-Bethany

Monday, May 22, 2017

Gluten Free Chocolate Chip Muffins

These gluten free muffins are moist and packed with mini chocolate chips. They are perfect for eating in the morning or snacking on at any time of the day. 

I have a slight obsession with muffins, and to me, these are everything that a muffin should be. Go ahead and make them, and I'm sure you will love them, too.






This is a small batch that can easily be doubled or tripled, if desired.

Gluten Free Chocolate Chip Muffins
  • 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
  • 1/4 Cup Butter, Melted
  • 1/2 Cup Sugar
  • 1/2 Cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 Cup White Rice Flour
  • 1/4 Cup Cornstarch
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 Cup Mini Chocolate Chips
  1. Prepare flax-egg (directions on side of blog.)
  2. Preheat oven to 375 degrees.
  3. Melt butter.
  4. In a large bowl, whisk together rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt. Stir in mini chocolate chips (saving some for the tops, if desired.)
  5. In a medium bowl, stir together flax-egg, melted and cooled butter, sugar, milk and vanilla.
  6. Add the wet ingredients to the dry slowly, being careful not to over-mix. Fold in just until combined.
  7. Scoop into a greased muffin pan (makes 6 or 7) and bake for 15 to 20 minutes.
Adapted from this recipe.

Enjoy!
-Bethany

Monday, May 15, 2017

Gluten Free Moist Banana Cake

Who doesn't love a moist banana cake?

Bananas have long been one of my favorite ingredients to use in baking. I love how moist and fluffy they make everything, and this cake is no exception. The flavor is there, as well, making it the perfect gluten free cake.

Make this cake for you and your family and it will be gone before long.





Gluten Free Moist Banana Cake
  • 1 Flax-egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal, directions on side of blog)
  • 2/3 Cup Brown Rice Flour
  • 1/3 Cup Cornstarch
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/4 Cup Butter, softened
  • 3/4 Cup Sugar
  • 1 teaspoon Vanilla
  • 1/4 Cup Plain Greek Yogurt
  • 1 Banana, mashed (about 1/3 Cup)
  • 1/3 Cup Milk
  1. Preheat oven to 350 degrees.
  2. Prepare flax-egg.
  3. In a medium size bowl, whisk together brown rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt.
  4. In the bowl of your mixer, combine butter and sugar. Beat until light and fluffy.
  5. Add flax-egg, vanilla, Greek yogurt and banana to the butter/sugar mixture and beat until combined.
  6. Add half of the flour, mix, then half the milk and repeat.
  7. Beat on medium for about 30 seconds.
  8. Spread batter into a greased 8 inch round cake pan and bake for 25 to 30 minutes.
  9. Remove from oven, cool, and then frost.

Enjoy!
-Bethany

Monday, May 8, 2017

Gluten Free Baked Chocolate Donuts

These chocolate donuts are gluten free, egg free, and baked, not fried! They have a delicious chocolate flavor and are extra good topped with frosting and sprinkles.

These delicious mini donuts are the perfect breakfast treat or snack for any time of the day!





Gluten Free/Egg Free Baked Chocolate Donuts
  • 1/2 Flax-Egg (directions on side of blog)
  • 3 Tablespoons Sour Cream or Applesauce
  • 2 Tablespoons Milk
  • 2 Tablespoons Oil
  • 1/4 teaspoon Vanilla Extract
  • 1/2 Cup Brown Rice Flour
  • 1/4 Cup Sugar
  • 2 Tablespoons Cocoa Powder
  • 2 Tablespoons Cornstarch
  • 1/4 teaspooon Baking Soda
  • 1/4 teaspoon Xanthan Gum
  • 1/8 teaspoon Salt
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine flax-egg, sour cream, milk, oil, and vanilla. Whisk together.
  3. In a medium size bowl, add the brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, and salt. Whisk.
  4. Add the wet ingredients to the dry and mix just until combined.
  5. Grease a mini donut pan for 10 to 12 donuts. Take a bit of the batter and put it in each of the rings.
  6. Bake for 7 to 8 minutes.
  7. Cool, frost, and serve.
Adapted from this recipe.

Enjoy!
-Bethany

Monday, May 1, 2017

Inside Out Peanut Butter Cups

These no bake peanut butter cups are made inside out! Fluffy whipped chocolate ganache fills a peanut buttery chocolate shell!

These peanut butter cups are a fun take on the original, and they can be made peanut free using WOWBUTTER or another soy butter!




Inside Out Peanut Butter Cups
  • 1/4 Cup Peanut Butter or WOWBUTTER
  • 1/2 Cup White Chocolate
  • 1/4 Cup Heavy Whipping Cream
  • 1/2 Cup Chocolate Chips
  1. Line a mini muffin tin with 12 paper wrappers.
  2. In a microwave safe bowl, combine peanut butter and white chocolate. Microwave, stirring every 20 seconds, until melted.
  3. Divide half of the peanut butter mixture between all 12 wrappers, and spread it around the sides. Chill until solid.
  4. In another microwave safe bowl, combine heavy whipping cream and chocolate chips. Melt. Put in the fridge for a bit.
  5. Once the chocolate mixture is chilled, whisk or beat it until fluffy.
  6. Scoop teaspoons of the chocolate mixture into the chilled peanut butter cup wrappers. Top with more of the peanut butter mixture, spreading over tops. Chill until solid, remove from wrappers, and eat.
Enjoy!
-Bethany

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.