Gluten Free/Vegan Chocolate Crazy Cake

This gluten free chocolate cake is made without eggs or dairy, and it is mixed up right in the pan!

I remember making crazy cake occasionally when I was growing up. My brothers thought it was weird because it has vinegar in it. But you really can't taste it. I didn't fully appreciate the fact that it was egg free then, but now I do. It's such a simple cake.

All of the dry ingredients go into the pan, are whisked, and then the wet ingredients are stirred in. No extra dishes are made. It's baked, and it tastes just as good as any chocolate cake!

Gluten Free/Vegan Chocolate Crazy Cake

• 1 Cup Sugar
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 6 Tablespoons Oil
• 1 Tablespoon Vinegar
• 1/2 teaspoon Vanilla Extract
• 3/4 Cup Water

1. Preheat oven to 350 degrees.
2. In a 8x8 glass baking dish, combine sugar, rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, and salt. Whisk together.
3. Make three wells in the dry ingredients and add the oil, vinegar and vanilla. Pour the water over the top.
4. Stir gently just until combined.
5. Bake for 30 to 40 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Easy Chocolate Peanut Butter S'mores

S'mores are a delicious and easy dessert, and these chocolate peanut butter s'mores are even better than the original! And they are made in the microwave, too, so you can have them anytime!

If you love chocolate, peanut butter, and marshmallows, then this is the dessert for you. It's an easy single serve treat that will satisfy all of your cravings at once.

I used WOWBUTTER soybutter and Dandies vegan marshmallows in my s'mores, but you can use the "real" versions if you want. Whatever works best for you.

Easy Chocolate Peanut Butter S'mores 

• 2 Chocolate Cookies (like these)
• 1 Tablespoon Chocolate Chips
• 1/2 Tablespoon Peanut Butter (or soybutter like WOWBUTTER)
• 1 Marshmallow (I used vegan Dandies)

1. In a small microwave safe bowl, combine chocolate chips and peanut butter. Microwave 15 seconds at a time, stirring, until melted.
2. Place one cookie on a plate and put the marshmallow on top. Microwave until the marshmallow is puffy.
3. Spoon the chocolate/peanut butter mixture over the marshmallow and top with the second cookie. Eat while still warm.

Enjoy!
-Bethany

Peanut Butter Pretzel Puppy Chow

If you love peanut butter, then this is the puppy chow for you! It has a bold peanut butter flavor and has pretzels and M&Ms mixed in to make it extra tasty!

Puppy chow is so easy to throw together, and it is a great quick gluten free snack! You will love every bite of this peanut butter pretzel puppy chow!

This is perfect for summer road trips, parties, or whatever activity you have planned!

Peanut Butter Pretzel Puppy Chow

• 1/2 Cup White Chocolate
• 1/4 Cup Peanut Butter (or WOWBUTTER or another soybutter)
• 3 1/2 Cups Rice Chex
• 1/2 Cup Gluten Free Pretzels
• 1 Cup Powdered Sugar
• 1/2 Cup M&Ms

1. In a medium size microwavable bowl, combine white chocolate and peanut butter. Heat in the microwave, 20 seconds at a time and stirring, until melted.
2. Add rice Chex and pretzels to the peanut butter/chocolate mixture and stir until evenly coated.
3. Add the powdered sugar and toss in the bowl.
4. Stir in M&Ms.

Enjoy!

-Bethany

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

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.

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.

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.
6. 
   

Enjoy!
-Bethany

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

Single Serve Microwave Chex Mix

Chex mix is such a delicious snack, but it doesn't always seem logical to make a big batch just for yourself. Well, now you don't have to. Try this single serving microwave chex mix, and you willl be amazed by how easy and delicious it is!

This chex mix has become an addiction of mine. It is so simple to put together, and it is so tasty, too!

Single Serve Microwave Chex Mix

• 1/2 Tablespoon Unsalted Butter
• 1/8 teaspoon Garlic Salt
• 1/8 teaspoon Seasoned Salt
• 1 Cup Corn Chex

1. Place butter in a microwave safe bowl or mug. Melt.
2. Remove from microwave and add the garlic salt and seasoning salt (put less if you'd rather not have it quite so salty.)
3. Stir in the Chex and place back in the microwave for 20 seconds.
4. Stir, and microwave 20 seconds more.
5. Dump into a fresh bowl, let cool, and then eat.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free and Vegan Mug Brownie

You've heard of mug cookies before, but how about a mug brownie? This gluten free and vegan mug brownie is filled with a rich chocolate flavor and is ready in just a couple of minutes!

This mug brownie is cooked in the microwave, making it the perfect treat for any time that you want something quick and easy, yet still delicious. Try it out the next time that you are in a hurry, and you will love every bite.

Gluten Free and Vegan Mug Brownie

• 1 1/2 Tablespoons Water
• 1 Tablespoon Applesauce or Oil
• 1/8 teaspoon Vanilla Extract
• 1/2 Tablespoon Flaxseed Meal
• 1 Tablespoon Sugar
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Cocoa Powder
• 1 Tablespoon Cornstarch
• 2 Tablespoons White Rice Flour
• A pinch Salt
• 1 Tablespoon Chocolate Chips

1. Measure all ingredients besides the chocolate chips into a mug. Stir together until well combined.
2. Stir in chocolate chips.
3. Microwave for 60 seconds.
4. Remove from microwave and be careful not to burn yourself. Let cool a bit, then dig in.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Red Velvet Cake

This red velvet cake combines the flavors of chocolate and vanilla in one delicious dessert. It is gluten free, easy to make, and perfect for serving at your next party.

Do you love red velvet cake? If so, then you need to try this one. It has the perfect texture and flavor combination, and it is so pretty, even without any artificial dyes in it.

Even if you are not a big fan of red velvet cake yet, try this one and let it convert you. 

Gluten Free Red Velvet Cake

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 2/3 Cup Milk
• 1 teaspoon Vinegar
• 1 Cup Sugar
• 1/2 Cup Oil
• 2 Tablespoons Sour Cream
• 2 teaspoons Vanilla Extract
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 3 Tablespoons Cocoa Powder
• 1 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• Red Food Coloring, optional

1. Preheat oven to 350 degrees.
2. Prepare flax-egg (directions on side of blog.)
3. Mix milk with vinegar and set aside for about 5 minutes.
4. In a medium bowl, measure your rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, and salt. Whisk together.
5. In a large bowl, combine flax-egg, milk/vinegar mixture, sugar, oil, sour cream, and vanilla.
6. Add the dry ingredients to the wet, mixing just until combined. Carefully mix in food coloring, if using.
7. Pour into a greased 9" round cake pan. Bake 35 to 40 minutes.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Easy Gluten Free Flour Tortillas

These gluten free flour tortillas are amazing. They are soft and roll-able, and they taste especially great when filled with beans, cheese and all of the toppings of your choosing. Plus, they are super easy to throw together! Give them a try and you will be sure to love them.

Easy Gluten Free Flour Tortillas

• 1/2 Cup White Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 Tablespoon Butter, heated in microwave about 10 seconds
• 1/4 Cup Water plus up to 2 Tablespoons more

1. Whisk together the dry ingredients.
2. Add the softened butter and mix in with fork or fingers. Add the water, enough until a soft, sticky ball forms.
3. Divide into 3 to 4 balls and roll in rice flour.
4. Cut off two sheets of plastic wrap and sprinkle one with rice flour. Put one ball on top and top with second piece of plastic wrap, roll out, and place the tortilla in a preheated pan. Cook about 30 seconds on each side. Repeat.

Adapted from this recipe.

-Bethany

Easy Homemade Enchilada Sauce

I learned to make a few homemade sauces in the past year, and I never would have believed how simple it is to make them until I tried myself. Making homemade marinara, Alfredo, cheese sauce and enchilada sauce really is an easy task. I suggest that you try them all and see for yourself. Starting with this sauce.

Homemade enchilada sauce couldn't get any simpler than this recipe. I make it all of the time, and it takes me only a few minutes to get it all put together! So easy, and so good. Plus, with it being homemade, I can control the flavors that I put into it. Depending on the day I will put more cumin or chili powder in the sauce. I just do whatever I feel like in the moment.

Easy Enchilada Sauce

• 1 (8 ounce) Can Tomato Sauce
• 1 small Clove Garlic
• 1 teaspoon Cumin
• 1/4 teaspoon Chili Powder (or more, if you prefer it to be spicier)
• 1/4 teaspoon onion powder or 1/4 cup Onion, chopped
• Sprinkle of Oregano

1. Put all of the ingredients in your blender and blend until smooth. 
2. Pour into a saucepan and cook for 5 minutes.
3. Makes enough for an 8x8 pan of enchiladas. 

There you have it! Now you can easily make your own homemade enchilada sauce, too!

-Bethany

Easy Gluten Free Chocolate Cake

Who can resist a good

gluten free

chocolate cake

that is super easy to make?

Not me.

This cake is seriously easy and it makes the best, gluten free chocolate cake. I saw it sitting on the counter the other morning, staring me down as I made my breakfast smoothie, and I was so tempted to grab a slice. But, I held myself off and got to enjoy some that evening instead.

Oh, I wish I could dig in again.

Easy Gluten Free Chocolate Cake

• 6 Tablespoons Hot Water
• 2 Tablespoon Flaxseed Meal (or skip this and the 6 tablespoons of water and use 2 eggs)
• 3/4 cup White Rice Flour
• 3/4 Cup plus 2 Tablespoons Sugar
• 1/2 Cup Cocoa Powder
• 1/4 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 Cup Oil
• 1/2 Cup Water

1. Preheat oven to 350 degrees.
2. Heat the 6 Tablespoons of water and add the flaxseed meal to it, setting aside for about 10 minutes.
3. In a large bowl whisk together rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking powder, baking soda and salt.
4. Add the flax-eggs, vanilla, oil and water to the dry ingredients and mix until combined.
5. Grease and flour a 8x8 or 9 inch round pan.
6. Bake cake 25-30 minutes or until toothpick comes out clean. 
7. Cool, remove from pan, and frost (or frost in pan).
8. Cupcake version found here.

Original recipe found here.

I'm sure you'll enjoy this super easy cake as much as I do!
-Bethany

Easy Gluten Free Chocolate Cupcakes

A one bowl (or two if using flax egg), from scratch, gluten free chocolate cupcake recipe that turns out? It sounds impossible doesn't it?

Well, this recipe defies all odds and makes my favorite gluten free chocolate cupcakes!

Easy Gluten Free Chocolate Cupcakes

• 6 Tablespoons Hot Water
• 2 Tablespoon Flaxseed Meal (or skip this and the 6 tablespoons of water and use 2 eggs)
• 3/4 cup White Rice Flour
• 3/4 Cup plus 2 Tablespoons Sugar
• 1/2 Cup Cocoa Powder
• 1/4 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 Cup Oil
• 1/2 Cup Water

1. Preheat oven to 350 degrees.
2. Heat the 6 Tablespoons of water and add the flaxseed meal to it, setting aside for about 10 minutes.
3. In a large bowl whisk together rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking powder, baking soda and salt.
4. Add the flax-eggs, vanilla, oil and water to the dry ingredients and mix until combined.
5. Pour into muffin tin that has been lined with 10 cupcake wrappers.
6. Bake cupcakes about 18-20 minutes or until toothpick comes out clean. 

Original recipe found here.

It really is as easy as that! Enjoy!

-Bethnay