Baking

Banana Yogurt Muffins

Ingredients

  • 3⁄4 cup GF all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1⁄2 tsp salt
  • 2 large bananas, mashed
  • 1⁄2 vanilla greek yogurt
  • 1 egg
  • 1⁄3 cup brown sugar
  • 1⁄4 cup olive oil
  • 1⁄4 cup honey
  • 1⁄2 cup chopped walnuts
  • 1⁄2 cup mini chocolate chips

Prep

  1. Preheat the oven to 375 degrees. Put paper muffin liners in 12-cup muffin tin.
  2. In a large bowl, whisk the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) to combine.
  3. In a medium bowl, whisk in the wet ingredients (bananas, yogurt, egg, brown sugar, oil, and honey) until well combined.
  4. Add wet mixture into the large bowl and gently stir.
  5. Pour the batter evenly into muffin cups. Sprinkle walnuts and chocolate chips on top of the muffins.
  6. Bake for approximately 20-25 minutes to until a knife inserted into a muffin and comes out cleanly. After allowing tin to cool for 5 minutes, enjoy muffins warm.

Adapted from NYT Cooking’s Whole Grain Banana Yogurt Muffins recipe.

Decadent Raspberry Chocolate Torte

“All you need is love. But a little chocolate now and then doesn’t hurt.” -Charles M. Schulz

Ingredients:

  • 1 pkg. Baker’s Semi-Sweet Baking Chocolate, divided
  • 3/4 cup unsalted butter
  • 1 pkg. Jell-O Brand Raspberry Flavor Gelatin
  • 1/2 cup sugar
  • 3 eggs
  • 1/3 cup GF baking flour*
  • 1 tub (8 oz) Cool Whip Light Whipped Topping
  • 1 small box of raspberries

Preheat the oven to 350°. Grease a 9-inch round cake pan with Pam Cooking Spray. Line the bottom with wax paper. Microwave 4-sq. of baking chocolate and the butter in a microwavable bowl on high for 2 minutes or until the chocolate is almost melted. Stop 1 minute through and stir the chocolate until melted. Stir dry gelatin mix and the sugar into chocolate until well blended. Mix in eggs and flour until it is completely blended.  Pour the mix into a prepared pan.  Bake for 35 minutes. Stick a toothpick into the center and make sure it comes out with moist crumbs. Do not over bake. Let the cake cool for 5 minutes. Invert onto serving platter and remove wax paper. Cool cake completely.

For the frosting, melt the remaining 4 sq. of the chocolate  in a microwavable bowl for 1 1/2 minutes. Stir until the chocolate is completely melted.  Stir in the Cool Whip until it is smooth. Frost cake with whipped chocolate mixture. Garnish the cake with fresh raspberries.

*I used Arrowhead Mills GF All-Purpose Baking Flour for the 1/3 cup flour

Chocolate Coconut Slices

Ingredients:

  • 6 ounces milk chocolate, melted
  • 4 1/2 ounces desiccated coconut
  • 4 ounces caster sugar
  • 1 egg
  • dried cranberries

Preheat oven to 325°F. Pour melted milk chocolate into a foil-lined 7 inch square tin. Beat egg and add coconut and sugar. Mix well. Spread evenly over chocolate. Top with cranberries.  Bake for 25 minutes. Allow the chocolate slices to cool. Lift out of tin and slice.  Enjoy!

This delicious recipe is by courtesy of Mary, Rosie’s lovely mom from Cow House Studios in Wexford County, Ireland.

June 2015: Betty Crocker GF Chocolate Chip Cookie Mix

“C is for cookie, that’s good enough for me” -Cookie Monster

Summertime means block parties celebrating the 4th of July. Summertime means weekend trips to the Big Apple and nation’s capital. Summertime means lazy afternoons binge-watching tv shows on Netflix. But summertime also means homemade baked goods. No, those aren’t just for Christmas time and the New Years. Any occasion– summer or winter– calls for a plate of homemade cookies!

Cookies. Such a simple baked good. Just add 1 stick of butter, 1 teaspoon of vanilla extract, and 1 egg to Betty Crocker’s GF Chocolate Chip Cookie Mix. Mix throughly– I’d recommend mixing with a spoon or spatula first and then kneading it with your hands– it makes the dough softer. The instructions call for an ungreased cookie sheet, however I’m a fan of using Pam. And I found that if you choose to make smaller, bite-size cookies, you can make approximately 24 cookies from 1/2 the chocolate chip cookie mix. Moreover, only bake the cookies for 8 to 10 minutes. Be careful not to over-bake the cookies.Keeping all these tips in mind, this recipe is simple. So simple even a fourth grader could bake these cookies. These are soft, chewy, melt-in-your-mouth gluten-free chocolate chip cookies. Hands down my favorite chocolate chip cookies!

Also try out Betty Crocker’s GF Brownie Mix! The best gluten-free brownie mix I’ve had thus far. I haven’t been able to get my hands on the gluten-free cake mix yet, but I’m dying to try it. Comment with your favorite gluten-free baking mixes!

Cheers,

Anika

January 2015: Trader Joe’s GF Brownie Mix

This is questionably the most disquieting and rejuvenating time of year. Rounding the last corner of 2014, some of us leave behind familiarity, take comfort in the newly found ability to change, and seek a new beginning. Others are content in with their choices and their seemingly inevitable fate and pray for nothing to change. Some choose to confront our actions of the past year and others choose to move forward without taking a glance at the powdered rubble that lay where they once trekked.

Where do you stand as a new year and new opportunity stand right before us? Are you smiling as you replay back intimate, cherished memories in your head from the year past? Are you regretfully looking back on a year full of mistakes ready for a clean slate? No matter what events transpired in 2014, 2015-or simply the mere idea of a new year- can bring about a fresh start or a reminder of who we are and who we want to be.

How are you going to play the next chapter in the game of life? Well, that is that’s up to you, my friend.

* * * * * *

And the holiday baking continued. Over this winter break, a friend of mine kindly baked me a batch of gluten-free brownies. It’s not too often people are willing to share their baked goods (obviously with good reason) – so do be appreciative of when they do!

They were absolutely de-licious. In each bite, the brownie crumbles apart in your mouth into a perfect combination of silky chocolatey-ness with an immensely chewy texture. I thought I had reached a heaven for brownie-enthuiasts with Betty Crocker’s GF Brownie Mix; however, I was shocked to find that these Trader Joe’s brownies hands down beat out the former reigning champion. Now, mind you, I did not bake these brownies, so I can only pray that they will turn out just as good when I do. Additionally, to mix things up a little, my friend added chopped walnuts to the brownie mix for a little nutty flavor. If you would like to experience the perfection of gluten-free brownies, simply purchase the baking mix from Trader Joe’s, follow the directions on the box, add some chopped walnuts, and voila!

Happy baking and cheers to the endless possibilities the new year may bring!

Anika

December 2014: Betty Crocker GF Chocolate Brownie Mix

“Anything is good if it’s made of chocolate” -Jo Brand

The holiday season is here! Bright lights, gingerbread houses, festive snowman sweaters, peppermint hot chocolate, ABC Family’s 25 Days of Christmas- the whole ordeal. It’s that time of year to spread warmth and joy, to give a friendly smile to a stranger, and to donate presents to those less fortunate in true holiday spirit. It truly is the most wonderful time of the year.

In keeping with holiday traditions, I have commenced the journey through a baker’s heaven- starting with a scrumptious batch of gluten-free “double chocolate” brownies. I have made numerous batches of GF brownies over the years, but Betty Crockers GF Chocolate Brownie mix is unparalelled in the field of brownie mixes. Instead of the typical sticky, dense gluten-free brownie, I strived to make a brownie that was immensely chocolatey, fudge-y, and chewy in the middle with a crackly top- the perfect brownie. And that is exactly what I made with this mix.

I had been using Bob’s Red Mill GF Brownie Mix for years. At first, I was satisfied with the mere idea of being able to eat a brownie again. But I soon realized that the brownie itself wasn’t satisfying at all! These brownies were sticky. With each bite, the morsels of brownie would stick to my front teeth and gum line. Definitely not the most pleasant experience! The corner pieces weren’t even worth fighting over- and that’s saying something.

Betty Crockers was my savior. This mix allowed me to make brownies to the point of bakery perfection. I followed the simple recipe on the back of the box: heat up the oven to 350 degrees, grease the baking pan, stir the brownie mix, 1/2 stick of butter, and 2 eggs, spread the batter, and bake. It only takes five-ten minutes to prep before popping the brownies in the oven to bake. I only made one alteration: I added about 1/3 cup of semisweet medium-sized chocolate chips to the batter. I’ll admit, I’m a bit of a chocoholic, and if you are too, I would definitely recommend adding a little more chocolate to enhance the flavor. You can even get creative by adding white and dark chocolate chips to the batter, frosting the brownies with peanut butter, or even sprinkling crushed peppermint for a fun holiday twist!

Hopefully you whip up a batch of brownies or two this holiday season and send in any pictures of your baking creations!!

Cheers,

Anika

November 2014: Pamela’s Cornbread & Muffin Mix

With the holidays right around the corner, it’s time to gather your supplies to make a delicious, gluten-free Thanksgiving meal. Yes, that’s right- you can make lavish Thanksgiving dinner completely gluten-free. No more skipping out on the green bean casserole or stuffing, or the pumpkin bread pudding or gravy. This year, enjoy the feast with your family!

Last weekend, I baked a batch of corn muffins using Pamela’s Cornbread & Muffin Bread. Cornbread is one of those funny things. If you’re just beginning your journey exploring the world of cooking, you may not have known that some cornbread recipes like to sneak in a cup of all-purpose flour. So its not always gluten-free. Actually, most cornbread recipes* contain gluten, hence the gluten-free cornbread mixes. If you want good old traditional corn bread, this is the mix to use. The texture is on the grainer side, and the taste is on the savory side. Although it was neither particularly moist or fluffy, this is hands down my favorite cornbread mix. It would be the perfect addition to your Thanksgiving meal.

Just a couple of tips and suggestions. First off, if you are looking for a sweeter variation, make a batch of corn muffins with some Crasins or dried fruit to add a hint of sweetness. Secondly, whether you bake cornbread or muffins, don’t make them too prematurely. After two or three days, they don’t retain the same degree of freshness and begin to dry out. You can always heat them up, but fresh baked goods are always the best baked goods! Thirdly, if you’re looking for something similar to grandma’s buttermilk cornbread, this isn’t probably isn’t the right mix for you.

Happy baking!

Cheers,

Anika

*I should be more specific. Most authentic southern cornbread recipes don’t use any flour, but given that I live in the northeast, it is a problem that I face.

May 2014: GinnyBakes Coconut Oatmeal Bliss

“Better late than never”

I’d really like to pretend that I’m not writing my product of the month review on the last day of May. Everything about this screams procrastination. Literally it should be my middle name. Now I may be a pro when it comes to the tips and tricks of living gluten-free, but I’m sure as heck an amateur when it comes to managing and budgeting my time! But we all learn with experience, right? At least I like to believe that.

What a month it’s been. A month full of testing. I’m sure we’ve all had it with the abundance of standardized testing, AP exams, and final exams that the glorious month of May brings. All the same, it’s also been a month of celebration. That’s right, today is the last of Celiac Awareness Month. So, wear your green clothing proudly and be happy for the wonderful reality being gluten-free has now become. It didn’t use to be so easy. But with the ever increasing awareness of celiac disease, we have a bright future ahead of us. And that is something to celebrate.

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Bliss. There isn’t a more fitting word in the dictionary. Have you tried any of ginnybakes‘ products? I am relatively new to this company, but I am wholly inspired by their mission and story. They are striving -and have succeeded- at making gluten-free both healthy and delicious- two qualities I have found are scarcely found together. I have only had the pleasure of making the scrumptious coconut oatmeal cookies. This unique combination may be a risk, but it definitely paid off. The oatmeal adds texture to the cookie while the coconut naturally sweetens it. Now, I bought the baking mix for this product, but it is also sold in a box of eleven cookies. I do want to get my hands on a box to compare them to the ones I baked! I also have bought the pre-made chocolate chip love cookies. However I’m waiting until June comes around to try them out (now that doesn’t mean I won’t dig into them first thing tomorrow!) because I’ve had my fair share of cookies this month. From Hope’s Cookies to Betty Crocker’s GF Chocolate Chip Cookies to my recent discover of ginnybakes delightful cookie products, it’s been a cookie kind of month! I most certainly ended Celiac Awareness Month with a bang!

What are your favorite gluten-free cookies? Feel free to comment below!

Cheers,

Anika

April 2014: Bouchon Bakery GF Carrot Muffin Mix

“The deep roots never doubt spring will come.”  -Marty Rubin

Hello, Spring! It is that time of the year again… the flowers are blooming, the birds are chirping, and people are rejoicing! Although the long-awaited sunshine and happy days are back, that’s no reason to stop, what I like to call, your “cozy winter baking”. Just last week, my mom bought a gluten-free mix for carrot muffins from a brand I had never heard of (believe me, that’s pretty rare!). Believe it or not, the baking mix was from Williams-Sonoma. Little did I know that Williams-Sonoma sold anything but home goods and a delicious peppermint hot chocolate mix (I’ll have to get a post about this hot chocolate up at some point). However, I will warn you that this mix as well as the other GF baking mixes are unquestionably overpriced. But I will say that the muffins were simply scrumptious! These carrot muffins definitely deserve the title of the lightest, fluffiest gluten-free muffin as well as the best textured.

These muffins are very easy to make with step by step instructions on the box. The mix comes with three parts: the carrot muffin mix, sugar mix, and an oat streusel topping. The oat streusel topping (GF oats, of course!) is what makes this one of the best GF muffins I’ve had. The succulent combination of a hearty, rolled-oats based muffin, topped with brown sugar coated oat clusters with a hint of vanilla extract and a pinch of cinnamon is what makes the perfect carrot muffin. Honestly, I didn’t believe it was gluten-free! Just a few tips… this mix can make 12 medium-sized muffins or 6 jumbo muffins. I, however, chose to make mini muffins and used only half of the mix to make about 12-15 muffins. So remember to consider the quantity and if you’re looking for a small snack or a sweet treat for breakfast. Also, don’t let the muffins sit around for longer than a week, they won’t taste nearly as fresh! Anyways,  you won’t want to wait around that long to finish them.

By now, I hope your mouth’s watering and you’re dying to try out this product! So if you do go to Williams-Sonoma, I was eying the other GF baking mix from Bouchon Bakery- the corn muffin mix. If you’re making the trip, you may as well make it worth while and get both, right? Please feel free to comment with your thoughts if you try either one or have any questions!

Cheers,

Anika

Cinnamon Rolls: Chebe’s Strikes Again!

Although I enjoy a snow day (or should I say days?) as much as the kid next door, the “five-day weekend” has left me with quite a bit of free time. And what do we do with free time on our hands? We bake, of course! Chebe’s, a dedicated gluten-free company, has once again come out with another wonderful product that I have been meaning to make for weeks now, but hadn’t gotten around to it. Thanks to Chebe’s GF Cinnamon Roll Mix, I was able to enjoy my first cinnamon roll since I was diagnosed with celiac disease!

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Simply follow the instructions on the back of the box and it takes no more than 25-30 minutes from prepping to cleaning up. However, I did make a few modifications. The recipe called for 2 tbsp. of milk/ milk substitute, but my dough was too dry to knead properly so I used 4 tbsp. of milk instead. Additionally, I only used 1/2 tbsp. of softened butter to spread on top of the rolled dough rather than 1 tbsp. Aside from these two changes, I followed the recipe to the tee and was more than happy with the result! However, after rolling the dough, make sure you pinch it all the way closed. A few of my cinnamon rolls started to open up a little during baking because they weren’t sealed properly.

The texture of the cinnamon roll isn’t quite the same as one containing wheat (according to my brother!), but the taste and flavorful is nearly identical. I personally thought it tasted like cinnamon french toast except that it was shaped like a cinnamon roll. It was a bit hard on the outside (maybe cutting the baking time by a minute or two wouldn’t be a bad idea), but the inside was soft and gooey! It was the perfect little treat to make and enjoy when you’re snowed in.

Enjoy the snow (to those in the northeast)!

Cheers!

Anika