fall

Easy Pumpkin Pie

Ingredients:

  • 1 can LIBBY’S Easy Pumpkin Pie Mix (30 oz.)
  • 2 large eggs
  • 2/3 cup Carnation Evaporated Milk
  • 1 unbaked 9-inch deep dish pie crust (we always use GlutenFree Bakehouse Pie Shells)

Preheat the oven to 425°F. Mix together the pumpkin pie mix, eggs, and evaporated milk in a large bowl. Pour this mixture into the unbaked pie crust. Bake for 15 minutes at 425°F and then bake for 50-60 minutes at 350°F. Remove Cool for about 2 hours and serve (with vanilla or cinnamon ice cream, of course!) or store in the refrigerator.

Enjoy!

*Recipe adapted from Libby’s® Easy Pumpkin Pie

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.

The Bakery House

Hello, October! Although the summer days are escaping beneath my feet, I know the return of the crisp air and mulled apple cider will remind me why I love autumn. Fall has many joys- the warm colors of changing leaves, everything to do with pumpkins, and most importantly, the much awaited return of Starbuck’s fall favorites. However, it also brings about my version of eat, pray, love: eat, sleep, school. All the surreal pleasures of this season are complemented by the rather grueling schedule of students. Finding a balance between can seem to be a daunting task- just don’t forget about the beautiful world around us!

Earlier this week, my friend was celebrating her fall birthday with some scrumptious vanilla cupcakes from The Bakery House. In my town, when it comes to baked goods, all the chatter is about The Bakery House. As they say, “Sweetening Life on the Main Line since 1989”. I had heard all about their famous lemon bars and cupcakes. However, I was quick to assume that they wouldn’t cater to gluten-free eaters. I was elated when my friend casually revealed that the dozen ginormous cupcakes sitting before me were indeed gluten-free! Before I divulge any more details, I want to give a shoutout to all my wonderful friends who never fail to think of me and provide gluten-free options. They have all been an important part in helping me discover the endless spectrum of the gluten-free world.

Vanilla on vanilla. Rich and creamy real cream cheese frosting. Fluffy and moist vanilla sponge cake. Hands down the best texture for a gluten-free cupcake. So darn good! To taste like that… I don’t even want to know the quantity of each ingredient! Let’s just say we all deserve a treat once in a blue moon, right?

As soon as I discovered Bakery House had gluten-free offering, I did a little searching to see what else they offered. In addition to the GF vanilla cupcakes, they have GF vanilla cake, GF chocolate cake, GF Rum Bundt Cake, GF Brownie Trays, Peanut Butter Bars, GF Vanilla Sugar Cookies, GF Chocolate Fudge Cookies, and GF Chocolate Chip Cookies. Wow! so many choices! The next time I’m in that area, I will be sure to try another one of their many gluten-free options. Until then, please comment with your favorite gluten-free bakeries!

Cheers,

Anika

Gluten-free Rum Bundt Cake