Today I decided to make Bananas Foster Pancakes for lunch and it turned out absolutely delicious, but wayyyyy too sweet for lunch! It should be more of a dessert.
I used my favorite gluten free pancake mix, but any mix will do. It was easy and only took a few minutes, as I used the box recipe.
For the bananas foster, add 1/2 stick of butter (1/4 cup) of butter in a pan and wait until it melts. Then add 1/2 cup of brown sugar and stir it in until it becomes bubbly. Let it cook for a minute, and then add 1/4 cup of cream and 1 sliced banana. Finally, add a splash of rum or brandy and light it on fire and stand back!
Last night I made Cherries Jubliee and it was very, very good! It only took around 10 minutes to make also! Here is the recipe:
First I stirred a can of cherry pie filling into a pan and placed it over the heat and waited until it became warm. In a separate pan I warmed up 1/4 cup of Bourbon. Then, I poured the liquor over the almost boiling cherry pie filling and lit it on fire. Finally, I served the cherries jubliee over vanilla ice cream!
Light and creamy with more than a hint of coconut. This cake is one of the best coconut cakes I’ve ever made (even though that doesn’t say much…) If you’re a coconut-fan, this cake is a must-try!
I found this recipe on The Heritage Cook and modified it just a bit. I used coconut milk instead of regular milk and I reduced the sugar (like usual). Also, instead of making frosting, I made whipped cream from heavy whipping cream and stirred coconut flakes into it .
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup unsweetened coconut milk
1 cup butter, softened
1 – 1 1/2 cups sugar
whipped cream (enough to cover the cake)
coconut flakes (2-3 cups)
Combine the flour, baking powder and salt in a bowl. Mix the vanilla extract into the milk. Beat the butter until creamy; add sugar and continue mixing. Add the eggs, one at a time, mixing well; the mixture should be thick and creamy.
Add 1/3 of the flour mixture into the butter-sugar-and-egg mixture, beating on a low speed. Add 1/2 the milk mixture and beat well. Add another third of the flour, then the rest of the milk, and then the last of the flour, mixing well between each addition.
Evenly divide the batter into two prepared cake pans. Bake on 350F for 20 to 30 minutes. Afterwards, cool completely. If you want a four layered cake, divide the two cakes into half (I used a string to do this).
While the cakes are cooling, make the whipped cream and, once ready, stir 2-3 cups of coconut flakes into the cream. Once the cakes are cooled, take the bottom cake layer and frost; repeat for the other layer(s). Once the layer(s) are stacked on top of each other, frost the sides. Enjoy your masterpiece!
A few months ago, we made Gluten Free Cookie Dough Brownies: http://wp.me/p3nMNw-4H . Today we decided to make it again, but this time as the classic flour version.A few notes on the recipe: we added dark chocolate chips to the brownies for extra chocolatey-ness. Also, we found that the cookie dough was very dense, so we added two tablespoons of milk to make it more spreadable.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
1/2 cup butter, diced
1/2 cup white sugar
1/2 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda
1/2-3/4 cup chocolate chips
First beat together the butter and sugar with an electric mixer. In a separate bowl, mix together the eggs and vanilla extract. Slowly add the egg mixture into the butter and sugar, beating on a low speed. Sift together the flour, baking soda and a dash of salt before stirring into the liquid mixture. Add in the chocolate chips and stir until combined.
Take small spoons of the dough (about 2 tsp.) and shape into a ball. Place the balls on a baking sheet. Bake the cookies at 350F for 10-15 minutes, until golden. Cool for 5-10 minutes before enjoying these dream-like cookies.
These bite sized treats are chocolatey goodness surrounded in a whirl of puff pastry. Paired with a glass of milk, the chocolate whirls make a scrumptiously light dessert! This recipe was inspired from the “Chocolate Whirls” in The Ultimate Cookie Book by Catherine Atkinson.
1/3 cup superfine sugar
6 tbsp cocoa powder
1 lb 2 oz puff pastry
2 tbsp softened butter
golden raisins (to taste)
First mix the sugar, cocoa powder, and eggs together until smooth. Next, spread the softened butter over each puff pastry sheet until evenly distributed, then cover with the chocolate mixture. Sprinkle desired amount of raisins over the pastry. Roll the dough into a scroll shape then cut into sections about an inch wide. Place on a baking sheet and put in the oven at 425F for 10-15 minutes. Once the Whirls are cooled, lightly dust them with powdered sugar.
Found on “allrecipes.com”, this recipe is perfect for a quick cake fix. The recipe not only calls for few ingredients but it bakes in less than 30 minutes!
Recipe makes 12 cupcakes or 1- 9×9 inch pan
1 cup white sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
This Hershey’s chocolate cake recipe is both classic and mouth-watering.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
*Instead of using frosting for the cake, try smothering it in melted dark chocolate!
Just in time for July 4th, try this gluten free Blueberry Cream Cheese Pie! Found in “The Big Book of Backyard Cooking” by Betty Rosbottom, the pie was extremely easy to prepare and make. The recipe below is directly from the book.
Cream Cheese Filling
12 ounces regular or reduced-fat (not nonfat) cream cheese
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons grated lemon zest
1/2 cup sour cream
2 large eggs
3 cups fresh blueberries, divided
1/2 cup sugar
2 1/4 teaspoons fresh lemon juice
Arrange an oven rack at the center position and preheat oven to 350 degrees F. Butter a 9-inch Pyrex pie plate.
To Make the Filling: With an electric mixer on medium speed, beat cream cheese until smooth, about 3 minutes, scraping down sides of bowl if necessary. Continue beating while gradually adding sugar in a thin stream. Beat in lemon juice and zest. Finally, add sour cream and eggs, and beat until incorporated, scraping down sides of bowl if necessary.
Pour batter into the prepared pie plate and bake until filling is set and a toothpick inserted in middle comes out clean, 25 to 30 minutes. As it bakes, the mixture will puff up. When done, remove pie from oven and cool to room temperature. The filling will deflate slight as it cools, forming a shallow cavity.
To Make the Topping: Combine half of the blueberries, the sugar and the lemon juice in a medium saucepan over medium heat. Stir constantly. As the mixture cooks, the sugar will liquefy and the berries will cook down and release their juices. Bring to a boil and cook 1 minute. Remove from heat, and stir in remaining blueberries. Cool to room temperature.
When both filling and berries are cool, use a slotted spoon and spread berries evenly on top of pie. Reserve remaining sauce for serving with pie. Refrigerate pie until chilled, 2 hours or longer. (The pie can prepared 1 day ahead; refrigerate pie and sauce separately. Reheat sauce just to liquefy so that it is easy to pour.)
Easy to make butterscotch oatmeal cookies to warm up a cold and rainy day!
2 c. Bob’s Red Mill Shortbread Cookie Mix
1 1/2 c. butter, melted
1 tsp vanilla
1/2 tsp cinnamon (optional)
2 1/2 c. oatmeal
1 1/2 c. butterscotch chips
Preheat oven to 375 degrees.
Mix butter, eggs and vanilla together in a mixing bowl. Add in dry ingredients and mix well.
The dough is drier than a regular cookie, so you will need to form the cookies. For a medium size cookie, take a golf-ball size ball of dough and make it round with your hands. Press out onto a cookie sheet that is covered with parchment paper. The cookies won’t spread out very much, so you can place them fairly close together on the pan. Bake at 375 for 9 – 10 minutes.