Today I have something a little special for you. Gluten-Free Almond Joy Cupcakes.
These have the perfect balance between a sweet, sugary top and a milder cake.
For the base I used this cupcake recipe, and just substituted 1 1/2 tsp almond extract for the vanilla.
Start by lining your muffin tins.
Cream the butter and sugar.
After adding the eggs…
And the rest of the ingredients.
Take a large spoon and scoop batter into lined muffin tins.
The lovely finished cupcakes…
Then, as the cupcakes cool, mix together 2 cups shredded coconut, 6 Tbls (1/4 C+ 1/8 C) sweetened condensed milk, and 1/2 tsp vanilla extract in a medium sized bowl.
Scoop spoonfuls of the coconut mix onto cooled cupcakes and press gently with the palm of your (clean) hand to get the coconut to stick and spread out.
Do this until all the cupcakes are topped with coconut.
Make chocolate ganache by heating 3/4 cup whipping cream on medium heat until almost boiled. Mix in a 12 oz bag of dark chocolate chips. (Sorry for not having pictures of the ganache.) Remove from heat, and stir until chocolate is melted.
Dollop ganache over coconut, and spread just enough that it starts to drip over edges.
Top with sliced or slivered almonds, and enjoy!
Of course, I’m sharing these with my friends over at Fiesta Friday. Why don’t you go whip some up and share them with some friends of yours? They’re bound to love it!
I hope you’ve had a wonderful weekend! Mine was great!
This past Sunday I had a group to go to, and decided at the last minute to make brownie cookies with white chocolate chips and walnuts. They were so good!
I used this brownie recipe. I used arrowroot in place of the cornstarch, then mixed in the white chocolate chips and walnuts into the batter. Dollop the batter on a parchment lined cookie sheet, spacing just as you would most other cookies. Throw them in the oven (350) for about ten minutes, and enjoy!
I had to cut the recipe down to two-thirds because I was down to only two eggs. It worked out beautifully because it was the absolute perfect amount for the group! We even had two cookies left over! Which my husband and I ate right before heading home. We couldn’t very well leave them alone on the plate, could we?
I also discovered the wonder of fried turnips. I just shredded them, minced some red onion, added some spices and coconut oil, and fried them in a pan. They are absolutely incredible in place of shredded potatoes to go with breakfast! I actually preferred them to potatoes and I’ll certainly be experimenting with them in other (potato substituting) ways as well.
I’ve also had a minor kale obsession lately. Hey, it could be worse.
I also made some fermented carrots and cabbage. 😀 I’m so looking forward to the finished product!
It’s kinda sad really. I’ll read stories where the poor people (like Charlie’s family in Charlie and the Chocolate Factory) live on cabbage soup… I know I’m supposed to feel bad for them, but I can’t help but be a little jealous.
I’m sorry this post is so late. Today I have some yummy treats for you! Gluten-free (grain-free) gingerbread cookies! I started with this recipe from The Coconut Mama.
It looked great the way it was, but I wanted to use molasses to give it that traditional gingerbread taste.
The addition of molasses changed it just a bit, so I decided to make my own card for what I did.
After the cookies were done, we decorated them.
These were my two favorites.
I’m really looking forward to having a gingerbread house this year! When I was growing up we would make them every year. I haven’t made one in so long. Hopefully I’ll have a post about that sometime this week.
Is gingerbread a traditional part of your Christmas celebration?
This past Monday was spent entirely on a bus. Yes, the entire day on a bus. Wasn’t too bad, but I obviously didn’t get a chance to really make anything.
However, Sunday afternoon my mom and I made some gluten-free cinnamon rolls for a tasty snack. We used South Beach Primal‘s recipe, which you can find here.
We did change the filling to be a more traditional brown sugar, cinnamon, butter, with some pumpkin butter mixed in. And also subbed out the honey for maple syrup instead.
My mom also made a pumpkin cream cheese icing to top them off. I was quite impressed!
Cinnamon rolls were always our Christmas morning breakfast, So I’m happy to have found a recipe to use for them this year! I’ll probably make some orange cream cheese icing, since that was always my favorite.
I hope you enjoy these cinnamon rolls if you decide to give them a try! Do you have a traditional Christmas morning breakfast? I’d love to hear from you in the comments and connect with you on my Facebook page.
I hope you’re looking forward to this upcoming week as much as I am! Thanksgiving plans are pretty well set and now there’s just some last minute shopping, some prep and cooking for the big day! I’m so excited for it!
Today I have a last minute Thanksgiving dessert for you. Pumpkin spice cake. Yum! It’s somewhat between a cake and a pie in that it’s kind of soft, but it works perfectly because of that.
I hope you enjoy! It goes perfectly with my cream cheese frosting, so I’m attaching that recipe again as well.
I hope you enjoy! And have a wonderful Thanksgiving! Do you entertain at home, or go to family’s? We’re going to my parents’ house this year, and I am so looking forward to spending it with them again!
Happy Monday everyone! (And happy Monday, again to those who were reading earlier!)
Today I decided that I wouldn’t overwhelm you with an excruciatingly long post, so I made two instead. You can read the first one here.
This one is all about the cake! (’bout that cake, ’bout that cake, no trouble…. Man I hate that song!)
So… Cake! While we were shopping, I found some cake decorating tips that actually weren’t too badly priced. (I’m always up for a deal.) I’ve wanted to try cake decorating for awhile now, but I’ve never had the tips of anything to try it with.
I was so anxious and excited to try that I almost started baking after midnight on Thursday. Early Friday morning? However you want to look at it, it was late, and I needed sleep.
I’ve been trying to find a recipe for a quinoa based vanilla or yellow cake for a very long time now, but the only recipes I can seem to find contain exorbitant amounts of chocolate. I’m not a big chocolate person, so I’ve been wanting something a little less… chocolate.
I decided that I’d just have to make my own! I looked at two recipes that you can find here and here, and just kind of did my own thing from there. I haven’t tried the first recipe, but the second one is absolutely amazing if you’re looking for a good gluten-free chocolate cake that you can easily make at home.
I used finely shredded zucchini in this recipe because my mom had given me one awhile ago that I needed to use. But I’m very much looking forward to trying it with other things as well. I’m thinking carrot cake, and pumpkin spice cake.
(Random fact about me, carrot cake was my favorite kind as a kid, until I got a little older and decided on cheesecake for the winner. Ooo… Carrot cake cheesecake, now I’m going to need to try this one.)
This cake sliced so absolutely perfectly! I was so shocked and amazed by it! Flavor-wise, even my picky husband liked it! Though he did say the frosting was amazing…
Speaking of which, I also made some cream cheese frosting to decorate it with! I was so excited to try out my new decorating tips! I actually played with the frosting before I even made the cake.
Quick tip: I really wanted to try making roses, but I didn’t have a rose nail. If you find yourself in the same situation, don’t be discouraged! It occurred to me as I was drinking kefir in a wine glass that if I flipped it over, the base of the glass would work perfectly in the nail’s place! I tried it and I’m so glad I did! My roses are still kind of a mess, but hey, at least I tried. I think it’s something that will get better with practice anyway.
Here’s a picture of my first try.
And some other random… thing. I’m going to go with pinecone. It kind of looks like a pinecone, doesn’t it? Eh, I’m going with it! It’s a pinecone! 😀
The frosting itself, of course, always knew that it was destined for something greater, hence this.
That little wisp looks like a falcon, right? Okay, maybe not. Maybe I’m crazy, but hey, people will do some crazy things for their sweets!
And now some of the actual cake.
Another quick tip: If you don’t have a cake box, you can stick marshmallows (or gummy bears, something of the sort) on the ends of toothpicks to keep plastic wrap from touching your cake and ruining all of your efforts. It looks like some sort of martian cake, but hey, it works!
Enjoy! Feel free to like my Facebook page for more frequent updates and community. I’d love to see you there! Have a wonderful day!
What could be better than Chinese food? It’s definitely one of my favorite food categories, my husband’s too, so that works out quite nicely. Today I have one of our favorite Chinese dishes for you. Orange chicken. Yum! It goes perfectly with broccoli and rice.
It also came to my attention that I had yet to make a pumpkin cheesecake this year, so I made one of those as well. Is it absolutely horrible of me that I ate half of it within two days?
Can you believe it’s already November? This year has just flown by! I have to say, I’m much happier where I am this year than where I was last year. We’re really settling in to our new home and it’s just all around an awesome thing for us.
Anyway, on to the food…
Orange chicken is a very social meal for me. I was first introduced to it in a mall with one of my best friends. Then, the first time I made it at home was with some of my other close friends.
Over the past few years I’ve been perfecting the recipe and have been using this one for awhile know. I have to say, I’m pretty happy with it. It’s perfect for a date night with a special someone as you cozy in and enjoy the cooler weather (and more dates in, perhaps?)
I hope you enjoy it as much as we do! Although, around here, pretty much any Chinese dish will be widely accepted. Do you have any favorites? If so, I’d love to hear about them in the comments! I’m always up for trying new recipes.