Sometimes you just really want a breakfast cake to make your morning better. I was so happy with how this turned out and I think it will definitely become one of our staples.
Gluten-Free Raspberry Cream Cheese Breakfast Cake
1 cup gluten free all purpose flour (I used Bob’s Red Mill)
1/4 cup tapioca flour
1 teaspoon gluten free baking powder
1/2 cup + 2 Tbls sugar
1/4 cup (1/2 stick) butter, melted and cooled
1 egg, room temperature
1/2 cup milk
1 teaspoon gluten free vanilla extract
1 (8 oz) package cream cheese, softened
3/4 cup powdered sugar
1 Tablespoon sour cream
1 tsp gluten free vanilla extract
Seedless raspberry jam
Preheat oven to 350 degrees.
Mix flours and baking powder in a medium bowl.
Add in sugar and wet ingredients (for cake) and mix until combined.
Pour into a greased 8×8 pan and bake for 10 minutes.
Meanwhile, blend all of the topping ingredients except jam with an electric mixer in a medium bowl until smooth.
Take the cake out of the oven and dollop jam and cream cheese mixture over the top. (In the one pictured I only used 1/2 the cream cheese recipe, because I wanted more of a swirl. The whole batch will cover the top, and either way it’s delicious!)
Bake for another 20-25 minutes or until a toothpick comes out clean.
Let stand for a few minutes, slice, and serve warm.
There’s nothing like a fruit smoothie to start the day out right. This is one of my go-to morning smoothies, especially in the summer, and I’m sure you’ll love it too.
One of the things I love about this smoothie is that it doesn’t have that watery bland flavor because it doesn’t include ice. It’s the perfect blend of balanced sweet and creamy.
Creamy Blueberry Smoothie
1/4 cup unsweetened shredded coconut
1 cup water (can substitute coconut milk and leave out the coconut)
2 bananas, sliced and frozen
1 cup frozen blueberries
(Skip steps 1 and 2 if using pre-made coconut milk.) In blender combine shredded coconut and water. Blend on high for about 2 minutes or until the water is whitish and most of the coconut is “dissolved.”
Optional step: strain your coconut milk to get the tiny bits of coconut out, but I usually leave them in.
I don’t know about you, but here we love breakfast for dinner! Sunday is our designated day for it and we tend to go all out, but one of our favorites whether for breakfast, brunch, lunch, or dinner, is breakfast bowls.
It started after having something similar in a restaurant. We don’t go out to eat very often, and it can tend to be pretty expensive, so from there I decided to try it on my own.
We love the results! Beautiful fluffy eggs on a bed of fried potatoes and ham. Yum!
3-4 medium sized white potatoes, sliced in thin disks
1/4 onion, chopped
2 Tbls butter
Salt, pepper, garlic powder, onion powder, to taste (I probably use about 1/4-1/2 tsp each, maybe a little more salt, though I go by taste not measurement)
3-7 slices deli ham, sliced in squares (optional)
1/2 pack bacon, cooked and crumbled (optional)
4 eggs, scrambled
Shredded cheese (optional)
Melt butter in large pan. Add the sliced potatoes and onions.
Cook over meduim heat, stirring occasionally, until potatoes are slightly softened.
Add spices and cook until potatoes are browned and soft.
Add the meat and keep over low heat.
Scramble the eggs.
Assemble in layers, meat and potatoes, egg, and cheese to top it off.
What’s your favorite breakfast for dinner?
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I was so pleased with this recipe because it was one of those times that I threw a bunch of things in a bowl to make a batter, and figured I’d need to do some adjusting, but nope! These are perfect just as they are!
They’re grain-free, dairy-free, and even Paleo approved (correct me if I’m wrong on that). I hope you enjoy them even half as much as we did. Needless to say, they didn’t last very long and I found myself needing to make another batch.
It’s very versatile and makes lovely cupcakes as well. I can already think of several variations on the recipe to make other flavors, so I’ll definitely be giving some of those a try in the (hopefully near) future.
A cool autumn morning deserves a perfect autumn breakfast; warm, spiced, pumpkiny morsels of goodness. That’s exactly what these muffins are.
One of my absolute favorite things about fall is pumpkin! We put it in everything, coffee, breads, pies, soups, cookies… On this particular day I had the windows open with the cool fall air drifting in, and I started craving pumpkin and cream cheese.
Normally I would revert to something like a cheesecake (because pretty much every random food idea I have involves cheesecake in some form), but I felt like something warm and comforting. These muffins fit the bill perfectly!
It’s a slight update on my previous pumpkin muffins, and after I made them I realized streusel topping would have been simply perfect! Next time I make them I’ll (hopefully) remember the streusel and update the recipe. 🙂
I’m sharing these with my friends at Fiesta Friday. Enjoy! And have a lovely weekend! 🙂 What are your favorite things about autumn?
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.
This Monday was an absolutely perfect day! I made a wonderful breakfast casserole/quiche for breakfast. (Today I have that recipe for you. If you don’t want to hear my tangent about Christmas and the holiday season, then feel free to scroll to the recipe card at the bottom of this post.)
The smell of the casserole made me think of the holiday season. Quiche was always my family’s traditional Thanksgiving breakfast. We’d wait with anticipation for the amazingness that awaited us Thanksgiving morning. After a long morning of food preparation, family bonding, and just a general good time, of course.
Outside, clouds covered the sky in a beautiful blanket of white fluffiness. Which of course made me think of snow, which made me think about Christmas even more.
So what did I do? I turned Christmas music on of course! (Just a tad excited, remember?)
Then I thought, what more perfect way to add to this happy feeling than to have hot chocolate as well. So I quickly made some up for my husband and I.
I just use the hot chocolate recipe on the back of a container or something like that. I’ve been making it so long now that I don’t fully remember where it came from. It’s so simple. Just about a Tablespoon of powdered cocoa, a spoon or two of sugar, and a dash of vanilla. Fill the mug about 3/4 of the way full with steaming hot water, then add milk (or even eggnog) the rest of the way.
As I listened to the music, sugar cookies started to sound absolutely amazing. Being gluten-free, it’s been awhile since I’ve had sugar cookies. This year I want to change all that.
In my family, Christmas was (and still is) a big deal; full of food and music, movies and good memories. We’d go all out on cookies in particular, and last year I modified some of our recipes to be gluten-free, but I didn’t do all of them. As it gets closer and I start really getting into Christmas baking, I’ll share some of those with you as well.
This year I also want to try candy-making, as it’s something I’ve only barely dabbled in before.
So I was on a mission. A mission from God. (Man, I haven’t seen Blues Brothers in a long time.)
Okay, enough of that. I was on a mission to find the perfect gluten-free sugar cookies.
I’m not the best at baking when I deviate from recipes as you can tell from this post… But I’m working on it and getting better. So it’s only a matter of time! Which is a really exciting thought!
Anyway, I didn’t have much gluten-free flour, but I had a cake mix, so I decided to try to find a recipe that would include that. I found more of them than I was expecting, but they were all pretty much the same, so I have my own recipe card for that as well (I did change them slightly, otherwise I would just link to one of the many posts).
Look at those cookies!
I made a cream cheese icing for them with cream cheese, milk, vanilla, and powdered sugar. I have no idea what the measurements would be for that, so I don’t have that recipe for you. But you could try it yourself!
Have you noticed that stores are beginning to put their Christmas stuff out? How do you feel about it, are you excited to start the season, or feel that it’s too soon?