Tag Archives: Fourth Of July

Red, White And Blue Shortcake

Nothing screams summer quite as much as strawberry shortcake. That’s why I’ve put a festive twist on this classic summer treat for our Fourth of July dessert. Use both strawberries and blueberries to make this shortcake red, white and blue. And it’s completely gluten free, so that means more people can enjoy it. 🙂

Red-white-and-blue-shortcake

Strawberry Shortcake

Vanilla donuts (makes 9)

  • 2 Tablespoons almonds
  • 1/4 cup water
  • 1/4 cup apple sauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) butter, melted
  • 1 Tablespoon milk
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  1. Preheat oven to 350 degrees.
  2. Blend almonds and water in a blender until no chunks remain.
  3. Combine almond mixture, and apple sauce through milk in a medium sized bowl.
  4. Mix flours and baking powder in small bowl.
  5. Add dry to wet and mix until combined.
  6. Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
  7. Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.

 

Strawberries

  • 2 cups frozen strawberries
  • 1/4 – 1/2 cup white sugar (depending on desired sweetness)
  • Splash water (optional)
  1. Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
  2. Stir strawberries around and sprinkle with sugar, then mix it in.
  3. Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
  4. Transfer to a bowl and the refrigerator until cold.

 

Blueberries

  • 2 cups frozen blueberries
  • 1/4 cup or so white sugar (more if you want it sweeter)
  • Splash water (optional)
  1. Follow same directions as with the strawberries.

 

Whipped topping

  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 2 ounces cream cheese
  • 2 Tablespoons sour cream
  • 1/2 tsp vanilla extract (optional)
  1. Beat sugar, cream cheese and sour cream until smooth.
  2. Add in whipping cream and vanilla and beat until peaks form.
  3. Use immediately or store in refrigerator for up to two days in an airtight container.

 

Bringing it together

  1. Assemble shortcake in layers. Cake, strawberries, cream, cake, blueberries, cream. Enjoy!

I’m sharing this with my friends at Fiesta Friday. I hope you all have a perfectly lovely Independence Day weekend! 🙂


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Gluten-Free Veggie Pasta Salad

Tis the season for cook outs and potlucks and picnics. And everyone knows none of those would be complete without pasta salad. I love that this one has so many veggies in it, it makes it light and a bit healthier than other pasta salads.

I love to brighten up Memorial Day or Fourth of July with this simple recipe. Keep in mind that simple doesn’t mean boring. It’s easy to throw together the morning of an event, and still has a zesty flavor that everyone seems to love. It’s also very customizable and you can choose your favorite veggies to throw in and make it your own.

veggie-pasta-salad

Veggie Pasta Salad

  • 1 box (gluten free) twirly pasta
  • 1 and 1/2 cups Italian dressing (make sure it’s gf if needed)
  • 1 cup frozen peas
  • 1 medium head broccoli, roughly chopped
  • 1/2 green pepper, chopped
  • 1/4 red onion, chopped
  • 1/2 can black olives, sliced
  • 2 Roma tomatoes, chopped
  1. Cook and drain pasta, then rinse with cold water until completely cooled.
  2. Add pasta, and everything but tomatoes in a large bowl and mix until evenly combined.
  3. Add in tomatoes and mix again. (I do this last so they won’t get crushed.)
  4. Refrigerate and eat cold.
  5. Enjoy!

I’m sharing this salad with Fiesta Friday. Have a great weekend! 🙂


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Strawberry Shortcake

Mmm… Strawberry shortcake. It’s the perfect summer dessert. And it’s so easy to bring to BBQs or other cookout, potluck type events.

Growing up, strawberry shortcake was often a Memorial Day or Fourth of July treat, so it brings me right back to those summer celebrations.

For this dessert I wanted to do something a bit different. So I made vanilla cake donuts for the base, strawberries, and a thicker whipped cream with a bit of cream cheese. It’s still light and satisfying while carrying a bit more substance.

Strawberry Shortcake

Strawberry Shortcake

Vanilla donuts (makes 9)

  • 2 Tablespoons almonds
  • 1/4 cup water
  • 1/4 cup apple sauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) butter, melted
  • 1 Tablespoon milk
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  1. Preheat oven to 350 degrees.
  2. Blend almonds and water in a blender until no chunks remain.
  3. Combine almond mixture, and apple sauce through milk in a medium sized bowl.
  4. Mix flours and baking powder in small bowl.
  5. Add dry to wet and mix until combined.
  6. Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
  7. Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.

 

Strawberries

  • 2 cups frozen strawberries
  • 1/4 – 1/2 cup white sugar (depending on desired sweetness)
  • Splash water (optional)
  1. Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
  2. Stir strawberries around and sprinkle with sugar, then mix it in.
  3. Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
  4. Transfer to a bowl and the refrigerator until cold.

 

Whipped topping

  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 2 ounces cream cheese
  • 2 Tablespoons sour cream
  • 1/2 tsp vanilla extract (optional)
  1. Beat sugar, cream cheese and sour cream until smooth.
  2. Add in whipping cream and vanilla and beat until peaks form.
  3. Use immediately or store in refrigerator for up to two days in an airtight container.

 

Bringing it together

  1. Assemble shortcake in layers. Cake, strawberries, cream. Enjoy!

 

Today I’m sharing this with Fiesta Friday. 🙂


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