Cupcakes & Coffee Breaks

To make this recipe non-gluten free, simply substitute an equivalent amount of flour for the gluten free flour called for in this recipe, and omit the xanthan gum. You will need: 6 maraschino cherries 10 ounces of crushed pineapple in juice 1/3 cup of brown sugar 1/4 cup of butter 1 & 1/3 cup of gluten free baking flour 1/2 tsp of xanthan gum 1/3 cup of shortening 1 cup of sugar 1/2 tsp salt 1 & 1/2 tsp baking powder 3/4 cup milk 1 egg Note that, instead of butter and brown sugar, you can also use caramel topping (usually an ice cream topping). If you choose that option, you may want to lightly grease your muffin pan.  For this recipe, there is really no way to use paper muffin cups, because the cupcakes are made upside down (hence the name "pineapple upside-down cake"), but you will  need to have both a muffin tin, and a regular baking pan that is roughly the same size available. Set the oven to 350 degrees. Split the butter among the muffin tins, and pop into the pr

Sometimes, the strangest food combinations actually go together, and combine to make something amazing, like chips on sandwiches, or cupcakes with bacon. Enter one of the most deliciously strange food combinations of all, chocolate and cheese, and you have the black bottom cupcake. There are plenty of black bottom cupcake recipes to be found on the internet, but I decided to take a traditional recipe, and attempt to make it gluten free. It has been three months since I gave up gluten, and with Easter occurring in two days, it was important to me to have a recipe that would be safe to eat, without tasting "off" to the friends and family I would be sharing it with. You will need: For the cream cheese topping: 8 ounces of cream cheese 1 egg 1/3 cup of sugar Pinch of salt 1/2 to 1 cup of semi-sweet chocolate chips For the cake bottom: 1 & 1/2 cups of gluten free all purpose baking flour (I use Bob's Red Mill ) 1/4 tsp of xanthan gum 1/3 cup olive oil 1 tsp baking soda 1 c

When it comes to eating healthy, potatoes, in their many delicious forms, are my weakness. Sure, they technically count as vegetables (depending on who you ask), but they are, unfortunately, purveyors of copious amounts of sweet, sweet carbs. I had heard of using cauliflower as a substitute for mashed potatoes, and I was intrigued, but not totally convinced that mashed cauliflower didn't just look  like mashed potatoes, without tasting like them. Here is the recipe that I used: Note: I'm short on space in this apartment, and  I'm not always sure that I will be able to use fresh veggies in time, so I chose to use frozen cauliflower. You can substitute a head of fresh cauliflower as you wish. You will need: 1 lb of cauliflower (fresh or frozen) 3 tsbp of butter 2 cloves of garlic (add more to taste) 1/3 of an 8 oz block of cream cheese 1/3 cup of ground or grated parmesan cheese Chives, basil, or other seasonings for garnish A food processor To make, boil or steam the caulifl

This chicken bacon ranch pasta recipe is a very filling dinner dish that is great served hot, or cold leftover the next day. Note: this recipe is not gluten free as written, so be sure to substitute the flour and pasta for a gluten free variety if you are avoiding gluten! You will need: 13 ounces of pasta 12 ounces of chicken Bacon (approximately 10 strips) 2 cups shredded cheddar cheese 1 cup ranch dressing 1 cup milk 2 tablespoons flour Parmesan cheese (optional) 2 tablespoons butter Cook your chicken thoroughly, and cut into bite sized pieces (or you can use precooked chicken if you wish). Cut up your bacon into smaller pieces and cook with the butter until crispy. Cook the noodles as instructed on the package. Add the chicken, flour, ranch, milk, and cheddar cheese to the pan with the bacon, and cook over medium-high heat until all ingredients are blended and the cheese has melted. Pour the sauce over the noodles and mix everything together. Serve topped with parmesan cheese if des

These buffalo chicken tacos are extremely easy to make! Prep time is 10-15 minutes. You will need: 6 crunchy taco shells 12 ounces shredded chicken 1/4 cup hot sauce 1/4 cup ranch dressing (can use bleu cheese if desired) Shredded cheddar or other cheese of your choice Cole slaw (you can find this with the pre-packaged salad in your grocery store) Mix the chicken together with the hot sauce and ranch dressing in a small bowl. Arrange your taco shells on a baking sheet, and preheat your oven to 350 degrees. Fill the taco shells with shredded chicken, and top with cheddar cheese. The stand up taco shells will be much easier for this, because at least one of the regular taco shells will  fall over. However, if you have the regular taco shells, just be sure to stuff the cheese back in if they tip over. Bake the shells for about 5 minutes, or until the cheese has melted. Add the cole slaw to the tacos, and enjoy! The cole slaw adds a nice crunch to the taco, and offsets the spiciness of the

This recipe was so easy. I am always looking for ways to use chicken breasts in recipes, and this was a great way to use some leftover hummus! You will need: 4 chicken breasts (frozen is fine) Approx. 4 tbsp hummus Paprika Lime or lemon juice Grated parmesan Parsley For this recipe, I used a spicy hummus. If you have a regular hummus on hand, try mixing in some cayenne pepper to taste. While it definitely had a kick, this recipe is not too  spicy, but it has a great flavor! To start, arrange the chicken breasts in a baking dish or pan. While I used a baking pan (as you will see in pictures), I recommend using a smaller dish, where the chicken pieces will be closer together. This is because the hummus may melt while in the oven, and a smaller dish will help prevent it from sliding off of the chicken. Cover your chicken breasts with the hummus. Be very careful not to dip the spoon used to press the hummus on the raw chicken back into the tub of hummus. If your spoon touches the raw chick

Tortillas were definitely off the table (literally and figuratively) when I decided to try a gluten free diet. Crunchy tacos seemed to be the only option, especially when my first and only attempt at soft tacos using corn tortillas was definitely not up to standard. When I made my most recent grocery list, I casually browsed for another substitute item, prepared to risk another "sort of palatable" dinner. I found tortillas made of brown rice, which had mostly positive reviews. The only negative feedback was that they, like many other gluten free tortilla options, tended to get "crispy" or crumbly if the temperature was too cool. My reasoning for purchasing them was that I could use the brown rice tortillas for quesadillas, since the tortillas could remain flat (and not folded, which poses a problem with crumbly tortillas) and , since quesadillas are cooked on the stove, who cares if the quesadilla is a little "crispy" ?! You can use whichever tortillas you

These breakfast muffins are super simple to make, and they really have something for everyone! They are perfect for breakfast-lovers, and those who are eating a low carb or gluten free diet. You will need: 4 eggs 1/2-3/4 cup of shredded cheese of your choice (I used cheddar) 6 strips of bacon 6 sausage patties Dash of cayenne pepper (optional) I will admit, I used pre-cooked bacon and sausage for this recipe, but raw will work as well. Just be sure to check that everything is fully cooked before eating! This recipe makes approximately 6 muffins. I ended up with a little bit of egg mixture left over, so I added a seventh muffin to the tin.  To make, lightly spray your muffin tin with non-stick cooking spray, and preheat your oven to 350 degrees. Mix your eggs and cheese together in a large bowl, along with the dash of pepper, or other seasonings as desired. Press the sausage patties into the bottom of each muffin tin, and wrap the bacon strip around the edges (it's okay if the bac