Sweet And Sour Meatballs

Maple Bundt Cake

Recipe adapted from Vegetarian Times

3 ½ cups Gluten Free all-purpose flour

1/2 tsp. xanthan gum

2 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

1 ½ cups pure maple syrup

⅔ cup canola oil

2 Tbs. vanilla extract

1 Tbs. apple cider vinegar

2 tsp. maple extract

Confectioners’ sugar, for dusting

1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

2. Whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt in bowl.

3. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

4. Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar before serving.

"Make everything as simple as possible."

- Albert Einstein

"Life is uncertain. Eat dessert first."

- Ernestine Ulmer

Granny's Chocolate Cobbler

Recipe adapted from The Pioneer Woman:

1 cup Gluten Free All-purpose Flour

2 teaspoons Baking Powder

¼ teaspoons Salt

7 Tablespoons Cocoa Powder, Divided

1-¼ cup Sugar, Divided

½ cups Milk

⅓ cups Melted Butter

1-½ teaspoon Vanilla Extract

½ cups Light Brown Sugar, Packed

1-½ cup Hot Tap Water

1. Preheat oven to 350 degrees.

2. First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

3. Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

4. Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

5. In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

6. Pour the hot tap water over all. DO NOT STIR!

7. Bake for about 40 minutes or until the center is set.

8. Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Sweet Potato Biscuits with Honey Butter

Adapted from a recipe in Taste of Home

2 c. Gluten Free all-purpose flour

1/4 tsp. xanthan gum

4 tsp. sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 c. shortening

1 c. mashed sweet potatoes

1/2 c. half-and-half

Honey Butter

1/2 c. butter, softened

2 Tbsp. honey

1 tsp. ground cinnamon

1. In a small bowl, combine the first seven ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Combine sweet potatoes and cream; stir into crumb mixture just until moistened. 

2. Using a tablespoon, scoop the mixture and drop onto a greased baking sheet to create drop-biscuits, placing the biscuits about 1 inch apart.  (You could also roll out and cut with a biscuit cutter.)

3. Bake at 400 degrees for 9-11 minutes or until golden brown. 

4. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended.  Serve with warm biscuits.

Lemon Blueberry Coffee Cake

1 c. fresh blueberries

3 Tbsp. brown sugar

3 Tbsp. butter, melted

1/2 c. sour cream

1 egg

1 tsp. vanilla extract

1 lemon

1 c. Gluten Free all-purpose flour

1/3 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1/8 tsp. salt

1. In a bowl, combine blueberries and brown sugar; set aside.

2. Preheat oven to 350 degrees.  Grease and flour an 8-inch round baking pan. 

3. In a large bowl, whisk together melted butter, sour cream, egg, and vanilla.  Add the zest and juice of one lemon.  Add dry ingredients and stir until well combined. 

4. Spoon half of the batter into the baking pan.  Top with the blueberry mixture.  Spoon the remaining batter over the blueberries.

5. Bake for 20-30 minutes.  Serve warm.

Peach Crisp

4 c. fresh sliced peaches

1/2 c. orange juice

2 Tbsp. brown sugar

1/2 tsp. ground cinnamon

1 c. Gluten Free all-purpose flour*

1/3 c. sugar

1 tsp. baking powder

1 egg, lightly beaten

2 Tbsp. butter, melted

1 1/2 tsp. sugar

1/8 tsp. cinnamon

1. Combine peaches with orange juice, brown sugar, and cinnamon.  Pour into a greased 8x8 pan. 

2. Combine flour, sugar, and baking powder.  Add egg and butter, mix until crumbly.  Sprinkle over peaches.

3. Combine remaining sugar and cinnamon, sprinkle over crumb mix. 

4. Bake at 350 degrees for 40-45 minutes or until the filling is bubbly and the topping appears golden brown.

*I used Gluten Free Pantry's Gluten Free all-purpose flour for this recipe.

Oreo Balls

8 oz. package Gluten Free chocolate cream-filled cookies, crushed

8 oz. package cream cheese, softened

14 oz. package white melting chocolate chips

Sprinkles

1. Beat the cream cheese until fluffy.  Add the chocolate cream-filled cookies and beat until well combined.

2. Roll into small balls and place on a parchment paper-lined baking sheet.  Place in the freezer for at least 1 hour.

3. In a double boiler, melt white chocolate chips (I used pink colored white chocolate for Valentine's Day).  Continuously stir until melted and continue stirring to prevent burning. 

4.  With a fork, cover the oreo balls.  Shake off the excess chocolate and, using a tooth pick, gently place back onto the parchment paper-lined baking sheet.  Sprinkle with decoration immediately, before the chocolate hardens.  Chill in the refridgerator for at least one hour.  Serve.