My take on KING ARTHUR MUFFIN MIX:
Unbelievable! I am amazed once again at King Arthur's gluten free products! I made blueberry muffins with their muffin mix today and they were absolutely AMAZING!!! I cannot believe they are gluten free!! You've got to try it!! I'm sold!
Happy Muffin Making!
Kirsten
Sunday, June 29, 2014
Friday, June 6, 2014
King Arthur Pancake Mix
My take on KING ARTHUR PANCAKE MIX:
Since going gluten-free about 2 1/2 years ago, I tried many different pancake mixes, but I had never tried King Arthur's. Once I found Pamela's, I stopped trying other mixes. It's delicious, but it's made with almond flour, which I found out I cannot have anymore. I had actually bought a box of King Arthur mix, but hadn't tried it yet, so I got it out yesterday and gave it a try. UNBELIEVABLE!!! It is SO incredible!! You would NEVER in a million years think these pancakes are gluten free! They are thick, fluffy and super delicious!! I topped mine with blueberries and real maple syrup and they were awesome! If you are searching for a good pancake mix - look no further! This one is AWESOME!!
Happy Flipping!
Kirsten
Since going gluten-free about 2 1/2 years ago, I tried many different pancake mixes, but I had never tried King Arthur's. Once I found Pamela's, I stopped trying other mixes. It's delicious, but it's made with almond flour, which I found out I cannot have anymore. I had actually bought a box of King Arthur mix, but hadn't tried it yet, so I got it out yesterday and gave it a try. UNBELIEVABLE!!! It is SO incredible!! You would NEVER in a million years think these pancakes are gluten free! They are thick, fluffy and super delicious!! I topped mine with blueberries and real maple syrup and they were awesome! If you are searching for a good pancake mix - look no further! This one is AWESOME!!
Happy Flipping!
Kirsten
King Arthur Chocolate Cake Mix
My take on KING ARTHUR CHOCOLATE CAKE MIX:
I actually have a funny story to go along with this post! We had a big luncheon at my boy's school and one of the ladies said she was going to bring gluten-free chocolate cupcakes. They looked delicious and near the end of the luncheon, there were a few leftover, so I decided to try one. I took one bite and honestly, I hadn't tasted anything that delicious since going gluten free two and a half years ago! It was INCREDIBLE!!! I would say even better than Betty Crocker or Duncan Hines, seriously! In fact, it was so good that I started to think "There is NO WAY these are gluten free!" So after taking a couple more bites, I threw the rest away, feeling quite certain that I would be throwing up within a couple of hours!
Well, I got home and wasn't feeling sick, so I e-mailed the girl who brought them and sure enough, they were gluten free! It was King Arthur Chocolate Cake Mix!!! If you haven't tried it - it will be your go to cake mix - FOR SURE! I didn't notice any other flavors, but I'm sure they make a yellow mix and I'm sure it's just as good!
I will also be posting about their pancake mix! Again, you'd never know it was gluten free! I was using Pamela's pancake mix, which I love, but since finding out that I have nut allergies, I cannot eat it anymore since it is made primarily with almond flour. So we are switching to the King Arthur brand and it is WAY better anyway!! Try it - I know you'll agree!
Happy chocolate cake baking!
Kirsten
Pineapple Stuffing
Another delicious recipe from my friend Carolyn! This pineapple stuffing could almost be served as a dessert - it's so yummy! I added some coconut on top to give it even more tropical flavors! If you like pineapple, you're going to love this one!
Enjoy!
Kirsten
PINEAPPLE STUFFING
1 cup butter, softened
2 cups sugar
8 eggs
40 oz. can crushed pineapple, drained
10 slices Udi's white bread, torn into pieces
1) Cream the butter and sugar.
2) Beat in eggs 2 at a time.
3) Mix in (with a spoon) the pineapple and bread.
4) Bake in 13x9 dish at 350F for about 1 hour.
NOTES:
~As I mentioned above, adding some coconut on top before serving not only "dresses it up", but it also adds another layer of tropical flavor to this dish!
~I used Udi's, but any other gluten-free bread would be just fine.
Enjoy!
Kirsten
PINEAPPLE STUFFING
1 cup butter, softened
2 cups sugar
8 eggs
40 oz. can crushed pineapple, drained
10 slices Udi's white bread, torn into pieces
1) Cream the butter and sugar.
2) Beat in eggs 2 at a time.
3) Mix in (with a spoon) the pineapple and bread.
4) Bake in 13x9 dish at 350F for about 1 hour.
NOTES:
~As I mentioned above, adding some coconut on top before serving not only "dresses it up", but it also adds another layer of tropical flavor to this dish!
~I used Udi's, but any other gluten-free bread would be just fine.
Tuesday, June 3, 2014
5-Ingredient Frosted Peanut Butter Cookies
My friend Carolyn made these delicious gluten-free peanut butter cookies and I was lucky enough to try one! I was AMAZED! They are so easy to make, so soft and chewy and unbelievably gluten-free! I would say these are the best peanut butter cookies around! I do like them with the frosting, but they are awesome without it as well!
Enjoy!
Kirsten
5-INGREDIENT FROSTED PEANUT BUTTER COOKIES
2 cups peanut butter
2 eggs
2 cups sugar
2 teaspoons baking soda
2 teaspoons vanilla
1) Combine all ingredients and drop dough into mini-muffin cups in a mini-muffin pan. Bake for 8 minutes at 350F.
2) Cool completely and frost with the frosting below!
FROSTING:
16 ounces powdered sugar
6 tablespoons softened butter
3-4 tablespoons half and half
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1) Beat all the ingredients until smooth. Add more half and half if needed.
NOTES:
~You can get a little crazy with this recipe and try using chunky peanut butter, chocolate chips or peanut butter chips.
~To make it dairy free, you can substitute Almond milk or your favorite milk substitute for the half and half.
~These freeze very well, even with the frosting!
Enjoy!
Kirsten
5-INGREDIENT FROSTED PEANUT BUTTER COOKIES
2 cups peanut butter
2 eggs
2 cups sugar
2 teaspoons baking soda
2 teaspoons vanilla
1) Combine all ingredients and drop dough into mini-muffin cups in a mini-muffin pan. Bake for 8 minutes at 350F.
2) Cool completely and frost with the frosting below!
FROSTING:
16 ounces powdered sugar
6 tablespoons softened butter
3-4 tablespoons half and half
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1) Beat all the ingredients until smooth. Add more half and half if needed.
NOTES:
~You can get a little crazy with this recipe and try using chunky peanut butter, chocolate chips or peanut butter chips.
~To make it dairy free, you can substitute Almond milk or your favorite milk substitute for the half and half.
~These freeze very well, even with the frosting!
Fried Rice
Someone brought this dish to a potluck at school recently and I had to have the recipe! It was so delicious and it's super easy to make! I love that it's so versatile too - and of course - gluten-free!
Enjoy!
Kirsten
FRIED RICE
2 cups rice, uncooked
1/2 cup olive oil
4 cups water
1/2 of an onion, chopped
2 cups fresh mushrooms
1/4 cup Bragg's Liquid Amino
6 eggs
1) Fry the rice in oil until golden brown. Add the water and onion. Cover and simmer until the rice is tender (about 20 minutes).
2) Remove from heat and mix in the mushrooms and liquid amino. In a separate skillet, scramble the eggs and then add it to the rice mixture.
NOTES:
~You could also add cooked meat (chicken, shrimp or beef), bean sprouts or peanuts.
~For more flavor, add additional Bragg's Liquid Amino.
Enjoy!
Kirsten
FRIED RICE
2 cups rice, uncooked
1/2 cup olive oil
4 cups water
1/2 of an onion, chopped
2 cups fresh mushrooms
1/4 cup Bragg's Liquid Amino
6 eggs
1) Fry the rice in oil until golden brown. Add the water and onion. Cover and simmer until the rice is tender (about 20 minutes).
2) Remove from heat and mix in the mushrooms and liquid amino. In a separate skillet, scramble the eggs and then add it to the rice mixture.
NOTES:
~You could also add cooked meat (chicken, shrimp or beef), bean sprouts or peanuts.
~For more flavor, add additional Bragg's Liquid Amino.
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