Easy microwave lemon mug cake

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Easy microwave lemon mug cake

  • Servings: 1-2
  • Difficulty: easy
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This cake is fluffy, lemony and satisfying

Recipe by http://2cookinmamas.com/2017/04/23/easy-microwave-lemon-mug-cake-lemon-glaze/

*use more or less sugar, depending on desired sweetness
*you can use a light oil in place of the apple sauce

Ingredients

  • 4 tablespoon
    gluten free all purpose flour
  • 1-2 tablespoons
    sugar*
  • 1/4 teaspoon
    baking powder
  • 1/4 teaspoon
    salt
  • 1 Tablespoon+1 teaspoon
    lemon juice
  • 2 tablespoons
    dairy free milk of choice
  • 1 tablespoon
    apple sauce*
  • 1
    egg
  • 1 teaspoon
    vanilla extract
  • 1/4 teaspoon
    lemon peel or zest
  • 2 tablespoons
    confectioner’s sugar

Cooking Directions

  1. In a small bowl, mix together flour, sugar, baking powder, lemon zest and salt.
  2. In a very large mug or small ramekin, combine 1 tablespoon lemon juice and milk to make a simple buttermilk.
  3. Whisk in oil, egg and vanilla extract. Stir in flour mixture and blend well.
  4. Bake in microwave, on high, for 90 seconds.
  5. While cake is baking, mix powdered sugar and 1 teaspoon lemon juice for glaze.
  6. Take cake out of oven and drizzle with glaze.

 

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Sweet and tangy gluten free lemon bars

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Sweet and tangy gluten free lemon bars

  • Servings: 9-12
  • Difficulty: easy
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Sweet and tangy!

Recipe by glutenfree lady

* sift the confectioner’s sugar to avoid lumps

Ingredients

  • 1 cup
    gluten free all purpose flour
  • 3/4 cup
    granulated sugar
  • 1/2 teaspoon salt
  • 2
    large eggs
  • 1 stick
    Earth balance buttery sticks, room temperature
  • 3 tablespoons
    lemon juice, divided
  • 3/4 cup
    confectioner’s sugar, sifted*

Cooking Directions

  1. Heat oven to 350 degrees.  Grease an 8×8 square baking pan
  2. In the bowl of a stand mixer on low speed, using the paddle attachment, cream Earth balance spread and sugar together until fluffy.
  3. Keep mixer on low speed.
  4. Add eggs one at a time, incorporating after each addition.
  5. Add salt and 2 tablespoons lemon juice; mix until incorporated and smooth.
  6. Add flour in three additions, beating well after each addition, and scraping down bowl when needed.
  7. Remove bowl from mixer and give batter a final stir with a spatula
  8. Scrape batter into prepared baking pan
  9. bake for 30-35 minutes, or until tester comes out clean
  10. Cool cake for about 30 minutes before glazing
  11. For glaze, mix sifted confectioner’s sugar with 1 tablespoon lemon juice and drizzle over cake.

Gluten free pumpkin crumb cake

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Summer Pasta with Basil, Tomatoes and Cheese

  • Servings: 9-12
  • Difficulty: medium
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The effort to make this cake is well worth it

Recipe by kingarthurflour.com

Ingredients

  • 2/3 + 1/3 cup
    brown sugar
  • 3/4 cup + 1 1/2 cup
    gluten free all purpose flour
  • 2 1/2 teaspoons
    ground cinnamon, divided
  • 4 tablespoons
    dairy free spread, melted
  • 1/3 cup
    vegetable oil
  • 2
    large eggs
  • 1/2 cup
    granulated sugar
  • 1 cup
    canned pumpkin
  • 1/4 teaspoon
    ground nutmeg
  • 1/4 teaspoon
    ground ginger
  • 1 teaspoon
    baking powder

Cooking Directions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
  2. To make the topping: Whisk together the 2/3 cup brown sugar, salt, 3/4 cup flour and 1 teaspoon cinnamon. Add the melted spread, stirring just until well combined. Set the topping aside.
  3. To make the filling: Mix together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set it aside.
  4. To make the cake: Beat together the oil, eggs, granulated sugar, pumpkin, remaining spices, salt, and baking powder until smooth.
  5. Add the 1 1/2 cups flour, stirring just until smooth.
  6. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
  7. Sprinkle the filling evenly atop the batter.
  8. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  9. Sprinkle the topping over the batter in the pan.
  10. Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
  11. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.

Death by chocolate banana bread

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Death by Chocolate Banana Bread

  • Servings: 10-12
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What a way to go!

Recipe by delish.com

Ingredients

  • 1/2 cup
    dairy free spread, melted
  • 1 cup
    gluten free all purpose flour
  • 1/2 cup
    cocoa powder
  • 1/4 teaspoon
    salt
  • 3/4 cup
    sugar
  • 1/4 cup
    dairy free milk
  • 1 teaspoon
    cider vinegar
  • 1 teaspoon
    vanilla
  • 2
    large eggs
  • 1 cup
    dairy free chocolate chips
  • 3
    ripe bananas

Cooking Directions

  1. Preheat oven to 350 degrees F and grease a 9-x-5″ loaf pan.
  2. In a measuring cup, mix dairy free milk and vinegar together. Let stand about ten minutes, or until thickened.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In the bowl of a stand mixer, combine sugar, butter, milk mixture, vanilla, eggs and bananas until smooth.
  5. Add flour mixture in three parts to mixer bowl until combined, then fold in chocolate chips.
  6. Transfer batter to prepared baking pan and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Let cool at least 10 minutes before removing from pan. Let cool completely on rack.

Summer Berry Cobbler

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Summer Berry Cobbler

  • Servings: 10-12
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Berry delicious!

Recipe by bettycrocker.com

Ingredients

  • 1 cup + 2 tablespoons
    gluten free Bisquick
  • 1/4 cup + 2 tablespoons
    granulated sugar
  • 2 teaspoons
    baking powder
  • 1/2 cup
    coconut milk (NOT coconut cream)
  • 2 teaspoons
    cider vinegar
  • 1/4 cup
    dairy free spread melted

Cooking Directions

  1. Preheat the oven to 400 degrees F and grease a 9-inch pie plate.
  2. In a glass measuring cup, mix cider vinegar with coconut milk. Let stand five minutes, or until thickened.
  3. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and melted spread until just combined.
  4. In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
  5. Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with two tablespoons sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.

Impossibly easy French Apple Pie

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Impossibly Easy French Apple Pie

  • Servings: 10-12
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No crust? No problem!

Recipe by bettycrocker.com

* you can double the streusel topping if desired.

Ingredients

  • 3 cups
    thinly sliced and peeled Granny Smith apples
  • 1 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground nutmeg
  • 2/3 cup+ 1/2 cup
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 5 tablespoons
    dairy free spread, divided
  • 1/2 cup
    granulated sugar
  • 3
    large eggs
  • 1/2 cup
    dairy free milk

Cooking Directions

  1. Preheat oven to 325 degrees. Spray a 10 inch pie plate with cooking spray.
  2. Peel and core apples, slice thinly and toss with cinnamon and nutmeg. Spread apples evenly into pie plate.
  3. Mix 1/2 cup Bisquick, milk, granulated sugar and eggs in a medium bowl. Pour evenly over apples in pie plate.
  4. In another small bowl with a fork, mix 2/3 cup Bisquick, 1/2 cup brown sugar, and melted dairy free spread until crumbly. Sprinkle streusel evenly over apple mixture in pie plate, covering edges.
  5. Bake for 45-50 minutes, until filling is set and crumbs are slightly browned. A toothpick inserted into the center should come out slightly moist (from the apples).
  6. Let cool at least one hour before slicing.

Easy gluten and dairy free* cheesecake

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Easy gluten and dairy free* cheesecake

  • Servings: 8-10
  • Difficulty: easy
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Say cheese-cake!

Recipe by crazyforcrust.com

* Kinnickinick makes really good gluten free graham cracker crumbs
* I used Tofutti cream cheese
* cool whip is no longer dairy free. You can use a dairy free whipped topping instead

Ingredients

  • 1 1/2 cups
    gluten free graham cracker crumbs*
  • 1/2 cup
    granulated sugar, divided
  • 6 tablespoons
    dairy free spread, melted
  • 1 8 oz
    dairy free cream cheese, softened*
  • 4 oz
    cool whip

Cooking Directions

  1. Measure crumbs and sugar into a medium bowl. Stir together to incorporate 1/4 cups sugar into crumbs.  Melt dairy free spread in the microwave in a glass measuring cup until just melted.  Pour melted butter substitute into crumb mixture.
  2. Stir dairy free spread into crumbs with a large spoon until consistency is sand like.  Scrape mixture into a lightly greased 10-inch pie plate.  Using a zip lock bag over your hand, press crumbs into bottom and halfway up sides of pie plate.   Cover any gaps by pressing crumbs around the plate.  Refrigerate for at least one hour to set.
  3. In a stand mixer with paddle attachment, empty tub of cream cheese into the bowl.  Add remaining sugar and vanilla.  Mix on low until cream cheese is softened and sugar and vanilla are incorporated.   Remove bowl from mixer.   You can also use a hand mixer.
  4. Fold in cool whip, a quarter at a time, until there are no streaks of cream cheese visible.  Scrape into chilled graham cracker crust.  Refrigerate at least one hour before topping with pie filling.
  5. Refrigerate at least two more hours to set filling.
  6. Serve with additional cool whip if desired