This cake is rich, buttery and decadent. The Cranberry and hint of Orange accent with just the right amount of tang. The Ruby Cranberries pop to create a beautiful Christmas Cake.
3 cups of Gluten Free Flour Baking Blend (King Arthur is the best)
1 tsp of baking powder
1/4 tsp baking soda
1 tsp baking soda
1 cup of softened butter
3 cups of sugar
1 cup of heavy whipping cream
1 cup of mascarpone cheese, or Creme Fraiche (sour cream can also be substituted)
2 tsp of vanilla
1 tsp of almond extract
Juice of 1 orange
Zest of 2 oranges
2 cups of fresh cranberries
1/4 cup of melted butter
1/4 cup of whipping cream
1/2 tsp vanilla extract
Juice of 1 orange
3 cups powdered sugar
Cream butter, mascarpone and sugar together. Add in eggs and the remainder of the wet ingredients. Separately whisk the dry ingredients together.
Sift dry ingredients into batter. Stir until combined. Add in cranberries. Dump batter into greased 2 large bread pans, or 3 8×8 pans, or 1 large Bundt pan, or 12 mini loaves. Bake on 350 for 20 minutes for mini or 30-40 for large loaves until Golden and knife comes out clean. Only fill pans halfway full.
For icing, blend butter, cream, vanilla, orange and powder sugar together. Pour over warm cakes.
Cranberry and Pumpkin butter are normally on the menu for the holidays, but I’m changing it up this year with CHERRY! I love the Ruby bits of Cherry with bright green flecks of mint. Try all 3 variations: sweet, spicy, & savory!
Soften butter & cream cheese. Blend together until creamy. Add in Cherry Preserves, almond & vanilla extract. Mince mint and stir in. Lastly, add in powder sugar. Blend until lumps are gone. Refrigerate until serving.
These cookies are a cross between a brownie and a cookie. They are double chocolate with chocolate chunks and a hint of coffee…what’s not to love?
1/2 cup of softened butter
1 cup of brown sugar
2 Tbsp of dark coffee
1 tsp vanilla
1/4 cup of dark cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cup of King Arthur Baking Blend Gluten Free Flour
1 cup of dark chocolate chips or chunks
Powdered sugar, or raw sugar for rolling
Preheat oven to 350. Blend together butter, coffee, and cocoa. Add in sugar, salt, eggs, and vanilla. Whisk baking soda into flour blend. Fold in flour mixture to the butter mixture. Add chocolate chunks. Use a truffle scoop to form cookies into 2X2 or 3X3 balls. Roll in sugar. Pat onto a silicone mat that is on a thick baking sheet, or a baking stone. Bake for 12 minutes. Allow to set before eating.
These are the best gluten free sugar cookies I have ever tasted. These are an adaptation of 2 other recipes I found online. I combined them to create the best soft, gluten free sugar cookies. I also provided Vegan options.
1 1/2 cups of salted butter (or vegan butter)
1 1/2 cups of sugar
2 eggs (or replacer)
1 Tablespoon of vanilla
1/2 tsp salt
1 tsp of baking powder
1 tsp of baking soda
3 cups of gluten free King Arthur Baking Blend flour
M&M’s or sugar for topping
Preheat oven to 350. Line a baking sheet with a silicone mat.
Cream together butter, sugar, vanilla, & eggs. Whisk dry ingredients together separately. Add flour into creamed mixture. Stir until it comes together. For drop cookies: use an ice cream scoop to form. Drop 2 inches apart. Sprinkle with sugar. Bake for 12-14 minutes. For cutout cookies: roll entire dough mixture out onto the baking sheet. Form into a large rectangle. Sprinkle with sugar or m&m’s. Bake for 12-14 minutes. Once you remove the pan from the oven, cut out cookies and place on a rack to cool. Decorate with icing once cooled. Eat the scraps ❤️.
There is nothing like soft, warm, gingerbread cookies. This is my favorite recipe. Not only is it gluten free, but I also provide Vegan options.
-3/4 cup of softened salted butter or for Vegan option replace with Vegan butter or coconut oil
-1/2 cup granulated sugar
-1/2 cup brown sugar
-1 large egg or for Vegan use a flax egg (2 Tbsp of ground flax, 1/4 cup of hot water)
-1/4 cup of molasses
-1 Tbsp of vanilla extract
-1 Tbsp of coffee
-2 1/4 cup of King Arthur Gluten free baking flour
– 1 tsp of salt
-1 tsp of baking soda
-2 tsp of ground ginger or 2-3 drops of ginger oil
-1 tsp of cinnamon
– 1/8 tsp allspice (optional)
– dash of nutmeg (optional)
-extra sugar for rolling
Optional: candied ginger or chocolate chips
Preheat oven to 350. Cream together butter, sugars, and molasses. Add egg and vanilla. In a separate bowl, whisk together remaining dry ingredients. Use a truffle scooper to form 2-3 inch balls. Roll in sugar and place 2 inches apart on silicone baking mat or baking stone. If using candied ginger, or chocolate chips, place one in the center and press down. Bake at 350 for 12-14 minutes. For thinner cookies, add in an extra T of butter to batter. For thicker, leave out.
After receiving blood oranges in my Farmer’s Market box shipment, I knew exactly how these beauties should be used. Glorious Margaritas! This recipe makes 2 medium margaritas, or 1 large work of art! No filter on this pic❤️👇🏻Nature is colorful❤️
3 freshly squeezed blood oranges
Juice of 1 lime
1 shot of orange liquor
1 shot of tequila
a dash of fresh rosemary
3 tsp of agave
1 cup of ice
Pour all ingredients into a blender & Blend baby Blend!
Garnish rim with a mixture of sea salt, sugar, and tajin spice!
These cookies bring me back to my childhood days by the creek, walking hand in hand with my grandma. Filled with a whipped buttercream icing, they are addicting. They can also be made gluten free if needed. See the options to substitute in the recipe.
1 cup of salted butter
3/4 cup of brown sugar
1/2 cup granulated sugar
2 large eggs
1 Tbsp of vanilla
1/2 tsp baking soda
1 tsp of cinnamon
1/2 tsp salt
3 cups of quick or old fashioned oatmeal
1 1/2 cups of flour (or substitute with Gluten free baking flour)
1/2 Tbsp of coffee
Preheat oven to 350.
Soften butter. Cream butter & sugars together. Add in eggs and vanilla. Add in coffee. Whisk together dry ingredients. Add into dough mixture. Mix until dough comes together. Use a medium truffle scoop, and scoop heaping spoons evenly onto a baking stone, or silicone baking mat. I like to use the mats and place them on a sturdy baking sheet. Place them 1-2 inches a part. Pat down gently. Bake on 350 for 10 minutes. Allow to cool completely before adding icing.
Cream Filling: Best Icing Ever
6 heaping Tablespoons All-purpose Flour (gluten free works too)
1 cup Milk
2 teaspoons Vanilla
1 cup of salted Butter
1 cup Granulated Sugar
Whisk flour into milk. Heat slowly in a saucepan until thick. Remove from heat and allow to cool to room temp. Meanwhile whisk 1 cup of softened salted butter on high with 1 cup of sugar for 2 minutes. Add in milk/flour mixture (if cooled). Whip on high until the sugar begins to dissolve and mixture becomes light, airy, and white like whipped icing. This could take up to 5-7 minutes. Add in vanilla and whip until combined. Add 1-2 Tbsp of icing onto cooled cookie. Top with another cookie. Enjoy!!
It’s been a hot minute since we have posted anything. Stuck at home with limited supplies has sparked some new recipes. I can’t keep enough snacks around to keep my teenage boys full. So here is a simple, yet hearty granola bar recipe.
3 1/4 cups old fashioned oats
1/4 cup gluten free flour mix
2 Tbsp flax & hemp, chia
1/2 cup shredded unsweetened coconut
*1/3 cup coconut sugar or omit this part (optional)
1 cup chocolate chips*
1/4 cup cranberries
1/2 teaspoon kosher salt
1/2 cup vegetable oil or coconut oil
1 teaspoon vanilla extract
1/2 cup honey or maple syrup
1/4 cup of nuts
1. Preheat oven to 325 F.
2. Combine the first 6 ingredients in a bowl.
3. In a separate bowl, whisk together the remaining ingredients.
4. Pour the wet ingredients over the oat mixture and stir to combine.
5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick or press into a greased 8×8 pan for thick ones
6. Bake for 25 minutes.
7. Allow to cool for 10 minutes. Then cut into bars. Do not remove from the pan yet. The. place them into freezer. Once set, remove gently and wrap individually. Keep refrigerated.
8. Serves 8-12.
* You can substitute raisins or other dried fruit for the chocolate chips.
** Individually wrapped, the bars will remain fresh for several weeks.
Gluten Free & Dairy Free and feeling left out for the holidays? Here is a treat for you!
3 cups of GF flour blend
1 cup of raw sugar plus more for topping
1 tsp baking soda & baking powder
1 tsp of salt
1 T vanilla
4 mashed bananas
1 stick of softened vegan butter
1/3 cup of egg whites or 2 eggs
1 Tbsp of honey
2 tsp of coconut oil
1 1/2 cups of mini vegan chocolate chips
Coconut oil for brushing large muffin pans
Mash bananas and add sugar. Blend well. Add remaining wet ingredients. Whisk dry ingredients separately. Sift dry ingredients into wet ingredients. Stir well and mix in chocolate chips. Use an ice cream scoop to equally distribute muffin mix into muffin pan. Sprinkle muffin tops with raw sugar. Bake at 350 for 12-15 minutes. Makes 24 muffins, or 2 8 inch breads.
It’s been awhile since I have posted a recipe. However, with Valentines Day coming, I was desperate for a delicious gluten-free, vegan cupcake. I’m constantly disappointed when I try random recipes online. Therefore, this was a total from scratch experiment. When the experiment turned out better than the regular cupcakes I had just baked, I knew it was a success. I topped the delicious golden wonders with a Vegan Chocolate Ganache. This recipe has been tested on kids, and tired moms😉.
Vegan Chocolate Chip Cupcakes
By: Bekie A
1 cup of vegan butter softened
1/2 cup of vanilla cashew yogurt (I used Forager) or you may use another dairy free yogurt
1/2 of coconut milk mixed with 1 Tbsp of lemon juice