COTM: Gluten Free/Allergy Free Key Lime Cupcakes

Yes, really Vegan, Gluten, Allergy Free Key Lime Cupcakes. A request came in for them and I am thinking "Do You know how many eggs Key Lime takes?" So after some googling I found this blog and since the recipe was vegan I figure I could tweak it.

This cupcake packs a punch. This cupcake is not for a sissy. Hubby came home and tried one and thought he died and went to heaven, he was still taking about that cupcake in the morning. Took the cupcakes to school where they all got raving reviews.

Please read all instructions, not pull a Marcie when you are trying to figure out why your curd is liquid.

Gluten Free Key Lime Cupcakes
Recipe by Du'In It in the Kitchen
Modified by Marcie Dingerson

Ingredients.
1 Oz of Key Lime Juice or 2tbs of Lime Juice
zest from one Lime
7/8 ths cup Coconut Milk
1/3 cup oil (not coconut oil)
3/4 cup organic sugar
1 teaspoon vanilla

Put the 1 oz Lime Juice into a measuring cup, add in the coconut milk and let sit for a few minutes.
Mix and add

1 1/4 cup All Purpose GF Flour
2 Tbs Tapioca Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix and Bake at 350 for 22 minutes.

Let Cool.

Cut out tops to make room for curd.

Lime Curd

1 Cup Fresh Lime Juice
1/2 cup Water
1 1/2 cups Organic Sugar
4 tablespoons Tapioca Flour
1/8 tsp Salt
zest from one lime

Whisk over med heat, stirring constantly, until it comes to a full boil, Let boil for 1 minutes and remove from heat, stir in.

6 tablespoons Coconut Milk
2 tablespoons Earth Balance Butter

Fill in cupcakes and top, set aside to cool.

Lime Butter Cream Icing

1/2 cup shortening
1/2 cup Earth Balance Butter
3 1/2 Cup Powdered Sugar
1 teaspoon vanilla
1/4 cup Lime Juice
zest from one Lime
pinch of salt

Mix together and top.

Although I cheated here, I have been moving away from Palm Shortening so it's not in the house. I used 1/4 cup coconut oil, only about 2 cups of powdered sugar, vanilla, lime juice I don't think I used 1/4 I pour until it was icing and added the zest and salt.

COTM: Gluten Free Sunbutter And Jelly (Chocolate) Cupcakes

So I had this awesome cupcake picked out. I have been waiting all month to bake it. Of course like me waiting until the last minute. So OK I go into the kitchen tonight to bake, and guess what I can't find? The awesome recipe. So what is a baker to do? Create!

I have been wanting to do a cupcake like this, and tonight was the night apparently. I was ohhing and ahhing, as I'm dancing around the kitchen (again Thank God the neighbors live aways a way) and when I accidentally pulled my chocolate out of the fridge instead of the jam, I thought

OHHHHHHHHHHHHHHHHHHH

Great idea.

Some of these are just jam filled, some are chocolate filled and some are jam and chocolate filled, surrounded by a sunbutter cupcake. Seriously! Get creative. These are made to be fun. And yah napkins will be needed.

So you put half the batter in the bottom part of the pan. Add your fillings. I overfilled.

                                     
 

Chocolate

Covered with remaining batter.

Baked

Are you starting to drool?

Now?

What about Now?

Go and Bake!

Gluten Free Sunbutter and Jam (Chocolate) Cupcakes


By Marcie Dingerson

4 tablespoons melted coconut oil
1/2 Cup sunbutter (or nut butter of choice)
1/2 Cup Organic Sugar
1 Flax Egg (I just put some flax into a bowl, add some sparkling water and let it sit for a few minutes)
1 Cup Brown Rice Flour
1 Cup Tapioca Flour
1 teaspoon Salt
1 teaspoon baking soda
1 teaspoon baking powder

About 1/2 cup sparkling water

Jam/Jelly
Chocolate (I used my canned chocolate, I'm sure you could use enjoy life chocolate chips?)

I just dumped everything except the jam/jelly and chocolate into a mixing bowl and mixed. I put a wee bit in the bottom of the cupcake pan, I added the middle, your choice. Any jam and/or jelly should work, or chocolate. Top with the remaining batter. This recipe made 12. Bake at 350 for 18-23 minutes.

The sparkling water I added at the last moment because it wasn't in a dough form. You don't want the batter runny, but spoon able. 1/2 cup is an estimate. I'm a dumper and I was just dumping until I had the spoon able batter I wanted. You may have to add more or less depending on where you live.

COTM: Chocolate Carrot Cake Cupcakes

So this cupcake of the month, kicked my butt. It took a few tries, it took some crying, it took some cursing. BUT in the end I have won and I was able to merge Chocolate with Carrot Cake. The family was around the table and we were talking cupcakes, and we had mentioned carrot cake, Ethan said chocolate and an idea was born. Chocolate Carrot Cupcakes.

It took me three different recipes, a couple of different tries, but this one was a winner. The boys wolfed them down and asked for more.

Cupcake Of The Month Chocolate Carrot Cake Cupcakes
By Marcie Dingerson

About 2 tablespoons Flax mixed with sparkling water set aside
About 2 tablespoons egg replacer mixed with sparkling water set aside
1 Cup Brown Sugar
1 Cup Organic White Sugar
1 Cup Applesauce

Mix all above and then add:

1 Cup Brown Rice Flour
3/4 Cup Tapioca Flour
1/4 Cup Cocoa
2 to 3 teaspoons Ground Cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 Cups Raw Grated Carrots

Mix and Bake at 350 for 24 minutes. Enjoy

I topped with powdered sugar, but a good mock cream cheese frosting might be good as well.

Allergy Free Wacky Cake

Totally Cool and Awesome....I was attempting this for Dr. Seuss's birthday party coming up. Just to see if i can really pull this off. Well I think I can pull it off, not to mention 3 boys ate half a cake in one setting...Poor cake never saw it coming!

Wacky Cake
By Marcie Dingerson

1 Cup coconut milk mixed with 1 teaspoon apple cider vinegar set aside
1 tablespoon egg replacer mixed with milk and set aside

5 minutes later

Mix together

1 1/2 teaspoons Vanilla
1 cup sugar (I used 3/4th's cup)
1/4 cup coconut oil melted
Coconut mixture
Egg Replacer mixture

Mix then add in

2 Cups Bob's All Purpose Gluten Free Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Mix.

I took about 1/4th cup out twice into two separate bowls. I turned one bowl blue and one red. I poured the white batter into the cake pan. I then put in drops of colored cake batter in and swirled around. I baked at 350 for 25 minutes.

I got these colors at The Natural Candy Store they are crap free...We like crap free around here. First time testing the blue. Very happy with it.

COTM: Allergy Free Devil's Food Cupcakes

CUPCAKE OF THE MONTH IS HERE!

NEED I SAY MORE?

Seriously that is one happy kid, he was going through some of my books and came across a Devil's Food Cupcake with white icing. Well needless to say the white icing BOMBED. It's a seven minute icing and we can't do eggs, so I tried to whip up some coconut, but that BOMBED. So I added powered sugar and that BOMBED. Tell ya my kitchen is a mess. I gave up and thought I need a white chocolate, well that ain't happening being allergy free. So what about chocolate? Nah too pricey for me to break into my enjoy life. WAIT I just canned chocolate, I wonder if that would work? A few seconds in the microwave and yeah it worked. It worked GREAT. So the icing is my canned chocolate here. These are for Tuckers tea party at school on Monday...Very exciting he has had a say in nearly every step of the way on making (and eating) these.

Allergy Free Devil's Food Cupcakes

by More from Magnolia

Converted by Marcie Dingerson

2 teaspoons vanilla extract

1 1/2 cups Buttermilk (coconut milk with vinegar set aside for about 5 minutes)

1 cup pumpkin

1/2 cup organic sugar

1/2 cup brown sugar

1/2 cup coconut oil melted

Mix

Add in

2 Cups GF all purpose flour (I used Bob's Red Mill)

1 Cup cocoa

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Mix and pour into cupcake pans. I used mini bunt pans. Bake at 350 for 25 minutes. Cover with chocolate or icing of your choosing and enjoy!



COTM: Gluten Free Peppermint & Red Velvet Cake

Oh do I have a pretty one for you this month. I tired to do this before Christmas, but a fight with Directv and I totally forgot to add some of the ingredients. I didn't have another chance to make another batch until yesterday. And OH boy did they turn out this time.

So the recipe is very easy You take my Gluten Free Red Velvet Cake Recipe before you add in the cocoa and beet powder, you separate the batter. Half stays white and the other half you add a bit of cocoa and some beet powder until you get the color you want. Don't forget to add in a dash of peppermint extract into both batters. In the cupcake pans you put some white, top off with some red, and top that off with some white. I baked these at 350 for 20 minutes. If I had to do again, I would make this recipe twice. In one mixer I would leave white, the other mixer I would do the red. I only got about 10 cupcakes going this way and I didn't separate the batter well, so I had more red.

Apple Pie Anyone

So I somehow got roped into making Gluten Free Apple Pies for the school feast. I don't know how this happened, just started talking and walked away with me making pies. I used Cybele's Recipe out of her Book I used my Apple Pie Filling from my Recipe page and there you go. Two awesome looking Gluten Free Pies.

Who know Gluten Free could look so good? Let's just hope they taste just as good?

COTM: Gluten Free Marble Cupcakes

So here you go, Cupcake of the Month. A very nummy chocolate and vanilla marbled cupcake.

Gluten Free Marble Cupcake

1 Teaspoon Vanilla
1 Cup Pumpkin
1 Cup sugar
1/4 Cup melted Coconut Oil
2/3 Cup Coconut Milk

Mix Then Add;

1/2 Teaspoon Salt
2 Teaspoon Baking Powder
1 3/4 Cups Bob's All Purpose Mix

Mix then take out about one cup of batter, add to that one cup 1/3 Cup Baking Cocoa, and 1/4 Cup boiling Water.

Fill Cupcake pan with Vanilla and Chocolate well swirling it. I used a knife to mix things up. Bake at 350 for 20 minutes.

Incredible Allergy Free Chocolate Cookies

Do you see the photos? Oh yeah baby. Chocolate cookies covered in chocolate. How can it get any better? Oh it can get better, they are gluten, dairy, soy, corn, and everything else free and they taste amazing.

These are freezer cookies, what is funny is I put them into the freezer days ago and totally forgot about them until this morning. Oops. So I took them out and sliced them up and baked them. I then covered them in melted chocolate and there you go. Some happy kids eating, nummy chocolate cookies.

Yeah, I'm missing a few, kids attacked I saved what I could.

Incredible Allergy Free Chocolate Cookies
By Marcie Dingerson

1/2 Cup coconut oil melted
1 Cup Sugar
1/3 Cup Rice Milk
3/4 tsp Peppermint Extract
1/2 tsp Vanilla Extract

Mix and add

2 Cups all Purpose Flour, I use Bob's.
1/3 Cup Cocoa
1/4 Cup Tapioca Flour/Starch
1/2 tsp salt.

Mix. Roll into a log and cover with plastic and put into the freezer for at least two hours, I did days and they still turned out fine. Bake at 375 for 12 minutes.

I covered with melted enjoy life chips and a little coconut oil.

Cupcake Of The Month; GF Red Velvet Cake

Well I don't know when it became September 30th, but it somehow did. I thought I had plenty of time to do this cupcake, but apparently I did not.

I have been wanting to do a Red Velvet for months now. This cupcake through is not a true Red Velvet, it's a really good cupcake, but I had ran out of beet powder, so they look like chocolate verses red.

I will be putting up beets here shortly and trying the recipe again using new red beet powder. Aiming to make it a true red velvet.

But the cupcake itself is very good. Every bite the kids took was Oh Mom This Is Good! Three raving reviews. So that is good enough for me. This is just a great cupcake, great form and one I will be doing over and over again. Just a great cupcake all around.

Cupcake Of The Month
Gluten Free Red Velvet Cake
By Marcie Dingerson

Make ahead:

Mock buttermilk, 1 cup rice milk, about a tablespoon vinegar set aside.
Flax Egg, Ground Flax, and sparkling water, mix and set aside.

1/4 Cup coconut Oil
1 Cup Sugar
Flax Egg
1 Tablespoon vinegar
1 Teaspoon Vanilla
1 Cup Buttermilk

Mix and add in:

2 1/4 Cup all Purpose Flour, I used Bob's Gluten Free Mix
2 Tablespoons cocoa
1 Teaspoon Baking Soda
1 Teaspoon Salt
Beet Powder, I just dump until red.

Mix, bake at 350 for 18-21 minutes. I did little cupcakes at 18 minutes.

Icing, was coconut milk, mixed with powdered sugar until formed, and mix with strawberry powder for coloring. I have no idea on measurements, I just dumped until formed. But this is good with or without icing.

Gluten Free Zucchini Fritters

So I ran into this recipe yesterday and thought I need to try this one. I have some zucchini to use up. I need a new recipe that is garden based. The boys ate them up, Tucker had four, daddy had a few and I liked mine topped with salt. I will do this recipe again.

http://budgetbytes.blogspot.com/2011/01/zucchini-fritters-208-recipe-035.html

Gluten Free Zucchini Fritters
By Budget Bytes
Converted by Marcie Dingerson


2 cups shredded zucchini (2 small or .75 lbs)
1/2 tsp minced garlic (1 small clove)
1/2 tsp dried oregano

1/2 tsp dried basil 

1 handful fresh parsley 

to taste salt and pepper

Flax Egg

3/4 cup gf all purpose flour

Mix all together, clump them up and fry them up, easy peasy.

1/2 cup canola oil (for frying)

COTM: Reversed Mint Chocolate Cupcake

I can not believe how fast this month has gone by. Looked at the calendar and realized the end of the month is sooner then later. AAARRRGGGG.

So went looking through my cupcake books looking for just the right cupcake to convert. I found it in a very surprising place. The Enjoy Life Cupcake Book, now if you don't have this cookbook, I will tell ya it's one you should have. I wanted to do this recipe to show you, that most gf flours are interchange-able.

Reversed Mint Chocolate Cupcakes

By Enjoy Life Cupcakes for Everyone!

Converted by Marcie Dingerson

1/3 Cup Applesauce

1/2 teaspoon natural peppermint flavor/extract

1 teaspoon rice vinegar

1 cup rice milk

1/2 cup sugar

Mix and then add:

2 1/3 cup Gf Flour Mix (I used Bob's Red Mill)

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

Mix and add in Enjoy Life Chocolate Chips. Recipe calls for 1/3 cup, I just dumped.

Bake at 350 for 21-25 Minutes

I got 8 thumbs up. And next time, add some cocoa mom.

Flop!



Flop!!!!!!

Try number two coming soon!

Pockets

No not those type of pockets, these are pockets you can eat!

First no real recipe here. I used Flying Aprons recipe for pockets, http://www.amazon.com/Flying-Aprons-Gluten-Free-Vegan-Baking/dp/1570616299/ref=sr_1_1?s=books&ie=UTF8&qid=1313532680&sr=1-1

I used her recipe ingredient for ingredient so I won't post it here, But this gives you more of an idea and you can use just about any gf recipe that you can roll out. Although I have to say hands down the Flying Apron cookbook is AMAZING!

So I made pockets, I rolled them out about the size of your hand, they are on the smaller end as these are for the boys, school lunches. Each boy got to fill their own, and we baked them at 350 for about 20 minutes. I then put them into the freezer for some up-coming school lunches. Easy Peasy.

For filling we used lunch meat (crap free kind), chicken, left over taco meat, diaya cheeses, carrot slices, all sorts of peppers, pesto (because i only have 125 jars of it in the freezer), we had all the fillings in bowls and the boys went to town.

I will be making this again soon, we ran out of meet and had to stop.

Roll out the dough, now notice my tiny roller? You can pick this up at any cake section of a Joann's or Michael's.

Rolled out.

Being filled.

Done being baked.

Lovely right?

A close up.

Ode To Lori Bakes

Oh how I love Lori, as I'm standing here 11pm at night, high on Garth Brooks (CD Player, not in person!) and Diet Coke, with the music up way too loud, cooking away. I have the cookies for whoopie pies, I have marshmallows in the fridge, I have peppers in the freezer, I have jars filled with nummy mixes.

Yes, sadly I'm prepping for school starting. I'm hoping to do better this year with a freezer full of food, jars filled with baking mixes.

So tonight I am expressing my love to Lori Bakes, if you have not bought any of her books, then well what are you waiting for. Oh I'm sure you are sitting there, saying, well we are egg free, or corn free, or this or that free. I am standing here telling you, her recipes are beyond so easy to convert. And I do have to convert just about everything I have had to try. And everything has come out awesome.

So my awesome quick tip for those who are busy with kids in school is to make your own mixes and save ten tons of money. Just make sure you mark your jars properly (I know this one all too well).

Put the dry ingredients in a jar, mark the top, I can get these brownies in the oven in less then 5 minutes. It takes all of two minutes to make up 10 mixes. And for next to nothing I have ten brownie mixes.

http://www.amazon.com/Lori-Bakes-Gluten-Snacks-Sweets/dp/B002PD9CQ8/ref=sr_1_1?ie=UTF8&qid=1313129544&sr=8-1

Check out Lori on Amazon, or her website www.loribakes.com

1-2-3-4 Brownies
By Lori Bakes
Converted by Marcie Dingerson

In the jar

3/4 cup brown rice flour
1/4 cup potato starch
2 tablespoons tapioca flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt

Seal, Mark and store on the shelf. When you are ready for some nummy brownies.

Flax egg
egg replacer egg (yes I use both)(mix both and set aside)
1 cup Sugar
3/4 cup applesauce
2 teaspoon vanilla

Add all wet ingredients into a bowl and mix, add in one jar of brownie mix. Bake at 350 for 30 minutes, I use a 8 x 8 pan.

COTM: Zucchini-Spice Cupcake

This month I went in a different direction with the cupcake of the month. I'm looking for something I can bake weekly for a quick breakfast for the boys. The boys are bottom-less pits, so this would be a quick snack they can eat in the car on the way to school, sort of thing.

And boy did I deliver. These are gone, I got Oh Mom, I got Oh Boy These Are Good. They love it with and without the frosting.

Gluten Free Zucchini-Spice Cupcakes
By Martha Stewart
Converted by Marcie Dingerson

1/2 cup Applesauce
1/2 cup Canola Oil
1 Cup Pumpkin
1 tablespoon Vanilla
1/4 teaspoon Lemon Juice
1 Cup Brown Sugar
2 Cups Grated Zucchini

Mix and then add in:

3 Cups Bob's All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 teaspoons pumpkin pie seasoning

Optional 1 cup walnuts, I did not add this. Bake at 350 for about 20 minutes.

Cream-Cheese Frosting

1 container plain coconut yogurt
1/2 cup coconut oil melted
3 cups corn free confectioner's sugar sifted
1/2 teaspoon vanilla

Mix.

*Note if I had to do this again I would not add the oil. I wanted to add only 2 cups sugar, but had to add a third to get it thick.

COTM: Gluten Free Chocolate Basil Cupcake

So you are sitting there, thinking I had forgotten about Cupcake Of The Month right? Wrong. In fact I have been thinking about this cupcake all month long, well since planted ten tons of basil. I need to find all sorts of ways to use basil now. What better then basil and chocolate?

Ethan liked it, he ate two before he asked "Mom did you add basil?" Cole ate one, and Tucker is just too sick to eat right now.

Gluten Free Chocolate Basil Cupcake
by http://www.cupcakeproject.com/
Converted by Marcie Dingerson

1 cup basil
1/2 cup safe mayo
1 cup rice milk
1 tablespoon apple cider vinegar
1 tablespoon vanilla
1/2 cup oil
1/2 cup water

Put into food processor and process.

Then add in:

1/2 cup unsweetened cocoa powder
2 1/2 cup gf bob's red mill flour mix
1 cup sugar
1 1/2 teaspoon baking soda
1/2 teaspoon salt

Process in the food processor, pour into cupcake pans, bake at 350 for 23-25 minutes. If your food processor is not big, just cut up the basil and mix everything in a mixer. Enjoy.

Basil...LOTS OF BASIL

This is what 73 gallon sized basil plants look like. Um, yeah you heard me right, 73 gallon sized basil plants. My husband got all 73 basil plants for a .25 total. The store was just going to toss them. As they all needed lots of tender loving care and probably would not sell.

This is what happens when you dont' let your parents sleep in. You unload 73 gallon sized basil plants.

This is what you make with 73 gallon sized basil plants. As I gave them tender loving care, I got enough from half of the basil plants to make this much pesto.

So this is what 68 gallon sized basil plants look like planted into the ground. One plant went to the mail lady, one went to the neighbor, two are going to mom in law, and one is in the hospital, so un-sure right now if it will make it.

This is bed 1.

This is bed two.

This is the pizza we ate tonight with the new pesto. This is Carol's recipe and should be all over the web so I won't post it here.

Easy Peazy Pesto
by Marcie Dingerson

3 cups firmly packed fresh basil leaves
1/2 cup almond meal
1/2 cup diaya white cheese
1/2 cup olive oil
4 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon pepper

Put in a food processor and combine. Put into a glass jar and put into the freezer or fridge. It's seriously that simple.