Apple Sauce Cake! Gluten Free

This cake came out so moist and delicious. I had made homemade applesauce the day before and used it in this cake and let me tell you, it’s worth the little effort to make your own sauce. It was out of this world delicious.
Here is the picture I posted on FB yesterday. Everything looks so wonderful and pretty doesn’t it?

Stay tuned till after the recipe for the behind the scenes photo that should make you chuckle.
APPLESAUCE CAKE
2 eggs
2 cups unsweetened applesauce, preferably home-made
½ cup honey
1/3 cup coconut oil
2 cups brown rice flour (replace with regular flour if you aren’t GF)
1 ½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt

1. Pre-heat oven to 350 degrees F. Coat a large bundt pan with cooking spray.
2. Place your eggs, applesauce, honey and coconut oil in a blender and puree. Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl. Pour your wet ingredients into your dry and stir until combined.  Plop it into the prepared pan, smooth it out and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
3. Let cool in pan 10 minutes before turning out onto a cooling rack.

Okay so I happen to have been out of non-stick cooking spray so I improvised and did a oil and flour thingy. You know like back in the olden days? Yeah, now I know why they invented non stick cooking spray. *sigh*
Here’s what happened as I tried to turn it out onto the cooling rack.
Ain’t it purty?
I took a piece of the intact chunk and got the picture at the top of this post. But I thought you’d like to see that things don’t always turn out for me either.
 But regardless of what it looked like, it tasted DELICIOUS!
I hope you give it a try. Let me know if you do and how you liked it.
HUGS!
Kim

Chocolate Raspberry Truffles!

Most of you know by now that I’m trying hard not to eat any processed or added sugar. But once and a while my sweet tooth wants a little something something.

You won’t believe how good these taste!!!

Can you tell I made these for Valentine’s Day?

Ingredients:

3/4 cup of pitted dates

1/3 cup pecans

1/3 cup of thawed raspberries (if frozen)

2 TBS. of Dark Chocolate Cocoa ( I used Hershey’s)

1 tsp. Vanilla

Place all the ingredients in a blender or food processor. Blend until completely combined. Then roll into balls and coat with either more dark chocolate cocoa or unsweetened coconut. Keep in fridge until ready to serve.

Makes about 12

ENJOY!

Apple Crisp!

Since I’ve been off sugar I haven’t had anything really sweet, but today I wanted a little something so I threw this together and it was delicious. Gluten free and diabetics will love me for this one.

Ingredients:

6 apples (your choice) peeled and thinly sliced. I used Gala.

1/4 butter, melted

1/4 cup coconut oil, melted

1/2 cup Coconut Crystals or sugar, but the Coconut Crystals are better for you and low glycemic.

2 tsp. cinnamon

1 cup Oatmeal ( use gluten free if you have allergies), not quick cooking.

1/2 cup brown rice flour, (you can use regular white or wheat flour)

1/2 cup chopped pecans

Directions:

Preheat oven to 375 degrees. Before you melt your butter, take it and butter the bottom of an 8 x 8 baking dish. Combine your butter and coconut oil in a small saucepan; heat just until melted. Meanwhile combine your coconut crystals and cinnamon in a medium bowl. Sprinkle a couple of tablespoons into your apples and stir to coat. Now place your apples into your butter pan. In the same bowl as your cinnamon and sugar mixture place your oatmeal, flour, and pecans. Stir to combine. Take your melted butter and coconut oil mixture and pour it over your oatmeal mixture and stir until it is coated and crumbly. Evenly distribute your crumb mixture on top of your apples. If you feel so inclined you may dot the top with a little more butter. I felt so inclined! Ha! Ha! Now bake it at 375 degrees for 30 minutes. This is delicious by itself but I’m sure vanilla ice cream would send it over the top!

Enjoy!

Root Beer Float Cake

With permission from Gooseberry Patch I give you yet another YUMMY recipe. Enjoy!

Our family LOVED this cake. So simple and easy. I had to use a gluten free cake mix and adjust some measurements because of that but it still came out yummy. Below is the original recipe, no changes made.

Ingredients:

18-1/2 oz. pkg. white cake mix

2-1/4 oz. cup root beer, chilled and divided

1/4 c. oil

2 eggs, beaten

1 env. whipped topping mix ( I used heaving whipping cream)

Directions:

In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat until well blended. Pour into a greased 13”x9” baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. In a medium bowl, with an electric mixer on high speed, beat whipped topping mix and remaining root beer until soft peaks form; frost cake. Makes 24 servings.

This recipe is from

Peanut Butter and Jelly Cookies!

When Gooseberry Patch asked me to be an Early Bird Book Reviewer I jumped at the chance. 

I have 2 books that I am in the process of reviewing and they have given me permission to post the recipes that I have tried.

This is the book that this recipe came out of.

Not yet released but you will have a chance to win one soon on my main blog so keep an eye out.

The recipe I chose had me curious. It contains no flour so for this GF family that was intriguing.

Peanut Butter and Jelly Cookies!

Ingredients:

1 c. creamy peanut butter

1 c. sugar

1 egg, beaten

1 tsp. vanilla

Favorite jam or jelly

Directions:

Combine all ingredients except preserves; mix until well blended. Drop by teaspoonfuls onto ungreased baking sheets. Make a criss-cross pattern with a fork on top of the cookies.(I skipped this step. I used my thumb to make an indent into the cookies.) Carefully spoon jam into holes. Bake at 350 degrees for 8-11 minutes. Allow to cook 2 minutes on baking sheets; transfer to a wire rack to cool completely. Makes 3 dozen. (I got about 2 dozen. I must have made them big. LOL!)

Big thumbs up from me and all the kids! (Dad wasn't home yet!)

ENJOY!

Gooseberry Patch 25 Chocolate Chip Cookie Recipes!

I thought I'd share this with you all. 

Who doesn't love 25 different ways to make chocolate chip cookies? LOL!

Enjoy!

25 Chocolate Chip Cookie Recipes by Gooseberry Patch

Rice Pudding!

It had been a LONG time since I made rice pudding and now that I've made it I wonder why!

I put my own twists on an old favorite. I hope you enjoy it!

Ingredients:

3/4 cup Jasmine Rice (rinsed)

1 can coconut milk

2 large eggs and 4 large egg yolks

1/2 cup sugar

1/2 cup dried cherries

2 1/2 cups of milk ( I used 2%)

1 tsp. vanill

a

1/4 tsp. salt

cinnamon

Whipped Cream

1. Heat rice and coconut milk to boiling in a sauce pan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes or until done. Do not lift cover or stir. All milk should be absorbed.

2. Heat oven to 325

3. Beat eggs in an ungreased 2 quart casserole dish. Stir in sugar, dried cherries, milk, vanilla, salt and hot rice. Sprinkle with cinnamon.

4. Bake uncovered for 45 mins., stirring every 15 mins. (Overbaking may cause curdling)

5. Stir well; let stand 15 mins.

Serve warm or cover and refrigerate about 3 hours or until chilled.

Serve with whipped cream and a dash of cinnamon on top!

Refrigerate any remaining dessert!

ENJOY!

EASY No-Bake Cookies!

I love easy, I love quick and I LOVE chocolate.
So this is the perfect cookie!

Ingredients:
I'm a kind of throw it in there until it looks right kind of gal so these are estimations.
1 3/4 cup of chocolate chips
1/2 cup of milk
1/2 stick of butter
1 tsp vanilla
1/3 cup of shredded coconut (optional)
2-3 cups of oatmeal (not instant)

Directions:
In a large saucepan, SLOWLY melt chocolate chips, milk and butter over low heat. (Don't rush this or chocolate will scorch and that's just nasty. (TRUST ME!)
When completely melted, bring to a slow boil and boil for one minute.
Remove from heat and add vanilla and mix well.
Add coconut and enough oatmeal to be able to mix up all the chocolate and cover the oatmeal.
You want to be able to drop by spoonfuls on wax paper. You don't want them runny.
Start with the 2 cups of oatmeal and slow add more as needed.
Drop by spoonfuls on wax paper that's been placed on a cookie sheet and refrigerate for 1/2 an hour or less. You want the cookie to set up nicely and this speeds it along.
We actually find that leaving them in the fridge makes them taste better and they hold up better.

You can let them set up on the counter but it takes longer and who wants to wait to eat chocolate? Not me!


ENJOY!

Gingerbread Cake

I made this for dessert last night and it was a hit.

Wet Ingredients:

1/4 of butter, softened
1/4 cup of coconut oil
1 egg
1/2 c. of molasses
3/4 c. honey

Dry Ingredients:

2 1/2 c. white/ wheat flour
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp baking powder
1/2 tsp. salt

1 cup hot water

Directions:

Preheat oven to 325.
Whisk together the wet ingredients.
In a separate bowl whisk together the dry ingredients.
Slowly add dry ingredients to the wet and blend thoroughly.
Add your cup of hot water and blend.
Mixture will be soupy. I was a little concerned here but trusted that all will be well and it was! Don't freak out! LOL.

Pour into 9" greased square pan.
Bake for 50-55 mins or until knife comes out clean from center. It's best when eaten warm.
Top with freshly whipped cream and you have a wonderful dessert!
Enjoy!

Dark Chocolate Coconut Brownies!

The Best Dark Chocolate Coconut Brownies!
I know everyone always says it but these truly are THE BEST!
If you didn't get a change to check out the guest post I did based on these brownies you can check it out here. I even Vlogged it!
Here's the recipe and yes it's the full fat version. You can substitute apple sauce for half the butter and it will still taste "good" but not "great" like with REAL butter!
Ingredients:
½ cup butter – room temp
¾ cup sugar
1 tsp. vanilla
2 eggs
½ cup Whole White Wheat flour
1/3 cup Special Dark Cocoa
¼ tsp baking powder
¼ tsp. salt
½ cup sliced almonds
1 cup shredded sweet coconut
Handful of Semi-Sweet Chocolate Chips (Optional)

Preheat oven to 350. Butter a 9x9 pan. Beat butter, sugar and vanilla. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder, salt, almonds & coconut. Add flour mixture to egg mixture & stir just until blended. Spread evenly into pan. Sprinkle with chocolate chips if desired.

Bake 20-25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on rack.

Hawaiian Cake

I love this cake! Especially around Spring and Summer. It's so light tasting and I've had people that don't even "like" cake ask for seconds.
There are two ways to make it. The "EASY" way or "MY" way! LOL.
I'll give you the "EASY" way first.
Ingredients

1 Vanilla Cake Mix
1 8oz cream cheese softened
1 20 oz. crushed pineapple
1 3oz. package of vanilla instant pudding
1 cup cold milk
1 9oz container of cool whip
nuts and coconut for garnish

Directions:
Prepare cake mix according to package directions, using the reserved pineapple juice and water for the liquid called for in the directions.
Split between 2- 8 inch round pans.
Bake at 350° F. for about 30 minutes
Cool in pans, set aside.
In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread half of the mixture over top of 1st cake. Place second cake on top of first and spread with remaining filling.
Cover with whipped topping and sprinkle with nuts and coconut.
Refrigerate.

Now the only difference between the "EASY" way and "MY" way is I make my cake from scratch and my vanilla pudding from scratch!
So if you feel like it here is the recipe for Vanilla Pudding. Just make sure you omit the milk in recipe above if making this from scratch. And here is a Vanilla Cake Recipe.
I've made it both the easy way and the "MY" way and it comes out delicious. My way is just a bit "healthier" LOL.
ENJOY!

Healthier Carrot Cake

I admit that I made this in a rush, because my husband was leaving for work so it wasn't completely cooled and I left it in the pan and frosted. But it tasted so good warm!!! But wasn't as pretty as if you would have taken the time to let it cool, take it out of the pan and then frost it. But I'll leave that all up to you. To me this is just a way to get it in your mouth quicker! LOL.
Okay on to the recipe.

Ingredients:
3/4 Agave nectar
1/2 coconut oil
1/2 unsweetened applesauce
2 tsp. vanilla
2 large eggs
2 cups White Wheat flour
1 3/4 tsp. cinnamon
1 1/2 tsp baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
5 medium carrots, shredded (about 2-3 cups)
1 cup chopped walnuts (1/4 reserved)

Cream cheese frosting
1-80z. reduced fat cream cheese, softened
milk of choice ( I eye ball this)
1/2 tsp vanilla
2 cups powdered sugar

Directions:

Preheat oven to 350 degrees.
Spray the bottom and sides of a 13 x 9 inch pan. Or use something equivalent.
Mix the agave, coconut oil, applesauce, vanilla and eggs until well blended.
Stir in dry ingredients. Mix until well blended.
Stir in carrots and walnuts.
Pour into pan.
Bake for 40-45 mins.

Frosting
Beat cream cheese and about 1 1/2 TBS of milk and your vanilla on low speed until smooth.
Gradually beat in powdered sugar, until smooth and spreadable. Add more milk if necessary.
Spread over warm cake.
Sprinkle remaining walnuts over top.
Mmmmm!!!

To make this even healthier, I may not frost it next time. It was so good I may just sprinkle a little powdered sugar over the top and call it done.

Let me know what you think.
Enjoy!!

Homemade Chocolate Syrup

Ok so if any of you love chocolate syrup as I do but don't like all the "stuff" they put in the store bought brand, here is a recipe (though not exactly healthy) that you make and you can pronounce everything in the ingredient list. Team it up with your homemade ice cream and yummo!!

If you substitute 1/2 n 1/2 or cream for the water, you end up with a hot fudge topping, but it won't keep as long in the fridge.

Chocolate Syrup

1/2 cup cocoa (I usually sift it for easier mixing)

1 cup sugar

dash of salt

1 cup water

1 tsp vanilla

Combine cocoa, sugar and salt in a saucepan. Add water, and mix until smooth. Bring to a boil, and allow it to boil for 1 minute - be careful it doesn't boil over. Remove from heat and stir in vanilla. Cool and refrigerate.

Enjoy!!!

Chocolate Crinkles

This recipe is adapted by me from my very first cook book by Betty Crocker. I always cut back on sugar and fat so if you want the "real" version check out the Betty Crocker Website.

1/4 cup vegetable oil
1/4 apple sauce
4 oz unsweetened baking chocolate, melted, cooled
1 1/4 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar


Instructions:

1. In large bowl, mix oil,applesauce, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Spray your cookie sheets or line with parchment paper.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Enjoy!

Snowball Cookies

Oh these are soooo good. I can't even begin to tell you!
But I warn you they are NOT low fat. You will have to substitute on your own there lol.
Tis the season!!

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
1 TBS water
1 tsp vanilla
2 cup flour
1 cup quick oats
1/2 tsp salt
jarred maraschino cherries or Hershey's kisses or miniature snickers! The possibilities are endless
Coating:
2 cups powdered sugar
1/4 cup milk
2 cups flaked coconut, chopped

Directions:
In a mixing bowl, cream butter, sugar, water and vanilla.
Combine flour, oats, and salt; gradually add to creamed mixture.
Shape a tablespoon of dough around each cherry or Hershey's kiss, forming a ball.
Place 2 inches apart on ungreased baking sheet.
Bake at 350 for 18-20 mins. or until bottoms are browned. Cool on racks.
Combine sugar and enough milk to achieve smooth dipping consistency.
Coat cookies in mixture then roll in the coconut.

Enjoy!!!
Do you want more yummy Christmas recipes? Well then head on over to Life as Mom! Have one to share? Then link up.

Peanut Butter Cup Cookies

These are so sinfully delicious!
I'm sure you will love them.

Ingredients:

1 3/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter
1/2 c. white sugar
1/2 c. peanut butter ( I use natural)
1/2 c. brown sugar
1 egg, beaten
1 tsp. vanilla
2 TBS. milk
A bunch of Mini Peanut Butter Cups

Instructions:

Preheat oven to 375 degrees.
Sift together flour, salt, and baking soda.
In a different bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add flour mixture and mix well.
Take a rounded tablespoon of dough and shape into balls and place on an ungreased cookie sheet or mini muffin pan.
Bake at 375 for about 8 mins. Don't over cook.
Remove from oven and immediately press an "unwrapped" PB cup into each ball.
Cool and remove from pan.

ENJOY!

Mom's Apple Pie

This is THE pie of choice for my Dad. My Mom has been making this pie for my Dad for 55 years and when you've had the same pie for that many years you don't deter from the plan. Ask my best friend Kathy about that LOL.

First make pastry for a 2 crust pie (Recipe for that later or use your favorite or just buy one Debra!)
Pie:
1/2 cup of sugar
1/4 cup all purpose flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
8-9 medium tart apples peeled and sliced thinly
2 TBS. butter

Instructions:
1. Heat oven to 425 degrees. Prepare pastry for pie.
2. Mix sugar, flour, cinnamon, nutmeg and salt in a small bowl.
3. Dot bottom of pastry with 1/2 of butter. Arrange apples in pan. Pile them high as they will cook down while baking.
4. Sprinkle sugar mixture on top of apples and dot with remaining butter.
5. Cover with top pastry and cut 6- 7 slits in it. Pinch the edges together and mark with fork all the way around.
6. Cover edge with 3 inch aluminum foil to prevent excessive browning.
Bake for 40- 50 mins or until crust is brown and juices are bubbling through.
Remove foil last 10 mins. of baking.

Enjoy!

Vanilla Pudding

This was so good and you know what's going into it. When I started looking at labels I stopped buying a lot of things. I love pudding and this recipe is better than the "box". Give it a try.

This recipe serves 4.


4 TBS. Sugar
2 TBS. cornstarch
2/8 tsp. salt
2 c. 2% milk
2 egg yolks, beaten
3 tsp. butter
1 tsp vanilla

1. In a small sauce pan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 mins. longer. Remove from heat.
2. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 min. longer. Remove from heat. Gently stir in butter and vanilla.
3. Cool for 15 mins. , stirring occasionally.
Transfer to dessert dishes.
Cover and refrigerate for 1 hr.Enjoy!

Mexican Coffee Brownies

I made these last night to go with the Encharritto Casserole and they were delicious. As always I tweaked the recipe to make it healthier. So here is my version.

Wet Ingredients:
3/4 Organic Coconut Oil
2 large eggs
1 tsp. vanilla extract
1 1/2 tsp instant coffee (decaf)

Dry Ingredients
3/4 c flour
1/2 c. sugar (they called for a cup here but I used half and it tasted good to us. If you like things a bit sweeter go for a bit more sugar.)
1/4 c. cocoa powder
1 tsp. baking powder
1/2 tsp salt
1/4 tsp ground cloves
1 tsp cinnamon
a pinch of cayenne pepper
3/4 c. dark chocolate chips

Preheat oven to 350 degrees.
Spray an 8 x 8 pan with non stick cooking spray.
Whisk wet ingredients in a medium bowl until well blended.
Mix dry ingredients in a large bowl. Add the wet ingredients all at once and stir to combine.
Pour into greased baking pan.
Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Let cool for 10 minutes then cut into squares.
Serves 6

Enjoy!

Peanut Butter Pie

Pie Crust:
1 package of organic oreo type cookies.
Put enough cookies in the blender to equal about 1 1/2 cups.
Use the whole cookie! The white filling actually helps hold it all together when you mash it in the pie plate. Now dump the crumbs in a 9" pie plate and spread it out with your fingers.
Filling:
8 oz light cream cheese (softened)
3/4 c. granulated sugar
1 c. creamy peanut butter
2 tbsp butter, very soft
8 oz whipping cream
1 tbsp vanilla

Topping:
3 oz dark chocolate chips
1 1/2 tbsp butter
1/2 tbsp oil (I used coconut oil)
Optional toppings:
1/8 cup chopped peanuts
1/8 cup mini semi-sweet chocolate chips

For best whipping, chill your bowl, beaters and whipping cream in the freezer for 15 minutes. Whip cream at high speed until soft peaks form, add vanilla and whip until firm peaks form. DO NOT over whip, or you will have butter and buttermilk! :) Set aside
In a separate bowl, beat cream cheese, peanut butter, and butter. Slowly add sugar while mixing at med-low speed. Beat in 1/3 of whipped cream. By hand, fold in remaining whipped cream. Spread in crust in chill well.
For topping, melt chocolate, butter and oil in a double boiler, or over VERY low heat. Put in a zippy bag and snip off one corner. Drizzle in a criss-cross fashion over pie in several directions. Sprinkle top of pie with nuts and chips. Chill until ready to serve.

ENJOY!