Gluten-Free Vanilla Cupcakes (A Master Baking Mix Recipe)

One of the best recipes that I've shared over the years is my Gluten-Free Master Baking Mix. I created it in 2008 before Gluten-Free Bisquick was available. It's the same concept, but my homemade version is a bit more versatile than the store-bought brand. The homemade Master Baking Mix works really well in a huge variety of recipes because it already has shortening in the mix, along with protein from blanched almond meal. The mix also has ground flax seeds in it for additional fiber and omega 3 fatty acids.

Along with biscuits, pancakes, cookies, and muffins... it also turns out you can make a really good cupcake! These cupcakes are SO easy to whip up with the master baking mix. It literally takes less than five minutes to mix them together and pour them into cupcake liners!

Have a last minute school birthday party? Need a quick dessert? These cupcakes are the perfect solution. They are a basic yellow cupcake which means you can really personalize them by adding your favorite flavorings or spices. Feel free to frost these cupcakes with your favorite kind of homemade or store-bought gluten-free frosting. (Pillsbury brand frostings are gluten-free and are great to have on hand for dessert emergencies!) You can also just leave these little cakes plain jane and eat them as is! That's actually how we enjoyed them.

This recipe is a sneak preview for my NEW cookbook coming out in October 2013, "The Everything Gluten-Free Baking Cookbook." There will be an ENTIRE chapter devoted to recipes using my popular Master Baking Mix! 

Gluten-Free Master Baking Mix Vanilla Cupcakes
free of gluten/dairy/casein/soy
created by Carrie of Gingerlemongirl.com
printer-friendly recipe

Yields: 12 cupcakes or 1 (8-inch) single layer cake

Ingredients: 
1 1/2 cups Carrie's Gluten-Free Master Baking Mix
3/4 cup granulated sugar
1/2 cup almond milk
1/2 cup  1/4 cup light-tasting olive oil or canola oil
1 tablespoon pure vanilla extract
2 large eggs
Gluten-free frosting, if desired (store-bought or homemade --> use almond milk and spectrum palm shortening for a super easy version)

Directions: 
Preheat oven to 350 degrees. Line a muffin pan with paper liners. Lightly spritz non-stick cooking spray into each liner and set aside. In a medium bowl whisk together baking mix and white sugar. Make a well in the center of the dry ingredients and add milk, olive oil, vanilla, egg, and egg yolk. Whisk wet ingredients into dry ingredients until you have a lump-free cake batter. Fill each paper liner ¾ full with cake batter. Bake cupcakes for 12-15 minutes until light, golden brown on top and a toothpick inserted in the middle comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.

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Gluten-Free Book Review: The Everything Guide to Gluten-Free Living

This is another book review I've been meaning to share with you for months! My good friend Jeanine Friesen, creator and author of "The Baking Beauties" a wonderful Canadian gluten-free food blog, has written a brand new book called, "The Everything Guide to Living Gluten-Free."

(...and I know I'm biased, but I'm thrilled this book is published by Adams Media, the publishers I work with as well and who also published my gluten-free slow cooker cookbook!) 

In the very beginning of the book Jeanine states, "...a gluten-free life isn't all about loss and restrictions. It is also about variety and abundance and finding new ways to enjoy your life."  THIS is why I love Jeanine. She believes in being positive and finding the best possible outcome even when you're diagnosed with Celiac disease or gluten sensitivity or a wheat allergy. This book will give you an incredibly positive outlook on life gluten-free.

Complete with chapters on why people go gluten-free, an in-depth look at Celiac disease, and what gluten is and ALL the places it can be found. Jeanine's guide will give you tips and hints for every aspect of going gluten-free. There is an entire chapter on starting a gluten-free diet. How to organize and stock your kitchen gluten-free. How to go shopping gluten-free. How to eat out and travel gluten-free. If you want a complete all-in-one guide, Jeanine's book is the best resource for your gluten-free lifestyle!

And then on top of all that, Jeanine also includes 100 incredible recipes for starting a gluten-free diet. Recipes such as:

• Pumpkin Cheesecake Muffins
• Cheesiest Macaroni and Cheese
• Baked Chicken Fingers
• Lean Beef Stroganoff
• Waldorf-Inspired Quinoa Salad
• Baked Mexican Rice Casserole
• Fluffy Buttermilk Biscuits
• Chocolate Raspberry Cupcakes with Fluffy Raspberry Frosting

So do those sound good? I thought so! Jeanine's new book is NOW available through Amazon, Barnes and Noble, and probably your favorite online retailer! Please check out her new book, buy a copy, and please please please leave her a review once you've picked one up! 

Seriously, "The Everything Guide To Living Gluten-Free" is one of the best resources to have on hand if you are gluten-free. I hope to donate a few copies of this to my local library very soon! 

What's the most important tip you could give to someone who is newly gluten-free? 

Please share your thoughts in the comments below! 

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Chocolate Skillet Cake

A little bit country!
A chocolate cake baked in a cast iron skillet.

Two of my favorite things! PLUS it mixes

 quickly and bakes in only 20 minutes. 

PLUS you get to eat it while it's 

still warm. Gotta' love that!

Whisk flour, sugar, soda, and salt in a bowl.

Boil butter, oil, cocoa, and water in the skillet.

 Remove the skillet from heat and add the 

flour mixture. Mix well.

 Whisk in the sour cream, egg and vanilla.

 It's all mixed-up right in the skillet. Easy-peasy.

 Pop into a preheated 350 oven.

Bake until done, about 20 minutes.

Now make the frosting.

Bring the  butter, cocoa, and milk to a boil.

 Remove from heat and whisk in the XXsugar.

 Chop 1/2C pecans and add to the pan. 

 Add the vanilla and stir to combine. 

Pour over the warm cake and spread with a spatula.

 Tie a bandana around the handle for

country cuteness.

Now cut yourself a piece and pour a

tall glass of cold milk. Top with a

scoop of vanilla ice cream for

total decadence.

Chocolate Skillet Cake

Combine in a bowl:

1C flour

1C sugar

1/2t baking soda

pinch salt

In a 10" cast iron skillet combine:

1/4C butter (1/2 stick)

1/4C vegetable oil

1/2C water

2T cocoa

Bring to a boil and remove from heat.

Whisk in the flour ingredients.

Then mix in:

1/4C sour cream or buttermilk

1 egg

1/2t vanilla

Pop the skillet into a 350 oven for

20 minutes, just until a toothpick

comes out with a few moist crumbs.

While the cake cools a bit, make the:

Frosting

In a medium saucepan bring to a boil:

1/4C butter (1/2 stick)

2T cocoa

3-4T milk (as needed)

Remove from heat and whisk in:

2C powdered sugar

1/2C chopped pecans

1/2t vanilla

Pour over warm cake, spread 

with a spatula. Serve warm with

vanilla ice cream

Enjoy!

Links: Between naps On The Porch,
A Stroll Thru Life, Designs By Gollum,
Stone Gable, The Charm Of Home,
No Minimalist Here, Coastal Charm,
My Romantic Home

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Take me out to the ballgame...

Just about mid-March the "spring" itch begins.. some people just get itchin' to plant something... to get outside, to dig their fingers in the dirt, and add annuals to their spring beds.

But for me... spring    means    baseball!

Ever since we were dating my husband and I have gone to see the Mudcats battle it out around the pitch at Five County Stadium in Zebulon, NC.

There's just something comforting and "All American" to make it back to the stadium every spring. To hear the National Anthem being sung by local talent. The 13 year old boy who sang it on Friday night for the opening game had the entire stadium in a quiet hush as he opened his voice and his heart with the age-old tune. Every note bold, beautiful, with perfect pitch.

As you walk into the stadium, the scent of pizza and hotdogs and popcorn and boiled peanuts waft through the air. Your mouth begins to water... the gluten-free options? Well... few and far between, but you could also have popcorn or peanuts... maybe ice-cream if you're cool with dairy.

Instead I pack my own. Friday night's gluten-free baseball food was a fried egg & turkey bacon sandwich on Rudi's new gluten-free whole grain bread. Along with roasted pistachios in the shell and some coconut yogurt. I treat myself to a soda instead of food. I wasn't feelin' it for peanuts or popcorn.

The best mascot in local baseball: Muddy, the Mudcat! A mudcat is an American catfish often found in muddy river waters in the South. We keep our mascots classy around here.

But truly Muddy is the highlight of the game. It's coming back to see a happy old friend every year, with his fish tail swishing on his four wheeler! In between innings Muddy plays games with the kids in the crowd, tosses t-shirts to fans, and loves to make people laugh. Think: a southern catfish version of Santa... okay, maybe not.

Muddy had friends with him at this game, Mini Muddy and the happy Pig from our favorite local grocery store, THE Piggly Wiggly. I never could figure out why the pig was so happy considering his certain fate in the grocery store butcher department (after all Piggly Wiggly is KNOWN for it's awesome pork products!)

After one inning they rode around the baseball field in a gigantic grocery cart. Because where else do people ride around in a gigantic grocery cart?

Baseball games are always happy memories. Even if it's 40 degrees at an April game in rural eastern NC!

I'm proud to say that I am the one who brought a huge love of baseball to our relationship (thanks Dad!)... thankfully Michael quickly followed suit!

I love that baseball games bring out everybody, even a beautiful momma with her three babies next to her. One, super small and bundled snug in a zebra blanket.

Coffee and gloves were needed for this baseball game... it wasn't Starbucks... but it was hot.

Are we having fun yet?

Can you see it?

I'm still waiting for the zoom lens... that will have to wait until Christmas! Did you see it yet? Michael caught these great shots of the ball being pitched.

Last chance!

I told you it was cold! This guy came well prepared!

And a 10 - 1 win for the Mudcats! Bring it boys! We'll be back soon!

Are you going to a baseball game anytime soon? You should! What gluten-free goodies would you pack to take with you?

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Chicken Breasts with Mushrooms and Cream

This is a delicious Julia Child recipe I first made

 many years ago when her cookbook 

Mastering The Art of French Cooking, Vol. 1 

was all the rage. It's called 

Supremes De Vilaille A Blanc

when made without the mushrooms and 

Supremes de Volaille aux Champignons 

with the mushrooms. Devine!

A few simple ingredients. Once you've mastered 

this technique it's really quite easy 

and quick to make. I'll go thru each step.

Flatten chicken slightly to a uniform thickness.

 Rub the chicken with drops of lemon juice.

 Sprinkle each side with salt and pepper.

 Heat the butter in a 10" skillet until foaming.

Stir in the minced shallots. 

Saute a minute without browning

(Can also use green onions).

Then stir in the mushrooms and saute lightly 

a minute or two without browning. 

Sprinkle with salt and pepper.

Add the chicken and turn to coat both sides

in the butter. Cover with foil.

Place in a hot 400 oven

 for about 12-15 minutes. Do not over-bake.

When the meat is springy to the touch it 

is done. If there is no springiness, 

it is overcooked.

 Remove the chicken to a platter and keep warm 

under the foil while you make the sauce.

 I return the platter to my turned off oven 

along with the dinner plates.

Leave the oven door ajar if it is still too hot.

 Make the sauce: Pour the broth and wine into 

the skillet and quickly bring to a boil.

 Boil on high heat until the liquid is condensed 

and syrupy .

Stir in the cream.

Boil down again

until it is thickened.

Remove from heat and taste for seasoning.

Add a few drops of lemon juice.

Pour the sauce over the chicken breasts.

 Sprinkle with 2T chopped fresh parsley.

Serve at once.

Serve with risotto or rice cooked in chicken broth, 

and buttered green beans, asparagus, 

artichoke hearts or creamed spinach. 

Enjoy!

Chicken Breasts with Mushrooms and Cream

Supremes de Volaille aux Champignons

4 boneless, skinless chicken breasts

1/2t lemon juice

5T butter

1T minced shallot

1/4 lb fresh mushrooms, sliced

salt & pepper as needed

1/4C chicken broth

1/4C white wine or vermouth

1C whipping cream

lemon juice as needed

2T minced fresh parsley

Rub the chicken with drops of lemon juice.

Season both sides with salt & pepper.

Heat the butter in a 10" skillet until

foaming. Add the minced shallots and 

saute one minute without browning. 

Then stir in the mushrooms and saute 

lightly for a minute or two without browning

Add the chicken and turn to coat both sides 

with the butter and cover with foil and place in

a 400 oven for about 12-15 minutes. Check

after about 10 minutes. Meat should spring

back when lightly pressed with your fingers.

Remove pan from the oven and place the

 chicken on a platter and tent with the foil 

to keep warm while you make the sauce.

Sauce

Pour the broth and wine into the skillet

and boil down quickly over high heat

until condensed and syrupy. Stir in the cream

 and boil down again until thickened slightly.

Off heat taste carefully for seasoning

Add a few drops of lemon juice.

Pour the sauce over the chicken and

sprinkle with parsley, and serve at once.

Viola!

Bon Appetit!

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Between Naps On The Porch,
Designs B y Gollum , The Charm Of Home

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Kashmiri Fried Lamb Lollipops (Rib Chops)

I'm super excited this month to be the featured chef over at US Wellness Meats. I will be featuring a new recipe each week for the entire month of April. And let me tell you, if you've never tried out their meats......you are in for a REAL treat! It is seriously the most delicious stuff you will ever eat and their mission is to "Do what's good for our animals, good for our planet and

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