Not So Spooky Red Velvet Cupcakes

Hello everyone! Sorry for being MIA for a while. Long story short I’ve been to take life day by day for the past two weeks because of personal problems. I feel a bit silly because things could be so much worse and I have no right to complain and it’s nothing I haven’t dealt with before, but I had to take time off to be alone and sort myself out. Anyway I’m going to be fine and I’m planning to post more about all that’s been going on sometime next week, but for now I wanted to share something fun for the upcoming Halloween weekend and Dia de Los Muertos.

I really can’t take any credit for this recipe as I simply went and snagged it off allrecipes. Honestly, if you’ve learnt anything from reading my posts by now you know I am hopeless at baking and will forever need to look up recipes for any dessert I want to make. Haha, I can only take credit for thinking red velvet cupcakes would be all too appropriate for some spoopy themed desserts!

Not So Spooky Red Velvet Cupcakes

Not So Spooky Cupcake

Continue reading

Gluten Free Review: Immaculate Gluten Free Peanut Butter Cookies

Hello everyone! This post is going to be a bit short because I didn’t actually have to do any sort of prep work for this recipe. I mean I suppose I did have to physically place the dough rounds onto my baking sheet, but that doesn’t really count does it?

Alright so a bit of story behind these because I was so so excited when I found them. My Safeway has their dairy and deli meats sections combined. So whilst I was wandering around looking at all the cheeses and bacons for breakfast I ended up wandering over to the premade dough section – which is not really an area I find myself in often because rarely can you find premade gluten free recipes. Yet I somehow ended up over there, whether to lament the crescent rolls or stare longingly at the cinnamon buns no one knows, but what matters is I was there and they were there and the rest is history! I’ve never heard of this brand and I hadn’t had peanut cookies in ages so I decided to try them out (there were also chocolate chip cookies which I’m going to give a try later.)

So yeah, very exciting and super simple to make so let’s get started!

Immaculate Gluten Free Peanut Butter Cookies

Immaculate Gluten Free Peanut Butter Cookies Baked


Ingredients:

Immaculate pre-made gluten free peanut butter cookie dough (12 rounds)Immaculate Gluten Free Peanut Butter Cookies


Directions:

1. Preheat your oven to 325 degrees.

Immaculate Gluten Free Peanut Butter Cookie Instructions

2. Place the cookie dough rounds on an ungreased baking sheet, about two inches apart. I used a ruler to be precise – this is probably not necessary.

Immaculate Gluten Free Peanut Butter Cookie Rounds

3. Bake 16 – 18 minutes (I went with 17) so the cookies are a gold brown color on top. These are very soft (similar to my Let’s Cook: Pumpkin Sugar Cookies) straight out of the oven so make sure you wait long enough that they won’t deform when you touch them before moving your cookies onto a cooling rack. I waited about 5 minutes.
Immaculate Gluten Free Peanut Butter Cookies Baked Top

My immediate thought on these cookies is that they’re quite tasty! The cookies aren’t overly sweet and although you can taste the peanut flavor it’s not overwhelming. I actually really love the way these taste because I hate when I bite into a peanut flavored desert and it feels as if I’ve taken a glob of peanut butter into my mouth. Not appetizing. So yes, the subtle flavor is nice and the chunks of peanuts throughout add a nice dimension to the cookie.

I do have to grumble about the consistency of the dough a bit – although whether this is the cookies fault or my lack of baking skills is up for debate. The cookies had that unbound quality most gluten free pastries have (obviously because of their lack of gluten), but the top of the cookie was almost disintegrating. Despite the inside of the cookie not being well bound together it was very soft and fluffy, but I think because the top wasn’t able to hold moisture as easily during the baking process it dried out and became slightly sandy. However, I’ve found a bit of a hack to fix this! Once you’ve baked your cookies and allowed them to cool place them in a plastic bag for about 15 to 30 minutes. The trapped moisture in the bag will re-hydrate the top of the cookies, making them super soft and delicious.

These cookies are definitely worth a try if you want something easy to bake and are fond of peanut desserts. Well I suppose that’s that and have a lovely weekend!

Signature

Gluten Free Review: Krusteaz Gluten Free Honey Cornbread Mix

Follow my blog with Bloglovin

Hello everyone! So, as you may know from my last post I have quite the amount of craziness going on right now. In fact I entirely lost track of time yesterday applying for jobs, updating my CV, and writing my personal history/statement that I forgot to work on a recipe I’d been meaning to post today. Luckily, I’d written this idea down in my planner at the beginning of the month, but hadn’t known if anyone would be particularly interested in it other than myself. I thought it might be fun to write reviews on some of the gluten free products I find whilst out and about wandering the isles of my neighbor grocery stores. There’s a huge range of products I’m always interested in buying (box mixes, baked goods, pastas, frozen meals), but rarely do because I don’t know if I’ll like them and can never seem to find any reviews for them online. So I figure why not help myself (and hopefully others) by trying these products out and blogging how I feel about them. So what better time than when I’m in a pinch to give this idea a go!

Gluten Free Honey Cornbread Mix from Krusteaz


Ingredients:

1 Cup Milk
1/3 Cup Vegetable Oil
1 Egg
1 Package Krusteaz Honey Cornbread Mix

Krusteaz Gluten Free Cornbread Ingredients


Directions:

1. Preheat your oven to 375 degrees.

2. The package directions state to mix both your wet and cornbread mix until moistened. However, I’ve found most recipes specify to premix your wet ingredients before adding them to your dry ingredients. So I gave my milk, oil, and eggs a good whisk before adding in the cornbread mix and folding it all together.

Krusteaz Gluten Free Cornbread Wet Ingredients Krusteaz Gluten Free Cornbread Wet Ingredients Whisked Krusteaz Gluten Free Cornbread Wet & Dry Ingredients Mixed

3. Next you’ll need to spoon your mix into your baking pan – the box suggests an 8x8x2 inch metal pan, a 12 standard muffin pan, and a 24 mini muffin tin. I went with my standard muffin tin and filled the muffin cups until they were 2/3 of the way full. As you can see I had quite a bit of mix left over so I added about half a scoop to each muffin until I had used up the mix.

Krusteaz Gluten Free Cornbread Extra Muffin Batter Krusteaz Gluten Free Cornbread Batter in Muffin Tin

4. Next pop your muffins into the oven for the specified bake time, which was 16-18 minutes for my standard muffin pan.

Krusteaz Gluten Free Cornbreas Muffins Baked

5. Once your muffins have finished baking take them out of the oven and place them on a metal rack to cool. Once cooled you can enjoy them as they are or add a bit of honey for some extra sweetness!

To be completely honest, I actually prefer these muffins without any toppings. They’ve got just the slightest hint of sweetness that combined with their fluffy texture makes them super light. I was actually surprised when I first tried one because usually boxed corn bread comes with an overpowering amount of corn flavor, but these were the complete opposite. Now that I think about it, that may actually be why they aren’t too sweet. However, if you really love sweet cornbread you could always add a bit of creamed corn in with the wet ingredients to amp up the flavor. After trying Krusteaz Gluten Free Cornbread mix out I think I can honestly recommend it to friends and family – so yes, 5 out of 5 stars on this gluten free product. Besides I’ll definitely be making these muffins again, probably at Thanksgiving when I know everyone will want some cornbread with their meal!

Krusteaz Gluten Free Cornbread Muffin with Honey

Signature

Let’s Cook: Cooking Classy’s Pumpkin Sugar Cookies

Hello everyone! With the coming of fall so has come a HUGE assortment of pumpkin flavored treats. Pumpkin scones, pumpkin pancakes, pumpkin spice lattes, pumpkin shakes, and the mecca of them all the pumpkin pie. Now I hate to say it, but I’m actually not that big a fan of pumpkin flavor – I’m much bigger into peppermint chocolate flavors of Christmas. However, I’ve found that whenever I make sweets at home I enjoy them much more than when I just go out and buy a box from my local grocer. So I figured, why not see if that holds true for pumpkin flavored things? And you know what guys, it totally does!

This cookie recipe immediately popped out at me on Pinterest because of just how beautiful the cookies looked. The recipe was originally made by Jaclyn of Cooking Classy – who’s blog I really recommend you visit because it is filled with absolutely delicious foods ranging from drinks to desserts. Jaclyn’s passion for cooking really shines through her absolutely gorgeous photography!! Every recipe is plated beautifully and gives you a feel for the care that’s put into every dish. After looking around her blog, Jaclyn has inspired me to keep on working toward becoming a better chef. So, with that in mind, let’s get started!

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting by Cooking Classy

DSC_0381

Continue reading

Let’s Cook: Zoella’s Funfetti Cupcakes

One of my favorite YouTuber’s, Zoella, recently posted a video of her recipe for funfetti cupcakes. So of course I decided I had to try them out – which was awesome because I LOVE cupcakes and terribly daunting because I’m awful at baking. So I started where any reasonable person would start and wrote down the recipe. After which, I quickly realized all the measurements were done to UK standards so I had to convert them before I started baking. This was an oddly cathartic process because literally all I was doing was typing numbers into google for conversion, but the process of doing so made me feel super smart! So that’s a thing I guess. Next I checked that I had all the ingredients and bought any that were missing. I also had to buy icing tips because I haven’t ever iced anything – ever. So yes, I suppose this also present the perfect opportunity for me to learn how to ice… things. To say the least I was skeptical, but it turns out even if I had completed botched these in the beauty department it would have all been okay because they taste incredible!

Funfetti Cupcakes by Zoella

2015-09-11 19.14.29
Continue reading