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Gluten free chocolate chip cookies with cake mix

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I have NOT mastered how to cook gluten free from scratch yet and my kids love to bake.  Sure we could easily go to the store and buy cookies (which we do) but my kids love the baking part of things.

These cookies were super easy, my kids had fun and they are delicious.

1 package of Pamela’s Vanilla Cake Mix
2/3 cup of avocado or coconut oil
2 organic grass fed eggs
1 cup of organic chocolate chips

My kids were wanting to bake something today and as I looked in the pantry all I had was Pamela’s Cornbread and Pamela’s Vanilla Cake Mix and the kids both decided they wanted to make something with the cake mix.

I measured everything out for them since they were wanting to watch a little tv because we had been out all day.

Mr. A was able to sit at the table with his big brother and big sister since I had measured everything out so he was very excited.  Miss. K dumped in the Pamela’s Vanilla Cake Mix, the avocado oil and the two eggs.  Mr. H loves his chocolate so we saved the chocolate chips special just for him.

Once the chocolate was in, the kids took turns stirring the mix until everything was blended.

This is the time I remembered to preheat the oven to 350 F.  I always forget this step.

I then put Mr. A down and let Mr. H and Miss. K to play while I used a small ice cream scoop to scoop up the mix and put it onto a baking sheet.   Once the oven was heated I baked the cookies for 8 minutes (or until the bottom is golden brown.) Let them cool for 3 minutes on the baking sheet then smash the balls to a flatter cookie and let cool another 2 minutes on the baking sheet before you take them off.

My kids gobbled these up like little cookie monsters. This was the first time we have made gluten free chocolate chip cookies and they turned out awesome.

Do you and your family like these? Let me know in the comments below.

Gluten free, kid-approved pizza

 

 

We have been gluten free for about 4 years now but before we were gluten free Miss. K’s favorite food was bread, especially pizza.  When we first started down the gluten free road it was extremely difficult for her because the bread that was available was so gross and she never liked any of it. Fast forward 4 years later we now have better options.

Miss. K was old enough when we went gluten free to remember what bread tasted like she she is very picky with bread products. I finally have found a bread she loved. But I have yet to find a pizza crust that she likes. And we are not a huge fan of the Udi’s crust that all of these pizza chains have for their gluten free crust.

Mr. H, the husband and I all love the Against All Grain baguette bread while Miss. K does not, she likes the Canyon Bakehouse bread.

Kids love sauce (Tobias and I do not) so add pizza sauce or even pasta sauce to the bread of your choice.

Then add the mozzarella cheese. Then add any toppings that you love, the husband and I just love ham….the kids just want cheese.

Then I put it under the broiler until the cheese turns brown.

We serve with a salad or fruit.

You can use any bread you and your family love.

Kid approved Gluten free Red, White and Blue sugar cookies

This post has affiliated links, if you click on them I may get paid at no extra charge to you but it allows me to keep everything on my blog free.  But as usual all of these opinions on my blog are solely my own.  I do not write for other people, I write for myself and people like me.

Monday is Memorial Day and as a homeschool family I use every opportunity to teach my kids about what is happening.  Miss. K knows a little about what Memorial Day represents and she was so excited when she saw me brining out the blue and red sprinkles, she instantly asked, “Are we making flag cookies?”

I came across this sugar cookie mix last Christmas and my kids loved it so much and whenever we come across the mix in the store I am always bombarded begging me to buy it.

It’s so simple! Seriously.

1 bag of Pamela’s sugar cookie mix

1 pastured raised egg

8 tablespoons of pastured butter, softened

Frosting (optional)

THAT’S IT! Seriously how easy is that?

My kids were very nice today as there was no fighting for who gets to do what.  We started by Miss. K pouring in the mix into the bowl.

Then Mr. H broke the egg.  I am so proud of him, this was his first time he got to break the egg and he did not get any shell in the mix!

I added in the butter.

Then the kids took turns mixing it.

Once I took over, then I found them licking the bowl….nothing new there 🙂 Mr. A did so well in his car walker while we were cooking! And he definitely wanted in on the bowl licking..soon buddy, soon.

I placed the mix into the fridge for about an hour then I placed the dough onto a pan.  I first put them in balls then smashed them before I put them into oven.  Place in a 350 degree oven for 8-10 minutes (or until the edges are golden brown)

Then cool for about 10 minutes before you add the frosting. I did not have time to make my normal frosting so I bought some this time.

Then the kids got to decorate their cookies which lasted longer than it took them to eat them.

I hope you and your family have a wonderful Memorial Day weekend and I hope you and your family stay safe.

Gluten free, Kid approved, Sloppy Joes

This post has affiliated links, if you click on them I may get paid at no extra charge to you but it allows me to keep everything on my blog free.  But as usual all of these opinions on my blog are solely my own.  I do not write for other people, I write for myself and people like me.

I have been having cornbread mix in the pantry for awhile now and Miss. K has been asking me to make it for over a month so today was the day I thought we needed something different to eat for dinner.  Our dinners have been a little boring and the same old thing over and over.

Here are the ingredients

1 Pamela’s gluten free cornbread mix  (made according to the instructions)

1 pound organic pastured ground beef
1 1/2 cups of organic ketchup
1 tablespoon organic garlic powder
2 tablespoons organic smoked paprika
Shredded mozerella

I placed a cast iron pan into a 375 degree oven and let it get hot.  As that was heating up Miss. K poured the cornbread mix into the bowl.

Then we add 2 eggs, 1/2 cup sugar, 8 tablespoons of melted butter and 1 cup of water.  These are the same directions that are on the back of the bag.

Mr. H got to mix with a teaspoon spoon as it was the only thing that was clean.  Yup, I forgot to do my dishes this morning and all of my dishes were in the dishwasher. My kids love using non traditional things so this worked nicely.  Miss. K actually recorded a video of Mr. H mixing, you can view that here.  As you can hear in the video, Mr. A was not happy. He really just wanted me to sit down and snuggle him….don’t worry, he got his snuggles in 🙂

After the cornbread was all mixed together, I pulled out the cast iron pan.  Be careful because it is super hot.  I placed about 1 tablespoon of butter into the hot pan and made sure it covered the entire pan, even the sides.  Then I poured the corn mix into the pan and let it bake for 23 minutes.  And as usual, I found the kids licking the bowl.

*Tip: It is so much easier to measure out everything before you let them cook. Then all you have to worry about is how fast they pour the ingredients into the bowl.

While that was in the oven I started to cook the ground meat.  Mr. A was not a happy camper tonight but luckily Miss. K played with him so I was able to do these next steps without having to hold him.

*Tip: if you are like me and are not great at planning ahead you do not need to wait for you meat to thaw out before you cook it.  Place it into a pan with some water and bring water to a boil.  Make sure you flip the meat often and scrape off the cooked meat until all of the meat is cooked.

Once the meat is cooked, I drained off any extra water.

Then I added 1 1/2 cup of ketchup, 1 tablespoon of garlic powder and 2 tablespoons of smoked paprika.  Do you like my vampire spatula? The kids love when I cook with it.

Once the cornbread was golden brown I brought it out of the oven.  Then I placed the meat on top of the cornbread, added some shredded mozzarella and placed it under the broiler until the cheese was melted.

Miss. K and Mr. H both loved this and asked for it again so this is officially kid-approved.

I hope you and your kids enjoy this as much as mine did.

Fast, no cook, Gluten free, Kid approved, Peanut butter cups

This post has affiliated links, if you click on them I may get paid at no extra charge to you but it allows me to keep everything on my blog free.  But as usual all of these opinions on my blog are solely my own.  I do not write for other people, I write for myself and people like me.

When I was little my Mom and I would make peanut butter bars that, in my opinion, were way better than anything you could find in the store.  My version is more like a cup but that’s only because I love the chocolate surrounding the peanut butter inside.

A side note, if you have peanut allergies this should work with cashew or even almond butters.

1 Cup gluten free graham crackers (I only had S’moreables but we also love Pamela’s)
2 1/2 Cup Organic Powder Sugar
2 Cups Organic Crunchy Peanut butter (or any nut butter)
1 stick of melted Ghee or Pastured Raised Butter
1 teaspoon organic vanilla
3 Cups of Organic Chocolate Chips
Avocado oil (or coconut oil)

First you start by having the kids put in cupcake liners in the cupcake pan (I borrowed my Mom’s pan today.)

Then put 3 cups of chocolate chips and 1 tablespoon of avocado oil (you can also use coconut) then put in microwave for 20 second intervals until they are melted. Miss. K loved this part.

Once melted, put a spoonful of melted chocolate into each of the cupcake liners. Shake the pan from side to side to help coat the bottom of the liners. Then place in freezer. The kids did not help at this point because they kept wanting to lick the chocolate.

While that is freezing, Mr. H smashed the graham crackers into crumbs.  I only had the peanut butter container, it worked perfectly (don’t worry it was a plastic jar)

Once the crackers are smashed, place into mixing bowl. Then add butter, powdered sugar, peanut butter and vanilla then mix well.

Bring out the cupcake pan from the freezer and add a small scoop on top of the frozen chocolate. If you want a thick middle add more filling.

Then push down the filling to make sure you compact it down as much as possible. Miss. K’s fingers were perfect to do this.

Add more melted chocolate to the top then place back in freezer for at least 10 minutes.  Store any extras in the freezer.

Once these have been frozen for an hour and you would like to eat one, bring them out and let it come to room temperature or you can microwave them for 20-30 seconds or until the chocolate is a soft.

Enjoy

Kid approved super easy gluten-free carrot cake 

This post has affiliated links, if you click on them I may get paid at no extra charge to you but it allows me to keep everything on my blog free.  But as usual all of these opinions on my blog are solely my own.  I do not write for other people, I write for myself and people like me.

 

My kids have a sweet tooth, what can I say they get that from me 😊 When they first were given carrot cake and they heard the word “carrot” they refused to try it. Once they finally tried it, they were hooked! We have been gluten free for almost 4 years and I have yet to find a carrot cake that is beyond amazing and like I remember…..until now! Thanks to Pamela’s I have found a super easy recipe that tastes uber scrumpious.

3 eggs beaten

1/2 cup oil (I prefer coconut or avocado)

2/3 cup water

1 bag of Pamela’s vanilla cake mix

1 tsp baking soda 

2 tsp cinnamon

2 cups grated carrot

Start by preheating the oven to 325 F.

Miss K  first started by grating the carrots since Mr. H had gone to the store for the baking soda I had forgotten.

By this time, Mr. H and Tobias had come home.  Mr. H beat the eggs then added water and oil and mixed the batter.

Then he sifted the Pamela’s vanilla cake mix, baking soda and cinnamon. Then we mixed it until blended

Then Mr. H added the carrots. And Mr. H and Miss K took turns mixing it.

That’s it! I only had a 8×8 pan so I poured in the batter and let the kids lick the bowl.

Luckily they used their fingers instead of their tongues, which they have been known to do. While they did that, the cake baked for 46 minutes (or until the toothpick comes out almost clean.) Once it’s out, let it cool before you add frosting.

CREAM CHEESE FROSTING

4oz of cream cheese

1/2 cup butter

2 cups powdered sugar

1-2 tsp vanilla extract

Start off by making sure your cream cheese and butter are at room temperature. But if you are like me, you have forgotten this step so to the microwave they went until they were soft. I sifted in the powdered sugar, this is important as I think it makes a fluffier tasting frosting.

Then I added the butter and cream cheese to the sugar.

Now Mr. H and Miss. K thought the magic school bus on tv was more exciting than making frosting and Mr. A fell asleep while I was holding him so I do not have any pictures after this point. But mix until smooth. Then add in the vanilla. If you want a mild vanilla flavor then add just 1 tsp but if you want a stronger vanilla flavor then do 2 tsp.

Once the cake is cool, add the frosting (you can double the frosting recipe if you like tons of frosting).  Then eat up! I will have to hide this cake to keep my husband and kids from eating it all.

What would I do different?
I would have split the batter into two 8×8 pans and made a two layer cake with cream cheese in the middle as I think it would have tasted a bit better.  Or I would have done cupcakes.  Note the cooking times will be vary depending on what you decide to do, what I did was about a 2-2.5″ cake so it needed longer to bake.

Disclosure: I originally found this recipe on the Pamela’s website. I just omitted a few items.

 

Kid approved gluten-free cupcakes

This post has affiliated links, if you click on them I may get paid at no extra charge to you but it allows me to keep everything on my blog free.  But as usual all of these opinions on my blog are solely my own.  I do not write for other people, I write for myself and people like me.

 

Our family is organic, gluten free, dye free and artificial flavor free.  My kids love to bake, but I  have not mastered how to bake gluten-free from scratch….yet.  We have tried numerous gluten-free products over the years but we have come across the Pamela’s brand and my kids love it.  This brand is so good that we have served it to people that are not gluten-free and they love it as well.  And with kids this mix is so easy to do.  My dad’s birthday was the other day so the kids wanted to make him cupcakes.  We just moved into a small apartment so I do not have all of my cooking things but we still made it work.

First I got everything measured out for the kids

Now comes the fun part, letting the kids go crazy with putting it together.

They went so fast I could not keep up with my pictures

This next step is optional as the cake without any added flavor is still yummy.  But we wanted to do something different this time.  I portioned the batter into two different bowls and let the kids add 1 tsp of vanilla  in one bowl and 1 tsp of orange in the other bowl.  After some mixing and then letting the kids lick the bowls it was time to scoop them into cupcake wrappers and into the oven.  We made some frosting which I will go over in another post.  My Dad likes cupcakes without frosting so we made sure to keep some without frosting just for him.

As you can see, my cupcake pan has not made it’s way to our temporary house but that is ok because we made it work.  I will get more pictures the next time we bake.  Mr. H loved the orange and Miss. K loved the vanilla.  I hope you and your family enjoy these as much as we do.