A berry good twist on a gluten free bagel.

Mixed berry syrup over cream cheese on a gluten free bagel! For the mixed berry part I just get a bag from thte dollar store frozen section and it usually has the recipe on the bag. You just put in a saucepan on the stove with a little sugar and heat for a few mins til sugar is dissolved and you got yourself some delicious berry syrup/glaze!

Awesome Swirly Cupcakes

 I made these awesome gluten-free cupcakes for a cake walk at my work party. We didn't really end up using them except for my daughter so we got to bring them home and my kids and I enjoyed eating them for the next few days. My kids really liked them!

So for the cupcake part I used this recipe from this blog: http://www.pastryaffair.com/blog/vanilla-cupcakes.html substituting the gluten-free all purpose flour for part of the cake flour. I just used a little cupcake maker instead of putting them in the oven. Then for the frosting I used this recipe http://www.ninerbakes.com/2013/03/03/easy-peasy-tiny-cute-cupcake-marshmallows/ and for the coloring of the frosting I used this http://www.bigredkitchen.com/2009/05/rainbow-cupcakes/ to help me make it cool. :) Then I just add some sprinkle to make it a little more fun and sparkle a little.
I found all these awesome websites on Pinterest.com. If you every need more ideas, they have everything on there!

Gluten free and Corn free Funeral potatoes

 These funeral potatoes look a little different and that's because they are. I used Rice Chex cereal for a topping instead of corn flakes because my daughter is sensitive to corn. And I just topped it with cheese and it still turned out really good. I went off this recipe from this blog: http://blogs.kcrw.com/goodfood/2011/02/recipe-mormon-funeral-potatoes/ but I used gluten-free cream of mushroom soup instead of the cream of chicken. And I added the Rice Chexs, like I said before, for a little crunchiness. :) Enjoy!

German pancakes!

I grew up with these. They are one of my all-time favorite breakfast foods and thankfully taste just as good gluten-free! So here's all you do:

Preheat oven to 400 degrees

In a 9x13 pan place 2-1 tsp chucks of butter in pan and place in the oven til melted.

Then either in a bowl or blender place:

1 cup of milk

6 eggs and

1 cup of all-purpose gluten free flour

and I add a little xanthum gum to help.

If in bowl whisk by hand til mixed well, if in the blend for like 30 seconds til well blended. Pour mix into the buttered pan and bake for 20 mins. And viola! You have awesome german pancakes! I love how they have big fluffy peaks when they first come out and then they sink down. Such an awesome breakfast. Hope you enjoy!

Oh and just use syrup or honey or whatever you like to use on regular pancakes.

 

My delicious gluten-free banana bread.

 Mmm...Doesn't it look delicious?! Don't you just want some right now?
  Well you are in luck because I am going to give you the recipe I used right now and you can make yourself some of this scruptious gluten-free goodness!

I just used a basic family banana bread recipe and substituted normal flour for gluten-free and then added a little xanthum gum to hold it together a little more. And I usually add a little applesauce so I don't have to use as much sugar and oil. Makes it a little healthier. :) So here's the recipe:

1 cup mashed bananas (2-3 medium sized ones)
3/4 cup applesauce
1/2 cup sugar
1/4 cup margarine
2 eggs...Mix all together, then add:

2 cups all-purpose gluten free flour
1/2 tsp salt
1 tsp baking soda
1 tsp xanthum gum...mix salt, soda, and gum into the flour a little bit, then mix with all the wet ingredients.
Optional: you can also add 1 tsp of cinnamon for a little more flavor or any nuts or chocolate chips to give it a little extra.

Bake @ 350 degrees for 1 hour or @ 400 degrees for 10 minutes then turn down to 350 degrees for 20-30 minutes. Until you can stick a toothpick or knife in and it comes out clean. Enjoy!

Easter grass cupcakes

I took this to the Easter service at my dad's. I just used a gluten free vanilla cake mix and put them in a mini cupcake maker. Then made basic frosting using plain yogurt instead of milk and adding a little cream of tartar to stiff a little and I add some lime jello mix that I had left over to make green and give a little flavor. The grass part is just coconut mix with a little green food coloring. And then topped off with a jelly bean!

Pumpkin Custard Crisp

 

I had a lof of pumpkin puree to use up and not any gluten-free flour so I checked online and using parts of a couple different recipes- I made my own recipe! I kind of just slapped it together so the measurements aren't exact and may need to be tweaked to your liking.

 

For custard:

2 C pumpkin puree

1 C plain yogurt

2 eggs

1 C sugar

1 tsp cinnamon

 1 tsp vanilla

and half scoop of protein shake powder (optional).

 

For crisp:

1/4 C cold butter

1/2-1 C vanilla granola

1 - 1 1/2 C gluten free oats

1/2 C brown sugar

1 tsp cinnamon

 

Mix custard ingredients. In another bowl for crisp, cut in cold butter into other ingredients until crumbly. Spread crumbly mix over custard mix evenly and bake @ 350 degrees for about an hour or until browned, bubbly, and center doesn't jiggle anymore. Good luck! Hope you enjoy!