Chocolate Gluten Free Carrot Cake Cream Cheese Cupcakes

February 21, 2012 by  
Filed under Gluten Free Recipes

I had a terrible craving and set out to make it gluten free, easy, and as healthy as possible. The title alone gives you an idea how naughty this one is: Chocolate Gluten Free Carrot Cake Cream Cheese Frosting Cupcakes.

Last time I had a similar craving, the only options I found for gluten free cream cheese frostings at the grocery store had a frightening amount of preservatives. These prepared frostings were gluten free, so I went ahead and bought one, but all the weird stuff hurt my conscience.

This time, I was determined to make a healthier gluten free frosting myself. Intimidated at first, it was actually very easy. Starting from America’s Test Kitchen Family Cookbook, here is my variation on their frosting recipe:

GLUTEN FREE CREAM CHEESE FROSTING RECIPE

  • 8 oz. of organic cream cheese
  • 5 tablespoons of organic salted butter
  • 1/2 squeezed orange or lemon
  • 1/2 teaspoon of vanilla
  • 1.25 cups of fine organic sugar

On LOW HEAT, mix all the ingredients together in a metal pot or pan (do not use non-stick), stirring until smooth.

When mixed, pour into a wide glass jar (I used a recycled Salsa jar). Put in the refrigerator for 2 hours to harden.

GLUTEN FREE BROWNIE CARROT CAKE RECIPE 

I used Glutino’s Gluten Free Pantry Chocolate Truffle Brownie Mix, which I purchased at WholeFoods. You are welcome to use any brownie or chocolate cake mix you want, just add 2 grated carrots and follow the directions on your box.

For those of you using the Gluten Free Pantry Brownie Mix Recipe, include these  enriching alterations:

Add 1/4 cup MILK to the mix, 2 grated CARROTS, and use 3 EGGS (not 2 or 4).

Instead of a baking dish or pan, use a 12 cupcake baking tray. Spray the tray with a non-stick, I use organic Olive Oil Spray. Pour in the chocolate carrot mix evenly. Follow cooking time on box. Test if ready with toothpick or knife.

To remove the carrot brownie cupcakes, wait to cool, then use one of those angled pliable spatulas, swooping around the edges. These type of spatula also work best to get the heated frosting out of the pan and into the jar.

You can eat this while it is hot, but it may fall apart and the frosting will be all gooey, though it will taste great. For better appearance, a cooled cupcake and hardened frosting will look nice.

Notes on Gluten Free Cupcake Safe Storage: I like cupcakes over cakes because they are neater, smaller, and the perfect serving size. In the fridge, I keep the cupcakes in a food container with seal-tight lid, layered with wax paper in between. I only put the frosting on when ready to eat. The frosting keeps nicely refrigerated in a jar. Safe for 1 week. By 2 weeks, flavor is not as good. By week 3, you need to throw away anything not eaten.

How To Make A Baked Chicken Feast Easy Affordable

February 13, 2012 by  
Filed under Gluten Free Recipes

For a classic family meal that is easy to prepare of chicken, potatoes, and carrots, here is what you need and the directions for how to make baked chicken.

CHICKEN BREASTS
At Costco you can get big multiple packs of chicken breasts for cheap. Each adult eats 2-3 pieces, children 1. In the Costco packs are 3-4 breasts per pack, in a total of 6 packs. Whatever you don’t use, put in the freezer while still in its sealed pack. To defrost, set in a bowl of water at morning time.

CARROTS
You can either buy normal long carrots, wash, and cut them, or buy packaged small carrots, wash and they are ready to use.

POTATOES
You can use any size or type of potato. Wash and cut to bite size.

EXTRA VEGETABLES
You may add any other vegetables you like. Pictured here, I have added cauliflower.

DIRECTIONS

Preheat oven to BAKE 375.

In a long deep baking dish, put a thin layer of olive oil. Place in your chicken, then your vegetables. Squeeze or pour fresh lemon, lime, and/or orange juice all over everything. Dash salt and pepper evenly over everything. Put small squares of butter evenly on each piece of chicken and pack of vegetables. Cover entire dish with tin foil. Put in oven, mid level or top.

Cook 45 minutes to 1 hour.

Remove tin foil. Move the chicken to top and put vegetables underneath to soak up juices and flavor or into a serving bowl. BROIL 375 top of chicken to make crispy for 10 minutes or golden brown.

Remove from oven and serve. It is easy to make, gluten-free, and healthy for the whole family.