Carefreeglutenfree - Carefree Gluten Free

Pink Lemonade Pound Cake

15 oz. package Gluten Free yellow cake mix

1/4 c. lemon instant pudding mix

1 c. milk

1/2 c. vegetable oil

3 large eggs

2 tsp. lemon extract

1/4 c. + 2 Tbsp. thawed pink lemonade concentrate, divided

1 c. confectioner's sugar

red food coloring (opt.)

1. Preheat oven to 350 degrees.  Lightly grease a 12 cup-Bundt pan with cooking spray.  Dust the pan with gluten free all-purpose flour or rice flour.  Shake out the excess and set aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, lemon extract, and 1/4 c. pink lemonade concentrate in a large mixing bowl and beat with an electronic mixer on low speed until the ingredients are just combined.  Increase the mixer speed and beat on medium until the batter is smooth, about 2 minutes.  Add about 5-6 drops of red food coloring, one drop at a time until the desired color is reached.  Pour the batter into the prepared Bundt pan, smoothing the top.  Bake for 35-40 minutes.  

3. Place the cake on a wire rack to cool completely.  Meanwhile, mix 2 Tbsp. pink lemonade concentrate and confectioner's sugar.  Drizzle the glaze over the cooled pound cake.  Serve.   

{Photo via Chantal Andrea}

Lemon Blueberry Coffee Cake

1 c. fresh blueberries

3 Tbsp. brown sugar

3 Tbsp. butter, melted

1/2 c. sour cream

1 egg

1 tsp. vanilla extract

1 lemon

1 c. Gluten Free all-purpose flour

1/3 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1/8 tsp. salt

1. In a bowl, combine blueberries and brown sugar; set aside.

2. Preheat oven to 350 degrees.  Grease and flour an 8-inch round baking pan. 

3. In a large bowl, whisk together melted butter, sour cream, egg, and vanilla.  Add the zest and juice of one lemon.  Add dry ingredients and stir until well combined. 

4. Spoon half of the batter into the baking pan.  Top with the blueberry mixture.  Spoon the remaining batter over the blueberries.

5. Bake for 20-30 minutes.  Serve warm.

{Picture via TexturedINK}

Char-grilled Chocolate Chip Cookies

from Celiac Disease Foundation

Serves: 24

Ingredients:

1 bag Pamela’s Chocolate Chunk Cookie Mix

8 tbsp butter (1 stick) or butter alternative

1 egg (large) or egg replacer (prepared)

Directions:

Bring butter or alternative to soft room temp.

Combine with Pamela’s Mix and one large egg (or prepared egg replacer), and mix until completely incorporated. Dough will appear dark, oily, and slightly crumbly.

Press together heaping tbsp dollops and place on foiled wrapped cookie sheet.

Lightly flatten and bake in closed grill for 18 – 20 minutes.

Bunny Bark

Recipe adapted from Your Homebased Mom

14 whole Gluten Free vanilla cream cookies, broken up

1 1/2 c. Gluten Free pretzels, broken into pieces. I used the small stick pretzels

1 lb. white melting chocolate

1 c. Easter M & M's

Colored sprinkles

1. Cover a large cookie sheet with wax paper.

2. Spread broken cookies, pretzels and about 3/4 C of the M & M's onto the waxed paper.

3.  Melt chocolate according to package directions.

4. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.

5. Sprinkle remaining M & M's and colored sprinkles over the chocolate while it is still wet. Do not let it harden.

6. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces.

7. Store in air tight container.

{Photo via Martha Stewart}

{Picture via tartineandapronstrings.com}

Oreo Balls

8 oz. package Gluten Free chocolate cream-filled cookies, crushed

8 oz. package cream cheese, softened

14 oz. package white melting chocolate chips

Sprinkles

1. Beat the cream cheese until fluffy.  Add the chocolate cream-filled cookies and beat until well combined.

2. Roll into small balls and place on a parchment paper-lined baking sheet.  Place in the freezer for at least 1 hour.

3. In a double boiler, melt white chocolate chips (I used pink colored white chocolate for Valentine's Day).  Continuously stir until melted and continue stirring to prevent burning. 

4.  With a fork, cover the oreo balls.  Shake off the excess chocolate and, using a tooth pick, gently place back onto the parchment paper-lined baking sheet.  Sprinkle with decoration immediately, before the chocolate hardens.  Chill in the refridgerator for at least one hour.  Serve.