The story goes as follows: we were running short on gluten free flours and I wanted to make banana bread muffins. I stumbled across a recipe that used Betty Crocker Gluten Free Yellow Cake Mix, however, I didn’t have that one… I had the chocolate cake mix. Desperate to use up our overly ripe bananas and excited about chocolate in general, I decided to take a chance and make the muffins with the chocolate cake mix and chocolate chips. The results did not disappoint. In fact, it’s been said this is even better than regular banana bread (that comes straight from the boyfriend, by the way; and banana bread is pretty much his favorite food).
Truthfully, I don’t think anyone would even guess these are gluten free unless you told them. That’s quite true, but I’m really just typing this out because it’ll make my pictures look better to have more text around them and you’re probably going to scroll straight to the recipe at the bottom and not read this part anyway. haha
1 box Betty Crocker Gluten Free Devil’s Food Cake Mix
2 1/2 medium, very ripe bananas (mashed)
1/2 cup butter (softened)
2/3 cup chocolate chips
Heat oven to 350°F. Line your cupcake tin with papers. In a large bowl, beat cake mix, mashed bananas, butter, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping occasionally. Spoon into cupcake tin. Makes app 20-24 muffins. Bake for 18-24 minutes or until toothpick comes out clean. Let cool.
Welcome Autumn! Here’s a good recipe for an Autumn get together with friends. I got this recipe from a friend who brought these little squares of banana goodness to a get together here. Within a few days I was eagerly mixing up a batch of these myself, though with a few small alterations. I’m very happy with the results.
1 cup oat flour
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
2 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup light brown sugar
3 large eggs, beaten
1/3 cup coconut oil
3-4 ripe bananas, mashed
1 tbsp vanilla extract
1/4 cup light brown sugar
2 tbsp chopped nuts (Optional. Not included in the cake pictured above)
2 tbsp rice or almond flour
2 tbsp butter, melted
1 tsp cinnamon
Preheat oven to 350°F. Prepare a 8×11.5-inch baking pan by lining it with parchment paper. Add the gluten free flours and starch, baking powder, baking soda, sea salt, xanthan gum, cinnamon, nutmeg, and brown sugar to a large mixing bowl and whisk to combine. Add the eggs, coconut oil, mashed bananas, and vanilla. Beat for two minutes until the batter is smooth. Pour the batter into the prepared baking pan. Make your crumb topping. Sprinkle it over the cake batter. Bake in the center of your oven for 35 minutes until done. The cake should appear slightly golden brown at the edge and firm to a light touch. Check the center with a wooden toothpick; if the toothpick comes out clean it’s done. Cool the cake on a wire rack. Wrap, bag, and freeze leftover slices for on-the-go treats. Makes app 18 square pieces.
Note: if for some reason (differences in ovens) the crumb topping begins to brown too much, loosely tent the top with foil.
We celebrated Matthew’s 19th birthday yesterday with this delicious dessert. This cheesecake is so easy to make and definitely a favorite in this house. Of course, we made this one Rachel Friendly, so I’ll share the original recipe and place the alterations in parenthesis.
15 graham crackers, crushed – any cookie of your liking can easily be substituted (For this we used 2 packages of these.)
2 tablespoons butter, melted
4 (8oz) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour (or 1/4 cup white rice flour)
- Preheat oven to 35o. Grease a 9 inch spring-form pan.
- In a medium bowl mix graham cracker crumbs (or cookie of your choice) with melted butter. Press onto bottom of spring-form pan.
- In a large bowl mix cream cheese with sugar until smooth. Blend in milk. Mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5-6 hours (this prevents cracking). Chill in refrigerator until ready to serve.
(Optional) Raspberry Sauce:
1 cup raspberries
1 cup sugar
1/3 cup water
1 tablespoon tapioca starch
Mix water, berries, and sugar together in a medium sauce pan and place over medium-low heat until gently simmering. Mash with fork. Sprinkle tapioca starch on top, mix in, and allow to continue simmering until it reaches the desired consistency.
It would seem we’re on a chocolate trend here on Eating With The Hoffmans (sounds like a pretty good trend, if you ask me!). These cookies are a chocolate lovers dream. If you’re not big on chocolate then you’ll probably just want to ignore this post. But seriously, who doesn’t like chocolate?
I was sold on this recipe when I first saw flourless. With my gluten allergy, I often have to find blends of flours to substitute for wheat and that’s not always easy to do. In other words, a flourless recipe is my kind of deal!
The simplicity of this recipe seems a little strange at first. Even stranger is the consistency of the “dough” when you’re done mixing it all up. Not your average cookie dough, that’s for sure.
In the end, the best way to describe these is a brownie meringue. They’re light an airy like a merignue, but a bit gooey in the middle and chewy on the corners like a brownie. All in all, they’re pretty amazing.
3 cups powdered sugar2/3 cup unsweetened Hershey’s dark chocolate cocoa powder1/8 tsp. salt2 to 4 large egg whites, at room temperature1 Tbsp. pure vanilla extract1 1/2 cups 60% cocoa chocolate chips
Preheat the oven to 350°F.Set aside two baking sheets with silpat mats or parchment paper.In a large bowl, whisk together the powdered sugar with cocoa powder and salt.Whisk in the vanilla and egg whites starting with just two.Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.Stir in the chocolate chips.Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.Bake for 12-14 minutes, until the tops are glossy and lightly cracked.Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.Yield: 30 cookies
Is it redundant to say Dark Chocolate Mocha? How do you convey that these delightful things are both coffee filled and a complete daily dose of rich dark chocolaty goodness? Hmm… I’ll think on that. In the mean time, do you know I’ve made four batches of these in the past month? No, we haven’t split all four batches between the five of us; we share! Some went out as Christmas presents, others to get-togethers with friends. People just can’t seem to get enough… and for good reason! These things are addicting!
I must say the thought of making your own truffles seems rather daunting at first. The task itself isn’t all that complex, but it can be a bit laborious. However, add a friend or family member to help you out and the job seems considerably easier.
2 (12oz) pkgs. semi sweet chocolate chips
1 (8oz) cream cheese
3 T. instant coffee granules
2 tsp. water
1 lb. dark chocolate
Melt chips in microwave, stopping to stir every minute. Beat in next 3 ingredients. Cool in fridge for half an hour. Roll into teaspoon size balls. Let the balls sit in the fridge for another half hour to harden. Melt 1 lb. of dark chocolate and dip balls into chocolate. Cool and decorate as you like.
These should keep in the refrigerator for a little over a week. They keep well in the freezer also, though they probably won’t be around long enough for you to be concerned about that! 😉