Archive for the ‘Desserts’ Category

Roasted Plum & Cinnamon Ice Cream

Tuesday, July 1st, 2014

Roasted Plum & Cinnamon Ice Cream

With summer in full swing, I thought I would share another yummy frozen treat that you can create with  fresh fruit. If last week’s 3-ingredient Watermelon Granita was just too light for you, you will love the bold and rich flavors of this Roasted Plum & Cinnamon Ice Cream. Today I am sharing this delicious homemade ice cream that you can create with just a few ingredients and a basic ice cream maker. Of course, if you don’t have an ice cream maker, no worries! Check out this technique for making ice cream without an ice cream maker and use that this summer.

I partnered with Walmart on this project. Each month they give me a produce challenge and it constantly pushes me out of my box to try cooking with produce items that I am less familiar with and to invent new flavor combinations.

Roasted Plum & Cinnamon Ice Cream

Have you ever cooked with plums? Confession time. I had not. Plums have never been on my radar before, but I thought I might try incorporating them into a fruit ice cream. They remind me a lot of peaches, although a bit more tart, and the flesh reminds a bit of a grape.  When selecting plums at the market,  look for ones that yield to gentle pressure and that are slightly soft at their tip. While you can also purchase plums that are firm and ripen them at home, avoid those that are excessively hard as they will be immature and will probably not develop a good taste and texture profile. When making this ice cream, it is better to go for a fruit that is a bit more ripe to add to the sweetness and also make it easy to remove the pit. Just as a reminder though, if you are unhappy with your purchase for any reason, Walmart does offer a 100% freshness guarantee on all of their produce.

Plums that are not yet ripe can be left at room temperature. As this fruit tends to mature quickly, check on them in the next day or two to ensure that they do not become overripe. Once they are ripe, plums can be stored in the refrigerator for a few days.

Roasted Plum & Cinnamon Ice Cream

Roasted Plum & Cinnamon Ice Cream

The roasting of the plums is a bit torturous because the house smells heavenly.The worst part is that then you have to scrape all of that heaven into your blender and then wait a whole day before you can churn it into ice cream. To help with these difficulties, be sure to make an extra pan of these and eat them with a pint of vanilla ice cream from the freezer. You will thank me later.

Roasted Plum & Cinnamon Ice Cream Roasted Plum & Cinnamon Ice Cream

The beautiful hue of this ice cream is all naturally made. The skin give this ice cream it’s pinkish-purplish hue that happens to be my daughter’s favorite color. I loved this color so much that I decided to make this post dark and moody like these plums. The richness of the fruit deserved a little of the dark treatment on the shots. I hope you love them as much as I do. I admit that experimenting with light while photographing a frozen treat might have not been my smartest moment. In the end though, I loved how these turned out and am thankful that I have a creative platform where I can practice my techniques.

I hope you can treat yourself to this rich, slightly sweet, slightly tart, and fully roasted flavor of this Plum & Cinnamon Ice Cream for a summer treat this year! If you are looking for more ideas to try with fresh produce this summer? Be sure to check out my Baked Strawberry Doughnuts, my Blueberry Sangria Lemonade, my Grilled Tomato Bread With Prosciutto, my Fresh Peach Sorbet, our Slow Cooker Honey Crisp Apple Oatmeal, my 3-ingredient Watermelon Granita,  and my fresh Gluten-Free Orange Chicken for some fun ways to incorporate fresh produce in your family’s diet!

Roasted Plum & Cinnamon Ice Cream

Roasted Plum & Cinnamon Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Plums are roasted in cinnamon & sugar and then blended into cream to make a rich ice cream for the summer months.
Ingredients
  • 2 pounds ripe plums, halved and pitted
  • 2 tablespoons dark brown sugar
  • 1 teaspoon freshly ground cinnamon (or more, depending on your taste)
  • Pinch salt
  • 2 cups heavy cream
  • ¾ cup cane sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 400 degrees F. Place the plums in a 9x13" baking dish.
  2. Sprinkle plums with dark brown sugar, cinnamon, and a few pinches of salt.
  3. Roast the plums for 20-25 minutes until they are fork tender. Remove from the oven and allow to cool for about 5 minutes.
  4. Add 2 cups heavy cream, sugar, honey and vanilla extract to a saucepan. Heat until sugar is dissolved, about 2-3 minutes.
  5. Add a ¼ cup of cream mixture ( to the jar of a blender, along with the roasted plums and their juices. Blend until very smooth, about 1 minute. If you have a high-speed blender, your pulp should be fully blended. If not, you can pour the mixture through a sieve to make sure you get rid of any pieces.
  6. Add the remaining milk to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours of overnight.
  7. Churn the mixture in the bowl of your ice cream maker, according to your ice cream maker’s instructions. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freeze overnight.

Adapted Slightly from A Cozy Kitchen.

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Raspberry White Chocolate Sorbet

Tuesday, June 24th, 2014

From our food contributor, Shaina Olmanson.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

Every summer I feel as though I time my family activities by the season of berries that’s ripe for the pickin’. There are trips to the strawberry fields, where our knees become encrusted with the straw that is used to mulch between the rows. There are blueberry picking adventures, the sun beating down on us as we pull handfuls of bulbous berries into small buckets.

The raspberries, though, they happen in our own backyard. The far corner in the back of the yard is devoted to the thorny canes, poking up and often trying to run into other parts of the yard. They start the spring off looking like nothing more than bare twigs, and by June they’re full of leaves and flowers and then bright red berries.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

We pick bowl fulls for breakfast, adding a few to our morning yogurt, stirring them into our oatmeal. We drop them into sparkling juices to toast special occasions. My kids, barefoot and still dripping from the pool, hover over the prickly branches, sacrificing themselves for a few of the tart treats. But when the summer sun is hot and unforgiving, the best way to enjoy them is to gather up as many as you can and blend them into a cold, sweet cup of summer.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com Recipe Notes:

I love raspberry and white chocolate together, and while you can use any white chocolate you desire, a good quality one will definitely go father here. It’s worth it for the small amount you use. I used a Lindt Lindor Truffle Bar, which has a firm white chocolate outside and a softer, as the name suggests, truffled center, and I love that it doesn’t get too hard when frozen.

Yes, I realize this has an ice cream maker in the recipe. If you don’t have one, sorbet is a hard thing to master. The ice cream maker helps it freeze evenly and quickly, which gives you that smooth texture that you think of when you think sorbet. However, if you don’t have one, don’t despair. Put the mix in a zip-top bag, and massage the bag every half hour or so in the freezer. This will help it to freeze evenly, and you’ll get a delicious frozen treat.

The vodka helps the mix from freezing solid. If you are opposed to any alcohol in your sorbet, try adding a tablespoon of honey or golden syrup instead.

Raspberry White Chocolate Sorbet
Author: 
Recipe type: Dessert
Serves: 6
 
Ingredients
  • 2 cups water
  • 1½ cups sugar
  • 6 cups frozen raspberries
  • 1 teaspoon vanilla extract
  • 2 teaspoons vodka
  • 1 cup white chocolate, chopped
Instructions
  1. In a heavy-bottomed saucepan, combine the water and sugar. Bring to a boil, stirring occasionally, then reduce heat to low and continue to simmer for five minutes . Remove from heat, pour into a heat-proof bowl, and refrigerate until chilled.
  2. Once the syrup is chilled, combine the raspberries, vanilla, and vodka in a food processor. Blend until smooth.
  3. Press the mixture through a sieve to remove pulp and seeds. Process the mixture in an ice cream maker, adding in the white chocolate at the end. Transfer to a container and freeze.

 

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3-Ingredient Watermelon Granita

Monday, June 23rd, 2014

3-Ingredient Watermelon Granita from MomAdvice.com

I don’t know of anything more delicious than fresh fruit in the summertime. Today I am sharing an EASY 3-ingredient watermelon granita you can prepare with just fresh watermelon, lime juice, and a little sugar.  It is one of those dishes you will love for an effortless weeknight treat or a fun dish to entertain with for the 4th of July weekend!

Each month Walmart challenges me to find a new way to use their fresh produce and this month’s challenge just-so-happens to be one of my favorite fruits…WATERMELON.

Hello, summer!

Seedless Watermelon

I woke up early one morning to make this dish and here is my early morning watermelon shot for you as the sun had not even risen. I tend to operate best first thing after I have had my coffee. I’m sure you can relate (*ahem*).

I chose a seedless watermelon for this dish because trying to pick out seeds to prepare your granita is far too time-consuming for a busy mom especially when she has a full summer day of kids. If you have a high- powered blender it is possible to pulverise them, but I save my blender the work and choose the seedless variety to make it easy on all parties involved.

How to Pick the Perfect Watermelon

There are three easy steps to selecting the perfect watermelon.

1. Lift Your Watermelon- Does it feel heavy? You want a watermelon that feels weighted and not light.

2. Check for the Yellow Dot- Watermelons have a yellow spot on them where they have rested and grown on the ground. You want to find one that has a creamy yellow spot on it because that showcases that it is a lovely ripe melon.

3. Thump It- Have you seen people thump their watermelons at the grocery store and wondered what that was all about? Sometimes I don’t think they even know why they do it.  You are listening for a sound that indicates a great melon. It should have a deep hollow sound, but if it is too ripe or underripe, it will have a dull sound.

4. Dissatisfied? Bring it Back- I didn’t tell you there was a fourth step, but if you should pick the wrong watermelon, Walmart will graciously give you a refund on it since they have a 100% freshness guarantee on their produce. Basically, it makes the process of selection foolproof, especially if that thumping bit gets confusing.

3-Ingredient Watermelon Granita from MomAdvice.com

What is a Granita?

The word granita sounds awfully fancy to this Midwest girl’s ears, but it is actually not fancy at all. A granita is a semi-frozen dessert traditionally made from sugar, water and various flavorings that originated in Sicily. It’s a little like sorbet a little like Italian ice, but uniquely its own person with a texture that is a tin bit coarser.  Since the watermelon is in season and often on sale this time of year, I decided to use it to make the granita. 

All you do for this recipe is give it a whirl through your blender. After blending your cubed watermelon, fresh lime juice, and sugar, pour it into a 9×13″ dish and slide it in your freezer. Every half hour or so, take a peek and give it a scrape with a fork to move things around. Keep doing this every once in awhile and then after about three-four hours of freezing time, your dessert should be ready for serving.

3-Ingredient Watermelon Granita from MomAdvice.com

3-Ingredient Watermelon Granita from MomAdvice.com

I wish there was more to tell you about this dish, but it really is as easy as that. It’s a frugal way to incorporate more fresh fruit and is best served with lots of spoons on a hot summer’s day!

Looking for more ideas to try with fresh produce this summer? Be sure to check out my Baked Strawberry Doughnuts, my Blueberry Sangria Lemonade, my Grilled Tomato Bread With Prosciutto, my Fresh Peach Sorbet, our Slow Cooker Honey Crisp Apple Oatmeal, and my fresh Gluten-Free Orange Chicken for some fun ways to incorporate fresh produce in your family’s diet!

For more watermelon ideas, check out this Watermelon-Strawberry Smoothie from Mommy’s Kitchen & this Watermelon Margarita from Presley’s Pantry. Oh, yum!

 3-Ingredient Watermelon Granita

6-8 cups cubed seedless watermelon
1/3 cup sugar
Juice of 2 limes
Add your cubed watermelon, sugar, and lime juice to your blender. Blend until smooth. Pour it all into a 9×13 metal pan and freeze for one hour. Using a fork, scrape to loosen the granita. Freeze for another hour and repeat. After it has been frozen for three hours, scrape it once more and then serve in a hollowed watermelon or in cups.

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Strawberry Swirl Cheesecake Bars

Monday, May 5th, 2014

From our food contributor, Shaina Olmanson.

Strawberry Swirl Cheesecake Bar #recipe via MomAdvice.com
Strawberry season where I live comes late. We wait until June, patiently watching as the tufts of green leaves poke through the dirt and then expand. Little white flowers with soft petals and fuzzy yellow centers come next, singing in the May breeze.

When the berries finally arrive there is a fevered rush to fill as many flats as possible with sun-warmed berries. I enlist my kids as field workers, promising them they can eat the literal fruits of their labor. We spend early mornings on our knees between the rows of fragrant plants, lifting leaves to find the glistening reward beneath.

As we carry our prizes home, I make lists of all the things to do with them. I clean and freeze as many as possible for use in smoothies. I make a few jars of jam to get us through the next year. Sometimes I make a few varieties, combining spring berry and rhubarb or vanilla beans before tucking them away on a shelf. I stuff several heaping cups of berries in between pastry crust and freeze those, too, to be pulled out after the berries are long gone. Plenty are eaten straight from the flat, still warm from being on the plant in the sun. Still others get made into sauce or baked into doughnuts or stirred into muffin mix.
Strawberry Swirl Cheesecake Bar #recipe via MomAdvice.com

Before I know it, strawberry season has come and gone, and I am left waiting for it to appear again. The fleeting weeks in June that always signaled the true beginning of my Midwestern summer.

Cheesecake is a family favorite, requested for birthdays and family gatherings. Here it gets a bit of swirl treatment over the top and is baked into bars. Cheesecake bars are great for swirling strawberries because the low profile means more berry-to-cheese ratios without having to add it directly to the center, and this dessert that usually requires a fork becomes finger food at backyard barbecues.

Strawberry Swirl Cheesecake Bars
Author: 
Recipe type: Dessert
Serves: 20
 
Ingredients
For the crust:
  • 3 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 stick butter, melted
For the cheesecake:
  • 4 8-ounce packages cream cheese, softened
  • 1⅔ cups sugar
  • ¼ cup arrowroot
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • ½ cup cream
For the strawberry swirl:
  • 2 cups sliced strawberries
  • ¼ cup sugar
  • 2 tablespoons water
Instructions
  1. Preheat your oven to 350ºF.
  2. In a medium bowl, mix together the graham cracker crumbs and the granulated sugar. Add in the melted butter and stir to combine until all the crumbs are coated and moist.
  3. Pour the crumbs into a 9x13" cake pan. Using your hand or the bottom of a flat-bottomed glass, press the crumbs tightly into the pan to cover the bottom evenly.
  4. In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Beat in the sugar and arrowroot powder until thick and creamy. Then add the vanilla and eggs, beating after each egg until incorporated. Stir in the cream.
  5. Pour the mix into the crust and use a spatula to spread it evenly.
  6. In a medium saucepan, mix together the strawberries, sugar, and water. Simmer over medium-high heat until thick and syrupy. Using an immersion blender, blend until smooth. Spoon tablespoons of strawberry syrup over the cheesecake topping. Using a long skewer or a thin knife, run it through the cake to create swirls. You can make a pattern or swirl it randomly.
  7. Place a baking pan with 2 cups of water in the oven under the cheesecake to create steam. Bake for 55 minutes or until cooked through but still slightly wobbly. Turn the oven off, prop the door open, and allow it to cool slowly.
  8. Transfer the cooled cheesecake from the oven to the refrigerator. Refrigerate for at least 4 hours before serving.

 

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5 Gluten-Free Treats, Perfect for Easter

Tuesday, April 8th, 2014
5 Gluten-Free Treats,  Perfect for Easter
Happy Spring, MomAdvice readers! My name is Sarah and I’m the baker/blogger over at Sarah Bakes Gluten Free Treats. I have loved baking for as long as I can remember and for the past 3 years, I have been baking 100% gluten free. My husband has celiac disease and both my son and I have a gluten allergy. Most of my baking is also dairy and egg free. It was quite the adventure, learning how to transition over to gluten free baking. Now I have a passion for sharing delicious gluten free recipes with others so that they can also have the confidence to bake again!
April is one of my most favorite months. Beautiful spring weather, flowers are in bloom and most importantly…Easter! Such a joyous holiday, celebrating with family and friends. We always gather around a good meal (total feast) and enjoy plenty of satisfying sweets. Always too many desserts!

I’m sharing a few of my favorite gluten free treats with you today! All of these goodies would be a lovely addition to your Easter gathering. They also egg and dairy free too (vegan), which is great for those with multiple food allergies. Each recipe features Sarah’s gluten free flour blend, a staple in my pantry. Perfect for all of your gluten free baking needs!

  Gluten Free Vegan Chocolate Cupcakes

Gluten Free Vegan Chocolate Cupcakes

Every celebration becomes that much more fantastic when cupcakes are involved! These chocolate cupcakes are simply delicious. Moist chocolate cake, topped with a creamy dairy free chocolate buttercream. Those colorful sprinkles are a must!

 

Gluten Free Vegan Mini Lemon Blueberry Cakes

Gluten Free Vegan Mini Lemon Blueberry Cakes

Anything in miniature size is my favorite. That’s one reason to love these mini lemon blueberry cakes. Bursting with blueberries and drizzled with a simple glaze. The fresh lemon zest gives this cake a beautiful brightness.

  Gluten Free Vegan Apple Cinnamon Coffee Cake

Gluten Free Vegan Apple Cinnamon Coffee Cake

Wouldn’t this apple cinnamon coffee cake be a delight to serve at your Easter brunch? Vanilla cake, topped with sliced apples and covered in cinnamon crumb topping. Everyone will be asking for a second slice.

  Gluten Free Vegan Raspberry Hand Pies

Gluten Free Vegan Raspberry Hand Pies

I remember the first time I made these raspberry hand pies. It took me right back to my childhood. Eating those “home run” pies that we would get from the local market down the street. This homemade version is even more delicious and let’s not forget…it’s pie you can eat with your hands!

  Gluten Free Vegan Soft Frosted Sugar Cookies

Gluten Free Vegan Soft Frosted Sugar Cookies

Every kid loves a good frosted sugar cookie. This gluten free version is just about as yummy as you can get. Let the kids help with the decorating and get creative. They may end up eating more frosting and sprinkles along the way, but that’s the best part!

  Sarah Bakes Gluten Free Treats- Sarah Hornacek

You can check out more of Sarah’s recipes at Sarah Bakes Gluten Free Treats. You can also follow her on facebooktwitterpinterest, and instagram. Happy baking!

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Gluten-Free Snickerdoodle Cake

Tuesday, March 18th, 2014

Gluten-Free Snickerdoodle Cake from MomAdvice.com.Semi homemade cakes have become a speciality of mine for birthdays. Today’s gluten-free snickerdoodle cake offered the perfect celebration cake for my husband’s birthday this year and I loved that it tastes just as heavenly as our usual snickerdoodle cake and our chocolate snickerdoodle cake that I had made before going gluten-free.

Before going gluten-free I relied heavily on cake mixes for making all of our cakes (something that I mention as a pantry necessity in my book), and that ease of pre-mixed ingredients is exactly the tradition that I have continued as I have started baking cakes that are gluten-free. As we demonstrated, cooking with cake mixes is easy enough that your child can bake it for you, the cake mix can be transformed into delicious sugar cookies, and you can even put a rainbow in the center, if you want.

Ed Emberley drawing booksEd Emberley drawing booksEd Emberley drawing books

As we have gotten older, we need less and less. Frankly, if we really want something, we usually just go and buy it for ourselves. Special & thoughtful gifts seem harder to come by, but I was determined to make this guy’s day special.

His favorite books as a child were Ed Emberley’s drawing books. While these books have been reissued, my husband more than anything wanted the original books that he had loved as a kid. I found the three of his favorites and wrapped them in ribbon to give him for his birthday. I could not wait to see his face.

Unbeknownst to me,one of the books contained Ed Emberley’s autograph, which my husband said was the best gift he had ever received. What a happy surprise that was.

If your spouse had a series of books or a book that was their childhood favorite, imagine what a joy it is to see that original again.

Gluten-Free Snickerdoodle Cake from MomAdvice.com

To top the night off, we celebrated with a slice of this cake. While I find gluten-free cakes to be a little on the dry side, we have found that a little pudding mix really helps this cake… and a thick layer of homemade cinnamon buttercream doesn’t hurt either.

The cake is laced with cinnamon, as is the frosting, and the base is made from a simply yellow cake mix. Any gluten-free brand should work beautifully in this cake.

Happiest of birthdays to the love of my life. I still shake my head that I have been present for his birthday since he was just sixteen. A million moments shared, and I pray for millions more with my best friend!

Gluten-Free Snickerdoodle Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy gluten-free cake made from a packaged yellow cake mix. It's the perfect cake to celebrate with!
Ingredients
  • 1 package (15 ounces) yellow gluten-free cake mix
  • ¼ cup (half of a 3.4 ounce package) vanilla instant pudding
  • 2 teaspoons ground cinnamon
  • ¾ cup milk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • For frosting: 1 stick butter, softened
  • 3¾ cup confectioners sugar
  • 3-4 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees and lightly grease two 9-inch round cake pans.
  2. Place the cake mix, pudding mix, cinnamon, milk, melted butter, eggs, and vanilla in an electric mixer and beat until incorporated.
  3. Divide batter evenly between two pans and place in oven side-by-side.
  4. Bake for 18-22 minutes. Allow to cool.
  5. For the icing, beat butter until fluffy. Add all other ingredients.
  6. To assemble cake, place one layer on your cake stand. Spread the top with the cinnamon frosting.
  7. Place the next layer on top and cover the top and sides with frosting.

*this post contains affiliate links.

What is one of your favorite birthday gifts you have ever received?

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Gluten-Free Rainbow Bundt Cake

Thursday, March 6th, 2014

Gluten-Free Rainbow Bundt Cake from MomAdvice.com.

I am so excited to share a delicious Gluten-Free Rainbow Bundt Cake recipe that you can make using a simple boxed mix, a little food coloring, and a few odds & ends from your pantry. This Rainbow Cake is made in a tube pan, versus a layered cake, and is a fun addition to your St. Patrick’s Day spread.

Walmart challenged me to share a St. Patrick’s Day project that you could create out of items from their store. You may remember my rainbow cakes in a jar that I created a couple of years ago. Now that I am eating gluten-free, I wanted to replicate the idea of a rainbow cake, but I wanted to do it in one pan and I wanted to make it a quicker process by using a cake mix.

Gluten-Free Rainbow Bundt Cake from MomAdvice.com.Gluten-Free Rainbow Bundt Cake from MomAdvice.com.

To make a vibrantly colored cake, I want to point out that it is really important to use good icing colors to achieve your rainbow cake colors. Over by the party supplies, you will find professional cake decorating supplies at Walmart. You want to purchase the Wilton Icing Colors. These concentrated gels offer a much brighter color than what you will find over in the baking section of the grocery section. I just use a toothpick to dip in the gel and then swirl it through my cake batter. You may need to do this a couple of times to achieve this level of brightness, but it still will take a lot less than the other brands of food coloring.

Gluten-Free Rainbow Bundt Cake from MomAdvice.com.Gluten-Free Rainbow Bundt Cake from MomAdvice.com.

When I decided I wanted to make this cake, I went through tons of tons of cake recipes to figure out how to layer the batter. My inspiration for creating my rainbow arch was from not martha and her Leprechaun Trap Cake that she created a few years ago. Her arch is so much more beautiful than mine. I highly encourage you to read her tutorial for a perfect arch and read mine for a just meh arch. That being said, do prepare this in a tube pan versus a bundt pan to achieve the best arch. 

Do you have a digital scale? I highly recommend purchasing one because it will make projects like this a million times easier. I have had mine for many years and I use it for both weighing packages and as a food scale! Be sure to tare it with the bowl on top to begin your measurements each time.

I used the measurements outlined by not martha for measurements for my batter:

  • 6 ounces – red
  • 5 ounces – orange
  • 4 ounces – yellow
  • 3 ounces – green
  • 2 ounces – blue
  • 1 ounce – purple
  • The remainder of the rest of the batter, leave it white.

To scoop batter into the bowls, I relied upon an ice cream scoop to scoop it into the bowls on the scale. To make pouring the batter easier, place the cake batter in a baggie in a tall glass and hang the opening over the sides of your glass. Pour your batter in and then seal the baggie. Just snip a corner of the baggie to begin pouring your batter into the pan.

Gluten-Free Rainbow Bundt Cake from MomAdvice.com.

Gluten-free cakes tend to be more delicate so you definitely want to let this fully cool before trying to work with it. The side that has all the beautiful vibrant colors is not the top of the cake. It is the bottom of the cake. I accidentally iced this side so don’t make my mistake. If you find that your cake is puffy on the bottom, use a serrated knife to even it up a bit so your cake is not lopsided.

Gluten-Free Rainbow Bundt Cake from MomAdvice.com.Gluten-Free Rainbow Bundt Cake from MomAdvice.com.Gluten-Free Rainbow Bundt Cake from MomAdvice.com.

I posted a picture of this cake as I was glazing it on Instagram. To quote myself, “I never go easy on the sprinkles. I consider them the jazz hands on my desserts.”

Who quotes themselves? Sorry about that!

Glaze and sprinkle this cake liberally!

Gluten-Free Rainbow Bundt Cake from MomAdvice.com.Gluten-Free Rainbow Bundt Cake from MomAdvice.com.

I was disappointed that I had iced the wrong side and that my purple didn’t get perfectly centered. I think it is one of those cakes that might take a little more practice. My friends didn’t seem to notice or mind my errors though because this was one yummy cake! I doubt your kids would notice or care either. It might be a fun one to try together!

I hope you love it as much as we did and I hope this tutorial helps you while you make your own gluten-free rainbow cake!

Gluten-Free Rainbow Bundt Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A gluten-free rainbow cake perfect for celebrating St. Patrick's Day
Ingredients
  • 1 Hodgson Mill Gluten-Free Yellow Cake Mix (over by the gluten-free ingredients in the candy aisle of your store, not in the baking aisle)
  • ½ cup butter softened
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 package of Wilton Gel Food Colorings
  • 1½ cups confectioners' sugar
  • 2½ teaspoons milk (or milk substitute)
  • ⅛ teaspoon salt
  • ¼ teaspoon vanilla extract
  • 1 teaspoon butter
  • Rainbow Sprinkles
Instructions
  1. Preheat oven to 350 degrees. Grease a tube pan liberally with cooking spray.
  2. In a mixing bowl, cream butter until soft. Add cake mix and blend completely.
  3. Add eggs, buttermilk, and vanilla extract and beat until completely blended. The batter will be thick.
  4. Divide your batter into eight bowls using the measurements in this post and tint accordingly.
  5. First pour the larger amount of white batter into the pan. Then pour the red batter in, making it a wide ring of batter. Then pour the orange over that, keeping it inside the red. Pour in each color, creating smaller and smaller rings.
  6. Bake at 350 degrees for 40-50 minutes, testing with a toothpick to check when the cake is done.
  7. Once the cake is cooled, prepare your icing.
  8. Melt the butter and add to rest of ingredients. Mix until creamy.
  9. Spoon the glaze over your cake and finish with rainbow sprinkles.

Enjoy this tasty treat with a DIY Shamrock Shake and our free St. Patrick’s Day straw printable!

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DIY Shamrock Shake Recipe (And Free Straw Printables)

Thursday, February 27th, 2014

DIY Shamrock Shake Recipe (And Free Straw Printables)

DIY Shamrock Shake Recipe (And Free Straw Printables)

DIY Shamrock Shake Recipe (And Free Straw Printables)

St. Patrick’s Day is just around the corner!  This holiday makes me want to indulge in one of my all-time favorite treats… the oh-so-delicious Shamrock Shake. You don’t have to swing by your local fast food joint to indulge though because I have the recipe to this one and you can indulge in it for a fun family night treat any night of the week.

To grab the recipe for these easy DIY Shamrock Shakes, head on over to the Kenmore Blog to read all about these delicious treat.

Don’t forget to grab your free St. Patrick’s Day straw printables! Happy St. Patrick’s Day, friends!

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Einkorn Flour Naturally Sweetened Pumpkin Bars

Monday, February 24th, 2014

From our food contributor, Diana Bauman.

Can I just say that I am humbled that Diana, from My Humble Kitchen, agreed to share her voice on our site? Diana’s food background is so much more diverse than my own and she knows about foods I have never even heard of. Not only that, but her recipes are so very nourishing to our bodies. I cannot wait to learn more about food from her.

Naturally Sweetened, Einkorn Pumpkin Bars | momadvice.com

Hello – what a blessing to be here as part of the MomAdvice contributing team! I’m excited to get to know you all a bit better and feel privileged to be able to share my food recipes with you.

I’m a real foodie at heart… built on grace.  As much as I enjoy serving up my family savory meals using vegetables from my gardens, I also enjoy baking sweet treats made with nourishing ingredients and natural sweeteners.

Naturally Sweetened, Einkorn Pumpkin Bars | momadvice.com

I know Amy has turned to a gluten-free lifestyle, so I thought I’d introduce all of you to an ancient grain that has 3 times less gluten than our modern hybridized wheat of today.

It’s called einkorn. It’s the first grain to have been domesticated from the wild. Its never been hybridized so it was fascinating to me when I found out that many people with a gluten intolerance can tolerate this ancient grain. It still has gluten so if you have celiacs disease, then this is still off limits.

In my research, I’ve also found out that einkorn is more nutritious than modern varieties of wheat. It’s high in thiamin, protein, fiber, and a number of b vitamins. It also contains a significant amount of the the powerful antioxidant, lutein. As compared to modern varieties of wheat, it’s higher in protein and has a lower percentage of nutrient loss during processing.

Since einkorn has a lot less gluten, baking with it can be a bit tricky if grinding your own wheat berries at home; however, I’ve found incredible success using organic high extraction einkorn flour that’s already been milled.

In using einkorn flour, so far, I’ve had great success – all of my baked goods have turned out lovely. I’ve also enjoyed that I’ve been able to substitute it 1:1.

Naturally Sweetened, Einkorn Pumpkin Bars | momadvice.com

To share with all of you, I decided to roast the last of my pumpkins I had stored in my basement and make a batch of naturally sweetened pumpkin bars.

Who says pumpkin bars are just for the fall, right?

No pumpkin? No worries… if you don’t have any pumpkins in your basement or can’t find any at your local grocery store, feel free to use an organic canned variety.

My husband loves it when I surprise him with a batch of pumpkin bars. I sweeten them with honey. The flavors are gently sweetened and allow the flavor of the roasted pumpkin to shine through. The use of the honey makes this an incredibly moist bar that your family will love.

For the cream cheese icing, I add 3 tbls of maple syrup allowing me to cut down on the organic powdered sugar. You’ll never notice the difference.

Naturally Sweetened, Einkorn Pumpkin Bars | momadvice.com Now, let me ask you, what can be better than a nourishing dessert?

Naturally Sweetened, Einkorn Pumpkin Bars
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 8-10
 
Einkorn pumpkin bars are a completely nourishing dessert make with the ancient grain einkorn and gently sweetened with honey.
Ingredients
For the Pumpkin Bars
  • 2 cups einkorn flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground all spice
  • 1 tsp baking soda
  • 4 eggs
  • 1 cup honey
  • 1 cup butter, melted
  • 1½ cups pumpkin puree
For the Cream Cheese Frosting
  • 8-ounce package cream cheese, softened
  • ½ cup butter, softened
  • 1 tsp pure vanilla extract
  • 3 tbls pure maple syrup
  • 1 cup organic powdered sugar
Instructions
Pumpkin Bars
  1. Preheat the oven to 350F.
  2. Butter and flour a 9" x 13" baking pan.
  3. In a large bowl, whisk together the einkorn flour, baking powder, cinnamon, all spice, and baking soda; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey, butter, and pumpkin puree over low speed. A 3 on my KitchenAid.
  5. /4 cup at a time, add the dry ingredients until just combined. Do not overmix.
  6. Pour the batter into the prepared 9" x 13" pan and bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
  7. Transfer to a wire rack and allow to cool completely.
Cream Cheese Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix together over medium speed until smooth.
  2. Add the vanilla extract, maple syrup, and powdered sugar. Mix on low until mixed through then raise the speed to medium to cream together.
  3. Spread on cooled pumpkin bars.

I’m sure that once you try your hand at baking with einkorn or natural sweeteners, you’ll feel great serving your family some sweet treats every now and then.

So, what are your favorite sweet treats to eat during this time of year?

Coconut Lime Raised Doughnut Recipe

Monday, February 3rd, 2014

From our food contributor, Shaina Olmanson.

Can I say that you are in for one of the biggest treats ever? Shaina, from Food For My Family, is one of my foodie idols and I cannot believe she is going to be sharing her voice here on MomAdvice as a regular contributor! Her photos are always a delight for the eyes and her whole foods philosophy on a budget is just why I selected her to share with you.  

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

I can count on one hand the number of times we’ve gone out for doughnuts in any given year. It’s a once-in-a-while treat, a special outing. There’s something about walking into a doughnut shop, the bell on the door tinkling after you. In a case behind the glass you find soft fried dough rolled in sugar crystals or glazed with a sparkling gleam, the warm air carried under your nose with the distinct softness of melting sugar and browning dough.

Doughnuts are winter foods, best consumed when frosty air is blowing outside. A doughnut and a cup of coffee or cocoa somehow makes the world feel warmer, the walls lean in a bit tighter to hug you in the center of this pocket of comfort you’ve created.

It was this idea, this contentedness that I chased on a day off school with my kids. Doughnuts are all about waiting and patience, but the payoff at the end is worth every second it takes to get there.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

We gathered in the kitchen, all arms and hands and bodies huddled around the mixer, each measuring and dumping one ingredient after another to form the dough, soft and supple. In our hands we worked it before tucking it away as they went to play. Soon it was time for the shaping, and with a special cutter in hand, they each formed the rings and placed them on a baking sheet so we could again wait as they puffed in their warmed-oven home.

When the time came, in a bit of oil we fried each one to a golden perfection, our home instantly mirroring that doughnut shop smell. Small fingers ran through sugar as doughnut holes were rolled until coated. We stirred together glazes and dipped them in before sprinkling them with all manner of pantry goodies, licking the drips from fingertips.

Tips for doughnuts with your kids:

  • Have them measure and mix.
  • Teach little arms how to knead.
  • Rolling balls and cutting doughnuts is a fun and exciting job.
  • Leave the frying to the big kids and the adults.
  • Decorating is definitely a kid-approved job.
  • Eating is a family affair.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

These doughnuts are dipped in a lime-kissed glaze and covered in crisp coconut flakes. You can simply roll slightly cooled doughnuts in granulated sugar for a more classic take, or you could get fancy and make filled doughnuts and long johns with this same dough recipe.

Coconut Lime Raised Doughnut Recipe
Author: 
Recipe type: breakfast, dessert
Serves: 10
 
Raised doughnuts with a lime-kissed glaze, sprinkled with coconut flakes.
Ingredients
  • 5 tablespoons water
  • ⅓ cup buttermilk, room temperature
  • 1 egg, room temperature
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose or einkorn flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2¼ teaspoons yeast
  • 16 ounces organic palm oil or other oil for frying
  • 1 cup powdered sugar
  • 2-3 teaspoons lime juice
  • ½ cup unsweetened coconut flakes
Instructions
  1. In a large bowl or the bowl of a stand mixer, combine the water, buttermilk, egg, melted butter, and the vanilla. Beat until well mixed.
  2. Add in the flour, sugar, salt, and yeast, and mix with your hands or using a dough hook on the stand mixer until a soft dough forms. Remove the dough from the bowl and knead 10 - 11 times for the dough to come together.
  3. Return the dough in the bowl and cover with a towel or piece of plastic wrap. Place the bowl in a warm place to rise until the dough is doubled. Cut 20 or so 4-5" squares of parchment paper while you wait.
  4. Once the dough has doubled, remove it from the bowl and roll it to about 1½" thick. Cut 3-4" rings from the dough. Place each ring on a small square of parchment. Place the dough rings on baking sheets and cover loosely. Place doughnuts holes 3-4 on each piece of parchment.
  5. Once all the doughnuts have been cut and covered, let them rise for at least one hour until they have puffed considerably.
  6. In a high-sided, heavy-bottomed pan heat the oil to 350º F. Once the oil is hot, add in the doughnuts, about four at a time. Fry for 2-3 minutes per side, until golden brown.
  7. Remove the doughnuts to a baking rack to drain and cool slightly.
  8. In a shallow bowl, mix together the powdered sugar and the lime juice, starting with 2 teaspoons until a thick but still fluid consistency is reached. Dip the top of each doughnut into the glaze. Immediately sprinkle with coconut flakes and allow to set.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

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