Gluten Free Yellow Layer Cake with Brownie middle and Buttercream Frosting

My mom’s birthday was coming up and as always I make her, her birthday cake. This year I went the easy route and used boxed cake mix and a boxed brownie mix.

The brownie layers perfectly complimented the yellow cake. The cake truly turned out pretty and very tasty!

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I am sharing this semi-homemade version of the recipe here. That is one box of gluten free yellow cake and one box of gluten free brownie mix. You can even use canned frosting if you didn’t even want to make that. Regardless, you can most definitely make this from scratch! AND – You can always use my favorite From-Scratch Gluten Free Brownie Recipe.

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Gluten Free Pizzelle Cookies

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I have had my pizzelle maker for years and today was the first time I decided to try it out and so glad I did!!

I knew the kids have been wanting ice cream. And since it was a warm spring day I decided I wanted to make these delicate waffle cookies and see if I could make them into ice cream cones.

HOWEVER, I guess if you don’t have a cone roller it isn’t that simple — so I improvised instead, LOL!

Nevertheless, while the pizzelles are still hot you can form them into dessert cups, cannoli shapes, or cones and fill them with anything you want.

And depending on the ingredients and method of preparation the cookies can be crispy or soft and chewy.

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Peanut Butter and Mini Chocolate Chip Cookies

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Ingredients

  • 2-1/4 cups all-purpose gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 bag mini chocolate chips
  • 1 bag peanut butter chips

Directions

PREHEAT oven to 350° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs. Gradually beat in flour, xanthan gum, salt, and baking soda. Stir in both bags of morsels. Drop by rounded tablespoon onto ungreased baking sheets.
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DIRECTIONS
Refrigerate dough for 1 hour or until firm. Use a cookie scooper, drop by rounded scoops onto ungreased baking sheets.
BAKE for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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