Gluten Free S'mores Pie

I made this pie as a gluten free offering for a recent family gathering. I wanted something that would be delicious and that I could eat. I used gluten free graham crackers for the crust since I couldn’t find a gf version premade.The filling is a simple chocolate pudding that you make from scratch. They key is to boil it until it is very thick. I’ve made this filling multiple times but for some reason I didn’t get this filling quite thick enough. If this happens the pie won’t quite hold its consistency when you cut it. If you cook the pudding too long it will start to separate.I used premade marshmallow fluff for the topping and used a brulee torch to brown the top. You need to put the fluff on top right before you serve it. If not the fluff will expand and will end up as a mess. If you wanted you could make a marshmallow fluff from scratch and put it on top. In order to crisp the top you can either use a brulee torch or you can stick the pie under the broiler for 3-5 minutes or until the top is crackly and brown.

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Gluten Free S'mores Pie8 Gluten Free Graham Crackers1 ½ Tablespoons Sugar3 Tablespoons Melted Butter

To make the crust grind the cookies and sugar in a food processor, add the melted butter and pulse until moist.

Press into a 9inch pie plate and bake for 18-22 minutes. If you have pie weights you will want to use them. If you don't your crust will slide down the sides of the pie plate.Cool before filling.For the Filling:2 Cups Milk½ Cup Sugar¼ Cup Cornstarch½ tsp Salt4 Egg Yolks2 Tablespoons Water¼ Teaspoon Vanilla Extract4oz Enjoy Life Semi-Sweet Chocolate Chunks

Heat the milk in a large saucepan until hot but not boiling.

Whisk the sugar, cornstarch and salt in a large bowl then add the egg yolk, water and vanilla.

Whisk half of the hot milk into the mixture until the sugar has dissolved. Pour the mixture into the saucepan with the remaining milk.

Cook over medium heat, whisking constantly, until the mixture thickens. This will take approximately 3-5 minutes. Remove from the heat once it thickens and stir in the chocolate.

Transfer the mixture into another bowl and let it cool, whisking it every so often to prevent a skin from forming.

Pour into the pie crust and press plastic wrap onto the top and let it cool in the refrigerator. I found it was best to leave it overnight in the fridge. The original recipe calls for at least 4 hours.

When you are ready to serve top with marshmallow fluff and brown the top with either a brulee torch or by putting it under the broiler for 3-5 minutes.

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Source:Adapted from: “Sweet: Our Best Cupcakes, Cookies, Candy, and More – Editors of Food Network Magazine

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Salted Caramel and Chocolate Cupcakes

These cupcakes are heavenly! They have a super light and fluffy chocolate cupcake base, then a salted caramel buttercream frosting and a drizzling of chocolate ganache over the top. I chose to top my cupcakes with Trader Joe’s Chocolate Covered Sea Salt Butterscotch Caramels. I pick these caramels up every time I’m at Trader Joe’s and they are simply addicting.

When you drizzle the chocolate over the cupcakes I’ve found it easiest to set them on a wire rack that has wax paper underneath. Once the ganache has hardened it is best to set the finished cupcake in another cupcake liner. This will keep you cupcakes from leaving chocolate rings everywhere you set it.

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Salted Caramel and Chocolate CupcakesChocolate Cupcakes:¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners inside

Mix the eggs, sugar, vanilla, milk and oil in a large bowl.

When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.

Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before icing.Salted Caramel Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar1/3 Cup Caramel Sauce¼ Teaspoon Salt

With an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.

Add the salt and caramel sauce and beat until the mixture is light an fluffy.

Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.

Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.Let cool slightly then spoon over the iced cupcakes.

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Source:Cake Adapted from: Kiss my Bundt by Chrysta Wilson

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Gluten Free Soft Pretzel Bites

We have a weekly game night with some friends and this last week I really wanted to kick out snacks up a notch. One of our favorite special snacks to make are soft pretzel bites, but since I’m trying to eat gluten free I needed to find a new recipe to make.I recently got Nicole Hunn’s book “Gluten Free on a Shoestring”. She has fantastic recipes in her book that make cooking gluten free easy. If you haven’t heard of the book you should check this one (and her others) out! This was the first recipe I had made from her book and I’m looking forward to trying more recipes.I used King Arthur Flour’s Gluten Free mix for this recipe, I found that it worked fairly well. Next time I go to make this recipe I will probably try the flour mix I made on my own. I served this with a cheese sauce made from Velveeta, cheddar and parmesan cheeses mixed with a little butter and milk. You can make whatever cheese sauce works for your family. If you want an even better flavor coat the pretzel bites with butter before you  serve them and sprinkle with a little bit of additional kosher salt.

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Soft Pretzel Bites2 Cups Gluten Free Flour Mix1 ½ Teaspoon Xanthan Gum1 Tablespoon Yeast2 Teaspoons Brown Sugar¾ Teaspoon Kosher Salt¾ Cup to 1 Cup Warm Water1-2 Tablespoons Olive Oil2 Cups Warm Water plus 2 Tablespoons Baking SodaKosher Salt (for sprinkling)

Combine the flour, xanthan gum, yeast sugar and salt in the bowl of a food processor.

Slowly add ¾ Cup of water while pulsing the food processor until the dough comes together in a ball. If the dough is still dry add up to an additional ¼ Cup of warm water.Press the dough into a disk.

Place the dough disk into a medium bowl and drizzle olive oil over it to coat it.

Cover the bowl and let the dough rise for approximately 1 hour, or until its doubled in size.After it has risen, wrap the dough in plastic wrap and chill it in the fridge for at least an hour.While the dough is chilling, take the remaining water and the baking soda and bring it to a boil. Preheat the oven to 450.

Remove the dough from the fridge and cut into pieces. I find it best to cut the disk into pie shaped slices, then roll those slices into logs and cut the logs into bite sized pieces.

Place in the boiling water/baking soda mixture, poach for approximately 30-45 seconds.

Remove from the water and place on a lined baking sheet. Sprinkle with kosher saltBake for 8-10 minutes or until the pretzel bites are golden brown.Serve with cheese sauce.

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Source:Adapted from: Gluten Free on a Shoestring by Nicole Hunn

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Crockpot Italian Beef

I use the crockpot all the time to make dinner. Before I was working from home it was a lifesaver. I would put something in there before I left for work in the morning and when I came home at night dinner was ready! I love using it to make all sorts of meals. It really seems like you can make just about any dish in one.This is a staple at our home. Both Alex and I enjoy it. It has terrific flavor and is very easy to make. The key to this recipe is using Zesty Italian dressing mix. I’ve tried it with the plain mix and the zesty and the flavor from the zesty mix makes the dish have a far bigger flavor. If you only have a packet of plain Italian dressing seasoning on hand you can make it zesty by adding a teaspoon of red pepper flakes per packet.

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Crockpot Italian Beef:3lb Roast3 (1oz) packets Zesty Italian Dressing Seasoning20oz Water4oz Pepperoncini Peppers (with liquid)

Put your roast into a crockpot, pour the seasoning over top and then the water.Cook on low for 8-10 hours or on high for 4-5.

When it has finished cooking use forks to shred the meat, add the pepperoncini peppers and liquid and stir.Continue to cook the meat and peppers on low for an additional 30 minutes.Tastes best when served with a nice fresh crusty bread.

Moisturizing Under-Eye Oil

I have been searching high and low for a moisturizing under-eye oil since I switched over to natural beauty products. I tend to have bad dark circles under my eyes every morning. I started using Vitamin E oil a few months ago and that helped a lot with my dark circles.I didn’t feel it was complete though. It had good moisturizing properties but I wanted it to be extremely healthy for my skin. I decided to try adding frankincense essential oils since that is supposed to be excellent for maintaining healthy skin. I’ve noticed that by adding the essential oil the puffiness has been even further decreased and my skin shows more vibrancy. Make sure to apply this oil only at night since Vitamin E oil is very thick and works best when you are resting. If applied during the day you may experience more breakouts.

I took a 5ml glass roller ball container and put in 25 drops of Frankincense essential oil.  I then filled the container up the rest of the way with Vitamin E oil and put the top on. I shake it before I apply it each night under my eyes.

Raspberry Lemonade Cupcakes

These cupcakes have a light summery taste to them. You start with an airy lemon cupcake, fill it with raspberry jam and finish it off with a complimentary almond cream cheese frosting. This is definitely a cupcake to remind you of warmer days!These are filled cupcakes. In order to fill them I cut a small cone from the center with a pairing knife. I cut the bottom off the cone (leaving a small portion of the top) and discarded the excess. I then used a spoon to scoop the jam into the cupcake and then replaced the top. I then iced as usual. The technique I use to fill these comes from Annie-Eats. Check out Annie’s blog to get some fantastic ideas on how to fill cupcakes.

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Lemon Cupcakes:1 ¼ Cup Flour1 ¼ Teaspoon Baking Powder¼ Teaspoon Salt6 Tablespoons Butter¾ Cup + 2 Tablespoons Sugar2 Eggs¼ Teaspoon Vanilla1 Teaspoon Lemon Extract½ Cup + 2 Tablespoons MilkLemon Zest (Optional)Yellow Food Coloring (Optional)Almond Cream Cheese Frosting:4oz Cream Cheese (Softened)2oz Unsalted Butter (Softened)1 Cup Powdered Sugar¼ Teaspoon Almond ExtractRaspberry Jam (for filling)Raspberries (for garnish)Preheat the oven to 350 and put paper cupcake liners into 1 (12 cavity) cupcake pan.

Cream together the butter and sugar. Once combined add the eggs, vanilla, lemon extract and milk.

Add the flour, baking powder, salt and lemon zest and yellow food coloring if using. Mix until well combined.

Separate into the prepared cupcake pan.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool completely.

Once completely cooled fill the center of the cupcakes with jam.

To do this: cut a small cone from the center of the cupcake. Remove most of the cone leaving only a small lid. Scoop the jam into the center of the cupcake and replace the top.

To make the frosting:Cream together the butter and cream cheese until light and fluffy.Add the extract and combine thoroughly.Add the powdered sugar and combine until fluffy.

Put into a piping bag and ice the cupcakes.

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Source:Cake: Adapted from Kiss my Bundt by Chrysta Wilson

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Gluten Free Chocolate Lava Cakes

These lava cakes are amazing! They are completely made from scratch and when you dig into them they have a rush of chocolaty goodness that just oozes out. In order to make these gluten free I used Enjoy Life chocolate chunks and King Arthur Gluten Free flour. If you aren’t eating gluten free you can substitute chopped chocolate and 2 Tablespoons of regular flour when baking.Using bakers sugar, it’s also known as super fine sugar, will give you a smoother cake. You can use regular sugar but you will have a grainier end product. I suggest investing in bakers’ sugar if you do a lot of baking. It will come in handy if you want super smooth finished products or if you ever make crème-brulee.

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Gluten Free Chocolate Lava Cakes3oz Chopped Chocolate4 Tablespoons Unsalted Butter2 Eggs1 Egg Yolk8 Teaspoons Bakers Sugar (Regular sugar will work ok too)1.5 Tablespoons Gluten Free Flour¾ Teaspoons Vanilla Extract1/8 Teaspoon SaltPowdered Sugar for sprinklingPreheat the oven to 375 and lightly butter two ¾ cup ramekins.

Melt the chocolate and butter in a saucepan until completely combined. Let cool slightly

Using an electric mixer combine the eggs, egg yolks and sugar until slightly thickened. Then add the flour.

Add the chocolate mixture, salt and extract.

Divide the mixture between 2 or 3 ramekins.

Place the ramekins on a baking sheet. Bake for 11-13 minutes or until the edges are set but the center is still shiny and moves slightly.

Remove from the oven, and after running a small knife around the edges invert onto a plate.

Sprinkle with powdered sugar and enjoy!

Life Hacks: Removing Leftover Candle Wax

Don’t you just hate when you’ve been burning a fantastic new candle, but then it gets to the very end and the flames just peter out with a quarter inch of that fantastic smelling candle wax left? It always bugs me when that happens. Ages ago I ran across this way to get that last bit of candle wax out so you can use it for other things.The wax leftover from this is great to use in a wax burner after you get it out. Then you can use the glass holder for other things around the house. Currently I use old glass holders in the bathroom to hold things like q-tips or bobby pins. Alex has a couple in his work space that he uses to hold screws and washers/nuts.

Take your candle and set it on a heat proof surface.

Bring a pot of water to a rolling boil. When the water is boiling pour it into the candle.

Let the candle sit until all the wax has lifted to the top.

Once the wax has cooled to the touch remove the disk from the candle holder.

You can remove the last bits of wax from the glass holder with soap and warm water. Use the wax in a wax burner.

Gluten Free Granola

I love having granola with yogurt for breakfast or even as a snack during the day. When I decided to start avoiding gluten I looked for gluten free granolas. Unfortunately I haven’t actually found one that I enjoyed. I found the texture of most of the ones I tried to be pretty unappetizing.I’ve been making this granola recipe for several years and Alex and I have really come to love it. It only took a few adaptations to make it gluten free, the biggest being purchasing gluten free rolled oats. I found a 2lb bag of gluten free rolled oats at Trader Joes the last time I was there and they made an excellent base for this recipe. I used the applesauce I canned at the end of last summer. When I make it I put it in a container with just enough for this recipe. Also, my applesauce has no added sugar so that is a bonus when it comes to making this.This granola has a light apple cinnamon taste and makes a lovely pairing with greek yogurt. It also goes well on its own if you prefer it as a healthy snack. If you like you can add some dried fruit after the granola has cooked and before you store it. The granola will store well in an airtight container for several weeks to a month.

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GF Apple Cinnamon Granola4 ½ Cup GF Rolled Oats1 Cup Raw Slivered Almonds¼ Cup Whole Flaxseed2 Tablespoons Ground Flaxseed Meal1 ½ Teaspoon Ground Cinnamon1 Teaspoon Salt¾ Cup Applesauce2 Tablespoons Olive Oil¼ Cup Honey1/3 Cup Brown Rice Syrup¾ Cup Brown SugarPreheat the oven to 325, and grease a cookie sheet.

In a large bowl combine the oats, almonds, flax, ground flax, cinnamon and salt. Stir together.

In another bowl mix together the applesauce, honey, oil, rice syrup and brown sugar.

Once thoroughly combined mix the wet ingredients into the dry ingredients until everything is wet.Spread onto the cookie sheet.

Bake for 30-40 minutes stirring every 15 minutes. Make sure to break up any clumps while the mixture is still warm.

Once you remove the granola from the oven it will continue to dry and get crisp. Store in an airtight container.

[amd-yrecipe-recipe:7]

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Source: Adapted from The Joy of Baking

Kale and Wild Rice Salad

I had some wild rice left over this week when I made wild rice soup, so I decided to see what other type of side dish I could put it in. Since we also have an abundance of kale on hand I decided to see if I could combine them both. I found an excellent looking recipe from Iowa Girl Eats that combined all the basic ingredients.  I didn’t have some of what she called for on hand so I adapted the recipe to fit our tastes and what I had in the kitchen. We also tried the dressing on the original recipe but it didn’t really fit with what we enjoy.This is a nice light side dish that will go along with just about anything you might want to serve it with. It is a nice combination of sweet and savory. If you prefer you could substitute honey for the brown sugar, the combination simply gives you a more complex flavor combination.

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Kale and Wild Rice Salad4 Cups Kale2 Medium Red Potatoes, Chopped2 Sweet Peppers, Chopped½ Medium Onion, Chopped1.5 Cups Wild Rice, Cooked2 Tablespoons Butter2 Tablespoons Brown Sugar1 Tablespoon HoneyWhite PepperSea SaltWash the kale thoroughly, and cook the wild rice.

Put the kale in a large skillet and cover with water. Boil for 4-5 minutes until the kale is soft.  When the kale is cool enough to handle squeeze the excess water, crumble, and set aside.

Melt the butter in the skillet, add the chopped potatoes, onion, sweet peppers, honey and brown sugar.

Cook until the potatoes are soft and the onions translucent.

Add the wild rice and kale, cook until warmed through.

Add salt and pepper to taste. Enjoy!

Sauteed Kale

Kale was on sale at the store this last week and I decided that we needed to try it. Neither Alex nor I had ever had it and I’ve read so many good things about it. There have definitely been some interesting recipes on the internet, it seems like kale goes with all manner of odd foods. I found that kale tastes a lot like spinach to me, which is good because spinach is one of the few green foods that I actually kind of enjoy.This recipe is a fantastic way to eat kale. It has a distinct garlic and onion flavor that lends itself to being quite tasty. I chose to saute the kale in extra virgin olive oil, but you can use whatever you  have on hand. You want to make sure and “bloom” the flavors in the oil before you add the kale. This will give you a more full bodied flavor without the kale becoming too soft.

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Sauteed Kale:2 Cups Shredded Kale3 Tablespoons Extra Virgin Olive Oil5 Cloves Garlic Minced1 Green Onion ChoppedSea SaltWhite Pepper

Wash your kale and shred it into medium sized chunks. Soak the kale if it is especially gritty.

Spread the EVOO in a large skillet and add the minced garlic and green onion.Let simmer until the oil has fully absorbed the garlic and onion flavor, about 4-5 minutes.

Add the kale and constantly turn until the kale is soft about 1-2 minutes.Add salt and pepper to taste. Enjoy!

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Source: Adapted from: The Pioneer Woman

Perfect Valentines Cake

I know you’re looking for the perfect dessert to go with your Valentines’ day plans tomorrow. This cake is sure to impress your Valentine, and the best part is even the least experienced of bakers can create this elegant dessert.This cake is delicious and super easy.  You start with a basic chocolate bundt cake, you then cover it with a wonderful vanilla cream cheese frosting, strawberries and to top it off you cover the entire cake with chocolate ganache.  It not only combines the best flavors of the season it looks fantastic too!If you don’t have the option of using a bundt pan you can use  a couple of round cake pans and alternate layers of frosting and strawberries.

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Chocolate, Strawberry and Cream Cheese Bundt CakeChocolate Cake:1 ¾ Cups Sugar2 Cups Flour¾ Cup Dutch Process Cocoa Powder1 ¼ Teaspoon Baking Powder1 ¼ Teaspoon Baking Soda¾ Teaspoon Salt2 Eggs1 Cup Milk½ Cup Oil2 Teaspoons Vanilla Extract1 Cup Boiling Water

Preheat the oven to 350 and spray a bundt panMix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 45 minutes until a toothpick stuck into the center comes out clean.Let cool for 15 minutes then turn onto a cooling rack.Let cool completely before you ice, at least one hour.Cream Cheese Frosting:4oz Softened Unsalted Butter8oz Softened Cream Cheese2 Cups Powdered Sugar½ Teaspoon Vanilla Extract

Cream the butter and cream cheese together until soft and creamy.With the mixer on low add the powdered sugar, making sure to scrape down the sides.Add the vanilla extract.Mix on medium speed until the frosting is smooth and fluffy.Spread evenly over the cooled cake.

Chocolate Ganache:½ Cup Heavy Cream4oz Semi-Sweet Chocolate Chips½ Teaspoon Vanilla Extract

In a saucepan heat the heavy cream until just boiling.Remove from the heat and add the chocolate chips.Whisk vigorously until the chips have melted.Add the vanilla and whisk until combined.Pour over the iced cake.

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Source:Cake and frosting recipes: Kiss my Bundt by Chrysta Wilson

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Things I'm Loving...

Here are a few things that I’ve been loving recently:

Lauren Conrad TopI picked this top up the last time I was at Kohls. It is a great flowy top that goes with pretty much anything.  The cut is absolutely fantastic, it has a pleated, scoop collar and the shirt is quite billowy. It is versatile and could be worn to the office or around the house. This style of top comes in several different colors but I went with pink.

Trader Joe’s Sipping ChocolateI found this the last time I was in the cities at Trader Joe’s. It is a rich chocolaty drink that will satisfy your deepest chocolate craving. I made mine with milk and about a half teaspoon of sugar since the chocolate it on the bittersweet side of things. If you included a couple of drops of peppermint or vanilla it would add a fantastic complexity to the flavor.

Kiss my Bundt by Chrysta WilsonIf you’ve been following my blog you’ve noticed I love to post recipes about Bundt cakes. Big bundts, little bundts in pretty much every flavor! This book is a fantastic resource if you like baking bundt cakes. It great base recipes that you can dress up easily, it also has some fantastic ideas for flavor combinations if you get stuck in a rut. I highly recommend this book if you like to bake because you will always have new ideas when you look through it.

Peter Hollens CDYou guys need this CD in your life! I found Peter Hollens on YouTube through a couple of his covers. He is an a Capella artist and does covers of folk songs and songs from movies/video games. My favorites from his CD are:I See FireThe Parting Glass

Apt 9 Statement NecklaceMy Mom and sister pretty much forced me to start wearing statement necklaces at the end of last year. Since they got me started I’ve been keeping an eye out for more statement necklaces. Last time I was at Kohl’s I found a couple more. This one is my favorite of the ones I purchased. I’ve been wearing it pretty much non-stop since I got it. It is a gorgeous blue, green and brown and has a perfect amount of sparkle.

Creamy Chicken and Wild Rice Soup

This soup is a monthly winter staple at our house. When we lived in Minnesota we were introduced to this native dish. It is great with a fresh crusty bread. When I was searching for a recipe to make this most had a base of cream of something soup. This recipe is completely from scratch however. This provides you with a superior flavor and texture.My favorite Minnesota rice is this one from the Red Lake Nation. When we lived in Minnesota it was readily available at the grocery stores, but since we moved I either order it or wait until we go back to pick some up.I have always made this with plain Minnesota harvested wild rice. I’ve never tried the quick cooking or something like Uncle Ben’s. I imagine this wouldn’t change the consistency much, it would just shorten the cooking time substantially.  Just remember to make the rice before you start the soup. It takes so long  to cook you won’t have enough time. I typically make extra chicken in the crop pot when we have tacos and then freeze some of the shredded chicken. This helps when cooking this meal because then you just need to defrost and add the chicken.

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Creamy Chicken and Minnesota Wild Rice Soup½ Cup Wild Rice (Prepared)2 Tablespoons ButterChopped OnionChopped CarrotChopped Celery4 Tablespoons Flour32oz Chicken Broth1 Cup Cream2 Large Cooked Chicken Breasted Shredded or ChunkedThyme, Pepper and Salt to taste

Prepare your Wild Rice (½ Cup Rice, 2 Cups of water, boiled for 50-55min and then drained and rinsed)

Melt butter in a large Dutch oven.

Add the veggies and cook until the carrots are tender and the onion is translucent.

Add the flour and whisk until combined.

Add the broth, cream and seasonings.Bring to a boil

Add the rice and seasonings, heat thoroughly and serve.

Family Photo Shoot

Over Christmas we had a family photo shoot. Take a look at these fantastic photos!

 

 

 

Photos by: Shari Wurthmann

Exfoliating Face Scrub

I love using exfoliating body products. I just love how soft my skin is after using them. Since I’ve moved from using an exfoliating face cleanser on a normal basis (over to my honey face wash), I’ve been missing the regular exfoliation. I love the post-shaving sugar scrub that I use on my legs so I changed the recipe to suit my needs.This is a fantastic exfoliator but it is slightly on the oily side. It is great for occasional use to help moisturize that dry winter skin. By using the tea tree and lavender oil you get great antiseptic properties to help heal any skin blemishes.

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Face Scrub:¼ Cup Water1 ½ Cup Sugar1 Teaspoon Sweet Almond Oil20 Drops Tea Tree Essential Oil40 Drops Lavender Essential Oil

Mix the ingredients thoroughly and store in an airtight container.

Red Velvet Mini-Bundt

Red Velvet is a great way to make any dinner party or dessert a little fancier. These bundts are a vibrant red and have a delicious flavor. They would make a fantastic Valentines dessert.  I chose to top half of them with vanilla cream cheese frosting and the other half with chocolate ganache and white chocolate chips.

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Red Velvet Mini-Bundt½ Cup + 2 Tablespoons Oil½ Cup Buttermilk1 Eggs1 Tablespoons Red Food Coloring½ Teaspoon White Vinegar½ Teaspoon Vanilla1 ¼ Cup Flour¾ Cup + 2 Tablespoons Sugar½ Teaspoon Baking Soda¼ Heaping Teaspoon salt½ Tablespoon Dutch Process Cocoa Powder

Preheat the oven to 350 and spray a mini-bundt pan

Mix the eggs, sugar, vanilla, vinegar, buttermilk, red food coloring, milk and oil in a large bowl.

When well combined add the baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)Let cool completely then glaze, or ice.

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Source:Adapted from: Kiss my Bundt by Chrysta Wilson

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Mint Chocolate Mini-Bundt

These bundts have a deliciously light mint flavor while still maintaining the perfect chocolate effect. They are reminiscent of Girl Scout cookies, especially when paired with a chocolate-mint glaze. Be aware that you need to add boiling water to the batter. Be careful when pouring  so as not to burn yourself.For these bundts I used a chocolate-mint ganache on half and a vanilla cream cheese frosting with mint-chocolate chips on the other half.

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Mint Chocolate Mini-Bundt¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract½ Tablespoon Peppermint Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling Water

Preheat the oven to 350 and spray a mini-bundt panMix the eggs, sugar, vanilla, peppermint, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.

Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

Let cool completely then glaze, or ice.

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Source:Adapted from: Kiss my Bundt by Chrysta Wilson

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Vanilla Mini-Bundt

I don’t normally enjoy plain vanilla, its just too bland for my tastes. This cake has a lot of good flavor though and is light and fluffy. Make sure you cream the butter and sugar together before adding the other ingredients. This will give you a fluffy buttery base for your cakes. I iced half of these with a vanilla buttercream and the other half with Nutella.

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Vanilla Mini-Bundt1 ¼ Cup Flour1 ¼ Teaspoon Baking Soda¼ Teaspoon Salt6 Tablespoons Butter¾ Cup + 2 Tablespoons Sugar2 Eggs¾ Teaspoon Vanilla½ Cup + 2 Tablespoons Milk

Preheat the oven to 350 and spray a mini-bundt panCream together the butter and sugar.Mix the eggs, vanilla, milk and vanilla into the butter/sugar mixture.When well combined add the baking soda and salt.Add the flour and mix well.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

Let cool completely then glaze, or ice.

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Source:Adapted from: Kiss my Bundt by Chrysta Wilson

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Chocolate Mini-Bundt

The second set of mini-bundts I made for Alex’s work was a dozen chocolate bundts. This recipe is very easy and turns out fantastic! For these bundts I made half of them turtle (caramel and pecan) and half were iced with a vanilla cream cheese icing. Be aware that you need to add boiling water at the end of this recipe. You will be adding it to the prepared batter so stir very carefully.

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Chocolate Mini-Bundt¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling Water

Preheat the oven to 350 and spray a mini-bundt pan

Mix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)Let cool completely then glaze, or ice.

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Source:Adapted from: Kiss my Bundt by Chrysta Wilson

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