Sunday, June 26, 2016

Peanut Butter Cake ~ A doctored up Gluten Free Cake Mix Recipe

Peanut Butter fans, this recipe is for you!!  If you are the person who's favorite candy bar is the PB cups, you may have to make this cake!!

The inspiration for this cake was one of those Facebook food videos that get passed around.  You know the ones right? It's just music and the ingredient typed out  as they show you do each step.  Some crock pot peanut butter cake.  We LOVE Peanut butter in our house. It's not Paleo, some of you may know that we follow that life style.  I guess you can say 80% now because cakes like this keep popping up in our kitchen... LOL!!  So fire us from the hard core group!!  On that note, as soon as I go 100% paleo I notice the fat from my belly immediately melts off (like in a quick way).  I bet this could be made Paleo.  I'll have to think on that....

Getting back to the cake.  This Peanut Butter Cake recipe is another addition to the collection of cake mix recipes I have on how to doctor up a Gluten Free Cake Mix.

1 17 oz. Pillsbury Gluten Free Classic Yellow cake mix
1/3 cup of Butter, softened
1/2 cup Creamy Peanut butter
3 eggs
1 cup Water

3 Tablespoons Creamy Peanut Butter
1 Tablespoon Butter, softened
1/4 Cup Heavy Cream
1 cup Powdered Sugar

Preheat oven to 350 degrees.
Spray Olive or Coconut Oil onto two 8-inch baking pans or an 8x11x2 glass dish.

  • In a large bowl, combine the peanut butter and softened butter.  Mix until combined.
  • Add eggs, one at a time until fully incorporated.
  • Next, add the cake mix and water.
  • Whip batter for 3 minutes until fully incorporated. 
  • Pour equally into two greased 8-inch round baking pans or your 8x11 dish. 
  • Bake at 350° for about 32-35 minutes or until tooth pick inserted comes out clean. 
  • Remove to wire racks to cool completely while you make the frosting.
  • Add Peanut butter, butter, cream and sugar to a bowl.
  • Whip (adding a drop or two more milk as necessary) until the consistency of frosting.

Notes: I have migrated from the Betty Crocker Gluten Free cake mixes to Pillsbury.  I like Pillsbury better.  Its not grainy like BC was.  It also is a bigger mix size which I also like.  And the real plus, you can get two 8" layers out of one box.  As an alternate I like the 11x8 for a sheet cake pan because the cake is taller in that pan.  You can use the standard 13x9 as the box suggests.  its just a thinner cake size is all. Print

Thursday, March 17, 2016

Gluten Free Gooey Butter Cake

There are a ton of Cake Mix gooey butter cake recipes on the web today.  They are mostly okay but my mother does not like them.

I grew up with my mom visiting the Italian Bakery on Saturday mornings.  She would always include  a Gooey Butter Cake to the list of items she would purchase.  Fast forward to today.  She is NOT pleased with the Gooey Butter Cakes you can find in Walmart or your other local grocery markets.  She says she can't taste the flavor of the butter like she remembers and the cake is "entirely" too sweet (which is a shocking statement coming from my mom who has a massive sweet tooth).

So I adapted a recipe to add more butter to the filling and crust and more eggs to the crust (since the crust in a GF version of this was always too crumbly).  Mom says this is a keeper for her.  Record it so she can copy it in the future.  Okay mommy, here it is.....


1 box of (17ounces) Pillsbury Gluten Free Yellow Cake Mix
1 stick (8 tablespoons) lightly salted butter, melted
2 large eggs
1 tablespoon pure vanilla extract


1 package (8 ounces) cream cheese, at room temperature
1 stick (8 tablespoons) lightly salted butter, melted

2 large eggs 1 teaspoon pure vanilla extract
3 cups confectioners' sugar

  • Place a rack in the center of the oven, and preheat the oven to 350 degrees F. 
  • Grease a 13- by 9-inch baking pan and set aside. 
  • Place the cake mix, melted butter, egg, vanilla, and almond extract in a large mixing bowl and blend with an electric mixer on low speed until mixture comes together in a ball, 2 minutes. 
  • With your wet fingertips, pat the dough into the bottom of the pan, smoothing it out and pushing it halfway up the sides. Set the pan aside.
  • For the filling, place the cream cheese in the same mixing bowl used to make the crust and blend on low speed until fluffy, 30 seconds. 
  • Stop the machine, scrape down the sides and then add the melted butter, eggs, and vanilla and beat on medium speed until smooth, 1 minute. 
  • Stop the machine, scrape down the sides and add the confectioners' sugar. Beat on medium speed until smooth and thickened, 1 to 1½ minutes more. 
  • Pour the filling over the crust, and place the pan in the oven. 
  • Bake the cake until it is well browned around the edges but the center still jiggles a little when you shake the pan, 45 to 50 minutes. 
  •  Remove the pan from the oven and place the pan on a wire rack to cool, 30 minutes. 
  • Cut into squares and serve.

Monday, November 16, 2015

Paleo Pecan Pie (no corn syrup)

I have tried a few Pecan Pie recipes before I developed this one.  Lets face it, Pecan Pie is really difficult to get wrong but I was pursing a recipe that did not include corn syrup. Why? Well... Long before the Paleo Diet eliminated corn from our diet, we avoided corn because my son as born allergic. So the idea has always been something I toyed with. What I ended up is using a traditional recipe that was modified/substituted with the ingredients similar to the original.

So yes, this recipe is paleo compliant but as far as desserts go tho, this one is WAY TOO HIGH in sugar. So *DEFINITELY NOT* Low Carb. But hey, thats what the holidays are about...

1 cup Coconut Sugar
1 cup Honey (or try some Coconut Palm Syrup)
3 eggs
1/4 cup (4 Tablespoons) Butter, melted
1-1/2 teaspoons Vanilla
1/4 teaspoon Salt
1 Tablespoon Arrowroot Flour
2 Tablespoons Almond Milk
1-1/2 cups Chopped Pecans
One Almond Flour Pie Crust

Preheat Oven to 350 degrees.
Prepare Pie Crust.

  • In saucepan heat up sugar and honey together for 2 to 3 minutes; set aside to cool slightly. 
  • In large bowl beat eggs 
  • pour the syrup mixture into the eggs (slowly), stirring constantly. 
  • Stir in butter, vanilla, pinch of salt and pecans and pour into crust. 
  • Bake in a 350°F oven for about 45 to 60 minutes or until set. (HuGe Difference I know, my oven is old!!)

I think while preparing this for Thanksgiving, you can make the filling ahead and chill to fill your pie crust and bake later.  Why not! I am always trying to make as much as I can that day ahead!!!


Sunday, November 8, 2015

Low Carb Cinnamon Raisin Biscuits

Oh hey! Long time right?  Somebody recently contacted me about the lack of activity on my blog.  Perhaps I would like to sell it?  Umm No! LOL.  This blog and its recipes are for my family.  My Celiac child and to anyone who may be interested in the recipes I post.  So I decided to get some of the recipes I have been accumulating in my little spiral book (that have been piling up for a year now) and post.  Babysteps! LOL.

These lovely little biscuits are High Protein, and Low Carb.  Imagine going wheat free and being able to enjoy something like this.  I recently explained to somebody that these little lovelies were similar to Hardees biscuits and they laughed. Okay, maybe no replacement for wheat recipe will ever be "like" a wheat based product.  But I have not eaten wheat in 7 years so perhaps I have long forgotten what it really tastes like.  I like them.  This recipe hits the spot and makes me happy that its in my life! :)

You should try them!

2 cups Blanched Almond Flour
1 Tablespoon Coconut Flour
1 teaspoons Baking Powder
1/4 teaspoon Xanthan Gum
1 1/2 teaspoons Cinnamon
Pinch of Salt
2 Eggs
2 Tablespoons Honey
4 drops of EZ Sweets (a splenda product) or liquid Stevia
4 Tablespoons (1/4 cup) Butter or Coconut Oil
2/3's cup Raisins (golden baking)

2 Tablespoons Coconut Oil
2 Tablespoons Honey
1/2 teaspoon Vanilla

Preheat oven to 325 degrees F.
  • Combine the flours, baking powder, gum, and salt in a food processor. 
  • Pulse a few times to combine. 
  • Add eggs, honey, liquid sweetener and oil/butter.  
  • Mix until dough forms.
  • Gently fold in the raisins and cinnamon (until cinnamon swirls though the dough)
  • Using a 1/4 measuring cup, scoop out dough. 
  • Use your hands to create biscuit-like shape and place on the pan.
  • Place on parchment lined baking sheet and bake for 12-15 minutes or until your house smells like cinnamon.

Monday, June 23, 2014

Beef Stroganoff (paleo, primal, low carb)

I whipped this up this past week because I found a single piece of beef on sale and it was not really enough to serve up a whole family.  What I was really in the mood for was something more home cooked (taco's don't really fit that bill for me) and saucy!!!  When I make this, it feels like I put forth some effort to feed the family something nice. 

This is a modified, quick and easy, Whole Foods version of the recipe I used to make and posted on the blog previously. That older version used pantry items and leftovers...  Which is fine.  But people change, right?  This is what I make now while following our Paleo (and sometimes Low Carb) lifestyle.  I am using Sour Cream, though, and I believe it is considered Primal.  It is Low Carb, tho, at least.  We have no dairy issues in our house so Heavy Cream, Sour Cream and Sharp Cheese make it into our menu on minimal levels.  Go ahead and sub Coconut Milk to be fully Paleo compliant if you wish!  The result will still be fantastic! 

4 Tablespoons Butter
4 Tablespoons Olive Oil
1 teaspoon Mrs. Dash
1 pound steak, sliced

8 ounces Baby Bella Mushrooms, Sliced
1/4 cup dehydrated Onion
2 cloves Garlic

1 cup Beef Stock (good quality)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika

1 cup whole cream Sour Cream (or Coconut Milk [the thicker top part] for Paleo)
2 tablespoons Arrowroot Powder

  • Sprinkle the steak strips with Mrs. Dash Seasoning to light cover them. 
  • In a large skillet, quickly brown steak strips on both sides in the olive oil and butter. 
  • Remove the steak from the pan. Add the mushrooms, onion and garlic to the pan drippings. 
  • Saute for a few minutes, until the mushrooms are tender. 
  • Put the steak back into the pan with the onion and mushrooms. 
  • Add in the beef broth, salt, pepper, paprika. 
  • Cook over low heat for about 20 minutes, covered. 
  • Stir in the sour cream and arrowroot the last few minutes. 
  • Stir till slightly thickened.
  • We serve over cauliflower rice.  Spaghetti squash would be a good choice too.  Or how about zucchini noodles (if you are the kind who does that)...
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