Recipe: White Wedding Cupcakes

To contact us Click HERE
It was my turn at work to bring the birthday treats this week, and I was glad to do so for my good friend Linda.  I wanted to make something that people could just pick up and eat and something new.  I immediately turned to the new favorite, Pinterest, for some inspiration.

I have to say, I was pretty impressed with these overall.  They turned out fantastic!  Everyone at work seemed to enjoy them, and I got a lot of compliments on them overall for how moist and delicious they were!  SUCCESS!  So a big thanks to Recipe Girl for this great recipe.

Ingredients:
1 18.75 oz. box of white cake mix
1 cup of all-purpose flour
1 cup of granulated sugar
3/4 tsp. salt
1 1/3 cup water
2 tbsp. vegetable or canola oil
1 tsp. vanilla abstract
1 cup of sour cream
4 large egg whites

Directions:
1. Preheat the oven to 325 degrees.  Put cupcake liners in cupcake pans.
2. Mix the first four ingredients together with a whisk.  Add the rest of the ingredients in the large mixing bowl and mix with a hand mixer for 2-3 minutes or until well-blended.
3. Use an ice cream scoop to fill the liners about 3/4 full.  Bake in the oven for 18 minutes or until a toothpick comes out clean.

These were so simple and easy.  I decided to also get a recipe for butter cream frosting to top these off with.  I also got this from a link at the bottom of Recipe Girl's comments that is also from her website.  She has a ton of great recipes on here, so please check them out!

Wedding Cupcake Buttercream

Ingredients:
3 cups powdered sugar
1 cup butter at room temperature
1 tsp. vanilla
1-2 tbsp. whipping cream

First mix the sugar and butter together on low speed with a hand mixer.  Mix until well-blended then mix on medium speed for about 2 more minutes.  Next, add the other ingredients and continue to beat for 1-2 more minutes until desired consistency.  You can add more whipping cream if you want it to be thinner.

Overall, I these were some of the best cupcakes I think I have ever made.  The cake was extremely soft and were sweet without feeling like you're eating a ton of sugar.  I liked the butter cream frosting, but I have made other frostings that I liked a little bit more.
I will definitely be making these again, and a very Happy Birthday to Linda!
~Kate

Recipe: Chipotle Chicken Salad

To contact us Click HERE
Once again, I was inspired by Pinterest for this recipe.  I love anything with corn and black beans, so I knew I would like this salad. It's great for this time of year with tomatoes, corn, and some chicken from the grill.  I have made salad very similar to this before; however, I tried  a new dressing recipe that I got from the Nutmeg Notebook website.

Ingredients:
Romaine lettuce
1 can of black beans, rinsed and drained
1 can of corn, drained (you could easily use frozen or fresh corn too)
Cherry tomatoes
Red onion
Grilled chicken
Avocado

All of these ingredients are pretty much optional.  I didn't use avocado, but if you like it, go ahead.  You could also add some cheese or strips of corn tortillas that you can get by the croutons.

Dressing:
1/3 cup chopped cilantro
2/3 cup light sour cream
1 tbsp. minced chipotle chile, canned in adobe sauce
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. lime juice
1/4 tsp. salt

Mix all these ingredients together and chill.  I used 2 tbsp. of chipotle chiles because I like spicy food and I didn't use quite as much cilantro because I think a little bit goes a long way for me.

So, all you have to do is prepare your salad and mix with the dressing.  I had spiced up my chicken with some of the similar spices, cumin, cajun, chili powder, salt and pepper.  I grilled it on the grill, and sliced it up for the salad.

I thought this turned out pretty good!  I thought the dressing was a nice change from the traditional ranch or lime dressing that would be used for this type of salad. I would have liked a little crunch, so next time I might have some tortilla strips on top.  Enjoy!

~Kate

Spinach Salad Recipe

To contact us Click HERE







Spinach Salad Recipe
Try this spinach salad recipe with sliced mushrooms and chopped red pepper and bacon..nice combination !

SPINACH SALAD RECIPE INGREDIENTS

• 1/2 pound fresh spinach, washed, bite-size pieces
• 2 cups sliced mushrooms
• 1 cup chopped red pepper
• 4 to 6 slices bacon, (or turkey bacon)
• 1/2 cup Italian dressing

SPINACH SALAD RECIPE INSTRUCTIONS:

Combine vegetables in a large serving bowl; toss well. Stir in bacon. Drizzle with dressing before serving. Hmmm...great taste of spinach salad..Enjoy !

wilted-spinach-salad

My Favorite Gluten-Free Spring Recipes

To contact us Click HERE

Lighten up. Celebrate Spring gluten-free!

Celebrate a Gluten-Free Spring
Spring is here! It's time to lighten up and get your fresh on. So here is a collection of my favorite gluten-free recipes to celebrate. Soups are vibrant, clean and simple, brunch is all about eggs, and quinoa is queen.

Shake off the winter blahs.

Try a new recipe today and wake up your taste buds.

Light and creamy vegan pasta bake.

appetizers + bites
Cilantro Pesto de Esteban
Easy Crispy Kale Chips
Hot Artichoke Dip
Jalapeño Lime Hummus
Pecan Crackers
Nachos Fabuloso

Roasted Yellow Tomato Salsa
Savory Grain Free Crackers
Spinach and Cheddar Quesadilla
Sweet Potato Shoestring Fries

Warm Spinach Salad with Quinoa and Grape Tomatoes



eggs, breakfast + brunch
Artichoke and Jalapeño Savory Pie
Baked Frittata with Gold Potatoes and Sour Cream
Banana Chocolate Chip Bread
Breakfast Brownies

Green Chile Egg Bake
Gypsy Soda Bread
Maple Apple Sausage Patties
Pancakes!

Pasta Frittata with Kale 
Pomegranita
Purple Potato Crustless Quiche

Roasted Vegetable Cheddar Quiche
Santa Fe Huevos on Polenta
Savory Kugel with Mushrooms, Potatoes, Spinach and Mozzarella
Spinach and Cheddar Quesadilla
Strawberry Hemp Milk Smoothie
Sweet Potato Cornbread



soup
African Coconut and Chick Pea Soup
Carrot Soup
Celery Soup with Fennel with Ryeless Rye Croutons
Coconut Split Pea Soup
Cream of Broccoli Soup with Coconut Milk

Detox Green Soup with Broccoli and Ginger
Irish Potato and Cabbage Soup with Sausage
Potato Leek Soup
Potato Soup for the Sensitive Soul
Roasted Vegetable Chowder
Rustic Mediterranean Chicken Soup for the Soul

Spicy Vegetable Soup with Lime
Sweet Potato Soup with Ginger
Purple Cabbage and Sweet Potato Soup
Vegetarian Mulligatawny
White Chicken Chili with Sweet Potato and Lime


main dish
A Spring Risotto with Asparagus and Leek
Alex's Favorite Baked Chicken Mediterranean
Baked Chicken Chili Rice Casserole
Baked Cod with Roasted Sweet & Sour Vegetables
Baked Mac & Cheese - Dairy-Free
Balsamic Roasted Veggie Smothered Baked Potato

Chicken Chili with Lime and Sweet Potato
Chicken Enchilada Casserole (New Mexican Style)
Creamy Penne Pasta Bake with Zucchini
Dijon Roasted Vegetables
Enchiladas Griegos for Two with Spinach and Feta

Gluten-Free Pizza! 
Grilled vegetable Pasta Salad
Irish Cottage Pie with Mashed Potato Crust

Lemon Infused Pasta Salad with Fresh Herbs + Grilled Asparagus
Lime Chicken Tacos
Maple-Apricot Glazed Meatloaf
Peanut Broccoli Chicken Stir-Fry
Pineapple Salmon Brown Rice Bake with Sour Cream and Green Chiles
Pork Roast in Apricot Mushroom Sauce

Quinoa Stuffed Portobello Mushrooms
Quinoa with Roasted Brussels Sprouts, Leeks, and Almonds

Roasted Brussel Sprouts Medley with Butter Beans + Rice
Roasted Vegetables in a Nest
Roasted Vegetables on Broiled Polenta with Goat Cheese

Sexy Spring Pasta- with roasted asparagus
Shepherd's Pie Two Ways- Vegan or Chicken
Spaghetti and Meatballs
Spinach and Chicken Rice Bake with Portobellos and Mozzarella

Tuna and Artichoke Pasta
Turkey Meatballs with Lime and Mint on Sir-fry Asian Noodles
Vegetarian Shepherd's Pie
Vegan Garden Loaf with Maple Apricot Glaze
Vegan Pasta Bake


side dish + light fare
Art School Rice with Curry, Appple, Carrots and Raisins
Asparagus with Maple-Tahini Dressing
Baked Grape Tomatoes with Cornbread Crumbs and Basil

Herbed Flatbread with Roasted Veggies
Kale Salad with Tangerines and Roasted Almonds
Kicked Up Colcannon (Mashed Potatoes and Cabbage)
Lime Quinoa Salad with Mint
Millet with Carrots, Mushrooms and Mint

Peanut Coleslaw with lime and cilantro
Pomegranate Glazed Green Beans + Portobellos

Quinoa Mushroom Pilaf
Quinoa Salad with Pineapple, Broccoli and Fresh Mint 
Quinoa Salad with Roasted Beets, Chick Peas and Orange
Quinoa Taco Salad

Raw Zucchini Pasta (with vegan cream sauce)
Roasted Blue, Red and Gold Potato Wedges
Roasted Sicilian Potatoes

Savory Vegetable Pancakes
Spanish Rice Bake
Spring Millet with Mushrooms and Carrots
Two Potato Salad- with sweet potatoes

Warm Spinach + Quinoa Salad with Grape Tomatoes
Three Ways To Dress a Naked Salad (Three Dressings)
Zucchini Gratin
Zucchini Tomato Mozzarella Pie



bread and muffins
Almond Zucchini Mini Muffins
Banana Chocolate Chip Bread
Banana Corn Muffins
Banana Blueberry Muffin Cake
Banana Nut Bread
Big Banana Muffins
Blueberry Corn Muffins
Blueberry Oat Muffins

Carrot Bread
Carrot Quinoa Bars with Vegan Cream Cheese Icing 
Cherry Almond Muffins
Chocolate Muffins

Delicious Gluten-Free Bread
Gluten-Free Irish Soda Bread with millet
English Muffins
First Loaf in My Gluten-Free Bread Machine

Gluten-Free Focaccia with Garlic, Herbs + Tomato
Gluten-Free Multi-Grain Sandwich Bread
Gluten-Free Ryeless "Rye" Bread
Gypsy Soda Bread

Irish Soda Bread
New Irish Soda Bread with Millet
Orange Almond Muffins
Orange Scented Soda Bread

Strawberry Banana Muffins
Strawberry Rhubarb Muffins with Streusel Topping

Whole Grain Strawberry Muffins 
Yeasted Quinoa-Cornbread
Zucchini Bread



dessert
Anise Biscotti
Balsamic Strawberry Rhubarb Crisp
Banana Snacking Cake

Blueberry Brownie Bites
Blueberry Cake Cupcakes
Blueberry Crumb Cake

Carrot Quinoa Bars
Chocolate Chip Cookie Squares
Chocolate Chip Cookies and Vanilla Brownies
Chocolate Chip Zucchini Brownies

Chocolate Cookies with Chocolate Chips
Coconut Carrot Cake
Coconut Layer Cake
Coffee Biscuits with Chocolate Chips

Lemon Yogurt Cake
Mint Chocolate Chip Cookies
Oatmeal Raisin Cookies
Orange Creme Cupcakes

Peanut Butter Chocolate Chip Bars
Rice Crispy Treats

Strawberry Rhubarb Crumble with Quinoa Flakes
Sweet Banana Polenta Cake
Vanilla Cupcakes with Mocha Icing
Nirvana Bars

Cooking Gluten-Free By the Seasons

My Favorite Summer Recipes

My Favorite Autumn Recipes

My Favorite Winter Recipes

More Spring Menu Posts:

Gluten-Free Recipes for St. Patrick's Day
Cinco de Mayo Recipes
Picnic Food Recipes





Updated April 2, 2012

Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds

To contact us Click HERE

Gluten-free quinoa with Brussels sprouts, leeks and almonds.

If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much I dig quinoa. It's one of my favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once. In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it's-good-for-you kind of way.

Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot. That's right. I'm talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. Keen-wa is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Adele.

You can even stay for breakfast.

A lovely vegan dish- roasted Brussels sprouts and quinoa.

Quinoa Recipe with Roasted Brussels Sprouts, Leeks and Slivered Almonds

This elegant and easy grain dish is vegan and gluten-free. Plump golden raisins add a burst of sweetness. Slivered almonds add some crunch.

First- make your quinoa.

Quinoa ingredients:

1 cup quinoa
2 cups water
Sea salt, to taste

Instructions:

Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.

Meanwhile- preheat the oven to 400ºF.

Ingredients:

In a roasting pan, combine:

1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill

To serve:

2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste

Instructions:

Toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.

Serve immediately.

Cook time: 1 hour

Yield: Serves 4

Go vegan for Spring- at least once- with this delicious quinoa dish.

Karina's Notes:
Use just-opened plump and juicy golden raisins in this dish- not those dried up,  rock hard raisins you excavated from nether regions of your pantry. (In a pinch, you could rehydrate crusty raisins by soaking them in a little hot water for a few minutes, then drain well.)

Golden balsamic vinegar adds a bright, tart edge to this recipe, but if you don't have any on hand, you could use apple cider vinegar, rice, or Champagne vinegar- just be sure it tastes clean and fresh- not overpowering (and I know you know this, but, Darling, vinegar is also best when it hasn't been fermenting in your cupboard for a year and a half).

Remember, your recipe will only be as good as your ingredients.


More Brussels sprouts (and quinoa) recipes from food bloggers:
Golden Beets and Brussels Sprouts at Simply Recipes
Savory Roasted Brussels Sprouts at Gluten Free Gobsmacked
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts at Kalyn's Kitchen
Brussels Sprouts Salad at Gluten-Free Girl
Golden Crusted Brussels Sprouts at 101 Cookbooks
Chickpea Quinoa Spinach Salad at Perfect Pantry

Gluten-Free Vanilla Cornbread Recipe

To contact us Click HERE

A wedge of vanilla cornbread. Gluten-free yum.

This is not your average weeknight cornbread. You know, the one you toss together from a gluten-free mix to serve with a bowl of white chicken chili as you catch up with Mad Men season four. Nope. This tender cake-like cornbread is a pinch more elegant. A gently sweet treat you might serve at high tea with a gaggle of girlfriends (or low tea, depending upon the company you keep). Picture fresh cut flowers on the table, stemmed glasses filled with dewy fresh berries, a pot of Earl Grey tea or organic chamomile buds steeping beneath a cozy.

This is the sort of cornbread that begs to be served with style. That longs to be gussied up. The kind of cornbread you eat with a fork.
A cornbread that secretly dreams of being cake.

Vanilla cornbread. Is it cake?

Gluten-Free Vanilla Cornbread Recipe

This isn't the typical green chile studded cornbread we usually make around here. It has more brown sugar than my original recipe (gasp!) and a dose of deeply dark bourbon vanilla extract. It sports a touch more cinnamon and a hint of nutmeg. Which makes this  cornbread perfect for tea time or brunch. Serve it when you need a little civilized indulgence in your life.


Preheat your oven to 375ºF. Grease and prepare a 9-inch cake pan by lining it with parchment paper.
Ingredients:

Whisk together:
1 cup certified gluten-free cornmeal3/4 cup sorghum flour1/2 cup tapioca starch or potato starch (not potato flour!)
1 cup organic light brown sugar 1 teaspoon baking soda1 1/2 teaspoons baking powder1 rounded teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt 1 teaspoon xanthan gum
Add in and stir:
2 organic free-range eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy1/2 cup plus two tablespoons light olive oil1 cup very warm water (I nuke it for 30 seconds)1 tablespoon bourbon vanilla extract
Instructions:

Beat by hand until a smooth batter is formed, about one minute. Add up to 2 extra tablespoons of warm water, if needed, to thin. The batter should be like thick cake  or muffin batter- but not too stiff.

Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm to the touch in the center. Here at sea level it baked in 30 minutes. (A wooden pick inserted into the center should emerge dry.)
Place the pan on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart. Use a very sharp knife to slice it into pieces.
Serve warm and offer heated maple syrup for dipping. Or add fresh berries to the side with a dollop of tangy yogurt.
Yields 8 to 10 slices.


Karina's Notes:

The photos show this recipe baked with no eggs- totally vegan. I used 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water.

I have also made this cornbread with a half cup less brown sugar, I confess. It's less sweet (duh) and more akin to a hearty, regular cornbread with a hint of vanilla. So if you prefer your treats with less sugar, try it with less, and let me know what you think.

The deep golden color of the cornbread comes from the organic light brown sugar.

I used Bob's Red Mill Gluten-Free Cornmeal because the cornmeal is milled in a dedicated gluten-free facility (an aspect becoming more and more important to me). The texture is less refined, more stone-ground (you can see the flecks of the cornmeal in the photograph). I love the whole grain texture. --And, as always, I bought the cornmeal on my own, it was not given to me as a sample to publicize. 

Vanilla laced cornbread.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Our New Apartment: Design By Color

To contact us Click HERE

Create a budget-friendly built-in look with IKEA bookcases.

My mind is a wee bit toasted this happy June Monday. No Darling, I haven't been indulging in any fragrant mind-altering substances. I've been unpacking. I've been organizing (like a sixties housewife popping mother's little helpers). I've been making hundreds thousands one million micro-decisions. Important, earthshaking decisions. Like, where should we stow tea boxes? Chocolate? Quinoa flakes? And what drawer would be most convenient for the ice cream scoops? (Yes, I have three.) Where should the recycled aluminum foil and rolls of toilet paper go- you know, in a feng shui sense?

Because above all else, I am seeking calm. I am cultivating peace. I am inviting inspiration. Preparing for my muse. Opening to a new chapter in this winding road journey of ours, hurtling as we are, ever faster to our mortality (yes, another June birthday looms).

We have landed in Studio City on a quiet leafy street, where pajama clad neighbors walk their dogs early, sipping soy lattes and yawning to birdsong.

These are my people.

I haven't been cooking much (though I did bake some chocolate mint cupcakes for a certain son's birthday this weekend), which means I don't have a new recipe to share- yet. So I thought I'd share a few iPhone shots of our new living space. A quick peep into our new apartment. And just so you know?

I shelve my books by color.

I sorted books by color, and stacked our art for a changeable display.

We love built-in bookcases, but rental units (in our price range) rarely sport a library, or adequate shelving for book lovers. So we created a built-in look with budget-friendly IKEA book shelves (I say we, Dear Reader, but the truth is, it's my intrepid husband who knows his way around a Billy and mimics those happy IKEA instruction guy faces- not the sad, head scratching WTF guy faces).

Even though we've trimmed our book collection by more than half sixty percent over the last few years, we still managed to fill seven bookcase units. The best part? Arranging books by color. I shelved by reds, oranges, yellows and purples. I discovered I have a single shelf worth of sea glass greens. And two shelves of blues. I gave a nod to the zone system and sorted from black through gray to white. I grouped creams and linens and taupes.

Finding titles now sports a sense of discovery- and it's no harder than searching by genre or author (I've tried both shelving approaches over the years). We are both visual people, so we tend to remember a book's color and design. (I grocery shop this way as well- I look for the red label with gold letters, or the dark blue box with white. If Steve asks me what kind of salsa I want I'll answer, The jar with the yellow and green label and a blue party font.)

For the entry wall I framed my iphoneography.

I love making iphoneography so when I discovered we had a blank wall in the apartment's entry, I knew I would hang my favorite prints from my iPhone work. I chose to frame the grouping in all white for continuity, and chose inexpensive mats and matching frames. The photographs are small and intimate (some are 4-inch squares, some are 6-inch squares) and with a similar muted color palette, they hang well together as a group.

We're looking for a blue or blue-green painted side table, bench or cabinet to place beneath the photos. Something rustic and shabby.

Our covered corner balcony needed some plants for privacy.

One of the things about our new apartment that I love- outdoor space! At last. A small corner balcony facing northwest gets a lovely afternoon breeze, and pink light. I put down an outdoor rug and rustled up some plants to give us a little privacy. A second balcony in a sunny hot spot will be perfect for growing herbs.

Hope you enjoyed this little detour away from recipes. It was fun to share my work this week- even if it is not a recipe. I hope it inspires you in some small way!

More food soon. I promise.