Gluten free strawberries and cream cake is a family favorite dessert recipe! Layers of white cake, sweet berries, and homemade whipped cream make this gluten free cake as beautiful as it is delicious!
Happy Mother’s Day! Since #SundaySupper is all about bringing families together around the dinner table, of course we have to celebrate that special person who is often the one responsible for leading the way on gathering families together – mom! At this time of year, there is nothing more classic than juicy berries and sweet whipped cream. My grandma is being honored today, with this wheat free version of her favorite dessert – Gluten Free Strawberries and Cream Cake.
Ingredients For the cake:
2 cups Gluten Free All Purpose Flour Blend (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (one stick) unsalted butter, at room temperature
1¾ cups sugar
4 egg white, at room temperature
1 teaspoons vanilla
⅔ cup milk
⅔ cup plain Greek yogurt
For the strawberry filling:
2 cups sliced fresh strawberries
1-2 teaspoons sugar (or more, depending on how sweet your strawberries are)
For the whipped cream:
1 pint heavy cream, well chilled
¼ cup powdered sugar
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
Add egg whites and vanilla and beat for about 30 seconds.
Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
Beat on high for an additional 30 seconds.
Divide the batter evenly between the pans.
Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.
For the strawberry filling:
Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
Swiss Meringues with White Chocolate Mousse
Makes about 1 dozen
6 egg whites, at room temperature
1 1/3 cups granulated sugar
2 drops red food coloring
1 (3.3-ounce) box white chocolate instant pudding mix
1 cup heavy whipping cream
1/2 cup sour cream
1/4 cup whole milk
1/4 cup confectioners’ sugar
Garnish: fresh raspberries, fresh mint
Preheat oven to 225°. Line a large baking sheet with parchment paper.
In top of a double boiler, whisk together egg whites and granulated sugar. Cook over simmering water, whisking frequently, for 3 minutes or until sugar is dissolved and egg whites are warm to the touch.
Pour egg white mixture into the work bowl of a stand mixer fitted with the whisk attachment, and beat at high speed for 8 to 10 minutes or until stiff peaks form; stir in food coloring. Spoon or pipe egg white mixture into 3-inch rounds, making sides slightly higher to resemble a bowl.
Bake for 20 minutes. Turn oven off (do not open oven door), and leave meringues in oven overnight.
You can find complete recipes of this Swiss Meringues with White Chocolate Mousse in pauladeenmagazine.com
This Turtle Brownie Cheesecake has a brownie bottom, caramel cheesecake and lots of pecans, caramel and chocolate sauce! It’s a delicious combination of flavors and textures that’s perfect for fall!
Turtle candies are definitely one of my faves. I love pretty much anything with caramel and turtles do not lack in that department one bit. So naturally it’s a candy that I love turning into other desserts. I love how this cheesecake combines caramel in the creamy cheesecake with a dense, moist brownie and has the crunch from the pecans. It’s the perfect form to enjoy turtles as a dessert!
To start, you’ll want to make the brownie. I like to use melted butter in this brownie because it lends a lovely dense brownie. It’s also a quick and easy brownie to make, which is a plus. You really don’t even need to use a mixer. I usually just whisk everything together.
The brownie can be made right in your springform pan, if it doesn’t leak (mine always does!) or it can be made in a cake pan, then transferred to a springform pan later when you finish the cheesecake.
Once the brownie is made and cooled, it’s time to make the cheesecake. It’s a no bake cheesecake, so it’s going to be softer than a baked cheesecake which has the benefit of firming with the addition of eggs and baking. To help it firm up a bit more, you can add gelatin if you like. I tried it both ways and thought it was great either way. If you don’t feel like bothering with the gelatin, just leave it out. The gelatin will just firm it up a bit more.
The cheesecake is made with a mix of regular and brown sugar. The brown sugar is nice and helps bring out the great caramel flavor. I added homemade caramel sauce to the cheesecake and it’s definitely the one I’d recommend. There can be quite a variety of caramels out there and you’ll want to use a caramel sauce that gets fairly firm when cold so that your cheesecake firms up enough. A caramel sauce that’s used for ice cream, for example, might not work so well.
The homemade caramel sauce that I used is a great option and the recipe includes a video to help you see just how to make it! It’s definitely my favorite caramel sauce and is perfectly firm when cold.
3/4 cup (168g) unsalted butter, melted
1 cup (207g) sugar
1 tsp vanilla extract
2 large eggs, room temperature
3/4 cup (98g) all purpose flour
6 tbsp (43g) natural unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp gelatin, optional
2 tbsp (30ml) cold water, optional
20 oz (565g) cream cheese, room temperature
1/2 cup (104g) sugar
1/2 cup (82g) brown sugar, unpacked
3/4 cup (180ml) caramel sauce, room temperature
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1/2 cup (120ml) heavy whipping cream, cold
2 tbsp (14g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa
Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. NOTE: If your springform pan leaks, use a 9-inch cake pan so the brownie batter won’t leak out while baking.
To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl.
Add the eggs and mix until well combined.
In a separate medium sized bowl combine the flour, cocoa, baking powder and salt. Slowly add dry ingredients to the egg mixture and mix until well combined.
Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
Once the brownie is cool, make the cheesecake. If using the gelatin, sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, the heat in the microwave until warm and dissolved. Set aside to cool slightly. If not using gelatin, move to next step.
Many apologies for being absent lately. I’m sure I mentioned that my husband has been in and out of the field all month and every time he comes home, we all get sick. And by “we all” I mean the baby and I. Because that’s just the kind of luck we have.
I figured I’d update you on the exciting things that have happened since my last post. Most of it is about the dogs. You’re welcome.
Ingredients For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon
For the topping:
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract
In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
Turn off heat and let sit, covered, for one hour to let the caramel thicken.
You can find complete recipes of this Slow Cooker Caramel Apple Crumble in fakeginger.com
Learn how to make creamy, cheesy, delicious scalloped potatoes with this simple recipe. It’s always a crowd pleaser!
I know that most of you probably have your Easter dinner menus all planned out and grocery-shopped already. But just in case there are any procrastinators out there (ahem, like me), I thought I’d sneak one more recipe in before the big day. Because somehow in five years of blogging, I still have never a recipe for one of my favorite holiday side dishes, and it’s about freaking time.
Yes. We’re finally talking scalloped potatoes today on Gimme Some Oven!
In my world, these spuds are a non-negotiable part of Easter dinner. You’ve gotta make a ham, devil up some eggs, bake some carrots into a cake, and — if you’re feeling fancy — maybe even decorate some truffles for dessert. But without fail, the dish that always has everyone coming back for seconds is that irresistibly creamy, cheesy, garlicky pan of scalloped potatoes. I’ve never met a person who doesn’t go crazy over this dish.
While I’m a traditionalist with serving scalloped potatoes on Easter, I don’t stick with the traditional recipe that’s usually overflowing with cups of heavy cream, gobs of butter, and pounds of starchy Russet potatoes. No offense to any traditionalists out there, but I can make a healthier version of this rich and creamy and cheesy dish with a few simple tweaks. Let me show you…
3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken or vegetable stock
2 cups milk (I used 2% low-fat milk)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)
Melt butter in a large saute pan over medium-high heat. Add onion, and saute for 4-5 minutes until soft and translucent. Add garlic and saute for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined and saute for an additional 1-minute. Pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens. Then remove from heat and set aside.
A few weeks ago I got an email from Angela touting the deliciousness of a dish called “Crack Slaw“. With such an interesting name, I had to check it out. It’s basically a quick stir fry made with cabbage and beef (or pork or turkey) that is so good that it’s supposed to be insanely addictive. Wouldn’t you know it, I saw two more recipes for this “crack slaw” on the same day that Angela emailed me! So, I took it as a sign from the blogging gods that this addictive beef and cabbage stir fry just had to make its way onto Budget Bytes.
I happened have a half pound of beef in my freezer leftover from my Baked Beef and Black Bean Tacos, so I used that as the meat component for the stir fry. Honestly, I think pork or even ground turkey would work just as well or better, and will most likely be less expensive than beef. You can use a whole pound of meat if you like extra protein, but I found that the half pound I had gave me just the right ratio of meat to cabbage.
I also added some shredded carrot and sliced green onion for color. There are so many other fun things you can put in your beef and cabbage stir fry, though, like sliced mushrooms, thinly sliced red bell pepper, water chestnuts, or even some snow peas. But hey, I like to keep it simple and even in this very basic form I would have to say that, yes, this stir fry is addictive! If you follow me on Instagram you probably saw my empty post-photoshoot bowl (in my stories). It took me about 5 minutes to devour the bowl below. LOL
INGREDIENTS STIR FRY SAUCE
2 Tbsp soy sauce $0.18
1 Tbsp toasted sesame oil $0.33
1 Tbsp sriracha* $0.05
½ Tbsp brown sugar $0.02
½ head green cabbage $1.78
2 carrots $0.22
3 green onions $0.17
½ Tbsp neutral cooking oil $0.02
½ lb. lean ground beef $3.90
2 cloves garlic $0.16
1 Tbsp fresh grated ginger $0.13
Pinch of salt and pepper $0.05
1 Tbsp sesame seeds $0.08
1 Tbsp sriracha $0.05
Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
You can find complete recipes of this BEEF AND CABBAGE STIR FRY in budgetbytes.com
A light and healthy recipe with bold greek flavors. Today’s Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!
Every time I make soup I start thinking about childhood and family placement. With just two babies, I obviously have an oldest child and a youngest child… the responsible independent one, and the cuddly cling-on who likes to have things done for him.
Watching them makes me think back to an important lesson I learned as a child, being the fourth out of five kids in the family.
I always considered myself very average. In my mind, my oldest brother was “the smart one,” my older sister was “the artist,” my other brother was “the popular athlete,” and my younger sister was the “cute trouble maker.”
I, however, didn’t have a thing… a method for drawing attention and gaining acceptance. I wasn’t the smartest, most attractive, or most talented. So I spent a better part of my formative years being very shy and self conscious.
Before you start feeling sorry for me, let me state, I believe this did me a lot of good.
I remember as a teenager determining one day that since I didn’t seem to excel in anything particular, if I wanted something, I was just going to work harder for it than anyone else. Instead of letting this thought defeat me, I decided to take it as a personal challenge.
10 cups chicken broth
3 tablespoon olive oil
8 cloves garlic, minced
1 sweet onion
1 large lemon, zested
2 boneless skinless chicken breasts
1 cup israeli (pearl) couscous
1/2 teaspoons crushed red pepper
2 ounces crumbled feta
1/3 cup chopped chive
Salt and pepper
Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
This really is the Best Ever Banana Bundt Cake Recipe….and the Cream Cheese Frosting……you’ll hear angels singing after one bite!
This recipe is a treasure.
Print this out and go stick it in the family Bible. Your grand children will thank you.
Once upon a time I needed to use up some ripe bananas. I also needed to take a cake to a church activity that night so…. I googled banana cake and found this recipe. The recipe claimed to be the best ever. I gave it a shot. Turns out it really was the best banana cake I’d ever had.
Over the passing years I’ve tweaked the recipe just a little to better fit my cooking style and I gotta admit, I like it a little better my way.
….and I also feel like it is really important to cook it in a Bundt Pan.
One of the most important steps in this recipe is freezing the cake (in the pan) immediately after removing it from the oven. I put a hot pad down in my freezer so the hot pan won’t defrost anything.
It looks like this when I take it out. Run a knife along the edges and around the center tube before turning it out onto your cake stand or plate.
½ cup softened butter
¼ cup canola oil
2⅛ cup sugar
2 tsp lemon juice
1½ cup buttermilk, (i use sour milk* or ½ plain yogurt half milk if I don’t have butter milk)
2 tsp vanilla
½ tsp salt
2 tsp baking soda
3 cups all-purpose flour
1½ cups smashed very ripe bananas, I use 3 or 4 bananas
Preheat oven to 350 degrees
Grease and flour a bundt pan and set aside
Smash the bananas and mix in the 2 tsp of lemon juice and set aside
Using a hand mixer or your stand mixer combine, butter, oil and sugar and mix thoroughly
Add eggs one at a time and mix just until combined
Add vanilla, salt, and butter milk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined.
You can find complete recipes of this BEST EVER BANANA BUNDT CAKE RECIPE in reallifedinner.com
Hearts, sprinkles, love letters and romantic gestures from someone you’ve admired from afar. Or, maybe not. Valentine’s Day is one of the most anticipated holidays of the year. And the most dreaded.
But fear not the pudgy cherub with his pointy bow that may or may not be misdirected, it matters not whether you have a love in your life, you still need to feed your face.
A favorite of mine and my honey bunny poochie coo (er, husband) for V-day is keepin’ it simple with a bottle of wine and crackin’ crab in front of the Tivo and catching up on last week’s Parenthood.
Some people think crab is something you only get when you go out for that special meal, but honestly, we’re total opposites in that theory. Why spend all your dough on the restaurant mark-up when instead you can grab yourself a couple of extra legs to heat up toot sweet?
We’ve cooked Alaskan King Crab Legs every which way—except in a crock pot because that would just be not right. We’ve boiled, sauteed, steamed, broiled and bar-b-qued.
The best way we’ve found to cook up these leggy supermodel crustaceans is by binding them up in paper towels and plastic wrap like little high school wrestlers trying to make weight before the big match and using most cooks day-to-day, go-to kitchen-cooking-contraption, the good old microwave.
Since crab from the grocery store freezer bin is already flash cooked, the problem with cooking at home is just that. You’re cooking it twice! So instead of cooking it again, to shreds, to rubbery smithereens, just give it a little warm up.
recipe: Alton Brown
6 Alaskan king crab claws, thawed
4 sprigs fresh dill
Cut claws at joints to fit into your microwave. Wrap 3 claws in damp paper towels with 2 sprigs of fresh dill and wrap tightly in plastic wrap.
Place wrapped claws in the microwave 1 package at a time and cook for 2 minutes.
Remove and carefully unwrap, they’ll be steamy so be careful of the full-facial steam.
You can find complete recipes of this Steamed Alaskan King Crab Legs in foodiecrush.com