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Tag Archives: baking

Gluten-free Blueberry Muffins….wild Maine blueberries at their best!

Good morning!! It’s a beautiful clear, crisp September morning and fresh blueberry muffins are on their way. I just went for a short paddle on the pond. The mist was rising over the warm water, the birds were chirping, the loon was diving for breakfast and the sun was peaking through the tree tops. This is my favorite time of year, when the air begins to cool and dry out. I love Fall!!!

I’m using up the last of the wild Maine blueberries in my refrigerator for a batch of muffins. We are heading to Belfast, Maine later today to meet up with my sister and her husband. They recently purchased an RV (a.k.a. motor home) and are camping on the coast. We decided to stay in a hotel instead of the cushion on top of their kitchen table…my aching back!

These muffins will be the perfect breakfast tomorrow morning as we sip coffee overlooking the Atlantic Ocean, watching the sun rise. I hope you are having a wonderful, long weekend…take some time to relax or do something fun…life is too short! Bon appetit!

P.S. I like to use my special “muffin-top” pan, but a regular muffin tin will work great, too.

Blueberry Muffins

2¾ cups Pamela’s Gluten-free Wheat-free Baking & Pancake Mix
2/3 cup sugar
1 stick butter(room temperature)
1 cup vanilla yogurt (room temperature)
2 eggs
1 teaspoon vanilla extract
1½ cups fresh blueberries (or thawed, drained frozen berries)

Preheat oven to 400 degrees. Grease 2 muffin pans. Combine Pamela’s mix and sugar in a large bowl. Cut in butter until it resembles fine crumbs. Combine yogurt, eggs and vanilla in a small bowl and pour all at once into flour mixture. Stir until just moistened. Gently fold in blueberries. Fill muffin cups two-thirds full and bake for 15-20 minutes or until golden brown. Remove from pans immediately. Makes 12-18 muffins.

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Posted by on September 1, 2012 in Breakfast

 

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Easy Buttermilk Biscuits…fluffy, tender and lightly sweet!

Wow, it’s been a while since I’ve posted anything. I’ve been swamped with homework for my online course, plus the humidity doesn’t make me feel like heating up the oven and standing in a hot kitchen. Compared to the rest of the country, Maine’s weather has been very nice this summer, so I really shouldn’t comment on the humidity. Truly, though, I could be a polar bear!!! If I didn’t have the cool waters of a pond or lake nearby, summer would be my least favorite season.

Yesterday was a fairly nice day, so I decided to use up some buttermilk I had in the refrigerator and make some biscuits. They came out very nice – light, fluffy, a little bit sweet and “oh so good” warm… They went great with a big salad and a fresh ear of corn for dinner. Today, I spread a little mango butter on one and had it with my eggs for breakfast.

They were very easy to make, too – which is always a good thing in my kitchen. If a recipe has too many ingredients or steps, I usually skip it. I open my regular cookbooks and see which recipe will convert to gluten-free the easiest. This one did just that!

P.S. Even though Pamela’s mix has baking powder in it, I added extra to give the biscuits some lift – I do think it helped.

I hope you enjoy these biscuits as much as we did!

Gluten-free Buttermilk Biscuits

2 cups + 2 tablespoons Pamela’s Gluten-free Baking and Pancake Mix
3 tablespoons sugar
1 tablespoon baking powder
5 tablespoons butter, room temperature
¾ cup buttermilk

Preheat oven to 400 degrees F. Grease a large baking sheet with butter. In a large bowl, combine Pamela’s mix, sugar and baking powder. Cut in butter and blend until mixture is crumbly. Add buttermilk and stir. The dough will be sticky. Using an ice cream scoop, scoop the dough and drop onto the baking sheet. Bake for 15 to 17 minutes until golden brown. Makes about 9 biscuits.

 
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Posted by on August 15, 2012 in Quick Breads

 

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Lemon Cheesecake…simple, light and creamy!

My family has always liked cheesecake, but it usually only gets made for special occasions. Years ago, my husband would make it and he would experiment with different flavors for Thanksgiving and Christmas – pumpkin, chocolate, almond, citrus, marble,… It was a time-consuming process making the crust, cooking it, letting it cool, blending all the cheeses together, greasing the spring-form pan,… Even though it was so delicious, it was very dense, rich and full of calories.

I recently found this recipe online at Easy Eats Blog, so I’m re-blogging it here. It was fabulous! My son endorsed this as his ALL-TIME favorite cheesecake – light, creamy, not too sweet, smooth texture, and gluten-free! My husband loved it too and didn’t miss the crust at all. I know I’ll be making it again and more often than just at the holidays. I really like that it has agave nectar instead of sugar and not too much ricotta cheese. Sometimes a cheesecake can have a grainy texture with too much ricotta in the recipe.

I used a large, round, deep stoneware dish to bake it in and after chilling, it cut very easily and was set perfectly. Next time, I may try adding lemon or orange zest for a deeper citrus flavor. I also want to try adding cocoa powder or almond liquor. Mmmm, the possibilities…!!! Enjoy!

Gluten-free Lemon Cheesecake

8 oz. cream cheese
1 cup ricotta cheese
¾ cup light agave nectar
2 large eggs
5 teaspoons brown rice flour
5 teaspoons corn starch
1 ½ teaspoons vanilla extract
2 teaspoons lemon extract
1 stick butter, melted and cooled
1 cup plain Greek yogurt (whole fat)

Preheat oven to 325 degrees F. Grease a round, deep baking dish or pie plate. Combine cream cheese and ricotta in a large bowl and mix well to combine. Add agave syrup and blend well until creamy and smooth. Add eggs one at a time and blend well after each. Add rice flour, corn starch and extracts and mix very well. Add melted, cooled butter and yogurt and beat until completely blended together. Pour batter into prepared pan and bake for 45 minutes. After 45 minutes, turn the oven off and leave the pan in the oven for 1 ½ hours to cool gradually. Remove from the oven and chill for 4 or more hours. Top with fresh fruit or whipped cream. Makes 6 to 8 servings.


 
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Posted by on July 6, 2012 in Desserts

 

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Chocolate Chip Blondie Bars…an old-fashioned favorite!

Time for a little sweetness in this blog! My college son is in the kitchen making some kind of cookie, so I’m inspired to add this recipe to my blog tonight. I remember eating these blondies when I was young – only then, my mother made them from a boxed mix. The boxed mix disappeared from grocery stores at some point, but I still love the flavor of these. They are a combination of butterscotch brownie and chocolate chip cookie – how can you go wrong with that?! Even though there is no butterscotch in the bar, I use dark amber agave syrup – it gives a similar taste. Otherwise, brown sugar is the preferred sweetener.

Easy recipe, simple ingredients and of course, my favorite gluten-free mix – Pamela’s Baking & Pancake Mix. Bake a little sweetness tonight! Enjoy!!

P.S. My son just brought me two warm cookies and a glass of cold milk! If I can get him to remember how he made the cookies (they are gluten-free!), I’ll write about them at some point! Yummy!!!

 

Chocolate Chip Blondie Bars

1 stick butter, softened
½ cup amber agave syrup
1 tablespoon vanilla extract
1 large egg
2 cups Pamela’s Gluten Free Pancake and Baking Mix
½ cups chocolate chips

Preheat oven to 350 degrees. Lightly grease an 8 X 8 inch baking pan. Combine butter and agave syrup in a medium bowl, mix until blended. Add vanilla extract and egg, mix until well blended. Add Pamela’s Mix and mix until smooth and creamy texture. Pour the batter into prepared pan and spread with a spatula. Sprinkle chocolate chips on top. (** Optional: add chocolate chips to the batter and mix in.) Bake in the oven for 25-30 minutes until golden brown. Let cool and cut into bars. Makes 12 bars.

 
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Posted by on June 2, 2012 in Desserts

 

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Lemon Poppy Scones… a nice mid-morning snack with tea!!

Today was my day off and one of my good friends came over for a visit. We try to see each other every month or two, but this time it was longer. Even though we only live 25 minutes away from each other, our schedules get busy and our visits get further apart. We have similar interests and enjoy our leisurely conversations over tea and sweets. Sometimes we have lunch together, too. This morning I decided to whip up a batch of Lemon Poppy Scones for our morning together. She doesn’t have any particular dietary restrictions, but I always cook with my Pamela’s Gluten-Free Baking and Pancake mix so my husband can eat any leftovers.

These aren’t exactly like real scones, because they’re lighter in texture and more moist. Maybe half scone and half muffin? Also, they are not very sweet which makes them a great low-sugar treat. I know they would be super yummy with a little apricot jam or orange marmalade spread on top!

Another fun thing I did when I cooked these is I used a special baking sheet that my neighbor gave me. It’s called a “muffin top pan” and you can find them at Amazon – here. For those of you who really like the tops or caps of muffins, this baking sheet is for you. The indents keep the batter from spreading out too flat. I love to cook my muffins this way, so I tried it for my scones too – they came out perfect!

Add a mug of herbal tea, a good friend and enjoy!!

Lemon Poppy Scones

3½ cups Pamela’s Gluten-Free Baking & Pancake Mix
2 teaspoons baking powder
12 tablespoons butter, melted
1 cup milk
1 egg
1/3 cup agave syrup
1 tablespoon lemon or orange zest
1 tablespoon lemon juice
1 tablespoon poppy seeds
Brown sugar for sprinkling on top

Preheat oven to 350 degrees F. Grease two baking sheets with butter. In a large bowl, combine Pamela’s mix with baking powder. Add melted butter, milk and egg. Stir until well combined. Add zest, lemon juice and poppy seeds and mix very well. The dough will be sticky. Drop by large spoonfuls onto each pan, making 12 piles of dough. Sprinkle ¼ teaspoon brown sugar on top of each pile of dough. Bake for 20 minutes until lightly browned. Remove and cool on a cooling rack. Makes 12 scones.

 

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Posted by on May 22, 2012 in Breakfast

 

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Orange Cranberry Muffins…light and flavorful!

These gluten-free muffins are a wonderful addition to your breakfast table. They are fluffy and light, slightly sweet and tart, plus lower in fat than most muffins. My husband enjoyed one right out of the oven after he came home from snowshoeing with our dog. I love to go snowshoeing, as well, but occasionally he goes alone, so he can really move and go further. I like to enjoy the scenery and go at a slower pace. We recently had about 8 inches of fresh snow and the woods are very pretty. We’ve been luckier than most of New England this year, because we have snow on the ground to enjoy our Winter season.

Because I used Pamela’s Gluten-free Baking and Pancake Mix, these muffins were very quick to whip up. The extra sugar on top also gives them a nice little crunch. I think they would freeze well, but ours won’t be around long enough to find out! Enjoy!

Gluten-free Orange-Cranberry Muffins

2¼ cups Pamela’s Gluten-free Baking and Pancake Mix

½ cup sugar

2 teaspoons grated orange zest

1 cup dried cranberries

4 tablespoons vegetable oil

1 large egg

1 cup orange juice

2 teaspoons sugar

Preheat oven to 400 degrees F. Grease a muffin tin or line with 12 paper liners. In a large bowl, stir together the Pamela’s Mix, sugar, orange zest and cranberries. Add the oil, egg, and juice and mix until blended. Spoon the batter into the muffin tin, dividing evenly between the 12 wells. Sprinkle the tops of the muffins with the 2 teaspoons sugar. Bake for 20 to 25 minutes, until light golden brown or until a wooden toothpick inserted in the center of a muffin comes out clean. Makes 12 muffins.

 
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Posted by on February 28, 2012 in Breakfast

 

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Five Minute Gluten-free Chocolate Mug Cake…long name, short time to a sweet treat!

I know this recipe has been all over the internet for years now, using regular all-purpose flour. I’ve tried that one and it doesn’t taste good at all. The texture just isn’t right – too rubbery. Maybe I didn’t find the right recipe? Anyway, we’re gluten-free now…

So, when I substituted Pamela’s Gluten-Free Baking and Pancake Mix for the regular flour, it came out good enough to fill my husband’s craving for something chocolate and sweet. The texture is not exactly like chocolate cake, more spongy, but we make this often enough that it is something we look forward to enjoying. It has good flavor and we can whip it up anytime we want a sweet treat.

I think it’s really important to use a baking mix that has baking soda, salt and baking powder already in it, or add it on your own. I know there is a Gluten-free Bisquick mix on the market now, and it may work in this recipe, but I have not tried it, so I can’t make any promises.

The other important piece of this recipe is the microwave wattage. If you don’t know the wattage of your microwave, check the manual that came with it. Or, look for the sticker with a serial number and other small printing on it. The sticker may be located on the back of the machine or when you open the door, it might be facing you. Somewhere on that sticker it should say what the wattage output is – microwaves have varying amounts of outputs, usually from 700W to 1400W. (My microwave is 1200W output, so I have to adjust it for this recipe.)

If you want to get the correct cooking time for your microwave for this recipe, click here and it will bring you to a Microwave Conversion chart. Scroll down to the “Convert Microwave Cooking Times” box and enter 1000 in the “From Wattage” box, enter your microwave’s wattage in the “To Wattage” box and enter 3 minutes, 0 seconds. Press “GO” and the chart will give how much time to cook this recipe using your microwave on HIGH. I’m sorry if this sounds a bit confusing, but it will help the recipe come out better, I promise!

Let me know how it comes out when you try it… I’d like to hear your ideas and suggestions! Enjoy!

 

Five Minute Gluten-Free Chocolate Mug Cake

4 tablespoons Pamela’s Baking & Pancake Mix

1 tablespoon sugar

2 tablespoons unsweetened cocoa powder

1 egg

3 tablespoons milk

2 tablespoons canola oil

½ teaspoon vanilla extract

2 tablespoons chocolate chips

In an extra-large coffee mug, add the first three dry ingredients and mix well. Add the egg, milk, oil and vanilla extract and mix very well until completely combined. Add the chocolate chips on top – don’t stir in. Place mug in the microwave oven and cook for 3 minutes at 1000 watts (oven watts may vary, adjust power or time accordingly). The cake will rise near the top of the mug and fall again – this is normal! Allow to cool slightly and tip onto a plate. Cut in half lengthwise and serve with vanilla ice cream or whipped cream, if desired. Makes 2 servings.

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Posted by on February 24, 2012 in Desserts

 

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