Gluten free cake, especially a classic white cake, often really needs some good frosting to cover up the cardboard taste. This frosting will do the trick if you find yourself throwing together some gluten free cupcakes using a box mix (although, I recommend Pamela's Classic Vanilla Cake mix, it is the best tasting mix available). I also use this frosting on my carrot cake.
4 ounces cream cheese, room temp
4 tablespoons butter, room temp
3/4 c powered sugar
1. Cream together the cream cheese and butter.
2. Mix in the powered sugar, about 1/8 to 1/4 cup at a time until all mixed.
3. Refrigerate about an hour, then use to frost a sweet dessert. A batch this size will frost about 12 cupcakes for me.
Variations: I do use low fat cream cheese if I'm feeling bad about my jeans fitting that day... which is most of the time, and I seriously don't think it affects the taste.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
03 October, 2011
Banana Bread
This is a staple around my house. We never seem to eat bananas fast enough, and I can't bear to toss them. Plus, I've been told by many glutemanics and non-glutemanics alike that this is the best banana bread they've ever had. I think they may have been exaggerating so I'd make more, but it is damn good if I say so myself, and super easy to make.
3 very ripe bananas, mushed
2 eggs
1/4 c sugar
2-3 tablespoons butter, melted
1 3/4 c Pamela's baking & pancake mix
1 teaspoon vanilla
A pinch of salt
1. Beat the bananas, butter, sugar, and eggs together in a bowl on medium speed for about 1 minute.
2. Add the Pamela's, vanilla, and salt, and mix together.
3. Pour the dough into a greased bread pan and bake at 350 degrees F (177 C) for about 50-55 minutes.
Variations: I tend to go light on the butter and sugar if I am making the bread for just the family breakfast, I don't think you miss out on the taste too much and it makes the bread a bit healthier. I've also been known to throw in an extra banana and chocolate chips if I'm feeling a little spunky. Bottom line, is this is a recipe that you can play with a bit and it will still turn out yummy.
3 very ripe bananas, mushed
2 eggs
1/4 c sugar
2-3 tablespoons butter, melted
1 3/4 c Pamela's baking & pancake mix
1 teaspoon vanilla
A pinch of salt
1. Beat the bananas, butter, sugar, and eggs together in a bowl on medium speed for about 1 minute.
2. Add the Pamela's, vanilla, and salt, and mix together.
3. Pour the dough into a greased bread pan and bake at 350 degrees F (177 C) for about 50-55 minutes.
Variations: I tend to go light on the butter and sugar if I am making the bread for just the family breakfast, I don't think you miss out on the taste too much and it makes the bread a bit healthier. I've also been known to throw in an extra banana and chocolate chips if I'm feeling a little spunky. Bottom line, is this is a recipe that you can play with a bit and it will still turn out yummy.
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