Killin’ it with Casseroles

So, we have been on a budget crunch this summer transitioning from one job to another (and possibly irrationally spending while on a short little getaway with my husband, if we are being totally honest). Earlier this year my goal was to value more and spend less, and while I have made some great strides in this area, I’m not completely where I would like to be.

While I have made decent attempts at getting financially organized… by decent I mean, I did some Pinterest research, read some online suggestions, and created really REALLY cute charts and budgeting sheets with super cute fonts, I then proceeded to do nothing with them. Ball. Dropped.

I have managed to develop a nice little collection of “Fall Foods” aka… the casserole. Yes, that 1980’s to 1990’s style dish that takes a whopping 15 minutes to assemble and 30 minutes or so to bake. It is the golden child of week night dishes and frankly the ultimate in comfort food. Between The Casserole and a slow cooker.. you could really feel like susie homemaker even if you aren’t home until 5 o’clock each night.

I have come across some excellent finds, along with some not so great ones we have ditched along the way. Each recipe I share has either been adapted from a Pinterest big ticket item, or is a family one, and has been taste-tested and approved by the Connoisseur of all things Dinner… my husband. I have already shared with you my spin on the Classic Lasagna with my Spinach and Sausage Lasagna | Gluten Free  and the one I have to share today isn’t exactly the healthiest either, but it really is delicious.

I originally found the recipe from Incredible Recipes from Heaven and just the pictures on Pinterest ALONE sold me on this little gem! Between the pictures and the main ingredients: Chicken, Bacon, & Ranch I was SOLD! I knew this was a way to tackle my constant battle with the Chicken Hater in the house… he knows who I’m talking about too… and so do all of you since there is only one person that can be referred to as “HE” in this household…. Bacon, Ranch, and Cheese would definitely be enough to get him to eat chicken.

And so I present you with the Gluten Free | Bacon Ranch Chicken Pasta Casserole. Um… yes please…! When I first came across this item, I thought to myself, “If I can’t get my husband to each chicken like this, he will never, ever, eat it. Period.” And let me tell you, he ate it, and he ate it again as left overs. That my friends, is saying something. There is nothing in the world my husband dislikes almost as much as chicken, but left-overs come in at a close second.

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But I digress… I began this dish with my chicken, diced and marinated in a bag of olive oil and delicious seasonings…! This made the chicken much more appealing to my anti-chicken husband. (The original recipe calls for Adobo but you can find this simple alternative HERE that I used in replace of the already mixed seasoning.)

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And then of course, frying up some bacon helped out his hesitancy towards any recipe involving chicken.

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If you do not have a double flip bacon screen, I strongly recommend getting one. I have two little crazies running around my kitchen the entire time I cook and the last thing I ever want is for one of my little balls of energy to get splashed with hot bacon grease.

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Once your bacon is nice and crispy, (I like to chop mine up before cooking, but feel free to approach this how ever you’d like – just make sure the bacon is nice and cold before chopping it) remove the pieces to a paper towel and drain most of the bacon fat, leaving just a tiny bit for the chicken to cook in.

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*FULL DISCLAIMER: As a person considering beginning a portion control diet… this is NOT diet food… which is why it is so delicious!

While your chicken cooks, boil your noodles to al dente, and by all means, PLEASE consider switching to Barilla Gluten Free Pasta, because it is AMAZING!

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Once you have cooked your noodles, toss them in the Newman’s Own Alfredo and Ranch dressing.

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I chose this specific brand of Alfredo, because it was the only one I could find guaranteed to be Gluten Free. I’m sure several brands are, but I really like this one. Of course you could make your own, and that would be wonderful; however, the purpose of casseroles our home are to be time efficient, and making an Alfredo sauce really puts a damper on time efficiency.

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Next comes the fun part: mixing and layering…!!

Start with your creamy pasta layer, and then add in your chicken and half of your crispy bacon.

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Give that bad boy a toss and then top it off with your shredded cheeses and remaining bacon pieces. Toss it in the oven for 20 – 30 minutes and ENJOY!

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I must admit, this one was a hit with ALL of the food critics in my house, and I will definitely be including this simple recipes into our week day rotations.

Speaking of rotations, have you ever found yourself getting caught up in the same 5-10 recipes for week nights? My husband complains that I make the same foods over and over… and that I make “plenty of good meals” I just don’t make them often enough. But when it comes to meal planning, and grocery list making, my mind goes BLANK. I have a heck of a time remembering what all of those dishes are. I know I pin some… I print some… and some I have on recipe cards, but I could REALLY use a good organizational system for keeping track of the recipes I love and don’t love.

Do you have any systems that work for you and your family? I would LOVE to hear about them! Reach out to me at shimmeringtwig@gmail.com and I’d love to feature your kitchen recipe organizational system on my blog!

I can’t decide if I need to take a digital approach, or if I need a good old-fashioned notebook LIST of the meals we like!

I will never forget when my sister lived in town years ago, opening up a kitchen drawer of hers and finding a list of “Jason’s Favorite Foods” it was hysterical! It was a list of all the foods he liked to eat! I seriously think I need to make my husband write a list similar to that! Just a reference point for those brain fart moments when you JUST. CAN’T. THINK. of a meal to make.

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Anyways, I hope you find a space in your weekly rotations for this Bacon Ranch Chicken Pasta Casserole! Link to original recipe is here:

Gluten Free Notes:

Cheers!

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  • Whitney
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Meatballs | Gluten Free AND Homemade!

The Meatball battle. It’s a war I’ve been fighting with my mother since I was old enough to speak. I decided way back then that I did NOT love homemade meatballs. She tried and tried and tried to convince me that meatballs were BETTER homemade. I disagreed. I loved-me-some good frozen meatballs. Every Italian blooded person reading this blog has officially clicked the “unfollow” button by now, but I can promise you, if you hang in there with me, I was finally able to come to my senses.

We have this crazy thing about meatballs… as long as my husband and I have been living in the same household, be it in our new home, the terrifyingly risky apartment we first lived in, or our starter home, the house he grew up in; we have had our share of some crazy memories associated with meatballs. There is a period of time that is so under appreciated by so many, that golden time when you find the person you will spend the rest of your life with, but still do not have any major life commitments yet. It’s the time in life when you can have fun, and be care free. Our period of this phase of life together began just after I graduated college. We got our first apartment together, with minimal monthly bills, while I was subbing, and waitressing in the summers, and he was working 12 hours shifts, rotating every two weeks between days and nights. Eventually I went back to school, and his job landed him staying away more than not. So when he would come home, we made the most of it. From our favorite little local restaurant/bar surrounded by some of the greatest group of people in the same phase of life as us, to cookouts and fires in our backyard that went way beyond the normal “last call” hours, we enjoyed life, worked hard, and played harder.

I know you are wondering, “how does this have anything to do with meatballs?” Well trust me, if you are any of those friends from that phase of life, you know EXACTLY how this connects back to meatballs (and flip cup… but that’s not what this post is about!) Every time the bar closed, the fires dragged on, or the appetites grew, we found ourselves crowed in our little Big Run kitchen cooking up frozen meatballs at 2 am, 3 am, 4 am, rarely but even occasionally as early as midnight. Yes, somehow we always ended up back at our house feeding lord knows how many people, Meatballs. It became a standing joke between this group of friends from that golden phase of life. Long standing rivalries over flip cup always came to a halt over a ridiculous tradition of taming the post-alcohol hunger with frozen meatballs.

Fast-forward 4 years, one move, and two kids into the future, and those memories feel like a lifetime ago. One of those couple friends we used to spend every free second with recently got married and we found ourselves headed out to dinner with a portion of that old group again, only this time there were about 6 additional little ones ranging from baby carriers, high chairs, all the way up to pre school age. I feel safe in saying the groom-to-be was a little overwhelmed walking into that dining room…!

When I say that phase in life is the “golden phase” I don’t mean it in a way to place it above any other phase of life, I am just trying to explain the purpose and the value of it. Life is SO short, and it changes so drastically once kids are in the picture; with those changes all being amazing, and monumental, and even golden in their own ways. But don’t rush it. Enjoy these little phases of life because they all fly by so quickly. And if you are past it, I hope you find yourself reflecting on those carefree memories that stilly little things like “gyros at 2 in the morning while wearing feather boas, and cups of ice being dumped…” and never forget them. Life is so good.

So returning to the “meat” of this post; alright, that was a little corny even for me. My oldest daughter is obsessed with meatballs. She lived on frozen meatballs for a phase, and now being cared for by an amazing Italian cook while I’m at work, has acquired a slightly more sophisticated taste for meatballs, forcing my hand into trying out my own version of a “good homemade meatball” but one that was also gluten free for her little sister and myself to enjoy. (Meanwhile… my mom says, “it’s about time!!!”)

So I began scouring the internet for suggestions and this is what I was able to come up with:

IMG_0751-I started out following a strange suggestion, that I felt would really help with the gluten free texture, and that was to soak bread in milk. So I began with two sliced of UDI’s Gluten Free White Bread, crust removed, ripped into chunks and soaked in milk.

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I seriously love this towel, it cracks me up every time I read it, thanks Danielle!

While those were soaking I worked with equal parts ground beef and ground pork, adding in one egg, some parmesan cheese, some parsley, some garlic, a chopped onion, and a little shake of Italian seasoning blend, salt and pepper.

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Next, I added the milky bread mixture (the whole thing, not just the bread) and really mixed the entire bowl well with my hands. This took  a while since I wanted to make sure everything was evenly combined.

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I began methodically rounding each little clump of meat into what I felt to be a nice sized ball for spaghetti or even sandwiches, for leftovers. I’d guess about two tablespoons of meat? Maybe a little less?

Next I placed a skillet on the stove with some good olive oil in it and heated it to medium, placing each rounded ball of meat in to brown on all sides evenly. I then transferred the balls to a plate and continued until all the meatballs were well cooked.

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Once all of the meatballs were browned evenly I placed them back into the skillet (you could use a crock pot if you wanted to instead) and poured our favorite spaghetti sauce over letting them simmer on low for about a half hour before serving.

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They were definitely a hit! I was pretty pleased with the final results as well! So whether your in that “work hard, play harder” phase, or the “throws of parenthood” phase… or even the “I have to repaint the walls in my house because I have teenagers and their friends” phase; may this post bring up some fun memories, inspire new memories, or even just push you past the breaking point, ready to dive into the homemade versions of your family’s recipes. 

Cheers!

  • Whitney

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Homemade Gluten Free Meatballs

  • Servings: 30-36 meatballs
  • Difficulty: easy
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Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 slices gluten free white sandwich bread, crust removed
  • 1/2 cup milk
  • 1 tsp minced garlic
  • 1/2 medium onion diced
  • 1 cup parmesan cheese freshly grated
  • 1 egg
  • 3 tbsp parsley
  • 1 tbsp Italian seasoning
  • salt and pepper
  • 2 tbsp olive oil

Directions

  1. Place gluten free bread in a bowl with 1/2 cup milk and let it stand 5 minutes.
  2. Combine ground beef, pork, garlic, onion, parmesan cheese, egg, parsley, Italian seasoning, salt and pepper in a mixing bowl. Add milk and bread mixture. Mix well with hands until all ingredients are well combined.
  3. In a large skillet, heat olive oil over medium heat. Begin rolling the meat mixture into approximately 1-2 tbsp balls and brown in skillet evenly on all sides. Remove and continue until all of the meat mixture has been formed into balls and browned on all sides.
  4. Return meatballs to the skillet and add 1-2 jars of spaghetti sauce turning heat to low. Cover and let simmer for approximately 1/2 hour before serving.
  5. Serve with pasta or rolls.

Breakfast Casserole | GLUTEN FREE

This specific breakfast is one of those “trip down memory lane” breakfast options. As a kid from the age of 8 and on, I lived life like an only child. My sister and I were of course close, but at the time as close as a 9 year old can be with her 19 year old sister. There was a lump of my childhood where we were just in too different of age brackets to really have that “bond” like you have with a sister. This changed quite a bit around the time I turned 13, and started to develop the “older mind-set” of a pre-teenager/teenager.

Teenage years… yikes. My sister was a lifeline of words of wisdom and guidance in an ever slipply social slide, and hormonal phase of life. Here we are 15 years later and she is now smoothly guiding two teenagers of her own through that monumental phase in life. But I digress…


This specific dish isn’t about my sister, rather a different memory comes to mind whenever I make this. During those “only child” feeling years, visits from my aunt, uncle, and two cousins who lived in Eastern Pennsylvania were so exciting. My two cousins were older than me, but never treated me like they were older. Some of my best childhood memories involved playing with them at our house or even theirs. I think the thing I loved the most about those visits was that our house was full of people, waking up in the morning and finding my uncle and Dad already downstairs having coffee. Each time they would come and stay with us, we had a very specific food regimen. My mom would make her breakfast casserole, a cheese danish (really still working out the details on how to convert this to gluten free…) and of course, Laska’s Pizzas for dinner! Laska’s is a local specialty pizza shop that my aunt and uncle would stock up on for their boys, particularly on the trips when they came without them.

I love the recipes that can pull you back to very specific moments in your life, and even make you feel like a kid again. This breakfast casserole became the large crowd breakfast, making appearances at family reunions, when my sister and her husband came home from college with a crowd of friends for “Groundhog’s Day” and even my own excursion with summer school friends up to the knob. Yes, my mother sure did master the art of pleasing a crowd.

The recipe I am about to share with you is a small version, only using half of a gluten free loaf of break and filling a 6 cup casserole dish. Feel free to double and triple as needed. When my mom needed to prepare a large quantity, she would make it in a roasting pan. To begin, cube half a loaf of UDI’s brand white bread. You can use your favorite bread, my mom used to bake a gluten free egg loaf, and slice it up. I’m not 100% sure if she still does that or not, as that was back in the years when quality gluten free products were not readily available.

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Once your bread has been cubed, fill your casserole dish loosely. Don’t pack it too tightly or you’ll have one very dry Breakfast Casserole.

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Next prepare your eggs. Whisk your eggs, milk, mustard, salt and pepper until smooth. Evenly pour mixture over top of cubed bread.

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Once your bread is nice and gooey, cover the entire casserole with shredded cheddar cheese. Top with bacon bits (or crumbled REAL bacon if you want to get fancy) and place it in the oven.

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Let the casserole bake for approximately 45 minutes, and let stand at least 10 minutes before serving.

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This savory dish was so good with the sweet addition of my Mom’s cream cheese danish, and once I come up with a solution for the crescent roll, I’ll be sure to share it as well.

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Share this dish with great company, fruit, and some fresh coffee, and you’re sure to create memories that you and your guests will never forget.

Cheers!

  • Whitney

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Red White and Blue JELLO Squares

The summer I was pregnant with my youngest daughter, I had a weird obsession with Jell-O. Yes, I clearly had too much time on my hands as so many would say, between chasing around my one and a half year old, returning back to full time post-graduate student, and the joyful aches and pains of being six, or more, months pregnant. CLEARLY I had too much time on my hands. I began to obsess over fine-tuning the art of layering jello, like a classy 1950’s susie-homemaker. Once I discovered this incredibly simple, yet game changing tweak to the typical boxed jello found at the store, I began to make themed Jigglers for each of my niece and nephews birthday parties. If my sister-in-law read this blog, she would seriously laugh at this post, because I literally made a spider-man face and matching black and red Jigglers for her son.


Prior to that, I made pink and blue for my other niece, along with Rainbow striped for yet another niece that fall. When my daughter’s second birthday rolled around with her super sweet Snow-Bunny theme mentioned in Winter Birthday Blues Brightened, I tried using the Royal Brand jello in the “Frozen” themed colors available at the time. I particularly liked this layered jello, because it had a CLEAR, which was super icy and cool look.

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The other really cool trick I also learned during this summer of layering Jello obsession, was how to make the perfect gelatin white layer, thanks to Recipe Girl, I was able to take her basic formula and expand on it, creating variations to match every party theme possible.

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So today, I am sharing with you her layered Red, White, and Blue Jello, which I absolutely love! It’s so festive and simple to make, and such a crowd pleaser! Once you try this version, you’ll never go back to regular “Jigglers.”

The magic ingredient to this amazing consistency is “Knox” gelatin, which I discovered about 5 years ago while planning for our wedding. I wanted these beautiful jello shots in replace of the schnapps during the bridal dance, and found this Jelly Shot Test Kitchen book, thanks to Pinterest, way back in it’s primal stage. This book was full of beautiful jello cocktails, that also happened to be delicious.

I believe a group of girls came over the Thursday night before my wedding and all sat around while I mixed up batch after batch of light purple and sea foam green tinted concoctions. Just as I was about to finish the last batch, and my friend Kali will vouch for this, I turned around with the final pan in my hand ready for the fridge, but turning just a little too sharply, SHOWERING MY ENTIRE KITCHEN  in Jello goo. What a nightmare that was to clean up. To her ever lasting credit, Kali was the only one who got down to help me scrub up the hot-mess my kitchen had just become. (That was just the beginning of a weekend full catastrophes, but another story for another day)

Returning back to this very simple jello, For ever two boxes of 3 ounce JellO brand, or alternate brand flavored gelatin mix, you would need to add one pouch of Knox gelatin as well.

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Combine those pouches in a glass bowl and add two cups of boiling water to the powder. Pour this layer into a greased 9 x 13 glass dish.

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Now, the other thing I really like about making jello, is my Pyrex Glass Dish with Carrying Case and while I’ve linked you to a newer version, the one I have is a special hand-me-down.

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This specific dish was my great aunt’s and when she passed, my Mom had it for a few years. Once my husband and I got our first home, my Mom gave it to me. I love that every time I open the case, I see her handwriting, neat, and organized on the label. *Disclaimer, this is no longer a valid address or phone number (pre-9/11).*

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My aunt would always bring a cold “salad” for holiday meals, typically consisting of a mousey, gelatin dessert. As a kid, I never questioned an adult giving me dessert as salad, because who would?! The lemon one was my favorite, perhaps I’ll share that with you down the road.

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On a more practical note, I still love the warm core and cool core options for traveling during picnic season. I use the cool one any time I take a gelatin dessert to an event and it works great!

After completing your first layer of red, place in the fridge for at LEAST 30 minutes. It’s super important that you wait the appropriate time between layers or they mix together and you lose that pretty, smooth layered look.

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Once the red layer has been placed in the fridge, begin working on the white layer, starting by emptying a can of sweetened condensed milk into a bowl. Add one cup of boiling water. In a separate bowl sprinkle two pouches of gelatin over 1/2 cup ICE COLD water, letting stand for 5 minutes. Then add the other 1/2 cup of boiling water to dissolve the gelatin, before adding to the milk mixture.

*When I made this for our picnic this year, I made a mistake and placed a cup of ice cold water in a bowl, sprinkling my two pouches over this, instead of the original instructions. I simply let it stand a minute or two, and then mixed into the hot milk mixture. The gelatin dissolved just fine, luckily!

Remove the chilled red layer is solid, waiting until your white creamy layer is room temperature. I have made the mistake of pouring hot mixture on to the solidified gelatin, ultimately turning my white layer pink.

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Pour in your white mixture and let chill at least thirty minutes.

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Once it’s back in the fridge, repeat the directions from the red layer, with blue gelatin and Knox.

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I usually have to do some strategic balancing act in our fridge, since we are usually having this for a picnic, and our fridge is slightly un level, which can leave your layers looking something like that crafty 1990’s sand art in a bottle, before accidentally shaking it up on the way home. I swear I could never get enough sand in those darn things to keep them set…

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Again, when adding your final layer, be sure to not rush and pour in your gelatin before gets to room temperature. Patience is key, which reinforces the fact that it truly is a miracle that I am ever capable of completing this dish.


Once all is said and done, you have a splendid looking and deliciously tasting teeny work of art! Try out some cookie cutters for fun shapes!

Click HERE for original recipe.

Happy Picnic Season 🙂

Cheers!

  • Whitney

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Spinach and Sausage Lasagna | Gluten Free

Lasagna and I have a love-hate relationship. My husband loves it, and I have grown to “like” it. My Mom made it one day for some dinner a few years ago, that seriously turned out perfect. It was the perfect combination of sausage and ground beef, had the perfect balance of cheese, noodle, and meat, incorporated some amazing sautéed mushrooms, and frankly, was kick ass.

Since that lasagna, mine just haven’t held a candle. I have used gluten free pre-boil noodles, no-cook noodles, different brands of noodles, all with mediocre results. Something was always missing; whether I didn’t let it cook long enough, didn’t incorporate enough meat, or added too much cheese, almost every time there was something worthy of the Lasagna King’s complaint. I gave up on the dish for a while, re-evaluating my approach and basically putting the meal on the back burner for a while to avoid yet another failure.

After making my shift back to the home, I discovered the major ingredient I was missing was time. I was not taking enough time to prepare, layer, and certainly wasn’t giving the dish enough time to not only bake in the oven, but rest and set up before serving. When I was getting home at four thirty, some times five o’clock, I definitely did not have enough time to invest the adequate amount of attention needed to properly prepare a lasagna, especially with two toddlers in cabin fever over load running circles around my feet. So it was on my first week working from home that I decided to brave this dish again, but taking a “let’s start from scratch” approach.

I decided to risk it and try the no-boil noodles that bake in the oven, since my Mom always seems to have good luck with them. I used the Gluten Free Cafe brand and this really worked out well in the final product.

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I also decided to eliminate ground beef or ground venison and go for a mild Italian sausage (you could switch in sweet Italian sausage if you preferred.) One pound works well for a half-pan. My Pyrex dish is an odd size identified as 6-cup and you can find this dish HERE if you are in the market for a new baking dish. This is the perfect size for one box of no-boil noodles. If you decide to make a 9 x 13 and double the recipe, be sure to purchase two boxes of noodles.

I began the recipe by browning my sausage with a little olive oil.

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Once the meat cooked down, I added 1/3 of a jar of Del Grosso Meat Flavored Sauce. You can use your favorite sauce at this point, I just grew up with this specific one and will most likely always use it.

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continue to let this cook and thicken on low heat for a few minutes. In the mean time, if you haven’t thawed your frozen package of chopped spinach, toss it in a colander and run hot water over it. It takes just a few minutes to thaw.

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After thawing the spinach, be sure to drain it, literally ring it out with paper towels until all the extra liquid has been removed. I only used about half of the spinach, keeping in mind I didn’t want to freak out the Lasagna King with too much “Green” or have the threenage inspector obsess a little too harshly on the flecks of green spoiling her favorite meal.

I then combined all of the cheeses, eggs, and seasonings and tossed in my spinach. By this point, I really started to get excited about my new invention!

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Once you’ve mixed your cheese mixture, the fun of layering can begin! Start with a solid layer of sauce from your remaining 2/3 of a jar.

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Every time I open a box of lasagna noodles, I feel like I am putting together a jigsaw puzzle. The pieces are always slightly smashed, but luckily it doesn’t matter. And if you’re going for that suzy-homemaker quality look, just save the few solid pieces for the top layer. No one will know the difference.

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Once you’ve pieced together the first layer, add in half of your sausage mixture.

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Continue with a second layer of puzzle piece lasagna noodles, breaking the pieces as needed to fit into the dish you’re layering in. Then drizzle a little more sauce onto the noodles. I like to spread it around with a spoon once I’ve added the drizzle.

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The next step is to dollop on the entire cheese mixture. Yes, to please the Lasagna King we must have two time the meat in comparison to the cheese. This is so wrong to me, but the end result was delicious so maybe, just maybe he’s right. Once in a while.

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More Sauce, More noodle, repeat Meat layer, more noodle, and top it off with sauce.

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Cover your final product with foil and pop that bad boy in to a preheated oven and cook at LEAST one hour. Remove from the oven and let it sit for 20-30 minutes. There is nothing that annoys the “Lasagna King” more than a runny lasagna.

Once I pulled the dish from the oven, I knew almost immediately that the lasagna was going to be a hit. The noodles weren’t curled and hard on top, so the foil lid was definitely critical, I did a quick sprinkle of additional mozzarella cheese across the top to add a finishing touch to the dish and let it sit about a half hour before digging in.

I think the strangest part about being home more, is actually being ready for dinner before my husband gets home. I find myself beginning to feed the girls before he’s even home, simply because I can, and I feel so ORGANIZED lately. It’s been a real mental health check to say the least.

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I can report that my girls BOTH ate this recipe, spinach included, and never questioned it once! While I did add the spinach, do not mislead yourselves, this is not a healthy recipe! No, it is a rich, flavorful, greasy, and delicious twist on the average lasagna. Hopefully this will entertain and please the “foodies” in your household. Happy Saturday!

  • Cheers!

Whitney

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Spinach and Sausage Lasagna

  • Servings: 6
  • Difficulty: easy
  • Print

A simple twist to amp up the average classic recipe and please the picky eaters in any household

Ingredients

  • 1 box Gluten Free Cafe No-boil lasagna noodles
  • 1 tbsp olive oil
  • 1 lb loose mild (or sweet) italian sausage
  • 1 32 oz. jar spaghetti sauce (Del Grosso)
  • 1 8 oz container Ricotta Cheese
  • 1 package frozen chopped spinach, thawed.
  • 1 cup shredded mozzarella cheese plus additional for topping
  • 1/2 cup parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp parsley
  • 1/2 tsp garlic salt
  • 1 egg

Directions

  1. Pre-heat oven to 375 degrees. Brown sausage with 1 tbsp olive oil. Drain and add 1/2 jar spaghetti sauce. Cook until slightly thickened.
  2. In a separate bowl combine Ricotta, mozzarella, parmesan, 1/2 of spinach, egg, and seasonings. Mix well.
  3. In a small glass baking dish, begin layering: Sauce, noodles, half of meat, noodles, & sauce.
  4. Add entire cheese mixture and carefully spread, following with a drizzle of sauce, and another layer of noodles. Add remaining meat, top with noodles and one last layer of sauce.
  5. Cover with foil and place in the oven for 1 hour. Remove and let stand 20-30 minutes before cutting and serving.

Summer Salads You Can’t Live Without

It’s that time of year, personally this is the season that kills me the most when it comes to the “foodie” in me. Summer holidays are my favorite! We kick off summer with a large Memorial Day picnic full of family and friends, and now that we are all new parents, tons of toddlers and “Threenagers” (my new favorite term!) running around everywhere. It’s like mass chaos and I love every second of it. Since moving into our new home (how long can you really call it new… I mean, we’ve been here longer than our last house at this point) we have monopolized on the massive backyard with a natural barrier of privacy from thick shrubs and THAT porch. The selling point to my husband and I when house shopping at 8:00 at night, on a Tuesday, eight and a half months pregnant, was the magnificent porch on this potential future home. Immediately we could both envision our future children running in the yard, friends getting together on the porch and family swinging on what can only be described as the most massive porch swing I’ve ever seen. The house was glowing and welcoming when we first pulled in the driveway. We were sold.

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Since then, we have had countless picnics, parties, “Sprinkles” birthdays, Mother’s Day lunches, Father’s Day grill-outs and even “porch sales” on this outdoor living space. But getting back to the matter at hand, SUMMER SALADS! Today I want to share with you my top 10 favorite Summer Salads that you need to try this summer!

  1. Fresh Tomato Basil Salad

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This is the first salad I make EVERY year. Why? Because it’s simple, can easily be made after work, and is SO. GOOD. The foodie in me screams every time I make this. It’s amazing when you toss in little balls of Fresh Mozzarella, or slice nice thick slices of it and serve alongside.

2. Dill Pickle Pasta Salad

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If you haven’t tried this gem from Family Fresh Meals that is blowing up Pinterest, I strongly recommend that you do! It was SO. GOOD!!! Seriously, summer isn’t summer without a pickle! You can also find the link on my Pinterest Board Summer Picnic Dishes

3. Jude’s Potato Salad

Little Things

This one is another golden ticket item in our house! My Mom’s potato salad is my favorite because well, it’s my Mom’s and who doesn’t think their Mom makes the best food???

4. Bacon Cheddar Potato Salad

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So, any recipe that starts with the term Bacon is an instant winner in our house. Seriously… how could you go wrong with BACON? This recipe was simple and flavorful. The recipe calls for a specific brand of ranch dressing; however, we used our own preference. A homemade Ranch would also be great!

5. Broccoli Cauliflower Salad

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Nothing sales pitches me more on Pinterest than a GREAT photo of food. Cooking Classy knocks it out of the park, plus this recipe is similar to the family classic Broccoli Cauliflower salad my in laws introduced to me. BUT this is a salad you need to make a little ahead if you want to to absorb the flavors! Don’t save this one for a last minute dish!

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6. Honey Lime Fruit Salad

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This recipe originally caught my eye because of the variety in color, but the FLAVOR! is what sends this one out of the park. Instead of the typical berry mix, or a standard fruit tray, try switching this little gem in for a spin on summer flavors!

7. Cucumber Dill Greek Yogurt Salad

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I found this gem over 4 years ago on Pinterest and make it ALL OF THE TIME. I had to do some serious searching in my old pins to find it, because I have the recipe memorized, but really wanted to share SheWearsManyHat’s direct link to the recipe!

I’ve noticed many salads mixing cucumbers and tomatoes, but these are two items I personally like to keep separate. I know many love the combo, I just like to enjoy either Tomatoes or Cucumbers. Period.

8. Dorito Taco Salad

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This is such an old-school salad that how can you NOT love it? We used to eat this all of the time at picnics when I was younger. I re-introduced it back into our picnic rotations last year and still love it as much as I did when I was a kid.

9. Southwestern Chop Salad

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This is another one of those recipes that caught me with colorful photography. These are the posts that draw my attention and make me realize that I really need to step it up on my Pinterest account! I made this recipe several years ago and frankly, forgot about it until I began researching through my own historical pins to develop this post. It’s so good and will most likely be on our table next week!

10. Avocado Pasta Salad

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This is such a creamy, cool summer salad option. I know you either love or don’t even want to bother with Avocado, but I strongly urge you to try this one out! Once again, I find myself obsessing over Spend with Pennies. Holly’s posts are so well written, photographed, publicized, and shared, that I had to sign up for her weekly recipe newsletter!

 

So here we are, just shy of Mother’s Day weekend, ready to dive on into summer head first, with the first annual picnic only weeks away. I hope this recipe really helps inspire you to try out those summer taste buds with these incredible salads you can’t live without this season!

Cheers!

  • Whitney

 

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Rainy Day Activities for the Littles (and biggies) in your Life

So we have just entered into the second week of terrible weather in Western Pennsylvania with temperatures bouncing between the thirties and fifties, drizzly rain to torrential down pours, and just an overall lingering “blah” feel in the air. If you have toddlers in your life, particularly ones who got just a taste of those few warm, sunny, and beautiful days in April, then you know how frustrating it is to go from running in the yard, to being cooped up inside. The last thing I want is to drag out this cabin fever any longer that necessary.

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I’ve really been scouring the internet recently to come up with some less than average ways to bring that fun and excitement back for my cuties and combat the rainy weather blues. I was browsing through my Facebook memories, you know the daily reminders we get on exactly what we were doing on this very day over the past however many years we’ve had a Facebook account, (Eleven for me… disturbingly), and I came across one from exactly one year ago today. In this particular memory, my daughter was camping out in her teepee on a, you guessed it, Rainy Day. And just like that, I was inspired to begin my search again, for the perfect list of Rainy Day Activities, to help survive this next week of even more awful weather.

I have several options, from fun projects to cute little unusual toys you can find in my two most favorite places: Target, and Amazon (THANK YOU PRIME SHIPPING!!!) Each blue name link will take you directly to the product I am talking about.

So first up on the list:

  1. Teepee Tents

91HwifUKrcL._SL1500_This is the exact tent we ordered a year ago for our daughters to play in. Let me tell you, this was the BEST investment we have ever made. Neither of the girls ever got sick of it, and it folds up into one long skinny post we just put behind out couch so it’s always available at a moments notice. It was simple to assemble and both my husband (who is 6′ 2″) and I can comfortable sit in it with our girls. We usually fill it with blankets and the throw pillows from the room just to make it a little more fun. Spur of the moment blanket forts are awesome, but just don’t quite compare to your own TEEPEE.

The link takes you directly to Amazon, and below the item you’ll find tons of variations on this specific tent from sizes, to colors, to even different styled tents. You just can’t go wrong with this little fortress!

2. Pop-Open Tunnels

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My youngest was given a pop-open Caterpillar Tunnel, by my sister in law for her first birthday. These are the perfect rainy day activity because they open and close so easily and storage is super convenient with the little carrying case it comes with. Plus it’s CHEAP! This is the best inexpensive source of hours of entertainment! Don’t like the caterpillar? Try the super cute Ladybug Tunnel!

3. Wooden Paper Roll Dispenser

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There are TONS and TONS and TONS of art supplies on the market. As a former art teacher, it was super important to me that our girls be exposed to creativity and have access to supplies that support just that. For Christmas this past year, my Mother in Law and Father in Law got our oldest a beautiful White Easel by Kid Craft (and I’m sure every Pottery-Barn loving mother can relate when I say Kid Craft is the affordable alternative to the gorgeous Pottery Barn creative play ideas). While the White Easel is a high price item, there are several alternatives that are inexpensive for creative play. For example, this Melissa and Doug Wooden Paper Roll Dispenser. This is perfect for a kitchen table or play table with easy dispensing paper, kids can go from small wall art, to life size treasure maps of the living room, to human outlines of themselves to color and cut out. The possibilities are endless with roll paper.

4. Creative Play: Imagination Baking

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You have all seen my little assistants in action helping in the kitchen, especially whenever a dessert is involved, but those exciting baking moments transfer right into imaginative play. The BEST, BEST, BEST, investment we ever made for our girls, was the KidKraft Play Kitchen the girls received for Christmas a year and a half ago. It was a splurge, but the quality of KidKraft made it so worth it. My father-in-law put it best that year, “you can buy a cheap toy kitchen and it might last a year or two, or you can get one like this, and even an 8 year old will still want to play with it, some things are just worth it in the long run.” He reference my niece who was 8 at the time, and immediately goes to play with the girls at the kitchen whenever she comes over to our house. I even love playing with the girls with their kitchen. You can find kitchens from all price ranges. The specific Kitchen set we purchased can be found HERE. Melissa and Doug really support the imagination play by creating such high quality toys that withstand the brutality instilled upon them by toddlers. We have the Melissa and Doug Baking Set, Bake and Decorate Wooden Cupcake Set, and the Brew and Serve Wooden Coffee Maker Set. Personally, the little coffee maker set is my favorite…!

 

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5. Creative Play: Household Accessories

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The research behind creative play is unreal. There are so many skills and developmental milestones in simply imagining real life tasks. Our girls LOVE playing with their matching Cabbage Patch baby dolls, carrying them around in car seats, pushing them in strollers, and even feeding them in sweet little high chairs. Our youngest’s current favorite task is “ironing” her blanket on this DARLING little Honestly Cute Ironing Board on Target’s website. They have an entire category for Pretend Play on their website. I mean, Honestly Cute even has a Dyson-look-alike VACUUM! Or try the Let’s Get Cleaning Broom and Duster set! My girls LOVE copying whatever chore or task I’m doing, so why not make it fun?! After all, I do get an awful lot of cleaning done on Rainy Days!

6. Creative Kitchen : Bake some Cupcakes!

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It’s no secret that I love to bake, or that my kids love helping me. On rainy and chilly days  like today I find myself drawn to the kitchen looking for an excuse to turn the stove on and shake the chill that never seems to leave. Plus, who doesn’t love sharing a goey cake batter spoon with their little loved ones? So here are some cute little inspiration photos to get you in the mood to make fun little cupcakes with your littles, or bigs, depending on what age you have running around your house on these chilly and rainy days.

Head over to my Pinterest Board: Cupcakes for more ideas!

7. Read some Cute New Books!

Whether your an e-reader, or a hard copy book guru, you can never have enough cute books for your kids! I always welcome new book suggestions for the 1-4 year old age. Another great way to get your hands on some new titles for your kiddos would be to find a family member or friend with similar aged children and do a “book exchange” trading your favorites for their favorites. It’s a win win! You find new books that have already been approved by people you care about, and you get to share the treasure you and your children love in return. Thanks to my sister, we love the Sandra Boynton books: Snuggle Puppy!, Hippos Go Berserk!, Pajama Time!, and Barnyard Dance!

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I’ve seen so many of the “Little Free Libraries” popping up all over the place. If you have never heard of this idea, a Little Free Library is a drop box located in a common area or a volunteering neighbor’s yard to donate books no longer used for others in a community to read. They are typically waterproof boxes that are unlocked and offer a spot to share, discuss, and build a stronger community simply by exchanging books.

8. Create a Day of Sunshine

Colors brighten our day, so why not try a cute spin off from sending a “Box of Sunshine” to having a Day of Sunshine to brighten those dreary days. Fill your day with as many sunny and brightly colored things from yellow table cloths, to colorful paper plates, yellow fruits and snacks, or yellow lemonade. Try to fill your whole date with everything bright and yellow! Make sparkly yellow suns, listen to “Yellow Submarine” just fill those dreary clouds outside with rays of fun and sun inside.  Check out my Day of Sunshine board on Pinterest to find more colorful inspirational ideas for a sun-filled day.

It's not always abouttrying to fix somethingthat's broken.

Hopefully this little list was able to inspire you to create some excitement for your kids in one way or another to weather the stormy days!

Cheers!

  • Whitney

Gluten Free “Beef” Stew

While Beef Stew isn’t necessarily a spring-focused recipe, it is a simple recipe that seems to reset your taste buds after a holiday, or even during picnic season. We recently over-indulged through the Easter holiday weekend, having a solid 3 days of family, food, and festivities. The following week, I needed a simple, REAL home-cooked meal. We were also spending the week trying to budget out our groceries and various other expenses working towards getting back on track with my “Spend Less, Value More” theme for the year. As I have mentioned before, my husband is an avid hunter, particularly PA fall Archery. We usually end up with a surplus of various cuts of venison to make it through the entire year. I have mastered the obvious: ground venison, sausage, kielbasa, and even some roasts, although I don’t love using the roasts.

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But every year we end up with an over load of packages labeled “deer loin.” The only way my husband cooks them is by frying them with breadcrumbs. Needless to say, he saves this meal for the very few moments when his gluten free family is not around. I wanted to find a way to use these up so they didn’t go to waste. I also recently discovered more of the McCormick Gluten Free Seasoning Packets. I LOVE the Brown Gravy packet and use it weekly in the winter, feeding my meat and potatoes husband.

I recently noticed a McCormick Gluten Free Beef Stew packet, and have been meaning to incorporate it into a recipe at some point. I know it is just as simple to create these seasoning mixtures and thicken the sauce with corn starch, but McCormick packets make such a nice, rich sauce that I’m just as happy to take the simple road on this. So one evening after the kids were in bed, and my husband had some show I was definitely not interested in on tv, I started trying to think of some new ideas for inexpensive meals. I decided to try a crock pot version of “Beef” Stew, using the term beef lightly with the intention to replace the beef with the deer loin we have in the freezer.

Knowing that venison is a mild meat, but has a very detectible flavor to some, I knew the McCormick packet would be a good pair up, since we’ve used other packets that have excellent flavor.

I also discovered that the Sam’s Choice brand Bone Broth flavors are gluten free and available at chains like Walmart. It’s an inexpensive brand and readily available which is super convenient if you aren’t in close proximity to a Giant, Wegman’s, Trader Joe’s,  Whole Foods, or any other Gluten-Free friendly organic-focused grocery store.

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I also recently broke down and upgraded my Crock Pot from my old turn-the-knob style to this Crock Pot with a timer, delay start, and VERY convenient settings when you have 10 + hours out of the house! If you purchase the one in my link above, you get an additional mini dipper with it! I don’t recommend the Crock Pots with the clip-on lids. They eventually break and the lids do not stay on well without the clips.

I started out by thawing the deer loins and tossing them in to the crock pot. Simple right? This entire recipe is SUCH A BREEZE, and trust me, turns out so well!

Next, I used long carrots and peeled them but did not cut them. I would not have done this if it wasn’t for The Wicked Noodle’s recipe on, Recipe Review | Balsamic Dijon Roast suggested to me by a great friend, where the original recipe used long skinny carrots. We LOVED the carrots like this, and they hold up much better when in a crock pot for 10+ hours. I simply diced my russet potatoes into nice chunks.

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Before adding the vegetables I sprinkled my seasoning packet over the meat in the crockpot and dumped one carton full of beef bone broth over top. Then I tossed my vegetables in, set my time and did not touch it again until I got home from work.

These types of meals are the best to come home to. The entire house smells so good the second you open the door. When I picked my kids up from our sitter, I told her how excited I was to get home and try this recipe out, when she said they just had a similar meal a few nights before. She asked me if I made biscuits, and thanks to her suggestion, I did just that! GLUTEN FREE BISQUICK is the best invention EVER, in case you weren’t sure. My girls and I were able to whip up a half batch of drop biscuits once we got home, but not before peeking into the crock pot to see how our little creation was stewing.

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I wish I could share the scent with the picture. Once our drop biscuits were finished, I couldn’t even wait for my husband to get home before diving into this dish.

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And there you have it, a simple meal that tastes like you slaved over the stove all day.

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Please let me know if you try this, if you use venison, or if you have any recipes you’d like to share! I always welcome feedback! Cheers!

  • Whitney

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Gluten Free Venison Stew

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 lbs deer loin, (or cubed beef)
  • 1 packet McCormick’s Gluten Free Beef Stew seasoning
  • 6-8 large carrots
  • 4 large russet potatoes cubed
  • 1 carton Sam’s Choice Beef Bone Broth (or other gluten free broth)

Directions

  1. Place the deer loin or cubed beef in the crock pot.
  2. Sprinkle entire seasoning packet over the meat. Pour in the carton of beef broth.
  3. Peel carrots and dice potatoes. Pour vegetables into crock pot. Set to low heat 8-10 hours. Keep warm until ready to serve.
  4. Optional: serve with Gluten Free Bisquick Drop Biscuits

Gluten Free Tacos | Tater Tot Tacos

As a Celiac patient, there have been several minor difficulties in certain meals that I have struggled with for years. Tacos have always been a favorite meal option of mine; however, if you have ever been forced to switch from soft flexible flour tortillas to stiff and incredibly crumbly soft corn shells, you can understand my disappointment.

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As usual, any meal that cannot be a sandwich is converted to a salad. And if you have ever been forced to cut Gluten from your life, you can relate with me when I say, you can only eat SO. MANY. SALADS. Period.

My husband and I began making meals of loaded tater tots long before it became a “thing” or local made-to-order chains jumped on to the band wagon. It wasn’t until a trip to my sisters though, that I considered using Tater Tots as a base for tacos. I love Nachos, Taco Salads, and even suffering through the awful dry corn shells, but this was a whole new level of delicious. Tater Tots are top in my “these are a few of my favorite things!” (think The Sound of Music theme song added to my food list) So whenever my sister made dinner one evening and everyone loaded up a plate of tater tots, including this Non-Gluten-Free half of her family, I thought to myself, this is the answer I have been looking for.

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Tacos are such a quick and easy meal, but have been missing from our meal rotation, because like many good ideas, once they slip your mind, it takes some random reminder to bring them back to the fore front. I can’t even tell you the last time I had Tater Tot Tacos. So when we decided to get back on track with meal-planning and budgeting our groceries, (recently I have fallen off the spend less value more, theme for the year) I immediately thought of this, because it is simple and budget friendly.

We are the stereotypical western Pennsylvania family: a husband who hunts just about every season, and a wife who tries to incorporate all of that meat into her meals without anyone knowing it’s there. Needless to say we have a surplus of ground venison throughout the year. The thing I like the most about ground venison is that any meal with a significant amount of seasoning or flavorful sauce, masks the slightly different texture and hint of a flavor someone who isn’t necessarily fond of the meat, would ever notice. I started out with a pound of ground venison and a packet of Ortega’s Mild Taco seasoning. Every time I start browning ground venison I add both onions and garlic salt to the meat. After the meat has browned and any liquids have been drained, add in your packet of seasoning and cup of water.

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But before browning your meat, as it takes only a few minutes, you will want to place your tater tots in a preheated oven at 425 degrees. I prefer the Crispy Crowns, by Ore Ida, as they hold up better with the toppings, and have a nice little crunch. We brown our Tots for 15 minutes in the oven, sometimes flipping halfway through, sometimes not, depending on whether or not I actually remember to do it. Either way, both options turn out some delicious tater tots.

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Once your tater tots are in the oven, you would want to actually brown your meat and prepare your toppings. I have gone from a smorgasbord of topping options, to the simple tomato, lettuce, and cheese options. For this sample I have included shredded fiesta blend cheese, sour cream, diced tomato, romaine lettuce shredded, taco sauce, and of course the hearty ground meat mixture.

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My favorite part of this is the layering… I LOVE LOADED TATER TOTS. Literally with any toppings, I’m good to go.

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With a total of like 15 minutes of prep, you have a delicious and filling meal. It doesn’t hurt that it looks pretty too!

Tater Tots are always stocked in our freezer, as it is a safe option for both of my daughters to eat, they taste delicious, and are a convenient side when in a time crunch. Again, THANK YOU ORE-IDA for always considering the needs of Celiac patients in offering guaranteed gluten free products.

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Cheers, and enjoy the beautiful weather!

  • Whitney

Loaded Taco Tater Tots

  • Difficulty: easy
  • Print

Ingredients

  • 1/2 a bag of Ore Ida crispy crowns
  • 1 pound lean ground beef (or venison)
  • 1 packet Ortega Mild Taco Seasoning
  • 1 cup water
  • 2 roma tomatoes
  • 4 leaves Romain lettuce
  • shredded taco blend cheese
  • taco sauce
  • optional sour cream for topping

Directions

  1. Place half the bag of tater tots on a baking sheet. Bake in a pre-heated oven set to 425 degrees for 15 minutes.
  2. While the tater tots bake, brown the ground meat. Add seasoning packet and water, continue to cook over medium-low heat until thickened.
  3. Prepare toppings: shred lettuce, dice tomatoes, gather all remaining toppings of choosing.
  4. Once tater tots have baked, remove from the oven. Top first with meat, then cheese, and add additional toppings of choosing after that. Serve immediately.

Gluten Free Spring Cake

So one afternoon, while I was debating the final contestants for my blog’s Logo and writing Hello Logo, Welcome Home my oldest daughter was camped out beside me with her cute little Leap Frog Pink Laptop, plugging away at her work as well.

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As usual, I was multi-tasking and distracting myself on Pinterest when my oldest piped up saying, “Mommy! Wait! I want to make that cake right there!” Immediately pointing to a boxed cake idea utilizing food coloring and colorful layers on a bundt cake. After carefully inspecting the recipe, I said to her we would try it out.

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This was the original picture from Tablespoon my daughter saw online.

The recipe required a white boxed cake mix which in the world of gluten free, does not exist.

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Knowing that a yellow cake mix with food coloring would most likely look more orange than pink, I needed to come up with a white cake recipe. I continued to scour the internet for another hour or so until I had enough background information to develop a fairly simple gluten free white cake recipe.

So my daughters and I went to work, making a homemade Gluten Free White Cake recipe.

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I always start by measuring my dry ingredients and combining them first in a lovely spouted bowl. This cake was made with Pamela’s Artisan Blend Flour which is simple, and cup for cup convertible to non gluten free recipes.

Since this recipe has melted butter, I do this next so it has a chance to briefly cool. I’m pretty sure I’m going to experiment with melted butter in boxed mixes, because this cake turned out SO. GREAT!

Next, I place my mixer assistants on the counter and start beating the eggs and sugar.

After everyone is in place, I add in the butter, buttermilk, vanilla, and almond extract. Once everything is mixed really well, begin adding in the flour one cup at a time, and stop as soon as the cake mixture is just combined.

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This is my favorite cake batter to lick. And both of my girls would agree with me on this. (yes… my children lick the beaters when I bake. So do I, and we are all just fine…)

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As I was watching the cake lighten up in color with every scoop of Pamela’s Artisan Blend Flour, I was getting pretty excited! It was actually going to be a WHITE CAKE. But then we would be adding color to it, meaning that a true white cake really needed to be added to our future to-bake list.
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Look how delicious, fluffy and light this cake batter ended up! I hated to even color it! But needless to say, my daughter was anxiously waiting to add the color. So we divided the batter evenly among 3 bowls.

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I then began to color each section of batter to match the original cake inspiration, following through with a yellow, purple, and of course, pink portion.

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After finishing this cake, looking back, I would definitely pursue a deeper shade of purple cake, because while it was visible in the final product it would have been a little cooler looking with a deeper shade.

Now comes the fun part: handing three bowls of batter to a 3 year old and letting her go to town layering the colors in the pan. She loved this part; however, decided part way through it would have been better to just make a pink cake. Of course.

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Look at her, she’s like a little professional! The final cake looked something like this prior to baking:

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How pretty and fun is this cake? And once we finished baking it, about 40 minutes in the oven at 350 degrees, it looked even prettier!

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Now, here is where I went wrong. I did not let my cake cool long enough before attempting to remove it from the pan. So my cake cracked, but evenly so I was able to piece it right back together.

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You almost can’t even see the crack! Once the cake has COMPLETELY cooled, divide up your icing into 3 separate bowls.

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Again, you could make this from scratch, but when a classic white icing is already gluten free, and you plan to drizzle it, why not just use it from the can? It’s easily thinned by adding some milk to get the glazing effect you are looking for.

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I added my colors and found the shades I was looking for before attempting to thin the icing and it worked out really well this way.

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Once your icing is slightly runny, your daughter is wired on sugar, and the cake is cooled, let her go to town flinging icing on to a cake. It might be slightly messy, but she had so much fun decorating this cake!

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The other thing I noticed was the original did not use a ton of icing. In our household, it’s a crime to under-ice a cake. Needless to say, this cake was drenched in frosting, and every bit of the final product was delicious!

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Just one handful of colored sugar sprinkles and we were finished!

The colors swirled pretty well, all things considered, but I think layering the colors in to the pan one at a time and then using a knife to swirl them would work out the best to achieve the true swirl cake effect.

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Well there you have it! One fairly simple Gluten Free White Cake Recipe, and another simple modification to make my daughter’s Gluten Free Spring Cake.

Cheers!

  • Whitney

 

Gluten Free White Cake

  • Servings: 12 servings
  • Print

A perfectly white and moist cake, with a delicious flavor that will fool even the keenest of taste buds.

Ingredients

  • 2 1/2 cups Pamela’s Artisan Blend Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Directions

  1. Set the oven temperature to 350 degrees. Combine all dry ingredients in a separate bowl and set aside.
  2. Melt butter and let cool slightly.
  3. In a stand mixer beat the eggs and sugar together. Add in the butter, buttermilk, vanilla and almond extract. Continue to mix at medium speed until combined.
  4. Add in the dry mixture one cup at a time until ingredients are just combined. Do not over mix.
  5. Pour into 2 greased  8 or 9 inch baking pans and bake 30-40 minutes until a toothpick inserted comes out clean. (For a bundt cake, bake for 35-40 minutes)
  6. Let the cakes cool at least 30 minutes before removing from the pan and transferring to a wire rack to continue to cool completely.

Gluten Free Colorful Spring Cake

  • Servings: 12 servings
  • Print

A fun twist on a classic gluten free white cake that is sure to wow a crowd or add a cheerful touch to a spring gathering.

Ingredients

  • 2 1/2 cups Pamela’s Artisan Blend Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 can white icing
  • 3-6 Tablespoons milk

Directions

  1. Set the oven temperature to 350 degrees. Combine all dry ingredients in a separate bowl and set aside.
  2. Melt butter and let cool slightly.
  3. In a stand mixer beat the eggs and sugar together. Add in the butter, buttermilk, vanilla and almond extract. Continue to mix at medium speed until combined.
  4. Add in the dry mixture one cup at a time until ingredients are just combined. Do not over mix.
  5. Separate cake mixture into three even portions. Add food coloring to each to make a yellow, pink (use red) and purple (use red and slightly more blue) colored batter.
  6. Rotating between colors, pour layers of each color into a greased bundt pan. Bake for 35-40 minutes.
  7. Let the cake cool at least 30 minutes before removing from the pan and transferring to a wire rack to continue to cool completely.
  8. Using canned icing separate into 3 even portions, repeating the same food coloring portions as the cake batter. Thin each bowl out with 1-2 tablespoons of milk, until a glaze consistency has been achieved.
  9. Drizzle icing over cake alternating colors. Let the icing set completely before serving.