I came across this single serving microwave cake on Pinterest and I had my doubts, BUT Robby really loved this sweet dessert. One of his all-time favorite things are cinnamon rolls but having those belly issues lately that I have mentioned, has changed his diet to a gluten free one for now. As you can imagine this has been a roller coaster for me trying to meet all of his restrictive needs but that’s why I am so thrilled he loves this as I can make it in under five minutes and he gets all of his favorite flavors! Win, win!
NOTE – the recipe I found called for this to bake in the microwave for one minute but my cake took over one minute thirty seconds. So depending on your microwave, times may vary.
1 scoop vanilla protein powder (use the scoop that comes in the powder)
1/2 teaspoon baking powder
1 Tablespoon coconut flour
1/2 teaspoon cinnamon
1 Tablespoon granulated sugar
1 large egg
1/4 cup unsweetened almond milk
1/4 teaspoon vanilla
1 teaspoon granulated sugar for the top
1/2 teaspoon cinnamon for the top
1 Tablespoon butter or coconut butter, melted
1/2 teaspoon almond milk
Pinch of cinnamon
Grease a microwave safe bowl with cooking spray. Add the protein powder, baking powder, coconut flour, cinnamon and 1 Tablespoon of sugar. Mix well. Add the egg and mix into the dry mixture. Add the milk and vanilla mixing well. Batter will be thick, add a slight amount more milk if needed. Mix together the sugar and cinnamon for the top and sprinkle over the batter. Microwave between 1-2 minutes until the middle is cooked through, you will see the edges slightly pull away from the bowl. Mix the glaze together and drizzle over the top of the cake.
Have you seen the new Blueberry Chex cereal yet? They are really good as a cereal but even better turning them into this dessert! I don’t like the regular Chex mix that people like to snack on but this sweet lemon blueberry mix is so good. Robby and I found ourselves going in for more and more! The entire box of cereal is so great for your hungry teenagers or a summer get together. You can also find the recipe right on the box!
1 box Chex blueberry flavored cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons lemon zest
2 Tablespoons lemon juice
2 cups powdered sugar
Place the cereal in a large bowl. In a small microwaveable bowl, microwave the baking chips, butter, lemon juice and lemon zest uncovered for 1 minute and 30 seconds, stirring every 30 seconds until melted and smooth. Pour lemon mixture over the cereal and mix until evenly coated.
Pour cereal into a 2 gallon Ziploc bag, add powdered sugar, seal bag and gently shake, coating all of the cereal with the sugar. Once well coated spread on a baking sheet covered in parchment paper and let cool. Store in an airtight container.
A two ingredient delicious recipe? Yes! And it’s so good on a hot summer day! It is a gluten free recipe but it really makes no difference as this is so tasty gluten or not! It’s also crazy easy. It just takes some time in the freezer. Everyone in the house enjoyed this cold pineapple whip! I think this would also work well with frozen strawberries or any other frozen fruit. I think the method used here is the important part. It does take a little bit of time to incorporate the fluff into the mixed fruit, but give it a little bit of time it does come together!
16 ounces frozen pineapple pieces
14 ounce tub of store bought marshmallow fluff
Divide the pineapple pieces into two equal portions. Leave one portion frozen and defrost the other half either by allowing it to sit at room temperature or placing it in the microwave on low power until cold, but not frozen. Place the defrosted portion in a blender or food processor and process until smooth. Add about 1/4 cup of marshmallow fluff and the frozen pineapple to the blender and process until the pineapple is smooth. If necessary add a little more fluff and continue to process.
Transfer the pineapple mixture to a large bowl, add the remaining marshmallow fluff and mix to combine. The mixture will turn to a light yellow color.
FOR A SCOOPABLE CONSISTENCY
Transfer the mixture into a freezer safe container with a tight fitting lid and place in the freezer for at least 6 hours or overnight. If frozen for longer than 12 hours, leave the container out for about ten minutes until scoopable.
FOR SOFT SERVE CONSISTENCY
Transfer the mixture to a large Ziploc bag, fill with the mixture and close the top, place the bag in the freezer for about 4 hours or until mostly firm. Snip off the bottom corner of the bag and pipe into bowls.
Serve immediately. It will melt quick!
This recipe can be found at www.glutenfreeonashoestring.com
These cookie bars are addicting! So good, especially warm out of the oven! Sadly, Robby can’t eat these due to some gut issues but his friends had no problem diving into them. This makes a 13 x 9 baking dish so it’s great for a party or a bunch of hungry boys! I’m thankful Robby’s friends took these out of my hands as these were really, really good and I did not want to eat them all myself! These would also be good with some chopped pecans or walnuts. Next time I know I have a few extra growing boys around I will make another batch with the nuts!
1 cup of unsalted butter
1 cup brown sugar
2/3 cup white sugar
1 1/2 tsp. Vanilla
2 2/3 cup flour
2 tsp. Baking soda
1/2 tsp. Salt
1 1/2 cups semi-sweet chocolate chips
1 (8 ounce) package health English toffee bits
Preheat the oven to 375 degrees. In your mixer, or a large bowl and hand mixer, cream the butter and both sugars until fluffy. Add the eggs and vanilla and mix to combine. Add the flour, baking soda and salt mix again until just combined. Fold in the chocolate chips and toffee bits.
Press the batter into a greased 9 x 13 glass baking dish and bake for 30 minutes or until the top is golden brown. Remove from the oven and let cool for 20 minutes and serve if eating them warm, otherwise let cool completely at room temperature before cutting. This will serve between 18 and 24 depending on how big you slice them.
This recipe can be found at www.cozycountryliving.com
I have seen this cake floating around on Pinterest for sometime now. I pinned it a couple weeks ago and decided to make it as it looked like the perfect summer cake with the mandarin oranges and the pineapple. This cake goes together very simply. This is perfect for any summer gathering you may be having. I shared this with my parents as well as a couple neighbors and we were all in agreement that this is a delicious cake. I think Jim liked it the best! You all know that I’m not a baker and it’s my least favorite thing to do in the kitchen but I will make this cake again! If I can make it, I know all of you can too!
1 package yellow cake mix
1/2 cup vegetable oil
1 can (11 ounce) mandarin oranges, NOT DRAINED
3 large eggs
1/2 cup sour cream
1 can crushed pineapple (8 ounce), NOT DRAINED
1 package (3.5 ounce) instant vanilla pudding
2 cups heavy whipping cream
3 Tablespoons powdered sugar
Preheat oven to 350 degrees. Grease and flour 3 (8 or 9 inch) round cake pans.
In a large bowl beat the cake mix, oil, oranges-not drained, eggs and sour cream until well blended.
Evenly divide the batter into the 3 prepared pans. Bake for 16-20 minutes or until toothpick inserted in center comes out clean. Mine took about 18 minutes. Let cool in the cake pans for 20 minutes, then turn the cake pans upside down onto a cooling rack and let the cakes cool completely.
To make the frosting beat the heavy whipping cream and powdered sugar in a bowl of a stand mixer or handheld blender until stiff peaks form. In a separate bowl combine the crushed pineapple, not drained, and the instant pudding powder, mix until combined. Add the whipped cream into the pineapple/pudding mixture and stir to combine.
Place the first cake layer down on your serving platter frost the top of the fiRst cake, add the second frosting on top and finally add the third and final cake layer and frost the cake completely on the top and sides. Serve right away or store in the fridge until ready to serve.