I have made this cake twice in just a two-week time span, both for two groups of people. The first time I made it we were camping with family and friends and I was in charge of dessert. I actually made two desserts that night but I’ll tell you about the second one another time. Everyone loved this dish, it went fast! The second time was for a friend that works with my husband. I had a very nice message from Greg that it was enjoyed by all and an empty dish came home. so you don’t only have my thoughts, but many others!
1 package chocolate cake mix – I used devils food cake mix
1 jar (17 ounces)butterscotch – caramel ice cream topping, I used only caramel sauce
1 carton (12 ounces) frozen whipped topping, thawed
3 health bars, chopped – can also the toffee bits found in the baking aisle.
Prepare and bake the cake according to the package directions using a greased 9 x 13 baking dish. Cool on a wire rack.
Using the handle of a wooden spoon or just a fork, poke holes in the cake. Pour 3/4 cup of caramel (or a little more😉) over the top of the cake letting it soak into the cake. Top with whipped topping and sprinkle with candy bits. Refrigerate for at least two hours before serving.
We ate a lot of salad this summer and this was one of our favorite dressings. It’s light and fresh and super simple to make! I like making my own dressings as I know what’s in it, no chemicals and simple fresh ingredients that most of the time I have on hand! This dressing will brighten any salad!
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/3 cup garlic infused olive oil
Juice of one lemon
Whisk all of the ingredients together. Store in refrigerator until ready to serve. Just before serving, give it a shake!
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.
I made these burgers over the 4th of July weekend. Let’s face it no 4th of July is complete without a good burger! I picked this burger to make as I knew it was going to have lots of flavor and I could also caramelize the onions ahead of time as well as mixing up that special sauce leaving me a little more time for other things! Anytime I entertain I do as much in advance as possible and that includes prepping some of the food! We enjoyed these burgers, the caramelized onions and the sauce gave the burger lots of great flavor. I will say next time I make them I will be adding some pickled jalapeño slices on top of my burger to add a little extra punch of flavor! This burger is one of my top three favorites! I will be making these several more times this summer.
2 Tablespoons vegetable oil, and more for brushing the griddle
2 large onions, chopped
1/4 cup mayonnaise
2 Tablespoons ketchup
1 Tablespoon sweet pickle relish
1/2 teaspoon white vinegar
1 1/2 teaspoon mustard
2 lbs. ground chuck (60%)
8 hamburger buns
4-8 slices of tomato (I left off)
8 slices of American cheese
Heat oil in pan and add the chopped onions. Cook onions covered over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch not to burn and stir occasionally. Remove lid add 1/2 cup of water. Allow water to evaporate. Remove onions from heat and set aside. Can be made ahead and kept in fridge.
For the sauce – mix together mayo, ketchup, relish and vinegar, mix well and set aside. This can also be done the day before.
Form the meat into 8 patties about 4 inches wide and 1/2 inch thick. Heat griddle and lightly brush with vegetable oil. Toast buns on the griddle, split side down (or can be done under the broiler watching carefully to not burn.) Remove buns from skillet when lightly browned and set aside. Salt and pepper both sides of your hamburger patties and cook on the griddle 3-5 minutes.
Spread the top of the patties with the mustard and flip. Continue cooking on the second side for an additional 3-5 minutes. Top burger with a slice of cheese to melt. When cooked to your desired doneness remove from pan and place lettuce on the bottom bun, add the burger on top of the lettuce, add the caramelized onions and spread the sauce on the split end of the top bun and top of the burger with the bun!
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