Baked Chocolate Glazed Doughnuts

I warned you when I started making gluten free doughnuts, that they were dangerously too easy to make. My third batch of doughnuts is Baked Chocolate Glazed Doughnuts, a small twist on Jeanine's Baked Chocolate Doughnuts. I cut the sugar in the doughnut batter recipe in half, and didn't taste a difference. Instead of frosting with chocolate frosting, I whisked together an easy glaze to dip the cooled doughnuts in. The glaze has a nice vanilla flavor which complements the baked chocolate doughnut nicely.

Doughnut Glaze Recipe:

·1 cup powdered sugar

·4 TBS skim milk

·3/4 tsp pure vanilla extract

·Squeeze of fresh lemon juice

Whisk ingredients together in a bowl, then dip cooled doughnuts in the glaze. Set on a cooling rack (with a piece of parchment paper or silicone baking mat underneath) until serving.

Gluten Free Tres Leches Cake

Gluten Free Tres Leches Cake is sweet, moist, and delectable. It was such a hit at my husband's birthday party, I made a second cake the following weekend for my father-in-law's birthday.

For my husband's birthday last month, I also made one of his new favorite cakes - Tres Leches Cake.  Mike tried real (aka gluten cake at a Spanish restaurant) Tres Leches Cake last year at a holiday party and raved about it. I obviously could not try it, but I've been wanting to try a gluten free version since Mike loved it so much. I knew I had to make Tres Leches Cake for his birthday, because one birthday cake just does not cut it anymore in our household. We're a two birthday cake household. Why pick one favorite, when you can have two of your favorite cakes?!


Gluten Free Tres Leches Cake

Ingredients:
·1 box Betty Crocker Gluten Free yellow cake mix
·1/2 cup butter, melted
·2/3 cup water
·3 eggs
·3 tsp real vanilla extract
·10 oz sweetened condensed milk
·1/2 cup fat free evaporated milk
·1 1/2 cups whipping cream, divided
·2 TBS sugar
·1/2 pint fresh strawberries, sliced (optional for garnish)

Directions:
Preheat oven to 350˚. Grease the bottom and sides of an 8x8-inch pan.

In a kitchen stand mixer, beat cake mix, water, oil, 2 tsp vanilla, and eggs on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into prepared pan.

Bake for 36 minutes, or until toothpick inserted in the center comes out clean. Remove cake from oven and let stand for 5 minutes. Poke top of hot ake very 1/2 inch with a long-tined fork, wiping the fork occasinoally to reduce sticking.

In a large bowl, stir together sweetened condensed milk, evaporated milk, and 1/2 cup whipping cream. Carefully pour evenly over the top of the cake. Cover and refrigerate overnight so the milk mixture absorbs into the cake.

The next day, prepare the whipped frosting. In a large, chilled bowl, beat the remaining 1 cup whipping cream, 2 TBS sugar, and remaining 1 tsp vanilla in a kitchen stand mixer on medium speed until soft peaks form. Frost cake with whipped cream and sliced strawberries before serving.

Raspberry Filled Banana Cupcakes with Lemon Frosting

Raspberry Filled Banana Cupcakes with Lemon Frosting are light, fresh, and sweet - perfect for spring and summer celebrations.

These cupcakes combine my husband's favorite dessert flavors - banana, lemon, and raspberry. I made them last month to celebrate his birthday, and they were a hit.


Raspberry Filled Banana Cupcakes with Lemon Frosting

Cupcake Ingredients:
·1 box (15 oz) Betty Crocker Gluten-Free yellow cake mix
·1 cup mashed ripe bananas (approximately 2 bananas)
·1/3 cup butter, melted
·1/3 cup water
·3 eggs
·2 tsp real vanilla extract
·1/2 cup raspberry jam

Lemon Frosting Ingredients:
·1/2 cup butter, softened
·2 1/4 cups powdered sugar
·1 tsp real vanilla extract
·4 TBS fresh lemon juice

Directions:
Heat oven to 350˚. Place cupcake liners into a muffin tin. In a kitchen stand mixer, beat cake mix, mashed bananas, melted butter, water, eggs, and vanilla until dry ingredients are moistened. Spoon batter into cupcake liner, filling half way. Spoon a teaspoon of raspberry jam into the center of each cup of cupcake batter. Top with remaining batter until cupcake liner is filled.

Bake for 18 minutes, or until toothpick inserted in the side comes out clean. Remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.

To prepare the Lemon Frosting, beat together butter, sugar, vanilla, and lemon juice in a bowl or kitchen stand mixer until light and fluffy. Pipe onto cooled cupcakes and serve.

 

Yield: and 20 mini-cupcakes, or 18-20 regular cupcakes

LiveGfree Cheese Ravioli

It's been at least 5 years since I have had ravioli. I haven't had ravioli since going gluten free. Actually, I take that back. I believe my mom made homemade gluten free ravioli once. They were either too difficult to make or they didn't turn out well, because we haven't had them since.

Side note, I grew up only knowing ravioli as toasted ravioli (which was invented in St. Louis). I literally had no idea real ravioli , or the original ravioli , was untoasted. :)

Now, back to Aldi's LiveGfree Cheese Ravioli . It's seriously amazing. The tomato sauce is sweet with a hint of basil. The cheese filling is creamy. The ravioli pasta is tender.

 

The ingredients blow me away, as the majority are real ingredients I would use. As I mentioned in my first review of Aldi's LiveGfree line, all of the ingredients in the Cheese Ravioli are ingredients I can pronounce and I know why they are in my food. This makes sense, because the back of the box says, "...each product has been sourced and made from the most premium quality gluten-free ingredients..." This is so true - tasty and wholesome. I can tell when I eat from Aldi's LiveGfree line that it's good, wholesome ingredients not crap like a lot of products, especially frozen foods (gluten and gluten free) are.

I literally snarfed this gluten free cheese ravioli down with a side of asparagus. Aldi's LiveGfree Cheese Ravioli passes the As Good As Gluten test with flying colors.

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!