boston cream pie!

I read several baking blogs and one, Cupcake Takes the Cake, mentioned some Boston Cream Pie cupcakes the other day and reading about them made me decide that I NEEDED to make some that are gluten free! I've always loved boston cream pie and it's been years since I've had a slice.

Obviously going gluten free has made eating baked goods from restaurants or bakeries practically impossible since there aren't any dedicated gluten free ones around me...There used to be one in my neighborhood, but it closed down a couple weeks ago.

I've always assumed it was really hard to make so it just stayed in the very back of my mind laying dormant until the time came that I was prepared to tackle such a "complicated" desert.



I used the quotes around the word complicated because this is one of the easiest desert that I could make. It's not hard at all! Who knew?!?!

I used the new Betty Crocker GF Yellow Cake mix for my cupcakes and some bavarian cream filling that I bought from my local cake decorating shop. I piped it right in thru the top of the cupcakes and then covered with a delicious chocolate ganache topping made from 1 cup semi-sweet mini chocolate chips and 1/2 cup heavy whipping cream heated to melting and whisked until thick and completely mixed.

MMM!

I've been thinking...

I've been thinking lately about how much I love Kinnikinnick's products and wondering if anyone has bothered to tell them that I am their #1 fan.

I have their blog on my reader and today they updated with info on their new pancake mix and some feedback they've been getting.

Guess what?! They Know!

They found my flickr where I posted pictures of their hamburger bun and gave them a review on flickr. That review wasn't as thorough as I do on here, but they found it. In it, I claimed myself as their biggest fan. in the world.

I'm glad they know, not that it really makes any difference, but I think everyone should know who their biggest fan is. :)


It should come as no surprise that I finally bought a loaf of gluten free bread and it was by Kinnikinnick. I chose the Tapioca Rice loaf. The bread is thinly sliced and defrosts really quick in the microwave, though I bet I could store it in the fridge and not have to mess with defrosting. It didn't even crumble (like other GF breads) when I slathered thick peanut butter on it! It's soft and delicious!

burgers

If the people at Kinnikinnick don't already know it, they need to be told: I am their number one fan. Without a doubt.

After years of eating gluten free, I've finally had a gluten free bread that is GOOD!!!

At my local Kroger, I've been eyeballing the Kinnikinnick Tapioca Rice Hamburger buns but have had such a hard time finding gluten free vegetarian burgers that I've not bought them...till now. Amy's has started making a gluten free vegan burger that my local Kroger also started carrying and I bought it along with the Kinnikinnick's hamburger buns.

Got home and heated them both up and made myself an old-fashioned cheese burger!

SO GOOD!!!

The buns come uncut.


But once defrosted and cut open are filled with beautiful air-pockets, often missing from GF bread products. (there's my vegan-patty with cheese and mustard waiting to be placed on the bun).


a cheese burger like none I've ever had! I think it's my FIRST gluten free vegetarian burger and I really liked it!

Vegan cupcakes

For today's festivities (going to a friends house for swimming and fireworks-watching) I decided to bring cupcakes. Big surprise, right?



I used the Vegan recipe I found online a while back and modified it for Gluten Free.

This is the recipe I used:
1 1/2 cup Bob's Red Mill All Purpose GF Baking Flour (same amt of regular flour if not GF)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon Xanthan Gum (omit if not GF)
1 cup sugar
1/2 cup oil
1 cup ice cold water (must be ice cold for proper reactions to take place)
2 teaspoons vanilla
2 tablespoons lemon juice (does not taste lemon-y, but gives proper acidity for baking soda to react with)

Preheat oven to 375 F.

Sift flour, sugar, soda, salt and Xanthan Gum together in a bowl until very light and airy..about 3 times.

In a separate container combine oil, cold water and vanilla.

Add wet to dry (except lemon juice) and stir until well mixed.

Then add the lemon juice and stir quickly pour into prepared pan (or muffin cups)

Bake for 25 to 30 minutes or until cake tests done with toothpick (or 14-17 for cupcakes).

It rises extremely well and is light, fluffy, moist and rich at the same time.

Makes 12-14 cupcakes and they are really really good.

Then I filled them with Chocolate Bavarian Cream and topped them with just a little simple buttercream frosting...just white as I didn't have enough to do red, white & blue.