baked Goods

Gluten free Cheddar Bay Biscuits

May 24, 2017

Gluten free Cheddar Bay Biscuits

You know, those tiny little biscuits that are probably laced with some addictive substance other than food that they serve at Red Lobster? Yes, I am talking about those!

I am serious though they probably put like crack in there or something! (all jokes aside though!)

We were at this delicious seafood restuarant the other day to celebrate an early Mother’s day, Promotion at work and all the good things that come with life when all of a sudden the waitress brought a tiny basket filled with 4 cheddar bay biscuits… I opened my mouth instinctively and said “…is that it?” Because let’s be honest you go there for the cheddar bay biscuits. She told me she would bring more but didn’t want to overwhelm. and I said “you mean tempt right?”

Needless to say sitting in that booth I concocted ideas of how to make those little gems we call cheddar bay biscuits and this beautiful recipe was created. Full of garlic, cheese, taste and the same addictiveness as before. Probably not the best idea I had come up with to make them considering I am on a health kick but… whatever, they are gluten free. No pain no gain!!

Gluten Free Cheddar Bay Biscuits

1 1/2 cups Brown Rice Flour
2/3 cup Tapioca Starch
1 tsp. Xanthan Gum
1 Tbsp Unrefined Sugar (I use coconut palm sugar)
1 Tbsp Baking Powder
2 tsp. Granulated Garlic (If you can find it roasted it is the best!)
1/2 tsp Salt
1/4 tsp Cayenne
Pinch of Spanish Paprika (for the flavor!)
1 cup Buttermilk (1 cup of any milk with 1 tsp Lemon Juice)
1/2 cup Coconut Oil melted
1 1/2 cup Shredded Cheese

Topping:
Melted Butter (or coconut Oil just add a tiny bit of salt for taste)
1 Tbsp Parsley
1/2 tsp Granulated Garlic

Preheat oven to 450 degrees Fahrenheit.

Mix together your brown rice flour, tapioca starch, xanthan gum, sugar, baking powder and spices. Set aside. Mix together your buttermilk, coconut oil and cheese. Using a stand or hand mixer slowly add the dry mix to the wet mixture until combined well. Take about 1-2 inch portions and set them onto a baking sheet covered in parchment paper or sprayed with non stick spray. Bake for 10-12 minutes. Let cool and serve warm with dinner or as a snack!

I can’t even!

They are so good! I could easily eat probably a good dozen before I realize how many I have actually eaten and how many calories are probably actually in them, but hey I keep telling myself that there are worse things that I could eat, which is true, but it is a issue when you have to put them down that is for sure.

These cheddar bay biscuits are perfect for pasta night (gluten free of course!), paired with salads for lunch, snacks for work or probably my favorite, breakfast sandwiches! Yes, making them about 3 inches in diameter and putting some egg, bacon and cheese in the middle makes an amazing sandwich! AND WHO EVER SAID THERE IS SUCH A THING AS TOO MUCH CHEESE IS A LIAR. Just had to get my peace out there!

What are some of your favorite things to pair with biscuits and things?

OH PS: The lobster pizza at Red Lobster is AMAZING!

Have a good week!

Deliciously,
Gabby

Gluten Free Freezer S’mores

August 5, 2016

Gluten Free Freezer Smores

You absolutely love s’mores! In fact you love them so much, but you hate to stand over the gas stove with a marshmallow on a skewer or toast them in the oven. In the middle of the day too! SO the whole house warms up just for a few smores? Is it worth it? sure it is, but what about something that cools you down instead? Like Freezer smores! …

Gluten Free Brownie Whoopie Pies

July 13, 2016

Brownie Whoopie Pies with Vanilla bean Icing!

Talk about a sensational treat! These brownie whoopie pies are out of this world tasty and tiny for a sweet little treat!

I know, I know, I KNOW! Look at them! So cute, so yummy and so pretty too! Whoopie pies have always been a favorite in out house. I can remember when I was 5 years old my mom and I would be making some whoopie pies in her tiny kitchen in Florida. Her kitchenaid was just a stirring, oven making the house warm and me covered in cocoa powder flour. Yeah one of my favorite things was being in the kitchen with my mom. It still happens but she sits while I am cooking or baking now… Not quite the way it used to be. …

Gluten Free Giant Chocolate Chip Cookies

May 25, 2016

The BIGGER the BETTER!

Why is everything bigger always better? In the store if you buy the bigger quantity of something it is always cheaper, more affordable and of course it lasts longer. Or, what about in the bakery the muffins are always bigger than when you actually make them at home. I mean hello, why can I not make them that way? (unless you have a giant muffin tin of course!) My point is that usually bigger is better and these giant chocolate chip cookies filled with chunks of chocolate and yummy goodness are seriously the bomb diggity ( I heart someone say that once so it is definitely a thing!).

Who doesn’t like giant chocolate chip cookies? Big, chocolaty, sweet, soft and warm (if they are fresh!). All of the things I look for in my perfect relationship; well my relationship with sweets that is. I have always been more of a cookie or bar person with the exception of my mom’s Texas Sheet cake which is to die for! Otherwise, I would rather reach for a cookie or 2 because they are so easy to grab and eat. No hunting for a knife to cut with and fork to eat with. I do not even want to get into the mess of what a cake can make. …

Gluten Free Banana Streusel Muffins

May 6, 2016

I am going Bananas!

Bananas for these banana streusel muffins! Yes I am! Corny? Yeah, probably, but I am serious though! I have had one of these for breakfast everyday since I made them this last time. Pretty darn good if I do say so myself.

A few weeks back my mom asked me what I wanted her to do with these overripe bananas. So, like any baker I told her to freeze them and I would find something to do with them. A couple days later I was planning posts for my amazing audience and I had this bright idea: How about banana muffins? YES! And these banana streusel muffins were born.

I must say I am rather proud of myself about using things out of the freezer because I am just like everyone else when it comes to remembering that they are in there. I don’t then they are freezer burnt and I have to throw them away. Happens quite often, but I am getting better at it!! …

Gluten Free Dark Chocolate Cranberry Almond Biscotti

March 2, 2016

Happy March Y’all!

Nothing like fresh biscotti coming out of the oven warm, crunchy and amazing to dip in your coffee! This Dark Chocolate Cranberry Almond Biscotti is that perfect cookie!

Yesterday was a beautiful 68 degrees, sunny with a small chance of rain later in the day. What a perfect day to be outside! We have a pool and let me tell you how tempting it looked however, the freezing temperatures kept me out of it! I did sit outside though to enjoy some of this beautiful day so that I might not look so pale in the coming weeks. Although, I am a baker not a tanner!

With all of this beautiful weather comes cool mornings where hot coffee and biscotti are needed. I am a lover of chocolate especially if it is dark chocolate, and when you put cranberries together with the taste of almond it is seriously heaven in your month! I mean how could you resist the taste of that beautiful cookie!…

Gluten Free Red Velvet Cake Doughnuts

February 5, 2016

Hi Y’all!

Happy Friday to! You have successfully made it to the next recipe this week! Totally Kidding because I knew you could do it!

I can seriously feel spring time coming! Although, one more snow day would not be a bad idea. I kinda like sleeping in and not having anything to do because well, I can’t get any where! AND THE SNOW! It is one of the most beautiful (yet dangerous) things ever, but I like to be inside with something hot in my hand watching it snow. Not outside in it freezing my butt off. I am definitely feeling my Florida girl ways when it is snowing and I hate to say it. Even going up to Appalachian State (GO Mountaineers!) for school did not cure me of this!

Guess what it is almost time for?! That’s right, V-Day! or D-day for some men who aren’t so prepared! However, this year men should be more than prepared, Why, you ask? Because Valentine’s Day is exactly 1 week after Super Bowl 50. They have no excuse, right ladies? They knew it was coming! However, for the SUper Bowl some delicious snacks like: Turkey Sausage Balls and Taco Dip with some chips are much needed snacks to remind him of it next week! I am just saying!

Today’s recipe sure reminds me of the love that is in the air! These gluten free red velvet cake doughnuts are completely baked, not fried, and totally and completely delicious! I think I may have fallen in love with them. They are really just that good. Baked doughnuts don’t give you that oily feeling that regular doughnuts do, but they are still positively scrumptious in my eye though. I can only eat 1 of a traditional doughnut because of the fried reason, but give me a handful of cake doughnuts and I will guarantee you they will be gone in 10 minutes flat. No question.

Gluten Free Red Velvet Cake Doughnuts

3/4 cup Brown Rice Flour
1/2 cup Tapioca Starch
2/3 tsp Xanthan Gum
1 1/2 Tbsp Cocoa Powder
Big pinch of salt
1/2 tsp Baking Soda
1/2 tsp White Vinegar
1/2 cup plus 2 Tbsp Coconut Oil (melted)
3/4 cup Demerara Sugar (or any sugar)
1/2 cup Buttermilk (1/2 cup milk mixed with 1/2 tsp lemon juice)
1 egg
1/2 tsp Vanilla
1 1/2 Tbsp Red Food Coloring

Frosting:
1 1/2 Powdered Sugar
2 oz Cream Cheese
1/2 tsp vanilla
3-4 Tbsp Milk (I used Almond Milk)

Directions

Preheat oven to 350 degrees.

Mix together your tapioca starch, brown rice flour, xanthan gum, baking soda, salt and cocoa powder together. If you wish to sift it you can. Set mix aside.

Place in your mixing bowl (or bottom of stand mixer) sugar, coconut oil, buttermilk, vanilla and egg. Mix together well. Add your vinegar into your dry mix right before you mix it in with the wet ingredients. Mix well. Add in your Red Food Coloring. Take your doughnut pan and grease well. Take a ziploc gallon bag or piping bag. Cut the corner so that the opening is about 1/2 to 3/4 of inch long (about 1 to 1.5 cm) put your dough into the bag and pipe an even amount into the wells. Bake for 8-10 minutes or until the doughnut is springing back. Let cool in pan for about 10 minutes and then finish cooling on rack.

Mix together your icing and when the doughnuts are cool dip tops into the icing and dip into sprinkles or take a ziploc bag or piping bag and fill the baggy with the icing glaze. Cut a tiny hole in the bag and drip over the doughnuts or decorate how you want! Serve with a glass of milk for breakfast or lunch…. or dinner and lunch no judgement here!

Gluten Free Red Velvet Cake Doughnuts

2016-02-04 11:13:45

Serves 10

A delicious red velvet cake doughnut. The perfect size to not stuff your self and leaving you satisfied!

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Prep Time

10 min

Cook Time

8 min

Total Time

20 min

Prep Time

10 min

Cook Time

8 min

Total Time

20 min

Nutrition Facts

Serving Size

85g

Servings

Amount Per Serving

Calories 302

Calories from Fat 146

% Daily Value *

Total Fat 17g

26%

Saturated Fat 13g

67%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 26mg

Sodium 120mg

Total Carbohydrates 37g

12%

Dietary Fiber 1g

Sugars 21g

Protein 3g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

3/4 cup Brown Rice Flour
1/2 cup Tapioca Starch
2/3 tsp Xanthan Gum
1 1/2 Tbsp Cocoa Powder
Big pinch of salt
1/2 tsp Baking Soda
1/2 tsp White Vinegar
1/2 cup plus 2 Tbsp Coconut Oil (melted)
3/4 cup Demerara Sugar (or any sugar)
1/2 cup Buttermilk (1/2 cup milk mixed with 1/2 tsp lemon juice)
1 egg
1/2 tsp Vanilla
1 1/2 Tbsp Red Food Coloring

Frosting

1 1/2 Powdered Sugar
2 oz Cream Cheese
1/2 tsp vanilla
3-4 Tbsp Milk (I used Almond Milk)

Instructions

Preheat oven to 350 degrees.
Mix together your tapioca starch, brown rice flour, xanthan gum, baking soda, salt and cocoa powder together. If you wish to sift it you can. Set mix aside.
Place in your mixing bowl (or bottom of stand mixer) sugar, coconut oil, buttermilk, vanilla and egg. Mix together well. Add your vinegar into your dry mix right before you mix it in with the wet ingredients. Mix well. Add in your Red Food Coloring. Take your doughnut pan and grease well. Take a ziploc gallon bag or piping bag. Cut the corner so that the opening is about 1/2 to 3/4 of inch long (about 1 to 1.5 cm) put your dough into the bag and pipe an even amount into the wells. Bake for 8-10 minutes or until the doughnut is springing back. Let cool in pan for about 10 minutes and then finish cooling on rack.
Mix together your icing and when the doughnuts are cool dip tops into the icing and dip into sprinkles or take a ziploc bag or piping bag and fill the baggy with the icing glaze. Cut a tiny hole in the bag and drip over the doughnuts or decorate how you want! Serve with a glass of milk for breakfast or lunch.... or dinner and lunch no judgement here!

By Not Too Shabby Gabby

beta

calories

302

fat

17g

protein

carbs

37g

Not Too Shabby Gabby http://nottooshabbygabby.com/

When I was a child I absolutely hated red velvet anything! I once had a cake from a wedding that was red velvet and it tasted horrible. It took me until I was well into high school to try it again. I realized very quickly that it was just a bad cake in general. Now, it is still isn’t one of my favorites but red velvet is pretty darn good.

These red velvet Cake doughnuts are so moist, soft, beautiful and yummy too! I was honestly blown away the first time I ever made them when I was in college. I honestly cannot remember where I got the recipe from considering I have done so many tweaks to the recipe to bring to the gluten free side of baking or the good side, which ever you prefer! 🙂

I would be lying if i said i had any of these left to share, but sadly (for me too!) they are all gone. However, you can make them yourself and let me know what you think of it! they are so good! You will not be disappointed!

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I hope you have a blessed Day!

Deliciously,
Gabby

Vegan Vanilla Doughnuts

January 6, 2016

Hi all you beautiful people!

I feel as though this year is already going by so fast! It is already the 6th of January!

We have been fast at work planning, cooking, baking everything!

I am proud to say that I have started my resolution of getting more active and exercising more. I know that is probably 90% of everyone else but it is what a lot of us need!

So far this year I have not had any refined sugar (until this morning with powdered sugar but a little bit is okay!). I have been largely gluten free with some vegan thrown in too! I must say that I have had a constant getting up in the morning at about 7:30 and no naps because I don’t feel tired during the day and I have so much more energy! I am pretty impressed with myself with everything that I have accomplished!

Ever since the new year has started I have had a hankerin’ for some doughnuts. I am not talking about fried dough with a hole in the middle, but a luscious cake doughnut baked in the oven with icing and sprinkles on top! I had an extremely hard time making doughnuts, and I have no clue why! I have made doughnuts so many times before, but for some reason for 24 hours a few days ago I couldn’t!!! I seriously made 2 batches were the cocoa went everywhere!!!! SO I gave up on the chocolate doughnuts! I was so frustrated I went to bed. The next morning it was like the vanilla cake doughnut was magic and worked! I had to make another batch to make sure that it worked right! It was full proof!…

Gluten Free Mint Chocolate Chip Cookies

December 30, 2015

Hi there!

This new year is coming up fast on us or maybe that is just me!

I feel like I just started this year and the weather feels nothing like the winter. Today’s high here is 64 degrees in the foothills of North Carolina and on Christmas we had it was pushing 80 degrees! I left Florida for seasons not to have a Christmas where I am begging for the beach and an umbrella in my drink. However, I am very thankful of the Christmas I did have this year because I got to see all of those who I love! It was truly a blessed Christmas!

Today as I am curled up with some cookies in hand staying dry in the house as it is raining I am reminded of the fact that I never shared these beautiful, scrumptious cookies with you! Today I am going to correct that! These are a favorite cookie among my immediate family and it is such an each cookie to make! Mint Chocolate Chip cookies are made with everyone’s favorite chocolate mint Ande’s mints! They are so yummy especially with a glass of milk or with your coffee in the morning too! …

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baked Goods

Gluten free Cheddar Bay Biscuits

Gluten Free Cheddar Bay Biscuits

I can’t even!

Gluten Free Freezer Smores

Brownie Whoopie Pies with Vanilla bean Icing!

The BIGGER the BETTER!

I am going Bananas!

Happy March Y’all!

Hi Y’all!

Gluten Free Red Velvet Cake Doughnuts