Tag Archives: gluten free
June already? Wow! Time sure flies by when you’re havin’ fun!
May was a full month of celebration for our family! Between the special occasions (including our youngest sister receiving some awards in school, our youngest brother getting engaged, and the arrival of our newest nephew!!), the holidays, and the birthdays, we have had lots of opportunities to bring out the cake and celebrate!! Of course we didn’t eat dessert for all of those celebrations, just for our own birthdays. Since my husband’s birthday and my birthday are just days away from each other, we alternate which birthday gets a birthday cake. This year it was for his birthday, so I chose to make carrot cake—you know, so we can eat an extra slice and not feel as guilty because it’s got some fruits and veggies in it! Hahaha!! Actually, carrot cake is both of our favorite flavors of cake! Although neither of us have a gluten-intolerance, we decided to give the Gluten-Free Carrot Cake with White Chocolate Cream Cheese Frosting a try. If we didn’t know it was gluten-free, we never would have believed it—it tastes amazing!!
To make this delicious dessert, start by opening up the Mylar bag to see what’s inside. You should find a packet of brown sugar, a packet of white powder (that’s the frosting), a packet of white chocolate chips, and then the gluten-free cake mix. Once you’ve made sure it’s all there, preheat the oven to 350 Degrees and then generously grease a cake pan to help the cake come out easily.
Now it’s time to make the cake mix. Cream together 2 eggs and ½ cup of either vegetable oil (as called for) or I used melted butter—either one is fine. Next blend in the packet of brown sugar, then dump in the cake mix (the loose powder in the Mylar bag). Once that is all blended together, add in 2 cups of shredded carrots*, ½ cup of pineapple chunks*, and then you can add in the optional ½ cup of walnuts and 1 cup of raisons. *Feel free to use the dehydrated carrots and freeze-dried pineapple chunks, just be sure to let them soak in hot water as your very 1st step, but be sure to drain out the excess water before adding to the cake mix.
Once everything is well blended, pour into the greased cake and bake for 30-35 minutes (33 minutes worked perfectly for my cake!).
After the cake was baked, I let it cool almost completely, then flipped it upside down onto a wax paper-lined cutting board to decorate it, then gently tapped on the pan to get the cake out.
Now it’s time to make the frosting. Melt in a medium sized bowl the packet of white chocolate chips and ½ cup of butter. Once they’re melted, dump in 1-8oz package of cream cheese and 2 tablespoons of heavy cream. Whip it all together using an electric mixer (or the amazing Bosch!) until it becomes the fluffy frosting desired. Wait until the cake is completely cooled off before frosting it.
This gluten-free carrot cake should be stored in the fridge and eaten within 4-5 days for best flavor. Enjoy!
Contributed by Angelia Kunz
We usually have snow here at home this time of year, but it has decided to warm up enough to turn the snow to rain. Even though it’s a little warmer than usual, the weather still puts a chill on the bones, especially in the evenings. The quickest way to warm up is to start from the inside, and what better way of doing that than to eat a hot bowl of soup! With so many different choices, there’s at least one soup for everyone!
Can’t decide which ones to try? They’re all delicious!! But right now we are having a sale on our two newest additions—CHECK IT OUT HERE!!
Contributed by Angelia Kunz
During the holidays, it’s a tradition for families and friends to all come together and celebrate. When it comes to celebrations and get-togethers, food is an absolute must-have! Everybody loves food! And when you have a lot of people gathered together, you either need a lot of food or something that’s filling! Twice-baked potatoes are very filling! They are also simple to make, so you can make plenty for everyone with ease, which is great for us because they are definitely a crowd pleaser in our family!
We start by preparing our potatoes. Preheat the oven to 350 Degrees. Then lay out one sheet of aluminum foil for each potato. Wash each potato and then slice just a small but long chunk off the top, but put back on the potato to keep the potatoes moist while they bake. DO NOT PEEL YOUR POTATOES!
Wrap the potatoes individually in the aluminum foil and place the potatoes directly into your oven on the wire racks. Bake the potatoes for about an hour and a half depending on how big the potatoes are. For this particular recipe, the bigger the potatoes, the better, but it really doesn’t matter!
Once the potatoes are done, remove the potatoes and leave the oven on. Unwrap the potatoes so they start to cool, and then one at a time, remove the piece you cut off and discard. GENTLY stab the potato with a fork in the area that you cut off, and scoop out the insides and put into a big mixing bowl. When gutting the potato, think of it as if you were making a canoe--try not to scoop too close to the skin of the potato so that it will hold its shape, but try to get as much of the insides out as you can so there’s enough room to fill it with the final mixture.
Once the potato is gutted, set the hollowed-out potato into a big cake pan and set aside. (if you’re traveling, it’s easier to put them into a deep, disposable cake pan).
Now we need to make a delicious batch of creamy soup. Personally, the Gluten-Free Cream of Mushroom Soup tastes the best in this recipe, but you could also use the Creamy Potato Soup, the Gluten-Free Cream of Onion Soup, the Gluten-Free Cream of Celery Soup, or even the Gourmet White Cream Soup. It’s all personal preference.
To make the cream of mushroom soup, mix the soup powder with 1 ¼ cup of cold water in a pot on the stove on a medium heat.
Stirring continuously, let the runny mix heat up until it starts to thicken. You do not want the soup to boil, but heated just enough that it gets the consistency of soup.
Once the mix has thickened into soup, remove from the heat and pour into the big mixing bowl of potatoes.
Once everything is blended together well, scoop the mixture of potatoes into the hollowed-out potato canoes.
Pack the potatoes well and then top with cheese. Put back into the oven for about 15-20 minutes, or until the cheese has melted.
Like this idea? Well then you’re in luck because we’ve got these creamy soups as a gift pak for you to give as the perfect gift this holiday season! Plus the shipping is FREE for all of our holiday gift paks!
Contributed by Angelia Kunz
With the chill in the air, there’s no other food that quite warms the body better than a bowl of soup! There are so many different choices of soup to choose from! You could have a bowl of soup every day of the week and not eat the same thing twice! If you’re looking for a gift for someone and aren’t sure what to do, you can’t go wrong with food! Rainy Day Foods has what you need to give the perfect gift!! We have several soups to choose from that are very simple to make and tastes great! And to top it all off, get FREE SHIPPING on any of these orders!!
Here, we’ve made the Creamy Potato Soup
Boil some water on the stove. Add your soup mix. Stir until all the powder is mixed in, then stir occasionally as it cooks for about 10 minutes. Once it starts to set up, it’s ready to serve!
Can’t decide which soup to try? Then buy our Soup Gift Pak that comes with both!
Contributed by Angelia Kunz
Before we can make this dessert, we must make the gluten-free graham crackers by using Rainy Day Foods Gluten-Free Graham Crackers/Cheesecake Crust Mix.
Step 1-Pour both the red package and the enclosed packet of brown sugar into a medium-sized mixing bowl.
Step 2-Cut up 7 tablespoons of butter and add to the mixing bowl.
Step 3-Add in 3 tablespoons of cold water, 3 tablespoons of honey, and 1 teaspoon of vanilla extract. Blend well. If the gluten-free graham cracker mix feels too dry, add just a little bit more cold water, one teaspoon at a time. Adding too much water will make the dough sticky and hard to work with.
Step 4-Put the dough into a bowl and cover with plastic wrap. Refrigerate for at least an hour.
Step 5-Preheat oven to 325 Degrees. Then line two good-sized cookie sheets with aluminum foil.
Step 6-On a clean countertop, roll out two equal-sized sheets of wax paper*. Put half the gluten-free graham cracker dough onto the 1st sheet of wax paper, then put the 2nd sheet of wax paper on top. Using a rolling pin, roll the dough evenly until it is roughly 1/8 inch thick.
*I would recommend taping down the 1st sheet of wax paper to keep it in place.
Step 7-Once the dough is evenly flattened, take the top sheet of wax paper off, grab the bottom sheet of wax paper—keep it tight!—and dump the dough onto one of the cookie sheets.
Step 8-Once the dough is on the cookie sheet, take a pizza cutter and gently cut the sizes of graham crackers desired. Typically, they would be cut into 2 inch by 3 inch rectangles. Then take a fork and gently poke the dough all over.
Step 9-Repeat Steps 6 through 8 to the remainder of the gluten-free graham cracker dough. Then bake both cookie sheets for 16-18 minutes. Take out and let cool completely.
After making the gluten-free graham crackers, we now need to whip up a batch of whip topping. This simple recipe is a 1-to-1 ratio—for one cup of whipped topping mix, add one cup of ICE cold water. I needed a lot of whip topping for a few desserts, so I made this batch using 4 cups of whip topping mix, 1 ½ cups of crushed ice, and 2 ½ cups of ice cold water. To make sure it’s ICE cold water, I substituted roughly 1/3 of the water with crushed ice, but that is entirely optional.
Put the water (and ice if substituting in) into a mixing bowl and add the whip topping powder. Whisk on a low speed for about a minute, or until all the powder is mixed into the water. Once all the powder is mixed in, whip the mixture on a medium speed for 3 minutes, then turn on high for about 5 minutes.
Once the whip topping has taken form, chill for 4 to 6 hours before using. *Please note that once the whip topping is made, it should be eaten within 24hrs.*
Once both the gluten-free graham crackers and the whip topping are ready, it’s time to make the Autumn-Spice Cheesecake!
Start by crushing up some graham crackers. We like a lot of crust in our cheesecake, so I used one whole cookie sheet of gluten-free graham crackers. Once crushed, melt 6 tablespoons of butter and mix with 4 tablespoons of sugar and the gluten-free graham crackers in a round glass dish.
Next, take a 16 oz. softened package of cream cheese and blend with 1 cup of lightly-packed brown sugar and up to 2 cups of Rainy Day Foods Whip Topping.—add whip topping 1/2 cup at a time, then taste test to see if more is needed. Stir in 1/2 teaspoon of vanilla extract, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 1/4 teaspoon of cloves. This is now your cheesecake filling.
Scoop the cheesecake filling on top of the graham cracker crust and refrigerate for at least an hour before serving.
**I HIGHLY RECOMMEND EATING THIS WITHIN 24 HOURS FOR BEST RESULTS**
Contributed by Angelia Kunz