Monthly Archives: April 2014

Sunday afternoon courage quote

“Being deeply loved by someone gives you strength, while loving someone deeply gives you courage.”
― Lao Tzu


Categories: Courage quotes | 1 Comment

Oreo Dreams

There are many wonderful things I love about conference weekend.
One is the chance to hear the words of our Prophet and other inspired leaders.  Another,  is to be able to listen while laying down on the couch, jammies optional.   That doesn’t mean I get totally smooth sailing- I still ended up tight-hugging better a great many melt-downs and stress.  Yup,  even good changes in routine are still changes.  So after conference- instead of sitting down to some nice quiet time to ponder and write about the many things that touched my heart,  the better choice became looking up cupcake recipes with my lovely TeaRose.  🙂
This one turned out AWESOME– and that is no joke- especially since it was ME doing the translating of the recipe into GF (not someone like my sister who is very kitchen proficient.) It tastes just like a hostess cupcake without the cream in the center, since we couldn’t wait for them to cool enough to fill them.    Even at that- it was loved by only half my family, as the other half does not like chocolate… so for them,  I will try one of these other recipes.  And my pondering will come later.   🙂
Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

Portion size 12 cupcakes


  • 1-1/2 cups My Simple Gluten Free flour blend
  • 1/4 tea xanthan gum
  • 1/4 tea chia flour
  • 1 cups granulated sugar
  • 1/3 cup plus 2 tsp cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 Cup minus 2 Tbl. Water
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1-1/2  Tbl cider vinegar


  • 1/4 cup unsalted butter, softened
  • 2 cups icing sugar
  • whipping cream or milk (adjust for desired stiffness)
  • 1 tsp vanilla
  • 4 chocolate sandwich cookies, (such as Oreo), finely chopped


  •  chocolate sandwich cookies, (such as Oreo), quartered.

Preheat oven to 350 degrees. Line a 12 cup standard sized muffin pan with paper liners.

Mix all the dry ingredients together in a medium bowl.  in a small bow, add all the wet ingredients,  until the egg is fully mixed.  Add the wet ingredients to the dry ingredients, and beat for 2 minutes, till smooth.

Divide evenly into 12 muffin cups.  Bake for 18-20 minutes.

Cool before frosting if you can keep the kids away that long.

(Original, wheat flour recipe by Adell Shneer and The Test Kitchen Source: Canadian Living Magazine: May 2011
Photography, from the website that I found the recipe, by Jodi Pudge)
My simple gf flour mix.
In a gallon size ziploc plastic bag, or plastic contaner with a good seal, put–
2 parts Almond Flour
2 parts Super fine brown rice flour
1 part potato starch (not potato flour)
1 part Tapioca starch.
seal and mix till all one color

 Gluten Free Cheesecakes


  • 1/4 stick of butter
  • 1/2 cup almond meal
  • 2 8 oz packages of softened cream cheese
  • 3/4 cup of Sugar
  • 1tsp vanilla
  • 2 eggs


  1. Pre-heat your oven to 350 degrees.
  2. Melt the 1/4 stick of butter for the ‘crust’ of the cupcake. When the butter is melted stir in the almond meal, you should end up with a nice consistency.
  3. Place a small amount in the bottom of your cupcake liner and pat down to form the crust.
  4. For the cheesecake filling, in a stand mixer, add the cream cheese, eggs, sugar, and vanilla to the bowl and mix on medium speed until the mixture is smooth. When the filling is nice and smooth fill the cupcake liners almost to the top.
  5. Bake in the oven for 15-17 minutes. Cool on the counter then chill overnight for an awesome treat. You can top these with your favorite fruit topping or just some simple whipped cream.
  6. Enjoy




Gluten Free Strawberries & Cream Cupcakes


2 cups strawberries, hulled – use divided
1 cup superfine white rice flour
1/3 cup potato starch (not potato flour)
3 tablespoons tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher or fine sea salt
¼ cup sour cream or Greek yogurt – at room temperature
1 teaspoon pure vanilla extract
7 tablespoons unsalted butter (1 tablespoon shy of a stick) – at room temperature
1 cup plus 4 teaspoons granulated sugar – use divided
1 large egg – at room temperature
2 large egg whites – at room temperature
1 cup cold heavy whipping cream


Preheat oven to 350 degrees. Line a 12 cup standard sized muffin pan with paper liners.

Reserve 3 or 4 of the strawberries for garnish. Puree 1 cup of the strawberries in a blender or food processor until smooth. Cut the remaining strawberries into ¼ inch dice. Measure out 1/3 cup of the strawberry puree for the cupcakes and reserve the remaining puree (you should have a couple tablespoons) for the topping.

In a medium mixing bowl, whisk together the white rice flour, starches, xanthan gum, baking powder, baking soda and salt.

In a small mixing bowl, stir the sour cream or yogurt with the 1/3 cup strawberry puree and vanilla.

cream together the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the egg and egg whites, one at a time, mixing well with each addition. Add half the dry ingredients and mix on low until combined, then add the strawberry/sour cream (or yogurt) mixture, mixing until combined and finally mix in the remaining flour mixture. Do not over mix. Remove the mixing bowl from the mixer and with a rubber spatula, scrape the sides and bottom of the mixing bowl making sure all ingredients are well combined. Gently fold in the diced strawberries.

Divide the batter evenly between the prepared muffin cups, filling each almost to the top. Bake for 20 – 25 minutes or until the tops feel dry and springy and a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

Just before serving (or up to a couple hours ahead) whip the heavy cream with the remaining 4 teaspoons of sugar on high until it forms stiff peaks. Gently fold in the reserved strawberry puree leaving it a little streaky.

Dollop or pipe the strawberry whipped cream on the cupcakes. Cut the strawberries reserved for garnish into slices and top each cupcake with two slices, pointy end pointing up, or any other way you desire.

by Carol Kicinski on August 10, 2010  photo from the post where I found the recipe

Categories: recipes | 2 Comments

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