Thursday, June 7, 2012

Two Tasty Desserts

I have to share with y'all two of my favorite dessert recipes. Both of which can me made gluten free (which is how I now make them). I am not a photographer, so I am not posting pictures. I would love to know your favorite dessert recipes.

Disclaimer: Please remember I am Southern, and we Southerns cook like Paula Deen...which means I am not telling you how many calories or fat grams are in these.

Upside Down German Chocolate Cake
By: Judy (my mama)

In a bowl:
Mix 1 chocolate cake mix (may use box or homemade follow mixing instructions)

In a separate bowl:
Mix 1 softened pack of cream cheese, 1 softened stick of butter, and 2-4 cups (depends how sweet you like it) of powdered sugar. SAVE extra for brownies below.

In a separate bowl:
Mix 1 cup finely chopped pecans and 1 cup shredded coconut

Spray the bottom of glass cake dish. Place pecan/coconut mixture on the bottom. Pour chocolate cake mix on top. Then scoop spoon fulls of the cream cheese mixture and place on top of cake. I do 3 scoops per row.

Bake for 350 F for 1 hour. Check at 45 mins. Cool then flip cake over. It is as beautiful as it is tasty.

(To make gluten free: I use Betty Crocker's chocolate cake mix, and half all the other ingredients bc there mix is half the size of a "normal" cake mix.)

Cheesecake Brownies
By: Hannah (me)

In a bowl
Mix brownie mix (can be homemade or box)

Once mixed add in cream cheese mixture from above.

Optional (but not in my opinion) Add pecans, chocolate chips, etc.

Spray glass pan. Bake 350 F 45 mins. Check at 30 mins. Enjoy!

(To make gluten free I use Betty Crocker's gluten free brownie mix. By itself I think the mix is gritty, but once you add all this extra it is beyond yummy.)

Sunday, January 29, 2012

Donut Cake

"Tell your tummy you're welcome; don't mention my name to your waist."  Those are the words my neighbor Catrina Warner texted me when I thanked her for this amazing recipe.
Donut Cake
1c. Water
1c. Butter
2c. + 2T. Sugar
2c. + 2T. Flour (Gluten Free: use a half and half combo of Pamela's Baking and Pancake Mix and Bob's Red Mill Baking Mix.)
1/2 tsp. Salt
3 Eggs
1/2 c. Sour Cream
I added 1/4 t Vanilla
Bring water and butter to a boil. Remove from heat. Add sugar and flour, and salt. Mix. Add eggs and sour cream. Mix. Spray large cookie sheet (I used a 9x13 dish. I wished I would have used two 9x13 dishes.). Pour mixture into pan. Slightly runnier than most batters.
Bake 375 for 25. (Check at 20min)

Frosting 6T. Butter
5T. Buttermilk
Bring to a boil.
Remove from heat and add
2c. Powdered Sugar
A dash of salt
I added 1/4 t vanilla Pour frosting over cake while still warm.

Saturday, April 16, 2011

Live Gluten Freely

I love this site.  I have used several of their recipes.  Live Gluten Freely.

GF Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1 cup pureed pumpkin
1 egg
1/4 cup melted butter
1 box Betty Crocker yellow cake mix
1 tablespoon pumpkin pie spice
1/2 cup chocolate chips
1/2 cup chopped pecans

Pour the pumpkin, egg and butter into a medium mixing bowl. Use an electric mixer to stir the ingredients together until the mixture is light and fluffy.

Add yellow mix and pumpkin pie spice to the mixture and blend on high speed to combine the dry ingredients.

Pour the chocolate chips and pecans into the bowl and fold them into the pumpkin cookie dough.

Use a small spoon to drop the dough on to the cookie sheet. Bake the cookies at 350 degrees Fahrenheit for 14 minutes.

GF Peanut Butter Cookies

Preheat over to 350.
1 Cup Brown Sugar (can use regular sugar)
1 Cup Peanut Butter
1 egg
1 t of vanilla

Bake for 10 mins.  Let cool all the way.  They are very fragile when warm.

Hearty Ranch and Bacon Potato Soup

I found this recipe here.  I changed it to my liking and to make gf.


  • 6 slices smoked bacon (1 package of peppered bacon)
  • 1 onion, diced
  • 1 stalk celery, diced (1 bag of frozen corn)
  • 1 (32 ounce) carton low-sodium chicken broth
  • 10 potatoes, peeled and cubed
  • 4 teaspoons all-purpose flour (2 teaspoons of corn starch)
  • 1 (1 ounce) package ranch dressing mix
  • 2 cups half-and-half cream (I used fat free)
  • 1 cup sour cream
  • salt and pepper to taste
  • 2 cups shredded Cheddar cheese
  • 1/4 cup chopped green onion


  1. Place the bacon in a large Dutch oven (frying pan) and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping.
  2. Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. (In a large pot) Add chicken broth and potatoes, and bring to a boil over high heat. (Add onion and bacon.) Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.
  3. In a large bowl, combine flour(corn starch) and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.(Add cheese and green onions to soup and serve.)

GF Cream of Chicken Soup

I found this recipe here.  I LOVE it!


Prep Time: 5 mins
Total Time: 20 mins
  1. Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
  2. Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
  3. While stirring, bring the pot to the boil and allow the mixture to thicken.