Product Reviews

This week, I have had the opportunity to purchase and bake some yummy gluten-free products. I have included a link to these products at Amazon.com at the bottom for anyone interested in trying them out for your family.

I learned through some research I have done to find a good cake recipe for my son's birthday party (in January) that Betty Crocker makes gluten free yellow cake mix, chocolate chip cookie mix, and brownie mix. 

On Saturday, I made the Betty Crocker chocolate chip cookies. They were great. Nice and soft out of the oven, a touch crispy the next day. Since my son is spoiled and thoroughly enjoys soft cookies, he wasn't a fan of these (he doesn't like Oreos either, so I'm convinced there's just something wrong with him. haha jk). My husband and I liked them, though. The only complaint I have about the cookies is that the dough is crumbly rather than soft like regular chocolate chip cookies, so I had to scoop it and form the dough into balls before placing it on the cookie sheet. It was impossible to tell that these are gluten free once they're done, though. They're that good. 

We also tried the Betty Crocker gluten free brownies. OMG delicious! They had nice crispy tops and edges, but soft in the middle. And chocolatey! Delicious as well. The only thing I didn't like about these is that the batter is REALLY REALLY thick, so they don't pour at all, and take a bit of work and patience to spread in the pan. These could easily be mistaken for regular brownies. There is no way to tell they're gluten free. My son loved them! He's had one in his lunch twice this week and got excited each time. 

I also made the Betty Crocker gluten free yellow cake - well, cupcakes, anyway. I didn't get to sample these because they're for DS's Halloween party at daycare (no school again tomorrow, so all day at the before/after school program). These mix well and spoon into cupcake pans well. One box makes 12 nice sized cupcakes. They are soft and fluffy. They come out of the pan nicely too. I didn't use cupcake papers b/c I always feel like I lose too much cake on them. They look and smell absolutely delicious! I wish I could try one... maybe if there are leftovers. ;) 

Finally, I didn't make these, but my mother-in-law did and they are absolutely fantastic! She gets this baking mix called Pamela's Ultimate Baking and Pancake Mix. This stuff makes the very best chocolate chip cookies I have ever had. Ever. Hands down. They're soft. They're moist. They're just absolutely delicious! My mother-in-law has been instructed to NOT make these again b/c they're too irresistible. Seriously! I have eaten, literally, 18 in the last 3 days. I cannot keep my hands off them. They're that good. And my son adores them. Father-in-law even says they're delicious, as does husband. Definitely worth investing in the flour. Most definitely! 

So anyway, while they're not "paleo/primal" by any stretch of the imagination, which is my preferred method of eating, if you're a cookie, cake or brownie junkie, here is your gluten-free cookie, cake and brownie fix. I hope you enjoy as much as our family did. 

All of these products can be purchased at the links below.



*warning: these mixes require the use of eggs. 

Paleo Double Layer Fudge

Stole another recipe!! This one looks delicious!

Double Layer Fudge

Prep time: 10 mins

Total time: 10 mins

Ingredients

• 1 cup Gold Label Virgin Coconut Oil
• 1 cup almond butter
• 1/2 cup raw honey
• 1/3 cup unsweetened shredded coconut
• 4-5 heaping tablespoons of unsweetened cocoa powder
• 1 teaspoon vanilla extract
• pinch of salt
• a handful of Enjoy Life Chocolate Chips or your choice of dark chocolate chips
• extra sprinkle of unsweetened shredded coconut

Instructions

1. Add your coconut oil to a food processor. It doesn’t have to be melted so don’t you worry your little heart about melting it down!
2. Then add your almond butter, unsweetened shredded coconut, vanilla extract, and honey and just a small pinch of salt.
3. Mix all ingredients until fully combined.
4. Pour half the ingredients into a bread pan and use a spoon to spread out evenly. It doesn’t matter what size bread pan you use. The smaller it is, the taller your fudge will be and vise versa.
5. Place in freezer to harden.
6. Then place food processor bowl back on the motor and add your cocoa powder. Add 1-2 tablespoons at a time, mixing as you go to make sure you don’t use too much.
7. Once cocoa powder is incorporated in, add a pinch of salt, mix thoroughly, then pour your chocolate fudge on top of your now hardened light fudge.
8. Sprinkle with chocolate chips, shredded coconut, and a bit of salt and place is freezer for 10-15 minutes.
9. Cut into chunks.
10. Eat the chunks.
11. Store the leftover chunks in the fridge.

Notes

This serves either one person or a lot of people. You be the judge.

To find other great recipes like this one, go to PaleOMG

Low Carb Raspberry Cheesecake Bars

Stole this and copied it straight from the source... don't worry, I give props and credit where it is due...

I will SO be making these. They look delish! Just have to find a substitute for the granulated sugar substitute... probably coconut sugar or raw honey.

Macaroon crust ingredients:

1/2 cup butter, softened
1/2 cup granulated sugar substitute
1/2 cup desiccated unsweetened coconut
1/4 cup coconut flour

1/2 tsp baking powder

Filling ingredients:

8 oz cream cheese, softened
1/3 cup granulated sugar substitute
3/4 tsp vanilla extract
1 egg
1 cup raspberries
2 Tbl granulated sugar substitute


To make the crust:  Cream together the butter and sugar substitute.  Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.  Press into a lightly greased 9 x 9 pan and set aside. 


To make the cheesecake filling:  Beat the cream cheese and sugar substitute together until smooth.  Add the egg and vanilla extract and mix until thoroughly combined.  Pour mixture over the crust.  In a small bowl, mash the raspberries and sugar substitute together with a fork.  Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top - don't over mix.  Bake in a 350 degree (F) oven for 25 minutes.  Remove and chill before serving.  Nom.

Approximate nutrition info per bar:  230 calories, 22g fat, 3g net carbs, 4g protein. Makes 9 large bars

Original recipe is located at I Breathe... I'm Hungry...: Low Carb Raspberry Cheesecake Bars.