Gluten Free Powdered Sugar Do-Nuts

In addition to having desserts for David, he likes to eat second breakfast.  So, I try to make him fun things.  I like to make egg muffins because they are a little healthier; but, he had been missing donuts - specifically powdered donuts.  So, I found this recipe and made some baked, powdered donuts. 

David said they turned out pretty well.  They aren't the same as the store bought version. Somehow, I can't ever get the powdered sugar to be quite "powdered" once it is on the donuts.  Oh, well.  They do best if eaten soon as the sugar kind of dissolves and evaporates...but they still taste good after that.

Gluten Free Powdered Sugar Donuts from Em the Baker
Ingredients:
¼ cup butter, melted
1 egg
2 tsp vanilla
½ cup milk (I used unsweetened vanilla almond milk.)
1 ¼ cups all purpose gluten free flour
½ cup sugar
1 ¼ tsp baking powder
¼ tsp cinnamon
¼ tsp nutmeg

For coating:
¼ cup melted butter
¾ cup powdered sugar

Directions:
  Preheat oven to 400 degrees. Grease a mini muffin pan or donut pan. Whisk all dry ingredients together. Whisk all wet ingredients together. Pour wet ingredients into dry ingredients and whisk well to combine.
Spoon batter into tin, filling ⅔ full.  Bake 10-12 minutes until edges are just starting to brown and centers are set.  Remove from oven and allow to cool for 5 minutes.
 

For coating: In a small bowl, melt butter. In another bowl, pour powdered sugar. Dunk the donut holes in the butter, coating well. Remove and place into the powdered sugar bowl and coat very well.
Place covered donut holes on wire rack to finish cooling.

Delicious Gluten Free Brownies!

I typically try to keep David with snacks and desserts.  He can't just go get anything from vending machines these days.  When I saw these brownies I thought they looked so good! I mean, anything with chocolate and peanut butter is gonna be good, right?  Well, they were.  Just look at that fudginess!!! 

They do use almonds as the "flour" but you really cannot tell.  Unfortunately, if you are a nut-free house, you cannot use this recipe.  However, if you can eat nuts, I would highly recommend that you try this brownie.  Also, the coffee just brings out the chocolate flavor...so don't skip it!

Gluten Free Chocolate and Peanut Butter Swirl Brownies from Kitchen Mason
310g Icing Sugar, Sifted
200g Ground Almonds
80g Cocoa Powder, Sifted
Pinch of Salt
1 tsp Coffee Granules, Dissolved in 1 tbsp Cold Water
4 Egg Whites
2 tsp Vanilla Extract

For the Topping
100g Smooth Peanut Butter
35g Milk Chocolate Chips

Preheat the over to 350.  Lightly grease and line the base of an 8x8 baking pan.  In a very large bowl, whisk together the icing sugar, ground almonds, cocoa powder & salt until everything is evenly mixed.  Pour into pan.  Beat the peanut butter until smooth & loose then dot blobs all over the top of the brownie batter.  Run a knife through the batter, swirling the peanut butter around. Lastly, top with a scattering of the milk chocolate chips.

Bake in the preheated oven for 30-35 mins until an inserted skewer comes out almost clean.
Allow to sit in the tin for a few minutes then remove & place on a wire rack to cool completely.

Cinnamon Roll Cake

Our Sunday School class typically has breakfast during the class.  Most often, it is not gluten free.  So, whenever I sign up, I take something David can eat.

I will also, sometimes, take something on days when I don't sign up.  Hey!  Any excuse to bake...though that has slowed down a LOT over the last 3 months.  Hopefully, I'll be able to do more as Caleb gets older.  Anyway, I made this cinnamon roll cake back in May.  It was really good and reminded me of a recipe that my mom has made a few times.

Cinnamon Roll Cake from USA Silly Yaks
Cake:
3 c. Gluten Free Flour Mix
1/2 tsp. Xanthan Gum
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Cinnamon Swirl:
1 c. butter, softened
1 c. brown sugar
2 T. Gluten Free Flour Mix
1 T. cinnamon

Preheat oven to 350.  Mix everything together except for the butter. Slowly stir in the melted butter. and pour into a greased 9x13 pan.

For the cinnamon swirl, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Place pan in oven and bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Mix together and pour over cake while still warm.  Enjoy!