Spring is here and my kids love to make this delicious treat! Although it calls for oreos we substitute Kinnikinicks KToos and it turns out just as good!
I am that mom who has the best ideas and plans. Then they all fall through when I walk to my pantry to see that I am out of one or two of the ingredients I need to pull off a masterpiece. I don’t know if you have ever put 3 kids in the car, buckled them in their car seats, and drove to the store for 1 item, but that is not my idea of fun.
One of those items that I used to always run out of was cake mix, but it my effort to eliminate chemicals from our diets I started making our own, and they are wonderful. Not only are they easy to make with pantry staples, they are great to give as gifts with the recipe. Make a gift basket with a couple d.i.y Cake Mixes, a new cake pan, dish towels and a wooden spoon, and you have a great gift! The one thing I like about this recipe is I can make my own gluten free cake mixes with ease. If you have looked at the price of Gluten Free Cake mixes they are ridiculous. This recipe makes it affordable for me to make cupcakes again!
Here is a Printable Cake Mix Directions sheet to print that way you can attach it to your own homemade mixes.
- 2 cups gluten free all purpose flour mix **
- 1½ cup sugar
- 1 tbsp Baking Powder
- ½ cup cocoa Powder (for chocolate only)
- 1 cup white rice flour
- 1 cup corn or potato starch
- 1 tsp xanthium gum
- Combine all the ingredients and store in an airtight container or baggie. Keeps well in the pantry for up to 6 months. Keeps even better in the fridge.
- Above recipe makes one cake mix equivalent to a 18.5 oz boxed mix.
- Mix cake mix with ¾ cup milk or milk substitute, 1 tsp vanilla, ½ cup butter or margarine, and 3 eggs. Beat with an electric mixer for 2 minutes and Bake at 350 F.
- To bake a 8-9 inch round pan 20-25 mins
- To Bake 13×9 pan 35-40 mins
- To bake cupcakes- 12-15 mins
- To bake Tube or Bundt Pan 45-50 mins
- Here is a Printable Direction sheet to attach to your mixes
Thanksgiving is this week and with all the Pumpkin Pie and Pecan Pie, I thought it was time to make room for a new favorite; Apple-Cranberry Crisp!
Fruit is big in my house! We are always eating one kind, or another for a snack. I bought a ton of it just today, including the BOGO Cranberries. I don’t know if you have ever tried a fresh cranberry, but they are not a snacking food. They are very tart, and not at all sweet. So, as I sat here wondering what to do with them I eyeballed the bowl of apples from the farmers market last week. I really ought to do something with those too, I thought. BINGO!
I decided to make a crisp because I knew I could make the topping Gluten Free, and that is an issue in my house. You can use any type of flour you choose when you make yours, it will be equally as yummy! I added a little orange zest, and juice to the cranberry and the apple. It is just the Florida girl in me. Sorry, I love the zing the citrus adds! It makes the house smell so festive.
Grab an extra bag of cranberries at the store and add this treat to your Thanksgiving feast!
3 cups cubed apples (firm preferably granny smith)
2 cups fresh cranberries
1/2 cup sugar
1 tsp orange zest
Juice of 1/2 of a orange
1/3 cup flour ( I used rice flour)
1 cup oats
1/2 cup packed brown sugar
1/4 cup vegetable oil
Preheat oven to 350 degrees
Combine the first 5 ingredients in a medium bowl; spoon into a 8×8 inch greased baking dish.
Combine flour, oats, brown sugar, and vegetable oil in a bowl stirring with a fork until crumbly.
Sprinkle over the apple mixture
Bake at 350 degrees for 40 minutes or until bubbly.
Serve warm by itself or with ice cream!