Ramblings of a true to form Gemini

Saturday, February 26, 2011

I know it is not Easter but.....

It is the year of the Rabbit!

Bunny Cakes
Light, fluffy, spongy, heaven. Not like any gluten free treat I have made before.
To make these you will need a little knowledge about origami.
Makes 24, 1.5 inch square mini treats.
First you will need to make 24 of these origami bunnies out of 6 inch square parchment paper (NOT waxed paper)
Then you will need:
4 oz soft Cream Cheese
2 T Dark Rum
2 T Milk
2 T Veggie Oil
3 large Eggs
1 t Vanilla
1 t Baking Powder
1 t Xanthan Gum
1 cup Sugar
1 cup Sorghum blend*

Pre-heat the over to 325 degrees Fahrenheit. In a large bowl, add warm water, in a bowl that is just smaller than the first add the cream cheese and the rum. Blend with a hand mixed until fluffy. Then add the milk, oil and vanilla. You can now remove the bowl from the warm water. In a separate bowl, mix the eggs and sugar until well blended. To this add the flour, baking powder and xanthan gum. Add the flour/egg mixture to the cream cheese/milk mixture.

In a clean, new squeeze bottle pour the batter. I guess you could use a piping bag but I had the best control with the squeeze bottle.

Now you are going to fill the bunny ballons to about halfway. There is a crease in the middle of the bunny so it is a good mark to fill to. Be careful not to make a mess. If batter gets on the outside of the bunny, it could burn in the oven and leave a dark spot. This is where the squeeze bottle tip comes in handy.
Place the bunnies on a cookie sheet and bake for 20 minutes or until a toothpick comes out clean.
To enjoy these tasty treats just unfold the wrapper.


*Sorghum Blend- 1 1/2 cup Sorghum Flour, 1 1/2 Potato Starch, 1 cup Tapioca Starch mixed together

Thursday, February 24, 2011

Potato Pancakes: Gluten Free

Tasty leftovers!
When my honey cooks he cooks for an army, even though it is just the two of us. Well, he made dinner the other night which included mashed potatoes. He makes them with a little milk, butter, salt, pepper and a few cloves of garlic. Needless to say we had leftovers. I hate wasteing food, so I set out to make something from them. Potato pancake is what I came up with.

1 cup Mashed Potatoes
1 Egg
1 t Onion Powder
1 T GF Flour (I used Bob's Red Mill, but plan rice flour or corn starch could be used)
Olive Oil
Method: Mix together the egg, potatoes and onion powder. Add the flour a little at a time until the batter is a little thicker than regular pancake batter. Heat a small saute pan on medium to high heat, add enough oil to slick the pan, then add a scoop of batter. Cover the pan for 3 minutes or until the bottom is golden. Flip the cake and cover for 3 more minutes. If you spray the spatula with a little spray oil it will get under the cake easier. Serve with sour cream and chive, but I like them plan.
This is a pretty plan recipe, perfect to personalize. You could add chopped bell pepper, cubed ham, cheese, etc.


Soledad, Ca, United States
I love to smile! I rarely do anything that won't make me, or someone else, smile.