Baking with the Bolliers

We had a big box of Cinnamon Toast Crunch that I wanted to use for a Rice Krispies treats type of dessert but hadn't gotten to it yet. The only acceptable way to eat cereal in my opinion is straight out of the box. But the others in my house like milk and cereal so I wanted to develop a cupcake with a frosting tasted like the milk, and cake that tasted like the cereal with bits of the cereal on top. I got good feedback while testing this recipe. It's overall not crazy sweet so it could be considered an acceptable breakfast. The cake itself is very dense but the frosting is very light and buttery.  Makes 16 Cake: 2 c. All-purpose Flour 1/3 c. Granulated Sugar 1/2 C Brown Sugar 1 1/2 tsp. Baking Powder 2 tsp. ground Cinnamon 1/4 tsp. Salt 3/4 c. (1 1/2 stick) softened Butter  1 c. Milk 1 large Egg 2 tsp. Vanilla extract Frosting: 1/2 C Nonfat Milk powder 1 1/2 sticks of Butter, softened 1 C Powdered Sugar 1/4 tsp Vanilla extract (don't over measure or it will tast...

When someone gives you several pounds of raisins, your apple trees are loaded with fruit, and it's you favorite season of all you make a cake. I had zero direction when I set out to make this. All I knew was that I wanted to make an apple dessert and use up some of the raisins I had. I had soaked some raisins in brandy the week before to use in oatmeal cookies but wasn't thrilled with the results.  The raisins took on the flavor of the rum and created a nice filling with the brown sugar (I may add nuts next time for a little something extra). The cake came out beautifully but I felt it looked a bit plain so I decided to use the rum I drained off the raisins for a butter rum glaze. I boiled it for a few minutes to take the alcohol bite out of it and make it a bit more kid friendly. River loved it but Madden picked out the apples and raisins. The adults gave it high marks so we are sharing the recipe.  For Swirl 1/2 C Brown Sugar 1C Raisins  3/4 C Rum For Cake 2...

Chocolate Peanut Butter Cheesecake adapted to be gluten free and a reduced the sugar (there is still plenty, don’t worry) from the SmittenKitchen. Check out her post for detailed pictures. She obviously didn't bake this over 2 days with a baby in one arm like I did. Although it was totally worth it! I made this for BJ’s Birthday which happened to fall in our 30 days of Gluten Free. BJ says its like a giant Peanut Butter Cup and he liked it so well he didn't share with anyone but me. Chocolate Crust 2 Boxes (14.5 oz total) of Pamela’s GF Chunky Chocolate Chip Cookies (or any Gluten Free Chocolate Chip Cookies) 5 tablespoons unsalted butter, melted and still hot Fudge Layer 1 cup heavy or whipping cream 13 ounces bittersweet or semisweet chocolate, chopped or chips (Be careful that the chocolate you choose is Gluten Free like Enjoy Life, also the mini chips melt very easily.) Cheesecake Layer 2 8-ounce packages cream cheese, at room temperature 1...

I'm not above going for the sweet stuff when I'm really stressed out and recently I had to call in the big guns... Chocolate Cake. So after much inner conflict (if I bake this I will probably eat the whole thing, yada, yada, yada) I assembled my ingredients and realized I was out of sugar! But all was not lost, thank goodness I had some agave nectar! Forty-five minutes later I had the endorphin shot I needed. Sure I could have exercised, but sometimes a girl just needs chocolate cake. 1 1/3 C Agave Nectar 2 Eggs 2 tsp Vanilla Extract 1 C Whole Milk 1/2 C Melted Butter 1 3/4 C Flour 1 C Cocoa Powder 1 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 2/3 C Hot Coffee   Preheat oven to 350. Spray a 13x9 pan with cooking spray (this is a chocolate emergency, there is no time for fancy round layers!). In a large bowl mix together flour, cocoa powder, baking soda and baking powder, set aside. In another large bowl beat together egg, melted butter, agave necta...

Ok, Grandma Ruth wasn't baking Gluten Free Cakes in her day, but she did make a mean Spice Cake. The original recipe was made yearly for my Mom and my Aunts Birthdays and I adapted it years ago for a customers Birthday. I actually just made this cake for that same customers Anniversary. I'll never forget the panicked phone call I received that day asking if I had forgotten this cake needed to be gluten free because there was no way a gluten free cake could taste this good. It comes out so light, moist and grit free (no rice flour!) you won't believe its gluten free.             Serves 8-10 ¾ C Butter Softened 1 ¼ C Brown Sugar (I use Rapadura) 1 C. Unrefined Cane Sugar 3 Eggs 3 C. Bobs Red Mill GF Flour Blend 1 ½ tsp Xanathan Gum 1 tsp Baking Soda 1 ½ tsp Cinnamon ¾ tsp Cloves ¾ tsp Nutmeg 1 tsp Sea Salt 1 ½ C. Whole Milk 1 Tbs Lemon Juice Preheat oven to 350. Grease either 3 rounds or one 9”x13” pan...