Mini Gluten-Free Pumpkin Muffins

Ingredients:

• 2 cups rice flour mixture (see previous recipe for gluten-free chocolate chip coffee bars)
• 2 tsp. xanthan gum
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1 15 oz. can raw pumpkin
• 1/2 cup milk
• 2 eggs
• 1/3 cup. softened butter
• powdered sugar, for dusting

Directions:

*Preheat oven to 350 degrees

*Grease a 24 cup mini muffin pan (or standard size, if you prefer)

*Combing flour, xanthan gum, both sugars, baking powder, baking soda, salt, and spices.

*With an electric mixer, beat pumpkin, softened butter, milk, and eggs until as smooth as possible.

*Gradually add flour mixture to wet mixture, scraping down sides between additions.

*Use a tablespoon to scoop batter into mini muffin cups and bake for approximately 12-15 minutes, or until a toothpick comes out clean from middle muffins.

*Let cool on a wire rack and dust with powdered sugar.

Enjoy!

Gluten-Free Chocolate Cupcakes with Mocha Icing

Although I love him to death, my very energetic 6 year old brother was a getting a little too rambunctious while I babysat him this afternoon. So, before he drove me completely up the wall, I did what any exasperated older sister would do and bribed him with his all-time favorite - chocolate cupcakes. Seeing as he absolutely loves to "help KK bake," he immediately became quiet and attentive as I instructed him in the art of making his favorite dessert. And of course he was rewarded for his commendable work with not one, but two (sorry Mom...) cupcakes.

Chocolate Cupcakes:

Ingredients:

• 1 cup hot, freshly brewed coffee
• 1 cup hot water
• 1 cup cocoa powder
• 3 cups rice flour mixture (see http://thekakerbaker.blogspot.com/2012/03/gluten-free-chocolate-chip-coffee-bars.html)
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. xanthan gum
• 2 sticks softened butter
• 2 1/2 cups granulated sugar
• 4 eggs
• 1 Tbsp. vanilla extract

Directions:

*Preheat oven to 375 degrees
*Line a cupcake pan with cupcake liners
*Brew coffee
*Meanwhile, whisk together flour mixture, salt, baking powder & soda, and xanthan gum - set aside.
*In a separate bowl, whisk hot coffee, cocoa powder, and hot water until cocoa powder is completely dissolved and mixture is smooth.
*With an electric mixer, beat butter and sugar together until light and fluffy (about 2 minutes).
*Add eggs and vanilla
*Alternately add flour mixture and coffee mixture until everything is incorporated - scrape down sides of the bowl in between additions.
*Fill cupcake liners 2/3 of the way and bake for approximately 17-19 minutes, or until a toothpick comes out clean from the middle cupcakes.
*Cool at least 30 minutes before frosting.

Mocha Icing:


Ingredients:

• 4 cups powdered sugar
• 1 & 1/4 sticks very softened butter
• 1 Tbsp. vanilla extract
• 2 Tbsp. milk
• 3 tsp. (or as much as desired) instant coffee grounds

Directions:

*With an electric mixer, beat butter, sugar, and vanilla together on high speed until very fluffy (about 5 minutes).

*In a cup, dissolve instant coffee in the milk and add to the frosting. Beat an additional minute until completely mixed. 

*I recommend refrigerating the icing at least 15 minutes before use to firm it up a little.

Gluten-Free Chocolate Chip Coffee Bars

Yes, I know - most people see "gluten-free" and  either 1) freak out, assuming this recipe will somehow be a hundred times more complicated than a "normal" one or 2) presumptuously believe it will taste like cardboard. I can assure you neither of these conclusions are true for freshly baked gluten-free goods. In fact, this is one of the simplest, best tasting, gluten-free cookie recipes I've tried (and believe me, I've tried many...). All you need is a simple, inexpensive mixture you can store like your average all-purpose flour and whip out whenever your Kitchen Aid mixer calls.

World's Easiest Gluten-Free Flour Mixture:

*Note* I found 1 pound bags of each of the following ingredients for under $1 (yes, that's right - One. Dollar.) at Ranch 99 Asian Market in San Diego. So next time you're at the local Asian market, stock up!

• 2 cups potato starch
• 6 cups rice flour
• 1 cup tapioca starch

Mix all ingredients together and store in a large container. Makes about 8 cups worth of flour. 

Gluten-Free Chocolate Chip Coffee Bars

Ingredients: 

• 3 cups gluten-free flour mixture
• 3/4 tsp. baking soda
• 1 tsp. salt
• 2 tsp. xanthan gum (found in local grocery stores)
• 1 stick softened butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 Tbsp. vanilla extract
• 2 Tbsp. instant coffee grounds
• 1 cup semi-sweet chocolate chips, plus 1/2 cup for drizzling

Directions:

*Preheat oven to 375 degrees

*Grease a 9x13in pan, set aside

*Whisk together flour mixture, salt, baking soda, and xanthan gum - set aside.

*With an electric mixer, beat softened butter and sugars together until light and fluffy. 

*Add eggs (one at a time) and vanilla - beat about 1 minute.

*Gradually add dry ingredients to wet mixture in the electric mixer. 

*Add coffee grounds and 1 cup of chocolate chips.

*Press dough into the prepared 9x13 pan until dough is touching all sides of the pan and is about 1/3-1/2 inch in thickness.

*Bake for 15-20 minutes, or until the edges are golden brown and a toothpick comes out clean when pressed into the center.

*While coffee bars are baking, melt additional 1/2 cup of chocolate chips (in a microwave or double boiler). Once bars are done baking, drizzle chocolate on top before cutting into squares and serving. 

Enjoy!

Mini Coffee Cake Muffins

Recipe:

For the muffins....

2 cups wheat flour (all-purpose is fine too, but the wheat flour creates a good texture)

3/4 cup granulated sugar

1/2 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice

2 eggs

1/2 cup canola oil

1/2 cup milk

1 Tablespoon lemon zest

1 teaspoon vanilla

*Preheat oven to 375 degrees

*Whisk dry ingredients (flour, sugar, salt, baking powder & soda, & spices) in a large bowl, creating a well when done.

*Beat eggs, canola oil, milk, zest, & vanilla together with an electric mixer.

*Add wet mixture to the flour mixture, stirring gently with a rubber spatula (or wood spoon). 

*Using a tablespoon, scoop the mixture into a 24 cup mini muffin pan (which should be either greased or ready with muffin liners).

*Set aside.

For the crumb topping...

1 stick unsalted butter

1/3 cup brown sugar

1/2 cup flour (any kind will do)

granulated sugar for sprinkling

*Combing butter, brown sugar, and flour in an electric mixer with the paddle attachment until texture is crumbling. 

*Divide the crumb topping between the 24 muffins ready to go.

*Sprinkle a pinch of granulated sugar over each muffin.

*Bake at 375 degrees for approximately 8 minutes, or until a toothpick comes out clean from the middle muffin and the crumb topping is barely crunchy when touched. 

*Let cool for a few minutes on a cooling rack & enjoy!