Crock Pot Sloppy Joes

With only four ingredients, this recipe is super simple yet packed with flavor. Better yet, it's comfort food at it's finest!

Crock Pot Sloppy Joes
Yield: 12 servings

Ingredients

• 3 lbs ground beef (or ground turkey)
• 1/3 cup brown sugar
• 1/3 cup yellow mustard
• 1 1/2 cups ketchup

Directions

1. Brown ground beef until no longer pink, then add to slow cooker.
2. Add remaining ingredients to slow cooker and stir to combine.
3. Cook on low for 3-5 hours. Stir before serving on hamburger buns.

Recipe adapted from Eating on a Dime.

Chocolate Chip Cake with Buttercream Frosting

The combination of flavors in this dessert is reminiscent of everyone's favorite milk and cookies duo, only in cake form!

Chocolate Chip Cake with Buttercream Frosting
Yield: 2 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Chocolate Chip Cake:

• 3/4 cup unsalted butter, softened
• 3/4 cups granulated sugar
• 3/4 cup brown sugar, loosely packed
• 3 eggs, room temperature
• 1 Tbsp pure vanilla extract
• 1/2 cup sour cream
• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 cup mini chocolate chips

Buttercream Frosting:

• 3/4 cup Crisco (original kind only!)
• 3/4 cup butter, softened
• 2 tsp clear vanilla extract
• 1/8 tsp salt
• 6 cups powdered sugar
• 4-6 Tbsp milk

Directions

1. Preheat oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Using stand mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
3. Add eggs one at a time, mixing until just combined after each. Add sour cream and pure vanilla extract, and mix until well combined.
4. Add flour, baking powder, salt, and milk. Mix just until combined. Scrape down sides of bowl as needed to ensure all ingredients are well incorporated.
5. Fold in mini chocolate chips. Divide batter evenly between prepared pans.
6. Bake 30-35 minutes, or until toothpick inserted into center comes out clean or with just a few crumbs attached. Allow cakes to cool in pans 10 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
7. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together Crisco and butter. Add clear vanilla extract and salt. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Scrape down sides of bowl as needed. Then continue at high speed until smooth and creamy.
8. To assemble cake, place one cake layer (dome side down) on platter, spread with frosting (make sure layer is even!), place second cake layer (dome side up) on top of frosting, and spread additional frosting over top and sides of cake.
9. Cover and store at room temperature overnight before serving.

Recipe adapted from Life, Love and Sugar.

Oatmeal Chocolate Chip Muffins

These moist, tender muffins are perfect for breakfast, brunch, snack time, or your mid-morning coffee break. Not only are they gluten free, but they can also be made dairy free as well!

Oatmeal Chocolate Chip Muffins
Yield: 1 dozen

Ingredients

• 1/2 cup butter, room temperature
• 3/4 cup packed brown sugar (or coconut sugar)
• 1 egg, room temperature
• 4 oz container puréed baby food (any fruit variety such as pears, prunes, apples, etc.)
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin tin with paper liners; set aside.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add egg and baby food, mixing well.
3. Stir in flour, oats, baking powder, baking soda, and salt. Mix just until combined.
4. Fold in chocolate chips.
5. Fill paper liners 3/4 full with batter.
6. Bake 17-20 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature for a few days or refrigerate for longer.

Recipe adapted from Bunny's Warm Oven.

Chocolate Cake Donuts

When your daughter asks to make donuts, how can you say no?! One of the perks of being stuck at home this summer has been the quality time I've spent baking in the kitchen with my kids. It has been fun to make family favorite recipes as well as trying new ones, like this!

Chocolate Cake Donuts
Yield: 1 dozen

Ingredients
Donuts:

• 1/2 cup packed brown sugar
• 3 Tbsp coconut oil
• 1 egg, room temperature
• 1 tsp vanilla
• 3/4 cup almond milk
• 1 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Glaze:

• 1 cup powdered sugar
• 1 tsp vanilla
• 1/4 cup cocoa powder (for chocolate glaze or additional powdered sugar for vanilla glaze)
• 2-3 Tbsp almond milk (depending on desired consistency)

Directions

1. Preheat oven to 350°F. Spray donut pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream brown sugar and coconut oil. Add egg, vanilla, and almond milk. Mix well.
3. Add flour, cocoa, baking powder, baking soda, and salt. Mix until fully combined.
4. Spoon batter into large plastic storage bag. Close seal of bag. Cut tip off bag corner. Carefully squeeze bag to fill donut pan.
5. Bake 10-12 minutes, or until donuts spring back when gently pressed.
6. In small bowl, whisk together glaze ingredients. Dip each warm donut into glaze and then top with sprinkles. Place on wire rack until ready to serve.
7. Store in airtight container at room temperature.

Recipe adapted from Mama Knows Gluten Free.

Orange Dreamsicle Cake

This light and flavorful citrus cake is a throwback to everyone's favorite childhood ice cream treat: the Dreamsicle! This cake is sure to be the hit of any summertime party.

Orange Dreamsicle Cake
Yield: 2 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Cake:

• 1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 3/4 cup frozen orange juice concentrate, thawed
• 1/2 cup milk
• 1 Tbsp orange extract
• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cornstarch
• 2 1/2 tsp baking powder
• 1/2 tsp salt

Filling:

• 3.4 oz box instant vanilla pudding mix
• 2 cups whipping cream
• 1 tsp orange extract

Frosting:

• 2 sticks (1 cup) unsalted butter, softened
• 2 (8 oz) packages cream cheese, softened
• 1 tsp clear vanilla extract
• 1 tsp orange extract
• 1/8 tsp salt
• 6 cups powdered sugar

Directions

1. Preheat oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Using stand mixer fitted with paddle attachment, beat butter and sugar until smooth and creamy. Add eggs and mix well. Beat in orange juice, milk, and orange extract. (Scrape sides and bottom of bowl as needed.) Add dry ingredients and mix just until combined. Divide batter evenly between prepared pans.
3. Bake 20-25 minutes, or until toothpick inserted into center comes out clean or with just a few crumbs attached. Allow cakes to cool in pans 10 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
4. Once cakes are cooled, prepare filling. In stand mixer fitted with whisk attachment, combine pudding mix, whipping cream, and orange extract on high speed until thick and fluffy. Set aside for assembly.
5. In stand mixer fitted with whisk attachment, cream together butter and cream cheese. Add vanilla and orange extracts. Gradually add powdered sugar, beating on low speed until blended. Continue at high speed until smooth and creamy.
6. To assemble cake, place one cake layer (dome side down) on platter, spread with filling (use all of it and make sure layer is even!), place second cake layer (dome side up) on top of filling, and spread frosting over top and sides of cake. Pipe additional decorations, if desired. (There will be plenty of frosting leftover!)
7. Cover and refrigerate overnight before serving.

Recipe adapted from My Cake School.

Flaxseed Muffins

Finally, a healthy muffin that tastes great! Flaxseed is a good source of dietary fiber, protein, iron, and healthy omega-3 fats. Ground flaxseed can improve digestive health and may lower blood cholesterol levels, making it a great addition to you diet!

Flaxseed Muffins
Yield: 9 muffins

Ingredients

• 2 large eggs, room temperature
• 1/2 cup almond milk
• 1 tsp vanilla
• 1/3 cup coconut sugar
• 3 Tbsp granulated sugar
• 1/4 cup melted coconut oil
• 1/2 cup ground flaxseed
• 1/2 cup almond flour
• 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

Directions

1. Preheat oven to 350°F.
2. Line muffin tin with liners; set aside.
3. Whisk eggs in large bowl.
4. Add milk, vanilla, sugars, and oil and whisk until smooth and combined.
5. Add remaining ingredients and whisk just until all ingredients are combined.
6. Divide batter evenly between muffin cups using large cookie dough scoop.
7. Bake 15-17 minutes, or until toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes before removing to wire rack to cool completely.
9. Store in airtight container at room temperature for a few days or freeze for later.

Recipe adapted from Life After Wheat.