Snickerdoodle Cake

Three layers of vanilla cake are studded with crunchy cinnamon streusel and topped with creamy brown sugar cream cheese buttercream frosting. My 6 year old daughter has already decided that this will be the cake she requests for her birthday in October!

Snickerdoodle Cake
Yield: 3 layer cake

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

Ingredients
Cake:

• 3 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup corn starch
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 2/3 cups granulated sugar
• 3 large eggs + 2 additional egg whites, room temperature
• 1 Tbsp pure vanilla extract
• 1 1/2 cups buttermilk (or substitute 1.5 Tbsp lemon juice plus enough milk to equal 1.5 cups, stir & let stand 5 minutes)

Streusel:

• 1/2 cup packed light brown sugar
• 1/3 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Frosting:

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 8 oz block full-fat cream cheese, room temperature
• 3/4 cup packed light brown sugar
• 1 Tbsp ground cinnamon
• 6 cups powdered sugar
• 1/4 cup milk
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper.
2. Sift flour, corn starch, salt, baking powder, and baking soda together; set aside.
3. Using stand mixer fitted with paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Scrape sides and bottom of bowl as needed.
4. Beat in 3 eggs, 2 egg whites, and vanilla on high speed until combined, about 2 minutes. (Mixture will look curdled.) Scrape sides and bottom of bowl as needed.
5. With mixer running on low speed, slowly add dry ingredients. With mixer still running on low speed, slowly pour in buttermilk; mix just until combined. You may need to stir by hand to ensure no lumps remain at bottom of bowl. Batter will be slightly thick. Pour batter evenly into cake pans; set aside while making streusel.
6. With a fork, mix brown sugar, flour, and cinnamon together until combined. Pour melted butter on top and mix just until combined. Immediately crumble streusel over batter in cake pans; gently pat down with hands.
7. Bake 23-26 minutes, or until toothpick inserted in center comes out clean. Allow cakes to cool in pans 15 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.
8. Using stand mixer fitted with whisk attachment, beat butter and cream cheese on medium speed until creamy, about 2 minutes. Add brown sugar and cinnamon; beat on medium-high speed until combined, about 1 minute. Stop mixer and add powdered sugar, milk, vanilla, and salt. Turn mixer on low speed and beat for 30 seconds, then turn mixer up to medium-high speed and beat until completely smooth and creamy. (Scrape sides and bottom of bowl as needed.)
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving. (This cake ages well!)

Recipe adapted from Sally's Baking Addiction.

Copycat Trader Joe's Everything But the Bagel Dip

This irresistible dip pairs perfectly with vegetables, crackers, pretzels, and chips making it the perfect appetizer for any party!

Copycat Trader Joe's Everything But the Bagel Dip
Yield: 2 cups

Ingredients
Dip:

• 16 oz sour cream
• 1/3 cup Everything But the Bagel Seasoning blend (from Trader Joe's or Walmart or homemade blend below)

Homemade Seasoning Blend (makes scant 1/2 cup):

• 1 1/2 Tbsp dried minced onion
• 1 1/2 Tbsp white sesame seeds
• 1 Tbsp dried minced garlic
• 1 Tbsp black sesame seeds
• 1 Tbsp poppy seeds
• 3/4 Tbsp flaked sea salt OR regular table salt

Directions

1. If you are using store-bought seasoning, you will not need to toast it. Skip down to step 3.
2. If using homemade blend, add 1/3 cup to small skillet over medium heat. Toast seasonings until dried onion and sesame seeds are light golden brown and very fragrant. Let pan sit on burner for 15-20 seconds; then lift, swirl, and repeat. The whole process should take a minute or so. Set pan aside to let mixture cool slightly.
3. Add sour cream to medium-sized bowl. Add seasoning blend and stir until evenly combined. Cover and store in refrigerator.
4. Dip is best served after chilling for 12+ hours or overnight. The flavors develop more the longer it sits!

Recipe adapted from Iowa Girl Eats.

Homemade Balsamic Vinaigrette Dressing

This light and healthy dressing is perfect on salads, in a wrap, or as a marinade and it comes together in under 5 minutes!

Homemade Balsamic Vinaigrette Dressing
Yield: 1 cup

Ingredients

• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbsp honey
• 2 tsp minced garlic
• 1 tsp Dijon mustard
• 1/4 tsp dried basil
• 1/4 tsp ground black pepper
• 1/8 tsp salt

Directions

1. Measure and combine all ingredients into mason jar, dressing bottle, or bowl.
2. If using mason jar or dressing bottle, shake ingredients until well combined. If using bowl, whisk ingredients until combined.
3. Serve immediately, or store leftovers for up to 2 weeks.

Recipe adapted from Erhardts Eat.

Stuffed Mushrooms

In this simple appetizer recipe, tender white mushrooms are stuffed with creamy filling and topped with crunchy panko. These little bites of heaven are perfect for any occasion, served piping hot from the oven!

Stuffed Mushrooms

Yield: 1  1/2 dozen

Ingredients

For Mushrooms:

• 24 oz package large whole white mushrooms
• 1 Tbsp olive oil
  
• 1 Tbsp minced garlic
• 8 oz package cream cheese, softened
• 1/4 tsp onion powder
• 1/4 cup shredded cheese
  

For Topping:

• 1/4 cup gluten free panko breadcrumbs
• 2 Tbsp butter, melted
• 1 tsp dried parsley
  

Directions

1. Preheat oven to 375°F.
2. Wipe mushrooms with damp paper towel to clean. Gently remove stems and set aside. Arrange mushrooms caps in baking dish coated with nonstick cooking spray.
3. Finely chop mushroom stems. In small skillet over medium-high heat, cook stems and garlic in olive oil until tender. Add cream cheese, onion powder, and shredded cheese. Stir until well combined and cream cheese is completely melted. Fill each mushroom cap with creamy mixture.
   
4. In small bowl, combine topping ingredients. Sprinkle over filled mushroom caps.
   
5. Bake 25 minutes, or until mushrooms are tender and topping is golden brown.
6. Serve hot from the oven!
   

Recipe adapted from The Two Bite Club and The Gay Globetrotter.

Coconut Cupcakes

These special cupcakes, topped with cream cheese frosting and shredded coconut, are the perfect way to celebrate a birthday, anniversary, holiday, or any other important milestone event!

Coconut Cupcakes
Yield: 1 dozen

Ingredients

For Cupcakes:

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 6 Tbsp butter, softened
• 3 eggs, room temperature
• 3/4 tsp vanilla extract
• 3/4 tsp almond extract
• 1/2 cup buttermilk
• 1 1/3 cups sweetened shredded coconut

For Frosting:

• 8 oz package cream cheese, softened
• 6 Tbsp butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 3 cups powdered sugar
• additional sweetened shredded coconut
  

Directions

1. Preheat oven to 325°F.
   
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. With mixer running on low, add eggs one at a time, scraping down bowl after each addition. Add vanilla and almond extracts and mix well.
3. In separate bowl, sift together flour, baking powder, baking soda, and salt. In three parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with dry. Mix until just combined. Fold in coconut.
4. Line muffin pan with paper liners. Fill each cup to the top with batter.
5. Bake 25-30 minutes, or until tops are brown and toothpick comes out clean.
6. Allow to cool in pan for 15 minutes. Remove to baking rack and cool completely. Then prepare cream cheese frosting.
   
7. In stand mixer fitted with whisk attachment, blend together cream cheese and butter. Add vanilla and almond extracts and mix well. Add powdered sugar and mix until smooth, scraping down bowl as needed.
8. Frost cupcakes and sprinkle with additional coconut.
9. Store covered in refrigerator.

Note: Cupcakes are best prepared one day in advance to allow frosting to set.

Recipe adapted from Barefoot Contessa.

French Toast Casserole

Instead of making traditional French toast on the stovetop where you can only cook a few servings at a time, try baking this casserole in the oven so that everyone can sit down at the table together to enjoy brunch at the same time!

French Toast Casserole
Yield: 8x8 pan

Ingredients
For Casserole:

• 6-8 cups cubed gluten free bread (I used this recipe)
• 1 1/4 cups almond milk
• 4 eggs, room temperature
• 6 Tbsp sugar
• 1 Tbsp vanilla
• 1 tsp cinnamon
  

For Topping:

• 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup brown sugar (or coconut sugar)
• 4 Tbsp butter, softened
  
• 1 tsp cinnamon
  
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F.
2. Grease 8x8 baking dish with nonstick cooking spray. Evenly layer bread cubes in prepared dish.
   
3. In medium bowl, whisk together almond milk, eggs, sugar, vanilla, and cinnamon. Pour mixture over bread.
4. In separate bowl, mix together topping ingredients with fork. Crumble over bread.
5. Bake 30-35 minutes, or until center is set and topping is browned.
6. Serve hot from the oven topped with maple syrup. Enjoy!
   

Recipe adapted from Sweet and Simple Living.