Turtle Cupcakes

I know it is the season of apples and pumpkins, and I should be baking something with one of them; especially since we went to the apple orchard last weekend, and bought a 1/2 bushel of apples. However, after the past two weeks of mind-numbing training at my new job, I was in desperate need of CHOCOLATE! These turtle cupcakes seemed like the perfect fix.

If chocolate isn't your thing, then I think you should go see your doctor. But seriously, if chocolate really isn't your thing, then keep an eye out, cuz there will be some apple recipes coming in the very near future. Then I promise to do some pretty amazing things with pumpkin as well. But for now, hold onto your socks, because we are going to make some turtle cupcakes.

What You Will Need:
KitchenAid Mixer with Paddle Attachment
Small Saucepan or Microwave Safe Bowl
Cupcake Tins
Cupcake Liners
Scoop
Cooling Racks

Ingredients:
Cupcakes
3/4 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Xanthum Gum
1/3 cup Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packes
1/2 cup Sugar
1 teaspoon Pure Vanilla Extract
3 Large Eggs, room temperature
1 cup Semi-Sweet Chocolate Chips, melted
1 1/2 Cups Milk
1 teaspoon Vinegar
1 cup Pecans, chopped

Ganache
2 Tablespoons Unsalted Butter
1/3 cup Heavy Whipping Cream
1 cup Semi-Sweet Chocolate Chips

Caramel Sauce
3/4 cup Kraft Caramel Bits
4 Tablespoons Heavy Whipping Cream

1/2 cup Pecans, chopped for sprinkling on top

Directions:
In a medium bowl, whisk together soy flour, tapioca starch, potato starch, xanthum gum, cocoa powder, baking powder and salt. 

In a small saucepan, melt the chocolate chips with 1 teaspoon of canola oil. (You can melt the chips in the microwave. My microwave was on the fritz when I made these, otherwise I would have.) 

Preheat oven to 350° F.

In the KitchenAid Mixer with paddle attachment, cream together the butter, sugar and vanilla. 

Add eggs, one at a time, until well combined.

Beat in melted chocolate until combined.

Reduce mixer speed to low and beat in flour mixture, alternating with milk, until well combined.

Beat in chopped pecans until blended.

Line baking tins with baking liners.

Scoop batter into baking tins.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Place on cooling racks to cool completely.

In a small saucepan, heat ganache ingredients, stirring constantly, until melted. (You can also do this in the microwave if you choose.)

Pour into a bowl and let cool slightly.

Spoon ganache onto cupcakes and spread.

In small saucepan, heat caramel sauce ingredients, stirring constantly, until melted. (You can also do this in the microwave if you choose.)

Pour into a bowl and let cool slightly.

Drizzle over cupcakes.

Sprinkle chopped pecans over cupcakes.

If you have more caramel sauce, drizzle it over the pecans.

One word - Delicious!

"Laugh as much as you breathe and love as long as you live." ~Ralph Waldo Emerson

Sheryl

Caramelitas

So, if you are having withdrawals from the lack of baking going on here at I Can't Believe It's Gluten Free, you are not alone. I too am feeling like I am on the verge of a meltdown. I'm terribly sorry. I'm hoping that once I get the hang of the new job, I will be able to bake and post more regularly. Until then, we will have to muddle through together. When I say muddle through, what I really mean is please hang in there with me. And since my posts will be less regular, I will do my best to make each and every post something special. Starting with today's post. 

Oh boy, are these ooey, gooey caramel, chocolate oat goody bars something special. I am definitely making a double batch next time. I suggest you skip the single batch, and just double it the first time. Trust me, you won't be disappointed.

What You Will Need:
Small Saucepan
8 x 8 inch Square Pan

Ingredients:
1 bag Kraft Caramel Bits
1/3 cup Heavy Cream (Whipping Cream)
1/2 cup Unsalted Butter, melted
3/4 cup Brown Sugar, packed
1/2 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Baking Soda
1 cup Oats, old fashioned or rolled
1/2 cup Semi-Sweet Chocolate Chips

Directions:
In small saucepan, melt caramel bits and heavy cream until smooth. (Be patient - this may take some time. Be careful - watch it closely. You don't want it to scorch.)

Preheat oven to 350°F.

In a separate bowl, mix together sugar, soy flour, tapioca starch, potato starch, baking soda, oats, and butter. (Mix the dry ingredients together until well blended before adding butter. You will see in the picture that I didn't do this, because I was tired from a long day of training and totally forgot.)

Spread half of the oat mixture into the bottom of the 8 x 8 pan, and bake for 10 minutes.

Sprinkle chocolate chips over crust.

Pour caramel over chocolate chips.

Crumble remaining oat mixture over caramel. Return to oven, and bake for an additional 15-20  minutes or until edges are golden brown.

Let cool completely before cutting.

Serve and store at room temperature.

Look at that ooey, gooey goodness - so delicious.

"Be the reason someone smiles today."

I hope this recipe makes you smile.

Sheryl

Oatmeal Walnut Cookies

I'm sorry it has been so long since my last post! The good news is that I am working full time again. The bad news is that while I am adjusting to my new job and my new schedule, my posts will definitely not be as regular as they had been over the summer. 

I have been planning to post these cookies for over a week now. Unfortunately, my first batch didn't turn out well, so I had to find time to make them again. Thankfully, the second time was a charm. Otherwise, I still wouldn't be posting this recipe. 

I know most people like raisins in their oatmeal cookies. As many of you know, I am not most people. I like to blaze my own trail. True to form, I don't like raisins in my oatmeal cookies. BUT, I do like oatmeal cookies. I particularly like the chewiness you get with them. AND, the crunch of walnuts sets that chewiness off real nice.

I hope you like this recipe. And if you are a die hard raisin lover, you can always either add a cup or replace the nuts with them.

What You Will Need:
KitchenAid Mixer with Paddle Attachment
Cookie Scoop (I used a medium scoop for bigger cookies.)
Baking Sheet(s) lined with Parchment or Silicone Mat
Cooling Rack(s)

Ingredients:
1 cup Unsalted Butter, room temperature
1 cup Sugar
1/2 cup Brown Sugar, packed
2 Large Eggs
2 teaspoons Pure Vanilla Extract
3/4 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Oats, old fashioned or rolled
1 cup Walnuts, chopped (I break mine into pieces by hand.)

Directions:
In KitcenAid Mixer with Paddle Attachment, mix together butter, sugars, eggs and vanilla until just blended.

In a separate bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, baking soda and salt.

Add oats to dry ingredients and mix.

Add dry mixture to wet ingredients in KitchenAid mixer and blend until just mixed.

Add nuts and mix by hand until just incorporated.

Cover and refrigerate for at least one hour.

Preheat oven to 375° F.

Scoop dough onto prepared baking sheets approximately 2 inches apart. (I get about 6 cookies per sheet. If you make smaller cookies you can place them closer together and get more cookies per sheet.)

Bake for approximately 10-12 minutes or until cookies are slightly golden.

Let cool for 2 minutes, then transfer to cooling racks to cool completely.

I really wanted to dip these cookies in chocolate, but my microwave is broken and I was too lazy to melt my chocolate the old fashioned way. When my microwave is fixed, I will re-post this recipe with the chocolate. BUT, if you are so inclined, try it out. I think they will be amazing!

But even without the chocolate, these cookies are pretty amazing. They are chewy and crunchy and sweet. MMMMM good.

As I was decorating my new office this week, I came across this long forgotten quote:

"Work as if you don't need the money, love as if you have never been hurt, and dance as if no one is watching!"

I've always thought that was pretty amazing advice. Try it out, it feels pretty good.

Sheryl