From Southern Living Magazine

“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.”

Truman Capote

{Photo via Boulder Locavore}

"Make everything as simple as possible."

- Albert Einstein

Pink Lemonade Pound Cake

15 oz. package Gluten Free yellow cake mix

1/4 c. lemon instant pudding mix

1 c. milk

1/2 c. vegetable oil

3 large eggs

2 tsp. lemon extract

1/4 c. + 2 Tbsp. thawed pink lemonade concentrate, divided

1 c. confectioner's sugar

red food coloring (opt.)

1. Preheat oven to 350 degrees.  Lightly grease a 12 cup-Bundt pan with cooking spray.  Dust the pan with gluten free all-purpose flour or rice flour.  Shake out the excess and set aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, lemon extract, and 1/4 c. pink lemonade concentrate in a large mixing bowl and beat with an electronic mixer on low speed until the ingredients are just combined.  Increase the mixer speed and beat on medium until the batter is smooth, about 2 minutes.  Add about 5-6 drops of red food coloring, one drop at a time until the desired color is reached.  Pour the batter into the prepared Bundt pan, smoothing the top.  Bake for 35-40 minutes.  

3. Place the cake on a wire rack to cool completely.  Meanwhile, mix 2 Tbsp. pink lemonade concentrate and confectioner's sugar.  Drizzle the glaze over the cooled pound cake.  Serve.   

{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}

Meatless Chili Mac

Ingredients:

2 (15 oz) cans dark red kidney beans, undrained

1 cup mild salsa

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 oz. Gluten Free elbow macaroni

Directions:

1. In slow cooker, combine the beans, salsa, and spices.  Stir well to combine.  Cook over low for 6 hours or high for 3-4 hours.  (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.) 

2. When ready to serve, cook and drain macaroni according to package directions.  Add the drained noodles to the chili mixture in the slow cooker.  Stir to coat the noodles and combine well.  Top with dairy-free cheese or sour cream.  Serve.

“The greatest ideas are the simplest.”

- William Golding, Lord of the Flies

Gingerbread Cupcakes

1/2 stick margarine, softened

1/4 c. sugar

1/4 c. brown sugar

1 egg

1 c. sifted Gluten Free all purpose flour*

3 tsp. baking powder

1/4 tsp. xanthum gum

1/2 tsp. ginger

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. cloves

1/2 c. milk

1 tsp. vanilla extract

1.  Preheat oven to 350 degrees and line each cup of a muffin tin with paper liners. 

2.  Cream together margarine, sugar, and brown sugar until soft and fluffy.

3.  Add egg and beat well.

4.  Sift together flour, baking powder, xanthum gum, and spices.  Add to the margarine mixture and stir.  Add in milk and vanilla.  Beat well until the batter is smooth.

5.  Fill each muffin cup halfway and bake for 20 to 25 minutes, or until golden brown.  Let cakes cool on a cooling rack.  Frost with vanilla or cream cheese icing. 

Yields: 12 cupcakes

*I used Gluten Free pantry's Gluten Free all purpose flour for this recipe.