Valentine's Day Sweet Ideas

Happy Valentine's Day my lovely readers! Today I have chosen quite a handful of past deliciousness I have made throughout my blog(s). They seem very fitting to share with someone you love. Go ahead and click their titles to see the post and recipe. I think most of these can be adapted to be gluten free too, any questions feel free to email or comment. Enjoy!

Fresh Strawberry Cheesecake

Peanut Butter Pretzel Crispy Treats

 

Spaghetti & Meatballs to slurp together

 

Chocolate Cherry Strawberry Cake

 

Simple Strawberry Salad with Poppy Seed Dressing

 

Classic Berry Custard Tart

 

Fruit Filled Crepes

 

Strawberries & Cream Cheese Pound Cake

 

Soft Chocolate and Raspberry Tart

 

Chocolate Pudding

 

Red Velvet Cheesecake Cake

 

Sugar Cookies to be frosted

 

Strawberry Banana Chocolate Chip Muffins

 

Chocolate Marshmallow Filled Cupcakes

 

 

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enjoy,

Chocolate Marshmallow Filled Cupcakes

For my Valentine's (and myself) I made these Gluten Free Chocolate Marshmallow Filled Cupcakes. I made the kid's race track banquet these cupcakes back in December (see pics), and I have been thinking of them since, so I made them GF! A basic chocolaty cupcake with a vanilla marshmallow filling and chocolate frosting glaze, like those Hostess cupcakes. These were SO good! Soft tender cupcakes with a creamy filling....and they never knew they were made gluten free! :)
*Note, you may also use regular chocolate cupcakes if you're not GF, here's a recipe I use.

ignore my sad piping skills, next time I'll use my tip

Gluten Free Chocolate Cupcakes
Makes 12 cupcakes from No Gluten No Problem

1/2 cup salted butter
1/2 cup water
1/4 cup unsweetened cocoa powder
1 cup sugar
1 large egg
1/2 cup sour cream
1/2 tsp GF pure vanilla extract
1 1/4 cups Artisan Gluten-Free Flour Blend
1 tsp xanthan gum
3/4 tsp GF baking powder
3/4 tsp GF baking soda
1/4 tsp salt

1. Preheat the oven to 350 deg F. Line a standard cupcake tin with paper liners.
2. Heat the butter, water and cocoa in a saucepan over medium heat until the butter is melted.
3. Meanwhile, put the sugar in a mixing bowl. Add the butter-cocoa mixture and mix at low speed for about 5 minutes, until cool.
4. Add the egg and mix to incorporate.
5. Add the sour cream and vanilla, mix to incorporate, and scrape down the sides of the bowl.
6. In a separate bowl, mix the dry ingredients - the flour through the salt - and whisk to mix.
7. Add the dry ingredients to the mixing bowl and mix for about 10 seconds at medium-low speed to incorporate with the wet ingredients.
8. Scrape down the sides of the bowl and mix for an additional 5 seconds at high speed, just until everything is mixed and smooth.
9. Divide the batter evenly among the paper-lined cups. Make the top of the batter as smooth as you can.
10. Bake for 25 minutes.
11. Allow the cupcakes to cool in the tin for 10 minutes, then remove from the tins and let cool completely on a wire rack.


Marshmallow Vanilla Filling
(makes enough for 24 cupcakes) adapted from Marzipan Mom

1 stick of unsalted butter, at room temperature
1/2 cup powdered sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
8 oz marshmallow fluff
food coloring, optional

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla and salt and blend well. Add the marshmallow cream and beat only until combined. Add food coloring if desired. Add to a pastry bag for filling cupcakes. Store at room temperature.
Once cupcakes are cooled, take an apple corer and scoop out a little of the middles of each cupcake, saving the insides to add a top later. Pipe/squeeze a little filling into each cupcakes, replace tops with a little of the cupcake's insides.
Save some filling to squiggle or write on top of cupcakes with. Use a small writing tip such as a 1 or 2 D.


Chocolate Glaze
(makes enough for 24 cupcakes) from Marzipan Mom

1 cup sugar
3 ounces espresso (enhances the chocolate flavor, could use coffee or water)
1/2 pound bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 cup light corn syrup
2 sticks butter

In a medium saucepan, bring the sugar and espresso to a boil. Whisk in the chocolates, cocoa powder, and salt until smooth. Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the corn syrup and butter. Beat until smooth and cool. Store at room temperature. The mixture should be somewhat liquid so that it makes a smooth icing on the cupcake, but not so runny that it drips down the sides. It will thicken up the longer it sits, I had my in the fridge to speed up the process and thicken more. If it is too stiff, you can microwave it for about 10 seconds once or twice until it is the correct consistency. Add to cupcakes, decorate as desired. Keep at room temp.

(click pics to see)

(regular cupcakes for the race track kids, far right ones are ganache filled)

my GF cupcakes

Regular chocolate marshmallow filled cupcakes 

with a chocolate & vanilla cream cheese frosting swirl

Regular chocolate marshmallow filled cupcakes 

with a chocolate & vanilla cream cheese frosting swirl

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Gluten Free Jalapeno Cornbread

This will be my go to cornbread for now on, and I can even say Mr. loved it!! I added in a diced jalapeno and it was just right in this. I like to drizzle some honey over the top when it comes out of the oven. We had this along side some enchiladas.

Gluten Free Jalapeno Cornbread
adapted from Gluten Free Mommy

1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter
1 jalapeno, diced
*You may also stir in 1 cup shredded cheddar and 1/2 cup thawed frozen corn to the batter if you like.

 Preheat the oven to 400 degrees. Mix the dry ingredients together in a med. bowl and set aside. Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides. In a small bowl, combine the eggs, milk, 1/4 cup butter and jalapeno. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

*These will also make 14 muffins. I just melted all the butter and added it to the egg mixture, added corn and cheese, sprayed my muffin tin and baked for 25 minutes.

done as muffins

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Ginger Glazed Pear Streusel Muffins

Got pears? I sure had more than we could eat but did not want them to go to waste. I found this recipe and decided I would make them for my kids, and freeze some for later. Of course I changed them up a little, adding in some ginger to the muffin batter as well as adding a crumb topping along with the glaze, WOW. They sure smelled heavenly while baking and the kids loved them.

Ginger Glazed Pear Streusel Muffins

adapted from Weight Watchers

2 large pears, ripe, Bosc, with skin

1/2 tsp ground cinnamon

1/3 cups sugar, granulated
1 tsp fresh lemon juice
1/2 cups light sour cream

1 large eggs, beaten

1 tsp vanilla extract
1/3 cups 2% milk
2 cups all-purpose flour

1/2 tsp table salt

1/2 tsp baking soda
1 tsp baking powder
1/4 tsp ground ginger

Crumb Topping:
1/3 C granulated sugar
1/4 C flour
2 TBL butter
2 TBL chopped pecans
-Combine sugar, flour and nuts, cut in butter until resembles coarse crumbs. Set aside.

Glaze:
1/2 cups powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, warm, or more if necessary

Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.

In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder and ginger.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)

Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; add 1 TBL crumb topping to each muffin, bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely.
While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Drizzle a thin layer of glaze over each muffin.

enjoy,

Berry Banana Crumb Muffins

I saw a banana muffin on Pinterest and thought I'd add my own little touch to them and make them Berry Banana Crumb Muffins. I have so many bananas thrown in my freezer, that I need to start using them up. I thought I'd make the kids some banana muffins. You could call these a smoothie muffin with all the fruit and yogurt in them. Well since I cannot taste test these, I can tell you how wonderful they smelled as they baked. The kids and even Mr. say they like them so I hope you will too.  =)

Berry Banana Crumb Muffins
Adapted from Sweet Pea's Kitchen

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda

1/4 teaspoon fresh ground nutmeg

1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

1/2 teaspoon vanilla extract

1 1/2 cups plain low-fat yogurt
1 1/2 cups finely diced or mashed bananas (about 3 small)

1 cup frozen mixed berries

Crumb Topping:

1/3 C granulated sugar
1/4 C flour

2 TBL butter
2 TBL chopped pecans

 -Combine sugar, flour and nuts, cut in butter until resembles coarse crumbs. Add 1 Tbl to each muffin when ready.

Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cardamom, cinnamon and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and light brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Using rubber spatula, gently fold in bananas and berries.

Divide batter equally among prepared muffin cups. Sprinkle on crumb topping. Bake until muffin tops are golden brown, 25 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Yields: 20 muffins

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Artisanal Gluten-Free Cupcakes: Carrot Cake Cupcakes

I just have to mention these sooo delicious cupcakes I made a month ago (now that I know I'm diabetic, I can only remember these now). If you're gluten free, or not, you will enjoy these. I made these to bring to the Monster Jam truck show and friends met up with us so of course they were passed around. She is gluten free also and just loved them. My kids loved them. Mr. loved them. They were so moist and soft after being baked the night before.

They are the cream cheese frosted carrot cake cupcakes from the cookbook Artisanal Gluten-Free Cupcakes: From-Scratch Recipes to Delight Every Cupcake Devotee - Gluten-Free and Otherwise by Kelli and Peter Bronski (check out their blog too).

Inside this recipe you'll find:
sugar
oil
vanilla
eggs
carrots
coconut
pineapple
Artisan GF Flour Blend {in book}
xanthan gum
baking powder
baking soda
cinnamon

This book has tons of different cupcake and frosting recipes. I'm going to have to figure out how to make them diabetic friendly because I have my eye on a few more recipes. =)
If you are gluten free or know someone who is, this book would be a gift.

this is a personal review

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enjoy,

Chocolate Zucchini Muffins {Gluten Free}

 I was worried these would come out dry, buy was I wrong. The zucchini and sour cream help keep these muffins moist and flavorful. I made 18 of these yesterday morning, and last night there were only 6 left. I guess I won't be able to freeze some for my next chocolate-baked-goods treat. These were just the right amount of chocolate flavor too, not real rich, can't taste the zucchini and little chocolate chips, yummm. My little ones never asked what the green stuff was either lol. This recipe is a keeper since we all loved them.


Chocolate Zucchini Muffins {Gluten Free}
from Gluten Free Cooking

2 cups sorghum flour
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs

1/2 cup canola oil

1 teaspoon vanilla extract
1/2 cup low fat sour cream

3 cups shredded unpeeled zucchini

3/4 cup gluten-free semi-sweet chocolate chips

Preheat oven to 350° F / 176° C

Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray.

Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.

Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.

Allow to cool on wire rack for 10 minutes before turning out.

Yields about 24 muffins or 8-10 slices per loaf. (I was able to get 18 muffins from this)

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Cream Cheese Frosted Pumpkin Cupcakes {Gluten Free}

Wow, these were SO good. The frosting may just replace my cream cheese frosting recipe. For this recipe, I was not able to pipe all the cupcakes, so if you want a pretty swirl you may want to double or triple the recipe because you may just eat it all. The cupcakes were wonderful and soft and this recipe is so easy. These are a keeper.

Cream Cheese Frosted Pumpkin Cupcakes {Gluten Free}

slightly adapted from Gluten Freeville 
Makes 1 dozen cupcakes

3 eggs

1 cup sugar

2/3 cup pumpkin puree

3/4 cup gluten free brown rice flour

1/2 teaspoon baking power

1/2 t baking soda
1/4 tsp pumpkin pie spice
dash salt

Cream Cheese Frosting (for 12 cupcakes)
8 oz. package cream cheese, softened
1 cup powered sugar
6 TBL butter, softened
2 tsp vanilla

1. Preheat oven to 375°. (350' convection)
2.Beat eggs & sugar together. Add pumpkin, flour, baking powder/soda & spices.
3.Pour into muffin cups. Bake 13 to 15 minutes. Cool.

4.Whip together cream cheese frosting. Spread onto cooled cupcakes. Sprinkle with additional pumpkin pie spice.

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Chocolate Oreo Cupcakes with Cream Cheese Frosting

I made these cupcakes for our 14 yr old's Birthday Party. I made this in cake form before. It's one of my most searched posts. She wanted teal frosting (to match her room & decorations). Sorry I don't have any other photos, I hurried and took these literally as guests were arriving. Every bite of these had an oreo cookie piece, yum. I frosted these with a big star tip #828 and added a gumball for decoration.

Chocolate Oreo Cupcakes
makes 28 cupcakes

2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water
24 oreo cookies, chopped

-Preheat oven to 350 degrees and prepare cupcake baking pans.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

-Stir in boiling water (batter will be thin).

-Fold in chopped oreos.

-Pour batter very carefully into prepared cupcake lined pans.

-Bake 18 minutes or until wooden pick inserted in center comes out clean.

-Cool 10 minutes; remove from pans and place onto wire racks. Let cool before frosting (below).

with a black gumball on top

Cream Cheese Frosting

1 c. butter (softened)

16 oz. pkg cream cheese (softened)

8 c. (2 lb) confectioner's sugar
2 tsp Vanilla extract

Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Add desired food coloring and mix well. Frost cooled cupcakes.

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Glazed Lemon Poppy Seed Muffins

I have been eyeing this Lemon Poppy Seed Muffins recipe from Dorie's Baking book for a long time now. I finally got around to baking these delicious muffins. I don't know about you, but when I find my store has bags of citrus marked down, I buy it, zest and juice it and then put it in the freezer for my next recipe. I've also had a jar of poppy seeds for a while, so this was perfect to get to use some up (How many recipes do you use poppy seeds for?). These came out wonderful, and I dipped the tops into the lemony glaze. A perfect little morning treat.

You may find the recipe here if you'd like to make them.

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enjoy,