Saturday, August 18, 2012

Peach Dump Cake

Peach Dump Cake 

I found this recipe in a Kroger organic coupon cook. I was craving peach cobbler but that is so much work and I just wanted something easy. The cake turned out so much better then I was even expecting and was so easy. I am going to try again for a family dinner and use apples and some cinnamon. This is not a healthy dessert by any means but splurging every once in a while is so worth it. I promise, if you like cobbler, this is worth the splurge.
Peach Dump Cake
6 Ripe Peaces, peeled and sliced
1/2 Cup of organic sugar
1/4 cup of orange juice
1 box of gluten free vanilla cake mix
1/2 cup of organic butter, melted

Spread peach slices over 9 x 13 pan and cover with sugar and orange juice. (I used raspberry lemonaid because I was out of OJ and it turned out really good)
Let sit for five minutes
Cover mixture with GF cake mix
Spread melted butter evenly over cake mix
Side note: Any cake mix that doesnt have butter on it or very close to it doesnt cook and just stays dry I found. It doesnt matter for leftovers but try to get the butter really even for best results.

Cook on 325 for 50 minutes or until bubbly and crispy around edges.

Going into the oven - 
Peach Dump Cake with Vanilla Bean Ice Cream 

Fancy Pants Dinner

Fancy Pants Dinner
Every once in a while it's really fun to make a fancy fun dinner. I usually love to use our Vera Wang wedding china and crystal but I didnt go that fancy this time. Hand washing all those dishes just didnt sound appealing! 
As fancy as this dinner seemed, it was really easy. My crock pot and rice cooker did all the work for me. After a mug of coffee I got up the gumption to attack the whole raw chicken that has been sitting in my fridge intimidating me. It turned out to be so EASY I was almost disappointed. All the "insides" were neatly packaged in a little bag. I just had to throw it away and wash the chicken. I patted it dry and stuck it in the crock pot. That evening I put the quinoa in the rice cooker and just put frozen lima beans in a pan. I had made the bread a few days ago and just cut and toasted it with fresh garlic. So good! For dessert I made a "dump cake" that was gluten free. It turned out to be amazing. 

Crock Pot White Wine and Garlic Chicken 

1 Whole 3 lbs chicken, washed and patted dry 
4 Heads of garlic, separated into cloves and peeled
Bunch of fresh thyme 
Bottle of white wine 
Put chicken in crock pot, add thyme, garlic and wine. I bought an inexpensive bottle of white and used the entire bottle. 
Cook on low for 8 hours or until chicken is tender and falls apart. 

In the crock pot ready to cook all day long 

The finished product 
It fell apart coming out of the crock pot it was so tender 

White Wine & Garlic Crock Pot 

My favorite gluten free bead mix- The Gluten Free Pantry French Bread Mix 

The quinoa was really easy and delicious. After it was cooked in chicken broth, I added a lot of parm cheese, garlic and salt. I mixed it all together and it was done. Ela is addicted to lima beans, she eat THREE helpings. I cooked them in chicken broth and they were so yummy. 

I lit some candles, put on some frank and poured Jered a little glass of scotch. It was a nice way to welcome him home after a long day at work and I enjoyed being a June Cleaver for the night. I may just have to do that more often. 


Thursday, August 16, 2012

The Famous Cake in a Mug

One of my sisters found this recipe on a wonderful blog, Chocolate Covered Katie called One Minute Chocolate Cake. We fondly dubbed it "Cake in a Mug" after enjoying it countless afternoons and evenings while on vacation. We figured it probably has about 230 cals because we add some extra sweetness. It makes for  an easy and delicious dessert. You can also make it a mocha cake as well by adding decaf coffee grinds. Here is the recipe link with nutrition facts as well. One Minute Choc Cake . We add a small amount of semi sweet chocolate chips to the batter. It makes it extra molteness and chocolatly. Mmmm! This makes my "me" time so much sweeter.

One Minute Chocolate Cake

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or even peanut flour)
  • 1/8 tsp salt
  • 2 tsp sugar (pr evaporated cane juice)
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 tablespoon more sugar)
  • 2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/2 tsp pure vanilla extract
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

Getting starting! 

All the ingredients 

Premixed batter 

All mixed up and going in the microwave 

His and Hers 

A little bit of vanilla ice creams makes everything even more yummy 

Enjoy guilt free!! 

Tuesday, August 14, 2012

GF Lasagna

After being with my Mom for five weeks and eating her delicious cooking, I have been inspired to try some new recipes and venture away from my norm.

I made a really yummy GF lasagna tonight for dinner. I forgot to take pictures but here is the recipe. I just substituted the wheat noodles for GF noodles. I love Tinkyada GF pasta. It's not sticky and really has the best texture. It is more expensive but I think it is worth it. I found these at Publix. Whole Foods also carries them. I believe most of the higher end grocery stores do.
Tinkyada Brown Rice Lasagne with Rice Bran, 10-Ounce Boxes (Pack of 12) 

Here is the link to the Recipe


  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (16 ounce) package cottage cheese
  • 1 pint part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 (16 ounce) package lasagna noodles
  • 8 ounces shredded mozzarella cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  3. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  4. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  5. Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.