Gluten Free Wacky Cake

This cake recipe has been a favorite one of mine, every since my Kindergarten teacher took us into the school kitchen and taught us how to make this cake. It is deliciously moist and chocolatey, and oh so wonderful. It is also so super easy to make. Everything can be done in the pan that you are baking it in, no dirtying any extra bowls or anything. A "regular" version of this cake can easily be made my using "regular" all purpose flour, in place of the gluten free flour blend and xanthum gum.

Wacky Cake
1-1/2 C. Betty Crocker gluten free flour
1 C. granulated sugar
3 T. cocoa
1 tsp. xantham gum
1/4 tsp. salt
1 T. vinegar
6 T. butter, melted
1 tsp. vanilla
1 C. water
1 tsp. baking soda
1 Tbsp. powdered sugar (dust on top of cake)

Preheat oven to 350 degrees. Mix all dry ingredients together in 9x9 or8x8 pan. Add melted butter, vanilla, water, and vinegar. Stir to combine all ingredients.  Bake for 30 minutes or until toothpick comes out clean. Allow to cool. Dust with powdered sugar.

Gluten Free Blackberry Cobbler

I have been craving a blackberry cobbler all week, so what better time than today! This gluten free cobbler could easily be made with regular flour, for all of you lucky ducks that can have regular flour, and not find yourself in a fetal position 6-12 hours later. Anyway... try it!! Quick! Easy! Delicious!

Blackberry Cobbler
For the fruit:
4 C. blackberries

2 Tbsp. honey
juice and zest of one lemon
1 Tbsp. cornstarch
1 tsp. cardamom (optional)

For the crisp:
1 C. gluten free flour
1/2 C. light packed brown sugar
1 stick butter, softened

Preheat the oven to 350 degrees. 

Prepare the fruit filling:
Place the blackberries in a large bowl with the honey, lemon zest and juice, cornstarch, and cardamom. Toss well and reserve.

Prepare the crisp topping:
In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar, and butter and form large clumps of dough. Refrigerate at least an hour or freeze for 20-30 minutes.

Place fruit in baking dish. Sprinkle topping clumps over the fruit. Bake for 20-30 minutes. Let cool.

Original recipe: Blackberry Cobbler

Doritos Chicken

My plans for a steak and shrimp Valentine's Day supper were thrown off, when someone made steak for supper Friday night and used all of the potatoes. So, I had to find something else to make. I had planned on making this chicken later, this next week, so I already had all of the stuff to make it. It is really pretty easy to throw together. I was pretty impressed with this recipe. The chicken stayed very tender and moist. The biggest win for this recipe... my SUPER picky 11 year old LOVED it!!

Doritos Chicken

Chicken breasts, pounded (or chicken tenders)

1 C. mayonnaise
1 tsp. Italian seasoning
2 C. nacho cheese flavor Doritos, crushed
1/4 C. butter, melted

Preheat oven to 350 degrees. Put chicken breasts in zip-lock bag and pound to flatten somewhat. If using chicken tenders, they do not need to be pounded out. Combine mayonnaise and Italian seasoning in a bowl. Crush Doritos in a zip-lock into pencil eraser sized pieces, or smaller (I used generic nacho cheese tortilla chips). Roll chicken in the mayo mixture and then roll in Dorito crumbs.
Place in casserole dish and drizzle melted butter all over the chicken.
Bake, uncovered 30 minutes.

Original recipe: Nacho Cheese Dorito Chicken