mint buttercream icing

I love any combination of mint with chocolate - chocolate mint oreos, junior mints, after eights, mint nanaimo bars.....I could go on, but if your mouth is watering you might want to try this icing with a brownie too

3 cups icing sugar (confectioners/powdered sugar)
1 cup butter
1 tsp. peppermint extract
2 tbsp. whipping cream

Beat the sugar and softened butter for 4 minutes. Add the mint extract and cream and beat for 1 minute.

If you like, add a few drops of green food colouring to tint the icing. I added a wee bit more whipping cream to make the icing more spreadable. If mint is not your thing, you could easily substitute maple or orange extract to suit your taste buds.

Cinnamon Rolls

I found this recipe on food.com

This was my first time making cinnamon rolls, and they did not disappoint! They were amazing fresh out of the oven. My taste buds might have adjusted to gluten free flours, but I think these tasted as good as gluten full rolls.

Fruity Pebbles go Gluten Free

Gluten Free Post Cereal


According to the above article, in Jan 2011 you will find Fruity Pebbles and Cocoa Pebbles with gluten free labelling. I know my daughter will be excited to eat something other than Rice Chex. We eat cereal every morning to keep it simple, and occasionlly yoplait yogurt, which is also labelled gluten free. I will be looking out for a box of each. It is nice to see another company offering GF cereal.

*update* I found the cereal and fruity pebble treats that are labelled gluten free. This will be handy for travelling.

Vla - a Dutch Custard

Vla is pronounced flah like blah. This is a simple recipe to mimmick the dutch custard. I have never had the real dutch version, so this might not do it justice, but it is a delicious pudding like dessert!

tub of plain yogurt

500 ml. whipping cream

1 sm. pkg. instant vanilla pudding

2 cups milk

Make pudding according to directions and let it set, whip the cream (with a touch of sugar) then whisk all three together. Top with berries or mandarin oranges. Oh so yum!

Boterkoek - Dutch Butter Cake

Boterkoek has almond flavoring and real butter in it, so try and eat just one wedge!

1/2 cup butter, softened
1 cup sugar
1 large egg
1 tsp. almond flavoring
1 1/2 cups flour*
3/4 tsp. xanthan gum
1.5 tsp baking powder
1/2 tsp. salt
1.5 tsp. baking powder

Cream butter, sugar, egg, and flavoring together. add remaining ingredients. press into an 8" or 9" round pan. moisten top with milk. bake at 350 for 30 minutes. cut into wedges.

Carrot Cake

3 large eggs
1 1/3 cup oil
2 cups flour (I used sorghum blend*)
1 tsp. xanthan gum
2 cups sugar
2 tsp. soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1/2 cup chopped nuts (optional)
3 cups finely grated carrots

Preheat oven to 350 degrees F. Beat eggs well with oil. mix dry ingredients together and fold into egg/oil mixture. Fold in nuts and carrots. Grease and flour 9 x 13 pan. Bake for 35-40 mins.

Cream Cheese Frosting 
I cup icing sugar
3/4 cup butter
4 oz. cream cheese
1 tbsp. milk
1 tsp. vanilla

*sorghum blend - mix 1.5 cups sorghum flour 1.5 cups potato starch flour and 1 cup tapioca flour. whisk together and store in an airtight container.

Buttercream Icing

I topped the birthday cupcakes with buttercream icing. I usually make my own mixture of milk and icing sugar, but it wasn't ever that yummy. This icing is scrumptious - it should be a dessert on its own!

Vanilla Buttercream Icing
3 cups icing sugar (confectioners/powdered sugar)
1 cup butter
1 tsp. vanilla
2 tbsp. whipping cream

beat the sugar and softened butter for 4 minutes. add the vanilla and cream and beat for 1 minute

I used a Ziploc bag to pipe the icing out. I just cut a small corner off, scooped the icing into the bag, zipped it shut, and squeezed it out. I know it's nothing fancy but it was honestly my first time piping out icing. you get the idea