Monday, June 29, 2015

Citrus Pound Cake with Orange Glaze

This cake is so easy you'll feel bad making it but after the first bite you will be glad you did!

First you'll need to purchase a 1-2-3 Gluten Free Delightfully Gratifying Bundt Poundcake (Sugar Free) You can check where to buy HERE, I personally buy mine from Zulily when they are available.

These mixes are great and they are gluten free, wheat free, dairy free, casein free, peanut free, tree nut free, corn free, sugar free, egg free and soy free.

You may be wondering what else is there, but friend let me tell you these mixes are great. 

Here's the recipe of what I did:

Citrus Pound Cake with Orange Glaze


1 box of 1-2-3 Gluten Free Delightfully Gratifying Bundt Poundcake Mix
2 2/3 cups sugar of your choice I use a mixture of Splenda and Stevia
1 1/2 cups butter or margarine
5 large eggs
3/4 cup citrus drink or orange juice (i use orange juice)
1 cup powder sugar
2 or 3 TBS of Orange Juice

Prepare cake according to package directions. 

After cake is done and while cooling mix powder sugar and orange juice. Just enough of the OJ to make a glaze. Go ahead and spread glaze over cake and let set. 

Thanks for stopping by y'all and please come again soon!

Saturday, June 13, 2015

My Favorite Broccoli Salad

There are so many broccoli salad recipes out there and I have tried a lot of them but this one is our favorite by far.

Broccoli Salad


  • 3/4 cup light or regular mayonnaise
  • 1/4 cup granulated sugar or splenda if you prefer 
  • 1 tablespoon red wine vinegar
  • Salad:
  • 1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
  • 1 cup raisins (optional)
  • 3/4 cup dry roasted peanuts
  • 1 small shallot or onion, finely diced (about 1/4 cup)
  • 6 slices bacon, cooked and crumbled


  1. In a small bowl, whisk together all of the dressing ingredients. Set aside.
  2. In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.
Thanks for stopping by y'all and please come again soon!

Friday, June 5, 2015

It Is My Birthday so Let Us Eat Cake

Living in a small town and eating gluten free means that if I want a birthday cake I have to make it myself! Don't feel sorry for me this cake is the bomb!

I've been wanting to try this recipe and I have a busy week next week so I thought it would make the perfect cake for dessert or breakfast. To be honest it won't last very long it is delicious!

Banana Bread Cake 


  • vegetable oil spray, for misting the pan
  • 1 tablespoon cinnamon sugar, for dusting the pan
  • 1 package (15 ounces) yellow gluten-free cake mix (or regular can be used)
  • 1/4 cup granulated sugar
  • 1 heaping cup mashed bananas (about 3 small very ripe bananas)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon

Caramel Glaze:

  • 3 tablespoons butter
  • 3 tablespoons lightly packed light brown sugar
  • 3 tablespoons granulated sugar
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract


  1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with the cinnamon sugar. Shake out the excess cinnamon sugar and set the pan aside.
  2. Place the cake mix, sugar, mashed bananas, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the sides of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
  3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 38-42 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 30 minutes longer.
  4. Meanwhile, make the Caramel Glaze.
  5. Transfer the cake to a serving plate. Pour the glaze over the cake and let the glaze set for 15 to 20 minutes before slicing and serving the cake.

Caramel Glaze:

  1. Place the butter, brown sugar, granulated sugar, and milk in a small saucepan over medium heat and let come to a boil, stirring. Let the butter mixture boil for 1 minute, stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the glaze over the cooled cake.
Thanks for stopping by y'all and please come again soon!