Saturday, November 19, 2011

We tried Pumpkin Cake Tonight and it was a success! After a while...

Thursday night I made pumpkin cakes for gifts - full of gluten! Gracie said "I wish I could have some" but I was a step ahead. I previously had made a - only cake mix and canned pumpkin. It was really good and really simple so I decided to try it with Betty Crocker Gluten Free Cake Mix. I modified it a bit by adding cinnimon and two eggs. The batter was REALLY thick but I recall the original recipe being that way as well.

I baked it for 25 minutes as the instructions on the cake mix said. I put a pick in it and it came out clean - Yea!! The cake was still in the shape it was when we put it in - it was pretty dense but looked nice. We let it cool then Gracie iced it with the most FANTASTIC Cream Cheese Icing I have every had! It is like crack! Semi sweet - sort of like cheesecake.

We cut it open with such anticipation!! We had such hope. It was raw in the center...

Gracie suggested we just scrape off the icing and stick it back in the oven and I figured we had nothing to lose. First for 15 minutes, then 10, then some more... All in all it was about an additional 45 minutes of cooking. When it was firm to the touch in the center and was browned on the edges I took it out to cool again.

While it was still warm we cut a piece - then we smeared the yummy icing back on top of the cake and ate it - and love it! It is a dense cake with a texture sort of like a homemade whole wheat bread. It also wasn't very sweet - but that was ok because we had that yummy icing (did I tell you I love that stuff??) It made a really good desert and we ALL enjoyed it even though it wasn't "normal" cake - it was still really good cake!

Next time I might add some other spices and maybe a little water but there WILL be a next time! It was super easy and very tasty. I will just be sure to bake it longer.

So - to recap the recipe:
Betty Crocker Gluten Free Yellow Cake Mix
1 can of 100% pumpkin
2 Eggs
1 tsp cinnamon

Spread in an 8x8 greased pan. Bake for "about" an hour. Top with yummy icing :)

Happy Thanksgiving!!

We have so much to be thankful for this year!! This week is the 3rd anniversary of discovering Gracie has Celiac. She has grown into a lovely 12 year old, is trying new things every week and has taken responsibility for her gluten free diet. Since I broke my ankle she has really stepped up and been a great help to everyone - she won't rub my nasty foot but I still love her!! :) I am healing, everyone is healthy and still in one piece and even though we have had our struggles we are still very thankful for what we do have.

Some other things we are thankful for - THANKSGIVING FOOD!! I want to share some of our favorites for the holiday. I say "ours" because picky Gracie won't eat everything but we love it and it is GLUTEN FREE! I am also throwing in some things we won't be making but look great - good for everyone AND gluten free!

Pumpkin pie!

Mashed Potatoes!

Turkey (of course)


Chess Pie!

Creme Brûlée

Roasted Vegatables - carrots, brussel sprouts, potatoes - you name it!

Candied Sweet Potatoes

Baked Sweet Potatoes with honey butter

Green Beans with almonds OR bacon

Udi's Gluten free Stuffing!

Cheebe Bread!

Cranberry Sauce - the "good kind" AND the canned kind :)

Rachael Ray's Chocolate Cups

Really the list could go on and on and on and on... Feel free to add your favorites.

Happy Thanksgiving!