Thursday, April 21, 2011

Easter Treat! Gluten Free Cake Pops!

With Easter around the corner, you may be looking for an easy treat to bring to dinner! This recipe is best done in stages, and can easily be prepared a few days before too! And with your leftover melted chocolate, you can make a few chocolate covered strawberries (also a great gluten free dessert)!!

WARNING: I suggest you not let ANYONE in your household know you are making these...there are many stages in which someone could sneak stealing a few before they are complete!

Here's what you'll need for the Gluten Free Cake Pops!
  • 2 boxes of gluten free cake mix (and the necessary ingredients to make the cake)
  • 2 bags of Hershey's dark chocolate chips (these are gluten free)
  • 1 package of light cream cheese
  • 1/2 cup powdered sugar
  • Toothpicks
  • A sweet tooth!
First, cook both boxes of cake mix together as instructed on the cake mix box.

Next, break your cake up into small pieces and put in a mixer! Add 1/2 cup powdered sugar and 1 package of light cream cheese. Be sure to allow cake to cool completely...if not sit in the fridge for a few hours.

Mix together until smooth! Then, form into small balls! I dare you not to just eat every single one of these off your baking sheet!

Some cake pop recipes recommend refrigerating the pops before dipping these in chocolate. I did not find that step necessary as the cake and cream cheese really held form well. Now, dip into melted chocolate can use either a toothpick, or just dip halfway in and set on parchment paper. When you melt the chocolate chips, microwave on high in 30 minute intervals, being sure to stir chips in between each 30 second interval.

Let chocolate harden completely. Enjoy! 

Bring these along to Easter dinner, or send home for a nice treat! I found these cute containers at Michael's!

Happy Friday everyone!!!! :)

Wednesday, April 20, 2011

Gluten Free Southwestern Salmon Patties

NEW! Click here for a print version of this recipe!

Here's what you'll need!

  • 1 - 14.5 ounce can pink salmon
  • 1 medium onion (chopped and cooked!)
  • 1 can chopped green chili
  • 2 egg whites
  • 1 tablespoon light sour cream
  • 1 tablespoon lime juice (or the juice from 1 lime)
  • 1/2 tablespoon cumin
  • 1/2 tablespoon chili powder 
  • fresh cilantro (to your liking!)

I doubled the recipe to stash some away in the freezer for later use!

Combine all ingredients! (Be sure to cook your chopped onion until brown!)

Form into patties, place on parchment paper and refrigerate for at least 15 minutes.

Cook on pan with olive oil over medium-high heat for 5-7 minutes...


And serve to your liking! I suggest making a salmon patty sandwich, or maybe a salmon patty on a corn tortilla with cream cheese and salsa! Enjoy! :)