Betty Crocker Chocolate Chip Cookies

A quick plug is in order here.  My mother sent me a box of Betty Crocker gluten-free chocolate chip cookie mix to try in Swaziland, and this weekend, I busted it out in honor of a Christmas in June party I attended.  The dough ended up very crumbly, and I was a little doubtful as I shaped it into small balls with my hands. I wasn't sure how convincing their cookie act would be as I watched them begin to rise and expand in the oven.  But, about 9 minutes later, they came out of the oven looking - and smelling - perfect.  Perfect.   As in, chocolate chip cookies exactly the way I remember them from my gluten days.  Slightly browned on the edges, deliciously buttery, warm and chewy on the inside.  This is the only gluten-free mix I've tried from Betty Crocker, and based on how fantastic these were (and how quickly they were gobbled up at the party I took them to),I would highly recommend them!

Orgran Gluten-free Whole Grain Bread

I came to Swaziland fully expecting to have to abstain from any gluten-free treats while I am here; I was expecting to eat a lot of corn porridge and stew, but not bread. Definitely not bread. So when I was in the local grocery store last week and went down the baking aisle, I was shocked to discover a variety of gluten-free flour mixes available from a company called Orgran, based in Australia.

Gluten-free whole grain bread, gluten-free self-raising flour, gluten-free lemon poppyseed muffin mix, gluten-free cake mixes....I truly couldn't believe my eyes. And they weren't just gluten-free; they were completely allergen-free. I indulged and bought myself the gluten-free whole grain bread mix, and this week, I tried it out. Although it is not the most flavorful bread I've tried, I also didn't try to experiment with this batch. I followed the directions on the box exactly, taking their suggestion of adding eggs but just using water and oil instead of trying out a batch with soy milk. I'm sure this would also be great with some herbs mixed in, or with caraway seeds. If you used a flat pan, you could add onion powder, basil, oregano, and parsley and make a nice foccacia bread. I kept it simple, and while it wasn't the best loaf of gluten-free bread I've tried, it was great compared to the complete lack of bread I have access to here otherwise. So if anyone reading this is abroad, look for Orgran - it says on the box that they distribute internationally, and if I can find their products in Swaziland, I feel like everyone has a pretty good chance of finding them, no matter how far-flung your current location is.

Namaste Carrot Spice Cake with "Buttercream" Icing

All I can say is, this is worth the $5.99 you'll spend for the mix. Worth every penny. This could not be easier to make - all you need are the normal cake mix side ingredients: eggs, oil, and water. And if you want to turn it into a carrot cake, all you have to do is shred or process a cup (or more) of carrots and toss them into the mix. You could do the same with shredded zucchini. I bet this would taste great with shredded or diced apples, too. If you like raisin, nuts, or coconut, throw some of those in. It's a very versatile cake mix, and I swear, everything I've tried from Namaste has come out absolutely perfect and has been a crowd-pleaser. I made this cake for my book club this weekend, and everyone loved it! You really can't tell that it's gluten- and dairy-free, and no one else will either, if you don't tell them. I'm putting the (very loose) recipe for the icing that I made below, and if you're a coconut fan, consider sprinkling some over the icing when you make it, perhaps along with just a little bit of cinnamon. But just buy this mix. Do it, now. You won't regret it.


"Butter""cream" Icing

1 8-oz. package Tofutti "Better than Cream Cheese"
1 1/2 tbsp. Earth Balance Buttery Spread
1 - 2 cups powdered sugar (depending on your taste and desired consistency)
1 tsp. vanilla
1 - 3 tbsp. vanilla soy milk (or other vanilla non-dairy milk)
2 - 3 tbsp. tapioca starch or potato starch

Mix the Tofutti "cream cheese" and Earth Balance together first well, eliminating all the lumps. Add the powdered sugar a little at a time, and then add the vanilla and soy milk to your own taste. Then add the tapioca starch (it doesn't clump too much, but you might want to sift it for consistency's sake) and mix very well together until you have a nice, smooth, and creamy mixture. Cover and chill in the refrigerator for about 1 hour to let it thicken before spreading it on the cake. Sprinkle coconut over the top of the cake, if desired.

Namaste Blondies

Um....yum. So far I have been nothing but impressed with Namaste's gluten-free mixes (and by the way, they're dairy-free, soy-free, and corn-free as well). I made their brownies a few weeks ago, which were so delicious that I don't think they lasted more than 2 days...if that. So I had high expectations for their other products, and I definitely was not disappointed with these! I baked them for slightly less time than was called for so they'd be gooier, and I added Enjoy Life Chocolate Chips to the batter. As an afterthought, I bet these would have been amazing with some peanut butter swirled in, too. Or with butterscotch chips. Possibly with chocolate and marshmallow swirl. Or, with chocolate chips, dried cranberries, and nuts. Clearly, the possibilities are endless, so get creative if you make these! I brought them to a gathering at which I was the only gluten-free and dairy-free person there, and they still got gobbled up.