Must Love Chocolate Cupcakes

I don't need an excuse to eat chocolate. I hope you don't either!

These can be made mini, like I did, or regular sized. I prefer mini cupcakes and mini muffins! One bite can be eaten on the go or can be a little something while you are waiting for dinner to be ready.

GF textures and shelf life can also be touchy. One bite and it won't fall apart on you!

2 cups GF baking mix
1/2 cup sugar mixed with 2 tablespoons maple syrup
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons Coke with enough Very Vanilla Soymilk to make 1 cup
1/2 cup melted margarine
1/2 cup semi sweet chocolate chips

Heat oven to 375 and grease cupcake cups.

Mix flour, sugar mixture, cocoa, baking soda and salt in large bowl. Add Soymilk mixture and melted margarine. Mix until just moistened. Fold in chocolate chips.

Spoon into prepared pan and bake at 375 for 12 minutes. Cool 3 minutes in pan. Remove to cool. These taste good warm too!

The sort of large amount of baking soda with the acid from the Coke give these really nice crowns! Nice! Maybe I should call these tall, dark and handsome instead!

Sunday Stew-like-Soup

I made a roux today to start my soup.  Then I added the veggies, water, Bragg's and a little plain soymilk.

Since it is my singles ladies dinner, I hope to have some left overs for the week too!

5 tablespoons margarine
1/4 cup GF baking mix
4 cups water
1/4 plain soymilk
1/4 cup Bragg's
One bag each of frozen carrots, cauliflower and shelled edamame

Melt margarine in dutch oven.  Add the baking mix and whisk constantly until golden.  Remove from heat immediately while you add the rest of the ingredients or it will burn.

Dump in the rest of the stuff, lower the heat to medium and cover.  When it starts to boil, uncover, stir and lower the heat to low.  Cover again and allow to cook until veggies are tender (or in my case cooked to death) stirring occasionally.

Make some good dunking bread and enjoy today, and if you are eating alone, tomorrow too!

Darn Quick Dinner Rolls

I am making soup JUST FOR ME tonight.  I got no response from the people I live with when I asked about dinner so, I guess, I am on my own.

These are a great yeast roll that are really quick and easy.  Gluten free dough doesn't require kneading and usually can't be rolled (although they can be pressed and stretched).

These are made in one bowl and go in muffin tins.

3 to 3-1/2 cups GF baking mix
1/4 sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 plain soymilk
1/3 cup margarine

Heat soymilk and margarine to 120 degrees.  Preheat oven to 400 degrees

In mixer combine 1-1/2 cups of GF baking mix, sugar, salt and yeast.  Blend well.  Add warm liquid and mix until combined.  Blend for 2 minutes on low.  Slowly add the remaining GF baking mix until you get a cookie batter type dough.

Grease your muffin cups.  Spoon your dough/batter into muffin tins about 2/3 full.  Cover and let rise approx 40 minutes. I usually rise yeast recipes by preheating my oven with the doughs on the stovetop.

Bake at 400 about 12 minutes until browned or until you can knock on them and they sound hollow.

Remove from pan and serve warm.

Good Riddance Daylight Savings Muffins

Make ordinary muffins a fall morning treat. And, you have an extra hour today so there is no excuse not to make breakfast!

2 cups GF baking mix.
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup melted margarine
3/4 cup Very Vanilla Soymilk

Topping

Combine 1/4 sugar and one tablespoon maple syrup. Add 1/2 teaspoon cinnamon and stir. Add 2 tablespoons margarine and combine with fork until crumbly.

Preheat oven to 400.

Grease muffin pan.

Combine dry ingredients then add Soymilk and melted margarine. Stir just until moistened. Remember to dig from the bottom and pull upwards or you will have dry ingredients at the bottom of your bowl. Sometimes I need to drizzle a tiny bit more Soymilk in the bottom directly onto dry places. But only a little!

Fill muffin cups 3/4 full. Sprinkle topping over muffins before baking. Bake at 400 until done (about 12 minutes). Cool in pan slightly then remove from pan with sharp knife to loosen sugary bits.

I will take that extra hour, thank you very much!