Lemon Cornbread Breakfast Cake

19 Wednesday Feb 2014

Posted by Planning for Paris in Good Eats

Tags

baking, cake, cornbread, gluten-free, lemon, recipe

Today I’m bringing back an oldie but a goodie. I first published this recipe a couple years ago on my old blog. I’ve since said goodbye to The Compulsive Culinaire and the dang gluten but I love coming back to the old ones! Especially Joy the Baker recipes. They’re the best.

This recipe can easily be adapted to gluten-free (I did and it was delicious!). I love me some easy recipes and this one definitely fits the bill. It’s perfect when you’re craving that sweet treat on Saturday morning! Enjoy!

Lemon Cornmeal Breakfast Cake (recipe adapted from here)

Ingredients
1 1/2 cups all purpose flour*
1/3 cup yellow cornmeal
1/2 cup granulated sugar
1/4 cup brown sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 large eggs
1 Tbsp lemon zest
1/2 cup plus 1 Tbsp. unsalted butter, melted until brown then cooled slightly

*To make gluten-free, use gluten-free all purpose flour instead (cup for cup varieties are the best!). Make sure the flour you use includes xantham gum.

Lemon Glaze:
1 1/2 cup powdered sugar
3-4 Tbsp. fresh lemon juice

Directions
Place rack in center of oven and preheat to 350°. In a 9 or 10 inch cast iron skillet, melt butter until browned. Coat the skillet with butter by tilting the pan and then remove the excess butter from the skillet to cool.

Whisk the dry ingredients (flour to salt) together in a large bowl. In a small bowl, whisk the buttermilk, eggs, lemon zest, and butter. Fold the wet ingredients until few lumps remain.

Pour the batter into the skillet and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, whisk the powdered sugar and lemon zest together for the icing.

Let cake cool for 10 minutes. Using a toothpick or fork, poke holes in the cake. Pour the glaze over the cake and let sit for 30 minutes. Serve and enjoy!

Natalie

Peanut Butter Cup Cookies {Gluten-Free!}

05 Wednesday Feb 2014

Posted by Planning for Paris in Good Eats

≈ 5 Comments

Tags

chocolate, Cookie, gluten-free, peanut butter, recipe

Hi, dear readers! I hope you’ve been enjoying this fabulous weather!

*cue sarcasm*

I’m over this weather. OVER IT. I can’t complain about the snow day (it was grand) but I need some sunshiiiine! And some 80 degree weather. And a patio. And a margarita ~~(or three)~~.

Enough about the weather… let’s talk cookies. Specifically, Reese’s Peanut Butter Cookies. Raise your hand if Reese’s cups are your favorite?! Good, glad we’re on the same page.

These are so dang delicious. Even my family (who can sometimes poo-poo the gluten-free food idea) thought these were amazing. You can’t tell in the least bit they are gluten-free. And I heard they’re reallllly good for your hips! And weight-loss plan!

Slash not. But they’re still delicious.

Peanut Butter Cup Cookies {Gluten-Free} (makes approx. 35)

(adapted from Gluten is my Bitch by April Peveteaux)

Ingredients

1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 large eggs
1 tsp. vanilla extract
1 cup peanut butter
1 tsp. baking soda
1 tsp. salt
3 1/2 cups all-purpose gluten-free flour*
1 package mini Reese’s Peanut Butter Cups (approx. 40)

*Make sure the gluten-free flour you use includes Xantham Gum. If it does not, add 1 tsp. xanthan gum to the 3 1/2 cups flour.

Directions

Preheat the oven to 350 degrees.

With an electric mixer, cream together the butter and sugars. Add the eggs and vanilla and beat well. Add in the peanut butter and mix until incorporated. Stir in baking soda, salt, and flour until thoroughly mixed.

Role the dough into 2 inch balls. Place a peanut butter cup in the middle and fold the dough around the peanut butter cup. Roll the cup/dough into a ball again. Place the dough on a cookie sheet, approx. 1/2 inch apart.

Bake cookies for 17 minutes. Set on wire rack to cool. Serve warm and with a large glass of milk!

Enjoy! These are so fabulous!

Natalie

Breakfast Casserole {Gluten- Free!}

23 Thursday Jan 2014

Posted by Planning for Paris in Good Eats

≈ 3 Comments

Tags

Breakfast, casserole, gluten-free, recipe, sausage

I’ve mentioned this cookbook before here, but letmetellyou this is THE book to have if you’re starting out gluten-free. Or if you’re a year into it and still looking for information.

I made this breakfast casserole for Tad’s family over Christmas and it was so tasty. SO tasty. You couldn’t even tell it was gluten- free… win!

This cookbook provides tons of super easy recipes for the gluten haters and this recipe is no exception. Will I be making this again? Oh yeah. It’s perfect if you’re having guests over… prepare it the night before and just pop it in the oven in the morning! Voila!

Breakfast Casserole {Gluten- Free} (Serves 10)

Ingredients

1 pound sausage, gluten-free
6 eggs
2 cups milk
1 tsp salt
1 tsp dry mustard
6 slices gluten-free bread, broken into chunks
1 1/2 cups shredded sharp cheddar cheese

Directions

Prepare this the night before!

Grease 9×13 inch baking dish and set aside.

Brown sausage then transfer to a bowl lined with paper towels to cool.

In a large bowl, beat eggs and milk together. Add the salt and mustard then beat well to combine. Add the GF bread to the mixture and soak until softened. Stir in cheese and cooled sausage.

Pour batter into greased baking dish, cover with plastic wrap and set in fridge overnight.

The next morning, preheat oven to 350 degrees. Bake the dish for 40-45 minutes. Serve warm!

Enjoy!

Natalie

*Didn’t have my camera with me when I made the recipe so the pictures are all taken using my handy dandy iPhone!

Pumpkin French Toast {Gluten-Free!}

20 Wednesday Nov 2013

Posted by Planning for Paris in Good Eats

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Tags

Breakfast, french toast, gluten-free, recipe, saturday, Weekend

Saturday morning, Tad and I got to enjoy an amazing homemade brunch together. It had been so long since we got to do that! Recently, the weekends have been scattered with working or being out of town, both of which are definitely not as fun as french toast.

I made the french toast while Tad made the bacon and eggs. With a large cup of coffee, cozy JCrew camp socks, and a Hallmark Christmas movie on TV, it was a perfect Saturday morning. However, those minutes spent watching the Hallmark channel were probably minutes Tad wishes he could have back ha!

This recipe was so easy to make… I whipped it together in about three minutes and cooked it in five. It was so perfect! I might just have to make this again one night this week!

Pumpkin French Toast (recipe slightly adapted from here)

Ingredients

3 large eggs
1/4 cup pumpkin puree
3 Tbsp almond milk (or any milk)
1 tsp. ground cinnamon
1 tsp. vanilla extract
Pinch of ground nutmeg
4 slices gluten-free bread (can use any bread)

Directions

In a large bowl, mix together the eggs, pumpkin, milk, cinnamon, vanilla, and nutmeg with a whisk.

Place the 4 slices of bread in the bowl to let soak in the egg mixture. While the bread is soaking, heat a large non-stick skillet on medium-high heat.

Once the skillet is heated, place all four slices of bread in it. Cook the bread until golden brown, approximately 2-3 minutes. Flip bread over and cook the other sides until golden brown.

Remove the bread from skillet and top with whatever you please! We topped ours with butter, maple syrup, powdered sugar, and toasted sliced almonds. It was divine! A large dollop of whipped cream could also do the trick!

Enjoy!

Natalie

Grandma’s Beef Stroganoff

03 Tuesday Sep 2013

Posted by Planning for Paris in Good Eats

≈ 1 Comment

Tags

beef, Dinner, food, grandma, recipe, stew

WOAH. It’s recipe time. I know it’s been forever since I posted a recipe. So ridiculous. Recipe-testing/picture-taking takes up a lot of time though! A lot of time I haven’t had much of recently! With school stuff starting to die down, I’m hoping I can really start cranking out some recipes. The week with grandma definitely got my fire going again when she made this beef stroganoff for me. It was SO GOOD. It’s hard to find a bad recipe in any grandmother’s recipe box, amIright?

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