September 21, 2017

Gingerbread Cupcakes

2014-11-30 20.38.40

For our family’s Thanksgiving Feast (as the grandchildren call it!), we always divvy up of the different dishes that make up our spread.  This year, Robert and I are hosting the Feast at our home, so mine is the turkey to prepare (I always use Alton Brown’s Brined Turkey recipe), along with gluten-free gravy and the stuffing (see my recipe I shared here a couple of weeks ago).   My daughter, Kassia and her mother-in-law Mary Ann are divvy-ing up the sides and salads!  And we each are making a dessert…these spicy-sweet Gingerbread Mini-Cupcakes are my contribution.  Oh, they are so darling!  And just the perfect mouthful (and I mean FULL).  <Of course you certainly could make these in a standard cupcake size, too!>

For those of you who are just beginning to follow the path of gluten-free baking, try this recipe.  When I first made these cupcakes, I used a ‘gf all-purpose flour blend.’ You can pick up a box in the gluten-free section of almost any grocery store. However, if you have a pantry filled with jars of different gluten-free flours, I used ** 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch, 1/4 cup hazelnut flour).  Note that these cupcakes are dairy-free if you prepare them with coconut oil…and of course no whipped cream!

This is a quick recipe to pull together…and the mini-cupcakes only take 10-12 minutes to bake.  We will have ours with Spiced Whipped Cream (see the recipe  here).  But they are equally yummy with a cream cheese frosting or a simple buttercream frosting, too.  Enjoy!

2014-11-29 22.51.34

Mini Gingerbread Cupcakes

ingredients:
1+1/4 cup gluten-free all purpose flour blend **(see above)
1+1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 tablespoons butter, room temperature (I used coconut oil)
1/2 cup brown sugar
1/2 cup molasses
1 egg, room temperature
1 teaspoon baking soda
1/2 cup boiling water

directions:

  • set out the butter (or coconut oil) and egg to come to room temperature
  • fill muffin/cupcake tins with liners (mini = 30; regular = 12)
  • preheat oven to 350
  • mix flour(s) and spices together in a small bowl
  • with mixer, cream together butter (or coconut oil) and sugar
  • add egg, then molasses; beating ‘til nice and creamy
  • microwave the water in a measuring cup ‘til boiling; remove and <carefully> stir in the baking soda; set aside to cool slightly
  • add the dry ingredients to the mixer bowl, and blend for about 1 minute ‘til it all comes together
  • continue to blend while pouring in the water; beat for an additional minute or so (batter will seem thin but it very quickly thickens up)
  • fill lined cupcake tins about 3/4 full with batter
  • bake minis for 10-12 minutes (regular-sized for 20 minutes), or ‘til firm to the touch and slightly browned
  • take pan from oven and immediately remove cupcakes to a cooling rack
  • once completely cool, frost as desired

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Gingerbread Cupcakes

Many of you have gone on Spring Break or are anticipating taking a vacation this summer. It is a time to refresh spirit, soul, and body. Over the next couple of weeks, our faithful bloggers will be taking a ‘spring break’ from writing so that they can come back to us refreshed and freshly anointed.
However, Girlfriends’ Coffee Hour website won’t ‘go black’! We will be revisiting some of our favorite blogs and daily devotions which have blessed us in the past. We pray that each of you, our faithful friends and readers, will continue to start your day meditating on the devotionals and songblogs, and be encouraged and blessed.

Let’s give each of our bloggers a big round of applause, a hug,
and the rest they so deserve. God bless you, ladies!

2014-11-30 20.38.40

For our family’s Thanksgiving Feast (as the grandchildren call it!), we always divvy up all of the different dishes that make up our spread.  This year I was happy to prepare a side dish (Quinoa Veggie Salad w/ Orange Vinaigrette), the beverages (one <adult> choice of which was Apple Cider Sangria), and a dessert…these spicy-sweet Gingerbread Mini-Cupcakes. Oh, they were so darling! And just the perfect mouthful (and I mean FULL).  <Of course you certainly could make these in a standard cupcake size, too!>

2014-11-27 13.11.15

For those of you who are just beginning to follow the path of gluten-free baking, try this recipe.  When I first made these cupcakes, I used a ‘gf all-purpose flour blend.’ You can pick up a box in the gluten-free section of almost any grocery store. However, if you have a pantry filled with jars of different gluten-free flours, I used 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch, 1/4 cup hazelnut flour).  Note that these cupcakes are dairy-free if you prepare them with coconut oil…and of course no whipped cream!

This is a quick recipe to pull together…and only takes 10-12 minutes to bake. We enjoyed ours with Spiced Whipped Cream (see the recipe from last week’s blogpost here).  But they would be equally yummy with a cream cheese frosting or a simple buttercream frosting, too.  Enjoy!

2014-11-29 22.51.34

Mini Gingerbread Cupcakes

ingredients:
1+1/4 cup gluten-free all purpose flour blend **
1+1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
4T butter, room temperature (I used coconut oil)
1/2 cup brown sugar
1/2 cup molasses
1 egg, room temperature
1 teaspoon baking soda
1/2 cup boiling water

directions:

  • set out the butter (or coconut oil) and egg to come to room temperature
  • fill muffin/cupcake tins with liners (mini = 30; regular = 12)
  • preheat oven to 350
  • mix flour(s) and spices together in a small bowl
  • with mixer, cream together butter (or coconut oil) and sugar
  • add egg, then molasses; beating ‘til nice and creamy
  • microwave the water in a measuring cup ‘til boiling; remove and <carefully> stir in the baking soda; set aside
  • add the dry ingredients to the mixer bowl, and blend for about 1 minute ‘til it all comes together
  • continue to blend while pouring in the water; beat for an additional minute or so (batter will seem thin but it very quickly thickens up)
  • fill lined cupcake tins about 3/4 full with batter
  • bake minis for 10-12 minutes (regular for 20 minutes), or ‘til firm to the touch and slightly browned
  • take pan from oven and immediately remove cupcakes to a cooling rack
  • once completely cool, frost as desired

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Mini Gingerbread Cupcakes

2014-11-30 20.38.40

For our family’s Thanksgiving Feast (as the grandchildren call it!), we always divvy up all of the different dishes that make up our spread.  This year I was happy to prepare a side dish (Quinoa Veggie Salad w/ Orange Vinaigrette), the beverages (one <adult> choice of which was Apple Cider Sangria), and a dessert…these spicy-sweet Gingerbread Mini-Cupcakes. Oh, they were so darling! And just the perfect mouthful (and I mean FULL).  <Of course you certainly could make these in a standard cupcake size, too!>

2014-11-27 13.11.15

For those of you who are just beginning to follow the path of gluten-free baking, try this recipe.  When I first made these cupcakes, I used a ‘gf all-purpose flour blend.’ You can pick up a box in the gluten-free section of almost any grocery store. However, if you have a pantry filled with jars of different gluten-free flours, I used 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch, 1/4 cup hazelnut flour).  Note that these are dairy-free if you prepare them with coconut oil…and of course no whipped cream!

This is a quick recipe to pull together…and only takes 10-12 minutes to bake. We enjoyed ours with Spiced Whipped Cream (see the recipe from last week’s blogpost here).  But they would be equally yummy with a cream cheese frosting or a simple buttercream frosting, too.  Enjoy!

2014-11-29 22.51.34

Mini Gingerbread Cupcakes

ingredients:
1+1/4 cup gluten-free all purpose flour blend **
1+1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
4T butter, room temperature (I used coconut oil)
1/2 cup brown sugar
1/2 cup molasses
1 egg, room temperature
1 teaspoon baking soda
1/2 cup boiling water

directions:

  • set out the butter (or coconut oil) and egg to come to room temperature
  • fill muffin/cupcake tins with liners (mini = 30; regular = 12)
  • preheat oven to 350
  • mix flour(s) and spices together in a small bowl
  • with mixer, cream together butter (or coconut oil) and sugar
  • add egg, then molasses; beating ‘til nice and creamy
  • microwave the water in a measuring cup ‘til boiling; remove and <carefully> stir in the baking soda; set aside
  • add the dry ingredients to the mixer bowl, and blend for about 1 minute ‘til it all comes together
  • continue to blend while pouring in the water; beat for an additional minute or so (batter will seem thin but it very quickly thickens up)
  • fill lined cupcake tins about 3/4 full with batter
  • bake minis for 10-12 minutes (regular for 20 minutes), or ‘til firm to the touch and slightly browned
  • take pan from oven and immediately remove cupcakes to a cooling rack
  • once completely cool, frost as desired

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

16 Day Love Challenge – Chapter 2: Love is Kind

Luke 6 35

Kindness.  Just seeing the word makes you feel all warm and fuzzy inside, doesn’t it?  It makes you smile.  If I asked you to share a time when someone was kind to you, what comes to your mind?  We read at the beginning of Chapter 2 that “Kindness can be described as having the qualities of being friendly, generous and considerate.”  But is it really that easy or simple?  Let’s not dismiss this attribute as elementary, sisters.  We are challenged at the end of the chapter to ask God to show you where you have been unkind.  If you will, take a moment now and ask God; “Lord, am I truly and consistently kind?  To everyone?”

When we look in the Bible, there are MANY directives given to be kind or show kindness.  We see in Galatians 5:22 that it is one of the many fruits of the Spirit—evidences that we are being led by the Holy Spirit in our daily lives.  In 2 Peter 1: 5-9 we see that kindness is one of several qualities that will help us to be more effective and productive in our knowledge of Jesus.  In Ephesians 2:6 and 7 we are told that “God raised us up with Christ” in order to show us the “incomparable riches of His grace, expressed in His kindness to us in Christ Jesus.” We are directed to be kind to women, children, the poor and the oppressed, so there must be more to kindness than just being “friendly.”

When I looked up the word, “kindness” again, I saw the same definition—friendly, generous, considerate.  Then I looked up the word “kind.”  The fourth definition was “forbearing or tolerant.”  Here we go… here is where we are shown the difference between just opening the door for someone and truly taking on the nature of God.  In Luke 6: 32-35 we are shown a challenging passage that, like our passage in 1 Corinthians 13, exemplifies the true actions of a loving person.

If you love those who love you, what credit is that to you?
Even ‘sinners’ love those who love them.
And if you do good to those who are good to you, what credit is that to you?
Even ‘sinners’ do that.
And if you lend to those from whom you expect repayment, what credit is that to you?
Even ‘sinners’ lend to ‘sinners’, expecting to be repaid in full.
But love your enemies, do good to them, and lend to them
without expecting to get anything back.
Then your reward will be great, and you will be sons of the Most High,
because He is kind to the ungrateful and wicked. (NIV)

In preparation for this blog, I started the 16 Day Love Challenge a little early. Even as I was reading about patience (yep, I need to work on that…), God was convicting me about “kindness.”  He showed me two areas that needed improvement—how I spoke to my husband and how I dealt with customers at work.  Now don’t get me wrong, I try very hard to be a submissive, loving, supportive wife (AND a godly, cheerful, positive person at my job!).  But with my husband, sometimes I can be…critical. <Ugh. Anyone out there with me?>   There are times when, instead of seeing and recognizing what my husband does right, I pick out the small detail that is not to my liking and make some kind of comment about it.  Often, after it comes out of my mouth, I think “Why did I say that???”  Well, for the past several days I have been HIGHLY aware of what comes out of my mouth, because those little, tiny, nitpicky things have a tendency to wear someone down.   (And you know what, sisters?  We reap what we sow.  Do you have relationships that have a problem with criticism?  Do an honest check to see what you are sowing into it….) Not only have I tried to bring every thought under submission to God, but I’ve been happier…as has my husband.   I work part-time at a cute shop in town that sells cupcakes, and it can get rather busy.   I am the only person that works during my shift, and so a line to the door of often impatient customers can raise the stress level a bit.  There are many times when a customer wants to take a LONG time figuring out what just the right cupcake will be, and wants a description of the ingredients/frosting/sprinkles, etc. for every cupcake!  (Did I mention the line of customers behind him/her is to the door?  And they are being audibly impatient?)  Needless to say, I have a tendency to then become impatient and try to rush the customer along.  Is that showing love to that person?  NO.  I am being neither patient nor kind to those types of customers.   So I prayed to be more loving (patient and kind) to the difficult customers that came in the door.  It made for a much less stressful shift!

Let’s accept the challenge to exemplify “kindness” today – not only to those that are kind to us, but especially to those that are not!  If we do, our “reward will be great!” (Luke 6:35)

Let’s pray:

Kind father, THANK YOU for loving me!  Thank You for your blessings, and for every good and perfect gift that comes from You, especially for Your Son Jesus, and the hope we have through Him!  Show me where I can be kinder to those around me, and help me today to show the true love of Jesus in my actions.  Help me to give kindness as generously as You have given it to me.  In the name of Your Son we pray.

Amen.

GF Sour Cream Chocolate Cupcakes w/ Frosting

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This week’s recipe is for my husband.  (Actually, he is the guinea pig for all of my recipes.  Now he would tell you he is the ‘welcome recipient’ of the firstfruits of all my blog foods.)  So, we were at the store the other day, stocking up on a few gluten free flour varieties when he spotted one we don’t have in our pantry—quinoa flour.  That got my attention…but so did the price!  Oh. My.  But before I was done being aghast about the cost, he had spied a recipe on the back of the package for Sour Cream Chocolate Cupcakes.  Even though I nixed the purchase of the flour, I promised to still make the cupcakes.  Here we go!

2013-09-10 21.00.47

Sour Cream Chocolate Cupcakes

Ingredients:
1+1/2 cups gluten free flour blend *
1+1/2 teaspoons baking powder  2013-09-10 15.44.34
3/4 teaspoon instant coffee granules
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 cup warmed almond milk
1/2 cup cocoa powder
1/2 cup sour cream
6 tablespoons unsalted butter, room temperature
1/2 cup agave nectar
1/4 cup coconut (or palm) sugar
1 large egg
1 teaspoon vanilla extract

Directions:

  • Preheat oven to 325.
  • Line regular sized 12 cup muffin tin with liners.
  • In a medium sized bowl, whisk together the first six ingredients—the dry ingredients—and set aside.
  • In a small bowl, whisk together the warm milk and the cocoa powder.  Then stir in the sour cream; set aside.
  • Set up a stand mixer with the paddle attachment; add the butter and beat for 3 or 4 minutes on medium ‘til light and fluffy.
  • Beat in the agave nectar.  Add the coconut sugar, and beat ‘til light and fluffy again.
  • Add the egg and vanilla extract beating ‘til the egg is totally incorporated.
  • Stir in the sour cream/chocolate mixture.
  • Add the dry ingredients to the wet ingredients mixing on the slowest speed just ‘til they are thoroughly mixed together.
  • Divide the batter into the paper-lined muffin tin filling to about 3/4 full (this is a stiff batter).
  • Bake for 15-20 minutes ‘til tops spring back when lightly touched and toothpick comes out clean.
  • Cool for just 3 or 4 minutes in muffin tin then remove and set gently onto a wire rack to cool completely.

Chocolate Cream Cheese/Whipped Cream Frosting

Ingredients:
1 cup + 2 tablespoons heavy cream, cold
8 ounce package cream cheese, at room temperature
2 tablespoons agave nectar
1 teaspoon vanilla extract , pinch of kosher salt
4 tablespoons cocoa powder
1/2 cup powdered sugar

Directions:

  • Chill bowl and beaters in freezer for 10 minutes.
  • Beat 1 cup heavy cream in chilled bowl ‘til stiff peaks form.  Set aside.
  • In separate bowl, beat softened cream cheese along with agave nectar, vanilla , and salt for 3 minutes ‘til light.
  • Sift in the cocoa powder and the powdered sugar. Beat on low for 30-45 seconds ‘til smooth.
  • Add in the rest of the heavy cream and beat ‘til light and creamy.
  • Take 1/3 of the whipped heavy cream and mix in on lowest speed ‘til incorporated.
  • Remove bowl from stand mixer and fold in the rest of the whipped heavy cream ‘ til combined.
  • Pipe (or spread) onto top of cupcakes.  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Strawberry Poundcake Cupcakes (GF)

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today’s recipe is for Strawberry Poundcake Cupcakes with Whipped Cream & Cream Cheese Frosting.  Oh yeah!

2013-06-02 20.08.14

I made these as a special indulgent treat for a family get-together this past weekend…we celebrated my daughter, Kassia’s 32nd birthday along with my stepmom, Betsy’s, birthday AND honored our little ballerina, Kaylie Joy, as she performed in her third recital!  Big doings, I am telling you!  So, we splurged a little bit in the healthy category, and oh boy…did we enjoy the yummy category!  These were a hit with the gluten-free crowd…AND the crowd that can eat their gluten.

These delightful cupcakes are based on a ‘perfect’ poundcake recipe from Shirley Braden at glutenfreeeasily.com  You should definitely check out Mrs. Braden’s website and blog!  Her recipes are tried&true!  I’ve never had a failure using her recipes and she has much insight to share regarding gluten-free baking and cooking.

*NOTE*  You will need only one other ingredient to complete these beautiful, delicious cupcakes: some perfectly ripe small-sized whole strawberries.  It is important that you choose small strawberries because if you were to insert cut strawberries into the tops of your cupcakes, the moisture would ruin the consistency of your lovely poundcake cupcakes!  Trust me…you can ask me how I know  ;-{

Poundcake Cupcakes

2013-06-01 15.56.21Cupcake Ingredients:
2+1/4 cups gluten-free flour
1+1/2 teaspoons xanthan gum
1+1/4 teaspoons salt
1 teaspoon baking powder
3/4 cup light olive oil
1+1/2 cups coconut sugar (your choice of sugar)
2 tablespoons orange or grapefruit juice
2 teaspoons almond extract
3 large eggs
2/3 cup coconut milk (your choice of milk)

Directions for cupcakes:

  • Preheat oven to 350; line muffin tins with 24 cupcake papers
  • Whisk together the dry ingredients in a bowl; set aside
  • Pour olive oil into mixing bowl, with mixer running slowly add sugar,  juice, and extract ‘til combined well
  • Add eggs—one at a time—stirring after each addition
  • Add milk, and mix for two minutes
  • Gradually add dry ingredients into wet ingredients, mixing well
  • Scoop batter into lined tins
  • Bake for 22–24 minutes, testing with toothpick for doneness
  • Remove from tins, and cool completely on rack

Whipped Cream and Cream Cheese Frosting

Frosting Ingredients:
1 pint (2 cups) heavy whipping cream
2 tablespoons powdered sugar
1+1/2 teaspoons almond extract

8 ounces cream cheese, room temperature
1/2 cup powdered sugar

Directions for frosting:
Cream whips best when it is cold. Keep the whipping cream in the refrigerator ‘til ready to whip.  Also chill your mixing bowl AND whisk or beaters (refrigerate for at least 15 minutes).

  • Add cold whipping cream to chilled bowl
  • Whisk using electric mixer ‘til soft peaks form
  • Then sprinkle the sugar over the whipping cream and continue to beat; as sugar is blended in, slowly pour in the extract
  • Important to keep an eye on the cream as it heads towards done; don’t overbeat!  Set aside
  • In a separate large bowl, beat the cream cheese ‘til fluffy
  • Crefully add in the 1/2 cup powdered sugar blending well
  • Using a spatula, gently fold the whipped cream into the cream cheese mixture ‘til they are completely incorporated.  Nice job!

Assembling directionsplease see *NOTE* above.

  • Wash and dry the strawberries, slicing off the green cap
  • Carefully carve out a small indentation in the top of each cooled cupcake
  • Insert—pointside down—a small strawberry into each indentation
  • It is perfectly acceptable that the strawberries stick up just a bit above the top edge of the cupcake
  • Now frost the cupcake with the whipped cream mixture.  Done!  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com