Gluten Free Banana Almond Cake

I promised I would share the recipe for the awesome gluten-free cake I made....

Gluten Free Banana Almond Bundt Cake.... yum!

It was so moist and delicious.
You know how many gluten free recipes taste, well, gluten free? This was tasted amazing! The bananas added great texture and the almond flavor was a great addition.

Well- here is the scoop:
I got the recipe from a great website Gluten Free Goddess.

Check out her site (click HERE) for lots of great information and recipes. 

I am thinking about replacing the bananas with some of the zucchini that is overflowing my garden. I will let you know how it goes.

I wonder if it would work with pumpkin.... hmmmm. I better get baking!



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Peanut Butter Bars

Have I told you about my new favorite cookbooks?

The Gathering of Friends cookbooks by Michelle Huxtable.
They are gorgeous! EVERY recipe has a picture!!

One of my favorite chapters in Volume Two is "Enchanting Desserts."
Page after page of delicious looking treats. I just had to get testing!

It wasn't difficult to choose my first experiment.... Peanut Butter Bars.
I just can't get enough chocolate and peanut butter. Seriously!

So, I "gathered" my "friends" (aka- my three kids!) and got to work!

After taking turns mixing all the yummy ingredients, my friends loved patting the mixture into the Deep Flexipat.

(I think they also loved licking their hands on their way to the sink to wash them!)

Next- into the oven for only 15 minutes! Now that is my kind of cooking!

Then we plopped on some spoonfuls of peanut butter and sprinkled on some chocolate chips.


After they melted, I spread them around with my Heat Resistant Spatula. My friends could hardly contain their excitement!

Finally.... we were able to cut the bars and sample them. I just love how easily they come out of the Deep Flexipat!
Sorry no pictures of my friends' chocolaty faces. But you can imagine...

So, about the recipe....
I am not sure if I can legally reprint it. I think I can if I cite the source, but I just need to check it all out. Stayed tuned for an update.

For now,  if you want the recipe, you can send me a message or email and I can contact you.
Or.... just buy your own cookbook! You will be glad you did!

Extreme Makover- Baby Steps Edition

Sometimes I want to do an Extreme Makeover on my cooking. You know, throw out everything with food coloring and high fructose corn syrup and buy every "organic" product I can find.

Well, sometimes my pocketbook does not support such an extreme move. Other times, my family's palette does not support it.

I have found that Baby Steps work best for me.


Today's Baby Step:
Take an everyday recipe and make subtle changes to make it healthier. 

Since I neglected my garden and ended up with two HUGE zucchinis, I was itching to use them! I chose to make a standard Zucchini Muffin recipe and just switch it up a little. I used part whole wheat flour and part agave nectar for sweetener.


Mini Zucchini Muffins
3 eggs, beaten
1 c. oil (could use applesauce- I didn't have any today!)
1 c. sugar
3/4 c agave nectar
2 c. shredded zucchini
2 tsp vanilla
1 1/2 c flour
1 1/2 c whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt (or less)
1 tsp. cinnamon

Preheat oven to 325 F.
Place Mini Muffin tray on Perforated Baking Sheet
Mix all ingredients together thoroughly.
Scoop into muffin tray
Bake for 20 minutes.

Oh yeah- I made a concoction of flour, cinnamon, a tad of brown sugar and a tad butter. I sprinkled on top of each muffin before baking. (You could add nuts to that too!! yum!)

 Sorry no pictures... my family and the teachers at school ate them all before I snapped any pics!
 (That's a good sign!)

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Blueberry Apple Upside Down Cake

Tried this one yesterday.

Blueberry Apple Upside Down Cake
in the Sunflower Mold. 

Liked it!

I used frozen blueberries I picked at Willamette Valley Fruit Company.
Check them out!



 Here is the recipe (including some changes I suggest.)


 Blueberry Apple Upside Down Cake

1/4 butter
1/2 cup packed brown sugar (I suggest more like a 1/4 cup. It was really sweet)
1/4 cup honey

2 Gala apples peeled and sliced into 1/4inch slices
1 cup blueberries (I used much less- mostly for decoration)

1 cup sugar
1/2 cup butter (softened)
2 eggs
1 1/2 cup flour (I used 1/2 cup wheat flour)
1 tsp baking powder
1/2 cup milk
1 tsp vanilla extract (as my daughter says, "I love Valinna!")

1. Preheat oven to 350 degrees.
Place Sunflower Mold on Perforated Baking Sheet
Place 1/4 cup butter in Sunflower Mold and place in oven until butter melts.
Sprinkle with brown sugar.
Drizzle with honey.
Arrange apples in the pan (I just mimicked the sunflower shape.)
Add blueberries to accent and more one top as desired.

2. Beat sugar and 1/2 cup butter until blended.
Add eggs one at a time, mixing until well blended after each.

3. Stir together flour and baking powder.
Add to sugar mixture alternately with milk.
Beat until well blended after each addition.
Stir in vanilla.
Pour over apples & blueberries.

4. Bake at 350 for 40-45 minutes
      (or until a toothpick inserted
       in the center comes out clean.)
Cool in pan 10 minutes.
Invert onto serving plate.
Enjoy- yum yum!!

Zucchini Cake

Got lots of Zucchini in your garden?

Click for a great Zuchini Cake  recipe

Welcome!

Welcome to Carol's Cooking with Demarle!
I am really excited to share recipes, pictures and tips for cooking right at home!

I am a regular mom who is seeking to learn more about gathering my family and friends around the table. I love to be creative and pretend I am gourmet! Using Demarle at Home products has been so fun! Everything looks so pretty but is super easy to make and clean-up! You can find out more about Demarle at my website:  www.CarolAdams.DemarleAtHome.com

I am always experimenting with whatever food I have in the house! I currently am experimenting with gluten-free recipes to share with my friends and family members who need that.

I look forward to sharing all I am learning (including my mistakes!)

Carol :)