Wild Berry Cupcakes

1 package gluten-free vanilla cake mix (I use Betty Crocker), prepared to package directions, omitting the water
1 package of gluten free vanilla instant pudding
3 whole eggs
1 stick butter, softened
2 tbsp gluten free vanilla extract
1 cup milk
2 tbsp wild berry preserves
1 28oz container of cream cheese frosting
Blueberries and raspberries for decorating, optional
Sugar sprinkles for decorating, optional

Preheat oven to 350 degrees.

In a medium bowl mix cake mix and pudding mix. In a separate large bowl add eggs and butter and mix until just mixed. Next, add vanilla extract and milk into butter and egg and mix until well incorporated. Finally add dry mix to wet mixture in three parts, until you have a thick yet loose cake mix. Now, while cake mix is still in the bowl add 1 tablespoon of preserve to the top of mix on one side and the other tablespoon to other side and swirl it into cake mix.  

Place 1/3 cup of cake mix into a buttered cupcake pan or into paper cupcake inserts and bake for 15-20 minutes or until a toothpick inserted comes out clean. Enjoy!


Spiced Almond Butter Cookies

1 cup all purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon gluten-free baking soda           
½ teaspoon salt
¾ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 ¼ cups creamy almond butter
1 cup superfine sugar, plus extra for rolling
3 eggs
1 teaspoon gluten-free vanilla extract

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking powder and soda, salt, ginger, cloves, nutmeg, and cinnamon. Set aside.

In an electric mixer fitted with a paddle attachment add in almond butter and sugar. Mix on low until sugar is incorporated, about 1 minute. Add in eggs and vanilla and mix on medium speed until all ingredients are combined, 1 minute. Lastly, add in flour mixture in two additions. Mix until everything is just combined. Set aside.

In a small shallow bowl add a generous amount of sugar. Take a small ice cream scoop and scoop out cookie mixture into the palm of your hand. Cookie dough will be soft. Form into a ball and roll into sugar. Place on parchment paper covered baking sheet, ½ inch apart (cookies will puff up).  Place in oven for 10 to 12 minutes until slightly golden brown.  Can be enjoyed warm or room temperature. Either way, cookies will be deliciously moist and remind you of fall. Enjoy!


You'll find other delicious gluten-free dessert recipes like these in my book, Secrets of My Food Affair: A Gluten-Free Romance, which you can purchase here.