Iced Strawberry Mocha

After picking some fresh strawberries last week, I have been dying to create some delicious strawberry recipes. This week I experimented with strawberries and coffee. Here's the delicious result!

Iced Strawberry Mocha Recipe

(Serves two)

2 cups cold coffee

1 cup milk

1 1/2 Tablespoon sugar

1 Tablespoon cocoa powder

1 tsp vanilla

1 1/2 cup frozen/fresh strawberries

Ice cubes 

1) Brew 2 cups of coffee and chill in fridge

2) Heat your strawberries on the stove or in the microwave

 3) Strain the strawberry juice into a sauce pan

 4) Add the sugar 

 5) Add the milk

 6) Add the cocoa and vanilla

 7) Heat the mixture in sauce pan until steaming. Transfer to container and chill

 8) Prepare glass with ice 

 9) Fill glass 3/4 full with iced coffee

 10) Fill rest of glass with chilled strawberry/milk mixture 

Enjoy!

Caramel Coffee Ice Cream

A few days back, when the summer heat was pretty unbearable, I made this wonderful coffee ice cream. It's so refreshing!

I followed this recipe: http://www.indochinekitchen.com/recipes/coffee-ice-cream/
I ended up adding caramel syrup to the recipe and it was a great combo.

GF Lemon Blueberry Muffins

These gluten-free lemon blueberry muffins are seriously the best muffins I've made in quite a while! A while back I made lemon poppyseed muffins which turned out...awful. I also made blueberry muffins a few months ago and they came out super dry. These, on the other hand, are magical. They are so moist and delicious!


If you love lemon and blueberries then you will love this recipe whether you are gluten-free or not!

GF Lemon Blueberry Muffins 

6 1/2 tablespoons softened butter

3/4 cup sugar

1 egg

1 1/2 teaspoon vanilla

1/2 cup sour cream

2 tablespoons milk (or almond milk)

1 tablespoon freshly squeezed lemon juice

2 lemons zested 

1 1/4 gluten-free all-purpose flour

1 teaspoon baking powder 

1/4 teaspoon baking soda

1/4 teaspoon salt 

1 cup of frozen blueberries 

(you will also want one more lemon for zest on top of the muffins) 

preheat oven to 350 degrees

line cupcake tin with liners 

1) whip the butter and sugar in a mixer until smooth

2) add in egg, vanilla, sour cream, milk, lemon juice, lemon zest

3) combine dry ingredients with wet ingredients

4) lightly stir in blueberries until just combined (or else all your batter will be blue!)

5) Spoon batter into cupcake tin 

Bake for 20-25 minutes 

sprinkle lemon zest on the top of the muffins once cooled

Lemon Cake

Yesterday I just had a longing to bake a cake. I ended up making this delicious gluten-free lemon cake.

Here's the recipe that I followed: http://www.simplyrecipes.com/recipes
The only thing I did different was add a teaspoon of vanilla! I pretty much put vanilla in everything.

I rarely make gluten-free cakes but I love how this one turned out. It's very soft and spongy- which is rare for a gluten-free cake. Normally gluten-free cakes are super dense.

Gluten-Free Lemon Bars

For Mother's Day I made these delicious gluten-free lemon coconut bars. I didn't have all the ingredients I needed to follow an exact recipe so I decided to wing it-and it turned out wonderful!

Gluten-Free Lemon Coconut Bars 
(Adapted from this recipe: http://www.greenkitchenstories.com)

Crust

5 tablespoons of melted coconut oil
3 1/2 tablespoon maple syrup
2 cups shredded coconut
3/4 cup almond meal/flour
1/4 cup all purpose gluten-free flour (I used Trader Joe's blend)
2 egg whites (save the yolks)

Filling

3 eggs and the 2 egg yolks
7 tablespoons maple syrup
1/3 cup and 2 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons gluten-free all purpose flour
2 tablespoons sweet rice flour
2 tablespoons coconut flour

Crust: Preheat the oven to 350. Mix all the ingredients together until fully combined and press into a small pan (I put parchment paper underneath so the bars came out easily). Bake for 10-13 minutes.

Filling: beat the eggs until foamy and then add the rest of the ingredients. Beat all the ingredients for two minutes. Pour the filling onto the crust. Bake for about 18 minutes (on 350) until the filling is set (not liquid).

Let bars cool and then cover with powdered sugar. I suggest keeping the bars in the refrigerator after they cool.

Gluten-Free Carrot Cake

For Easter this year I made a simple (but delicious!) Gluten-Free Carrot Cake.

I based this recipe off a recipe for carrot-cake cupcakes which you can find here: http://www.yammiesglutenfreedom.com

Gluten Free Carrot Cake

*Preheat the oven to 350 degrees and grease a small cake pan (I used a spring form pan)
*If you want to make this a layer cake then you'll need to double the recipe

Ingredients

2 eggs
1/2 cup white sugar (I used a little less than this)
1/2 cup brown sugar
1/4 cup butter (melted)
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
1/2 cup oat flour
1/2 cup Gluten-Free All Purpose Flour (I used Trader Joe's mix)
1/2 teaspoon cinnamon
pinch of cloves
1/8 teaspoon ginger
1/8 teaspoon nutmeg
pinch of salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 cup of finely shredded carrots

1) Mix together the eggs, sugar, butter, coconut oil, and vanilla
2) Mix together the dry ingredients
3) Combine the wet and dry ingredients
4) Mix in the shredded carrots
5) Pour your batter into the greased cake pan
6) Place pan in your preheated oven for about 30 minutes (until a toothpick comes out clean)

Frosting

5 oz cream cheese (softened)
1 tablespoon butter (softened)
1 teaspoon vanilla
1/4 cup heavy whipping cream
1/4 cup powdered sugar

*Put ingredients into a mixer and mix on high until everything is well combined
*Add more sugar or cream depending on the sweetness or texture you desire

Frost the cake and sprinkle chopped walnuts on top to finish!

How.Do Hazelnut Chai Mocha

Here's my How.Do tutorial for my Hazelnut Chai Mocha!



HAZELNUT CHAI MOCHA a micro guide by Alexa Klopfenstein on How.Do