The Daniela/Bakerella Project

pictures of all of these are coming soon. my computer is broken. lo siento.

1 box Betty Crocker gluten-free chocolate cake mix

Earth Balance margarine

1 container Tofutti cream cheese

1 1/2 bags semisweet or dark chocolate chips

We all fell in love with these. They couldn’t tell that they were gluten/dairy free. My 90 year old aunt, who has a big sweet tooth, went back for more 2 or 3 times.

http://www.bakerella.com/red-velvet-cake-balls/

This is not the fifties, and now cool kids have brookies in their cookie jars. By banishing the decision between baking brownies or cookies they also prove to be a great time saver. What is also a time saver? Pie pops. They can be eaten on the go, and they keep American cuisine alive. I recommend eating a pie pop after a corn dog if you’re into themed dinners. I call this one Things You Can Eat on a Stick.

I used Betty Crocker’s gluten free brownie and chocolate chip cookie mix and Earth Balance margarine to make the gluten-free/dairy-free brookies. The recipe called for 1/2 cup of batter per cookie, but I used 1/3 cup. The cookies spread very quicky into odd shapes and baked too thinly. They were delicious nevertheless. I’ll try Pamela’s cookie mix next time.

I also made gluten brookies. 1/4 cup batter worked for making large cookies. No problems arose for these.

http://www.bakerella.com/pillow-cookies/

I’m enjoying a pie pop right now and wowwww it is warm, buttery, flaky, and tart from the raspberry jam. I am collapsing into this chair in ectasy. Put these hunnies to the top of your baking to-do list. I used Pamela’s gluten-free bread mix, Earth Balance margarine, and Smuckers Simply Fruit black raspberry jam. The last bite slide off the stick and I hummed mm mm mm.

http://www.bakerella.com/easy-as-pie/

 I’m celiac (gluten-free) and dairy-free, so I am adjusting these recipes to fit my needs and those of all other people with these food allergies. Occassionally I may bake gluten-free and gluten versions of recipes.