Let’s kick this off by saying that this recipe made my house smell so incredible! Freshly baked bread is amazeballs! I wasn’t sure what to have for dinner and then I got that brinner (breakfast for dinner) craving. I also had a bag of Bob’s Red Mill Gluten Free Bread Mix in my pantry. I will tell you this too, I am always looking for a reason to put my apron on and get busy in the kitchen. So my Tuesday afternoon was spent working on a loaf of cinnamon, raisin, and ground flaxseed bread that I created with Bob’s Red Mill bread mix. This bread was simple to make and actually fun. I made the bread with the intention of using it for French Toast. I always enjoy making my own bread for French Toast. It is a rewarding feeling making an entire meal from scratch. I think the use of Chef Shamy’s amazing butter really helped make this bread extra special.
I got a new apron yesterday and I needed a reason to put it on and wear it. I couldn’t just walk around the house doing nothing with my apron on right?? So I decided to delve into a recipe for paleo (gluten-free) marshmallows. I was going to make a marshmallow cake and I was going to make it gluten-free. I have never in my life made marshmallows so this fit in nicely with my Tried It Out Tuesday theme. I am on a roll today because I already did a post for that earlier today. So I decided to make these marshmallows but could not stop there. I WANTED TO WEAR MY APRON LONGER! So then I went into the pantry and got out my cake mix and decided I would crank out a cake too. Great idea and a good way to kill the time.
How I Created Homemade Marshmallows The Paleo Way!
Since I had no idea where to start with these gluten-free marshmallows that I wanted to construct it was time to bust out my best friend Google. I often like to go with the first thing that pops up and that was a recipe from Our Paleo Life. Seemed simple enough and lucky me, I had all of the ingredients on hand. I did not have a candy thermometer though so I tried my best just to use a regular cooking thermometer.
Great Lakes Gelatin
For the recipe, I had Great Lakes Unflavored Beef Gelatin in my pantry. That is some great stuff! You can make your own healthy gummy candies with it and reap the benefits of gelatin. I also had some honey on-hand and that was another main ingredient. I was nervous while making this because of the lack of a proper thermometer so I just had to use my brain. I am happy to say that after these set for a few hours in the fridge they turned out great. Quite a bit different from a regular marshmallow but definitely edible and good in a weird sort of way. I didn’t use a knife to cut these out and make them square. Silly me just used the top of a water bottle to cut out a simple circle shape. And they turned out looking like banana slices. Ooopsy!
How I Used Wilton’s Checkerboard Cake Kit and Lorann Oil
This time around I decided to use my Wilton Checkerboard Cake Pan Set. You are supposed to use at least 2 bags of mix if you want the finished product on the box but I only had 1 mix and there are only two of us here. I used two cake pans and got 2 short layers. For the two layers I did one with just nonpareils candy sprinkles and the other one I dyed pink with my Wilton Icing Colors. I also added some Marshmallow Flavor Oil from Lorann Oils to give it a marshmallow flavor.
Wilton Checkerboard Cake Pan Set
Lorann Oils Marshmallow
I had a lot going on in the kitchen and I was having a blast! Seriously, who needs therapy when you have baking? Baking takes me to another place and makes me forget about all of my troubles. Baking totally washes everything away that is bad in my life. It is so therapeutic!
The Icing On The Cake!
Oh gosh! I almost forgot to talk about the Swiss meringue buttercream that I created. I usually just do a standard buttercream but this time I used 5 egg whites in there and whipped it up really good in my stand mixer. Not as runny as the last time I made buttercream but still a little on the drippy side. Boohoo! Well, I am learning. Everything conveyed here on this blog is all about my journey to become a better cook and a better baker! I went with the color purple for the icing since I already did a pink cake and a teal blue cake. The buttercream turned out so divine and I owe it all to the magic that is known as Chef Shamy. You seriously all need to try the Vanilla Bean Butter from Chef Shamy in your buttercream recipe. It is a bit pricey but so worth it if you are going for a heavenly taste in your next cake!
Are you all waiting to see the final product?
Overall, I am super satisfied with how this turned out! I am really nailing it on flavors! I need to work on my decorating technique big time. BIG TIME! I am bound and determined to get good at decorating my baked goods.
Have you ever made your own marshmallows? I found the whole process to be enjoyable and fun! Leave me a comment and let me know. I love to hear from my readers.
Other posts you might enjoy at Give It A Whirl Girl
Sometimes there is a dinner so phenomenal I just have to share. My husband and I had an appetite for some Fettuccine Alfredo. That is a dish that I used to make often and I have made it so much that I now have my sauce totally perfected. My secret to a great cheesy sauce like this is to use quality ingredients and you gotta have some fresh lemon juice and red pepper flakes. Homemade Alfredo sauce just can not be beat! Keep reading to learn more!
I have been trying to eliminate as much gluten as possible from my diet. It seems to be improving my health both mentally and physically so I am sticking to it. I have not reached a point of total elimination of gluten but I have cut down significantly. I needed a gluten-free, thick noodle to go with my alfredo. I ran into some difficulty at Kroger finding such a noodle and then I found it! I found some freshly made noodles that are made out of sweet potatoes. How perfect! I did have some fear in the back of my mind, though, that Joe would not approve. I took a leap of faith and added it to my ClickList anyway.
Now the details on the sauce. I have been going on and on lately about Chef Shamy’s gourmet butters. I have a variety of flavors stocked in my fridge at the moment and figured my best bet was the Chef Shamy Garlic Butter with Parmesan Cheese and Basil. I can not say enough good words about this butter. Seriously guys, order some of this butter on Amazonand you will not regret it! I think that this butter really made my homemade Alfredo sauce shine. The butter gave it a marvelous flavor!
I used about 1/4 cup of that butter in my sauce along with one pint of Horizon Organic Heavy Whipping Cream. Once I had the butter and the heavy cream well incorporated I added a great big squeeze of my favorite minced garlic from Spice World. My knife skill are no good and I do not enjoy mincing garlic so I go the easy route with my trusty squeeze bottle. I also added in some Italian Seasonings, salt, and a good crack at a peppercorn medley. I continued warming the sauce and then very slowly added some Simple Truth Organic Parmesan Cheese.
All of my ingredients were then well integrated and I almost had the perfect sauce. What I like to do to my alfredo Sauce is use the lemon juice from a freshly squeezed lemon (no picture here but you probably know what a lemon looks like). I simmer my sauce a bit more and let that lemon juice infuse the sauce.
The Gluten-Free Sweet Potato Fettuccine noodles were simple to cook. Just boil up the water, separate them well, and drop them in. The noodles were nice and al-dente in 3 minutes. I then drained the noodles well and I mixed the sauce and noodles up in one pot to ensure that every noodle was smothered in my cheesy sauce.
I like to put black pepper and red pepper flakes on top of my pasta and serve some lemon slices as a garnish, just in case you need another squeeze of that zingy lemon.
So how does it look? I think it looks marvelous and I’m going to give myself a pat on the back for this dish. I am pleased to say, as well, that Joe 100% approved of these sweet potato noodles. He and I both agreed that they didn’t have a bit of funkiness or weirdness to them. I am being sincere here when I say that you wouldn’t have an idea that they are gluten-free unless I told you so.
I would also love to give a shout out to Chef Shamy for hooking my fridge up with a bunch of their tasty gourmet butter. I will most definitely be experimenting more with them in the Give It A Whirl Girl Kitchen. You can find out more about Chef Shamy by clicking this nice little link HERE.
Do you have any tips or tricks on making a decent alfredo sauce? Feel free to share here and let us all in on your secrets!
Grab two tubs of Chef Shamy’s Garlic Butter on Amazon. Give it a whirl!
DISCLAIMER: THIS POST CONTAINS AMAZON AFFILIATE LINKS. I DO RECEIVE A SMALL COMMISSION IF ITEMS ARE PURCHASED THROUGH THESE LINKS. PROCEEDS FROM THE AMAZON AFFILIATE PROGRAM HELP MAKE THIS BLOG A BETTER BLOGGING EXPERIENCE FOR MY READERS.
Hey guys and gals! Going to make this post short and sweet because I already blogged today but I have to tell you all about my brinner (breakfast for dinner) that I shared with my daughter, Chloe! May I present to you (drumroll please) Cotton Candy Cloud Gluten-Free and Egg-Free Protein Pancakes! These cotton candy pancakes had the most fascinating taste and texture. It was like eating carnival food but it is healthy-ish!
Ingredients used in the Cotton Candy Cloud Pancakes
I mixed some sprinkles into the batter because why not? They are not going to kill me. I think the pancakes themselves are healthy so a little added sugar won’t hurt.
What I loved most about this pancakes were their light and fluffy texture and that is why I am calling them cotton candy clouds. I loved the lightness of these pancakes and they tasted marvelous. I am really proud of the outcome of this recipe I came up with. My only regret is not making enough for both of us, and we had to share this plate. I’m greedy and I wanted my own plate!
What do you enjoy for brinner (breakfast for dinner)? Are you more into sweet or more into savory? My brinners are almost always sweet.
Want to learn more about the products used to create these cotton candy pancakes?
DISCLAIMER: THIS POST CONTAINS AFFILIATE LINKS. I DO RECEIVE A SMALL COMMISSION IF ITEMS ARE PURCHASED THROUGH THESE LINKS. THIS HELPS MAKE FOR A BETTER BLOG EXPERIENCE FOR ALL OF MY READERS. ALL PROCEEDS GO TOWARDS MAKING IMPROVEMENTS ON THIS BLOG.
This morning I would love to share with you about my experience with the Wilton Easy Layers cake set and how I made my gluten-free cotton candy cake. I blogged about this cake pan set on a recent Friday Faves post and I ended up ordering myself one and I am so happy that I did. I ended up creating the best cake I have ever made in my life yesterday! I am truly proud of it and I was happy to serve it to my mother, who came over for a t-bone steak dinner. The cake that I made was the most perfect dessert to serve to her and she fell in love with it. And of course, my daughter, Chloe, was absolutely in love with this cake. She assisted me in making it and it is always a joy to work alongside her in the Give It A Whirl Girl Kitchen.
Here is how I made my gluten-free Cotton Candy Cake
Here is how I used Wilton Easy Layers Cake Pan Set
The Wilton Easy Layers contains 5 pans that are 6 inches in diameter. They are pretty shallow pans. They have a non-stick coating but I still sprayed mine with a bit of coconut oil just in case I had a problem with my cake sticking. The pans will fill up one standard size serving of cake batter. These cake pans will also all, conveniently, fit inside the oven at the same time due to their small size.
Pamela’s Gluten-Free Vanilla Cake Mix
The cake itself was made with a gluten-free mix by Pamela’s. I used Pamela’s Vanilla Cake Mix. I have used this mix once before for cupcakes and I was very satisfied with the taste and texture. What I also love about the gluten-free mix is that it is non-GMO, uses no artificial colors or flavors, no preservatives, and no high fructose corn syrup.
Lorann’s Cotton Candy flavor oil
I achieved the cotton candy flavoring using a bottle of Lorann’s Cotton Candy Flavoring Oil. This was my first time using a flavoring oil of this kind and I heard that a little bit can go a long way but I ended up having to use about half of the bottle to get the flavor I was going for. I really enjoyed the flavor of this, though it was not exactly like cotton candy. I will have to explore other flavor oils and extracts from this brand because I am just not a plain vanilla person.
How I created the frosting for this cotton candy cake
For the frosting, I decided to go with a homemade buttercream. I had a fridge full of different kinds of butter from Chef Shamy so I gave the Honey Butter Vanilla Bean a whirl. Chef Shamy serves up a high-quality butter with no weird ingredients… just pure butter. It is also gluten-free. This particular vanilla flavor produced the most glorious buttercream I have ever whipped up. I used Simple Truth Organic Powdered Sugar with the butter and a few splashes of almond milk. The flavor of this buttercream was out of this world. If I had to give myself a grade it would be an A+. It really was that great!
Coloring the cotton candy cake
Now let’s get on with the color. Yes, this time around I was naughty and used artificial colors… GASP! It’s true that I did. I’m not proud but sometimes you gotta do what you gotta do and YOLO! I used Betty Crocker’s Neon Gel Food Colors for the pink and the purple. Gel food coloring is some pretty potent and powerful stuff. They really do produce gorgeous coloring on your creations. I don’t know why but for the neon pack they do not include the color blue, so for that, I used a Kroger brand neon blue. I am so pleased with how the colors turned out!
A ton of candy to top it all off!
And for that gorgeous candy that is all over the cake? I created my own mix of sprinkles with several different brands. The sprinkles with the big bits are pieces of candy that were from Celebrations By Frey. My local Kroger store sells them but I can not locate them on Amazon. The bottle of sprinkles is titled MixLicious.
Final thoughts on this gluten-free cotton candy cake
I am super duper pleased as pie (or should I say “cake”) with how this cake turned out and I was proud to serve it to my family. It really did taste as good as it looks. I am not a professional baker so I am aware that the cake is a little sloppy but I am always working towards bettering myself as a chef and as a baker.
This cake was so incredibly fun to make with my daughter and I could do this every single day if I had the funds (and if I wanted to be on 600lb Life). I am going to definitely be working on more cakes in the future and I might even get brave and give fondant a try. I love the way fondant cakes look. They are edible art! The beautiful cakes that I see on Instagram and on food blogs are so inspiring.
So tell me… what is your favorite flavor of cake? Leave me a comment and let me know. Would love to hear from my readers. Comments always brighten up my day.
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Find out more about the brands I used to create this cotton candy cake!
I am not a medical professional or certified nutritionist and all posts and recipes are not to be taken as medical advice. Statements here are for informational and entertainment purposes only and not to be taken as medical or dietary advice. My readers assume full responsibility for their actions and should consult with a medical professional if there are any dietary concerns or issues.
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