Pamela’s Sugar Cookie Mix (Gluten-Free) – Giant Cotton Candy Cast Iron Skillet Cookie – Tried It Out Tuesday

Welcome to this week’s installment of Tried It Out Tuesday. This week I will be discussing a fun dessert that I created using Pamela’s Products Gluten Free Sugar Cookie Mix. I created a giant sugar cookie using a cast iron pan and it is naturally colored and tastes just like cotton candy! This was my first time trying out Pamela’s Products Gluten Free Sugar Cookie Mix and if you have been following along you might have noticed that I am a big big fan of her other mixes. I love the ease of use and I also love the ways you can get creative with them and customize your recipe. Just use your imagination and the sky is the limit!

Cotton Candy Sugar Cookie Skillet w/ Pamela's Sugar Cookie Mix (Gluten-Free) GIVE IT A WHIRL GIRL
Cotton Candy Sugar Cookie Skillet w/ Pamela’s Sugar Cookie Mix

 

Pamela's Products Gluten Free Sugar Cookie Mix - GIVE IT A WHIRL GIRL
Pamela’s Products Gluten Free Sugar Cookie Mix
Give It A Whirl Girl with Pamela's Products Gluten Free Sugar Cookie Mix - GIVE IT A WHIRL GIRL - Kimmy Ripley
Pamela’s Products Gluten Free Sugar Cookie Mix

Pamela’s Sugar Cookie Mix Review

& How I Created A Cast Iron Cotton Candy Sugar Cookie

 

Cast iron is the way to go!

For this tasty adventure, I used my 10.25″ Lodge Cast Iron Pan. I think of cast iron pans as an essential tool in the kitchen and if you ever want to make yourself a giant skillet cookie, cast iron is the way to go! I preheated my oven to 350-degrees and sprayed my skillet with coconut oil.


Oil up that cookie

The back of the bag for the sugar cookies suggested using butter but I swapped that for coconut oil, thinking that was a healthier way to go. To start up this recipe I placed the coconut oil and one egg in my KitchenAid stand mixer. I whipped it up for a bit and also added a generous splash or Lorann’s Cotton Candy Flavoring Oil. It suggests using this oil to flavor hard candy but I have had much success using it as a baking element. I then slowly added in the dry mix.

Making a beautiful cast iron sugar cookie

Once the mix was about ready to go I gave it a squirt of red natural food colorings from Simple Truth (Kroger). The red color comes from beetroot. After the color was mixed in I took my ball of cookie dough and spread it out evenly into the cast iron pan. I made sure it was spread evenly and that it went all of the way to the edges. Then guess what? It was SPRINKLE TIME! I busted out my nonpareils and my bottle of Mr. Sprinkles and gave the cookie a heavenly shower of sweet sprinkle goodness!

No such thing as too many candy sprinkles!

I often wonder how many people get turned off by my usage of candy sprinkles (insert a nervous LOL here). I happen to love them and I feel that a little extra sugar isn’t going to kill me. You only have one life to live (YOLO) so if you want the sprinkles, don’t hold back! Give whatever it is a good dousing of them. I enjoy eating clean as much as possible but I’m not going to restrict myself constantly and tell myself I can not have this and I can not have that. I am not a militant clean eater by no means. Just wanted to clarify that. I think of myself as a free eater that has a lean towards health and wellness. Balance, people!


Cast-iron gluten-free cookie before baking - Pamela's Sugar Cookie - GIVE IT A WHIRL GIRL
Cast-iron gluten-free cookie before baking – Pamela’s Sugar Cookie

Baking the cast iron sugar cookie

Back to the process! I was not sure how long to bake this so I kept checking on it. I started off at 10 minutes and that was not enough. I checked again a couple minutes later, nope! I am going to say it probably took about 15 minutes for this to be completely baked.

Decorating the cast iron sugar cookie

I allowed the cookie to cool and then got to making some royal icing for it. I beat one egg white with my whisk attachment and added a little more cotton candy flavor to it… a very tiny bit! Once the egg got frothy from whisking I slowly added one cup of organic powdered sugar to it. I loaded up my Wilton Dessert Decorator with the icing and the smallest tip. This is a neat baking tool to have on-hand if you do not have piping bags. Just load it up and squirt!


Cotton Candy Sugar Cookie Skillet (gluten-free) GIVE IT A WHIRL GIRL
Cotton Candy Sugar Cookie Skillet (gluten-free)
Cotton Candy Sugar Cookie Skillet (gluten-free) GIVE IT A WHIRL GIRL
Cotton Candy Sugar Cookie Skillet (gluten-free)

I am so very pleased with every single mix of Pamela’s I have tried so far. You can see my previous posts about Pamela’s mixes here:

Marshmallow Cake

Cotton Candy Cake

Oatmeal Raisin Chocolate Chip Cookies

Marshmallow Brownie Skillet

Also, if you have been reading my previous posts or following me on social media I have been using the Lorann’s Cotton Candy Flavor Oil frequently. If you are a lover of cotton candy and enjoy baking I would like to say that you truly need that oil in your life. The flavor that it gives your baked goods is phenomenal!

I wish you could all eat a piece of this giant skillet sugar cookie that I created. It had a wonderful texture throughout it and the taste was spot on. When my husband approves of my gluten-free baking then I know it was a smashing success.

Have you ever created a giant cast iron skillet cookie? What did you create? Leave me a comment and let me know. I would love to hear all about it.

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Pamela’s Oatmeal Cookie Mix REVIEW – Gluten-Free Baking Mix – From Ordinary To Extraordinary

Last night I made a wonderful healthy dinner. We had chicken marinated in Primal Kitchen Honey Mustard and some roasted broccoli. I really wanted a dessert though and then I remembered that I had a bag of Pamela’s Oatmeal Cookie & Bar Mix stored away in the pantry. I am a big fan of Pamela’s line of gluten-free products and I have tried several and have been quite satisfied. It was a first for me, though, making her oatmeal cookies. I doctored up the cookie mix to take it from ordinary to extraordinary. No shame in using a mix to create your baked goodies! This mix was outstanding and the cookies are disappearing quick! Read my Pamela’s Oatmeal Cookie review to find out more about this gluten-free baking mix.

 

My Pamela’s Oatmeal Cookie Mix review

 

Ingredients used for my gluten-free oatmeal cookies
Ingredients used for my gluten-free oatmeal cookies
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Simple Truth Black Chia Seeds
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McCormick Organic Cinnamon, Nutmeg, and Chia

I gathered up my ingredients for the cookies I was making with Pamela’s Oatmeal Cookie & Bar Mix . The recipe called for butter but instead of butter, I ended up using Barlean’s Butter Flavored Coconut Oil. This coconut oil is a healthy alternative for butter and can be used in place of butter in most, if not all, recipes.

 

 

I knew raisins belonged in my oatmeal cookies and I had some Simple Truth raisins in the pantry, a nice fresh bag!

Gotta have my Enjoy Life Dark Chocolate Chips!!

To make my husband happy (because he is obsessed with chocolate chip cookies) I added in some Enjoy Life Dark Chocolate Chips. I just can not say enough nice things about those chocolate chips from Enjoy Life. They are vegan and free from all common food allergens. They taste fantastic. I have a confession to make too. Sometimes I eat those chocolate chips straight out of the bag as a little snack. They are so freaking yummy.

Chia seeds & spicing things up!

I started up the KitchenAid Stand Mixer (my BFF in the kitchen right now!) and got all of my ingredients mixed up and then I continued to add a few more things. I added some Simple Truth black chia seeds (about a tablespoon) and then I gave it a heavy shake of my McCormick Organic Cinnamon, Nutmeg, and Chia spice blend. I love that spice so much and it comes in handy for some of my baked breakfast creations.

What I recommend for bakeware

For my baking, I really love the Circulon Bakeware. I have the bakeware set in chocolate. I sprayed my sheet pan with some coconut oil and the surface is nonstick. I have never had a problem removing anything off of this bakeware. You can find the cookie sheet on Amazon. This is the bakeware I have ever owned. I have had it since early this year and I am thoroughly impressed with it.

Gluten-Free Oatmeal, Raisin, Chocolate Chip, and Chia Cookies

I did not take long for these cookies to bake. I believe it took 12 minutes. That 12 minute waiting period was agonizing for me. I could not wait to take a cookie off the tray and have a nice, warm one. Warm cookies are the best… a true comfort food for most I would say!

Pour yourself a glass of milk for your oatmeal cookie

I poured myself a glass of Unsweetened Califia Farms Almond Milk and I mixed in a scoop of Primal Kitchen Collagen Fuel. I dipped my cookie into the milk and a had a tremendous FOODGASM! I was really on the struggle bus trying not to consume every single cookie that was on the tray. They turned out just that good! I will admit it, I did end up eating three warm cookies. Not a healthy choice but I ended up going for a long walk with my dog to burn off some of the cookies.

Gluten-Free Oatmeal, Raisin, Chocolate Chip, and Chia Cookies
Gluten-Free Oatmeal, Raisin, Chocolate Chip, and Chia Cookies With unsweetened almond milk w/ Collagen Fuel

Gluten-Free Oatmeal, Raisin, Chocolate Chip, and Chia Cookies

Final thoughts on Pamela’s Oatmeal Cookie Mix

I usually avoided using mixes for the past year. I figured I was better off DIY’ing the whole recipe for it myself. But if you are doing any kind of gluten-free baking the cost of ingredients really inflates and seems astronomical. So to me, it just seems more cost effective to spring for a mix. Most of what you need is there in the mix and you can doctor them up yourself any way that you would like. We all enjoyed Pamela’s Oatmeal Cookie Mix and would definitely buy it again in the future!

How do you make your cookies special if you are using a mix? I’m really happy with the outcome of these. Leave me a comment and let me in on your cookie secrets! Hope you enjoyed this Pamela’s Oatmeal Cookie review and I hope it inspires you to give it a whirl!

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The Woohoo “I Made Marshmallows” Cake – Homemade Marshmallows Cake (Gluten-Free)

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.

Gluten Free Marshmallow Cake
Gluten Free Marshmallow Cake

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!

Paleo marshmallows ready for the fridge and before candy sprinkles
Paleo marshmallows ready for the fridge and before candy sprinkles

Pamela’s Gluten-Free Cake Mix

I have been using Pamela’s Vanilla Cake Mix (gluten-free) quite a bit lately and I love the finished product with this mix. I did end up using about an extra 1/4 cup of coconut oil to give it a nice boost in moistness. Worked like a charm!

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.

Cake batter divided evenly with pink and funfetti
Cake batter divided evenly with pink and funfetti

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!

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Are you all waiting to see the final product?

Gluten-Free Marshmallow Cake With Homemade Marshmallows
Gluten-Free Marshmallow Cake With Homemade Marshmallows
Gluten-Free Marshmallow Cake With Homemade Marshmallows
Gluten Free Marshmallow Cake
Gluten-Free Marshmallow Cake With Homemade Marshmallows
Gluten Free Marshmallow Cake
Gluten-Free Marshmallow Cake With Homemade Marshmallows
Gluten Free Marshmallow Cake
Gluten Free Marshmallow Cake
Gluten Free Marshmallow Cake

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.

 

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