The Best Gluten Free Black Bottom Cupcakes

Cream cheese in a cupcake.  Who would have thought it would taste that good?  I didn't grow up on these like some people probably have; I had them for the first time when I was in college.  This is definitely the kind of cupcake you can't leave hanging around or you'll eat them all! 

.And I was glad someone submitted it to the Heritage School cookbook, a small Christian school I worked at several years ago.  Now and then I'll make these for special occasions.  This time two of my grandchildren who love to bake with me helped out. I switched out the 1 1/2 cups of flour with the combination below, and they came out perfectly!  

Gluten Free Black Bottom Cupcakes

1.  Prepare dry ingredients - Put the following into a large bowl:

(1)  Gluten free flours:  1/2 cup rice flour, 1/2 cup tapioca flour, and 1/2 cup sorghum flour

(2)  Then stir in 1 cup of sugar (I usually add 3/4 a cup!), 1 t baking soda, 1/2 t salt, and 1/2 cup of Trader Joe's Unsweetened Cocoa Powder (If you use another brand, it will take 1/4 cup.  I have found T.J.'s cocoa not as flavorful as Hershey's so it takes more.)

2.  Prepare liquid ingredients - In a medium size bowl put:

(1)  1 cup of water

(2)  1/3 cup of oil

(3)  1 T white vinegar and 1 t vanilla

3.  Prepare filling:  In a medium bowl put:
(1)  6 oz - 8 oz of cream cheese
(2)  1 egg
(3)  1/3 cup sugar and 1/8 t salt
(4)  Beat until smooth
(5)  Stir in 6 oz of chocolate chips

4.  Combine ingredients:  Add the liquid ingredients slowly to the dry and mix until combined.

5.  Fill muffin holders 2/3 full.  Drop 1 T of cream cheese filling onto each muffin.

6.  Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

Other Gluten Free Baking & Desserts on This Blog:

Breads & Coffee Cakes: 
Gluten free & Low-fat Banana Bread    (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread  (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread  (From my daughter-in-law's family cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!)   (From a former neighbor)
Here's a Zucchini Bread with a Hawaiian Twist! Gluten Free Pineapple Zucchini Bread (From my Syre School Cookbook)
Dot's Old Fashioned Pumpkin Bread   (From my father's friend)


Cakes:
Gluten Free German Apple Cake   (From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake (From my daughter's husband's grandma--whew)
Judi's Super Moist Gluten Free Chocolate Cake    (From a church friend)
Judi's Gluten Free Orange Chiffon Cake    (From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake   (My mother-in-law's specialty!)
The Best Gluten Free Black Bottom Cupcakes   (From my Heritage School Cookbook)
Delicious Gluten Free Rhubarb Cake   (From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake   (From an Internet search--tastes like my grandma's!)
Old Fashioned Gluten Free Banana Cake   (From my grandmother)
Rosie's Gluten Free Pineapple Upside Down Cake   (From my daughter-in-law's family reunion cookbook)
Overwhelmed By Your Bumper Crop of Zucchini? Try Claudia's Gluten Free Chocolate Zucchini Cake!   (From my former neighbor Claudia of 12 years)
Scrumptious Gluten Free Blackberry Cake   
Decadent & Gluten Free German Chocolate Cake  (From my Come & Dine church cookbook)
Debbie's Delicious Hot Water GF Chocolate Cake   (From my Come & Dine cookbook)
Debbie's Less Oil Carrot Cake (Made Gluten Free!)   (From my Come & Dine cookbook)
Jud's Crazy Cake (You Can Easily Make It Gluten Free!)  (From a church friend)

Cookies:
The Ultimate Gluten Free Cowboy Oatmeal Cookies   (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles    (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies    (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!   (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)
Marie's Old Fashioned Molasses Cookies (Also Great Gluten Free!)   (My friend Marie's recipe)
Bebe's Gluten Free Whoopie Pies  (From my friend Debbie)
Gluten Free Coconut Chocolate Chip Macaroons  - (Recipe on Baker's bag of coconut)
Dale's Gingersnaps Made Gluten Free  (From my Come & Dine cookbook)
Chewy Gluten Free Molasses Cookies (From my daughter-in-law's Family Reunion Cookbook)
Those Famous Neiman Marcus Cookies Made Gluten Free   (From my daughter-in-law)

Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread   (From my Heritage School Cookbook)
Judi's Favorite Gluten Free Buttermilk Biscuits   (My friend Judi's sister's recipe)

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother. She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp    (From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie    (From a church friend)
The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust  (Internet)
My Grandmother's Favorite Banana Cream Pie  (A recipe from my grandmother)
Granny's Lemon Cheesecake Squares   (From my friend Judi's granny)
Simple & Gluten Free Chocolate Cream Pie   (From my Syre School Cookbook)
Judi's No Fail Gluten Free Pie Crust    (From my friend Judi)

Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake   (From the back of Costco's organic sugar)

Terrific Gluten Free Strawberry & Peach Trifle  (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Berry Cobbler (My husband's grandma's recipe)
Gluten Free Lemony Rhubarb Bars (From my Syre School Cookbook)
Old Fashioned Strawberry Buckle (Made Gluten Free)   (A recipe I picked up from a berry farm)
From New Zealand - Triple Berry Pavlova  (A friend's recipe - Heritage School Cookbook)

Holiday Cookies & Baking:

Old Fashioned Gluten Free Pumpkin Cookies  (Modified from back of the Libby's pumpkin can)
My Family's Favorite Gingerbread Cookies (Now Made Gluten Free!)  (From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies  (From Syre School Cookbook)
Our Favorite Pumpkin Pie   (With extra spice-- from back of Libby's pumpkin can)
Perfect Gluten Free Pumpkin Cheesecake   (From back of cream cheese box)
Gluten Free Polish Fruitcake  ( Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake   (From my Heritage School Cookbook)
Gluten Free Nordy Bars  ( From my Syre School Cookbook)
Grandma Pitcher's Old Fashioned Sandies (Made Gluten Free)  (My husband's grandma)
Make a Family Tradition & Make Your Own Fruitcake    (From my Heritage School Cookbook)
Homemade Gluten Free Butter Cookies  (From my Heritage School Cookbook)

Muffins:

My Favorite Banana Nut Muffins   (From my daughter-in-law's family reunion cookbook)
Gluten Free Tremendous Pumpkin Muffins   (From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins   (From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins    (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)

Puddings & Ice Cream: 

Dairy Free Strawberry Coconut Ice Cream (And other ice cream favorites!) (From searches)

Baked Coconut Pudding   (Something I worked out from my Aunt Sue's rice pudding recipe)

Tangy Lemon Pudding   (From my daughter-in-laws family reunion cookbook) 

Great for Summer BBQ - Lemon Rosemary Chicken Legs

  Lemon and rosemary come together to make a tasty marinade for these chicken legs and thighs.  Whenever I'm visiting my father, I love picking fresh lemons off his tree for this recipe, and I pick a few sprigs fresh rosemary from a  bush that grows in his front yard. 

  This recipe is a combination of a personal marinade my son-in-law worked out with some additions I picked up from one of my cookbooks.

Lemon Rosemary Chicken Legs

1.  Prepare chicken:  Skin 12 pieces of chicken

2.  Prepare marinade - Put in a small bowl and mix together:
(1) 4 T of fresh lemon juice 
(2)  1/4 cup of olive oil
(3)  4 cloves of minced garlic
(4)  1 t salt and 1 t black pepper
(5)  Chop 2 T of fresh rosemary

3.  Marinade:
(1)  Pour the marinade over the chicken and coat all the pieces.
(2)  Cover and put in the fridge for 1 hour to overnight or put in a plastic zip-loc bag.
(3) When it's done marinating, put the extra into a saucepan and bring to a boil for 5 minutes.  You can use this to baste the chicken when you turn it.

4.  Grill or bake in the oven.  Today I baked it at 400 on my broiler pan for 25 minutes and then I turn it over and baked it for another 25 more minutes. It comes out just like it's been on the grill!


List of other chicken recipes on this blog:

Asian:
Authentic Chinese BBQ Chicken  (From my friend Rose)
Gluten Free Soy Sauce Chicken   (Modified from Internet search)
Tasty Gluten Free Filipino Chicken Adobo  (Modified from Internet search)
Gluten Free Sweet & Sour Chicken (From my church cookbook, Come & Dine)

Italian & Greek:
Chicken Souvlaki   (Marinade for chicken from my son-in-law)
Gluten Free Chicken Cacciatore With Peppers & Mushrooms  (Modified from my mother-in-law)
Delicious Gluten Free Chicken Parmesan   (From my church cookbook, Come & Dine)

Mexican:
Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter's family)

American Favorites:
Amazing BBQ Chicken    (From my daughter-in-law's family reunion cookbook)
The Best Gluten Free Oven Fried Chicken   (From my sister-in-law)
Fantastic Gluten Free Chicken Kabobs  (From my church cookbook, Come & Dine)
Great for Summer BBQ - Lemon Rosemary Chicken Legs  (From my church cookbook, Come & Dine)
Country Apple Curried Chicken  (From my church cookbook Come & Dine)
The Best Homemade Chicken BBQ Sauce  (From my daughter-in-law's family reunion) cookbook)
A Gluten Free Twist on Tarragon Chicken - (From my Come & Dine cookbook)
Saucy Chicken 
Chicken & Mushrooms in Wine Sauce   - (From my Come & Dine cookbook)

Chicken Casseroles
Chicken Divan  - (From my Come & Dine Cookbook)
Chicken Pot Pie - (A combination of 3 different recipes!)

How Do We Practically Enjoy Grace in Galatians 5:18?

 
I like to read on the plane.  And that’s what I was doing this morning on an early flight out of Southern California where we had spent the week in a Bible study on Genesis.  I'm almost done with the Life-study of Galatians so I pulled it out.  My heart gets touched when what I read overlaps with a message I’ve recently heard. One of the messages on Genesis talked a bit about Enosh, a grandson of Adam and Eve. 

Here’s a short background so you get where I’m heading with this:  After Adam and Eve ate from the tree of knowledge of good and evil which signified Satan’s evil nature, they were sent out of the garden.  Their first two sons were Cain and Abel. It’s alarming that Satan’s evil nature within man caused Cain to kill his own brother.  I’m sure Adam and Eve were heartbroken as are all families who know dysfunction. 

I learned more this week that Satan hates the purpose of God seen in Genesis 1:26 that man was  made to express and represent God. Because of that  Satan’s always trying to damage God’s plan.  The Bible says in Genesis 4:26 that Eve's son Seth gave his son the name Enosh which means in Hebrew frail, mortal man. I like this part of the verse "...At that time men began to call upon the name of Jehovah."

       As I was reading this morning, I came across a section that talked about calling on the Lord. The last verse in Galatians says, "The grace of our Lord Jesus Christ be with your spirit, brothers, Amen."  I chose out these excerpts from chapter 43 of the Life-Study of Galatians because they show clearly how calling on the Lord helps us to enjoy God's grace:

Grace here is Christ Himself as our enjoyment.  Today Christ as the Spirit is in our spirit for our experience and enjoyment….We  may enjoy the  Lord in our spirit simply by calling on His name....I have come to the conclusion that the best way to enjoy the Lord is to call on Him….We know that this was a mark of believers in the first century by the fact that Saul of Tarsus was given authority by the chief priests to bind all those who called on the Lord’s name.  Calling on the name of the Lord Jesus should also be a mark of believers today….But just as we cannot stay alive if we “graduate” from breathing, so we cannot live spiritually if we stop calling on the name of the Lord? (Lee, Witness. Life-Study of Galatians. Anaheim: Living Stream Ministry, 1980, Print).

When I read what I was writing to my husband this morning, he told me that it reminded him of that verse in Romans 10 that says, "Whoever calls upon the name of the Lord shall be saved."  And this salvation is not once for all but something we can experience day every day! 

 Here's a song that I like to listen to  that's a prayer for daily grace, it's called, Lord, Grant Me Today's Supply of Grace.

Other Blogs on the Life Studies of Galatians:

Reading the Life Study of Galatians:  What is the Difference Between the Law & Christ?

Why Did Paul Emphasize the Hearing of Faith in Galatians 3?

Taking a Closer Look at Galatians 3:6-9 - How is Faith Like a Camera?

How is Christ Formed in the Believers in Galatians 4:19?

What is the Organic Union Seen in Galatians 5:25?

Have You Seen Regeneration in Galatians 4:5-6?

How Do We Practically Enjoy Grace in Galatians 5:18?

Can You See God's Intention for Creation in Galatians 4:5-6?

Gluten Free Crustless Zucchini & Spinach Quiche

    Everybody in my family grew up loving breakfast for dinner.  I would usually make something they liked to eat like blueberry pancakes, fruit salad, fried eggs, and hot cocoa. Quiche was more challenging because of the time it took to make a crust, and for that reason I didn't make it very often.  

    When I found out I had celiac disease, I began making the impossible egg quiche in my cookbook.  It was so much easier and was just as good. Over the years I have made several variations of this recipe.  Sometimes instead of zucchini I'll put in broccoli. 

 I usually serve this quiche with a fruit salad and some freshly baked muffins.  Believe me no one is even missing the meat when they're eating this dinner!  This recipe comes from my Syre School Cookbook.

Gluten Free Crustless Zucchini & Spinach Quiche 

1.  Prepare veggies:

(1)  Dice 1/2 cup of an onion.

(2)  Dice 1/2  red bell pepper in place of 4 oz. of mushroom.

(3)  Grate 2 cups of zucchini.

(4)  Wash 1 cups of spinach and chop.

2.  Sauté veggies:  Put 2 T of extra virgin coconut oil into a skillet and sauté the onions, pepper, and zucchini until they are tender.  Stir in the chopped spinach and cook just until it wilts.

3.  Prepare the egg mixture - In a medium mixing bowl:
(1)  Whisk 4 eggs
(2)  Add 1 1/2 cups of milk (I used almond milk)
(3)  Add 1/2  cup of rice flour
(4)  Stir in seasonings:   1/2 tsp. salt, 1/4 tsp. black pepper, and 2 tsp. of Costco No Salt Seasoning or something similar and whisk everything together.  This is something I like to add to give something a bit more kick.
(5)  Stir in 1 1/2 to 2 cups of Monterey Jack cheese

4.  Combine ingredients:
(1)  Divide up the vegetables into 2 pie pans or put in a 9 x 13 pan.
(2)  Divide up the egg mixture and pour over the vegetables.

5.  Bake at 350 for 25-30 minutes.

Other breakfast recipes on this blog:

Pancakes
Fantastic Gluten Free Blueberry Pancakes  (From my daughter-in-law's family cookbook)
Gluten Free Banana Split Pancakes  (Another recipe from my daughter-in-law's family!)
Outstanding Gluten Free Oatmeal Pancakes  (From my Heritage School Cookbook, where I worked 3 1/2 years)
Yummy Gluten Free Pumpkin Pancakes (From About Gluten Free Cooking)
Crunchy & Delicious Potato Latkes  (From a flier in my sweet potato bag)
Tasty Gluten Free Swedish Pancakes    (From my Syre School Cookbook)
Protein Packed Gluten Free Ricotta Cheese Pancakes  (From my daughter-in-law's family)
Family Favorite Gluten Free Buttermilk Pancakes (From my daughter's home ec teacher)

Waffles, Crepes,  Fritters & Dutch Babies 
Gluten Free Gingerbread Waffles   (This is one I adapted from Rachel Ray)
Easy to Make Gluten Free Waffles  (From my Syre School Cookbook)
Incredible Gluten Free Crepes  (Mix of 2 recipes)
Old Fashioned Gluten Free Banana Fritters   (My grandmother's recipe!)
Amazing Gluten Free Apple Cinnamon Dutch Baby  (From an Internet search)

Egg Dishes
Sweet Potato Hash With Poached Eggs  (From my daughter's Internet search)
Hash Brown Egg Casserole  (From my friend Lisa)
Mexican Migas Breakfast Casserole  (An adaptation from a recipe from an airport cookbook)
Baked Zucchini Frittata  (I picked this up from a Whidbey Island farmer's market)
Jan's Sausage & Vegetable Frittata  (From a friend who was a home ec teacher)
Huevos Rancheros - A Fantastic South of the Border Breakfast  (I learned this years ago!)
Beautiful Eggs Florentine (Adapted from an Internet search)
Gluten Free Crustless Zucchini & Spinach Quiche  (From my Syre School Cookbook) 

Cereals
 Honey Almond Granola   (From the Heritage School Cookbook)
 Gluten Free Baked Oatmeal   (From my daughter-in-law's family reunion cookbook)

Breakfast Muffins
Banana Nutty Muffins   (From my daughter-in-law's family cookbook)
Bursting with Blueberries Gluten Free Muffins  (From the Heritage School Cookbook)
Gluten Free Tremendous Pumpkin Muffins  (From my Heritage School Cookbook)
Scrumptious Gluten Free Blueberry Scones  (From Heritage School Cookbook)
Thanksgiving Gluten Free Pumpkin Scones  (From an Internet search)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!) (From a neighbor)