gluten free mango ginger cupcakes (guest post by stacie at housewifes whimsy)

hey everyone! stacie from Housewife’s Whimsy is back with another guest post, this time with a recipe for gluten free mango ginger cupcakes. as if a cupcake recipe wasnt awesome enough, shes here today with one thats not only gluten free, but with a totally unique flavor AND a mascarpone icing, are you excited? cause i am. lets let stacie take over so we can get to the actual recipe:

A fresh fruit base is a departure from my typical cupcake recipes. I personally love anything and everything chocolate but I really wanted to embrace the flavors of a California summer for this cupcake. So thanks to Poverty Luxe for inspiring me to bring these bright flavors to North Iowa! The mango and ginger flavor combo may not be the first thing you think of, but you will definitely fall in love once you try it.

If you’ve ever made gluten free cupcake recipes before you know that they can tend to be on the dry crumbly side. I’ve been able to change and refine this recipe over time so it is now perfect! I have a fabulous chocolate version on my blog to complement this vanilla based version.  The texture of the cake is just as good as any “regular” cupcake you might eat. It is light and fluffy without any hint of dryness. By using both xanthan gum and cream of tartar you get the best cupcake texture possible.

This recipe uses fresh fruit throughout the entire recipe. It also has the added benefit of no refined sugars in either the cake or icing. Because of this, the cupcake is not overly sweet. It has a hint of sweetness due to the honey, but mostly it relies on the mango and ginger flavors to shine through. The mascarpone provides the perfect vehicle for the bright summery California flavor combination. The hint of lemon added to the ginger syrup really creates a complex flavor blend throughout the entire cupcake.

I typically use piping bags and tips when I ice my cupcakes. This gives them the professional look and feel that really impresses those eating your cakes. If you’re not familiar with how to do this, I have a short tutorial over on my blog that walks you through how to get that bakery look. If you’re short on time though you can ice these cupcakes with a spatula or offset knife. I chose not to garnish these since I felt they were far too pretty with the clean lines, but you could feel free to finish the tops with a chunk of mango or candied ginger if you wish.

Gluten Free Mango-Ginger Cupcakes

For the Cakes:

1 Cup Gluten Free Flour

½ Cup Raw Honey

¼ Cup Salted Butter

¼ Cup Extra Virgin Olive Oil

4 Eggs

½ Teaspoon Vanilla Extract

1 Teaspoon Xanthan Gum

1 Teaspoon Cream of Tarter

½ Cup Mango Puree

½ Teaspoon Ground Ginger

¼ Cup Milk

For the Icing:

½ Cup Mango Puree

¼ Cup Chopped Fresh Ginger Root

½ Cup Water

1 Tablespoon Raw Honey

Splash of Fresh Lemon

16oz Mascarpone

2 Tablespoons Arrowroot Starch/Corn Starch

To make the cakes:

Preheat the oven to 350 and grease a twelve cup muffin tin or line it with paper liners.

In the bowl of a stand mixer combine the honey, butter, olive oil and eggs on high until well mixed and free of lumps.

Add the mango puree, vanilla extract and ground ginger. Stir until mixed.

Once the mixture is well combined stir in the xanthan gum, cream of tartar and gluten free flour. Beat on high until slightly elastic and the xanthan gum has been activated.

Add the milk and slowly mix until incorporated.

Using a ¼ cup measuring cup spoon the prepared batter into the lined muffin tin.

Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cool completely before icing the cupcakes.

To make the icing:

Place the fresh ginger, water, honey and spritz of fresh lemon in a small saucepan over medium heat. Let boil until reduced by half. Strain and let cool before moving on.

In a small bowl place the mascarpone, mango puree, ginger syrup and arrowroot starch. Use a spatula to stir until all the ingredients are well combined, adding additional arrowroot starch if the mixture is too runny.

Spoon the finished icing into a piping bag fitted with an icing tip if using. Pipe the icing onto the cooled cupcakes and enjoy!

Stacie LaMoore has been blogging at Housewife’s Whimsy since November 2014. Her blog contains a variety of topics including Gluten Free recipes, natural body and home ideas, and most importantly, cupcakes. She lives in northern Iowa with her husband, dog and cat where there isn’t much to do other than bake and watch the corn grow. She loves reading, kayaking and everything related to baking.  She’s very excited to have this chance to share a little of her life with you!

the poverty luxe kitchen vol. 22: red beans + rice.

one of my big personal goals for this year was to try out more recipes and to get more comfortable and creative in the kitchen. the main reason i made this goal is because i have a bad habit of settling into a routine and just making the same four or five dinners over and over again, which makes me really sad because everyone here is actually pretty adventurous with food and i feel like were missing out on SO many great new things because i just make the same recipes over and over again. another lame side effect of this habit is that sometimes a meal slips off the rotation, gets forgotten for months and months, before i remember how great it is and start making it again. 

this is one of those recipes. 

i used to make red beans and rice pretty frequently, and there was ALWAYS a jar (or three) of them in the freezer for when we needed a super fast and easy dinner. i guess its simplicity is what made me forget how great it is, but with the last few months being so crazy with work (for james), school (for me) and having a new baby, red beans and rice are officially back on the rotation. why? because its a dinner thats not only super healthy and dirt cheap, but also takes zero effort in the crock pot. 

you know those crock pot recipes that are so complicated you might as well actually cook them? this is not one of those recipes. theres some chopping, some putting things in the crock pot, some button pushing, and then you get to do whatever for a few hours. all you have to do at dinner time is make rice. actually typing this reminds me that i need to go get some kidney beans...

red beans and rice. 

(makes 8 servings)

heres what you need: 

1 lb dried kidney beans, soaked overnight. 

2-3 cloves of garlic

1 onion

3 ribs of celery

1 green bell pepper

2 tablespoons creole seasoning

salt and pepper to taste

heres what you do: 

place soaked beans in crock pot and cover with 1 inch of water. 

finely chop garlic, onion, celery, and bell pepper and add to beans. 

add creole seasoning and season with salt and pepper to taste (i add lots of pepper but no salt because the creole seasoning i use already has salt)

cook on low for 4-6 hours. serve over steamed white rice. 

to be completely honest, i dont use my crock pot a whole lot, what are your favorite crock pot recipes?

the poverty luxe kitchen vol. 21: gluten free mac and cheese.

today im bringing back another recipe from the old days of poverty luxe: good old gluten free mac and cheese. well, not exactly an old recipe because while i have posted about mac and cheese before ive had quite a long time to perfect the recipe even further. also, now that im a lot more experienced with this gluten free thing and its gotten much easier to find decent gluten free products, my (already pretty awesome) mac and cheese recipe is now somehow even better than before (not that i thought that was possible at all). 
generally speaking, i make this mac and cheese on a weekly basis. even though its not exactly a quick dinner and it does get an absurd number of dishes dirty, its the perfect real-food version of comfort food and everybody loves it. i mean, how can you not love mac and cheese? i am only a tiny bit embarrassed to admit that every time i make this, we eat the entire thing without a single morsel left over. but its just that good. we usually pair it with these honey glazed carrots, for what i like to call "everyones favorite dinner night". 
alright, ill stop rambling about the magical mac and cheese and get to the recipe now...
gluten free mac and cheese.  (serves 4)
heres what you need: 
1 12 oz package of gluten free noodles (i like the barilla GF noodles from target because theyre great and also $1.39 a box) 3 tablespoons butter 3 tablespoons sweet rice flour (available here but i get mine at the local mexican grocery store for 99 cents a bag) 1 1/2 cups milk approximately 2 1/2 cups shredded cheese (i typically use cheddar, jack, or a blend of the two) salt, pepper, garlic powder, and italian seasoning to taste
heres what you do: 
preheat oven to 400 degrees. 
boil the noodles according to the package directions, drain and put them in a large casserole dish (note: watch your noodles VERY closely and drain them while theyre still a bit firm, gluten free noodles have a tendency to get mushy if you boil them too long). 
next, melt the butter in a small pot over medium/high heat, add the rice flour and stir until a smooth paste is formed (about one minute)
now slowly whisk in the milk, and stir in some salt, black pepper, and garlic powder to your preference.
stir the sauce until it thickens and starts to boil, then remove from heat and stir in about two cups of the shredded cheese. 
pour the sauce over the noodles and mix until everythings evenly coated. top with remaining cheese and italian seasoning. 
bake at 400 until the cheese on top browns (approximately 15 minutes). 
like i said earlier, i usually make this with cheddar and/or jack cheese, BUT this recipe is ALSO great with, well... any cheese that melts. ive made it with everything from smoked gouda to pepper jack to truffle cheddar and every time its been amazing. but, you know, i just really love cheese (i mean, it was the theme of my birthday party). 
what's your favorite kind of cheese? (its hard for me to pick just one, but im a big fan of dill havarti and goat cheese). 

twice baked potatoes. (guest post by sonya of sea salt and caramel)

today we have another great guest post, our friend sonya from sea salt & caramel is back, this time with a recipe for twice baked potatoes! 

1. Rinse, wrap in aluminum foil, and bake 4 Russet potatoes in the oven at 400F, for 40 minutes. 
2. 
   
3. Once cooked, cut the top off the potato to create a flat surface. Carve out the inside and place it in a bowl. 
4. 
   
5. Mix potatoes with 1/2 lb of grilled canadian bacon, cut into bits, a handful of chives, and 3/4 of a tablespoon of sour cream for each potato. Season and fill each potato shell. 
6. 
   
7. Dust with grated cheese and place back into the oven. Let grill for 10-15 minutes
8. Tips:

1. You can bake the potatoes the night before to save time. 
2. If you pierce the skin of the potato while carving it, don’t worry you can wrap the potato in aluminum foil for support. 
3. You can even make the mixture before hand and save prep time.

15 quick and easy lunch ideas. (guest post by sonya of sea salt and caramel)

hey folks! while i take a little bit of a break after having the baby, i have some great guest posts lined up from some wonderful blogger ladies! today i have sonya from sea salt & caramel sharing some great inspiration with 15 quick and easy lunch ideas (something we can definitely use with a new baby in the house!). now thats enough of me, ill let sonya take over from here: 

Pita :  Pitas are a great way to satisfy your carb cravings while still having a light and fluffy bread substitute. 

• Tomato & Feta Filling: Use 10-15 cherry tomatoes to add a sweetened zest to the dish. Mix an even amount of diced tomatoes and feta. Feel free to swap out the feta for any cheese you prefer, or mix a few together. Buy feta which is either pre-crumbled or which is relatively hard so you can cut it into pieces without getting the pita soggy. 
• Hummus & Peppers: You will need half a pepper to fill up the whole pita up. You can either cut the pepper in strips or small chunks, whichever you prefer. Lather 2 tbs of hummus onto the warm pita and then fill it with the peppers slices.
• Chickpeas: There are a myriad of ways to prepare chickpeas, you can toss them with some olive oil, lemon, and seasoning, cook them, or bake them and make chickpea “chips”. You can even add some hummus or cream cheese if you want a creamy filling. Or perhaps use feta for some added flavor. 
• Tuna & Hummus: I love tuna and mayo sandwiches, but sadly, it’s not the healthiest thing around. A great alternative to mayo is hummus, it gives you the creamy touch with the nice flavor to boot. You can even season the tuna with some light olive oil or lemon juice. 
• Eggs: Cook a hard boiled egg (should take roughly 10 minutes in boiling water), after removing the shell, cut it into small pieces, you can even use a fork to smash it. Toss with a sauce, such as a vinaigrette, and fill the pita with the mixture. 

Toast: Slices of toast lathered with butter, jam and savory toppings are an age old favorite.

• Avocado & Tomatoes: Use half of a ripe avocado, the smoother the better, and lather onto the toast. For this recipe you can either use cherry tomatoes, for added sweetness, or any you have on hand. Place the sliced tomatoes above the avocado. Drizzle a small amount of olive oil above and then season with salt and pepper and some lemon zest. 
• Salmon & Cream Cheese: On warm bread, spread some whipped cream cheese (I love the one from Trader Joe’s), and place smoked salmon above. Add a touch of lemon juice and some ground pepper to season. 
• Cucumber & Cream Cheese: If you want to try the veggie version, you can use thinly sliced cucumbers instead of salmon. Place them above a layer of cream cheese. You can toss the cucumber slices in a sauce of your choice, a lemon vinaigrette, for example. 
• Cheddar &  Peppers: This one is for the grilled cheese aficionados. Heat a skillet on high and allow a small amount of butter to melt. Place your sandwich, filled with cheddar and pepper slices, into the skillet. Cover and put on low heat. Once the cheese has fully melted, remove from heat and add some chilli flakes if you want a spicy grilled cheese. 
• Bananas & Strawberries: If you love “brinner” (breakfast for dinner), and you have an insatiable sweet tooth then this is the combo for you. In terms of spreads you can choose whatever suits your fancy, some butter, nutella, peanut butter, or almond butter. On the side you can cut your banana up and your strawberries into slices. After choosing your spread you can place your fruit pieces above. Sprinkle with some cinnamon. 

Salads: Salads don’t need to only be green, and boring. With the right mix of ingredients they can be both healthy and delicious. 

• Pasta Salad: This is the perfect way to use your evening leftovers. If you cooked a batch of pasta the night before, either reserve some unseasoned or just use whatever you have left. You can add salad leaves, olives, tomatoes, cheese and a protein to make it a hearty lunch. 
• Prosciutto & Mozzarella: Use 2-4 slices of prosciutto and cut into thirds. Slice the mozzarella into medium-to-small pieces. Toss both ingredients with some salad leave and add your prefered sauce. I think a lemon-oil sauce works best. 
• Chicken Salad: Use leftover grilled or baked chicken, or cook some in the morning. If you have the chance, let it marinate in a flavorful sauce: barbeque, sweet & spicy, or lime & cilantro.
• Veggie Only: If you have tomatoes, olives, peppers, and cheese leftover from other lunches use them for the salad. I like to call this the anything-you’ve-got-on-hand-salad. Add in some cucumbers, a hard boiled egg as a source of protein and some salad leaves to freshen the mix. I recommend using 2-3 eggs to make it a hearty meal, if you choose to forgo the salad leaves. 
• Sweet & Savory: Use a handful of cranberries, and sliced grapefruit to add some sweet flavors to your mixture. Add chicken, tuna, prosciutto or steak for some added protein. On a bed of cabbage, arugula, and spinach this is a great way to mix up the traditional salad. 

I hope you’ve been inspired by my list of 15 quick & easy lunches. All of these different recipes can be combined to make even more delicious meals. I would love to see what you come up with, share your creations with me via twitter or instagram!

the poverty luxe kitchen vol. 18: gluten free pancakes.

im going to be completely honest here about two things: 1. ive never been all that into breakfast foods until fairly recently, and 2. despite being gluten-free for over two years, I've been terrified of venturing out into the realms of gluten-free baking beyond prepackaged mixes. fortunately, this second pregnancy spawned a deep appreciation for pancakes, and my newfound confidence in the kitchen encouraged me to ignore the fussy gluten free food bloggers (who tend to be very anti all purpose flours and very pro making things as complicated as possible) and try to make my own gluten free pancakes. 

i knew pancakes would be an easy recipe to de-gluten because frankly, the gluten really isnt important at all when it comes to pancakes. it seemed reasonable that i could just substitute the gluten free flour without making any sciencey adjustments. what i didnt realize is that because everyone likes their pancakes a little different, finding a recipe for a starting point would take a while. and finding a recipe that wasnt for approximately eight thousand pancakes would take even longer (seriously, WHYYYYY are pancake recipes so huge?). 

but, eventually, i did find a recipe that looked good. except it was WAY too salty and the pancakes came out a little too cakey. so i made some adjustments and then they werent quite cakey enough. and then by the third batch of pancakes i was finally able to figure out the right balance and now im ready to share the recipe with you. so now everyone can have a manageable amount of gluten free pancakes without buying a special (and expensive) mix. 

gluten free pancakes. 

serves 4

heres what you need: 

1 cup gluten free all purpose flour (ive made this with both cup 4 cup and king arthur gluten free flours with excellent results)

2 tablespoons sugar

2 teaspoons baking powder

pinch salt

sprinkle cinnamon

1 egg 

1 cup + 2 tablespoons milk (or milk alternative)

1 teaspoon vanilla extract

2 tablespoons vegetable oil

butter or oil for frying

heres what you do: 

in a large bowl, whisk together all dry ingredients, then whisk in wet ingredients. let batter rest for at least five minutes. 

heat a large skillet or griddle to medium-high heat, then generously coat with butter or oil. 

spoon batter onto hot pan or griddle 1/4 cup (or less) at a time, and let cook until batter bubbles. flip and let cook until batter is no longer liquid.

repeat with remaining batter, re-oiling pan as needed. 

serve with your favorite pancake toppings. 

i like my pancakes with nutella, strawberries, whipped cream, and powdered sugar. how do you like yours? 

the poverty luxe kitchen vol. 12: vegetarian shepherds pie.

i have a funny story about todays recipe: once upon a time my mom started making shepherds pie for dinner on a pretty regular basis. it probably wasnt the most authentic recipe (for starters, it used beef, not lamb), but it was super cheap and fairly simple so i get the appeal. and apparently, i hated it. but according to my mom, she just kept making it until i forgot that i hated it and it eventually became one of my favorite dinners. so much so that when i went vegan as a teenager (yes, i have in fact always been unreasonable), she even went as far as to "veganize" (real word in the vegan community), her recipe and to this day, its still one of my favorite dinners. 

so today were going to make some vegetarian shepherds pie. im posting the vegetarian version of the recipe here, but since this is very easily veganized ive also included the alterations to do so (dont worry, there arent many). 

i would also like to note that the quantities for this recipe are for a 9x13 inch baking pan, which we do not own. instead, i make it in two smaller casserole dishes and put one in the freezer for the following week (this helps with the fact that this recipe unfortunately dirties a lot of dishes). 

now lets go: 

vegetarian shepherds pie. 

serves 6-8

heres what you need: 

approx. 2.5 pounds russet potatoes (i usually use either half of a 5lb bag or 3 big baking potatoes)

1/2 stick butter (or 1/4 cup butter substitute)

splash of milk (or unflavored milk substitute)

olive oil

1 onion

3-4 cloves garlic

basil, oregano, salt, and pepper to taste

2 cans kidney beans

1 can green beans

1 can diced tomatoes

1 can corn

1 cup shredded cheese (or cheese alternative, entirely optional)

heres what you do: 

preheat oven to 350 degrees. 

peel and chop potatoes into small pieces, boil in a large pot with salted water until soft (about 10-15 minutes). 

drain potatoes, return to pot and mash with butter and milk, set aside. 

finely chop onion and garlic and saute over medium-high heat in a large pan with salt, pepper, basil and oregano until the onions start to soften. 

drain kidney beans, corn, and green beans very well and add to the pan with the onions and garlic, add tomatoes and stir. 

continue to cook, stirring occasionally until everything is hot and the flavors meld together, adjusting seasoning as necessary (approx 10 minutes). 

place bean and veggie mixture in a 9x13 baking dish (or split between two smaller dishes), and top with a layer of mashed potatoes and cheese. 

bake for 15-20 minutes or until cheese is melted and starts to brown. 

the poverty luxe kitchen vol. 11: easiest green beans.

guess what? i have a treat for you guys today: a vegetable recipe, thats not roasted. wait, what? yes, sometimes i do cook veggies in ways other than roasting. sometimes. 

i actually have a confession to make: i am not a fan of putting much effort into side dishes. im just lazy in that way, ok? i know some people get really into making an elaborate meal with all kinds of complicated sides (my in-laws, for example, have an entree, salad, and multiple sides at every single dinner), but me? no, i cant do that. the vast majority of dinners i make are all-inclusive (as in, protein, vegetables, and something starchy), and if not, i throw some kind of vegetable in the oven while its cooking (hence the excess of roasted veggies in the meyers house). 

but sometimes its too hot to turn on the oven, or maybe we want something other than asparagus, cabbage, brussels sprouts, carrots, butternut squash, or kale. so for those nights (and also around the holidays when green beans are practically free), im a big fan of making these: the easiest green beans ever: 

easiest green beans: 

serves 4. 

heres what you need: 

1 lb fresh green beans, washed, cleaned, and broken in half

4-5 cloves of garlic, minced

olive oil

lemon pepper

heres what you do: 

heat olive oil over medium-high heat and sauté garlic until it starts to brown (2-3 minutes). 

add green beans and sprinkle with lemon pepper to your preference. 

continue to cook, stirring occasionally until crunchy and starting to blacken in spots (5-10 minutes). 

and thats it. thats literally it. and now you have a fresh, delicious veggie side dish that took zero effort and cost a dollar or two. your welcome. 

the poverty luxe kitchen vol. 10: lemon dill salmon + hollandaise.

ok first of all, can we just talk about how were on volume ten of the poverty luxe kitchen? im pretty sure this is by far the longest-running series ive ever done, and weve only just gotten started. im serious. honestly i was hesitant to commit to a recipe/food post every week because obviously id run out super fast, but no, im actually adding recipes to the queue faster than i can post them. anyway, enough back pats, lets get to business here. 

this week im talking about salmon again. salmon is just my favorite, ok? i know i said that my pesto baked salmon is our new favorite for fancy dinner night, but sometimes you gotta mix things up. sometimes you want something lighter and simpler and dont want to have to measure anything. also sometimes you just really need a vehicle for my number one most favorite food thing ever: hollandaise sauce. 

if you arent familiar with hollandaise sauce (in which case, i am very, VERY sorry about the sad state of your culinary experiences), its one of those things that sounds really fancy but is actually made from a few (actually, in this recipe, only three) very humble ingredients. it also has a reputation for being a very difficult and temperamental sauce that only the most skilled chefs can make properly. this is a total lie. yes you have to pay attention (and a little methodology never hurt anyone), but its not that hard. actually, the majority of recipes ive seen for hollandaise make it way too fussy and complicated. ive taken the recipe my mom always made, and tinkered with the process a bit for a sauce thats actually pretty hard to mess up. 

hollandaise will always hold a special place in my heart because growing up, my mom made it kind of a lot. i mean, she still does, especially in the springtime when artichokes get  really cheap because nothing on earth is more glorious than a steamed artichoke with hollandaise sauce. even as a little kid this was one of my most favorite treats, so i probably make hollandaise a bit more than one should (especially considering the um... entire stick of butter involved). 

but anyway, lets get to the recipes, shall we? 

lemon dill salmon.

serves 4

heres what you need: 

1 lb salmon filets (like i said before, i just cook one big piece and chop it up when its done, but im incredibly lazy and hate touching fish)

olive oil

lemon juice

salt, pepper, garlic powder, and dried dill

heres what you do: 

preheat your oven to 425 degrees and place the salmon filet(s) in a foil-lined baking pan. 

drizzle with olive oil and lemon juice, then top with salt, pepper, garlic powder, and dill to your preference (see, i told you you dont even have to measure anything). 

bake for 20-25 minutes, until fish is cooked through. 

obviously this salmon recipe is a great starting point for just about any salmon-centric dinner, but this post was mainly me gushing about hollandaise sauce so lets get on to that: 

hollandaise sauce. 

makes approximately 1 cup of sauce, typically serves 2-4 people. 

heres what you need: 

3 tablespoons lemon juice

3 egg yolks (save the whites for merengue cookies)

1 stick butter, cut into eight slices (dont listen to my mom this step is entirely necessary)

heres what you do: 

in a small saucepan, whisk together the egg yolks and lemon juice. 

with the flame set very, very low heat the egg and lemon mixture, stirring constantly until it JUST starts to thicken and bubble at the edges (this will take 3-5 minutes, be patient and do not increase the heat). 

once the sauce thickens, immediately remove the pan from heat and quickly stir the butter in one slice at a time. 

hopefully that wasnt too stressful, but if youve followed these steps correctly you should have a thick, creamy yellow sauce that tastes like a choir of angels singing, and if not, it may have curdled but it will still taste delicious (even if its not as pretty). 

now that ive gushed all about my favorite childhood treat to re-create, i want to hear about yours in the comments! what do YOU make from your childhood?