Mixin' it up!
The end of the school year brings celebrations of many kinds in my house. There's the last Girl Scout meeting of the year, the class party and birthdays galore. Of course, being a gluten-free enthusiast and chef, I enjoy surprising the kids with delicious treats that would never be suspected of being better for you than any other snack. It was a busy week in my kitchen and when push comes to shove, I find a good gf cake mix saves the day. Sure, the purist may laugh, but as a single mom I am actively involved in my daughter's school and activities. I'm a troop leader and volunteer in her class weekly, sometimes it just makes sense to take some short cuts. Besides, companies like Bob's Red Mill and Pamela's are conscientious and use natural ingredients in their mixes.
Lemon Blueberry Snack Cake:
1 Bob's Red Mill Gluten-Free Corn Bread Mix
1 Pamela's Vanilla Cake Mix
1 8oz package of cream cheese at room temperature
juice and zest from 2 lemons
4 c. organic powdered sugar
1/4 c. heavy cream
1 pt organic blueberries
mint for garnish (I used lemon mint from my garden)
Prepare both the cake and cornbread mixes in one bowl, adding the appropriate amounts of eggs, oil and water. Pour into a prepared half sheet pan (lined with parchment paper). Bake until a cake tester come out clean. Cool for 10 minutes and remove from the pan. Beat cream cheese with an electric mixer and add the lemon juice and zest. blend until incorporated and add powdered sugar and cream alternately until the right consistency is achieved. Pour/spread over the cake and allow icing to firm up slightly before cutting. Decorate with washed (and dried) blueberries and mint. Enjoy!
Lemon Blueberry Snack Cake:
1 Bob's Red Mill Gluten-Free Corn Bread Mix
1 Pamela's Vanilla Cake Mix
1 8oz package of cream cheese at room temperature
juice and zest from 2 lemons
4 c. organic powdered sugar
1/4 c. heavy cream
1 pt organic blueberries
mint for garnish (I used lemon mint from my garden)
Prepare both the cake and cornbread mixes in one bowl, adding the appropriate amounts of eggs, oil and water. Pour into a prepared half sheet pan (lined with parchment paper). Bake until a cake tester come out clean. Cool for 10 minutes and remove from the pan. Beat cream cheese with an electric mixer and add the lemon juice and zest. blend until incorporated and add powdered sugar and cream alternately until the right consistency is achieved. Pour/spread over the cake and allow icing to firm up slightly before cutting. Decorate with washed (and dried) blueberries and mint. Enjoy!
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