Red Velvet Cupcakes with Cream Cheese Frosting!

Hello Friends,

It's been a long year and I can hardly believe it's almost over! These past few months owning this blog has really helped me get through some of my ruts. Cooking is my passion and always has been there for me. So, I want to thank you all for reading my blog, please don't forget to follow it. I love you all and I hope a wonderful holiday season for all of you!

Red Velvet Cupcakes with Cream Cheese Frosting!!! 

Cake ingredients: 

• 1 egg 
• 1/2 cup of buttermilk
• 1 tbsp white wine vinegar 
• 2 tsp vanilla 
• 2 tbsp red food coloring 
• 3/4 vegetable oil
• 1 cup rice flour blend
• 1 tbsp xanthan gum
• 1 tsp cocoa powder 
• pinch of salt 

Frosting ingredients: 

• 1/2 cup cream cheese
• 4 tbsp of butter
• 1 cup of confectioners' sugar 
• 1 tsp of vanilla

Preheat oven to 355 F. Whisk the egg for one minute; add the buttermilk, vinegar and oil. Mix until combined. Add the flour, sugar, cocoa, salt and food coloring; mix together well. Pour into cupcake lined muffin tin. Fill them 3/4 ways full. Bake for 25 minutes. Remove the cakes from the oven and let cool for 10-20 minutes. Cut off a little bit off the top of each cupcake, so the surface is flat, but keep the trimmings. Beat the butter and cream cheese until smooth. Add the confectioners' sugar and vanilla. Beat until smooth. Frost each little cake. Crumble the trimmings on top for garnish and enjoy!

Happy Baking!

Sophie aka Singing Fox :3

Gluten-Free Flour Blend: Baked Goods.

Hello Friends, 

Phew it's been a long month! I hope everyone is enjoying the world not ending. Lots of recipes to be written up!  This is something new I will be starting; where I post gluten-free flour blends I have created. 

This Flour blend is one I use in (most) baked goods, including: cookies, breads, cupcakes, cakes, crackers ect. It's light in weight and has a nutty full flavor. 

• 2 cups brown rice flour.
• 2/3 cups potato starch.
• 1/3 cup tapioca starch.

These ingredients are fairly cheap as far as gluten-free fours go. Brown rice flour for a 24oz bag about $3, potato starch for about 18oz bag about $1 (I get mine at an Asian grocery), tapioca starch 14oz for about $1 (I get mine at an Asian grocery also). 

Just mix together and store in a Tupperware or canister. The shelf life is about two years. 

Happy baking! 

Sophie aka Singing Fox :3  

Peanut Butter & Nutella Thumbprint Cookies

Hello Friends,

It's been a long week (not to mention a long time since I've posted) first off I've been meeting new people, I got a job and some how I've been capable to produce recipes. So here is one I know by heart and always will! It's inspired by my sister (we made them once) they are good, in fact, I couldn't snap a picture in time :( They all were eaten!

Peanut Butter & Nutella Thumbprint Cookies 

Ingredients: 

• 1 cup peanut butter (smooth or crunchy even different nut butters will be good!).
• 1 cup granulated sugar. 
• 1 egg.
• 1 cup of nutella (or more because with nutella enough is never enough) 

Preheat the oven to 350 F. Stir all three into a large bowl until combined. Grease a cookie sheet with oil or butter :) Make little teaspoon sized balls and place them on the cookie sheet. Flatten them out with a spoon to make a little nest like shape with the dough. Bake for 8-10 minutes. Take out if the oven, DO NOT TAKE OFF COOKIE SHEET! Let them cool for a few minutes. If they aren't nest shape enough then press down the center of the cookies with a spoon. Dollop a spoon full of nutella into the cavities of the cookies. Let cool for a few more minutes and enjoy! 

Happy cooking! 

Sophie aka Singing Fox :3

Another blog of mine!

Hello Friends,


This is an announcement of the release of another one of my blogs!!!!

Pie, how are you?

This blog is for fun and we talk just about everything. "We" as in I, Singing Fox and my close friends Dancing Dog! Enjoy! New recipe will be out soon!

Test Video

Hello Friends,


I did it! What you all have been waiting for I made a vlog!!!!! The recipe in it will be out later this week. Enjoy!
Please like and subscribe!

Video

How to make: Perfect Onigiri.

Hello Friends,

Today isn't so much of a recipe, but more of a "how to" post. Now my two favorite cooking cultures are Italian and Japanese. Now these are both very different in more ways than one, but the strong contrast in both of them is what makes me love them both so much! Italian food is a slow process with lots of natural earthy flavors that come from meats, vegetables, cheeses and wines. Italian food is very clean and I love it, but more on that another post today I'm talking Japanese food! Japan is an island full of numerous gadgets and gizmos and is known for various things including their popular animation style called Anime/Manga.
But aside from all of that the Japanese are also known for their food.  As far as taste; it ranges from the sweetest most western like treats to the most bizarre fish flavored custards. Now they are proud of their rice fields and not to mention the fish; seaweed or nori as they call it there is another salty fishy delight! So they have many flavors, but I decided to stick to the traditional stuff and show you how to make Onigiri or riceballs!

Now what you need to know is that this took me a year to figure out how to get it perfect and so I wanted to share my hard work with you!

Rice: There are many kinds of rice including everything from short grain brown rice to long grain green rice.
But for Onigiri I use short grain white rice is the best.

Now there are SO many different ratios of rice to water and the best one is equal rice to water plus 1/2 a cup of water. It gives it the perfect soft bite with no crunch and it's not too mushy.

Now it's time for the cooking part of it all. First add the ratio of rice and water I explained above. Start with 1 1/2 cups of rice and 2 cups of water. BUT WAIT wash the rice thoroughly so the water isn't cloudy and it drains off clear. Now add the rice and water ratio to a pot.

Turn the heat on HI and DO NOT COVER. The rules of rice of strict! ;) As soon as it comes to a boil turn the heat down to LOW a cover 

Now let it sit there until the all the water in gone. Time varies, but I was hungry to I had some toast! 

Being gluten-free feels great, but being a foodie plus having a gluten-free diet is hard so I'm so madly in love with Udi's bread. This isn't an ad! I actually really love the product! 

After the water is all gone (I check by tipping the pot and seeing if any water in on the sides). Take the pot off the heat and set it aside to settle for 10 minutes.

Now you have the perfect pot of rice! YAY!!!! :)
To make it sushi rice (you'll need it for the recipe) add a teaspoon of vinegar and 1/2 a teaspoon of sugar and salt. Fold the rice DO NOT STIR OR MASH! And then take out your nori strips or roasted seaweed strips cut them into fourths and your filling* (I'll have recipes for fillings at the bottom) and set them out for easy grabbing. Get a bowl of cold water and set is out as well. Dip your hands in the water to keep the rice from sticking to your hands, so dip them in the water when the rice begins to stick during forming the triangles. Take about 1/2 cup of rice squeeze in tight so it resembles a lumpy ball. Take the rice and put a little filling in it and fold it over so the filling doesn't show.  How to form triangles you ask? Make this shape

with both your hands. Place 1/2 cup of rice in your hand and form them slowly by squeezing the rice with you hands in this shape and then turning the rice. Continue until you have perfect triangles. If you need to clean up on the sides just using your fingers do so, it makes a difference.  Take your nori and wrap in around the riceball.

Once you get good at it you can start getting creative and give them faces! 

Fillings: 

Crumbled cooked salmon, Tuna and mayo and pickled plum! You can also use chicken if you're not a fish fan. 

For the salmon filling cook a small salmon fillet. Sprinkle with salt and pepper and crumble into a bowl. Done and ready to be put in the Onigiri! 

For the Tuna and mayo filling. Take a tin of albacore tuna drain it and place the tuna into a bowl. Add 3 tablespoons of mayo and mix. Done and ready for Onigiri! 

As far as the pickled plum goes you only have to buy a jar of them and put them in a bowl for easy grabbing. 

You can find these ingredients at your local Asian market. 

Thank you for reading! Hope you enjoy!
Sophie aka Singing Fox

Chocolate Chip Lava Cookies

Hello Friends,

It's another recipe post yay!!!

I have a close friend that we share recipes that we find on stumble; she sent me a recipe for Chocolate Chip Lava Cookies!! My immediate response to her was probably something like "I think I'm in love" or "I think I might die of happiness" anyway sadly it has notorious wheat flour in it yay (sarcasm). I went to her house and we made them with wheat flour in them it was delicious! So I had to recreate these without the gluten! The next morning I made them using gluten-free flours from the original recipe. So sadly I can't take full pride in the making of these lava cookies, but I made them in a way you can enjoy them.

Chocolate Chip Lava Cookies

Ingredients: 

•  1/2 cup (1 stick) butter, softened.
• 1/2 cup brown sugar.
• 1/2 granulated sugar. 
• 1 large egg. 
• 1 Tablespoon vanilla. 
• 1 3/4 cups of my brown rice flour blend* (it will be at the bottom for the mixture.) 
• 1/2 Teaspoon salt.
• 1/2 Teaspoon baking soda. 
• 1 bag (12 oz) of dark or milk chocolate chips. 

Preheat oven to 350 F. Grease the muffin tin or put paper liners. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the brown rice flour blend, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add 1 cup of chocolate chips and stir to combine.

Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Melt the rest of the bag of chocolate chips in a double boiler. Gently drizzle a layer of chocolate over the cookie dough in the tin. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 10-15 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

I found that putting a cooling rack over them and flipping them over onto the cooling rack is the safest way to get them out. 

*Brown Rice Flour Blend:

• 2 cups brown rice flour 
• 1/3 cup tapioca starch 
• 2/3 cups potato starch

Mix together in a Tupperware and use asked amount in recipe.

Yay! I hope you like this recipe as much as I do and thanks to Dancing Dog for the idea for this recipe! 

Sophie aka Singing Fox :3

Spicy Pumpkin Soup

Hello Friends,

I hope you all enjoyed Halloween! I know I did, but since it's fall and seasons change and with Austin in the fall we get Ragweed :( Sadly I'm very allergic and loose my voice during these months, however this gives me the chance to give you the perfect get-well-soon meal!

Spicy Pumpkin Soup 

This soup is spicy, smooth and best served hot.

Ingredients: 

• 1 onion minced.
• Oil for cooking onions in. 
• 2 cloves of garlic minced.
• 4 Tablespoons of butter. 
• 1 1/2 cups whole milk. 
• 2 1/2 cups of stock. 
• 1 can (15 oz) of pumpkin puree. 
• 2 teaspoons of curry powder. 
• 2 teaspoons of cumin. 
• Salt to taste. 
• 1/2 teaspoons cayenne pepper. 
• 1 teaspoons paprika. 

Pour enough oil to cover the bottom of a large pot. Turn on MED heat. Throw the minced onion, minced garlic and butter into the pot and saute until onion is soft and yellow. Add the curry, cumin, cayenne and paprika, stir and add the stock. Turn heat on MED-HI and let come to a boil. As soon as it's boiling; add the pumpkin and milk. Stir until combined. Boil for 2 minutes stirring occasionally so it won't burn. Salt to taste. And enjoy!

Spicy Pumpkin Soup! It's great if you're wanting something pumpkin, but maybe something sweet wouldn't be right. Hope you enjoy this recipe as much as I did/do. 

Sophie aka Singing Fox. 

Fudging Delicious Popcorn

Hello Friends,

I was looking up recipes that have to do with chocolate and trying to get ideas, luckily, today I found an easy fudge recipe and tweaked it to my liking, I then suddenly got the urge to make fudge covered popcorn. I don't know where it came from, but I had to make it, so just in time for Halloween, or for those who don't celebrate it just in time for a sweet treat, I give you a wonderful recipe made by your's truly :)



                                Fudging Delicious Popcorn

Ingredients for fudge: 

3 Tbsp butter (salted or non-salted either is fine).

1 can of sweetened condensed milk.

1 cup of desired chocolate (I used semi-sweet because the sweetened condensed milk is already plenty sweet).

Ingredients for popcorn:

Oil.

Popcorn.

Start by popping the popcorn. Take a large tall pot and pour just enough oil to cover the bottom same goes for the amount of popcorn. Put on MED-HI heat cover with a lid and let sit.

 Now start on the fudge. Take a small pot and place butter in it over MED heat. Let the butter melt (do not let it burn!)

               As soon as it's melted pour the entire contents of one can sweetened condensed milk.

                                                             Stir until well mixed. 

Check the popcorn now it should be popping. Shake the pot a couple of times so the popcorn doesn't burn. 

Now wait until the popcorn stops popping rapidly, pour into a bowl.

                            Add the chocolate to the butter mixture and whisk until even texture.

 Pour the fudge over the popcorn and fold the mixture (Please do not stir or mash the popcorn we want it to be soft and light!). 

Once it's all mixed empty the entire contents into a 9'/13' pan, put plastic wrap over it and refrigerate for 3 hours. Enjoy! 

  

Happy cooking! :3
Sophie aka SingingFox

Long time, no recipes :(

Hello Friends,

It's been a while since I have posted so I'm writing a new post :D
Lately I have been so busy I can't even have time for myself!
Working on getting a internship, creating new recipes, having a social life, School/homework and some how I manage to get sleep somewhere in there. Cooking and food are my favorite things ever! Recently I found this great website called  http://punchfork.com/ it's a really great website! You type in your favorite key words and hundreds of recipes from recipe blogs come up it's one of my essential tools to designing new recipes I just love it!!!! Hopefully this post can make up for the absent recipe. I promise you a new recipe this week and a gluten fact post that will be released this month. If you ever need a particular recipe please ask for one in the comments!

Sophie aka Singing Fox :3

Cauliflower Pizza

Hello Friends,

It's the post you have been waiting for, gluten-free pizza!!! I love pizza so much I get excited just thinking about it and this recipe had the best of both worlds pizza and gluten-free food! I love making this recipe because it's not very hard and the house smells amazing! The crust is soft and chewy I love it!

Makes two 8 inch pizza

For crust:
2 cups of finely chopped cauliflower.
1/3 cups of garbanzo bean flower.
1 1/2 cups of mozzarella
1 large egg.


For toppings:
1 jar of marinara.
2 cups of shredded mozzarella.
And whatever other toppings you want.


Preheat oven 450F (232C). Line two baking sheets with parchment paper.


Place all crust ingredients in food processor or blender and process until pureed.
Divide mixture in half and spoon it onto each lined baking sheet. Spread the mixture out into a thin circle about 1/4" thick. Bake the crust for 15 minutes. Remove from oven and spread 2 heaping tablespoons of marinara. Sprinkle desired amount of cheese and bake for 5 more minutes. Repeat baking steps for each pizza. Serve hot! YUM hope you enjoy!


Sophie aka Singing Fox <3

Coconut Black Sesame Smoothie

Hello Friends,

Please don't get your hopes up about this being the pizza recipe post I must apologize, but it's coming soon.
I will be posting something Dairy-free today! And tomorrow will be pizza day!

I'm posting a Dairy-free/Gluten-free Smoothie recipe! The topic I'm going for is coconut it's pearly and pretty and tastes amazing! I remember once when I was 7 I convinced my mom to buy a whole coconut and hack at it with a hammer and nail. Finally, I had tried it fresh and if this is something you haven't done than you are missing out! Coconut is classified as a tree nut, but it's not normally something someone with a tree nut allergy should avoid I got this information from FAAN http://www.foodallergy.org/page/tree-nut-allergy
I have always been a fan of coconut flavored anything so that's why the smoothie is going to be a coconut smoothie!

Coconut Black Sesame Smoothie

You will need:
1 blender.
1 cup of coconut milk.
1 Tablespoon of black sesame seeds.
1/2 of a banana.
3/4 cups of frozen pineapple.
1 Tablespoon of coconut oil.

Blend the coconut milk and the black sesame seeds together for 30 seconds. Add the banana and frozen pineapple; blend until think and smooth add the coconut oil and blend for 10 seconds. Pour into a pretty glass and enjoy!

Black sesame seeds are very very good for you along with the coconut milk and oil!

Please leave a comment rating it!

Sophie aka Singing Fox :3

Gluten-free update

Hello Friends,

On May 7, 2012 it was announced by Domino's Pizza that they sell a 10 inch certified gluten-free pizza, but it's recommended that people affected by Celiac should not consume the pizza. Read about it at the link provided.   Link

I don't believe that people should be unable to enjoy their favorite foods, so I have decided to release a gluten-free pizza recipe containing no crazy mixes of expensive flours for a doughy texture, but a simple vegetable based crust. I will post the recipe next week a long with my announcement for my upcoming recipes.  

Enjoy this lovely picture ;) 

Have a great weekend and stay healthy! 

Sophie (Singing Fox) 

Oatmeal Cookies

This is a recipe developed by me, it's a simple gluten-free oatmeal cookie recipe. Now most people don't really like oatmeal cookies; however I have heard from numerous people that this cookie recipe was the best thing they ever put in their mouth. I hope you try it and enjoy it! Please put a comment if you enjoyed the recipe and rate 1-10 rating.

The very best oatmeal cookie

Makes about 4 dozen. 

Ingredients:

• 1 1/4 cups (2 1/2 sticks) butter (salted is best) softened. 
• 3/4 cups of packed brown sugar. 
• 1/2 cups granulated white sugar. 
• 1 egg.
• 1 teaspoon (2 teaspoons if you want a bolder flavor) of vanilla. 
• 1 1/2 cups of gluten-free (one with *buckwheat flour will taste better)  baking mix. 
• 1 teaspoon of baking soda. 
• 1 teaspoon of ground cinnamon. 
• 1/2 teaspoon of salt. 
• 1/4 teaspoon (freshly) ground nutmeg. 
• 3 cups of *gluten-free oats. 

Heat oven to 375 F (190 C). In a large mixing bowl beat butter and both the white and brown sugars until evenly mixed. Add egg and vanilla; beat well with an electric mixer. Add flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix on a low speed setting for about 1 minute or until all is combined. 

Drop dough by rounded Tablespoonfuls onto a greased cookie sheet. 

Bake for 10 to 12 minutes or until dark golden brown. Cool for 30 seconds take a metal spatula and un-stick the cookies, but leave them on the sheet to cool and crisp. after 5 minutes place on a cooling rack. 

Serve with coffee for best results ;) 

*Buckwheat is a completely gluten-free grain.

*Some oats are made in a factory that produces non gluten-free products. 

Please follow my recipes identically I put a lot of work and testing into my recipes and the ones I post are the polished work. 

Thanks for reading!

Sophie (Singing Fox) 

First Post

Hello friends!
This blog is eventually going to be a cook book so it's only temporary.
I will post Gluten-free and sometimes Dairy and Gluten-free recipes.
This blog is based around a teens schedule: busy. Personally I don't ever have that much time anymore for anything. In my family I'm the cook and meal planner and me and my mom being Gluten-free makes it that much harder to cook and I'm always running into an ocean of dishes at the end. I love being Gluten-free honest but the cooking always has an extra step so that's why I'm making this blog to develop quick, easy and simple Gluten-free recipes that don't take a lot of dishes and taste great! I hope this helps everyone!
If you try one of the recipes please write a review!

Sophie aka The Singing Fox.