Thursday, January 27, 2011

Lemon Bundt Cake

Ok, my new thing is Bundt cakes - because they can fit in a gallon ziplock bag to freeze (there is about 5 in the freezer already :-) ). The only downfall is that for my family we need a least 2 cakes for everyone to get a decent portion.

This recipe is one of my family's favorite Bundt cakes.

Lemon Bundt Cake (Gluten-free, Dairy-free, Corn-free)
Adapted from The Gluten-Free Homemaker.


1 1/4 c. sugar
1/3 c. vegetable oil
2 eggs
2 tsp. lemon extract

2 cups gluten-free flour
1 tsp. guar gum (or xanthan gum)
1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1/4 cup lemon juice
3/4 cup water (or milk)

1 c. powdered sugar
1 1/2 to 3 Tablespoons lemon juice

Preheat oven to 325 degrees

In a large bowl, beat together the sugar, oil and eggs.  Add the lemon extract and mix. Add the flour, guar gum, baking soda, cream of tartar, salt, lemon juice, and water. Mix well, but don't over beat because the cake will sink.

Pour the batter into a well greased or sprayed bundt pan.  Bake at 325 degrees for about 50 minutes or until it tests done.  Cool in the pan for 5 - 10 minutes.  Make sure the edges of the cake are loose, then turn it onto a rack to finish cooling.  

In a bowl, combine the powdered sugar and lemon juice, adding enough lemon juice until it reaches the right consistency.  Spoon over the cooled cake.

~ Hanunyah

Tuesday, January 25, 2011

Oat Raisin Bundt Cake

This is a recipe I found the other day when I was looking for recipes and we had no eggs. It was good (we actually had it for breakfast today!), but it was a bit crumbly. This recipe uses vinegar instead of eggs, so I think next time I make it (which may be today) I think I'll use an egg instead of the tablespoon of vinegar.

I took a picture of this cake, but haven't uploaded it yet - so maybe later.

*Update: I made it with an egg instead of vinegar, and it was better and not so crumbly. I have changed the recipe and also uploaded a picture.*

Oat Raisin Bundt Cake (Gluten-free, Dairy-free, Corn-free)
Adapted from Madhuram's Eggless Cooking.

2 cups buttermilk, milk or water
1 cup oil
1 egg
1 1/2 cups brown sugar
2 cups gluten-free flour
1 1/4 teaspoons baking powder
2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups oats (quick cooking)
1 to 2 cups raisins
1 cup walnuts, chopped (optional)
confectioner’s sugar, for dusting (optional)

Preheat oven to 375 F./190 C. for 15 minutes. Lightly grease a bundt pan.

In a large bowl whisk together the milk, oil, egg and the brown sugar. Add the flour, baking powder, baking soda, cinnamon and salt and mix well until blended. Fold in the oats, raisins, and walnuts, if desired.

Transfer the batter to the prepared pan and bake it for 45-50 minutes, until done when tested with a toothpick or fork. Leave the pan undisturbed for 10 minutes and invert it onto a plate to cool it down completely.
Dust the cake with confectioner’s sugar.

~ Hanunyah

Friday, January 21, 2011

Snow Cream

Have snow on the ground? We do! It snowed yesterday, so we made a couple BIG bowls of this after we played in the snow and I took bird pictures :). It tastes like ice-cream, but it is made of snow, sugar, a little milk and flavoring. Soooo simple!

You can add all ingredients to taste, but this is just a basic recipe.

Snow Cream
a REALLY BIG bowl of snow
1 1/2 cups sugar
1 to 2 tablespoons vanilla
1 to 2 cups milk

Mix all ingredients together until it is the consistency of soft-serve ice-cream.

~ Hanunyah

Sunday, January 9, 2011

No-bake Chocolate Cookie Bars

Here's a no-bake bar recipe I found. The original recipe used graham cracker crumbs, but I used flour, sugar, and molasses in place of the crumbs.

No-bake Chocolate Cookie Bars (Gluten-free, Corn-free, Dairy-free)
Adapted from

For the crust:
1/2 cup lard or shortening
1 1/2 ounces of unsweetened baking chocolate (4 1/2 tablespoons cocoa and 1 1/2 tablespoons oil)
1 1/2 cups gluten-free flour
1 cup chopped nuts (I'm sure you could make without)
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract

about 1 or 2 tablespoons or so molasses or honey

Line a 9X9 glass dish with non-stick foil or regular foil and spray with non-stick cooking spray.

In a medium sauce pan, melt the butter and chocolate together over low heat.

When the chocolate and butter are completely melted, add the flour, nuts, sugar, water, and vanilla, and molasses and stir to coat. Press this mixture into the prepared pan and stick it in the fridge to cool.

For the frosting layer:
2 cups powdered sugar
1/4 cup butter, softened
2 tablesppons milk
1 teaspoon vanilla extract
1 1/2 ounces of unsweetened baking chocolate, melted.

Cream butter and sugar, add vanilla and milk and mix thoroughly. Spread the frosting evenly over the chilled crust. Melt the baking chocolate and transfer to a pastry bag or ziploc bag. Cut a tiny hole in the bottom corner of the bag and drizzle the melted chocolate over the frosting in a decorative manner.

Chill the bar until the chocolate is set. Use the foil to remove the bars from the pan, place on a cutting board and use a sharp knife or a pizza wheel to cut the cookie into 16 squares. 

Saturday, January 8, 2011

Carob Cake

This cake was really good - it was gone the same day I made it.

Carob Cake (Gluten-free, Corn-free)
Adapted from The El Molino Cookbook

2 cups rice flour
1 cup carob powder
1 tablespoon cinnamon
1/2 teaspoon cream of tartar
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, lard, oil, or shortening
2 cup brown sugar, packed
4 eggs
1 cup buttermilk or milk
2 teaspoon vanilla

Preheat oven to 350 F. Grease a 9x13 inch pan.

In a large bowl, stir together with a fork (to break up lumps) the flour, carob powder, cinnamon, cream of tartar, baking soda and salt. Cream butter and brown sugar until light and fluffy. Add eggs and beat well. Add dry ingredients to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in vanilla.

Place in prepared pan and bake in preheated oven for 25-30 minutes or until cake tests done.

Friday, January 7, 2011

Colorful & Flavorful Hard Candy Mix

Spend a hour or two and make a big plate of different colors and flavors of hard candy, and mix them together to snack on, or take to a party.

The colors in this mix are: Pumpkin Pie Spice, Hot Cinnamon, Lemon, and Chocolate.

Thursday, January 6, 2011

No-bake, No-cook Peanut Butter Cookies

I think this is the easiest and simplest cookie recipe! Just mix everything together, drop on foil and wait to eat.

No-Bake Peanutty Oat Treats

1 cup peanut butter
1 cup powdered sugar
1/2 cup milk
1 teaspoon vanilla extract
2 cups gluten-free oats (quick or old fashioned, uncooked)
2 cups (any combination of) raisins, diced dried mixed fruit
, miniature marshmallows, shredded coconut, chopped peanuts, chocolate chips or mini candy-coated chocolate pieces

1. In large bowl, combine peanut butter, sugar, milk and vanilla; mix well. Stir in oats and remaining ingredients.
2. Drop by rounded teaspoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

Sunday, January 2, 2011

Lemon Bars

Here's another bar recipe I made.

Lemon Bars (Gluten-free, Corn-free, Dairy-free)
Adapted from

1 cup shortening or lard (you may use butter if you aren't dairy-free)
1/2 cup white sugar
2 cups rice flour
4 eggs
4 tablespoons rice flour
1 1/2 cups white sugar
2 lemons, juiced (1/3 cup juice)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 4 tablespoons flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

~ Hanunyah

Saturday, January 1, 2011

Happy New Year!

Hi! I hope ya'll had a Happy New Year! We had a party last night with lots of yummy snacks and sweets (everything was gluten-free, too!). I didn't get to posting until now because we went to an auction early this morning.
       Here's some pictures, and I will, Lord willing, post the recipes that I made that I haven't put up here yet.

Chocolate fudge, Flourless Peanut Butter Cake, bars, Chocolate Macaroon Cake, and more bars and cookies

Left: Lemon Bars, right: Monkey Bars (These were one of the best bars I made for yesterday)

Gluten-free, Dairy-free Layer Bars

Flourless Peanut Butter Cupcakes (with peanuts) - the dark ones are like that because I added cocoa to the batter.

Chewy Flourless Oatmeal Cookies with Butterscotch and Coconut

Chewy Molasses Cookies

Happy New Year!

~ Hanunyah

new design + name

As of 1-3-12: I've re-named my blog name (which used to be "Hanunyah's Sweet Creations") to "Ranch Girl's Sweets 'N' Treats". "Sweet Creations" is a pretty common name, so I figured I'd change it to something a little different ;). My URL is still the same, though.

Also, a big thanks goes to my older sister (@ who has re-designed my blog and fixed-up all of the HTML. So, I hope you enjoy the new layout!