|Look at these little darlings!|
This recipe involves 3 Steps:
Step 1: Cooking the quinoa.This is your finished product, light and fluffy; I used a fork to fluff before I let it cool completely.
Step 2: Simmer the rum-infused cinnamon apples...
These lovelies were so yummy all on their own...Dice the apples and place in a sauce pan with the sugar, rum, vanilla bean paste, water and cinnamon. LOVE vanilla bean paste. What's not to love?
|I'm thinking next time, this is my new oatmeal topper.|
You should end up with apples that look like this: very little liquid and the yummiest most subtle apples EVER!
Frosting of Choice: Vanilla Bean and Cinnamon Cream Cheese Frosting
1 stick salted butter, softened
8 oz cream cheese, softened
1 tbls milk
1 tsp vanilla bean paste (my new secret ingredient)
1 tsp vanilla extract (please use the real stuff)
4-4 1/2 cups confectioners' sugar
1 tsp cinnamon
(more confectioners' sugar as needed)
Give gluten-free a try. I'm certainly not giving up! I'll let you know how today's gluten-free sour cream fudge cupcakes turn out!
P.S. GF sour cream fudge CC's seem to be going over well here at work. I think it's more the frosting than the cake. But, these turned out with a perfect combo of spongy yet dense cake. Worth giving GF a try!