NO BAKE PINA COLADA CREAM PIE

NO BAKE PINA COLADA CREAM PIE

Cream Recipes

I don’t know about the rest of the country, but Spring has most certainly arrived here in California. Our fruit trees are in full bloom, my Hydrangeas are starting to flower, and the sun is shining…well, most of the time anyways 🙂  As Spring approaches, I find myself wanting to spend more and more time outdoors. It’s hard to stay inside when I can be out in the gorgeous weather enjoying my garden.

You know what’s better than enjoying my garden though? Enjoying it with friends. I’ve noticed that the older I get, the less time I take for my friends. Sure, I see them on Facebook, or catch them at school drop-off, but actually spending one on one quality time? Yeah, it’s not happening nearly often as I would like.

As you may have guessed, the way I show people I care is by making them something special to eat and enjoy. It’s in my blood. I decided this past week to have a special friend stop by and enjoy my blossoming garden with me and I decided to make pie 🙂 It could have just as easily been cookies or cake or even a cup of coffee, but I’d been wanting to try this particular pie for some time and now was my opportunity to see if it tasted as good in my mouth as it sounded inside my head.

ou guys are well aware that I’m a coconut fanatic (I get it from my Dad) and one of my favorite flavor combinations is pineapple and coconut or pina colada. I’ve made bread, smoothie, fudge, fluff – you name it – I’ll take pina colada anyway I can get it.

Ingredients

• Graham Cracker Crust
• 1⅓ cup graham cracker crumbs
• ¼ cups granulated sugar
• 8 tbsp butter, melted
• Filling
• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp rum extract
• ½ tsp clear vanilla extract
• 20 oz can crushed pineapple, very well drained
• 1 cup sweetened shredded coconut

Instructions

1. Combine the ingredients for the crust in a small bowl. Use a fork to combine.
2. Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
3. ..........................................

for full instruction please see : www.momontimeout.com

Cinnamon Roll Muffins {Gluten-Free, Dairy-Free Option}

Cinnamon Roll Muffins {Gluten-Free, Dairy-Free Option}

Cream Recipes

One of the most popular recipes on the blog is the Gluten-Free Cinnamon Roll Cake. I don’t know why it has taken me so long to turn one of my family’s favorite cake into a muffin. It was so easy!

I have also included a dairy-free option to my gluten-free cinnamon roll muffins recipe.  My husband, my youngest son, and I are all dairy-free.

I promise it is just as delicious made with the dairy-free butter and dairy-free milk. So, you too can enjoy gluten-free and dairy-free cinnamon roll muffins.

Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Gluten-free cinnamon rolls and cinnamon buns can be hard to recreate. With this gluten-free cinnamon roll muffin recipe, you get all of the flavors of cinnamon rolls and cinnamon buns without all of the work!

They have both the texture and the taste of a gooey cinnamon roll. You are going to love how easy these gluten-free cinnamon roll muffins are to make.

They are moist and bursting with cinnamon flavor. Drizzling them with the vanilla glaze givens them their ooey gooey goodness factor. Just like a traditional cinnamon roll.

Ingredients
Muffins

• 1 1/2 cups gluten-free flour (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
• 3/4 teaspoon  xanthan gum  (Leave out if your flour already contains it.)
• 1/8 teaspoon salt
• 1/2 cup sugar
• 2 teaspoons gluten-free baking powder
• 3/4 cups milk (For dairy-free I like cashew milk, almond milk or coconut milk.)
• 1 egg
• 1 teaspoons  pure vanilla extract
• 1/4 cup butter , melted (For dairy-free I like Earth Ballance or Smart Ballance.)

Topping

• 1/2 cup butter , softened (dairy-free use Earth Balance or Smart Balance)
• 1/2 cup packed brown sugar
• 1 tablespoon gluten-free flour
• 1 1/2 teaspoon cinnamon

Glaze

• 1 cup powdered sugar
• 2 1/2 tablespoons milk , dairy-free use cashew, almond or coconut milk
• 1/2 teaspoon vanilla
• US Customary - Metric

Instructions

1. Muffins
2. Preheat oven to 350° F.
3. Use cupcake liners or spray a with muffin pan with cooking spray.
4. .........................................

for full instruction please see : www.mamaknowsglutenfree.com