Gluten Free Chocolate Cupcakes with Dream Whip Chocolate Mousse

Sometimes, even myself as someone who cooks from scratch likes a break. So this time instead of trying to figure out how to make gluten free chocolate cupcakes I decided to buy the box mix. I didn’t even know that there was a gluten free chocolate cake mix. But sure enough (why that doesn’t surprise me) I found the Betty Crocker Gluten Free Devil’s food cake mix. I was also short on time, so these little morsels of decadent chocolate came in handy.

I picked up the box of the cake mix at my local grocery store (I’m sure you will be able to find it at a grocery store near you). I made them the day before Father’s Day. My daughter is gluten free so I had to have a dessert that she could also enjoy with the rest of us. They only took about 45 minutes to make from start till the time they were completely baked. What could be any easier. I left them overnight on a tray and made the chocolate mousse the next day. These came out delicious and they were gone at no time. Enjoy! (PS. they are also soy free. That really surprised me).

Gluten Free Chocolate Cupcakes with Dream Whip Chocolate Mousse

Ingredients (Makes 24 servings – appr. 1oz per serving)
1 box Betty Crocker Gluten Free Devil’s Food Cake Mix
2.3oz Whipped Topping Mix (2 envelopes)
2 heaping tsp. icing sugar
1 1/2 tsp.cocoa

Directions
Mix cake mix according to package directions. Pour into cupcake pan and bake at 350 for about 30 minutes depending on your oven or when a toothpick inserted comes out clean. Let them cool.

Chocolate mousse toping
Mix together the dream whip topping according to package directions. Add the cocoa and the icing sugar. Beat at medium speed till soft peaks form. Refrigerate till ready to use. Frost the cupcakes with the mousse and serve. Enjoy!

Nutrition Facts
Serving Size 0.73 oz (20.8g)
Amount Per Serving
Calories 79
Calories from Fat 4
Total Fat 0.4g
Saturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 100mg
Potassium 3mg
Total Carbohydrates 17.5g
Dietary Fiber 0.5g
Sugars 9.6g
Protein 0.5g

Fettuccine with baby eggplant, zucchini in diced tomato sauce

I just love pasta. I could have it every day. As I was shopping through the grocery store the other day, I thought I'd buy some fettuccine and come up with a recipe to use it. I got tired of the same spaghetti and meat sauce dish. I know I have experimented with Shrimp and Artichoke Hearts with Gluten Free Pasta, Pasta with chicken sausage and butternut squash, or my Eggplant and Penne with Bechamel Sauce - Greek Style, but I needed something different and something quick. I already had the baby eggplant and the zucchini in my fridge, so I came back from the grocery store and since it was time for dinner, I began preparing this dish. It was easy, fast, and within an hour I had dinner on the table. My husband and I loved it. For some reason the fettuccine gave it a different texture/flavor if you will, than the same ordinary spaghetti. So go ahead make it for yourselves. You will enjoy every bit of it. (PS--this is also a nice dish for Lent).

Ingredients (Makes 4 servings – appr. 12oz ea)
8 oz. Fettuccine Noodles
4 oz. baby eggplant
8 oz. zucchini
2 tbsp. olive oil
1/2 cup diced onion
1/2 tsp. chopped garlic
2 tbsp. tomato sauce
14 1/2 oz. diced tomatoes
1/2 cup water
1/2 cup chopped parsley
1/2 tsp. salt
1/2 tsp. pepper

Directions
Cook the fettuccine according to the package directions.

Wash and dice the eggplant and the zucchini (please note that the weight is with the vegetables whole not diced). Dice the onion, chop the garlic and the parsley. Set aside.

In a large saute pan, saute the diced onion and garlic. Add the diced vegetables, the diced tomatoes and tomato sauce, the water and the chopped parsley. Add the salt and pepper. Lower the heat and simmer for about 15-20 minutes till the vegetables are tender but not mushy (they will also cook more when you add the fettuccine noodles. When the pasta is ready drain it and add the pasta to the vegetable sauce. Toss well, sprinkle with pecorino romano cheese and serve. An easy dish that only takes 45 minutes to make. Enjoy!

Nutrition Facts
Serving Size 11.027 oz (312.6g)
Amount Per Serving
Calories 190
Calories from Fat 71
Total Fat 7.9g
Saturated Fat 1.1g
Cholesterol 0mg
Sodium 348mg
Potassium 550mg
Total Carbohydrates 26.9g
Dietary Fiber 3.6g
Sugars 5.5g
Protein 5.2g