Posts Tagged ‘Pamela’s Baking and Pancake Mix’

I’m going to apologize in advance for this one. I’m sure it has been done before, but for me, a Nutella sandwich with chocolate chip cookies as the “bread” is a natural outgrowth of two favorites: chocolate and nuts. It’s impossible to have just one. Hence, my apologies.

I used the Pamela’s Baking and Pancake Mix chocolate chip cookie recipe (see below). Shortly after I take them out of the oven, I drop a big, luscious dollop of Nutella (chocolate hazelnut spread) on the underside of one cookie and top it with another cookie. Good gracious–watching that velvety chocolate squish out between the cookies is almost enough. Almost. It’s honestly one of the most simply delicious desserts I’ve had. I’m sure a scoop of vanilla ice cream wouldn’t ruin the flavor party. These would also be very cute as mini cookie sandwiches.

Pamela’s Chocolate Chip Cookies

1/2 cup butter
(I have substituted 1/4 cup of the butter with 3 tablespoons canola oil.)
1/4 cup white sugar
1/4 cup light brown sugar
1 egg, large
1 tsp vanilla
1-1/2 cups Pamela’s Baking & Pancake Mix
1-1/2 cups semi sweet chocolate chips (I like to use mini chips.)
Optional: 1/2 cup chopped nuts


Yield: approximately 20 cookies
Preheat oven to 350°. Soften butter, add sugar, egg and vanilla, then beat together. Add Pamela’s Baking & Pancake Mix, chocolate chips (and nuts) mix thoroughly. Place tablespoon sized scoops of dough on a lightly greased or parchment lined cookie sheet. Flatten. Bake for approximately 15 minutes or until edges start to brown. Let cookies cool slightly and use a spatula to remove from cookie sheet.

Load ’em up with Nutella and enjoy!


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At our house, a new school year means meltdowns — “oh, yeah, I have homework again” meltdown, mommy crying in her cereal mini-meltdown, and a new one for us this morning–refusing to go to school meltdown. There was some kicking and screaming.

Though some aspects of school starting are out of my control, this time of year also means another round of gluten-free lunches and snacks for Amelia. I’m always trying to come up with new snack options for her to keep things interesting. I wouldn’t want to eat the same thing every day and despite her insistence that whatever I send is “fine,” I know she likes it when I mix it up.

I haven’t made blueberry muffins since before Amelia was diagnosed with Celiac. She used to like them so much, she chose them for her birthday treat one year. So I decided to whip some up with my Pamela’s Baking and Pancake Mix. They were a big hit with Amelia, but Owen wasn’t shy about polishing off his share as well. I won’t tell you how many I ate.

Blueberry Muffins
(from Pamela’s Products web site–www.pamelasproducts.com)

1-3/4 cups Pamela’s Baking & Pancake Mix
1/4 cup melted butter, or oil
1/2 cup milk
1/2 cup sugar
1 egg
1 tsp vanilla
3/4 to 1 cup fruit- bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional 1/4 cup water)
Optional: 1/4 cup chopped walnuts


Yield: approximately 6 to 7 muffins.

Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Bake in preheated 350º oven for approximately 25 minutes.

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I love a nice grilled cheese and tomato soup as much as the next person, but it gets a little old when it becomes a staple. I eat it for lunch quite often on my Ener-G Light Tapioca bread alongside some Amy’s Tomato Bisque. the bisque is quite good for a canned soup, but I needed something new to accompany it.

After perusing several recipes, I decided on a rendition using Pamela’s Baking and Pancake Mix–my tried and true swap out for flour. I came up with something akin to the Cheddar Bay Biscuits from Red Lobster, of all things. I felt a little guilty at first, but guilt never lasts very long for a gf-eater. If it tastes delicious, it’s never wrong.

Cheddar Garlic Biscuits

2 cups Pamela’s Baking and Pancake Mix
1/4 cup unsalted butter, cubed
1/2 cup grated sharp cheddar cheese
1 small clove garlic, grated
2/3 cup milk


Preheat oven to 375°.

In a large mixing bowl pour in Pamela’s Baking & Pancake Mix and cut in butter with fork or pastry blender until mixture resembles coarse crumbs.

Mix in grated cheese and garlic.

Pour milk into flour mixture while stirring with a fork. Drop generous spoonfuls of dough onto a greased or parchment-lined cookie sheet.

Bake 12 minutes, or until golden brown on top. Makes 10-12 biscuits.

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The sun hates me and I hate the sun. We’re on day two of our beach blowout and my skin can tell the story. I pride myself in preventing the sun from ever, ever getting overly tanned or God-forbid–burned. I’m Scandinavian for pete’s sake, people. We’re meant for swimming in ice-cold fjords under overcast skies. One day at the beach in Florida and I need a holster for my Solarcaine.

The perfect solace for a red-tanned hide? Banana pancakes, of course! Perhaps that wasn’t what came to your mind. I know, but we’re at Panama City Beach and the nearest Walmart, though close, is about the busiest, most annoying Walmart I’ve ever experienced. So I made do with what I had–Pamela’s Baking and Pancake Mix (never leave home without it) and bananas. Oh, how a little stack of pancakes with butter and syrup can warm the heart even on an already sweltering day.

Though rolling over in bed is cringe-worthy these days, my vacation only gets better because of what? Food.

Gluten free banana pancakes

2 cups Pamela’s Baking and Pancake Mix

1 tsp. vanilla extract

2 tablespoons canola oil

2 eggs

2 bananas, diced

Enough water to make it the consistency you like.

butter for the skillet

Cook ’em up to golden brown in a hot skillet, baby!

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