Sincerely Carolina

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Day Two: Gluten-Free with RR Challenge — Sometimes Things Really Are Black & White

by caroline

Why, thank you, Ms. Rachael Ray.

Let me just tell you that after taking a bite out of one of these babies, I was really glad I had already put in a nice workout at the gym earlier in the day. Oh, and I also walked the just-less-than-a mile from our house to the gym for a nice walking warm up. I like to do that sometimes because I get a little bit of nature mixed in with an otherwise (kind of boring) indoor workout. Dan picked me up on his way home from stopping in at the ballet, so all in all I got in a total of about 4.5 miles.

Here are the workout deets:

Take that you delicious baked good.

Oh, about those cupcakes ….

Remember that Basic Batter you have leftover from yesterday? Yeah, you're going to use the rest of that for these gorgeous little beauts. Perfect recipe for Day Two of the Gluten-Free with Rachael Ray Challenge!

Here's what your going to need to make these gluten-free Black-and-White Cupcakes happen (you won't believe how easy it is!):

RR's Ingredients The G-Spot Used
  • Cooking spray
  • I brush my muffin cups with safflower or canola oil — just my preference. You can use cooking spray, too!
  • 6 ounces soft goat cheese
  • 6 ounces gluten-free cream cheese, softened (You can use goat cheese, too, but I didn't have it on hand and I have made a similar recipe with cream cheese, so I went for it.)
  • 1/2 cup sugar
  • 1/2 cup sugar
  • 2 ounces bittersweet chocolate
  • 2 ounces bittersweet chocolate (I used gluten-free, semi-sweet chocolate chips.)
 
  • Extra chocolate chips for topping!

 

Directions:

  1. Preheat the oven to 325°. Grease a 6-cup nonstick muffin pan with cooking spray or brush with oil. Using a food processor, puree the batter, goat cheese (or cream cheese) and sugar.

  2. In a bowl, microwave the chocolate until melted, about 1 minute; let cool slightly. Whisk in 1/4 cup of the goat cheese batter.

  3. Divide the chocolate-cheese batter among the muffin cups. Top with the cheese batter. Bake until slightly firm to the touch, about 25 – 30 minutes or until a toothpick comes out clean when inserted through the center.

  4. While cooling, add chocolate chips on top — because you can! :)

These are like chocolate cheescake in a cup — so delicious I was taking bites while snapping photos!

Note: This is a gluten-free recipe. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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Today, we're heading out to Pittsburgh for a fun weekend! Tomorrow I am going to the Lady Gaga concert with my sister, Amanda — her present for being the best maid of honor in our wedding this past summer — which should be tons of fun! And Sunday is the Oscars! Oh, and I get to spend time with some of my favorite people … the raddest part of all. :)

That's my sis' reading her MOH speech … and me crying the whole way through it. Love this girl!

Road trip, here we come!