Yabba Dabba Doo Cookies (Review + Giveaway)

Last year (almost to the day) I posted a recipe for  Fruity Pebble Treats after I had gotten “glutened” by eating a rice krispy treat – silly me for missing the MALT flavor ingredient (see my post about the new gluten-free Rice Krispies here).  So instead of making the same mistake twice, I followed the advice of one of my readers, Kristi, and made the crispy treats using Fruity Pebbles (I’ve also made them with the cocoa pebbles and both are awesome!).  Before making these I called Post to double-check that these two cereals were in fact gluten-free and was assured that they were gluten-free.  You can check out the original post here.

A few weeks ago I received an e-mail from Post with the following information:

Thought you might be interested in hearing that longtime favorite Post cereals, Fruity and Cocoa Pebbles, are gluten-free and can be enjoyed on their own or in gluten-free treats!

They also generously sent me a box of each the Fruity Pebbles and Cocoa Pebbles to review and offer a giveaway to one of my lucky readers (see below).  I decided that I would make something with the Fruity Pebbles because as I found out last year Bryan really really likes the Cocoa Pebbles and pretty much that means those were off-limits and were his to enjoy.😉 (I’m such a nice girlfriend huh?)

And the following is from the press release that was attached:

Beginning in January, Post Fruity and Cocoa Pebbles cereals will lower sugar content and establish a new upper limit of 9 grams per serving for Fruity Pebbles; 10 grams per serving for Cocoa Pebbles. In addition to lowered sugar levels, all Pebbles varieties are also deemed by FDA regulations to be Cholesterol Free, an Excellent Source of Vitamin D, Low Fat and Providing 10 Essential Vitamins and Minerals.

Pebbles, a rice-based cereal, will also be receiving Gluten Free certification, a relatively unique distinction in the cereal category.  In response to increased concerns over celiac disease and products containing wheat gluten, the brand went through a rigorous FDA approval process to achieve Gluten Free status on all Pebbles boxes.

“Post Foods is dedicated to providing both nutritious and delicious cereals for people of all ages, and we’re pleased to announce improvements to the Pebbles brand that will assist in our ongoing efforts to improve kids’ nutrition,” said Bart Adlam, President of Post Foods.  “By lowering our sugar content and receiving Gluten Free certification, we hope moms feel confident serving a cereal that combines the fun and heritage of Bedrock with great taste that kids love. “

Additionally, Post Foods is working in tandem with the Children’s Food & Beverage Advertising Initiative (CFBAI), a program launched by the Council of Better Business Bureaus to help tackle the issue of childhood obesity.  A progress report released Dec. 15th by the CFBAI shows Post Foods is demonstrating excellent compliance with the established pledge to advertise healthier foods to kids and continues to achieve steady progress in promoting products that are better for them.

Now you will see “Gluten-Free” listed right on the boxes so now there is no second guessing if these are gluten-free or not.  You can now make those delicious crispy treats or better yet you can try one of their many other recipes such as these Yabba Dabba Doo Cookies (Pebble Cookie Crispies). The recipe listed on their website is not gluten-free however, it is super easy to convert this recipe to be gluten-free.  Below is my adaptation of Post’s original recipe which is a great recipe for both kids and adults:

Yabba Dabba Doo Cookies

1 pkg. Gluten-Free Yellow Cake Mix- such as Betty Crocker* (If using this cake mix, add two teaspoons of vanilla)

1/2 cup Oil

1/4 cup Water

1 large Egg

2 1/2 cups Fruity or Cocoa* Pebbles Cereal (*if using Cocoa Pebbles use a gluten-free chocolate cake mix)

Heat your oven to 350 degrees.

In a large bowl mix the egg, oil, and water until well combined.  Add in the cake mix and mix until combined with a wooden spoon or rubber spatula.  Once everything is combined add in the Pebbles and mix well.

Drop tablespoons of batter onto an ungreased cookie sheet (I always line my pans with either a Silpat or with parchment paper) about two inches apart.  Bake for 11 minutes or until cookies are beginning to brown.

Cool cookies on a wire rack – makes about 4 dozen.

I had a box of the Betty Crocker Gluten-Free Yellow Cake Mix on hand however you could use another gluten-free yellow cake mix or better yet try this awesome recipe from the lovely Carrie at Ginger Lemon Girl who created her own gluten-free vanilla cake mix.

Now for the giveaway!  Who wants to win a box of each the officially Gluten-Free Fruity and Cocoa Pebbles?!? It’s pretty simple to enter just follow the instructions below by Monday June 13th at 11:59 pm:

You MUST leave a separate comment for each entry.  Each person may enter up to four times total.  The boxes of cereal will be sent directly from Post.  There will be one winner. The winner will be notified by e-mail and will have 48 hours to respond and claim their prize.  If the winner does not respond in that time frame a new winner will be chosen. Giveaway is open to anyone in the continental U.S.

Ways to enter:

Thank you to the lovely people over at Post for providing these samples and offering a giveaway to one of my readers.

The Cake Mix Doctor Bakes Gluten Free! (Giveaway)

I heard a rumor months ago that Anne Byrn, Author of the The Cake Mix Doctor books was to release a gluten-free book.  I got a bit excited about it seeing as I have given her regular books as gifts many times.  I was generously sent a copy to review and sadly I didn’t get to bake anything as quickly as I had hoped but I did get a chance this week to finally bake her Honey Bun Cake (think cinnamon rolls in a coffee cake form, yummm).  We were gone for two weeks to New Jersey to visit Bryan’s family and some of our friends and then of course a few days before heading home, I get a nasty cold which is still holding strong.

If you aren’t familiar with Anne or her books please take a second and visit her website: www.cakemixdoctor.com.  Her latest book, The Cake Mix Doctor Bakes Gluten Free is fantastic! There are 76 recipes for cakes and other desserts.  She uses gluten-free cake mixes that you can find at most of your grocery stores (Betty Crocker etc.)  She also lists in each recipe how to make these recipes dairy-free (if possible).  So this cookbook is great for families with multiple allergies.   Here is a little information from her website about her new book and why she decided to make a gluten-free version:

Now comes sweet news for people on gluten-free diets. They can bake their cake and eat it, too. Anne Byrn shows how to transform gluten-free cake mixes into rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a best-selling baking author with more than 3.3 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more – naturally, all gluten-free ingredients. Dessert is back on the menu!

My readers pleaded with me to write a gluten-free Cake Mix Doctor! Many had baked my cakes for years until someone in their family could no longer eat gluten. For five months I baked nothing but gluten-free cakes that began with a mix. At times I felt like a mad scientist, turning a yellow cake mix into cookies, bars, even gingerbread. And when I was able to bake the Darn Good Chocolate Cake gluten-free…that was a big day! You don’t have to be gluten-free to enjoy these recipes. You just have to love cake.

I decided on the Honey Bun Cake because I really was craving cinnamon rolls and don’t have the flours to make them from scratch right now so this was the closest I could get to them, and this cake was awesome.  I made it for breakfast one morning, seeing as it’s a coffee cake it worked really well.  I did however leave off the glaze (by that I mean, I forgot about it) that normally is on cinnamon buns – but I am sure it would taste fantastic with it.  The cake is very easy to make with ingredients that you probably already have on hand.  The flavor was perfect, not to sweet and very moist. This is a recipe that we will make again and again.  I can’t wait to try more of her recipes, which I think my next one will be the Holy Cow Cake (chocolate cake with butterfingers, caramel and whipped cream on top!). This cookbook sheds a whole new light on boxed cake mixes and plenty of ideas for cakes, cookies and bars.  I wish I had this when I was making my birthday cake this year – next year will be a much better cake🙂

In addition to the copy that I received to review Anne has offered two additional copies to give to my readers!  It is simple to enter for awesome giveaway, just follow the instructions below. Don’t forget to leave a comment for each one:

  • Subscribe to Creative Cooking Gluten Free
  • “Like” Creative Cooking Gluten Free on Facebook
  • “Follow” Creative Cooking Gluten Free on Twitter
  • Click HERE and “Take A Look Inside” at the Index and tell me what recipes you would like to try
  • Tweet about this giveaway (use button below, and leave a comment each time you tweet)

Two lucky readers will be chosen to win a copy of this great book.  The giveaway will end on Thursday January 13th at 11:59pm.

Gluten-Free Pantry’s White Cake

In this month of transition I haven’t been able to do my normal amount of cooking and baking.  It’s been a bit weird actually.  When I shipped all my boxes back east, I also shipped all of my flours, xantham gum and baking pans, so It’s been a bit rough.  If I have a sweet tooth, I need to go and find a gluten-free box mix and make that.  Saying that sounds so much easier than it really is.  The stores around here are very limited on what they carry for gluten-free options.  Whole Foods is my best bet, but sadly they are just so expensive that I don’t shop there very often.

While walking around Whole Foods the other day I came across a brand that I have seen and heard about many times – Gluten-Free Pantry.  I picked up two of their mixes – the old-fashioned cake and cookie mix and their chocolate chip cookie mix.  Victoria and I decided to make the cake mix first and some chocolate cream cheese frosting to go on top of it.  The cookie mix will be made later this week I’m sure (seeing as I fly out on Friday night).

We followed the directions per the package, it was nice and moist when it came out of the pan, however the next morning when we went to eat it, it seemed a bit dry and crumbly. Not saying that it was bad, just a bit crumbly.  I did however really enjoy that it wasn’t super sweet.  We topped it with some chocolate cream cheese frosting, which was the perfect balance of sweetness. I do prefer my cake to be a bit more moist but over all I really did enjoy this mix and plan on buying this brand again in the future.

I’m looking forward to trying the cookie mix soon.

Happy Birthday Lisa

dscn1503

Last night we went out to celebrate Lisa’s 30th birthday at the Swiss Bistro in Carmel.  After dinner we headed back to my place for some cake and ice cream.I used the Bob’s Red Mill Chocolate Cake Mix (which by the way is wicked good!!) with a little home made cream cheese frosting colored purple, just for her.

Cream Cheese Frosting

4oz butter softened
4oz cream cheese softened
2 cups powder sugar divided
1 teaspoon vanilla extract

~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low speed and add the powder sugar one cup at a time until smooth and creamy
~Beat in the vanilla extract