Celebrate Wilder’s birthday with delicious gluten-free chocolate cupcakes! Indulge in a sweet treat that’s perfect for everyone.
Deliciously Indulgent Treats to Celebrate a Special Day!
Wilder’s birthday celebration features a delicious recipe for gluten-free chocolate cupcakes, perfect for those looking to indulge without gluten. The recipe highlights the ease of making these delightful treats, ensuring that everyone can enjoy a sweet moment during the festivities. Additionally, a Korean beef dish is included, showcasing the versatility of gluten-free cooking. The ingredients list is straightforward, requiring 1 pound of beef, minced garlic, brown sugar, soy sauce, ground ginger, and sesame oil, promising a flavorful experience.
For those interested in baking bread, a gluten-free Amish white bread recipe is also provided. This recipe combines warm milk, melted butter, beaten eggs, apple cider vinegar, honey, gluten-free flour, salt, xanthan gum, and yeast. Following the gluten-free setting in a bread machine, this simple yet effective method allows anyone to create fresh bread at home. These recipes not only cater to gluten-free diets but also emphasize the joy of home-cooked meals, making them great additions to any meal plan.
Indulge in Sweet Celebrations: Decadent Gluten-Free Delights for Wilder’s Special Day!
M good morning everybody welcome back today is Wilder’s 6th birthday but he’s still sleeping which is weird cuz he’s normally the first one up all the time every day he’s like a 5:00 a.m. kind of kid 5 to 6 and he’s still sleeping so it is 7:20 the girls are up and they’re.
Looking at her elf um we’re going to make I have yeast and sugar and waterproof in here for sandwich bread I’m going to get the gluten-free bread going so in here I have 1 and 1/2 cups of warm milk and 1/4 cup of melted butter almost that piece will not melt and I’m just done so I just put it in there hopefully it’ll.
Mix we need two beaten eggs so 1 teaspoon of apple cider vinegar 3 cups of a glutenfree blend I’m using this King Arthur measure for measure so I think we’re going to do cinnamon raisin toast tomorrow for breakfast which is why I’m going to make.
This and I’m going to make a regular loaf of cinnamon raisin bread as well teaspoon of salt I’m going to do some cinnamon the cinnamon and raisins are obviously not in the recipe but I’m adding them to make this cinnamon raisin bread also going to do a pinch of brown sugar to teaspoons of zanth and.
Gum teaspoons of yeast and I’m going to add our um raisins in here now cuz last time I added them during that beep like the addin beep and it they did not mix in they all sat on top so I’m going to add them in here and just hope it mixes like normal so I soaked our raisins overnight so they’re nice and plump so now I’m.
Going to go put this in the bread machine on the gluten-free cycle okay so that’s going and our poor elf is hurt look at that there you go really great idea so now we’re going to finish this up it’s three cups of flour per loaf of bread I’m making.
two 3/4 of a teaspoon of salt per loaf 2 tblspoon of oil mix and need for 7 minutes good morning everybody welcome back wow.
My hair is crazy I didn’t even look at myself before I started to take the video who car slow right um it’s Wilder’s birthday so I made him Saturday we celebrated with everybody so today is more of just like a relaxed birthday kind of thing because we really celebrated Saturday um but his actual birthday is today so we’re going to have.
I asked him what he wanted if he wanted another cake if he wanted like brownies or ice cream or cookies or pie like something different because we just had cake and he wants the same cake that we had the other day because I made it from scratch and it was delicious um I made a chocolate cake but this time he wants to switch it up and.
Have chocolate cupcakes so we’re going to go ahead and make it I’m glad I can share it with you because it is so so so good okay so we’re going to do two cups of sugar I’m going to use cane sugar in this then one and 3/4 cup of flour I’m just using this gluten-free measure for measure flour.
Blend 3/4 of a cup of cocoa 1 and 1/2 tpoon of baking powder and 1 and 1/2 tpoon of baking soda one teaspoon of salt and we’re going to whisk all this and we’re going to add two eggs one cup of milk half a cup of.
oil and 2 teaspoons of vanilla prise you got to kill that egg so hard to mix mix it pleas oh my gosh and this powder at the bottom all right and after you get all of this mixed together then you add 1 cup of boiling water and it will be.
Runny but trust it it’s good go ahead pour it nice and easy cuz it’s hot and I don’t want it to Splash on me thank you I put this in the sink yes ma’ mi again it might be easier because of the water in a minute oh yeah that might be way easier because of the water and I’m going to let this sit for about 20 minutes just so the.
Gluten-free flour can kind of soak it up and not be like super gritty cuz sometimes that can happen so I’m going to let it sit before I um bake it but then if you’re baking a cake you bake at 350 for 30 to 35 minutes so the cupcakes cupcakes will probably be about I don’t know 20 maybe.
So water wants spaghetti just noodles and sauce for his birthday lunch so I’m going to make regular and gluten-free noodles and just heat up the sauce and that’ll be lunch today fine with me you know when I was little oh my gosh my mom used to ask what I would want every birthday and I always said spaghetti but always without meat so just like this.
Just noodles and sauce that’s all I ever wanted every birthday was spaghetti funny he asked for the same thing all right his cupcakes just came out of the oven and then I also just finished up lunch so here’s lunch so today we’re starting our home defense unit from campfire curriculums so this is going to be a fun.
One so this is our first activity which is really cool everyone’s going to go outside and see how many access points they can find really so now I have to do a blueprint of our home so that’s what they’re working on now the de so we just had a an well over an hour long web call conference kind of thing for all us AGG.
Moms who are the leaders and we plan out the next half of our um year we went over all the badge work and all of our service hours and logged all of that and then we went through and planned out the SEC whole second half of the year we’re going to work on the US military badge and we planned out all the field trips and all of the meetings and all of that.
Fun stuff so that was a cool uh time and we just it was really neat because the um military is special to my family because like I said my dad was in the military my brother all my uncles my grandfather like the whole side of my dad’s family so um I’m really interested in this badge and I’m really glad that the girls are getting to learn this.
Badge but um it’s really neat cuz they’re going to have women speakers come in one night we’re going to do a battlefield field trip we’re going to do a quanico field trip um lots of field trips Arlington National Cemetery and it’s just going to be really fun so it was really cool to get on there and do all of that um and just I don’t know.
It’s really neat to be involved in something like this it’s really really special I feel like so very very thankful that we found this group and got involved in it now we’re going to make up some icing for Wilder’s cake so we’re just going to do some powdered sugar or cupcakes cupcakes not cak some cake pow.
Extract Stu in there sure just hang on some milk come here buddy here and he wants some blue so we have Dy free food coloring it just uses natural thing a little bit more no no I want light blue no I know I just need to make.
More icing is what I’m saying oh can I put dye in it this time I don’t know that we need any dye I put a few sprinkles on these but I left these ones plain when all his cupcakes are done so I have to make some brown sugar because I need a brown sugar for um the Korean beef for tonight so.
We’re going to do 2 cups of white sugar and 2 tbspoon of molasses but Gary’s downstairs grabbing the Molasses for me now so this my first time ever making brown sugar but you know what you can make things like at home and if you weren’t taught it’s okay it’s never too late to learn I am 41 and I have never.
Made half the stuff that I have been making recently not just like recently as in like the past couple weeks or days but like over the past years of learning how to cook because I it’s just things that I was never taught to do so it’s never ever ever too late to learn anything I mean look at that brown sugar I didn’t have to go to store I I don’t.
Spend money on it nothing I already had everything here so there’s my homemade brown sugar all right it’s time time to make Wilder’s birthday dinner so we’re going to have Korean beef rice and peas so I have rice going in the instant pot right now and we’re just going to heat up some peas put some salt pepper and butter on that and then in here we’re.
Going to do the cram beef so I will tell you the recipe like per pound but I’m going to double it cuz I’m doing 2 lbs all right so there’s that so I’m going to add a little bit of sesame oil in here turn them Peas on we’re going to do an onion optional and I’m doing 2 lbs of ground.
Beef and I’m the salt and pepper the meat I haven’t even done anything for it smell good okay now that our meat is cooked we’re going to add all the good stuff so you add 1/4 cup of brown sugar half teaspoon of Ginger three cloves of minced garlic A4 cup of soy sauce I’m using.
Gluten-free soy sauce and it doesn’t really have to be exact it’s just a really good sauce and you can add red pepper flakes that’s it just let it sit and kind of marinate let all the flavors come together and that is Korean beef you can also add um green onions and.
Things but I don’t have any so just that all right here’s dinner tonight Korean beef rice and peas all right we had cupcakes and r Advent story book all right guys we are back to our barenstein Bears book yep Bears on Wheels is what we’re we’re reading so thank you all for watching I don’t know and we’ll see you tomorrow bye.
