Nothing beats a good chocolate cake, or cupcake and Frankie's has you covered.  These make excellent treats for kids lunches and for taking to parties.

chocolatecupcakes

Option 1: Purchase a Frankie's Chocolate cake mix.  Follow the directions and scoop the batter into cookie sized amounts onto a parchment lined pan.  (Follow the rest of the directions below)

Option 2:

2 Cups of Frankie's All purpose flour

1 1/2 cups of white sugar

2/3 cup of cocoa

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs (or 2 Tbsp. flax seed or 2 tsp. egg replacer)

1/4 cup vegetable oil

1 1/2 cups water

1 tsp. vanilla

Directions: Mix all dry ingredients together in a stand mixer.  Add the dry ingredients to the wet and mix until well blended.  Beat on high for 30 seconds.

 

*Directions for both options: Pour into muffin paper lined muffin tins, or greased 9inch cake pan or bundt pan and bake on high at 350F for 20 minutes for muffins or 35 minutes for cake size.  Cakes are done when a skewer, when inserted into the middle of the cake, comes out clean.

Decorate with your favourite icing and sprinkles.

wagonwheelsBack when I was a kid, my peers all went to school with wagon wheels.  Chocolate cakes with icing in the middle.  These little treats were all the rage for me.  Now I've relived that experience by making my own, and you can too.  There's a few options on how to make these.

Option 1: Purchase a Frankie's Chocolate cake mix.  Follow the directions and scoop the batter into cookie sized amounts onto a parchment lined pan.  Bake for 20 minutes. (Follow the rest of the directions below)

Option 2:

2 Cups of Frankie's All purpose flour

1 1/2 cups of white sugar

2/3 cup of cocoa

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs (or 2 Tbsp. flax seed or 2 tsp. egg replacer)

1/4 cup vegetable oil

1 1/2 cups water

1 tsp. vanilla

Directions: Mix all dry ingredients together in a stand mixer.  Add the dry ingredients to the wet and mix until well blended.  Beat on high for 30 seconds.  Scoop cookie size amounts onto parchment lined cookie sheet.  Bake for 20 minutes.

 

*Additional directions/ingredients for both options:

Add 4 cups of icing sugar into bowl and 1/4 cup of margarine and 1 tablespoon of fruit juice into mixing bowl.  Blend well.  Add additional icing or juice to make desired consistency.  Icing should be firm so it holds its shape, but not so firm that it crumbles and not so soft that it oozes.

It takes two cakes to make an entire wagon wheel.  When cakes are cool, remove one and ice the bottom.  Place another wheel on top of icing and lightly press.  Repeat to complete all wheels.

At this point you can enjoy as they are, dip into hot chocolate or milk or even dip part, or all of it in chocolate to make an extra delectable dessert.

These donuts take a bit of time, but are so worth the effort.  You'll be really happy to sink your teeth into these that you'll wonder where they all went.

Donuts

 

Ingredients:

1/2 cup granulated sugar

1 tsp. salt

8 Tbsp. salted butter, melted

1 3/4 cup warm milk

4 eggs beaten

2 packages (about 1 1/2 tbsp) active dry yeast

1/4 cup of vodka

1 tsp. vanilla

4 1/2 cups of Frankie's All Purpose Flour

Oil for frying

Powdered sugar

Fillings (as desired)

 

Directions: Mix together sugar, salt, butter, milk and eggs.  Stir until smooth and well combined.  Stir in yeast and allow to sit for at least 5 minutes, or until yeast is dissolved.  Stir again and add vodka and vanilla.  Place mixture in the bowl of your electric stand mixer.  Using the paddle attachment, add 1 1/2 cups Frankie's All Purpose Flour and stir on low until smooth and combined.  Set aside in a warm place and allow to proof for 1-2 1/2 hours.  This should rise and collapse - that's ok.  Add remaining 3 cups of flour and beat on high until thickened, about 4 minutes.  Mixture should resemble drop cookie dough and be very sticky.  turn out onto a floured surface and coat the surface of the dough with flour(only the surface.  Don't knead the flour into the dough).  Roll/pat out dough to 1/2 inch thickness and cut with a floured 3 inch round cutter.  Place on a parchment paper covered cookie sheet.  Brush off any remaining flour and sprinkle.spray doughnuts with water - this will allow for them to rise their maximum.  cover lightly with plastic wrap and allow to rise in a warm place for about 30 minutes.

Preheat oil in a very heavy cast iron pan or pot to 350F.  Oil should be at least 1 to 2 inches deep for best results.  Make sure your oil is heated evenly.  Fry doughnuts 1 or 2 at a time for 2-3 minutes, flipping when bottom is golden brown, and cook the other side for 1 to 2 minutes.  If your oil is too hot the internal dough will not cook when the outside is done.  Watch your oil carefully.  Drain cooked doughnuts immediately on paper towels to absorb excess oil.

Top with powdered sugar and fill with your favourite filling.  For filling, use a pastry bag to poke a hole in the doughnut and squirt a tablespoon or so of filling inside of the doughnut.

Enjoy.

Wake up to the warm scent of cinnamon and apple pancakes.  Your family will be ooing and aweing over these scrumptious delights.

pancakes

Ingredients:

1 3/4 cups of Frankie's All Purpose Flour

2 eggs

1 3/4 cups of milk

1 tsp. baking soda

Peeled thinly sliced apple (I use a cheese slicer)

1 tsp. cinnamon

pinch of salt

 

Directions:

Combine Frankie's all purpose flour, baking soda, cinnamon and salt.  Add eggs and milk and whisk well for 3 minutes. Stir in apple slices

Ladle onto a preheated, oiled frying pan.  Let cook for about 2 minutes per side or until golden brown.  Sometimes little bubbles appear on the outer edges of the pancake.  Flip and cook the other side.  Repeat until all pancakes are cooked.

Serve with your favourite syrup or jam.

*Save an extra pancake for yourself.  You'll want it.

Enjoy these gluten-free soda crackers.  I love them, my kids love them... I'm pretty sure you'll love them too.  And they're so easy to make my daughter made them.

soda crackers

Ingredients:

1 cup: Frankie's all purpose flour.  Plus a little more for rolling.

1/2 tsp: baking soda

1/4 cup: shortening (butter or margarine), cut into cubes

2 Tbsp: milk (or milk alternative)

1/3 cup: water

coarse kosher salt

 

Directions: Preheat oven to 375F.  Combine flour and baking soda in a large bowl.  Cut in shortening until mixture is a coarse blend and shortening is the size of a pea or smaller.  Add in milk and water and mix until a soft dough forms (more or less flour may be needed depending on atmospheric conditions).  Lightly dust a surface to roll out dough into a rectangle shape.  Roll out dough as thin as you can get it.  The thinner the better.  Use a knife or pizza wheel to cut squares.  Prick each square with a fork about five times and then sprinkle with kosher salt.  Bake for 6 minutes, rotating halfway through the cooking time.  Keep cooking and rotating every 3 minutes until the crackers are crisp and just lightly golden.  (The thinner the dough is rolled out the quicker they will cook).  Let cool completely before eating, store leftovers in an airtight container.