One of my favorite parts about this time of year is all the traditions that the holidays bring. Whether it’s decoration traditions, activity traditions, or food traditions, I love them all! My mom always has her go to baking traditions that she does for all the holidays and these cupcakes are one of my favorites! Since going gluten free my mom has become the best gluten free baker and adapted her recipes so that I can still enjoy them. We cheated a little bit on these cupcakes by buying the pre-made cupcake mix instead of making the cupcakes from scratch because let’s face it…Betty Crocker knows what she’s doing whether it’s g-free or not. My favorite way to eat these is about 30 minutes after they come out of the oven and the chocolate chips are still melted.
**Chocolate cupcake mix (I used Betty Crocker)
**8-ounce package of cream cheese
**1/3 up of sugar
**1/8 teaspoon salt
**2 teaspoons (or more if you love orange) grated orange peel
**1 cup of chocolate chips
**3 squeezes of juice from your orange
** Combine cream cheese, sugar, egg, salt, and orange peel in small bowl. Beat until smooth.
**Add chocolate chips and set aside.
**Follow instructions on cupcake box to make cupcake batter.
**Place cupcake holder papers in cupcake tins and fill 2/3 of the way with batter.
**Spoon about 1 tablespoon cream cheese filling onto cupcake.
**Bake according to instructions on box.
If you’re looking for a last minute Easter brunch idea then look no more! This gluten free baked oatmeal is as delicious as it is easy and sure to be a crowd pleaser. I love making this gluten free baked oatmeal not only for gatherings, but also for a quick grab and go breakfast during the weekday. I hope you enjoy it as much as I do!
**1/2 cup melted butter
**2 tsp baking powder
**1 cup milk (I use almond milk)
**1 cup brown sugar
**3 cups oatmeal (I use Trader Joes Gluten Free Rolled Oats)
**1 tsp salt
**1 tbsp vanilla
**Mix all the ingredients together throughly
**Pour into greased 8 x 8 pan
**Bake at 350 degrees for 40-60 minutes (I like to go 60 minutes + a few more to get a nice crispy coat on the top layer)
**Oatmeal should be firm when you shake the pan