Grilled Cheese

I have a confession.

I haven't had grilled cheese, in probably like 10 years. I'm not even kidding. I can't remember the last time I had it. The only time that sticks out in my mind is when I was little. 

The last time I remember what a "normal" grilled cheese tasted like, was amazing. Grilled cheese with tomato soup was one of my favorites when I was little. I'm not sure why it has taking me so long to have such a simple sandwich, but I guess the wait was worth it ;) 

I made this sandwich a couple weeks ago, but I haven't been able to get it out of my mind. Especially considering I probably made one every day for a week straight. Go ahead and judge away. Or make one for yourself. I feel almost silly posting a recipe for grilled cheese. But honestly, if you're new to eating gluten and/or dairy free. Finding simple alternatives can be really tricky. I have had to learn a lot on my own and figure out what is good and what isn't.  I'll link every ingredient to the brands site so you can check them out :) 

Can you see the cheese? And that perfect golden brown crust of the bread?

Honestly, it's grilled cheese perfection. 

I'm about to make one of these, because I've gone a week without. That's to long. I'll never go a long time again without having one.

Also, since grilled cheese is a simple staple, you can add anything in it. Like ham, chicken, burger (it makes an amazing cheeseburger) and whatever else your little stomach desires. 

Grilled Cheese Perfection

Ingredients:

2 Slices of Udi's Gluten Free Bread (Any type will work) 

3 Slices of Go Veggie Provolone Cheese

1 Tbsp Earth Balance Buttery Spread, Soy free (You could use coconut oil as well) 

Directions:

Of course you know how to make a grilled cheese! But I'll list my directions here. 

Heat stove top pan on medium. 

Spread half Tbsp of buttery spread on one slice of bread, then the rest on the other side. 

Place one slice of bread, butter side down. Place cheese slices on top. Top with other half of bread, butter side up. 

Place in pan, cover with lid to help the cheese melt. Let brown for 2 minutes, then flip over and brown the other side. Once it's golden brown and cheese is all gooey. You know it's done!

Enjoy!! 

Lemon Cupcakes with Cream Cheese Frosting

Summer seems to be in full bloom here...I can tell because the pollen has been so high here. Not a day goes by where I don't feel stuffy and miserable. 

Summer has always been my favorite season. Get to spend time outdoors, all the grilled food, and the beach! I do love summer. Can't really complain about anything...except bugs...Gross.

The flavors of summer are all light and make you feel cool. Like watermelon, popsicles, mint, lemon, and etc. Just last week I got a killer craving for something lemony. It came out of no where. I haven't baked or made cupcakes for about a month or so. I had a really bad week where nothing turned out right, so I boycotted my kitchen. After a much needed break I decided it was time to bake something. Easy though. Because if these cupcakes didn't turn out, I would probably never bake again...that's probably a little dramatic. 

If you follow me on Instagram, I posted these cute little cupcakes just a couple weeks ago.

Just thinking of lemons brings summer feelings. So what better way to celebrate Memorial Day weekend then with some lemon cupcakes! This past Memorial Day weekend I decided to make these easy but amazing cupcakes. 

I know with the whole recipe I took shortcuts, but with how my weeks have been, there's nothing wrong with a shortcut here and there. 

Besides, with the shortcuts I now have the confidence to bake more and I know things will turn out. 

Just look at how light and fluffy they are!

Yes, they are gluten and dairy free. The texture is amazing for being gluten free. It's not dense or crumbly. 

Lemon Cupcakes with Cream Cheese Frosting

1 Pkg. Betty Crocker Gluten Free Vanilla Cake Mix

1 Cup Water

3 Eggs

1/2 Cup or 1 Stick of Earth Balance Butter 

1 Tbsp of Lemon Juice or extract

Betty Crocker Cream Cheese Frosting

Combine mix, water, eggs, and butter and mix together until combined. Add in lemon flavoring use more or less depending on preference. Beat on medium for two minutes. Batter will probably be very runny, which is okay. I was concerned but they turned out wonderful. 

Pour into muffin tins, filling about 3/4 of the way full. Bake for 18-23 minutes at 350 degrees fahrenheit. 

Yield: 12-15 Cupcakes

Remove from oven and let cool before frosting. 

I used pre made frosting, mostly because I wasn't going to experiment with making my own cream cheese frosting. But I will soon. Be careful when buying frosting if you are sensitive to dairy, the Whipped kind contains dairy!

Enjoy!