Gluten Free!

My mom has inspired me in both my academics and my personal habits. She has not only inspired me to be independent and self sufficient, but also to make desserts that she and many others with intolerance can eat! There are a lot of people (including me) that have special dietary needs. My mom, for example, is gluten and lactose intolerant while I am also lactose intolerant. So that has inspired me to do more than I would in a traditional bakery, and accommodate the people who usually skip dessert. 

Last weekend I made two semi- homemade gluten free desserts-- gluten & lactose free carrot cupcakes with toffuti cream cheese frosting, and gluten & lactose free chocolate chip cookies. Most people would be hesitant to try something that is labeled gluten free or lactose free, but I guarantee that these will satisfy anyone!

 Here is what I used to make these desserts:
Betty Crocker Gluten Free Cookie Mix- can be found in most grocery stores (be sure to use room temperature ingredients; an even- baking cookie sheet is optional but suggested; the chocolate chips are dairy free; for dairy free butter I used Earth Balance vegan buttery spread)


Simply Organic Carrot Cake Mix- also can be found in most grocery stores (be sure to use room temperature ingredients; freshly grated carrots add more flavor)

For Tofutti Cream Cheese Frosting I combined the recipe http://islandgourmet.blogspot.com/2008/05/carrot-cake-with-tofutti-cream-cheese.html  and combined it with store bought gluten & dairy free frosting (Duncan Hines Classic Vanilla Frosting) for more thickness and flavor