Cream Cheese Coffee Cake

This is also from Cook's country, too. I've modified the recipe to accommodate for gluten-free baking

In a bowl, whisk together:
2 1/2 cups flour
1 tsp. salt
1 1/8 tsp. baking powder
1 1/8 tsp. baking soda
1 1/2 tsp. xanthan gum
Cream 1 cup + 2 tbsp. sugar, 10 tbsp. of unsalted softened butter, and 1 tbsp. lemon zest. Mix on medium speed for about 3 minutes until light and fluffy. Scrape bowl down and add 4 room temperature eggs, one at a time. Incorporate well after each addition. Add 4 tsp. vanilla.

On low speed, add 1/3 of the dry ingredients, then half of 1 1/4 cups sour cream, then half of the remaining flour mixture, then the rest of the sour cream, then the rest of the flour. Mix for about 10 more seconds then turn off the mixture and finish by mixing by hand making sure to scrape the bottom of bowl well. Reserve 1 and 1/4 cup of batter, separated.

Fill prepared angel cake or bundt pan with 2/3 cups of batter. Smooth top.

In same mixing bowl (no need to wash it) prepare filling by adding 8 oz. softened cream cheese, 5 tbsp. of sugar, 1 tsp. vanilla, and 4 tsp. fresh lemon juice. Mix on medium until light and creamy, about 1 minute. Add 1/4 cup of batter into mixture and mix until incorporated.
Add cheese filling to cake pan carefully placing the filling in the middle (avoid the sides) and smooth the top.
Add last 1 cup of cake batter and smooth on top making sure to cover the filling. Then take spatula and stick it ino the cake pan to swirl cheese filling. Tap cake pan a couple of times to release bubbles.
Stir together 1/4 cup sugar and 1 1/2 tsp. lemon zest. Mix together and add 1/2 cup nuts (optional, maybe some toasted squash seeds if you have a nut allergy). Add to cake and press in.

Bake in a 350 degree oven on the middle rack for 45 to 50 minutes or until a toothpick stuck into the cake comes out clean. When done, cool for 1 hour in the pan then invert onto a cookie sheet then onto a wire rack so that the topping is top-side up. Cool to room temperature (about 2 hours more), then serve.

Banana Bread from Cook's Country

With some modifications to accommodate for gluten-free baking.

Microwave 5 bananas for 5 minutes in a bowl covered with plastic wrap (make sure to make ventilation holes). Strain bananas to remove liquid then place in a small pot over medium heat and reduce until the mashed bananas measure 1/2 cup.
Mix these dry ingredients in a large bowl:
1 3/4 cup gluten-free flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. xanthan gum

In another bowl, whisk together:
1 stick melted unsalted butter
1 tsp. vanilla
2 eggs
3/4 cup brown sugar
Then add microwaved bananas.
Add wet ingredients into dry ingredients and fold in.
Pour in a prepared loaf pan and smooth top with spatula. Slice 1 more banana on a diagonal and arrange slices on the top of the loaf, around the edges. Sprinkle 2 tsp. sugar on top.
Bake in a 350 degree oven for 1 hour. Rotate after 3o minutes. After baking cool for 15 minutes, then serve.

DIY Hair Conditioner and Face Toner

These are both from Veria's Simply Beautiful

Hair Conditioner

Mix together:
3 tbsp. pure lime juice
1/4 cup coconut oil

Face Toner
In a container, mix together:
1 peppermint tea bag
1 tbsp. lemon juice
1/4 c. witch hazel
and store in refrigerato

Diner-style Strawberry Refrigerator Cake from Cook's Country

I transcribed this recipe while watching Cook's Country. This is, without a doubt, the best strawberry pie. Follow the directions carefully and you can't go wrong. My first two tries were not too successful, but the third was an absolute hit.

Cook 2 lbs. of frozen strawberries in a pot on medium low heat to reduce and thicken while stirring constantly (which will take about 20 to 25 minutes). Increase heat and continue stirring. Pour the mixture into a measure cup when the mixture looks very jam-like making sure that it is exactly 2 cups. Pour mixture back into the pot.

Remove pot from heat and add 1 cup of sugar and a pinch of salt. Mix and put the pot back on heat then add 1 tbsp. unflavored gelatin (that has been bloomed for 5 minutes in 2 tbsp. of water and 2 tbsp. of fresh lemon juice) and stir. Remove from heat and transfer mixture into a glass bowl. Cool for 30 minutes.

After it has cooled, add 1 lb. of sliced fresh strawberries. Place into prebaked gluten-free pie crust.

Refrigerate uncovered for 4 hours then serve with cream cheese topping.

In a mixer using the whisk attachment, mix 4 oz. softened cream cheese, 3 tbsp. sugar. and 1/2 tsp. vanilla. Slowly add 1 cup heavy cream and whip to stiff peaks.

GAK

Always fun to play with.

In one container, mix

2 cups Elmer's glue and 1 1/2 cup warm water (add food coloring to color the gak)

In another container, mix:

1 1/2 tbsp. borax and 1 cup hot water

Combine both containers and mix well.

DIY Lip Balm

This recipe is from Veria's Simply Beautiful.

1 tbsp. olive oil
2 tbsp. jojoba oil
3 tbsp. beeswax
1 tbsp. lanolin
6 drops orange essential oil
1 tsp. mineral makeup (optional, if you want some color)

Melt together in a little pot then pour into containers to dry.