Vegan Gluten-Free Peanut Butter Chocolate Candies DDK EP 18

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Delicious Gluten-Free Eggnog Cupcakes DDK EP 17



Gluten-Free Flour Cheat Sheet



Gluten-Free Rocky Road Cake!

       Okay, so one of my favorite ice cream varieties is rocky road! A classic chocolate flavor with the added combination of caramel, pecans, and marshmallows...I mean really, how can it get any better than that, right? I hope you enjoy this delicious creation! If you have any ideas or suggestions for my next dessert inspiration, leave me a comment below…      

You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups Bob's Red Mill Gluten-Free All-Purpose Flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1/2 cup Kerrygold Butter, Melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

2 tbsp caramel syrup

1 cup pecans, chopped

1/2 cup dark chocolate chips

1 cup hot water

       Preheat the oven to 350°F.  Prepare two 9” round Pans by lightly coating with cooking spray or oil.

        In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together the butter, eggs, buttermilk, and vanilla. 

       Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate chips and pecans.

       Add hot water to the batter and mix well, until the batter is thin.  Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool completely before frosting.

 

Creamy Chocolate Butter Cream Frosting

1 ½ cups Kerrygold Salted Butter

3 cups powdered sugar

1/4 cup dark cocoa

1 tsp chocolate extract

1 tsp vanilla extract

Heavy whipping cream, as needed

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Homemade Marshmallow Fluff

12 Dandies Marshmallows, divided

 2 tbsp heavy whipping cream, divided

       In a large bowl, whip the butter with an electric mixer until light and fluffy. Next, whip in one cup of powdered sugar, then add in the cocoa and flavorings. To finish, whip in the remaining two cups of powdered sugar, one cup at a time. Beat well between each addition and alternate with the heavy cream as needed. 

       Spread the frosting over the bottom layer of cake for the filling, then take six marshmallows and one tablespoon of cream and place in a greased glass bowl.  Heat this in a microwave for 30 seconds or until you see the marshmallows puff up. Then stir with a fork and return it to the microwave and cook until you see them puff up again. Stir well before pouring across the top of the bottom layer of the cake.

       place the second cake on top. Finish frosting the top and sides of the cake with the butter cream frosting. Next, repeat the marshmallow fluff process in the microwave, then pour this over the top of the cake.  For a final touch, drizzle a generous amount of caramel sauce across the top as well.

Enjoy this fun twist on rocky road!

Vegan Gluten-Free Autumn Spice Oatmeal Cake

       It's the last few days of autumn, and probably most of you have shifted over to other seasonal flavors for winter.  I have also done a lot of posts recently with peppermint, eggnog, ginger, and the like.  But I decided this was a great time for us to remember some of the flavors that make autumn one of the best times of the year!  I hope you enjoy this delicious crunchy yet moist cake which pairs perfectly with a cup of coffee or chai tea.   

You'll need:

2 cups Bob’s Red Mill All-Purpose Flour

1/4 cup Bob’s Red Mill Hazelnut Flour

1 tsp xanthan gum

1 1/2 cups Bob's Red Mill gluten-free oats

1 cup brown sugar

2 tbsp cinnamon

1 tsp nutmeg

1 1/2 tsp baking soda

2 cups unsweetened apple sauce

1/2 cup pumpkin puree

3/4 cup walnut oil

1 tbsp vanilla extract

1 1/4 cup Lily’s Chocolate Chips

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Streusel

1/2 cup Bob's Red Mill gluten-free oats

1/2 cup Lily’s Chocolate Chips

1/2 cup sliced almonds

1/4 cup brown sugar

2 tbsp hazelnut flour

1/2 tbsp cinnamon

1/4 cup Nutiva Palm Kernel Shortening  

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and flouring with gluten-free flour or spray with oil then use parchment paper overtop.

       Combine the flours, oats, xanthan gum, sugar, spices, and baking soda.

       In a  separate bowl, combine applesauce, pumpkin puree, oil, and vanilla. Stir into the dry ingredients just until they are incorporated. Next, fold in the chocolate chips then pour into prepared pans.

       Now it’s time to whip up some streusel. In a small mixing bowl, combine all the streusel ingredients then just mix until the ingredients form small crumbles. Sprinkle evenly across the two cakes, then bake for 45 – 50 minutes or until a toothpick comes out clean.

       Once the cakes have cooled, garnish with a drizzle of chocolate and serve with a nice cup of coffee!             

Gluten-Free Ginger Molasses Cake

       I know molasses isn’t necessarily one of those flavors everyone just loves, but this recipe just might change all that!  With delicious flavors like ginger and cinnamon, plus quality ingredients such as Bob’s Red Mill and Kerrygold Butter, I’m not sure if this Molasses Cake could get better!  I hope you enjoy this yummy cake, inspired by the season.

You'll need: 

2 cups Bob’s Red Mill Gluten-Free Flour

1 cup Bob’s Red Mill Almond Flour

1 tsp Bob’s Red Mill Xanthan Gum

1 cup sugar

2 tsp ginger

1 tsp cinnamon

1 cup Kerrygold butter, cubed and chilled

-

1 cup molasses

2 eggs

1 cup hot water

 

1/2 Cup Crystalized Ginger

       Preheat the oven to 350°F. Prepare a 13x9 pan by lightly coating with oil, then set aside until needed.

       In a large bowl, combine flours, xanthan gum,  sugar, and spices. Cut in butter until the mixture is crumbly. Remove one cup of the combination and set aside.

      With the remaining dry mixture, add in the molasses, eggs, water and baking soda. Beat until smooth then pour the batter into the prepared pan. Sprinkle the crumb mixture and Ginger evenly over top.  

     Bake for 40 to 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, until serve while still warm!

Classic & Delicious Easy to Make Buttercream Frosting



Vegan Gluten-Free Apple Cider Carrot Cake

       Okay, who isn’t happy to have a nice warm mug of apple cider on these chilly evenings?  That was the inspiration for my newest creation, utilizing those same delicious, comforting flavors to make an amazingly moist and yummy cake!  Apples, cinnamon, vanilla, maple...how can you go wrong?  I hope you enjoy…

You'll need: 

1 cup pumpkin puree

1  cups walnut oil

2 cups brown sugar 

1 tbsp vanilla extract

1 tsp almond extract

1 tsp maple extract

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2 cups Bob’s Red Mill gluten-free all-purpose flour

2 tsp Bob’s Red Mill xanthan gum

2  tsp baking powder

2  tsp baking soda

1 tsp salt

1 tbsp cinnamon

1 tsp clove

2 tsp nutmeg

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2 cups grated carrots

1 cup sliced pecans

1/2 cup apple, diced  

       Preheat the oven to 350°F.  Prepare two 9” round pans with round pieces of parchment paper.

        In a medium bowl, combine the pumpkin, oil, sugar, and extracts. 

        In a separate bowl, mix together flours, xanthan gum, baking soda, baking powder, salt, and spices.  Then, slowly add the dry ingredients to the liquid ingredients and mix until fully combined.

Next, fold in the carrots and coconut, followed by the sliced almonds and raisins.

Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool before assembling.

Apple Cinnamon Frosting

1 1/2  cups coconut palm shortening

1/4 cup stewed apples

3 1/2 cups powdered sugar

1 tsp vanilla extract

       In a bowl using an electric mixer, cream the Shortening and apples until smooth.  Add in one cup of powdered sugar and whip together until the shortening is thick and crumbly.  Add in the vanilla then whip until smooth.  Finally, add in another cup of  powdered sugar then the last half cup and beat until smooth.

              Assemble the two-layer cake by placing a generous amount of frosting on the bottom layer, followed by placing the second cake on top of it.  Then use the rest of the frosting to cover the whole cake.  Enjoy!

Gluten-Free Peppermint Creme` Cake

       'Tis the season for all things peppermint!  So today I decided, why not make a classic Peppermint Crème Cake?  I mean, not every peppermint recipe has to be paired with chocolate, right?  Though I have made more than a few of those on my blog... :d  I hope you enjoy this delicious seasonal treat!

You'll need:

1 cup of Kerrygold butter

1 cup brown sugar

3/4 cup sugar

1 cup sour cream

4 eggs

1 cup buttermilk

1 tbsp vanilla extract

3 tsp peppermint extract

2  cups Bob’s Red Mill Gluten-Free Flour

1/2 cups Bob’s Red Mill Almond Flour

2 tsp xanthan gum

2 tsp baking powder

2 tsp baking soda

1 tsp salt

       Preheat oven to 350°F.  Grease and flour two 9" round pans.

       In a mixing bowl, whip butter, sugar, sour cream, and eggs until fluffy.  In a small bowl, combine milk, and extracts, then set aside.

       In a separate bowl, combine flours, baking powder, baking soda, and salt.  Next, add the dry ingredients to the creamed mixture, alternating with the liquids, using a mixer on low speed.

Bake for 30 minutes then check to see if a toothpick comes out clean from the center.  If not, continue baking, checking every few minutes to make sure it doesn't over bake.

       Once the cake has finished baking, allow it to cool in the pans for about five minutes at room temperature.  Then place the pans in the refrigerator for about two hours before removing the cakes and frosting. 

Peppermint Buttercream Frosting

1  cup of Kerrygold butter, salted

1/2 cup palm shortening

3 cups powdered sugar

3 tsp peppermint extract

3 tsp vanilla extract

heavy whipping cream, as needed

       In a large bowl, whip the butter and shortening with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, and the flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition and add a little heavy cream as needed. 

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.

       You can dress up this cake with any garnishes you would like or simply enjoy it as is! 

Pumpkin Chocolate Chip Gluten-Free Scones

       Who’s ready for a seasonal breakfast or teatime treat?  I personally love a good scone and these were no exception!  The combination of pumpkin, spices, and chocolate make for a delicious, well-rounded scone.  These have a dense, chewy texture which makes them perfect for dunking in your coffee or tea!

What you’ll need: 

1 cup brown sugar 

4 cups Bob’s Red Mill Gluten-Free Flour 

2 Tsp xanthan gum

3 tsp cinnamon

1 tsp nutmeg

1 tsp clove

2 tsp baking powder 

1 tsp salt 

1 Tbsp vanilla extract

12 tbsp Kerrygold butter, softened and cubed

1 cup pumpkin puree

6 tbsp heavy cream

2 eggs

1/2 cup chocolate chips

chocolate syrup, if desired

Preheat oven to 425°F.  Prepare two cookie sheet by lightly greasing or using parchment paper to cover. 

       In a mixing bowl, combine sugar, flour, baking powder, spices, and salt.  Mix well.  Cut in all of the butter until the mixture is crumbly.

       In separate bowl, whisk together the liquid ingredients.  Stir the wet ingredients into the dry ingredients.  Finally, fold in the chocolate chips.

       Drop large spoonfuls of batter onto prepared cookie sheet, then sprinkle with sugar.  This is optional, but it does add a nice texture by giving the top a wee bit of crunch.

       Bake for 10-13 minutes or until the tops are a beautiful golden brown.

       Transfer from cookie sheet onto a cooling rack and allow to cool slightly before serving. Once the scones have completely cooled, drizzle a generous amount of chocolate syrup on top then place in the fridge.  After they've chilled, it’s time to pour some tea and enjoy your delicious creation!

Gluten-Free Salted Caramel Butter Pecan Pancakes

       Oh boy….oh boy….oh boy!  Can you tell I'm excited?!  I decided to create an indulgent pancake and it was so worth it!  These have a wonderful blend of savory and sweet flavors, perfect for one of the upcoming chilly holiday mornings.  I hope you and your family enjoy these as much as mine did!

3 Tbsp Kerrygold butter, salted

2 Tbsp caramel sauce

1/2 cup chopped pecans

2 cups Bob’s Gluten-Free All-purpose flour

1 ½ tsp xanthan gum

1/4 cup brown sugar

2 ½ tsp baking powder

1/2 tsp baking soda

 

1 tsp salt

1 tbsp vanilla extract

1 tsp caramel extract

2 cups buttermilk

2 large eggs

        Melt the butter, caramel sauce, and pecans in a small saucepan and allow to simmer until needed.

      In a large bowl, combine the gluten-free flour, xanthan gum, sugar, baking powder, baking soda, and salt.  In a medium bowl, mix together the extracts, buttermilk, and eggs.  Pour the wet ingredients into the dry ingredients, then mix gently until the dry ingredients are almost incorporated.  Stop mixing just before everything is completely combined, then add in the melted butter mixture.  Stir just until the batter is evenly moistened.  Set the batter aside while you heat the griddle.

       Heat a griddle or a large skillet over medium heat (I used an electric griddle set to 375°F).  Lightly grease the surface.  Next, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.  Allow to cook until bubbles rise to the surface and the edges look dry.  This can take about one or two minutes.  Check the underside of each pancake to make sure it’s nicely browned and golden then flip.  Cook about another minute, until the second side is golden brown.

     Transfer the pancakes to a plate and pour a generous amount of maple syrup or caramel sauce on top and enjoy!

Vegan Gluten-Free Blueberry Lemonade Cupcakes

       I love that we are in the middle of autumn, but sometimes I just want a reminder of spring and summer flavors!  So today I’m bringing you just that, with this bright, citrusy dessert.  And hey, it still has pumpkin in it so it's totally acceptable.  Bonus...it can be enjoyed as cupcakes or prepared as a layer cake by using two 9" pans!   

             

You'll need:

1 cup macadamia nut oil

1 cups sugar

1 cup brown sugar

1 tbsp vanilla extract

1 tsp lemon extract

1 cup pumpkin Puree

1 1/2 cups Bob's Red Mill gluten-free all purpose flour

1 cup almond flour

1/2 cup hazelnut flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup lemon juice

1 tbsp vinegar

Zest from 3 Lemons

1  cup frozen blueberries

1/2 cup shredded coconut

 

       Preheat the oven to 350°F.  Prepare two Jumbo Muffin Tins by lightly coating with oil.

       In a large measuring cup, combine the lemon juice and vinegar then set aside until needed.

       In a medium bowl, cream the oil and sugars until light and fluffy.  Then, mix in the extracts and continue whipping until fully creamed.  Add in the pumpkin and beat until completely combined.

       In a separate bowl, combine the dry ingredients.  Then stir them into the creamed mixture a little at a time, alternating with the pre-mixed lemon juice and vinegar.  Fold in the blueberries and coconut flakes.

 

then pour the batter into prepared pans and bake for 20 - 25 minutes.  Check to see if a toothpick comes out clean from the center and the tops are a light golden brown.    

        Allow to cool completely before frosting.

 

Blueberry Crème Frosting

           
11/2 cups palm shortening

3 cups powdered sugar

1 tsp vanilla

 1/4 cup frozen blueberries, thawed

       In a large bowl with an electric mixer, whip the shortening until fluffy.  Then beat in one cup of powdered sugar, followed by a second cup of powdered sugar, the vanilla, and blueberries.  To finish, whip in the remaining cup of powdered sugar.  If you desire a thinner frosting, just mix in splash of cream.

   Spread the frosting over the cupcakes, then add a touch of garnish by sprinkling some toasted coconut chips on top.  Enjoy this little taste of summer!