Mocha Maca Fudge Ice Cream Topping

       So, this may be the most addicting ice cream topping a mocha lover will ever experience but...It was never intended to be a syrup!  No, no, one fateful night I was inspired to make a mocha maca fudge but instead of hardening up like it was supposed to, all I got was a syrupy mess.  But when life gives you lemons, do we throw them away?  NO!  I say we make lemonade (Or syrup.  You know what I mean.)  So now you know how this AMAZING recipe came about.  Enjoy and if you have any funny, happy accident stories, we'd love for you to share them.  Who knows, the best story might just win a prize!

Here’s what you'll need:

3 Cups Sugar

2/3 Cup Cacao Powder

¼ tsp Salt

1 ½ Cup of Milk

4 tsp Instant espresso

½ tbsp Maca

¼ Butter

1 tsp Vanilla extract

      In a sauce pan over medium heat, bring the sugar, cacao, salt, milk, espresso, and maca to a rolling boil.  Allow to boil for about three minute before removing from heat.

        After removing from heat, add in butter and vanilla and mixing well.  Allow this mixture to cool at room temperature until it's about 105 – 110 degrees.  Beat lightly then place in a ball Mason jar and let it finish cooling in the refrigerator. 

       Now you have the most perfectly delicious mocha ice cream topping EVER!!!  The fact that maca is a superfood rich is essential nutrients is a total bonus. 

       I hope you enjoy!

Vegan Gluten-Free Hint O'Mint Chocolate Coconut Cake

       Back by popular demand!  Today I bring you another peppermint and chocolate flavor combination.  This time around, I decided to change it up by adding a third flavor: coconut!!!  Three amazing flavors all in one delicious cake...who could ask for more?  I hope you enjoy this recipe!    

You'll need:

1 cup sugar 

1/2 cup brown sugar 

1 3/4 cups gluten-free all-purpose flour 

2 tsp xanthan gum 

1 cup dark cocoa powder 

1 tsp cinnamon 

1 ½ tsp baking powder 

1 ½  tsp baking soda 

1 tsp salt

1/2 cup coconut oil 

½ cup pumpkin puree 

1 cup coconut milk

(I used a Seasonal Chocolate Mint Coconut milk) 

1 tbsp vinegar  

1 tbsp vanilla extract 

1 tsp Peppermint Extract 

1 tsp Coconut Extract 

½ Cup Unsweetened Coconut Shreds 

½ cup Lily’s Chocolate Chips 

1 cup hot water

 

       Preheat the oven to 350°F.  Grease two 9 inch round cake pans. 

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

 

      

      In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and extracts.  Then slowly add the liquid mixture to the dry ingredients and stir until combined.  Next, fold in the coconut shreds and chocolate chips. 

       Add the hot water to the batter and mix well, until batter becomes thin.  Pour evenly into the prepared pans and bake for about 20 - 25 minutes or until a toothpick comes out clean. 

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

 

Mint Coconut Cream Frosting

1 1/2 cup coconut palm shortening

3 cups powdered sugar

1 tsp Peppermint extract

½ tsp Coconut Extract

Coconutmilk, as needed

 
       In a bowl using an electric mixer, cream the shortening until smooth.  then, add in two cups of powdered sugar and mix together until the shortening is thick and crumbly.

       Next, add in the vanilla extract and a splash of coconut milk.  Add in the final cup of powdered sugar, followed by just enough coconut milk to make the frosting nice and smooth.  Continue mixing until creamy.

       Assemble the layers, then fill and frost the cakes.  To top it off, add a sprinkle of shredded coconut.  Then Serve and enjoy!

Gluten-Free Cinnabon Cake!

       So I came up with this brilliant idea to make an amazing Cafe Con Leche Cake.  I went to work and after baking up a storm in the kitchen, boy was I surprised when I sampled a bite of the finished product and found out it tasted just like a Cinnabon!  Since I no longer had the Cafe Con Leche flavor profile, I went a different route and came up with the perfect creamy frosting to complement this surprise cake.  I hope you enjoy this very yummy happy accident!      

 You'll need:

1 cup salted butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

2 tsp butter flavor

4 eggs

2 tsp Espresso powder

3 cups gluten-free all purpose flour

3 tsp cinnamon

2 tsp xanthan gum

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk

       Preheat the oven to 350°F.  Grease and flour (with gluten-free flour, of course!) two round 9” cake pans.

       Dissolve the espresso into your cup of buttermilk. Set aside until needed.

       In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar and extracts then continue whipping until fully creamed.

       Gradually add the eggs one at a time, mixing well between each addition.

       In a separate bowl, combine the flour, cinnamon, xanthan gum, baking powder, baking soda, and salt.  Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk.  

       Scoop the batter into prepared pans, then bake for  25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool fully before frosting.

 Cinnabon Cream Butter Cream

1 cup (two sticks) Salted butter, softened

½ Cup Palm Shortening

3 cups powdered sugar

2 tbsp White Chocolate syrup

2 tsp vanilla extract

1 tsp cinnamon powder

       In a medium bowl, cream butter and shortening with an electric mixer.  Then whip in two cups of powdered sugar.  Add vanilla and Syrup, then whip in the final cup of powdered sugar.  Continue blending until smooth and creamy.

       Now just assemble the layers, ice the cake, and enjoy! 

Vegan Gluten-Free Coconut Matcha Cake

       I was feeling a bit trendy this week so I decided to make a recipe based on a green tea flavor profile.  I used Matcha, which is a finely-ground powdered green tea used in Japanese tea ceremonies.  It's also rich in antioxidants so that makes this cake like a health food, right?  I hope you enjoy this unique creation.  I know my test group approved!       

You'll need:

1 cup Coconut Oil

2 cups sugar

1 tbsp vanilla extract

3 tsp Coconut Extract

2 tsp Imitation Butter Extract

Egg Substitute, equivalent to 4 eggs

3 cups Gluten-Free All purpose Flour

1 ½ tsp Xanthan Gum

1 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 cup Coconut milk

½ Cup unsweetened Shredded Coconut

½ Cup Sliced Almonds

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing then flouring with gluten-free flour.

       In a medium bowl, cream the Coconut oil and sugar until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.

       Gradually, add in the egg substitute.  mix well to combine all ingredients.

       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.

       Pour batter into prepared pans and Bake for 20 - 25 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

Matcha Green Tea Frosting

1 ½ Cups of Palm Shortening

3 cups powdered sugar

¼ cup Matcha Green Tea powder

1 tbsp vanilla extract

Coconut milk, as needed

       In a large bowl with an electric mixer, whip the shortening until fluffy.  Whip in one cup of powdered sugar, then add in half of the Matcha powder, vanilla and a splash of coconut milk.  Keep whipping until the mixture becomes a little thinner.  To finish, beat in the remaining two cups of powdered sugar, one at a time, followed by the last half of matcha.  If you desire a thinner frosting, just mix in another splash of coconut milk.

      (A little trick to use if you want to avoid possible clumps of matcha powder in your icing:  dissolve your matcha into a small amount of coconut milk until it is the consistency of a thin paste.)

       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.

       Enjoy!

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Gluten-Free Strawberry Shortcake Cupcakes with a Strawberry Clotted Cream

I’ve had a craving for strawberries and cream lately!  Don’t ask me why because I honestly couldn’t tell you.  It's just that sometimes there’s nothing as satisfying as those two flavors put together.  The refreshing, sweet-tart taste of the strawberries blended with the decadent, thick whipped cream…yum!   

Those two flavors inspired me this week and here is the result: a perfect combination of sweetness, crunch, and creaminess all wrapped up in one delicious package!  I hope you enjoy this dessert!  

You'll need: 

1 1/3 Cups Schar Gluten-Free Shortbread Cookies 

¼ Cup Sugar 

4 tbsp Butter

-

1 cup unsalted butter, softened 

2 cups sugar 

1 tbsp vanilla extract 

1 tsp butter extract

4 eggs

3 cups Gluten-Free all-purpose flour 

2 tsp Xanthan Gum 

1 1/2 tsp baking powder 

1 ½ tsp Baking Soda 

1  tsp salt 

1 cup Buttermilk  

½ cup Frozen Strawberries, thawed and drained 

½ cup powdered Sugar 

Makes 12 Jumbo Cupcakes 

       Preheat the oven to 350°F.  Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners. 

       To begin, crush the shortbread cookies into fine crumbs.  I used a nut grinder and it worked splendidly but I’m sure you could also use a food processor or the good ol' rolling pin.  Once they are crumbed, mix the cookies into the sugar and butter until you have a good crust texture that holds together.  Set aside until needed.  

       In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar and extracts then continue whipping until creamed.

     Gradually add in the eggs, one at a time.  Mix well between each addition.

      In a small bowl, mix together the drained strawberries and powdered sugar until thick and syrupy.  Whip this mixture into the batter before adding in the dry ingredients.

 

       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.  

      Pour batter into prepared cupcake tins, filling them about three-quarters of the way full.  Next, add a generous amount of the cookie crumble crust on top of the cupcakes until the tops are almost completely covered.

 

       Bake for 20 - 25 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown. 

       Allow to cool in the muffin tins for five minutes before moving to a cooling rack. 

Strawberry Clotted Cream 

1 cup Whipping Cream

3 tbsp powdered sugar

1 4oz container Mascarpone Cheese

¼ cup frozen Strawberries, Thawed and Drained. 

       In a medium chilled metal bowl, whip heavy cream until stiff peaks form and you and it is nice and thick.  Then, whip in the powdered sugar and one-third of the cheese until fully combined.  Next, whip in another third of the cheese and all of the strawberries.  Finally, whip in the remaining mascarpone and continue to whip until smooth

       Using a butter knife or a spoon, spread a generous amount of cream across the tops of each cupcake.  To add a finishing touch, place a Schar shortbread cookie on top of each cupcake for garnish. 

       Now all that's left to do is enjoy!

Perfect Gluten Free Chocolate Cake. DDK Ep1.

Perfect Gluten-Free Chocolate Cake!

       So it’s nice to have desserts with fancy names like Maconut Cake, or Almond JOY Cake, or even York Peppermint Cake.  But sometimes, you just want to go old school, back to the basics of baking. 

       Like my editor once said, every woman needs a go-to LBD (or little black dress for those of you like me who had no idea what that meant).  It's a good basic piece that you can dress up or dress down.   

       Well, then I guess this recipe would be the LBC (Little Black Cake) that every baker needs.  It's the perfect base cake recipe that you can tweak and experiment with to make beautiful, yummy new creations.  I hope you enjoy what I call the PERFECT GLUTEN-FREE CHOCOLATE CAKE RECIPE!  

  
You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups 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

½ cup dark chocolate chips 

1 cup of 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.

 

       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 completely cool before frosting!

 

Creamy Chocolate Butter Cream Frosting

1 ½ cups of Kerrygold Salted Butter

3 cups Powdered Sugar

¼ cup dark cocoa

1 tsp chocolate extract

1 tsp vanilla extract

Heavy Whipping Cream, as needed

       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 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!