Friday, February 27, 2015

Gluten-Free Mocha Syrup Cake!

       So I make A LOT of chocolate Cakes (what's not to love?) but this time around, I wanted to make a different style of cake.  Plus, I was just looking for a reason to make up another batch of my homemade mocha syrup which is, according to reports I've received, ahh-mazing!!!  Let me know if you like this new twist on chocolate cake!

You'll Need:

1 cup Kerrygold salted butter, softened

2 cups sugar

1 Tbsp Vanilla Extract

8 eggs


1 1/2 Tsp Xanthan Gum

1/2 Tsp baking soda

1/2 Tsp Salt

2 1/2 cups Chocolate Syrup (Homemade Recipe HERE!)

1/4  Cup Chocolate Chips

1/4  Cup Cacao Nibs

       Preheat oven to 350°F. Grease two 9-inchbaking pans.
       In a large bowl, beat butter, sugar, vanilla, and eggs until thoroughly blended. 
 
     Add in all dry ingredients and mix well.  Next, add in the syrup and make sure to mix it in thoroughly.  Fold in chocolate chips and cacao nibs then Spread batter into prepared pans. 

       Bake for 35 to 40 minutes or until toothpick inserted in the center of the cakes comes out clean. 
       Cool completely in pans before Frosting! 

Classic Butter Cream Frosting 


3 Cups of Powdered Sugar

2 tsp Vanilla Extract 

1 tsp salt 

Whipping cream, as needed

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

       Now just assemble the layers, frost the cake, and enjoy the fudgy, chocolaty goodness!

Monday, February 23, 2015

Vegan Gluten-Free Ding Dong Cupcake


       Even if you want to eat healthy, sometimes you still want to have what everyone else in the world is treating themselves to.  So that is why I decided to create a 'healthy' (well, healthier) version of a very classic treat: a Hostess Ding Dong!  This dessert was such a huge hit with my local customers, they’re already begging for more!  Let me know what you think in the comments below…       

You'll need:

1 cup sugar

1/2 cup brown sugar




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

1 tbsp vinegar

1 tbsp vanilla extract


1 cup hot water

       Preheat the oven to 350°F.  Grease two Jumbo Muffin tins.

       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 vanilla.  Then slowly add the liquid mixture to the dry ingredients, stirring until combined.  Next, fold in the chocolate chips.

       Add the hot water to the batter and mix well, until batter thins.  Pour evenly into prepared pans.

Bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cupcakes have finished baking, allow to cool for about five minutes in the pans before transferring to a cooling rack.
 
       After they have completely cooled, core out the centers using either a coring tool or a butter knife.  Then it's time to fill them! 

Vanilla Ding Dong Cream Filling


3 cups powdered sugar

1 tbsp vanilla extract

Coconut Milk, as needed

_________
 
1/4 cup dark cocoa powder

2 tsp chocolate extract

       In a bowl using an electric mixer, cream the shortening until smooth.  Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.  Whip in a splash of coconut milk to thin out the frosting into a smoother texture. 

       Add in the vanilla extract and another cup of powdered sugar and Continue mixing until creamy.

       Separate the filling into two halves.  Use the first half to stuff the cored centers of the cupcakes.  

       In a bowl with an electric mixer, whip together the other half of filling with the dark cocoa powder and two teaspoons of chocolate extract.  Use the chocolate frosting to spread across the top of each cupcake and there you have it!  Healthy Ding Dongs!!!

Friday, February 20, 2015

Gluten-Free Almond Pancakes!


     So I’ve been CRAVING pancakes for several weeks now, but I just couldn’t bring myself to buy a restaurant pancake.  I knew that if I was going to have a pancake, it had to be a classic homemade buttermilk pancake.  Just this week I warmed up the griddle, whipped up some batter, and poured on the syrup.  I hope you enjoy this AMAZING gluten-free pancake recipe!  P.S. My brother, who is a Gluten-Free Naysayer, loved these so much he requested a second stack!




1 ½ Tsp Xanthan Gum

1/4 cup granulated sugar

2 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 Tbsp Vanilla Extract


2 cups buttermilk

2 large eggs


Melt the butter in a small bowl in the microwave or in a small saucepan and set aside 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 extract, buttermilk, and eggs.  Pour the wet ingredients into the dry ingredients.  Mix gently until the dry ingredients are almost incorporated then stop mixing before everything is completely combined.  Add the melted butter and mix just until the batter is evenly moistened. 

Fold in sliced almonds, mixing well.  Set the batter aside while you heat the griddle.
Heat a lightly greased griddle or large skillet over medium heat (I used an electric griddle set to 375°F).  Then pour a quarter cup of the batter onto the griddle for each pancake, spacing them about one inch apart.  Allow to cook until bubbles rise to the surface and the edges look dry.  This usually takes about one to two minutes.  Check the underside of each pancake to make sure it’s golden brown, then flip to cook the other side.  Continue cooking until the second side is nicely browned (about one more minute).
Transfer the pancakes to a plate and pour a generous amount of maple syrup on top then enjoy!

Monday, February 16, 2015

Vegan Gluten-Free Tropical Carrot Cake!


       Did somebody ask for a classic?  Come on, don't be shy, I know that someone did!  Okay, so this week I decided that instead of working up a whole new flavor profile for a cake, why not go back to the classics instead?  And what could be more classic then a nice slice of Carrot Cake?   

       But you know me, I have to add flavors to make it more fun, so a few raisins and multiple shreds of coconut later, we have my version of a Tropical Carrot  Cake.  Leave a comment below and let me know what you think!

You'll need: 


1 ¼ cups coconut oil, melted 

2 cups sugar 

1 tbsp vanilla extract

2 tsp Coconut Extract
-


2 tsp xanthan gum 

2  tsp baking powder

2  tsp baking soda

1 tsp salt

3 tsp cinnamon

- 

2 cups grated carrots



½ cup Golden Raisins  

       Preheat the oven to 350°F. Prepare two 9” round pans by greasing and flouring.

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


     In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt, and cinnamon. Then slowly add the liquid ingredients to the dry ingredients and mix until fully combined.
     Next, fold in the carrots & pecans, followed by coconut 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 and frosting.

Vanilla Crème Frosting

3 cups powdered sugar

1 tbsp vanilla extract
Coconut Milk, as needed

       In a bowl using an electric mixer, cream the Shortening until smooth.  Add in one cup of powdered sugar and cream together until the butter is thick and crumbly.  Add in a splash of coconut milk and the vanilla then whip until smooth.  Add in another cup of  powdered sugar followed by another splash of coconut, then repeat, using the remaining powdered sugar.
              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 that.  Then use the rest of the frosting to cover the whole cake.  Yes, it’s that easy!  Enjoy!

Friday, February 13, 2015

Vegan Gluten-Free Chocolate Covered Strawberry Cake


       Everywhere you look this month, it seems there is chocolate-covered everything!  So when I got my hands on some of the best locally grown strawberries I had ever seen, I knew I needed to come up with a chocolate-covered strawberry something…why not a cake?  And if it was going to be a cake, why not a vegan and gluten-free dessert?  I hope you enjoy this chocolaty creation!     

You'll need:

1 cup sugar

1/2 cup brown sugar




1 tsp cinnamon

1 ½ tsp baking powder

1 ½  tsp baking soda

1 teaspoon salt

1/2 cup coconut oil

½ cup pumpkin puree


1 tbsp vinegar

2 tsp Butter Flavor

1 tbsp vanilla extract 


¼ Cup Cacao Nibs

1 Cup Diced Fresh Strawberries

1 cup hot water


       Preheat the oven to 350°F.  Grease two 9" 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 vanilla.  Then slowly add the liquid mixture to the dry ingredients and stir until combined.  Next, fold in the chocolate chips, cacao nibs, and strawberries.
       Add the hot water to the batter and mix well, until batter thins out.  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. 

Marshmallow Fluff Frosting 

4 cups powdered sugar

11/2 cup palm shortening

1 tbsp vanilla extract


So Delicious Coconut Milk, as needed

       Okay, so this may be the very same frosting recipe that I used in my Pumpkin Marshmallow cake...but...I just knew this was the frosting needed to make this cake a little piece of perfection.  If you’d rather use a simpler recipe, then just whip up the palm shortening with three cups of powdered sugar and one teaspoon of vanilla.  But for those of you who are willing to put in the extra effort to achieve maximum deliciousness, then follow the directions below for Vegan Marshmallow Fluff Frosting…

       To begin, use an electric mixer in a medium bowl and beat the palm shortening until light and fluffy.  Add in one cup of powdered sugar then whip until it is thick enough to make it hard to continue whipping.  Then add in the extracts and about half a tablespoon of coconut milk and mix well.  Add in another cup of powdered sugar and mix until completely combined.

       Spray a glass cereal bowl with cooking spray and place eight vegan marshmallows in the bowl.  Heat in the microwave for about 20 seconds.  Remove the bowl, stir, then mix in about two tablespoons of coconut milk.  Stick it back in the microwave for another 18-20 seconds.  Take out of the microwave and continue to stir, stir, stir. 

       Quickly fold the melted marshmallows into the frosting mixture.  Add a third cup of powdered sugar followed by a splash of coconut milk.  Finally, whip in the last cup of powdered sugar and voilà!  You now have a VEGAN marshmallow fluff frosting!
        Assemble the cake layers, then fill, frost generously, serve, and enjoy!

Tuesday, February 10, 2015

Vegan Gluten-Free Mango Coconut Hibiscus Cake


        I think I’m majorly getting into vacation mode…Even though I have no idea when will be the next time I can take one!  So this week I’m bringing you flavors inspired by the tropics: Mango Coconut Cake with Hibiscus-infused coconut frosting!  A little taste of summer in the middle of winter...I hope you enjoy! 

You'll need:

1 cup Coconut Oil

2 cups sugar

1 tbsp vanilla extract


2 tsp Imitation Butter Extract

EggSubstitute, equivalent to 4 eggs


1 ½ tsp Xanthan Gum

1 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 cup Coconut milk

1 tbsp Vinegar


1 Cup frozen Mango Chunks, Thawed

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

     Combine Vinegar and Coconut Milk into a cup then set aside until needed.
 
       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the coconut buttermilk.

      Fold in coconut shreds and mango. 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. 

Vegan Coconut Hibiscus Frosting

1 ½ Cups of Palm Shortening


2/3 Cup Hot Water

4 cups powdered sugar

2 tsp Coconut Extract

2 tsp vanilla extract


       Brew the hibiscus tea in 2/3 cup hot water.  Set aside and allow to cool.

       In a large bowl with an electric mixer, whip the shortening until fluffy.  Whip in one cup of powdered sugar, Then add in two tablespoons of hibiscus tea and the extracts.  Add in a second cup of powdered sugar and another tablespoon of tea, followed by another cup of powdered sugar and another two tablespoons of tea.  Keep whipping until the mixture becomes a little thinner.  To finish, beat in the remaining cup of powdered sugar and the shredded coconut.  If you want the frosting to be a bit more thin, just mix in a splash of coconut milk.

   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!

Friday, February 6, 2015

Gluten-Free Decadent Chocolate Rolls!


       For the past couple of weeks I’ve made cake after cake after cupcake!  So I decided I wanted to change it up a bit in the kitchen and went with a fun twist on a traditional Cinnamon Roll recipe.  As for the flavor inspiration of this recipe, I may or not have been looking for a good reason to use some of my deliciously accidental Mocha Maca Fudge Syrup that I whipped up just last week.

       I hope you enjoy this decadent recipe!

You'll need:


1/2 cup Warm Water (105 – 110 degrees F)

1 Cup Buttermilk


1  tsp baking soda

1 teaspoon salt


½ Cup Sugar

1 tbsp vanilla extract



2/3 cup cacao powder
      

Dissolve yeast packets and two teaspoons of sugar into half a cup of warm water.  Set aside until it has at least doubled in size (10-15 minutes).
        After the yeast is ready, mix together In a medium bowl the sugar, butter, baking soda, flavors, xanthan gum, milk and salt.  Stir in yeast followed by cacao and two and a half cups of flour.  Slowly work in another two cups of flour until it reaches a nice doughy texture.
       Knead the dough for several minutes then place in a large greased bowl and cover.  Set aside in a warm area and let rise for an hour.
       Now that the dough has risen slightly, it’s time to knead it again then divide into two even portions.
       On a clean and floured surface roll out the first portion of dough until you have a square between 8 to 10 inches in size.  (I used Sorghum flour for my surface because it works great for rolling out dough!)

       In a small bowl, melt half a cup of Kerrygold Butter.  Brush a generous amount of butter across the top of the rolled-out dough.  Now it's time for the filling!

       But first, preheat the oven to 350°.  Grease two baking pans, one 13x9 and one 8x8.

Decadent Chocolate Filling

 1 cup Brown Sugar

1 tsp Salt

1/4 cup Cacao Nibs

½ Cup Chocolate Chips (I used Lily’s brand)

½ Cup Chocolate Syrup (Check out my recipe)
    

      
      In a bowl, combine all ingredients together to form a thick creamy filling.
        Using half the filling, spread it across the square of dough.  Roll the dough towards you lengthwise jellyroll style, like a traditional Cinnamon roll.
       Cut the rolls into two inch sections. (No need to break out the ruler.  ;)  Just use your best judgment and they'll be perfect.)

       Place the rolls into one of the pans.  Then repeat the process for the second portion of dough.  Roll out, fill, roll up, and slice.

       As you are dividing all of the rolls up between the two pans, be sure to leave some breathing room between your rolls!  They like to be able to spread out and grow in the oven and don't take kindly to being squished.

       Pour the remaining melted butter over the tops of the rolls.  Then place both pans in the oven to bake for 20 – 25 Minutes.
       Take  out of the oven and allow to cool before topping.
       Drizzle your homemade chocolate syrup across the tops of the rolls, then serve and enjoy the warm chocolaty goodness!