Sunday, November 29, 2015

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 brown sugar

3/4 cup sugar

1 cup sour cream

4 eggs

1 cup buttermilk

1 tbsp vanilla extract

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

3 cups powdered sugar

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! 

Tuesday, November 24, 2015

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 

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!

Friday, November 20, 2015

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!

2 Tbsp caramel sauce

1/2 cup chopped pecans

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!

Monday, November 16, 2015

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. can be enjoyed as cupcakes or prepared as a layer cake by using two 9" pans!   
You'll need:

1 cups sugar

1 cup brown sugar

1 tbsp vanilla extract

1 cup pumpkin Puree

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! 

Tuesday, November 10, 2015

Gluten-Free Maple Banana Walnut Cupcakes

       Okay, I just have to say I can’t wait for you to try these cupcakes!!!  They may be my most popular dessert creation yet.  They sold out in  just a few hours!  Customers bought them, ate them, then quickly returned to buy more before I sold them all.  If you love the delicious combination of maple-y goodness, crunchy walnuts, and classic banana flavor, then this is a NO FAIL dessert for you.  Not a fan of cupcakes?  That's okay, just use two 9" round cake pans instead.  Although I don't know why you wouldn't like cupcakes...
You'll need:

1/2 cup Kerrygold butter- Salted

1 cup brown sugar

1/2 cup sugar

1 tbsp vanilla extract

2 tsp maple extract

3 eggs

1/2 cup Bob's Red Mill coconut flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tbsp maple syrup

1 1/3 cup ripe banana, mashed

1 cup buttermilk

1 cup walnuts, chopped

       Preheat the oven to 350°F.  Prepare two round jumbo sized muffin tins by greasing.

       In a medium bowl, cream the Butter, sugars, and extracts until light and fluffy.  Then add in eggs and whip together.

    Combine the maple syrup, milk, and banana 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 banana mixture.  Finally, fold in the walnuts.

Pour batter into prepared pans and 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.

       To assemble cupcakes:

        Once the cupcakes have completely cooled, core out the centers using either a coring tool or butter knife.  After you’ve cored out about an inch of cupcake from the centers, scoop the prepared filling into a piping bag and squeeze into the centers of each cupcake.

Maple Crème Frosting


3 cups powdered sugar

1 tsp maple extract

1 Tsp vanilla extract

       In a large bowl with an electric mixer, whip the shortening and butter until fluffy.  Whip in one cup of powdered sugar and extracts, followed by the second cup of powdered sugar. Finally, whip in the last cup of powdered sugar, adding a splash of cream if needed.  

       After filling the cupcakes, spread the rest of the frosting generously across the top of each cupcake.  You can garnish by drizzling with a touch of maple syrup.


Monday, November 2, 2015

Gluten-Free Dark Chocolate Mint Truffles

       For some reason I’m having an urge to make candy lately!  Maybe I’m just getting excited for thanksgiving, and all of the joy that day brings for me!  Whatever the reason that inspires you to make this delicious mint treat, I know you’re going to enjoy long as you don’t mind getting your hands a little messy!

You’ll need:

1 cup heavy cream



1 tbsp powdered sugar

2 tbsp dark cocoa

Prepare a large cookie sheet by covering with a piece of parchment paper.  Set aside until needed.

     Place chocolate chips in a medium bowl.  In a saucepan, bring the cream to a boil over medium-high heat.  Once the cream comes to a boil, remove from heat, stir in the mint extract, then pour over the chocolate chips.

       Let this sit for several minutes.  Then whisk briskly until the chocolate is smooth.  Refrigerate (uncovered) for about a hour to allow the chocolate to become somewhat firm. 
      Drop generous spoonfuls of chocolate onto the prepared baking.  I used a  heaping tablespoon for each.  Return to the refrigerator for 15 minutes.
With (clean!) hands, roll the chocolate into balls.  Mix the powdered sugar and cocoa in a  shallow bowl, then roll the chocolate balls in the coating, being sure to cover the truffle completely.  Return to baking sheet and allow them to chill until set, which should take about 30 minutes.
       Now it’s time to sit back with a glass of chilled eggnog, and take a bite of this delicious goodness!