Gluten-Free Chocolaty Nutella Peanut Butter Cupcakes!

       I know…I know I’ve made quite a few peanut butter chocolate cakes in the year since my blog has been up and active.  But people love that combination, because I had customers demanding for me to concoct yet another pb & chocolate creation.  So I took some ideas from my past recipes, and I came up with what could quite possibly be my best peanut butter and chocolate recipe yet!  Enjoy this delicious and delectable dessert...and by the way, the frosting tastes like Nutella.  Be happy.

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 Salted Butter

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1/4 cup peanut butter chips

1/4 cup dark chocolate chips

1 cup of hot water

 

       Preheat the oven to 350°F.  Prepare two Jumbo muffin tins by evenly coating with cooking spray.

       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 peanut butter and chocolate chips.

       Add hot water to the batter and mix well, until the batter is thin.  Pour evenly into the prepared muffin pans and bake for about 18 - 20 minutes or until a toothpick comes out clean.

       Once the cupcakes have finished baking, allow them to cool completely before coring and filling with peanut butter fudge deliciousness.

Peanut Butter Fudge Filling

1/2  cup creamy peanut butter

1/4  cups palm shortening

1 cups powdered sugar

Whipping cream, as needed

       In a large bowl with an electric mixer, whip the shortening and peanut butter until fluffy.  Whip in one cup of powdered sugar, then add in a splash of whipping cream and the second cup of powdered sugar.  Then add just enough whipping cream to thin the mixture to a butter cream consistency and whip until smooth. 

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, scoop the prepared filling into a piping bag and squeeze into the centers of each cupcake.

Homemade Nutella Frosting!

3/4 cup Kerrygold salted butter, softened

1/8 cup cocoa

1 cup powdered sugar

1 1/2 tsp hazelnut extract

1 tsp vanilla extract

       In a bowl using an electric mixer, cream the butter until smooth.  Add in a cup of powdered sugar and the cocoa, then cream together until the butter is thick and crumbly.

       Add in the extracts and continue mixing until creamy. Add in a splash of heavy cream if needed to thin the frosting out.

       Spread frosting over the chilled cupcakes then serve and enjoy!

Gluten-Free Tropical Summer Scones DDK EP 4

Grain-Free Butter & Almond Bites!

       Today I was inspired to baked up a new version of an old classic of mine.  Before I began to bake mostly healthy or gluten-free desserts, I made a classic French sugar puff that was rolled in butter, cinnamon, and sugar after baking.  It was delicious, but I wanted make a version that was a little less indulgent, so I revamped that recipe to be completely grain-free!  I used almond, coconut, and hazelnut flours in place of traditional white flour.  

       This recipe could easily be transformed into a Paleo-friendly option as well by simply swapping out the dairy ingredients for their paleo counterparts.

Here’s what you'll need…

1 1/2 cups almond flour

1 1/4 cups hazelnut flour

1/4 cup coconut flour

3 tsp baking powder

1 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 cup brown sugar

2/3 cup Kerrygold salted butter, softened

3 eggs

1 tsp almond extract

1 tsp vanilla extract

1 cup milk
 

       Preheat oven to 350°F.  Prepare two 12-cup muffin tins by lightly coating them with cooking spray or oil.

      In a medium bowl, combine the flours, baking powder, salt, and spices.

       In a separate bowl cream together brown sugar and butter, then whip in eggs and extracts.  Slowly combine dry ingredients into the creamed mixture, alternating with milk.

       Scoop batter into the muffin tins, filling them about 2/3 full.  Place in the oven and bake for 12 – 15 minutes just until the edges begin to darken and a toothpick comes out clean from the center.

Allow to cool completely before removing from muffins tins.  Then serve as is or with a drizzle of honey for an added touch of sweetness.

Sugar-Free Vegan Gluten-Free Mixed Berry Chocolate Cake

       I don’t normally make a lot of cakes without sugar...due to a lack of customer demand.  So when a customer asked if I’d be willing to whip a little sugar-free something up for her birthday, of course I said yes!  With the freedom to create anything I wanted as long as it included chocolate, I decided to try the refreshing flavors of raspberries, strawberries, and cherry!!! I hope you enjoy this unique yet delicious treat…

 You'll need:

1 cup Swerve Alternative Sugar

1/2 cup coconut sugar

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

2 tsp xanthan gum

1 cup dark cocoa powder

2 tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Coconut Oil, Melted

1/2 cup pumpkin puree

1 cup coconut milk

1 tbsp vinegar

2 tsp cherry extract

2 tsp butter flavor

1 tbsp vanilla extract

1/2 cup freeze-dried strawberries

1/2 cup freeze-dried raspberries

½ cup Lily’s Chocolate Chips

1 cup hot water

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

In a measuring cup or small bowl, combine coconut milk, freeze-dried fruit, and vinegar then set aside until needed.

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

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

       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.

Creamy Vanilla Raspberry Frosting

1 1/2 cup palm shortening

1/4 cup dehydrated raspberries

3 cups Swerve powdered sugar alternative

3 tsp raspberry extract

3 tsp vanilla extract

1 tsp salt, divided

       Rehydrate the dried raspberries in just enough heavy whipping cream to cover, then stir to create a raspberry cream.

       In a large bowl, whip shortening with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, half the salt, and flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time and then add the second half of the salt.   

       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!

Summer Mango Salsa!

       Summertime...to me it means hot weather, spicy foods, and juicy tropical fruit!!!  So why not put those elements together?  Today I bring you my world-famous Summer Mango Salsa!  Okay, so maybe it is just famous with my friends and family.  But they ask for it at every party...that has to count for something, right? 

Here’s what you’ll need… 

2 large ripe mangos, peeled and chopped

2 medium jalapenos, chopped

2 tsp chipotle seasoning

1 tsp Himalayan salt

1/4 cup cilantro, optional

Juice from two small limes, about 1/4 cup

       In a medium bowl, combine peeled chopped mangos, chopped jalapenos, seasoning, and salt. Coarsely chop or tear up the cilantro and place in the bowl.  Then stir in the lime juice and voila, you have the perfect combination of spicy and sweet.  Serve with chips and enjoy summer!

Gluten-Free Salted Caramel Pretzel Cake

       Three words: salted…caramel…pretzel!!!  Does it really get any better than that?  Seriously it's the perfect combination of salty and sweet...how can it get any better?  

       I would love for you to share some of your favorite flavor combinations, and who knows, if your combo gets my creative juices flowing, I just might have to use your ideas as the inspiration for my next creation!  I hope you enjoy this fresh take on a classic flavor combo, made gluten-free so everyone can enjoy.

You'll need:

1 cup unsalted butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

1 tsp butter extract

3 tbsp caramel Syrup

3 tsp caramel extract

4 eggs

2 1/2 cups gluten-free all purpose flour

1/2  cup almond flour

2 Tsp xanthan gum

2 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 cup buttermilk

1 cup gluten free Pretzels, chopped

       Preheat the oven to 350°F.  Prepare two 9" round cake pans by lightly coating with oil.

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

       Gradually add the eggs one at a time and mix well between each addition.

  

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

       Pour batter into prepared pans then Bake for 30 -40 minutes, or until a toothpick comes out clean from the center and the tops are golden brown.

       Allow to cool before frosting!

Salted Caramel Butter Cream

1 cup butter, softened

1/2 cup palm shortening

3 cups powdered sugar

1 tsp vanilla extract

3 tbsp caramel extract

1/2 tsp salt

       In a medium bowl, cream the butter until light and fluffy.  Next, add in one cup powdered sugar and beat well.  Then add in a second cup of sugar followed by the vanilla and caramel, then whip in the last cup of sugar.  Continue whipping until fully combined and creamy.

       Frost the bottom layer of cake, then stack the second layer on top and finish frosting the tops and sides of your cake.  Then serve and enjoy!  (Oh and for an added touch, garnish your cake with salted pretzels!)

Gluten-Free Superfood Protein Bites!