Pumpkin Gingerbread w Cream Cheese Frosting

I made this on the fly yesterday while I was waiting for my husband Anthony to get home and it was fabulous.  And we're talking best-dessert-of-the-year fabulous.  I have this gingerbread recipe that I love so much but I haven't been able to make anything come close to it since going Paleo.  This finally does it some justice.  With the perfect blend of spices and some added crystallized ginger for an extra bite, this bread almost has the consistency of a brownie.  With or without the added creamy sweetness of a traditional cream cheese frosting, everyone is sure to love this little cake!

Anthony's new favorite.  Better hurry up and make it before your New Year's diet starts

Ingredients:
1c pumpkin puree (I used Trader Joe's Organic Canned Pumpkin)
1 + 3/4c almond flour
2 large eggs
1 + 1/2tsp baking powder
1/2tsp baking soda
1tsp pure vanilla extract
1tsp ground cinnamon
1 + 1/2tsp ground ginger
1/4tsp ground cloves
1/4tsp salt
1/2c pure molasses
1/4c pure maple syrup
1/4c crystalized ginger, chopped finely

For Frosting:
1/2c butter at room temperature or softened
8oz full fat cream cheese at room temperature or softened
2tsp pure vanilla extract
2tbs heavy cream or full fat coconut milk
3c confectioners sugar
1/2c toasted chopped walnuts (optional)

Directions:
1. Preheat your oven to 350F.  Line an 8x8" baking pan with nonstick foil or parchment and butter it.  Set aside.
2. In a small saucepan, boil molasses and maple syrup.  Remove from heat and cool slightly.
3. In a large bowl, mix pumpkin, almond flour, baking powder, baking soda, vanilla, cinnamon, ginger, cloves, and salt.  Pour in molasses mixture and mix well.
4. Make sure it's not too hot (you don't want to cook the egg) then add 2 eggs and beat by hand until well incorporated.  Stir in crystallized ginger.
5. Pour evenly into the prepared pan and bake at the center of a preheated oven for about 25-35 mintues or until it looks similar to a cooked brownie... more firm on the outside and firm but softer in the center.  A toothpick should come out clean and the center shouldn't be too wet.  Cut it a bit with a knife if you have to... this doesn't cook like a cake but more like a brownie.
6. Cool completely before frosting.
7. To make the frosting, beat cream cheese and butter with an electric mixer.  Add vanilla and cream and beat again.  Finally, beat in sugar until combined then turn to high and beat until smooth and creamy.
8. Spread evenly over the cake with a knife or a spatula and sprinkle with walnuts if desired.  Serve at room temp or chilled.  Enjoy!

Paleo Gingerbread Sticks

Yum!  Yum!  Yum!  These are the most amazing little cookie sticks I have ever eaten.  I made these for my family as a Christmas treat and everyone wanted extra to take home with them.  These little guys are perfectly crunchy-chewy with warm ginger-cinnamon flavors and a hint of extra crunch from the raw sugar sprinkled on top.  Making paleo gingerbread has been a challenge (I have had many failed attempts) but I assure you this recipe, if followed exactly, is the ultimate paleo gingerbread cookie.  Two pieces of advice:  make sure you boil the molasses as it does something to caramelize the flavors in the cookie and make sure you refrigerate the dough for at least an hour so that it's very cold and hard (this makes it easier to roll out and keeps it from getting sticky).  If you are having a hard time working with the dough, use about a teaspoon or two of rice flour and dust it on the parchment paper or over the ball of dough before pressing it out.  This will make it a bit easier to work with.  Enjoy!  Enjoy!  Enjoy!

The perfect holiday treat!

Ingredients:
1/2c molasses
1/4c pure maple syrup
3tbs hydrogenated palm shortening (try Spectrum Organic brand)
1tbs full fat coconut milk
3c almond flour
1/2tsp ground cinnamon
1/2tsp ground ginger
1/2tsp ground cloves
1/2tsp salt
1/2tsp baking soda
2-3tbs natural turbinado sugar
1-2tsp white or brown rice flour (optional)

Directions:
1. In a small saucepan, heat molasses, pure maple syrup and palm shortening until boiling.  Remove from heat and stir in coconut milk.
2. In a large bowl, mix almond flour, ground cinnamon, ground ginger, ground cloves, salt and baking soda.  Pour in the hot molasses mixture.  Stir well.
3. Place bowl of dough in the refrigerator until very cold and hard, about an hour or two. (If  you don't chill it properly, the dough will be too sticky to work with and you will have a big mess on your hands.  I know this from experience)
4. When the dough is about chilled, preheat your oven to 350F.  Take out the dough.  Place a large piece of parchment paper on a cutting board.  Sprinkle with brown or white rice flour if desired (this makes it a little easier to work with but isn't completely necessary).  Place the dough on the parchment sheet.  If the dough seems sticky, add another tsp of rice flour sprinkled over the top of the dough.  Add another parchment sheet on top.  With a rolling pin, roll out the dough until it's about 1/4" thick (try to roll it into a rectangle the best you can.  Cut the edges and save them for later in the fridge).  You want the dough and parchment sheet to fit on a baking sheet.
5. Using a pizza cutter (or sharp knife if you don't have one), cut the rectangle into thin strips.  Don't worry if they aren't all exactly the same (if you want to be more exact, you could use a ruler with a pizza cutter to make sure they are perfectly straight).  Then slide the rectangle and parchment onto a baking sheet.  Sprinkle with a few tablespoons of turbinado natural cane sugar.
6. Bake for about 10-13 minutes, or until the edges are brown the the middle seems to be firming up.  Immediately remove from oven and slide the parchment sheet onto a cutting board.  Working very quickly, before the cookies cool and harden, use a clean pizza cutter to retrace the cuts of strips of gingerbread.  When cool enough to handle, gently break them into sticks.
7. Reduce the oven heat to 200F.  Place gingerbread sticks back on a parchment lined baking sheet, sprinkle with a bit more turbinado sugar if desired, and bake for another 5-10 minutes.  Remove from heat and cool completely (this second baking makes them a bit more crunchy so they will stand up in a cup.  If you want yours softer you do not need to put them back in the oven).  Remove and cool completely before serving.  You can store these at room temp for about a week (if they last that long).

Gift Idea:  Take a handful of sticks and tie them with a ribbon or twine for holiday gift-treats

Paleo Dark Chocolate Coconut Brownies w Walnuts

I'm not going to lie.  I love brownies.  Better yet?  These are my favorite brownies.  Even better than regular brownies.  They are very moist and very rich.  If you like "cake brownies" these are not for you.  These are fudgey, rich, uber-chocolately deliciousness.  I don't make these very often but when I do they rarely last longer than 24 hours in my house.  If you hate coconut, just omit it.  It's an add-in that personally love but I know it's not for everyone.  Paleo or not, everyone will enjoy these immensely!

These might be to die for. Literally.

Ingredients:
5oz dark chocolate (I used Ghirardelli 60% cocoa but please use your favorite!)
1/2c unsweetened applesauce
1/2c cocoa powder
2 Omega-3 eggs
3/4c pure maple syrup
1/2c rounded almond flour
1/4c coconut flour
1/2tsp fine sea salt
1/4tsp baking soda
2tsp vanilla extract
1c shredded unsweetened coconut, 1/2c reserved
1c chopped walnuts, 1/2c reserved
1/2c bittersweet or dark chocolate chips (I used more Ghirardelli 60% cocoa chocolate chips)

Directions:
1. Preheat oven to 350F.  Line an 8x8" pan with nonstick foil or parchment paper.
2. In a mixing bowl, mix eggs by hand until lighter in color.  Add other liquid ingredients and mix well.
3. In another bowl, mix together the dry ingredients.
4. Microwave the 5oz dark chocolate in the microwave, stirring after every minute, until melted.  Let cool slightly.
5. Pour melted chocolate into the dry ingredients and then add the wet ingredients.  Mix well.  Add 1/2c walnuts and 1/2c coconut at the end and stir in.
6. Pour into the lined baking pan.  Sprinkle the top with the extra 1/2c walnuts , 1/2c coconut and 1/2c chocolate chips.  Drop the pan on a flat surface a few times to get out the air bubbles.  Bake in the oven for about 30 minutes or until a toothpick inserted into the center comes out with moist crumbs (under-baked is better than over-baked here).
7. Let brownies cool before removing from pan.  Serve warm or at room temp. Enjoy!

The Cupcake Chronicles Part 5: Paleo Friendly Pumpkin Cupcakes with Cinnamon Icing

Oh cupcakes, it has been a few months since I have made you!  I knew it was time to get creative and make some grain free and paleo friendly pumpkin cupcakes.  I was inspired by all the fall pumpkin picking when I made this recipe and I promise you won't even be able to tell the difference between these and regular pumpkin cupcakes.  The frosting does have butter and cream cheese, so if you are against dairy an easy fix would be to skip the frosting and call them "pumpkin muffins."  In the words of my husband, "Damn, this shit is good!"

No one will believe these don't have grain or refined sugar in them!

Cupcake Ingredients:
1c canned pumpkin puree (not flavored)
1c almond butter (I used Trader Joe's Almond Butter with Roasted Flaxseeds)
1/2c honey

The perfect grain-free fall cupcake!

2 large omega-3 eggs
1 1/2tsp baking soda
1tsp vanilla extract
1tsp cinnamon

Icing Ingredients:
1/4c butter at room temperature
4oz cream cheese at room temperature
1/8c honey
1tsp cinnamon
2tsp vanilla extract
chopped and toasted nuts (optional, for serving)

Directions:
1. Preheat your oven to 350F.  Mix all the cupcake ingredients together until well blended.
2. Line a cupcake pan with cupcake lingers.  Using an ice cream scoop, fill each cup 3/4 full of mix.  This recipe makes 9 or 10 cupcakes (not quite 12).
3. Bake in the oven for about 15-18 minutes, or until a knife inserted into the center comes out mostly clean.  Cool before frosting.
4. In a large bowl, use a mixer to beat butter and cream cheese until blended.  Add honey, cinnamon and vanilla and continue to mix until light and fluffy (this frosting is a little thin due to using honey instead of powdered sugar but it still sets and tastes fabulous!)
5. Spread a thin layer of icing on each cupcake and top with a tsp of nuts, if desired.  Serve and relish the flavors of fall!

The Best Paleo Pumpkin Pie

It definitely feels like fall and all I can think about is making some delicious pumpkin recipes.  This is my first attempt at a pumpkin pie recipe that is Paleo friendly (ie no grains, dairy or refined sugar).  I used honey in this recipe as my sweetener but agave nectar would work nicely also.  I also used butter for the crust but you could substitute coconut oil if you don't eat butter (many Paleo enthusiasts say butter and cream are acceptable).  Okay, okay I know cavemen didn't eat pumpkin pie but this is a hell of a lot healthier than eating the real thing.  This pie tastes better chilled so give it some time in the refrigerator before you dig in.  A healthy alternative for Thanksgiving dessert anyone?!?

A classic fall dessert, Paleo style!

Crust Ingredients:
1 1/2c almond flour
1/4c melted butter
1/4 tsp salt
2tbs honey

Pie Filling Ingredients:
1 1/2c pumpkin purée or one 15oz can unsweetened pumpkin
4 large omega-3 eggs
3/4c coconut milk
1/4c maple syrup
1/2c raw honey
2tsp bourbon vanilla extract
1/2tsp cinnamon
1tbs pumpkin pie spice
1/4 tsp salt

Directions:
1. Preheat oven to 350F.  I lined a springform pan with nonstick foil.
2. To make the crust, with your clean fingers, mix the four, butter, salt and honey in a bowl.  Then press firmly into the bottom of the pan. Bake 10min until golden. Remove from oven and let cool.
3. In another bowl, mix all the pie filling ingredients until well combined.  Pour into the pan.
4. Bake for about 50 minutes, or until the middle of the pie is set (a knife inserted into the center makes a clean cut).  Cool on a wire rack and refrigerate before serving.

Gluten Free Blueberry Cake with Cream Cheese Icing

The smell of fresh blueberries in the oven is the only motivation I needed to make this delicious cake.  It is so moist, make sure you cool it completely to room temperature before serving or it tends to fall apart. 

A moist almond cake with sweet blueberries and a delicate icing

Cake Ingredients:
1 stick + 3tbs butter, softened
3/4c granulated sugar
3 eggs
a little less than 1/2c sour cream
1c almond flour
a little less than 1/2c white rice flour
2tsp baking powder
1tbs vanilla extract
1c fresh or frozen blueberries (remember if using frozen, the cooking time will be a bit longer)

Icing Ingredients:
8oz cream cheese, room temperature
1/4c sour cream
1/2 stick butter, room temperature
1c confectioner's sugar
juice of 1/2 lemon
1tsp vanilla extract

Directions:
1. Preheat your oven to 350F.  Line a springform pan with parchment at the bottom and butter it.
2. Mix butter, sugar, sour cream, vanilla, and eggs with a mixer.
3. In a small bowl, mix together flour and baking powder.
4. Pour the dry ingredients into the wet (but leave behind a bit of flour in the bowl).  Mix together until combined.
5. Toss the blueberries with the bit of flour left in the bowl.  Then gently fold them into the batter.
6.  Pour the batter into the prepared pan, spreading evenly.  Bake for about 30 minutes or until the cake is browning on top and a toothpick comes out clean (every oven and location is different - watch your cake closely!).  Let cool.
7. To make the icing, mix all ingredients together until smooth and whipped.  Spread on top of the cooled cake and serve.

Gluten Free Peach Coffee Cake

This recipe is a blend of a peach cobbler and a coffee cake:  delish!  Make this recipe when peaches are ripe and in season.  Serve this warm from the oven with vanilla ice cream on top.  A perfect summer dessert. 

Peach coffee cake begging for some vanilla ice cream

Ingredients:

1c sorghum flour
1c light brown sugar
3/4c almond meal
1/2c tapioca starch
2tsp baking powder
1tsp xanthan gum
1tsp ground cinnamon
2 large eggs, beaten
1/4c extra virgin coconut oil
2tsp vanilla extract
5-6tbs milk or soy milk, as needed to think the batter
3 peaches, sliced

For the streusel topping:
1/3c light brown sugar
3tbs brown rice flour
3tbs extra virgin coconut oil
1/3c chopped pecans
1tsp ground cinnamon


Directions:
1. Preheat your oven to 350F.  Line the bottom of an 8 or 9" cake pan with parchment paper (I used a springform pan)
2. Whisk dry ingredients in a bowl: sorghum flour, sugar, almond meal, baking powder, xanthan gum, and cinnamon. 
3. Add in beaten eggs, oil, vanilla, and 2tbs milk/soy milk.  Beat to combine.  Add more milk a tbs at a time and beat after each addition until the batter becomes loose and smooth (will be thicker than normal batter!).
4. Press batter into the cake pan using damp hands.  Press peach slices on top.
5. Make streusel: Combine sugar, flour, coconut oil, pecans and cinnamon.  Mix until combined and sandy looking.  Sprinkle evenly on top of cake.
6. Bake in the center of the oven for about 40 minutes, or until cake is set and a wooden pick emerges clean.  If the top browns too quickly, cover it with foil and continue baking.  Served warm from the oven with some vanilla ice cream is my preference.  Enjoy!

Gluten Free Blueberry Muffins

I love blueberry muffins.  When I would vacation with my family as a child, I always ordered a blueberry muffin for breakfast.  It was my favorite treat.  I still think it's hard to compete with the smell of fresh muffins right out of the oven.  I have perfected an original blueberry muffin recipe years ago but this time I was determined to make it gluten free.  The result is a moist rich flavorful cake chock-full of blueberries.  Nope, I don't even miss the gluten.

This muffin has a soft moist center full of blueberries with a slightly crunchy top

 Ingredients (for about 24 muffins):
3/4c white sugar
1/4c blue agave nectar
10tbs butter, softened
2 large eggs
2tsp vanilla extract
1c white sorghum flour
1c tapioca flour
1c white rice flour
1 1/2 tsp baking powder
1/2tsp baking soda
1/2 tsp fine sea salt
1 1/2c vanilla greek yogurt (I used Chobani Vanilla Yogurt)
2-3c frozen or fresh blueberries
Raw sugar, for sprinkling

Directions:
1. Preheat oven to 375F.   Whisk together the flours, powder, soda and salt in a medium bowl.  Set aside.
2. Cream the butter and sugar until just creamed (over creaming them will prevent the muffins from rising)
3. Add the eggs one at a time, mixing after each one.  Add the vanilla and mix.
4. Add 1/2 of the dry ingredients to the wet.  Mix well.  Then add 1/3 of the yogurt and mix well.  Then follow with 1/2 of the remaining dry ingredients and mix again.  Continue to do this until all yogurt and flour is mixed well.

Alternative:  Pour some batter into oiled ramekins for little cakes

5. Add in 2-3c blueberries and fold in gently.
6. Oil a muffin tin and sprinkle with cornstarch or line them with muffin cups.  Fill each muffin tin 2/3 full.  Sprinkle the raw sugar on the tops of each muffin (this gives it the most delectable crust).
7. Bake the muffins in the center of the oven for anywhere from 20-30 minutes depending on where you live, your oven temp, and if you used frozen or fresh blueberries.  They are done when the tops are golden and hardening and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove from the tins as soon as possible (leaving them in there they will continue to cook and can get soggy).  Store in an airtight container or freeze the leftovers.

Gluten Free Blondies

Anthony's favorite dessert of mine are my bloodies:  a rich, gooey chocolate and walnut desert that has a consistency of a brownie but tastes like a chocolate chip cookie.  He has been asking me to recreate this dessert into a gluten free version for weeks.  Finally, I did it.  Please enjoy (I know my husband will!)

Rich gooey bars loaded with goodies:  chocolate, walnuts and coconut!

Ingredients:
3 large eggs
1/2c Spectrum Organic Shortening (no hydrogenated oils!)
1tbs vanilla extract
1c firmly packed light brown sugar
2c Pamela's Baking Mix  (I use this gluten free mix for SO many things!)
3/4c sweetened flaked coconut
1 + 1/2c chocolate chips
1c chopped walnuts

Directions:
1. Preheat oven to 350F
2. Beat eggs, shortening and vanilla in a bowl.  Add sugar and beat until smooth.  Add baking mix and beat until combined.
3. Stir in coconut, 1c chocolate chips and 1/2c chopped walnuts.
4. Spread in a 13x9 baking pan lined with parchment paper or foil (for easy cleanup).  Top with remaining 1/2c chocolate chips and 1/2c walnuts.  Press slightly into the batter.
5. Bake for 20-25 minutes or until golden brown and just set (don't over-bake; you want them chewy).
6. Let cool on a wire rack for 10 minutes before pulling them out of the pan (leave them in the pan and they will get soggy).  Serve warm.  Freeze leftovers.

Dark Chocolate Fudge Cake with Raspberry Drizzle and Fresh Whipped Cream

It must be obvious by now:  I love chocolate.  This cake is sure to cure any chocolate craving with it's rich velvety texture and moist crumb.  The almond flour produces a sturdy cake that only gets better as it sits overnight.  I topped mine with a fresh raspberry drizzle and whipped cream to add a pop of flavor.  It is truly a decedent cake experience.  And, yes, it is gluten free.

Warm from the oven or chilled overnight:  the ultimate chocolate experience

Ingredients:
12oz bittersweet chocolate (I used Ghirardelli Bittersweet Chocolate Chips)
1 1/2 sticks unsalted butter, cut into chunks
1tbs vanilla extract
7 large eggs
3/4c packed light brown sugar
1/4c organic blue agave nectar
1/3c white granulated sugar
1/4c unsweetened cocoa
1/2c + 2tbs almond flour

To serve:
Fresh berries
Berry sauce
Fresh Whipped Cream

Directions:
1. Preheat oven to 350F.  Line the bottom of a 9" springform pan with parchment paper.
2. Place the chocolate and butter in a glass or metal bowl over a sauce pan filled with 2" simmering water.  Stir until chocolate mixture is melted.  Remove from heat and cool slightly (but keep stirring occasionally to make sure it stays smooth).
3. Using an electric mixtr, beat the eggs in a large bowl until frothy.  Add all 3 sugars and beat until thick, pale in color and flows in ribbons, about 6-8 minutes with a hand mixer. 
4. Very very slowly pour about 1/2 of the warm chocolate mixture into the egg mixture while beating on low to combine.  Then mix the rest of the chocolate mixture by hand or with the mixer on low until just combined.  Add the vanilla and mix to combine.
5. Sift in the cocoa powder and almond meal and lightly stir until just combined.  Pour the batter into the prepared pan and cook for about 50 minutes or until a toothpick inserted into the center emerges clean with a few moist crumbs.
6. Cook the cake on a wire rack, run a knife around the edges of the pan and remove the outer ring.  Use a flexible plastic or rubber spatula to remove the slices of cake.  Top with raspberry drizzle and whipped cream.  Refrigerate the leftovers (even better the next day!).


To make the raspberry drizzle:  I warmed up a few cups of frozen raspberries over the stove with a few tablespoons water, then placed them in a food processor and processed until smooth.  I returned the sauce to the pan and added a little cornstarch in cold water to thicken the sauce and added granulated sugar to taste.

To make fresh whipped cream:  In a cold bowl, combine whipped cream, some vanilla extract, and a few tbs of granulated sugar.  Beat on low until combined and then on high until the mixture thickens and doubles in volume.  Add some dissolved, cooled gelatin if you want to to keep overnight (otherwise it will turn back into liquid).

Gluten Free Chocolate Chip Cookie Bars

Two of my husband's favorite traditional American desserts include the Chocolate Chip Cookie and the Blondie.  In this dish, I combined the two making a pan of Chocolate Chip Cookie Bars that satisfy both cravings.  I promise you will not be able to tell they are gluten free.  In fact, I had Anthony take them to work and he said his crew loved them (and were clueless to the knowledge that they did not contain wheat).  Most gluten free goodies you buy at the store are very dry which is why I now make my own.  Gluten Free baking is an art form in itself and it takes a little more thought to build a recipe:  this cookie has extra help from the coconut and brown sugar to increase its' moisture.  Freeze any leftovers in individual squares (if you have any that is).

Gooey chocolate, chewy coconut and a brown sugar cookie = cookie bar perfection!

Ingredients:
3 large eggs
1/2c Spectrum Organic Shortening (non-hydrogenated / no trans fat)

2tsp vanilla extract
1c firmly packed light brown sugar
2c Pamela's Ultimate Baking & Pancake Mix
3/4c sweetened flaked coconut (if you don't like the texture of coconut, grind in a food processor)
1c semi-sweet chocolate chips plus more for the top

Directions:
1. Preheat oven to 350F.  Line a 10X13" pan with parchment paper.
2. In a large bowl, beat eggs, shortening and vanilla.  Add sugar and continue beating.  Once combined, beat in baking mix.
3. Stir in coconut and chocolate chips.  Spread the dough evenly in a baking pan using a spoon or spatula.  Top with extra chocolate chips and press them into the dough slightly.
4. Bake about 20 minutes, or until set and golden brown (do not overbake!).  Allow bars to cool on a wire rack before cutting.  Enjoy!

Healthy Chocolate Chip Zucchini Brownies

Healthy  brownies?  You got it!  These fudgy little treats are full of vitamins including C and A, magnesium, and potassium from the zucchini; folic acid, B vitamins, copper, and vitamin E from the almond meal; and flavinoids in the dark chocolate.  Furthrmore, the only oil used in the brownies is extra virgin coconut oil, full of lauric acid, which has been shown to lower cholesterol and blood pressure, stimulate weight loss by increasing your metabolism, help digestion by stimulating our enzyme systems, improve thyroid functioning, strengthen our immune system, help prevent cancer and help control blood sugar.  All in a brownie.  Now that's a reason to eat dessert!  Oh, and did I mention they are gluten free?  Bonus!

Don't let the zucchini scare you:  you won't even taste it!

Ingredients:
1c almond meal
1c light brown sugar
3/4c sorghum flour
1/2c cocoa powder
1tsp xanthan gum
1/2tsp baking powder
3/4tsp fine sea salt
2 large eggs, beaten
1/4c + 1tbs extra virgin coconut oil
1tbs vanilla extract
1c packed shredded zucchini, patted dry
1/4c dark chocolate chips
1/2c semi sweet chocolate chips

Directions:
1. Preaheat the oven to 350F.  Line the bottom of a square baking pan with parchment paper.
2. In a large mixing bowl, whisk together almond meal, sugar, flour, cocoa, xanthan gum, baking powder, and salt.  Add eggs, oil and vanilla.  Beat until smooth (will be very thick).  Add in zucchini and chocolate chips.  Stir to combine (may need to use your hands!).  Spread brownie batter into the baking pan.
3. Bake in the center of the oven for 20-25 minutes (for an 8x8 pan) or 35-30 minutes (for a 9x9) or until a toothpick inserted into the center comes out clean.  Remove the brownies and let cool slightly.  Serve warm: chill or freeze leftovers.

Flourless Chocolate Cake

This chocolate cake is so decadent and moist it feels more like a cheesecake.  I promise you won't miss the flour!  I adapted this recipe from one of my favorite gluten free blogs: Gluten Free Goddess.  Remember, you have to make this cake the day before you eat it because it must chill overnight in the refrigerator.  Serve it plain or with a little whipped cream and berries on the side. 

This cake is rich and silky perfect for a special occasion or ordinary weeknights alike!

Find the original recipe here

Ingredients:

1 cup whipping cream
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
7 large eggs
1 cup light brown sugar
1/4 teaspoon fine sea salt

Directions:
1. Preheat oven to 350F.  Line the inside of a 9" springform cake pan with parchment paper.  Wrap the outside of the pan in foil covering the bottom and sides.
2. In a medium sauce pan, heat the cream over low.  When it's hot, add the chocolate and butter in pieces and whisk until melted and glossy.  Remove from heat. 
In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat and let cool slightly.
3. In a large bowl, beat the eggs, brown sugar and salt until the eggs are foamy and doubled in volume.
4. Slowly add the cooling chocolate mixture to the eggs and beat gently until combined.
5. Pour the batter into the prepared cake pan and bake in the center of the oven for 45min-1hr or until the cake is set, cracked, and appears loose in the center.
6. Cool cake to room temperature and then lightly cover and chill overnight.
7. Release gently from the spring-form pan and serve with whipped cream and fresh berries (optional).

The Cupcake Chronicles Part 4: Gluten Free Dark Chocolate Mocha Cupcakes with Brown Butter Icing

Now that I have mastered gluten free baking, I decided to experiment with a more interesting cupcake (instead of the traditional vanilla that I have been working on the past few months).  I settled on a dark chocolate mocha cupcake with brown butter icing.  I tasted the batter and added ingredients until I got the flavors just right and watched the oven closely to make sure they were not overcooked.  Please keep in mind, gluten free cake batter will be denser than regular cake batter and if you use xanthan gum for it's binding properties you need to beat it for 8-10 minutes.  The result was a dark rich chocolaty cupcake that was perfect in texture: not too dense or too fluffy.  They were so delicious, I sent them off to work with Anthony this morning so that I wouldn't eat them all.  When he came home, I asked him if he liked the cupcakes and he said, "Well I wanted to eat 2 of them but everyone ate them so fast that there wasn't any left!"  Exactly.

Rich velvety chocolate coffee cupcake with a rich butter icing

Chocolate Coffee Cupcake Ingredients:
3/4c rounded sorghum flour
3/4c rounded tapioca starch
1/2c unsweetened cocoa powder (I used Hershey's Special Dark Cocoa)
1c packed light brown sugar
1/2tsp fine sea salt
1tsp baking powder
1tsp baking soda
1tsp xanthan gum

1c room temperature brewed coffee (save some leftover coffee from your morning batch!)
1/4tsp good instant coffee (I used starbucks)
2 eggs, room temperature
3tbs canola oil
1tbs + 1tsp vanilla extract
1/2tsp unseasoned rice vinegar
1/2c semisweet chocolate, melted then cooled slightly (I used Ghirardelli 60% Cacao Chocolate Chips)

Directions:
1. Whisk together dry ingredients (sorghum flour through xanthan gum).
2. Add in wet ingredients and instant coffee.  Beat on low until smooth.  Then continue to beat 8 minutes (if the batter climbs your mixer, slow down the speed, scrape down and mix with your beater at an angle and moving in a figure 8 motion around the bowl).  Pour batter into lined cupcake tins 3/4 of the way full.
3. Bake in a 350F oven about 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean (mine were done at 19 minutes).  Watch them closely: do not overbake!
4. Cool cupcakes on a wire rack (don't let them sit in the pan!)
5. Frost when completely cooled.

Ingredients for brown butter icing:
2 sticks butter
4c powdered sugar
2tbs vanilla extract
2tbs cold milk
2-3tbs heavy cream
pinch sea salt
Cinnamon (optional)

Directions:
1. Melt butter on low in a saucepan.  Continue to cook about 10 minutes or until begins to turn a delicate brown.  Cool in the refrigerator for about 20 minutes or until room temp.
2. Mix butter, sugar, and vanilla on low until incorporated.  Add a tbs of milk.  Beat for a few minutes until fluffy.  Continue to add milk or cream until it is the consistency that you want.  Sprinkle with cinnamon for serving or add a little into the batter and mix.

The Cupcake Chronicles Part 3: Gluten Free

That's right:  gluten free cupcakes.  For those of you who have attempted gluten free baking before, I don't have to tell you how challenging it can be.  It is very difficult to achieve a good texture without flour, hence why most gluten free packaged products do not taste even half as good as the real thing (and they cost twice as much!).  I must admit that I was NOT successful on the first try.  I made some gooey and doughy heavy cupcakes that turned out like a flattened bread roll.  Instead of throwing them in the garbage (or using them as a doorstop), I froze them to use as crumbs in other recipes at a later date (a tip I got from The Gluten Free Goddess Baking Tips).  If at first you don't succeed, take heart!  With practice, you can make gluten free baked goods that are just as delicious as the real thing.  In fact, after eating my soft, tender and tasty vanilla cupcakes with coconut frosting, my husband exclaimed, "These taste better than regular cupcakes!"  Never in my life did I think I'd hear those words from him.  What more can you ask from a cupcake?

Gluten Free Vanilla Cupcake with Triple Coconut Buttercream Frosting

Gluten Free Vanilla Cupcakes

Ingredients:

1 1/2c white rice flour
3/4c tapioca flour

1tsp salt
1tsp baking soda
3tsp baking powder
1tsp xanthan gum
4 eggs, room temperature
1 1/4c sugar
2/3c mayonnaise, room temperature (make sure it's not flavored!)
1c buttermilk, room temperature or slightly warmed
4tsp vanilla extract

Directions:
1. Preheat oven to 350F.  Line 16 cupcake tins with liners.
2. Mix all dry ingredients together and set aside.
3. Mix eggs sugar and mayonnaise until fluffy.  Add the milk, vanilla and flour mixture and beat for 10 minutes (to work in the xanthan gum).
4. Drop batter into cupcake liners and bake until the cupcakes spring back slightly to the touch and a toothpick inserted into the center comes out clean (in my oven: 17 minutes).
5. Cool completely before frosting.

Triple Coconut Buttercream Icing

Ingredients:
2 sticks butter, room temperature
2 pinches fine sea salt
2 1/2 cup confectioner's sugar
1/2 of 1 vanilla bean, seeds scraped
1-2tsp vanilla extract
1/4c coconut milk (I used reduced coconut milk by boiling a can of coconut milk until reduced by half and letting it come to room temp.  Do not add warm or it will melt the butter and your frosting will be liquid).
2 handfuls shredded sweetened coconut (more to taste)
Toasted coconut, for topping

Directions:
1. Beat butter until smooth.  Add salt, sugar, vanilla seeds and extract and coconut milk.  Beat on low until combined and then on medium high until light and fluffy.  Add shredded coconut to taste.
2. After frosting the cupcakes, top with toasted coconut (bake in the oven at 350 and stir every few minutes until golden brown, about 7 minutes).

Four of these were gone instantly

Gluten Free Strawberry Coffee Cake

I finally convinced my husband to try a gluten free diet.  I have been following a "mostly" gluten free diet for the past 2 years, but I do occasionally go off the diet and eat quite a bit of wheat (there really is nothing better than a juicy burger or some fresh-out-of-the-oven-pizza and beer!).  My best friend Marisa calls this "a gluten light diet."  I do not have Celiac Disease, but I have found that a gluten free diet gives me more energy, eliminates the stomach pain that I was plagued with my entire childhood, and allows me to sleep better at night.  Since my husband cannot live without desserts, I finally decided to try a gluten free concoction that turned out very much like a coffee cake.  We both had a huge slice served with double vanilla ice cream on the side and I pretty much couldn't be happier with the way this turned out.  If you are someone you love is gluten-free, this is a recipe you will want to keep.

Use raw sugar on top to bake a perfectly golden and crispy crust.

Serve with fresh sliced strawberries and double vanilla ice cream

 Ingredients:
16oz container fresh strawberries
1tbs fresh lemon juice
2tbs granulated sugar
2/3c cornmeal
1/3c Pamela's Ultimate Baking & Pancake Mix
2/3c white rice flour
2tsp xanthan gum
1tsp sea salt
1 1/2tsp baking powder
2/3 cup light brown sugar
1/2-3/4tsp cinnamon (can also add a dash of nutmeg if desired)
1/4c canola oil
1c buttermilk, warm (can substitute hemp/rice milk)
1/2tsp fresh lemon juice
3tbs agave nectar (can substitute honey)
2tsp vanilla extract
2 eggs at room temperature

Directions:
1. Preheat the oven to 350F.  Grease a 9 inch round cake pan or skillet with butter.  Warm skillet, if using. 
2. Stem strawberries, slice in half, and toss with lemon juice and sugar.  Set aside.
3. In a large mixing bowl, whilk together cornmeal, baking mix, rice flour, xanthan gum, salt, baking powder, baking soda, brown sugar, and cinnamon.  Set aside.
4. In a smaller bowl, mix together all wet ingredients (oil through eggs).
5. Pour the wet ingredients into the dry bowl and mix until just combined (don't overmix!). 
6. Drain strawberries and place most of them at the bottom of the pan.  Spoon better on top.  Wtih remaining strawberries, place on top cut side down and press into the batter.  Sprinkle the top generously with raw sugar.
7. Bake for 35-45 minutes, or until the cake is golden brown and firm on top and a toothpick entered into the center comes out clean.  Serve warm or at room temperature.  Wrap leftover slices in foil and freeze:  bring to room temperature before serving.

Dessert is served

Pineapple Turn-A-Frown-Upside-Down Coffee Cake

I am re-posting this recipe because it deserves it's own stand alone post.  I made pineapple upside down coffee cake for dessert this Memorial Day.   Anthony was in a terrible mood until I handed him a fresh piece of this homemade dessert.  He immediately smiled, apologized, and was in a better mood the rest of the evening... yea... it's that good... which is why I now call it "Pineapple Turn-A-Frown-Upside-Down Coffee Cake".  Everyone could use a recipe like this one!

This makes me want to run downstairs and eat another piece

Ingredients:
1/2c butter (1 stick)
1 cup packed brown sugar
12 canned pineapple rings in juice (need 2 cans, reserve 1/2c juice)
2c all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (plus more for serving)
1/2 cup butter (1 stick)
1/2 cup packed brown sugar
2 eggs
1/2 cup milk
1 tsp vanilla
Whipped cream for serving

 Directions:
1. Preheat oven to 350F.  Butter the bottom and sides of a cake pan.  Line with parchment paper and butter again.  For pineapple topping, melt butter in a sauce pan over medium heat.  Add 1c brown sugar.  Stir frequently until boiling.  Pour into pan.  Drain pineapple rings (reserving juice).  Fit 12 rings at the bottom of the pan.
2. In a medium bowl, whisk flour, baking powder, salt and cinnamon.  In a large mixing bowl mix softened butter, brown sugar, and granulated sugar with a mixer for 2 minutes.  Add eggs and mix.  Beat in 1/2 of flour mix.  Beat in reserved 1/2c pineapple juice and milk.  Beat in remaining flour and vanilla.
3. Pour batter carefully over the pineapples in the pan and spread evenly.  Bake 35 minutes or until a toothpick inserted near the center comes out clean.
4. Cool on a wire rack for 10 minutes (any less and the pineapple with stick).  Place a baking sheet over the cake and invert.  Pull off parchment paper.  Serve warm with whipped cream and extra cinnamon if desired.

Strawberry Tall Cake

My mom always used to make this dessert for me as a kid and I still love it.  I used the recipe on the back of the bisquick box.  If you are gluten free, make sure you buy Betty Crocker's new Gluten Fee Bisquick!  It is the ultimate summer dessert and pretty much nothing tastes better to me than this.  Enjoy!

You Won't Have Leftovers

Ingredients:
See biscuit recipe here
2 1/3c gluten free bisquick mix
1/3c butter
3/4c milk
1/4c sugar
1/2tsp vanilla extract
1 carton fresh strawberries
1/4c sugar
Vanilla ice cream (I used extra creamy double vanilla for richness and the smoothest texture)
Whipped Cream for serving


Directions:
1. Slice strawberries.  Use the top of a glass to mash the strawberries with the sugar until some of the juices release.  Mix in 1/4c sugar and set aside. 
2. Preheat oven to 425F.  Line a baking sheet with nonstick foil.  In medium bowl, combine Bisquick mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. 
3. Drop by 6 spoonfuls onto cookie sheet.  Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries, ice cream and whipped cream.  Enjoy!

The Cupcake Chronicles: Part 2

This entry is a continuation of my first cupcake dialogue.  It would appear that the 3rd time's the charm.  I made a moist, delicious, delicate vanilla cupcake with dark chocolate mocha icing and it was to die for.  Finally something that tastes better than boxed mix!  I have to give credit to my sister who insisted that I can make good cupcakes from scratch as long as I bring all ingredients to room temperature before cooking and I don't mix the batter for too long.  What great advice for a cupcake newby like me.  My husband Anthony came home from a flight last night and had his first taste of the perfect vanilla cupcake.  He smiled as he wolfed down 5 of them (and then 1 again this morning).  I promised you a great cupcake recipe and here it is:

Vanilla Cupcake Perfection

My happy-chocolate-covered-husband after eating one of these delicious cupcakes

Cupcake Ingredients:
2 1/2 cup cake flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1 3/4 cup pure can sugar
10 tbs (1 + 1/4 sick) unsalted room temperature butter
1 cup buttermilk at room temperature
3 tbs canola oil
2 tsp vanilla extract
6 large egg yolks at room temperature
3 large egg whites at room temperature

Cupcake Directions:
1. Preheat oven to 350F and place rack in the center of the oven.  Fill cupcake tins with liners and then a quick mist of nonstick cooking spray.
2. Whisk flour, baking powder, baking soda, salt and 1 1/2 cups sugar in a large bowl, reserving 1/4 cup sugar.
3. Beat together butter, buttermilk, oil, vanilla and egg yolks.
4. In a separate bowl, beat egg whites until foamy (30 sec).  Slowly add remaining 1/4 cup sugar and beat until stiff (about 60 sec). 
5. Slowly mix the dry ingredients into the wet until almost combined (with mixer on low).  Mix on medium low until completely combined (but don't mix too long!). 
6. Stir in 1/3 egg whites then fold in remaining whites until no streaks remain.
7. Bake in the oven about 14 minutes, or until a toothpick entered in the center is no longer wet (they will appear slightly wet and underdone).
8. Cool completely before frosting.


Chocolate Frosting Ingredients:
2 1/2 sticks unsalted room temperature butter
1 cup confectioners sugar
1/2 cup special dark cocoa powder (or dutch processed)
Pinch fine sea salt
3/4 cup light corn syrup
1 tsp vanilla extract
8 oz semisweet chocolate, melted and cooled slightly (I used Ghirardelli chocolate chips)
1/2 tsp instant coffee (I used Starbucks)

Frosting Directions:
1. Combine butter, sugar, cocoa, and salt in a food processor and process until smooth.  Add corn syrup and vanilla.  Pulse until just combined.  Add melted chocolate and coffee.  Pulse again until smooth.
2. Let set at room temperature until set (or place in the refrigerator for faster setting but don't forget about it otherwise it will be too hard to spread).

The Cupcake Chronicles

Cupcake Experiment #1

After a few episodes of Cupcake Wars and some inspiration from my mother I fostered some type of internal desire to bake cupcakes from scratch.  This actually surprised me because about 6 years back I had a similar desire to make the best brownies in the world (I was a newlywed at the time and my husband's favorite dessert is brownies).  This resulted in hundreds of recipes and countless hours of baking, all which resulted in failure.  Finally, I took my deflated ego and bought his favorite boxed mix.  And he was happy.  And I've never tried to make brownies from scratch since.

To date, I have attempted to make cupcakes from scratch twice.  Both times were not complete failures but I doubt they can stand up to boxed mix either, which is embarrassing.  I am going to include my cupcake experiment chronicle, but refuse to share with you any such recipe for the mix until I perfect it.  My first attempt was too heavy of a cake, although the flavor was there.  My second attempt was a much fluffier cake, but it had little flavor and felt more like an angel food cake.  I doubt I will put in as much effort into cupcakes as I did into brownies, but I may try a few more times.  Once (if) I find the perfect recipe, I promise to come back and share it.

Cupcake Experiment #1: Chocolate Chip Vanilla Cream Cupcakes

These cakes were fun to make and would make a great birthday party treat.  They have a surprise chocolate chip cookie at the bottom of each cupcake and the frosting is delicious!  Of course, at this point I suggest you use boxed mix for the cupcake center unless you have your own secret recipe for vanilla cupcakes.

Small thin buttery cookies make a perfect cupcake topping

 Ingredients for Chocolate Chip Cookie Base:
1c + 2 tbs all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temp
3/4c packed light brown sugar
1/4c + 2tbs granulated sugar
1 large egg
1 tsp vanilla extract
1c semisweet chocolate chips

Directions for cookies:
1. Sift flour, baking soda and salt in a bowl. 
2. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes.
3. On low, beat in egg.
4. Add flour in 3 additions.  Beat in vanilla & gently mix in chocolate chips.
5. For 1 1/2" cookies to top cupcakes, drop mounds by 1/2tsp (or use a rounded 1/4tsp measuring spoon).
5. Bake at 350F until edges are darkened but centers look pale and underdone for chewy cookies (about 8 to 10 minutes).  Cook a bit longer for crispy cookies.
[Note: Only cook 1/2 of the dough.  The other 1/2 will go at the bottom of the cupcakes later]

Step 3: Surprise cookie dough at the bottom is so fun!

Directions for cupcakes:
1. Fill cupcake tin with paper liners. 
2. Preheat oven to desired temperature depending on your mix (300-350). 
3. Press 1tbs cookie dough into the bottom of the paper cupcake liners.
4. Top with 2tbs cupcake mix.
5. Follow cupcake directions and bake until toothpick inserted in the center comes out clean (about 18 minutes). 
6. Let cupcakes cool slightly and then remove from tin and set out to cool completely.  Meanwhile, make frosting.

All done baking and ready to cool

Directions for Vanilla Buttercream Icing:
1. Beat 2 sticks plus 2tbs room temp butter and 3/4c confectioner's sugar with a mixer on medium until pale and fluffy. 
2. Reduce speed to medium-low and gradually add an additional 2c plus 2tbs confectioner's sugar. 
3. Beat on high and add 1tbs whole milk and 1tsp vanilla extract.  Continue to beat until pale and fluffy (3-4min).  Store at room temp until ready to use (up to 2 days).

Directions to Assemble Cakes:
1. Frost cooled cakes with buttercream icing using a piping bag (I don't have one so I just cut a whole at the bottom corner of a ziploc bag, filled it with icing and used that.
2. Top with a cooled chocolate chip cookie and serve.

Finish cakes are ready to be eaten