Prep time 5 minutes
Cook Time 3 minutes
Cool Time 10 minutes
Makes about 1 cup
Ingredients:
8 oz of chopped Dark Chocolate (the higher quality the chocolate the better the sauce will be!)
1/2 cup Heavy Cream
Method of Preparation:
1. Heat heavy cream in the microwave for 1 minute or until just about boiling. Microwave in 30 second increments until it is very hot.
2. Place chopped dark chocolate into a medium bowl and pour hot cream over top. Mix with a rubber spatula until melted and smooth. If necessary place mixture back in microwave until it is fully melted. Ganache will firm as it cools.
To test consistency spread a small amount onto a plate and place in freezer fro 5 minutes remove and see how firm the ganache is this will be the consistency of the ganache layer in your cake, if you would like it gooey add more heavy cream or more chocolate for a thicker texture.
To make Buttercream place 1/2 cup of cooled ganache into stand mixer and mix with 4 oz of cream cheese, 8tbl (1 stick) softened butter and 2 tbl agave nectar. Beat until smooth and fluffy. Add more nectar to add sweetness or unsweetened cocoa powder to add a deeper chocolate flavor.
Enjoy!
Monday, January 20, 2014
Walnut Filling
Taken from About.com Gluten Free Cooking
- 6 ounces of finely ground walnuts
- 1/4 cup milk
- 3/4 cup cane sugar
- 1 large egg
- 4 tablespoons butter (preferably salted)
Put nuts in a food process and pulse for about 15 seconds or until nuts are finely ground and the texture of sawdust.
Place the ground nuts, milk, sugar, egg and butter in a heavy saucepan. Cook the mixture over medium high heat until it begins to bubble. Stir constantly to avoid scorching. Lower heat to medium low and continue to cook and stir for about 3 more minutes or until the mixture is thick and bubbling. Remove from heat and set aside to cool.
Almost No White Sugar Chocolate Walnut Cake
Prep Time: 10 minutes
Bake Time: 30 minutes
Cool Time: 1 hour
Makes 4 six inch layers
Ingredients:
1 1/4 cups All Purpose Flour
1/2 cup Water
1 cup Unsweetened Cocoa Powder
1/2 cup Sour Cream
2 tsp Vanilla Extract
16 tbl Unsalted Butter, softened
1 cup Agave Nectar
2 large Eggs
1/2 cup Unsweetened Apple Sauce
3/4 tsp Baking Powder
1/2 tsp Salt
Walnut Filing
Dark Chocolate Ganache
Dark Chocolate Butter cream
Method of Preparation:
1. Heat water to boiling in the microwave in a 2 cup measuring cup. Let cool slightly and add cocoa powder and agave syrup. Mix until smooth and cool completely. Once cooled add sour cream and vanilla extract.
2. In a medium bowl mix flour with baking powder and salt. Set aside.
3. In a stand mixer or with a hand mixer beat the butter until very smooth about 1 minute. Add the eggs one at a time until smooth. Add 1/3 of the chocolate mixture followed by 1/3 of the flour mixture stirring about 30 seconds between each addition, do this until all the chocolate and flour mixtures have been used. Fold in the apple sauce.
4. Spray 4 six inch cake pans with non-stick cooking spray and portion batter between them. If you would like a two layer cake use 9 inch cake pans. ( I only have 2 six inch cake pans so I divided the batter in half and baked 2 layers at a time)
5. Bake in a 375F oven for 10-18 minutes checking every 5 minutes until the middle of the cake is set and springs back slightly when pressed. Cool completely then turn out onto a baking rack.
Spread walnut filling on the first layer, followed by chocolate ganache, top with second layer cake, then dark chocolate buttercream. Top with third layer cake more walnut filling and chocolate ganache and finally the last layer cake. If desired top cake with more buttercream or powdered sugar. If not eating right away wrap loosely in plastic wrap to keep cake from drying out.
Enjoy!
Bake Time: 30 minutes
Cool Time: 1 hour
Makes 4 six inch layers
Ingredients:
1 1/4 cups All Purpose Flour
1/2 cup Water
1 cup Unsweetened Cocoa Powder
1/2 cup Sour Cream
2 tsp Vanilla Extract
16 tbl Unsalted Butter, softened
1 cup Agave Nectar
2 large Eggs
1/2 cup Unsweetened Apple Sauce
3/4 tsp Baking Powder
1/2 tsp Salt
Walnut Filing
Dark Chocolate Ganache
Dark Chocolate Butter cream
Method of Preparation:
1. Heat water to boiling in the microwave in a 2 cup measuring cup. Let cool slightly and add cocoa powder and agave syrup. Mix until smooth and cool completely. Once cooled add sour cream and vanilla extract.
2. In a medium bowl mix flour with baking powder and salt. Set aside.
3. In a stand mixer or with a hand mixer beat the butter until very smooth about 1 minute. Add the eggs one at a time until smooth. Add 1/3 of the chocolate mixture followed by 1/3 of the flour mixture stirring about 30 seconds between each addition, do this until all the chocolate and flour mixtures have been used. Fold in the apple sauce.
4. Spray 4 six inch cake pans with non-stick cooking spray and portion batter between them. If you would like a two layer cake use 9 inch cake pans. ( I only have 2 six inch cake pans so I divided the batter in half and baked 2 layers at a time)
5. Bake in a 375F oven for 10-18 minutes checking every 5 minutes until the middle of the cake is set and springs back slightly when pressed. Cool completely then turn out onto a baking rack.
Spread walnut filling on the first layer, followed by chocolate ganache, top with second layer cake, then dark chocolate buttercream. Top with third layer cake more walnut filling and chocolate ganache and finally the last layer cake. If desired top cake with more buttercream or powdered sugar. If not eating right away wrap loosely in plastic wrap to keep cake from drying out.
Enjoy!
Friday, October 11, 2013
Gluten Free Pumpkin Roll
Prep time: 10 minutes
Cook time: 20 minutes
Total time with cooling: 1 hour
Makes 1 Pumpkin Roll, about 12-15 slices
Ingredients:
1/4 cup Cornstarch
1/2 cup Coconut Flour
1/2 cup Sweet Rice Flour
1 tbl Baking Powder
2 tsp Xanthan Gum
2 tsp Cinnamon
1/2 cup Applesauce
1/2 cup Agave Syrup
1/2 cup Sugar
3/4 cup Pumpkin Puree
1/2 cup Milk
Method of Preparation:
1. Mix all dry ingredients in bowl of stand mixer. Mix on low with the paddle attachment to evenly distribute ingredients. Add remaining ingredients and mix on low for 1 minute. Turn speed to medium and mix until smooth and no flour clumps remain.
2. Place parchment paper over a standard size 1/2 baking tray (or jelly roll pan) and spray generously with non-stick cooking spray. Spread mixture out evenly on parchment paper. Mixture will be slightly thick and will need to be pressed with the back of a oiled spatula or hands sprayed with non stick spray to be spread out over the entire pan. Mixture should be about 1/4" thick once spread.
3. Cook in a 375F oven for 14-20 minutes or until the center springs back slightly when pressed. Do not overcook or roll will be dry.
4. Remove from oven and cool before filling. Do not roll in towel like traditional pumpkin roll, gluten free pumpkin roll needs to be cooled completely before filling and rolling.
5. Once cooled fill with cream cheese filling (recipe below) and roll. Roll either starting with the long or short end. Starting with the shorter end will produce a shorter but thicker roll, starting with the long end will produce a longer skinner roll with small slices.
Enjoy!
Cream Cheese filling (Libby's Pumpkin Roll Filling)
8 oz Cream Cheese
1 cup Powdered Sugar
6 tbl softened Butter
1 tsp Vanilla
Mix all ingredients in stand mixer until very smooth.
Cook time: 20 minutes
Total time with cooling: 1 hour
Makes 1 Pumpkin Roll, about 12-15 slices
Ingredients:
1/4 cup Cornstarch
1/2 cup Coconut Flour
1/2 cup Sweet Rice Flour
1 tbl Baking Powder
2 tsp Xanthan Gum
2 tsp Cinnamon
1/2 cup Applesauce
1/2 cup Agave Syrup
1/2 cup Sugar
3/4 cup Pumpkin Puree
1/2 cup Milk
Method of Preparation:
1. Mix all dry ingredients in bowl of stand mixer. Mix on low with the paddle attachment to evenly distribute ingredients. Add remaining ingredients and mix on low for 1 minute. Turn speed to medium and mix until smooth and no flour clumps remain.
2. Place parchment paper over a standard size 1/2 baking tray (or jelly roll pan) and spray generously with non-stick cooking spray. Spread mixture out evenly on parchment paper. Mixture will be slightly thick and will need to be pressed with the back of a oiled spatula or hands sprayed with non stick spray to be spread out over the entire pan. Mixture should be about 1/4" thick once spread.
3. Cook in a 375F oven for 14-20 minutes or until the center springs back slightly when pressed. Do not overcook or roll will be dry.
4. Remove from oven and cool before filling. Do not roll in towel like traditional pumpkin roll, gluten free pumpkin roll needs to be cooled completely before filling and rolling.
5. Once cooled fill with cream cheese filling (recipe below) and roll. Roll either starting with the long or short end. Starting with the shorter end will produce a shorter but thicker roll, starting with the long end will produce a longer skinner roll with small slices.
Enjoy!
Cream Cheese filling (Libby's Pumpkin Roll Filling)
8 oz Cream Cheese
1 cup Powdered Sugar
6 tbl softened Butter
1 tsp Vanilla
Mix all ingredients in stand mixer until very smooth.
Wednesday, August 28, 2013
GF Snickerdoodle Cookies
Prep time: 10 minutes
Cook time: 15 minutes
Total time: about 1 hour with chilling and cooling
Makes about 3 dozen mini cookies
Ingredients:
1/2 cup plus 2 tbl Sweet Rice Flour
1/4 cup plus 1 tbl Brown Rice Flour
1/4 cup plus 1 tbl Coconut Flour
1/4 cup plus 1 tbl Potato Starch
1/2 tsp Cinnamon
2 1/2 tsp Xanthan Gum
1 1/4 tsp Baking Powder
1/2 tsp Cream of Tartar
15 tbl Earth Balance, or butter 3/4 cup plus 3 tbl
1/2 cup plus 2 tbl Sugar
1/4 cup plus 1 tbl Applesauce, unsweetened
Cinnamon and Sugar for rolling cookies in
Method of Preparation:
1. Combine flours, starch, cinnamon, xanthan gum, baking powder and cream of tartar in medium bowl.
2. Using a stand or hand mixer blend butter or butter substitute, sugar and applesauce until light and fluffy, about 5 minutes on medium.
3. Combine with dry ingredients. Scoop the dough into small cookie size. Line a sheet pan with parchment paper and place the dough on the pan. The dough needs to be chilled before baking so don't worry about spacing the dough out.
4. Chill dough in refrigerator for about 30 minutes.
5. Remover dough from refrigerator and place 12-15 cookies on a clean sheet pan with parchment paper, spacing the dough about 1 1/2 " apart. Bake in a 375F oven for 15-18 minutes or until the tops are lightly browned. Cool and enjoy!
Cook time: 15 minutes
Total time: about 1 hour with chilling and cooling
Makes about 3 dozen mini cookies
Ingredients:
1/2 cup plus 2 tbl Sweet Rice Flour
1/4 cup plus 1 tbl Brown Rice Flour
1/4 cup plus 1 tbl Coconut Flour
1/4 cup plus 1 tbl Potato Starch
1/2 tsp Cinnamon
2 1/2 tsp Xanthan Gum
1 1/4 tsp Baking Powder
1/2 tsp Cream of Tartar
15 tbl Earth Balance, or butter 3/4 cup plus 3 tbl
1/2 cup plus 2 tbl Sugar
1/4 cup plus 1 tbl Applesauce, unsweetened
Cinnamon and Sugar for rolling cookies in
Method of Preparation:
1. Combine flours, starch, cinnamon, xanthan gum, baking powder and cream of tartar in medium bowl.
2. Using a stand or hand mixer blend butter or butter substitute, sugar and applesauce until light and fluffy, about 5 minutes on medium.
3. Combine with dry ingredients. Scoop the dough into small cookie size. Line a sheet pan with parchment paper and place the dough on the pan. The dough needs to be chilled before baking so don't worry about spacing the dough out.
4. Chill dough in refrigerator for about 30 minutes.
5. Remover dough from refrigerator and place 12-15 cookies on a clean sheet pan with parchment paper, spacing the dough about 1 1/2 " apart. Bake in a 375F oven for 15-18 minutes or until the tops are lightly browned. Cool and enjoy!
GF Chocolate Chip Cookies
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time about 1 hour with chilling and cooling
Ingredients:
1/4 cup plus 1 tbl Brown Rice Flour
1/4 cup plus 1 tbl Sweet Rice Flour
1/4 cup plus 1 tbl Coconut Flour
1/4 cup plus 1 tbl Potato Starch
1 tbl plus 2 tsp Almond Meal
1 1/4 tsp Baking Powder
1 1/4 tsp Xanthan Gum
12 1/2 tbl Earth Balance or Butter 3/4 cup plus 1/2 tbl
1/4 cup plus 1 tbl Applesauce, unsweetened
1/4 cup plus 1 tbl White Sugar
1/4 cup plus 1 tbl Brown Sugar, light
2 1/2 tsp Vanilla
2 cups Chocolate Chips
1. Mix flours, starch, baking powder, and xanthan gum in a medium bowl.
2. With a stand or handheld mixer blend the remaining ingredients except chocolate chips until light and fluffy about 5 minutes on medium.
3. Stir in dry mixture and chocolate chips. Scoop the dough into small cookie size. Line a sheet pan with parchment paper and place the dough on the pan. The dough needs to be chilled before baking so don't worry about spacing the dough out.
4. Chill dough in refrigerator for about 30 minutes.
5. Remover dough from refrigerator and place 12-15 cookies on a clean sheet pan with parchment paper, spacing the dough about 1 1/2 " apart. Bake in a 375F oven for 15-18 minutes or until the tops are lightly browned. The cookies will not brown as well as traditional chocolate chip cookies.
Cooking Time: 15 minutes
Total Time about 1 hour with chilling and cooling
Ingredients:
1/4 cup plus 1 tbl Brown Rice Flour
1/4 cup plus 1 tbl Sweet Rice Flour
1/4 cup plus 1 tbl Coconut Flour
1/4 cup plus 1 tbl Potato Starch
1 tbl plus 2 tsp Almond Meal
1 1/4 tsp Xanthan Gum
12 1/2 tbl Earth Balance or Butter 3/4 cup plus 1/2 tbl
1/4 cup plus 1 tbl Applesauce, unsweetened
1/4 cup plus 1 tbl White Sugar
1/4 cup plus 1 tbl Brown Sugar, light
2 1/2 tsp Vanilla
2 cups Chocolate Chips
1. Mix flours, starch, baking powder, and xanthan gum in a medium bowl.
2. With a stand or handheld mixer blend the remaining ingredients except chocolate chips until light and fluffy about 5 minutes on medium.
3. Stir in dry mixture and chocolate chips. Scoop the dough into small cookie size. Line a sheet pan with parchment paper and place the dough on the pan. The dough needs to be chilled before baking so don't worry about spacing the dough out.
4. Chill dough in refrigerator for about 30 minutes.
5. Remover dough from refrigerator and place 12-15 cookies on a clean sheet pan with parchment paper, spacing the dough about 1 1/2 " apart. Bake in a 375F oven for 15-18 minutes or until the tops are lightly browned. The cookies will not brown as well as traditional chocolate chip cookies.
Friday, August 2, 2013
Pumpkin Cupcakes with Honey Cream Cheese Frosting
(Adapted from The Cake Bible pg.71)
Prep Time: 10 minutes
Cook Time:15-20 minutes
Total Time: 40-60 minutes
Makes 1 dozen Cupcakes
Ingredients:
1 1/4 cup Sifted Cake Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 Garam Masala (can also use All-spice)
1/4 tsp Ground Cloves
1/2 tsp Salt
2 Eggs
3/4 cups Light Brown Sugar
1/2 cup Oil
1 cup Canned Unsweetened Pumpkin Puree
Method of Preparation:
1. Preheat the oven to 350F. In a small bowl combine the flour, soda, spices and salt, whisk to blend.
2. In a large mixing bowl, beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the pumpkin and beat just until smooth. Add the flour mixture and beat until completely moistened.
3. Portion the batter into 12 cupcake tins lined with paper liners. Cook for 5-7 minutes, then rotate the pans 180 degrees. Cook an additional 5-10 minutes or until the top of the cupcakes are firm to the touch and a skewer comes out clean when inserted into the middle of a cupcake.
4. Remove from the oven and cool for 5 minutes in the pan. Remove to a cooling rack to cool completely.
Cream Cheese Frosting
8 oz Softened Cream Cheese
1/2 cup Powdered Sugar
1/4 cup Honey
10 tbl Softened Butter
1 tbl Vanilla Extract
1. Cream all ingredients together until very smooth. Frosting can be used as a filling and/or a frosting for the pumpkin cupcakes.
Prep Time: 10 minutes
Cook Time:15-20 minutes
Total Time: 40-60 minutes
Makes 1 dozen Cupcakes
Ingredients:
1 1/4 cup Sifted Cake Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 Garam Masala (can also use All-spice)
1/4 tsp Ground Cloves
1/2 tsp Salt
2 Eggs
3/4 cups Light Brown Sugar
1/2 cup Oil
1 cup Canned Unsweetened Pumpkin Puree
Method of Preparation:
1. Preheat the oven to 350F. In a small bowl combine the flour, soda, spices and salt, whisk to blend.
2. In a large mixing bowl, beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the pumpkin and beat just until smooth. Add the flour mixture and beat until completely moistened.
3. Portion the batter into 12 cupcake tins lined with paper liners. Cook for 5-7 minutes, then rotate the pans 180 degrees. Cook an additional 5-10 minutes or until the top of the cupcakes are firm to the touch and a skewer comes out clean when inserted into the middle of a cupcake.
4. Remove from the oven and cool for 5 minutes in the pan. Remove to a cooling rack to cool completely.
Cream Cheese Frosting
8 oz Softened Cream Cheese
1/2 cup Powdered Sugar
1/4 cup Honey
10 tbl Softened Butter
1 tbl Vanilla Extract
1. Cream all ingredients together until very smooth. Frosting can be used as a filling and/or a frosting for the pumpkin cupcakes.
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