Monday, March 30, 2015

Butterscotch Cake

Sorry, I'm not posting very much any more.  I'm a very busy working mom and have been juggling a lot, so this blog has been put on the back burner.  I think about posting all the time, but just haven't gotten around to it.

Back in January I made a cake for my friend's daughter's 17th birthday party.  She requested a gold cake (don't do a gold cake, it makes it expensive) with a black bow.  And she wanted a caramel cake...well, I haven't ever made a caramel cake from scratch, so I did some searching and found some descent recipes, I decided on trying this butterscotch one and adapting it fit our needs. It is moist and dense and has a fantastic flavor.

Sorry, I don't have a pic of the actual cake, since this one was someone else and all the test cakes were devoured before pictures were taken...if you want to make a sequin cake this is the better tutorial than I would ever be able to give.

Old-fashioned Butterscotch Cake

2 large eggs, at room temp and separated (yolks in a small bowl, egg white in a mixing bowl)
2 1/2 cups GF flour blend
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups brown sugar
1/4 cup sugar
1 1/2 cups dairy-free milk
3/4 cup canola oil
2 teaspoons vanilla extract

Preheat oven to 350F and grease and flour 3 9-inch cake pans and set aside.

Sift together the flour blend, baking powder, and salt.  Add in the brown sugar and make sure there are no large clumps of brown sugar.

Whip the egg whites to soft peaks using a stand mixer, then with mixer running, slowly add the 1/4 cup sugar to the eggs and continue to whip until they are stiff peaks.

Add the egg yolks, milk, oil, and vanilla to the flour mixture.  Mix by hand until combined.  Fold in the egg whites and divide the batter among the 3 cake pans.  Bake 18-20 minutes or until a toothpick comes out clean.

Top with your choice of frosting (I used my buttercream recipe with extra vanilla added).

This post was shared on Allergy Free Wednesday, Gluten Free Wednesday, and Waste Not Want Not Wednesday.

Monday, January 5, 2015

Top 10 recipes of 2014

Happy New Year, everyone!  I'm sorry I've been absent.  I think about the blog all the time, and honestly go to the blog all the time, while I'm cooking.  I really do use the recipes I share. :)  I thought I'd do a fun post to review the past year and share the top 10 recipes in terms of page views.

So here they are:

Number 10: Persimmon Muffins

Number 6: Corn-Free Dogs

 Number 3: Chocolate Chip Cookies

And the number 1 recipe on the site for 2014 was my Cinnamon Rolls!

This post was shared on Allergy Free WednesdayWaste Not Want Not Wednesday, and Gluten Free Friday.

Monday, November 24, 2014

Persimmon Muffins

I'm sorry, once again, for not posting very often.  Life gets busy and takes unexpected turns.  My life took one of those turns a couple of weeks ago, when my boys and I were in a horrible car accident on our way to school.  We were very blessed and protected, and were able to come out of it with just cuts, bumps, and bruises.  What people don't realize when you go through something like that and just narrowly escape with your lives, is the emotional trauma you face.  Everyone has gone on with their lives, and because we all are doing well, I think they all assume we are emotionally fine, too. Emotionally, it's been a roller coaster ride, I'm so grateful I have both of my boys alive and well, but every time I see a car wreck like mine on the news in which someone is killed or critically injured (which happens at least a few times a week) I spin into those what if questions, and sorrow for the family that just went through the wreck, guilt that we were okay and they weren't...I know it's confusing and it's hard to explain, but it's what has been consuming me lately.  I know most of you won't even read this, you've already scrolled down to the recipe, because that's why you came to this page.  But the few of you that actually take the few minutes to read my message, please understand that I enjoy my blog, but it's taken a backseat to life right now.  I'm with my family and I'm valuing my time with them a little bit more, and you should do the same.  With that said, it's Thanksgiving time, right?  How about a new fall recipe to have at your Thanksgiving feast (or for breakfast that morning, or any other time, really)?

These Persimmon muffins are like little coffee cakes, they are so delicious with just the right amount of spices added.  They really are the perfect fall treat.  I had a bunch of persimmons to work with this year and have enjoyed baking with them. I used the Fuyu persimmon in the recipe.  I found it's easiest to cut the persimmons in half, then scoop out the flesh, inside of trying to peel it.  Then it is quick work to puree them for this recipe.

Persimmon Muffins
1/2 cup palm oil shortening
1 cup sugar
2 eggs
1 3/4 cup persimmon puree
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt

Preheat oven to 325F, and lightly grease or line muffin tins.

Cream shortening and sugar until light and fluffy.  Add eggs, mixing well after each one.  Add the persimmon puree and mix until well blended.

In a separate bowl, combine remaining ingredients.  Gradually add the flour mixture to the persimmon mixture and stir until combined.

Scoop into muffin tins, and top with struesel (recipe below) and bake 30 minutes. 

This can also be made into a bread loaf, just use a standard bread pan (9x5") and bake for 1 hour.

Streusel Topping
1/2 cup sugar
1/4 cup dairy-free margarine
1/2 tablespoon cinnamon

combine together and cut in margarine until it's well combined and forms a crumbly topping. Sprinkle on top of muffins before baking.

This post was shared on Allergy Free Wednesday and Gluten Free Wednesday.

Tuesday, November 4, 2014

Pumpkin Pancakes

I have quite a few recipes that I need to put up here on the blog...I just haven't had a chance to do it.  But, I have finally added my pumpkin pancakes.  This recipe is just a modification of my Honey Oat Pancakes, which is a staple in our house.

I topped mine with whipped coconut cream...incredibly easy to do and absolutely delicious with these pancakes.  Simply chill full fat coconut milk.  Then scoop the solid cream off the top and whip it with sugar (amount depends on how sweet you want it) until soft peaks form.

Pumpkin Pancakes
3/4 cup dairy-free milk or water
1 teaspoon lemon juice
1/2 cup pumpkin puree
1 large egg
1 tablespoon oil of choice (I use melted coconut oil)
1 1/2 cups gluten free oat flour
1 1/2 tablespoons packed brown sugar or coconut sugar
1 teaspoon baking powder
1/2  teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

In a small bowl mix together milk and lemon juice and allow it to sit for a few minutes.  Add in pumpkin puree, egg, and oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps. 

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes. Makes 8-10 pancakes depending on their size.

This post was shared on Allergy Free WednesdayGluten Free Wednesday, and Gluten Free Friday.

Tuesday, October 21, 2014

Giant Oatmeal Chocolate Chip Cookies

I'm going to try and be a little better about posting, still can't make any promises, because my life is that hectic and busy right now.  But, I do have a recipe for you today, and it's a fun one, so enjoy.

There is a bakery here in town, Old Grist Mill, that makes these gigantic oatmeal chocolate chip cookies that I used to eat all the time.  My boys have never experienced gigantic cookies from there, so I decided to recreate them...and they are amazing, so much better than the bakery (mainly because we had 18 to enjoy instead of 1 each). :)

Oatmeal Chocolate Chip Cookies
1 cup dairy-free margarine (2 sticks), softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2-2 1/2 cups gluten-free flour blend (depending on your altitude, the higher you are the more flour you may want to add)
1 cup gluten free quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Like mega chunk and mini chips)

Preheat oven to 325F and line large baking sheets with parchment paper.  Combine the margarine and sugars and mix until fluffy.  Add in the egg, egg yolk and vanilla and mix well.

In a separate bowl combine the flour blend, oats, baking soda, baking powder, and salt.  Add into the butter mixture and mix well.  Stir in the chocolate chips until just mixed.

Using a 1/4 cup ice-cream scoop (this scoop is also perfect for muffins and cupcakes), drop dough by scoopful onto the prepared sheets (I did 6 per sheet) and bake for about 15 minutes or until the edges are golden brown and the centers are just set.

Remove from oven and allow to cool on sheets for 5-10 minutes, then remove to a cooling rack to finish cooling.  Makes 18 very large cookies.

This post was shared on Allergy Free WednesdaysGluten Free Wednesdays, and Gluten Free Fridays.