Saturday, February 19, 2011
Last Easter we had a large gathering with my husband's extended family. Food is always a major focus any time we get together so I wanted my dish to not be an exception. It was also one of my early opportunities to show others that the gluten free life style does not have to be one of want. Using a very simple gluten free cake mix in conjunction with a bit of "sexy" flair, I was able to create a masterpiece that looked amazing and tasted even better. The best part was how little work it actually took. The only problem you might run into is actually being willing to share this with others.
*Oven 350 F
2 Betty Crocker Gluten Free Chocolate Devil's Food Cake Mixes
2 Sticks Salted Butter Softened
1 Cup Water
1 1/3 Cup Daisy Sour Cream
1 Tbsp Instant Coffee Granules
1 Tsp Almond Extract
2 Tsp Real Vanilla
4 Tbsp Instant Chocolate Pudding Mix(Jello brand is GF safe)
6 Large eggs
1 1/2 Cups Semi Sweet Chocolate Chips
1 1/3 Cups Whipping Cream
3 Tbsp White Sugar
2 Tbsp Instant Coffee Granules
2 Tbsp Vegetable Oil
1 Tbsp Real Vanilla
1 1/2 Cups Whipping Cream
1 1/4 Confectioners Sugar
1/3 Cup Unsweetened Cocoa
1/2 Tsp Real Vanilla
9 Ounces Semi Sweet Chocolate Chips
8 Ounces Whipping Cream
1/2 Cup Fresh Red Raspberries
1)Grease 2-9 inch round cake pans with shortening and then dust with white rice flour
2)In mixing bowl add all cake ingredients and mix on low 30 seconds, scrape bowl and then mix on medium for 2 minutes
3)Pour into pans evenly and put immediately into the hot oven for about 45-48 minutes or until the top feels springy to the touch
4)Cool in pan for 20 minutes and then take out and cool on wire rack completely
1)Put chocolate chips into food processor and grind until they are a fine powder
2)In a small saucepan combine 1/3 cup whipping cream and the sugar over medium heat until the sugar is melted and the mixture just comes to a boil
3)Slowly pour the hot cream into the food processor while it is running and then process for about 30 seconds to melt the chocolate
4)Scrape down the sides and add the coffee, oil and vanilla then process 20 seconds more
5)Let this cool until room temperature (helps to set the bowl on another bowl of ice)
6)Take the remaining cup of cream and whip it with your mixer in a very chilled bowl until it forms soft peaks
7)Gently fold the whipped cream and chocolate mix together to form the mousse and then refrigerate for 30 minutes
1)In another chilled mixing bowl beat together all frosting ingredients on high until stiff
Ganache: (wait to make until cake is completely built)
1)In a small pan heat the cream until boiling, put the chocolate chips into a bowl then pour hot cream over them and stir until completely melted
Building the Cake:
1)Once the cakes have cooled completely take out your favorite cake plate and put a tablespoon of frosting on the center, this will hold your cake in place
2)With a long serrated knife equally cut both cakes into two layers each
3)Place on layer of cake onto the plate and spread it with 1/3 of the mousse, repeat until you have all the cake layers on (no mousse goes on top of course)
4)With a wide frotsing spatula spread a large dollop of frosting along the side of the cake, hold the spatula upright and keep it straight while spreading until you cover the entire side
5)Now frost the top, don't worry if it is not perfectly smooth, you can take your spatula and dip it into hot water and help smooth it out better
6)Put the frosted cake into the refrigerator to chill for 30 minutes (This is a great time to make that ganache)
7)Pull cake out and slowly pour the ganache over the top with a ladel or spoon, start in the center and gently pour just enough until it drips over the sides a bit (My ganache in my photo was slightly lumpy because I was not patient enough to let it melt all the way)
8)Garnish with fresh raspberries, dig in!
Friday, February 11, 2011
1 1/3 cup blanched almond meal
1 cup sorghum flour
1/2 cup tapioca starch
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3/4 tsp xanthan gum
1/2 tsp pure vanilla extract
1 1/3 cup light brown sugar
1/4 cup olive oil or vegetable oil
3 large eggs
zest of whole orange
1 Tbsp fresh squeezed orange juice
1 cup drained blueberries, pat dry (we like to use wild ones)
1)Sift together dry ingredients into mixing bowl
2)Mix together wet ingredients
3)Slowly pour wet ingredients into dry and mix on low until slightly combined
4)Beat the batter on medium for 1 minute
5)With a spoon or spatula fold in blueberries
6)Line 18 muffin cups with papers, I like to spray inside the paper with a bit of oil to help them not to stick
7)Fill each muffin cup until 3/4 full
8)Bake for 23-25 minutes
9)Cool in cup for a few minutes and then transfer to a wire rack
10)Freeze immediately upon cooling or eat them up!
*These tend to get soggy if put into a plastic bag or container, I stored them in a paper sack. If you wish to do mini muffins those take about 6 minutes to bake.
Monday, February 7, 2011
This recipe makes about 3 dozen cookies, perfect for freezing. These are thick, chewy and completely satisfying like a great chocolate chip cookie should be. I recommend storing them in a bag or sealed container in the refrigerator and then nuking for a few seconds in the microwave for that "just out of the oven" taste.
2 1/4 cup GF cookie blend (**see below)
1 tsp baking powder
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
3/4 cup softened salted butter
3/4 cup light brown sugar
1/2 cup white sugar
2 eggs + 1 egg yolk
2 tsp vanilla
2 cups semi sweet chocolate chips or chunks
1/2 cup chopped nuts (optional)
Heat oven 375 F
1)Sift together all dry ingredients into a bowl.
2)Cream together sugars and butter until fluffy.
3)Add eggs and vanilla then mix well.
4)On low speed add in all dry ingredients until well incorporated.
5)Fold in chocolate chips and optional nuts.
6)Scoop into rounded tablespoon size balls and drop onto ungreased cookie sheet, keep 2 inches apart.
7)Bake for 10-11 minutes until lightly golden, do not overbake.
8)Let cookies rest on sheet for 1 minute and then transfer to a rack to cool completely.
This recipe makes about 3 dozen cookies, these freeze really well. Want to take these cookies to a whole other level? Melt a cup of chocolate chips in a bowl, spread a bit on top of each cookie. Crush up some M&M's and Butterfinger candies then sprinkle those on top and viola! YUM
**Flour blend for my cookies:
I make this in a ziplock bag and then shake to mix.
3/4 cup brown rice flour
3/4 cup white rice flour (can just use brown rice if you don't have this)
2/3 cup potato starch (not flour)
1/3 cup tapioca starch or flour
2 tsp xanthan gum
1/2 cup coconut flour
1/2 cup blanched almond flour/meal