2012-10-24 22.26.51

Gluten Free Yellow Cupcakes (or cake)

HAPPY HALLOWEEN!

 

Over the weekend I went to the Gluten Free Expo and picked up many many samples, including Pamela’s Baking & Pancake Mix. I decided to use it to make cupcakes. I was worried it would taste like pancakes, but it didn’t at all! Not only do these taste great and have half the amount of sugar and butter than most cupcakes, but they are super easy to make!

I adopted this recipe from one on Pamela’s website. I reduced the sugar and butter, and added more vanilla and almond extract.

Ingredients

3 eggs, separated
2 Tablespoons butter
2 Tablespoons applesauce
2 cups Pamela’s Baking & Pancake Mix (any all purpose flour would do!)
1/2 cup sugar
1/2 cup almond milk (can use soy or cows milk)
2 teaspoons vanilla extract
1/2 teaspoon almond extract (1 teaspoon if you want it to have a more prominent almond flavor, this is what I did :)

Makes 12-14 cupcakes, or one 8-inch or 9-inch cake

1. Preheat oven to 350 F. Prepare a pan with non-stick spray if making a cake.

2. Separate eggs, whip egg whips until stiff.

3. In a separate bowl, soften butter, add apple sauce, flour and sugar. Blend for 1 minutes on medium speed until the batter is smooth.

4. Add 1/4 cup of milk with the extracts, mix for 1 minutes on medium. Add remaining milk and the egg yolks. Mix together for 1 minutes. Fold in stiff egg whites. (It’s ok if they are not completely stiff, mine weren’t and it came out great)

5. If making cupcakes, use cupcake papers, it makes clean up easier :)

6. Fill cupcake tins 3/4 of the way to the top.

7. For cupcakes bake for 15 minutes. For cake bake 25 minutes.

8. Let cool in pan before removing it. Let cool completely before icing.

 

 

Tip: One way to reduce the amount of sugar in baking but keep its sweetness is to add extra vanilla extract.

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Pumpkin Chocolate Chip Cookies

Ingredients:

-Pumpkin Puree (from the can) about 3/4 cup
-1 and 1/2 Cup GF Flour
-1/4 cup white sugar
-1/4 cup brown sugar
-1 teaspoon baking soda
-1/2 stick butter – melted
1 egg
– 3/4 cup choc chips
– pumpkin pie spice
-cinnamon

Pre-heat oven to 350 degrees for 10-15 min
Mix dry ingredients together.
In a large bowl mix together the liquid ingredients.
Combine the dry into the wet ingredients using a mixer or stir together by hand for a few minutes, until smooth. Add in chocolate chips.
Bake for 10 – 15 minutes, this will depend on how your oven works and if you prefer your cookies soft and chewy, or hard and crunchy.

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Gluten Free Chocolate Covered Matzo

Every year my grandmother makes Chocolate Covered Matzo, and it has always been my favorite recipe. During the year you can replace the matzo with gluten free salted crackers. Saltines work best but I have yet to find gluten free saltine crackers.
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This recipe is easy enough for kids to make and is sure to be a crowd pleaser at your seder .

Ingredients

4 unsalted matzo boards, or more as needed to line baking sheet
1 1/2 sticks unsalted butter
1 cup dark brown sugar, firmly packed
1 bag (12 oz) semi sweet chocolate chips
1/2-1 cup chopped walnuts or sliced almonds (optional)

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with aluminum foil; spray with cooking spray.
  3. Arrange matzo to fit into pan; break boards if necessary.
  4. Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until well mixed.
  5. Pour the butter and sugar mix evenly over matzo, using a knife to spread evenly if necessary.
  6. Place the baking sheet in the preheated oven for 8 minutes, until the butter/sugar is golden brown.
  7. Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes.
  8. Spread the melted chocolate over matzo.
  9. Place in freezer or refrigerator until chilled and set. Break into pieces when cooled.

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Gluten Free Yellow Cake

Today is my boyfriends’ birthday and I wanted to buy him a cupcake or small treat but I could not find a single, not pre-packaged pack of 4, gluten free cupcakes. There are no gluten free bakeries around me, unfortunately. So any bakers in Brookline reading this, please start offering gluten free desserts in your bakeries or stores! He isn’t on a gluten free diet but he doesn’t really like sweets and I knew he was going to offer to split it with me. So I decided to make my own cake. This was my first attempt at making a gluten free cake from scratch and it came out pretty good! For my cake I cut the recipe in half to make a small cake. The only recommendation I have from the recipe below (which I adapted from Aruthur’s) is to add a little more sugar, the cake is not that sweet. BUT it is still very tasty and not overly sweet like those premade cakes you buy in grocery stores that taste like an entire box of sugar was dumbed into it.
Why is my cake green? I tried to write “26” on it but my cake decorating skills are very below average and it came out horrible. Not being able to wipe if off completely I just put a layer of green frosting on the whole cake and added coconut flakes to the top (he really likes coconut)
Ingredients:
1 cup sugar
½ cup butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (I like to use Bob’s Red Mill)
2 teaspoons baking powder
½ cup milk
1.     Preheat oven to 350F. I set my temperature to 325F and it came out nice and golden.
2.     In a large mixing bowl cream together the sugar and the butter until it is smooth.
3.     Beat in the eggs using an electric beater or a whisk. Add in the vanilla extract and milk and mix well.
4.     Combine flour and baking powder in a separate bowl to mix together. Add the flour mixture to the wet mixture and mix well.
5.     Bake 30 – 40 minutes. mine was in for just under 35 minutes.
6.     Let cool before you frost. I used Pillsbury Whipped Supreme Fluffy White. Pillsbury labels their frosting gluten free now!

Gluten Free Mini Oatmeal Chocolate Chip Cookies

These cookies are delicious. I used an old oatmeal raisin recipe I had gotten from the top of a Quaker Oats container and made a few changes. I always add more vanilla extract and cinnamon to recipes when I bake, and I love using bananas. Replacing some of the butter with bananas gives the cookies just a hint of banana flavor, while reducing the amount of fat (not a bad trade off). Replacing butter with bananas doesn’t always work in cookies (be ware!) but if you replace only a little, sometimes you get amazing results, just like these cookies below. I say this with a little hesitation because I know not everyone will think these are amazing. For one, they are very small, which means you can have two or three :) and I know there are hundreds of delicious cookie recipes out there I have yet to make, but for now these are still one of my all time favorite cookies.

I also used mini chocolate chips for the first time, and I think I like this so much better. The chocolate chips are more evenly spread out throughout the cookies.

The outsides are nice and crispy and the insides are soft and chewy, just the way I like them.

Recipe: (makes 24 mini cookies)

3 Tablespoons butter, softened
½ small banana
½ cup brown sugar
3 Tablespoons white sugar
1 egg
1 teaspoon vanilla

¾ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cinnamon
1 ½ cups Oats (quick or old fashioned, uncooked)
½ cup mini semi-sweet chocolate chips
 
1. Preheat Oven to 350 degrees F.
2. In a large bowl, beat butter, banana, and sugars on medium speed until creamy.
3. Add eggs and vanilla; beat well.

4. In a separate bowl combine flour, baking soda, and cinnamon; mix well.
5. Add flour mixture to sugar mixture; mix well.
6. Add in oats and mini chocolate chips; mix well.
7. Drop by rounded tablespoon onto an ungreased cookie sheet.
8. Bake 8-10 minutes or until light golden brown.
9. Cool 1 minute on cookie sheet then transfer to wire rack. Cool completely.

Gluten Free Black Bean Brownies

I know what you are thinking, black bean brownies, what the heck?! But before you pass this up, let me tell you that they are melt-in-your-mouth delicious. The brownies pack in so much flavor, dense chocolate, a hint of coffee, and have a super smooth fudge like texture. If you didn’t know they were made with black beans I don’t think you’d ever be able to tell.
What inspired me to make these? Well they had no flour for one. And two, I was just so curious how a black bean brownie could have such great reviews. I saw this recipe advertised at Whole Foods, and it is originally from the cookbook Baking with Agave Nectar.
My advice would be to add more walnuts. One cup is not enough; it seems too scarce. Also, you can definitely taste the coffee flavor (others told me it wasn’t as strong as I thought). So if you are not a coffee love, I would reduce the amount of coffee by half. I also used 2½ cups of black beans (not on purpose) but they came out just fine!
Black Bean Brownie Recipe 

     4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups canned black beans, drained
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup granulated instant coffee
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

  • Preheat the oven to 325°F. 
  • Line a 9in x 13in baking pan with parchment paper and lightly oil with canola oil spary. 
  • Melt the chocolate and butter togehter in the microwave for 1½ to 2 minutes. Stir with a spoon to melt the chocolate completely. 
  • Place the beans, ½ cup of the walnuts, vanilla extract, and a couple spoonfuls of the melted chocolate mixture into a food processor. Blend until thick and smooth. Set aside.
  •  In a large bowl, mix together the remaining walnuts, melted chocolate mixture, instant coffee, and salt. Combine with pureed bean mixture.
  •  In a separate bowl, with an electric mixer, beat the eggs until light and creamy, about 1-2 minutes. Add the agave nectar and beat well.
  •  Reserving about ½ cup of the egg mixture, mix egg mixture and bean mixture together, then pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture again until light and fluffy. Drizzle over the brownie batter and use a knife or toothpick to pull the egg mixture through the batter, creating a marbled effect. 
  • Bake for 30 to 40 minutes (38 minutes for me!), until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
The brownies take a while to settle. Let cool completely in the pan before attempting to cut them. If you try to cut them before they have cooled completely they will fall apart. I would suggest putting them in the fridge before trying to cut them at all.
At first I didn’t think the brownies were done because they were gooey and not holding together. This is normal. After refrigerating over night the brownies held together perfectly and tasted even better than they did straight out of the oven.
My Dad loved these brownies, and they were a hit with my coworkers. Next time I make them I am going to use a round cake dish and cut them into cake-like pieces and serve with a chocolate ganache frosting. Again I can not take credit for this, it was my bosses idea, but it’s a great idea!