Gluten-Free Pumpkin Chocolate Chip Cake

20171122_151224Finally, we are here! The grand finale. We are going to put all the components I’ve been posting together into one show-stopping cake. A combo of chocolate-pumpkin-honeycomb-meringue-awesomeness!

I think the cream cheese frosting is also a crowd-pleaser as well.

I’ll keep the writing short and simple on this one, because frankly we’ve talked about it for a week, so let’s get to the good stuff.

Pumpkin Chocolate Chip Cake

Cake:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, room temperature
  • 1 cup coconut sugar
  • 1/4 cup honey
  • 1 egg
  • 2 tsp vanilla
  • 1 cup pumpkin puree
  • 1 1/2 cup Enjoy Life Chocolate Chips

Cream Cheese Frosting Continue reading “Gluten-Free Pumpkin Chocolate Chip Cake”

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Super Simple Truffles

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Back to yet another component of the delicious Thanksgiving cake I made. I recently started my adventures into truffle making. It all began with a coffee toffee truffle (see the picture below).

For the Thanksgiving cake, however, I wanted something simple, not to over-power the other elements. These were SO easy to make.

The plus of truffles, besides being gorgeous, is that you can make a variety of flavors. Next I really want to make a caramel truffle. All chocolate is a little too rich for my personal taste, but adding other flavors, that would be my style. Maybe a lemon white chocolate. Or chocolate cherry. Or chocolate raspberry. Or a coconut. Or an Almond Joy inspired truffle.  Or an orange chocolate, just zest some orange into the ganache. So many options.

Super Simple Truffles

  • 8 oz. Enjoy Life Chocolate Chips
  • 3/4 cup coconut milk
  • 2 tbsp coconut oil
  • 1 tbsp maple
  • 1/3 cup cocoa powder
  • 2 tbsp organic powdered sugar

Continue reading “Super Simple Truffles”

Gouda Mashed Cauliflower

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I think I’ve been using cauliflower as a potato substitute for almost a decade now. And I have mashed everything. One day I tried: rutabaga, parsnips, turnips and celery root. I’ve also mashed sweet potatoes several times, but even though I like color, the bright orange is not appealing to me as side. And the rutabagas and such were tasty, but the cauliflower is hands-down the best.

One year for Thanksgiving I made them, and my uncles ate them, thinking they were potatoes. They loved them and requested them for the next year.

I usually like to whip them up with either butter or cream cheese or sour cream. They give them a lovely texture.

But I saw a mash with Gouda and I had to give it a try. I love some Gouda and it was so easy. AND it was a perfect side dish for yesterday’s Crispy Honey Garlic Chicken.

I’ll have more to come with cauliflower mash Thursday, as well. I used them in a loaded casserole. It was so good, my husband went for thirds. And between him, me, and my sister-in-law, Mary, we crushed the whole thing.

Smoked Gouda Mashed Cauliflower

  • 1 head cauliflower
  • 3 sliced sliced Gouda cheese
  • salt and pepper to taste
  • 1 tbsp butter or ghee
  • Garnish: crumbled bacon

Continue reading “Gouda Mashed Cauliflower”

Paleo Egg Roll Wrappers

20046529_10101879277759573_3981336752721843949_nThere are certain dishes you remember from your childhood.

We ate dinner together frequently. My father has always enjoyed cooking and my grandmother still suggests he should have been a chef.

There are some dishes from my upbringing that really stand out. Creamed Eggs (think biscuits and gravy, but with toast and hard boiled eggs). There was fruit compote. Donuts. And sometimes we made egg rolls at home. Yum.

Lately my parents have been bringing back the egg roll. Or in the case of my father, a deconstructed one.

I wanted one.

Hmm…

19894613_10101879277879333_7111738673402345932_nI was pretty determined and set since then to make them (I actually tried them three times, before I got one that worked!)

The great thing is. These can freeze. You can make up a larger batch and make some whenever you want.

You can stuff them however you like. Breakfast. Try different vegetables. Different meats. You can even try some sweet ones. Apple or pecan filling maybe. Or a berry and goat cheese.

Skies the limit, experiment and take creative license. Continue reading “Paleo Egg Roll Wrappers”

Gluten-Free Salted Caramel Cupcakes with Macarons

IMG_20170704_130933_124.jpgMonday I wrote about making cupcakes for my cousin’s wedding this upcoming weekend. Last week I made some samples for the 4th. I was a little bit nervous and super excited. Nervous because I’ve never made a cake or cupcakes for a wedding (actually the only things I’ve made for a wedding, were the 9 cheesecakes I made for our wedding reception). Excited to make something for a wedding. nervous because I kept repeating to myself to be delicate and patient while making them. Delicate, graceful. These are not often words I associate with myself. In the kitchen I would describe myself as a beast. I work quickly and efficiently, usually because I have to crank out a bunch of work in not a lot of time. I flow from one thing to the next. So I kept the word delicate in mind. And tomorrow when I make these again I will repeatedly keep telling myself to slow down and take my time.

I wasn’t sure what kind of cupcakes I wanted to make for the wedding. Chocolate was a guarantee, they’re my grandpa’s favorite and they are serving regular chocolate cupcakes at the reception. They’re also serving vanilla and red velvet. My initial idea was to do vanilla but a cupcake with a twist. I just don’t understand the rave for red velvet, it’s chocolate cake with a bunch of food coloring, or at least that’s my perception. And to make one’s that I was satisfied I would have to use beet juice, since I don’t use food coloring, so I vetoed the gluten-free red velvet (sorry).

I searched and searched my Pinterest for some flavor inspiration. I finally settled on salted caramel. I personally love caramel. I love it in my ice cream. I enjoy putting it on or in my pies. I like it in cookies. The list of what I’ll do with caramel is lengthy.

Initially it was a no-brainer to fill the cupcakes with caramel and drizzle some over the icing. It then popped into my mind to make little caramel filled macaron’s for the top. It wasn’t special enough, so I gave myself a big task. Macaron’s are pretty tricky and technical to make. I made them at a bake house I worked at in Champaign. And I was going to make them at home with out molds for them, just free piping them on parchment. They turned out delicious and the groom told me they were the best thing. I mean all the flavor and texture were there, but I felt I maybe over-beat the meringue, as I did not obtain the desired feet. I took note on this and will change it tomorrow.  I am determined to make beautiful little macaron’s.

Again these aren’t Paleo because I am feeding a larger more general audience, I used organic powdered sugar for the macaron’s and the frosting, fill free to change the frosting. I have yet to make a French macaron without the powdered sugar  that I was completely happy with (I’ll put it on my list, I’ve tried with maple sugar and they were ABSOLUTELY DELICIOUS, just not technically sound).

These were all gone first and relatively fast once I showed up, so I actually cut the vanilla cupcakes and decided to focus on the Salted Caramel and chocolate. The base is just a vanilla cake though, so you can just forget the caramel and cookies and make plain vanilla cupcakes. Or try another flavored frosting. I really wanted to do a vanilla cupcake filled with lemon curd, topped with blueberry frosting. I didn’t think this would fit everyone’s taste buds, and the other options would be more of a crowd pleaser.

Salted Caramel Cupcakes with Caramel Macarons Continue reading “Gluten-Free Salted Caramel Cupcakes with Macarons”

Gluten-Free Triple Chocolate Cupcakes

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I used to make a lot of cakes. I took a cake decorating class when I was 21 and I made cakes for every one and every occasion.

I kind of let it slip though, as I transitioned into pies.

Lately cakes and cupcakes have popped back up into my life. I have made several cakes the last month. And this weekend my cousin is getting married and she asked me to make some gluten-free cupcakes for the wedding. Duh, of course, anything for my family.

Last week I made some samples to test out the recipes. And I am excited to share them with you too! Next I’ll share a recipe for Salted Caramel Cupcakes with Macarons.

I HAD to make chocolate cupcakes. Taylor shared the flavors they were having made and said to check with my grandfather on his favorite flavor. He has Celiac’s so making sure he is hooked up is key. He of course voted for chocolate. No pressure… Kidding. I was most excited about these cupcakes. They turned out beautiful and I was pumped for everyone to try them for the flavor.

I did use organic powdered sugar for the frosting on these and butter because I am feeding a larger audience and most are just seeking gluten-free and not paleo. If I were to make these for the market, though, I would probably try them with Spectrum shortening and honey or maple sugar for the sweetener. Feel free to use a different frosting recipe to make these Paleo-friendly.

Verdict?

Delicious! At least that’s what everyone told me and my grandpa ate his before we’d even been there 10 minutes.

Gluten-Free Chocolate Cupcakes

Cupcake:  Continue reading “Gluten-Free Triple Chocolate Cupcakes”

Gluten-Free Yeast Donuts

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I grew up in the Midwest, in a nice sized town called Terre Haute. There’s not a whole lot going on. It’s pleasant. We’re known for ISU, land of Larry Bird.

Growing up we didn’t eat out a lot, my father is a bomb cook and we typically ate meals at home. Plus we lived slightly in the country and we didn’t often go into town to eat. Sometimes, we got treated. A hometown favorite for A LOT of people are Square Donuts. They are delicious.

My father grew up down the street from there, so he has many fond memories of eating there as a children. My grandfather too. He has Celiac’s disease, though, now and cannot indulge in Square Donuts. A few years ago he set me on a mission to make donuts. He sent me home with 5+ pages of notes and a fryer. The experience was a little mortifying and a fail to say the least. I did make some good baked donuts. Grandpa wanted the yeast donut, not the cake donuts.

I have kind of steered clear of donuts ever since. They’re tricky. We’re not really friends.

However, lately, I have been feeling a little more adventurous. Why not try again?

Verdict?

I personally thought they were delicious. They had a nice texture and taste. I was very pleased with them. These are best fresh!

Gluten-Free Yeast Donuts Continue reading “Gluten-Free Yeast Donuts”