I will say this: This would probably be a pretty quick cake if a) you didn't have the attention span of a gnat, b) weren't trying to fool your brain into not-processing, and c) weren't in IM and also helping spelling and grammar pick a fic.
You might understand in here why, after it took like 30 minutes to do the following, Asp was really worried I'd made the lemon curd that another recipe in the book had called for. (Lemon Chiffon Cake, which would have taken half of forever, especially with fried-K_R cooking.)
1 package yellow gluten free cake mix (I used the Betty Crocker yellow cake mix for this one.)
1/4 cup granulated sugar
2/3 cup liquid (I used 1/3 cup Simply Lemonade, 1/3 cup lemon juice)
1/2 cup butter room temp/mildly melted
3 large eggs
1 tablespoon vanilla
Zest of 1 large lemon
Dump all of the above into mixing bowl. Beat on low until blended, then beat for another minute and a half.
Pour into two 9 inch round pans that are well greased.
Mine took 19 minutes to bake at 350. (I will note here that given our oven, they may have been done a little earlier, which may be why it does this odd impression of Yankee Cornbread. Lemon flavored Yankee Cornbread. With icing. Which does not change that the cake is delicious; it was just a little baffling last night.)
1 package of lemon yogurt
1 package cream cheese
~3/4 cup confectioner's sugar
Blend until it's definitely icing, then frost your layers together.
1/2 cup coconut oil
4 oz Ghiradelli semisweet baking bar
1/2 cup semisweet chocolate chips
Capful of vanilla
1/4 cup Ghiradelli cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tablespoons coconut flour (we use 'Let's Do Organic' brand; it's the only one that I don't hate)
Close to 1/4 cup white sugar
I( Icing recipe )
Preheat oven to 350; oil one 9 in round cake pan. (I used two; it was unnecessary, though made for a nice layer cake.)
I took the chocolate and the oil and heated it in the microwave in a 2 cup liquid measuring cup. Together, about 1 min, with plenty of stirring.
Meanwhile, in the stand mixer, I beat the eggs, spices, and vanilla until fluffy. Then added all dry goods (except for the sugar) and beat until well mixed. Added the melted stuff, mixed.
Then I tasted and added sugar. Close to 1/4 cup white sugar was what worked for us today; I may try this one (due to the texture of the finished cake) with brown sugar next time.
Then I filled the cake pan(s) and put in oven for 8 minutes. Was very, very close to done; two more minutes finished. Next time, will put in for 9 and take out immediately.
Please realize our oven hates us, and therefore, my timing may not be yours. I pulled it out when it was well set and the edges looked like it might be close-to-too-done.
Let cool, ice the cake. We served with the aforementioned strawberries.
( Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.
( Read more... ).
This recipe was given to me by my daughter, but it has been pointed out that it is similar to if not identical to Alton Brown's recipe. It may well have originally been his. Honestly, I don't know. All I do know is that this is good. So happy cooking.
(serves 2 - 4)
You will need a round microwave-safe dish, about 7 to 8 inches (18 to 20 cm) in diameter and at least 3 inches (8 cm) deep - the cake will rise up higher than an oven-baked cake. Butter it lightly, or spray with non-stick cooking spray.
3 "large" eggs
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract (*)
3/4 cup all-purpose flour
(*) You may substitute 1/2 teaspoon lemon or almond extract, or 1 tablespoon liqueur, or 1/2 teaspoon finely grated citrus peel.
Place the eggs, still in their shells, in a large bowl, and fill the bowl with the hottest possible tap water. Let stand until the eggs are warm to the touch. (This makes them fluffier when you beat them.)
Pour off the water and crack the eggs into the bowl. Add the sugar, salt, and flavoring, then use an electric mixer to beat the mixture until it is pale and very fluffy. Gently fold in the flour, then scrape the batter into the prepared pan.
Microwave on full power for 4 minutes. It won't look done, but it will be; don't overcook this cake, or the texture will resemble balsa wood! Leave the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Slice the cake in half horizontally if you want a layer cake. Frost (and fill) as desired. Make sure the frosting covers the whole surface of the cake, right down to the plate, and once you've served some, cover the cut surfaces tightly with plastic wrap, because spongecake dries out very quickly.
STUPIDLY SIMPLE CHOCOLATE FROSTING/GLAZE
1/2 cup unsweetened cocoa
1 cup confectioner's sugar
1 tablespoon soft butter
1 teaspoon vanilla extract
Very hot tap water
Stir together the cocoa and confectioner's sugar. Add the butter and vanilla, then very gradually stir in hot water until the mixture is the thickness you want. Spread, spoon, or pour over cooled cake.
Also posted to acelightning
Somewhere in the dim dark origins of this recipe is a Chocolate Fudge Cake recipe from In the Kitchen.
( Accessibility, dietary and equipment notes )
( On to the cupcakes! )
Pictures over on my DW if anyone wants to see the finished product. :)
Click for recipe, and my notes!
Very very adaptable recipe with brilliant GF results. Completely diet destroying (unless one is aiming for butter, fudge, chocolate and nuts).
For those who can't have coffee, chocolate, nuts, etc - this is a surprisingly good recipe for you, as it's entirely adaptable to what you like and what you have lingering in your cupboard. I've made a bunch of suggestions for alternate ingredients, but feel free to go wild with ones I haven't listed. I'm sure your results will be ace.
Also, if you DO make it GF, ask people to taste it, then tell them it's GF. Nobody will believe you. I've done this half a dozen times, and the reaction is always the same.
This is a recipe that takes the French yogurt cake idea and makes it with a fairly standard North American coffee cake configuration. The result is a not too sweet, firm-textured but moist and delicate cake that you can eat for breakfast, or any other time. You can grab a hunk of this and eat on the go or, you know, use a plate and possibly even a fork if you have the time.
( Read more... )
Our menu was:
- Roast beef with mustard sauce and parsnips
- Stuffing risotto
- Mashed sweet potatoes with smoked gouda and chipotle goat crema
- Green beans sauteed in butter
- Dessert: Fruitcake bread pudding and chocolate-cherry-coconut clafouti
( recipes and thoughts below )
I make GF pound cake all the time using a basic recipe, with flavor variations. This lime-flavored one has been a tremendous success.
( Gluten-free pound cake, with lime variation )
First, the cake which is egg and dairy free! I was given this recipe over 20 years ago and it is fast, easy, and delicious as it came to me---it works pretty decently with gluten free flour mixtures, too. It molds nicely for fancy cakes, too!
I made a chocolate version of this cake (but the pic has vanished) using the recipe I think should be called ( Miracle Cake, Not Crazy )
And now, for the texture of cornbread without the corn! I buy hulled millet at the grocery bulk foods department. I do have a small kitchen grain mill, but to be honest, I rarely use it. The millet stays fresh better whole, so I grind it by the recipe....with the ordinary little cheapo coffee mill I keep for spice grinding. I use the sort that you take the lid off the top and can see the little blade. I do it in two batches to have enough for the recipe. And the nice thing is, it is easy to select the coarseness or fineness of the meal! (I've included dairy free options in parens)
( Corn-less Bread )
This recipe is originally from the Joy of Cooking, 2001 edition, modified by me to be gluten-free and include almonds, because I &hearts almonds.
( Yummy peach cake-y goodness )
I'm trying to find a cake recipe for my nephew's first birthday--his mom really wants to make him one and take pictures. However, he's allergic to wheat (not gluten or other grains), milk, peanuts, and eggs. We do have egg replacer, milk replacer, and rice and arrowroot flour, but none of us know anything about cooking with them.
Any help, please? His birthday's on August 18.
This cake. I have quite a love affair with this one. It can be a bit dense, but the older I get, my love for it grows at the sam-ish rate. It's a recipe from my paternal grandmother, who would bake one every year without fail for my dad's birthday, since it was his favourite. She doesn't bake any more, which is a shame, but she handed us some of her recipes.
Prep time: 15 minutes, Cooking time: 30 minutes.
( Genovese Bread )
* I have absolutely no idea whether or not it is a Genovese speciality. It's what my Grandmother and the rest of my family call it.
** You can totally cheat and not foam the eggs white (add whole eggs in step 2 instead). But the resulting cake will be denser, and will feel heavier in your stomach. Either way, it's quite tasty.
Fast forward to a few days ago. My boyfriend decides he wants to go to the asian grocery store. I say ok. While we are there, we pick up some matcha, or ground powered green tea. There were two kinds: one which was in a little tin and one which was in a big bag. Jacob said that the bulk stuff was for baking, so I grabbed that. It was around $6 or so. Having procured the main ingredient, I set off to make the cake.
My initial thought was to use a boxed white cake mix and just add the matcha to that, but I decided against that because, hey, boxed cake mix is gross. I found out later that the matcha needs more sugar than the boxed cake mix provides to cut the bitterness of the tea. I had purchased some plain yoghurt earlier and wanted to use it up somehow, so I chose to go with a recipe which featured yoghurt. At the time, I was also working on an egg shortage, so that informed my decision as well.
I poked around on the internet for a while, and came upon this recipe. It looked promising, so that's what I went with! My modifications reproduced behind the cut.
( OH GOD IT IS A CUT GET IN THE CAR )
I served mine the morning after with butter, but you can do whipped cream or whatever. It makes a really good complement to a nice cuppa, and would work well for cultural gatherings (church potlucks or whatever). It is BRIGHT GREEN so totally appropriate for spring!