Tag: cake

Chocolate Coconut Strawberry Cakes

Chocolate Coconut Strawberry Cakes

Gluten Free Chocolate Coconut Cakes

Last night I went into a zen mode of watching youtube videos on cooking and baking. I will begin on one topic and end up at an entirely different culinary place, all the while loving what I am seeing and learning. I came across a video that used strawberries to form a rose on top of a cupcake and I thought “hm, I think that would be neat”, but seeing as I plan to make cupcakes later this week for the 4th of July, I didn’t necessarily want to wait. So I got to thinking, what could I put that on instead.

A staple in my pantry is coconut. It is a delicious gluten free friendly ingredient and it can be added or used to make several awesome creations. I thought at first I would maybe use it for basic macaroons but then quickly came across a recipe from Molly Yeh that changed my mind. She used the basic macaroon recipe but instead made it into a cake. I thought that it would be a great choice, but instead of making a full sized cake, I decided to make mini ones (I really wanted to try these strawberries).

Her original recipe calls for orange and I decided to swap that out entirely for strawberries as it is the season.

 

I decided to use ramekins instead of a cake tin- however now having made this, you can use a cake tin and then simply use a biscuit cutter. It is entirely your choice.

The result was delicious, and beautiful.

Gluten Free Chocolate Coconut Cakes

June 27, 2017
: 5

By:

Ingredients
  • 1 14 oz bag of shredded coconut
  • 3/4 cup unsweetened cocoa
  • 1 14 oz can condensed milk
  • 2 egg whites
  • 1 tsp salt
  • For buttercream:
  • 1 stick of softened unsalted butter
  • 1.5 cups of icing sugar
  • 3 tbsp strawberry preserve or jam
  • fresh strawberries
Directions
  • Step 1 Preheat your oven to 350F.
  • Step 2 Grease the bottom of your ramekins and line them with parchment paper.
  • Step 3 Mix together the dry ingredients in a bowl, and in a separate bowl mix together your wet ingredients.
  • Step 4 Using a rubber spatula, pour the wet ingredients into the bowl with the dry ingredients and mix until all are combined.
  • Step 5 Use a spoon to transfer mix into ramekins and make sure each is equal.
  • Step 6 Bake the ramekins for 30 minutes- check on them after 25 minutes and if they have lost their shine, then they are ready.
  • Step 7 Allow them to sit in the ramekins for an additional 10 minutes.
  • Step 8 Using a standing mixer, beat the butter for a few minutes until light and creamy.
  • Step 9 Add the icing sugar and beat it until buttercream forms. Add your strawberry preserve. Transfer icing to piping bag with a round tip.
  • Step 10 Use 2 cake pieces for cake, ice in the middle and then on top. Be generous with the icing on top as the icing will work as the glue for the strawberries.
  • Step 11 Slice your strawberries, and place them as seen in the picture. The result is a rose.

Breakfast Cakes

Breakfast Cakes

This is a quick and simple recipe! They are extremely fluffy and delicious. It is great right out of the oven with a cup of coffee, or an awesome dish to bring to a brunch or party. They will keep for up to a week in the fridge, but be sure to place them in an airtight container.

Breakfast Cakes

June 19, 2017
: 18 Cakes
: 10 min
: 18 min
: 30 min

By:

Ingredients
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 4 tbsp butter (softened)
  • 1/2 cup parmesan cheese
  • 1 cup greek yogurt - plain or vanilla
  • 1 tsp baking soda
  • 3 eggs
  • 1/2 cup raw cane sugar
  • sesame seeds to top
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Cream your butter and sugar in a standing mixer.
  • Step 3 Add eggs one at a time until each is fully incorporated and mixture is smooth.
  • Step 4 Add your flour, cheese, yogurt, and baking soda. Mix until smooth.
  • Step 5 Take muffin tins and spray with pam (or use butter your choice) and fill them 2/3 of the way up.
  • Step 6 Put in the oven and bake for 15-18 minutes. Until they look a nice light gold color on the top.
  • Step 7 Remove from oven and place muffin tins on wire racks, allow to cool a bit before removing.
  • Step 8 Serve and enjoy.

 

Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes

For some odd reason this week I have felt as if every day is Friday. Friday of course means that it is close to the weekend and everyone deserves desserts on the weekend, therefore I have an excuse to start baking. Today’s recipe comes from the wonderful blog my name is yeh by Molly Yeh. I have been a bit lazy lately with coming up with my own recipes and therefore have been checking out other peoples and some of them have turned out pretty swell. This is one of them.

Last night, on our weekly Wegmans run (my favorite grocery store in the world) I knew that I wanted to make these mini cheesecakes. I asked the hubs what kind of topping he would like for it and he said blueberry, and I thought that was a solid choice.

Mini Blueberry Cheesecakes

June 14, 2017
: 24 Cheesecakes
: 20 min
: 45 min
: 1 hr 5 min

By:

Ingredients
  • 18 large rectangles (that is, 36 squares, or 2 full pouches, or just under 10 oz) of graham crackers- I used Kinnikinnick’s Gluten Free Sm’moreables Graham Style Crackers
  • a good pinch of kosher salt
  • 10 tb unsalted butter, melted
  • filling:
  • 1/4 c flour- I used cup4cup
  • 1 c sugar
  • 1 tsp kosher salt
  • 1/2 c shredded parmesan
  • 30 oz whole milk ricotta
  • zest of one lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 4 large eggs
  • 1 c jam- I used blueberry preserve
Directions
  • Step 1 Preheat your oven to 375F and line 2 muffin tins.
  • Step 2 In your food processor, blend the crackers
  • Step 3 Add the butter (make sure it is melted) into the food processor until you get a good crumble.
  • Step 4 With a spoon, spoon in the filling and make your crust.
  • Step 5 Set the cupcake tins in the fridge while you make your filling.
  • Step 6 Again use your processor- I washed mine out before doing this but it is not a big deal. Add the parmesan, salt, flour, and sugar. Blend.
  • Step 7 Add the ricotta, lemon juice, lemon zest, and extracts. Process this.
  • Step 8 Drop the eggs in one at a time while the processor is running, do this until you get it nice and smooth.
  • Step 9 Remove your tins from the fridge and spoonful your filling into the cupcakes, not all the way to the top- we want to leave a bit of room.
  • Step 10 Place in the oven for 20 minutes.
  • Step 11 Remove from oven- let them cool for 45 minutes on the counter.
  • Step 12 Spoon your jam on and place in the fridge for 1-2 hours or overnight.
  • Step 13 Enjoy!

Spring and Summer Strawberry Cake

Spring and Summer Strawberry Cake

It has been spring in Virginia since February. It was unseasonably warm. Our April wedding was 92 degrees! It was a scorcher.

The other day we were walking through my favorite grocery store, Wegmans, and I saw that decent strawberries were available. I gave the hubs a look and he knew immediately that we were getting some strawberries.

I was looking online at all of the food blogs and sites I admire (there are many) and saw that on Smitten Kitchen that there was a recipe for a strawberry summer cake. The original recipe is of course for those who can have gluten, so I made some modifications and it was still delicious.

Spring and Summer Strawberry Cake

June 14, 2017
: 10
: 10 min
: 1 hr 10 min
: 1 hr 20 min

By:

Ingredients
  • 6 tablespoons unsalted butter, at room temperature, plus extra for cake tin.
  • 3/4 cup of gluten free all purpose flour (I used cup4cup)
  • 3/4 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 4/5 cup plus 2 tablespoons (25 grams) granulated sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, hulled and halved
Directions
  • Step 1 Preheat oven to 350F
  • Step 2 Mix flours, salt, and baking powder in a large bowl and set aside.
  • Step 3 Using an electric mixer, begin to beat the butter. Add your sugar. Let them get fluffy for about 3 minutes. Then proceed to add your egg and milk. Do not be alarmed when you add the milk that the mix looks as if it has curdled.
  • Step 4 Begin to slowly mix in your dry ingredients- it will then begin to look like normal batter.
  • Step 5 Take your 8 or 9 inch cake tin, grease the sides and the bottom with butter. Cut out and place baking or parchment paper on the bottom of the tin.
  • Step 6 Pour your batter into the cake tin and smooth out. Cover in strawberries.
  • Step 7 Sprinkle the remaining sugar over top.
  • Step 8 Place in the oven for 10 minutes and after 10 minutes, lower the oven to 325F.
  • Step 9 Let the cake bake for 50-60 minutes- until you can stick a knife or toothpick in it and it comes out clean.
  • Step 10 Let it cool on a pan rack and serve.
  • Step 11 I topped mine with icing sugar, but you are free to omit this and serve it with whipped cream.
  • Step 12 Enjoy!