Choclate cake -King Arthur Flour

Loaded Chocolate Cake

1 1/2 cups sugar

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour

1 cup (3 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa

2 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon xanthan gum

1/3 cup vegetable oil

3 large eggs

1 cups water

1/4 cup chocolate syrup

1/3 cup applesauce

2 medium carrots, grated

1/4 cup shredded coconut

1) Preheat the oven to 350°F. Line  two 8" or 9" round pans with parchment paper.

2) In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, flour , cocoa, baking powder, salt, and xanthan gum.

3) Place the oil, eggs, water, and vanilla, syrup, apple sauce and carrots into your mixer bowl, and beat well.

4) Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

5) Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.

6) Pour the batter into the prepared pans. Sprinkle the coconut over the top

7) Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. Coconut should be golden brown.  

8) Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.

Yield: two 8" or 9" round layers.

I found them thin, so I stacked them up, and put a little coconut cream between them. The

Original Recipe from King Arthur here: Gluten-free-chocolate-cake-recipe The Major changes I made were:

One less Egg, Less oil.

Adding apple sauce, syrup, Carrot and coconut.

So I'm not sure if mine is healthier... Less fat, but more sugar.

 

You could not taste the carrot, but the cake did not seem that sweet. I'll have to try the recipe again, the way it was originally written, and see how it would have turned out.

 

 

Bananna muffins with King Arthur Gluten free Flour

When other people notice that the bananas on the counter are too ripe to eat, they make banana bread.
Well, I said to my self, I want to be one of those people.
But it was harder than I thought.
The Banana bread or muffin mixes I found already had their banana flavor. And I was concerned that Just tossing in several mashed bananas would alter the dough to much, and effect the outcome. So knowing I had a bag each of Bob's red mill and King Arthur all purpose flour, I searched there web-sights for a recommended banana bread recipe. I came up with:
 Recipe

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon cinnamon, optional

1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour

1/2 cup (8 tablespoons) soft butter

2/3 cup sugar

2 tablespoons honey

2 large eggs

1 1/2 cup very mashed ripe bananas (about 2 medium bananas

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour. Set aside.

3) Beat together the soft butter, sugar, and molasses.

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

9) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

 

Squeaker helping me make the Bread.

Chebe Cinamon rolls.

These came from the Chebe Bread mix.

Not as lovely as advertized, but that is due to my skill.
They tasted good.
It was not really what I expected.
They were small, the bottom of a muffin cup.
And because it was not a yeast dough, they had a denser, more chewier texture.
I think If I try them again I would make them thinner, and conciser them swirl cookies, rather then rolls.

The Gluten Free Insider: Health Canada Releases New Guidelines for Gluten Free

I am behind what Kinnikinnick is saying about the new laws. Especially in the "not so good" section.

The Gluten Free Insider: Health Canada Releases New Guidelines for Gluten Free

Gluten free version of Samoa Cookies

So, a few years ago I heard that there were recipes for making your own Girl scout cookies. I had liked the Samoa.

SO armed with a bage of shortbread cookie mix, I set out to make them.

1. Make the mix as directed. I used Bob's red mill.*
2. I formed the dough into a tube, wrapped it in plastic, and refrigerated it for a little while to get it firm.
3. Slice the tube into 3/4 inch disks.
4. Bake as package directs. 
5. Let cool
6. Dip in Caramel. I used some form a jar of ice cream topping.
7. Press the caramel side into shredded coconut.
8. Drizzle with melted chocolate chips.

 *On there own, the cookies were very crumble, and did not have much of a flavor. SO the toppings really made the cookie.

Bagle chips.

The flovor was a little subtle.
We decided they needed some kind of dip.
Greek yogurt, cream cheese, frosting...

Gluten free Angel Food Cake

I used a Gluten free pantry Angel food cake mix.
It turned out rather well.

Positive: Easy to make. Smelled wonderful. Smooth and spungie texture.
Negative: It left a coating on my teeth, and a strange flavor in my mouth.
I think a nice Lemon glaze would overpower the after taste, the strawberries did not cut it.

Coco Spoon

Christmas Gifts. I made little Trees, and Santa chocolates from a mold, and then stuck them to spoons I have dipped in more chocolate. Then I gave them as gifts, with a mug and some packages of coco.