Thursday, October 25, 2012

Gluten Free Spice Cake with a Pumpkin Buttercream

This is a very soft delicious gluten free spice cake with a pumpkin buttercream. However, I wasn't fond of the buttercream, not enough pumpkin flavor to me and buttercream is not my fave. Next time I'll make a pumpkin cream cheese frosting for it. I doubled the buttercream and could not wait for it to set up, so my layers slid in my photos, haha. Another recipe my family could not tell was gluten free, we all loved it!

Gluten Free Spice Cake with a Pumpkin Buttercream
from Stuffed Pepper

2 cups GF Flour Mix*
1 teaspoon xanthan gum
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon cocoa powder
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ½ cup brown sugar, packed
2 eggs
1 teaspoons vanilla
1 cup sour cream

4 tablespoons unsalted butter, room temperature
2 tablespoons pumpkin puree
½ teaspoon cinnamon
½ teaspoon vanilla
2-3 cups powdered sugar, sifted
2 teaspoons milk

Preheat oven to 350°F. Spray two 9-inch cake pans with cooking spray and line the bottoms with parchment paper.

To prepare the cake, whisk together the first 9 ingredients in a medium-sized bowl. Set aside.

In a separate bowl, cream together the butter and brown sugar, about 2-3 minutes on medium speed. Add in eggs, one at a time, mixing well in between each. Beat in the vanilla. Next, add in the dry ingredients in three separate additions, alternating with the sour cream. Mix well in between each addition.

Divide batter between the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool completely.

To prepare the buttercream filling, beat butter until creamy, about 1-2 minutes. Add in the pumpkin, cinnamon, and vanilla, and mix completely. Slowly add in 2 cups of powdered sugar followed by the milk. Adjust to your personal taste and texture preferences, adding more powdered sugar for a sweeter, firmer filling.

Assemble the cakes by placing one cake layer, bottom side facing up, on a plate. Completely cover the upward-facing layer with the pumpkin buttercream. Place the second cake layer on top of buttercream filling, the top facing up. Finish cake with powdered sugar for decoration, if desired.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

perhaps you got a sneak peek on instagram? :)

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Wednesday, October 17, 2012

Red Velvet Cheesecake Cake

We recently had a birthday in our family, the big 15! She loves cheesecake and red velvet cake so when I saw this, I was happy she wanted it. I made this in 3 days, different stages (I didn't want to be rushed) so keep that in mind if you decide to make one too. For mine, I decided to do a cream cheese frosting, decorated as roses, something new for me, any little spaces I filled in with a flower dollop. This went over so well, family raved about it, AND some had seconds!! No, I couldn't have any, but that's ok my birthday is next and I WILL have cake. :)

Red Velvet Cheesecake Cake
Recipe by: Willow Bird Baking Yield: 11-13 pieces

Crust Ingredients:
32 chocolate cream sandwich cookies, finely processed into crumbs
5 1/3 tablespoons unsalted butter, melted and cooled
Small pinch of salt

Ganache Ingredients:
3/4 cups heavy cream
10 oz. semisweet chocolate, finely chopped

Cake Ingredients:
1/4 cup vegetable shortening
1 egg
1 tablespoon cocoa
1/4 teaspoon salt
3/4 cups sugar
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 tablespoon white vinegar
1 ounce red food coloring

Filling Ingredients:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs

Note on scheduling: This cake is easily separated into two days of preparation, and can be prepared ahead of time. On day one, prepare the red velvet cake, cool it, and freeze it. On day two, prepare the cheesecake. You can then assemble and decorate right away, or leave this for day three.

Make the cake:
Preheat oven to 350 degrees F. Line the bottom and the sides of an 9-inch round cake pan (I used my springform pan) with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the cake out of the pan when it’s done. Cream shortening, sugar, and eggs. Make a paste of the cocoa and coloring and add to the shortening mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into the cake pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover in wax paper, and freeze for 30 minutes or until firm.

Make the cheesecake:
To make the crust, preheat the oven to 350˚ F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Make the ganache:
Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1 – 1.5 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache for garnishing if desired; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set (it’ll sink as it cools).

Assemble the cheesecake:
Carefully remove the cheesecake from the springform. Transfer the cake to a serving platter. . Then place your red velvet cake layer on top of cheesecake (right side up). If for some reason you seem that your cake layer will stick up beyond your crust, you can use a long serrated knife to reduce its width (freezing it first makes it easier to cut). Decorate top of cake as desired. (I used a double batch of cream cheese frosting in roses).

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Monday, October 1, 2012

Gluten Free Jalapeno Cornbread

This will be my go to cornbread for now on, and I can even say Mr. loved it!! I added in a diced jalapeno and it was just right in this. I like to drizzle some honey over the top when it comes out of the oven. We had this along side some enchiladas.

Gluten Free Jalapeno Cornbread
adapted from Gluten Free Mommy

1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter
1 jalapeno, diced
*You may also stir in 1 cup shredded cheddar and 1/2 cup thawed frozen corn to the batter if you like.

 Preheat the oven to 400 degrees. Mix the dry ingredients together in a med. bowl and set aside. Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides. In a small bowl, combine the eggs, milk, 1/4 cup butter and jalapeno. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

*These will also make 14 muffins. I just melted all the butter and added it to the egg mixture, added corn and cheese, sprayed my muffin tin and baked for 25 minutes.

done as muffins

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