What to do with beets? Red velvet Cake.

Thursday, September 11th, 2014

 

My organic farm box gets delivered each week to my front door. For the last three weeks I have been getting beets each time. I have used them in salads, roasted them, juiced them and have yet to make a dessert with them.   Here are two delicious dessert recipes using beet juice, Red Velvet Cake and, coming up next….. Red Velvet Whoopie Pies.

Gluten-free Red Velvet Cake

Gluten-free Red Velvet Cake with Heavenly Cream Cheese Frosting

Ingredients

¼ cup cocoa powder

1 ounce red beet juice*

1 cup vegetable oil or half vegetable oil, half coconut oil (melted)

1 cup granulated sugar

¾ cup light brown sugar

3 eggs or equivalent egg replacer

1 cup buttermilk or milk substitute such as almond milk or rice milk, with 1 teaspoon white vinegar

1 teaspoon salt

2 teaspoon vanilla extract

2 ½ cups gluten-free All Purpose Baking Mix from The Pure Pantry

Instructions

Preheat oven to 350 degree. Grease and flour two 9 inch round pans.

Mix together the cocoa and beet juice. Set aside.

In a large bowl, cream together the oil, sugar and eggs until light and fluffy. Stir in the cocoa mixture. Beat in the buttermilk, salt, vanilla. Add All Purpose Baking Mix, mixing just until incorporated. Scrap down the bowl and mix on medium for 3 minutes.

Pour batter into prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes before removing from pans and then cool completely before frosting and assembling. Refrigerate until ready to serve. The best frosting with this recipe is Heavenly Cream Cheese frosting, recipe here.

*I have a fruit/vegetable juicer and push 2 red beets through it to get 1 ounce or more of beet juice.

 

Lemon Coconut Cake

Tuesday, March 18th, 2014

 

I am so excited about the “Go Dairy Free” and “So Delicious” March Madness dairy-free recipe contest!   If you’d like to find more dairy-free recipes or enter the contest yourself, here is the contest page from our friends at Go Dairy Free.   Each recipe can only have 8 ingredients….kind of a challenge….but certainly do-able.   I decided to submit two, really three, recipes….two sweet and one more on the savory side. Lemon Coconut Cake and Good Morning Muffins.  The third is the icing on the cake, so to speak.   I hope you enjoy them!

Gluten-free/Dairy-free Lemon Coconut Cake

Gluten-Free Coconut Cake

Serves 10

Ingredients

1 cup vegan butter alternative
1/2 cup coconut oil, at room temperature
2 cups organic sugar
6 large eggs
3 cups all-purpose gluten-free baking mix from The Pure Pantry (includes baking powder and xanthan gum so you don’t have to worry about it!)
1 1/2 cups So-delicious coconut milk
2 1/2 teaspoons gluten-free vanilla
2 tablespoons lemon zest (from 2 lemons)
3 cups sweetened shredded coconut, lightly packed
Extra coconut for decorating top of cake

Instructions

1. Preheat oven to 350°F.

2. Grease with coconut oil and lightly dust with gluten free flour (can use the same gluten-free all-purpose mix that is called for in the recipe) two 9” round cake pans or one 9″ x 12″ rectangular pan and set aside.

3. Combine the coconut oil and sugar in a bowl and beat with mixer until blended.  Add the eggs, one at a time, and continue to whip on high for two minutes.  Add vanilla.

3. Using a grater with small holes, grate lemons to yield 2 tablespoons lemon zest.  Add to wet ingredients.

4. Add half the baking mix to the coconut oil mixture and half the coconut milk, continue to mix.  Add the remaining baking mix and remaining milk.  Continue to mix for three more minutes, scraping down the sides of the bowl as necessary.  With the mixer low setting, pour in the shredded coconut.

5. Pour the batter into your prepared cake pan and bake for 40-45 minutes or until a wooden skewer comes out clean.  Cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.

While the cake is cooling, make the dairy-free cream cheese frosting, which is optional:

Heavenly Dairy-free Cream Cheese Frosting

2- 8 oz. packages of dairy-free cream cheese alternative
1 cup (two sticks) vegan butter alternative
3 tablespoons So-delicious coconut milk
1 1/2 cups confectioner’s sugar
1  teaspoon gluten-free vanilla
2 tablespoons agave nectar

1. Cream together the cream cheese and butter in a large bowl.

2. Add the confectioner’s sugar, coconut milk, vanilla and agave and continue to whip until the icing is totally smooth, about three minutes.

3. Refrigerate for 30 minutes to 1 hour before icing your cake.

Yield: About 4 Cups Icing

Toasted Coconut for topping the cake, optional:

In the image above, I did not top the cake with toasted coconut because I wanted a nice white cake. If you’d like a nice toasty coconut look, you can lightly toast your coconut.  To do so, preheat oven to 350°F and spread the coconut onto a cookie sheet and toast for 3-5 minutes, depending on how dark you want the coconut.  After you have iced the cake, sprinkle the toasted coconut on top for a beautiful presentation.

Recipe created by Elizabeth Kaplan at From The Pure Pantry blog.

 

Gluten-free Carnival Birthday Party

Monday, March 17th, 2014

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This year my son turned 6.  It’s such a special age —  a time when children form friendships at school, enjoy the company of other children, and love to attend and have their own birthday parties.

Since my son is gluten-free, I decided that the entire menu would be gluten-free so that he didn’t feel left out in any way.  So often when gluten-free and allergen-free kids attend parties there isn’t anything for them to eat: pizza, cupcakes, and most snacks are full of allergens.  So to make Dolan feel extra special, everything would have to pass the gluten-free test!

The party menu included:

  • Gluten-free chocolate cupcake cones made with “Let’s Do Gluten-free” cones and The Pure Pantry dark chocolate cake mix and Heavenly Cream Cheese Frosting, recipe here.
  • Gluten-free hot dogs from Applegate Farms with gluten-free hot dog buns from Udi’s.
  • Gluten-free kettle corn from Trader Joe’s.
  • Peanuts in the shell  (no kids with  peanut allergies attended).
  • Gluten-free ranch dip and gluten-free hummus with carrots, cucumbers and celery.
  • To Go Treats included gluten-free red licorice, gluten-free animal crackers from Kinnikinnick, salt water taffy, Starbursts, and lollipops.

 

The Pure Pantry

Gluten-free Chocolate Cupcake Cones — a huge yummy hit!

The Pure Pantry

To Go Treat Bar

The Pure Pantry

Good old hotdogs — gluten-free

The Pure Pantry

Gluten-free Crunch Master crackers, gluten-free hummus, and veggies.

The carnival games were so much fun to create.    We had ring toss, tin can knockdown, horseshoe toss, squirt gun ball knockdown, apple bobbing, a “photo booth” and face painting.

 

Tin Can Knockdown

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Apple Bobbing

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Face Painting

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Squirt Gun Knockdown

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The Photo Booth

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A very happy birthday boy!

With some help from my good friend Calli and my daughter Isabelle, we created all the fun signs with the Circus Font I downloaded from Pinterest and paper supplies from Paper-source.

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Gluten-free Chocolate Cupcake Cones

Saturday, March 15th, 2014

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Gluten-free Chocolate Cupcake Cones

These cupcakes were the perfect birthday dessert for my six year old son’s carnival theme birthday party.  The kids loved them….and I think some adults too.

Dairy-free and Vegan optional

Makes 24 cupcakes

Ingredients

1 package “The Pure Pantry” gluten-free Dark Chocolate Cake Mix (link)

3 eggs or equivalent egg replacer

1 cup rice, almond, coconut or regular milk

½ cup safflower oil

1 cup boiling water

2 packages “Let’s Do Gluten-Free” ice cream cones

24 red M & M’s

1 recipe Heavenly Cream Cheese Frosting (link)

  1. Preheat oven to 350 degrees.
  2. Follow directions on the chocolate cake mix package.
  3. Stand up ice cream cones in mini muffin tins.
  4. Fill with chocolate cake mix leaving ¼ inch from the top of the cone.  Do not over fill or they will become volcano cupcakes (hum maybe another idea for later)!
  5. Place in oven and bake for 20-22 minutes, until cupcake inserted with toothpick comes out clean.   Remove from oven and let cool.
  6. Prepare frosting recipe.   I used the disposable frosting bags to make the clean up nice and easy.  Fit the bag with a star tip. (see image).
  7. Frost each cupcake in a swirling motion to look like a soft serve ice cream cone.  Top each with a red M & M.  You could also top with a maraschino cherry that has been well drained and patted dry with paper towels.
  8. I left the majority of the cupcakes standing in the mini cupcake tin.  I placed the cupcake tin on a rectangular white platter and covered the cupcake tin and platter with M & M’s.  The kids scooped up the candies and put more on their cupcakes which was a fun sight to see!

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Hooray for gluten-free ice cream cones!  I bought these at Whole Foods.

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Carefully fill each cone to the line that is about 1/4 inch below the top.  Bake, cool and frost!
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Gluten-free Coconut Cupcakes with Coconut Frosting

Tuesday, May 1st, 2012

Gluten-free Coconut Cupcakes with Coconut Frosting

 

Cupcakes:

2 cups organic gluten-free All Purpose Baking Mix from The Pure Pantry

3/4 cup (1 1/2 sticks) unsalted butter at room temperature or ¾ cup coconut oil

1 1/3 cups sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup coconut milk, So Delicious Brand regular flavor

Frosting:

1 cup (2 sticks) unsalted butter at room temperature, or 1 cup coconut oil

2 1/2 cups powdered sugar

1/3 cup coconut creamer, So Delicious Brand

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

1 1/2 cups sweetened flaked coconut

For cupcakes:

Preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners.  Using electric mixer, beat butter or coconut oil in large bowl until smooth.  Add sugar and beat on medium-high speed until well blended.  Add eggs one at a time beating well after each addition and occasionally scraping down sides of bowl.  Beat in vanilla.  Add half of baking mix and beat on low speed just until blended. Add 1 cup coconut milk and mix just until blended. Add remaining flour mixture on low speed and blend until combined.

Divide batter among cupcake papers. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Cool cupcakes 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:

Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract.  Beat on medium speed until blended.   Increase to high and beat until light and fluffy. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Sprinkle with coconut.

Gluten-free Dark Chocolate Cake with Coconut Frosting

Monday, April 30th, 2012

Gluten-free Dark Chocolate Cake with Coconut Frosting

Ingredients:

1 package Dark Chocolate Cake Mix from The Pure Pantry

1 cup coconut milk, such as So Delicious regular flavor  (or almond, rice or regular low-fat milk)

3 eggs

1/2 cup coconut oil, melted

1 cup boiling water

1 teaspoon vanilla

Coconut Frosting:

1 cup non-hydrogenated palm shortening from Spectrum Organics, or 1 cup coconut oil

2 1/2 cups powdered sugar

1/3 cup coconut creamer, So Delicious Brand

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

Shaved coconut for decorating top of cake

Instructions:

Preheat the oven to 350 degrees.  Grease two 9 inch round cake pans.  Place cake mix in a large bowl.  In a medium bowl beat eggs with electric mixer for 2 minutes.  Add milk and oil.  Slowly add mixture to large bowl and blend on low.  Add hot water and blend until combined.  Pour batter into greased cake pans and bake for 25 minutes or until toothpick inserted comes out clean.  Cool completely.

Prepare Coconut Frosting:Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract.  Beat on medium speed until blended.   Increase to high and beat until light and fluffy.  Run knife along edge of cake pan.  Turn cooled cake over onto round cake plate.   Spread about 1/3 of the frosting on the top of the cake.  Run knife around edge of second cake.  Turn over on top of frosted first layer.  Spread frosting on top and sides of cake.  Sprinkle top with coconut.

 

 

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Easy Gluten-free Dark Chocolate Pound Cake | Quick Gluten-free Recipes

Monday, April 30th, 2012

Looking for a simple dessert that is easy to bake and serve?  Try this dark chocolate pound cake recipe.  No need for complicated frosting: serve it with fresh berries and a dusting of confectionaire’s sugar or a dollop of whipped cream and you are good to go!  You will be in and out of the kitchen in less than 50 minutes!

Ingredients:

1 package gluten-free Dark Chocolate Cake Mix from The Pure Pantry

4 eggs or equivalent egg replacer

1/2 cup melted coconut oil or vegetable oil

1 cup hot water

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.  Grease a 9 x 5 inch loaf pan.

Using electric mixer, beat eggs for two minutes.  Add oil and blend.  Add package of dark chocolate cake mix and hot water and mix on low until combined.  Add vanilla and blend, scraping down sides of bowl with spatula.

Batter will be thick.   Spoon batter into greased pan and smooth over the top with spatula.  Bake in preheated oven for 40 minutes or until toothpick inserted comes out clean.  Remove from oven and cool completely.  Remove to serving plate.  Dust with confectioner’s sugar and serve with fresh berries.

 

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Strawberry Kiwi Pavlova with Agave Sweetened Cream

Saturday, April 28th, 2012

 

My husband’s mother is from Australia and his father from New Zealand.   The most celebrated dessert reining from down under is “Pavlova” named after the beautiful dancer Anna Pavlova.   Our family often serves this dessert at birthday parties, Passover, and dinner parties.  Aunt Lynette is the ultimate Pav maker and I owe this recipe to her.  I made a few changes to reduce the sugar in both the meringue cake and the cream topping.   Here is Anna Pavlova in a beautiful meringue like ballet tutu, quite resembling the cake itself.   I hope you enjoy this light and elegant dessert as much as we do.

Anna Pavlova

Ingredients:

5 large egg whites, room temperature

Pinch of salt

1 cup superfine sugar

2 teaspoons cream of tartar

1 tablespoon corn starch

2 teaspoons white-wine vinegar

1 teaspoon pure vanilla extract

1 cup heavy cream, whipped

1 teaspoon agave nectar

1 teaspoon vanilla

Strawberries and kiwis

Directions:

1. Preheat oven to 250 degrees.  There are two ways to bake Pavlova, one is free form on parchment paper and baking sheet, the other is in a spring form pan with a removable collar.  For free form look, use an 8-inch bowl as a guide, and trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.   Form spring form pan, lightly grease entire plan and dust with cornstarch, set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch and cream of tartar and continue whipping until stiff.  Add vinegar, and vanilla; gently fold to combine.

3. For free form look, mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges.  For spring form pan, gently spread mixture in pan using spatula. Transfer to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.

4. Turn off oven and let meringue cool completely in oven with oven door slightly ajar.

5. Beat heavy whipping cream in mixer.  Add 1 teaspoon agave nectar and 1 teaspoon vanilla.  When meringue is cool and completely dry, top with whipped cream and arrange kiwis and strawberries on top.

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