Monday, July 25, 2016

Gluten Free Em’s German Chocolate Cake

¼ cup cocoa
½ cup Sugar in the Raw
¼ cup boiling water
¼ cup softened Kerrygold butter
2 Organic Cage Free eggs
½ cup Plain Straus Family Creamery yogurt
½ teaspoon Organic Vanilla extract
¾ teaspoon baking soda
½ teaspoon Kosher salt
1 cup organic light brown or brown rice flour (freshly milled is ideal)
¼ cup Bob's Red Mill tapioca starch
¼ cup Bob's Red Mill potato starch
¼ cup Bob's Red Mill white rice flour
½ cup Sugar in the Raw blended till very fine
2-3 tablespoons dark brown sugar
2-3 drops vanilla flavoring
1 teaspoon of cocoa

Preheat oven to 350 degrees. Oil and dust a round cake pan with potato starch. Combine cocoa and sugar in the boiling water and cook until the sugar is dissolved. Beat butter and eggs together. Add yogurt and vanilla to egg mixture, beating until very well combined. In a separate bowl, sift together dry ingredients, (baking soda, salt, flours, and starches.) Add the dry ingredients to the egg mixture beating until well combined (about 1-2 minutes.) Pour batter into prepared pan, and bake until toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool for 5-10 minutes. Remove cake from the pan and dribble glaze across the top. Serves 6. Double the recipe for a two layer cake. If you like things extra sweet try doubling the sugar.
If prepared according to the recipe without adding extra sugar, 1 serving contains 35 grams of sugar.

If you are crazy about the coconut pecan frosting that is traditional served with this cake, try this recipe: (I don't do coconut anymore, and this frosting is sinfully sweet)
1 can sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1-2 cups coconut flakes
1 cup chopped pecans
Yields, approximately 2-2/3 cups frosting. (enough for a two layer cake)

Wednesday, July 20, 2016

Baked Treats

So, I'm searching the internet for the most popular brownie, German chocolate cake, and chocolate chip cookie recipes out there! Finding some real gems, can't wait to start tweaking them into #cornfree #glutenfree! I love this job!!!
Got a favorite baked treat? You know, one of those sinfully sweet treats that health conscious people like me eat only on special occasion. Leave me a comment or use the contact form!!! Your favorite just might be the next one I post!

Tuesday, July 12, 2016

Chicken/Duck/Quail With Dumplings Made With Tinkyada Pasta

Now, I'm not a bragging person. 
Actually, I am very skeptical and hard to convince at times. 
When I give you a recommendation, you can take it to the bank, I was impressed with the performance of the product. 
When I first went gluten free many years ago, I tried several different brands of pasta that were just unpleasant. 
Then I met this brand...Instant connection.
The relationship has been going strong now for four years, and since I have now discovered the difference between their traditional rice past and their organic rice pasta, I am forever sold on the organic type. 
The taste is pleasant. 
The texture perfect. 
The variety astounding, and the price reasonable.

 I love the good old southern tradition of chicken and dumplings/pastry whichever prefer to call it. I love the taste of the broth mixed with the flour. I just crave that flavor sometimes like you wouldn't believe.
I have had this thing with gluten free flour though, it doesn't make good dumplings. They fall apart and turn to goop.
After searching for years for a way to overcome this hurdle, I found this...
Tinkyada lasagne isn't only good for traditional lasagne dishes, it makes awesome dumplings! Seriously!

 It comes with two ingredients: organic brown rice and water. Perfect, right?

 It is processed in a dedicated brown rice facility! Safe for us corn allergic people.
100% organic! Kosher! And if cooked according to the directions it is AL DENTE and not mushy. But for chicken and dumplings I overcook it on purpose to make it mushy. (Because that is how I like it!)
I have made it with chicken broth.
I have made it in duck broth.
I have made it in quail broth, which is my favorite.
And every time, It has been superb!
Try it!!!! Just boil the poultry of your choice in water with salt for 45 minutes to an hour. Then add pasta and cook until broth thickens and pasta is very tender.You will fall in love, too. Check it out yourself!

Tuesday, July 5, 2016

Apple Cake (gluten and corn free)

1/3 cup potato starch
1/3 cup tapioca starch
2/3 cup white rice flour
3/4 cup light brown rice flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar

Mix dry ingredients well.

3 eggs
1/4-1/2 cup buttermilk
2 dashes ground cinnamon
1 teaspoon vanilla extract
1/3 cup extra virgin olive oil
Beat together with mixer for at least 1 minute.
Then add:
3 apples peeled, and sliced thinly

Pour batter into an oiled and floured baking pan.
Bake in a 400 degree preheated oven till toothpick inserted in the middle comes out clean.
Let cool completely before serving.