Carrot Cake (Gluten Free)

In my attempt to eat clean, I have been adapting recipes to be as clean as possible.  This week when 2 lbs of carrots were $.99 at my local fruit and veggie market, I decided to try my hand at carrot cake.  I think it turned out pretty good actually, for my first try.  I may make adjustments along the way but here is what I did.

Carrot Cake
Ingredients: 1 1/2 Cups pineapple (I had frozen but you could use a 15-ounce can crushed pineapple  juice included) 1 pound carrots, peeled and shredded (I used about 4 cups shredded) 1/2 cup almond flour (I use TJ almond meal) 1/2 cup coconut flour 1/2 cup dried unsweetened coconut 1/2 cup coconut sugar 1/2 cup coconut oil, melted 4 eggs 1 1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon allspice

Directions: Preheat oven to 350º.
In the food processor with the grater blade I processed the carrots and pineapple. In a large bowl, mix all ingredients together well. Pour batter into a greased 9x13 pan or two 8x8 pans or even make muffins out of it. Bake for 35-45 minutes. Cool completely, and then frost with cream cheese frosting if desired.

I tried a clean-ish version of cream cheese frosting...it was...ok!  That definately needs some tweaking for sure!  I used cream cheese, honey, vanilla.  Next time I think it will need a bit of lemon juice too.

Chocolate Quinoa Cake & Whipped Coconut Cream Icing

Before you roll your eyes and keep scrolling, I promise you, this cake is amazing!  It's moist and yummy and got the deal of approval from the people I served it to!

Ingredients:

2 cups cooked quinoa*

1/3 cup unsweetened almond milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

1/2 cup Earth Balance, melted (or butter)

1/4 cup melted coconut oil

1 cup organic evaporated cane juice or white sugar

1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt 

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 (10 ounce) bag chocolate chips

Instructions

1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

Notes

*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!

note: using light coconut milk may result in undesirable results for the icing

(time does not include chilling coconut milk overnight or chilling the icing after it's made)

recipe & photo found at http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/

Salted Caramel Sauce & Salted Caramel Frosting

Salted Caramel Sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream

Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Recipe from kimberlytaylorimages.com

Easy Red Velvet Cake and Cream Cheese Frosting

Ingredients:

• 1 box white cake mix (2-layer size)
• 1 box (4-serving size) instant vanilla pudding mix
• 4 large eggs
• 2 tablespoon unsweetened cocoa powder
• 1 tablespoon white vinegar
• 1 cup milk
• 1/2 cup vegetable oil
• 2 ounces red food coloring
• 1/2 Cup sour cream

Combine all ingredients together and beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease 1 bundt pan and pour int he batter. Bake at 350° for 40-45 minutes or until the cake springs back when lightly touched in the center.

Cool cake prior to icing.  Cut in half so that you can fill it with frosting.

 Cream Cheese Frosting

• 4 ounces butter, softened
• 8 ounces cream cheese, softened
• 1 tablespoon vanilla extract
• 1 box (1 pound) confectioners' sugar
• 2-4 tbsp milk (as needed)

Beat the butter butter and cream cheese until smooth and light. Add vanilla and confectioners' sugar; beat until smooth.  Add milk until desired consistency. Spread frosting over layers and sides.

Plum Coffee Cake with Brown Sugar & Cinnamon Streusel

For the streusel:
2-1/4 oz. (1/2 cup) flour (I used whole wheat)
1/4 cup packed brown sugar
1/8 tsp. salt
1 tbsp ground Cinnamon
1-1/2 oz. (3 Tbs.) unsalted butter, melted; more as needed

For the cake:
4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces; more softened for the pan
6-3/4 oz. (1-1/2 cups) flour; more for the pan ( i used whole wheat)
2 large eggs
1/2 cup granulated sugar
1/4 cup packed dark or light brown sugar
1/4 cup whole milk (I used skim)
1-1/2 tsp. pure vanilla extract
1-1/2 tsp. baking powder
1/2 tsp. table salt
1/2 tsp. ground Cinnamon
3 firm-ripe medium plums, each pitted and quartered


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Make the streusel:
Put the flour, sugar, kosher salt, and cinnamon in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. Drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (If the streusel is sandy and won’t clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.

Make the cake:

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan.

Beat the eggs lightly in a small mixing bowl. Whisk in the granulated sugar, brown sugar, milk, and vanilla until well blended. Set aside.

In a large mixing bowl, whisk the flour, baking powder, table salt, and cinnamonuntil well blended. Add the butter pieces to the bowl and cut them into the flour with a pastry blender until the mixture resembles a very coarse meal strewn with pieces of butter the size of small peas and oat flakes.

Add the egg mixture to the flour mixture. With a wooden spoon, fold and stir the ingredients together until it’s a thick batter speckled with visible lumps of butter, 45 seconds to 1 minute.

Scrape the batter into the prepared pan and spread it evenly. Break up the streusel mixture with your fingers and sprinkle half of it evenly over the batter. Arrange the plum quarters skin side down on the batter, with each piece at a 45-degree angle to the sides of the pan. Sprinkle the remaining streusel evenly over the cake.

Bake the cake for 20 minutes and then rotate the pan. Continue baking until the top of the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs clinging to it, 15 to 20 minutes more.

Cool the cake in its pan on a rack for at least an hour before cutting. Serve warm or at room temperature.

Amish Starter Caramel Cake and Frosting

In a bowl combine:
1 cup Amish Starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup brown sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 box instant butterscotch pudding
1/2 tsp salt

Add dry ingredients to wet ingredients. Mix and pour into a well greased bundt pan. Bake at 350 degrees for 50 mins - 1 hour. Cool.

Caramel Cream Frosting:

Ingredients:
2 tablespoons sugar
1 cup sugar
1/2 cup butter
1/2 cup heavy whipping cream

Directions:

Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside. Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency. Pour over cooled cake.

Strawberry Cake

I am always looking for good cake recipies. Something from scratch is always so much more moist and delicious.

I had to take something to Paige's preschool grad reception. I had all the ingredients for cupcakes so decided that was what I was going to make. I stumbled upon a recipe for strawberry cake, changed a few things and here is what I came up with. I added vanilla frosting and they taste great!

2 cups white sugar
1 package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/4 cup milk
3/4 Cup sour cream
1 tablespoon vanilla extract
3/4 cup strawberry puree

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.

Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.

Divide the batter evenly between the prepared pans ot into a cupcake pan.

For the cake bake 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely. For cupcakes bake 18-20 mins.

Valentine's Day Entertaining

Please note that I have posted an update on this recipe here

With Valentines Day just around the corner, I thought it would be an idea to look for some Valentine-y treats. I have not tried this recipe yet, but I thought that they sounded really good. I think I will add it to our dinner on V Day.

V Day is usually spent at home. I find litle romance in a crowded restaurant. I would rather spend evryday day celebrating my love; I mean I don't love my hubby any more on Feb 14th. Not to say that we don't celebrate though... So on the actual day, I usually make a special dinner for my hubby kids and at times friends, in the comfort of our home.

I found this here

Morton’s Signature Hot Chocolate Cake
SERVES 6

Recipe
Unsalted butter and granulated sugar, to grease ramekins
1-1/2 cups/ 375ml unsalted butter, at room temperature
12 ounces/375 g bittersweet chocolate or semisweet chocolate, coarsely chopped
8 large egg yolks
7 large eggs
1-1/2 cups/375 ml confectioners sugar
3/4 cup/ 175 ml all purpose flour
18 fresh raspberries
Vanilla ice cream

Preheat oven to 350 °F (180 °C). Generously butter six 6-ounce ramekins and sprinkle each with granulated sugar. Tap out excess sugar.
In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate mixture into the bowl and mix for about 2 minutes longer.

Put the confectioners' sugar and flour in a fine mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.

Pour the batter into the prepared ramekins cups, leaving about 1/4 inch (5 mm) of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.

Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.