Friday, March 25, 2011
I just posted my recipe for Whole Wheat Bread, complete with step-by-step pictures. I am sure that I am not the only one who has to feed their family member/s with allergies along with balancing feeding everyone else. So this is for the "other" family members. You can find the recipe here.
Thursday, March 10, 2011
I had a birthday this past weekend and was blessed by one of our dear friends. She took a recipe that I was planning on trying and made it for me. It is a modification of a simple chocolate cake recipe that I have used for years. My dear husband even made the original recipe to sell at our Church's Men's Bake Off. It was yummy!!! So here is a picture of the cake my sweet friend made and a couple of different possible ways to make this chocolate cake. It is the best Gluten Free Cake I have EVER eaten. It lasted beautifully in the refrigerator and did not dry out. (I ate a piece today after it sitting for five days.) It is chocolaty, sweet, moist, and delicious! YUM! YUM!
This is where I got the original recipe. You can top this with a German Chocolate Cake Frosting if you are able to do dairy. You can make it Gluten Free with Dairy OR Gluten Free and Dairy Free. If you want to make this dairy free you can make a confectioners frosting to put on it. The picture above is frosted with a butter cream frosting made out of butter, confectioners sugar, vanilla and coconut milk.
1 3/4 cups All Purpose Flour (Gluten Free Pantry's All Purpose Flour was used here)
2 Cups granulated sugar
3/4 cups unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk (coconut milk was what was used here)
1/2 cup vegetable oil (I use safflower oil)
1 1/2 tsp vanilla
1 cup boiling water
Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl. Add eggs, milk, vanilla, and oil. Beat with an electric mixer for 2 minutes on medium. Add boiling water and mix gently with a spoon by hand until well combined. Pour the batter into two greased and floured 9 inch round cake pans or three 8 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes and until a toothpick comes out clean. Let cool slightly and then turn out of pans onto cooling racks to cool. Let cool to just barely warm and then cover loosely and let finish cooling. Frost with your frosting of choice when cool and store in refrigerator before serving.