Tuesday, June 18, 2013

double chocolate

 
  For a going away party I decide to make a flourless chocolate cake with raspberry sauce. I also made gluten free chocolate cupcakes with chocolate chips and chocolate frosting. Here is the recipe for the cake:

What You Need:

1/2 cup water
the cake with a circle design
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

What You Need To Do:
  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
  2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
  4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
And here is the recipe for the raspberry sauce

the finished raspberry sauce
What You Need:

1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

What You Need To Do:
  • Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  • Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  • Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold.

Here is the recipe for the cupcakes
cupcakes

What You Need:

2/3 cup soymilk ( I use cows milk)
1/2 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup cup canola oil
1 1/2 vanilla extract
1/2 almond extract
1 cup gluten free flour 
1/3 cup cocoa powder
3/4 teaspoon baking soda 
1/2 teaspoon baking powder
1/4 teaspoon salt

What You Need To Do:

1.preheat the oven to 325F and line the muffin tin.

2.mix milk and vinegar in a large bowl and set aside to curdle beat in agave nectar, oil, vanilla, and almond extract. sift in flour, baking soda and powder, and salt and mix until smooth. 

3.fill the liner two-thirds full. bake 20-22 minutes, until a toothpick inserted into  the center comes out clean. let cool.

*these cupcakes take about an hour to cool.*



Monday, June 17, 2013

mexican hot chocolate cupcakes

  For mom's spanish party I made mexican hot chocolate cupcakes.  They were really good. Here is the recipe:

What You Need:
  • 1cup non dairy milk (soy, almond, cashew, walnut, etc)
  • 1teaspoon apple cider vinegar
  • 3/4cups vegan cane sugar or florida crystals( I use coconut sugar)
  • 1/3cup canola oil
  • 1teaspoon vanilla extract
  • 1/2teaspoon almond extract
  • 1cup All purpose flour
  • 1/2cup dark cocoa powder
  • 2teaspoons ground cinnamon
  • 1/4teaspoon ground cloves
  • 1/4teaspoon ground cayenne pepper
  • 3/4teaspoons baking soda
  • 1/2teaspoon baking powder
  • 1/4teaspoon salt
    What You Need To Do:
     preheat oven to 350 F and line cupcake pan with your choice of liner 
     Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract to the curdled mixture and beat until foamy.
     In a separate bowl, sift together, flour, cocoa powder, spices, baking soda and powder, and salt. Add in two batches to the wet ingredients and beat until no lumps remain.

    Pour into liners, using 1/4 cup batter.
     Bake 18-20 minutes until a toothpick comes out clean

    transfer to a cooling rack and let cool. then frost them.

    I use a simple chocolate frosting. 

    ENJOY!















Wednesday, June 5, 2013

chocolate cupcakes(gluten free and vegan)

  Along with gluten free frickles and cookies I've also made chocolate cupcakes. The recipe is both gluten free and vegan. The cupcakes tasted no different than ones with  gluten. Here is the recipe for them.

What You Need:

  • 1 cup plain almond milk or other dairy-free milk alternative (I use coconut milk)
  • 1 T. lemon juice
  • 2 cups all-purpose gluten-free flour 
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup packed light brown sugar
  • 3/4 cup white granulated sugar
  • 1 1/4 t. baking soda
  • 3/4 t. salt
  • 3 T. Ener-G egg replacer , mixed with 1/3 Cup warm water until frothy( or use 2 large eggs and lightly beat them with the other wet ingredients then add to the dry ingredients)
  • 1/2 cup canola oil
  • 1 t. pure vanilla extract
What You Need To Do:

1. Preheat the oven to 325 F. Line 2 mini-cupcake trays with mini-cupcake liners and set aside( I used a normal muffin tin). In a small cup or bowl, combine the almond milk and lemon juice, mixing until combined. Set aside.
2. In the bowl of a standing mixer or a medium-sized mixing bowl, combine the flour, cocoa powder, brown sugar, white granulated sugar, baking soda, and salt, mixing until well combined. Add in the prepared egg replacer(or the 2 eggs), canola oil, vanilla extract, and almond milk-lemon juice mixture. Beat for 2 minutes on a medium speed setting, scraping down the sides of the bowl with a spatula to ensure even mixing.
3. Using a small portion scoop, portion the batter into the prepared cupcake liners, filling each about 3/4 of the way full. Bake for 15 minutes. Allow cupcakes to cool in the pan for 5-10 minutes before transferring to a wire cooling rack to cool completely. 
  You can frost them. I used a normal vanilla frosting but you can use any type. Here is the recipe for the frosting I used.
What You Need:
  • 4 tablespoons unsalted butter, room temperature
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt 

What You Need To Do:

1. In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.

ENJOY!

Sunday, June 2, 2013

gluten free cookies

  Usually i make cookies with wheat flour but now i'm making cookies gluten free. I have tried two different sugar cookie recipes. One wasn't really good but the other one was really good. Here is the recipe for the sugar cookies.

You Need:

  • 2 cups all purpose gluten free flour
  • 3/4 tsp baking  powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 3 tbs powdered sugar
  • 8 tbs unsalted butter
  • 1 tsp xanthan-gum ( if your flour already has it don't add it)
  • 1 large egg beaten
  • 1/2 tsp vanilla extract

What You Need To Do:

  1. preheat oven to 350
  2. mix all dry ingredients and blend until well combined
  3. add eggs, butter, vanilla 
  4. stir until dough is well blended and thick
  5. roll out dough and use a cookie cut 
  6. bake 6-7 mins. allow cookies to cool
  7. you can frost them then ENJOY!

Fried Pickles?

  Fried pickles a.k.a frickles are all over now so I wanted to make some.  They are really good and easy.  Here is the recipe for them.

You Need:


  • 2 cups oil( what you'll fry them in)
  • 1 jar of pickles( your choice)
  • 1 cup bread crumbs( i used Italian seasoned bread crumbs also they were gluten free. its was still really good)
  • 1 tsp cayenne pepper
  • 1 tsp black pepper 
  • 1/2 tsp garlic powder
  • 2 eggs beaten


What You Need To Do:


  1. Heat oil over medium heat
  2. Dry pickles
  3. Mix bread crumbs, cayenne pepper, black pepper, garlic powder
  4. Dip pickles in eggs then dip in mixture
  5. Fry until golden brown on each side