Ho-Ho

Ingredients:

cake - (follow recipe given in previous post for "Chocolate Sponge Cake")

whipped filling -

1/2 C sugar
2/3 C shortening
1 Tsp vanilla extract
1/2 Tsp orange extract
1/2 Tsp lemon extract
1/3 C milk
1 C powdered sugar

Chocolate Glaze topping -

1 C heavy cream
1 C bittersweet chocolate chips or semi-sweet chocolate chips
1 Tbsp butter

Directions:

1. Make the flourless sponge cake. Cover the warm cake with two damp paper towels (wring out all of the water from the towels) to keep the top moist and the cake flexible.
2. In a mixing bowl, beat the sugar, shortening, extracts, and milk for 6-7 minutes. It *will* become blended, whipped, and smooth – even though it doesn’t look like it at first.
3. Add the powdered sugar and beat again for an additional 5 minutes. The filling will fluff up and become light with this amount of time. Less time and the filling will be dense.
4. Remove the paper towels from the sponge cake. Spread the filling across the sponge cake evenly.
5. Roll the cake along the long-side. (I used a jelly roll pan with greased (important!) parchment paper to make the sponge cake.) Use the parchment paper to help you roll the cake and make sure that the final roll has the cake resting upon itself to help keep it rolled tight.
6. GLAZE: Heat the heavy cream (whipping cream) until almost just at the boiling point – but don’t let it boil.
7. Pour the heated cream over the chocolate chips and stir until the chips have all melted and it is smooth.
8. Add the tablespoon of butter to the chocolate glaze and stir until well incorporated.
9. With the cake resting again on a piece of clean parchment paper in a clean jelly roll pan, pour the glaze slowly over the top so that it drizzles down the sides and coats the sides of the cake evenly.
10. Allow the glaze to set overnight on the cake. It will be soft, but not sticky when it is set.
11. Cut and serve. (I also cut the pieces before glazing if you want to try that as well.)

Recipe from: GlutenFreeGobsmacked blog - 1/28/08

Hershey's Peanut Butter Blossoms

Ingredients:

48 Hershey’s Kisses
½ C shortening
¾ C Peanut Butter (O.C. used Peter Pan)
1/3 C granulated sugar
1/3 C light brown sugar
1 egg
2 TBSP milk (I used 1%)
1 Tsp. Vanilla extract
1-½ CGF Flour Mix (I used rice, potato starch & tapioca)
1 Tsp Xanthan Gum
1 Tsp baking soda
½ Tsp salt
Granulated Sugar

Directions:

1. Heat oven to 375°. Remove wrappers from chocolate (you may want to not unwrap all 48, as this recipe didn’t make that many cookies for the o.c. ~ she got about 37).
2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into wet into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely.

Makes about 4 dozen according to the recipe, I got 37.

Recipe from: GlutenFreeIsLife blog - 10/23/08

Flourless Chocolate-Nut Cake

Ingredients:

6 eggs, separated

3/4 C sugar, divided

3/4 C (1-1/2 sticks) butter, softened

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted

1 Tsp. grated orange zest

1 C finely chopped PLANTERS Walnut Pieces

Directions:

PREHEAT oven to 350°F. Grease and flour (gluten-free flour!) 9-inch springform pan. Beat egg yolks and 1/2 cup of the sugar in medium bowl with electric mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and orange zest. Stir in walnuts; set aside.

BEAT egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Add to chocolate mixture; stir gently until well blended. Spread into prepared pan.

BAKE 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run a knife or metal spatula around rim of pan to loosen; remove rim of pan. Cool completely on wire rack.

Glazed Chocolate Pumpkin Bundt Cake

Ingredients:

Cake -
1 -3/4 C gluten-free flour mix*
1 -3/4 Tsp xanthan gum
1 C granulated sugar
3/4 C unsweetened cocoa powder, (not Dutch-process) *Original Cook used Hershey’s Special Dark
1 -1/2 Tsp baking powder
1- 1/2 Tsp baking soda
1 Tsp pumpkin pie spice (o.c. used 1 1/2 tsp cinnamon, 1/2 tsp ginger, 3/8 tsp nutmeg & 3/8 tsp of all spice)
1/4 Tsp salt
1 C nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 C dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 C canola oil
1/4 C light corn syrup (o.c. used Agave Nectar)
1 Tbspvanilla extract

Glaze & Garnish

1/2 C packed confectioner's sugar
1 Tbsp nonfat buttermilk
2 Tbsp mini chocolate chips, or toasted chopped nuts

Directions:

1. Preheat oven to 350°. Spray your bundt pan with Pam or other cooking spray.

2. Whisk together all the dry ingredients, except the brown sugar; set aside.

3. Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an mixer on low speed. Beat in egg and egg white. Stir in oil and agave nectar. Gradually add the dry ingredients and mixing just until combined. Pour into the bundt pan.

4. Bake in the oven for 1 to 1 1/4 hours or until toothpick inserted in the middle comes out with just a few moist crumbs.

5. Let cool on wire rack for about 15 minutes and then remove from the pan and let cool for another 1 -2 hours. I put the plate that I wanted the cake on upside down over the pan and then turned upside down to limit the chance of any breakage.

6. Stir together the ingredients for the glaze & drizzle over the cake. Add the chocolate chips and/or nuts before the glaze hardens.

** Gluten free flour mix (makes 4 cups)
1-1/2 C sorghum flour
1-1/2 C potato starch
1 C tapioca flour

Recipe from: GlutenFreeIsLife blog - 10/26/09

Frito Bars

Ingredients:

10.5 to 12 oz. bag of Frito corn chips
1 cup white Karo syrup
1 cup sugar
1 cup peanut butter, crunchy or creamy
Chocolate chips to top, at least 1 cup

Directions:

Spray a 9x13 pan with non-stick cooking spray. Crunch up the chips in the bag and spread them in the bottom of the pan.

In a medium saucepan, bring the Karo syrup to a boil. Add the sugar and simmer until the sugar is dissolved. Remove from heat and stir in the peanut butter.

Pour over the chips and mix together. Melt the chocolate chips and spread over the top of the bars. Cool, and enjoy!

Recipe from: Everyday Gluten Free blog - 11/8/08

Double Mocha Brownies

Ingredients:

8 Tbsp (1 stick) unsalted butter
2 (1 oz) squares unsweetened chocolate
3 Tbsp Kahlua or other coffee liqueur
1 Tbsp instant coffee granules
2/3 C rice flour
1/2 Tsp baking powder
1/4 Tsp salt
1 C sugar
2 large eggs
1 Tsp vanilla extract

Directions:

Preheat oven to 350°. Grease an 8" square baking pan.

In a medium sized sauce pan, mix first 4 ingredients together & stir occasionally over low heat until butter & chocolate have melted. Set mixture aside to cool briefly.

Whisk next three ingredients (flour, baking powder, salt) together in a small bowl and set aside.

Stir 1 cup sugar in to cooled chocolate.

Beat the eggs & vanilla together until smooth. Fold in dry ingredients. Scrape this batter into the prepared pan. Bake until an inserted toothpick comes out clean (22-25 minutes). Transfer to rack to cool.

Recipe from: UNKNOWN

Dobos Torta

Ingredients:

Sponge cake -

6 eggs, separated, at room temperature

1 -1/3 C powdered sugar

1 Tsp vanilla

2/3 C cornstarch

pinch of salt

Chocolate Buttercream -

4 eggs

1 C powdered sugar

4 oz dark chocolate, chopped

2 stick butter, softened

Directions:

Cake -
Preheat the oven to 400°, and line two cookie sheets with parchment paper or pan liners, then lightly grease them. Beat the egg yolks with 2/3 c powdered sugar and vanilla for a few minutes until thick and light yellow. Set aside, and clean your beaters. Whip the egg whites until soft peaks form, then sprinkle the remining sugar over the top. Beat another few minute until the eggs hold stiff peaks. Fold a big scoop of the whites into the yolks to lighten them, then fold in the rest, carefully. Sprinkle the cornstarch and salt over the top, and fold and fold, carefully, until everything is incorporated. Divide the batter evenly between the two cookie sheets and spread until even. Place one pan on the top and one pan on the bottom oven shelf, and bake 5 minutes. Switch, then bake 5 more, until lightly browned. Cool completely.

Buttercream -

Set a pan of water on to boil to use as a double boiler. Beat the eggs and sugar until pale and thickened in a metal bowl. Set the bowl over the boiling water, and beat the egg mixture with a whisk until it starts to thicken further. Whisk in the chocolate, and keep stirring for a few minutes until totally melted, 2-3 minutes. Remove from the heat and cool to room temperature.

Whisk in the softened butter a few tablespoons at a time until fully incorporated. If your buttercream is too loose - just stick it in the fridge it's thickened up a bit.

You can edge this with crushed pistachios.

Recipe from: heythattastesgood blog - 8/27/09

Chocolate Eclairs

Ingredients:
Pastry -
1/4 C white rice flour
1/4 C brown rice flour
1/3 C tapioca flour
enough to make the total 1 cup of quinoa flour
1/2 Tsp xantham gum
1/2 C milk
1/2 C water
1 stick butter cut into tbs. pieces
1 Tsp sugar
pinch salt
3 eggs and 1 beaten egg

Pastry Cream -
1/4 vanilla bean – yes, use a real bean. It is leagues better!
2 C milk
2 eggs
2 yolks
3/4 C sugar
1/4 C flour (I used my GF flour mix from the puff pastry recipe)
1/4 C cornstarch, though I used arrowroot powder

Chocolate Glaze or Ganache -
1 C cream
8-9 oz. semisweet or bittersweet chocolate chips
1 Tbsp butter
1 Tsp light corn syrup

Directions:
Pastry -
1. Preheat oven to 375°F. Mix flours and xantham gum together in a small bowl.

2. In a medium saucepan heat milk, water, butter, sugar and salt to a simmer. Do this on no higher than medium heat! This is important when heating milk/dairy products, you don’t want to burn it. Stir with a wooden spoon every now and then to keep that film from forming on the top.

3. Once simmering, add in your flour mixture all at once, stirring constantly. Then turn the heat down to med-low, and keep stirring until the dough comes together and is smooth, and then stir for one more minute. Remove pan from heat and let sit 5 minutes, not more.

4. Use a sturdy whisk or an electric mixer, and add in each egg one at a time. If needed, add in some of the beaten egg too. Then keep mixing for a little bit more until it all comes together. It will be a sticky gooey mess.

5. Fill piping bag with the dough/batter, and the original cook (o.c.) didn’t use any tip here. The o.c. just used the open fitting, because every reference the o.c. could find said you wanted to pipe the batter out at 1/2″ thick. Pipe out about 4″ long and 3/4″ wide for elcairs, or make round swirls for profiteroles onto a well buttered baking sheet.

** But note, this is more complicated than it sounds. Learn from the o.c. mistakes! She found that the more height = more puff here. She was told that when making cream puffs, that it was always best to have a bigger base.

6. Next, take the rest of the beaten egg, and very gently brush on an egg wash. This is what is going to give the pastry that nice golden brown color. Just be careful to not overdo it or squish your pastry too much.

7. Bake in preheated 375°F oven for around 25 min. But start checking them every 5 min at around the 15 min mark. Also, do NOT use a dark colored baking sheet. You will burn them. You want to make sure that when they are baked, that they are fully cooked too. So it’s ok to let them brown a bit, just don’t let them burn.

8. Let them cool while you make the custard and the ganache.

Pastry Cream -

1. Cut bean in half and scrape out seeds. Add seeds and pod to a medium pan. Add in milk. On med to med-high, bring milk to a simmer, stirring occasionally for the same reasons as in the puff pastry.

2. While milk is heating, beat the rest of the ingredients together with a whisk. Once milk is simmering, add half of it to the egg mixture and stir until fully incorporated and smooth with the whisk. Then add the entire egg mixture back to the pan with the rest of the milk.

3. Stir constantly with the whisk, but bring it back to a simmer. Then reduce heat and keep simmering for a couple of minutes. Strain with a sieve, but if you do not have one, just pull the seed pods out and make sure mixture is smooth.

4. Remove from heat and let cool to room temp. Give it a stir with the whisk every few minutes so that you don’t get a film forming on the top.

Chocolate Ganache -

Place the chocolate in a bowl and heat the cream in a small saucepan until it simmers to a low boil. Pour that over the chocolate and leave it alone for a minute. Then begin stirring until the cream and chocolate are totally smooth. Add the butter and the light corn syrup and stir until incorporated.

Let the mixture sit for a minute or two until still warm but not hot. Using a spoon pour chocolate over each pastry. Let them set for a few minutes.

Assembly:

Slice each pastry in half with a serrated knife so that you don’t squish it. Then hollow them out, fill with cream, add the top, and cover with ganache. Since some of the o.c.'s collapsed, she went the “sandwich” route, and used one for the top and one for the bottom.

Recipe from: Jenn Cuisine blog - 5/17/09

Cream Cheese & Blueberry Coffee Cake

Ingredients:
For the cake base:

1 -1/2 C rice flour mix

1/4 Tsp salt

1/4 Tsp xanthan gum

2 Tsp baking powder

1/4 C butter, softened

1/4 C sugar

1 egg

2/3 C milk

1 Tsp vanilla

For the berry layer:

1/2 C to 3/4 C fresh or frozen blueberries (don't thaw them if they're frozen)

1 Tbsp sugar

For the cream cheese layer:

8 oz cream cheese, softened (I used low fat 'Neufchatel')

1 egg yolk

1/4 C sugar

2 Tsp lemon juice or vanilla

For the streusel layer:

2 Tbsp rice flour or almond meal

2 Tbsp butter

3 Tbsp sugar

1/2 Tsp cinnamon

Directions:

Preheat oven to 375°. In a small bowl, blend together the flour mix, salt, xanthan gum, and baking powder, then set aside. Cream the butter and sugar, then beat in the egg, followed by the milk. Add the vanilla, then stir in the flour mixture. Blend well, then spread into a 8x8 pan or an 8" pie/tart pan.

Toss the berries in the sugar, and sprinkle over the cake layer.

Smoosh the cream cheese together with the egg, sugar, and lemon juice. Beat until smooth, and drop big spoonfuls on top of the berries.

Mash together all the ingredients with a fork until crumbly. Sprinkle over the cheese layer.

Bake the cake about 45-60 minutes, until no longer jiggley in the center, and starting to brown. Cool completely before serving.

Recipe from: heythattastesgood blog - 2/10/10

Coffee Cookies

Ingredients:

1 C sorghum flour

1 C buckwheat or millet flour

1/2 C tapioca or potato starch

1 -1/2 Tsp xanthan gum

1 -1/2 Tsp baking soda

1 Tsp sea salt

3/4 C Spectrum shortening

1/3 C hot vanilla hemp milk or coconut milk with 2 rounded tablespoons instant coffee added + pinch stevia sweetener

1 C organic light brown sugar, packed

1/2 C organic white cane sugar

1 Tbsp bourbon vanilla

1 Tbsp honey (or agave nectar to keep it vegan)*

1 Tbsp Ener-G egg replacer whisked with 1/4 cup warm water (or 2 beaten eggs)

6 - 8 oz. dark chocolate chips

Directions:

You're going to chill the dough for an hour so don't preheat the oven quite yet.

In a large mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt.

In a separate bowl, beat the Spectrum shortening, coffee milk, brown and white sugar, vanilla, honey/agave and the prepared egg replacer (or beaten eggs).

Add the dry ingredients a little at a time and beat to combine- until a dough forms. This dough was stickier- for us- than our usual cookie dough, so we added a tablespoon of sorghum flour to bring it to a soft slightly sticky (but not wet) dough. Judge for yourself- if the dough needs more flour, add a tablespoon at a time until it appears as soft, slightly sticky but not wet.

Add the chocolate chips and any additional add-ins and beat by hand.

Cover and chill the dough for an hour.

Preheat the oven to 350°F. Note for baking sheet: you could also line a baking sheet with parchment paper.

Scoop tablespoons of dough and form them into twenty balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat.

Bake in the center of a pre-heated oven for about 15 minutes, until the cookies are firm and slightly golden around the edges. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp a bit as they cool.

This recipe makes 20 large cookies.

Recipe from: glutenfreegoddess blog - 2/25/09

Coconut Crust

Ingredients:

2 C shredded sweetened coconut
2 Tbsp chilled, unsalted butter - cut in to pieces

Directions:

Pour the coconut into a food processor & add the butter.
Pulse on & off until the mixture resembles moist crumbs.

Press in to a 9" glass pie dish (or an 8x8 baking dish if making bars) and bake the crust for about 15-20 minutes or so - at 325°F until golden.

Cool before adding filling.

Recipe from: UNKNOWN

Cinnamon Apple Muffins

Ingredients:
Dry -
3/4 cup buckwheat flour
1/2 cup sorghum floour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice

Wet -
1 cup natural applesauce
1/3 cup light olive oil
1 cup organic brown sugar- or 1/2 cup raw agave nectar or more, to taste*
2 teaspoons bourbon vanilla
1 tablespoon Ener-g Egg Replacer (for 2 large eggs) mixed with 1/4 cup warm water
4 tablespoons apple juice, more as needed

1 1/2 cups chopped fresh apple
1/2 cup chopped pecans or walnuts, optional

Directions:

Preheat the oven to 350°F.

Mix together dry ingredients in one bowl & wet ingredients in a separate bowl.

Beat the wet ingredients and sugar until smooth. Add to the dry ingredients and combine well. Add more apple juice a tablespoon at a time, as needed to make a smooth batter.

Stir in cut apples & optional nuts.

Spoon the batter into twelve muffin cups.

Sprinkle with raw sugar, if desired, for a crunchy top.

Bake in the center of a preheated oven until firm and golden- about 20 to 25 minutes or so. Test with a wooden pick if you need to. Remove the muffins from the pan and cool on a wire rack.

Wrap and freeze for on-the-go treats. Thaw at room temperature or briefly zap in a microwave if you like your muffins warm.

Makes 12 muffins.

Recipe from: glutenfreegoddess blog - 11/9/08

Cinnabon Clone

Ingredients:

Dough
2 C warm almond or soy milk (110 degrees F/45 degrees C) – Silk or Almond Breeze
1/4 c egg substitute (we like to use chia gel. 1 tbsp chia, soaked in 1 c water for 5 hours)
2/3 C df margarine, melted
4 1/2 C Better Batter Gluten Free Flour
1 Tsp salt
1/2 C sugar
2 1/2 Tsp active dry yeast

Filling
1 C brown sugar, packed
2 1/2 Tbsp ground cinnamon
1/3 C df margarine, softened (VERY soft)

Topping
1 (3 ounce) package df cream cheese, softened (we prefer Tofutti)
1/4 Cdf margarine, softened
1 1/2 C confectioners’ sugar
1/2 Tsp vanilla extract
1/8 Tsp salt

Directions:

Mix dough ingredients in your mixer on high speed for three minutes, or until well combined. Set aside, covered in plastic wrap, in a warm place for 30-45 minutes, or until doubled.

Lay out two sheets of plastic wrap to make a 16×24 inch surface. Flour them lightly. Turn dough onto the plastic wrap and sprinkle flour on the surface. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup margarine and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400°F.

Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup margarine,
confectioners’ sugar, vanilla extract and salt. Spread frosting on
warm rolls before serving.

Recipe from: BetterBatter blog

Chocolate Truffles

Ingredients:

• 1 lb. bittersweet chocolate chopped
• 3/4 C heavy cream
• 1 C (2 sticks) butter-unsalted & softened
• 2 Tbsp of flavored liquor (optional)
• 1-2 C of the chopped topping of your choice

Directions:

1. Heat chocolate and cream in a heatproof bowl over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture smooth. Remove from heat, add butter and liquor/flavoring if your heart desires (do it). Stir until butter is melted.

2. Pour mixture into an 8 inch square baking dish. Cover with plastic wrap and stick it in the fridge for about 2 hours.

3. Line baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or melon baller), drop balls of chocolate in whatever coating you wish. Roll to coat.

Store in an air tight container in the fridge until ready to serve. They keep for up to 2 weeks.

For the Bourbon Truffles, original cook poured in 2 heaping tablespoons of Maker's Mark.

For the Peppermint Truffles, original cook poured in 2 heaping tablespoons of Peppermint Oil.

Recipe from: "shutterbean" blog - 12/20/07

Chocolate Sponge Cake

Ingredients:

1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar

Whipped Cream Ingredients:

1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar

Directions:

Preheat oven to 350°F and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch by 12 inch jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar. Beat the mixture until stiff peaks form.

Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll.

Can be stored in the refrigerator for up to five days.

Recipe from: "joy of baking"

Chocolate Pumpkin Cake

Ingredients:

1/2 C teff flour
1/3 C brown rice flour
1/3 C sorghum flour
1/3 C tapioca flour
1 Tsp baking soda
2 Tsp of baking powder
1 Tspxanthan gum
2/3 C of cocoa powder
1/2 Tsp of salt
1 C of canned pumpkin
1/2 C of buttermilk (or milk substitute and 1/2 T apple cider vinegar)
3/4 C of butter, softened
1 C granulated sugar
1 C brown sugar
3 eggs, plus one egg yolk
2 Tsp of vanilla
optional ingredient: try adding 1/2 teaspoon of cinnamon to dry ingredients

Pumpkin Cream Cheese Frosting Ingredients:
4 cups powdered sugar
1/2 teaspoon vanilla
1/4 cup canned pumpkin
1/4 cup butter
1 T orange juice
1 teaspoon grated orange zest
1 package of cream cheese

Directions:

In a medium bowl, mix pumpkin and buttermilk together. In a separate bowl, sift dry ingredients together. In your stand mixer, beat softened butter until light and fluffy. Add the sugars and cream some more. Add vanilla and then the eggs, one at a time. Then alternate pumpkin mixture and flour mixture into the stand mixer until incorporated. Pour batter into two greased 9 inch cake pans and bake for about 30-35 minutes.

Take out of the oven and let cool for 10 minutes. Then invert the cake pans and allow the cakes to cool on a rack. Once cooled, frost and assemble your cake!

Pumpkin Cheese Cake Frosting Directions:

Place all ingredients into mixer and beat until combined. Do not overbeat as it will change the consistency of the cream cheese.

Note: This cake can easily be turned into cupcakes! Just put batter in muffin tins with liners instead and frost when cupcakes have cooled.

Recipe from: "glutenfreemommy" blog

Chocolate Marble Bread w. Chocolate Ganache

Ingredients:

8 ounces (2 sticks) butter, softened, plus more for pan
1 1/4 C GF flour (I used 1/4 cup tapioca flour, 1/2 cup sorghum, 1/2 cup white rice flour)
1/2 Tsp salt
3/4 Tsp baking powder
1 Tsp xanthan gum
8 ounces semisweet chocolate, coarsely chopped (5 oz. for bread and 3 oz. for ganache)
2/3 C plus 2 tablespoons sugar
4 large whole eggs plus 2 beaten egg whites w/stiff peaks
1/2 C whole milk
1/4 C heavy cream

Directions:

Preheat oven to 350°. Grease your loaf pan. Sift flours, salt, xanthan gum and baking powder into a medium bowl.

Melt 5 ounces chocolate in the microwave or over a double boiler. Do not overheat chocolate.

Put butter in the bowl of your stand electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. When you add sugar, raise to medium speed. Cream butter and sugar until pale and fluffy about 3 to 4 minutes. Scrape down sides of bowl. Mix in the 4 whole eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined. Fold in your beaten egg whites gently.

Pour half of batter into melted chocolate and stir. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the loaf pan. When pan is filled, use your knife to cut through batter with a swirling motion.

Bake until a cake tester inserted into center comes out clean, about 45 minutes. Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.

Tip: If your loaf sticks to the pan, hold the pan over a pot of boiling water for about a minute. Turn the loaf pan over and your bread should come out perfectly. If it doesn’t repeat until it does.

To Make ganache: Place the rest of the chocolate in a bowl. In a small saucepan over medium heat, heat the heavy cream until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.

Recipe from: "Glutenfreemommy" blog

Chocolate Cloud Cake

Ingredients:

9 oz bittersweet chocolate, minimum 70% cocoa solids
1/2 C unsalted butter, softened
6 eggs; 2 whole, 4 separated
1/2 C plus 1 Tbsp sugar
2 Tbsp orange-flavored liqueur, optional
1 orange; zested

For cream topping:
2 C heavy cream
1 Tsp vanilla extract
1 Tbsp orange-flavored liqueur, optional
1/2 Tsp unsweetened cocoa powder, for sprinkling

Directions: (use a 9" spring form pan for this cake)

Preheat oven to 350°F. Line the bottom of the cake pan with baking parchment.
Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
Beat the 2 whole eggs & 4 egg yolks with 1/3 cup of sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold the rest of the whites.
Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly. Cool the cake in it's pan on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. (Don't worry about the cracks or rough edges, it's the crater look we're going for.)
Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea strainer.

Recipe from: Food Network.com - Nigella Lawson 2007 show

Cream Filled Doughnuts

Ingredients:

Doughnuts
3/4 cup milk
1/4 cup of water – for yeast
1 large egg
1 tsp baking powder
3 tsp xanthan gum
1 stick of butter, melted
1/2 cup tapioca flour
1 cup sorghum flour
1/2 cup potato starch
1/2 cup rice flour
1/4 cup sugar
1 pkg rapid rise yeast

Filling
3 TBSP shortening
6 TBSP butter
1/2 tsp vanilla extract
1 1/2 cup powdered sugar
1 TBSP Milk

Directions:

Doughnuts:
1. Scald milk.

2. Mix flour, xanthan gum, yeast & baking powder together.

3. Add milk, sugar, egg, butter (melted & slightly cooled) and 1 cup of flour mix to mixer. Beat on low, scraping sides constantly for 30 seconds. Gradually add the remainder of the flour mixture. Beat on medium speed, scraping bowl occasionally for 2 minutes.

4. Let dough rest for 20 minutes, then knead. Cover & let rise in a warm place for 20 – 30 minutes.

5. Turn onto a floured surface and roll dough to about 1/2 inch thick. Cut with round cookie cutter or biscuit cutter. Place on parchment lined baking sheets. Cover with a warm, moist towel & let rise for 20 or so minutes.

6. Heat oil in fryer or Dutch oven to 350 – 365. Slide doughnuts into hot oil. Turn as they turn golden brown, about 1 minute on each side. Remove carefully from oil and drain (do not prick surfaces).

7. When cool, make a small hole to insert the filling. Take a sharp knife & carefully make a large cavity inside of the doughnut to hold the filling. Fill doughnuts generously & top with powdered sugar or frost. **It may be easier to just slice the doughnuts & half & fill – this is what my MIL ended up doing.

Filling:
1. Cream butter & shortening, gradually add sugar, 1/2 cup at a time.

2. Add milk & vanilla, beat until light & fluffy.

3. Fill doughnuts. (Will keep for 2 weeks in an airtight container in the refrigerator.

Recipe from: "glutenfreeislife" blog - 1/21/10

Doughnut Balls

Ingredients:

2 C rice flour mix
1/2 C sorghum flour*
1 1/2 tsp baking powder
1/2 t xanthan gum
2-2 1/2 eggs**
1 1/2 C sour cream
2 T sugar
1 tsp vanilla
1/4 tsp salt
1 1/4 C vegetable oil for deep frying***
Powdered sugar

Cinnamon Sugar (recipe below)
Chocolate Glaze (recipe below)
Vanilla Glaze (recipe below)

Directions:

1. In a large bowl combine rice flour mix, sorghum flour, baking powder, xanthan gum, eggs, sour cream, sugar, vanilla, and salt -- The batter will be soft, like a thick muffin batter.

2. Heat oil to about 350°.

3. Place tablespoons of dough into the fryer about 3-4 at a time for about 3-5 minutes or until golden brown all around. Remove from pan/fryer with a slotted spoon or basket. Drain on paper towels.

4.Toss with powdered sugar in a ziploc bag or toss with cinnamon sugar or drizzle with glaze.
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*Or just 2 1/2 C rice flour mix

**to do a 1/2 an egg I scramble and egg and dump approx 1/2 in the recipe.

***or if you have a deep fryer use its directions

Cinnamon Sugar

1 C sugar
1 T ground cinnamon

1. Stir together until fully combined.

Vanilla Glaze
(original cook adapted this from the Lion House Desserts cookbook)

1 C powdered sugar
2-3 T milk or cream
1 tsp vanilla

1. Combine the powdered sugar with enough milk to make the mixture slightly runny. Stir in vanilla.

Chocolate Glaze
(original cook adapted from TheUltimate Southern Living Cookbook)

1 T butter
3 T cocoa
1 C powdered sugar (sifted if you want)
1 1/2-3 T boiling water1 tsp vanilla

1. In a small heavy saucepan, combine the butter and cocoa. Cook over low heat until the butter melts and the cocoa is fully incorporated. Cool for 3-4 minutes. Add sugar andcombine together. Add water until it reaches a slightly runny consistency. Add vanilla.

Recipe from: "CreatingFromScratch" blog - 1/7/10