Fun Food Fridays: Chocolate Orange Camp Cake | The Outdoor Princess. If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting! Get this recipe and 30 others in the eBook: “The Outdoor Princess Camping Cookbook” from Amazon.com This was one of my favorite sounding recipes. Last winter, when oranges were in season, I got to try it! I thought it was a good time to share it since oranges are in season right now. 1 Large orange per person1 box chocolate cake mixBag of charcoalAluminum foil Directions: Slice the top 1/4 off an orange and set aside.
That was a bit tricky. So the grapefruit knife made such a difference you might just want to invest in one! But if you don’t have one handy then I found cutting the orange into sections and then scooping it out with a large spoon was a good second best. Prepare the cake mix according to the package and spoon into orange shell. Don't overfill it! Make sure you get all the cake mix INTO the orange. The oranges take some time to prep so I recommend doing it all before you light the bag of charcoal.
Gluten-free cake pops. Gluten Free Cinnamon Pear Cornmeal Upside Down Cake. This post is linked to A Gluten Free Holiday: Desserts! When my children woke up hungry for breakfast this morning, I mindlessly plodded over to my refrigerator in my comfortable slippers and cozy pajamas. I perused my shelves stocked high with food and shuffled things around. My mind was wandering to what my to-do’s entailed for the day, not to what was about to go in my children’s mouths. I mumbled to myself about how over-full my refrigerator was.
I pulled out a carton of farm-fresh eggs that we had just picked up the day before at the Farmer’s Market. From the counter, I grabbed some beautifully ripened pears and a couple of my Gluten Free “Bran” Muffins that I had baked the night before. But as I think back to when I placed that plate piled with nutrients in front of them, I realize that in that harried moment of trying to get everyone ready and off to school, I did not mark with gratefulness how truly blessed my children are to begin their day with such sustaining food. Ingredients: The Spunky Coconut: Vanilla Bean Cake grain-free, gluten-free, sugar-free. Zoe and Ashley’s birthdays are coming up, and Zoe asked me for a vanilla cake with chocolate frosting. I decided to create a new cake recipe for their birthdays, using as few ingredients as possible, for as little money as possible.
Also the cake had to be moist and delicious A little research and a few tries later -it is so awesome. And the secret ingredient is -white beans. After eating black bean cakes like Lauren’s chocolate bean cake (from Healthy Indulgences), I was hungry for a vanilla version. However, the only white bean cake recipes I found included a cup of flour or a cup of pumpkin, so I had to come up with a totally new recipe, avoiding those ingredients. Add to food processor: 2 cups cooked white beans, room temperature, so they don’t cook the eggs (I made mine myself by soaking dry white beans overnight. 6 eggs 1 tsp vanilla extract 1/3 cup honey Puree well.
Add: 1/3 cup coconut flour, sifted 1/2 tsp sea salt 1 tsp baking soda Bake at 325 degrees for about 30 minutes. 2 tbsp honey. Kitchen Therapy » Blog Archive » Almond and Lemon Cake. Almond and Lemon Cake photo by vsimon Easy, tasty, lemony, beautiful. The texture is a perfect moist cake crumb. It is gluten free and dairy free.
This is a good recipe to have in your back pocket. It is Jacqueline Mallorca’s recipe, reprinted here with permission. Yes, the Jacqueline Mallorca who writes wonderful gluten free cookbooks. She also has a website, Gluten Free Expert and blog with more helpful info. While searching for other things, I found this recipe at the end of an article from the San Francisco Chronicle printed in 2005. I made this just as written, though I used the zest of the whole lemon. Supposedly, the glaze is optional. This cake could also be made with orange or lime instead of lemon. The instructions were very easy to follow.
Still, it was enough. Almond & Lemon Cake (Torta di Noce) by Jacqueline Mallorca The Cake 2 cups almond meal 2 tablespoons brown rice flour 1/2 teaspoon baking powder 4 large eggs 3/4 cup sugar Grated zest of 1/2 lemon The Glaze (optional) Serves 10. Gluten-free Dairy-free Sorghum Almond Pumpkin Bar Recipe | Book of Yum. I recently wrote about how much I enjoyed Elana of Elana’s Pantry’s Gluten-free Almond Flour Cookbook and her pumpkin bar recipe. I enjoyed that pumpkin bar recipe so much that I made it twice; first for a potluck, and then for myself. It was a very good pumpkin bar recipe. Writing about it reminded me how very much I liked that recipe. So, I decided to make it a third time. I put some grapeseed oil in the blender. Submitted to Gluten free Wednesday.
Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling. The holidays are HERE! *squeeeeee* Yes, it’s that time again! Thanksgiving will be here in less than TWO weeks! Okay, now I’m slightly freaked out LOL. With that comes family gatherings and of course FOOD! Lots of food. Lots of delicious glutenous foods {yes I eat gluten no shocker there, but guess what my son can’t} I know I’ve mentioned before that our middle son is, as of this year, gluten free. Before this year I knew NOTHING about gluten free cooking or eating. SO, when Shauna, The Gluten Free Girl herself {yes I’m slightly star struck} reached out and asked if we wanted to help out on a special Thanksgiving project I said YES YES YES happy to! She called it Gathering around Gluten Free Baking for Thanksgiving!
I KNOW this Gathering Around Gluten Free Baking for Thanksgiving project is going to help so many {our family included}! I thought about what Thanksgiving recipe I’d like to convert to gluten free. Did I mention that I have NEVER attempted to make a roll/log before this? Slow Cooker Chocolate Pot de Creme (with ganache!) Recipe. YUM. Chocolate. I've got a root canal (or two) scheduled in the very near future (you can read about my teeth here. and here. in case you're interested. which you probably shouldn't be, because that's kind of weird. but whatever. you might be a weird person, and that's okay with me. I don't judge.) and so I've decided that I might as well just eat huge bowlfuls of sugar. and enjoy myself.
Because life is short and modern dentistry is *wonderful*!! I'm fascinated at how the crockpot can make a delicate dessert when it's used as a bain marie, or water bath. That should be a magazine. The Ingredients. serves 8 5 egg yolks 2 cups heavy cream 1/2 cup baker's sugar (I like how fine the granules are in baker's sugar) 1 tablespoon vanilla extract (not a typo. a whole tablespoon!) 1/4 cup unsweetened cocoa powder ganache topping: 1/2 cup chocolate chips 1/2 cup heavy cream The Directions.
Use a 6-quart slow cooker with an inserted oven-safe dish that fits all the way inside your stoneware. The Verdict. Gluten Free, Grain Free Peanut Butter Cupcakes Recipe. We try to visit Michael's parents at least once a week. Sometimes it's more often, sometimes less. On a recent visit we had a wonderful southern meal prepared by Michael's mom Carol. We didn't have anything for dessert planned and I was watching Cupcake Wars on Food Network. We don't have cable or satellite television at our house, so the first thing I do when we get to Michael's parents house is head towards the living room and change the channel to Food Network!
Thankfully his parents usually don't mind -- so long as a car race isn't on! So after an hour of seeing about 1000 cupcakes being made I thought we needed cupcakes for dessert. One problem. Peanut butter = check. Hmm... could you make cupcakes with those basic ingredients from a regular kitchen? A few tips for grain-free peanut butter cupcakes: Don't overfill the cupcake liners. Directions: Preheat your oven to 350 degrees.
Angel Food Cake. Classic angel food cake is naturally casein free and can be a delicious gluten-free cake too. If you remember cardboard, spongey, store-bought angel food cake, this is nothing like that. Homemade angel food cake is moist, tender and definitely worth trying! When strawberries are not in season, try lemon curd, chocolate whipped cream with chocolate shavings, or an almond glaze. If you are still fearful of making your first gluten-free angel food cake, never fear! 1 cup gluten free flour ( I used 1/4 cup millet flour, 1/4 cup tapioca flour, 1/4 cup white rice flour and 1/4 cup sweet rice flour to achieve a fluffy, light texture) 1 teaspoon xanthan gum 12 egg whites, room temperature (to maximize volume of egg whites) 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 Tablespoon vanilla 1 1/2 cups granulated sugar Preheat oven to 325 degrees.
Angel Food Cake is a great make ahead recipe. If you liked this post, please Stumble it!