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gluten free raspberry truffels

Raspberry Truffles

gluten free raspberry truffels

 

I really want to tell you an amazing story about something going on in my life. But really, this week was fairly uneventful. I only saw Blondie for a couple of hours on Thursday night (he brought me some Pei Wei!). Except for the part where I was in Chicago to be hooked up for a neurostimulator trial. Basically. I now have some electrical leads in my spine and get to keep them for a week to see if the big surgery where they implant the whole contaption will work.

But, that is not a fun and exciting story. It only explains why I am only comfortable lying down or standing up. For some reason, I can’t get comfortable while sitting. (It might have something to do with the multiple stitches in my back holding things in place). So, I am baking. I made lemon-thyme shortbread, these truffles and the yeast starter for raspberries & cream doughnuts.

Tomorrow, I will be baking a brown sugar spice cake to do my time arts class homework.

That’s a lot of desserts.  Too bad Blondie went to South Bend for a Notre Dame football game and skipped out on coming to Champaign to take care of his invalid girlfriend. No baked goods for him until next weekend.

Maybe Emily will have a cookout tomorrow, and there will be people around to eat all these goodies. Or else I am going to have to hunt down my art class instructor and bribe him with baked goods to give me an A.

 

 

Raspberry Truffles
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 90 mins
Total time: 1 hour 40 mins
Serves: 40
Truffles are deceptively easy, decadent and elegant. This recipe makes about 25 truffles and can be scaled up or down. There really is only about 10 minutes of prep, but there is an hour or two of waiting time.
Ingredients
  • 225 grams (8 ounces) dark chocolate, the better the chocolate the better these will taste
  • 1 cup heavy cream (or So Delicious cream will work for vegan truffles)
  • 2 tablespoons raspberry liqueur
  • 1/2 cup cocoa
Instructions
  1. Finely chop the chocolate and put into a mixing bowl.
  2. Heat the heavy cream in a small sauce pot on medium until it is about to boil.
  3. Pour the cream over the chocolate and let sit for 1 minute.
  4. Stir the chocolate and cream until you have one smooth mixture.
  5. Add the liquer.
  6. Put in the fridge to set up for a couple of hours.
  7. Scoop ganache with a cookie scoop (or a spoon if you don’t have a scoop) and roll into balls.
  8. Roll in cocoa and allow to set up before serving.
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1.2.4

 

Sweet goodbye cake

Last week was a little hectic.

My boss came back to work after a few months out.

Someone who I trained when I was a student (and was the current office joker) had their last day.

My cousin (the one who dubbed me franny cakes) got engaged.

I got a haircut.

I made this cake.

Someone who works in the office said that where he comes from this cake would be called a gypsy arm. That was almost the title of this cake.

But it was a good-bye cake for a coworker. One who loves Little Debbie snacks and asked for something chocolate.

I first had this cake in junior high when my mom made it as a Bûche de Noël for my seventh grade French class with Mlle. Boyde.

You will never have a cake as airy as this. If you frost it with ganache and make meringue or marzipan mushrooms, you have a great Christmas treat. Or eat it naked with this shortening-butter-heavy cream-powdered sugar filling and satisfy your craving for ho-hos while realizing that this is way better.

Gluten-Free Chocolate Swiss Roll Cake
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Recipe Type: Dessert
Prep time: 20 mins
Cook time: 16 mins
Total time: 36 mins
Serves: 12
The cake is adapted from my mom who got it from Rose Levy Berenbaum’s Cake Bible. The greasing mixture is based on Alton Brown’s Kitchen Lube.
Ingredients
  • Pan Lube
  • 2 teapoons shortening
  • 1 teaspoon cocoa
  • cake
  • 1/4 cup + 2 tablespoons (50 grams + 25 grams) sugar
  • 6 large eggs separated and at room temperature
  • 4 (110 grams) ounces bittersweet chocolate, melted
  • 1/2 teaspoon lemon juice
  • unsweetened cocoa
  • filling
  • 2 cups powdered sugar
  • 4 tablespoons butter
  • 4 tablespoons shortening
  • 2 teapoons vanilla bean paste
  • 4 tablespoons heavy cream
Instructions
  1. Preheat oven to 350°F.
  2. Make the greasing mixture by mixing shortening and cocoa. Grease a jelly roll pan with the mixture, line it with parchment paper and grease the parchment paper.
  3. Beat 1/4 cup (50 grams)sugar and the egg yolks until light and fluffy. This will take about 5 minutes. Pour in the melted (and slightly cooled) chocolate. Beat until incorporated, scraping down the sides of the bowl a couple of times.
  4. In a seperate bowl that is very clean (dampen a paper towel with vinegar or lemon juice and wipe out the bowl and then dry with a clean paper towel to be certain that your bowl is free of grease). With the whisk attachment of your mixer, beat the egg whites until foamy, then add the lemon juice. Beat until you have soft peaks when you raise the beater. Slowly add the remaining sugar while beating and keep beating until you have stiff peaks.
  5. Fold 1/4 of the whites into the chocolate mixture with a large whisk or spatula. This will lighten the chocolate so that the air stays in in the egg whites. Gently fold in the remaining egg whites.
  6. Pour into the prepared pan and spread evenly with a spatula. Bake for about 16 minutes. The cake will no longer be shiny and will spring back when lightly pressed with a finger.
  7. Dust the warm cake with the cocoa and turn out onto a clean dish towel. Remove the parchment paper and dust this side of the cake generously with cocoa as well. Roll it up in the towel and let cool.
  8. While the cake cools, beat together the butter and shortening. Add the cream and vanilla bean paste and mix well. Add in the sugar 1/4 cup at a time to keep sugar from flying around your kitchen. Once all the sugar is added, beat until the filling is light and airy.
  9. Remove the towel from the cooled cake. Spread the filling in a thin layer of the filling on the cake and gently re-roll.
  10. Top with powdered sugar or ganache. Let the cake chill for a while before slicing.
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1.2.4

 

 

gluten free strawberry chocolate cupcake

Strawberries and chocolate, part 3

gluten free strawberry chocolate cupcake with pan

Blondie and I went to Williams Sonoma on Sunday to take my mom for coffee on her break and to look around for a wedding gift. And I might need some help on figuring out what exactly we should buy. I hate buying strictly from a registry. In fact, for close friends I skip the registry and just buy a nice gift. I like to think that I am good at gift-giving.

Anyways, we were wandering through the store and we walked by the pizza stones. I stopped, picked up a small one and told Blondie that I thought that I needed to get one.

He asked me what the point was.

I guess this shouldn’t suprise me. This is the same boy who said that all you really need is a 1/4 cup measuring cup. (I think this is because he has melted or snapped the handles off of the 99¢ set that he got when he moved into his first apartment).

I explained the science behind it to him, and a woman who was working right there said I sounded just like my mother.

Apparently, I am that age. You know, the age where you turn into your mother. You realize you say the same kind of things and you share hobbies and that for the first time in your life you aren’t fighting the inevitable.

I think it also was the first time in forever that I walked out of that store without a new pan or spice blend for my kitchen in ages. Or a gift. We ended up not buying the gift just yet.

Oh well.

I decided that I wanted vanilla cupcakes with vanilla bean frosting last night. And then I remembered that this month’s Ratio Rally is white or yellow cake. And if I baked those, I would have to wait a whole week to share them. And I couldn’t leave you hanging that long.

So last night,  I invented these cupcakes. The method is similar to the way I made my gluten free chai cupcakes and results in the perfect cake texture.

I swear I have more imagination than this. But I really love strawberries and chocolate. Together.

Strawberry Cupcakes with Ganache
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 24
These are very possible the best strawberry cupcakes ever.
Ingredients
  • 110 grams (1 cup) tapioca starch
  • 140 grams (1 cup) sweet white sorghum flour
  • 80 grams (1/2 cup) brown rice flour
  • 20 grams (3 tablespoons) flax meal
  • pinch of salt
  • 350 grams (1 3/4 cups) sugar
  • 1 Tablespoon baking powder
  • 2 sticks unsalted butter, very soft, cut into 1 inch cubes
  • 4 eggs
  • 1 cup (240 ml) milk (I used coconut milk)
  • 1/4 cup strawberry jam
  • 2 tablespoons strawberry liqueur
  • pink food coloring (optional)
  • 1/2 cup milk
  • 75 grams (3/4 cup) cocoa
  • 85 grams (3/4 cup) powdered sugar
  • 1 stick soft butter
  • 1/8 teaspoon salt
  • 1 tablespoon strawberry jam
  • 2 tablespoons strawberry liqueur
  • 200 grams (1 3/4 cup) powdered sugar
Instructions
  1. Preheat oven to 350°. Line cupcake pans with paper liners; set aside.
  2. Combine flours, sugar, baking powder and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Add eggs, one at a time. Add the strawberry liqueur and jam to a small bowl with the milk and whisk together.
  3. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. At this point you can add some pink food coloring if you want. Otherwise the cake will be just slightly pink.
  4. Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
  5. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 24 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
  6. While cupcakes are cooling, make the ganache. Sift together the cocoa and the 3/4 cup of powdered sugar in the bowl of your stand mixer, fit with the whisk attachment. Bring milk to a simmer and add it to the bowl of the mixer. Beat together until smooth. Scrape down the sides and beat until incorporated. Let cool to room temperature. Cube the butter & whisk it in. Add the strawberry liqueur and jam, mix until combined. Add the powdered sugar 1/2 cup at a time until it has reached the desired consistency.
Notes

If you prefer more of a frosting, double everything in the ganache except for the 2nd powdered sugar. You will need to triple or quadruple it.This way you can top your cupcakes with a fluffy dome of frosting.

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1.2.4

 

 

 

gluten free dairy free bittersweet chocolate doughnuts on cooling rack

Bittersweet

gluten free dairy free bittersweet chocolate doughnuts on cooling rack

This post is about doughnuts.Rich, chocolate doughnuts.

And maybe some bittersweet thoughts.

Nope, currently I don’t have any of those. Currently the only thoughts I am having are about how to keep the kitten from trying to sit on my chest while I sit and type this. And how to train him that feet are not toys. And that Cecilia is the boss.

Back to the doughnuts. These doughnuts might even make you feel sophisticated. Really, they just might. They are dairy & gluten free. And chocolate. Deliciously chocolate.

These are the last doughnuts that I am going to invent for a little while. Although, these have all been so delicious, I need an excuse to bake them all again. Quick, someone have a brunch party!

Gluten Free Chocolate Doughnuts with bittersweet glaze
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 12
Ingredients
  • 100 grams sorghum flour
  • 35 grams tapioca starch
  • 25 grams sweet white rice flour
  • 15 grams flax
  • 25 grams (1/4 cup) cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 175 grams (3/4 cup) coconut oil, melted
  • 200 grams (1 cup) sugar
  • 30 grams (1 ounce) bittersweet chocolate, melted
  • 3 eggs, or egg replacer for 3 eggs
  • 1 tablespoon vanilla bean paste
  • 170 grams (6 ounces) bittersweet chocolate
  • 1/4 cup coconut oil
  • 1/4 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees and grease a loaf pan.
  2. Whisk together your flours, cocoa, baking powder and salt.
  3. Beat together sugar and coconut oil for about 2 mintues.
  4. Mix in the melted chocolate.
  5. Add the eggs and beat for another minute or so.
  6. Stir in the vanilla.
  7. Pour the batter into your prepared pan and bake for 6-8 minutes.
  8. Let cool in the pan for 5 minutes, then remove and finish cooling on a cooling rack.
  9. Once all doughnuts are baked, melt together the 6 ounces of chocolate, coconut oil and powdered sugar, whisking so your glaze is smooth.
  10. Drizzle over the doughnuts and relish your awesomeness.
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1.2.4

 

Brownies with whiskey caramel

gluten free brownies with whiskey caramelI was going to bake today. There were figs at Costco. And I heart figs.

I got them home and took a bite of one. It tasted awful. So, I grabbed a second one. Same deal. They tasted like clothes left in mothballs smell – old and musty. One after another, I cut into them. And they were all spoiled.

So, I have this recipe for you today. A decadent brownie with a swirl of whiskey caramel.

What a recipe looks like as I plan it...can you guess what this one is?I made this up for a 4th of July cookout, but it took a few days to decipher my notes… (as you can see they are kind of jumbled)

Brownies with Whiskey Fudge Swirl
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 24
Decadent brownies with cocoa, butter, sugar and flour.
Ingredients
  • 105 grams (1 1/4 cups) cocoa
  • 305 grams (2 sticks plus 5 1/2 tablespoons) butter
  • 1 cup + 1 tablespoon sugar
  • 500 grams (2 1/2 cups plus 1/2 tablespoon) sugar
  • 105 grams (1/2 cup brown sugar)
  • 5 eggs
  • 10 g flax
  • 40 g sweet white sorghum
  • 20 g brown rice flour
  • 20 g white rice flour
  • 30 g tapioca flour
  • 30 g sweet rice flour
  • 1/2 cup caramel sauce
  • 2 T whiskey
Instructions
  1. Preheat oven to 350 degrees. Grease parchment paper and line a 9×13 pan. Melt together butter, cocoa and granualted sugar. Remove from heat and mix in brown sugar. Mix in 2 eggs. Once they are incorporated, mix in the remaining 3. DO NOT BEAT! You want fudge, not cake.
  2. Mix together caramel and whiskey. Pour batter into pan and then drizzle with caramel sauce. Drag a toothpick through the drizzle to create a marble effect.
  3. Bake for 35 minutes. DO NOT OVERBAKE! No one likes a hard brownie.
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1.2.4
chocolate rice pudding | riz au chocolat

Chocolate Rice Pudding

chocolate rice pudding | riz au chocolatApparently, today was National Chocolate Pudding day. I wish I had known before 4 o’clock today, or I would have invented the most amazing chocolate pudding that you had ever eaten. But, as is frequently the case, when I need it, I was out of milk, eggs and butter. But I could not let the day go with out celebration.

I remembered a post from Joy the Baker from earlier this week where she made a risotto rice pudding. The method was perfect for the ingredients that I had in my fridge after 4 days away. The risotto rice lets off a lot of starch, so there is no need for eggs or flour to make a creamy pudding. It is simple, easy and almost cathartic to make.

(After some googling, I found that chocolate rice pudding is a traditional French dessert, I no longer feel super creative).

Chocolate Rice Pudding
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 6
A delicious chocolate and rice pudding.
Ingredients
  • 1 cup arborio or sushi rice
  • 2 tablespoons
  • 3 cups milk (non-dairy works fine)
  • 1/2 cup (3 oz) roughly chopped bitter sweet chocolate
  • 1 teaspoon vanilla extract
  • salt
Instructions
  1. Heat the milk in a medium sauce pan.
  2. In a second pan, saute the rice in the oil over medium-low heat for about 2 minutes. The rice will become translucent.
  3. Slowly add the milk a little at a time, waiting until the previous milk is almost absorbed. Stir constantly. This process is similar to making risotto and takes about 30 minutes.
  4. Once the milk is absorbed, add the chocolate, vanilla and salt.
  5. Keep stirring for about 5 more minutes.
Notes

If you use regular milk (or an unsweetened variety of non-dairy milk), you will most likely need to add sugar. Between 1/8 & 1/4 cups should be plenty. Add this in at the end with the chocolate, vanilla and salt.

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1.2.4

 

 

Strawberry Chocolate Brownies

Strawberry Brownies

Strawberry Chocolate BrowniesI have been dreaming of this recipe all day. My birthday was Sunday and 2 coworkers had birthdays (and days off) today. And I promised a treat.  This morning, I had a thought: chocolate and strawberries. Ooey, gooey, melt-in-your-mouth deliciousness. These are some darn good brownies. The are one bite and you are sold on being my friend forever in hopes of getting these brownies again good.

I found out that brownies were invented in Chicago in 1893 for the Columbian Exposition. They had apricot glaze and walnuts. The grocery store had strawberries on sale. Strawberries + chocolate = bliss. (You think I like those together?)

I couldn’t just chop up strawberries and toss them in my mom’s brownie recipe. She would probably be pretty mad at me if she knew that I even had that thought. Her recipe is top secret, and I like to share.

I had to come up with something different. I had to come up with something better. Sorry mom. I win this one.

Let this be the end to brownies from a box. The strawberry jam that you make melts into the chocolate and creates an intense chocolate and strawberry flavor. It is like warm, baked fudge. You can’t get this kind of flavor from a box. I know gluten free baking is scary, but you can do it. And, brownies are forgiving – chocolate, butter and sugar make anything delicious.

Strawberry Brownies
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 16
This brownie recipe is based on a recipe that appeared in Baked Explorations for Salted Caramel Brownies, but these are gluten free and strawberry filled. And thus, they are better.
Ingredients
  • 250 grams (1 quart) strawberries, finely chopped
  • 1/4 cup strawberry liquor (or 1 t vanilla plus a scant 1/4 cup water)
  • 100 grams (1/2 cup) sugar
  • 1 cup water
  • 310 grams (11 ounces) dark chocolate, chopped
  • 230 grams (8 ounces/ 2 sticks) butter, chopped in 1 inch cubes
  • 1 teaspoon salt
  • 10 grams ground flax meal
  • 40 grams sorghum flour
  • 20 grams brown rice flour
  • 20 grams white rice flour
  • 30 grams tapioca starch
  • 30 grams sweet white rice flour
  • 10 grams (2 tablespoons) cocoa powder
  • 300 grams (1 1/2 cups) granulated sugar
  • 110 grams (1/2 cup) firmly packed brown sugar
  • 5 eggs
Instructions
  1. Combine strawberries, sugar, water & strawberry liquor in a medium size sauce pan. Heat over meadium – high heat, stirring frequently until the jam starts to thicken, about 15 minutes. Remove from heat and set aside.
  2. Preheat oven to 350 degrees. Prepare a 9×13 pan with parchment paper, and then grease the parchment paper. On a low burner, melt together chocolate & butter. While chocolate is melting, whisk together flours, cocoa and salt.
  3. Once chocolate & butter have melted, turn off the burner but leave the pot in place. Stir in both the granulated sugar and the brown sugar. Remove pot from burner and stir in 3 eggs. DO NOT BEAT. Once eggs are combined, add in remaining eggs, stirring until just combined. Sprinkle flour over the bowl and stir in slowly. Make sure most lumps are out – but it is ok if there are still a few, they should disappear when baking.
  4. Pour half of batter into prepared pan & smooth with a spatula. Spread in the warm jam, being careful to keep it away from the edges so that it does not burn. Pour the remaining batter on top to cover the jam.
  5. Bake for 35 minutes.
Notes

If you prefer to bake by volume, use 1 1/4 cups all-purpose gluten free flour (such as Jules Nearly Normal Flour).

If you don’t want to make your own strawberry jam, warm up 1 cup of good quality strawberry jam or jelly so that it has the consistency of thick syrup after the batter is ready.

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1.2.4

 

gluten free birthday cake

Classic Birthday Cake

gluten free birthday cakeI spent the afternoon baking today. I made 2 loaves of bread and a birthday cake for my little sister. I made yellow cake from a closely guarded secret family recipe (it is at the end of this post). I have made this cake before with lots of success. It is everything a yellow cake should be – rich and moist with a delicate crumb.

I tried it with a new AP flour blend that my parents had at their house, where I was this weekend for a wedding, my sister’s birthday and a trip to the annual Wilton tent sale. This blend is not one I will buy or use again, because it does not actually work cup for cup. And I know that for most people, a cup for cup blend is the least scary approach to baking. So, here is a recipe that my family has been making for quite a while, copied from the sheet where my mom has it written down.

At least now that it is frosted it looks good. And, the frosting makes it super delicious. (Ok, so I eat cake for the frosting).

Yellow Birthday Cake with Chocolate Frosting
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 12
A classic yellow cake with delicious chocolate frosting.
Ingredients
  • 3 cups Gluten-Free Multi-Purpose Flour or 13 1/2 ounces of your own blend
  • 1 teaspoon xanthan gum (omit if using Jules’ Nearly Normal Flour)
  • 1 1/2 cups sugar
  • 1 1/2 sticks unsalted butter, softened
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup room-temperature milk
  • 1 3/4 cups unsweetened natural cocoa
  • 1 1/2 cups confectioners’ sugar
  • 1 cup heavy whipping cream
  • 1 cup unsalted butter, very soft
  • 1/8 teaspoon salt
  • 2 1/2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract (or use chocolate extract if you have it)
Instructions
  1. Preheat the oven to 350°F. Lightly grease 2 8″ round cake pans.
  2. Whisk together the flour or flour blend and xanthan gum.
  3. In the bowl of a stand mixer beat together the sugar, soft butter, salt, baking powder, and vanilla until smooth. Add 2 eggs, and beat for about a minute at a high speed, until fluffy.
  4. Scrape the bowl and beat in the other 2 eggs.
  5. Beat in the milk and flour alternately (adding about a third of each at a time).
  6. Separate the batter evenly between the pans. Bake for about 25 minutes. A cake tester inserted into the middle comes out clean.
  7. Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.
  8. Once the cake is cool, you can make the frosting.
  9. Sift together the 1 1/2 cups of confectioners sugar with the cocoa.
  10. Bring the cream to a simmer in a small saucepan. Stirring constantly so the milk does not scald. Whisk this into the powdered sugar mixture. Let cool to room temperature, about 20 mins.
  11. Beat soft butter, vanilla extract and salt until creamy. Add the 2 1/2 cups of powdered sugar and mix slowly until incorporated. With mixer on low, add the chocolate mixture a spoonful at a time.
  12. If the frosting is too loose, add up to an additional half cup of powdered sugar.
  13. Frost the cake and enjoy.
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1.2.4

 

 

Strawberry Chocolate Chip Loaf

Strawberry Chocolate Chip Loaf

Strawberry Chocolate Chip LoafStrawberries were on sale at the grocery store on Saturday and it was easy to see why – they were so ripe they were about to turn bad. That meant that they were perfect for baking with.

Frankly, I feel that there is almost no combination as perfect as strawberries and chocolate. (Although, next time I have an idea that involves chocolate, I will probably say the same thing). I rummaged around my cabinets and was quite pleased to discover that I did indeed have some chocolate chips laying around. I would have had an entirely different post had there not been any in the cabinet. Most likely about what a good idea I had and how I just had to eat the strawberries plain (or how I made them into this salad).

I was originally going to make muffins, but I have this loaf pan that I got for Christmas that I really wanted to use. So, thanks for the loaf pan mom! I finally made a bread!

Strawberry Chocolate Chip Bread
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Recipe Type: Quick Bread
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 80 mins
Total time: 1 hour 35 mins
Serves: 12
An easy, summery quick bread without xantham gum
Ingredients
  • 2 cups GF all-purpose flour blend (I used Cheatin’ Wheat Gluten Free flour)
  • 2 T flax meal
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 cup milk (I only had So Delicious coconut milk on hand…use whatever milk you have)
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/2 cup chopped strawberries
  • 1/2-1 cup chocolate chips
Instructions
  1. Preheat your oven to 500°F.
  2. Whisk the dry ingredients together in a large mixing bowl.
  3. Beat the liquid ingredients together — milk, oil and eggs — until they are light.
  4. Add the wet ingredients to the dry ingredients and whisk together until just blended. It is ok if it is a little lumpy.
  5. Add in the strawberries and chocolate chips and give it a quick stir.
  6. Pour into a standard sized, greased loaf pan and place in the oven.
  7. Lower the temperature to 350 degrees.
  8. Bake for 45 – 60 minutes.
  9. You could also make this into muffins by using a muffin tin and baking at 400 for 15-20 minutes.
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1.2.4

 

whoopie pies on a cooling rack

Making whoopie (pies)

whoopie pies on a cooling rackSo, I have nothing in my fridge. There is a bottle of white wine (named cupcake, go figure), some condiments, left over rice, milk and eggs. Now, I have a stocked pantry and some left overs in the freezer, so I am not going to go hungry. But none of that sounds good. Not even remotely.

So, what do I do? The only thing that a single girl with no one who relies on her for dinner would do, I bake something!

Today, I had wanted to make whoopie pies. Not because I love them or had a craving for them but because I had never had them before. And then I decided that because I happened to have some peanut butter around that they would be peanut butter whoopie pies. Because, frankly, nothing goes better with chocolate than peanut butter.
whoopie batter
They were a fantastic success. I guess if I had smooshed them a little, I would have gotten them a bit flatter like real whoopie pies. But they taste divine, so who cares!

Chocolate Peanut Butter Whoopie Pies

(make about 18)

  • 2 cups gluten free flour blend (I used Jules’ Nearly Normal Flour)
  • 3/4 teaspoon xantham gum (if not using Jules’s flour)
  • 1/2 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup milk

Preheat oven to 425 degrees.  In a mixing bowl, whisk together flour, xantham gum, salt, baking soda and cocoa. In the bowl of a mixer beat butter and sugar until creamy. Add milk and egg and mix on medium for about a minute. Add half the flour mixture and stir. Once combined add the second half of the flour mixture until just blended.

On greased baking sheets, put 1 tablespoon scoops of batter about 1.5 inches apart. Bake for 5-7 minutes. When done the cakes will spring back when gently pressed. Cool for 5 minutes on the baking sheet and finish cooling on a rack.

Add a dallop of filling and smoosh 2 cakes together for a super delicious treat!

Peanut butter filling:

  • 1 stick softened butter
  • 2 T milk
  • 1 teaspoon vanilla
  • 1/4 cup peanut butter
  • 2-3 cups powdered sugar

Beat butter, vanilla and peanut butter together until light and fluffy. Stir in 2 cups powdered sugar until combined and then beat. Add more sugar and milk until desired consistency is reached.