Chocolate Hummus - So Decadent That You Can Use It In Place of Chocolate Frosting Chocolate hummus is so decadent – like a rich chocolate mousse – that unless you tell your tasters it’s hummus, they’ll never know. Case in point: While I slathered chocolate hummus all over pita (probably too much of it because it’s “healthy”), I also used it to frost chocolate cupcakes. Friends and family unknowingly tasted the chocolate hummus frosted cupcakes (they were only told that it was a chocolate cupcake), and not a single soul gave me a sidelong “what are you feeding me” glance. I asked for feedback and I got comments like, “What do you want me to tell you? This chocolate hummus recipe is my own creation. Chocolate Hummus – So Decadent That You Can Use It In Place of Chocolate Frosting Ingredients 1 can (14 oz) chickpeas (garbanzo beans), drained 1/2 cup chocolate nut butter (I used Justin's Chocolate Almond Butter. Instructions Put all of the ingredients in a food processor and pulse until it's as smooth as you can get it. Notes This is a great party spread! Coming Soon
The “un” Birthday Cupcakes I woke up this morning in the most energized, happy mood! I think the first time I have sat down today has been to write this blog entry. Jude and I went to the Art Museum today to go see the Photo Exhibit. Jude was more interested in his echo than the artwork in the gallery, but I enjoyed the exhibit very much. After we finished looking at the exhibit, we ate lunch outside. So, yes, I am still very, very pregnant! One of the things I have been doing to keep myself excited about the baby is to read birth stories. These cupcakes are an adaptation of a cupcake recipe from Mary Engelbreit’s cookbook, Mary Engelbreit’s Sweet Treats Dessert Cookbook 3/4 cup rice flour 1/2 cup sorghum flour 1/2 cup tapioca flour 3/4 teaspoon of xanthan gum 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons of baking soda 1/4 teaspoon of salt 1/2 cup of unsalted butter (1 stick) at room temperature 1 1/2 teaspoons of vanilla 1 1/3 cups of buttermilk 1 1/2 cups of sugar 2 eggs at room temperature Favorite Gluten Free Frosting
Healthy Gluten Free, Sugar Free Recipes: Simply Sugar & Gluten-Free Snickerdoodle Dessert Hummus | Blissful Baking Football is one of those things that I couldn’t care less about. It gets third place for most boring sport to watch after golf and baseball. So seeing as I’m not a huge football fan, I obviously did not watch the Super Bowl yesterday. But that doesn’t mean I missed out on the snacking! I didn’t get to enjoy the typical Super Bowl fare such as chips and salsa or pizza or whatever people usually eat while watching men in tight pants knock each other over, but what I had was much, MUCH better. I had (too many) spoonfuls of Snickerdoodle dessert hummus that I made earlier in the weekend. The combination of almond butter, maple syrup, and cinnamon is WONDERFUL, and you really can’t taste the chickpeas at all! Eating the Snickerdoodle dessert hummus straight out of the container with a spoon is my favorite way to eat this dip (it feels so indulgent!) Snickerdoodle Dessert Hummus Source: The Wannabe Chef Ingredients Directions 1. 2. 3. Like this: Like Loading...
Gluten-free Tom Sawyer Devil’s Food Cake – the Great Gluten-Free Flour Test — Gluten-Free on a Shoestring Welcome back to The Great Gluten-Free Flour Test. Don’t know what that is? Here’s the skinny. And by skinny, I mean the lowdown. ‘Cause all this cake is not helping a girl be actually skinny. In a nutshell: 4 all-purpose gluten-free flour blends (Better Batter, C4C, Jules, Tom Sawyer), 4 recipe categories (cake, pastry, yeast bread, cookies), 10 ratings categories.* May the best flour win! Today’s flour is Tom Sawyer. For real – we’re nearly done with the cake category. Pretty good lookin’, huh? Have you heard of this flour? *Scroll down for the complete results. If you’re interested in the white frosting, this time it’s my White Chocolate Frosting. Here’s the flour as I poured it out of the bag. The batter is really, really smooth. So I poured it. . When I baked it, this is how it looked back at me from the pan. And then I cooled it. All of these flour formulas are, of course, proprietary. They also took a bit longer to bake than their other flour cousins in the test. Have a look-see:
Food Sensitivity Journal Cupcake Bakeshop by Chockylit Gluten Free Focaccia Bread - Recipe for Gluten Free Focaccia Bread Focaccia bread is a flat, yeasted Italian bread traditionally topped with olive oil, fresh herbs and coarse salt. This recipe for Gluten-Free Focaccia Bread is free of gluten, dairy, eggs, soy, corn, beans and nuts, ideal for those with multiple food intolerances. It's a delicious appetizer or snack, dipped in marinara sauce. If you like, you can substitute gluten-free beer for the water for extra-yeasty flavor. For convenience, you can make the dough ahead of time and refrigerate until you're ready to bake it fresh. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: Preparation: Preheat oven to 375° F / 190°C Line a large baking sheet with parchment paper or use a Silpat silicone sheet pan liner Place dry ingredients in a large mixing bowl and whisk to combine. Lightly brush olive oil on the parchment paper or silicone sheet pan liner. Bake for 25-30 minutes, or until the dough is firm and lightly golden. Serves about 6 as an appetizer
Gluten Free Strawberries & Cream Cupcakes | Gluten Free Recipes | Blog Gluten-free cupcakes. Strawberries and cream. …hmmm… Strawberries and cream gluten free cupcakes! Light and moist strawberry flecked cupcakes topped with billowy clouds of strawberry streaked cream, these little strokes of genius are easy to whip up, the perfect balance of sweet but not too sweet and look pretty even if you, like me, are – shall we say – pastry bag challenged. We had an impromptu little family dinner celebration last night and since family dinner at our house means dessert, celebrations call for gluten-free cupcakes and impromptu means not much time for planning, shopping and baking; I had to whip something up with what I had on hand. My morning always starts with a splash of heavy cream in a cup of coffee and my hubby’s always starts with a bowl of yogurt topped with strawberries, thus these cupcakes were born out of what is always in my fridge. We had a couple left over so this morning I had one for breakfast and called it a muffin instead. Ingredients Directions Servings
Gluten-Free Focaccia Recipe with Garlic + Tomato Italian Flatbread for a Blue Moon When my husband and I were on our honeymoon we ate focaccia every morning for breakfast. After a few cappuccinos, that is. Six between us. To fortify us for the walk across the piazza to the tiny bakery. After all, we were in Italy. Wake up. Rub the garlic infused sleep from your eyes. Pull on your jeans. Walk to the local espresso bar. Zip. Boom. Buon giorno! The always smiling owner of the Podere Villuzza would greet us every morning on our way out the door, wishing us, Good day, for your blue moon! I am thinking about our honeymoon today because our anniversary just passed. In so many ways we are just getting started. We look into each others eyes for answers. There are none. We were bewitched, I tell my husband. We believed in the power of space and sky. It worked for Georgia O'Keeffe. Be careful of your heroes, I've learned. Because I have never felt at home. Except in my husband's grasp. It took almost three years to sell the casita. And from now on?
Sour Cream Fudge Cupcakes I know, I know… it’s January 5th and everyone is dieting, trying to eat healthier and going through sugar detox from the holiday season. But what if you could have your “cake and eat it too?” Sorry, couldn’t resist that one! I was going through my recipes that have been piling up and this one in particular caught my eye. What really piqued my interest was the fact that the recipe calls for a single gluten-free flour and not a blend of GF flours. The recipe also does not call for xanthan gum so I was really interested in seeing how they would turn out! Sour Cream Fudge Cupcakes 1/4 cup Unsalted Butter (I used Smart Balance but Earth Balance, which is dairy free, would work great too) 1/2 cup Water 1/4 cup Cocoa Powder (I used Hershey’s Special Dark Cocoa, click here for a link to Hershey’s allergen statement) 1 cup Sugar 1 1/4 cups Bob’s Red Mill Quinoa Flour 1/2 tsp. 1/2 tsp. 2 Eggs, separated 1/2 tsp. Preheat oven to 375° F.Place the butter (or equivalent) and water in a saucepan. 1 Tbs. A.)