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Posts Tagged ‘chocolate’

Gluten Free Marble Cake

marble loaf

Thought I would jump in with a quick post. If you are looking for a simple loaf recipe that looks good, tastes good, is moist and gluten free, try this one out at Gluten Free on a Shoe String.

I used Namaste flour mix with Xanthum Gum although the recipe states not to use a flour mix with Xanthum Gum. I ran out of my homemade mix so used the store bought one. It was a little harder to marble but I managed. I also baked it on convection/bake 325 for 45 minutes on the middle rack.

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gf chocolate cake

Yesterday, I made this GF chocolate cake for my girlfriends.  They sure enjoyed it. The sour cream topping is just lovely with the rich chocolate flavor.  So scrumptous. Beware – you might eat the entire cake.  A very small slice is all you need really.

Notes – The texture isn’t like a flour cake, it’s very moist.   I weighed the chocolate –  8 oz. is about 1 3/4 cups before melting. I used Bernard Callabaut bittersweet wafers. The cake battered leaked out of the bottom of the pan a bit – glad I had it on a cookie sheet. Next time I’ll wrap the bottom of the spring form pan with tin foil for a tighter fit.

Flourless Chocolate Cake  (From Real Simple)

cake on plate 2

Serves 10

Hands-On Time: 20m

Total Time: 2hr 00m

Ingredients

  • 1  cup  (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 1/4  cup  unsweetened cocoa powder, plus more for the pan
  • 1 1/4  cups  heavy cream
  • 8  ounces  bittersweet chocolate, chopped
  • 5  large eggs
  • 1  cup  granulated sugar
  • 1/2  cup  crème fraîche or sour cream
  • 1/4  cup  confectioners’ sugar, plus more for dusting

Directions

1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.

2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.

4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. (Check at 35 min and leave in longer if necessary – mine needed about 45 minutes).Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. 

5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.

Tip

The cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with the confectioners’ sugar, and whip the cream.

Nutritional Information

Calories 530; Fat 44g; Sat Fat 26g; Cholesterol 203mg; Sodium 53mg; Protein 6g; Carbohydrate 37g; Sugar 32g; Fiber 2g; Iron 1mg; Calcium 49mg

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lemon-almond-macaroon_gal

Here’s a link to 30 Gluten Free Dessert recipes. At first glance, they seem to be quick and simple. I’ll try them over the next while. Maybe you’ll find this link helpful too.

http://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/gluten-free-desserts-00000000058813/index.html#11

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Coconut Chocolate Squares Here’s another of my favorite Gluten Free treat  recipes.  These are so simple to make;  taste great; and are full of healthy fats.  I usually have a few in my freezer. When I feel like something sweet,  I’ll have just a small piece – that’s all I need.

Coconut Chocolate Squares.

Ingredients

  • 2 cups shredded coconut- unsweetened
  • 2/3 cup melted coconut oil
  • 1/2 cup almond butter
  • 1 tsp vanilla
  • 1 cup dark GF chocolate wafers or chips

Directions

  1. In medium bowl, mix shredded coconut,  melted coconut oil, vanilla, and almond butter until well mixed.
  2. Line a 8 ” square pan with tin foil.
  3. Using hands or a spatula, press the mixture into the foil lined pan.
  4. Melt the chocolate in a double broiler.
  5. With a spatula, spread the melted chocolate evenly over the coconut mixture.
  6. Refrigerator or freeze.  Cut in small squares.

Variation – use peanut butter instead of Almond butter.

Enjoy

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Hi Ladies,

Easter is just around the corner.  Today I was thinking about how I will decorate the table for Easter dinner.  I’ll put a small vase  of daffodils in the centre of the table.  Along with that, each guest will have an Easter Egg Cup at their place setting.  These egg cups are so simple to put together. Just put a little Easter grass in each egg cup and add a few chocolates.  Have a nice Easter.

Note:  I picked these cups up at a flea market for about 2.00 total. This is my second Easter using them as a decoration.  I just love them!

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One of my favorite cake recipes is Easy Black Forest Cake. I acquired the recipe many years ago while volunteering at a children s summer camp. I have just started making the recipe again as it is so easy. It freezes well too. I like to have one (or part of one) in the freezer for convenience. My daughter Erin just loves this cake. I make this for all occasions.  Enjoy. Here is the recipe…. (more…)

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