Tag: sweet

Sally says, “This is a decent macaron recipe for beginners.”

This recipe is from Gluten-free Palate

Gluten-free chocolate macarons with a delightfully crisp shell. Perfect for any occasion!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

For the macarons:

• 1 cup powdered sugar
• 1/2 cup fine ground blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 2 egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 5 tablespoons granulated sugar

For the frosting

• 1/4 cup butter, room temperature (or dairy-free butter)
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar
• 1-2 tablespoons milk (almond milk is a good dairy-free substitute)
• optional: food coloring

Instructions

1. Sift powdered sugar, cocoa powder, and almond flour into a medium mixing bowl. Discard larger pieces left in the sifter.
2. In a large, cold mixing bowl, beat egg whites and cream of tartar until they begin to foam.
3. Slowly add the granulated sugar to the egg mixture. Beat on medium-high speed until stiff peaks form (about 2-3 minutes). A stand mixer is ideal for this task.
4. Add the dry ingredients to the egg mixture.
5. Gently fold in with a rubber spatula.
6. Line two baking sheets with parchment paper.
7. Fill a pastry bag or sturdy Ziploc bag with batter, cut the tip off, and pipe the batter into 1-inch circles. Space them at least 1 inch apart. Tap baking sheets on the counter a few times.
8. Let the macarons rest at room temperature for 1 hour (or until the tops are no longer glossy).
9. Preheat the oven to 350°F (180°C). Once the oven is preheated, reduce the oven temperature to 325°F (160° C). Bake for 12 minutes.
10. Remove and cool for at least 10 minutes before carefully transferring the macarons to a cooling rack.
11. To make frosting, in a medium mixing bowl, cream butter and vanilla until smooth.
12. Gradually add powdered sugar by alternating one cup of powdered sugar with one tablespoon of milk until all ingredients are combined.
13. If necessary, beat in additional milk to obtain desired consistency.
14. Add food coloring (optional) and mix until the color is consistent.
15. Once cool, pipe or spread frosting onto one macaron and sandwich two together.
16. Store in an airtight container in the refrigerator for up to one month.

Notes

• Always, always, always follow the recipe instructions. Macarons can be a simple recipe IF you follow the directions.
• Ensure the almond flour hasn’t expired or your macarons will taste funny.
• Make sure your almond flour is at room temperature before starting.
• Don’t stop beating your egg whites until stiff peaks have formed
• Always fold your egg whites into the dry mixture or you’ll lose the necessary lift.
• After you’ve piped your macaron batter onto your baking sheet, tap the cookie sheet on the counter to bring air bubbles to the surface.

Nutrition Information:

Yield:

 15 

Serving Size:

 1 cookie
Amount Per Serving: Calories: 194 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 39mg Carbohydrates: 30g Fiber: 1g Sugar: 27g Protein: 3g

© Chrystal

Cuisine: Dessert / Category: Recipeshttps://www.glutenfreepalate.com/gluten-free-chocolate-macarons/

From Sally: “These are naturally sweet, I personally don’t bother making frosting for them. Great for Easter or Passover.”

This recipe was found on King Arthur Baking.

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you’re baking for a birthday, a bake sale, or just for fun, they’re a cinch to whip up and are sure to be a hit!

Prep 10 mins

Bake 18 to 20 mins

Total 1 hr 28 mins

Yield 10 cupcakes

Ingredients

• 1/2 cup (99g) vegetable oil or 8 tablespoons (113g) butter, melted
• 2/3 cup (131g) granulated sugar
• 1/2 teaspoon table salt
• 2 teaspoons gluten-free vanilla extract
• 6 large eggs, cracked into a bowl and whisked to combine
• 2 tablespoons (28g) milk
• 1/2 cup (64g) coconut flour
• 1 teaspoon baking powder

Frosting

• 1 batch Quick Buttercream Frosting, or your favorite frosting

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
2. Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
3. In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
4. Evenly divide the batter among the 10 liners, filling each 3/4 full.
5. Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean.
6. Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
7. Frost the cupcakes with buttercream, or your favorite frosting.

Tips from our Bakers

• Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Sally shared this recipe from Gluten Free Palate. She says, “This recipe uses Bob’s Red Mill 1 to 1 gluten free flour and is so moist and delicious!”.

Yield: 16 servings

Experience the exquisite taste of a moist and delicious gluten-free carrot cake topped with either cream cheese frosting or buttercream frosting. This recipe includes easy-to-follow instructions.

Prep Time10 minutes

Cook Time40 minutes

Additional Time20 minutes

Total Time1 hour 10 minutes

Ingredients

For the carrot cake:

• 1 1/2 cups granulated sugar
• 4 eggs
• 1 cup vegetable oil (or oil of choice)
• 2 teaspoons gluten-free vanilla extract
• 2 cups all-purpose gluten-free flour blend
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1/4 teaspoon ground cloves
• 2 cups freshly grated carrots
• Optional: ½ cup chopped pecans or walnuts

For the Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• ½ cup butter (1 stick), room temperature
• 2 teaspoons gluten-free vanilla extract
• 4½ cups powdered sugar

For Buttercream Frosting

• ½ cup butter (1 stick), room temperature
• 1½ teaspoons gluten-free vanilla extract
• 4½ cups powdered sugar
• ¼ cup milk

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in the center of the oven. Line two 9” round cake pans with parchment paper (cut out circles for the bottom of the pan), and spray with oil; set aside.
2. In a large mixing bowl, cream sugar and eggs. Add oil and vanilla; beat just until smooth.
3. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a separate medium mixing bowl.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Stir in grated carrots. Optional: Stir in chopped nuts.
6. Spoon batter evenly into the baking pans.
7. Bake for 36–40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Start with the lowest time and watch for doneness from there.
8. Remove from oven and let cool in the pan for 5–10 minutes, then remove from pan and let cool on a rack.
9. Frost with your favorite frosting. For a layer cake, place a little frosting in the center of your cake plate. Place a layer on top, and frost the top. Add the second layer and frost the top. If desired, frost the sides.
10. Store this gluten-free carrot cake in the refrigerator for up to 5 days and in a sealed container in the freezer for up to 3 months.
11. For the cream cheese frosting – In a medium mixing bowl, beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well. You can store the frosting in the refrigerator in a sealed container
    for up to a week.
12. For the buttercream frosting – In a medium mixing bowl, beat together butter and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of milk until all ingredients are blended. Beat in additional milk if needed to obtain desired constancy. You can store the frosting in the refrigerator in a sealed container for up to a week.

Notes

• Spoon gluten-free flour into the measuring cup, then level.
• Gluten-Free Carrot Cake Sheet Cake – To make a gluten-free carrot cake sheet cake mix the batter up as directed. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. Pour cake batter into your prepared pan and level with the back of a rubber spatula. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
• Gluten-Free Carrot Cake Cupcakes – For the gluten-free carrot cake cupcakes, preheat the oven to 350°F (180°C). Position rack in center of oven. Line two cupcake pans with paper liners; set aside. Mix the batter as directed. Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the center springs back when touched and the gluten-free carrot cake cupcakes are very lightly browned.

Nutrition Information:

Yield:

 16 

Serving Size:

 1 slice
Amount Per Serving: Calories: 668Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 92mgSodium: 311mgCarbohydrates: 90gFiber: 1gSugar: 81gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

© Gluten-Free Palate

Cuisine: American / Category: Dessertshttps://www.glutenfreepalate.com/gluten-free-carrot-cake/

Our monthly meetings have lively conversations about all things GF. And often a chance to try different tasty GF items.

At our January meeting extraordinary baker Sally brought a Basque Cheesecake. Boy was it tasty.

Sally said she used the recipe from https://www.recipetineats.com/basque-cheesecake/ (see recipe below). She said, “Just replace the flour with any gluten free “replacement”-style flour, such as Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, Cup4Cup, Namaste Perfect Flour Blend, etc.”

Ingredients

• 750 g / 1.5 lb cream cheese blocks , room temperature (I use Philadelphia, Note 1)
• 1 cup caster / superfine sugar (regular white sugar ok too)
• 1 1/4 cups whipping cream , take out of fridge 15 minutes prior (Note 2)
• 1/4 cup flour , plain/all-purpose
• 1 tsp vanilla bean extract or paste
• 3/4 cups + 1 tbsp lightly whisked eggs , at room temperature, ~4-5 large eggs (yes, I need you to measure! Note 3)

Instructions

• See below for full length written recipe. Shorthand recipe is for experienced bakers.

Shorthand recipe

• Prep – Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Press scrunched paper into 20cm/8″ springform pan.
• Batter – Beat cream cheese 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In separate bowl, hand whisk 1/4 cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don’t overbeat).
• Bake – Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs on counter then 8 hrs+ in fridge uncovered. Ready for serving!

Full instructions recipe

• Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.
• Pan prep (Note 4) – Press 2 x 40cm/16″ sheets of scrunched up baking/parchment paper arranged in an “X” into a 20cm/8″ springform pan (6cm / 2.5″ tall), and fold down over the rim to hold in place. You’ll need to scrunch/pleat to fit which creates the signature rustic sides! The batter will weigh it down so don’t worry if it doesn’t stay in.
• Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.
• Flour & cream (Note 6) – Put about 1/4 of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (PS not making whipped cream here! Should be pourable)
• Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter (Note 7).
• Remove air bubbles – Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. I do repeat 3 to 5 times. (Note 7)
• Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that’s fine! (Seriously, read Note 8) Keep a close eye on it for the last 15 minutes, you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé.
• Chill overnight – Cool in the cake pan for at least 2 hours on the counter (it will sink, that’s normal). Then refrigerate for a minimum of 8 hours, uncovered.
• Serving – Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides – I love serving it on the paper, it’s part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is – doesn’t need cream, berries etc.

Notes

1. Cream cheese – 3 x 250g/8oz blocks. Philadelphia is my go-to, but we made this with a variety of brands (including most economical) and it still worked great. Tub spreadable cream cheese also works, albeit the inside is marginally more creamy (some would find it even more appealing!) But DO NOT USE LOW FAT! Won’t set properly.

2. Whipping cream – Make sure you use cream that can be whipped. Not all creams are. Read the label. 🙂 And again, NO LOW FAT! 🙂 Taking it out of the fridge prior to use is to de-chill slightly so it incorporates better with the other ingredients.

3. Measuring the eggs – Yes, I really need you to measure the eggs for this recipe, because selfish chickens just won’t lay the same size eggs every time. I rarely ask this in cakes – only when it matters! (PS Eggs are slightly lighter than water so 220g eggs = 200 ml).

4. Pan & lining – Don’t get too hung up about the paper, the batter will weigh it down. Scrunch paper in your fist, makes it easier to fit into pan and you get the signature nubbly sides. Fit into corners as best you can – sometimes I use cans to mould in while I make filling. Also prevents side from overcooking (because side is not in full contact with pan). Don’t grease the pan – conducts heat and the sides will get too brown. 

No springform pan? It’s ok, just use a slightly larger paper so you can lift the cake out of your regular 20cm/8″ cake pan (6cm / 2.5″ high).

5. Beater speeds: Low = lowest speed, medium = halfway (eg speed 5 of 10), medium high = 3/4 of the way (eg speed7 of 10).

6. Cream & flour – Be careful not to pour in too much cream at the beginning else you’ll get pesky flour lumps.

7. Air bubbles in batter = browned lumps on surface of cooked cake. It’s just a visual thing, totally not a big deal. Almost always have some bubbles on the surface 🙂

8. Baking time – Go by surface colour to tell when it’s done. The bake time differs from 45 minutes to 65 minutes depending on oven brands. Mine is a Miele (45 min), JB’s Westinghouse takes 65 min. End result is the same, both surface colour and creaminess of inside. It’s extraordinary! We tested this quite extensively because we found it hard to believe ourselves. 🙂

9. Leftovers will keep for 5 days in the fridge. Flavour gets even better on Day 2 and beyond! Not suitable for  freezing.

Nutrition per serving, assuming 12 servings.

Nutrition

Calories: 398cal | Carbohydrates: 23g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 224mg | Potassium: 129mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 1283IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 0.5mg