Laurie's Kitchen

A cooking blog of some of my favorites

Yellow Cake (Gluten Free) December 22, 2013

Filed under: Cake,Dessert,Gluten Free — laurms15 @ 11:36 am

After a lot of trial and error I think I’ve found what for me is the best possible gluten free basic cupcake.

I took the basic recipe from my favorite non gluten free yellow cake from Smitten Kitchen. One of the main issues was finding gluten free cake flour. So I took to google to see if I could possibly make cake flour. Thankfully Joy the Baker had a tutorial! I used King Arthur Gluten Free Flour which is my go to flour and gave it a try. They were a hit even with the people who were able to eat the regular cupcakes!

Yield: Two 9-inch round, 2-inch tall cake layers, 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake

4 cups of flour/cornstarch mixture plus 2 tablespoons of gluten free flour (see below for flour recipe)
2 teaspoons xanthan gum (1/2 tsp per cup of flour)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks (1 cup, 1/2 pound) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

 

To Make Gluten Free Cake Flour (this can be done with regular flour if you don’t need gfree)
4 Cups of Gluten Free All Purpose Flour (I use King Arthur)
8 Tablespoons of Cornstarch.

1. Place 4 cups of flour in a bowl.
2. REMOVE 8 Tablespoons of flour (or two tbsp per cup if you are making a different recipe)
3. ADD 8 Tablespoons of cornstarch (or two tbsp per cup if you are making a different recipe)
Mix this in with the ingredients above

 

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Mix together flour (with cornstarch), baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated. The last step is to add the xanthan gum. Do not over mix! Let batter sit for 5-10 minutes to allow xanthan gun to react.

Spread batter evenly in cake pan, then tap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

OR

Place paper cupcake liners into pan and fill with batter till about 3/4 full.

 

Gluten Free Brownies January 23, 2013

Filed under: Brownies,Chocolate,Dessert,Gluten Free — laurms15 @ 11:48 am

These are GREAT!!! By far the best I have had yet, and we’ve been on a search to find the perfect one for a long time!

Ingredients

  • 2/3 cup unsweetened cocoa (Ghirardelli brand)
  • 1 1/2 cups granulated sugar
  • 1/2 cup confectioners’ sugar
  • 3/4 teaspoon salt
  • 1 cup flour

-1/2 cup plus 3-4 tablespoons
– 3 tablespoons of potato starch
– 1 tablespoon of tapioca starch
-1/2 teaspoon xantham gum

  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tablespoons brewed coffee

Preparation

Pre-heat the oven to 350°F and grease a 8-inch x 8-inch or 9-inch x 9-inch square pan.

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour and chocolate chips. Add the eggs, oil and coffee, mixing just until smooth. Spoon the mixture into pan, smoothing the top.

Bake the brownies for about 35 minutes (for the 9-inch pan), or 45 minutes (for the 8-inch pan), or until a knife inserted in middle comes out with a few moist crumbs. Place the pan of brownies on a cooling rack and allow them to cool for 1 hour before slicing into small squares. Store the brownies in an airtight container with wax paper in between the layers for up to 3 days.

 

Chocolate Chip Granola Bars (Gluten Free)

Filed under: Breakfast,Brunch,Chocolate,Cookies,Dessert,Fall,Peanut Butter — laurms15 @ 6:29 am

This is a great breakfast treat. To make it healthier change the add-ins. Raisins, Cranberries, almonds, or anything else you can think of. You can use two toppings at 1/3 cups each.

Chocolate Chip Granola Bars

INGREDIENTS
1/3 cup smooth peanut butter
1/3 cup honey
1 cup rice cereal
1 cup instant oats
1/3 cup dried Cranberries
1/3 cup mini chocolate chips

INSTRUCTIONS
1. In a large bowl combine rice cereal, rolled oats and raisins. Set aside.
2. Melt peanut butter and honey in a small saucepan over medium heat until smooth and combined.
3. Pour peanut butter mixture over rice cereal mixture and stir until all of the cereal and oats are coated.
4. Allow mixture to cool for 5 minutes then gently stir in chocolate chips.
5. Pour mixture onto parchment paper and flatten and let cool.
6. Place in fridge and cut into bars.

If you purchase and use gluten free rice cereal and you can tolerate the gluten free instant oats then this recipe is gluten free friendly.

 

Watermelon and Tomato Salad June 3, 2012

I participated in a recipe swap where the theme was summer salads. I made the following salad and it was a hit. It was out at dinner and left out for dessert. It worked well for both courses. The only change I made was using the plain feta and skipping the onion entirely.

Summer Salad

Serves 6 -8 people

Ingredients
1 8oz package of tomato/basil feta cheese crumbled or you can use plain feta cheese if you can’t find it
4 cups of tomatoes cut into chunks (I use different colors / kinds, yellow heirloom, some grape tomatoes, you can use whatever kind you like)
¼ cup of fresh basil shredded
2 cups of watermelon chopped
1 cup of strawberries sliced
1 red onion sliced thin
½ teaspoon salt
3 tbsp of balsamic vinegar
1 tbsp of olive oil

Directions:
1. In a small bowl, whisk together the oil, vinegar and salt set aside.
2. In a large mixing bowl add tomatoes, cheese, basil, watermelon, strawberries and onion. Gently toss together.
3. Pour vinegar mixture on top of salad and gently toss. Refrigerate for  at least one hour serve cold.

 

Sweet Condensed Milk with Soy Powder

Filed under: Dessert,Ice Cream,Vegetarian Optional — laurms15 @ 3:55 pm

produces 1-14 ounce can of Sweetened Condensed Milk

Ingredients:

  • ¾ cup White Sugar
  • ½ cup Water
  • 1 cup + 2 Tablespoons of Soy Milk Powder

Directions: Combine all ingredients in a saucepan, and bring to a boil. Reduce heat and cook until thick, about 15 to 20 minutes.  Cool before using.  May be stored in the refrigerator.

 

Sweet Condensed SOY Milk

Filed under: Dessert,Ice Cream,Uncategorized,Vegetarian Optional — laurms15 @ 3:52 pm

(3) Cups of Soy Milk
(3/4) Cup of Sugar
Pinch of salt
Vanilla Extract to taste

Place Soy Milk and Sugar in a pot and stir do not stop stirring during the process and let the milk simmer down until its about 1 cup then add vanilla and salt and stir.

This can be stored in the fridge for a couple of days and used in any recipe you would normally used sweet condensed milk for.

 

My Go-To Yellow Cake Recipe March 13, 2012

Filed under: Cake,Dessert — laurms15 @ 11:29 pm

Having a go-to cake recipe is KEY! I found this one on Smitten Kitchen’s website and I’m thrilled with it! It’s by far the best cake recipe I’ve tried for yellow/white cake. Its officially my go-to.

Yield: Two 9-inch round, 2-inch tall cake layers, 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks (1 cup, 1/2 pound) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Mix together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then tap pan on counter several times to eliminate air bubbles. (Or drop it a few times from two inches up) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

OR

Place paper cupcake liners into pan and fill with batter till about 3/4 full.