Banana Muffins (Gluten free)

Ingredients

• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, optional
• 1 1/4 cups brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup (8 tablespoons) room temperature butter
• 2/3 cup sugar
• 2 tablespoons molasses or honey
• 2 large eggs
• 1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
• 1 cup chocolate chips, optional

Directions

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.

3) Beat together the soft butter, sugar, and molasses.

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Stir in the chocolate chips.

8) Scoop the batter into the prepared pan, mounding the cups 3/4 of the way full.

9) Bake the muffins for 20 to 22 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

Monkey Bread

My brother's favorite dessert is monkey bread. In the past I have just used ready to bake biscuits but it is much better from scratch and not as hard as I thought.

Prep/Rising Time: 1 hr 45 minutes             Bake Time: 35 minutes
Ingredients:
1/4 cup warm water
2 1/2 teaspoons active dry yeast
3-3 1/2 cups flour
1 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons sugar
1 large egg
2 tablespoon melted butter
3/4 cup warm milk

1 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon allspice
1/2 cup melted butter

Directions:
Lightly grease 10 in bundt pan.
1.In bowl of a stand mixer combine warm water and yeast. Let sit for 2 minutes until slightly foamy.
2.Stir in 1 cup flour, along with salt, sugar, vanilla, egg, 2 tablespoons melted butter, and warm milk. Mix until smooth
3.Using the dough hook attachment or kneading by hand, gradually add the rest of the flour and mix until it forms a dough. Knead for about 4 minutes until the dough is firm and does not stick to the bowl. Let rest for 30 minutes.
4. In a small bowl combine brown sugar and spices. Place melted butter in a bowl nearby and a fork as well.
5. Turn the dough onto lightly floured countertop, roll out dough to about 1/2-1/4 inch thick. Cut into 1 inch squares. Roll into balls and dip into butter, then using the fork, into the brown sugar. Once coated, place in the prepared pan. I like to sprinkle the extra butter and brown sugar on top of the dough, it becomes all buttery and crispy after baked :)
6. Once you are done with all the dough, cover the pan with plastic wrap and let rise another 60 minutes.
7. Preheat oven to 350 degrees. Bake for 30-35 minutes until all the dough is soft but does not stick to a tooth pick. After 10 minutes, turn onto a plate.

Marshmallow Fondant

Best fondant. Easier than other fondant and taste a whole lot better. This is only my 3rd fondant cake though marshmallow fondant is pretty simple. I watched some YouTube videos to see how to work with it. I watched everyone on shows like CakeBoss and Ace Of Cakes use fondant and really wanted to try. I got into baking from watching these shows and tried the techniques I saw them doing. It's not the best story, most people learn from their mom or grandma but I learned from watching TV. See mom, TV is good for me! Anyways...

Ingredients:
16oz (1 1/2 pks) mini marshmallows (use a brand like Kraft)
2 tablespoons water
8 cups powdered sugar
1/2 cup solid vegetable shortening

Makes about 2lbs marshmallow fondant-Cover 2-8inch squares with escess left

Directions:
Place marshmallows and water in microwave safe bowl. Microwave at 30 second intervales, stirring after each until marshmallows are melted. Fold 5 cups powdered sugar into melted marshmallows. Set up shortening and powdered sugar in an easily accessible place near the counter. Cover a couple feet of the counter with a good amount of shortening. Turn marshmallow mixture onto the counter and knead it like you would bread dough. Add powdered sugar, a little at a time, and continue to regrease hands and counter until the fondant is soft and not sticking to your hands or the counter, about 8-10 minutes. If its too dry add water 1/2 tablespoon at a time.
Allow fondant to sit overnight in the refridgerator. Coat fondant in thin layer of vegetable shortening and put in a ziploc.

When ready to use, let fondant become room temperature. Knead until its smooth. Add any food coloring.
 Put a gererous amount of powdered sugar on the counter, roll out fondant 1/8 inch thick.

Chocolate Layer Cake (Gluten free)

Delicious chocolate cake to fancy anyones chocolate desires.

 

Ingredients for two 9-inch layers:

3 cups granulated cane sugar
1 cup sorghum flour
1/2 cup coconut flour

11/2 cups brown rice flour
1/2 cup potato starch
1 cup unsweetened cocoa powder
3 teaspoons xanthan gum
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
4 free-range organic eggs, beaten
1/2 cup coconut oil, melted, or organic expeller pressed canola oil
2 tablespoon bourbon vanilla extract
2 cups non-dairy milk

Instructions:

Preheat the oven to 350º F. Line two deep 9-inch cake pans with a circle of greased parchment paper.

In a large mixing bowl, whisk together the sugar, sorghum flour, white rice flour, potato starch, cocoa powder, baking powder, xanthan gum, baking soda and sea salt. Add in the eggs, coconut oil, vanilla extract and non-dairy milk. Beat on medium high for 2-3 minutes until a smooth and stretchy batter forms. If too thick add a couple more tablespoons of milk.

Scoop the batter evenly into the two prepared cake pans and using a wet spatula, smooth out the tops. Bake on the center rack for 35 minutes, rotating half way through baking. Test with a cake tester. The center should be firm to a light touch. Cool the pans on a wire rack.

 

For filling see Mocha-Chocolate Filling recipe


Read more: http://glutenfreegoddess.blogspot.com/2012/12/gluten-free-chocolate-layer-cake.html#ixzz2FvqVqqVJ

Mocha-Chocolate Cake Filling

I made a little chocolate cake with this mocha filling for a christmas party. Frankly, THE best filling I have made and I think everyone else agreed with me. It's super simple too.

Ingredients:
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon medium roast espresso grounds
3 tablespoons melted butter
2-3 tablespoons water

Directions:
Combine all ingredients in bowl and beat until it reaches a spreading consistancy. Add more water if too thick or a bit of powdered sugar if too thin.

Snowy Cookies (Gluten Free)

Fluffy and festive with slight lemon taste.

Makes about 40 cookies

Ingredients:

3/4 cup sorghum flour

1 1/4 cups brown rice flour

1/4 corn starch or tapioca starch

3/4 cup powdered sugar

half a lemon, juiced and zested

1/2 teaspoon xantham gum

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup virgin coconut oil

1 tablespoon water

1/4 cup honey

1 egg

powdered sugar for coating

Directions:
In large bowl, mix together sorghum flour, brown rice flour, corn starch, powdered sugar, lemon juice and zest, xantham gum, baking soda and salt.
2. Add in coconut oil. Mix until mixture becomes crumbly and sandy.
3. Add honey, water and egg and beat until a smooth dough forms.
4. Chill in the refridgerater for one hour
5. Preheat oven to 350 degrees and line baking sheets with parchment paper.

6. Pinch off small amouts of dough, about 2 teaspoons.

7. Bake for 10-12 minutes. Should be firm but still soft. remove from sheet promptly and place in ziploc bag with abut a cup of powdered sugar or a bowl with one cup powdered sugar. Coat the cookie and they are ready for eating.

Modified from glutenfreegoddess.blogspot.com