Mini fudge brownies! (Gluten free)

Sorry I haven't posted in so long. I've been crazy busy this summer. Although it was busy between working and traveling, I am not looking forward to summer ending at all! I will be starting my senior year however, which is exciting but nerve racking at the same time. This time next year I will be a legal adult! Ahh! Scary! I'm just hoping for a smooth last year and looking forward to the next adventure. 

On another note, I found this recipe on my favorite gluten free blog glutenfreegoddess.blogspot.com as soon as I saw it I knew it was a winner. These are gluten free but you would never be able to tell! The taste like "normal" brownies. And even better, they are individual! Scrumptious! These babies didn't need any tweaking, they are perfect the way they are! 

Ingredients:

3 ounces semi-sweet Baker's chocolate 

2 ounces unsweetened Baker's chocolate 
1/2 cup organic expeller pressed canola oil (or coconut oil) 
1 cup light brown sugar 
1/2 cup hazelnut flour or almond flour
1/4 cup sorghum flour 
1/2 teaspoon fine sea salt 
1/2 teaspoon baking soda 
2 organic free-range eggs, beaten 
1 tablespoon good vanilla extract* 
1/2 cup dark chocolate chips

Optional: 

1/2 cup chopped pecans or walnuts, if desired

Instructions:

Preheat the oven to 350ºF. Line a 12-cupcake baking pan with paper liners.

Melt the chocolate in a double boiler over low heat, gently stirring. When the chocolate is melted, remove from heat and stir in the oil to combine.


In a mixing bowl whisk together the light brown sugar, hazelnut flour, sorghum flour, fine sea salt and baking soda. 


Add the eggs, vanilla extract and melted dark chocolate mixture. Beat for two minutes, until the batter thickens and becomes smooth and glossy.

Stir in the chocolate chips by hand. If you are adding nuts, stir in by hand.

Drop the batter by spoonfuls into the 12 baking cups. 

Bake in the center of a preheated 350ºF oven for 22 minutes, or so, until the brownie cupcakes have risen, cracked and fallen. They will look like mini flourless chocolate cakes. Do not over-bake- especially if you like a fudgy soft center.

Cool the cupcakes on a wire rack.

Yield: 12 cupcakes

Chocolate Raspberry "Freedom" cupcakes (perfect for 4th of july)

I love chocolate and fresh fruit frosting so I made these for an early independence day celebration (because its always cupcake time!) On the day of 4th of July I'm making strawberry shortcake! but until then i will be eating these babies! check it out

Cake Ingredients: 

3/4 rounded cup sorghum flour 

3/4 rounded cup potato starch, cornstarch or tapioca starch 

1/2 cup unsweetened cocoa powder 

1 cup organic cane sugar 

1/2 teaspoon sea salt 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 teaspoon xanthan gum 

1 cup warm coffee (not too hot or it will make the starch gluey) 

1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water 

3 tablespoons organic canola or coconut oil 

2 teaspoons bourbon vanilla extract 

1/2 teaspoon light tasting rice vinegar

          Frosting Ingredients:

          1/2 cup butter, room temperature

          6 oz fresh raspberries, plus more for garnish if desired

        

          2 1/2-3 cups powdered sugar

          1/2 teaspoon lemon juice

 

Instructions: 

Place raspberries in a saucepan on simmer. Smash with a potatoe masher then let simmer until soft. Strain the raspberries and return to stove and simmer until the raspberries start to thicken. Set aside until 
cool.

Whisk together the flours and dry ingredients.

Add in the coffee, egg replacer, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.

Using an ice cream scoop, plop the batter into the cups and smooth the tops.

Bake in the center of a preheated oven till done- about 20 minutes or so.

Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).

Frost when completely cooled.

Beat the butter and half of the powdered sugar until combined. Slowly incorporate the cooled raspberries and remaining powdered sugar until the frosting starts to form and become thick enough to pipe. Add the lemon juice and more powdered sugar if too thin. Pipe onto cooled cupcakes and enjoy.

 

I got my recipe for chocolate cupcakes from the link below

Read more: http://glutenfreegoddess.blogspot.com/2009/07/vegan-chocolate-cupcakes-with-coffee.html#ixzz2XkMZPmWV

 

The Best Peanut Butter Frosting Ever!

Recently I've been experimenting with making my own recipes. Knowing the basic ingrediants for a frosting or cake and making it my own. I love being creative and am always trying to improve my cakes. My friend loves peanut butter so I made some chocolate cupcakes with peanut butter frosting and they were a hit! The frosting is creamy and not so peanut butter-y that it sticks in your mouth. It melts as you eat it. My mouth is watering just thinking about it.

Frosts 14-18 cupcakes
Ingredients:
1 stick butter, room temperature
3-4 cups powdered sugar
1/2 cup peanut butter
1/2 tsp vanilla
1-2 tbs milk

Directions:
Beat the butter until it is creamy. Slowly add the powdered sugar one cup at a time. Add the rest of the ingredients and more powdered sugar if needed. Beat until just combined, if you overmix the frosting might separate. Frost and enjoy

Oh Darling! Strawberry and Lemon Cupcake (Gluten Free)

I've been super busy lately but still baking just not posting as much. I'm thinking about starting a new blog with just gluten free recipes. what do you think? comment if you think that is a good idea. Anyways back to baking. I've started giving my desserts cute little names. these ones are called oh darling! Lemon cupcake with strawberry frosting. so good and couldn't tell at all that they were gluten free. I planned on making different cupcakes but didnt realise i was missing some of the ingrediants so i ditched that recipe and made my own. The result; a new favorite frosting by me and everyone who tried them as well as the realization that i can make my own recipes off the top of my head now! it was a very exciting time. Ok, enough of me reanbling lets get to baking.

Ingrediants:
For The Cake
2 1/4 cups gluten free flour (i used a combination of brown rice and sorghum)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk (i used almond milk and 1 teaspoon vinager)
4 egg whites
1 1/2 cups granulated sugar
zest from one lemon
1 stick butter( room tempertaure)
1 teaspoon vanilla
1/2 teaspoon lemon juice
For The Frosting
2 sticks butter (room tempertaure)
4 cups powdered sugar
1 cup fresh strawberries, pureed
1 teaspoon vanilla

Directions:
1.In a medium bowl, combine dry ingrediants. set aside
2. In another bowl, whisk together buttermilk and egg whites.
3. Place sugar, lemon zest and butter in a bowl and beat for 3 minutes, until the mixture is nice and fluffy. Beat in vanilla and lemon juice then, alterating in thirds, add the dry ingrediants followed by the milk mixture. Beat for a couple minutes until everything is conbined and smooth.
4. In a 350 degree oven, bake the cupcakes for 18-20 minutes.

1. Combine butter, vanilla, and powdered sugar, beat until light and fluffy. Slowly incorporate pureed strawberries until the frosting is smooth and sturdy enough to pipe.

Be sure to follow me on instagram. My baking account is called baker_raina. i post pictures of all of my baking adventures.

Blueberry Lemon Whoopie Pies

I never thought I would become a baker but it has become my favorite passtime and the only thing i can see myself doing as a career. I get requests all the time for my creations and have gained Quite a following. This is definately what i love to do and I love sharing it with others. On another note, I'm on instagram called baker_raina so look me up. I also have a personal account called tiny_tayson22. Follow me
I've never made whoopie pies before but these sounded so delicious I had to. I can't eat these but got great reviews.

Makes 6 whoopie pies

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup milk
3/4 cup blueberries
Cooking spray
For the filling:
4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, softened
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups confectioners' sugar
Directions
Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.

Lemon-Blueberry Cupcakes (can be gluten-free)

I made these gluten-free but no one could tell they were. They are light and fluffy and oh so good! I enjoy doing things with multiple levels and is challenging. These ended up being relitively easy and I learned a lot. It was my first time making lemon curd and i think it turned out really good and was so easy anyone could make it. I brought these to school and everyone went crazy over them and wanted my recipe so I decided I'd share it with all of you! I hope you enjoy these delectible little delights and share them with your friends and family, or just eat them yourself.

Lemon-Blueberry Cupcakes

Yield: About 24 cupcakes

Ingredients:

For the Cake

2 1/4 cups cake flour **
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
lemon zest from 1 lemon (finely grated)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
** to make these gluten-free substitute cake flour for 1 1/2 cups brown rice flour and 3/4 cups sorghum flour and add 1 teaspoon of xantham gum

For Lemon Curd
1/2 cup white sugar
1 egg
1/3 cup fresh lemon juice (about 1-2 lemons)
zest of 1 lemon
1/4 cup unsalted butter, melted

Lemon Blueberry Buttercream

2 sticks unsalted butter, softened
1 pound confectioners’ sugar, sifted
2 teaspoons vanilla extract
zest of one lemon (finely grated)
1/4 cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
1-2 tablespoons very cold milk (add until you reach desired consistency)

Directions:

For the Cake

Getting Ready: Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray.

1. In a large bowl, sift together the flour, baking powder and salt.

2. In a medium bowl, whisk together the milk and egg whites.

3. Place the sugar and lemon zest in the bowl of your mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.

4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.

5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry.

For Lemon Curd

1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.

2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.

3. Remove from the microwave, strain through a medium strainer to get out any egg chunks to make it smooth. Allow to cool completely before filling cupcakes.

4. Pipe or spoon the lemon curd into each hollowed cupcake and top with buttercream.

For the Lemon Blueberry Buttercream

1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.

2. Add salt, vanilla, lemon zest and blueberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

modified from mybakingaddiction.com

Para-Para-Paradise Brownies (gluten-free)

These are by far, the best brownie recipe i have found let alone a gluten free one! I'm obsessed with coconut right now so i sprinkled some shavings on top and they are just divine! Im getting hungry just thinking about these delicious brownies. This was one of the very first gluten-free things i made, over a year ago now, and they are from glutenfreegoddess.blogspot.com. I often use recipes from this blog and they are all great. This recipe i hardly changed, which is rare for me but its too good to change. The coconut in these brownies makes them taste tropical and wonderful and taste like, well, paradise.

Ingredients:

5 ounces high quality 60-70% cocoa dark chocolate- i like to use ghiradelli

1/2 cup organic coconut oil

1 cup light brown sugar (not packed)

1/2 cup almond meal

1/4 cup sorghum flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 organic free-range eggs, beaten

1 tablespoon bourbon vanilla*

Optional:

1/2 cup coconut shavings, if desired. the coconut gets roasted and crispy on top so i definately recommend it and chocolate chips make everything better!

Dark chocolate chips for the top, if desired

Instructions:

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) 


In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and coconut shavings.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.


Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 8 servings

Read more: http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html#ixzz2O8VOGAOM