GF: Homemade Egg Rolls

Reblogged from Gluten Free Gobsmacked:

Eight years ago I had my first – and last – homemade phenomenal gluten-wrapped egg roll. I remember the evening well. My love (a native Chicagoan who also happens to be Chinese-American) and I were dating/living together at the time. While we made the egg rolls, he were talking about my first trips to Chicago, etc. I started to tell random stories.

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Gluten Free Homemade Egg Rolls

Baked Red Velvet Donuts

Valentine’s Day is just four days away! What are you planning for a sweet Valentine’s Day breakfast? How about some donuts? Not just ANY donuts however, Red Velvet Donuts! Yes, Red Velvet Donuts! Anything red velvet is delicious and especially sweet for Valentine’s Day! So if you are planning a breakfast in bed or breakfast for your little ones (and you have a donut pan) Red Velvet Donuts can be the perfect thing!

Red Velvet Donuts 

A few notes about the recipe – the dough is pretty stiff.  You will have to  get in and use my hands to fill the donut pan with the dough. You also want to make sure you don’t overbake the donuts– they dry out pretty quickly!  Also, the glaze is pretty thin. Double – or triple – the glaze on the donuts to get them to a nice and thick glaze like you would find in the bakery.

Ingredients 

For the Donuts:

• 2 1/4 cups gluten free flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 large egg
• 2 tablespoons unsalted vegan butter, melted
• 2 ounces semi-sweetened chocolate, melted
• 1/2 tablespoon pure vanilla extract
• 1/2 cup coconut milk
• 1 tablespoon red food coloring

1. Preheat the oven to 350ºF.  Spray a donut pan with cooking spray.
2. In a large bowl, combine the gluten free flour, baking powder, baking soda and salt.
3. In another bowl, mix together the sugar and egg.  Add the melted butter and melted chocolate to the egg/sugar mixture.  Add in the vanilla and coconut milk and red food coloring.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fill the donut pan with the batter, filling each about 2/3rds full.
6. Bake in the preheated oven for 12-15 minutes.
7. Flip out onto a wire rack and cool completely.

For the Vanilla Glaze:

Ingredients

• 2 tablespoons hot water
• 2 cups confectioners’ sugar
• 1 tablespoon almond milk
• 1/2 teaspoon pure vanilla extract

1. In small bowl, stir together all ingredients until sugar is completely dissolved.
2. Use immediately to glaze donuts.
3. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.

Godiva Strawberry Champagne Heart

Delicious little treat from Godiva. strawberry ganache with champagne flavor covered with white chocolate.

Strawberry Champagne Cupcakes

Yesterday my boyfriend and I celebrated Valentine’s Day early with a trip to Godiva. The only thing I can have without problem at Godiva are the chocolate covered strawberries (WHICH ARE DELICIOUS!). So the plan was to get some of those. Then we stumbled upon the little candy boxes that they have filled with little truffles or speciality chocolates for Valentine’s Day. One of the delectable treats there were Strawberry Champagne Hearts. A Strawberry Champagne Heart is strawberry ganache blended with a hint of champagne in a white chocolate shell. Can you say MMMMM! We decided to get those they are very very yummy. These little treats got me thinking about creating a cupcake to replicate the yummy flavor found in the little heart! I give you , Strawberry Champagne Cupcakes!

Strawberry Champagne Cupcakes

Ingredients

For the Cupcakes:

• 1 1/4 cup gluten free flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup coconut milk
• 1/3 cup champagne/sparkling white wine (May I suggest a sweet rose champagne)
• 1/3 cup strawberry puree
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 1/2 teaspoon pure vanilla extract

For the Frosting:

• 1 cup champagne May I suggest a sweet rose champagne)
• 1/2 cup (1 stick) unsalted vegan butter, room temperature, cut into tablespoons
• 2 1/2 to 3 1/2 cups confectioners’ sugar
• 2-3 tablespoons coconut milk as needed
• Strawberries for garnish

1. Preheat oven to 350ºF. Line a muffin pan with pink cupcake/muffin liners
2. In a large bowl, sift together gluten free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
4. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full).
5. Bake for 18-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
6. Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool.
7. For frosting, cream vegan butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add coconut milk or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.
8. Slice strawberries in half and garnish on top of cupcakes