One Minute Peanut Butter Cake

I just happened to stumble upon this SUPER quick recipe on Pinterest and of course I had to share. This quick and easy cake pops up in just 30 seconds in the microwave and it take just 30 seconds to whip up the delicious glaze. Quick AND delicious? Yea it’s not a dream. It’s reality.

One Minute Peanut Butter Cake

Serves 1. Having a sugar craving but there is not dessert in the house? A little peanut butter and your favorite gluten free flour is the answer to your sweet tooth calling.

Ingredients

• 1 egg, beaten
• 1 tablespoon brown sugar
• 1/2 teaspoon baking powder
• 1 heaping tablespoon gluten free flour
• 2 tablespoons creamy peanut butter
• 1 teaspoon rice milk or coconut milk
• 1 tablespoon powdered sugar (give or take)

1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
2. Pour batter into a greased ramekin. Microwave for 30 seconds. DO NOT OVER MICROWAVE!
3. While the cake is microwaving, stir together rice or coconut milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
4. Remove cake from ramekin (or don’t), pour frosting over top

THAT’S IT!

ENJOY! I know I will. 🙂

 

La la la YUM! 25 Days of Yum – Spice Up Your Life!

Sugar, spice, and everything nice! It’s Christmas Eve and you know what that means! We have to leave cookies out for Santa Claus! What cookie will I be leaving out tonight you ask? Gingerbread of course! I found a great gingerbread man recipe that is gluten free and I tweaked it a lil bit to make it dairy free as well! 🙂 And Santa is going to get two cookies for the price of one! We’ll also make some soft ginger cookies! So start tracking Santa if you haven’t already and lets get to it!

Gingerbread Men Cookies

Ingredients

• 3 cups blanched almond flour or your favorite gluten free flour
• 1/2 cup molasses (molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.)
• 1/4 cup pure maple syrup
• 3 tablespoons palm shortening
• 1 tablespoon coconut milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• gingerbread men/holiday cookie cutters

1. Preheat oven to 350.
2. In a sauce pan, heat molasses to a boil.
3. Add maple syrup, palm shortening, and coconut milk to sauce pan.
4. Stir ingredients until combined, then remove from heat.
5. In a small bowl, combine all dry ingredients.
6. Pour dry ingredients into wet, and mix with a wooden spoon until batter is fully blended.
7. Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
8. Cut batter with cookie cutters of choice.
9. Bake for 10 minutes on a parchment paper lined cookie sheet.
10. Let cool, decorate as desired, and enjoy.

Each gingerbread cookie is going to need a delicious frosting!! Here is a quick and easy cinnamon frosting to jazz up those cookies!

Cinnamon Frosting

Ingredients

• 1 cup palm shortening
• 1 tablespoon raw honey
• 1 1/2 tablespoon vanilla extract
• 2 teaspoons cinnamon

1. Blend all ingredients with a hand mixer until fluffy.
2. Use immediately, or refrigerate for up to a week to use again for another delicious batch of your favorite cookies!

Soft Ginger Cookies

Ingredients

• 2 1/4 cups all-purpose gluten free flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup buttery spread, softened (Earth Balance is great!)
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the buttery spread and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
3. Refrigerate the dough sit for a good 40-50 minutes before rolling into cookie form, otherwise you’ll just be playing with a big gooey mess.
4. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
5. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten.
6. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Santa is sure to be in for a treat. Who know, maybe you’ll get an extra special something for leaving him not one but TWO delicious cookies!!

BUT WAIT! what about the reindeer? Sure, reindeer can’t have cookies and cakes but you CAN make reindeer inspired cupcakes with a reindeer’s favorite treat. Yup. Carrot Cupcakes!

Reindeer Cakes (Carrot Cupcakes)

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose gluten free flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots

Vanilla Frosting

Ingredients

• 1/2 c. shortening (Spectrum Organic palm oil shortening)
• 4 c. powdered sugar
• 1/2 tablespoon pure vanilla extract
• Pinch of salt
• Up to 1/8 cup water

1. Preheat oven to 350 degrees F. Prepare cupcake pans with festive cupcake liners.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in gluten free flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared cupcake pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Time for frosting!
5. In a large mixing bowl, stir together shortening, powdered sugar, vanilla and salt. Slowly add in water until consistency is thick, smooth, and spreadable.
6. Top your cooled cupcakes with the delicious frosting and eat up!

NOW we’re really set for Santa. Enjoy!!

La la la YUM! 25 Days of Yum – Coconut Cake

It may not feel like Christmas is 3 days away in some parts of the country but it is! Though it doesn’t appear that it will be a white christmas, why not bring some snow into your kitchen with this coconut cake recipe! All that white is sure to get you in the holiday mode if you aren’t already!

Coconut Cake with Snowflake Frosting

Coconut Cake traditionally has a cream cheese frosting but since I am dairy free, I have made a homemade vanilla frosting with no milk and covered the entire cake is sweet shredded coconut flakes. Definitely a snowball cake 🙂

Ingredients

• 1 1/2 cup buttery spread (such as Earth Balance Buttery Spread), at room temperature, plus more for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose gluten free flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup coconut milk or rice milk
• 4 ounces sweetened shredded coconut

1. Preheat the oven to 350ºF. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the buttery spread and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
3. In a separate bowl, sift together the gluten free flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

Time for the snowflake frosting!

Snowflake Frosting

Ingredients:

• 1/2 c. shortening (Spectrum Organic palm oil shortening)
• 4 c. powdered sugar
• 1/2 tablespoon pure vanilla extract
• Pinch of salt
• Up to 1/8 cup water
• 6 ounces sweetened shredded coconut

In a large mixing bowl, stir together shortening, powdered sugar, vanilla and salt. Slowly add in water until consistency is thick, smooth, and spreadable.

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

ENJOY! 😀

La la la YUM! 25 Days of Yum – Pumpkin Spice Whoopie Pies

Let’s make some Whoopie! Whoopie pies that is! These whoopie pies have a little something extra with the addition of pumpkin pie spice. Perfect for fall, winter and the holiday season, these little pies will be a hit!

Pumpkin Spice Whoopie Pies        

Ingredients

• 1 1/2 cups all-purpose gluten free flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 tablespoons pumpkin pie spice
• 2 eggs at room temperature
• 1/4 cup canola oil
• 1/2 cup coconut milk (or rice milk)

1. Preheat oven to 350ºF
2. In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
3. In a separate bowl, whisk eggs, oil, and milk. Add into dry ingredients. Mix just until fully incorporated.
4. If you have a whoopie pie pan (amazon has one!), fill each round until 3/4 full (about 1 tablespoon) Otherwise, on a parchment lined baking sheet, spread out about 1 tablespoon of the dough to form pies 2-3 inches apart.
5. Bake for 15 minutes, or until toothpick comes out clean. Let sit for 2 minutes on pan, then transfer to wire rack to cool completely.
6. Using your favorite frosting (many Betty Crocker frostings are gluten free – I suggest vanilla buttercream, one of my all time favorites), spread about 1/2 tablespoon on bottom side up of each tie and top with another. OR try this homemade frosting recipe!

Vanilla Whipped “Cream”/Frosting Recipe

Mix together:

• 1/2 c. shortening (Spectrum Organic palm oil shortening)
• 4 c. powdered sugar
• 1/2 tablespoon pure vanilla extract
• Pinch of salt
• Up to 1/8 cup water

Slowly add in water until consistency is thick, smooth, and spreadable

ENJOY!

Related articles

• Pumpkin Whoopie Pies (ferventfoodie.com)