Fluffy Egg-White Frosting

Melissacake

This frosting is light and fluffy, and you can add food coloring to make it your or your friends’ favorite colors!  I recommend using a stand mixer instead of a hand mixer so you don’t have to hover over the bowl for 10 long minutes.  (Unless you’re trying to build your arm muscles.)

Original recipe

Fluffy Egg-White Frosting
From allrecipes.com

1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
Food coloring, if desired

  1. Beat egg whites until stiff.
  2. Stir together sugar, water, and cream of tartar in a saucepan.
  3. Cook mixture over medium-high heat.  Stir to dissolve all the sugar.  Cook until you see little bubbles on the surface.
  4. Beat egg whites together with vanilla for a few seconds.
  5. While beating, slowly add the sugar mixture to the egg whites.  Add food coloring if desired.
  6. Continue to beat for 7-10 minutes until the frosting forms stiff peaks.

Lemon Cake with Lemon Filling

Melissacake

The cake unfortunately turned out to be on the dense side, which is why I’m categorizing it as a “failed abomination,” but it could be an excellent ice cream cake.  The lemon filling was delicious.

You can find the original recipe here:
Original recipe

We replaced the heavier, butter frosting in the original recipe with a fluffy egg white-based frosting instead, which I will write up in a separate post.  (The egg white-based frosting also allows you to use up the extra egg whites.)

Lemon Cake with Lemon Filling
Adapted from allrecipes.com

Cake:
2 cups gluten-free OR all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
3 eggs1 teaspoon vanilla
1 cup milk

Filling:
1 1/4 tablespoons lemon zest
a little over 1/2 cup fresh lemon juice
1 1/4 tablespoons tapioca starch OR cornstarch
7 tablespoons butter
a little under 1 cup sugar
5 egg yolks, beaten until smooth

  1. Preheat oven to 350ºF.  Grease and flour two 9-inch round cake pans.
  2. Beat together butter and sugar, then beat in eggs and vanilla.
  3. Mix in baking powder and salt.
  4. Beat in flour alternately with milk.
  5. Pour batter in pans and bake for 30 minutes.  Allow to cool in the pans while you make the filling.
  6. For the filling, stir together lemon zest, lemon juice, and tapioca OR cornstarch in a medium saucepan.
  7. Add butter and sugar and bring mixture to a boil over medium heat.
  8. Boil filling for 1 minute while stirring.
  9. Mix egg yolks and a few spoonfuls of the lemon mixture in a small bowl.
  10. Add egg yolk mixture back into the saucepan while stirring constantly.
  11. Decrease heat to low and cook (don’t boil) the filling for 5 minutes or until it becomes thick.  If you are using tapioca starch, you will probably need to increase the time.  Stir constantly.
  12. Pour filling into a bowl and press plastic wrap onto the surface.  Allow filling to cool to room temperature.
  13. Assemble the cake.  Place one cake layer (domed side up) on a serving plate and spread with the filling.  Top with the other layer (domed side down).  Frost the cake if desired.

Pumpkin Chocolate Chip Muffins

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These gluten-free muffins turn out surprisingly similar to regular muffins.  If you fill the tins to the brim with batter, they even puff up to the level you’d expect from muffins with normal flour.

The original recipe is here:
Original recipe

Pumpkin Chocolate Chip Muffins
Adapted from allrecipes.com

Makes 24 muffins

4 eggs
1 1/2 cups sugar
1 (15-oz) can pumpkin
1 1/2 cups vegetable oil
3 cups gluten-free flour OR all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

  1. Preheat oven to 400ºF. Line muffin pans with baking cups.
  2. Beat eggs together with sugar, pumpkin, and oil.
  3. Beat in baking soda, baking powder, cinnamon, and salt.
  4. Beat in flour.
  5. Stir in chocolate chips.
  6. Spoon batter into the muffin pans and bake for 20 minutes if gluten free OR 15-20 minutes if not.

Molten Chocolate Cakes

IMG_2377

I’ve had these heart ramekins for a while but never knew what to make with them.  Molten chocolate cake was the solution!  These would probably be a great Valentine’s dessert.

Molten Chocolate Cakes
Adapted from The Williams-Sonoma Baking Book

8 oz finely-chopped bittersweet chocolate
OR semisweet chocolate chips (approximately 1.2 cups of the Enjoy Life chips)
1/4 cup unsalted butter
1 teaspoon vanilla extract
Pinch of salt
4 large egg yolks
6 tablespoons sugar if using bittersweet chocolate
OR 4 tablespoons sugar if using semisweet chocolate
2 tablespoons cocoa powder
1 teaspoon grated orange zest (optional)
3 large egg whites at room temperature

  1. Preheat oven to 400ºF.  Grease six 6-oz ramekins or four 8-oz ramekins.  Place them on a baking sheet.
  2. Separate the eggs.
  3. Cut butter into small pieces and put it with the chocolate in a small non-stick pot.  Melt them on low heat on the stove, stirring constantly until the mixture looks smooth and glossy.
  4. Remove the pot from the stove and stir in vanilla and salt.  Set aside.
  5. In a mixing bowl, beat together egg yolks, half of the sugar, cocoa powder, and zest (if you’re adding it).
  6. Stir the chocolate mixture into the egg yolk mixture just until they are blended.
  7. Switch to clean beaters.  In a different mixing bowl, beat egg whites on medium-high speed until they are foamy and thick.  Add the rest of the sugar and beat on high until you get stiff, glossy peaks.
  8. Whisk half of the whites into the chocolate mixture.  Gently stir in the remaining egg whites.  Don’t over-whisk or over-stir.
  9. Spoon batter into the ramekins.  Bake for 13 minutes if using the 6-oz ramekins or 17 minutes if using the 8-oz ones.  The cakes will puff up and the tops will crack.
  10. Serve immediately in the ramekins.  If you wait, the cakes will deflate and look less pretty.

Banana Chocolate Chip Muffins

IMG_2370

These are my favorite banana muffins!  You can leave out the chocolate chips if you prefer so they’re healthier.  I think they taste pretty similar whether they’re gluten free or not.  Also, they’re the perfect thing to make when your bananas are starting to grow brown spots.

The original recipe is here:
Original recipe

Banana Chocolate Chip Muffins
Adapted from allrecipes.com

Makes 12 muffins

1 1/2 cups gluten-free OR all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-3 large, ripe bananas
3/4 cup sugar
1 egg
1/3 cup butter, melted
1/2 cup chocolate chips (optional)

  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in baking powder, baking soda, and salt.
  5. Stir in flour.
  6. Stir in chocolate chips, if desired.
  7. Scoop into muffin pans and bake for 27 minutes if gluten free OR 25 minutes if not.