Ginger Pound Cake

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This recipe is for ginger lovers!  It’s a gingery cake studded with bits of crystallized ginger.  You can personalize it for your taste buds by playing with the amounts of ground and crystallized ginger.  It’s also great for using up the leftover evaporated milk from a full bundt-pan’s worth of golden pound cake.

The original golden pound cake recipe is here:

Original Betty Crocker recipe

 

Pound Cake
Adapted from Betty Crocker and Dorie Greenspan’s Baking: From My Home to Yours

Yield: One 9″ x 4″ loaf cake

  • 1 1/2 cups gluten-free OR all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 – 2 teaspoons ground ginger
  • 1/8 teaspoon salt
  • 3/4 – 1 cup sugar, depending on how sweet you want it
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup evaporated milk
  • 3 tablespoons chopped crystallized ginger (you can double or even triple this if you love ginger)

 

  1. Preheat oven to 350ºF.  Grease and flour a 9″ x 4″ loaf pan.
  2. Beat butter until creamy, then beat in sugar, eggs, and vanilla.
  3. Set mixer to high speed and beat mixture for 5 minutes.  (The 5 minutes of beating doesn’t make much of a difference if you’re using gluten-free flour, so you can skip this part.)
  4. Beat in baking powder, ginger, and salt.
  5. Beat in gluten-free OR all-purpose flour alternately with evaporated milk.
  6. Stir in chopped crystallized ginger.
  7. Pour into prepared cake pan.  Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Cool in pan for about 20 minutes, then remove from pan onto a wire rack and cool completely (about 40 minutes).
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Blueberry Pie

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Here is another use for blueberries while they’re in season – fresh blueberry pie!  Even if the gluten-free crust won’t taste quite like a regular crust, it will still be buttery and crisp and tasty.  Paired with warm berry filling (and maybe a scoop of ice cream), what’s not to like?

 

Blueberry Pie
Adapted from Betty Crocker

Yield: One 9-inch pie

Crust

  • 2/3 cup + 2 tablespoons butter
  • 2 cups gluten-free flour
  • 1 teaspoon salt
  • 1 egg, beaten
  • 3-4 tablespoons cold water

Filling

  • 1/2 cup sugar
  • 1/3 cup gluten-free flour
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 cups fresh blueberries
  • 1 tablespoon lemon juice

 

To make the crust:

  1. Preheat oven to 425ºF.
  2. Mix flour and salt in a bowl.  Cut butter into the mixture until pieces are the size of small peas.
  3. Add egg and toss flour mixture with a fork to moisten it.
  4. Sprinkle in water 1 tablespoon at a time while tossing with fork.
  5. When the pastry almost cleans the side of the bowl, divide it in half.  Gather each half into a ball.  Don’t worry if you added a little too much water and your pastry turns into a sticky mess.  It will still taste good.
  6. Take one ball and press it into the pie tin with your hands.

 

To make the filling and assemble the pie:

  1. In a mixing bowl, combine sugar, flour, and cinnamon (if using).
  2. Stir in blueberries, tossing with a fork to coat them with the sugar mixture.
  3. Turn filling into the pastry-lined pie tin.
  4. Sprinkle with lemon juice.
  5. For the top crust, it’s easiest to pinch off portions of the second ball of pastry and shape it into a lattice pattern directly on the filling.  (This is especially useful if your pastry is too wet and sticky.)
  6. Put pie on a foil-lined plate to catch any juice overflow.
  7. Bake for 35-45 minutes, or until the crust is golden brown and juice begins to bubble up.

Blueberry Cream Muffins

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It’s blueberry season, and what could be tastier than blueberry desserts?  These muffins work well gluten free – the tops puff up into nice domes that turn a beautiful golden brown.

Original recipe

Blueberry Cream Muffins
Adapted from All Recipes

Yield: 24 muffins

  • 4 eggs
  • 1 1/2 -2 cups white sugar, depending on how sweet you like desserts
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups gluten-free OR all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 cups blueberries

 

  1. Preheat oven to 400ºF. Grease 24 muffin cups or line with paper muffin liners.
  2. In large bowl, beat eggs.  Gradually add sugar while beating.
  3. Continue beating while slowly pouring in oil.
  4. Beat in vanilla.
  5. Beat in salt and baking soda.
  6. Beat in flour alternately with sour cream.
  7. Gently fold in blueberries.
  8. Scoop batter into prepared muffin cups, filling them almost to the top.
  9. Bake for 20 minutes.

Brazilian Cheese Bread

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Brazilian cheese bread is another one of those naturally gluten-free recipes – no modifications needed!  It’s not really a dessert, but it is a tasty snack that I wanted to share anyway.

Baking note: You need a mini-muffin tin for this recipe.

Original recipe

 

Brazilian Cheese Bread
From SimplyRecipes

Yield: 16 puffs

  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca starch
  • 1/2 cup packed grated cheese of your choice (I used parmesan)
  • 1 teaspoon salt

 

  1. Preheat oven to 400°F.  Grease a mini-muffin tin with olive oil or baking spray.
  2. Combine all the ingredients in a blender and blend until smooth.  (The batter can be stored in the refrigerator for up to 1 week.)
  3. Pour batter into mini-muffin tin, filling each well almost to the top.
  4. Bake for 15-20 minutes, until all the cheese breads puff up and are lightly browned.  (If your oven has a window, this process is fun to watch.)
  5. Cool on a wire rack for a few minutes.
  6. Eat warm.  The cheese bread will be chewy and gooey.  You can also save and reheat them later.

Marbled Cake

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We were happy with how the cake turned out!  The flavor and texture were both good, although it is a bit drier and more crumbly with the gluten-free flour (as expected).  Denser cakes definitely work better gluten free than light fluffy ones.

 

Marbled Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 9″ x 4″ loaf cake

  • 2 cups plus 2 tablespoons gluten-free OR all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 4 oz bittersweet chocolate, melted and cooled

 

  1. Center a rack in the oven and preheat to 325ºF.
  2. Butter and flour a 9″ x 4″ loaf pan.  Place pan on an insulated baking sheet or on 2 regular baking sheets stacked one on top of the other.
  3. Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
  4. Add sugar and beat for 2-3 minutes.
  5. Beat in eggs 1 at a time.  The batter might curdle, but don’t worry.
  6. Beat in vanilla.
  7. Beat in baking powder and salt.
  8. On low speed, alternately beat in flour and milk in 3 additions of flour and 2 of milk (this is more important if you’re using normal flour, where you don’t want to over-beat).
  9. Scrape half the batter into a mixing bowl and stir in the melted chocolate.
  10. Drop spoonfuls of chocolate and vanilla batters randomly into the loaf pan.
  11. Plunge a table knife deep into the batter and zigzag from one end of the pan to the other, making only 6-8 zigzags.  Even though it’s fun, you don’t want to mix the two batters too much.
  12. Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
  13. Cool cake on a wire rack for 15 minutes before unmolding.  Cool to room temperature right side up on rack.
  14. Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.