Chocolate Pudding

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This chocolate pudding is smooth and silky.  If desired, serve with homemade whipped cream.

Original recipe

 

Chocolate Pudding
From Betty Crocker

Yield: 7 servings

  • 1 1/4 cups sugar
  • 1/2 cup unsweetened Dutch processed baking cocoa
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 1/3 cup butter, cut into pieces
  • 2 teaspoons vanilla

 

  1. In 2-quart saucepan, mix sugar, cocoa, cornstarch, and salt with whisk.
  2. Gradually stir in milk.
  3. Cook over medium heat 8-10 minutes, stirring constantly, until pudding boils and is thickened.
  4. Reduce heat to medium-low; cook 2 minutes longer.
  5. Remove from heat; gently stir in butter and vanilla until butter is melted.
  6. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming.
  7. Cool 10 minutes.
  8. Serve warm, or refrigerate until serving time.
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Chocolate Cake

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A friend baked this beautiful chocolate cake for a Winter Wonderland party, so of course I got the recipe from her.

Some notes on the decorations:

  • The icing is made from butter, powdered sugar, and milk
  • The cake is dusted with blue sugar
  • The snowflakes are made from royal icing

Original recipe

 

Chocolate Cake
Adapted from Add a Pinch

Yield: 12 servings

  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 tsp xanthan gum
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup flavorless oil (such as canola)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

 

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Distribute cake batter evenly between the two prepared cake pans.  Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.  (Actually, my friend ended up tripling the baking time.)
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  6. Frost and decorate as desired.

 

Cornbread

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A friend of mine made this delicious gluten-free cornbread.  She used a mixture of brown rice flour and potato starch in place of all-purpose flour, but you can substitute the Trader Joe’s gluten-free flour if that’s what you have.  Just check the cornbread after 20-25 minutes to make sure it isn’t baking faster than expected.

Original recipe

 

Cornbread
Adapted from Betty Crocker

Yield: 9″ x 13″ pan

  • 1/2 cup butter, melted
  • 2 cups milk
  • 2 large eggs
  • 2 1/2 cups cornmeal
  • 1 cup brown rice flour
  • 1 cup potato starch
  • 1 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt

 

  1. Preheat the oven to 400°F.  Grease or spray the bottom and sides of a 9″ x 13″ pan with cooking spray.
  2. In a large bowl, beat the melted butter, milk, and egg with a fork or wire whisk until well mixed.
  3. Add the cornmeal, flour, sugar, baking powder, and salt all at once; mix well (batter may be lumpy).
  4. Pour batter into the pan; use a rubber spatula to scrape batter from bowl.  Spread batter evenly in pan and smooth top of batter.
  5. Bake 30 minutes or until a toothpick inserted in the center comes out clean.  Serve warm.

 

Old-Fashioned Pancakes

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You can serve these pancakes with toppings such as jam, whipped cream, and, of course maple syrup.

Original recipe

 

Old-Fashioned Pancakes
Adapted from All Recipes

Yield: Enough for 2-3 people

  • 1 1/2 cups gluten-free OR all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

 

  1. In a large bowl, mix together  flour, baking powder, salt, and sugar.
  2. Make a well in the center and pour in milk, egg, and melted butter
  3. Mix until batter is smooth.
  4. Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake.  Cook until brown on both sides and serve hot.

Candied Orange Slices

Maker:L,Date:2017-8-15,Ver:5,Lens:Kan03,Act:Kan02,E-ve

Candied oranges are delicious on their own or with other desserts, such as on top of carrot cake.

Original recipe

 

Candied Orange Slices
From David Lebowitz

  • 1 orange, washed well
  • 2/3 cup sugar
  • 2/3 cup water
  1. Cut the orange into 1/4-inch slices.  Put the slices in a nonreactive saucepan, add enough water to cover them well, and bring to a simmer. 
  2. Blanche for 10 minutes, then drain well. The rinds should be mostly translucent at this point.
  3. Put orange slices back in the saucepan and add 2/3 cup sugar and 2/3 cup water.
  4. Cook orange slices at a simmer for about 10 minutes, or until they are tender and translucent.

Peach Cheesecake

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This is a style of cheesecake that I grew up eating.  It has a moist cake base studded with peach chunks, and the cream cheese layer is light and fluffy and even slightly caramelized.

 

Peach Cheesecake
Adapted from a family recipe

Yield: 8″ x 8″ pan

  • 3/4 cup gluten-free OR all-purpose flour
  • 1 (3-oz) package Jello Cook ‘n Serve vanilla pudding mix
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 1 (16-oz) can peach chunks in heavy syrup
  • 8 oz cream cheese, at room temperature
  • 1/2 cup sugar

 

  1. Preheat oven to 350ºF.  Grease the bottom and sides of an 8″ x 8″ baking pan.
  2. In a large bowl, mix together egg, milk, and butter.
  3. Add flour, pudding mix, and baking powder.  Mix well.
  4. Pour batter into pan, spreading evenly across the bottom.
  5. Drain peach chunks, reserving the syrup, and scatter chunks evenly across batter.  They will sink in, but that is expected.
  6. In a clean bowl, beat together cream cheese, 1/3 cup of the reserved syrup, and sugar.  Spread evenly across the mixture in the pan.
  7. Bake for 55-65 minutes if gluten-free, 45 minutes if not.  In the gluten-free version, the top of the cream cheese layer will caramelize but the inside will still look wet and bubbling.  It will solidify as it cools.
  8. Cool cake completely and cut into squares.  Refrigerate any leftovers.

Chocolate Chip Brownies

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These chocolate chip brownies come from a friend with extensive gluten-free baking experience and are delicious.  If, for some reason, you want fewer brownies, you can halve the recipe, use an 8″ x 8″ or 9″ x 9″ pan, and bake for about 25 minutes.

 

Chocolate Chip Brownies
Recipe courtesy of a friend

Yield: 9″ x 13″ pan of brownies

  • 1 cup butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2/3 cup brown rice flour
  • 1/3 cup tapioca starch
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ~2/3 of a 12-oz bag of semisweet chocolate chips

 

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ pan with parchment paper.  (This is important, otherwise the brownies will stick to everything.)
  2. In a large mixing bowl, mix together butter and sugar.  Then mix in vanilla and eggs.
  3. Add brown rice flour, tapioca starch, cocoa powder, baking power, and salt.  Mix well.
  4. Stir in chocolate chips.
  5. Pour mixture into pan and bake for 30-35 minutes.