Gluten Free Funfetti Cake

Ingredients

For the Cake

• 1 3/4 C gluten free all-purpose flour
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 2/3 C granulated sugar
• 1/4 C sprinkles
• 1 C coconut milk (from a carton), room temperature
• 1/2 C vegetable oil
• 1 tsp vanilla extract
• 4 egg whites, room temperature

For the Frosting

• 1/2 C shortening
• 1/2 C dairy-free butter
• 3 C powdered sugar
• 1 tsp almond extract
• 2 Tbsp coconut milk
• food coloring, optional
• sprinkles, for decorating

Directions

For the cake:

1. Preheat oven to 325 degrees and spray 2 6-inch cake pans with non-stick spray and line them with parchment paper cut to fit the pan.
2. In the bowl of a stand mixer, sift together the gluten free flour, xanthan gum, baking powder, salt and sugar. Mix on low speed until combined. Mix in the sprinkles.
3. In a 2-cup liquid measuring cup, combine the coconut milk, oil and vanilla extract. Set aside.
4. In a medium bowl, use and electric hand mixer to whisk the egg whites until soft peaks form. Set aside.
5. Turn the stand mixer on low and slowly pour the milk mixture into the dry ingredients. Turn the mixer to medium and mix until combined, scraping the bowl as necessary.
6. Remove the bowl from the stand mixer and use a rubber spatula to gently fold half of the whipped egg whites into the batter. Repeat with the remaining egg whites until fully incorporated.
7. Gently pour the batter into the two prepared pans, dividing the batter between the two evenly. Bake at 325 degrees for 33-35 minutes or until a cake tester comes out clean. Cool in the pans for 10 minutes then remove them from the pans and cool completely on a wire rack before frosting.

For the frosting:

1. In the bowl of a stand mixer, cream together the shortening and dairy free butter until smooth. Add the powdered sugar and mix on low until lumpy. Increase the speed to medium-high and beat for about a minute until the frosting is smooth. Add milk, almond extract and food coloring and beat on medium speed for about 2 minutes. Scrape the sides and beat an additional 30 seconds, if necessary.

To frost the cake:

1. Use a serrated knife or cake leveler to level the top of the cakes and cut each cake layer in half to create 4 layers.
2. Place one layer on a cake stand and top with about 1/3 cup frosting. Smooth the frosting over the cake and stack another layer on top. Repeat with each layer. With the last layer, frost the tops and sides of the cake. Serve immediately or refrigerate until ready to serve. Let the cake come to room temperature before serving.

Strawberries and Cream Cheesecake

Ingredients

Crust

• - 1 1/4 cups (13 cookies) digestive cookie crumbs
• - 1 T. granulated sugar
• - 4 T. butter, melted

Cheesecake

• - 3 (8 oz.) bricks cream cheese, room temperature
• - 1 1/4 cups granulated sugar
• - 4 eggs
• - 1 cup sour cream
• - 1/4 cup heavy cream
• - 2 tsp. vanilla extract
• - 3 T. Torani strawberry syrup
• - 1 tsp. strawberry extract
• - 7 - 9 Lindt strawberry cream white chocolate truffles

Whipped Cream

• - 1 cup heavy cream
• - 2 T. powdered sugar
• - 11 Lindt strawberry cream white chocolate truffles

Directions

Crust

- Preheat oven to 325 degrees.

 - Mix the cookie crumbs, melted butter, and sugar until it resembles wet sand and can be packed down.

- Press the crust into a 9 inch springform pan.

- Place in the oven for 10 minutes. Remove from the oven and let cool.

Cheesecake

- In a mixing bowl, add the cream cheese. Beat on medium until the cream cheese is smooth. Scrape down the bowl.

- Add the sugar and beat on medium until incorporated. Scrape down the sides and bottom of the bowl.

- Add in the eggs one at a time. Beat each egg in before adding the next. Scrape down the sides and bottom of the bowl.

- Add in the sour cream, heavy cream, and vanilla extract. Beat on medium until the mixture comes together. 

- Pour half of the batter into a separate bowl. Set aside. 

- Add the Torani strawberry syrup and strawberry extract into the remaining cheesecake batter. Stir until everything is combined and a light pink color.

- Pour the pink batter on top of the crust. The crust doesn't have to be cooled completely.

- Add a circle of truffles to the cheesecake. I would only add about 7 - 9 and leave plenty of room towards the outside of the pan.

- Pour the remaining cheesecake batter in a slow and steady stream, covering all of the pink batter and truffles.

- Wrap the bottom of the springform pan with heavy duty tin foil. I like to do two layers of tin foil to keep the water out of the cheesecake. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water.

- Place in the oven. Let the cheesecake bake for 1 hour 16 minutes - 1 hour 25 minutes until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 4-5 hours and then placed it in the fridge.

Whipped Cream

- Just before serving, make and add the whipped cream to the cheesecake.

- Place the heavy cream and powdered sugar in a large mixing bowl. Using a hand mixer,  beat until stiff peaks form. Set aside.

- Add the whipped cream into a piping bag fitted with a 1M tip. Pipe swirls on top of the    cooled cheesecake.

- Top each swirl with a truffle. 

-Cut and serve. Store in the fridge.

Recipe Notes

Nutrition Facts:

Calories 761kcal Calories from fat 486 Total Fat 54g Saturated Fat 28g Cholesterol 217mgSodium 498mg Carbohydrate 64g Dietary Fiber 8g Sugars 46g Protein 10g

https://www.cookiedoughandovenmitt.com/strawberries-and-cream-cheesecake/

BLENDER BLACKBERRY QUINOA CAKES

INGREDIENTS

• - 3 cups Cooked quinoa (about 1 cup uncooked if you are making from scratch. See notes)
• - 4 eggs
• - 1/3 c to 1/2 cup honey or maple syrup (See notes for sweetness variations)
• - 1/4 tsp salt
• - 1 tsp vanilla
• - 2 -3 tbsp organic blackberry jam
• - 1 tsp baking powder
• - 2 tbsp chia seed (a super food addition. optional)
• - 1/4 cup almond milk or coconut milk for nut free option
• - 6 -8oz fresh blackberries
• - 11/4 cup coconut flour
• - optional topping 1 tbsp each cinnamon and coconut sugar

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INSTRUCTIONS

1. First make sure your quinoa is cooked according to instructions. 1 cup quinoa to 2 cups water equals about 3 cups. You can also use leftover quinoa.
2. Preheat oven to 375F.
3. Add your first 8 ingredients into the blender. Blend on low then add in your milk, coconut flour, and chia and blend until batter is formed. Throw in handful or less of fresh blackberries to make these more purple in color. This is optional.
4. Pour batter in to greased 8×8 pan or lined muffin cups. Set aside.
5. next place your blackberries in a large bowl and smash them up with fork or spoons. I would wear an apron for this! haha.
6. Pour your smashed berries on top of your batter and spread it out evenly.
7. Place in oven for 45-50 minutes or until center is done. Be sure to check at 35 minutes just in case your oven cooks faster.
8. Remove from oven and sprinkle on optional topping. Cinnamon and coconut or palm sugar on top. Let it cool then slice into cakes.
9. Keep in fridge if you are not serving right away. or freeze for up to 6-8 weeks in ziplock bag.

https://www.cottercrunch.com/blender-blackberry-quinoa-cakes/

RASPBERRY COCONUT SMOOTHIE BOWL

Ingredients

• 2 cups frozen raspberries
• 1 large frozen banana
• 2/3 cup light coconut milk
• 1 tablespoon chia seeds
• Optional garnishes: shredded coconut, shaved dark chocolate, hazelnuts, chia seeds, edible flowers

Instructions

1. Puree the raspberries, banana, coconut milk and chia seeds in a blender until smooth. The mixture will be very thick and you will need to push the ingredients down to get the blender going. If needed, add a little more coconut milk to get the blender going. Garnish with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds, and edible flowers.

PISTACHIO CHEESECAKE

INGREDIENTS

• Crust:
• 1 cup flour
• ½ cup ground pistachios or almonds
• ¼ cup sugar
• ½ cup (1 stick) cold unsalted butter
• ¼ tsp almond extract
• Cheesecake:
• 6 bars (8 oz each) softened cream cheese
• 2 pkgs instant pistachio pudding mix
• 5 eggs
• 1 can (14 oz) sweetened condensed milk

INSTRUCTIONS

1. Lightly spray a 9- or 10-inch springform pan.
2. For the crust, place the flour, ground nuts and sugar in a food processor. Pulse a few times to combine.
3. Cut up the butter and add it to the flour mixture already in the food processor along with the almond extract. Pulse until the mixture resembles small crumbs. Press into the bottom of the prepared pan and about 1 inch up the sides. Chill for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Prepare filling by beating the cheese, condensed milk and the pudding mix, mixing well so it’s totally combined.
6. Add the eggs, one at a time, on low speed, so they are well incorporated.
7. Pour into the prepared pan. Place pan on a baking sheet and bake for 55-65 minutes or until the center is almost set (about the size of a quarter or 1-inch in the center).
8. Cool for 10 minutes on a rack, then run a knife around the edge of the pan to loosen. Cool completely to room temperature then refrigerate overnight.

https://bakeatmidnite.com/pistachio-cheesecake/

CHOCOLATE BUTTERCREAM FROSTING RECIPE

INGREDIENTS

PRODUCTS

1 teaspoon Clear Vanilla Extract, 2 Oz.

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, (softened)

3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted)

4 cups sifted confectioners' sugar (approximately 1 lb.)

3-4 tablespoons milk

Step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

SOURCES HERE

Salted Caramel Frosting

Salted Caramel Frosting

Ingredients

Vegetarian, Gluten free

Condiments

• 1 14-ounce can Dulce de leche

Baking & Spices

• 2 cups Confectioner's sugar
• 1/4 tsp Salt
• 1 tsp Vanilla

FULL RECIPE: http://tatyanaseverydayfood.com/recipe-items/salted-caramel-frosting/

Dairy

• 2 cups Butter, unsalted

Simply Perfect Chocolate Cake

INGREDIENTS

For the chocolate cake layers

• 1 1/2 cups granulated sugar
• 1 cup all-purpose flour
• 1/2 cup cake flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 cup plain Greek yogurt or sour cream
• 2 teaspoons vanilla extract

For the cocoa simple syrup (optional)

• 1/2 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup water

For the chocolate Swiss meringue buttercream

• 6 large egg whites
• 2 cups granulated sugar
• 2 cups unsalted butter, softened but still cool
• 10 ounces semi-sweet chocolate, melted and cooled slightly
• 2 1/2 tablespoons water
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

INSTRUCTIONS

To make the chocolate cake layers:

1. Preheat the oven to 325 degrees F.
2. Generously mist three 8-inch diameter by 3-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
3. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
4. Cut the butter into smaller pieces and add it to the dry ingredients.
5. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
6. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
7. When all of the eggs are fully incorporated, add the Greek yogurt or sour cream and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
8. Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
9. Cool completely, then soak with cocoa simple syrup (optional)  and fill and frost with chocolate Swiss meringue buttercream.

To make the cocoa simple syrup (optional):

1. Place the sugar and cocoa powder in a small pot and whisk to combine.
2. Stir in the water and place over medium heat.
3. Cook, stirring occasionally,  until all the sugar has dissolved.
4. Place one cake layer on a serving platter.  Use a pastry brush to soak the cake with the simple syrup before topping with chocolate Swiss meringue buttercream.  Repeat as you add each layer.

To make the chocolate Swiss meringue buttercream:

1. Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water.
2. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger.
3. Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.
4. Add the butter, a tablespoon at a time, whipping after each addition.  If the mixture looks curdled, whip on high speed until it becomes smooth, then continue adding the butter one tablespoon at a time.  If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip.  
5. When all the butter has been added and the mixture is fluffy and spreadable, stir in the melted chocolate.
6. Stir the water, cocoa, vanilla, and salt together in a small bowl, then add to the buttercream, stirring until completely incorporated.

by Allie {Baking A Moment}