For Audrey’s birthday, I combined recipes to make her a grain free chocolate peanut butter cake. The cake is from lifemadefull.com and the peanut butter and chocolate layers where recipes I found a long time ago. I put peanut butter m&ms on for decoration. It turned out very good! It was rich though!
We found a super easy bread recipe that we have been experimenting with. You mix together 3 cups flour, 2 tsp salt, 1 tsp yeast and 1.5 cups water. Mix it well and then let set for 8-18 hours. Heat your oven to 450 degrees. Put a dutch oven in the oven with the lid on and warm up for 30 minutes. Place dough on parchment paper, add flour if needed! Let rest while oven warms up. Bake in dutch oven for 45 minutes with the lid on. Then take off and let cook another 10 minutes or until golden brown.
This weekend we were vendors for Ruth and Friends tea (they were raising money for Soup for Success). I made candy! I had caramels, toffee and mint bark. I do not know if having samples would have helped any, there were so many other sweets there for the tea. But next time, I will try to have some.
I had fun! I learned to interact with people better. Maybe I can do this again one day, we will see.
I made some new treats. Opa and Oma are in Bonaire. Opa put the recipe for the sugar waffles on his blog. Momma knew about Stroopwafels and we wanted to try them too.
The Stroopwafels (Dutch Syrup Waffles) were good. I did not cook the syrup long enough so the syrup ran a lot. Daddy cooked it longer and then it was like a chewy candy.
Sugar Waffles were like pizzelles. They would be very good with ice cream.
These truffles are peanut butter M&M, hazelnut/nutella, date/almond, and pretzel. Â I mixed marshmallows and peanuts with the leftover chocolate. Â My favorites were the hazelnut and the pretzel truffles.
I am still looking for fun new truffle recipes and plan to experiment creating more of my own recipes.
I like the caramel sticky roll topping better than frosting, so I tried that instead. It is not quite heavy enough, but it is close!The roll is really good, but next time, I think I will try more cinnamon and experiment a little more.
Cream 1Â cup butter. Â Mix together 2Â cups flour, 1/2 cup powdered sugar and a dash salt. Â Blend dry ingredients into butter. Â Pat into ungreased pie pan and press edges down. Pierce with a fork every so often. Â Bake 25-30 minutes. Â Cut while warm.
Fall is here. Here is a good fall recipe.
1Â 1/4 cup powdered sugar
Â½ cup potato starch
Â¼ cup tapioca flour
Â¼ cup millet flour
1 teaspoon xanthan gum
Â¼ teaspoon salt
12 large egg whites (1Â½ cup) without any yolk in them. Otherwise it won’t work!
1Â½ teaspoon cream of tartar
1 cup granulated sugar
1 1/2 tsp Lebkucken spiceÂ or favorite recipe for the spices in pumpkin pie.
3/4 cup pumpkin puree
Preheat oven to 350Â°
In a medium bowl, whisk together the powdered sugar, potato starch, tapioca starch, millet flour, xanthan gum, and salt. This is the “flour” mixture.
In another bowl, mix pie spice with granulated sugar. Taste a little before setting aside.
In a large mixing bowl, start beating the egg whites. Â Add cream of tartar and continue beating untilÂ foamy.
Slowly add the spicedÂ sugar, a few tablespoons at a time,Â beating only until stiff peaks form.
Spoon at least a half cup of beatenÂ egg mixture into pumpkin and fold carefully. Save for a little bit.
Carefully fold flour mixture into eggs about one fourth at a time, foldingÂ in until all the flour mixture is moistened. Don’t mix or be rough or the beaten eggs will fall.
Now fold in pumpkin mixture carefully.
Spoon the mixture into an ungreased angel food cake panÂ andÂ make the top look pretty. Remove air bubblesÂ by carefully cutting through batter with a knife.
Bake for 35 minutes, then checkÂ if it isÂ done.Â It is done when the top looks dry and springs back when touched and when a toothpick comes out clean when poked Â in theÂ middle.
Turn the cake upside down and cool a few hours in the pan.
When completely cool, use a knife to separate cake from pan and carefully remove it.
ServeÂ with whip cream or some frosting if you want.
Recipe adapted from gluten free homemaker.
We found a recipe for savory cheese sofganiyot in the DK Jewish Holiday Cookbook that I checked out of the library. Â It was not gluten free and I wanted to make it for Daddy. Â Here is what I came up with.
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1/2 cup sweet rice flour (or more sorghum flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1 1/4 teaspoon kosher salt
- 4 tablespoons butter
- 1 egg white
- 3/4 cup buttermilkÂ (or milk or water with dry buttermilk powder added to dry ingredients)
Combine all the dry ingredients. Stir well and sift if desired.
Cut the butter into small pieces. Cut the butter into the flours until the size of small peas.
Froth up the egg white and pour with buttermilk into the dry mixture. Stir them in slowly taking care to not overwork the dough. When the liquids are incorporated into the flours, stop stirring.Â Use your hands to form a ball.
Wrap in plastic wrap and place in fridge. Â We left ours for 3 days and it still worked great.
- 3 oz softened cream cheese
- 1 cup shredded cheddar cheese, we like sharp!
- 1 tsp dried basil
Mix filling ingredients together. Â Place a little filling in some rolled out dough. Â Seal edges well.
Drop biscuits in 350 degree frying oil. Â Cook 2-3 minutes per side or till golden brown. Remove from oil and drain on paper towel lined plate. Â Sprinkle with salt if desired.
Optional: Â Use your favorite biscuit dough or even store bought dough! Â We preferred the taste of the gf rolls better though.