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Category Archives: Dessert

Pumpkin Sherbet

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Do you say “sherBIT” or “sherBERT”?

“Naked” or “NECK-ed”?

“Cement” or “See-ment”?

Sorry, tangent.

I made Pumpkin SherBIT yesterday from skinnytaste.com.

 

 

 

 

 
(photo from skinnytaste.com)

Very, very yummy and a great Fall dessert. I loved this recipe because it didn’t have the heavy cream or any eggs to mess with and it’s naturally gluten-free! I had everything in my pantry or fridge and it came together very quickly and is an inexpensive homemade ice cream, er, sherBIT.

I highly recommend giving it a try!

#apieformikey

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(I ended up using Glutino brand “oreos” for the crust and filled it with the simpler filling recipe I posted here.)


Peanut Butter Pie

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*Update on recipe below

I’ve learned about a lot of other food blogs and “foodie” people via Twitter and online since I have started this blog. It sounds weird, but there is a whole online community of food bloggers out there and while I am way, way, waaaay, on the out-skirts of that community, I’ve learned a little about it, especially via Twitter.

I had never even heard of Jennifer Perillo until this past Monday. I logged into Twitter on Monday to see what was going on and kept seeing Jennifer’s name mentioned over and over again with condolences and sympathy-driven comments. I got curious. It turns out that Jennifer’s husband died suddenly of a heart attack on Sunday, leaving Jennifer and their two young girls behind. You don’t have to know a person to have that hit home hard and immediately have an ache for that person and family.

Amazingly, Jennifer has posted on her website since then with a very touching post about her beloved Mikey and his love for peanut butter pie. In his memory, on this day that is his memorial service, Jennifer is asking anyone/everyone to make a peanut butter pie and to share it with those you love. I want to make a pie. I don’t know Jennifer and I never met Mikey, but I have a husband and countless others I love deeply whom I need to stop and show love and to celebrate more often than I do. And, in honor of Mikey, I think we’ll show a little loving to each other over a piece of peanut butter pie.

Here is a recipe for a gluten free chocolate cookie that is needed for the crust of the pie. I haven’t made these yet and they look a bit complicated for mixing together the cookie flour mix, but I think once I get in there and start, it won’t be too bad. I’ll update this post if I find any short-cuts or a way to mix up just enough flour for this one recipe. Of course, you can pick up a package of gluten free chocolate cookies and use those.

Let me know if you make a peanut butter pie. Or, if your sweetheart or other loved ones who need to feel a little warm-fuzzie from you today have another favorite treat – make it for them and let them know you love them.

Gluten-Free Chocolate Roll out Cookies and cookie mix

This recipe is from Gluten Free Doctor and was recommend by Gluten Free Girl and The Chef.

Cookie flour mix
2 cups 250 grams brown rice flour
1 cup 161 grams white rice flour
1 cup 160 grams potato starch
2 cup 246 grams sorghum flour
1 cup 147 grams sweet rice flour
1 cup 116 grams tapioca flour
4 cups 855 grams organic cane sugar
2 tablespoons 34 grams baking soda
¼ cup 67 grams baking powder
1 tablespoon 21 grams salt

Chocolate roll out cookies
½ cup 113 grams unsalted organic butter
1 large egg
½ cup 40 grams cocoa powder
1 teaspoon 5 grams vanilla extract
2 ½ cups 475 grams cookie flour mix

Beat butter till light and fluffy.
Add the cookie mix and cocoa and continue to beat till well combined.
Beat in large egg and vanilla extract
Beat for one minute.  The dough will be pliable and thick.

Cut a 15” long piece of plastic wrap
Place dough in a log form down one side of the wrap.
Roll the dough into the plastic and refrigerate for 6-8 hours before using.
It can also be frozen at this point for slice and bake cookies.

When you want to roll and cut out the cookies, sandwich the dough between parchment paper.  Roll out to ½ inch thickness and cut out using cookie cutters

Bake at 350 degrees for 10-12 minutes till the cookies puff slightly and feel firm to the touch.

Here is the pie recipe directly from Jennifer’s site.

Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

*Here is a link to another recipe for the pie filling that is quick and easy.

Lemon Cupcake Recipe

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The long awaited Lemon Cupcake recipe is finally here! Yeah!

 

 

 

 

 
Funny thing about the original lemon cupcake post. It was our test post before making the site live and replaced something like “Katie is Weird” that my silly hubby posted while we tested things out. My brother and I had just baked the cupcakes for dessert and since I love to take pictures, I snapped a handful of them. The post was relevant and I really did intend to add the recipe, so I left it there. It’s taken me two months to post the recipe, but better late than never! 🙂

I attempted to take pictures of each step of the recipe, but it proved to be impossible for me to do. How does The Pioneer Woman do it? She must have 2 extra hands we don’t know about. And, she must have way more patience than I do – and a better memory. A good handful of the photos I missed were purely because I forgot to stop and take a picture! Whoops! Ok, enough chit-chat. FYI, the full recipe is at the end of the post.

First off, you need to make the lemon curd. If you have a favorite store bought lemon curd, I don’t see why you couldn’t just use that. Being the culinary adventurist that I am (my Mom is laughing right now), I made my own.

 

 

 

 

 

 
The ingredients: egg yolks, sugar, pure lemon extract, freshly squeezed lemon juice, butter, lemon zest, guar gum.

 

 

 

 

 

 
Add the lemon juice, yolks and sugar to a saucepan and whisk them together.

 

 

 

 

 

 
Cook over low-medium heat for 5-7 minutes until mixture has thickened and coats the back of a spoon. Once it has thickened, add in butter once piece at a time. Once the butter is incorporated, add in the zest, extract and guar gum. Mix until smooth. (sorry, this is where I didn’t have enough hands to snap photos)

 

 

 

 

 

 

 

While the lemon curd is cooling, make the cupcakes (or the recipe can be made into a two layer cake). I didn’t get great pictures while I was mixing together the cupcakes. They are very easy to make. You beat eggs and sugar together for 1 minute. Add in the rest of the ingredients (flour mix, baking powder, xanthan gum, oil, milk, lemon extract) and beat for another minute. Fill your cups and bake! Easy!

The frosting alone is worth making these cupcakes. I don’t know where lemon buttercream has been all my life, but if it wouldn’t cause me to weigh 300 pounds I might keep some on hand at all times. It’s amazing.

 

 

 

 

 

 
You begin by beating softened butter until is smooth and creamy. Then add in 1 cup of powdered sugar, freshly squeezed lemon juice, pure lemon extract and lemon zest. Beat together and gradually add powdered sugar up to another 2 1/2 cups until it’s light and creamy. Then give it a taste and try to control yourself from eating the entire bowl.

 

 

 

 

 

 

 

 

 
Once your cupcakes are completely cooled, you can fill them with the lemon curd. I use a piping bag and a Wilton #230, Bismark tip, to fill mine. You just poke the tip down in the cupcake and squeeze the bag as you slowly pull it back out. I don’t fill all of my cupcakes because my girls don’t love the lemon curd. To be able to tell which ones aren’t filled, when I frost them, I give the non-filled treats a few yellow sprinkles on top.

 

 

 

 

 

 
I think these are my favorite gluten free cake/cupcake to date. They are so fresh and delicious. They are a little labor intensive to make the curd, cake, and frosting, but so worth it. You could easily make the lemon curd the day before and just keep it in the fridge until you need it. I hope you’ll give them a try – and be sure to tell me if you do! 🙂 Here’s the recipe from Gluten-Free Baking Classics by Annalise Roberts. The recipe makes two 8 or 9-inch rounds or 24 cupcakes. Recipe can be cut in half.

Lemon Layer Cake

2 cups granulated sugar
4 large eggs
2 1/2 cups Brown Rice Flour Mix
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon xanthan gum
1 cup canola oil
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
1 tablespoon grated lemon zest

  1. Preheat oven to 350. Position rack in center of oven. Line two round cake pans with parchment paper and spray lightly with cooking spray or line muffin tins with liners and then spray lightly with cooking spray.
  2. Beat sugar and eggs in large bowl at medium speed for 1 minute. Mix flour, salt, baking powder and xanthan gum together and then add to sugar egg mixture. Also add in oil, milk, extracts, and lemon zest; beat at medium speed for 1 minute.
  3. Pour batter into prepared pans. Place in center of oven and bake about 35 minutes for 9 inch, 40 minutes for 8 inch or 18-24 minutes for cupcakes or until center springs back when touched and cake has pulled away from sides of pan.
  4. Cool cake layers in the pans on a rack for 5 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper, and cool completely. Cool cupcakes in pan for about 5 minutes and then move to a cooling rack to cool completely.
  5. For a layer cake: Carefully slice each layer horizontally to create four layers (easily done if cake layers have been chilled). Spread each of the bottom layers with 1/2 of the lemon curd. Cover each bottom layer with one of the two remaining layers. Place one set of filled layers on a cake plate and spread with about 1/2 cup frosting. Place the other set of filled layers on top and cover top and sides of cake with remaining frosting.
  6. For cupcakes: Fill cupcakes with lemon curd using a piping bag and Wilton #230 Bismark tip. Frost with lemon buttercream frosting.

Lemon Curd Filling

3 egg yolks
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup fresh lemon juice
1/4 cup unsalted butter, cut into 4 pieces
1/4 teaspoon guar gum (this will add viscosity and keep the curd from separating into the cake layers)
2 teaspoons grated lemon zest
1/4 teaspoon lemon extract

  1. Combine egg yolks, sugar, and lemon juice in a small saucepan and whisk until well blended.
  2. Cook over medium-low heat until smooth and so thick that the curd coats the back of a wooden spoon, about 5-7 minutes. Whisk in butter, one piece at a time, until compltely incorporated. Whisk in guar gum, lemon zest, and lemon extract.
  3. Pour the curd into a small bowl and cover with plastic wrap. Chill until very cold.

Lemon Buttercream Frosting

1 cup unsalted butter
3 1/2 cups powdered sugar
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
2 teaspoons grated lemon zest

Beat butter in large bowl until light and fluffy. Add 1 cup powdered sugar, lemon juice, lemon extract, and lemon zest; beat to blend. Add remaining sugar and beat until creamy.

 

 

 

Rhubarb Pie

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Rhubarb Pie

I couldn’t help it. I made another pie.

Our dear friends gave us some rhubarb over the weekend and all I could think about was rhubarb pie – the one that my Mom makes; the one that her Mom made; and probably the one that her Mom made. My brother and I, when we were little, always called rhubarb pie “Candy Pie” and I get it. Colorful, sweet and tart – just plain delicious. My Mom and I decided that the filling should work just fine substituting cornstarch for the flour to make a gluten free version. (By the way, when converting flour to cornstarch, the ratio is 1 tablespoon cornstarch to 2 tablespoons flour.) And, we were right! If you haven’t had a rhubarb pie, you’re really missing out. Our family recipe is more of a custard version – rhubarb with a creamy, sugary egg filling. The flaky, buttery crust with the sweet and tart filling – it just tastes like summer! If you want to mix it up a bit, toss in some strawberries for another popular version.

I love to photograph food and recipes as I make them. I’m no Pioneer Woman and her food photography, but I enjoy it and it makes the recipes come alive. The photos I am about to share come courtesy of my hubby because it does add a lot of time to actually getting the food made when I take the photos myself. So, I enlisted his help and thankfully, he’s usually happy to “play” with me in the kitchen. 🙂

So, without further ado, here are the recipes for the pie crust I shared last week and for rhubarb pie via pictures and then typed out for your enjoyment.

 

 

 

 

 

 
The pie crust ingredients: Brown Rice flour mix, Sweet Rice flour, sugar, xanthan gum, salt, an egg, butter, orange juice.

 

 

 

 

 

 
Combine the dry ingredients in the mixer, and mix until combined. Add butter until it resembles a course meal.

 

 

 

 

 

 
Add in the egg and orange juice and mix at a low speed until the dough comes together. It shouldn’t be sticky. Form the dough into a ball and place on wax paper. (This smells SO good!)

 

 

 

 

 

 
Roll out the dough between two pieces of wax paper. (ok, this makes it SOOO easy to put it into your pie plate! Love!)

 

 

 

 

 

 

 

 

 
See? Just take off the top piece of wax paper and flip the rolled out dough onto your pie plate. Peel the other piece back and then style the edges however you like. (If your dough has gotten a bit warm, you might refrigerate it for a few minutes before doing this step because it can stick to the wax paper.

 

 

 

 

 

 
Don’t look too closely at my edges – I’m not very good at making them pretty or uniform. I poked the bottom a couple times and then pre-baked it for about 10 minutes like the fruit pie recipe states.

While this was baking, I made another batch of dough. I still haven’t decided if I should just double the recipe for the crust or if it should be made twice. Time-wise, I would LOVE to just double the recipe. Anyone out there know if it works out just as well to just double it? I sure with the cookbook had advice on that! I also stirred up the pie filling…

 

 

 

 

 

 
Very low maintenance as far as ingredients go: Rhubarb, sugar, cornstarch, eggs.

 

 

 

 

 

 

 

 

 
Beat the eggs until they are pale.

 

 

 

 

 

 

 

 

 
Add in the sugar and the cornstarch.

 

 

 

 

 

 
Beat until smooth and creamy.

 

 

 

 

 

 
Gently stir in the rhubarb.

 

 

 

 

 
Pour into pre-baked crust.

 

 

 

 

 

 
Top with second pie crust. Vent top crust with small slits and sprinkle with sugar (I forgot to do this – woops!)

 

 

 

 

 

 
Ta-da! Beauty, ain’t she? 😉

 

 

 

 

 
Don’t ask me how many pieces I ate after it was ready. I did enjoy this first piece with a nice hot cup of coffee. YUM!

So, those are the recipes via picture and now here are the written recipes. Please let me know if you give anything a try!

Traditional Pie Crust
*From Gluten Free Baking Classics 

1 cup plus 2 tablespoons Brown Rice Flour Mix
2 tablespoons sweet rice flour
1 tablespoon granulated sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 tablespoons cold unsalted butter (not margarine) cut into 6 pieces
1 large egg
2 teaspoons orange juice or lemon juice (I used orange)

  1. Spray 9-inch pie plate with cooking spray and dust with rice flour (I used the sweet rice flour).
  2. Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling course meal.
  3. Add egg and orange juice. mix on low speed until dough ball holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (You can freeze the dough like this for up to one month; wrap in plastic wrap and then use foil as an outer wrap)
  4. Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie.

To partially bake a bottom pie crust (for fruit filled pies like Cherry or Blueberry)

Preheat oven to 375. Bake pastry for 10 minutes. Remove from oven and fill and bake per recipe.

Rhubarb Pie

2 recipes Traditional Pie Crust (1 partially pre-baked, one for top of pie)
2 eggs
1 1/2 cup sugar
2 Tbls cornstarch
3 cups Rhubarb, cleaned and chopped

  1. Beat eggs until pale
  2. Add in sugar and cornstarch and beat until smooth
  3. Fold in rhubarb
  4. Fill pre-baked crust with filling
  5. Top pie with second pie crust and sprinkle with sugar

Bake at 425 for 20 minutes, then lower oven to 375 and bake for another 30 minutes.

*Sorry about some layout issues with the photos and text. I am having so much trouble with formatting photos in my posts. Anyone use WordPress and have any tips?

Pie Crust and Blueberry Pie

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Just a warning – you are going to want to bake a pie. And soon. Ignore the 100 degree heat. Well, ok, don’t do that if you don’t have air conditioning. That would be torture, although the deliciousness of the pie might off set the misery. Just saying.

As I look over this recipe again to share it with you, I am noticing something that would have been helpful to realize when I made my pie the other day and really explains so much. There is a very important note to the side of this recipe: “Makes ONE 8 or 9-inch pie crust or ONE 10-inch tart crust”. OH! So THAT’S why I didn’t have enough dough to make pretty crimped edges or a pretty lattice top. DUH. So friends, when you make this pie crust, don’t be like me. Don’t try to use one recipe to make a 2 crust pie – it’s only for ONE! I am very excited to make another pie and to give it the full amount of crust it deserves – my mouth is watering!

What the cookbook doesn’t say is if this recipe handles just being doubled to make two crusts, or if it’s advised to mix up the recipe twice. Right now, I am leaning towards just mixing it up twice. It’s recommended to pre-bake the bottom crust for fruit-filled pies, so it’s easy enough to whip up the second batch of crust for the top while the bottom crust is baking. It seriously took me longer to pull out the ingredients than it did to actually make the dough. So, here’s the recipe and I’ll share some tips and tid-bits afterwards.

Traditional Pie Crust
*From Gluten Free Baking Classics 

1 cup plus 2 tablespoons Brown Rice Flour Mix
2 tablespoons sweet rice flour
1 tablespoon granulated sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 tablespoons cold unsalted butter (not margarine) cut into 6 pieces
1 large egg
2 teaspoons orange juice or lemon juice (I used orange)

  1. Spray 9-inch pie plate with cooking spray and dust with rice flour (I used the sweet rice flour).
  2. Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling course meal.
  3. Add egg and orange juice. mix on low speed until dough ball holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (You can freeze the dough like this for up to one month; wrap in plastic wrap and then use foil as an outer wrap)
  4. Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie.

To pre-bake a bottom pie crust (for custard pies like Key Lime or Chocolate Cream Pie)
Preheat oven to 375. Gently prick pastry in 3 or 4 places with a fork. Bake pastry for about 25 minutes or until golden. Remove from oven and cool completely on a wire rack.

To partially bake a bottom pie crust (for fruit filled pies like Cherry or Blueberry)
Preheat oven to 375. Bake pastry for 10 minutes. Remove from oven and fill and bake per recipe.

Blueberry Pie

2 recipes of Traditional Pie Crust for a 2 crust pie
6 cups fresh or frozen blueberries (highly recommend fresh!)
3/4 cup – 1 cup sugar, depending on the sweetness of the berries
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon orange juice (if needed)
1 tablespoon butter

  1. Preheat oven to 375.
  2. Combine berries, sugar, cornstarch, salt, and cinnamon. Gently toss berries and ingredients so that berries are covered.  If ingredients are not sticking to berries, you can add up to 1 tablespoon of orange juice to help coat the berries.
  3. Pour prepared berries into pre-baked bottom pie crust.
  4. Dollop with 1 tablespoon butter.
  5. Cover with second pie crust in preferred style – lattice, cut outs, crimped edges, etc
  6. Bake for 45-50 minutes or until crust is nicely browned and fruit juices in center of pie are bubbling.
Store pie in refrigerator.
Easy as, well, Pie! 🙂 Everything really did come together very easily. I had only made scratch crust one other time, the Thanksgiving before I went gluten-free, and this crust was MUCH easier. I discovered I was out of wax paper or even parchment when I got to that step and I will be sure I have it next time. It really would have been easier.  A tip so that you don’t end up with a huge mess from your pie bubbling over in the oven…line a baking sheet that has edges with foil and set your pie plate on it while it’s baking. It will catch any bubbling over that might happen and save your oven from a horrible mess!
I hope you’ll give the pie crust a try and then let me know what you think! My personal favorite kind of pie is cherry, so I am really looking forward to making one soon!

 

Barbie Cake

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I have always baked my kids birthday cakes. I’ll admit, it’s a little bit because I am cheap and don’t want to pay for one, but also because it’s special to me to bake their cake. They are still young and probably don’t think much about the fact that I fuss and try to make their cakes special, but I am hoping that as they grow, it will be a special touch to them each year that their Mommy took the time to bake their cake.

This year, the birthday girl, who turned 4, wanted a Barbie cake. So, Mommy went to work.

I knew that we’d need a colored buttercream frosting to make Barbie’s dress, so the birthday girl and I decided chocolate cake would be best. And not just any chocolate cake. It was going to be Red Velvet cake-a family tradition and my hubby’s favorite. I was so thankful to find a gluten free red velvet recipe that we really liked for my hubby’s last birthday, so I went back to that recipe. I have modified it a bit so it more closely resembles the recipe I was given by my father-in-law as the family recipe. It still needs a bit of tweaking with the oil, so I’ll be playing with the recipe more, but it’s still yummy and passes the taste test.

Barbie cakes require a lot of cake. I made two full recipes to create the cake. I baked one full recipe in my 2 qt. Pampered Chef batter bowl to create the skirt and the other recipe was made into 2 round cakes (I honestly don’t know if mine are 8 or 9-inch pans – they are traditional round pans?) to add height to the cake so Barbie was covered in the cake. I still had a litte gap at the top up to her waist, but frosting helped hide that. The skirt cake gave me a really hard time. The center would NOT set! I don’t know if it was a temperature thing – like I should have baked at a lower temp for longer time? – or what, but after over an hour and 10 minutes, I finally just pulled the cake out. I thought it had finally set, but when I pulled it from the fridge to assemble it the next morning, I discovered the very center was still underdone. No fear though – I cut out the center of the cake, which is where Barbie needed to be anyway! Here’s how I assembled the cake:

Two round layers, stacked, and frosted in between and on top. I also put a little frosting under the bottom layer to help it stick to the cake pedestal.

Then I stacked the skirt on top, “gluing” everything with frosting.

The entire cake got a crumb coat of white buttercream and then went into the fridge to set up for a bit. Let me just say, it was sort of fun sticking Barbie into the cake. ‘Bout time she got a little cake on her thighs. ha ha

The birthday girl wanted purple and pink frosting, so that’s what she got. I used two different Wilton tips to pipe her skirt on. The bottom layers are just more white buttercream that I spread with an off-set spatula – wasn’t going for perfection here. She could have used a bit more frosting around her waist, but I had already made two batches of buttercream, and the birthday girl didn’t seem to mind. Ignore the clashing pinks going on here…it looks a lot worse in the picture than it did in person!

So, there she is. It was worth all the work when I saw how excited my daughter was, and, it tasted good too! Here are the recipes. Let me know if you give them a try!

Red Velvet Cake

Cake Ingredients:
1 2/3 c. canola oil
1 1/2 c. sugar
2 eggs, beaten (room temp)

1 c. brown rice flour
3/4 c. sorghum flour
3/4 c. tapioca starch
1 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt

1 c. buttermilk (or 1 Tbsp cider vinegar and 1 c. milk substitute) *I used the vinegar and milk substitution

1 1/2 tsp. vanilla
2 oz. red food coloring
1/4 cup cocoa

Instructions for 2 round cakes:
1. Preheat the oven to 350 degrees F.
2. Use a mixer to cream oil and sugar. With the mixer still going, add one egg at a time and beat until the eggs are thoroughly incorporated. (This step creates an emulsion that holds the batter together)
3. Mix all of the dry ingredients together in a separate bowl. Make sure they are well mixed, either by sifting the flours or whisking them.
4. Add the flour to the oil and sugar mixture in four parts. Alternate the flour with the buttermilk. You should begin and end with dry ingredients and each part should be mixed in completely before you add the next. (If you were to start with the liquids the emulsion would break.)
5. Make a paste of the cocoa, red food coloring, and vanilla and gently stir it into the batter.
6. Pour the batter into two greased and floured round cake pans. Bake at 350 degrees F for approximately 25 minutes. (A toothpick stuck into the middle of the cake should come out clean when the cake is done)

Buttercream Frosting

2 sticks softened butter
3-4 cups powdered sugar
1-1 1/2 teaspoons vanilla
Splash of milk, as needed (approx. 1 tablespoon is typical)
Food coloring, as needed

1. Beat butter until smooth and fluffy
2. Add vanilla and powdered sugar 1 cup at a time until smooth and proper spreading consistency
3. Add small amounts of milk as needed to get proper smoothness and consistency
4. Add food coloring if wanting colored frosting