Gluten-Free Almond Butter Chocolate Chip Cookie Recipe Ingredients
- 1/2 cup almond butter
- 2 tablespoons brown sugar
- 1 whisked egg white
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
Fifty-Two Cakes: Baking Recipes
Love Your Oven.
Gluten-Free Almond Butter Chocolate Chip Cookie Recipe Ingredients
Chocolate Hazelnut Cherry Cake Recipe Ingredients
Chocolate Hazelnut Cherry Cake Recipe Directions
Soak the 1/2 cup of sliced cherries in enough Frangelico for them to be covered. Cover the bowl with plastic wrap and refrigerate until you need them. Preheat your oven to 350 degrees and prepare a 9-inch round springform pan. In a double-boiler, melt the chocolate over low heat, then remove from heat to cool at room temperature. In your kitchen mixer with a clean bowl and clean beaters, whisk the egg whites and salt until stiff. In a separate bowl, cream the butter, chocolate hazelnut spread, Frangelico, egg yolks and ground hazelnuts. Fold in the melted chocolate. Stir a bit of the beaten egg whites into the chocolate batter and mix gently with a rubber spatula, then fold in the remaining egg white mixture, about one third at a time. Be gentle, but blend just until complete. Drain cherries and add to cake batter. Pour into your prepared springform pan and bake for about 40 to 45 minutes. You know your cake is done when you insert a wooden tester and it comes out clean, and your cake top should bounce back when gently pressed, and the edges will start to pull away from the pan ever-so-slightly.
Toasted Hazelnut Ganache Recipe Ingredients
Toasted Hazelnut Ganache Recipe Directoins
In a dry skillet, toast the hazelnuts over medium heat for about 4 minutes or until lightly browned. Cool completely. Remove most of the hazelnut skins with a towel after toasting them. In a small saucepan, mix the heavy cream, chopped chocolate and Frangelico and stir over medium-low heat until combined, then cool at room temperature. Pour the ganache over the chocolate hazelnut cherry cake, then top with the toasted hazelnuts.
Goodness I love Autumn! Crisp, cool, smells nice, great for bike rides. And I do love pumpkin! I can’t stand pumpkin pie, but I love pumpkin cake, pumpkin muffins, pumpkin bread and pumpkin beer. My challenge this week was to make something flourless or gluten-free, so I thought I would incorporate the deliciousness of fall as it is cooling down here with the gluten-free challenge for our gluten-allergy/celiac friends here at the office. This one is pretty easy and straightforward to make, and it is nice to accommodate our gluten-free friends once in a while! Even flourless folks deserve tasty desserts. 😉
Gluten-Free Pumpkin Cake Ingredients
Cream Cheese Frosting Ingredients
Gluten-Free Pumpkin Cake Recipe Directions
Preheat your oven to 350 degrees. Cream together softened butter, sugar, eggs and mashed pumpkin. Mix the gluten-free flour mix with xantham gum, baking soda, salt and pumpkin pie spice in a separate bowl. Beat half of the dry ingredient mixture into your batter (I use my wonderful KitchenAid from my husband for this), then beat in the water. Beat in the remaining dry ingredient mixture completely. Pour into a greased cake pan and bake for about 35 to 45 minutes, or until your toothpick inserted in a dense point comes out dry. I used a funky flower-like cake pan I found in my cabinet that I have been looking for an excuse to use forever. Cool completely before frosting with the cream cheese glaze.
Cream Cheese Frosting Recipe Directions
Blend together the cream cheese and powdered sugar in a large bowl over until it is thick, gooey and creamy. Drizzle over your cooled gluten-free pumpkin cake. To get the look I did, I poured all the cream cheese frosting right in the middle of the cake and used a spatula to spread it out to each flower petal.