Posts in category Dessert

The Painted Table Carrot Cake

The Painted Table Carrot Cake

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Yield: 2 10” cake rounds

Cake Ingredients

Bowl 1
3 3/4 cups sugar
4 1/2 cups vegetable oil

Bowl 2
12 eggs, room temperature
3 vanilla beans or 3 Tbls vanilla extract

Bowl 3
6 cups All Purpose Flour
2 Tbls Baking Powder
1 Tbls plus 1 1/2 tsp Baking Soda
2 Tbls ground cinnamon
1/2 tsp whole nutmeg, grated
1/2 tsp ground clove

Bowl 4
6 cups carrots, peeled and grated fine
1 18 ounce can crushed pineapple, drained well
2 1/2 cups walnuts, toasted and chopped

Cake Directions

Bowl 1, whisk sugar and oil together well, set aside.

Bowl 2, cut vanilla beans in half and scrape the beans into eggs, whisk together, add to bowl 1 (sugar and oil) whisk to incorporate. Set aside.

Bowl 3, sift ingredients together, add to bowl 1 and 2 mixture whisking just until incorporated.

Bowl 4, with rubber spatula, fold the grated carrots, crushed pineapple, and chopped walnuts together and fold into bowls 1, 2, and 3 mixture. Do not over mix.

Prepare 2 10” round cake pans by spraying with cooking spray and placing parchment paper to cover bottom of pans.

Pour batter evenly into pans and bake @350 for 40-50 minutes or until toothpick inserted in middle come out clean. Let cool slightly and run a small knife around edges to loosen cake from
pan. Flip cakes out onto a cooling rack. When room temperature, wrap cakes in plastic wrap and refrigerate 4 hours or overnight.

Frosting Ingredients

3 lbs. cream cheese room temperature
6 cups powdered sugar
1 Tbls vanilla extract

Frosting Directions

In mixer with mixing paddle or with hand mixer, mix cream cheese until soft and fluffy. Add powdered sugar and vanilla extract and mix until combined and no lumps.

Cheesecake Stuffed Strawberries Recipe

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• Prep Time: 10 min(s)
• Total Time: 10 min(s)
• Servings: 6

These simple stuffed cream filled strawberries are easy to make and a crowd favorite, not to mention a great gluten-free dessert.

Ingredients
• 1 lb. fresh strawberries
• 1 (8 oz) package cream cheese, softened
• 1/2 cup confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• Optional: 2 teaspoons fresh lemon zest
Instructions
1. Cut the stems from the strawberries, so the strawberries can sit cut side down.
2. Cut a deep “X” from the tip down being careful not to cut all the way through.
3. Gently open up the strawberry. Set aside.
4. Cream the cream cheese, sugar, and vanilla (and optional lemon zest) until nice and fluffy.
5. Pipe the filling into each strawberry using a pastry bag or a zip top bag with a pasty piping tip. You may also cut the end of a zip top bag to make a free form pastry bag and tip as well.
6. Top each filled strawberry with a blueberry.
7. Chill the strawberries for at least an hour before serving.

Blueberry Oat Quick Bread

Blueberry Oat Quick Bread

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2 c. Blueberries
1 ¾ cup Flour
½ c. Old Fashioned Rolled Oats
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ tsp Cinnamon
¼ tsp nutmeg
1 cup Sugar
2 Eggs, beaten
1 cup Buttermilk
1 tsp Vanilla

Toss the blueberries with ¼ cup of the flour.
Mix remaining ingredients until blended.
Fold in blueberries and remaining four until just mixed.
Bake 50-60 minutes or until toothpick comes out clean.

 *makes 1 loaf

Individual Blueberry Crisps

Individual Blueberry Crisps


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 Ingredients

For the Berries:
2 pints fresh blueberries, rinsed

2 tbsp raw sugar (or light brown sugar)

1 tsp Gluten Free vanilla bean paste (or vanilla extract)

2 tbsp cornstarch or tapioca starch

zest of 1 medium lemon

juice of 1/2 the medium lemon (watch the seeds!)

For the Topping:

1/2 cup Gluten Free Rolled oats

1/4 cup raw sugar (or light brown sugar)

2 tbsp Gluten Free Flour blend

juice of the other half of that lemon (keep the seeds out!)

2 tbsp Extra Virgin Olive Oil (or corn, canola or baking blend oil)

Directions

Heat oven to 350 degrees.

In a large bowl, toss blueberries with other berry ingredients, coating fully. Place four 8 oz or 10 oz ramekins onto a baking sheet, and distribute the blueberries and any remaining juice evenly into the ramekins.

Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries.
Bake the crisps at 350 degrees, for 30-35 minutes, until berries are bubbling and topping is light brown.

Rest at least 10 minutes before serving.

*G-Free Foodie