Gluten Free Coconut-Pecan Cream Cheese Frosting

Have I ever told you that I am obsessed with cake? Cake, cupcakes, and frosting = happy thoughts in my world! When I was a small child I would peruse the pages of my mother's old Betty Crocker Cookbook and study the detail of every cake photo, dreaming and hoping that one day I would taste them all. When I grew up, my adoration for cakes never faded. I took cake decorating classes and started making my cake dreams a reality. I really feel that a great cake must have homemade frosting to be completely delicious. Often I make my cakes from mixes, but my frosting is nearly always from scratch. The cupcake in the photo (above) shows my Gluten Free Coconut-Pecan Cream Cheese Frosting on top of a chocolate cupcake made using a Pamela's Gluten Free Chocolate Cake mix. This frosting would taste great on just about ANY cake or cupcake you choose, whether from scratch or from a mix!

My Gluten Free Coconut-Pecan Cream Cheese Frosting was one of the recipes included in the feature article I wrote for Delight Gluten Free Magazine's Fall 2009 issue, entitled The Cupcake Craze. I hope it makes you happy too!

Gluten Free Coconut-Pecan Cream Cheese Frosting

1 package (8 oz) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
2 ¾ cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
½ cup flake coconut
½ cup finely chopped pecans
½ cup additional flake coconut, toasted (for topping)

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, one minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in the ½ cup coconut and the pecans. If a thicker frosting is desired, refrigerate covered, for 30 minutes or use at once to frost cupcakes (or cake). After frosting, sprinkle cupcakes with ½ cup toasted coconut. Yield: 3 1/2 cups

*Recipe adapted from the Cake Mix Doctor Cookbook

Enjoy!

Gluten Free Pineapple Upside Down Cake

You can make this beautiful and delicious Gluten Free Pineapple Upside Down Cake for your next holiday gathering... it's so easy! Believe it or not, it starts with a gluten free cake mix so the prep time is minimal. The results? A perfectly moist classic dessert that sings of holiday cheer.

Gluten Free Pineapple Upside Down Cake

1 box gluten free yellow cake mix, one layer size (I used Betty Crocker Gluten Free Yellow Cake Mix)

3 tablespoons butter, melted

3/4 cup brown sugar, firmly packed

6 slices canned pineapple rings

6 maraschino cherries, without stems

Preheat oven to 350 degrees. Lightly spray (the sides only) of a 9 inch cake pan with nonstick cook spray and set aside. Prepare cake batter according to package directions (do not bake or pour into pan, just set the bowl of batter aside).

Pour melted butter into the bottom of the prepared cake pan and rotate pan to evenly distribute; sprinkle butter evenly with brown sugar. Arrange pineapple slices on top of brown sugar. Place a maraschino cherry in the hole of each pineapple ring. Pour the prepared cake batter over the pineapple, distributing evenly.

Choose a bake time according to directions on your cake mix package. When cake tests done, remove from oven and let cake cool in pan for 5 minutes before turning out onto a serving plate. Serve warm or at room temperature. Store leftovers in the refrigerator. Yield 8-10 slices

Enjoy!

Gluten Free Glazed Orange Almond Cake

My super-moist Gluten Free Glazed Orange Almond Cake recipe will have your family lining up for seconds. This cake tastes as good as it looks. The orange flavor really comes through and works well with the subtle almond undertones. This has none of the stereotypical gluten free cake issues... it is as delicious (if not more delicious) than most cakes containing gluten. It may very well be the moistest cake you have ever had! It's texture is wonderful and very similar to banana bread.



When you try my Gluten Free Glazed Orange Almond Cake you will find that it makes a great brunch offering, as well as a snack or dessert. Try a slice (or two!) with a steaming hot cup of tea or coffee... so comforting!

Gluten Free Glazed Orange Almond Cake

8 tablespoons butter (1 stick), softened

1 cup sugar

2 eggs at room temperature

1/2 cup almond meal

1/4 cup brown rice flour

1/4 cup coconut flour

1/2 cup "cake friendly"gluten free flour blend (I use Bette Hagman's Featherlight Blend flour recipe)

1 teaspoon xanthan gum

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

5 ounces buttermilk

1 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract) 

3 ounces orange juice (fresh is best)

Zest from 2 oranges

Orange Syrup

1/4 sugar

1/4 cup orange juice

1/2 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract)

Orange Glaze

1/2 cup powdered sugar

1 tablespoon orange juice (fresh is best)

Preheat oven to 350 degrees. Lightly grease and flour (gluten free flour, of course!) a loaf pan.

Combine buttermilk, orange juice, and vanilla in a small bowl and set aside.

Combine flours, almond meal, xanthan gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.

In a large bowl, cream sugar and butter with an electric mixture until fluffy. Beat in eggs one at a time, then add the orange zest. Alternate adding wet and dry ingredient mixtures to creamed mixture, starting and ending with the flour.

Pour batter into loaf pan and smooth the top. Bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from oven and let stand 10 minutes in the pan on a cooling rack. Remove cake

from pan and let cool an additional 5 minutes on the rack. Meanwhile, prepare the orange syrup.

In a small saucepan, combine sugar, orange juice, and vanilla. Heat over medium heat, stirring until the sugar dissolves and the mixture slightly thickens, about 3 minutes. Spoon the syrup on top of the warm cake.

When you are ready to serve, in a small bowl mix 1 tablespoon of orange juice with the powdered sugar to from an orange glaze. Drizzle orange glaze on the cake.

*Recipe adapted from Ina Garten

Enjoy!

Chocolate Cupcakes with Fluffy Chocolate Frosting - Gluten Free

This delicious recipe for gluten free Chocolate Cupcakes with Fluffy Chocolate Frosting is one of (6) tempting cupcake recipes that I included in my Cupcake Craze feature article in the Fall '09 issue of Delight Gluten Free magazine. If you haven't had a chance to experience Delight Gluten Free magazine yet, I highly recommend it. There are so many delicious recipes inside, it will make you hungry just reading it!


This is the perfect all-occasion chocolate cupcake recipe. One bite of these, and you won't believe they are gluten free! These gluten free Chocolate cupcakes are not dry, dense or gritty. These are cupcakes like you remember them... honest to goodness can't-stop-at-one cupcakes. You really need to whip up a batch for your self to believe it!


Chocolate Cupcakes with Fluffy Chocolate Frosting - Gluten Free

½ cup sorghum flour
½ cup tapioca flour
¼ cup brown rice flour
¼ cup white rice flour
1 cup unsweetened cocoa powder, sifted
½ teaspoon baking soda
2 ½ teaspoons baking powder
1 ½ teaspoons xanthan gum
¾ cup salted butter, at room temperature
¾ cup brown sugar, packed
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
1 recipe Fluffy Chocolate Frosting (recipe provided below)
1 oz square semi-sweet baking chocolate, shaved (optional, for garnish)

Preheat oven to 350˚. Prepare cupcake pans with paper liners. Whisk the flours together. Add the cocoa powder, xanthan gum, baking powder, and baking soda to the flours and whisk together until thoroughly combined. Beat in the butter until creamy. Slowly add the brown sugar and the granulated sugar; beat until light and fluffy. Add the eggs and the egg yolks, one at a time. Add the vanilla. With the mixer on low speed, alternate adding the flour mixture and buttermilk. Fill the cupcake liners until nearly full. Bake for 16-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for 10 minutes in the pan, and then remove cupcakes to cool completely on a wire rack. Frost cooled cupcakes with Fluffy Chocolate Frosting and sprinkle with shaved chocolate if desired. Yield: approximately 1-1/2 dozen cupcakes.

Fluffy Chocolate Frosting - Gluten Free

Makes 3 cups

8 tablespoons (1 stick) butter, at room temperature
2/3 cup unsweetened cocoa powder
3½ cups confectioners’ sugar, sifted, plus additional if needed
1/3 cup milk, plus additional if needed
2 teaspoons pure vanilla extract (for flavor variations, try raspberry, peppermint, or coconut extract instead of vanilla and use 1 teaspoon of chosen extract instead of 2)
¼ teaspoon salt

Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the confectioners’ sugar, 1/3 cup milk, vanilla, and salt in the bowl, and beat with the mixer on low speed until the frosting lightens and is fluffy, 2 to 3 minutes. Add more milk if the frosting is too thick, OR confectioners’ sugar, 1 tablespoon at time if the frosting is too thin. If a firmer frosting is desired, cover and refrigerate for 30 minutes or use immediately to frost your cupcakes or cake. Yield: 3 cups frosting.

* Cupcake recipe adapted from recipezaar.com

*Frosting recipe adapted from The Cake Doctor Cookbook

Enjoy!

Moist Banana Cake - Gluten Free

Here's the deal. This Banana cake ROCKS!!! It is easily one of the most delicious cakes I have ever eaten, even before going Gluten free. It is pure comfort food. It doesn't have the dense texture of a traditional banana bread, it has the more smooth, delicate texture of a cake. The frosting is a traditional cream cheese frosting that in my opinion is nirvana in and of itself. My daughters and I can lick the frosting beaters and bowl clean in minutes. I must warn you, this recipe is not for the faint of heart... it has Paula Deen written all over it. Loads of butter and sour cream. Need I say more? This is most likely why it tastes so delectable! I say: you only live once... so "let them eat cake"! Cake like this can even make a satisfying breakfast (why not, it has bananas in it and bananas are brain food, don't ya know!). Kudos to Pamela's Products. I got this recipe off of their website http://www.pamelasproducts.com/. It was one of the winning entries from the 2006 Pamela's Greatest Gluten-free Recipes Contest. It was submitted by Greg R. THANK YOU Greg R!! I will be forever grateful to you for this recipe. I freeze individual slices of this Banana Cake with wonderful results. Place the frosted cake in the freezer for 30 minutes to firm up the frosting. The partially frozen slices can then be sliced and wrapped in plastic wrap. Place the individually wrapped slices in a freezer zip top bag, and place the bag in the freezer. To defrost: remove desired amount of slices; unwrap and thaw on a plate on the counter for 1 hour. The cake will then be perfectly defrosted, moist and ready to eat. Next time you look at your "seen better days" bananas, don't throw them out... make this cake! Post a comment and let me know how much you love after you make it. :)

Cheers,
Cinde

Moist Banana Cake - Gluten free

2 large ripe bananas
1/2 cup sour cream
2 eggs
2 tsp. lemon zest
1 tsp. vanilla
1/2 cup sugar
2 cups Pamela's Ultimate Baking and Pancake Mix10 TBSP. butter, softened

Instructions: Preheat oven to 350 degrees. Prepare a 9 inch cake pan: grease sides and bottom, line bottom with parchment or wax paper and grease again, then dust bottom and sides with white rice flour.

Mash the bananas until smooth. Add the sour cream and use mixer to blend until smooth. Add the eggs, lemon zest and vanilla and blend. Measure Pamela's Baking & Pancake Mix and sugar in a separate bowl and mix together. Add butter and half of the banana mixture and mix slowly until dry ingredients are well moistened. Increase speed to medium and beat for one and a half minutes to aerate batter. Scrape down sides of bowl. Add remaining banana mixture in two parts, beating for 20 seconds after each. Scrape down sides of bowl. Scrape batter into prepared pan. Smooth with spatula and bake in center of oven for approximately 30 minutes or until a toothpick inserted in center comes out clean.

Allow cake to cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.

Yield: 1 nine inch cake (double the recipe for a two layer cake).


Cream Cheese Frosting

1 8 oz. brick cream cheese at room temperature
8 TBSP. Butter (1 stick) at room temperature
3-3/4 cup confectioners sugar, sifted
1 teaspoon pure vanilla extract

Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.

Use at once to frost the top and sides of your cake.

Yield: Makes 3 cups, enough to frost a 2 or 3 layer cake

Strawberry White Chocolate Dream - Gluten Free

Mmmmmm...


Here it is, my first recipe post! Yea!!!! It's called "Strawberry White Chocolate Dream". Yes, dream. Close your eyes and dream of fresh juicy strawberries nestled gently in a white chocolate whipped cream. If that isn't yummy enough, add a decadent white chocolate cream cheese layer and a buttery white chocolate sugar cookie-like layer. 3 layers of heaven. Fluffy, not overly sweet, and with a wonderful texture that would fool even your Gluten eating friends. Oh, and did I mention it looks beautiful enough to serve to company? This dessert came out so good that I vowed to myself to never ever lose this recipe. My daughter said she wants me to make it for her birthday to serve to her friends. WOO HOO! Gluten free recipe success! Give this gorgeous spring and summer dessert a try and let me know how you like it. I will post more recipes on a regular basis so check back soon.

Sweet (dessert) dreams. :)
Cinde


Strawberry White Chocolate Dream - Gluten Free

8 squares (1 oz each) white baking chocolate
6 tablespoons butter, cubed
2 eggs
1/2 cup sugar
3 teaspoons vanilla extract
1 cup gf flour mix ( I used Bette Hagman's recipe for **Featherlight Flour mix from this great book )
1 teaspoon zanthan gum
1/4 teaspoon salt
FILLING:
1 package (8 oz) cream cheese, softened
3 squares (1 oz each) white baking chocolate, melted and cooled
1 egg, lightly beaten
1/3 cup sugar
1/3 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1 carton (8 oz) frozen whipped topping, thawed
4 squares (1oz each) white baking chocolate, melted and cooled
1 pint fresh strawberries, sliced
GARNISH (optional)
White Chocolate curls (create by running a vegetable peeler across the side of the chocolate)
8 Strawberries; halved ( looks pretty with the leaves left on)


In a microwave safe bowl melt white chocolate and butter at 70% power for one minute. Stir. repeat at 30 second intervals using 50% power until melted, stirring after each interval. when there are only small bits of unmelted chocolate left do not heat any more, instead stir until completely smooth. Allow to Cool.
In a large mixing bowl, beat eggs and sugar until lemon colored. Beat in melted chocolate mixture and vanilla. Combine flour, zanthan gum and salt; beat into egg mixture. Spread into a well greased 13-in. x 9-in. x 2-in. baking dish; set aside.
For Filling, in a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl.
Bake at 350 degrees for 40-45 minute or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Garnish each square with 2 strawberry halves and white chocolate curls if desired. Cut into squares. Enjoy the compliments. :) Refrigerate leftovers. Yield: 15 servings.