Category Archives: fruit

Little Pirate Birthday Cake! {Gluten Free}

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This little birthday cake was so much fun to make!  It was a six inch round cake with three layers of gluten free chocolate fudge cake filled with fresh strawberries and covered with chocolate buttercream.  Yum yum yum.  I also made a dozen matching chocolate fudge cake pops with sprinkles!

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The little birthday boy had a Pirate themed party so he told his Mama he wanted a skull and cross bones and a butterfly on top of his cake.  Lol.  Four year olds are so much fun!  I made the little decorations out of my favorite fondant (Satin Ice) which is gluten free, dairy free, and nut free.  I made sure the little butterfly had a little eye patch and bandana to go along with the pirate theme!

His Mom told me the cake and pops were a hit at the party!  Yes!  I tell you, gluten free can be amazingly delicious!  😉   So keep in mind that I am taking custom orders within Pacifica, CA and throughout the San Francisco Bay Area!

gluten free pirate cake

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Happy Gluten Free Pie Day!

Hello Lovelies!  Today is Pie Day!  Err, well, Pi Day… but I’ll take a real yummy edible pie any day over that little funny number 3.14…   😉

gluten free cherry pie

Anywho, I received the most kind review on one of my gluten free Cherry Pies I sold a few weeks back:

“Thank you … thank you … thank you. The cherry pie you baked for us was perfect
in every way. It was just as I imagined and very tasty.  Everyone wanted seconds.
I am so impressed with your talent at baking a gluten-free cherry pie that is
better than the wheat flour based cherry pies I’ve had from super markets.
As I write this note, my mouth is still watering as I recall how delicious your cookies were … so light and airy and full of flavor and taste.”

Thank YOU Rick!  I appreciate positive feedback on my baked goods… it lets me know my gluten free baking is going in the right direction!  And you – yes you dear reader! – can also custom order your very own gluten free pie or try one of my cute little gluten free mini hand pies at the farmer’s market.  Everyday can be pie day!

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Lemon Blueberry Poundcake

   I can’t recall eating poundcake during my pre- gluten free days.  Although I do remember my mom telling a story of when my brother baked a poundcake… and that it was a heck of a lot heavier than one pound!
   But have no fear.  This recipe yields the most amazing and foolproof poundcake ever.  {And it weighs the appropriate weight!}
   Regardless of whether I’ve eaten the gluten-filled version, I am so happy that I have discovered poundcake now.  This recipe is knock-your-socks-off amazing.  Light.  Fluffy.  Bursting with bright lemon and moist blueberry.  Especially perfect for spring.

It is perfect for brunch, dessert, {lunch… dinner… midnight snack…}, friends and family.  It’s also perfect for those crazy dairy free people in your life.

So what are you waiting for?  Get baking!  It’s an incredibly easy recipe to whip up!

 

Lemon Blueberry Poundcake  adapted from Gluten Free Easily
 
ingredients
   2 1/2 cups gf flour (I use this flour ratio)
   1 ½ tsp xanthan gum

1 ¼ tsp sea salt
1 tsp baking powder
¾ cup olive oil
1 c – 1 1/2 cups sugar (depending on how sweet you like your cakes)

   2 Tbs orange juice or lemon juice
2 Tbs lemon emulsion
   lemon zest (I zested one whole lemon)
3 eggs
2/3 cup full-fat coconut milk
   2 cups frozen or fresh blueberries
method
   1.   preheat oven to 350F
   2.   mix dry ingredients in medium bowl
   3.   in large bowl mix sugar, olive oil, lemon emulsion, orange or lemon juice, and zest
   4.   add eggs one by one into wet mixture then add milk and mix for 2 minutes.  add dry              ingredients and mix well.
   5.   fold in blueberries.
   6.  scrape batter into greased bundt pan, 2 bread loaf pans, or angel food cake pan (that’s what I used).
   7.   bake for 50 – 60 minutes then cool fully and Enjoy!

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Linking up at these Fabulous Parties:

The Mandatory Mooch

Lemon Meringue Cupcakes

Today, August 15th, is National Lemon Meringue Day.




And today was my first day of work!



Oh, yes… I am officially a workin’ woman now!  You’re looking at the new Manager for a local children’s store named Generations {the website is a little out dated… that’s one of my tasks I will work on up the road… but check it out!}




But enough about “work” already… let’s celebrate my ability to help pay the bills with some Lemon Meringue Cupcakes – with a little surprise in the inside – strawberry preserves! 




This is my favorite lemon cake recipe to date.  I tweaked a few things here and there from Annalise Roberts’ Lemon Layer Cake recipe.  I think it’s to die for.  Light.  Fluffy.  Delish.




Ingredients



1 & 1/3 cups sugar

4 Tbsp ground flax mixed with 12 Tbsp warm water (mix & let congeal in fridge for 30 min or more) (OR use 4 large eggs)

2 & 1/2 cups flour mix (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)

1/2 tsp salt

1 Tbsp baking powder

1 tsp xanthan gum

1 cup canola oil

1 cup milk

1 tsp vanilla extract

1 Tbsp lemon extract

1 Tbsp grated lemon rind

strawberry preserves, lemon curd, other jam – optional




Method



1.  Preheat oven to 350 F.  

2.  Beat sugar and flax “egg” (or real eggs) in large bowl until fluffy.

3.  Add in rest of ingredients and mix for about 1 minute on medium speed.

4.  Fill cupcake pans halfway, then spoon a little strawberry preserves (or lemon curd, other jelly, etc) into the middle of the batter, then cover with remaining batter.  

5.  Bake in oven.  (to bake 12 jumbo cupcakes: bake for 25 minutes, 24 regular cupcakes: bake 18-20 minutes, 2 8inch rounds: bake  35 minutes)

6.  Cool cupcakes or cakes for 5 minutes and then take out of pan and cool completely on cooling racks.




For the lemony meringue frosting, I used the recipe from Carla’s Confections but added a pinch of cream of tartar and substituted lemon extract for the juice.  I also halved the recipe. 



I piped the “frosting” with my Wilton 1M tip, placed in a preheated oven to 

350 F, baked it for about 10 minutes until it turned light gold, then added some edible gold shimmer!




Linking up at these Fabulous Parties:


 Made It By Monday @ Baked in the SouthMade from Scratch Monday @ Living with Food Allergies and Celiac Disease Mangia Mondays @ Delightfully Dowling, Tuesday Time Out @ Reasons to Skip the Housework Tuesday Talent Show @ Chef in TrainingCrazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free HomemakerAllergy Free Wednesdays, Tasty Thursday @ The Mandatory MoochSweet Treats & Swanky Stuff @ Something SwankyAnything Goes Linky @ Bacon Time with the Hungry Hypo 


Strawberry Rhubarb Crisp

  This past weekend Beau and I took a trip “down south” to Gilroy where we attended the Annual Garlic Festival!  We watched a cooking competition, ate garlic sweet potato fries, and tasted garlic ice cream… which was actually really good!

  After a few hours it got really crowded there so we decided to drive the long way home on scenic highway 1.  On our way home we stopped at a local strawberry farm and picked strawberries!  There were so red and juicy and sweet mmm.  We also found a local farm stand and came home with this bounty of freshness:

  But one thing’s for sure- when you pick fresh strawberries they don’t last too long.  So I needed to come up with a quick and easy way to enjoy them.  Crisps and cobblers are one of my absolute favorite desserts so I decided why not make a fresh strawberry rhubarb crisp!

Fruit crisps are one of the easiest and quickest ways to prepare a dessert.  They’re perfect for serving guests as well as settling your sweet tooth without all the guilt.  I make my crisps with next to nothing sugar.  Most recipes out there call for 1 cup plus of sugar just to coat the fruit.  Fruit is already loaded with sugar so why add more?  It tastes so much better without the added sugar.  Trust me.

Ingredients (for fruit mixture)

2 pounds strawberries, washed, leaves removed, sliced
2-4 stalks green rhubarb sliced to 1 inch thickeness (I only had 2 but I wish I had more for some tartness!)
raspberries (optional)
2 Tbsp sugar
1 Tbsp cornstarch
Ingredients (for crisp topping) (I actually halved this recipe because I didn’t have enough ingredients on hand!  Feel free to make as little or as much as you’d like!)

2 cups gf flour mix (1 cup rice flour, 2/3 potato starch, 1/3 tapioca flour)
1/2 cup brown sugar (or less!)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp xanthan gum
2/3 cup cold dairy free butter substitute such as Earth Balance (or regular butter) cut into chunks







Method:
1.  Place sliced fruit in large bowl and mix in sugar and cornstarch until fruit seems coated.  Place into 9x 13 in glass baking dish.
2.  Measure out your flours, spices, and xanthan gum and mix in bowl.
3.  Add your butter of choice and using a pasty tool or fork, mix butter and flour until it resembles coarse corn meal.
4.  Sprinkle topping onto fruit.
5.  Bake for about 45 minutes.  Serve warm or cool, top with homemade ice cream, and Enjoy!

Or serve for friends over for dinner!  Our neighbors loved it!  🙂

 




Linking up at these Fabulous Parties:


 Made It By Monday @ Baked in the SouthMade from Scratch Monday @ Living with Food Allergies and Celiac Disease Mangia Mondays @ Delightfully Dowling, Tuesday Time Out @ Reasons to Skip the Housework Tuesday Talent Show @ Chef in TrainingCrazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free HomemakerAllergy Free WednesdaysSweet Treats & Swanky Stuff @ Something SwankyAnything Goes Linky @ Bacon Time with the Hungry Hypo