Gingerbread Bundt Cake with Chocolate Ganache

I was watching a battle of Iron Chefs Superstars (or whatever it's called) and one of the judges referred to dusting something with powdered sugar as "soooo 1970s dinner party." Well, apparently I'm stuck in an age that was before my time, because I like dark cakes dusted with powdered sugar. I also don't get points for my plating design from a dude who eats fancy food for every meal, so there you go.

Despite pretentiousness, I made this cake several times this December. It's dark and spicy, especially because I used the "bold" molasses, rather than the "mild flavor" molasses. You'll have to be sure you like the molasses flavor if you're going to use the bold. It's, well, bold.

The bold molasses flavor was also the perfect venue for the chocolate ganache I posted earlier, making a great pair.

I can't believe all that's happened this year. I'm sort of bursting with gratitude, even though it was not without bumps and bruises. We actually just got back from our honeymoon trip to Los Angeles, and we had a delightful time. It was just the two of us, and we had a hotel room that overlooked a public square where people were ice skating every evening. We went to every art museum we could pack in, ate some great gluten free food (and even managed to find some meat among all the vegan and vegetarian options available), and made some memories. I'll tell you all about the food in an upcoming post.

Until then, have a piece of cake!

Last Year: Peanut Brittle

Two Years Ago: Delicious Chocolate Pretzels

Three Years Ago: Beef Hot Links and Pump Up your Annie's Mac and Cheese

Gingerbread Bundt Cake with Chocolate Ganache
adapted from this recipe
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1 cup tapioca starch
1 cup sorghum flour
1/2 cup buckwheat flour

3/4 cup sugar

1/4 cup unsweetened cocoa powder
2 teaspoons dried ground ginger
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs
1 cup molasses
2/3 cup oil
1 cup water
powdered sugar, if desired

Chocolate Ganache

Heat oven to 350 degrees f. Prepare 12 inch Bundt pan with shortening. (I find shortening works best with a Bundt pan, which can be tricky for removing the cake).

Lightly spoon flours into measuring cup; level off. In large bowl, combine tapioca starch, sorghum flour, buckwheat flour, sugar, cocoa, ginger, baking powder, baking soda, salt, xanthan gum, cinnamon, nutmeg and cloves; mix well.

In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat just until combined. Pour batter into prepared pan.

Bake at 350 degrees for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Invert on serving plate. Cool 30 minutes or until completely cooled. Just before serving, sprinkle with powdered sugar or top with chocolate ganache.

Easy Chocolate Ganache, Dairy Free

I can't believe 2011 is rushing to a close! It's just passing so quickly. In spite of it, we've managed to eat some delicious food, and spend some time with my family.
I thought I would quickly show how to make chocolate ganache, dairy free of course, because it's the perfect topping for holiday cakes and other deliciousness. I made it three times in December.

Easy Chocolate Ganache, Dairy Free

1/2 bag dairy free chocolate chips or 5 ounces chopped chocolate
coconut milk, about 1/4 cup (as needed)

Over a double boiler (or a small saucepan with simmering water, with a glass bowl nested inside), combine the chocolate chips or chopped chocolate and coconut milk. Stir the chocolate and coconut milk together as the chocolate melts, forming a rich sauce. If needed, add a little more coconut milk to thin the mixture.

Serve warm over cake, ice cream, or whatever it sounds good on!

Perfect topping for a moist cake.

Dairy Free Easy Peanut Butter Fudge

Need an easy gift for your neighbors? (As long as no one has a peanut allergy...)

I whipped this up to take to a friend who had been on my mind. I left it on her porch, tucked inside the screen door and the main door, because she wasn't home. Also on the plate was some gingerbread bundt cake with chocolate ganache. She's a curator of epicurian delights too, and said the fudge was gone the moment her husband walked into the kitchen.

Basically, you can put this together in just a few minutes and set it in the fridge, and a few hours later you have a gift that's ready to slice, put on plates or in pretty boxes, and drop off. My kind of deal. In previous years, we've made peanut brittle and chocolate covered pretzels for the same reason.

We are hoping this week finds you cozy and peaceful. Hopefully with a friend or family member in tow.

Last Year: Gluten Free Apple Coconut Family Cake

Two Years Ago: Noodles and Company Tomato Cucumber Salad and The Only Gluten Free Brownie You'll Ever Need

Three Years Ago: Western Family Teriyaki Sauce

Easy Peanut Butter Fudge
adapted from this recipe
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1/2 cup smooth peanut butter

1/2 cup Spectrum Organic shortening, or other high-quality shortening
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups confectioners' (powdered) sugar, sifted

Line the bottom and sides of a loaf pan with aluminum foil or wax paper. Spray the foil with a non stick cooking spray.

Place the peanut butter, shortening, and salt in a medium glass bowl. Place over a pot of simmering water (so the bottom of the bowl does not touch the water). Stir until the ingredients are completely melted. Then, using a spatula or wooden spoon, stir in the vanilla extract and powdered sugar. Taste with your finger and add salt to taste. With a higher-quality shortening, there won't be that Crisco flavor, but it's likely to also be light on the salt. Don't be afraid to salt it - it will bring out the sweet of the fudge. Spread the fudge into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. Cover and place in the refrigerator until firm (at least two hours).

To serve, cut into 1 inch pieces. Can be stored in the refrigerator for up to one week.

Makes about 36 pieces of fudge. This recipe can easily be doubled.

Chipotle-Marinated Pork Fajitas

All this Christmas business is in full swing. We've had the work Christmas party, received the company gift (a beautiful, leather-bound book!), and the adorable pictures of neices and nephews have already arrived. The boy's birthday is tomorrow, which means it's only 11 days before the big day. I still haven't wrangled his cake request out of him. Spice cake used to be his favorite, but he's almost completely lost his sweet tooth. It might be almond poppyseed muffins, which are right on the edge of sweet for him.

We'll see what I can get him to request for his birthday. After all, a birthday without cake... well, it's not what I would prefer. But I might just like the candles and sprinkles.

I mentioned last year at Thanksgiving (the first time I made the apple pie), that right now is a time when it becomes clear how much my cooking has grown over the last year. Last year at this time, I would have hardly imagined shaping my own hamburgers with grass-fed local beef, roasting squash and adding toasty walnuts, maple syrup and cinnamon for a hearty breakfast at work, or even making rice pilaf and stuffed chicken breasts when I wanted some comfort food. But it's where we're at, and I'm grateful.

My weighty copy of On Food and Cooking sits near my laptop in the living room, where I'm reading about the chemical structure of dairy products. I got it for my birthday this year. I guess I love the part of the food world where the options are endless.

I could make cookies, or bread dough, or muffins or chicken dishes every day for years and never have to try the same thing twice. Noted, the husband is a fan of familiarity in our food, but I could eat up the variety of the food world's endless options with gusto if I were left to my own devices.

I love the added chipotle and adobo to these pork fajitas. I'm an admitted amateur at understanding and buying the right cuts of meat. Sometimes meat cuts just feel a little complicated. But, I was pleased to find that small-cut boneless pork ribs made delicious fajita strips. It's not necessary to use pork tenderloin, but it's tender and savory if you have tenderloin around.

These are quick to make, since you can marinade the meat for as little as 30 minutes and still get the tangy flavor. This is especially true if you add the remaining marinade to the pan near the end of the cooking time for the meat. It boldens the flavor, wrapping it all in adobo loveliness.

Last Year: Gluten Free Dairy Free Double Crusted Apple Pie
Two Years Ago: Happy birthday to the boy!
Three Years Ago: Get your own tots!
 

Chipotle-Marinated Pork Fajitas

Adapted from this recipe

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1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce

1 clove garlic, minced

1/2 cup orange juice

3 tablespoons lime juice

1 tablespoon red-wine vinegar

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces of pork tenderloin or boneless pork ribs, sliced into bite-sized fajita strips

olive oil
1 white onion, sliced into strips
1 red bell pepper, sliced into strips
corn tortillas

Combine the chipotle with adobo, garlic, orange juice, lime juice, vinegar, oregano, cumin, and salt and pepper in the bowl of the food processor. Process until the chipotle is blended and the whole mixture comes together into a smooth sauce.

Chop the pork into fajita strips, trimming any extra fat from the meat. Pour the chipotle mixture over the meat in a medium bowl, then cover and put in the fridge anywhere from 30 minutes to 8 hours.

When the pork is marinated, prepare the onions and bell peppers, slicing them into strips with a sharp knife. In a cast iron skillet, heat the olive oil, then add the peppers and onion. Saute until the veggies are almost tender, about 5 minutes. Remove the onions and peppers from the heat, onto a plate, and set aside.

With the pan still on the heat, add the marinated meat and saute until the meat is cooked through, about 7-10 minutes. Once the meat is browned and cooked through, add the small amount of remaining sauce to the pan, and reduce slightly. When the meat is finished, add the onions and peppers back into the mix and warm together.

Serve with warmed corn tortillas (my local favorite tortillas are Don Julio, made in Clearfield, Utah) and rice.

Gluten Free Fresh Grapefruit Cake with Dairy Free Caramel Sauce

During the winter months, the Monday Market carries great-quality food that's not necessarily local (except for the squash, potatoes, onions, and a few others). We picked up some beautiful grapefruit that we've been cracking open for breakfast.

The sweet and barely-salty caramel sauce from a few days ago needed a friend. A perfect accompaniment. Why not something a little bitter and bold like grapefruit?

Grapefruit is in season right now in Florida and Texas. My sister and her family live in Arizona, and have a huge grapefruit tree in their yard. The last time I was there, in July, the grapefruits were ripe in their backyard. My friend and I brought them into the kitchen and ate our fill, for sure. Someday, I'll have a fruit tree in my yard!

This is a great winter dish, with the sweet caramel and bitter grapefruit.

The husband and I are getting ready for a vacation over the Christmas break from work and school, almost like a real honeymoon! (We only had two days after our wedding before we had to be back at work). He's been sending me lengthy emails with all the places we needed to see, explore, and the art galleries and museums that are must-haves on our list. It's now up to me to coordinate it all into a day-by-day approach to the right sights and restaurants, and I'm up to the challenge. He hasn't really traveled with me much, really just for our weeks at camp (hardly a vacation), our trip to Zion National Park two years ago, and a few other brief jaunts.

Countdown is on! Now I just need to keep on the holiday train, and make sure we have all the delights under the tree that I have on my list.

Last Year: C's Mega Turkey Sandwich
Two Years Ago: Tuna Biscuit Casserole
Three Years Ago: Fusion Hummus

Fresh Grapefruit Cake
adapted from this recipe
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Makes one 9-inch round layer, or an 8x8 pan
Could be doubled for a 2 layer round cake

1/3 cup vegan shortening, such as Spectrum Organic
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated grapefruit zest
2/3 cup fresh grapefruit juice
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum


Dairy Free Caramel Sauce, for serving

Preheat oven to 350 degrees Fahrenheit. Grease a 9 inch pan with shortening. Sift together the flours, baking powder, xanthan gum and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice. Pour batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Top with slices of fresh grapefruit and drizzles of caramel sauce.

Dairy Free Caramel Sauce

I wanted a creamy caramel sauce, without the cream or sweetened condensed milk, that could provide that amber sweetness with other desserts. One that could tame bright flavors of winter citrus, cover fall apples, or daintily dress a cake plate.

Coconut milk provides a creamy component to this caramel sauce, deepening the flavor, but still keeping it free of the coconut taste.

The sea salt here is absolutely essential. It makes each one of the complex notes in the caramel more clear, and explains the amber color to the taster's palate. That rich caramel taste is perfect for winter.

Making candy is not as hard and scary as it may seem. Yeah, there's a pot of boiling sugar on the stove, but that can be taken in stride. When I was a wee lass, my mom let me make suckers to go in some sucker molds she had. I had made suckers with the Girls Scouts the week before, and I wanted more. So, I set about boiling the heck out of a pot of sugar. The house smelled, the fire alarm went off, the mixture was harder than rocks, and the smell stuck around the kitchen for several days. Um, don't make candy like that.

There are two better options: the candy thermometer, and the cold water test. I have both of these methods available, and you can easily find descriptions of which types of candy (fudge vs. taffy vs. caramels) require which temperature. Hand in hand with that though is the cold water method, which I am more inclined to use. The appropriate cold water test for this caramel sauce, which reaches "firm ball stage" is explained within the recipe. But while we're at it, one more candy-making tip: cook the mixture gently. No cranking it up to high and leaving the room. It's the best way to prevent my childhood candy debacle, and give you great results.

Last Year: Gluten Free Nutella Brownie Bites
Two Years Ago: 10 Tools for Every Gluten Free Kitchen
Three Years Ago: Banana Bread with Almonds

Dairy Free Caramel Sauce
adapted from this recipe
[Printer Friendly]

2 cups white granulated sugar
1/2 cup water
1/ cup agave nectar or light corn syrup
1/2 cup coconut milk (not light)
2 tablespoons dairy free shortening, like Spectrum Organic
2 teaspoons vanilla
salt to taste

Combine the coconut milk and shortening and set aside. In a small saucepan over medium-high heat, bring the sugar, agave nectar and water to a boil, stirring well at first to dissolve the sugar. Turn down the heat to low and cook until the liquid is deep amber in color, about 12 minutes, swirling the pan occasionally to ensure even cooking. Even while cooking on low, the mixture will still bubble vigorously - this is what you want. The best way to test it is to look for "firm ball" stage, about 240 degrees Fahrenheit on a candy thermometer.

Firm ball: You can drip a little bit of the mixture from the spoon onto a cold plate, and leave it for 30 seconds. Then, with your finger, it should hold it's shape, and feel gooey to the touch (but not runny or solid).

The Candy-o-Matic (well worth the visit) suggests this method for testing:

Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.

Once you've reached firm ball and a light amber color, remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, dairy-free soy margarine and salt until smooth. The salting is a delicate process. You will toss in a bit of salt, and then stir thoroughly, then taste. You want just enough salt to magnify the sweetness. You add enough to there's almost a hint of bitterness from the salt. It will really bring out the caramel flavor.

Let cool slightly before adding the vanilla, then using to fill tarts, coat apples, or serve over dairy free ice cream. It can be stored in the fridge for up to a month. Reheat before serving.

Other candy recipes:
Chocolate-Dipped Pretzels
Chocolate Dipped Strawberries
Peanut Brittle (DF)

Gluten and Dairy Free Berry Streusel Coffee Cake

The last time I talked about coffee cake, I could eat butter and gluten free oats. These days, I won't touch either of them.


I've been making coffee cake without butter or oats for months. I have to say though, the one here in the picture? It's the best one I've made so far. The topping had enough fat in it that it almost made a cookie dough for the topping. I broke it into little chunks to drop over the top of the batter, and it baked together into the batter to be so tender with a little crunch of the sugar.


I prefer my coffee cake with the kind of topping you'd put on an apple crisp - full of flaky goodness like the quinoa flakes (I used Ancient Harvest brand, you can find them at the health food store), flaked coconut, and walnuts. Pretty hearty for the top.


The magic of this cake is that some of the topping bakes all the way down into the bottom of the cake. If you flip it over (bottoms up!), you'll even see some flakes of quinoa and coconut. It's tender and holds some richness, and is nice hearty breakfast fare.


The berries thrown in add some freshness to the bites of sweet topping and cake.


Last Year: Gluten Free Groceries in Stockholm
Two Years Ago: Pumpkin Custard Pie and Gluten Free Cherry Galette
Three Years Ago: Chicken Coconut Curry

 

Gluten and Dairy Free Berry Streusel Coffee Cake

Recipe from my own adaptation
[Printer Friendly] 

Cake:
1/3 cup canola oil
2 eggs
3/4 cup non-dairy milk (rice, coconut, almond, etc)
1 teaspoon vanilla
2/3 cup millet flour
2/3 cup tapioca starch
1/3 cup buckwheat flour
1/3 cup sorghum flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1-2 cups frozen berries (choose your favorite, I used mixed berries)

Topping:
1/2 cup packed brown sugar
1/2 cup quinoa flakes
1/2 cup chopped almonds or walnuts
1/4 cup sweetened dried coconut flakes
3 tablespoons sorghum flour
1 teaspoon cinnamon
3 tablespoons shortening, like Spectrum Organic (Crisco has a distinct flavor, you'd be better off using a higher-quality shortening than Crisco, especially in the topping)

Combine topping ingredients into a small bowl, using your fingers to smoosh the shortening and mix the ingredients together to form something between crumbs and a cookie dough.
In another medium bowl, combine flours, sugars, baking powder, baking soda, xanthan gum and salt. Whisk until completely combined.
In a third bowl, combine oil, eggs, soured milk, and vanilla. Add in flour and sugar mixture to the wet ingredients and stir until combined.

Grease an 8 x 8 pan. If you want a flatter coffee cake, there's plenty of batter to put it in a 9x13 pan, and you could cut it into more slices this way too. Pour in batter, and top with streusel topping. Bake at 350 for 40 minutes until the entire cake is firm when touched (including the very center, which will be the last to firm up). Enjoy warm.