Showing posts with label gluten-free. Show all posts
Showing posts with label gluten-free. Show all posts

Wednesday, March 8, 2017

Apple Blueberry Coffee Cake + book #giveaway from author @DarylWoodGerber




I'm offering a book #giveaway below just because... Because you guys are so sweet! See details below...

So I think many of you know I adore coffee cake. I really like a sweet in the morning when I'm writing. Right around 10:30, my internal clock seems to go off, and I have a craving. I think there's something about sugar that gives me a boost. Yes, I know we shouldn't eat that much sugar, but my body seems to do fine with it. So far. Lucky me! 

Anyway, a few weeks ago, I wanted to make something that would use what was in my refrigerator: apples and blueberries. I just had too many of both in my fruit drawer and wondered how they might go together. I'd already frozen blueberries from the week before, so I had plenty of those on hand for the future. 

Honestly, I couldn't figure anything out in my feeble brain, so I went searching on the Internet and found what looked like a delicious recipe on a food blog.  That must be how many of our fans have found us, right? Searching for something and LANDING on MLK?

Well, on A Latte Food, I found this recipe. The one on the site uses regular flour. It's not gluten-free, and since, alas, I must eat gluten-free, I always need to tweak. By the way, the photos on this blog are beautiful. I learned a lot about setting up a shot from the writer. Kudos! So, all in all, it was a great learning experience.

I've now made this coffee cake three times since I first discovered the recipe.  Yes, in less than a month. Each time...so delicious! I now have my go-to coffee cake. How cool is that?

By the way, I found it interesting that the sugar went in with the dry ingredients. Usually sugar goes with the wet. It certainly didn't make a difference, which just goes to show why "dump" cakes work!  (Most of them, anyway.) I know, I know - chemistry matters, but isn't it interesting?


APPLE BLUEBERRY COFFEE CAKE 
Gluten-free version
Serves 6-8

Cake:
1 1/2 cups gluten-free flour (1 cup sweet rice flour, 3/8 cup tapioca flour, 2 tablespoons whey flour)
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 tablespoon lemon zest
1/4 cup oil
1 egg
1 teaspoon vanilla extract
1/2 cup milk          
3/4 cup chopped apples (peeled) (whatever you have on hand is fine, however the firmer the better)
1/2 cup blueberries

Topping:
1/2 cup brown sugar
2 tablespoons gluten-free flour
2 teaspoons cinnamon
2 tablespoons melted butter
           
Icing Drizzle:
3/4 cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees and either grease or line a 9" circular cake pan or an 8x8 square baking pan with parchment paper. (First time, I used a circular cake pan and it was hard to get it out. On my second try, I used a 9” inch spring-form pan. Loved it. On my third try, I used a square baking pan and that came out easily, too. On all, I used parchment paper!)

In a small bowl, mix together gluten-free flour, xanthan gum, sugar, baking powder, salt, cinnamon, allspice, and lemon zest.



In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.


Add the dry ingredients to the egg mixture.  Do not over mix.

Once combined, fold in chopped apples and blueberries. Pour into your pan and set aside.



In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan.  



Bake for 25 minutes or until your cake tester comes out clean.


While the cake is cooling, make the icing by stirring together the powdered sugar and milk. Drizzle over the top of the coffee cake.


Serve warm, or cool. Enjoy!

Really yummy. Mine had a darker interior than the one on the food website.

The lemon zest really makes it shine!!!



Made another time without icing. Delicious and not as sweet!
GIVEAWAY
I'm offering a book giveaway today -- any one of my cozy mysteries or an e-book of my suspense -- to one commenter. Simply tell me what your favorite breakfast treat is. Remember to include your email (cryptically, if necessary) so I can contact you if you win! Thanks for being fans. We at MLK love you!

PS Are you signed up for my newsletter? I've got some important news coming out in the next couple of weeks. Don't miss out! Sign up here

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.




GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order












Wednesday, November 30, 2016

Blum's Coffee Crunch Cake, gluten-free, from author @DarylWoodGerber



As a girl, I ate at Blum’s Café with my grandmother and sisters. It was our day out, buying party dresses and then going for “tea.” The restaurant was pink and situated in the Stanford Shopping Center back when there were just a few shops and not a hard-to-navigate oversized mall! Man, is it big now!

I remember how good this cake was, and I made it years ago with a recipe passed on to me by my grandmother, but that recipe has vanished! Oh, my.  So I browsed the Internet looking for the recipe when I stumbled on a Martha Stewart recipe.

Now, I didn’t make her cake. She made a bundt cake and I promise you, the Blum’s cake was not a bundt cake. It was layered. I recall 4 layers. I decided for 2 layers, and if I'd had more time, I would have made the cake itself from scratch.

Instead, I used a gluten-free Betty Crocker yellow cake mix. 

The magic is in the whipped cream frosting and the candy that pops in your mouth.

So here are those recipes. So easy!

Make the candy first. It has to cool for 30 minutes, and you'll have lots left over for snacking.

Coffee Crunch Candy

Ingredients:

1 ½ cups sugar
¼ cup strong brewed coffee (I used espresso)
¼ cup light corn syrup
1 tablespoon baking soda, sifted

Directions:

Line a 15 x 9 pan with parchment paper. Set aside.

In a 4-quart saucepan, combine the sugar, coffee, and corn syrup.  Bring to a boil.  Cook over medium heat to just below the hard-crack stage (310 degrees on a candy thermometer.) NOTE: I put this mixture into too large a pot and had to hold the candy thermometer, so do use only a 4-quart saucepan! This takes about 10-12 minutes to get to 310 degrees. (I stirred often.)




Remove from heat for 10 seconds and then sprinkle the baking soda evenly over the sugar syrup.  Whisk until combined. This will foam up and turn light brown.  Pour immediately onto the parchment paper and spread out so it’s bubbly-flat.


In thirty minutes, tap the candy with a wooden spoon to crack into small bits.




COFFEE WHIPPED CREAM FROSTING
1 ½ cups heavy cream
¼ cup strong brewed coffee (I used espresso)
3 tablespoons refined sugar

In a large bowl, whip the cream until stiff peaks form. Do NOT overwhip or it’ll turn into butter.  Add coffee and sugar and beaet to combine. Use immediately.

[I FORGOT TO TAKE A PICTURE! 
BUT YOU ALL KNOW WHAT WHIPPED CREAM LOOKS LIKE!]

TO CONSTRUCT CAKE

I made one 8” layer (per gluten-free mix instructions) and sliced the yellow cake in half.  I believe a regular mix using regular flower would yield 2 8”-inch rounds.

Mound half the whipped cream on the lower half (leaving an inch from the edge).  Top with the other cake and frost with the rest of the frosting, on top only.  Now mound about half of the candy on top.

If desired, you can put candy in the interior, as well. I think it would be delicious. I reserved some of the candy. I’m now going to try to make Blum’s Coffee Crunch ice cream. I’ll let you know how it turns out.




IF I WERE TO MAKE THIS AGAIN,
I WOULD ADD CANDY IN THE MIDDLE OF THE CAKE, TOO. THERE'S PLENTY.




This recipe would make darling cupcakes. Make the white or yellow cake. Top with whipped cream and coffee crunch. Perfect for a tea.

Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.




GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order








Wednesday, November 16, 2016

#Thanksgiving week with paleo autumn quiche #recipe from author @DarylWoodGerber




Happy almost Thanksgiving!  What are you serving?


FROM DARYL AKA AVERY:

As many of you know, I like to scour cookbooks as well as the Internet for a great recipe. For our Thanksgiving week, I really wanted to give you something savory and gluten-free and "new to me".

This time, I landed on a recipe that is savory and "paleo," meaning you shouldn't use anything that you cannot harvest.  If you're serious, you wouldn't use anything milk-based. Sorry, this requires cheese and eggs, but no sugar and, well, it's incredible!  It's so packed with protein. This would make lovely little tartlets, I think. I made a big one and one smaller version, which is totally gluten- and nut-free! (See below)

I found the recipe on the blog The Tomato Tart blog. I tweaked the recipe in a few ways. Hers was made with pumpkin and Brie cheese. I used butternut squash and Swiss cheese. I had them both in the fridge. You know how that goes, right?! Switch and see... Yum!

My nutty family loved it—nutty as in they can eat nuts. I can't nowadays - sob -  which is why I also made the gluten-free version with "no" crust.  See below.


The Tomato Tart recipe is here: Tomato Tart  
Her twitter account, if you'd like to follow her: @TheTomatoTart


PALEO AUTUMN QUICHE 

INGREDIENTS FOR PALEO QUICHE CRUST

2 cups finely ground almond flour
1/8 teaspoon fine grain sea salt
2 leaves of fresh oregano, roughly chopped
2 tablespoons butter (I used pure Irish butter)
1 large egg

INSTRUCTIONS FOR PALEO QUICHE CRUST
Preheat oven to 325º.

Prepare a 9-inch fluted tart pan by greasing very well with butter or setting in parchment paper (which I did).

Pulse almond flour, sea salt, and oregano in the bowl of a food processor. Add butter and egg and pulse until a ball forms.







Evenly, press dough into the prepared tart pan with your fingers.


Bake in preheated oven for 12 minutes or until the edges are a light golden brown.


Allow to cool for at least 15 minutes before filling and baking.

INGREDIENTS FOR PALEO QUICHE FILLING
8 eggs
½ cup heavy cream
1/8 teaspoon fresh cracked pepper
1/8 teaspoon finely ground sea salt
 Butternut squash, cut into cubes and pre-cooked (see below)
½ cup caramelized onions, pre-cooked (see below)
4 oz. Swiss cheese (shredded 1 cup)
4 oregano stalks

INSTRUCTIONS FOR FILLING AND BAKING QUICHE

Preheat oven to 375º

Whisk eggs, cream, pepper and sea salt until thoroughly combined and a little fluffy.
Dip the oregano leaves into the egg mixture, and set aside.

Pour egg mixture into the crusts and add caramelized onions in dollops all around the quiche.

Arrange the butternut squash cubes in an attractive pattern then sprinkle with shredded Swiss cheese.




Place the egg-coated oregano leaves on top.

Bake for 35 minutes or until eggs are puffed up and mostly set. Allow to cool for 10 minutes. Serve hot, cold, or at room temperature.



(Note: the egg mixture was too much for my 9-inch pan, so I made one without a crust in a smaller ramekin.)
**

To cook butternut squash – remove rind, remove seeds, cut into cubes.

Preheat oven to 325 degrees F. Baste 2-3 tablespoons olive oil on a roasting sheet. Sprinkle with salt. Top with squash. Bake for 30 minutes. Remove from oven and gently turn over the squash. Let cool.


To cook caramelized onions – you’ll need at least a half of a large sweet onion to get a half-cup of caramelized onions.

Chop the onions into bite-sized pieces.

In a sauté pan, pour 2 -3 tablespoons olive oil. Heat on low. Add the onions and stir. Cover and cook slowly for 10-20 minutes, depending on your taste.







Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.





GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order