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Gluten-free/Dairy-free Peanut Butter Truffles

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There are many foods we “intolerants,” those suffering from food allergies, autoimmune diseases, etc., have to give up enjoying: certain donuts, chocolates, cupcakes, candies, and the list goes on. I want to find and create as many of these recipes, and to ensure they taste as delicious (if not better) as “the real thing.” We need to stop missing out on the tasty things in life! I remember after my diagnosis, It had been two years since I had enjoyed a donut. The first time I made my Gluten-free Beignets (this recipe will post at a later date)…I cried…crocodile tears! I thought my husband was going to laugh himself silly. He couldn’t understand why I was crying- well let’s take his PlayStation away for 2 years, and watch those crocodile tears fly off his face! I know some of you can understand my passion for the food that I have missed these past few years. That is one of my goals with this blog. I want to bring my love of good, real, and delicious gluten-free food, that is FULL of taste into your homes and hearts, so you don’t have to suffer the crocodile tears and laughter at your expense. You do not have to have a longing for what is forbidden any longer.

One of the recipes that I am sharing with you today is for a creamy, salty, and surprisingly not overly sweet Peanut Butter Truffle. It is 100% Gluten-free, Dairy-Free, MSG-free, sulfite/sulfate-free, and DELICIOUS! So grab your stand mixer, baking sheet, measuring cup, and parchment paper. Let’s roll some Truffles!!
Ingredients:
5 tbsp Dairy-Free Butter (I use Earth Balance)
2 1/4 cup Powdered Sugar
1 cup Honey Roasted Smooth Peanut Butter (I use Skippy or Peter Pan)
1/2 tsp Vanilla (Pure Vanilla, I use Madagascar Bourbon)
1/4 tsp Salt
1/4 tsp Cinnamon
1/8 tsp Nutmeg
Dairy-Free Chocolate Covering
1 cup Dairy-Free Chocolate Chips (I use Enjoy Life or any Gluten-free/Soy Based Chocolate)
1 tsp Honey
1/2 tsp Cinnamon
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Directions:
1. Mix Peanut Butter and Powdered Sugar in mixing bowl on low speed until blended well.
2. Add Vanilla, Salt, Cinnamon, and Nutmeg. Blend on low speed until fully blended.
3. Roll into 1/4-1/2 inch balls. Cover, and set in refrigerator to cool for 30 mins.
4. Melt chocolate 2 ways: Microwave, 30 seconds, stir, 30 seconds, until fully melted.
Or, Melt on stovetop on double broiler. Boil water in pot, melting chocolate above boiling water in separate bowl until melted.
5. Add Cinnamon and Honey and stir well.
6. Roll balls into chocolate until fully covered, place on parchment paper.
7. ****Decorate as desired (see ideas below.)
8. Place in refrigerator for at least 1 hour, and up to 5-7 days.
***Decorate with gluten-free Graham Cracker Crust crumbles, Nuts, Icing, Sprinkles, etc.

Gluten-Free Homemade Pecan Pie

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Did you know there is a National Pecan Pie Day on July 12th? Well, after you try this recipe, you’ll want every day to be Gluten-free Pecan Pie Day! Living in Georgia, we’re known for our Peaches, but did you know we’re also known for our Pecans too? I’ve come to learn a lot about Pecans lately. For instance, Pecans came on the scene around 1500. We get the name from the Algonquins meaning: A nut that requires a stone to crack. Now, I know that Pecan Pie isn’t “Healthy” by any means, but we can stretch the truth a little and tell ourselves a slice every now and then is okay. For instance, did you know that the healthy fats in Pecans are powerful in the production of antioxidants, reduction of inflammation, lowering of cholesterol, and taste great in nearly any dish? You can add them in Salads, Granola, Oatmeal, Side Dishes (such as Brussel Sprouts and Macaroni and Cheese,) or my favorite…Pecan Pie!

For those of us with Celiac Disease, of their more specific functions, Pecans aid in our health. They are a significant source of Manganese, Copper, Thiamine, and Zinc, but also offer Phosphorus, Iron, Vitamin B6, and Potassium. Now let’s break down each of these (so we can validate having more than a slice every now and then!) The role of Manganese is to prevent bone loss (Osteoporosis,) Anemia, as well as help treat the symptoms of PMS. Now how can this help someone with Celiac Disease, well we have a higher risk for Osteoporosis, due to our lack of absorption of Calcium and Vitamin D in the Small Intestines. Celiac Patients also have a higher risk of Anemia, and if you’re a woman surviving with Celiac Disease, then it’s possible you also can have symptoms of PMS as well! Now, onto Copper. This nutrient helps in building stronger bones (Osteoporosis) and aids in wound healing (which as Celiacs, we tend to have poor circulation- due to low blood pressure related to anemia and low body temperature.) Thiamine, also called Vitamin B1, can be found in your B complex vitamin (if that happens to be the vitamin supplement suggested by your physician.) I know that my physician suggests a B complex vitamin, since most patients with Celiac Disease have a multiple B Vitamin deficiency. Thiamine, though it is not proven, is suggested to help treat Canker Sores (common with Celiac Disease,) Colitis, Diarrhea, Stress, Kidney Disease, Painful Menstruation, Memory Disorders such as Alzheimer’s, and poor appetite. The last nutrient we will discuss specifically will be Zinc. Zinc aids in muscle cramps, Arthritis, High Blood Pressure, and boosts the immune system (which is greatly important for those of us with an already compromised immune system.) So back to what I was saying about stretching the truth about Pecan Pie being “Healthy?” Here are the facts:

1 Slice of MY Pie:
63 % Daily Value   Manganese
17 % Daily Value   Copper
12 % Daily Value   B1/Thiamine
8 % Daily Value     Zinc
8 % Daily Value     Phosphorus
4 % Daily Value     Iron
3 % Daily Value     B6/Pyridoxine
3 % Daily Value     Potassium
So why not grab the ingredients pictured below, and get to baking! Let us all enjoy living “healthy” a little more every now and then!
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Filling Ingredients:

1 cup Karo Dark Syrup
3 Large Eggs
1 cup Sugar
2 tbsp. Margarine Melted
1 tsp Vanilla (I use Madagascar Bourbon Vanilla)
6 oz Pecans (I use Fisher brand)

Crust Ingredients:

3/4 cup White Rice Flour
1/2 cup Cornstarch (plus 1 1/2 cup for dusting surface to not stick)
1/3 cup Tapioca Flour (1/3 cup; 42g)
1/4 cup Almond Flour
1 tbsp Sugar
3/4 tsp Salt
1/2 tsp Xanthan Gum
2 sticks Dairy/Lactose Free “Butter,” cold

1/2 cup cold water

 

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Dough Directions:

  1. Whisk White Rice Flour, cornstarch, Tapioca Flour, Almond Flour, Sugar, Salt, and Xanthan Gum together in a medium bowl. Cut “butter” into 1/2-inch cubes and toss with flour mixture to break up the pieces (until completely coated.) With your fingertips, smash each cube of “butter” into a thin sheet-like structure. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball (like pictured above.)

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  2. If you have a silicone baking mat, USE IT! It is definitely a lifesaver! Now, dust the work surface with an intense amount of cornstarch, roughly a 10×15-inch rectangle, sprinkling more cornstarch above and below to prevent sticking. Roll out your dough-ball into a 10×15 rectangle, then Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block (see photo below.) The dough will crack along the creases, but that’s just fine. Divide in half with a sharp knife or bench scraper (you only need 1 of your 2 “books” per pie.) If dough is very soft or if you are working in a hot kitchen, refrigerate for 15 minutes before continuing. I wrapped in plastic wrap and refrigerated for 15 minutes due to a southern climate. ****If you have a hard time getting it off the work surface, dust a spatula with cornstarch and work it slowly between the dough and mat.

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  3.  Remove from refrigerator for and lay 1 “dough book” on parchment paper. Roll into 10 inch circle (depending on size of pie pan.) This is where the silicone mat comes in handy with its measurements. **See photo above. If you overshoot your rolling pin, you may cut your dough to fit your pan. Once it is smooth, and fits the size you need, simply pick up the parchment paper, and slide the dough into the pie pan! Then cover, and refrigerate for up to 2 hours or overnight (See below.) Any extra dough can be removed at this time. Simply cut around the edges, once you’ve placed your pie crust. Do not worry about excess cornstarch at this time (you won’t taste it! (If you’re only making one pie, you may refrigerate the other unused portion for 24 hours.)

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  4. Preheat oven to 350 degrees. For the filling: Wisk Eggs, Sugar, Syrup, Melted Margarine, and Vanilla together until fully mixed together. Then stir in Pecans. Pour into unbaked Pie Crust. Using a fork, press down sides of crust, giving “lattice” effect pictured above.

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  5. Bake 60-70 minutes (I baked the full 70.) Let rest 10-20 minutes and enjoy!
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****If edges begin to burn, you may cover EDGES ONLY with aluminum foil to prevent overbaking.

 

Gluten-Free Bis-“Quik” Cobbler

Many of my recipes are fresh and made from scratch, but they (admittedly) also take some time. After you’ve made a delicious meal, you don’t always want to make a “fresh” dessert. This dessert isn’t one that is made from scratch, but that doesn’t take away from its deliciousness (and it also happens to be one of my husband’s favorites!) Now there are several variations:

Fresh Fruit: Peaches, Mangoes, Blueberries, Raspberries, Strawberries may be cleaned and put into recipe without cooking; however, if you plan on putting in a harder fruit such as Apples, Pears, etc. you will need to caramelize them on the stovetop first. This method can be achieved with brown sugar and margarine (or butter.) Simply add a few tablespoons of brown sugar to your sliced fruit, toss in a bowl, melt butter in pan, add fruit, and cook on medium heat, sautéing until fruit is softened and lightly browned.

Frozen Fruit: Run fruit under cool-room temperature water until fruit is defrosted. Do not put frozen fruit directly into oven, as they will add too much water into recipe, and will not cook properly.

Canned Fruit: This is an option, and though the easiest, not my favorite. There is usually a higher sugar content, and more preservatives. This effects the taste of the final dessert, but if in a time crunch, may be your easiest option. ***Always make sure you drain the juice/syrup from the fruit if you are using canned fruit for this recipe!

Ingredients:

1 cup GLUTEN-FREE Bisquick™ mix
1 cup Milk (I use lactose-free)
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Cinnamon
1/2 cup Margarine/Dairy-free Spread, melted
1 cup Sugar
3 cups Fresh Fruit of Choice or (1) 29oz can Drained

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Directions:

  1. Preheat oven to 375°.
  2. Place Margarine/Butter in ungreased 8×8 square baking dish, and place in oven until melted.
  3. Whisk together Bisquik mix, Cinnamon, and Nutmeg in a separate bowl.
  4. Stir in Milk into Bisquik mixture.
  5. Stir together Bisquik mixture into Butter/Margarine in 8×8 dish.
  6. Drain Peaches. Stir together 1 cup sugar and peaches; spoon over batter.
  7. Bake for 60 minutes or until top is golden brown. Remove from oven, let cool 10-20 minutes. Serve with Whipped “Cream” (Truwhip,) or Ice Cream. Cover leftovers.

 

*** 1 box of Gluten-free Bisquik makes 2-3 cobblers.

Beneficial Breakfast Banana

Celiac Disease does much of its damage in the proximal portion of the small intestine. The small intestine is made up of three portions: The Duodenum, the Jejunum, and the Ileum. Proximal, is the closest, or “top” portion of the intestines, which would be the Duodenum and beginning of the Jejunum. I, personally, had my first complication and presentation of Celiac Disease at around 14 years of age. I began having a lot of stomach complications, and my parents took me to a pediatric gastroenterologist. After an endoscopy, he found that I had inflammation of my Duodenum, and diagnosed me with a food allergy (20 years ago, and still today, Celiac Disease is not a diagnosis that first comes to mind.) Because of the damage caused to the small intestines, malabsorption (inability for the intestines to absorb nutrients properly) of vitamins and nutrients occurs. The most common deficiencies in Celiac patients are: Iron (ferritin,) Calcium, Vitamin A, Vitamin D, Vitamin E, and Vitamin K. A further breakdown of these vitamins can be seen below:

Iron (ferritin:) Stored in the liver and bone marrow, helps in the carrying of oxygen in the blood and aids in energy production, cellular respiration, and immune function. Decrease in Iron in the blood is the cause of anemia. This is why we are always so tired! It is so very important we eat a well-balanced protein diet. At times, our anemia can be related to an Iron, B12, or folic acid deficiency, so have your Dietician or Primary Care Physician check your levels regularly (mine are checked every 6-12 weeks.)

Calcium/Vitamin D: Osteoporosis and Osteopenia (reduced bone mass less severe than osteoporosis) are common complications of Celiac Disease due to Calcium malabsorption. With lactose-intolerance a common complication, it is important to replace calcium in other ways (I drink Calcium enriched Orange Juice, and Lactaid Milk, etc.) Vitamin D is a very important factor in intestinal absorption of calcium and bone growth. A deficiency can cause deformed and brittle bones. It is hard to eat enough foods rich in Vitamin D, so your physician may prescribe a supplement. These levels will have to be watched closely too!

Vitamin A is important in vision and renal function, as well as bone development, immune health, and normal growth. A deficiency can contribute to anemia, cause night blindness, loss of taste, and inhibit growth.

Vitamin E: This is a vitamin that protects cells from damage. A deficiency has been associated with neurological problems such as numbness or weakness in extremities, loss of full control of body movements, and anemia.

Vitamin K: Helps blood clot. A deficiency results in impaired clotting factors occurring in the liver, causing bruising and bleeding easily.

Now, why have I given you this lecture in Vitamin importance, and the effect Celiac Disease has on the absorption of these Vitamins? Because not only is it important to pay attention to what you put into your body, but know what good it will do for you as well! We have to eat more Vitamins and Nutrients since we have a harder time absorbing them. For example: this AMAZING breakfast, along with one glass of Orange Juice has:

Protein: 15g

Calcium: 44%

Iron: 25%

Vitamin C: 180%

Potassium: 12%

Magnesium: 20%

Fiber: 11.6g

Sugar: 25.6g

Not only is it EXTREMELY tasty, but it is good for you too! You can eat it as a snack, breakfast, or a dessert (add some Hershey’s All Natural Chocolate Syrup over the top to sweeten it up!) This is a breakfast you can take to school or the office. Pack up a jar of peanut butter, box of organic raisins, bag of GF granola, and a bunch of bananas, and you’re good to go for the whole week!

Ingredients:
1 Banana
2 Tbsp Peanut Butter
3 Tbsp Granola (make sure it’s GF Oats!)
3 Tbsp Raisins (Organic if sulfite-intolerant)
Directions:
1. Simple: Banana, Spoon PB onto Banana, Sprinkle Granola and Raisins. Drizzle Honey, Agave, or Syrup if necessary.
*May drizzle with Honey or Syrup to sweeten it up.

 

 

Gluten-Free and Lactose-Free Tres Leches

Tres Leches: Many people think this cake originated in Latin America, but did you know that it is actually dates back to the Medieval European Era?! It only became popular in Central and South America in later centuries. Tres Leches literally means three creams/milks. I had already “mastered” a gluten-free yellow sponge cake recipe, which is necessary to soak up the liquid without becoming soggy (see the recipe below, or the previous blog post entitled “Killer Yellow Cake,”) s0 I thought to myself…what’s next? Well, my husband’s birthday was coming up, and I thought, what can I do for him this year? We had been relocated to Atlanta from Orlando (away from his family and our friends,) for his job. I knew this first birthday of his may be rough, since for the previous seven years I threw him a party, or gathered his friends and family for a dinner. So this year I wanted to do something special for him, and he had already eaten quite a few of my “Killer Yellow Cakes” (since he’s my only taste tester.) So I decided to make him his favorite: Tres Leches. Now, I had no idea how to make a Tres Leches, but I was going to try (never give up, never surrender,) and sure enough, it worked!! Then it happened…the Celiac bug struck again, and I developed a Lactose intolerance (this is before I found the magic of the Lactase Enzyme pill, email me if you are unfamiliar and want information.) So for my birthday, I found ambition (but when do I not love a challenge?) My brother-in-law and our friends were coming in town to stay with us for Dragoncon, and I decided to make a gluten-free, dairy-free Tres Leches birthday cake for my birthday (and a friend of ours whose was the same week.) Now, don’t get scared…I am going to throw a curveball and let you in on a little secret: I found an absolutely delicious way to make this DAIRY-FREE!! You’ll be surprised how close it is to the real thing! Below you will find the base for my Yellow Cake Recipe, Traditional Tres Leches, and Dairy-free Tres Leches (They all use the same base Yellow Cake.) Now, I add cinnamon in my Tres Leches and whipped Icing/TruWhip; however, you can use whichever you prefer, or cut the cinnamon (if you have an allergy.) Please remember to comment below if you made any changes to the recipe, so we can try it your way! I’m always open to suggestions and new additions!

Ingredients for Standard Yellow Cake Base:
1 cup White Sugar
1/4 cup Brown Sugar
1/2 cup Butter
1 tsp Vanilla
1 tbsp Honey
5 Eggs
1 1/2 cups flour mixed
1 tsp xanthan gum
1 tsp baking powder

Directions:

  1. Preheat oven to 350 degrees.
  2. Soften Butter and add to mixing bowl. Whisk in both White and Brown Sugars until smooth. Add Vanilla and Honey and whisk until incorporated.
  3. Add Eggs 1 at a time, mixing thoroughly, until well incorporated, before adding the next Egg.
  4. In separate bowl, add Flour, Xanthan gum, and baking powder, and incorporate.
  5. Add a few tbsps at a time to Sugar/Egg mixture, incorporating completely, before adding next tbsps (until all incorporated.)
  6. Spray 9×13 glass (preferably, or metal if no glass available) baking dish with non-stick spray and pour batter in. Smooth the top with a rubber spatula (or butter knife.) (I now “hit” the dish on the floor a few times to remove the air bubbles.)
  7. Bake for 35-45 minutes, or until a toothpick can be inserted into the center of the cake and comes out clean (no crumbs on it.)
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Ingredients for Traditional Tres Leches:
*Standard Yellow Cake Base Ingredients
Milk mix:
1 can Sweet Condensed Milk 14oz
1 can Evaporated 12oz
2 cups Whole Milk

Directions:

  1. Preheat oven to 350 degrees.
  2. Soften Butter and add to mixing bowl. Whisk in both White and Brown Sugars until smooth. Add Vanilla and Honey and whisk until incorporated.
  3. Add Eggs 1 at a time, mixing thoroughly, until well incorporated, before adding the next Egg.
  4. In separate bowl, add Flour, Xanthan gum, and baking powder, and incorporate.
  5. Add a few tbsps at a time to Sugar/Egg mixture, incorporating completely, before adding next tbsps (until all incorporated.)
  6. Spray 9×13 glass (preferably, or metal if no glass available) baking dish with non-stick spray and pour batter in. Smooth the top with a rubber spatula (or butter knife.) (I now “hit” the dish on the floor a few times to remove the air bubbles.)
  7. Bake for 35-45 minutes, or until a toothpick can be inserted into the center of the cake and comes out clean (no crumbs on it.)
  8. Mix Can of Condensed Milk, Evaporated Milk, and Whole Milk. Whisk together. Refrigerate until ready to use.
  9. When Cake has completed cooking, cool for 30-60 mins.
  10. Pierce with fork all over top of cake (through to bottom,) then pour milk mixture over top of cake. Be sure to evenly distribute mixture. If more than an inch of liquid “pools” above cake, let it rest until it soaks in, then repeat with remaining mixture until complete.
  11. REFRIGERATE LEFTOVERS. GOOD FOR 3-4 DAYS.
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Whipped Icing Ingredients:
1 pint Heavy Whipping Cream
3/4 cup White Sugar

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2 tsp Vanilla
1/2 tsp Cinnamon

Directions:

  1. Mix Heavy Whipping Cream, Sugar, Vanilla, and Cinnamon on Low Speed until peaks form, and “frothy.” You’ll know it’s done, when it holds form, and can be spread as icing. MUST BE REFRIGERATED.

 

 

Ingredients for Dairy-Free Tres Leches:
*Standard Yellow Cake Base Ingredients
“Milk” mix:
1 can Coconut Milk 14oz
1 cup Lactaid 2% Milk
1 cup Italian Sweet Cream Creamer (Nestle Coffee-mate brand)

Directions:

  1. Preheat oven to 350 degrees.
  2. Soften Butter and add to mixing bowl. Whisk in both White and Brown Sugars until smooth. Add Vanilla and Honey and whisk until incorporated.
  3. Add Eggs 1 at a time, mixing thoroughly, until well incorporated, before adding the next Egg.
  4. In separate bowl, add Flour, Xanthan gum, and baking powder, and incorporate.
  5. Add a few tbsps at a time to Sugar/Egg mixture, incorporating completely, before adding next tbsps (until all incorporated.)
  6. Spray 9×13 glass (preferably, or metal if no glass available) baking dish with non-stick spray and pour batter in. Smooth the top with a rubber spatula (or butter knife.) (I now “hit” the dish on the floor a few times to remove the air bubbles.)
  7. Bake for 35-45 minutes, or until a toothpick can be inserted into the center of the cake and comes out clean (no crumbs on it.)
  8. Mix Can of Coconut Milk, Lactaid, and Creamer. Whisk together. Refrigerate until ready to use.
  9. When Cake has completed cooking, cool for 30-60 mins.
  10. Pierce with fork all over top of cake (through to bottom,) then pour milk mixture over top of cake. Be sure to evenly distribute mixture. If more than an inch of liquid “pools” above cake, let it rest until it soaks in, then repeat with remaining mixture until complete.
  11. Top with TruWhip, Dairy-Free whipped “icing,” then add cinnamon on top.
  12. REFRIGERATE LEFTOVERS. GOOD FOR 3-4 DAYS.

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Gluten-Free Killer Yellow Cake

Image result for let us eat cakeWhen I first was diagnosed, the hardest hurdle to get over was the taste (or lack there of) of gluten-free food. Most of the time, the pre-prepared meals/boxed mixes were awful. They tasted like energy bars (and not the good ones!) So I made it my mission to create the best cake recipe I possibly could. First one I tried a certain brand of flour that my husband thought was the worst thing he’d ever put in his mouth (I’m not blogging to bad-mouth certain companies, but to suggest the best, so I will not name the less tasty ones.) So, as my favorite saying goes…”Never give up. Never surrender.” I dusted myself off and tried again. Once I found Trader Joe’s, it was like the heavens opened up and the light had shined down from above. #1. They make a Gluten-free ALL-PURPOSE flour, so it can be used for EVERYTHING! #2. It is in a PINK bag, so it is extremely hard to miss. And finally, #3. It is only roughly $3.99, so it is EXTREMELY affordable, which considering how much we have to spend monthly on groceries to stay safe and healthy, it makes life that much easier! So, now I have my flour, I’m going to try again…and this time, it worked!! The perfect consistency, the perfect moisture, and the perfect amount of sweetness. I think my husband was even more excited than I was to know he didn’t have to sample any more “alternative” cakes. Now that I had my “base cake” I began to explore a little. I added fruit (lemon and blueberries) into the mixture, and made a glaze to pour over the top…glorious. I hope you enjoy this cake as much as I have these last few years. If you decide to get ambitious with it, as well, please comment below with what you’ve added to it? I’d love to try it! Please be sure to check out my Tres Leches Recipe as well! It is made with the same “base cake” as listed below, and can be made dairy-free, who would’ve guessed?!

Equipment: Stand Mixer with Paddle or Whisk Attachment (or Large Bowl with Electric Handheld Mixer)

Ingredients for Standard Yellow Cake Base:
1 cup White Sugar
1/4 cup Brown Sugar
1/2 cup Butter
1 tsp Vanilla
1 tbsp Honey
5 Eggs
1 1/2 cups flour mixed
1 tsp xanthan gum
1 tsp baking powder

Directions:

  1. Preheat oven to 350 degrees.
  2. Soften Butter and add to mixing bowl. Whisk in both White and Brown Sugars until smooth. Add Vanilla and Honey and whisk until incorporated.
  3. Add Eggs 1 at a time, mixing thoroughly, until well incorporated, before adding the next Egg.
  4. In separate bowl, add Flour, Xanthan gum, and baking powder, and incorporate.
  5. Add a few tbsps at a time to Sugar/Egg mixture, incorporating completely, before adding next tbsps (until all incorporated.)
  6. Spray 9×13 glass (preferably, or metal if no glass available) baking dish with non-stick spray and pour batter in. Smooth the top with a rubber spatula (or butter knife.) (I now “hit” the dish on the floor a few times to remove the air bubbles.)
  7. Bake for 35-45 minutes, or until a toothpick can be inserted into the center of the cake and comes out clean (no crumbs on it.)

Ingredients for Lemon-Blueberry Cake:

*Same as Standard Yellow Cake Plus:
1 tbsp. Lemon Zest
2 cups Fresh Blueberries
Glaze:
1/3 c Fresh Lemon Juice
1/3 c Sugar (Mix/add more sugar until desired sweetness)
1 tbsp. Honey

 

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Directions:

  1. Preheat oven to 350 degrees.
  2. Soften Butter and add to mixing bowl. Whisk in both White and Brown Sugars until smooth. Add Vanilla and Honey and whisk until incorporated.
  3. Add Eggs 1 at a time, mixing thoroughly, until well incorporated, before adding the next Egg.
  4. In separate bowl, add Flour, Xanthan gum, and baking powder, and incorporate.
  5. Add a few tbsps at a time to Sugar/Egg mixture, incorporating completely, before adding next tbsps (until all incorporated.)
  6. Mix in Lemon Zest thoroughly.
  7. Spray 9×13 glass (preferably, or metal if no glass available) baking dish with non-stick spray and pour batter in. Smooth the top with a rubber spatula (or butter knife.)
  8. Drop Blueberries evenly over the mixture. (I now “hit” the dish on the floor a few times to remove the air bubbles, and sink the berries towards the middle.) Squeeze Honey over the top of the batter for added sweetness (if desired.)
  9. Bake for 35-45 minutes, or until a toothpick can be inserted into the center of the cake and comes out clean (no crumbs on it.)
  10. For the Glaze, Warm Lemon Juice, Sugar, and Honey over Medium-Low heat, until sugar is dissolved. Taste to be sure desired sweetness is achieved. If not, add more sugar (May use Agave/Honey substitute for sugar.) Most glazes call for powdered sugar, but I’m not looking for a hardened glaze, just a shimmer/flavor booster. I find that powdered sugar gives an artificial flavor, so I prefer real sugar. The choice is yours though!
  11. When the cake is finished, cool for 15 mins. Poke holes every inch with toothpick. Pour glaze over cake.

 

 

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