Gluten Free Banana Bread

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Banana Bread 

                                                   

This Banana Bread kicked my butt for two weeks; I made three different versions of this bread.  The first one was flat as a pancake, although it tasted GREAT, the second one was fluffy and I didn't like the texture.  So this last one, I went back to the original flour and switched things up and it turned out FABULOUS!!!! I couldn't be happier, it tastes like Banana Bread is supposed to, texture and all.  I hope you love it, if not tell me how I can improve upon it, Natalie

 Ingredients:

-3/4 cup softened butter

-1 package softened cream cheese

-2 cups sugar

-2 eggs

-1 1/2 cups smashed (ripe) bananas-4 medium

-1 tsp pure vanilla 

-3 cups Pamela's Bread flour 

-1tsp baking powder

-1 1/2 tsp baking soda

-1/2 tsp salt

Preheat oven to 350 degrees, grease 2   8x4x2 in loaf pans with Pam.  Bake for 70- 75 minutes or until the center comes out clean when tested with a toothpick.

 

  -In a large mixing bowl or mixer, cream together butter, sugar and cream cheese until they are light and fluffy.  Next beat in eggs, then vanilla and bananas, make sure the bananas are all incorporated, so scrape the sides and mix for 2 min.  Next add the flour, baking soda, salt and baking powder mix.  Make sure they are well combined, the batter will be THICK.  Then you are ready to pour half in each loaf pan.

 

 The center did drop a little but, it doesn't affect the taste :)  If you really want to cover that,then give it a nice Cream Cheese Frosting and no one will ever know.

 The original recipe, Beverly Sprague made, came from taste of home cookbook. I have altered her recipe.

Gluten Free Texas Sheet Cake

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                         Texas Sheet Cake

 

                         This is the dang Texas Sheet Cake, that I tried to turn into cupcakes and a cake, both times all I got was an OVEN FIRE!! Well I have learned a lot over the past few months, about baking Gluten Free, and every bit of it has been through trial and error!  I decided while my house was still under construction why not try and burn the house down again, and my husband had begged me to make this cake for our anniversary; however I told him I wouldn't make it until I could eat it too!  So either I master it GF, or you will have to make it yourself(which I knew would never happen)so I decided to be brave, and I couldn't be happier!! I baked the cake and took it to my husband at work, and fed all of his co-workers, and it was a HIT!!!!  The moral of this story is try, try again even if your chances of an oven fire are High, the results are worth it!! Natalie

  Preheat the oven to oven to 375 degrees,use a large 13x17x1inch Jelly Roll Pan. Make sure and spray it with Pam Spray. Bake for 45-50 min or until a toothpick comes out clean.

 

Ingredients:

-3 cups sugar

-3 cups Pamela's Bread flour

-1/2 tsp salt

-1 1/2 tsp baking soda

-1 1/2 cups butter (1 1/2 cups)

-1 1/2 cups water

-6 TB cocoa (I use a mix of regular and dark)

-3/4 cup sour cream

-3 eggs 

  In a heavy pan, add butter,water and cocoa to a low boil.  Mix all of the dry ingredients into a large bowl or mixer, and combine them together.  When the butter mix boils, let it cool for 5 min, and then add it to the dry ingredients and mix it well, scrape the sides, then add sour cream and eggs; this will need to mix for a good 2-3 min, scrape the bottom and sides to make sure all of the sour cream is incorperated.  This is a thick batter(if you don't mix it well enough it settles to the center and will make a big bubble,pop it if this happens, it just makes it cook longer)

 

  This cake looks a little ugly in the center, I was in a hurry and didn't mix it long enough, so I had the bubbles and that is why it looks a little lumpy.

  Frosting(or what we call the best part!)

- 3 to 4 cups powdered sugar

-5 large TB cocoa

-3/4 cup butter softened

-4 TB milk ( use what you need for consistency)

-1 tsp vanilla

 

This cake should feed 20-25 people, it is super moist and delicious, but SO NOT fat free; but it is worth every calorie!

 

Gluten Free Chocolate, Chocolate Chip Cake Balls

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Chocolate, Chocolate Chip Cake Balls

  Well these cake balls are the result of the house construction, I really wanted a treat one night ;so I asked the kids what they would like and they said cake balls!  So, I thought about what sounded good to me, (chocolate of course) so I decided on Chocolate Chip, with a surprise hint of Almond.  I love to try new recipes, the only problem is, is that my kids want me to make recipes they have already decided they love; they are not very adventurous!!  My taste testing  group all really liked these, and I hope you will too.  Natalie

Ingredients-

  -1 Betty Crocker  Chocolate (GF) cake mix 

 -1 cup butter milk

 -1/2 cup of butter (1/2 cup) slightly melted

 -3 eggs

 -1/8 tsp almond extract

 -1tsp  pure vanilla extract

Combine all of the ingredients in a large bowl or mixer, put the eggs in last and make sure they are combined, scrape the sides and bottom.  Mix for 2 minutes at medium speed.

 

   Preheat oven to 350 degrees. Use a 9x13 pan, spray it with Pam cooking Spray.  Bake for 25-28 min.  Then let it cool completely.

 

 Ball ingredients-

   -1 8oz package of cream cheese( I use Philly) room temperature.

  -1/4 cup powdered sugar

  -1/2 cup mini chips

  -1 sprayed cookie sheet 

 

 After the cake has cooled completely, break it all into little pieces and put into a large bowl.  Then just sprinkle the powdered sugar over the top of the crumbles, add the chips and throw in the cream cheese and go to town with your hands.  It is a little messy, but it combines it all very well.      Next, roll them into 1 inch balls and put them onto the cookie sheet, and store for 1 hr or overnight.  They are easier to dip when they  are really cold.  Use toothpicks in the tops to dip, in the chocolate.  You can store them in a Ziploc freezer bag, and dip them days later.  Use whatever baking chocolate you choose or even chocolate chips...when melting the chocolate do it in a glass microwave safe bowl a minute at a time...if it is too thick add a little Crisco to thin it down.  One side note White Chocolate Chips do not melt well!!!   After I make cake balls, I put them in the freezer and they stay great for weeks, and are quick to un-thaw if I have guests over, or I need to take something somewhere I have a treat already made!!  

 

   My daughter helped me decorate, she doesn't like to make the balls, but eating and decorating, no problem!

 

   

 

Gluten Free Dark Chocolate Brownies

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Dark Chocolate Brownies

 

                     We have been doing construction, on my house on and off for the last month and half; during this time the mess has been killing me, so I have baked A LOT!! I found this recipe on the Bakergirl Blog while I was on Pinterest, and they looked so delicious!! I Love Chocolate and I love Brownies so I had to make them, the  brownies only made it one day at my house, and I can't wait to make them again.  I hope you love them too. Natalie

Ingredients-

From the Bakergirl Blog, have been altered slightly.

-2 TB dark unsweetened Cocoa

-1 package semi-sweet Guittard chocolate chips (GF)

-1 stick of butter(1/2 cup) (cut up)

-1 1/2 cups granulated sugar

-1/2 cup brown sugar (packed)

-2 tsp pure vanilla extract

-5 eggs room temperature

-1/2 tsp salt

-1 1/4 cups Pamela's Bread flour

 

 

 

 

 

 

 

 

 

 Preheat the oven to 350 degrees and use greased 9x13 pan.  This cooks for 50 min.  Rotate the pan halfway through baking, toothpick test the middle; if there is a speck of chocolate on the toothpick you are ok.

  In a bowl add flour and salt and mix together.(you will use in a minute)

   

  In a medium sauce pan or double boiler, add cocoa, chocolate chips and butter, melt together on med-low heat until they are all combined, stir occasionally.  When they are all melted together, turn off the heat, then add sugar and brown sugar and whisk until they are all combined.  Let them come to room temperature.  

   Add 3 eggs and whisk until they are combined with the chocolate mixture, then add the other 2 eggs and whisk them too, then add the vanilla, and do not over mix.

  Pour the chocolate mixture into a medium bowl, then a little at a time add the flour mixture into the chocolate, with a plastic spatula fold it all in carefully, until it is all mixed, and you don't see flour chunks anymore. 

  Pour the batter into the 9x13 inch pan,and smooth the batter so that it is evenly dispersed. Let them cool completely before cutting.  They are to die for!!

 

Gluten Free Chocolate Chip cheesecake Cookies

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        Chocolate Chip Cheesecake Cookies

I have been dying to have Chocolate Chip cookies, for months!!  Ok, so I guess I should rephrase this, I have been dying for GOOD Chocolate Chip cookies; I have a fabulous recipe, however; it is Gluten Full and it has not converted over well.  I was not deterred,this recipe from Sister Wisdom Blog is GREAT, my son couldn't keep his hands off these cookies, and he can eat whatever he wants!!  Yay, thank you Sister Wisdom, I now have a great cookie, that I actually like and want to eat!  Natalie

Ingredients:

-1/2 cup softened butter/ plus 2 TB

-3 oz cream cheese (room temperature)

-1 cup granulated sugar

-1 egg 

-1tsp pure Vanilla extract 

-2 cups Pamela's Bread flour 

-1/4 tsp salt

-1/2 tsp baking powder

-1/8 tsp baking soda

-1 package Guittard (gf) semisweet chocolate chips

     

 - Mix together butter, cream cheese and sugar until they are creamy.  Next add vanilla, and the egg, then mix them together until it is all incorporated, make sure and scrape the sides.  Then add the dry ingredients, only mix until they are all incorporated, don't over mix.  Lastly add the chocolate chips.
  -When the dough is made, put it in the fridge for 1 hr, up to over night( they turn out so much better).

         Preheat oven to 375 degrees, bake for 10-12 min or until the edges are light golden brown.  Make sure and spray your pan with Pam.

  These cookies lasted well for 5 days stored in the fridge after cooked, and tasted great!

 

Gluten Free Hershey's Chocolate Cake

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Hershey's Chocolate Cake

My family has been dying for a chocolate cake since the sheet cake incident, months ago, but I haven't been brave enough to try it; especially since we repainted the house and there is no longer the lingering hint of fire anymore! YAY!! I did however come across this recipe the other day, and thought, I can do this!!!  This cake is going to work, and sure enough it did! It was Amazing and it filled that cake void.  There was only one problem, it was not big enough; and by the time I had half the neighbors, and my family try it, there were only two pieces left!  That is a problem I can deal with, we want more!  Happy Baking, Natalie

Ingredients: (Have been slightly altered from original Hershey's recipe)

-1 3/4 cups Pamela's Bread flour

-1 3/4 cups sugar

-3/4 unsweetened cocoa

-1 1/2 tsp baking soda

-1/2 tsp salt

-2/3 cup butter (slightly melted)

-1 (16 oz ) container sour cream

-2 eggs

-1 tsp pure vanilla extract

 

  Preheat oven to 350 degrees, grease or Pam a 9x13 in baking pan, I used a glass one. Bake for 40-45 min, or until a tooth pick comes out clean in the center.  Cool completely before frosting.

 
    -Beat together butter, sugar and cocoa until creamed.  Then add salt, baking soda, vanilla, eggs, and sour cream. Mix until combined.  Then add flour, make sure and scrape the edges and mix for 3 min until totally combined.  Pour into the prepared pan.

   Frosting-

-1/4 cup softened butter

-4 TB cocoa

-1 tsp pure vanilla extract

-milk as needed

-4 cups powdered sugar ( give or take)

   Mix the butter and cocoa together until they are creamed, add the vanilla, then add powdered sugar; one cup at a time.  Combine these together and keep adding powdered sugar to your taste preference, if it gets to thick, add a little milk.  Then frost and enjoy, because there is nothing to not enjoy about this cake!