Tag Archives: Baking

Let’s Have Dessert First!


In the spirit of the season, we’re posting dessert first on the 12 Days of Christmas Blog Hop. But first, here’s a tidbit from Heather Miles!

Oh, and don’t forget to check out the rafflecopter to win those fabulous prizes!

HEATHER MILES

 

Heather miles

My web address for my blog is: www.heathermiles.net/blog

Facebook: Heather Miles
Twitter: Heather Miles (@heathermmiles) | Twitter

Heat level 8

Kasey Blakely doesn’t know that her date is anything more than incredibly hot. It’s after things have moved past friendship, that she learns her new lover is also slated to be her partner in a corporate merger. He knew it all along withholding his identity to have her.

Self-assured, future CEO, Kasey Blakely stumbles into Joshua Crawford, leaving her breathless and momentarily senseless. Taken with her, he learns she’s more than just a beautiful woman, she’s slated to be his partner in a corporate merger. Never feeling as smitten or intrigued, he’ll do anything to have her, including, not revealing his last name. After a passionate exchange and the prospect he could lose her, does he come clean with his identity. Always confident, Kasey, struggles with her growing love for a man who has claimed her heart and changed her world, but should be forbidden. She’s all in…then all out. Despite the warnings not to mix business with pleasure, Kasey and Joshua risk it all. Committing to return to California with Joshua, Kasey’s world unravels. Were her fears right, or can they manage the MERGER of their hearts and their future partnership?

Find it on Amazon! 

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And now, for my posting on dessert…

Ah, dessert, elusive dessert. Dessert has always been the bane of my existence. Mostly because I love it so, so much. I love baked goods, but I never really made them. Let’s just say that I learned to cook at a young age as a survival skill,  but baking seemed beyond me (probably because, like Lemony Snicket, there was a series of unfortunate (baking) events. Though these incidents did fuel my love of firefighters. They’d all show up in their turnouts, and I would hide somewhere with a good view while someone explained about the rolls. Or the bread. Or the popcorn. Or how the back wall of the kitchen just happened to catch on fire. Twice. And I swear, by all that it good, that I wasn’t the one doing this. I have my own baking mishaps, but the fire department never came to those).

In any case, I was a box cake, buy it at the store, kind of girl.

And then I became allergic to eggs. My first baking episode post diagnosis looked like this:

My super awesome disaster

Yes, that is an actual picture of a real cake I sort of made. I keep it because it’s both funny AND sad, which always makes for a great story. Apparently, without eggs (and using a baking soda egg replacer), a box cake will turn into, at the slightest touch, chocolate dust. This was five years ago, for my son’s second birthday. And yes, I squished it together with a mixture of willpower, upper air strength, and frosting. It held together long enough to take this picture, sing Happy Birthday, and look at it sideways. And then, it was frosting-covered chocolate dust.

It was horrible (tasted OK, as I recall, but it wasn’t pretty. Boy child didn’t seem to care, but then, he’s boy child. He’s not picky, unless it’s green).

In any case, shortly thereafter, I discovered that I also have celiac disease, so welcome to a wheat-free lifestyle. At the time, I thought I’d never eat dessert again. It was depressing.

I discovered, after a while, and reading many, many blogs, that I can bake. It’s just a matter of being creative. And using pumpkin. I’m an expert on using pumpkin these days.

So,  here is my recipe (and yes, it’s pumpkin.). It’s an adapted version of one that I found in Sunset magazine. The original is a two layer cake, but it was too much, and everyone felt over-full and sugar comaed (yes, I just made up a word) afterward.

Gluten free praline pumpkin cake

1/2 c firmly packed brown sugar

1/4 c butter

3 tbsp plus 3/4 c whipping cream

1 c chopped pecans (this I kept, because, well, pecans are fabulous)

2 flax eggs (to make a flax egg, combine 1 tbsp flax with 2 tbsp water. Normally, recipes call for three, but I find that with pumpkin recipes, it needs to be thicker, or you’ll never get it cooked through)

1 c granulated sugar (because this cake is so stinking sweet)

1/2 c vegetable oil

1 c canned pumpkin

1/2 tsp vanilla

1 c flour (I had a mixture of 1/2 c gluten free all purpose baking mix, and  1/2 c sorghum flour. The all purpose tends to be made with garbanzo bean flour, which in baked goods isn’t awesome unless you really overdo the sugar. Sorghum is sweet and delicious, but doesn’t rise very well without some complicated mixture involving arrowroot and tapioca and xanthan gum–all of which I have, and have made before, but it’s complicated, and I didn’t want to have to think too hard on Thanksgiving. So here you go)

1 tsp baking powder

1 tsp pumpkin pie spice (or you can make your own with ground cinnamon, ginger and nutmeg. Which I did this year because I ran out on THANKSGIVING DAY, but I added ground cloves because I like cloves. If you don’t, just leave it out).

1/2 baking soda

1/2 tsp salt

1/8 c powdered sugar

So… Now that you have all the ingredients, here’s what you do with them:

Preheat over to 350 degrees

Butter one 9 inch cake pan and line with parchment.

Over low heat, mix the butter, 3 tbsp whipping cream and brown sugar together until melted and blended. Pour the mixture into the pan and sprinkle with most of the pecans (reserve some for the topping)

In a bowl, mix the flax eggs, granulated sugar and oil until well blended. Stir in pumpkin and vanilla. In another bowl, combine the dry ingredients (omit the powdered sugar; that’s for the frosting)

Whisk the dry ingredients into the wet stuff (I’m being totally specific here… I harp on my students all day for using non-specific language, and here I go, doing the exact same thing). Pour the batter into the pan.

Bake 30-35 minutes until a toothpick comes out clean. At higher elevations, decrease the heat and extend the cooking time. It just works better. i’m not at a high elevation, but I cook as though I am because it just seems to work better for me. I think I live at that funky “in-between” elevation. Let it cool in the pan for a bit, then invert onto racks and remove pans and paper. Let cool completely.

For the frosting (topping), take your remaining whipping cream and the powdered sugar and mix until soft peaks form. Once the cake is completely cooled, then you can put the cream on top. Top that with the remaining pecans.

It is a pretty cake, and it tastes fantastic, even for people who are accustomed to wheat cakes with eggs (which are admittedly a whole lot easier to bake). This cake came out super moist, and sure, my cakes don’t rise like a normal cake, but it was delicious. This is very, very rich, though, so you only need a small piece to be satisfied. I’ll admit, I wondered if Husband’s blood sugar would ever be normal again.

I wish I’d taken a picture. But since I don’t Instagram my successes (only my dismal failures), I didn’t take one.

Happy eating!

 

 

 

 

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The Gluten Free Experiment


Today, I made vegan, gluten-free corn muffins.

Not out of any higher sense of purpose. I’d happily eat a slab of beef if it didn’t make me outrageously sick. But it does. As much as it pains my ranch-raised husband, who raised and then ate Boo boo, we are a largely meat free household. We do eat fish, and that’s where it ends, for the most part. (As an aside: I used to hate fish. Wouldn’t touch the stuff. Sushi actually made me gag. And then it was the only thing I ate that didn’t make me sick, and I developed an affinity for it. Still not my favorite, but my favorite hurts me, so there you go. It IS possible to change your taste buds after 30!)

Because of Hub’s dietary restrictions, we’ve largely given up potatoes, so my meat and potatoes guy has largely turned into a fish and salad kind of dude. Really, a healthier way to live, even if we were dragged into it kicking and screaming.

Recently, on top of the eggs and beef, I was advised to give up gluten, and I have. In the two weeks of the gluten-free experiment, I’ve taken one Zofran. Incidentally, that’s down from the one Zofran A DAY I was taking just to function and go to work in the morning. For more than 10 of those days, my stomach felt good, which hasn’t happened in four years. Right now it hurts, and I’m a little queasy, but I’ve been fighting a cold for over a week, and cough medicine usually does a number on my stomach, so I’ll take it.

I’m not crying on the floor, so I’ll put it in the win column.

So, I made gluten-free, vegan muffins. Between the allergy to beef and eggs, and now wheat (and boy child’s lactose intolerance), there’s not a lot in the baked goods aisle that we can all eat. So, I attempted to bake, because, well, I kind of can’t buy it.

I think they turned out remarkably good, all things considered.

This is notable for two reasons:

1) I don’t bake.

2) Oh, wait, there’s only one reason. I don’t bake.

Now, don’t get me wrong. I can cook. I love cooking (I hate the clean up, but that’s another blog). The more complicated the recipe, the better. (weekends only. Weekdays it’s crock pot time!) But baking? Not so much.

It’s not that I don’t want to bake.

It’s that I don’t have the talent for it.

So if any of you have any good gluten-free, vegan recipes for baking, I’d sure like to try them!