Tuesday, January 31, 2012

Raspberry Filled Jelly Roll - Gluten, Dairy, Egg Free

I ordered my first box of Better Batter Yellow Cake Mix and decided to try and make a jelly roll.   Maybe a little ambitious.  I resisted posting the recipe because, well frankly, it turned out ugly!  Though it gushed everywhere, my kids and husband insisted that it was delicious and I should post it.  I made it twice more changing the consistency of the the filling and to no avail!  The filling still squished out.   If your family doesn't mind the occasional sloppy looking dessert, then try this one!  It's is scrumptious!


Cake Batter:
1 box of Better Batter Yellow cake mix
1 can of beets
3/4 cup of oil

Filling:
1 (8oz) tub of dairy free cream cheese
2 cups powdered sugar
1/4 tsp raspberry extract
1/2 cup frozen chopped raspberries
(I bought them fresh then frozen them)

Directions:
Drain all of the juice off the can of beets into a 1 cup pyrex measuring cup.  If the juice does not equal  one cup, add water to juice to make one cup.

Puree enough beets to make 1/4 cup beet puree.

Blend cake mix, 1 cup of beet juice/water,  1/4 cup of beet puree, and oil in a large bowl at low speed until it is moistened.  Then beat at medium speed for 2 minutes.  Pour batter into a parchment lined jelly roll pan.


Bake at 350˚F for 15-20 minutes or until done.

Let cool for at least 20 minutes.
The cake must be cool so as to not melt the cream cheese filling.


Make the filling :
In a mixing bowl, cream together dairy free cream cheese, powdered sugar, and extract.
 Chop the cold raspberries right before folding them in.

Fold in the chopped raspberries.

Spread the filling on the cake, leaving an one and half inch border.

Begin rolling the cake using the parchment to help you lift and roll.

There goes the filling!

Dust with powdered sugar if you like.

P.S. You would think with that beautiful deep red color in the batter, that it would stick around.  However, when the cake is baked that color seems to run for cover and the cake doesn't turn out that beautiful red.  So sad!  I haven't found anything yet, dye free, that keeps that deep red-pinky color when baked.

Sunday, January 29, 2012

Valentine's Day Jelly Doughnuts - Gluten Free Dairy Free Egg Free


I saw this jelly doughnut recipe from Food Network and just had to make some!
Here is the gluten free, dairy free, egg free version of their wonderful doughnut.

Ingredients:
1 cup warm dairy free milk (about 105˚F)
1 tsp active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp raspberry extract (optional)
1/2 cup pumpkin puree
2 cups all purpose gluten free flour
(I used Better Batter.   Be sure your choice has xanthan gum)
4 Tbsp palm shortening
Choice of seedless jelly
Directions:
Pour the warm milk in the bowl of a stand mixer.
Sprinkle the yeast on the milk and let stand for 5 minutes.
With the paddle attachment fitted on your mixer, add the sugar, salt, extracts, pumpkin, and shortening to the bowl.  Beat on low speed for 1 minute or until it is blended.
Add flour and blend on medium speed for about 2 minutes. 
The dough should look like this.
Cover with plastic wrap.
Place in a warm draft free area to rise for one hour.  
Turn dough out onto a floured surface.  The dough will be sticky.
Roll the dough out to 1/2 inch thick.  
Use a heart cookie cutter to cut out the dough.  Be sure to dip the cutter in flour first.
Drop dough into the preheated oil (360˚F).
Fry for doughnuts for about 45 seconds a side.  
Drain on a paper towel.
Fill an injector or a pastry bag with 1/8 inch round tip.
 Fill with jelly and insert into the side of the doughnut.  

Repeat with all the doughnuts.
Sprinkle on powdered sugar and serve warm.  

Tuesday, January 24, 2012

Did you know this about Whole Foods? Our organic food is from China!



I have to admit I shop at Whole Foods and buy their 365 brand.  I was very disappointed to find out that many of their frozen vegetables as shown in the video below are from China.  Some of these foods are labeled organic and have the United States organic seal and inspection sticker.  None of which actually applies to the food being sold.  The United States doesn't regulate or certify foods as organic if they are from an outside country.
Watch the video now about Whole Foods Frozen Foods! 
And to think this comes out right after they launch (in an Austin, Texas Whole Foods) the idea of offering healthy vegetables for $1.99 to help consumers.   You can read that news article HERE!
What a shame that we not only have to read labels for allergies but to ensure food is really coming from where we think it is.  
Wow!  This just reconfirmed to me to keep my garden going even with my brown thumb and shop at my local farmers market.
In all fairness to Whole Foods, I am sure not all their products come from China, but as with most big food industries, they should be forth coming about where our food comes from.
 Don't put it in microscopic print! 
Just wanted to share my shock and frustration!

Sunday, January 22, 2012

Valentine's XO Raspberry Pancakes- Gluten Free, Dairy Free

    I wait for occasions to whip out my Tovolo Pancake Pen

 Valentine's day is a perfect time to make hugs and kisses pancakes.
    Or you can make mini sweetheart pancakes.
I drizzled on dairy free cream cheese frosting for extra special sweetness!
     If you don't own a pancake pen I would recommend it.
They are loads of fun for the kids to make their own shapes and are big hits at
sleep overs when you make breakfast the next day. 

My favorite recipe for buttermilk pancakes:
1 1/2 cups of Better Batter Flour
(be sure to spoon the flour into your measuring cup)
2 cups of dairy free buttermilk
(add 2 Tbsp of vinegar to your favorite 2 cups of dairy free milk)
*thin more if you like your batter thinner
1 tsp baking powder
1/2 tsp of baking soda
1/2 tsp salt
1/4 tsp of raspberry extract
2 Tbsp oil 
(To make these pink I added 3 capsules of beet powder)

Mix altogether until thoroughly mixed.  
Spoon or squeeze the shape on a hot skillet.

Cook until they are done.
These taste wonderful with strawberry syrup.


Feel free to experiment and add sliced strawberries
or chop up the strawberries and add them to the xo's.
When you do, add a little extra batter on top of the strawberries to
cover them.  This will prevent them from sticking to the pan,
and from turning brown and mushy. 
What ever you do on Valentine's Day, be sure to give the ones you love a big
!!!!!!!

P.S.  I know I sound confused with raspberry extract and strawberries, but it was really good!
But if you have Monk (the show, not the religious sort) like tendencies feel free to use raspberry extract and raspberry fruit.

Monday, January 16, 2012

Four Fruit Pie - Gluten Free

These three pears sitting on my table reminded me of the promises of blooming fruit trees
and juicy, ripe fruit to be plucked in the upcoming months.
These pears made a wonderful fruit pie.
Ingredients:
1 cup pears, chopped
1 cup strawberries, sliced
1 cup blueberries
1 cup blackberries
3/4 cup sugar
2 Tbsp gluten free all purpose flour
1/2 tsp vanilla extract
1/2 tsp cinnamon, ground
1 gluten free pie crust

Directions :
Prepare your pie plate with a pie crust.
In a large bowl, place all your fruit.
Add your sugar, flour, vanilla extract, and cinnamon.

Stir gently, coating fruit.  Pour into prepared pie shell.
Place pie crust on top, and pinch together, sealing the crust.  
Cut five slits into the top.
Bake at 350˚F for 60 minutes.  
Let cool completely.  I like to refrigerate mine overnight, so that it thickens.
  Enjoy!

Thursday, January 12, 2012

Valentine's Day Chocolate Heart Cakes - Gluten Free Dairy Free Egg Free

You can see it in the stores.  Red foiled candy hearts.  Stuffed animals with lovey dovey messages. 
Yes!  It's that time of year of chocolate candies, red roses, and dinner plans. 
Valentine's Day!

I was looking for a simple and easy dessert to serve up, and what it more simple than sheet cake.    
This idea starts with a gluten free chocolate cake mix.  Be sure to use your favorite. 
I used Better Batter for this project.
Better Batter
 I whipped up this egg free batter by using the recommended 2 cups of pumpkin instead of eggs.  
 I baked the cake in a parchment lined jelly roll pan for 20 minutes.
Now you are ready to use your imagination!
I used a crinkle edged heart cookie cutter.

 I got carried away cutting out little hearts.  I wanted to fill individualized bowls with 
little hearts and serve with small ice cream balls rolled in red sprinkles.
  I made so many that I made another plate and decorated those with powdered sugar.
I went back to cutting out shapes and stacking.
I am not a huge fan of frosting, so I stacked these without it. 
You could just as easily take two of the same size and make 
ice cream of frosting filled sandwiches out of them.
Here is the one with ice cream on it.  
My son was so eager to take it from me I 
didn't get to finish rolling the sides 
in pink sprinkles.  I was lucky to snap a photo.
 You can serve them with strawberry or raspberry sauce as well.

If you want to cut strawberry hearts, take  a whole strawberry
cut it in half.
Take a small heart shaped cookies cutter and press down firmly on 
one half of the strawberry.
You will be left with a strawberry heart that can fill a hole.
Use the strawberries as decorations or fill a bowl with them and top with whipped cream!

Wednesday, January 11, 2012

Crazy tip for Better Batter Bread - No sinking

I make two loaves of  Better Batter's Southern Style White Bread every day.  I am sure that I am like everyone else out there....I have days where my bread sinks a little.  So I have taken to this process in cooling my bread:
Fresh out of the oven and removed from pan.
Now, I set it on its side to cool.
After it is completely cool, I cut it.
If you use a bread slicer with an electric knife you get these
beautiful slices of bread. 
So far so good with less sinking.  
Give it a try and let me know what you think? 
Maybe I am just crazy.... you can write me a post about that too!