Gluten Free & Paleo Baked Doughnuts (recipe too!)

Hi everyone! It's been a long time

 I was having a movie party (Anne of Green Gables), and wanted something fun but not not too "bad" to eat...I've been thinking Doughnuts lately, so I did an internet search for paleo doughnut recipes.  

The third blog I looked at was Shannah @ Just us Four.  Her recipe (HERE) is a winner! 

 See notes the below...

 Notes:
~I did not have a "doughnut pan"...what I had was a "Whoopie Pie Pan". One recipe made 9.
~ The recipe did not call for Salt- I added 1/4t.
~I completely forgot to add the melted butter...it was trickier to mix, and I was prepared to butter them before I ate them, but that was not necessary- they were that good!
~ Oh,  I did not pipe the batter, I just carefully scooped/scraped..
~ I only baked the Doughnuts for about 10 minutes- maybe I could have pulled them a few minutes earlier. (I let them get a little golden, so the edges are just a tad crisp (not much), but the egg whites make them SO light- not dense!!!)
~ After cooling them (not as long as Shannah said), I tried to dip them in the chocolate, but it was NOT coating. (next time- cut the coconut oil) At all...so, I dumped a little chocolate into each cavity, and set the doughnuts on top, and popped them back in the fridge- took a while to harden.
~ If they are not hard/cold enough they will not pop out- they will brake.
~STORE IN THE FRIDGE!!!!!  =)  DO NOT LEAVE THEM OUT!!!  =)

Chocolate Frozen (Greek) Yogurt (recipe too!)

Hi friends!  Long time no see!  ;)  How are you all???  I'm good, I've not been baking/cooking much because: I've been sewing new clothes!  =)

Chocolate Frozen (Greek) Yogurt

I found this recipe on allrecipes, and tweaked it....I hope that you enjoy it!  =)

• 1/4 cup White Sugar
• 10 drops Sweet Leaf liquid Stevia
• 1-2 Tablespoons Organic Cornstarch (3T is too much)
• 3 Tablespoons Organic Cocoa Powder (Frontier)
  
• 12 oz Cream
  

• 1/2 cup Semisweet Chocolate Chips
  
• 1 cup Plain Greek Yogurt
  
• 1 teaspoon Vanilla extract
• 1 Tablespoon Butter
  

Directions

1. Place some of the Milk in a jar, add the Cornstarch & Cocoa Powder- shake it up good (like you were making gravy). 
2. (now think pudding) In a saucepan: stir up the remaining plain Cream, the chocolate Cream, the Sugar and Chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning. (You have to cook the cream concoction til it boils, but not too long!)
3. Remove the mixture from the heat, and stir in the plain yogurt, butter, Stevia and Vanilla. (I used a whisk, because the yogurt was hard to incorporate.)
4. Refrigerate until chilled. 
5. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.   (click here for our preferred method)

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Notes:
~YUM!
~3T Cornstarch is too much, unless you want to eat it like pudding, and not try to freeze it.
~I'd add more Butter next time. =)

Notes from allrecipe commenters I'd like to remember:
~My family loves this recipe and I think next time I'll try adding 1/4 peanut butter or a few peppermint sticks for a change. Excellent ice cream.

~I used Truvia sweetener and nonfat GREEK yogurt.  Wow oh wow, this was incredible! Everyone loved this, even my froyo hating husband. This recipe will be made a lot this summer, I can tell you that!

~I used sweetened condensed milk (didn't have cream), 1 cup yogurt, 3 tbs of cocoa, and 1/2 cup of chocolate chips. Omitted the sugar and the cornstarch because the condensed milk was sweet enough and thick enough.

1940's kitchen

Summer Fruit Roulade

Week 11, recipe 10 ~ Summer Fruit Roulade found on page 70

This is not a lemon cake (It's actually coconut!), but the eggs were VERY rich with golden yolks.   
Before I baked this cake I was discussing it with Mom & Sarah...I was so afraid that it would have the same problems as the last Roulade that I made...Sarah suggested that I bake it for less time, and Mom suggested that I try rolling the cake up in a towel.  So, I did followed both suggestions and it turned out!!!  It was actually nicely round, but by the time we ate it the cake had sagged into an oval shape.  Oh well, it still tasted good!  


 Notes:  
~I baked it for 15 minutes instead of 20 minutes (spring back, not firm)
~And I rolled it in a powdered sugared towel. 
~It called for "creamed coconut" , I used Coconut Cream, that I weighed up, chilled & grated).
~My filling plans didn't turn out so I ended up using a half-pint of our homemade tart plum jam (very good btw).
~The recipe called for Kirsch, but we used 3 parts raspberry syrup and 1 part brandy for the filling cream and I whipped extra cream for serving and used only raspberry syrup, no brandy and about 1/2 T of powdered sugar.  
~Another time I wouldn't bother with the brandy.  The raspberry syrup was great!  
~The lovely yellow color is due to the fact I used golden free-range eggs (from: www.facebook.com/GuadalupeRanch).

This is the way it is supposed to work!

Gooey Chocolate Cake (recipe, too!)

Week 9, recipe 8 ~ Gooey Chocolate Cake found on page 108

 The first thing that came to my mind was from the movie "Back When We Were Grownups"....Poppy was trying to nicely say that he did not want Biddy to make his birthday cake- so he said: 
"I don't feel that cakes are Biddy's strong point.". 

Unforgettable is the one word that I would use to describe this cake!    
A delicious, oozy, rich, sticky, dark chocolaty, messy, flour-less-almond cake!

 We declared it done at 45 minutes, and after the un-molding it stood tall for maybe 30 seconds.  I dumped the frosting on top, and the poor guy's legs began to bow...and then just as I was desperately trying to finish the frosting, one side had an avalanche/landslide/blowout...sigh...Mom and I worked fast and used our hands and fingers, scraping and eating what would have otherwise been lost. 

As soon as the cake was "stable", we popped it in the freezer to set the frosting in a hurry, and then moved it to the fridge to finish setting up.  =)

Notes:
~This is so far the only cake that I would say should have been baked a little longer (maybe 3-5min) than Ms. Mayhew had said...
~I think that I may have mastered "folding in the egg whites"! =)
~Twas a Birthday Cake for Mom!
~I would try this one again...yes, I would for sure.
~Serve topped with Sour Cream  =)
~I used Ghiardelli 60% dark chocolate chips in the cake- it was perfect!
~The frosting was really good- like the filling of a truffle or bon-bon.

Festive Chocolate and Hazelnut Roulade

 Week 7, recipe 6 ~  
            Festive Chocolate and Hazelnut Roulade found on page 88

Had this cake actually turned out "right" this would indeed be a "festive" cake,  but, as it really is: it is a tasty eye-sore!  =/

....think of Julie's Aspic....I take comfort in the fact that my cake tasted better than Julie's Aspic.  =)

Notes:
~ I would like to try my hand at baking this cake again.
~ This was supposed to look like a jelly roll, and I borrowed a cake pan from Mrs. Hale...which did not end up being not the right size, and next time, I would ask around for the right size.
~ I like that this recipe is Gluten/grain/starch-Free!  It used 1/2 c. ground Hazelnuts!

For your amusement:

 The prettiest moment!

The roll up....

...and the flop!

Detour ahead~ Fall Pear (or Apple) Cake from the Recipe Box (recipe, too!)

Week 6 ~ Fall Pear (or Apple) Cake

Why did I take a detour this week?  Because Fall is in the air, and I've attended 2 bonfire parties,  and the pears & apples are in season (or coming in season),  and I just HAD to make an old favorite this week!  =)

Notes:
~We like to put our extra pears in the freezer pre-measured, and ready to go.
 ~If you make cupcakes, check them in 12-15 min.
~The original cake recipe came from a C&H sugar package, but the following is the way I make it:

                     Fall Pear (or Apple) Cake
3 eggs
3/4 Cup Oil (rice bran or olive)
1 tea. Vanilla

2-1/4 Cup flour (wheat, white or white spelt)
Or:  ((((Gluten-Free: 3/4 cup Brown Rice flour, 3/4 cup White Rice flour (the sticky kind- you can get it at the Asian markets) & 3/4 cup Sorghum flour (Bob's Red Mill) and 1/2 tea. Xanthan Gum (you could use unflavored gelatin- look up how much to substitute))))
1 Cup Sucanat (or brown sugar, or white with a bit of black strap molasses)
1 tea. Baking powder
1/2 tea. Baking soda
1 tea. Salt
1-1/2 tea. Cinnamon
1-1/4 tea. Nutmeg

3 Cups (18 oz) Grated Pears or Apples
1/2 to 1-1/2 Cup chopped/ground nuts

Heat oven to 350.
Stir together flour, sweetener, powder, soda, salt, cinnamon & nutmeg- set aside.
With and electric mixer beat eggs, oil, and vanilla.
Gradually beat the dry ingredients into egg mixture until blended.
Stir in pears and nuts.

Spoon batter into a greased Bundt pan.
Bake 45-50 minutes (Gluten-Free cooks a bit faster, so check on it sooner), until skewer inserted in center comes out clean. Cool 15 minutes in pan.

Serve warm or cold. With or without frosting.

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Cream Cheese "Frosting"

1- 8oz package of cream cheese (really soft)

1 cup powdered sugar** (sifted)

2 dribbles of vanilla**  Beat (with an electric mixer) the really soft cream cheese,
and add the powdered sugar & vanilla- keep beating till well mixed and gooey/goopy! =)

(This was a nice amount of frosting- 15 cupcakes had a generous amount- if I used less, it would have gone further)
If it is too stiff, add a tiny amount of milk or cream.


** You can use as little as 1/4 c. powdered sugar, and if you do, only use 1 dribble of vanilla.