Peanut Butter Cupcakes with Chocolate Frosting

These were AMAZING. The best gluten AND dairy free cupcake you will ever eat in your lifetime. And I'm sorry but I can't share this recipe. I'm pretty sure my cupcakes are THE item that will get my bakery going. They are just too YUMMY. I've only found ONE other gluten and dairy free cupcake and it didn't come close to this. There is no xanathan gum or guar gum in these. They were practically all natural but since I don't know exactly where all the ingredients came from (besides the grocery store) I can't claim that they were 100%.

Please share this blog with your friends, re-pin the recipes on Pinterest, and like the page on Facebook. The more interest I have, the sooner I can start this bakery and you can have one of these delicious cupcakes in your hand mouth. However if you live in the area and would like to be part of my test audience, please let me know :)

Meringue!!

This was so incredibly light and fluffy and yummy! Perfect Valentines Day treat! My wonderful man cooked dinner and then helped me bake goodies for dessert. Exactly what I love :)

Oh and there was the cute little puppy he got me but Summer ate it (it was stuffed, no cannibal here). Typical.

 

Matt beating the egg whites.

 

 Meringue!! (See how full that pan is? Bad idea)

 In the oven! Please excuse the dirty glass, it is not my oven.

  And this is why the small cake pan is not the best idea!

Lightly browned. Reminds me of Jiffy Pop.

 

Huge!

 and then it fell :)

 

Meringue with fresh whipped cream and strawberries

Ingredients

8 egg whites
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups sugar
Fresh strawberries
1 cup heavy whipping cream
1 teaspoon vanilla
1 tablespoon powdered sugar


Place egg whites in a mixing bowl and let stand for 30 min. Add the vinegar, vanilla, and salt and then beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high speed until stiff glossy peaks are formed.

Spread into a spring-form pan (cake pan is not a good option) and bake at 300 degrees for 50-60 minutes or until lightly browned. Let cool before cutting or removing. Meringue will fall!

To make the whipped cream combine the heavy whipping cream, vanilla, and powdered sugar ingredients in a medium bowl and beat on high until a delicious whipped cream is formed.

Dog Birthday Cake

For Summer's birthday yesterday I made a gluten free dog birthday cake. It was peanut butter and sweet potato and the dogs ate it up! I'm also happy to report that it did not bother any of the dogs stomachs. Just be sure you only give them a few bites.

Here is the recipe!

Doggie Birthday Cake –

Peanut Butter and Sweet Potato

Ingredients
¼ cup tapioca
¼ cup cornmeal
½ cup white rice
1 teaspoon baking powder
½ cup peanut butter
1 cup sweet potatos
1 teaspoon vanilla
1/3 cup water (or honey)
2 eggs

Mix all the dry ingredients with a whisk. Then add all the wet ingredients and use a mixer on high speed to blend all ingredients until smooth.

Put into a small cake pan (one round 8" or small brownie pan) and bake for 30 min at 350 degrees.

Let cool for 5 min before removing from pan. I used a small amount of yogurt to 'ice' the cake (barely 1/3 cup). I would be careful with yogurt as many dogs are lactose intolerant so this could upset their stomach. Peanut Butter blended with banana could be another choice as an icing.

The dogs spent the rest of the afternoon lazing in the warm sun...the girls at least. Poor Jake was not left any room!

So I would love to hear your comments and feedback! What do you do for your pets on their birthday? Would you throw them a party?

Dark Chocolate Cupcakes!

Look at these cupcakes. Have you ever seen a gluten free cupcake look so moist? And there is NO xanathan or guar gum. Yup. I'm amazing. These cupcakes are to die for. Yeah, the frosting did not turn out like I wanted, kinda turned into a strange ganache. It tasted delicious, just didn't look like I wanted. However, the texture and taste of this cupcake is beyond amazing.

I don't think I can share this recipe. Sorry. I plan on opening my own bakery in the near future and I can't have this AMAZING recipe stolen by any others. Just know they are delicious and one day you will want to come visit Pink Frosting to try one.

Check back tomorrow for a gluten free dog cake! Baby Summer is turning one!

I don't think I took any pictures of these but I've made this recipe twice now and I love it! Unfortunately they are best right out of the oven and get crumbly once they have sat for a few hours. But when you take them out of the oven they are so moist and just like a whole wheat dinner roll, minus the gluten! If you would like to keep them I freeze them and then put them in the microwave for 30-45 seconds to warm them up. And guess what? No Xanathan or Guar gum in these!!

Dinner Rolls

This recipe is adapted from the Gluten Free Goddess

1 cup sorghum flour
1 1/2 cups tapioca starch
1/2 cup brown or white rice flour
1/4 cup GF millet flour
1/4 cup teff flour
2 tablespoons flax seed meal (plus about 1/2 cup water)
1 teaspoon fine sea salt
1 packet (or 7g) rapid rise yeast
2 tablespoons light brown sugar
1 cup warm water
1/4 cup light olive oil
2 eggs or egg re-placer
1/2 teaspoon lemon juice


Instructions:

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan. I use a second pan as well.

Prepare your flax seed by boiling the water and adding about 1/2 a cup of water to your flax seed meal. Set aside to cool.

In a large mixing bowl, whisk together the flours and dry ingredients.

Add in the wet ingredients (including flax seed and ONLY 1/2 cup of the water) and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth. If it looks too dry add more water but I usually only use about 3/4 of a cup.

Spoon the bread dough into the twelve greased muffin cups. I only fill them 3/4 full so I use about 16-18 cups total. Place the pan in the center of the warmed oven to let the dough rise.

Set your timer for 50 minutes.

At 50 minutes, turn your oven to 350ºF.

Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

MMMMMMM Chocolate!! These brownies are so light and fluffy and fudge-y all at once! I have tried a few gluten free recipes for brownies and this by far is the best!

Melt the chocolate and coconut oil over low heat until smooth.

Take one cup of brown sugar...

and whisk together with flours, salt and baking soda.

Make a well in the center and pour in the smooth chocolate mixture.

Beat in the eggs and vanilla extract on low until the batter comes together. The recipe says until it thickens but mine was quite thick.

Transfer into a pan (8x8 or 9x9) and bake!

Waiting....

Done!

Delicious and Fudge-y!

Fudge Brownies

5 ounces high quality dark chocolate
1/2 cup organic coconut oil
1 cup plus 2 tablespoons light brown sugar
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 eggs, beaten
1 tablespoon bourbon vanilla*


Preheat the oven to 350ºF. Spray the pan with cooking/baking spray.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)

In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Sprinkle the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350 degree oven for 32 to 35 minutes, or until the brownies are set.

Cool on a wire rack for a few minutes before treating yourself to a warm delicious gluten free brownie!

Yield: 12-16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

These are so addicting it's not even funny. Matt ate five the first day I made them. I ate three. Today I've had two so far. I'm working out double time to make up for it. Ha! Thankfully they have a bit of a health benefit as they are filled with Teff flour!! Teff is filled with minerals like calcium, iron, zinc, magnesium, potassium and essential amino acids like protein. It's also high in fiber!

thanks again to the Pioneer Woman!

Pecan Sticky Buns

INGREDIENTS
1 recipe of the Maple Cinnamon Buns (I used 2 cups teff, 1/2 cup white rice, 1/2 cup sorughm, and 1 cup tapioca for the flour)
1 stick of butter (DF)
Pecans, chopped into small bits
1 cup karo syrup

Make the dough with the Maple Cinnamon Buns Recipe.

In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside.

To make the rolls, preheat the oven to 375 degrees. Roll out dough into a 30 x 8-inch rectangle. Pour on some melted butter, then sprinkle sugar and cinnamon evenly over the surface. Sprinkle some of the chopped pecans on there as well. Starting at the far end, roll the dough into a long roll, rolling toward you. You'll end up with a 30-inch-long roll of dough. With a sharp knife, cut into thin slices, about 1/2-inch thick.

Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins. Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below.

Bake for 15-18 minutes, or until golden brown. Remove pans from oven and invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!) If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.