Sunday, February 27, 2011
Let Them Eat Cake
My go-to chocolate cake. It's called "Darn Good Chocolate Cake" and it always has been. So, of course it's the first gluten-free Cake Mix Doctor cake I had to try. And as I sit here, drinking a cup of coffee and eating my "Darn Good Chocolate Cake", I can honestly say, I'm not disappointed. It tastes exactly right, just the way it's supposed to.... it's just a little less moist and heavy than the original. I used the gluten-free Betty Crocker mix. Next time, I'll try Pamela's mix. And maybe cook it a couple minutes less. Or maybe it needs a chocolate drizzle instead of the powdered sugar topping. That might make it absolutely perfect, actually.
Darn Good Chocolate Cake
1 package (15 oz) chocolate gluten-free cake mix
2 tablespoons unsweetened cocoa powder
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
2 teaspoons vanilla
1 cup mini chocolate chips
dusting of confectioners'
Mix all together with an electric mixer for 2 minutes, pour into a prepared bundt pan, bake for 45-50 minutes at 350 degrees. Cool for 10 minutes, invert onto cake plate, let cool a little more, sprinkle with confectioners' sugar, enjoy!
More wonderful recipes here, in my favorite cake book:
Another old favorite, is a scone recipe given to me by my old friend Lara. I decided it had to work with gluten-free flour mix, and so I gave that a try too. (All this baked food in the house!) Perfectly happy with these, they taste just right. Maybe even better than the gluten ones? Maybe.
Scottish Oat and Cranberry Scones
Preheat oven to 425 degrees
1 1/2 cup flour (I used Pamela's bread flour mix)
2 cups rolled oats (I used Bob's Red Mill gluten-free oats)
1/4 cup sugar (I used organic brown sugar)
4 tsp baking powder
1/2 tsp salt
1/2 cup dried cranberries
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk (I used coconut milk, and I used a splash more than 1/3 cup)
Mix dry ingredients together in large bowl. Add beaten egg, melted butter and milk and stir together.
Grease a baking pan, and make two rounds of dough, about 6 inches around and 1.5 inches high or so. Score or cut each round into quarters.
Bake for 15 minutes. Serve warm with butter and jam.
And I have more gluten-free findings. I know, this is like three posts in one, but I'm going to try to keep my gluten-free posts to a minimum, because I don't want to bore you, so I'm sticking them all in one big post for the week.
This is gluten thing is easier than I'd thought and even if you are not a gluten-free gal, these foods are GOOD, or much better than I'd hoped.... foods I'll eat again, some of them I'd eat even if I wasn't avoiding wheat!
Rudi's Gluten Free Bread - seriously f.i.n.e. I like them just as well as any other sliced bread from the store. We made panini sandwiches and they were great. The slices are on the small side, which also makes me happy as I never finish a whole sandwich.
Udi's breads - We tried their frozen pizza crusts, and I have to say... they are not cardboard. But neither are they nice chewy thick crust. Ah, well, I will just have to think of them as a vehicle for pizza toppings. And I do think they are better than those boboli things. They will do for now.
Pamela's Products - gluten-free bread and cake mixes and flour mixes. So far, the corn-bread was good, and I used the buscuit-mix blend for both drop biscuits and my lemon bars. The drop biscuits were funny looking but really yummy. And the lemon bars... well I could have eaten the whole pan! I need to make more of those soon.
Blue Diamond Nut Thins - These are good. Good for dips and such. I've only tried the almond ones, but I'm happy.
Not gluten-free but dairy free and OH SO GOOD. I'd eat this over regular ice cream any day: So Delicious Coconut 'Ice Cream'. I'm going to try the coconut almond one next, and mix it with dark chocolate and then I'll have an Almond Joy in a bowl!