Sunday, August 18, 2013

Chocolate Quinoa Cake

I seriously doubted this recipe when I first came upon it.  I have struggled getting anyone in our household to eat quinoa, let alone in a cake.  It got rave reviews, so I thought what the heck!  It definitely is a process to make, not one you just whip up in an hour.  Having said that, it was a huge hit.  I even took it to a friend to be a taste tester for me.  They had no idea the ingredients, but it was loved by all who ate it.  It is a very rich cake.  One slice hits the spot!  This was a pinterest find that led me here.  I have tried a few of her other recipes and have always been happy with the results!

Chocolate Qunioa Cake
2 cups cooked and cooled quinoa (see note below)
1/3 cup milk
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups heavy whipping cream
1 1/4 cups semisweet or bittersweet chocolate chips ( I actually cut this down to about a 1/4 C and I use milk chocolate chips)

For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks. (This takes at least 10-15 minutes to get thick and stiff)
Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake - frosting just the middle and top.
Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.

You'll need about 3/4 cup  dry quinoa for 2 cups cooked. Make sure to measure the quinoa for the cake recipe after it is cooked and cooled. Also, make sure to THOROUGHLY rinse the quinoa and cook the quinoa in water not broth.

Tuesday, August 13, 2013

Sugar Cookie Squares

Who doesn't love a soft sugar cookie?  I have not found pleasure in trying to 'roll' out sugar cookie dough since going GF, so this is something I put on the back burner.  Then one day, I saw a pin on pinterest called 'Sugar Cookie Bars'.  You just spread the dough out onto a cookie sheet and bake the whole thing at once and then frost, cut and serve!  Well, duh, why didn't I think of that?!  I pulled out my old favorite recipe from back in the day and viola, we have yummy sugar cookies....all shaped like squares!  It was a good day.  The first time I made it using the full recipe and the cookies were like cake thickness.  A bit much for me, so the second time, I halved the recipe and they were much thinner (as pictured below).  So pick what suits your fancy and enjoy!

 Sugar Cookie Squares

½ cup shortening or butter
1 ½ cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
½ tsp. baking soda
1 tsp. salt
1 ½ tsp xanthan gum
3 cups GF flour

Cream together shortening, sugar and eggs.  Add remaining ingredients.  Spread dough out onto greased cookie sheet. (One with sides)  Bake at 375 degrees for 10-12 minutes; until light golden brown on top.

Frost with your favorite frosting.  I use Betty Crocker Cream Cheese flavored frosting.

Saturday, August 10, 2013

S'mores Pizza Dessert

 I was asked to take dinner into a family tonight.  With all that was going on, it was just easier for me to stop at Papa Murphey's Take-n-Bake and grab them dinner.  I saw that they had a s'mores dessert pizza and I thought to myself, "Wow, that looks amazingly delicious!"  I think I could totally make that GF!  When I got home, I googled s'mores pizza and found several recipes.  I chose one that looked good and ran with it!  It was seriously a hit with my family and the guests we were feeding at our home tonight!  The only thing I would have changed is maybe drizzling a little bit of chocolate syrup over the pizza.  All in all, we will be making this again!  The recipe I went with came from here.

If you only want to make the dessert pizza, then 1/2 a pizza dough recipe would make just that.  Lately we have been doubling the dough recipe  and making two large dinner pizza's with enough dough left over to make a dessert pizza.

S’mores Pizza Dessert


½ GF Pizza dough recipe (this will make a medium/large size dessert pizza)
1/3 cup Brown Sugar
1/2 cup GF Rolled Oats
2 tablespoons Softened Butter
1/4 cup GF Flour
Mini Marshmallows
Semi-sweet chocolate chips (we like and use milk chocolate!)


Prepare crust as you normally would. Spread the dough out on a pizza stone.  In a medium sized bowl, combine flour, brown sugar, and butter with a fork until you have corn meal consistency.  Mix in the rolled oats.  Sprinkle this mixture across your pizza crust liberally. Add chocolate chips onto crust.  Bake pizza crust as directed.
Bake Pizza at 420 degrees for about 12-15 minutes, then add marshmallows and finish cooking for 5-7 minutes.  Remove from oven, slice and serve. 

***Next time I would totally drizzle chocolate syrup over mine before serving.