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Friday, August 3, 2012

Gluten-Free Maple Chocolate Chip Cake

I am trying something completely against my baking, sugar, and wheat flour loving self...I am testing out a gluten free diet! But have no fear - I will still provide you with recipes full of gluten, with little gluten-free experiments like this thrown into the mix :)

My first experiment is a gluten-free cake made with coconut flour. So far I don't like it as much as regular flour but the consistency is great and the flavor is not bad. It just has a simple hint of coconut.

Here's a recipe for a completely gluten-free maple chocolate chip cake!

Preheat oven to 350


  • ½ cup butter, melted
  • ½ cup coconut milk
  • 12 eggs (yes, 12)
  • 1 cup brown sugar 
  • 1 teaspoon salt
  • 1 teaspoon maple syrup
  • 1 cup sifted Coconut Flour
  • 1 teaspoon baking powder
  • ¾ cup pecans, finely chopped or walnuts


  • Blend together butter, coconut milk, eggs, sugar, salt and maple syrup. 
  • Combine coconut flour with baking powder and whisk into batter until there are no lumps. 
  • Pour batter into a greased 11x7x2 inch or 9x9x2 inch pan. 
  • Fold nuts into batter. 
  • Bake at 350F for 35-40 minutes or until knife inserted into centre comes out clean.

Let me know what you think!

Sunday, April 22, 2012

Momofuku Birthday Cake for Reed!

Reed is a smart man. He got me the Momofuku Milk Bar cookbook knowing that I would eventually make something for him. Quite strategic if you ask me! So, for his birthday this month I made Momofuku's version of everyone's favorite out-of-the-box cake...Funfetti!! Nothing can replace Funfetti but this recipe came pretty darn close. The only difference I really found was that it is not as sweet (to be expected) and has more of an angel fool cake consistency (which could be something I did wrong...eeek!) Either way it came out good. Reed took some slices home with him and claims they only lasted a day AND he tells me how much he misses it; so I guess I did good! :)
Before I get into the recipe I have to say that this cookbook gave me a new love for Momofuku. Most probably know it as one of the trendiest spots in NYC, but after reading through the cookbook I have a new found respect for it (not that I ever disrespected it, they are THE makers of crack pie; but now I just see the spot through a different lens.) I really like how they are all about experimenting and not wasting anything (i.e. the crumbs you see on top of the cake is actually "crumb." They have recipes for it but I took a short cut and just used the best part of the cake: the greasy crumbs stuck to the pan!) They also use a deconstructed look; so the fact that you can see everything in my layer cake, including its imperfections, is all intentional. It's just a really fun book with a nice fresh perspective on baking. Okay okay, enough from me. Here's how YOU can make it:

Ingredients: Cake
(I used two 9" round pans so this makes a pretty decent size layer cake!)

    • 8 tbs softened butter
    • 2/3 cups vegetable shortening
    • 2 2/4 cups sugar
    • 6 tbs packed light brown sugar
    • 6 eggs
    • 1 cup buttermilk
    • 2/3 cups grapeseed oil
    • 4 tsp clear vanilla extract (I didn't use clear and I think it was fine, just FYI)
    • 4 cups cake flour
    • 2 tsp baking powder
    • 1 1/2 tsp kosher salt
    • A generous portion of rainbow sprinkles!! Just remember people should be biting into a mouthful of cake, not sprinkles ;)
    Ingredients: Frosting
    • 1 stick butter at room temperature
    • 1/4 cup vegetable shortening
    • 2 oz cream cheese
    • 2 tbs and 2 tsp corn syrup (if you have glucose use 1 tbs of that in place of the 2 tsp of corn syrup)
    • 1 tbs clear vanilla extract (again, I used regular and it seemed fine to me)
    • 1 1/4 cups confectioner's sugar
    • 1/2 tsp kosher salt
    • pinch of baking powder
    • touch of lemon juice (or a pinch oc citric acid if you can find it)

    Directions: Cake
    • Preheat oven to 350
    • Combine the butter, sugar, shortening, and sugars in the bowl of stand mixer and cream together on high for 2-3 mins
    • Turn off the mixer and scrape down the sides of the bowl, add the eggs, and mix on high for 2-3 minutes. 
    • Scrape the sides of the bowl once more and, on a low speed, stream in the buttermilk, oil, and vanilla.
    • Increase the mixer speed to medium-high and let mix for 4-6 minutes until it is all practically white (don't rush this process. You'll know it is ready when it is completely homogenous. There should be no traces of fat or liquid).
    • Stop the mixer and scrape the sides again. This time, while on a very low speed, add the flour, baking powder, salt, and sprinkles. 
    • Mix for about 1 minute and then scrape down the sides of the bowl one last time!
    Directions: Frosting
    • Combine the butter, shortening, and cream cheese in the stand mixer and cream together on medium-high for 2-3 mins until the mixture is smooth and fluffy.
    • Scrape down the sides of the bowl.
    • With the mixer on its lowest speed, stream in the corn syrup and vanilla. Crank the mixer up to medium-high speed and beat for 2-3 minutes until the mixture is smooth and glossy.
    • Scrape down the sides of the bowl.
    • Add the confectioner's sugar, salt, baking powder, and lemon juice.
    • Mix on low speed just to incorporate everything.
    • Crank the speed back to medium-high and beat for 2-3 minutes. You'll know it is ready when it looks like it came from a can!
    • Use the frosting immediately (as long as the cake is cooled) or store it in the fridge for up to 1 week in an airtight container.
    Happy birthday Reed Townsend Jones!!!

    Sunday, April 8, 2012

    Homemade Ice Cream Sandwiches

    Why I didn't think of this sooner I do not know. I can't take credit for the ice cream because I didn't make that, but I did find a better use for homemade cookies! I have been reading a lot of the Momofuku Milk Bar cook book lately and if there is one thing I learned it is that you waste nothing and everything can be used to make something delicious. I like that so I went with it and made the cookie of all cookies. I have no name for it, so I will just say it is the 'Everything but the kitchen sink cookie.' Now you'll see why...

    • 1/2 cup brown sugar
    • 1/2 cup sugar
    • 1/2 cup butter, softened
    • 1/2 cup smooth peanut butter
    • 1 tsp vanilla extract
    • 1 egg
    • 3/4 cup all purpose flour
    • 3/4 cup quick-cooking oats
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 cup chocolate chips
    • 1/2 cup coconut
    • Nutella as desired, to spread on the cookies for extra goodness!
    (makes roughly 30 cookies)
    • Preheat the oven to 375
    • In a large bowl combine the sugars and butter until light and fluffy
    • Add the peanut butter, vanilla, and egg; mix well
    • Stir in the flour, oats, baking soda, and salt
    • Stir in the chocolate chips and coconut
    • Drop by the tablespoon onto lined cookie sheets, about 2" apart
    • Bake for 10-12 minutes until golden brown
    • After you let them cool, spread Nutella on each side of the cookie and sandwhich in some ice cream
    • Wrap tightly in aluminum foil and freeze them until you are ready to chow down!

    Sunday, March 25, 2012

    Honey Cardamom Cookies

    What a delightful little cookie this turned out to be. Anyone who knows Persians and has been introduced to cardamom (in just about everything) will probably like these a lot :) They are a light little cookie with just the right amount of sweetness and a decent hint of cardamom! Perfect with tea, or alone for a light dessert.

    Makes roughly 24 cookies
    • 7 oz unsalted butter
    • 2/3 cups powdered sugar
    • 3 tbs honey
    • 2 cups all purpose flour
    • 1 tsp baking powder
    • 3/4 cups ground almond (aka almond flour you can get at almost any health food or specialty store)
    • 2 tsp ground cardamom
    • More powdered sugar for dusting
    • Preheat oven to 325
    • Melt butter, sugar, and honey in a small saucepan over medium heat. Stir until sugar dissolves (and don't caramelize it!)
    • Sift the flour and baking powder in a large bowl
    • Add almond flour and cardamom to flour and baking powder
    • Stir dry ingredients and create a well in the middle for the butter mixture
    • Add butter mixture and stir all ingredients together
    • Place batter by the tablespoon on a parchment lined baking sheet and bake for 15-18 minutes
    • Cool and dust with powdered sugar

    Monday, January 2, 2012

    Oatmeal Cookies with Cherries and Chocolate Chips

    As a thank you to some wonderful friends who hosted a New Year's party, I brought over a bag of oatmeal cookies that I changed a little by adding some dried cherries, dried cranberries, and chocolate chips; and substituted some of the brown sugar with date sugar. I was afraid oatmeal cookies may not have gone over well with everyone, but I was pleasantly surprised to see how much everyone enjoyed them!

    Preheat oven to 350. Recipe makes roughly 30 cookies.

    • 3/4 cups butter
    • 1 cup brown sugar
    • 1/3 cup date sugar
    • 1 egg
    • 4 tbsp water
    • 1 tsp vanilla extract
    • 4 1/3 cup rolled oats
    • 1 cup all purpose flour
    • 1 tsp salt
    • 1/2 tsp baking soda
    • As many chocolate chips and dried cherries and cranberries as you can handle
    • Cream butter and sugar together; then beat in the egg, water, and vanilla extract until smooth
    • In a separate bowl, mix the oats, flour, salt and baking soda
    • Gradually stir the oat mixture into the butter mixture until thoroughly combined
    • Place dough by the tablespoons onto a greased cookie sheet
    • Bake 15 minutes or until golden brown