Chocolate Cake Recipe From Scratch

http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/

Ingredients
1 h 24 servings

157 cals

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

Prep20 m
Cook30 m
Ready In1 h

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

FOR CUPCAKES FOR IAN'S BDAY: 350 for about 20 min

Gluten-Free Carrot Cake Cupcakes

These dense, gluten-free carrot cake cupcakes are topped with an easy cream cheese frosting and can be made up to 2 days in advance.

TOTAL TIME: 35 MIN
SERVINGS: MAKES 12 CUPCAKES OR 24 MINI CUPCAKES

INGREDIENTS
1 1/2 cups almond flour
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3 eggs
2 tablespoons vegetable oil
1/4 cup maple syrup
2 cups grated carrot
3/4 cup finely chopped pecans
8 ounces cream cheese
1/4 cup unsalted butter
1 cup confectioners' sugar
BUY INGREDIENTS

INSTRUCTIONS
Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.
In a separate bowl, whisk together the eggs, oil, and maple syrup. Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients. Stir to thoroughly combine. Pour the batter equally into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes.
Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.

MAKE AHEAD

Cupcakes can be stored in an airtight container for up to 2 days.

Wheat-Free Chocolate Cupcakes with Coffee Icing

Makes 12 cupcakes

Preheat the oven to 350ºF. Line a 12-cup cupcake pan with parchment or paper liners.

Ingredients:
3/4 rounded cup sorghum flour
3/4 rounded cup potato starch, cornstarch or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup warm coffee (not too hot or it will make the starch gluey)
2 eggs
3 tablespoons organic canola or coconut oil
2 teaspoons bourbon vanilla extract
1/2 teaspoon light tasting rice vinegar

Instructions:
Whisk together the flours and dry ingredients.
Add in the coffee, egg, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, plop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done- about 20 minutes or so.
Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).
Frost when completely cooled. See recipe for coffee flavored icing below.


If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you'll be winging around gluten-free vegan baking like a pro.


Vegan Coffee Icing Recipe
Ingredients:
2 cups confectioner's (powdered) sugar
2-3 tablespoons Spectrum Organic Shortening or vegan margarine
2-4 ounces cold coffee, as needed
1 teaspoon bourbon vanilla

Instructions:
Starting with the least amount of liquid, beat the sugar to incorporate the shortening, coffee and vanilla. if you need more liquid, add a small amount at a time. beat for two minutes or so until smooth.
If you need to stiffen the frosting, add a little more confectioner's sugar.
Chill the frosting before using it. I chill it, covered, for roughly an hour.
Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.
Cook time: 1 hour, total
Yield: Serves 12

Gluten Free Oatmeal Chocolate Chip Cookies

INGREDIENTS

2 1/4 cups old-fashioned oats, divided
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao)
Parchment paper
1/2 tsp kosher or sea salt


PREPARATION

Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt. Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

Try: 350F for 9 min

(original recipe yields very crispy, brown cookies)



http://www.epicurious.com/recipes/food/views/flourless-oatmeal-chocolate-chunk-cookies-51236040

pumpkin panna cotta

INGREDIENTS
1 ½ cups milk
1 envelope unflavored gelatin
1 cup heavy cream
1 cup pureed pumpkin, squash or sweet potato
½ cup sugar
¼ teaspoon ground cinnamon

Nutritional Information





PREPARATION
Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 8 4-ounce ramekins or other containers.
Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.

Cheerios Bars

Ingredients

• 3 tablespoons butter
• 1 (10 1/2 ounce) bagminiature marshmallows(6 cups)
• 5 cups Cheerios toasted oat cereal

DIRECTIONS

• In large bowl, microwave butter and marshmallows uncovered until smooth (about 2 minutes). Stir every minute.
• Immediately stir in cereal until evenly coated. Press mixture firmly into sprayed pan.
• Cut into 24 bars.

Double Chocolate Pumpkin Muffins

INGREDIENTS

• ½ cup (1 stick) of butter
• 1 cup of white sugar (I used a little less than 2/3 cup, which was just about right) 
• 2 eggs
• 1 tsp vanilla
• 1 cup of pumpkin puree
• 1½ cups flour (I used AP whole wheat, which worked fine) 
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ¼ cup of unsweetened cocoa powder
• 1 cup of mini semi-sweet chocolate chips

INSTRUCTIONS

• Pre-heat oven to 350 degrees.
• Cream the butter and sugar together until light and fluffy.
• Add in the eggs, one at a time, beating thoroughly after each addition.
• Add in the pumpkin and vanilla, beat all ingredients until light and airy.
• Whisk together all dry ingredients in a separate bowl, excepting chocolate chips until incorporated completely.
• Slowly, little by little, add the dry ingredients to the wet and mix thoroughly.
• Add in the chocolate chips and mix until they are spread evenly through the batter.
• Fill lined muffin tins to ⅔'s full. ** Mine resulted in approx 22 muffins, but since the batter doesn't rise much, fewer muffins, filled more would be a good idea next time. I estimate about 18.
• Bake at 350 degree for 17-20 minutes, until the muffin tops spring back to the touch or a tester inserted comes out clean.
• Cool on racks.

General Fruit Crumble / Crisp Guidelines

For a crisp that serves six to eight, a good place to start is with 1/2 cup (1 stick) of butter: then add equal parts light brown sugar (1/2 cup) and two parts flour (1 cup). **Note: I sub almond meal, quinoa flour, oats, etc... for flour. 

Add a generous pinch of salt, and a pinch of cinnamon and/or nutmeg. If you want to add rolled oats or slivered almonds, mix these in now, too—you can add just a little, or up to as much as the amount of butter used.

Apple Crumble

Ingredients

Filling:

• 4 large Golden Delicious apples (about 3 pounds)
• 1/4 cup sugar
• 1 lemon, juiced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon

Topping:

• 1 cup walnuts or pecans, roughly chopped
• 1 cup all-purpose flour
• 1 1/4 cups rolled oats
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch fine salt
• 8 tablespoons (1 stick) cold butter, cut into small pieces
• Vanilla ice cream, for serving, optional

Directions

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

Recipe courtesy of Dave Lieberman

Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/apple-crumble-recipe.html?oc=linkback

German Apple Cake

(this is a fantastic recipe. I used half the sugar + a bit of honey for the scent)

Ingredients

• 2 eggs
• 3⁄4 cup vegetable oil
• 2 cups sugar (I used 1 cup + 1-2 tablespoons honey; cake was plenty sweet, could reduce further) 
• 1 teaspoon vanilla
• 2 cups flour 
• 2 teaspoons cinnamon (used more like 1.5 tablespoons, also added nutmeg)
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 4 cups peeled chopped apples (chopped approx 1/2 inch dice)
• (I also added a packet of TruLemon for flavor + a handful of raisins) 

Directions

In large bowl, beat eggs and oil until smooth.

Add next 6 ingredients and mix well.

Fold in apples.

Pour into greased 9 by 13 pan. (I used two smaller pans and bake time was still the same; very moist cake)

Bake at 350F degrees for 50-55 minutes.

Almond Meal Pie Crust

Ingredients

• 2 cups blanched almond flour
• ¼ teaspoon celtic sea salt
• 2 tablespoons coconut oil
• 1 large egg

Instructions

1. Place flour and salt in food processor and pulse briefly
2. Add coconut oil and egg and pulse until mixture forms a ball
3. Press dough into a 9-inch pie dish
4. Bake at 350° for 8-12 minutes

Blueberry Pumpkin Muffins

Prep15 m
Cook20 m
Ready In40 m

3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
3/4 cup fresh blueberries or frozen blueberries, thawed

Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. 

In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.

Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Panna Cotta Recipes

(From Smitten Kitchen)

Yogurt Panna Cotta with Honey and Walnuts
As far as panna cottas go, this is on the soft side but will still slice or hold a form. For a firmer panna cotta, reduce the milk or cream by 1/2 cup. I used this recipe as my starting point but altered the proportions so it used one container, not one plus a fraction of another, always irksome, of yogurt. I significantly reduced the sugar; I recommend 1/2 cup for a standalone but not achingly sweet yogurt panna cotta that could be served with fresh berries or just a drizzle of honey. If you’d like to fully drape or coat the panna cotta with honey, I recommend dropping the sugar to 1/4 cup to compensate. I also replaced most of the suggested cream with milk, using 1 1/2 cups milk with 1/2 cup cream; you can use all cream, all milk, or anywhere in-between but I found that at least a small amount of cream added a richness that stretched far. As for the yogurt, I used, and highly recommend a full-fat Greek yogurt. The dish will work with others (lower fat and non-Greek yogurts) but it is astronomically more delicious with the real deal. If you only have regular yogurt but want to approximate the richness of Greek yogurt at home, you can set yours to strain in a fine-mesh strainer lined with a coffee filter or layers of cheesecloth over a bowl in the fridge for a few hours or up to a day until the yogurt on top thickens.

[Updated 4/29/13 to move the lemon juice addition to the end, as some people were experiencing curdling when it was heated. So sorry for any trouble.]

Yield: 1 9-inch round panna cotta or 7 to 8 1/2-cup servings*

Panna cotta
Neutral oil such as canola or safflower
4 tablespoons (60 ml) water
2 1/2 teaspoons (1 packet or 1/4 ounce or 7 grams) unflavored gelatin
2 cups (460 grams) plain whole-milk Greek yogurt
2 cups (475 ml) milk, heavy cream or a combination thereof (see note up top), divided
1/4 to 1/2 cup (50 to 100 grams) granulated sugar (see note up top)
2 tablespoons (30 ml) freshly squeezed lemon juice (from about 1/2 lemon)

To serve
1/3 to 1/2 cup (110 to 170 grams) honey
1/2 to 3/4 cup (55 to 85 grams) walnuts, toasted, cooled and coarsely chopped

If you plan to unmold the panna cotta later, lightly coat the inside of a 9-inch round cake pan or smaller dessert cups with the oil. (No need to if you will scoop it from its cups.)

Place water in a small bowl. Stir in gelatin and set aside until the gelatin softens, about 15 minutes.

In a large bowl, whisk all of yogurt and 1 cup of milk, cream or a mixture thereof. In a small saucepan, bring remaining milk or cream and sugar to a simmer. Stir in water-gelatin mixture (it will dissolve immediately) and remove from heat. Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end. Pour mixture into cake pan or smaller cups and chill in fridge for at least 2 hours for small cups and up to 8 for a large pan. It’s best to do this the night before you need it, to be safe.

To unmold the cake pan, fill a larger baking dish with 1-inch boiling water. Dip panna cotta cake pan in it for 10 seconds, then flip it out onto a flat round platter. (A curved one will cause the panna cotta to appear sunken in the middle.)

To unmold smaller dishes, bring a small saucepan of water to a simmer and dip the bottom of a small panna cotta cup in one for five seconds, then invert it onto a plate. Repeat with remaining cups.

Right before you serve the panna cotta, sprinkle it with walnuts and drizzle it with honey. This needs to be done right before you serve it because the honey will (unfortunately) become liquidy and roll off it it sits on the panna cottas for too long.

-----------

David Leibowitz's Panna Cotta

• 4 cups (1l) heavy cream (or half-and-half)
• 1/2 cup (100g) sugar
• 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
• 2 packets powdered gelatin (about 4 1/2 teaspoons)
• 6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

Pumpkin Muffins / Cakes

1 cup whole wheat flour
1/4 cup garbanzo bean flour
1/4 cup almond meal
cinnamon, nutmeg, ginger powder and allspice to taste
dash of salt
1 cup white sugar
1/2 can pumpkin
2 large eggs
1/4 cup vegetable oil
1/4 cup water

350 F
3 miniature loaf pans
Baked for 35-40 minutes

Gluten Free Berry Cobbler

YIELD: 6-8 servings

INGREDIENTS

Filling:

• 1-1/3 cups frozen blueberries
• 1-1/3 cups frozen blackberries
• 1-1/3 cups frozen raspberries
• 2 Tablespoons sugar
• 1 tablespoon corn starch
• 1/2 teaspoon cinnamon
• 1/2 cup water
• 1 tablespoon lemon juice

Topping:

• 1/2 cup butter softened
• 1 cup loosely packed brown sugar
• 1 cup gluten free quick oats
• 1/3 cup gf flour blend
• 1/2 teaspoon cinnamon

PREPARATION

Preheat oven to 350°F.

Filling:
Mix berries, sugar, cinnamon and corn starch in a large bowl.
Add water and lemon juice. Pour mixture into a 8-inch square baking dish.

Topping:
Combine butter, brown sugar, quick oats, gf flour and cinnamon
in a medium sized bowl with a pastry blend er until butter is in small pieces. Sprinkle over top of berries.

Bake for 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream.

** NOTES: Made with all wineberries. Seems like topping amount is excessive. 

Gluten Free Garbanzo Bean and Brown Rice Flour Chocolate Chip Cookies

(makes approx 28 cookies)

Ingredients

• 1 cup chickpea flour
• 1 cup brown rice flour
• 1/8 cup almond flour (approx) 
• 1 tbs flax seed
• 1/2 cup sugar (1/2 cup results in very lightly sweetened cookies; could use up to 3/4 cup if you prefer your cookies sweeter; approx 1 cup would yield conventionally overly sweet cookies)
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional, esp. if using commercial peanut butter with salt added) 
• 1/2 cup peanut butter or other nut butter 
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 3/4 cup milk
• 3/4 cup chocolate chips

Procedure

Preheat oven to 350 F.

Mix all dry ingredients (up to salt) in a large mixing bowl. Stir in peanut butter, vanilla and egg until mixture is crumbly. Slowly add milk, stirring to incorporate evenly. Mix until batter is thick and uniform. Stir in chocolate chips.

Drop batter by 1 tbs mounds onto a lightly greased cookie sheet, leaving approx 1 inch between each cookie. (Batter is thick and will not run during baking.) Try to flatten each cookie slightly unless you prefer cake-like cookies.

Bake for 12-15 minutes, until cookies are lightly browned. 

Cool completely before eating.

Gluten Free Pumpkin Muffins

Ingredients
1/2 cup Pecan Halves chopped
1/2 cup Pure Maple Syrup or Honey
2 Eggs large *
1/2 cup Potato Starch
1/2 tsp Sea Salt
2 tsp Pumpkin Pie Spice
2 Tbsp Molasses
1 tsp Cider Vinegar
1/3 cup Tapioca Flour
1-1/2 tsp Baking Powder
1/2 tsp Ground Allspice
3/4 cup Pumpkin canned
1/3 cup Vegetable Oil
3/4 cup Garbanzo Bean Flour
1 tsp Xanthan Gum
1-1/2 tsp Baking Soda

Instructions
Preheat oven to 350°F. Spray standard 12-muffin pan with cooking spray or use paper liners.

Combine pumpkin, maple syrup, molasses, oil, egg (or tofu), and vinegar in large mixing bowl. Beat on low until very, very smooth, about 1 minute.

Combine remaining ingredients (except nuts) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts. Transfer batter to prepared pan (use spring-action ice cream scoop for uniformly-sized muffins) and bake for 25-30 minutes or until firm.

Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Makes 12 muffins

*Egg Alternative: Use 1/2 cup silken tofu, blended until smooth.

Carrot Cake

Based on http://sallysbakingaddiction.com/2015/03/23/my-favorite-carrot-cake-recipe/

Ingredients:

CAKE

• 1 cup granulated sugar
• 1 cup (240ml) vegetable or canola oil
• 4 large eggs
• 3/4 cup (133g) smooth unsweetened applesauce (I used frozen grapes ground up in the food processor; you can also use crushed pineapple.) 
• 1 teaspoon vanilla extract
• 2 cups (260g) grated carrots (about 4 large)2 and 1/2 cups (312g) all-purpose flour
• 1 cup raisins or other dried fruit
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions:

1. Preheat oven to 350°F (177°C). Spray two 9-inch cake pans* with nonstick spray. Set aside.
2. In a large bowl, whisk the sugar, oil, eggs, applesauce, and vanilla together until combined. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.
3. Mix in carrots and dried fruit. 
4. Pour/spoon the batter evenly into the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool completely in the pans set on a wire rack.

Protein Power Balls / Truffles

What you'll need
— 1/2 cup pumpkin seeds
— 1/2 cup coconut flour (or 3/4 cup rolled oats)
— 1/3 cup hemp seeds
— 1/4 cup sunflower seeds
— 1 1/2 cups pitted dates
— 3 tbsp cocoa powder
— 2-3 tbsp chocolate protein powder
— 1/4 tsp sea salt (scant)
— 1 tsp pure vanilla extract

What to do
In a food processor, process the pumpkin seeds, coconut flour, hemp seeds and sunflower seeds until fine and crumbly. Add the dates and process slightly. Add remaining ingredients and process until mixture forms a ball — this will take a few minutes, keep processing! Take small spoonfuls (about 1 tbsp) and roll in balls. Makes 25-28 balls.