Assumptions, Prejudgements and a Slice of Cake

a gluten and dairy free adventure

I wouldn't have predicted that experimenting with gluten free (GF) recipes would provoke such deep thoughts and actually be so therapeutic. Maybe it's the nature of my job, but I started to notice a theme in conversations in regards to this topic. Let me explain....

My mom as well as a few other people in my small social bubble eat a GF diet. I thought I might experiment.  As soon as I mentioned that my next baking adventure would be GF, most people would immediately become disinterested and rejected the idea or assumed it wouldn't taste good. A few others, who are currently following a GF diet were excited to try a new recipe ( & by the way, not to toot my own horn or anything but I have a decent enough baking reputation that when I mention GF, certain folks were looking forward to sampling).

Anyway, I was determined to bake GF. I conducted some research & noticed patterns within the recipes that utilize coconut flour as the flour substitute.  I noticed other patterns that brought me to the conclusion that the GF trial would be quite adventurous but I bet if I push myself a bit farther, I could make it not only GF but also dairy free. So when I then mention a gluten AND dairy free cake idea to my experimental group, their reactions were thought provoking. 

Moving along to the actual taste test portion of the show...It was easy to get my regular crew to taste test. Others needed some encouragement...& by encouragement I mean I unapologetically insisted. 

GF taste testers enjoyed their cake very much and asked for the recipe. (No surprise there.)

My favorite taste tester approached this experience in a unique manner. She asked about the flavor & as I explained some of the ingredients, she stated that she did not like 2 of the ingredients I used, in fact I believe that she stated that she disliked their flavor, but that she would put that aside as she was curious to try the GF cake. She tried it & really enjoyed it.  But the biggest impact that this interaction had on me was that she approached it with such an open mind that I thought it must be indicative of her personality as a whole. Wouldn't it be wonderful if everyone approached life this way?

I'm getting to the point...

so bear with me...

  

I work in the school system and although your position is secure, your exact assignment may not be. Due to some layoffs, I was reassigned (not by choice) to another building.  I got the phone call  just a few days before the start of the new school year and after returning from vacation.  I was legitimately in tears. I had just found out that I was pregnant, which is a blessing but it was unplanned. I don't deal well with change and this was 2 huge changes all at once.  I like to have ample notice.  I need to mentally prepare for EVERYTHING in order to minimize anxiety. I didn't know what my next move would be but I thought if I went to the new school to meet the principal that it would possibly decrease some anxiety (or increase it frankly, depending on how this first meeting went).  I remember driving over during the summer  following the highlighted map that my dad had printed for me. (I had a cute car but no navigation system) Before getting out of the car, I checked the mirror, I wiped away tears and hoped my red eyes were not too obvious. I wasn't sure if it was the pregnancy hormones or the job change but I was so nervous that I was convinced that if I looked down I could see my heart pounding through my top. As I was walking into the building,  I took a napkin out of my bag to wipe my hands.  My palms were SO. SWEATY.  I hoped the principal wouldn't shake my hand because they were so sweaty.  I went in to meet him and....ughh he stuck out his hand (we shook hands, ughhh).  He asked if he was pronouncing my name correctly.  That was nice, I thought. Maybe he is a nice guy. (shoulder shrug)  He showed me my office. I was still super anxious. I placed my hand on the counter of my new office hoping it would steady my shakes. I looked around & made an effort to find the positive. It was a beautiful newer building. My office was huge and quite luxurious compared to the revamped locker room that was my previous office.  I looked at him & said "Change can be good" (mostly trying to convince myself). Yes he says,change CAN be good.

There are approximately 80 staff members & 650 students in this building. 

I knew none of them. 

I drove to into work that first day convincing myself that change could be good and made efforts to keep an open mind. I met a lot of new people.  Some relationships blossomed, others never stood a chance. I was GF cake. Some people decided that as soon as they heard there was a new person in my role, that this wasn't going to work. Some went out of their way to tell me how difficult my job would be & made it a point to state that even though I had experience that I had no idea how hard it would be here. "Just wait, you'll see", she said.  I was questioned about my credentials, experience even my age.  Others wanted me to do things exactly like the previous staff, wanting me to mold to them instead of molding together as a team. And...some, kept an open mind.

I've met 3 of my most favorite people ever at my current place of work. 3 people that have improved the quality of my life just by being in it. In each relationship, we must have given each other an opportunity to like and be liked. 

 

So, when you decide to bake this cake, do not assume that you won't like it because it is dairy & gluten free. Don't expect it to live up to the reputation of any other cake that you have had. Don't compare it to any other cakes you have had. Taste it. And judge it on it's own merit. It could end up being one of your favorites, but without clearing your mind of assumptions and prejudgements, you will never know.

Here we go!

Preheat oven to 350

Prep pan by greasing with either coconut oil or gluten free shortening and coconut flour

cake ingredients: 

6 eggs

1 tablespoon vanilla extract (use the good stuff! )
1/2 teaspoon raspberry emulsion

1 mashed over ripe banana

1 cup coconut milk

1/3 cup either agave or honey 

4 tablespoons of raspberry coconut milk yogurt

1 1/4 cup coconut flour

1/2 teaspoon baking soda

 

 

 

honey glaze:

1/4 cup honey

1 tablespoon water

1 teaspoon vanilla extract
throw in a teeny tiny bit of coconut extract if you are feeling reckless

• In a bowl, mix the coconut flour, salt & baking soda.
• In your mixer, beat the eggs, vanilla, raspberry emulsion, agave or honey, and yogurt until it starts to froth.
• Slowly add in the mashed banana and create more frothiness (I'm sure that is not even a word.)

• Add in the dry ingredients and mix. It will start to thicken. This is supposed to happen. Mix until well combined.
• Let it sit for about 15 minutes.
• Gently stir the batter with a spatula and then pour it into your prepped pan.

 

 

 

• Let it sit for a few more minutes.
• Bake for about 45 minutes. I like it to just start to brown on top. Make sure to toothpick test your cake for doneness!
• Once you have taken the cake out of the oven, mix the 3 glaze ingredients together.  

 

 

 

• Once the cake has cooled for a few minutes, start to poke holes in it with a skewer or a toothpick and pour the syrup all over the cake. It is important not to pour the syrup over a hot cake. Then let it cool completely.  

 

 

 

Now, to take this cake up a notch...

dairy free and glorious frosting:
5 ounces of coconut spread
3 tablespoons coconut oil
2 tablespoons of coconut milk
1/4 teaspoon salt
1 teaspoon vanilla
1 cup powdered sugar

• start with the coconut oil and mix it until it almost liquefies
• add in coconut spread
• next add the salt, milk and vanilla
• finally slowly add in the powdered sugar until well blended

Feel free to adjust the amount of sugar to your liking. I just caution you that taste testing this frosting before spreading it on the cake is dangerous in that you may just eat it by the spoonful!


Now, sit down with a cup of tea. Clear your mind of any assumptions or prejudgments about gluten free foods and give it a try.

Rockstar Pancakes

I have a weekend routine.  I always cook breakfast for my family...maybe not every Saturday but definitely EVERY Sunday.  It makes me feel like a rockstar because my whole family loves these pancakes and they are low effort.  It is a recipe that revs up prepared pancake mix.

And really, I've never met anyone who doesn't like pancakes. Frankly, I'm not opposed to having pancakes for any meal. In fact, at my house, we even have them for dinner on National Pancake day which by the way fell on February 28th this year (I apologize for the late notice). Really, it's a day. National Pancake Day. Google it. Its real! I wouldn't joke about National food holidays.

Ingredients:
2 cups pancake mix
2 teaspoons baking powder
1 tablespoon sugar
1 cup of milk
2 eggs
1 teaspoon vanilla
2 tablespoons of lemon juice

This is how it goes...so easy...

• combine the dry ingredients
• combine all the wet ingredients except the lemon juice
• mix the two until almost integrated
• add in the lemon juice and stir
• walk away for about 5 minutes
• let the magic happen

The batter rises and starts to form bubbles. Can you see the difference even just a few minutes?

Little known fact: lumps in pancake batter are ok, actually they are good. DO NOT mix until all lumps are gone. Yup. It's true. If you are like me, you have the urge to continue mixing until a smooth batter is achieved...but no, no my friends, resist!  When it comes to pancake batter, lumps are perfectly acceptable, in fact they are necessary.

So at this stage of the game, I take the time to clean up the small clutter I have created in the kitchen & break out my griddle.

LOVE my griddle.

This recipe will of course work with whatever pan you typically use to cook your pancakes but I can not say enough about using a griddle like this one. It has changed my pancake life forever.  In other words, I highly recommend cooking them on a griddle.


GET.

THE GRIDDLE!


Next tip~ Some people coat the griddle with oil, some with butter. I use both. (I'm wild like that!) It has to do with the varying cooking temps of the 2 and the combo creates a beautiful golden brown color on the cake. This is also helpful because we eat with our eyes first! Specifically, I pour some oil onto the center of the preheated griddle & spread it around with a pastry brush.  Next, I literally hold the stick of butter & rub a quick layer onto the griddle...now your ready for the action! (How many times have I written the word griddle?)

You are now allowed to walk back over to the risen batter and give it a gentle stir.  I use a 1/3 measuring cup to scoop up the batter.  Wait for those beautiful tiny bubbles to form before you flip them. I am always so eager to flip them but you must be patient and wait for lots of tiny bubbles. Then flip and cook on the other side.

For some reason, I have noticed that the 2nd batch always cooks up better than the 1st. Don't know why, but it happens every time.

Each person in my household has a different pancake preference. Hubby likes chocolate chips in his, I prefer blueberries (frozen work just fine), my son likes the chocolate chips on the side & my daughter will eat anything in her path.


Exhibit A:

Hubby prefers maple syrup, my son likes the sugary stuff, I can do either but can you guess which my daughter likes? mmmhmmm, BOTH. She has her pancakes with syrup, then asks for the maple syrup and then some syrup for dipping with a side of chicken. Ugh, long story about the chicken. She likes to eat. She is one going on 20. She requests her sunglasses at 6 am, but I digress.

The leftovers, if there are any, will freeze well by the way.  I usually freeze 2 at a time & defrost them in the toaster oven for a quick weekday breakfast for the kiddos.



You will feel like a rockstar when this simple recipe pleases all palates. Host a brunch and cook these up with a variety of mix-ins, maybe some a side of bacon and some fresh fruit.  Serve up coffee, tea and mimosas if you really want to show off.  It will be an effortless menu and when you get told, "These pancakes are so good, mine are never this good."... you can simply shrug and reply..."I don't know. It's just box mix."

Enjoy!

Red Velvet Cookies

So, I have set several goals for myself this year. Goals. NOT resolutions. One of these goals is to put less pressure on myself.

In the past, using "boxed cake mix" was TOTALLY unacceptable.  In fact, I've engaged in intense discussion with a specific friend who insists that she prefers box mix to a scratch baked cake. It's true. She does. I tried to convince her that she doesn't but she continues to disagree. (I'll keep trying.)

Putting less pressure on myself means not insisting on perfection.  I am learning that if you put too much time and effort into making things perfect, you won't give yourself the opportunity to enjoy the process. 

Anyway, my uber talented friend was coming over for a crafting girls night in (the craft never got done by the way...story for another day)...anyway, I thought... how could we have a girls night without sweets?? Naturally I would have to bake... but what could I bake that would be low labor / high impact....hmm

I had red velvet cookies at a cafe  & had been obsessing about them ever since. (I tend to obsess about a variety of things.) I decided this would be the perfect opportunity to try them out.  After conducting a thorough Pinterest search I decided on the following recipe:

• 1 box of red velvet cake mix
• 1 egg
• 1/2 cup of butter
• 8 oz cream cheese
• splash of vanilla
• splash of red food coloring
• 1 cup of white chocolate chips

Directions:

1. blend together butter, cream cheese and egg
2. add vanilla & food coloring
3. add cake mix & mix until almost blended
4. stir in chips
5. drop by tablespoonfuls onto cookie sheet & bake at 350 for about 12 min or so until they look like they are forming a soft crust.
6. Try not to eat the entire batch in one sitting

Why did I choose this version? Very scientific rationale of course:

1 stick of butter = yum

1 stick of butter + 1bar of cream cheese = well that has to be better, right?

Super easy.

Super tasty.

Ultra addicting!

Even my food snob husband liked them!

Do you know the best part? I got teary eyed...my friend text the next day to let me know that her son (who is picky eater) liked them! Now, if that isn't enough to convince you to try this recipe, I don't know what is!

Happy Baking!

What are your resolutions goals?

Creative Break

Any day is a good day for baking in my book...the question is...can I fit it into my schedule....hmmm? Between juggling 2 small children, a full-time career, a hubby and whatever current food or fashion obsession is on my mind, baking is at times hard to squeeze in.  


Its hard to find time to bake during the week but the actual creative process ends up being quite therapeutic. After one (or should I say another) crazy day at work, I decided to make time for these little treats mid week. 

Pinks & reds were on my mind since Valentine's Day is quickly approaching.

                                           

.....the truth is.....no baking was involved! 

  Sometimes its enough just to make them....SOMETIMES.