Gluten Free Black Forest Cupcakes Recipe

It is funny how my mind works – places, events and people are entwined and woven together with food in my memories. Take these gluten-free cupcakes for instance. I came up with the recipe as homage to my dear friend Christiane, a beautiful German woman who now lives in London. For every birthday or special occasion Christiane would make her grandmother’s recipe for Black Forest Cake, a lovely combination of chocolate, cherries and cream. We may live miles apart now but one bite into these cupcakes and I am right back there with my friend sitting in our favorite coffee shop sharing cappuccinos, one of her outrageous stories and lots of boisterous laughter.
The recipe for these cupcakes is just one of 150 gluten-free dessert recipes in my book Simply…Gluten-free Desserts. The book is about more than recipes though, it is about friends and family, little stories and snippets, memories linked with food. It is also a primer on how to bake gluten-free as I walk you through each recipe. And just to top it all off there is a recipe for a pastry-quality gluten-free flour you can make at home, ensuring your desserts are not just “good for gluten” but just plain good!

My hope is that this book will inspire you to create beautiful, gluten-free desserts and more importantly to create some cherished memories of your own.

Here is a little preview.

Black Forest Cupcakes

Ingredients:

Cupcakes

½ cup unsalted butter at room temperature
1½ cups granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 2/3 cups gluten-free flour
2/3 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon kosher or fine sea salt
1½ cups milk
1 – 14.5 ounce can red tart cherries – drained
1 -10 ounce jar maraschino cherries – drained and liquid reserved, use divided

Topping

1 cup heavy whipping cream
1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
Grated dark chocolate for garnish

Directions:

Cupcakes

Preheat oven to 350 degrees. Insert paper liners into the cups of 2 standard muffin pans.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time until each egg is fully mixed in, scrapping down the sides of the bowl with each addition. Add the vanilla extract and mix well.
In a separate large mixing bowl, whisk together the flour, cocoa powder, baking powder and salt.

With the mixer on low, add the flour mixture and milk to the creamed butter, starting with 1/3 of the flour mixture, then half the milk, half the remaining flour mixture, the rest of the milk and the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrap the sides and bottom of the bowl well with a large spatula.
Spoon 2 tablespoons of batter into each prepared muffin cup, add 3 of the red tart cherries to each cup then top with 2 more tablespoons of batter. Bake for 20 – 25 minutes or until springy on the top. Allow to cool in pan for about 5 minutes.

With a toothpick, poke 6 or 8 holes in each cupcake. Spoon about 1 teaspoon of reserved maraschino cherry liquid onto each cupcake and let it soak in. Remove cupcakes to a wire rack to cool completely.

Topping

Whip cream in a large bowl until soft peaks form. Add the confectioners’ sugar, vanilla and 1 tablespoon of reserved maraschino cherry juice. Beat until stiff.

Frost cupcakes and garnish with a maraschino cherry and some grated chocolate.

Makes 24 gluten-free cupcakes.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

Resource :

http://simplygluten-free.com/blog/2011/05/black-forest-cupcakes.html

Gluten Free Home Made Marshmallows Recipe

I had the best of intentions this Holiday Season. To get the house decorated, buy and wrap the gifts, have a wonderful Christmas Eve party for 40 of my closest friends, make marshmallows (a gluten free recipe) to give away as gifts (keeping some for myself of course!), post my blog and enjoy to the fullest this time of year all while remaining stress-free.
Well, I got the house decorated, bought and wrapped the gifts, cooked, cleaned, had a lovely party, spent Christmas day with the family and I even made marshmallows for my friends. I did not however post my blog or remain stress-free.

It all started when my husband who works in California (while we live in Florida) missed his flight home on the 22nd. But no worries, he caught a flight on the 23rd in plenty of time to full-fill all his duties as man of the house and carry out the enormous list of duties to ready the house for the party.

However, as luck would have it the woman sitting next to him on the plane suffered some sort of physical breakdown and while my husband was able to revive her (sitting next to him on a plane is like sitting next to Harrison Ford, he can handle anything and save the day!) the plane had to make an unscheduled stop in Texas to get this woman to a hospital. This meant he missed his connection in Miami and did not effectively get home until Christmas Eve. So much for that big list! I had to do a whole lot of the list (that will teach me to make such big honey-do lists for him, what’s the point if I have to do it all myself?)

But the good news is the woman is fine, he made it home for Christmas and somehow it all got done. Well, except remaining stress-free and posting my blog.

I have been making Marshmallows for Christmas gifts for ages. They are naturally gluten-free and if you have never had home-made marshmallows you are missing one of the true joys of winter (even if it is 80 degrees on Christmas morning). They are easy to make but you do need a good mixer and a candy thermometer.

When I first started to make marshmallows as gifts the response was always the same “I didn’t know you could make marshmallows!” Now what with marshmallow making demonstrations on morning shows, The Food Network and what-not they don’t seem as mysterious as they once did but that does not in anyway lessen the specialness of truly home-made marshmallows (as opposed to the “home-made” kind you but at specialty food stores.)

Marshmallows can be cut in any shape you desire, rectangles and squares are probably the most popular but one could use cookie cutters for unique shapes if desired. Now while my pantry and sock drawer may be a symphony of chaos, I am a tad O.C.D. when it comes to the size and shape of my marshmallows. I like squares. I have tried all sorts of ways to make perfect squares and the easiest is to lay the block of uncut marshmallow on a cutting surface, cut off a small strip at the edges to get rid of the rounded corners and then cut in half, then cut the halves in half and then again. Once that is done you will have strips and then I line those up and cut into squares.

Last night, after the house was finally put to right and the noise had worn down from Christmas, my husband and I had a big mug of hot chocolate with home made marshmallows and watched a movie. Such joy!

I hope you will consider making yourself this amazing treat.
Marshmallows

Ingredients

4 envelopes unflavored gelatin
1 ½ cups water
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
2 teaspoons gluten free vanilla extract
About 1 cup confections sugar – maybe more

Directions

Oil a Pyrex lasagna baking sheet with vegetable oil. Line the dish with foil (don’t use the heavy duty stuff) and then lightly coat the foil with oil.

In the bowl of an electric mixer soften the gelatin with ¾ cup water.

Combine the sugar, corn syrup, ¾ cup water and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 240 degrees on a candy thermometer.

With the whisk attachment of the mixer at full speed, pour the hot syrup slowly into the gelatin. Continue to beat for 15 minutes. Mixture will be white and fluffy and very stiff. Add the vanilla and beat until completely incorporated. Pour the mixture into the prepared Pyrex pan and smooth the top with a lightly oiled spatula. Allow to rest uncovered for 10 -12 hours.

Using a fine sieve, sprinkle powdered sugar onto a cutting surface. Turn the marshmallow mixture onto the powdered sugar, remove and discard foil and sift more powdered sugar on top of the marshmallow mixture. Cut as desired. Roll the cut marshmallows in more powdered sugar to prevent sticking.

Prepare your taste buds for the absolute best marshmallow you have ever tasted!

Resource :http://simplygluten-free.com/blog/2007/12/home-made-marshmallows.html

Related Blogs: Gluten Free Breakfast

Gluten Free Desserts – Gluten Free Chocolate Pistachio Galette Recipe

I like to think of myself as a gluten free recipe teacher of sorts. But not that mean teacher with the grey hair in a bun, sensible shoes and a ruler, which is as an effective weapon as a Jedi light saber. More like the really cool substitute teacher who lets you call her by her first name, wore really (and seemingly too expensive for a substitute teacher’s paycheck) fashionable clothes and possessed a sunny disposition. Of course now that I think about it, the sunny disposition was probably due to the fact that she was finally making a little cash that she could use towards paying off some of the massive credit card bills for all her cool clothes, but I’m digressing.

The point is, the reason I like to think of myself of as teacher of sorts is that I am fond of offering basic Gluten Free Desserts recipes that can be mastered and then elaborated upon.

Take the gluten free pie crust recipe I just posted – it is a great basic recipe and of course, who doesn’t love pie? And better yet, once you master the basic pie crust you can expand your recipe repertoire with something like a galette.

A galette is a sort of rustic, free-form pie where the edges of the crust are partially folded over the filling and no pie pan is used. Usually galettes are made with seasonal fruit and if I were a real gluten-free teacher I would be providing such a recipe right now. But, I’m the cool substitute teacher remember? So instead of the crust edges folded over, how about building then up and forming a wall and instead of fruit, what about a galette filled with sinfully rich chocolate and topped with pistachios and white chocolate curls? Oh…and that basic pie crust – what do you say we make it with chocolate?

Pretty cool right?

Chocolate Pistachio Galette

Ingredients

1 recipe perfect pie crust – chocolate variation

1 cup bittersweet chocolate chips

1 teaspoon instant espresso powder

2 large egg whites

1/8 teaspoon kosher or sea salt

¼ cup granulated sugar

1 teaspoon pure vanilla extract

¾ cup shelled salted pistachios, roughly chopped

1 – 1 ounce square white chocolate, at room temperature

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Prepare the chocolate version of the perfect pie crust recipe. Following the rolling method in the gluten free pie crust recipe, roll the dough into an oval about 13” by 9” and about ¼” thick. Transfer the rolled dough to the prepared baking sheet. Brush any excess flour off the dough. Roll and fold the edge of the dough over to form a rimmed crust. Bake for 15 minutes or until the dough is fairly firm. Leave oven on.

Melt the chocolate in the microwave for about 2 minutes or until most of the chocolate is melted. Alternately place the chocolate chips in a heat proof bowl and place on a pan with an inch or two of barely simmering water until melted. Stir in the espresso powder and continue stirring until all the chocolate is melted. Let cool slightly.

Beat the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment until foamy, starting on low speed and increasing to high. Gradually add the sugar and beat until stiff peaks form. Add the vanilla extract and mix well. Fold the chocolate into the egg whites until the mixture is no longer streaky. Spread the filling over the baked crust evenly, it should be about ½ inch thick. Sprinkle the chopped pistachios over the top. Return to the oven and bake for another 10 minutes or until the filling looks a bit dry and has cracked slightly. Let cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.

Once the galette has cooled, drag a vegetable peeler across the side of the white chocolate square and let the curls of chocolate fall over the top of the galette. Serve slightly warm or cool. Can be made a day ahead, cover with plastic wrap and store in the fridge.

Article Source:  http://simplygluten-free.com/blog/2011/10/gluten-free-chocolate-pistahio-galette-recipe.html

Related Blogs: Gluten Free Cookbooks