This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake. // @BobsRedMill // passover

Flourless Chocolate Almond Cake

by Sarah House in Gluten Free, Recipes

Eggs play an integral role in baked goods, from lightening texture to binding structure to creating loft to adding fat and flavor.  For restricted diets like grain-free, eggs can be a meal-saver.

Grain-free dishes are so hot right now, but people forget that grain-free confections have been a norm in several cuisines for the mere fact that eggs + nuts + a little something sweet equal an excellent dessert!  Just because you still eat and enjoy grains like wheat, rice, and quinoa, don’t think all these fancy “new” nut products aren’t for you.  This cake is a perfect example.  Pulling heavily from traditional European patisserie methods, this unleavened chocolate cake is great for any special occasion, or just because.  And since there are no leavens at work (no baking powder, baking soda, or yeast) this cake is a swell choice for Passover, too!

This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake. // @BobsRedMill // passover

Some bakers may be intimidated creating a cake without any of the standard butter, sugar, or flour components.  And you do need to be aware of what you are doing to ensure a perfect cake.  To help you avoid the inner shame of knowing you kinda maybe messed up the cake you’re about to serve, here are a few tips to ensure a rich and fluffy outcome.

  1. Chocolate is sensitive.  Chocolate doesn’t like high heat or it will burn.  Chocolate does not like water or it will seize.  And there is no coming back from either of those.  Some bakers like to melt chocolate in the microwave but I prefer to have an eye on my chocolate the whole time.  Instead of microwaving, there are two great choices to carefully melt chocolate:  a double-boiler or straight on the stove-top.Double-boilers are super easy to put together.  Place about an inch of water in a pot and bring it to a gentle simmer over medium-low heat.  Find a clean metal bowl that fits neatly over the pot, like a lid.  Put the chocolate in the bowl, put the bowl over the simmering pot, and stir gently until all the chocolate is melted.  The only word of warning I have is to not let that water get too hot.  A faster boil produces more steam which can turn into condensation droplets in your bowl.  And remember, chocolate does not like water.  Any type of water.  So keep it to a simmer.

    If you are a bit more confident with your ability to keep an eye on things, throw that chocolate into a small pot and place it right on the stove over very low heat.  If you remember to check it frequently, and stir it just as often, you’ll come out with perfectly smooth and melted chocolate.  Trust me.  And yourself.

    This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake.

  1. Eggs are interesting beasts.  Half forgiving and down for anything, half sensitive and prone to over-reaction.  Yolks are the forgiving team.  Toss them in a bowl and start whipping and they’ll get light and fluffy and lemony-yellow as the dawn.  You can even toss stuff in with them, like honey in this instance, and they won’t mind.  True now, if you left them mixing for too long, they’ll lose some volume.  But why would you do that?  If you get called away from cake baking for more than 5 minutes, you’re going to turn off the mixer, right?  (Right.  You WILL do that.)Whites, on the other hand, need some babying.  Stop paying attention to them and they’ll go from liquid to Styrofoam in a hot second.  And don’t you dare let anything in that bowl with them, other than maybe some cream of tartar or some sugar if you are making meringues.  Let some water sneak into the bowl, or a noticeable amount of egg yolks or fat, and you find yourself cracking a whole new set of eggs, plus rewashing and thoroughly drying your utensils.

    So make it easy on yourself.  When you are whipping egg whites, keep the egg whites clean and away from water, and use thoroughly cleaned and dried bowls and whisks.   I once worked for a chef who insisted that whipping egg whites be started on the slowest speed in our mixer and to then increase the speed very gradually over time so the proteins could slowly untangle themselves from each other and then hook back up again much later.  It took about 20 minutes.  I found that ridiculous.  Start slow so you don’t slosh egg whites all over.  But don’t be afraid to crank up the speed.  Just watch what is happening in the bowl and be ready to stop when the right volume and peak is reached.

    Also, these whipped egg yolks and egg whites are providing a lot of the structure and bind and height here, so be gentle when folding and when transferring the cake batter into the pan.  Don’t squish it down.  Gently spread it around.

    This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake.

Paying attention to what you are doing is the best and simplest way to make a perfect cake 100% of the time.  This holds true for all baking.  It’s not necessarily that the recipe is complicated, it’s just that some ingredients require a watchful eye.  But, heck, if it all goes south and the cake comes out flat, the rich chocolaty flavor and tender almond crumb will still be there, so just call it a torte and call it a day.

Get the recipe for Flourless Chocolate Almond Cake at BobsRedMill.com

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Sarah House Google: Sarah House
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National Coffee Cake Day // bobsredmill

National Coffee Cake Day + Our 10 Favorite Coffee Cake Recipes

by Lindsey Duncan in Gluten Free, Recipes

It’s Thursday, April 7th… You know what that means?! It’s National Coffee Cake Day, of course!! (Who didn’t know that?)

What exactly is a coffee cake, anyway? Why should it be celebrated? And is it one word or two?! Okay, okay, one thing at a time: A coffee cake is a spongey cake, usually with a crumb or streusel topping, which is meant to be served alongside coffee. It should be celebrated because it’s delicious. You will see it written both as one word and two, but Merriam-Webster says it’s two.

Getting down to a little more detail, Baking Illustrated, by the Editors of Cook’s Illustrated Magazine, defines “Crumb Coffeecake” as “nothing more than a single layer of buttery yellow cake topped with crumbs made from sugar, flour, and butter.” It is, of course, paired perfectly with a morning or afternoon cup of coffee.

National Coffee Cake Day // bobsredmill

We are celebrating National Coffee Cake Day by sharing with you all 10 of our favorite coffee cake recipes!

  1. Cranberry Swirl Coffee Cake made with our Organic Unbleached White All-Purpose Flour is moist and tart with yogurt and cranberry sauce.
  2. (Vegan!) 7 Grain Marionberry Coffee Cake – we love that this recipe features a berry native to Oregon and creatively uses our 7-Grain Pancake Mix in place of flour!
  3. (Gluten Free!) Lemon Blueberry Coffee Cake which no one will know is gluten free. Our Almond Meal keeps the cake moist and subtly nutty while our Organic Quinoa Flour and Sorghum Flour with Tapioca Flour provide fluffiness and divine texture to please even the most discriminating gluten-eating palette.
  4. Butter Pecan Streusel with Unbleached White All-Purpose Flour brilliantly features a cream cheese center for decadence second to none.
  5. (Vegan!) Vegan Coffee Cake from Vegan Gretchen is just like the coffee cake you remember from before your vegan days with a perfectly spiced, satisfying cinnamon topping.
  6. The Pioneer Woman’s “The Best Coffee Cake. Ever.” might be just that. We love this old-school recipe of her mother’s. Fair warning: there is nothing bashful about this buttery cake from heaven.
  7. These Coffee Cake Muffins from The Kitchn make no compromises on taste for convenience. Pop a coffee cake in your bag and whip it out just in time for that much-needed mid-morning coffee and snack break.
  8. Sour Cream Coffee Cake from Gimme Some Oven is moist and delicious and super easy to make, with a prep time of only 5 minutes!
  9. (Vegan!) Chocolate Cherry Coffee Cake featured on krisscarr.com, by Chloe Coscarelli, just might be part ice cream. This vegan coffee cake satisfies the sweet tooth and leaves nothing to be desired!
  10. (Paleo! Gluten free!) Hazelnut Coffee Cake from Fed and Fit is a grain-free, paleo-diet-friendly (and thus, gluten free friendly) twist on traditional coffee cake. Cassy used our ground Hazelnut Meal to create this dish and we are in love with it!

There you have it – 10 of our favorite coffee cakes and something for every diet. Celebrate, you, and enjoy National Coffee Cake Day!

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Lindsey Duncan Google: Lindsey Duncan
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The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Coffee Cake with Butter Pecan Streusel

by Billy Parisi in Recipes

The perfect morning for me begins at 5 am with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  There is no need for cream and sugar in your coffee when you’ve got a coffee cake that perfectly compliments with sweet deliciousness.  I know 5 am is early, but if I want any time to myself I’ve got to get up at the crack of dawn before anyone gets up just to get a few quiet moments in.  The cool thing about coffee cake is just how versatile it is and how much you can really change them up.  While the batter usually stays the same you can completely play with the streusel on top or the filling in the center, it’s really up to you.  For this coffee cake recipe, I went with a cream cheese center, but I’ll get to that in a bit.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

The best part of coffee cake is the crumb topping, or streusel.  It’s that extra bit of sweetness and crunchiness that just puts that touch of love on the cake.  I simply cut together some butter, flour, cinnamon, brown sugar and chopped up pecans for the topping.  You can use a pastry knife to do this or a fork, but the goal is to get the butter about the size of rice.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisiThe next best part of the coffee cake is the center.  Now there are a ton of different things you can do here like just brown sugar and butter chunks, or fruit, or icing, but I decided to have the best of all things and mixed together some softened cream cheese and ½ of the pecan streusel.  That’s right cream cheese, butter, brown sugar, cinnamon and pecans as my center.  Can you blame me?

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Now on the the batter.  It’s as easy as creaming together some butter and sugar until it is light and fluffy and then adding in a few eggs and some vanilla.  Next, you mix in the dry ingredients until it’s incorporated.  I used Bob’s Red Mill All-Purpose Unbleached Flour with some baking soda, baking powder and salt and it was the perfect combo.  Bob’s Red Mill All-Purpose Unbleached Flour is unbleached, unbromated, enriched baking flour milled from high quality North American wheat and is excellent for all of your baking needs.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Time to load up your Bundt pan with all this delicious goodness.  Start by adding half of the batter to the bottom and then layering on the cream cheese filling, the other half of the batter and then the crumb topping.  From there you bake in the oven at 350° for about 45 minutes.  I always say that simplicity is elegant when it comes to food, and that’s why the classic coffee cake is still so dang good.  Enjoy!

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Coffee Cake with Butter Pecan Streusel

For the Streusel:

For the Filling:

  • ½ cup of softened cream cheese

For the Batter:

  • 2 cups of Bob’s Red Mill All-Purpose Flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • pinch of Kosher salt
  • ¾ cup unsalted butter
  • 2/3 cup of sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 1 cup of sour cream
  • ¼ cup of whole milk

Serves 8 to 10

Procedures:

  1. Preheat the oven to 350°.
  2. For the streusel: Add all of the ingredients to a medium size bowl and using a pastry knife or fork cut the butter in so that it is the size of rice and set aside.
  3. For the filling: Add the cream cheese and half of the streusel to a medium size bowl and whisk until completely combined, and set aside.
  4. For the batter: Add the flour, baking powder, baking soda and salt to a large bowl and mix until combined. Set aside.
  5. Cream together the butter and sugar in a standing mixer on high speed until it is light and fluffy, about 4 minutes.
  6. Next, add in the egg and vanilla and mix until completely combined.
  7. Turn the speed down to low and slowly add in the dry ingredients just until they are mixed in.
  8. Finish the batter by mixing in the sour cream and whole milk until it’s combined.
  9. Next add half of the batter to the bottom of a prepared bundt cake pan and then layer on the cream cheese filling, the other half of the batter and then the crumb topping.
  10. Bake in the oven at 350° for about 45 minutes and cool completely before serving.

Chef Billy Parisi // billyparisi.comHello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

 

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Billy Parisi Google: Billy Parisi
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Chocolate Easter Cupcakes- are simple to make and even easier to enjoy! // @BobsRedMill @SavorySimple

Chocolate Easter Cupcakes

by Jennifer Farley in Recipes

When springtime rolls around, I am more than ready to say goodbye to the dreary cold of winter. I’m ready for warmer temperatures. I also crave color: flowers, green grass, and bright, beautiful leaves on trees. Easter always coincides beautifully with spring, not just with its messages of rebirth and growth, but with the vibrant colors used in decorative eggs and confections. I love using Easter candy to add flourishes to holiday desserts. It’s easy, inexpensive and impressive to look at without any extra work.

Chocolate Easter Cupcakes- are simple to make and even easier to enjoy! // @BobsRedMill @SavorySimple

These Chocolate Easter Cupcakes are moist, flavorful, and they’re a perfect addition to any Easter celebration. I recommend using a kitchen scale for best results (especially with flour), which is why the recipe has both weight and volume measurements. These are best served at room temperature.

Chocolate Easter Cupcakes- are simple to make and even easier to enjoy! // @BobsRedMill @SavorySimple

Chocolate Easter Cupcakes

Yields: 12 cupcakes

Prep Time: 1 hour | Cook Time:  25 minutes

Ingredients:

For the Cupcakes:

  • 3 1/2 ounces (3/4 cup) Bob’s Red Mill All-Purpose Flour
  • 1 ounce (1/4 cup) unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup heavy cream (or half & half), room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature
  • 8 ounces (1 cup) granulated sugar
  • 2 large eggs, room temperature

For the Frosting:

  • 5 ounces (1 1/4 cups) confectioners’ sugar
  • 2 ounces (1/2 cup) unsweetened cocoa powder
  • 6 ounces (12 tablespoons) unsalted butter, room temperature
  • 1/2 cup heavy whipping cream, room temperature, divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chocolate syrup, room temperature

For the Topping:

  • 36 mini pastel chocolate eggs

Instructions:

Prepare the Cupcakes:

  1. Preheat the oven to 350 degrees F and line a large 12 cup muffin pan with cupcake liners (note: a bit of cooking spray inside the liners is optional, but will help prevent the cupcakes from sticking to the paper).
  2. In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. In a liquid measuring cup, combine the cream and vanilla. Set both aside.
  3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 3-5 minutes until light and fluffy. Scrape down the sides and mix for another 10 seconds to incorporate anything that was missed.
  4. With the mixer on low speed, add the eggs one at a time, allowing each egg to incorporate completely before adding the next. Scrape down the sides once more and mix for an additional 10 seconds to incorporate anything that was missed.
  5. With the mixer on medium speed, alternate between adding the dry and wet ingredients until everything is just combined. Scrape down the bowl all the way to the bottom to make sure there are no patches of flour or butter. Turn the mixer back on medium speed for another 30 seconds.
  6. Evenly distribute the batter between the liners, evening out the tops slightly. Bake for 22-25 minutes, or until a toothpick comes out clean from one of the center cupcakes. Allow to cool completely.

Prepare the Frosting:

  1. Sift the confectioners’ sugar and cocoa powder together through a fine mesh strainer to remove any lumps.
  2. Place the butter in a stand mixer fitted with the paddle attachment, and mix on high speed for several minutes until light and fluffy.
  3. Turn the speed down to medium-low and slowly add the sugar cocoa mixture, in batches, until completely incorporated. Scrape down the sides, turn the speed up to medium, and slowly add the cream, vanilla and chocolate syrup. Once all the ingredients have been added, turn the mixer up to high speed and mix for another 30-60 seconds to fluff up the frosting (and add some air to the whipping cream).
  4. To frost the cupcakes, place the buttercream in a pastry bag with a decorative tip of choice. Pipe the buttercream evenly onto each cupcake. Gently press 3 mini eggs onto each cupcake, just enough to secure them in place without disturbing the frosting. Serve cupcakes at room temperature.

Jennifer Farley from Savory SimpleJennifer Farley is the writer, food photographer and stylist behind Savory Simple, a blog dedicated to everyday gourmet recipes for the home cook. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a line cook, pastry chef, and cooking instructor. She currently works as a full time recipe developer and food photographer in Washington DC, where she lives with her husband, Jeff. Her work has been featured by Parade Magazine, Bon Appetit, Food52, The Kitchn, and Food & Wine. Her second cookbook, The Gourmet Kitchen, will be released in 2016.

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Jennifer Farley Google: Jennifer Farley
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Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

Fat Tuesday King Cake

by Cassidy Stockton in Recipes

Wow! What a week! Not only did we just kick off the Chinese New Year, but it’s Fat Tuesday. Plus, Valentine’s Day and Bob’s birthday are right around the corner. Fat Tuesday, aka Shrove Tuesday, aka Mardi Gras is a day to indulge and enjoy all that life has to offer before the beginning of Lent, a season of fasting that lasts until Easter. Whether you celebrate or not, this King Cake is a pretty dessert that is fun to make.

Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

We used our sparkling sugar and bread flour to make this cake really shine. It’s really more like a sweet bread than a cake and the high protein content in our bread flour gives it a nice loft and chewy texture. Decorate your cake with whatever fun colors you want by following the instructions on our bag of sparkling sugar. Traditional colors are yellow, green and purple, but we say have fun with it!

King Cakes are made all over the world and this recipe is a New Orleans-style king cake (as opposed to this French galette des rois). It traditionally has a small plastic baby figurine or bean placed under a portion (after baking!!) to represent Epiphany.  Whomever finds the baby or bean is the winner and/or need to supply next year’s king cake. Epiphany happens in early January, but King Cakes are often used to celebrate Mardi Gras. Variations in other countries include fruit and nuts in place of the colored sprinkles. Throw a king cake in the oven, then break out your most colorful costume, add some colored beads and crank up your favorite brass band to enjoy a day of revelry in honor of Mardi Gras!

Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

King Cake

Servings: 16 – 20 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 60 – 90 minutes

By: Sarah House for Bob’s Red Mill Natural Foods.

Ingredients

Bread Dough

  • 1/2 cup warm water (110°F)
  • 2 Tbsp Sugar
  • 2-1/4 tsp Active Dry Yeast (7g)
  • 3 cup Artisan Bread Flour
  • 1/2 tsp ground Nutmeg
  • 2 tsp grated Lemon Zest about 1/2 of fruit
  • 2  Eggs
  • 1/2 tsp Vanilla Extract
  • 1/2 cup melted butter
  • 1 tsp Salt

Filling

  • 1 lb Cream Cheese softened
  • 1/2 cup Brown Sugar
  • 2 tsp grated Lemon Zest about 1/2 of fruit
  • 2 tsp ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup chopped Pecans toasted and cooled

Glaze

  • 2 cup Powdered Sugar
  • 2 – 4 Tbsp Water
  • 2 cups Colored Sparkling Sugar (yellow, green, purple)

Instructions

In a large mixing bowl, combine warm water and sugar. Add the yeast and let sit for 5 minutes while the yeast dissolves.

Meanwhile, combine the bread flour, nutmeg, and lemon zest and set aside.

Add the eggs, vanilla extract, and melted butter to the yeast mixture and mix briefly. Add the dry ingredients and mix until a rough dough ball forms, about 2 minutes.

Add the salt and continue to mix until smooth and uniform, 7 – 10 minutes. Transfer the dough to a lightly-oiled bowl, cover, and let rise in a warm location until doubled in size, 30 – 45 minutes.

While the dough rises, prepare the filling: mix together the cream cheese, brown sugar, lemon zest, cinnamon, and salt until smooth and creamy, then fold in the toasted pecans. Line a baking sheet with parchment paper and set aside.

Roll the risen dough on a lightly floured surface into a rectangle about 18×30-inches. Spread the filling evenly over the dough, leaving a 1- to 2-inch border around the edges.

Working from the long end, tightly roll the dough into a long tube. Place the dough onto the prepared baking sheet, seam side down and shape into a large ring. Cover and place in a warm location to rise until doubled in size, another 30 – 45 minutes. Meanwhile preheat oven to 350°F.

Bake the ring in a preheated 350°F until puffed and golden and an internal temperature of 190°F is reached, about 45 minutes. Let cool completely.

When king cake has cooled completely, prepare the glaze by whisking the powdered sugar with enough water to make a thick yet pourable consistency. Pour the glaze over the king cake, letting the excess glaze dribble down the sides. Decorate with traditional strips of green, yellow, and purple colored sugar.

If desired, place a small plastic baby figurine or a bean under a portion of the cake before serving. Whoever finds the bean is the winner! Or has to supply next year’s king cake.

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Cassidy Stockton Google: Cassidy Stockton
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Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

by Cassidy Stockton in Gluten Free, Recipes

Hello February! I think it’s safe to say we can start dreaming of dessert again and this gorgeous cake made using our Gluten Free Muffin Mix is just the dessert to kick start our dreams! First off, you read that right, this cake is made with our new(ish) gluten free muffin mix. I find that challenging, mainly because the first thing I want to do with a muffin mix is make muffins! Which means I have to somehow resist making muffins so I can make a cake instead. These are tough times in which we live, people, tough times.Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

This cake is absolutely gorgeous and I’m positive that mine will never be *as* pretty, but I think I’ll whip this one up for Valentine’s Day for my little Valentine at home. Sprinkled with a bit of edible glitter or decorated with some conversation hearts (check to be sure they’re gluten free), this cake is a festive and delicious way to share your love. If yellow cake is not up your alley, our test kitchen has a suggestion for turning this into a chocolate cake, as well.

Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

Recipe: Sarah House for Bob’s Red Mill 

Servings: 12

Prep Time: 30 minutes | Cook Time: 25 – 30 minutes | Passive Time: 60 minutes

Ingredients

Yellow Cake*

Raspberry Frosting

  • 4-1/2 cups Powdered Sugar
  • 1-1/2 cups Butter soft
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk if needed
  • 1 cup Raspberries

Chocolate Ganache

  • 5 oz Dark Chocolate chopped
  • 1/2 cup heavy cream

Instructions

Cake

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, combine sugar, milk, eggs, oil and vanilla extract and mix to combine. Add Gluten Free Muffin Mix and mix until thoroughly combined.

Pour batter into prepared cake pan and bake until a tester inserted into the center comes out clean, about 25 – 30 minutes. Remove parchment paper and let cool completely before frosting.

Raspberry Frosting

Combine powdered sugar and soft butter and mix on low speed for 1 minute to combine with an electric mixer.

Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.

Add vanilla extract, raspberries, and milk if needed to adjust consistency, and mix until raspberries have tinted the frosting pink but have not completely blended into the frosting, about 1 minute.

Slice cooled cake in half through the center, creating two equal layers. Spread an even layer of raspberry frosting on top of one layer. Place the second cake layer on top of the frosted layer and then frost the entire cake. Transfer to the refrigerator to set for 15 minutes before applying ganache.

Chocolate Ganache

Place chopped chocolate in a medium sized bowl and set aside.

Heat cream in a small saucepan to just simmering but NOT boiling. Pour hot cream over chocolate and whisk to melt chocolate and create a thick and smooth ganache.

Without letting the ganache cool, remove cake from the refrigerator and pour the very warm ganache over the top of the cake, allowing some ganache to drip down the sides of the cake. Let set for about 15 minutes then serve.

Recipe Notes

*For a chocolate cake, add 2 Tbsp cocoa powder to the Gluten Free Muffin Mix before combining with wet ingredients.

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Cassidy Stockton Google: Cassidy Stockton
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Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Bake Your Love + Pumpkin Bars with Cream Cheese Frosting

by Cassidy Stockton in Contests, Recipes

At Bob’s Red Mill, baking is near and dear to our hearts. In fact, you could say baking with love is how we got into this crazy whole grain business in the first place. After all, Bob’s Red Mill was born out of our founder Charlee’s passion for baking with whole grains for her family. Nothing says “I love you” quite like a plate of perfect chocolate chip cookies or a freshly baked loaf of gluten free bread. When you bake for someone you care about, love is infused in the process.

Baking Contest Kitchen Aid 2

To celebrate love and baking, we’re having a contest! Show us how you bake with love on Instagram and you could win a Kitchenaid® Artisan 5-Quart Stand Mixer (cherry red, of course) + $500 cash! Tag up to FIVE Instagram photos with #BRMBakeYourLove and confirm your entry here: http://bit.ly/bakeyourlove. Contest ends 12/12/15. For full rules, prizes and and entry requirements, please visit this site: http://bit.ly/bakeyourlove

Speaking of love, we LOVE these pumpkin bars! They’re like pumpkin cake with a cream cheese frosting, so light and fluffy and easy to make. Enjoy! 

Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Pumpkin Bars with Cream Cheese Frosting

Ingredients        

Pumpkin Bars

  • 2-1/4 cups Whole Wheat Pastry Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground Clove
  • 1/4 tsp ground Nutmeg
  • 1 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/4 cup Brown Sugar
  • 2  Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 cup Sour Cream

Cream Cheese Frosting

  • 1 cup Cream Cheese soft
  • 1/2 cup Butter soft
  • 2 cup Powdered Sugar

Instructions

Preheat oven to 350°F. Oil a 9×13-inch pan and line the bottom with parchment paper; set aside. In a medium bowl, mix together whole wheat pastry flour, baking powder, salt, and spices; set aside.

In a large bowl, mix together butter and sugars until light and fluffy. Add eggs and vanilla and scrape down the bowl as needed. Add pumpkin puree and sour cream and mix well. Blend in dry ingredients until just incorporated.

Pour batter into prepared pan and spread evenly. Tap the pan lightly to work out any air bubbles. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Let cool completely before frosting.

In a large bowl, mix softened cream cheese and butter until well combined. Add powdered sugar and mix until light and fluffy, about 3 – 5 minutes.

Remove bars from pan and remove parchment paper. Frost with cream cheese frosting then cut into 2×3-inch bars or into the desired size and shape.

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Cassidy Stockton Google: Cassidy Stockton
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5 Thanksgiving Desserts That are NOT Pumpkin Pie

by Cassidy Stockton in Gluten Free, Recipes

Before you throw me out of your kitchen, hear me out. Everyone seems to be sharing recipes for pumpkin pies, pecan pies, apple pies and cheesecakes (pick a flavor, any flavor) right now to celebrate Thanksgiving. We love it! We adore those desserts, they’re fabulous. Here’s the thing, though, if you’re going to a gathering and you’re not sure what to bring, a dessert that breaks out of the box can be a good choice. Let’s face it, it’s not very fun to show up to a food celebration with just another variation on the classic dessert. “Here’s my pumpkin pie to go next to that store-bought pumpkin pie and the other pumpkin pie someone else brought.” This post is for those folks who don’t like the classics or just want to bring something new to the party. Don’t worry, we’ll be sharing pumpkin pie recipes next week.

Today is for being different! It *is* Friday the 13th, after all. Here are five of our favorite desserts that are not pumpkin pie.

1: Pear Ginger Crumble Pie from Flavor the Moments: Apples aren’t the only fruit in season during fall. Celebrate a different bounty this year with this combination of pears and ginger!

This pie is just what you need for the holidays. It’s part pie, part crumble, with warm spices, juicy pears, and pop of ginger to help you celebrate fall the way it was intended. This Pear Ginger Crumble Pie would be a welcome addition to your Thanksgiving meal! // Flavor the Moments

2: Gingerbread Caramel Cookie Cups from Tried and Tasty: Forget pie altogether with these gorgeous cookie cups. By Thanksgiving, folks are ready to embrace gingerbread and this sweet treat is a great choice if you have gluten free guests.

These adorable little festive treats are wonderfully guilty free! Made without any refined sugar, they're the perfect healthy gingerbread cookie for the holiday season. Filled with a creamy 'caramel' cream cheese and drizzled for the extra special touch! // Tried and Tasty

3: Maple Nut Cinnamon Twistsfrom Tastes of Lizzy T’s: These would be great for breakfast, but we think they’d make a lovely (and different) addition to a Thanksgiving spread. Just think how great they’d be with a cup of coffee!

Impress your friends with these Maple Nut Cinnamon Twists. Sweet dough is filled with a brown sugar, cinnamon-nut spread and drizzled with maple glaze. // Tastes of Lizzy T's

4: Cranberry Lemon Bars from Wonky Wonderful: Cut these flavorful bars into small bite-size squares and watch them disappear. The bright flavors of lemon and cranberry celebrate the season and make a nice contrast to the usual fare.

Cranberry Lemon Bars are an easy holiday dessert recipe. These bars have the consistency of brownies with a sweet-tart flavor. Perfect for a Thanksgiving treat! // Wonky Wonderful

5: Gingerbread Loaf with Apple Cider Glaze from I Heart Eating: This one just dives right into the Christmas flavors of gingerbread, but look at how beautiful (AND EASY) it is! This is a great choice for a make-ahead dessert that will definitely stand out on that dessert table.

Gingerbread Loaf with Apple Cider Glaze. The gingerbread is a great make-ahead option for the busy holiday season. The flavors meld, and it may taste even better the next day. // I Heart Eating

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Cassidy Stockton Google: Cassidy Stockton
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Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Marbled Pound Cakes (Gluten Free + Dairy Free)

by Sarena Shasteen in Gluten Free, Recipes

It’s that time of year again. The time of giving and celebrating with those we love. I have always been the kind of person that gives gifts from my kitchen for the holidays. I will typically find pans or some piece of kitchenware to give a baked good in. It’s a two for one, if you will. My go to recipe of gluten free cinnamon bread is taking a hiatus this year on the gift giving list. This holiday season, I’m giving our new favorite gluten free marble pound cake as gifts. Shhhh, don’t tell.

Marble pound cake holds a special place in our hearts here. It brings back so many memories of my oldest when he was a little guy. Marble pound cake was his treat of choice when his dad and I would go to the coffee shop. I still remember those tiny fingers grabbing those little pieces of cake. Oh the memories….

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Well, we were at the coffee shop a few months ago and my oldest mentioned that he would really like it if I could try to make some gluten free for him. It has been a long time since he’s last had it and I’m guessing the memories are still very vivid for him too. I decided to give my tried and true gluten free lemon pound cake recipe a little make over to see if I could make a comparable gluten free version of my son’s favorite cake.

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

I am happy to say that not only did it work, but it was also easier to make using Bob’s Red Mill’s Gluten Free 1 to 1 Flour! It was a little too easy because the request for me to make more has been coming up more often. My version of this cake has all the signature flavors of the marbled pound cake from our favorite coffee shop minus the gluten or the dairy. This dense rich cake covered in a hearty crust marbled with dark chocolate and vanilla is the perfect gift to share with my friends and family.

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Gluten Free Marble Pound Cakes

makes 3 mini loaves

Preheat the oven to 350°F degrees. Spray oil into loaf pans.

Pour the vinegar into one cup of cashew milk, set aside.

In a mixing bowl, blend the sugar, stevia and butter until mixed well and fluffy. Combine the flour through salt together in a bowl. Add the eggs to the butter mixture and mix well.

Next add the flour mixture in two batches, alternating with the milk; beginning and ending with the flour. Set aside 1/3 of the vanilla batter in a small bowl. Add the cocoa powder and 1/4 cup of milk to the small bowl of batter. Stir until well combined.

Spoon the batters into the pans evenly alternating between the chocolate and vanilla batters. Using a knife, cut a swirl pattern into the batters. Bake for 50-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool 10 minutes in the pan, cut around the cake and remove from pan to cool complete. 

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Sarena Shasteen Google: Sarena Shasteen
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Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing // Bob's Red Mill, gluten free

Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing

by Cassidy Stockton in Gluten Free, Recipes

This time of year, you’re either celebrating all the pumpkin madness or you’re cringing and shaking your head at the next new pumpkin flavored fill-in-the-blank. We love the warm flavors of pumpkin mixed with cinnamon and nutmeg. Just because the world has gone crazy with pumpkin spice, doesn’t keep us from enjoying a legit pumpkin cupcake. In our opinion, pumpkin spice baked goods should always contain some pumpkin and you won’t be able to miss the pumpkin in these pumpkin ginger cupcakes.

These cupcakes use our vanilla cake mix as a base to make this one of the easiest recipes ever. The maple cream cheese icing is divine and pairs perfectly with crystallized ginger. If you’re sick of pumpkin, hold on tight, cause you have at least another six weeks of pumpkin insanity. If not, make a batch of these, pour a hot cup of coffee and watch the trees put on one last show before closing up shop for the winter.

Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing // Bob's Red Mill, gluten free

Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing

Pumpkin Ginger Cupcakes

  • 3 Eggs
  • 15 oz Pumpkin Puree canned
  • 3 Tbsp Coconut Oil melted
  • 3 cups Gluten Free Vanilla Cake Mix
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 cup Crystallized Ginger minced

Maple Cream Cheese Icing

  • 8 oz Cream Cheese softened
  • 3 Tbsp Maple Syrup

Instructions

Preheat oven to 325°F. Line muffin tins with paper liners and spray lightly with cooking spray. Beat eggs on medium-low for 30 seconds. In a separate bowl, combine pumpkin puree and melted coconut oil. Add pumpkin-coconut oil mixture to eggs and continue to mix until just combined. Add cake mix and spices to egg mixture and mix until combined. Fold in candied ginger. Fill prepared muffin tins 3/4 full. Bake until tops spring back when touched, about 25 minutes. Let cool before icing.

Maple Cream Cheese Icing
Beat cream cheese and maple syrup until smooth. Ice cupcakes as desired.

Makes 15 cupcakes.

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Cassidy Stockton Google: Cassidy Stockton
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