time to bake.

(finally)

looking back, and realizing that we have moved six times in the past year helps me understand why lately I just feel like sitting on the bed zoning out to back episodes of shows like “keeping up with the kardashians” and “brooklyn nine nine”.

mindless brain numbing occupiers of my time.

 

but last night I decided I needed a treat, preferably a gluten free one….and even better if I could bake it myself.

so

I did just that.

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behold; the shortbread crust.

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reserve 3/4 cup of the crust, blend with brown sugar and 1/4 cup gluten free flour.

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I used frozen organic cherries….tossed with a tiny bit of sugar (about a teaspoon)

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sprinkle the crumb topping on top.

bake!

 

Gluten Free Cherry Shortbread Crumble

Ingredients
  • 2 cups (280g) + ¼ cup (35g) high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon kosher salt
  • 16 tablespoons (224g) unsalted butter, at room temperature
  • ½ cup (109g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup frozen (organic) cherries, thawed and tossed with a teaspoon of sugar
Instructions
  1. Preheat your oven to 325 degrees F. Butter a 9-inch square pan. Set the pan aside.
  2. In a large bowl, place 2 cups flour, the xanthan gum, (if needed)  granulated sugar and salt, and whisk to combine well. Add the butter, and mix to combine. The mixture should come together as a soft dough. Remove about ¾ cup (150g) of the dough and transfer it to a medium-size bowl. Add the brown sugar, cinnamon and the remaining ¼ cup (35g) flour to the reserved dough, and mix to combine. This is the crumble topping. Place the bowl of crumble topping in the freezer to chill.
  3. Scrape the remaining soft shortbread dough into the prepared square pan, and press into an even layer with a spoon, or well-floured hands. Set aside.
  4. Layer the cherries on top of the shortbread evenly.
  5. Remove the crumble topping from the freezer and sprinkle it in an even layer on top of the cherries. Press down on the topping gently but firmly.
  6. Place the pan in the center of the preheated oven, and bake for 45 minutes, or until the top is uniformly light brown in color and seems set. Remove the pan from the oven and allow to cool completely (place in the freezer to speed the process).
  7. Serve chilled or at room temperature. Freeze any leftovers, tightly enclosed in freezer-safe wrapping.

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let’s bake a cake.

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gluten free white velvet birthday cake.

for a special boy turning nine

  • 2 3/4 cups sifted all purpose gluten free flour 
  • 1/2 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening; I used solid Crisco (at room temperature)
  • 2 tablespoons good quality vanilla extract (if you want a pure white cake, use clear vanilla extract)
  • 3 large eggs (at room temperature)
  • 1 1/2 cups buttermilk (at room temperature)
  1. Sift together flour, baking soda, baking powder and salt. Set aside.
  2. Grease and flour 2 eight inch round cake pans and line the bottom with 2 circles of parchment paper. (for this cake I used one larger pan)
  3. In the bowl of an electric mixer beat together the vegetable oil, shortening, sugar and vanilla. Beat well at high speed with whisk attachment until light and fluffy
  4. Beat the eggs in one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. End the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

frost with dairy free marshmallow frosting:

  • 4 egg whites
  • ¼ tsp cream of tarter
  • 2 tsp vanilla extract
  • 1 1/4 cups sugar
  • ½ cup corn syrup
  • 1/4 cup water

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. Keeping the mixer on medium high speed, slowly pour the sugar syrup down the side of the egg white bowl in a thin stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately while it is still slightly warm, this is much easier as it gets sticky when it cools.

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serve to a happy birthday boy (or girl).