Gluten Free Cake Donuts

RECIPE IS ADAPTED FROM BON APPÉTIT'S "SOUR CREAM DOUGHNUTS"

Gluten Free Cake Donuts!

Now, I don't dabble in photography, I do not have any stuff or conditions to do so, so try not to be to sad that my donut pics or blogs pics are not of as cute of pics as some are.

The recipe included in the link, plus these changes....

1. all purpose - use better batter all purpose flour

2. cinnamon - 1/2 the cinnamon, grate FRESH REAL CINNAMON BARK and add a dash of nutmeg.

3. sourcream - 1/4 sour cream, 1/4 greek yogurt, 1/2 buttermilk

4. vanilla - that plus itsy splash of rum

5. oil - i had to use a mix (low on oils) but mine was mostly avocado oil, I'd recommend trying grape-seed or nut oils. Or even coconut if you are into that sort of thing.

the instructions list a maple glaze and streusel mix, sounded very good. I lacked the stuff, so did a normal glaze (warning normal donut glazes set better on yeast donuts than the texture of cake ones)

and I did some in a mix of cinnamon and powdered sugar. MY FAVE! 

Everything else is really just following the instructions they give. Really with BETTER BATTER you can use any recipe and very easily make it gluten free. 

I even dipped a few extras in chocolate! I do not have pics of them, but seriously yummers!

I implore you to try making them! 

Want healthier GF donuts? Bake, use substitutes for fats, use all yogurt instead of sour cream, use  splenda instead of sugar, whatever flours you want, oat or whatever, and even the fake egg stuff. 

I read an article on REAL SIMPLE that said that a cake donut, almonds and chocolate milk are a decent breakfast. THATS ALL I NEED TO HEAR!

Though in the future I'd like to mix in protein powders and other nutritious vitamin filled mixes and use a mix of xylitol and agave. You know, better morning donut, healthy. But its my first set of donuts, like...ever. So i'm pretty happy :) 

So was hubby! 

Happy cooking all!

When JIF Love Goes Bad...

I'm a gal who adores PB to a literal unhealthy extent. I seem to be developing an intolerance towards it. Not to mention, according to the Blood Type Diet, its bad for me. 

Well, I finally gave into searching out new alternatives to try. Not to forever replace JIF, I plan on still trying to eat it every now and then. At least until it causes fairly harsh reactions. No, but to be my main "nut"butter. 

First I tried Almond Butter, fresh from Farmers market.

I honestly found it bland. Even the dark chocolate mixed one. And the fresh stuff is grainy. As is the case with most freshly ground nut butters. Since they lack the emulsifying agents that the store ones have. To my understanding. 

Next up I tried Soy nut Butter. 

Soy nut Butter. Ok, so ever had artificially flavored chocolate or overly processed cheese flavor spread stuff? Thats what it put me in mind of. The artificially flavored version of peanut butter. So it was def not a keeper. 

Next I'll address Nutella...

Ok, this is not an equal to nutbutter to me. To me this is dessert related spread. So I do not consider it even a choice, though many suggest it. It would taste just awful and wrong in a pbj sammich. So no, on crepes, maybe, but not for general use. 

Ok, so lastly I heard of this Sunbutter stuff...

Ok, first lets get it out there. This stuff is made from Sunflower seeds. So techn not a "nut" butter. But then again, soy is a bean is it not? So it be a bean butter. 

Next, I've learned there is no exact JIF tasting butter outside of, well, JIF. 

Now my opinion of this stuff?

fabulous!

Very roasty tasting, extra nutrition, and very similar in cals, fat, sodium, sugar and protein to JIF.

I loved that it tasted real. Not to sweet, not to salty, not to artifical, and not bland! Plus fairly close texture, not to grainy! 

I tried a sample pack (well 2, so hubby got some too) that the company was nice enough to send priority mail. It was very very pleasing. I actually find myself wishing we had more to eat. And I didn't feel ill after eating it! 

I now there are others out there like cashew butter or peabutter, that I have not tried. But as far as I'm concerned, I think I'll go for the sunbutter.

Heard complaints of the price. Well, you can find it at Walmart for roughly $5 a jar (free home shipping when buy $45) in a six pack. Six 16oz (1lb) jars for $30. I'll check around the Atlanta area for best price near me, I'd rather find one close instead of shipping, but I'll ship if I must. 

ANYWAY! Thats my nut/seed/bean butter taste test results. 

Sunbutter wins. (I like roasty)

WS Oatmeal-Craisin Cookies

I can't really tell you the exact recipe, its in one of my many William Sonoma books (and not one from online), the "Cookies" book. But it was what I started with. I used my homemade cultured (healthier) butter in the cookies, rolled oats, walnuts, craisins (in some) gluten free flours (healthy ones like bean and brown rice) an egg, etc. And not very much brown sugar in it either. And vanilla, nutmeg and cinnamon in it to. 

THEY TURNED OUT SO WARM AND YUMMY! I will definitely be making them again! Maybe try them out a sugar free way (using IDEAL sugar). And with real cranberries instead of dried ones for added tartness.These will be our breakfast cookies! 

NOM NOM NOM!

I do recommend WS books, if you see them, you should buy one and try out some of the recipes. Also, remember if the flour is under 1 cup, you can fairly easily switch it with gf flour!

Lani's Baked Mac N' Cheese

Welp, again...I'm not much for following recipes. Now my insiration recipe started with fanny farmers blue ribbon baked mac. But I dont stick strictly to it. 

1. the noodles are quino pasta and cooked with a chicken bullion in the water.

2. my rue is 1/2 stick of real butter and about 1/2 cup of flour, pint of half n half (heated) and then milk added until thin enough. of coarse salt pepper onion powder paprika red pepper and mustard mixed to taste. 

3. cheese! its at least half the reason you eating this! I prefer the main cheese to be a good sharp cheddar. my secondary cheese (not going in the sauce but a layer in the middle of the mixture) was a creamy cheese, montery jack. and cheez-it crackers crushed and mixed with melted butter on top. 

add as much or as little as you like. I added a sizable amount (whole decent size block) of cheddar, half a block of shredded mj. 

the sauce takes a bit, whiSk constantly. don't get too hot.

OH AND I BAKE AT 400 ABOUT 30 MINS. (GAS OVEN)

tada...yummness!

Wrevhn's Top Ten Kitchen Faves!

10 Kitchen Item Favorites:

This is a list of Jacob (hubby) and my TOP TEN FAVES in the kitchen....

At number one --- #1

We have MAUVIEL COPPER COOKWARE

At number two -- #2

We have SWISS DIAMOND HD PRO

At number three -- #3

We have Kitchenaid....of coarse!

At number four -- #4

We have Le Creuset enameled cookware

at number five -- #5

We have ALL CLAD copper core cookware

at number six -- #6

We have the NINJA chopper and blender (PRO)

at number seven -- #7

We have ZWILLING cutlery

at number eight -- #8

We have J.A Henckels flatware! 18/10!

at number nine -- #9

we have our olive wood obsession (boards, spoons, etc)

and finally at number ten -- #10

we have a lovely LA CORNUE stove, carried by Williams Sonoma (our fave store)

MOST of these items we have, others we intend to get. The stove? Its a dream, but not likely for awhile I think. If at all. But we adore them! We adore them all!

:)

Fluffy Mystery

Publix Fluffy "Buttercream" Frosting

It is BY FAR the most well loved frosting of anyone who likes cakes. Jacob ADORES it and will attempt to eat it by itself. Its not your NORMAL buttercream, you see. It tastes like nothing anyone has ever been able to duplicate. Recipes? PFFT! GOOD LUCK! Everyone wants it, but they are seriously tight lipped with that recipe! I got to look at the list of ingredients by claiming food allergy issues. I can tell you whats in it, and its no buttercream like I have seen.

I personally, think it to be a cross breed between swiss meringue buttercream and american buttercream. It has eggs in it like the swiss, but also powdered sugar like american. Also, it has crisco in it. Read online, that stores like to use crisco instead of butter for not only shape but keep. 

Based on my knowledge of its ingredients and of recipes of others, I might try to play soon and see it I can duplicate it. That be a great acheivment for me, then I would no longer have to buy their frosting for when I make cakes. 

Why? Why eat the rest, when you can eat the best!? Other buttercreams (esp american) just do not compare!

That is all!

Rich Fudge Frosting

Easy Sour Cream Fudge Frosting

Easy rich frosting? Melt chocolate in double broiler like typical ganache, let cool, then mix in sour cream and confectioners sugar until right. 

here.....from my fave ppl.. Williams Sonoma

• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup heavy cream
• 10 oz. bittersweet chocolate, chopped
• 3/4 cup sour cream
• 1 cup confectioners’ sugar

Directions:

In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.

Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.

For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.

For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.

For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar

Makes about 2 2/3 cups.

Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).

Quickie Fluffy Frosting

QUICK SOFT FLUFFY ICING?

Since I look and cooked it all I can't give measurements. Also, might I suggest that unless decent skill level, not everyone should try "look n cooking". I have been playing and cooking with food since before kindergarten, so I'm practiced enough, and it still won't always go well. 

this is a lite n fluffy buttercream amercian style. similar to the major chains, i used crisco instead of butter, whipped it, added vanilla and a pinch of salt, and then proceeded to the big part. Alternating between heavy cream and powdered sugar, add some then whip up, scrape bowl, then switch to the other, alternate doing that until its done. Now if you wanted chocolate like mine, add it now and finish it off with one last whip. mine has both melted chocolate and cocoa powder. you can mess with the ratios based on how sweet and heavy vs how light and fluffy you desire it. 

this is simply a quickie frosting one can whip up for cake or whatever. it be fabulous on a chocolate spongecake roll! 

my mom said mine reminded her of like kroger and publix style icing. fantasic! thanks mom! :)

I personally went for less powedered sugar than most prob would. but its all about you. also, you could add lemon rum or peppermint instead of vanilla. 

xoxo

Dinner Time Blues

The self professed "queen of dinners", (me, being dramatic) has caught a hard case of the blues! 

With the changing varied schedule and tight times, my dinner days are a fond memory. I have not been able to play and cook alot of REAL dinners since usually hubby works nights and when he is home our pockets are empty and cupboards are bare. Well, not bare bare, but not well stocked. We are reduced to cheap quick food, esp since his days off often turn into a whole day of errands. 

So when I have free time (or even when I'm suppose to be doing something and I'm procrastinating) I daydream of cooking. Hubs and I will talk about what we WANT to make, but then he gets overwelmed by costs and work stress and we end up with the cheap easy stuff. Makes it a tad harder to EAT RIGHT, when your just eating what you can afford. 

Occasionally I'll bake a sweet, but I miss cooking REAL MEALS!

LIKE :

pulled BBQ sammiches

cheesy chicken and broccoli cassarole

chicken adobo

cornbread with chunky chili 

fried chicken, i'm known for

biscuit topped chicken pot pie (southern thing)

etc... roasts, mac n cheese, stews, and so much I miss making! ahhh!

but soon, if wallets permit!

SOON!

LD

Battle of the Gluten Free Flours

Battle of the GF Flours

I've tried making my own blends, gets to be a pain in the butt. I've tried Bob's Red Mill and Pamela's (both baking mix and vanilla cake mix) and like both well enough. But they are better with cakes, cookies and "quick breads". Not biscuits, rolls, pizza, etc. I aim to find flour I can make (huge huge challenge) FLAKY LAYER BISCUITS for Jacob. He simply adored the America's Test Kitchen recipe for Flaky Layer Biscuits I made him. They were better than canned could ever be, since the bread had a fresher "just baked" kinda texture. 

HOWEVER, Biscuits are the more IMPOSSIBLE goal, one that most gluten freer's don't ever seem to reach a happy place with. Its difficult to do breads and biscuits due to gf flours tendancy to get a "grainy" texture. I made one half decent one and they were half breed gf. Not 100%, I had to mix normal with gf to get them. The 100% GF ones were awful, like a corn bread textured biscuit. 

Now I did make fabulous gf cinny rolls, but I made my own flour blend and used quite a bit of garbanzo bean flour in them, which resulted in a much better texture. 

I have big plans in my future for popovers, yeast rolls, pie crusts, flaky puff pastries, biscuits and breads. I wish to find the flour that can handle it. 

The TOP Contenders?

Seems for this type of thing the top names floating around are King Aurther, Jules, C4C, and Better Batter. Now Better Batter has quite a cult following. Its been around long enough and impressed alot of people with the results. The other one I'm quite curious about is C4C. It is created by reputable chef's, and is now sold in one of my favorite stores, Williams Sonoma. Which, to my knowledge, are not known for carrying that sort of thing. Making it a very impressing option. Jules has a following, but I've heard more of BB, and King Aurther is truelly King in the normal flour world, but about mid level in the gf world. Probably equal to Bob's and Pamela's.  So IF I do choose to pick new flours to begin a "BATTLE OF THE BLENDS", I am thinking those two, C4C and BB, are my picks for the fight. Fight for who is the best bread (and biscuit) flour.

Addendum

Found a few links to try:

GF Puff Pastry

Crescent/Dinner Rolls

GF Popovers