Adapted From Taste Of Home
Adapted from Taste of Home
The bright, zingy flavor of cherry gives the Southern winter classic a summer makeover.
Ingredients:
1-1/2 cups miniature marshmallows
2 cups Gluten Free all-purpose flour
2 cups sugar
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 cup non-dairy butter, cubed
1 cup cherry-flavored cola
3 tablespoons baking cocoa
Egg Replacer for 2 eggs
1/2 cup non-dairy milk
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
Frosting:
3/4 cup non-dairy butter, softened
1-2 cups confectioners' sugar
7 ounces vegan marshmallow creme (recommended: Suzanne's Ricemellow Creme)
2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
Directions:
1. Preheat oven to 350 degrees. Grease the bottom of a 9x13 inch baking pan with shortening. "Flour" the pan with cocoa powder. Evenly distribute the marshmallows in the pan.
2. In a small bowl, whisk together the non-dairy milk (I recommend soy milk for a lighter textured cake) and apple cidar vinegar. Let sit 5 minutes. In a separate bowl, dissolve the egg replacer in warm water, according to package directions. Add to the milk mixture. Stir in the vanilla. Set aside.
3. In a large bowl, sift the flour, sugar, xanthan gum, and baking soda.
4. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
5. Add in the milk mixture, stirring constantly. Pour into the prepared baking pan. (Marshmallows will float to the top.)
6. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
7. For frosting, in a small bowl, beat butter and 1 cup confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended. (You may need to add in more confectioners' sugar until you reach the desired consistency. I used 1-1/2 cups sugar to get a glaze-like consistency, which is more traditional for a coca-cola cake.)
8. Spread the frosting over the top of the cake. Slice and serve.
More Posts from Carefreeglutenfree and Others
Sweet and Sour Chicken
Recipe from the blog Life as a Lofthouse
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
The sweet and sour sauce:
3/4 cup sugar
4 Tbsp ketchup
1/2 cup vinegar
1 Tbsp Gluten Free soy sauce
1 tsp garlic salt
1. Start by preheating your oven to 325 degrees.
2. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
3. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
4. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
“One cannot think well, love well, sleep well, if one has not dined well.”
- Virginia Woolf, A Room of One's Own
October is National Cookie Month. Celebrate with this fall cookie classic.
Nestle's Oatmeal Scotchies
Yield: about 4 dozen cookies
1 1/4 c. Gluten Free all-purpose flour*
1/4 tsp. xanthum gum
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. butter or margarine, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. Gluten Free quick or old-fashioned oats*
1 2/3 c. Butterscotch flavored morsels
1. Preheat oven to 375 degrees.
2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.
3. Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.
"Laughter is brightest where food is best."
- Irish Proverb
1/2 stick butter ( 1/4c) room temp.
3/4 c. small curd cottage cheese
1 c. gluten free all-purpose flour
1 tsp. xantham gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 Tbsp sugar
1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great). Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.
2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…
3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.
*Note: This recipe is amazing! So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.
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queermerooooar reblogged this · 12 years ago -
queermerooooar liked this · 12 years ago
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carefreeglutenfree reblogged this · 12 years ago
Simple recipes modified for an allergen-free lifestyle.
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