Favorite Holiday Recipe: Patriotic Cupcakes (GF)

May 14, 2013 by · 5 Comments

Red White & Blueberry Cupcakes(GF)

Today, I’m over at Honeyville Farms sharing a healthy and festive bite-sized treat perfect for Memorial Day, July 4th, or any day you’re feeling patriotic.

Red, White & Blueberry Cupcakes are a fun family tradition that my kids and I bake-up and decorate for our annual patriotic celebrations. They’re simply our favorite lemon cupcakes topped with an array of fresh berries to resemble “Old Glory.”

So if you’re in the mood to add a little fun to your Memorial Day celebration, be sure to pop on over to Honeyville Farms to check out these easy-to-make Red, White & Blueberry Cupcakes. What a delicious and patriotic way to celebrate the holiday!

Wishing you and your family a very Happy Memorial Day Weekend!

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Easy Chocolate “Ganache-Style” Icing (DF Option)

January 2, 2013 by · 3 Comments

I was making my yummy Coconut Flour Brownie Cake for a friend who adores chocolate and decided to up-the-ante and give her something ultra-chocolatey – you know, one of those “death by chocolate” kinda desserts. So I thought, what better way to top a decadent chocolate cake than with a dark, rich ganache-style icing. Mmm!

Traditional ganache is made using heavy cream and semi-sweet chocolate. However, my renegade recipe utilizes butter and coconut oil in place of the cream and cocoa powder combined with dark chocolate chips to create a delicious thick chocolatey icing perfect for topping cakes, cheesecakes and brownies. (And for those of you who are DF, you can easily use all coconut oil with equally delicious results!)

By the way, I know this might sound like I’m rationalizing here, but perhaps you’ve also read some of the many health-related studies that sing the praises of good dark chocolate (of course like most foods, it really is healthiest when it’s raw). Regardless, my whole food philosophy has always been that an occasional dark chocolate treat made with real food ingredients is something to be enjoyed – especially with family and friends!

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Easy Chocolate Ganache Icing (DF Option)

Yield: Makes enough icing for a 9x9-inch cake or cheesecake

Easy Chocolate Ganache Icing (DF Option)

Ingredients

Instructions

  1. In a small saucepan over low heat, melt the butter and coconut oil.
  2. Once melted, turn off the heat and add the chocolate chips, slowly whisking until melted.
  3. Move pan to a cool area on the stovetop and whisk in the cocoa powder and honey.
  4. Allow mixture to cool until almost room temp then pour over your favorite cake, cheesecake or brownies. Use an angled cake spatula to evenly distribute the icing.
  5. In order for the icing to fully come to room temp and set, you can either leave the dessert at room temp for an hour or so. Or you can refrigerate your ganache-topped dessert until icing is set, making sure to allow the dessert to sit out about 30-45 minutes before serving, if icing has become to stiff from being over-chilled. Enjoy!

Notes

For information about why I only purchase fair trade chocolate and other products, click here.

http://thenourishinghome.com/2013/01/easy-chocolate-ganache-icing-df-option/

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Filed Under: Cakes/Cupcakes, Other Desserts ·

Apple Streusel Upside Down Cake (GF)

October 22, 2012 by · 23 Comments

Before our boys started school, we would travel to New Jersey every October to see my husband’s family and enjoy the amazingly gorgeous display of fall colors throughout the countryside. While there, one of our favorite traditions was to go apple-picking together. It was such a treat to pick an apple right off the tree and eat it! Of course, we’d come back with barrels of apples and that’s when the fun would really begin … coming up with all kinds of delicious ways to enjoy our bounty of apples!

Since then, we try to make a yearly trip during Thanksgiving break. Unfortunately, apple season has passed and all of the beautiful leaves have fallen from the trees. However, our favorite family-owned apple farm is still open, selling their scrumptious fresh-pressed apple cider and lots of fresh-baked apple treats. Inspired by their delicious apple creations, I developed this delightful grain-free apple streusel upside down cake. It’s like having a little slice of fall each time I bake it!

As shown below, to make this cake as pretty as it is tasty, arrange the apple slices in a pleasing pattern on the bottom of a springform pan. Then, spoon the walnut mixture in a circular pattern across the top of the apple slices, filling in the gaps between the apple slices. Beautiful and delicious!

For more delicious ways to enjoy apples, check out my post “Celebrating Autumn Apples” at Simply Nourishing.

Print
Apple Streusel Upside Down Cake (GF)

Yield: 8 slices

Apple Streusel Upside Down Cake (GF)

Ingredients

  • 2 1/4 cups blanched almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 cup unsweetened organic applesauce
  • 1/2 cup pure maple syrup
  • 4 large eggs
  • 1 tsp pure vanilla extract
    • Apple Topping
  • 1 medium organic apple
  • 2 tbsp coconut oil (or butter), melted
  • 1 tbsp rapadara (or 2 tbsp maple syrup)
  • 1/4 tsp ground cinnamon
  • 2/3 cups crispy walnut pieces

Instructions

  1. Step One: Prepare Pan – Preheat oven to 350 degrees. Remove the bottom round of an 9x3-inch springform pan. Using parchment paper, trace the bottom round and cut the paper slightly smaller than the traced circle so that it fits neatly into the bottom (no overlap). Place the bottom back into the springform pan and secure in place. Lightly oil the pan and then place the parchment cut-out into the bottom of the pan and lightly oil. (If you don't have a springform pan, you can use a parchment-lined 9x9-inch baking dish instead.)
  2. Step Two: Prepare Topping – Core and slice one apple (about 1/4 inch slices) and arrange the apple slices in a pleasing pattern on the bottom of the prepared pan/baking dish (as shown in photo above).
  3. In a small bowl, combine the melted butter, rapadura (sucanat) and cinnamon. Then toss the walnuts in the mixture until well coated.
  4. Spoon the walnuts in a circular pattern across the top of the apple slices, filling in the gaps between the apple slices (as shown in photo above).
  5. Place the pan in the oven and bake the topping for 6-8 minutes, just until the apples begin to soften. Then remove from oven and add the cake batter, as described below.
  6. Step Three: Prepare Cake Batter – While the topping is cooking, prepare the cake batter. In a small bowl, combine the almond flour, baking soda, salt and spices. Set aside.
  7. Using an electric hand mixer, blend (on low speed) the applesauce, maple syrup, eggs and vanilla, until well combined.
  8. Slowly mix the dry ingredients into the wet and continue mixing for a full minute, until smooth and well blended.
  9. Gently pour the cake batter over the partially baked apple topping, using a rubber spatula to help remove all of the batter from the bowl. Spread batter evenly across top.
  10. Place back in oven and continue to bake for approximately 25-28 minutes, until a toothpick inserted in center comes out clean. (If using a springform pan, I recommend placing the cake pan onto a baking sheet, as some of the apple juice may leak out of the pan during baking.)
  11. Allow cake to cool completely, then remove the springform pan and invert the cake onto a plate or cake stand to serve. (If using a 9x9-inch baking dish, place a serving platter over the top of the baking dish and invert the cake onto the platter.)
  12. Slice, serve and enjoy!
http://thenourishinghome.com/2012/10/apple-pie-cake-gf/

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