Chocolate Chip Coffee Cake

This was another variation on that original cake recipe I created last year when my cousin was visiting. You know. The cake that only knew the world for a short time before disappearing forever. I've been playing around with the crumble on this cake to make it crispier, and this time it was a success! The batter for this cake is very runny, and the trick for a crispy topping seems to be adding it to the cake halfway through the baking time (ever so gently, so you don't make it fall) so that it doesn't sink right into the batter before it's somewhat set. The result? Perfect, lovely, soft cake with a crunchy sweet topping. It's a beautiful thing. And it won't last long. I made this for a friend who is allergic to soy, and then shared the rest with my co-workers, and it was universally gobbled down by all.

Chocolate Chip Coffee Cake
Makes a 9" x 13" pan

4 eggs
8 oz white sugar (~1 cup)
3 oz. Earth Balance Soy-free Buttery Spread
5 oz. plain or cinnamon smooth applesauce
3 tbsp vanilla
3 oz. tapioca starch
3 oz. brown rice flour
2 oz. sorghum flour
(OR 8 oz. of your favorite gluten-free flour blend)
2 tsp. baking powder
1 tsp. salt
1/4 tsp. xanthan gum
1 - 1 1/2 cups Enjoy Life mini chocolate chips (soy-free)

For the crumble topping, mix together in a bowl:
6 tbsp. brown sugar
1/4 - 1/2 cup brown rice flour
1 tsp. cinnamon
2 tsp. Earth Balance Soy-free Buttery Spread, melted

Preheat the oven to 350 F. Spray a 9" x 13" pan with cooking spray (if it's soy-free) or grease with some of the soy-free margarine.

In a large mixing bowl, combine the eggs and sugar and beat with an electric mixer until frothy. Add the Earth Balance, applesauce, and vanilla and continue to beat until well-mixed.

In a separate bowl, combine the tapioca starch, brown rice flour, sorghum flour, baking powder, salt, and xanthan gum. Add in batches to the wet ingredients and continue to mix. The batter will be fairly runny.

Pour the batter into the greased pan. Sprinkle the chocolate chips across the top and with a spoon, press them very lightly into the very top of the batter. Place in the oven and bake for 40 - 50 minutes, or until a toothpick comes out clean.

About halfway through the baking, when the batter is fairly set, sprinkle the crumble topping evenly across the top of the cake. Doing this halfway through gives you that lovely crumble topping; if you add it too early, it sinks right down into the cake batter and disappears.

Remove from oven and let cool for at least 20 minutes before eating any of it; and it will taste even better if you let it cool completely before you eat it. (**That's just something I have to say. We all know you're going to have a piece as soon as it comes out of the oven.)

 

Chewy Oatmeal Chocolate Chip Cookies (Vegan and Whole-Grain)

Well, I have good news and I have bad news. The good news is that this is a chocolate cookie that is whole-grain, vegan, and still manages to be as chewy and delicious as the best chocolate chip cookies you've eaten.

The bad news is that this is a chocolate cookie that is whole-grain, vegan, and still manages to be as chewy and delicious as the best chocolate chip cookies you've eaten.

What this means for you is that you will want to eat ALL OF THE COOKIES because they will fool you into thinking that they're actually healthy. And granted - they are definitely healthier than other chocolate chip cookies. But yeah. Unfortunately, they're not actually all that healthy (no matter what I tell myself as I pop yet another one into my mouth).

But they are that delicious. I wasn't sure what to expect with these, as it was the first recipe I'd tried from the wonderful recipe archive Yum Universe. And me = blown away. Also, my friends = blown away. These are fabulous little treats!

I didn't really adapt the original recipe much at all. The only thing I did was use organic granulated cane sugar because I didn't have sucanat on hand. I also added more vanilla extract than what was called for because, well, I seem to always do that. If you're making these for someone with a soy allergy, double check all ingredients, especially the chocolate chips (which often have soy lecithin in them). Otherwise, just do what the nice lady tells you and you will not be sorry.

Click here to get this recipe. And you're welcome. You should also check out the rest of Yum Universe's plant-based recipes - they all look so delicious!

Date-Sweetened Chocolate Donuts by Hope for Healing (Vegan and Gluten-free)

I have a confession to make. I know the Northeast has been in a panic ever since we started hearing news reports earlier this week of the massive snowstorm coming our way (and just briefly: naming it "Nemo"? Really?). But me? I have been beside myself with excitement. First, I love snow. But more importantly, two or three days forced to be holed up in my apartment alone, with no option of going out? That might sound awful to some people, but to me, it sounded like the best gift I could have asked for right now. The last few weeks (and really, last several months) have felt like a whirlwind and a roller coaster. I've been too busy, too rushed, and over-committed. Dealing with some personal struggles (as I guess all of us are, all of the time.) I'm very social and love being with my friends, but as a natural introvert, that also tends to wear me down. And I have been doing a bad job of carving out regular time for myself to recuperate. This forced (and wonderful) solitude is a perfect reminder to be more mindful about taking better care of myself in this way. It shouldn't take a historic snowstorm for me to take the time I need!

So when I heard about Nemo and its up-to-3-feet of snow, I immediately started making plans. Creating a queue of shows to watch and books to read. Getting my cleaning supplies ready to give my apartment a good once-over. And of course, scouring food blogs to decide what I'd bake, and what I'd cook. And when I came across this recipe on the blog Hope for Healing, it shot to the top of my list.

First of all, chocolate? Yes. Check. Second, no refined sugar needed? Double check! I love using dates as natural sweeteners for my chocolate chip cookie dough bites, and I was intrigued to see how they'd turned out in a baked good.

The answer? Beautifully. I adapted the recipe a bit (as I usually do), but stayed mostly true to the original. And these are simply fabulous. They are rich and chocolatey, and oh-so moist! Other donut recipes I've tried to convert from the regular gluten-ful versions have ended up being kind of dry, but not these. These are donuts, friends. I have been tasting them at regular intervals (of course, purely in the interest of quality control for you, dear readers), and I can attest to their shelf stability a day later - they are still as moist and delicious as they were yesterday.

I sprinkled mine with a combination of powdered sugar, cinnamon, and cocoa powder, but you could definitely ice these as well. Maybe add some sprinkles, because sprinkles make people happy.

But whatever your plans are, no matter how busy you are, try to take some time to do something that replenishes your energy and makes you happy. For me, that was baking these donuts. Maybe for you, it would simply be eating these donuts. (Please email me if that is the case because good God, I should not eat 18 mini donuts by myself.)

Date-sweetened Chocolate Donuts (Adapted from this lovely recipe on Hope for Healing)
Makes 18 - 24 mini donuts

1/2 cup pitted and chopped dates
1/2 cup gluten-free chocolate chips
1/2 + tbsp. boiling water
1/4 cup tapioca starch
1/4 cup sorghum flour
1/4 cup almond meal
1/4 cup coconut flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. salt (feel free to reduce this - I added extra because it pairs so nicely with chocolate)
1/4 tsp. ground cinnamon
2 1/2 tbsp. coconut sugar
1 1/2 tsp. chia seeds + 1 tbsp. water (mix together and let sit for 5 minutes until it's a gel)
2 1/2 tbsp. melted coconut oil
2 1/2 tbsp. So Delicious Almond Milk (or other non-dairy milk)
Powdered sugar, cocoa powder, and cinnamon to top

Preheat the oven to 350 F. Spray two mini donut pans with cooking spray (click to see which donut pan I have and love).

In a small bowl, combine the dates, chocolate chips, and boiling water and set aside for about 15 - 20 minutes, or until relatively cooled. Stir about halfway through to make sure the chocolate chips are fully melted. When it is cooled, blend very well in a food processor or blender until smooth.

Meanwhile, combine the dry ingredients (tapioca starch, sorghum flour, almond meal, coconut flour, baking powder, baking soda, salt, cinnamon, and coconut sugar) in a medium mixing bowl. Be sure to sift them together - especially the coconut flour, which clumps easily. Add the processed chocolate-date mixture, chia seed gel, coconut oil, and almond milk and mix well together.

Place the batter in the mini donut pans, filling them about 3/4th of the way full. (If you fill them too much, they won't have a donut hole by the time they're finished! Just an aesthetic concern, really.) Place in the oven and bake for 13 - 17 minutes, or until a toothpick comes out clean and they are slightly springy. Remove from oven and let sit in the donut pans for another 5 - 7 minutes before removing (or they will fall apart). When they're stable, remove with a knife and place on a cooling rack. When they are completely cooled, sprinkle with the mixture of powdered sugar, cocoa powder, and cinnamon, or add the topping of your choice.

Store in an airtight container if there are any left over.


*The original recipe called for 2 1/2 tbsp. cocoa powder to be added to the batter; I forgot to add it and mine turned out great, but I can't imagine that more chocolate would be a bad thing! So go on and add it if you're so inclined.
**I think that adding some mini chocolate chips to the batter would also be pretty delightful, although I haven't tried it myself.
***I didn't try making these into donuts by frying them, but the batter consistency makes me unsure about whether it would work. So be forewarned if you decide to try that - but let me know how it turns out if you do!

Fudgy Chocolate Cake with Peanut Butter Chocolate Icing

Ohmygod-sogood. This was amazingly delicious, and super easy to throw together. Thick in the middle of finishing up my Master's thesis, I was having some hard core chocolate cravings last week. So I pulled out a Gefen boxed chocolate cake mix that was on sale after Passover ended and modified it to make it lower fat. Then, I modified the frosting and ended up making it higher fat. So it probably all comes out in the wash, and you won't remember modifying anything once you're having a piece.

After trying the frosting in the box (which was so so sugary I couldn't eat more than a tiny taste of it - and that is saying something, because my tolerance for sugar is usually well above average - I decided to scrap it and make my own frosting. And what could be better than the combination of peanut butter and chocolate? I couldn't think of anything, so that was that. It turned out to be fabulous. If you want these to be more like brownies, I suspect you could eliminate one of the eggs - but I haven't tried it myself. But even as it was, the cake had a lovely rich texture, and the icing was the perfect complement to its chocolatey-ness. Perfect for a night of studying and sure to satisfy chocolate cravings, stress-induced or otherwise.

Fudgy Chocolate Cake with Peanut Butter Chocolate Icing

For cake:
1 package Gefen gluten-free chocolate cake mix
2 eggs
1/4 cup fig butter
1/4 cup canola oil
1/4 cup almond milk

Preheat the oven to 350 F. Grease a 9" round pan. Mix all ingredients together with an electric mixer for about 3 - 4 minutes, or until smooth. Pour into the pan and bake for 25 - 40 minutes (depending on your oven), just until a toothpick or knife comes out clean. Remove from oven and let cool completely (if you can stand to wait).

For icing:
1/2 cup natural creamy peanut butter
3 - 4 tbsp. natural cocoa powder (to your own taste)
1/2 - 1 cup powdered sugar (to your own taste)
2 tsp. vanilla
Dash of salt

Mix all ingredients together very well, and adjust ingredients to your own taste until you get the consistency you want in your icing. Spread evenly over completely cooled cake. Then eat the rest with a spoon. (Seriously - you won't be sorry for at least 10 minutes.)

Store cake in the refrigerator and let warm to room temperature before serving.

St. Patty's Day Marshmallow Swirl Brownies for the Ratio Rally

Is there anything more irresistible than a rich, fudgy brownie? Is there?

I didn't think so. And I totally agree.

These are in the top five most dangerous things for me to bake as a single woman living alone. I have to get very strategic about timing, baking them just before I am about to see a large number of unsuspecting friends or co-workers I can pawn them off on. If I don't, I end up in a (lonely) repeat of the time in college when my roommate and I sat in front of a pan of brownies with forks, demolishing about 3/4 of them before we knew what was happening.

Still, they are one of my absolutely favorite desserts. Which is why I was so happy that the Gluten-free Ratio Rally decided to tackle brownies this month. 

Our host for the Ratio Rally this month is Mary Fran from Franny Cakes. And we've got quite a line-up of chocolate goodness, practically anything you can imagine. I am salivating just reading the list - salted caramel, chocolate orange, mint chocolate, blueberry citrus (!), PB&J....

For my variation, I decided to go with an old favorite of mine, marshmallow swirl. And since it was March, they clearly needed to be green. It's festive. And versatile! You can make these any color you want. 

These use very little flour, and so my ratio ended up being kind of bizarre. 4 parts fat : 4 parts egg : ~ 2.5 parts flour. No liquid - but yes, 8 parts chocolate. (If you're going to do this, do it right.)

So that's what I did. I made these for a potluck party, and people raved about them. The word "amazing" was tossed around quite a bit, and they disappeared pretty quickly. People who saw me the next week were still talking about these brownies. Multiple people have told me they are the best brownies they have ever had, period. They are that good. 

Go ahead. Whip up a batch. You know you want to. 

St. Patty's Day Marshmallow Swirl Brownies

Makes one 9"x13" pan of brownies

4 oz (1 stick) Earth Balance Buttery Spread

8 oz. Trader Joe's Belgian Dark Chocolate (72%)

10 oz. (1.5 cups) white sugar

4 large eggs

2 tsp. vanilla extract

1.5 oz (1/2 cup) almond flour

.6 oz (1/8 cup) sorghum flour

.5 oz (1/8 cup) tapioca starch

1 tsp. salt

3/4 - 1 cup semi-sweet chocolate chips

3/4 cup Marshmallow Fluff

1/2 - 1 tsp. gluten-free green food dye (more as needed)

Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil or spray with cooking spray.

Place butter and chocolate in a heatproof bowl set over simmering water; stir frequently until chocolate and butter are melted.  Alternatively, place them in the microwave for 2 - 4 minutes, stirring frequently to break up the clumps of chocolate.  Let cool for 10 minutes (til they are about at room temperature).

Stir the sugar into the melted chocolate until combined. Stir in the eggs one at a time, until fully incorporated. Whisk in the vanilla. 

In a small bowl, combine the almond flour, sorghum flour, tapioca starch, and salt.  Gently fold the mixture into the batter.

Pour the batter into the prepared pan, and smooth top. Sprinkle the chocolate chips over the top and pres lightly into the batter.

In a small bowl, mix the Marshmallow Fluff with the green food dye until you've got a nice, bright shade of green. Swirl into the top of the brownie batter.

Bake until a cake tester inserted in the middle comes out with only a few moist crumbs attached, anywhere from 35-45 minutes (I baked mine for 39 minutes or so). Start checking them after about 30 minutes to gauge how quickly they are baking so you don't overbake them.  Transfer the pan to a wire rack to cool completely.  Slice and serve once cooled.  Store in the fridge for up to 4 days or freeze; reheat before serving.  

Check out all the other lovely creations - and just try to resist. I dare you.

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela's Kitchen made Gluten & Dairy Free Cream Egg Brownies

Brooke from B & the boy! made Triple Chocolate Brownies

Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies

Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies

Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies

Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies

Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream

Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GFChewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies

Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies

Mrs. R from Honey From Flinty Rocks made Black Bean S'More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-CoNut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies

Tara from A Baking Life made Mint Chocolate Flourless Brownies

TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies 

Puppy Chow for One

It's been a rough few months. And I have a rough few more ahead of me before school is over. Some day soon, I will have only my full-time job to keep me busy.

In the meantime, I need a steady supply of snacks. And if you're like me, you'll eat exactly as much of this as you make. So in an effort to at least curb my stress eating, I decided to make a single serving at a time. That way, at least 4 minutes of preparation stands between me and more of it. Because it is so good. So full of peanut butter and chocolate, one of the best combinations that exists on earth. So addictive.

So go ahead. Join me in an attempt to eat just a little of it. And enjoy every bite.

Puppy Chow for One

1/2 cup Honey Nut Chex
1 tbsp. natural peanut butter
1 tbsp. semi-sweet chocolate chips
2 -3 tsp. powdered sugar

Melt the peanut butter and the chocolate chips together for 1 minute in the microwave. Stir the chocolate chips and peanut butter together, then add the chex. Stir to coat.

Put the powdered sugar in a small baggie. Pour the chocolate-coated chex into the bag and shake it to cover with the powdered sugar.

Store in the refrigerator...if you can wait that long to eat it.

Lower-Fat Chocolate Chip Vanilla Blondies

I am a die-hard brownie fan. You can ask my cousin Erin how safe a pan of brownies is if I'm within a 50-foot radius of it. (The answer is: not safe. Not safe at all.)

But there is something about vanilla that I adore as well, and the allure of these blondies is pretty much on par with that of a pan full of straight chocolate. These are essentially like chocolate chip cookie bars, just bursting a bit more at the seams with vanilla flavor.  I substituted applesauce for some of the fat (although these are not even close to being fat-free) and the results were pretty excellent - still a moist crumb, but it held together very nicely and didn't fall apart.  These are a great treat for "mixed company" (that is, gluten-eating and gluten-free folks alike) -- if they even make it out of your kitchen.

Lower-Fat Chocolate Chip Vanilla Blondies (Adapted from the Allergen-free Baker's Handbook)
Makes one 9x13 pan

4 tbsp. Spectrum Shortening
4 tbsp. Earth Balance Buttery Spread
4 tbsp. applesauce
3/4 cup white granulated sugar
1/4 cup + 2 tbsp. brown sugar
1 egg
1 tbsp. vanilla
3/4 cup sorghum flour
3/4 cup brown rice flour
1/2 cup tapioca starch
1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup (or more!) semi-sweet chocolate chips

Preheat the oven to 350 F.  Spray a 9" x 13" pan with cooking spray and set aside.

Cream the shortening, butter, and applesauce together with an electric mixer.  Add in the sugar and continue to cream until well mixed. Add the egg and vanilla and mix in.

In a separate bowl, whisk together the flours, xanthan gum, baking powder, and salt.  Add 1/3 at a time to the wet ingredients using the electric mixer.

Stir in the chocolate chips and then spread evenly into the pan. Bake for 35 - 45 minutes or just until a toothpick or knife inserted into the middle of the pan comes out clean. If anything, you want to underbake these instead of leaving them in for too long, so definitely keep an eye on them after 35 minutes.

Remove from oven and let cool.  Cut into pieces and either serve immediately or store in an airtight container for up to 2-3 days on the counter.  If you are storing them for longer, keep refrigerated or frozen until ready to serve.

Flourless Chocolate Chip Oatmeal Cookies

Oh my GOD were these good.  I scarfed down more of them than I honestly care to admit, although I did give a significant portion of them away, too.  So at least there's that.

Trader Joe's makes gluten-free oats now - did you know that?  I just discovered them recently - and not only are they certified gluten-free, they are also a lot cheaper than their competition - by several dollars.  AND they come with a recipe for oatmeal cookies on the back.  What more could you want from a bag of oats, celiac friends?

I modified the recipe quite a bit, of course.  I added a few different ingredients, reduced the fat, etc. (all my usual courses of action).  And they turned out to be fabulous - they were chewy, moist, and full of flavor.  Everyone who tried these loved them, and I suspect you will, too.

**Update: Since giving up sugar a few months ago, I also created a modified version of these that - in addition to being free of gluten and dairy - is also sugar-free. That modification is below!

Flourless Chocolate Chip Oatmeal Cookies
Makes about 3 dozen medium cookies

Regular version:
1.5 tbsp. Earth Balance Buttery Spread
1/4 cup fig butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sunflower butter or peanut butter
2 tsp. vanilla extract
1 egg
1/2 tsp. salt
1 tsp. baking powder
2 cups gluten-free oats
5 tbsp. unsalted roasted sunflower seeds
3/4 - 1 cup chocolate chips

Sugar-free version: 
1.5 tbsp. Earth Balance Buttery Spread
1/4 cup plain pumpkin puree
1/2 cup Stevia in the raw
1/2 cup nut butter (I used plain salted almond butter, but sunflower or peanut butter will do, too! Just be aware that many nut butters have added sugar)
2 1/2 tsp. vanilla extract
1 egg
1/2 tsp. salt
1 tsp. baking powder
2 cups gluten-free oats
1/3 cup roasted sunflower seeds
1/2 - 3/4 cup pecan pieces
**Chocolate chips are usually full of sugar, but if you find ones that aren't, add them back in by all means!

Preheat the oven to 350 F.  Line two cookie sheets with parchment paper.

Whip together the Earth Balance, fig butter/pumpkin puree, and white and brown sugar/Stevia until well-mixed.  Add the egg and mix together well.  Add in the nut butter and vanilla.

In a separate bowl, combine the oats, baking powder, and salt.  Stir them into the wet ingredients and mix well.  Add the extras (sunflower seeds, pecans, and/or chocolate chips) and stir in to combine.

Scoop the cookies out by the teaspoonful or tablespoonful onto the cookie sheets and space 2 inches apart. Bake for 8 - 10 minutes (JUST until they start to brown on the edges), then remove from the oven.  They probably won't look completely done - that's ok.  Let them sit on the hot cookie sheet for another 3 - 5 minutes or until you can scrape them off onto a wire rack without their falling apart.  Cool completely, then store in an airtight container until ready to serve.

Chocolate Coconut or Cinnamon-Glazed Vanilla Mini Cake Donuts

Mmmm, donuts.  How long has it been since you've had a donut?  I had to really think about that question.  Before this summer, it had been at least as long as I've known I have celiac (roughly 3.5 years), if not longer.

But now, armed with my Norpro donut pans (a birthday gift from my sister!), donuts are back in my life.  We've had a happy reunion.  Which is part of why I was so excited about this month's Gluten-free Ratio Rally assignment: donuts and fritters.

Now, I know that everyone loves a good, traditional, fried donut.  Who couldn't love them?  I thought about going that route.  But I wanted to take this opportunity to make some awesome, slightly healthier baked donuts.  The ratio I came up with for cake donuts was 2 parts flour: 1 part liquid: 1 egg.  The amount of fat used was so negligible that it doesn't even warrant a place in the ratio - it was 2 teaspoons for the entire batch!  Instead of non-dairy milk, I used cranberry juice as the liquid base in these.  For me, this ratio created a donut that held together and didn't crumble in my hands, and had a slightly dry crumb that was perfect for absorbing the glaze I slathered all over it.

I experimented with several different glazes for the donuts - I tried vanilla, plain chocolate, chocolate coconut, orange (which ended up tasting like a gumdrop - no, thanks), powdered sugar cinnamon, and cinnamon glaze.  I think I can safely recommend any of the above, with the exception of the orange (unless that's your thing, in which case, go crazy!).  But in the end, my two favorites were the cinnamon and chocolate coconut glazes.  A little tip - these are fabulous if you freeze them once they're glazed.  The chocolate ones reminded me of those chocolate Entenmann's donuts, which I used to love. I brought both versions into work, and everyone loved them - especially the chocolate ones.  "Phenomenal" and "out of this world" were used to describe the flavor

Our host this month was Meg of Gluten-free Boulangerie.  Check out her blog for her recipe for Old Fashioned Raised and Cake Doughnuts, and for a list of all of the other amazing recipes from the other blogger participants. You can also look below my recipe at the bottom for the list of all the other bloggers and recipes in the Ratio Rally this month. 

So say yes to donuts!  Check out what happens when a group of creative bloggers put their minds to something.  Beautiful - and delicious - things result.

Chocolate Coconut or Cinnamon-Glazed Vanilla Mini Cake Donuts
Makes about 18 mini donuts or 10 regular donuts

5 oz. / 1 cup gluten-free flour blend (I used 1/2 cup potato starch, 1/4 cup sorghum, and 1/4 cup brown rice flour)
2.5 oz. white sugar (~1/4 cup + 2 tbsp.)
1 tsp. baking powder
1/2 tsp. salt
2 tsp. Earth Balance Buttery Spread, melted
1 egg
2.5 oz. cranberry juice (~1/4 cup + 2 tbsp.)
1 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. nutmeg

For the chocolate coconut glaze:
1 cup powdered sugar
3 - 4 tbsp. cocoa powder
1 tsp. vanilla
1/2 - 1 tsp. coconut extract (to your own taste)
1 - 3 tbsp. hot water

For cinnamon glaze:
1 cup powdered sugar
1 1/2 tsp. vanilla
 2 - 4 tbsp. hot water
1/4 - 1/2 tsp. ground cinnamon

Preheat the oven to 325 F.  Spray two mini donut pans or two regular donut pans with cooking spray.

Combine the dry ingredients first and mix well.  In a separate bowl, combine the wet ingredients, mix together, and then add to the dry ingredients.  Stir to combine, making sure there are no patches of dry flour.

Place the donut dough into a plastic baggie and cut a hole in one corner (this is your makeshift pastry bag).  Pipe the dough into each donut tray, filling it about 2/3 of the way full.

If you are making mini donuts, bake for about 6 - 8 minutes, or just until they spring back when you touch them.  For regular donuts, bake for about 8 - 9 minutes.

Remove from the oven and leave in the donut pans for about 2 - 3 minutes to allow them to firm up.  When they're firm enough not to fall apart, gently remove them from the donut pans and place on a wire rack to cool.

Make whichever glaze your heart desires, preferably in a wide, flat bowl.  Drench each donut in glaze, rolling it around to ensure that all sides are covered.  Place each newly glazed donut on a plate or tray and place in freezer until glaze is frozen.  Then you can remove them from the tray and store them in tupperware - but it's still a good idea to place a sheet of wax paper between each layer of them.

Store in the freezer or fridge until ready to serve. The chocolate donuts tasted best frozen, but the cinnamon ones are equally good frozen or refrigerated.

Here's a list of all the other amazing bloggers and their recipes for donuts or fritters!

Britt of GF in the City | Blueberry Fritters

Brooke of B and the Boy! | Apricot Fritters

Caleigh of Gluten Free[k] | Beetroot Fritters

Caneel of Mama Me Gluten Free | Thai Fried Bananas

Charissa of Zest Bakery | Picarones (Sweet Potato & Pumpkin Fritters)
Claire of Gluten Freedom | Chocolate Coconut or Cinnamon-Glazed Vanilla Cake Doughnuts
Gretchen of Kumquat | Peach Cider Doughnuts
Jean of Gluten-Free Doctor Recipes | Cinnamon Apple Fritters
Jeanette of Jeanette's Healthy Living | Pumpkin Spice Doughnuts
Jenn of Jenn Cuisine | Mini Raspberry Doughnut Cakes
Lisa of Gluten Free Canteen | Apple Butter Maple Syrup Doughnuts
Mary Fran of Frannycakes | Raspberries and Cream Doughnuts
Mrs. R of Honey From Flinty Rocks | Jelly Doughnuts
Pete & Kelli of No Gluten, No Problem | Jelly Doughnut Holes
Rachel of The Crispy Cook | Chocolate Doughnuts with Chocolate Glaze
Silvana of Silvana's Kitchen | Vanilla-Glazed Chocolate Chip Doughnuts
Shauna of Gluten-Free Girl | Glazed Yeast Doughnuts
Tara of A Baking Life | Brioche Doughnuts with Italian Plum Jam
T.R. of No One Likes Crumbley Cookies | Sweet Pepper and Pancetta Fritters

Heavenly Healthy Vanilla Blondies

Some blondies weigh you down, you know?  The fat.  The cup after cup of sugar.  But not these.  These blondies are better than that.

I could tell you what I think about them.  I could tell you how addictive they are, and how guilt-free you should feel eating them (at least relatively speaking).  I could get into my many thoughts on that subject.

But maybe it would be more compelling for you to hear a sampling of adjectives from the many people in my life who had a chance to try these:  Amazing.  Awesome.  Delicious.  Addictive.  Wonderful.  Something you definitely should make again.

I could go on, but I think you get the idea. 

These use a can of chickpeas as their base, but don't worry about it tasting beany.  It really doesn't.  I will warn you that an ever-so-slightly bitter aftertaste may linger on your tongue, but I barely noticed it, and others didn't notice it at all.  The vanilla really knocks the bean taste out of the picture in these.  I ate several warm from the oven and had to force myself to walk away.  I brought them all to work the next day just to avoid eating the rest of them all by myself.

So don't be afraid of the beans - embrace the beans.  The short story is, these are divine.  And blissful.  And light.

Heavenly Healthy Vanilla Blondies
Makes one 9x13  pan

1 can chickpeas
2 1/2 tbsp. peanut butter or Sunbutter (or you can substitute another nut butter)
2 tbsp. Marshmallow Fluff
1/4 cup applesauce
1 1/4 cup brown sugar
3 tsp. vanilla
1 egg
1/3 cup sorghum flour
1/3 cup tapioca starch
1/3 cup potato starch
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup semi-sweet chocolate chips

Combine the flours together with the baking powder, baking soda, and salt.  In a food processor, combine the rest of the ingredients and blend until very smooth.  Add the flour mixture and continue to pulse until smooth.  Stir in the chocolate chips by hand.  Spread evenly into the pan and bake at 350 F for 30 - 40 minutes or until a toothpick comes out clean.

These are fabulous right from the oven but become even more moist and lovely after sitting overnight.

Fudgy (but secretly healthy) Brownie Batter Dip

I've become ever-so-slightly obsessed with finding healthy ways to pig out on foods we all love to indulge in.  Like cookie dough, for instance.  Mmmm, cookie dough - why is it that it tastes so much better than the cookies themselves?  I've pondered the same question for brownies.  Maybe more than is normal.  There's something illicit about eating brownie batter, and at the same time, nostalgic. And, you know....sometimes unsafe.

But fear no more, because there is nothing unsafe about these.  No raw eggs.  Just raw awesomeness.  It takes mere minutes (minutes!) to throw together, and the only problem is that it might take an equally short amount of time before it's gone.

I know that this is pictured on a cracker here.  But I'll be honest with you - even though I'm calling this a dip, I know you won't judge me if I tell you that I ate most of it straight out of the bowl with a spoon.  After all, that's how brownie batter was meant to be enjoyed: unmitigated in its delicious fudginess.

Fudgy (but secretly healthy) Brownie Batter Dip

1 can black beans, drained and rinsed well
3 - 4 tbsp. cocoa powder (to your own taste)
2 tbsp. Marshmallow Fluff or Ricemellow Vegan Marshmallow Cream
2 tbsp. agave nectar
1/4 cup brown sugar (more or less to your own taste)
2 tbsp. nut butter (I used a combination of peanut butter and sunbutter)
2 tbsp. smooth applesauce
3/4 tsp. salt
2 tsp. vanilla
2 tbsp. flaxseed meal (optional)
1/3 cup semi-sweet chocolate chips

Combine everything but the chocolate chips in a food processor and blend until very smooth.  Adjust everything to your own taste.  Remove to a bowl and stir in the chocolate chips.  Keep refrigerated until ready to serve.  For best results, eat with a spoon, or serve as a dip with gluten-free graham crackers.

Ratio Rally: Chocolate Eclairs

When I was a senior in high school, my AP Calculus teacher would call on me to answer a question in front of the class.  "Do you know the answer, E-Claire?"  He chuckled to himself every time as if it were the first time he'd said it.  The rest of us would roll our eyes and offer half smiles.  (He was a nice man and an excellent teacher, but never seemed to tire of that joke!)

I don't think this created an aversion to eclairs specifically, but it certainly didn't fuel any desire in me to seek them out, either.  To this day, every time I hear the word, my thoughts go back immediately to that classroom.  Before I know it, other long-forgotten calculus vocabulary words like "derivative" and "integral" begin to creep back into my consciousness.

You know, it's a bit unsettling for a baked good to have such a strong association with high school math.

This month's Ratio Rally assignment was a true departure for me.  So far, we've been exploring ratios behind baked goods that are at least familiar to me - muffins, scones, pancakes, etc.  But Pate a Choux?  I can't even pronounce that. I don't have a keyboard that will type it correctly with the accents in the right places.  It makes me start to sweat a little.  

But you know what?  But even though it sounds super fancy, Pate a Choux is probably something you have eaten before. (Funnel cake, anyone?) And it is not nearly as scary as it sounds (or looks).  It's an incredibly versatile batter, and I thought for a long time about what specifically I'd like to make.  Cream puffs?  Gnocchi?  Beignets?  Fried Doughnuts?  Funnel cake?  The more I researched, the more possibilities there seemed to be.  I started to sweat a little again at the overwhelming number of options.

But in the end, I saw this month's Ratio Rally as a chance to redefine what eclairs are to me.  To let them out of the confines of calculus memories.  To deshroud them.  To bring them back to life.

And I am so glad I did.  And I'm glad that the Ratio Rally has branched out into this lesser-attempted feat of baking.  I will say that this is probably the strangest batter I've ever worked with, so if you find the same thing, you are not alone.  The ratio for Pate a Choux is 2 parts water: 1 part fat : 1 part flour : 2 parts egg. You start by boiling the water, salt, and butter together, then you add the flour to make a strangely shiny paste.  After it cools for a minute or two, you add the eggs in, which causes it to separate into a rather unappealing mess of lumpy dough and runny eggs.  It looks horribly wrong for a few minutes.  Be patient.  Somehow, after you mix it for another few minutes, it starts to shrink and come together (albeit reluctantly).  And then, before your eyes, it turns into batter.

A few lessons I learned from the trial and error this month.  Whatever you do, do NOT open the oven door while these are baking or you'll be watching them sadly deflate before your eyes.  Make the custard the day before you make the eclairs so it has enough time to set.  Try to make larger eclairs so there will be enough room in them to hold the custard. 

And the final lesson?  Enjoy.  Definitely enjoy.

For a list of all of the other fantastic Pate a Choux creations, visit The Sensitive Epicure, our host for the Ratio Rally this month.

Chocolate Eclairs with Vanilla (or Maple) Custard
Makes 8 medium eclairs

For the eclairs:
2/3 oz. white rice flour
2/3 oz. tapioca starch
2/3 oz. corn starch
2 tbsp. white sugar
4 oz. water
2 oz. (4 tbsp.) Earth Balance Buttery Sticks
1/4 tsp. salt
2 eggs

For the custard filling:

I followed a recipe I found on the Brown Eyed Baker's blog, but halved it for the number of eclairs this recipe made.  The only changes I made were to substitute So Delicious Original Unsweetened Coconut Milk for the half and half and Earth Balance Butter Sticks for the regular butter.  I also made half of mine maple-flavored by adding another 1 1/2 tsp. maple extract. Prepare the custard a day ahead of time and chill in the refrigerator until ready to use.  Cover with a sheet of saran wrap if possible to avoid it forming a pudding skin on top.


For the ganache topping:

1/2 cup semi-sweet chocolate chips or dark chocolate
2 - 4 tbsp.So Delicious Coconut Milk Creamer


Note:  Because many of you may be new to pate a choux batter, I highly recommend taking a look at The Brown Eyed Baker blog, which has a fantastic set of pictures that take you through each of these steps.


Directions for Eclairs:


Preheat the oven to 425 F.

Measure and mix the rice flour, tapioca starch, and cornstarch together in a small bowl.  In a saucepan (preferably a copper-bottom or one that distributes heat evenly), bring the water, Earth Balance, salt, and sugar to a low boil.  Turn off heat and add the flour; stir rapidly to mix together.  When it is all incorporated, return the pan to low heat and continue to stir, kind of smushing it around the pan, for another 2 - 4 minutes. It will look kind of glossy and shiny and may still have a few lumps in it. When the butter starts to separate out (it will start to coat the bottom of the pan in little beads), remove the pan from the heat.

Transfer to a mixing bowl and let cool for a few minutes.  Not too much, though, as you want it to be warm-hot, but not so hot that it scrambles the eggs. Using an electric mixer, beat the flour mixture on its own for about 1 minute, then add the eggs slowly to the mixture.

You will probably think something has gone horribly wrong at this stage. But it hasn't. The batter will look like it won't accept the eggs, and lumps of flour may remain. Keep mixing for another 3 - 5 minutes, and it should turn into a real batter.

If you want to be fancy, you can scoop all of the batter into a pastry bag or even a plain baggie and squeeze it into the shape of long eclairs. Or, you can just use a spoon to shape them.  Either way, spray a sheet of parchment paper with cooking spray and shape the dough into 8 - 10 eclairs.  Place them in the oven at 425 F and set the timer for 10 minutes.  After 10 minutes, reduce the oven temp to 350 F and continue to bake for another 20 minutes. Whatever you do, do NOT open the oven during this time!!

Remove from oven and pierce them with a knife.  Allow to cool completely.  When they are cool, fill another baggie or pastry bag with the custard you made ahead of time.  Cut a small hole in one end of the eclairs (they should have puffed enough to have created a little enclave on the inside for the custard).  Pump each one full of custard.  I filled half of these with vanilla custard, and half with maple, and they were both wonderful.  Go with your gut on that one.

To make ganache topping:

For the ganache, melt together the chocolate chips and So Delicious Coconut Milk Cream in a small saucepan or even in the microwave.  Spread evenly over the top of each cream puff.  If desired, dust with powered sugar.

These are best eaten within a day or so of being made, but will survive for up to 3 days in the fridge.

Want to see what the other creative folks in the Ratio Rally came up with? Check them out below or visit Erin at The Sensitive Epicure, who was our host for this month's wonderful Ratio Rally challenge!

Amie of The Healthy Apple | Pate Choux with Creamy Macadamia Icing
Britt of GF in the City |    Pâte à Choux

Caleigh of Gluten Free[k] | Savoury Paris-Brest

Caneel of Mama Me Gluten Free | Key Lime Cream Puffs

Charissa of Zest Bakery | Choux Shine: Koshi-an Filled Cream Puffs

Erin of The Sensitive Epicure (our host for this month's Rally!) |  Gluten-free Gougeres filled with Herbed Goat Cheese Mousse  and Churros y chocolate sin gluten

Gretchen of kumquat | Cheddar Gougères with Dates and Pine Nuts | A Danish Puff
Irvin of Eat The Love |  White Cheddar Fennel Gougères stuffed with Porcini & Shallot Goat Cheese

Jenn of Jenn Cuisine | Gruyère & Herbed Gougères

Lisa of Gluten Free Canteen | Cracked Pepper & Cheese Gougères
Meredith of Gluten Free Betty | Gluten Free Churros

Mary Fran of Frannycakes | Marillenknodel with ginger and cardamom sugar & chai cream puffs

Meaghan of The Wicked Good Vegan | Cardamom and Rose Water Cream Puffs (with Rad Whip!)

Meg of Gluten-Free Boulangerie | Chouquettes    

Pete & Kelli of No Gluten, No Problem | Almond Choux Florentines

Rachel of The Crispy Cook | Cream Puffs Filled with Coffee Cream

Robyn of Chocswirl | Gruyere & Parmesan Gougeres with Sage & Thyme    

Sea of Book of Yum | Rose Vanilla Cream Puffs and Vanilla Eclairs

Silvana of Silvana's Kitchen | Gluten-Free Spinach Gnocchi Parm

T.R.of No One Likes Crumbley Cookies | Beignets

Tara of A Baking Life | Parmesan & Black Pepper Gougères | Frangipane Puffs

Chocolate Blackberry Protein Bars

I'm writing this from the throes of a gluten reaction, so this post will be pretty short and sweet.  I've been meaning to post about these for a while now, though, and since I've been otherwise terrifically unproductive today, I'll feel better if I've at least been able to share the recipe with you. 

You may be wondering why I've classified a protein bar as a dessert.  But these are switch hitters.  They strike that delicate balance between being healthy and being, well, dessert-y.  But trust me, they are as delicious as they are easy to make.  You can decide for yourself just how healthy they are, but my own opinion is that the sugar from the jam and chocolate chips is more or less canceled out by the dense, protein-filled, plain chickpea flour base.  I'm convinced that it all has to do with some complex mathematical culinary equation.  Which, of course, means that you can eat way more of them under the guise of their being secretly healthy.  If my friends and I are any indication, it will just take one bite for you and your friends to be hooked.

Chocolate Blackberry Protein Bars
Makes one 8 x 8 pan

1 cup chickpea flour
1 cup water
1 tsp. salt
4 - 6 tbsp. blackberry jam
1/2 cup semi-sweet chocolate chips
2 tbsp. sugar (optional)
1/2 tsp. ground cinnamon (optional)

Preheat the oven to 425 F.  Spray a nonstick 8 x 8 pan with cooking spray.

Combine the chickpea flour, water and salt in a small bowl and mix until all clumps are gone.  Pour into the pan and spread evenly.

Sprinkle in the chocolate chips evenly over the whole pan.  Microwave the jam for 20 - 30 seconds until softened, then drizzle it over the batter.  Use a fork or knife to swirl it in evenly.  If desired, sprinkle the sugar and cinnamon evenly over the batter.

Bake at 425 F for 15 - 20 minutes, or just until slightly browned at the edges and cooked through.  Remove from the oven and let cool before serving.  Cut into pieces and store in the fridge in an airtight container for up to 3 days.  They are best if warmed slightly before eating.

Decadent Fudge Brownies

I'm not going to lie to you. These are NOT healthy brownies.  There are no black beans hidden in them to give you a protein boost; there's no banana or applesauce to replace the fat.  No cocoa powder to cut some of the calories, and no agave nectar to replace white sugar.  These are full-on chocolate fudge brownies.  If you're looking for a healthy brownie, you may want to excuse yourself and find a different recipe.

But for the rest of you, these are probably exactly what you're looking for.  They are chewy, fudgey, and dense.  They taste illicit.  And they are addictive.  I brought them to a dinner party with three friends, and we scarfed them down as if we hadn't just eaten a full meal minutes before.  We looked up at each other at one point, and one of my friends said with wide eyes, "I think I just ate four of those.  And not four small ones, either."  By that time, I think the rest of us had lost count of how many we had eaten.  That should probably tell you how fantastic these are.

I tend to like my brownies extra-fudgey and underbake them a bit to get that texture (just by a few minutes), but you can bake these a bit longer if you want to try for a more cake-y texture (although I have not tried it myself).  Either way, this is one recipe that mimics its gluten counterpart to a tee, and in my opinion, may even surpass it.  And it's appropriate for moderate to hardcore chocolate fans. 

Decadent Fudge Brownies
Makes a 9 x 13 inch pan

4 oz.(1 stick) Earth Balance Buttery Sticks, sliced into 1-inch pieces
8 oz. Trader Joe's Pound Plus 72% Chocolate
1 1/2 cups white sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup almond flour
1/8 cup sorghum flour
1/8 cup tapioca starch
1 teaspoon salt
1 cup semi-sweet chocolate chips

Optional toppings to swirl into batter:
4 tbsp. creamy peanut butter (optional)
4 tbsp. Marshmallow Fluff (optional)
4 tbsp. blackberry or raspberry jam (optional)

Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil or spray with cooking spray.

Place butter and chocolate in a heatproof bowl set over simmering water; stir frequently until chocolate and butter are melted.  Alternatively, place them in the microwave for 2 - 4 minutes, stirring frequently to break up the clumps of chocolate.  Let cool for 10 minutes (til they are about at room temperature).

Stir the sugar into the melted chocolate until combined. Stir in the eggs one at a time, until fully incorporated. Whisk in the vanilla. 

In a small bowl, combine the almond flour, sorghum flour, tapioca starch, and salt.  Gently fold the mixture into the batter.

Pour the batter into the prepared pan, and smooth top.  Sprinkle the chocolate chips over the top and pres lightly into the batter.  If you want some extra special brownies, swirl in Marshmallow Fluff, peanut butter, and/or jam with a knife.

Bake until a cake tester inserted in the middle comes out with only a few moist crumbs attached, anywhere from 35-45 minutes (I baked mine for 39 minutes or so). Start checking them after about 30 minutes to gauge how quickly they are baking so you don't overbake them.  Transfer the pan to a wire rack to cool completely.  Slice and serve once cooled.  Store in the fridge for up to 4 days or freeze; reheat before serving.  Delicious served with vanilla or peppermint ice cream.