by glutenfreecanteen

Imagine chocolate, banana, grain-free (almond flour) and chocolate chips all in one cake. One big giant pound cake, that is.

It’s a pretty large (and tall) loaf, made in a Pullman 9-inch x 4-inch pan, so count on having plenty to share.  It’s also easy to mix together. Two bowls, one wooden spoon, a whisk and that’s it.

The cake takes a while to bake (blame it on the bananas) but it will eventually get there. Using an instant read thermometer, it should read somewhere close to 195°F or use a toothpick and make sure it comes out with dry crumbs – nothing gooey. As it cools, the cake will firm up and it tastes even better the 2nd day (chocolate ages well). A little crunchy on the edges and fudgy in the center. Be sure to slice it with a serrated knife for the best results.

That little tiny bit of brewed coffee does plenty to pop the chocolate flavor and does nothing to make the cake taste like coffee. It’s important, but decaf is a fine alternative. Coconut sugar is the best choice for this recipe, but granulated sugar will work, too. There’s a small amount of cinnamon which is a nice companion to chocolate, but it by no means tastes like cinnamon cake. It’s a big bold chocolate cake with lots of banana flavor.

I’m pretty sure we’ve found a new pound cake to love around here. Any excuse for another pot of coffee.

Ingredients

•     230 grams blanched almond flour (2⅓ cups)
•     80 grams tapioca starch (1/2 cup)
•     2 tablespoons coconut flour
•     35 grams unsweetened cocoa (1/3 cup)
•     150 grams coconut sugar (3/4 cup)
•     2 teaspoons baking powder
•     ½ teaspoons kosher salt
•     ½ teaspoon baking soda
•     ½ teaspoon cinnamon
•     180 grams pureed banana (about 2 medium to large gnarly bananas)
•     120 grams non-dairy milk (1/2 cup)
•     3 extra large eggs
•     160 grams neutral vegetable oil (2/3 cup)
•     1 teaspoon vanilla extract
•     1 teaspoon brewed coffee
•     70 grams semisweet mini chocolate chips (1/2 cup)

Instructions

1.     Spray a 9×5-inch pan with nonstick spray. Do not preheat the oven. In a large bowl whisk together almond flour, starch, coconut flour, cocoa, coconut sugar, baking powder, salt, baking soda and cinnamon until well combined. In a medium bowl whisk together banana, milk, egg, oil, vanilla and coffee until smooth. Add to flour mixture and fold until combined and the batter is smooth. Fold in most the chocolate chips, holding out a tablespoon or two.
2.     Scrape batter into the prepared pan and top with remaining chocolate chips. Place in a cold oven and turn the temperature to 350°F. Bake 35 minutes and then turn the temperature down to 325°F and bake 25-30 minutes more or until the center of the cake is done and a toothpick inserted comes out with dry chocolate crumbs. Cool in the pan about 15 minutes and transfer cake to a rack to cool completely before slicing (with a serrated knife).

by  smellofrosemary

These made from scratch muffins are delicious; they are topped with crunchy streusel and studded with fresh blueberries. The wholesome ingredients like oats, whole wheat flour and fat-free yogurt make these muffins a healthy and tasty breakfast. This recipe makes 24 wonderful muffins. 

Muffin Ingredients

• 1½ cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup old-fashioned oats
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 cups vanilla fat free yogurt
• ½ cup 2% fat milk
• ¼ cup canola oil
• 1 large egg
• 1½ cups fresh blueberries

Streusel Ingredients  

½ cup all-purpose flour
2 tablespoon brown sugar
2 tablespoons butter, melted

Preheat oven to 400 degrees F. In a large bowl mix together the all-purpose flour, whole wheat flour, oats, sugar, baking soda, baking powder, and salt.

In another bowl, combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk.

Add yogurt mixture to the flour mixture, and stir just until moist.

Fold in blueberries.

  

To make the streusel, combine together in a small mixing bowl, ½ cup of the all- purpose flour, brown sugar, and butter.

Fill muffin pans with liners. Spoon batter into each liner until it is about 2/3 full. Sprinkle evenly with streusel. Bake at 400 degrees F for 15 minutes.

 

Cool in pan for 10 minutes on a wire rack. Remove muffins from pan, and serve warm or at room temperature.

by  dineanddish

 

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients

• 2 20 ounce cans cherry pie filling
• 1 18.5 ounce box Devil's Food Cake Mix, unprepared
• 3/4 cup butter, melted

Instructions

1. Preheat oven to 350°F
2. Dump cherry pie filling into a 13x9 inch cake pan. Spread evenly out in pan.
3. Top cherry pie filling with unprepared cake mix. Make sure it is evenly spread out.
4. Drizzle melted butter over the top.
5. Bake for 1 hour.
6. Serve topped with vanilla ice cream or whipped cream.

Notes

If you still have dry patches of cake mix once your cake has baked for an hour, simply stir those parts into the cake, place back into the oven for 5 minutes.

by  littlefiggy

A decadent dessert loaded with Chocolate. Add in some Guinness and you’re set for St. Patty’s Day. Also known as Death by Chocolate, simply use coffee or Kahlua instead of Guinness.

Author: Little Figgy

Recipe type: Dessert

Serves: 8 – 10

Ingredients

• 1 (19.8 oz) Fudge Brownie Mix, family size box.
• ¼ – ½ cup Guinness, Kahlua (Coffee Liqueur) or strong brewed sweetened Coffee
• 2 (3.9 oz) boxes Jello Chocolate Mousse (or @ 4 cups of your favorite Chocolate Mousse)
• 1 (16 oz) Whipped Topping, (such as Cool Whip)
• 6 (1.4 oz) Chocolate covered English Toffee bars, (such as Heath bars)
• 1 cup toasted Pecans, chopped (optional)

Instructions

1. Bake Brownies according to directions. Cool.
2. Using a fork, punch holes in cooled Brownies.
3. Pour Guinness, Kahlua or sweetened Coffee over Brownies, allow to soak in and set aside.
4. Prepare Chocolate Mousse and set aside.
5. Crush the Chocolate Toffee bars. (Can leave in wrapper or put in plastic ziploc bag, cover with kitchen towel and smash with hammer or heavy tenderizer).
6. Crumble Chocolate Brownies.

To Assemble:

1. You can either use in a single trifle or individual parfaits glasses.
2. (For a single Trifle dish) Start by layering with half the crumbled Brownies, top with half the Mousse, followed by half the Candy Bars and toasted Pecans (optional) and topped off with half the Whipped Topping.
3. Repeat layer again for a total of 2 layers ending with the Whipped Topping and Sprinkled Candy Bars and Nuts (optional).

For Making Individual Servings:

1. Follow above assembly directions, Dividing ingredients between 6 – 8 dishes, but only making 1 layer for each dish.

Notes

Best if made the day before. Keep refrigerated.

by Béa

Type: pastry

Servings: 6

Ingredients:

• Pie pastry of your choice*
• 2 pounds Macoun apples
• 1/4 cup water
• 1 vanilla bean, split open and seeds scraped out
• 2 tablespoons dark Muscovado sugar
• 1 tablespoon butter + more for dish
• 2 Pink lady apples, peeled, cored and sliced
• Pinch of blond cane sugar
• 1 egg yolk, beaten with a little milk

*I don’t have a detailed recipe because I prepared the pastry quickly at night the day before, and didn’t measure quantities properly. Let me make it again and I will update once done.

Directions:

1. Prepare the pastry and divide into two balls.
2. Flatten them into two 5-inch disks. Place them between plastic film sheets and refrigerate overnight.
3. Peel the apples, core them, and quarter them. Place them in a pot with 1/4 cup water, the vanilla bean and seeds. Simmer, covered, until soft.
4. Let cool and discard the vanilla bean.
5. Mash the apples with a fork.
6. Stir in 2 tablespoons dark muscovado sugar; set aside.
7. Preheat the oven to 350 F.
8. Take the pastry out of the fridge. Once not too cold, roll two 10-inch disks. Place one in the fridge. Garnish a 9-inch buttered pie dish with the other. Make small holes with a fork and reserve in the fridge.
9. In a frying pan, melt 1 tablespoon butter. Add the sliced apples with a pinch of blond cane sugar and cook for 3 minutes.
10. Place the cooked apples on top of the pastry inside the pie dish.
11. Add the apple sauce.
12. Tuck in the charm.
13. Add the other disk of pastry, and pinch the sides to close the pie (remove any excess of pastry).
14. Beat the egg yolk/milk mixture with a dash of sugar and brush on top of the pie. Using a fork, make a pattern on the pie.
15. Bake the galette for 40 minutes, or until the top is light golden brown.
16. Remove from the oven and let cool. I love this galette eaten lukewarm.