February 23, 2017 hampster82

My all time favorite dessert is Creme de Menthe Mint Brownies. In my previous life, I would make brownies from a box mix, cover it with a layer of creamy mint goodness and then top with an easy chocolate ganache. We would put them in the freezer to save and…

February 23, 2017 hampster82

Sugar Free Mint Buttercream – Sugar Free Mint Italian Meringue Buttercream. Silky smooth and tastes like Andes mint filling! Enough to top 48 cupcakes or frost an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Unsalted Butter, softened, Creme de Menthe Liquour (Be sure to use…

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Sugar Free Mint Buttercream
Sugar Free Mint Italian Meringue Buttercream. Silky smooth and tastes like Andes mint filling! Enough to top 48 cupcakes or frost an 8" cake.
Course Dessert
Cook Time 25 minutes
Servings
Ingredients
Course Dessert
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  2. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
  3. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  4. Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  5. Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 3 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to curdle, this is normal. Continue to add butter and it will smooth out.)
  6. Mix in the Creme de Menthe, 1 tablespoon at a time until the desired color and flavor is reached.
  7. For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.
Recipe Notes

Great for use with Creme de Menthe Brownies or Creme de Menthe cupcakes!

 

February 23, 2017 hampster82

Sugar Free Vanilla Buttercream Recipe – Sugar Free Vanilla Italian Meringue Buttercream. Perfect for topping cupcakes and frosting cakes. Enough to top 48 cupcakes or frost and fill an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Unsalted Butter, softened (5 sticks), Vanilla extract, Almond Extract…

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Sugar Free Vanilla Buttercream Recipe
Sugar Free Vanilla Italian Meringue Buttercream. Perfect for topping cupcakes and frosting cakes. Enough to top 48 cupcakes or frost and fill an 8" cake.
Course Cake, Dessert
Cook Time 25 minutes
Servings
Ingredients
Course Cake, Dessert
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  2. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
  3. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  4. Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  5. Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 5 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to have a curdled look, this is normal. Continue to add butter and it will smooth out.) You may need to continue to beat the frosting for up to 5 minutes after adding all the butter for it to smooth out.
  6. Mix in the vanilla extract and almond extract.
  7. For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.
Recipe Notes

Great with Ultimate Vanilla Cake - Gluten free and Sugar free!

 

February 20, 2017 hampster82

No Fail Ganache – Perfectly smooth ganache for drip cakes and other toppings. Not to be used for frosting! Covers one 8" cake. – Butter, Semi-Sweet Chocolate Chips (Works well with sugar-free chocolate chips from Hershey's Kitchen), Melt the butter and chocolate chips in a small saucepan over low heat,…

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No Fail Ganache
Perfectly smooth ganache for drip cakes and other toppings. Not to be used for frosting! Covers one 8" cake.
Course Dessert
Prep Time 5 minutes
Cook Time 5
Passive Time 15 minutes
Servings
Covers one 8" drip cake
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 5
Passive Time 15 minutes
Servings
Covers one 8" drip cake
Ingredients
Instructions
  1. Melt the butter and chocolate chips in a small saucepan over low heat, stirring occasionally, until just melted. Then, remove from heat.
  2. Allow to cool for at least 15 minutes before applying to cake. Ganache should be cooled, but not hardened and thick.
Recipe Notes

Putting hot chocolate on buttercream can melt the buttercream!  Placing the cake in the fridge prior to applying the chocolate can help prevent melting.

February 20, 2017 hampster82

Gluten Free White Bread – Soft and springy white bread, perfect for sandwiches. – Water, Yeast, Egg Whites, Brown Sugar, Coconut Sugar, Olive Oil, Apple Cider Vinegar, Tapioca Flour, Brown Rice Flour, Potato Starch, Xanthan Gum, Salt, Baking Powder, Beat egg whites in an electric mixer with a whisk attachment…

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Gluten Free White Bread
Soft and springy white bread, perfect for sandwiches.
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
Loaf
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
Loaf
Ingredients
Instructions
  1. Beat egg whites in an electric mixer with a whisk attachment until stiff peaks form. While waiting, warm water to 120-130 degrees F, then add yeast, oil, and vinegar. Yeast should stand for 5 minutes
  2. After eggs have reached stiff peaks, slowly add in the liquids while mixing and mix until just combined.
  3. Switch to a paddle attachment on the electric mixer. Add the dry ingredients and mix for 1 minute.
  4. Pour the batter into greased loaf pan. Let rise for 45 minutes in a warm and moist place.
  5. Bake in a preheated oven at 350 degrees F for 45-50 minutes.
Recipe Notes

Adapted from Growing Gluten Free.

 

Looking for Coconut Sugar?  Find it on Amazon here.

February 20, 2017 hampster82

Have you ever had one of those desserts that you just simply can’t wait to dive into?  That’s what Sex in a Pan is!  Every layer makes your mouth water and as you add more and more layers the anticipation mounts. Have you ever seen a more decadent dessert that was…

February 18, 2017 hampster82

A few days ago I made these amazing Orange Zest Scones for my 30 Day Challenge. They are so soft and delicious. But there’s one problem. And it’s a big one. They aren’t gluten free!  I kept watching my husband eat these amazing Orange Zest Scones day after day. Until…

February 17, 2017 hampster82

Gluten Free / Sugar Free Orange Zest Scones Recipe – Soft Orange Zest Scones with the perfect amount of sweetness. Made with fresh oranges. – Orange Zest Scones: Xylitol, Gluten-Free All Purpose Flour Blend, Baking Powder, Baking Soda, Salt, Unsalted Butter, frozen, Sour Cream, Egg, Orange Glaze: Butter of your…

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Gluten Free / Sugar Free Orange Zest Scones Recipe
Soft Orange Zest Scones with the perfect amount of sweetness. Made with fresh oranges.
Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
Scones
Ingredients
Orange Zest Scones
Orange Glaze
Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
Scones
Ingredients
Orange Zest Scones
Orange Glaze
Instructions
Orange Glaze
  1. Prepare the Orange Glaze first to allow for the glaze to cool. Melt unsalted butter in the microwave.
  2. Mix 1/4 cup Xylitol into the hot butter. Return to the microwave for 45-60 seconds until Xylitol is melted.
  3. Add remaining 1/4 cup of Xylitol to the butter mixture. Return to microwave for 45-60 seconds until Xylitol is melted. Be careful as mixture will be VERY hot.
  4. Add vanilla extract and juice from 1 medium orange. Set aside until cooled, stirring occasionally. Prepare scones while waiting for glaze to cool.
Orange Zest Scones
  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  2. In a large mixing bowl, combine gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, combine granulated sugar and orange zest until sugar is moistened and zest is evenly distributed. Combine with flour mixture.
  4. Grate frozen butter into mixture. Work the butter into the mixture until evenly distributed and mixture resembles coarse meal.
  5. In a medium bowl, combine egg and sour cream. Stir until well blended and smooth. Add to flour mixture and stir until just combined. Do not over mix!
  6. Dough will be sticky. Place dough between two sheets of parchment paper and roll dough to an 8" diameter. Using a pizza cutter or sharp knife, cut dough into 8 wedges. Separate and place on prepared baking sheet.
  7. Bake for 15-17 minutes, or until light golden brown. Allow to cool for 10 minutes, then transfer to a cooling rack. Top with glaze.
Recipe Notes

Recipe adapted from Sprinkle Some Sugar.

Looking for Xylitol?  Find it on Amazon here.