Baba's Chocolate Cake GF!

Grandma served this the other night, and I swear to you I ate half the cake.  Well, maybe just 3 pieces...but I couldn't keep my hands off it!  Yum!

Baba's Chocolate Cake Gluten and Dairy Free!

3 Cups GF flour
2/3 cups oil
2 cups sugar
1 tsp salt
6 TBS cocoa
2 tsp vanilla
2 cups water
2 eggs ( or 1/2 cup applesauce)
2 tsp baking soda
2 tsp vinegar
1 tsp xantham gum (if not included in your flour)

Mix well,
bake at 350 for 25-30 min in a casserole or 2 rounds.

Baba's Frosting

2 squares unsweetened chocolate
1 cube margarine
melt together on Low (place the chocolate on top of the butter so it doesn't scorch)
Add 1 lb powdered sugar slowly, mixing.  It will be really really dry.  Add Coconut or Almond milk TBS at a time until fudgy and thinner (I know these are oxymorons....).  Then add a healthy tsp of vanilla. It should be spreadable at this time.  If it isn't add a little more milk.

GF Peanut Butter Sheet Cake

I made this once and promptly decided that I couldn't make it again without many, many people to share it with!

GF Peanut Butter Sheet cake

2 cups sugar

2 cups GF flour

½  tsp xantham gum ( If none in your flour)

2 eggs

1 tsp baking soda

1 cup dairy free sour cream or plain vanilla yogurt or applesauce

2/3 cup creamy peanut butter

1 cup nucoa

1 cup water

For the Glaze

½ cup nucoa

2/3 cup creamy peanut butter

6 tbs coconut milk

2 ½ powdered sugar

1 tsp vanilla

Preheat oven to 400 degrees.  In a bowl combine the sugar and the flour and xantham gum.  In a separate bowl mix eggs baking soda and sour cream well.  In a small saucepan combine peanut butter, butter and water.  Bring to a boil.  Stir the mixture into the flour mixture then add to the sour cream mixture.  Pour into and ungreased cookie sheet with sides, ie a jelly roll pan.  Bake 20 min or until done.  Cake is done when a toothpick comes out clean.  Mix the nucoa, peanut butter and coconut milk together in a sauce pan, bring to a boil stirring constantly.  Add powdered sugar and mix well off the heat.  Let it cook for a few minutes then add vanilla pour over cake while still warm.  Cool and serve.  Die in heaven.  

Pizza!

Monday nights at our house are Homemade pizza night.  FHE wouldn't be the same without little personal pizzas decorated by each kiddo.  Our toppings include:

pepperoni

sausage

olives

peppers

cheese, many varieties

onions

mushrooms

chicken

tomatoes

each crust is brushed with olive oil, then sprinkled with garlic salt before being slathered with pizza sauce.  Then topped with goodness, and sprinkled again with Parmesan cheese.  Baked at 425 until bubbly and golden brown....mmmmm...I'm drooling, are you?

Pizza Dough, not GF

3 cups flour

1 TBS yeast

1 cup warm water

1/4 cup olive oil , vegetable oil is okay too

1 TBS sugar

Mix the sugar and water and yeast and let sit until the yeast softens.  Add the flour and olive oil, using the dough hook on your mixer let it knead for a few minutes until elastic.  Then let rest for 15 min.  oil your hands and your rolling pin and roll out.  Good for bread sticks too!

The way you assemble a pizza can make a HUGE difference in the taste.  If you preheat your stone you get a crispier bottom. Just make sure you roll out your dough on a parchment before hand so you can transfer it to the hot stone without needing to place the dough on the stone. (this way you don't burn your hands making a sloppy mess of the dough).
This is what I do:
Roll out dough,
Sprinkle with garlic salt
Top with pizza sauce
Top with half the cheese
place toppings I want on...mmmmm...mushrooms....
Sprinkle with the rest of the cheese
Sprinkle with Parmesan Cheese....
Bake at 425 for 18 minutes or until bubbly and crusty....

GF Chocolate Chip Cookies

Here's the thing about xantham gum.  it holds stuff together.  too much will make it dense and tough.  Only add if your flour doesn't include any already!

GF 5 star chocolate chip cookies

1 ½ cup sugar

1 ½ cup brown sugar

1 cup nucoa

1 cup coconut shortening

4 eggs

1 TBS vanilla

5 cups GF flour

1 ½ tsp salt

1 ½ tsp soda

1 tsp xantham gum (only if your flour doesn’t have it already mixed in)

1 pkg chocolate chips, or more if you so desire….

Cream the sugars and butter and shortening with a mixer until light and fluffy, then beat them some more.  Slowly add the eggs, vanilla, salt and baking soda.  Slowly add the flour and xantham gum (pre mixed together).  Proceed to eat the cookie dough by the spoonful.  For best results refrigerate overnight before baking.  But it works right away as well.  Bake 375 for 10 min.

Grandmas meat Loaf

I'm posting this just to raise your cholesterol.  No, seriously, this is good!

Grandma’s Meatloaf   (super yummy!!)

2 lbs hamburger

2 eggs

1 cup bread crumbs

½ cup chopped onion

½ cup grated carrots

½ cup ketchup

¼ cup bbq sauce

½ cup milk

1 tsp salt.

1 tsp pepper

1 tsp thyme

1 tsp sage

Mix and shape into 2 loaves cover with bacon and then the sauce on top:

1 cup ketchup

2 cups brown sugar

Bake 350 for 1 hour or until done.

Overnight Gluten Free Yeasted Waffles.....what a mouthful!

This is divine!  I promise!  The time saved in the morning will have you smiling...but the light and yummy goodness that follows your first bite will defiantly make you giggle, maybe even do a little dance!

I know I did....

P.S.  This can be made with regular flour....just reduce the milk to 1 3/4 cups of WHOLE or 2% at the very least!

Here it goes...our first recipe!!  Yeah!!

Overnight Gluten Free Yeasted Waffles:

• 2 1/2 cups coconut, almond or soy milk (or whole milk)
• 8 TBS or 1 stick (yes the whole stick) of butter, nucoa, earthbalance...etc.
• 2 cups all purpose GF flour
• 1 TBS sugar
• 1 1/2 tsp instant yeast (or rapid rise yeast)
• 1 tsp salt
• 2 large eggs, lightly beaten.
• 1 tsp vanilla extract

Heat the milk and butter in a small sauce pan over med-low heat.  Just until the butter is melted, then let cool off the heat until just slightly warm (we don't want to scald the yeast!)  Whisk together the flour, sugar, yeast and salt in a large bowl (double what you think you'll need, it's gonna rise)  When the milk has cooled add it to the flour and whisk, if it seems WAY to thick add some milk, but know that it's going to be thicker than you think it should be, ie... not pour-able.  When smooth, add the eggs and vanilla and whisk together.  Cover in plastic wrap and refrigerate for 12-24 hours.  (do it before you go to bed, or before you make dinner, for breakfast goodness!

Now, in the morning, it will have doubled, stir it together again.

After you have successfully deflated your waffle mix, heat up the waffle iron, here's mine....

I know your jealous of my jazz waffle iron.  Who wouldn't be!  ;)

Well....maybe Jamie and Alan, who own a circus animals waffle iron....

....that I may or may not have bought them....


.......as a wedding gift.

Back to the waffles...Anywhooo....cook these babies ( don't put to much so they ooze all over your counter like mine did) cook them longer than you normally would.  Or put one in and go blow dry your hair like I did and come back 10 min. later in a panic because you forgot you were making breakfast!  ADD ADD!!  They will be light and crispy and flat.  Yes, flat.  But they will taste heavenly....especially with butter and syrup, like marionberry syrup...mmmm....enjoy!

Family Food Blog

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Love ya!

ER