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Gluten-Free Fudge Cake

Patricia Reitz

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Gluten Free Fudge Cake - ButterYum

This dense, rich, fudge cake is not only gluten-free, the batter is mixed together in a blender.  When have you ever heard of such a thing?   This cake takes no time to make at all - the batter is literally ready in a matter of minutes.  I think this cake is best served cold so before you unmold it, allow it to cool for about an hour before chilling for another couple of hours.  

how to line a springform pan with parchment

Start by lining the bottom of a 9-inch springform pan with parchment paper, then spray the rest of the pan with Baker's Joy to ensure perfect release.

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In 30-second bursts the microwave, slowly melt butter and chocolate together, stirring between bursts.  When the chocolate is completely melted, stir well to make sure butter is completely incorporated.  Set aside until needed.

NOTE:  if your microwave is very powerful, decrease the power to 50%. 

Alternatively, you can melt the butter and chocolate together over a double boiler of simmering water, stirring frequently.

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Additional ingredients needed are almond meal (finely ground almonds), salt, baking soda, baking powder, espresso, and....

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whole eggs and sweetened condensed milk.

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Now for the fun part - we mix all the ingredients together in the blender (this is the one I love).  Start to combining the eggs and sweetened condensed milk on low speed until combined.

gluten-free fudge cake recipe made in a blender

Add the chocolate/butter mixture, almond meal, baking soda, baking powder, salt, and coffee.  Blend again on low speed until combined. 

gluten-free thanksgiving dessert recipe with how-to photos

Pour the mixture into the prepared pan and bake for about 40 minutes in a preheated oven.

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The cake will come out of the oven puffed up in the center.  

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Allow the cake to cool for 1 hour before chilling for at least 2 additional hours.  The cake will fall in the center as it cools - this is normal so don't be alarmed.

Gluten-free cake recipe with how-to photos

Remove the sides of the springform pan and cut into 16 slices with a hot, sharp knife (long, thin, non-serrated blades work best - like this one).  This cake is very moist so if you want to sprinkle it with confectioner's sugar, use the non-melting variety.


Gluten-Free Fudge Cake

makes 16 servings

Printable Recipe

Ingredients

  • 16 tablespoons unsalted butter
  • 6 ounces bittersweet or dark chocolate (I used Moser-Roth 85%)
  • 4 large eggs
  • 14 ounce can of sweetened condensed milk, plus 1/4 cup
  • 1 1/2 cup almond meal (aka almond flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/4 cup hot espresso (or see note below)
  • Optional:  non-melting confectioner's sugar 

Directions

  1. Preheat oven to 350F and place rack in center position.  
  2. Line bottom of a 9-inch springform pan with parchment paper and spray pan with Baker's Joy.
  3. In 30-second bursts the microwave, slowly melt butter and chocolate together, stirring between bursts; set aside until needed.  NOTE:  if your microwave is very powerful, decrease power to 50%, or you can melt the butter and chocolate together in a double boiler over simmering water.
  4. In the jar of a blender, combine eggs and sweetened condensed milk on low speed until combined.
  5. Add chocolate/butter mixture; mix on low speed until combined.
  6. Add almond meal, baking soda, baking powder, salt, and espresso; mix on low until combined.
  7. Pour batter into prepared pan and bake for 40 minutes until a toothpick inserted in the center of the cake tests done (a few crumbs sticking to the toothpick are ok).
  8. Cool cake in pan on a rack for 1 hour; cover with plastic and chill for at least 2 hours.
  9. Remove sides of springform pan and slide cake off of parchment base.
  10. Use a hot knife to cut cake into 16 slices.  Leftovers should be stored in an airtight container in the refrigerator.

Note: to make espresso, combine 1/4 cup boiling water with 1/2 teaspoon high quality espresso powder .

recipe adapted from Pati Jinich

 

Kitchen Tip: What's The Best Surface for Baking Cookies?

Patricia Reitz

Silpat vs Parchment - which is better?

Silpat vs Parchment - which is better?

What's the best surface for baking cookies?

Here's a tip I want to share - when I bake a new cookie recipe for the first time, I like to test various baking surfaces to see which one produces the best results.  

is parchment better than silicone when baking cookies?

Here's an example of two cookies that were made from the same recipe and baked side-by-side, on the same sheet pan, at the exact same temperature, for the exact same length of time.  One was baked on parchment paper and the other on a Silpat liner.

In some cases, the finished cookies bake nearly identically, but in this particular case, the cookie baked on the silpat was the clear winner.  


And here's another example - the differences are more subtle than the cookies above, but there are differences.  I'll post larger photos so you can see them better. 

testing baking surfaces - which baking surface is best?

Cookie tops - the ones baked on a Silpat have a much nicer appearance.   The ones baked on parchment are lumpy and seem to have developed a few air holes that broke through the surface.

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Cookie bottoms - again, the ones baked on a Silpat look so much better.  The ones baked on parchment have wrinkled and unevenly browned bottoms, and you can see where those air holes started - weird.

parchment vs silpat

And here's a different cookie recipe with more dramatic results - as you can see, the cookie baked on parchment stuck so badly that it broke when I tried to pull it from the paper, but the cookie the cookie baked on the sipat released perfectly. 

Brussels Sprouts with Pancetta and Parmesan

Patricia Reitz

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I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value.  These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water. 

Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan.  This recipe is really delicious and worthy of being served at any holiday meal.  

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Start by sauteing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.

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Continue sauteing until the onions and pancetta begin to caramelize.  

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Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!

Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano.  Enjoy!

Items used to make this recipe:


Brussels Sprouts with Pancetta and Parmesan

makes 4-6 servings

Printable Recipe

Ingredients

  • 1 pound roasted Brussels sprouts (recipe here
  • 1 medium yellow onion, diced
  • 8 ounces diced pancetta
  • 2 tablespoons water
  • 1 teaspoon red wine vinegar
  • shaved parmesan

Directions

  1. In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.
  2. Add water to deglaze pan; remove from heat and stir in red wine vinegar.
  3. Pour contents of pan over roasted sprouts and top with shaved parmesan.