Bring your mom breakfast in bed!!!

Happy Mother's Day to all the fabulous mothers out there!!!  We've assembled a collection of some  of our most delicious and decadent recipes -- so be sure to make something special for your mom tomorrow.  She deserves it!

New York Style Crumb Cake

 

Cake:

 

1 ½ cups + 2 tablespoons GF Flour Blend  (See blog Post for our GF Flour Blend)

¼ cups + 2 tablespoons almond flour

1 ½ teaspoons powdered egg whites

1 ½ teaspoons xanthan gum

3 teaspoons baking powder

½ teaspoon salt

½ cup sugar

2 eggs

½ cup unsalted butter, cut into pieces

¾ cup milk

2 teaspoons vanilla extract

zest of one lemon

 

Preheat oven to 375°.  Butter a 13 x 9-inch pan.  In a mixing bowl, combine the dry ingredients and lemon zest.  Using fingertips, work the butter into the dry ingredients until it resembles a coarse meal.  Make a well in the center, pour in the eggs, milk, and vanilla extract, and stir until just incorporated.  Pour batter into prepared pan and set aside.

 

Topping:

 

1 cup + 2 tablespoons GF Flour Blend

¼ vup + 2 tablespoons almond flour

1 ½ teaspoons xanthan gum

1 tablespoon powdered egg whites

1 ½ teaspoons ground cinnamon

¼ teaspoon salt

½ cup + 2 tablespoons confectioners’ sugar

2 tablespoons brown sugar

12 tablespoons cold, unsalted butter, cut into pieces

confectioners’ sugar (for dusting)

 

In a medium bowl, combine all ingredients.  Work butter into the dry ingredients with fingertips until the mixture resembles coarse crumbs.  Sprinkle topping onto batter and bake for 30 minutes, until a cake tester comes out clean.  Allow cake to cool for 20 minutes before dusting with confectioners’ sugar.

http://www.noexcusesglutenfreecookbook.com

Mini Chocolate Chip Pound Cake

1 ¼ cup GF Flour Blend

¼ cup almond flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1 tablespoon powdered egg whites

½ teaspoon salt

1 cup sugar 
8 tablespoons unsalted butter 
2 teaspoons vanilla extract

2 eggs

¼ cup + 2 tablespoons milk

1 cup mini chocolate chips

Confectioners’ sugar (for dusting)

Preheat oven to 325°.  Butter two 7 x 3 ½ x 2-inch loaf pans, line the bottoms with parchment, and butter the tops of the parchment.  Using the paddle attachment of an electric mixer, beat sugar, butter, and vanilla extract until light and fluffy.  Add eggs one at a time.  In a bowl, whisk to combine the GF Flour Blend, almond flour, xanthan gum, powdered egg whites, baking powder, and salt.  Add this mixture to the egg-butter mixture, alternating with the milk.  Stir in the mini chocolate chips and pour batter into prepared pans.  Bake for 40-50 minutes until a tester inserted in the center of the cakes comes out clean.  Cool in pan for 10 minutes then remove to cool completely on wire racks.  When cooled, generously dust with confectioner’s sugar.


Check out our cookbook: noexcusesglutenfreecookbook.com

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Sour Cream Vanilla Bundt Cake

2 cups + 2 tablespoons GF Flour Blend
1/2 cup almond flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/3 cup milk
3 large eggs
2 egg yolks
1-1/2 tablespoons vanilla extract
2-1/2 sticks unsalted butter
2 tablespoons powdered egg whites
1-1/2 teaspoons xanthan gum
1-2/3 cups sugar

Preheat the oven to 350 degrees.  Butter a 12-cup bundt pan.  Mix together the GF Flour Blend, almond flour, baking powder, xanthan gum, powdered egg whites, and salt.  Set aside.  Using the paddle attachment of an electric mixer, cream butter and sugar until the mixture is light and fluffy.  Beat in the eggs and egg yolks one at a time until well mixed.  Add in the vanilla extract, milk, and sour cream.  Stir in the dry ingredients until just mixed. Do not overbeat.  Pour batter into the prepared bundt pan and bake for 50-60 minutes until cake tester comes out clean.  Allow the cake to cool completely in the pan.  Run a knife along the side of the pan and invert the cake onto a wire rack.  When cooled, slice cake and serve with a dusting of confectioners' sugar.

Mini Chocolate Ganache Cakes



6 ounces bittersweet chocolate, chopped (or 1 cup semisweet chocolate chips)

1 tablespoon heavy cream

1 tablespoon unsalted butter, softened

2 eggs

1 egg yolk

1/4 cup sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 teaspoon almond flour

2 teaspoons GF Flour Blend*

1/2 tablespoon powdered egg whites

1/8 teaspoon xanthan gum

cocoa powder (for dusting)

whipped cream (for serving)



*The recipe for GF Flour Blend is found in our cookbook, see http://www.noexcusesglutenfreecookbook.com/. But, since this recipe calls for such a small amount of GF Flour Blend, you can substitute with a different gluten free flour blend you may already have. 

Preheat oven to 400°. Grease six 4-ounce mini-cake pans, cupcake pans, or heart shaped pans. Dust the pans with cocoa powder. To make the ganache melt two ounces of the chocolate together with the cream using a double boiler. Transfer to a bowl and refrigerate until firm. Melt the butter and remaining chocolate in the double-boiler, stirring until smooth. Remove from heat and cool for 10 minutes. Using the whisk attachment of an electric mixer, beat the eggs, egg yolk, vanilla extract, salt, GF Flour Blend, almond flour, xanthan gum, powdered egg whites, and sugar until thick ribbons fall from the beater. Add the cooled chocolate mixture and fold until smoothly blended. Pour batter into pans. Shape the refrigerated chocolate ganache into six truffles. Place one truffle onto of each cake and push down gently. Bake for 9-11 minutes or until the tops of the cakes are firm. Cool cakes for 5 minutes and carefully invert cakes onto a wire rack. Serve warm with fresh whipped cream or ice cream.

In Mammoth with our gorgeous mom!!!

The day Rachel came into the world

Mom and Grandma Edie -- dad's mom.  Edie was an incredible woman -- all-Irish -- and worked as a model.

Irish Soda Bread Recipe

Happy St. Patrick's Day!!!  This is definitely one of our favorite holidays.  If you're planning a big party for St. Paddy's Day, then you'll obviously want to include some delicious homemade Irish Soda Bread on your table.  We've perfected the gluten free version of this staple.  We recommend it toasted with Kerry Gold on top.

Irish Soda Bread

1 ½ cups + 2 tablespoons GF Flour Blend (GF Flour Blend)

¼ cup + 2 tablespoons almond flour

½ teaspoon salt

1 teaspoon baking soda

1 tablespoon baking powder

1 ½ teaspoons xanthan gum

2 tablespoons powdered egg whites

2 tablespoons sugar

1 tablespoon caraway seeds

1 egg

1 cup sour cream or buttermilk

1 tablespoon minced candied lemon peel

½ cup raisins

1 tablespoon cognac

2 tablespoons water

1 tablespoon unsalted butter

Preheat the oven to 350°.  Butter one 8 x 2-inch round pan.  Combine the raisins, cognac, and water in a cup and microwave until the raisins are soft, about 30 seconds.  Drain and set aside.  In a bowl, sift together the GF Flour Blend, almond four, salt, baking powder, baking soda, sugar, xanthan gum, powdered egg whites, and caraway seeds.  Add the egg, sour cream or buttermilk, vanilla extract, candied lemon peel, and raisins and combine with a fork until the mixture just comes together.  Pour into the prepared pan and dot the top with ½ tablespoon butter.  Bake until golden and cooked through, about 40 to 45 minutes.  Turn bread immediately out onto a wire rack and dot the top with the remaining ½ tablespoon butter.  This bread can be served immediately or toasted.  

Gluten Free Chocolate Chip Pound Cake Pairs Well with New Jo Malone Cologne

Luxury Fragrance House Jo Malone has just released a collection of scents inspired by famous British desserts.  Jo Malone fragrances have been reported to be gluten-free!! We love these sophisticated and beautiful fragrances from the company's Sugar and Spice Collection (://www.jomalone.com/templates/fragrance/fragrance_family.tmpl?CATEGORY_ID=CATEGORY26305)


The latest fragrance smells just like our delicious gluten-free Mini Chocolate Chip Pound Cake with Orange Zest.  The recipe for this cake is published in our cookbook (http://www.noexcusesglutenfreecookbook.com) and previously on this blog.  Just add extra orange zest to the recipe to make an amazing cake to match Jo Malone's Bitter Orange and Chocolate Cologne (http://www.jomalone.com/templates/products/sp_nonshaded.tmpl?CATEGORY_ID=CATEGORY26305&PRODUCT_ID=PROD17491)

Jo Malone Bitter Orange and Chocolate Cologne smells just like our Mini Chocolate Chip Pound Cake! 

Delicious and Gluten Free

Yum! 

Gluten Free Flour Tortillas for Super Bowl Sunday!!

You need some good comfort food classics for the big game next week! What can you make that is gluten-free?  I know all you gluten-free people miss delicious, buttery, fluffy flour tortillas!!

We have been working hard to make the perfect gluten-free flour tortilla!!

Here is a recipe that tastes great.  Is it a lot of work, so you have to really be in the mood for the taste and texture of flour tortillas.  Serve with beans, picadillo, cheese, or our famous gluten-free La Cresta Mole!

Ingredients:

1 1/2 cups + 2 tablespoons Gluten Free Flour Blend (see blog post for GF Flour Blend Recipe)
1/4 cup Almond Flour
2 tablespoons sugar
2 teaspoons baking powder
1 tablespoon powdered egg whites
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon dough conditioner
1 tablespoon unsalted butter
1 tablespoon shortening
1 1/2 cup luke warm milk

Directions:

1) Melt butter and shortening together.
2) Mix dry ingredients in a large bowl.
3) Quickly pouring melted butter and shortening together with the warm milk and mix rapidly until the dough just comes together.  The dough should be fluffy and pillow soft.
4) Divide the dough into quarters.  Then make 4 balls of dough from each quarter.  Cover balls of dough with a damp cloth.
5) On a piece of parchment paper dusted with GF Flour, place one ball on the parchment.  If the dough feels sticky, dust with additional GF Flour.  Cover the dough with another piece of parchment and roll out the dough into 6-inch circles.

Heat a try griddle or heavy skillet pan over high heat. Cook the tortillas for 30 seconds on each side until dough is cooked and slightly browned.

Serve with picadillo, butter, cheese or our La Cresta Mole!!

La Cresta Mole Recipe Link:
http://noexcusesglutenfreecookbook.blogspot.com/2011/01/la-cresta-mole.html


Have fun at the Super Bowl People!!!


Link to Author Sarah Sweeney Felong Singing the National Anthem:
http://www.youtube.com/watch?v=69CY4vm2PfI

Feast of the Epiphany

The Feast of the Epiphany signifies the Magi acknowledging Jesus Christ as King.  It is celebrated in the United States on January 6.  Many Eastern European and Orthodox churches also celebrate on this day.  Traditionally, an Epiphany or King Cake is made for this special celebration.  An Epiphany cake can be either a yeast cake or bundt cake with a special trinket baked into the batter.  Whomever finds the trinket in their piece of cake will have good luck for the year!
We decided to make a New York Style Coffee Crumb Cake for our gluten-free Epiphany Cake.



Here is our Recipe:

New York Style Crumb Cake

 

Cake:

 

1 ½ cups + 2 tablespoons GF Flour Blend  (See blog Post for our GF Flour Blend)

¼ cups + 2 tablespoons almond flour

1 ½ teaspoons powdered egg whites

1 ½ teaspoons xanthan gum

3 teaspoons baking powder

½ teaspoon salt

½ cup sugar

2 eggs

½ cup unsalted butter, cut into pieces

¾ cup milk

2 teaspoons vanilla extract

zest of one lemon

 

Preheat oven to 375°.  Butter a 13 x 9-inch pan.  In a mixing bowl, combine the dry ingredients and lemon zest.  Using fingertips, work the butter into the dry ingredients until it resembles a coarse meal.  Make a well in the center, pour in the eggs, milk, and vanilla extract, and stir until just incorporated.  Pour batter into prepared pan and set aside.

 

Topping:

 

1 cup + 2 tablespoons GF Flour Blend

¼ vup + 2 tablespoons almond flour

1 ½ teaspoons xanthan gum

1 tablespoon powdered egg whites

1 ½ teaspoons ground cinnamon

¼ teaspoon salt

½ cup + 2 tablespoons confectioners’ sugar

2 tablespoons brown sugar

12 tablespoons cold, unsalted butter, cut into pieces

confectioners’ sugar (for dusting)

 

In a medium bowl, combine all ingredients.  Work butter into the dry ingredients with fingertips until the mixture resembles coarse crumbs.  Sprinkle topping onto batter and bake for 30 minutes, until a cake tester comes out clean.  Allow cake to cool for 20 minutes before dusting with confectioners’ sugar.

http://www.noexcusesglutenfreecookbook.com

 

http://www.youtube.com/watch?v=nZYK1Un-Dmk

 

Pictures from the Past!

Just received these great family photos from my Cousin in New Jersey!
It is crazy to see my Great Great Grandmother Lena Agnes Meyer
and her wedding photos!
She was from Germany and married my Great Great Grandfather Michael McTighe in 1900, New Jersey. It is reported that she was a fabulous baker..I am sure she never imagined anything termed "gluten free"!!!

Great Great Grandparents on Wedding Day

Great Great Grandmother Lena Agnes Meyer

Merry Christmas from The No Excuses Gluten Free Cookbook!!!

We want to wish all of our readers a very Merry Christmas!!
May the year to come be filled with love and joy.
Our best wishes for an amazing holiday and a gluten-free New Year!!!

Love,
Sarah and Rachel

http://www.noexcusesglutenfreecookbook.com