Saturday, April 21, 2018

Vanilla Texas Sheet Cake





So, after I made three or four chocolate sheet cakes in a row I suddenly began to wonder if there was a vanilla version of the Texas Sheet Cake, and (if so) if it would translate well to gluten free.  I was a little hesitant to try it because I had the idea in my head that chocolate cakes always transition to GF better than vanilla ones.  But I had a free afternoon, so I tried it. I found a recipe here and modified it to be a little closer to my original chocolate version. So far I've made it twice, and it's been a big hit each time, with people fighting over the last piece :)

Texas Sheet Cake

2 c. EGF all-purpose flour
2 c. sugar
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
1 c. butter (2 sticks)
1 c. water
1/2 c. buttermilk (I use 1/2 c. whole milk plus about 1.5 tsp. lemon juice)
3 eggs
1 tsp. vanilla

In a large bowl, combine flour mix, sugar, xanthan gum, baking soda, and salt. In a medium pan, combine butter and water. Bring to a boil over medium high heat, stirring occasionally. Pour butter mixture into flour mixture and mix well until smooth. Add buttermilk, eggs, and vanilla and mix thoroughly. The batter will be quite thin.

Pour batter into a greased (or well-sprayed-with-Pam) 13x18 sheet cake pan. Bake at 400 degrees for 20-25 minutes. (The edges of the cake will pull away from the pan when the cake is done.) Remove from the oven and, while hot, top with the following frosting:

Browned Butter Frosting

1/2 c. butter (1 stick)
5 c. powdered sugar (about 1 1/3 lb.)
6 Tbs. milk
1 tsp. vanilla

Melt butter in a medium saucepan over medium-low heat, stirring continually, until butter is a light brown color and aromatic. (If you burn the butter, don't use it. Throw it out and start again.) Add powdered sugar a cup or so at a time, stirring until well incorporated each time and adding milk as necessary to keep the mixture mixable. Remove from heat and add any remaining milk and the vanilla. Mix well with a hand mixer or stand mixer until smooth.

Pour immediately over hot cake (frosting will firm up quickly and spreads best while still hot).

Friday, April 20, 2018

Gluten Free Texas Sheet Cake

Pictures to follow ...

I've been making a lot of Texas Sheet Cakes lately. I hadn't ever really tried to make a gluten free version of it until recently. I'm not sure why...perhaps because I'm not a huge huge chocolate cake fan. But one day a few weeks ago I suddenly wanted to make one, so I pulled out my mom's old recipe, compared it to a recipe I found on the web, made some GF adjustments and set to work. The first one was a little crumbly and hadn't been cooked quite enough, but subsequent trials were just lovely. So I thought I'd share.  Enjoy!

Texas Sheet Cake

2 c. EGF all-purpose flour
2 c. sugar
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
1 c. butter (2 sticks)
1 c. water
4 Tbs. cocoa
1/2 c. buttermilk (I use 1/2 c. whole milk plus about 1.5 tsp. lemon juice)
3 eggs
1 tsp. vanilla

In a large bowl, combine flour mix, sugar, xanthan gum, baking soda, and salt. In a medium pan, combine butter, water, and cocoa. Bring to a boil over medium high heat, stirring occasionally. Pour cocoa mixture into flour mixture and mix well until smooth. Add buttermilk, eggs, and vanilla and mix thoroughly. The batter will be quite thin.

Pour batter into a greased (or well-sprayed-with-Pam) 13x18 sheet cake pan. Bake at 400 degrees for 20-25 minutes. (The edges of the cake will pull away from the pan when the cake is done.) Remove from the oven and, while hot, top with the following frosting:

Frosting for Texas Sheet Cake

1/2 c. butter (1 stick)
6 Tbs. milk
4 Tbs. cocoa
1 lb. powdered sugar (about 3 3/4 cups)
1 tsp. vanilla
1 c. coarsely chopped pecans

Combine butter, milk, and cocoa in a medium saucepan and bring to a boil over medium high heat, stirring constantly. Remove from heat and pour over powdered sugar. Add vanilla. Mix well. Add chopped nuts. Pour immediately over hot cake (frosting will firm up quickly and spreads best while still hot).

Tuesday, September 26, 2017

Peach Right-Side-Up Cake

When I was little my mother made a pineapple upside-down cake. She may have made more than one, but I disliked it so much that I don't really remember.  I don't know why I disliked it ... lots of people LOVE Pineapple Upside-Down Cake. And I myself love fresh pineapple. I don't even mind canned pineapple ... but I will happily forego eating Pineapple Upside-Down Cake for the rest of my life.  Sometime this spring, however, I saw a picture on facebook of a PEACH Upside-Down Cake.  Now, THAT appealed to me. So I googled some recipes and started to play. I don't actually turn the cake upside down - we just eat it straight out of the cake pan,with vanilla ice cream, cool whip, or whipped cream - which is why I call it a Right-Side-Up Cake.

Wednesday, April 26, 2017

Gluten Free Stroopwafels


Last year my family and I went to a tulip festival held here in Utah Valley. There was a vendor selling Stroopwafels… a Dutch treat that's kind of a crispy, thin cookie filled with a cinnamony caramel syrup.  They were, of course, full of gluten. But that didn't stop my husband and me from enjoying them… it only stopped me from being able to share with the children. At the time I wondered if I could make some gluten-free, but when I looked up recipes they all called for yeast. As yeast-based breads are often hard to translate into gluten free versions, I decided not to try it then. Today, though,  I suddenly worked up enough energy to give it a shot.

Tuesday, March 28, 2017

Gluten Free Graham Crackers


A couple of weeks ago I made graham crackers for a dessert. I used the recipe in our second cookbook, but as I baked them I realized again that I have not been in love with this recipe for a while. Somehow the graham crackers always seem to boil away. And they are chewy… And they just aren't quite as good as I want them to be. So today I decided that I would take a look at the recipe and see what I could do to improve it.

Monday, January 25, 2016

Oatmeal White Chocolate Chip and Craisin Muffins

I know, I know. Posting once a year is not really sufficient to make people think that I really intend to maintain this blog. Two words: Seven Children. So, sorry and all that, but the lack of posts will probably continue (though I would like to TRY to be better ... but we'll have to see how that actually works out).

I've been craving muffins recently. My brother was here for Christmas and he bought some huge muffins at Costco and then left several of them in my freezer when he returned to Hawaii. I tried to eat one the other day. It was ... not yummy. So I decided that I would just make muffins several times a week until I don't want them anymore. 

First I made Lemon Raspberry Muffins (which were fabulous ... maybe that will be my next post). Two days afterward I decided I wanted something a little heartier, so I googled oatmeal muffin recipes. I tried one from the Food Network (making several adjustments, additions, and deletions because that's the way I tend to cook). They were really good, but I realized afterward that I had accidentally doubled all the ingredients except for the sugar. So I made them again this morning. Just now, as I thought about it, I realized that I used one more egg this morning than I did last time. I'm not really sure which version I liked best ... So I'm posting both. Try them and then let me know which is your favorite!


Full Sugar Version
Low Sugar/Fewer Eggs Version

Thursday, February 26, 2015

The last year or so . . .

Over the last year or so I have done much cooking.  First of all I cooked a baby.  Well, only in a figurative sense, but he took a lot of time and effort anyway. As part of that particular project, I STOPPED cooking very many carb-loaded things because somehow I ended up with gestational diabetes. Once he was born I got all excited to bake again . . . only to come up against several food issues on the part of my nursing baby.  For a while I swear I was eating little but chicken and rice - and cried when the allergist told me to remove rice, too.  However, we both somehow came through the experience without starving to death, and I'm down to avoiding just two main foods.  Hooray!

Anyway, I'm wondering if there are any particular recipes that you all are hoping to hear about.  I've got a new (much easier and very yummy) cinnamon roll recipe that I've worked out in the last couple of months that I plan to share, but otherwise I'm kind of low on ideas.  Any suggestions?