Thursday, March 29, 2012

Orange Rolls

1 1/2 Tbs. yeast
1 1/2 Tbs. sugar
3/4 c. warm water
1 c. scalded milk
1/2 c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
1/4 c. margarine, melted

1 c. granulate sugar
4 tsp freshly grated orange peel

Orange glaze:
1/3 c powdered sugar
1 Tbs orange juice concentrate
3 Tbs water

In a small bowl combine yeast, 1 1/2 Tbs. sugar, and water. Set aside.

Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)

Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.)

Combine all filling ingredients. Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.

Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.

Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.

Tuesday, March 20, 2012

Batman Cake

One of my good friend's son was turning six. My friend had just had a baby, and since her son has celiac, she asked if she could hire me to make his cake. I agreed, hoping that my husband (who is extremely talented and amazing) would be willing to help me. Batman never looked (or tasted) so good! I've included pictures of the steps we took when frosting him, in case anyone ever wants to make a Batman cake for themselves.

Stage 1- Get a superhero cake pan- this one was actually superman, but you can't tell. It's also been He-man, Green Lantern, Iron man, and several other superheroes. Once the cake is baked, freeze it overnight. This will ensure that it does not fall apart when frosting. Then frost the gray armor part of the cake.

Stage 2- Add an enormous amount of food coloring into your white frosting and turn it black. Yes it stains everything, including mouths, hands, counter tops etc. But it looks cool!

Stage 3- Eyes, bat, and belt. Not much to explain.

Stage 4- The face. Make the frosting orange and then keep adding white frosting until it's the skin color you desire.

Stage 5 - The outlining. Take some of your leftover black frosting and some of your lighter gray frosting and mix them together. You get a whole new shade of gray to outline muscles with!

And like magic, it's done! Then of course you bask in your own awesomeness and maybe post it on a blog for the world to see!

Thursday, March 8, 2012

Bite Size Oreo Cookies

Bite Size Chocolate Sandwich Cookies (Oreo's)

1 3/4 c. margarine
1 large pkg. instant chocolate pudding mix
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
4 c. featherlight mix
3/4 c. special dark cocoa powder
1 3/4 tsp. xanthan gum
3/4 tsp. baking powder
1/3 tsp. salt

Cream margarine, pudding mix, and sugar. Add eggs one at a time, beating well after each. Add vanilla. Combine dry ingredients and add to creamed mixture.

Chill about 1 hour. Dust a clean surface with potato starch or featherlight mix. Roll out about 1/8 of an inch thick, adding enough potato starch to make the dough less sticky. Cut with a small, round cookie cutter (about 1 inch in diameter to make minis).

Bake at 350° for about 10 minutes. Remove from cookie sheet and allow to cool.

3 3/4 c. powdered sugar
1 1/2 Tbs. granulated sugar
1/2 tsp. vanilla
1/2 c. vegetable shortening
2 Tbs. hot water

Combine all filling ingredients and beat until smooth. Roll 1 - 2 teaspoons of filling into a ball. Gently squish the ball of filling between 2 cookies. Store in a closed container.

Happy Cooking!!

Mini Eclair Cake

Aren't these beautiful? My six year old thought so. She had a puppy theme birthday party and requested this cake. I decided to make individual mini cakes for everyone so I would not have to deal with cutting this delicious filled cake. It was a hit! Everyone loved the mini eclair cakes and thought they were adorable. They were really easy and very tasty. Enjoy! Happy cooking! :)

Mini Eclair Cake

1/2 c water
1/4 c butter
2 eggs
1/2 c Featherlight Mix

1 (3.4oz0 pkg. of instant pudding(any flavor)
1 1/4 c milk
1/2 tsp vanilla
8 oz. cool whip

1/4 c semi-sweet chocolate chips
1 Tbs butter
1 Tbs milk
1/2 tsp vanilla
1/2 c powder sugar

Preheat oven to 400 °F

Combined the water and butter in a medium saucepan and bring to a boil. Add Featherlight mix, stirring until dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Spread dough in mini circles on a light greased cookie sheet.

Bake 35-40 minutes or until lightly browned. Remove from oven and cool completely.(The cake will be relatively flat no puffy like a cream puff.)

While the cake is cooling, make filling and topping. For filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.

Make topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after each 30 seconds. Stir in vanilla and powder sugar. Put topping in a sandwich bag.

Carefully slice the cakes into two semi-circles. Spread filling on one semi-circle. And place another on top.

With a toothpick, poke a whole in the bag containing the topping. Drizzle the topping over the cakes. Refrigerate for at least 10-20 minutes before serving, in order to set the topping.