Baking Desserts

Gluten Free Chocolate Cupcake Recipe 1/4 cup coconut flour 1/4 cup dagoba cocoa powder 1/4 teaspoon celtic sea salt 1/2 teaspoon baking soda 3 eggs 1/4 cup grapeseed oil 1/4 cup agave nectar 1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda. 2. In a large bowl, blend together eggs, oil and agave. 3. Blend dry ingredients into wet thoroughly. 4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each. 5. Bake at 375° for 20-22 minutes. 6. Cool and cover with vegan chocolate frosting . Makes 10 cupcakes. Source: Elana's Pantry Read Full Story

11 T. salted butter,room temp. 3/4 cup sugar 3/4 cup light brown sugar, packed 2 large eggs, room temp. 1 t. vanilla extract 9 oz. all purpose flour 3 oz. whole wheat pastry flour 1 t. baking soda 1/4 t. salt 1 1/2 T. cocoa nibs (optional) 1/2 cup semi-sweet chips 1/2 cup milk chocolate chips Beat butter and sugars at medium speed until creamy, Add eggs and vanilla. Combine flours, salt, soda in a small bowl. Gradually add to butter mixture, beating well. Stir in chips and cocoa nibs. Cover in plastic wrap and refrigerate at least 1 hour. Drop by rounded tablespoons ... Read Full Story

Last year after Halloween I posted the cookie recipe below, which is a great way to use up any "extra" Halloween candy. Besides the recipe below, I have found one more use. Cut up the candy into small (i.e. chocolate chip sized) pieces and add them to pancake batter. Not the healthiest breakfast in the world,but super delicious! In this cookie recipe, the candy bars will melt into the cookies and end up being VERY yummy! 1 1/4 C. flour 3/4 tsp baking powder 1/4 tsp salt 1/2 C. butter, softened 1/2 C. sugar 1 large egg 1 tsp vanilla 1 C. any type ... Read Full Story

This is a rich, moist, delicious cake for serious chocolate lovers! Great flavor but not too overly sweet. SUGAR TO LINE PAN about 1/4 cup 2 CUPS ALL PURPOSE FLOUR (10 1/8 OZ.) 3 1/8 OZ. GHIRADELLI COCOA POWDER 1 t. BAKING POWER ½ t. BAKING SODA ½ t. SALT 1 ½ CUPS (3 STICKS) SALTED BUTTER 2 ¾ CUPS SUGAR (superfine) 2 t. VANILLA EXTRACT 2 t. INSTANT EXPRESSO 5 LG. EGGS 1 ¼ CUPS BUTTERMILK 9wholemilk) CONFECTIONER’S SUGAR TO FINISH Brush Bundt pan with butter. Pour sugar and swirl to line pan Turn upside down to remove any excess. Sift together flour, ... Read Full Story

It’s time for gourds and squash to fill up the produce markets! This year I decided to make my own pumpkin puree. I was inspired by a whole brigade of fellow bloggers who have been posting yummy looking recipes with their fresh pumpkin. Who am I to buck the trend? If they could, so could I! It is really easy, and the flavor is amazing. If you have never done it before, may I recommend it? You will thank me. Anyway, I had three pounds of puree from my pumpkins and I needed to do something with it. Two pounds I froze for the ... Read Full Story

HAPPY BIRTHDAY AMY!! Well, belated actually... this is a day late. Yesterday was her actual birthday, but today is our celebration :) It is a tradition that I make Amy a bday cake, and this year is no different. Amy's favorite of my desserts in my Carrot Cake with Cream Cheese icing!!! YUM is right. But the best part is that they are guilt free. I use substitutions for butter, sugar and white flour, so they are Almost Guilt Free :) Many people have asked me for this recipe so I decided to post it here today! I usually make this as a two ... Read Full Story

As a Chicago resident, I’ve been hearing a lot about Sweet Mandy B’s cupcakes for years. The name Sweet Mandy B’s dominated just about every Chicago cupcake conversation I’ve ever had. People would tell me: “You’ve got to try them! They’re the best!” Well I finally made it out there (thanks to a friend who lives RIGHT next door!) and everyone is completely right. As soon as I smelled the sweetness of the air from my friend’s balcony next door, I knew I needed a cupcake, more specifically a red velvet one (for you non Chicagoans - you can try making this recipe at ... Read Full Story