A mini sweet corn and strawberry cake, perfect for summer. V+GF
A mini sweet corn and strawberry cake, perfect for summer. V+GF
a family chocolate cake recipe, remade into a gluten-free + vegan chocolate cake.
I never know if folks prefer to call it a berry crumble or a berry crisp. What’s your fave? Well, no matter the name, this berry crisp/berry crumble is deliciously addictive. It’s gluten free and vegan and perfect for the sweet dawn of summertime.
aka Four Thieves Gone cake
Patterned cake rolls are fun any time of year, but are especially welcome at the holiday table. This one is filled with creamy chocolate peanut butter frosting. Gluten-free and vegan.
No special equipment, no mold, no fondant. If you have an 8×8 pan, you can make this meow-some cake! Vegan and GF.
Don’t worry, I didn’t feed chocolate chip zucchini cake to my cat.
I baked this to celebrate our 1 month Clover-versary. I actually made it a few days late, but it’s not like the cat’s gonna know that. And Jason didn’t care, so long as there was cake in the house. I think he ate 80% of the test batch by himself.
We love our little Clover so much, we can’t imagine life without her. Jason initially objected to her, when she first started hanging around and before we actually adopted her. But now he’s ridiculously smitten for that kitten. Building a cat drinking fountain out of a fish tank filter. Saying “awww, look at her,” several times a day. And I have to exercise a huge amount of self control when it comes to social media. I want to post a plethora of pictures, like those parents who share everything their kids do.
In lieu of Facebook-virusing my wall with cat images, I made a cat cake. It’s so easy. Take a look, folks:
It starts with this awesome chocolate chip zucchini cake. Bake it up in an 8X8 pan and let it cool.
Position the cake in a diamond shape. Measure about 1 inch above the corners and make a cut all the way across.
Cut the big triangle into two smaller triangles. Then flip the triangles so that the uncut edge/crust edge/hypotenuse is the innermost part of the ear.
Cut about an inch off the bottom corner/chin and place it between the ears You may be able to place this directly between the ears, or you may have to cut it and reshape it a little with your fingers — as you can see, I had to cut the piece to make it fit. Round it a little with you fingers if you wish.
Once you’re happy with the way it looks, move the pieces over to your serving plate. Put the pieces back in place, holding them together with frosting. Now you can start frosting the cake.
That’s it. Serve this cake with your loved ones. Toast to your feline’s health with catnip wine. Ew, that’s not a thing. I hope it’s not a thing. *goes over to Google* Oh no. It is a thing. Why? Why!
Toast to her health with beer or mead or milk; whatever pleases you, with plenty of kitty cuddles on the side.
Every bit of food coloring in this is natural. The pink ears came from beet juice and the eyes were matcha. The light accent fur is cinnamon and dark fur is cocoa powder. If you prefer an orange cat, use turmeric and carrot juice instead.
*flax egg = 1 tbsp flax meal + 3 tbsp water.
** I have found that even the best cup to cup blends of GF flour can yield gummy results. If you have a sifter, you should sift the GF flour prior to measuring and then measure with a spoon-and-level method (spooning into your measuring cup). I don't have a sifter, so I sifted it as well as I could with a fork and then used the fork-and-level method (same as spoon-and-level, but with a fork). Yes, it took a little bit longer to measure with a fork, but the results are far better.
This cake is simple and rich and flour-free. Perfect for summer, or any season.
A few years ago, I went to this barbecue and I brought a peach dump cake. It was sweet and gooey and went well with Jamison. We ate it by the a crackling bonfire with fireflies flitting around us. The host’s daughter was playing Spice Girls, I think. Or Britney. Or some 90’s pop, I forget.
This cake was inspired by that dump cake. While it’s different in many ways from a a cake mix + canned peach concoction, there are some similarities. It still goes well with Jamison (peaches go so well with whiskey, don’t y’all agree?) and friends and any kind of music. Hip check hip check, everything from Motown to 90’s pop to a certain sombodies whose album drops on Friday. Rhymes with Pave-it. ✨ ❤️ (banjo emoji)
The center of cake is sweet and custardy, but also silky. The outside crusts are soft and chewy like a macaroon, and then a little inwards you get a texture more akin to a tres leches cake. So yeah, macaroon, tres leches, custard. Can you handle it? Can I handle it? Marbled throughout is a wonderful summer peach swirl, with adds a fruity tartness. Eating it is definitely an experience.
It’s a fork or spoon dessert. It’s rich and decadent. It’s a great way end a summer day, plate in your lap, drink on your armrest, legs swinging off a porch chair. This is something special to share with friends, or dear ones.
This a simple recipe with only seven ingredients. The peach swirl takes is just fresh chunked peaches and dates. Making the peach part takes a little babysitting, but honestly not much. The batter couldn’t be easier. After it’s done baking, you’ll need to wait to let it cool before cutting. Your kitchen will be filled with a nutty fruity smell, the edges will be puffy and golden. I had to restrain myself from diving in headfirst.
On the other hand, some of the best parts of summer include diving in headfirst. Taking a roadtrip to a different city. Getting a new job. Visiting friends you haven’t seen in a while. Splashing in a (deep-enough, no traumatic brain injuries please) swimming hole. Wearing sundresses you feel beautiful in, whether society approves or not.
Solo brand Almond Paste contains no wheat or gluten Certain bars of Divine White Chocolate are made with sunflower lecithin, and not soy lecithin. Perfect. Just read the back of the bar....
soft, fudgy, citrusy almond butter blondies…..plus a bonus recipe for peanut butter blondies!
I obviously love cooking and baking and experimenting in the kitchen, but I’ve not had much time to do so of late.
why one of the reasons these blondies is so darn wonderful. They come together in minutes, and are a one-bowl, low-mess recipe. They’re gluten free and vegan and I bet you already have most of the ingredients in your kitchen right now.
If you don’t have red grapefruits, hurry out and get a bunch before the season ends! They are so wonderful this year. The citrus in these is actually rather mild, despite having a generous pour of grapefruit juice and three tablespoons of zest. Yes, that’s right. I started out with less than half that, but batch after batch of blondies yielded no grapefruit flavor at all. I’m not sorry, because I got to eat a lot of grapefruit during testing.
I usually eat way more peanut butter than almond butter, but I’ve been on a big almond butter kick lately, can’t get enough. Mostly because almond butter was on sale for once. I know that a lot goes into making almond butter, which is why it’s priced as such, but I rarely purchase it at regular cost. So when I spotted some on sale, I stocked up. (cue my mother lecturing me on spending more on sale items because I bought a lot of them).
These blondies worked out so well with their almond-butter-avocado base that I decided to try them with peanut butter-banana. This was a good decision. So today, you get two awesome nut butter blondie recipes. Yay!
wait, Annie. You go over a week without posting a recipe, and now you’re including two in the same post? why?
Well, first, the ratios in both recipes are almost the same, give or take a few changes. And the process is the same. That made me feel guilty about making them two separate posts. If I’m going to be flaky about blogging while I wrap up school, I want you to get your money’s worth when I do post. Also, bars themselves look alike, and I didn’t want y’all to be bored looking at similar photos. Here is the only picture of the peanut-butter banana blondies.
Jason chose not to wait for the bars to cool before he dug in. He did this because he thought it would annoy me. It half annoyed me, but I mostly thought it was cute. Sorry. Ugh, now I’m the annoying one, thinking that my husband’s dumb habits are cute.
Trust me, if these bars had been complicated at all, I would have been super mad. But a) I was planning on making them again and b) they took less than five minutes to make, so…..whatever. c) There was no sign telling him not to eat them. I have to make signs when I plan to shoot. Because manchild.
err…well, he might have not been the only one who couldn’t wait until the pan was cool. 😇
*this is about 1 medium avocado, or about 1.5 smaller avocados) **about three grapefruits' worth
BONUS recipe, Peanut Butter Banana Chocolate Chip Blondies
note: the sweet notes in the peanut-butter blondies are light. if you prefer a sweeter blondie, use 1/3 cup of maple.
Um, this was supposed to be a pi-day recipe, but can y’all forgive me for being late?
My life is a whirlwind right now, I started a new fieldwork location this week that more than triples my commute, the hours of the site itself are longer, and I’ve started studying for my board certification exam.
This pie was made, photographed, and ready to go last week, but then life happened and I never got around to writing the post. It was Sunday night and it was either get all my clothes prepped and ironed for the week, or do blog. So even though a late post appears irresponsible, it was the dutiful thing to do.
With all this annoying adult-like dependability 😴 comes a need for a unicorn-colored fantasy pie.
I have been dreaming of a pastel-colored dessert forever, but I couldn’t think what it could possibly be. I just knew that I wanted sweet candy colors. And then I had a yearning for mochi ice cream, which I haven’t had in a long time. And since mochi candy proved remarkably easy to make, I decided to try mochi ice cream.
It’s perfect for me right now because the active part of the cake is rather short, and you can do it over the span of two days if you need to. Mix the ice cream one day, allow it to harden, and then make the mochi wrapper the next day. Or mix up the ice cream in the morning and do the mochi in the afternoon. Whatever. The active part of this is rather short, with ample freezing time in between steps. And although mochi sounds intimidating, it cooks in two minutes in the microwave.
You don’t need to make your own ice cream for this one. Just buy the palest vanilla (dairy-based, coconut-based, almond-based, any kind works), divide it, and add some mix-ins. I split a 1.5 qt container of vanilla bean and mixed in matcha and blueberries, but you can dish up anything you like. Funfetti ice cream would go great here. Or maybe half Funfetti, half strawberry, for no other reason than pink.
does anybody know when Lisa Frank’s birthday is?
prep time: 45 min freeze time: at least 4 hours
* you can also roll out the mochi in half cornstarch and half powdered sugar.
wrapper adapted from here