Chocolate Chip Zucchini Cat Cake

No special equipment, no mold, no fondant. If you have an 8×8 pan, you can make this meow-some cake! Vegan and GF. 

Cat Shaped Cake Chocolate Chip Zucchini Cake Vegan Gluten Free

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.

Cat Shaped Cake Chocolate Chip Zucchini Cake Vegan Gluten Free

Position the cake in a diamond shape. Measure about 1 inch above the corners and make a cut all the way across.

 

Cat Shaped Cake Chocolate Chip Zucchini Cake Vegan Gluten Free

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.

 

Cat Shaped Cake Chocolate Chip Zucchini Cake Vegan Gluten Free

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.

Cat Shaped Cake Chocolate Chip Zucchini Cake Vegan Gluten Free
ugh mom, so embarrassing. It doesn’t even look like me!

 

Chocolate Chip Zucchini Cat Cake

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.

Ingredients

  • 1 1/2 cups shredded zucchini
  • 1 cup unsweetened unflavored almond milk
  • 3/4 cup light brown sugar
  • 2 flax eggs*
  • 2 tsp Saigon cinnamon
  • 1 tbsp vanilla
  • 1 1/4 cups of Cup-to-Cup GF flour, such as Bob's Red Mill**
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups of mini chocolate chips
  • For the frosting
  • 3/4 cup of non-dairy non-soy butter spread, softened
  • 2 1/2 cups confectionery sugar
  • 1/2 tsp vanilla
  • for decorating
  • a little bit of beet juice (ears)
  • a little bit of matcha (eyes)
  • a little bit of cocoa powder and cinnamon (fur)
  • a small scoop of chocolate chips (eyes and mouth)

Instructions

  1. Line an 8X8 pan with parchment paper and preheat the oven to 350
  2. Combine the zucchini, almond milk, flax eggs, brown sugar, cinnamon, and vanilla
  3. Measure the flour according to suggestions below. **
  4. Combine wet and dry incredients until just mixed. Do not over mix.
  5. Pour batter into prepared pan. Swirl in the chocolate chips. Chocolate chip palooza.
  6. Bake at 350 for 35-38 minutes, or until inserted toothpick comes out clean.
  7. Allow to cool completely before cutting and assembling.
  8. Assemble according to tutorial above.
  9. to frost and decorate
  10. Beat frosting ingredients together. If you like a thinner frosting, add a splash or two of almond milk.
  11. Layer on a thin crumb coat and then a top coat. You'll still have plenty of frosting remaining.
  12. Divide up the remaining frosting. Dye some of it pink with beet juice for the ears. Dye a smaller potion green for the eyes. Cinnamon for the light brown fur and cocoa for the dark brown fur.
  13. Frost on the ears.
  14. For the eyes and mouth, you'll be drawing with chocolate. It's super easy, I promise. First, draw the eyes and mouth and whiskers on a piece of scrap paper. Place a piece of parchment paper on top of the scrap paper.
  15. Place some chocolate chips (about 1/4 cup) in a sealable plastic bag. Heat some water in the microwave and then immerse the bag in the hot water until the chips fully melt.
  16. Cut a very small tip off the bag and pipe the chocolate over the parchment paper. Allow to harden.
  17. If you don't understand anything I've said about how to draw with chocolate, here is an excellent video with a perky lady. (hover for link)
  18. Gently peel off the chocolate and place it on the cake. Fill in the eyes with green frosting and then add the pupils (more chocolate)
  19. Frost on the light and dark brown fur as desired.
  20. Serve with love.

Notes

*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.

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cake adapted from my baking addiction, frosting from very well

cat cake gluten free vegan no mold
chocolate chip zucchini cake gluten free vegan

Almond Peach Cake

This cake is simple and rich and flour-free. Perfect for summer, or any season.

c-1

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.

peaches

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.

You know….just….living.

e-4

 

Almond Peach Cake

Prep Time: 35 minutes

Cook Time: 45 minutes

Yield: 8

Ingredients

  • 1 1/2 lbs peaches
  • 5 dates
  • 8 oz almond paste (I used Solo brand)
  • 7 oz white chocolate (I used Divine brand)
  • 2 eggs
  • pinch of salt
  • 3/4 tsp baking powder

Instructions

  1. Roughly chop the peaches (no need to remove skin). Place chopped peaches and the dates in a pot over medium heat. Cover and cook for 22-25 minutes. Stir at the 10 minute mark, and then stir constantly for the last five minutes.
  2. Puree the peaches. You should have about a cup of puree. If you have more than a cup, set the rest aside because a cup is all you'll need. The puree should be thick and paste-like.
  3. Beat the eggs till fluffy and frothy.
  4. Add the almond paste, a little bit at a time, to the eggs, until fully Incorporated.
  5. Carefully melt the white chocolate. Microwave it, stirring every 30 seconds, until fully melted -- about 1 1/2 minutes.
  6. Stir the white chocolate into the almond mix.
  7. Add the salt and baking powder.
  8. Preheat the oven to 325. Line a 7x7 or 8x8 pan with parchment.
  9. Pour the almond batter into the pan.
  10. Swirl a cup of peach puree into the almond batter.
  11. Bake for 40 -42 minutes, until puffy and golden.
  12. Allow to cool completely before cutting.
  13. Serve with love.

Notes

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....

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Avocado Almond Butter Grapefruit Chocolate Chip Blondies

soft, fudgy, citrusy almond butter blondies…..plus a bonus recipe for peanut butter blondies! 

Avocado Almond Butter Grapefruit Chocolate Chip Blondies vegan blondies gluten free blondies blender blondies chocolate chip blondies easy blondies

I obviously love cooking and baking and experimenting in the kitchen, but I’ve not had much time to do so of late.

This is 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.

Avocado Almond Butter Grapefruit Chocolate Chip Blondies vegan blondies gluten free blondies blender blondies chocolate chip blondies easy blondies

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).

Avocado Almond Butter Grapefruit Chocolate Chip Blondies vegan blondies gluten free blondies blender blondies chocolate chip blondies easy blondies

 

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.

bad jason!
bad jason!

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. 😇

Avocado Almond Butter Grapefruit Chocolate Chip Blondies vegan blondies gluten free blondies blender blondies chocolate chip blondies easy blondies

Avocado Almond Butter Chocolate Chip Blondies

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 8 bars

Ingredients

  • 2/3 cup almond butter
  • 1/3 cup mashed avocado*
  • 1/2 cup maple syrup
  • 3/4 cup fresh squeezed grapefruit juice
  • 3 tbsp grapefruit zest
  • 1/2 cup old-fashioned oats
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 400
  2. Line an 8 x 4 loaf pan with parchment or aluminum foil.
  3. Throw all of the ingredients, except for the chocolate chips, in a blender or food processor until fully combined and smooth. Make sure there are no oatmeally lumps
  4. Pour the batter into your prepared pan and swirl in the chips
  5. Bake for 30 minutes, until a tester inserted comes out mostly clean (or with a few wet crumbs)
  6. Allow to cool before cutting. Serve with love.

Notes

*this is about 1 medium avocado, or about 1.5 smaller avocados) **about three grapefruits' worth

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BONUS recipe, Peanut Butter Banana Chocolate Chip Blondies

  • 2/3 cup creamy peanut butter
  • 1/2 cup of mashed banana (about 1 medium banana)
  • 1/4 cup maple syrup
  • 3/4 cup of almond milk
  • 1/2 cup old-fashioned oats
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 cup chocolate chips
  • a generous sprinkle of coarse-flake kosher salt
  1. Preheat the oven to 400 and line a 8×4 loaf pan with foil or parchment
  2. Throw all ingredients, minus the chocolate chips and the salt, into a blender. Blend till smooth with no lumps
  3. Pour into prepared pan, swirl in the chocolate chips, and sprinkle the salt on top
  4. Bake for 30 minutes, tester may still have wet crumbs. Allow to cool before cutting. Yields 8 bars

note: the sweet notes in the peanut-butter blondies are light. if you prefer a sweeter blondie, use 1/3 cup of maple.

Mochi Ice Cream Pie

Mochi Ice Cream Pie

 

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.

Mochi Ice Cream 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.

Mochi Ice Cream Pie

does anybody know when Lisa Frank’s birthday is?

Mochi Ice Cream Pie

prep time: 45 min freeze time: at least 4 hours

Ingredients

    ice cream
  • 1.5 qt container of any kind of vanilla bean ice cream, divided
  • 1/4 cup blueberries
  • 3 tsp matcha
  • mochi wrapper
  • 3/4 cup mochiko rice flour
  • 1/3 cup white sugar
  • 3/4 cup water
  • food coloring
  • cornstarch, for rolling out the mochi*
  • optional decorations
  • 1/2 cup mochiko rice flour
  • 3.5 tbsp sugar
  • 1/2 cup water
  • food coloring
  • corn starch, for dusting.

Instructions

    ice cream
  1. Allow the ice cream to soften slightly on the counter. Line a springform pan with plastic wrap and set aside.
  2. Mix 4 cups of the ice cream with 3 tsp matcha and spread it into the pan.
  3. Blend the other two cups of ice cream with the 1/4 cup of blueberries and pour or spread that over the matcha layer.
  4. Cover with plastic wrap and freeze until very firm.
  5. mochi
  6. Spread some plastic wrap or parchment your counter or table. Dust with corn starch. Dust a rolling pin with cornstarch too and set it aside.
  7. Combine the rice flour and sugar in a microwave-safe bowl. Add the water and food coloring.
  8. Cover the bowl loosely with plastic wrap and nuke on high for 1 minute.
  9. Remove, stir it with a silicone spatula, and then nuke it again for 30 seconds. Stir. Nuke for 30 more seconds. Stir.
  10. Dump the mochi out onto the prepared surface and roll it out to about 1/6th-1/8th inch thick. Lift it by the plastic wrap onto a cookie sheet and place in the the fridge (not freezer) for about 15-20 minutes.
  11. While the first batch of mochi is firming up, prepare your decorative mochi. Mix the mochiko, the sugar, and the water. Divide among smaller glass bowls and add food coloring as desired. Since these are smaller batches, they will need less time to cook. It's best to cook in 15-second intervals and stir. I found that my largest color batch (the pink) only took about 1 minute total. The smaller batches (the yellow) took about 30 seconds, total.
  12. Roll out the colors in the same manner that you rolled out the larger batches. Cool slightly, then cut into shapes. I used an old pair of kitchen scissors and a cookie cutter.
  13. When the first batch of mochi is firm (this should take about 20 minutes), remove the the ice cream from the tin and the plastic and place it in the center of the mochi.
  14. Then wrap it all up. This will be the bottom, so it doesn't have to be perfect.
  15. Carefully flip it over and add your decorations. Cover with plastic wrap again (to prevent freezer burn) and allow it to firm up. Alternately, you can serve it right away. If you do return it to the freezer, let it soften a bit before eating because the mochi is much better that way.

Notes

* you can also roll out the mochi in half cornstarch and half powdered sugar.

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wrapper adapted from here

DIY Mochi Ice Cream Pie

Snowdrift Cake

A vegan gluten free cake with a light and fluffy frosting.

Snowdrift Cake

So I know it’s January and I’m supposed to be posting healthy things. There’s plenty of kale behind the scenes to be sure, but today I wanted cake.

I get excited about kale, and I get excited about cake too. Cause, you know, I’m human and humans tend to have diverse tastes.  Btw kale salad washed down with moonshine makes a really good nighttime snack. What? They both came from the good brown earth, and one of them just happened to get distilled into a harsh little spirit that’s perfect for warming up in the winter.

Other things that keep you warm in the winter:

Snugglin’ (uh – duhhhh).

Perfect mittens

Blankets + good books + cake 🍰

Snowdrift Cake

This was supposed to be a segue into talking about cake, but now I want to talk bout books. What have you liked lately? I just finished The Library at Mount Char. I don’t know what to think of it. It was absorbing for sure, kinda dark, but my mind isn’t made up about the central character. Another book I loved this past year was Serena — again, great read, but I really disliked the main character by the end. If you saw the Serena movie, forget everything about it and read the book. Some movies pull off books really well, and this wasn’t one of ’em. I hear Girl on a Train is being made into a movie, and I feel the opposite that I do about Serena.  It was one of those books that everyone waves in your face, imploring you to read it, and then when you do read it, it’s meh. But since I have a guilty pleasure of liking mild mystery-crime shows, I think I will enjoy the Girl on a Train movie. On Amazon, several months after it comes out. I don’t do movie theaters, it’s very hard to sit still for that long.Snowdrift Cake

Okay, okay, onto the cake for real now. It’s soft and a little nutty, with some hints of warm caramel in there. It gives under the fork gently, allowing you to get a big scoop of the vegan meringue topping in the same bite. (thank you, chickpea water).

In addition to the big cloud of soft white fluff is a layer of peanut butter frosting — just a little pb and maple, a gooey compliment to the nuttiness of the cake.

Another thing that I love about this cake is that it reminds me that winter isn’t forever. Underneath all that frosting is a happy, soft cake. If y’all are not winter folk, just remember that beneath the deep snow is a warm earth waiting for spring.

Snowdrift Cake

Ingredients

    Cake
  • 8 oz dates
  • 1 1/4 cups unsweetened unflavored almond milk
  • 1/3 cup softened coconut oil
  • 1 medium banana
  • 9 tbsp water
  • 3 tbsp flaxmeal
  • 1 cup brown sugar
  • 1 cup of cup to cup gluten free flour (I used Bob's in the blue bag)
  • 1/4 cup almond flour
  • 1 1/4 tsp almond extract
  • 1 tsp baking soda
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • Peanut butter frosting
  • 1/3 cup plus 1 tbsp peanut butter
  • 1/3 cup maple syrup
  • 1 1/2 tbsp coconut oil
  • dash of salt
  • dash of cinnamon
  • Vegan Meringue Snowdrift
  • water from 1 16 oz can of reduced sodium chickpeas
  • 1/2 tsp cream of tartar
  • 1 cup of confectionery sugar

Instructions

    Cake
  1. Preheat the oven to 350 and line two 9 inch spingform pans with parchment.
  2. Place the flaxmeal and water in a small container (flax eggs). Let sit
  3. Place the dates and almond milk in a microwave safe bowl and microwave for 4-5 minutes, checking to make sure the milk doesn't boil over. Do not discard unabsorbed milk
  4. Puree the dates (with the unabsorbed milk), flax eggs, coconut oil and banana until smooth. Add in the brown sugar.
  5. Add flour, almond flour, baking powder, baking soda, and salt to the date mixture.
  6. Divide the batter between the pans. Mixture will the thick, get it as smooth and even as you can.
  7. Bake for 35-40 minutes.
  8. Allow to cool completely before removing from pans.
  9. Peanut butter frosting
  10. Warm peanut butter, maple syrup in a small saucepan, stirring until combined and smooth. Add the salt and cinnamon.
  11. Spread the still-warm frosting over the cake, and between the layers.
  12. Snowdrift
  13. Place the chickpea water in a bowl and place it in the freezer for about 8-10 minutes.
  14. Beat the chickpea water until it gets fat and frothy (about 2-3 minutes) and then add in the tartar. Beat a little bit longer, then add the sugar, gradually. Continue to beat on high for several minutes, it should get really big and fluffy (you'll be beating for about 10-15 minutes)
  15. Spread the mix over the cake, and serve with love.

Notes

If you're not serving the cake right away, wait to add the vegan meringue. It actually stays fluffy for at least 12 hours, but it will be fluffier if fresh.

Make sure (really really make sure) that the chickpeas are reduced sodium

http://kitchenwindowclovers.com/snowdrift-cake/

snowdrift is from Wallflower Girl

cake adapted from the fall 2015 issue of Sweet Paul

Snowdrift Cake

P.S. I meant what I said when I asked for book suggestions, please let me know what you’re into right now. 💟

Ugly Christmas Sweater Apple Gingerbread

ugly sweater gluten free vegan gingerbread

This gingerbread almost didn’t happen. I made it so many times and it kept failing on me, and I was about to give up. Aw heck. But this final result made it all worth it — moist and spicy and sweet. Soft, toothsome. It’s a gingerbread dream.

I’d found a little bag of mini cookie cutters at the flea market and I bought them on a whim with no real plans for them. There was a gingerdude somewhere in there too, but I lost him. I’m sure he’ll turn up when I’m looking for something else. Still — Apatosaurus cookie cutter. 🐪

yes, i realize that is a camel emoji, but i’m pretty sure there’s no dino emoji. so squint and pretend the camel is a dinosaur.

This gingerbread is so very easy. It starts with a basic homemade apple sauce, and then you just throw in some molasses and ginger and other sweet things. I realized after I put it in the oven that I hadn’t put any oil in (which the other recipes did have).  So no extra oil, yay! But it does have quite a bit of added sugar. Legal addictive substances, yay!

ugly sweater gluten free vegan gingerbread

Speaking of substances, this was also supposed to have rum in it, but I went through all of the rum on the trial runs of this. Part of the rum went into the apple gingerbread, and part of the rum went me. Rum can soothe many a kitchen disaster, but it can also cause them.

ugly sweater gluten free vegan gingerbread

While I’m on the topic of booze, I  just realized it’s legal to sell diluted spirits here. Whhhhattt! That’s no fun. If I’m spending the money on it, I want whatever percentage it left the distillery at. I’m already a cheap date (two drinks and I’m done) so I don’t think it’s a lot of ask for, right? Now I have to be a label hawk on my booze too. Who’s idea was this? Probably some tax driven thing or what not.

I guess this cake is like a good spiced rum, even though it ended up not having any rum in it. It’s full flavored, deep and dark and satisfying. It’s just the thing to bring to your ugly sweater party.

ugly sweater gluten free vegan gingerbread

Ugly Christmas Sweater Apple Gingerbread

Ingredients

  • 6 apples
  • 1/4 cup molasses
  • 1/2 cup packed brown sugar, plus 3 tsp
  • 1 tsp ginger
  • 2 tbsp vanilla (I used Rodelle)
  • 2 cups of Bob's Red Mill GF flour in the blue bag
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cinnamon stick

Instructions

  1. Chop up 4 1/2 of the apples. Place in a pot over medium heat, with just enough water to cover the bottom of the pot. Snap the cinnamon stick in half and put in in there as well. Cover and cook for 30-35 minutes, stirring occasionally. Remove from heat, discard the cinnamon stick, and puree till smooth.
  2. While the apples are cooking, carefully cut the remaining 1 1/2 apples into thin slices. Use mini cookie cutters to get shapes out of the slices. Place the shapes in a bowl of cold water until ready to use.
  3. Preheat the oven to 350
  4. You should have ended up with about 2 1/2 cups of sauce, maybe a little more. You won't end up using all of the sauce.
  5. Combine two cups of the apple sauce, the vanilla, the molasses, the brown sugar, and the ginger.
  6. Combine the flour, salt, baking power, and baking soda.
  7. Add the dry ingredients to the wet ones.
  8. Pour batter into a lined pan. Pat the apple cutouts dry, and then arrange on top of the batter. Sprinkle a little brown sugar on top of the apple pieces
  9. Bake for 45-48 minutes. I baked it for 48, and it came out super moist.
  10. Combine 4 tsp of the apple sauce with 3 tsp brown sugar. Brush over top as a glaze. This step is optional.
  11. Enjoy!
http://kitchenwindowclovers.com/ugly-christmas-sweater-apple-gingerbread/

Although I mention two brand names in this recipe, this is not sponsored content. I did receive a free box of Rodelle goodies as part of a giveaway.

ugly sweater gluten free vegan gingerbread

Flourless Three Ingredient Chocolate Cake

a soy-free solution to the two ingredient Nutella cake 

Flourless Three Ingredient Chocolate Cake

I’m sure you’ve all seen this two ingredient Nutella cake. Or maybe you haven’t because you were in a Nutella induced sugar coma or something. No judgement, no judgement. But that cake has only two ingredients, and this has three.

Why Annie, why? Why did you add the third ingredient, making it slightly more complicated? Well, sadly, I am allergic to Nutella. Whaaaat? 

Yep. It’s true.

I’ve always had pretty bad seasonal/environmental allergies, but I never realized I had food allergies as well. In the past 1 or 2 years, the food allergies got significantly worse, making their presence well known. I drank a cup of soy milk and my eyes swelled shut. I’d have a bowl of my favorite cereal and would immediately start sneezing. I ate a pizza (a really, really good pizza from Milton’s in Raleigh) and spent the entire next day in a darkened living room, plowing through tissue boxes. Luckily, they offer wheat-free pizzas now, but I don’t live in NC anymore, so it doesn’t matter.

But if you’re ever in Raleigh, dude, go to Milton’s. And if you don’t have wheat allergies, order the eggplant topping on your pizza, it’s amazing. 

Flourless Three Ingredient Chocolate Cake

Days that were previously brushed off as a high pollen count began to cause suspicion. I always thought food allergies caused intestinal reactions, which is why I never connected two and two. I never imagined they would cause respiratory problems. A few months ago, I ate some tortilla chips from a restaurant that used soy oil. The next day was miserable (for me and everyone around me, who couldn’t concentrate because of all the sneezing and noseblowing).

i don’t know if i’m allergic to gluten. i only know i’m definitely allergic to wheat. and soy. 

I can have a tteeeeny bit of soy, about the amount that’s in a single Hershey’s kiss. So, not a lot. And Nutella as a ton of soy in it. 😫  Actually, many chocolate products have soy in them. I used Toll House 53% cacao dark chocolate morsels (this is not sponsored), which have no soy. Enjoy Life is also soy free, but I have no clue whether or not it would work here.
Flourless Three Ingredient Chocolate Cake

This came out fantastic! Chocolaty, sweet, and delicate on the tongue. We’re having an early Christmas with Jason’s family this weekend, since we’re gonna see my mom on actual Christmas. I’m totally bringing this over. And if they need to know why a slice or two missing, I’ll just tell ’em I had to make sure it tasted good. You know, takin’ one for the team. 😇

Flourless Chocolate Cake

Ingredients

  • 1/2 cup plus 1 tbsp dark chocolate chips
  • 1/4 cup plus 3 tbsp maple syrup
  • 4 eggs
  • optional garnishes
  • -candied fruit
  • -rosemary
  • -or just a light dusting of powdered sugar

Instructions

  1. Preheat the oven to 350 and line a springform pan with parchment paper
  2. Place the syrup and the chocolate chips in a double boiler and melt together to form a fudge sauce.
  3. Turn of the heat, but keep the sauce over the heat source so that it remains warm and fluid
  4. Beat the eggs on high for several minutes. If you have a high power mixer, it will take about 5-6 minutes, but I have a hand mixer and it took me closer to 8-9 minutes.
  5. Gradually (very, very gradually) pour the fudge sauce into the egg mix, folding it in with your spatula.
  6. When an even color and consistency is reached, pour the batter into the pan.
  7. Bake for 25 minutes. Allow to cool completely before removing from pan.
  8. Slice and enjoy!

Notes

I used toll house 53% cacao dark chocolate morsels. They are they only soy free chocolate chip that is widely available, other than Enjoy Life. They didn't pay me to say that, it's just what I most often use.

http://kitchenwindowclovers.com/flourless-three-ingredient-chocolate-cake/

adapted from Kirbie’s Cravings 

Flourless Three Ingredient Chocolate Cake

Splendid Cranberry Marscarpone Cornbread Custard

Splendid Cranberry Marscarpone Cornbread Custard

Hey! How was everyone’s week? Mine was super busy, but I don’t mind busy. I did miss y’all, but looking at what everyone else was cookin’ up helped.

There was Amanda’s oatmeal raisin cookies, which looked so soft and chewy and caramelly.

The snacks that people made were the kind of things that you want to ruin your dinner for. Spicy-sweet roasted chickpeas. Fried olives. I will have a handful of each, please.

Karen made  beautiful buttermilk mashed potatoes in a slow-cooker. I have no idea how she made mashed potatoes look so stunning (it’s a lump of potato….it’s not usually a pretty thing), but I am a wee bit envious of her photography skills.

And can someone stop the bus, because I need to have one of these Fluffernutter Cookie Bars. It has been far too long since I’ve had a flutternutter…but if you’re gonna put in in cookie form, I’m not going to bother. Skip the sandwich, go right for the cookie.

Then there were these crispy, veggie-stuffed, buttermilk/breadcrumb wrapped, toasty ravioli. Um, would it be rude if I skipped the fork and just picked it up with my hands? Because a fork would just get in the way of me eating as many as possible. Also, I really want to thank Nicole because she’s been so welcoming. Thank you!

Splendid Cranberry Marscarpone Cornbread Custard

Anyways, I’m mentioning all this because I would like to start a section about things I love from around the blogosphere. I have no idea what to call it. Cookies with Friends? Or maybe Can I Have Some of That? Licking the Spoon? Lick the Bowl? Coffee Cups? Right now I’m leaning towards Cookies and Coffee with Friends.

Ok, ’nuff about that. Do you want to hear about this cornbread custard? It is so good. And it’s so much easier that it looks, cause it starts with a cornbread mix – Bob’s GF, to be specific. (not sponsored content. I just like it) I was so pleased with the texture, it came out exactly as I wanted. It’s a spoon-or-fork deal when warm, and when it’s cold, you can pick it up with your hands. The custard itself is not too sweet,  but when you bite into a cranberry, you get a big mouthful of nectar. A drizzle of honey over top goes well.

This is just brunch perfection. It’s funny I should say that because I think the last time I actually ate brunch was 6 or so years ago. (eww….she doesn’t eat brunch? that girl is weird) But if I were to throw a brunch party, this would be on the menu. Damn. Now I’m craving mimoas. This would best friends with a mimosa. Can’t you just see the little cranberries partying away with some bubbly? Note to self: Try some of Lori’s cranberry mimosas.

Splendid Cranberry Marscarpone Cornbread Custard

This recipe doesn’t use the entire package of cornbread mix, which is wonderful because that means you can use if for other tasty things. I whipped up another little treat after I was done with this, and I hope to share it next week. Thank you so much for stopping by, say love!

Splendid Cranberry Marscarpone Cornbread Custard

Ingredients

    cranberry sauce
  • 1 1/2 cups of fresh cranberries
  • 1/2 cup water
  • 1/2 cup packed dark brown sugar
  • custard
  • 1 1/2 cups of Bob's Red Mill gf cornbread mix (or a similar cornbread mix)
  • 2 eggs, separated
  • 1/4 tsp cream of tartar
  • 8 oz room temperature marscarpone cheese
  • 1/3 cup dark brown sugar
  • 1 1/2 cups room-temperature milk
  • for serving
  • warmed honey, if desired

Instructions

  1. Place the cranberries in a small skillet with the brown sugar and the water. Cook over medium heat, stirring occasionally, for about 10-12 minutes. Remove from heat.
  2. Place the egg whites in a very clean, very dry bowl. Add the cream of tartar. Beat the eggs on high for several minutes, until firm peaks just start to form. Set aside.
  3. Beat together the marcarpone and the egg yolks for 2-3 min, until fluffy and creamy. Add the brown sugar and beat again, until well combined.
  4. Preheat the oven to 350.
  5. Add the milk to the marscarpone mix. When you beat it in, it might appear a little curdled. That's fine.
  6. Add the cornbread mix to the wet ingreadients. Beat on medium for a few mintues unitl a smooth, creamy, even texture is reached.
  7. Gently fold the egg whites into the other ingredients.
  8. Line a 9.5 inch springform pan with parchment. Lightly grease the parchment the and the sides of the pan. Pour in the batter.
  9. Swirl the cranberry mix over the batter.
  10. Bake at 350 for 38-40 minutes, until the center bounces back at light touch.
  11. Allow to cool before removing from the pan.
  12. Just before serving, drizzle some warm honey over the top. Enjoy!
http://kitchenwindowclovers.com/splendid-cranberry-marscarpone-cornbread-custard/

adapted a little bit from here, with some help from here

Splendid Cranberry Marscarpone Cornbread Custard

Double Caramel Banana Chocolate Oat Bars (vegan and gluten free!)

double caramel chocolate banana bars vegan gluten free

So.

So. I might just be in love with caramelizing bananas before using them in baking. It adds an extra layer of flavor and sweetness, subtle and toasty. And a little nutty. Even if you cover the banana flavor with other things (like with the Sour Cherry Scones), the toasty nuttiness remains. Heck yes, I’m tooting the banana horn here.

I’m apparently 8 years old because saying banana horn makes me laugh.

I didn’t use to like bananas, not in smoothies, not in cake, not in anything. But life doesn’t stay the same, and tastes don’t either. Did you ever think that you’d be obsessed with roasting cauliflower? I certainly didn’t, yet it’s rather popular. Probably because roast cauliflower is awesome, as long as you slice it thin enough.bars4

Wait, why am I talking about vegetables at a time like this? Y’all are here today for the caramel chocolate.

These soft, gooey bars get their sweetness twice. Once from the caramel bananas, and then again from a generous pour of a vegan caramel sauce. They are very rich and sweet, which is why I like to cut them into smaller triangles instead of huge bars.  They are more enjoyable that way…and um, you can always go back and get another or two or three. Or call up your favorite people and have them all over for an impromtu caramel party.  That’s a thing, right?

gooey3

 

Double Caramel Banana Oat Bars

Yield: approx 22 small bars, less if cut into large squares

Ingredients

    bars
  • 2 large, very ripe bananas
  • 1 can of full fat coconut milk, liquid part only (you'll use the solids for the caramel topping)*
  • 1 cup of old fashioned oats
  • 1/4 cup of cornstarch
  • 1/4 cup chocolate chips
  • 1 tbsp baking powder
  • 1 tbsp brown sugar
  • 1 tbsp golden flax meal
  • 2 tsp vanilla
  • 1 1/2 tsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • topping
  • solids from the can of coconut milk*
  • 1/2 cup packed dark brown sugar
  • 1/3 cup chocolate chips
  • 2 tbsp old fashioned oats

Instructions

  1. Grease a small skillet with 1 tsp coconut oil and place over medium heat.
  2. Slice the bananas into the skillet, as thinly as you can get them.
  3. Cook the bananas for 9-12 minutes, stirring occasionally (about once every minute or so), making sure they aren't burning or sticking to the pan. By the time you're done, they should be in an lumpy and mashed in appearance. Remove from heat.
  4. Grind up the cup of oats to a soft, silky flour.
  5. Combine the oat flour, the cornstarch, the baking powder, the cinnamon, and the baking soda. Set aside.
  6. Measure out the liquid from the coconut milk. There should be about 1/2 cup. If you don't have half a cup, fill up as much as you can with the coconut liquid and then add water or almond milk to compensate the rest of the way.
  7. Puree the bananas with the coconut liquid, the vanilla, the flax, and the brown sugar. Blend till smooth.
  8. Add the banana mixture to the oat mixture and stir well until combined.
  9. Add the 1/4 cup of chocolate chips to the batter.
  10. Preheat the oven to 350.
  11. Line a 8 x 8 baking pan with parchment paper and grease with the remaining coconut oil (this step is optional, but it makes cleaning the pan so much easier and also you get all caramel staying on the bars, and not on the pan)
  12. Spread the batter evenly into the baking dish.
  13. Sprinkle the 1/3 cup of chocolate chips over the batter.
  14. Sprinkle the 2 tsp oats over the batter.
  15. Measure out 1/2 cup of the coconut milk solids. There should still be some solids left over, which you won't use for this recipe. If still in a very solid state, warm up in the microwave for a few seconds until it becomes liquid and pourable.
  16. Combine the 1/2 cup brown sugar with the coconut milkfat. Stir until an even color and consistency is reached.
  17. Pour the brown sugar mixture over the batter.
  18. Bake for 25 minutes.
  19. Allow to cool before cutting into small triangles.
  20. Enjoy with a cool glass of almond milk.

Notes

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* In order to get the coconut milkfat and liquid to separate, leave a can in the fridge for a few hours or overnight. You can also put in the freezer for a shorter amount of time. Be careful not to shake the can. When sufficiently chilled, you should be able to scoop the milkfat right off the top.

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If you are the kind of person who likes "extra caramel drizzle" at Starbucks, I suggest increasing the coconut milk solids to 3/4 cup, and the brown sugar to 3/4 cup. This will make them extra sweet and extra caramelly. I prefer to use 1/2 cup of each, but you do you boo boo. 😉

http://kitchenwindowclovers.com/double-caramel-banana-chocolate-oat-bars-vegan-and-gluten-free/