View allAll Photos Tagged GLUTENFREE!
We were covered with heavy fog almost all day and in some point the sun appeared for a half an hour and the light was beautiful , so I had to make a very quick shot before it's gone.
when you live in place like Nova Scotia you learn to appreciate every sun beam on your muffin ;)
Soft and sticky, it actually does rise. Too much potato starch in this one. When it's done, we will publish the recipe.
... with a goat's cheese tart and other GF food which my wife chose.
www.tripadvisor.co.uk/Restaurant_Review-g227126-d8540281-...
Yellow Cake
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons gluten-free vanilla
3 eggs
Devil's Food Cake
1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix
1/2 cup butter, softened
1 cup water
3 eggs
Chocolate Frosting
3 cups powdered sugar
1/3 cup butter, softened
2 teaspoons gluten-free vanilla
3 oz unsweetened baking chocolate, melted, cooled
3 to 4 tablespoons milk
1. Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
3. In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
4. Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
6. In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
7. On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.
Find more recipes at www.bettycrocker.com.
Party day at school today and since my kids can't eat most of the classroom goodies, I bake and send homemade treats so they don't feel left out.
It's almost there. This one tasted fantastic! A few more loaves to make sure it works every time, and there will be a recipe.
I wanted to bake something that I could put some ganache on, and I have been craving autumn spices lately, so I went with this. The ganache is 2 parts semi-sweet chocolate, 1 part dark chocolate, and 1 part super dark chocolate. These cookies have quite a bite! I'm glad I made them as tiny as I did. :)
This is kind of similar to the other one I did earlier but I wanted another pic for the blog recipe.