Category Archives: cake

Gluten Free St Louis Gooey Butter Cake

During college, I made a lot of friends who are St Louis natives, who decided that they needed to show me the true cuisine of St Louis.  As a result, I was exposed to St Louis staples right from the beginning…fried ravioli, Ted Drewes frozen custard, food from “The Hill”, provel cheese/Imo’s Pizza (absolutely disgusting…sorry guys!), etc.  But my favorite item gleaned from St Louis’ food culture was the Gooey Butter Cake.

The Gooey Butter Cake is something that is hardly known outside of the St Louis or Midwest region and I didn’t quite understand the obsession over upon first hearing about it.  Thankfully a friend of mine’s Mom gave me her favorite recipe for this delightful creation and I set out to make it to see what all the fuss was about.

I was hooked with my first bite of this ethereal cake… It is unlike any other cake I’ve ever had.  So when the time came to plan a Gluten Free Thanksgiving, I knew this had to be on the dessert table and quickly set out to come up with a recipe.

The resulting cake is identical to the gluten containing version–a crisp shortbread-like crust, a layer of butter goo, and a heavy coating of powdered sugar.  It was a big hit with my family and friends (who love the original!) and I hope it will be a hit for yours as well!

Gluten-Free St Louis Gooey Butter Cake

CRUST:
1/4 cup white rice flour

1/4 cup oat flour (make sure it’s gluten free!)

1/4 cup almond meal

2 1/2 tablespoons tapioca flour

1 1/2 tablespoons potato starch

1/4 tsp xantham gum

3 tablespoons sugar

1/3 cup butter

FILLING:

1 1/4 cup sugar

3/4 cup butter

1 egg

1/2 cup white rice flour

1/6 cup almond meal

3 tablespoons potato starch

2 tablespoons tapioca flour

1/4 tsp xantham gum

2/3 cup evaporated milk

1/4 cup light corn syrup

1 tsp vanilla extract

powdered sugar

CRUST:

Preheat the oven to 350 degrees F.  Sift the flours together in a mixing bowl.  Stir in the sugar. Cut the butter into the flour/sugar mix until it looks like small peas and it starts to cling.  Grease a 9×9 baking pan and press the mixture onto the bottom of the pan (you can push it up the sides, but I just like the crust to stay on the bottom).  Bake the crust for 10-15 minutes–until it browns only slightly. Cool the crust.

FILLING:
Cream the butter and sugar together in a mixer until fluffy and white.  While the butter is creaming, sift together your flours into a medium sized bowl. Add the egg in and mix until combined. Alternate adding the flour mixture and evaporated milk (ie flours, milk, flours, milk, flours) and mix after each addition.  Mix in the corn syrup and vanilla and beat until well combined.  Pour the filling onto the cooled crust.  Liberally cover with powdered sugar and bake for 30-35 minutes until the cake is nearly set.  Trust me on this one, you do not want to overbake your cake!  Cool and serve!Sorry about the lackluster pictures–they do not do these treats justice!  I have to admit–I was so caught up in Thanksgiving madness that I did not take a picture of the whole cake…sorry! 😦

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Ice Cream Cake!!

So what does one make with hot fudge sauce other than…an ice cream cake?!?!?!  Ok, so I know it’s not the first thing that comes to your head when you think of hot fudge sauce, but hopefully after reading this post, you’ll think of it right away.

Tommy turned 19 today and had a small party for his friends up at the lake this past weekend.  We needed something for serenading him with and since he isn’t the biggest fan of cakey cakes, after promising him an ice cream cake for years, I FINALLY decided to make him one.  For the record, I had not followed up on my promise because our freezers at home have never been cold enough to freeze my ice cream maker bowl.  This year I could finally make him a cake because my parents finally bought a new fridge/freezer that can be programmed to remain at certain subzero temperatures.

The cake was very Tommy-like–2 peanut butter ice cream with Reese’s peanut butter cups layers sandwiching a brownie layer.  All of this was covered in the hot fudge sauce and had some decorative whipped cream and mini Reese’s peanut butter cups.  (All homemade minus the Reese’s peanut butter cups)

The result was quite tasty even though it was not the prettiest cake I’ve ever made–see the melted ice cream on the bottom.  I learned that it is probably not the best idea to make an ice cream cake on a 90 degree summer day in a cabin that does not have central air (for the record we do have some window units).  BUT I also discovered that ice cream might be my cake medium of choice because I can smoosh it into submission!!  My cake was slightly lopsided and I was trying unsuccessfully to saw enough of it off to make it even.  My mom was watching me struggle and told me to just push the ice cream down–and it worked!

While this cake was not gluten free, it can EASILY be made so by making the brownie layer minus the gluten.

Everyone enjoyed the cake and there is still some left up at the house.  I personally cannot wait to dig into again next weekend!

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I’m an RD! And Banana Cake

That’s right! I passed the Registration Exam for Dietitians last Tuesday which means that after five years of hard work, I am finally a Registered Dietitian!  Woohoo!

This also means that when I’m not looking for a job, I will be able to post a lot more often and should have some more exciting things to write about ;).

But until then, I will leave you with a picture (I forgot my camera so I had to rely on the boyfriend to take any pictures whatsoever–thanks Miles!) of a banana cake made for Miles’ birthday.  Yup, it’s that time of the year where I can call Miles “Old Fart” because he is 2 years older than me for a little over a month!

To celebrate his birthday, he asked me to make him a banana cake using this recipe.  I actually followed the cake recipe for the most part(big surprise huh?) and only differed by adding cinnamon to the batter.  Did not follow the cream cheese frosting recipe because Miles likes his cream cheese frosting “tangy.”  And I topped the whole cake with a plethora of berries because 1) berries were cheaper at the store 2) it complimented the banana and cream cheese 3) easy decorations!  Also, I must apologize for the horrible frosting job–I did not allow myself enough time to make this cake–put it together in about 5 minutes and I’m just super out of practice.

So it was good, but nothing special.  Given that I followed the cake batter directions to a “t” (i.e. I made space in my family’s very crowded freezer to place the piping hot cake in for a good 45 minutes) to make sure it turned out like the reviewers said it would, it was just ok.  It was not the best banana cake I’ve ever had nor was it the most moist cake I’ve had either.  It was a good cake overall, but Miles and I did not think it deserved all of the praise it received from all of its previous reviewers.

Stay tuned for some more exciting posts–ideas for things to make are greatly appreciated!!  Feel free to comment and maybe receive the goodies you suggest….

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Father’s Day Chocolate Stout Cake

It’s been a while since I’ve updated.  I must apologize–I’ve been spending more time with the items below rather than the mixer and the oven.  With a week left until I take the Registration Exam for Dietitians, I’ve been spending many hours at the library cramming my brain full of nutrition knowledge.  And when I’m not studying, I make dinner most nights, but none of the meals have been worthy of a post.

But with Father’s Day coming up, I had to take a break to make something special for my dad.  My dad loves beer, but only good beer.  He also loves chocolate cake–his coworkers buy him a Portillo’s chocolate cake for his birthday every year.  So it was only appropriate that I incorporated both beer and chocolate into the baked good.

The result was a Chocolate Stout Cake.  I used this recipe for the cake (because Hubert Keller is pretty awesome–I mean who wouldn’t trust a chef who made a gourmet macaroni and cheese in a college dorm room?!?).

Each layer of cake was brushed with a chocolate stout simple syrup and then piled with some chocolate whipped cream that had a hint of coffee.  No recipe for either the simple syrup or the whipped cream.  Whipped cream was just whipping cream, cocoa powder, vanilla, powdered sugar, and some coffee syrup.  The entire cake was covered in a bittersweet chocolate ganache (~2 cups heavy whipping cream, 11.5 oz bag of bittersweet chocolate chips, some vanilla).

It’s not a pretty cake because I was impatient with waiting for the ganache to reach the consistency I was looking for–it was a muggy night and there was no room in the fridge to speed along the process.  I tried to pretty it up with the writing (which needs practice) and the royal icing drop flowers I made while at my marketing rotation at Wilton.

Despite its sub-par appearance, it turned out to be fairly tasty.  The cakes had the texture of brownies and all of the elements came together really well.  It is a really rich cake though, and as a result, there is still a significant portion of it in my fridge right now…any takers?

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A Massive Gluten Free Baking Update!

So it’s been awhile since I’ve updated–I’ve got my foodservice management rotation to blame for that one…long days and long drives to get there and back plus mental and emotional draining= Amy does not bake or cook as much as she’d like to.

BUT I have done a bit of gluten free baking lately! Dave came home for his Spring Break 2 weeks ago and then my parents flew him home for Easter which means that I got to play with gluten free baking!

The first time he came home Miles and I decided to make a GF Meyer Lemon Meringue Pie using a Deerfield’s Bakery gf crust. The lemon curd tasted great, but there was not enough cornstarch in it to save this guy…we can just call it some crust with a pool of lemon curd and some pathetic meringue on top. AND the kicker was that the recipe was from Alton Brown?!?!? AB, you’ve let me down… I did not take any pictures of this trainwreck.

The next day was Pie Day and I was determined to not only have a pie for my family, but a gluten free one as well. So I settled for my original plan–a Banana Cream Pie. I followed this recipe http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html for the pie crust but omitted the cinnamon. And based the filling off of this recipe http://glutenfreegirl.blogspot.com/2008/12/banana-cream-pie-gluten-free-and-dairy.html, but did a few things differently. Dave is not a fan of coconut milk so I used heavy cream and whole milk in place of it. Used vanilla extract instead of the coconut extract. Also put very thinly sliced ripe bananas in the custard part. I did the bananas fosters part, but probably used more bananas and adjusted the brown sugar and rum accordingly. Oh and I piped freshly whipped cream all over the top to make it pretty (because I was dying to use my new piping bag and tip!).

So for Easter, I wanted to make sure that David had plenty of options to chose from. So I made him some gf rolls that he loves (http://glutenfreeonashoestring.com/sandwich-bread/) just turning the loaf of bread into rolls that I baked for 20ish minutes after lightly wiping them with some milk (COMPLETELY out of eggs–went through 3 dozen this weekend between my mom and myself!) and sprinkling some kosher salt on top (couldn’t find sesame seeds). These are really good rolls; Dave loves them, but I’m not completely satisfied. Stay tuned (give me at least another month though) to see how I modify them–I’m so excited to start modifying gf recipes! Sadly no picture of the rolls as they disappeared to Ames, Iowa with said brother this morning!

Next on the agenda was a Flourless Chocolate Cake from Gluten Free Mommy (http://glutenfreemommy.com/lighter-than-air-chocolate-cake/). Followed it almost to a tee. Didn’t have 4 cake pans lying around my house so I thought that I would just bake it in 2 pans and then cut each cake in half. I should have known better after how many baking classes??? The cake did not want to cut at all and it ended up being a big mess, but at the time I was cutting them, I really did not care anymore :). I also kind of improvised on the chocolate whipped cream. And David contributed to the chocolate chip design on top, which looks fabulous and very appropriate for the occasion ;).

The best thing that I baked all weekend was Gluten Free Girl’s Cinnamon Rolls (http://glutenfreegirl.blogspot.com/2009/12/gluten-free-cinnamon-rolls.html). Before Dave was diagnosed with Celiacs, he and I would always search for the best cinnamon rolls in restaurants and finally gave up and started making our own. Since the change in his eating habits, we haven’t really been able to find anything worth his time until I stumbled across Gluten Free Girl’s recipe. WOW! These are absolutely delicious. Not only did David love them, but my whole family loved them. My grandparents also thought they contained All-Purpose Flour and could not believe they were gluten free.

I didn’t follow her recipe to a tee either (I know, nasty little habit of mine…never satisfied following, always have to make my own print on something). I am a cinnamon roll filling purist and therefore just spread softened butter on the rolled out dough and covered it with an unmeasured amount of brown sugar and cinnamon + some more chunks of butter. Next time, David has requested more filling. Also kind of threw the cream cheese frosting together willy-nilly. Don’t know how much of anything other than the cream cheese went into it. Nonetheless, delicious. Sadly, the cinnamon rolls died tonight after my glass pan fell out of the fridge and shattered all over the floor :(.

So…if you all haven’t noticed, I’ve been baking a lot of gluten free items lately…I know what I want to do when “I grow up” or finish this internship–I want to one day own my own gluten free bakery and talk to the community about the gf diet and such. So starting in May I will start developing my own recipes. I’m super excited and the thought of doing this should hopefully carry through the rest of my internship!

One last note. I show love through baking and cooking. Dave should know how much I love him given the amount of things I’ve made for him in the past few weeks :).

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