Apple Sheet Cake With Salted Caramel Frosting

This is my favorite non-chocolate cake. Normally I don’t like a ton of frosting, but I could eat a bowl of this salted caramel with a spoon. (And I’ve done it. SHHHHH!) This recipe isn’t gluten free, but I’ve made it with my gluten-free flour blend and added 1 teaspoon xanthan gum to the dry ingredients. It was still amazing, just a little crumbly. 

Recipe and photo from http://www.motherthyme.com

 

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Apple Sheet Cake with Salted Caramel Frosting

http://www.motherthyme.com

 

Ingredients:

For Apple Sheet Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

Pinch of ground cloves

Pinch of ground nutmeg

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

2 cups peeled grated apples (about 3-4 medium apples)

For Salted Caramel Frosting:

1 1/2 cups (3 sticks) butter

1 1/2 cups light brown sugar

1/3 cup half and half

Pinch of cream of tartar

3/4 teaspoon fleur de sel or coarse salt

4 1/2 cups confectioners sugar

2 tablespoons milk

 

Directions:

For Apple Sheet Cake:

Preheat oven to 350 degrees Fahrenheit.  Grease and lightly dust with flour a 11″ x 17″ jelly roll pan and set aside.

 

In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and set aside.

 

In a large bowl using an electric mixer cream together butter and sugar.  Add eggs one at a time mixing after each addition followed by vanilla extract and milk.  Stir in grated apples.  Gradually add in flour mixture until blended.  

 

Spread batter evenly on prepared pan and bake in preheated oven for 16-20 minutes until cake tester comes out clean when inserted in the middle.

 

Cool completely.  

 

For Salted Caramel Frosting:

In a medium saucepan combine butter, brown sugar, half and half, and cream of tartar over medium heat stirring occasionally until butter is melted and sugar is dissolved.  Bring to a boil and stir frequently  for 2-3 minutes.  Remove from heat and stir in salt.  Let cool.

 

Add cooled caramel, reserving 1 tablespoon in a large bowl along with about one cup of confectioners sugar.  Stir using an electric mixer medium speed until confectioners sugar is combined.  Continue to add in confectioners sugar in about one cup at at time.  Stir in milk until creamy.  

 

Spread frosting on cooled cake.  Drizzle with reserved caramel.  

 

Serve with an additional sprinkle of fleur de sel (optional).

 

Notes-  This can also be baked in a 9” x 13” cake pan for approximately 35 minutes.  

Gluten-Free Chocolate Zucchini Muffins

First, I’d like to apologize for my inconsistent posting. I’m terrible at blogging. I either post 30 times a day or once a year. There is absolutely no in-between, please forgive me. 🙂

(WordPress ins’t letting me indent today, because it hates me for being a crappy blogger.)

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I made these muffins and ate 3 of them for breakfast. Don’t try telling me that’s not a healthy breakfast. They have zucchini and bananas in them and chocolate comes from a tree. Healthy enough.

Adapted from this recipe.

Ingredients:

gluten free chocolate zucchini muffins

makes 22 muffins

  • 1 1/2 cups of my gluten-free flour blend
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 cup coconut oil or melted butter (I used coconut oil)
  • 1/2 cup pureed bananas or unsweetened applesauce (I used bananas)
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups grated zucchini
  • 1 cup chocolate chips

Preheat oven to 350 degrees.  Spray muffin pan with cooking spray or line with paper cups.  Sift together flour, cocoa powder, salt, baking soda, and xanthan gum.  In large mixing bowl, stir together oil, pureed bananas, and sugar.  Squeeze excess water out of shredded zucchini.  Add to batter, along with eggs and vanilla.  Gently stir in flour mixture and chocolate chips until just combined.  Pour batter into prepared muffin pan.  Bake 20-22 minutes or until edges are golden brown.  Remove from pan and cool on cooling rack.  Store in airtight container.

 

Bluberry Crisp

Filling:

8-10 cups Blueberries

1/2 cup granulated sugar

2 tbsp cornstarch, for sprinkling

For the topping:
1 1/2 cups flour (you can use gluten-free)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound melted butter or coconut oil

Preheat oven to 350

Coat blueberries with granulated sugar. You may need more or less, all measurements are approximate. Pour into a 9X13 pan and set it aside.

 

Whisk together dry topping ingredients, add melted butter. Sprinkle over blueberries and bake for 30-40 minutes, or until the blueberries are bubbly and the topping is golden. This tastes great warm served over vanilla ice cream.

Peanut Butter and Banana Smoothie

I had this for breakfast this morning. It tastes like a milkshake and will keep you from starving to death when there’s no food in the house.

1 frozen banana

1/4 cup peanut butter

2 tabelspoons honey

1 cup milk (if you’re on GAPS or dairy-free, you can sub coconut milk, almond milk, etc.)

1/2 cup ice cubes

Blend it all together and drink it. Makes 1 large smoothie.

Gluten Free Brownies From Scratch

Recipe from King Arthur Flour. To make these dairy-free, I substitute coconut oil for the butter and use dairy-free chocolate chips.

  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free vanilla extract
  • 3/4 cup (2 1/2 ounces) cocoa 
  • 3 large eggs
  • 3/4 cup gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 cup chocolate chips, optional
  • 1 cup chopped nuts, optional
  • *See recipe for this blend below.

Directions

1) Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep.

2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.

3) If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.

4) Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you’re using them.

5) Pour the batter into the prepared pan, spreading it to the edges.

6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

7) Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.

Yield: 16 brownies.

GAPS-Friendly Cheesecake

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I made this cheesecake for my brother on the GAPS diet last night. He loved it! And he’s a pretty picky eater, too.

Ingredients:

12 ounces cream cheese, softened
1 cup honey
1/2 teaspoon vanilla extract
3 eggs

Fruit, for serving

Preheat oven to 350 degrees. Grease a pie plate and set it aside.

Beat cream cheese, add in honey and vanilla. Beat in eggs one at a time. Pour mixture into pan.

Bake for around 30-40 minutes, until almost set. (The cheesecake will finish setting as it cools.) When the cheesecake is room-temperature, chill it in the refrigerator until you eat it.

Dairy-Free Ice Cream

Summer’s here. That means you NEED ice cream. You don’t have to have an ice cream maker for these recipes, but it makes it a whole lot faster and easier if you do. 

 

Basic Dairy-Free Vanilla Ice Cream

Ingredients:

About 3 tbsp sugar, maple syrup, or honey (You might want it sweeter)

1 Tbsp vanilla extract 

1 can full-fat coconut milk, chilled is better than room temp

For a fast milkshake:

Whisk ingredients together, throw it in your ice cream maker for 15-25 minutes and eat it. 

For ice cream: Double this recipe and heat ingredients on low in a saucepan. Whisk until sugar dissolves. Chill in the fridge for at least 4 hours. Freeze according to the ice cream maker’s instructions and eat it. (It’s best served a few hours after it’s made.) If you don’t have an ice cream maker, put the mixture in a tupperware in the freezer. Stir it every 30 minutes to 1 hour until it’s the consistency of ice cream.

Dairy-Free Chocolate Ice Cream

1 can coconut milk

2 tbsp cocoa powder

1/3 cups sugar, honey, or maple syrup

Follow the same directions for the vanilla ice cream.