Coconut & "Nut" Macaroon Torte...and Kubb

Last night we had Rebecca, Hans, and Destiny over for dinner. Andrew and I really enjoy spending time with them. There is no drama and while we have many things in common, we have enough not in common that it's fun learning from each other. 


Speaking of learning from each other...We also learned a new yard game from Rebecca and Hans called Kubb.  It's a Swedish game with blocks you knock down with sticks and then you knock down the "King" in the middle.  I wasn't very good but it was a lot of fun.  We're hoping they can bring it to Dylan's birthday party.


Rebecca and I aren't really eating wheat so I wanted to try a new recipe for dessert. I made the Coconut & Almond Macaroon Torte recipe from Molly Katzen's Enchanted Broccoli Forest.  Of course I can never leave well enough alone though.  I decided because my other friend, Rebecca, had given me some pecan meal when I was down in Georgia that I would use that instead of the almonds.  I also didn't have chocolate chips so I used a couple Rice Dream chocolate bars for the topping.  Turned out well enough I'm telling you about it here today :)


Coconut & "Nut" Macaroon Torte


The Cake
6 eggs, separated and at room temperature
1/2 c packed light brown sugar
1/2 tsp salt
1 1/3 c finely ground almonds (or pecans)
1 c shredded coconut ( I use unsweetened)
1/2 tsp orange rind (I used almond extract)


The Filling and Topping
1/2 c raspberry jam
2 T butter (I used coconut oil)
1/4 c semisweet chocolate chips (I used two Rice Dream chocolate bars...probably quite a bit more than 1/4 c)
1 T cocoa
1 T powdered sugar (I didn't use this at all)
1/4 tsp orange rind (didn't use either)


Preheat oven to 350 degrees and butter the bottom of a 10-inch spring form pan.


Using an electric mixer, beat the egg whites until stiff in a large bowl.


In a different large bowl, without worrying about washing the beaters, beat the egg yolks, gradually adding brown sugar and salt.  When all is added, beat 2 minutes on high.


Stir the ground nuts and coconut into the yolk mixture.  Add the orange rind/extract.  Mix well.


Fold the egg whites into the mixture - carefully and quickly.  Transfer to the prepared pan.  Bake undisturbed for 30 minutes.  Cool the cake completely in the pan.


Once the cake is completely cool, remove from the pan, and cut in half, using a serrated knife and a gentle sawing motion.  Spread the bottom half with the raspberry jam.  Replace the top half.


In a pan on low heat, met together the butter (coconut oil) and chocolate chips.  Stir in the cocoa and powdered sugar and orange rind (if using).  Spread this mixture, while still warm, across the top.  Put in the refrigerator to firm up.  


Tastes great served on a warm summer evening, on the deck, with decaf hazelnut coffee!

Oh Shit Chocolate Cake...or How I Gained Two Lbs This Weekend!

This recipe is one of those that you just cannot make that often...because it goes straight to your...well you know! My mother designed it originally and now I've made it gluten-free. I think I have a bit of refining to do yet but it's good enough I thought I'd go ahead and share it today. It's not slightly indulgent...it's totally indulgent. And, just fair warning, don't eat four pieces in the course of a weekend or you really will gain at least 2 pounds. As my husband, Andrew, says..."It's gluten-free not glutton free!"

Oh Shit Chocolate Cake (as in oh shit that's good, and oh shit I ate too much!)

Sift together:
3/4 c millet flour
1/2 c corn starch
1/2 c tapioca starch
1 tsp xanthan gum
1 1/2 c sugar
1 c cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt

Add:
2 eggs
1 c milk
1/2 c oil
1 T vanilla

Mix well at medium speed for 2 minutes and then add 2/3 c boiling water (coffee would work well here too.) Pour into well greased and floured bundt pan.

Filling:
8 oz cream cheese
1 egg
1/3 c sugar
1/8 tsp salt
1 c chocolate chips (I like dark or semi-sweet)

Mix first four ingredients. Stir in chocolate chips.

Drop filling in center of pan all of the way around. Bake at 350 degrees for 50-55 minutes. Cool for 10 minutes on a rack, then remove from pan and let cool completely. Top with cream cheese frosting and chill.


Cream Cheese Frosting:
1/2 c butter (at room temperature)
8 oz cream cheese (at room temperature)
1 2/3 c powdered sugar
2 tsp vanilla

Mix well.

It's that time of year again...

If you planted a zucchini you have a lot! Well, have I got the recipe for you. I adapted this recipe, that another blogger adapted, and included some spices similar to a recipe my great grandma would make when I was a kid. Her cake was the first time I would even consider eating zucchini cake. Try it...I guarantee you'll love it!

Chocolate Spice Zucchini Cake (GF/CF) (adapted from this page)

Mix together in large bowl, set aside:
3 eggs
1 1/4 c sugar ( I've updated this...and will try 1 c next time (was 2 c in the original recipe, everyone at work seemed just fine with 1 1/4 c!)
3/4 c milk (I use unsweetened almond milk)
3/4 c oil
1 T vanilla

Sift together, then add to wet ingredients:
1 tsp salt
1.5 c gluten-free flour blend (ingredients can be found at the link above, works great)
1/2 tsp xanthan gum
1 tsp baking soda
1/4 tsp baking powder
1/2 c cocoa
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves

2 c zucchini, shredded give or take a bit (I usually use 2 medium zukes)

Once the dry ingredients are mixed in well with the wet ingredients (get rid of those cocoa lumps!), add the zucchini. Pour into greased 13x9 pan and cook at 350 for at least 20 minutes or until done. Take out and cool on a rack. Unlike many gluten-free baked goods, because of the zucchini, this cake will not dry out...it gets moister with age. I actually like it better after a day or two!

Optional: Sprinkle chopped pecans/walnuts, cocoa nibs/chocolate chips on top before baking.