Raspberry Buckle

We got a new oven this week. Our last one broke so bad it was cheaper to just get a new one. The best part, we just got a new fridge the beginning of June. Anyway, between being out of commission for the last few weeks and the broken oven I have been having the shakes about baking. So when we picked our raspberries yesterday I decided to find a recipe I could make in my gas oven. When I found this recipe in the Better Homes and Gardens Cookbook I thought it was perfect and seemed easy enough to adapt to Gluten Free. I added the non-GF recipe at the bottom. Having never cooked with gas it ended up a little over cooked, but it was delicious. I made a GF one and regular and I think I preferred the texture of the GF one to the regular, go figure! I also halved the original recipe since it is only for one person and cooked it in a loaf pan. Double and cook in an 8x8x2 or 9x9x2 for the original recipe.

Raspberry Buckle
1 C GF flour*
1 3/4 tsp baking powder*
1/2 tsp xanthan gum*
1/8 tsp salt
1/4 C shortening
3/8 C sugar (6 T)
1 egg*
1/4 C milk
1/8 tsp vanilla
1 c fresh or frozen raspberries
1/4 C GF flour*
pinch Xanthan gum*
1/4 C sugar
1/4 tsp ground cinnamon
2 Tbsp butter or margarine

1. Grease the bottom and 1/2" up the sides of an 8x4 loaf pan. Combine the flour, baking powder, xanthan gum, and salt in a small bowl and set aside.
2. In another mixing bowl beat the shortening for 30 seconds and add the 3/8 C sugar beating on med to high until until light and fluffy.

3. Add egg and beat well. Combine milk and vanilla. Add milk mixture and dry mixture to batter, alternating between the two and beating until smooth after each addition.
4. Spoon batter into prepared pan.

5. Sprinkle with raspberries. Combine the 1/2 C flour, a sprinkle of xanthan gum (if using), and cinnamon. Cut in butter until the mixture resembles coarse crumbs.
6. Sprinkle mixture over raspberries.
7. Bake in a 350-degree oven for 35-40 minutes** or until golden brown. Best served warm.
Makes 4 servings

*NON-GF VERSION: Use regular flour, omit xanthan gum, use 1 1/4 tsp baking powder and 1 egg.
**45-60 minutes for 8x8x2/9x9x2 pan.

Mini Cupcake Bites

A while ago I went to a church activity and they served these cake pops that my friend had gotten from Martha Stewart, they were so delicious! Anyway, fast forward to yesterday when La Petit Chef sent me a "menu" with cupcake bites in little cupcake liners. They were so adorable and once I saw the recipe I realized, "I can make this GF so easy!" Another bonus, they will hold up in the freezer well. So off I ran to the store and got candy coating and I made GF & regular ones today. My kids even helped, it was a lot of fun, albeit time consuming, it took all aftenoon to make both versions!

Mini Cupcake Bites (printer friendly recipe)
1 9x13 chocolate cake*, cooled
2 C cream cheese frosting (recipe below) or 1-16oz tub cream cheese frosting
Flavoring (mint, raspberry, etc), opt.
Nuts, finely chopped, opt.
2-3 pkgs Chocolate Chips or Chocolate candy coating (use coating if you are keeping them out of the fridge or freezer, chips will soften)
Candy Coating in your favorite colors
Sprinkles

1. If using Cream Cheese Frosting recipe below divide it so you only have 2 C, or if you are doing both, seperate it out before starting the recipe to guarantee you have enough.
2. Crumble cooled cake into a large bowl. Add frosting and with a wooden spoon or your hands mix until thoroughly blended.
3. If you want to flavor only some, or add nuts, spoon some out into a smaller bowl and add your flavoring or nuts.

4. Roll into balls smaller than your cupcake liners. 5. place on parchment or wax paper lined cookie sheets and place in freezer for a few minutes until firm but not frozen.

5. place on parchment or wax paper lined cookie sheets and place in freezer for a few minutes until firm but not frozen.
6. Melt 1 pkg chocolate chips until smooth, you will need to melt more but do 1 pkg at a time so it doesn't harden as you work with it.

7. Place liners in mini cupcake tins and spoon approx 2 tsp-1 T chocolate into bottom.

8. Add ball pushing the ball down until the chocolate rises to the top of the liner. It is important it is at the top of the liner, otherwise it will be more difficult to coat with the candy coating later -- as I learned from experience. Repeat until all the liners are filled.
9. I only had 24 spaces in my tins so as I finished them I moved them to a cookie sheet. Place the chocolate balls in liners into the freezer to allow the chocolate to harden.
10. Holding the bottom of the cupcake dip in melted candy coating and cover with sprinkles. Double check the ingredients of sprinkles if you are GF. I also used melted cinnamon chips for some of them, yum! 6. Keep in an airtight container for several days, or freeze.

*I made Incredibly Rich GF Chocolate Cake and only 1x it which is enough for a 9" round. If you want a 9x13, double the recipe. If you don't need GF, I made Hershey's "Perfectly Chocolate" Chocolate Cake which lived up to its name and is my new regular chocolate cake recipe. You must try it!

Cream Cheese Frosting
(from The Ultimate Southern Living Cookbook)
1 8-oz block cream cheese
1/2 C butter
1 16-oz pkg powdered sugar
1 tsp vanilla

1. With an electric mixer beat cream cheese and butter until fully blended and smooth. Gradually add powdered sugar and beat until light and fluffy. Mix in Vanilla.
Yields: 3 C

Incredibly Rich GF Chocolate Cake

Originally I was going to post this cake recipe with the Mini Cupcake Bites. I needed a chocolate cake and found this one, the original called for coffee or water, and since we don't do coffee and I wanted more flavor than just water I decided to try adding a little cocoa to the water. It turned out so moist, rich and delicious I decided it needed to be a post all on its own. Especially since I would need to find it again. It isn't frosted since I was making the Cupcake bites, but growing up we often made cake and ate it without frosting and I think this cake is perfect for that, if you like frosting add your favorite, or check out the cream cheese frosting in the mini cupcake bites recipe.

Incredibly Rich GF Chocolate Cake (printer friendly recipe) 
(slightly adapted from Carol Fenster)
2x for a 9x13 pan
3/4 C water
1 1/2 tsp unsweetened cocoa
1 1/4 C flour blend
1/2 C unsweetened cocoa
1 tsp xanthan gum
1 tsp baking soda
3/4 tsp salt
1 C packed brown sugar
2 tsp vanilla extract
1/2 C milk or substitute
1/2 C butter (or substitute), softened
1 large egg

1. Preheat oven to 350-degrees.
2. In a small bowl or 1 C liquid measuring cup heat water and 1 1/2 tsp cocoa in microwave for about 1 min, until it boils. Remove from microwave, stir and allow to cool a little.
3. Using an electric mixer mix remaining ingredients in a large bowl until fully blended. Add hot cocoa water and mix until blended.
4. Pour into a greased 9" round. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Set on racks until cool.