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Paleo Gingerbread Cut-Outs

December 12, 2012 in Cookies, Holiday Treats

My husband and kids are in love with these gingerbread cut-out cookies.  Out of the oven, they have a crisp outside with a soft chewy middle (unfortunately the crispy outside goes away after a day), a perfect texture for cut-outs.  They also hold together extremely well, so I think they would even work if you wanted to make a gingerbread house with them (you’d have to adjust the cooking time for bigger pieces).

These are not too sweet (my husband describes them as “sweet enough, but not super sweet”), which is perfect if you want to add some sweeter decorations and great for those of us who have been eating paleo a while.

You could decorate with gluten-free cookie frostings, dried fruit, gluten-free candy, sugar decorations, melted and drizzled chocolate, or chocolate chips.  I decorated my little gingerbread men with Enjoy Life brand mini chocolate chips (thanks to Bill and Haley from Food Lover’s Kitchen for the idea, and here’s a link to their gingerbread recipe for anyone who wants to try a different version).  I simply placed the chocolate chips on the gingerbread fairly fresh out of the oven and still warm.  The chocolate chips melted just enough to stick to the cookies (these didn’t stack terribly well in a cookie jar though).  If you wanted to use something more like candies or sugar decorations, you can place those on the gingerbread men (or whatever shape you choose) before putting in the oven.

Yield:  2 dozen 3” gingerbread men

 

Ingredients:

 

  1. Preheat oven to 350F.
  2. Place all ingredients (except decorations) in a bowl and mix until thoroughly combined (or use a standing mixer).  Dough will be very stiff.  Let the dough sit for 20 minutes (room temperature is okay) before rolling out.
  3. Pour dough onto a rolling mat or piece of parchment paper.  Roll out to ¼” thick.  Cut with cookie cutters and use a pastry knife or scraper to move cookies onto a cookie sheet (unless you’re lucky enough to have them stick to the inside of the cookie cutter for transferring).  Repeat until all your dough is used up.  If your dough is being difficult, try chilling it before rolling.  If decorating with candies or dried fruit, do so before putting in the oven.
  4. Bake for 10 minutes.  Remove to a cooling rack as soon as they are out of the oven.  If decorating with chocolate chips, do so immediately.  If decorating with melted chocolate or frosting wait until they have cooled.

Hypothetical Gingerbread Man Decorating Frosting:  Okay, so I haven’t actually tried this.  But, I mapped out a recipe based on traditional sugar cookie frosting, basically subbing out the icing sugar for a mix of powdered regular sugar and arrowroot powder.  This would be something you could use to glue a gingerbread house together or do some pretty awesome cookie decoration.  I normally don’t share recipes I haven’t tested out, but I thought some of you might like to try this.  If you do, please comment and let me know how it works.  I think if any adjustment is needed to this frosting recipe, it will be the addition of another 1 Tbsp of arrowroot powder.

Ingredients:

  • 1 cup sugar (white sugar will give you the whitest frosting)
  • 1 egg white
  • 2 Tbsp arrowroot powder
  • Generous pinch of cream of tartar

Blend sugar in a food processor or blender for 2-3 minutes until if forms a fine powder.  Add sugar to rest of the ingredients.  Beat with a hand mixer for 7-8 minutes until stiff.  Add food coloring if desired.  Use a piping bag to decorate.  Store any leftovers with plastic wrap directly on the surface of the frosting.

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Vanilla Layer Cake with Dark Chocolate Frosting (Nut-Free and Makes Great Cupcakes Too!)

November 26, 2012 in Cakes and Cupcakes, Nut-Free Baking

I decorated my daughter’s birthday cupcakes with purple M&Ms (which are not paleo!)

I know that many of you have been eagerly awaiting this recipe.  Of all of my cake recipes, this is my favorite so far.  The cake flavor and texture is fabulous and what better (or more classic) way to top a vanilla cake than with a light and fluffy dark chocolate frosting (you can also skip the whipping step for a more ganache-like texture).  You can definitely serve this cake to non-paleo company (I just did at my daughter’s third birthday party and everyone loved it!).

I have made this cake both as a layer cake and as cupcakes.  It works very well either way.  A note on frosting:  I actually like to make a 1.5X batch of this frosting for a three-layer cake, but I’m a big fan of Pollyanna style cakes, piled high with light creamy frosting (anyone else love that movie as a kid?).  I wrote the recipe this way because it’s a perfect quantity for the cupcakes, and if you aren’t too generous with the amount of frosting in between layers (or if you prefer using something like raspberry jam).  The first time I made this cake, I used the frosting unwhipped.  I definitely prefer the texture whipped, but thought I would include both options.  You can control how sweet the frosting is by how dark of chocolate you use.  I used semisweet for my daughter’s cupcakes but 80% for my husband’s birthday cake.  Just remember that adding palm shortening to the chocolate will dilute the sweetness.

This recipe makes three 8” or 9” round layers or makes 24 cupcakes (this would probably work as a sheet cake too, but you’ll have to experiment with the cooking time).

Yes, this recipe calls for a whole lot of eggs.  No, it is not a typo.  No, it does not make for an eggy cake.  Trust me on this one.

 

Ingredients (Whipped Dark Chocolate Frosting):

  1. Melt chocolate and palm shortening together on the stove top or in the microwave, being careful not to burn.  Mix to completely combine.
  2. Let cool to room temperature (this takes several hours, but you can hurry it up in the fridge).  Use as is, or:
  3. Whip frosting in a standing mixer with whisk attachment for 3-4 minutes until light and fluffy.

 

Ingredients (Vanilla Cake):

  1.  Prepare cake pans or muffin pans.
    • If using round cake pans:  trace the bottom of the pan on a piece of wax paper and cut out the circle (3 of them, actually).  Grease the pan with palm shortening, lay the wax paper circle over the bottom and then grease the wax paper.  Add a little arrowroot powder (1-2 Tbsp) to the pan and tap and swish around the pan to coat (discard any leftover after then pan is coated).  Repeat with the other two cake pans.
    • If you are using muffin pans for cupcakes: line each muffin cup with a paper liner or silicone muffin cup liner.  I think you could probably grease and flour each muffin cup if you wanted to, but I haven’t tried so I can’t vouch for how cleanly the cupcakes would come out.
  2. Preheat oven to 350F.
  3. Beat eggs in the bowl of a standing mixer for 1 minute.  Add honey, palm shortening, coconut oil, and vanilla.  Slice vanilla bean open lengthwise with a sharp knife.  Scrape the seeds out of each half of the pod with your knife and add to the batter.  Beat to combine (don’t worry if they don’t really come together yet).
  4. In a separate bowl, combine arrowroot powder, sifted coconut flour, baking soda and salt.  Add dry ingredients to wet ingredients.  Beat on high for 1-2 minutes, until batter is smooth.  Allow batter to sit for 1-2 minutes to thicken.
  5. Pour batter into prepared cake pans, dividing evenly.  Use a rubber spatula to spread batter out to the edges.  If making cupcakes, fill each liner approximately 2/3 full.
  6. Stagger cake pans or muffin pans in the oven.  Bake round layers for 27-28 minutes, until starting to turn golden brown on top and a toothpick poked in the middle comes out clean.  Cupcakes only take about 22 minutes.
  7. Remove from oven and let cake pans cool on a wire rack completely before removing from pan.  Cupcakes can be removed from the muffin pans earlier.
  8. To remove cake layers from round cake pans, first run a knife around the edge of the cake.  Put your hand over the top of the cake and invert the pan.  The cake should fall into your hand (if not, try putting the pan upside down on a cutting board and tap the bottom gently).  Put a plate or cutting board where the pan used to be and flip back right side up.  Voila!
  9. Now it’s time to frost!  The frosting doesn’t pipe that well, but you can if you want to (it tends to melt with the heat of your hand, but if you can work quickly, go for it!).  If you’re frosting cupcakes, just spread a nice dollop over the top with a pastry knife.  If your frosting a layer cake, place layer one on your serving dish, add some frosting and spread it over the top of the layer, add another cake layer, repeat with the frosting, add the last cake layer.  Use the rest of the frosting to coat the top and the sides.
  10. Enjoy!!!!

 

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Paleo Spice Cake with Maple-Cashew Frosting

July 25, 2012 in Cakes and Cupcakes, Nut-Free Baking

My 2.5-year old announced “let’s make cake!” and started pulling random seasonings out of the spice drawer.  She pulled out cinnamon, nutmeg, allspice, cardamom, vanilla, paprika, and cumin.  Okay, maybe those last two weren’t so inspiring, but the first five looked pretty good to me!  I had been meaning to try my hand at a paleo layer cake with birthday parties in mind and this was the perfect excuse!  The end result was a perfectly moist, spongy cake with a fabulous flavor.  This cake is nut-free, although the frosting is not (because I just couldn’t resist this amazing flavor combination!).  For a wonderful nut-free whipped frosting alternative, try this recipe by Paleo Spirit. 

Ingredients (Maple Cashew Frosting):

1.    I made my own cashew butter (the easiest nut butter to make at home).  I placed two cups of raw unsalted cashews into my Food Processor and blended until smooth, about 3-4 minutes.
2.    Whip cashew butter, palm shortening and maple syrup in the bowl of a Standing Mixer for 1-2 minutes, until fluffy.  Store in the refrigerator but allow to come to room temperature before frosting.

Ingredients (Nut-Free Spice Cake): 

1.    Prepare three 8” or 9” round cake pans by greasing with palm shortening.  Cut out a circle of wax paper and line the bottom of each pan.  Then grease the top of the wax paper.  Finally, dust the pan with arrowroot powder.  Set aside.
2.    Preheat oven to 350F.
3.    Combine all ingredients in the bowl of a standing mixer and whip 3-4 minutes until thoroughly mixed and smooth.
4.    Divide batter among the three pans.  Spread the batter out to the edges of each pan.
5.    Place in the oven on two racks, spacing out so that they bake evenly (you might want to rotate pans halfway through baking).  Bake for 27-28 minutes, until fully cooked and a toothpick stuck into the middle of the cake comes out clean.
6.    Cool on wire racks until cakes are room temperature.  Invert each cake over a plate or cutting board.
7.    Place the first cake layer on your serving dish, cover the top in frosting, add the second layer, cover it with frosting, add the third layer, cover the whole cake with frosting (you should have enough).  Dust with cinnamon or nutmeg if desired.
8.    Enjoy!

 Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

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Chocolate Cupcakes with Ganache Frosting (nut-free)

June 27, 2012 in Cakes and Cupcakes, Nut-Free Baking

This cupcake is light, spongy, not-too-sweet, and richly chocolaty.  You could serve these at a birthday party and no one would suspect that they were eating something so healthy!  The chocolate ganache frosting is sturdy enough to pipe, just slightly sweeter than the cake itself, and makes this an irresistible treat (well, maybe if you have iron willpower, but I couldn’t resist eating one!). This recipe makes 12 generously-frosted cupcakes. Store in an airtight container at room temperature (if you are going to have these around for more than two days, it might be better to keep them in the fridge).

The inspiration for these cupcakes came from one I let my daughters eat for a special treat from a local gluten-free bakery.  My original goal was to recreate the rich, fudgey, extra moist cupcake filled with chocolate ganache that my girls so enjoyed.  I failed to recreate that cupcake with this recipe (don’t worry, I’ll keep working on it!) but I think this recipe is even better!  This is a very versatile cupcake, perfect for birthday parties, barbecues or potlucks.  I suspect that this recipe will even work as a layer cake, which I intend to try for my husband’s upcoming birthday.  I haven’t tried this, but I think that if you divide the batter among three 9” pans that are prepared by greasing, then lining with wax paper, then greasing and flouring (with arrowroot powder or sifted coconut flour) and bake for about 25-30 minutes.  When I do try it, I will update this recipe to let you know how it works (and if anyone tries in the meantime, please leave a comment!). 

I use semi-sweet chocolate in this recipe as the sole source of sweetness.  I did this in part because it is fairly easy to find good quality, soy-free, dairy-free, wheat-free, nut-free organic semi-sweet chocolate sweetened with evaporated cane juice (a.k.a. sucanat), and also in part because the using solid chocolate is the key to this cupcakes great texture.  You could also use chocolate chips (I like Enjoy Life brand) or your favorite chocolate bar (I like Equal Exchange).  If you don’t need such clean chocolate, by all means use regular Baking Chocolate.  8oz of baking chocolate is approximately equivalent to 2/3 cup chocolate chips.  For the ganache, 1 can of a good quality full-fat Coconut Milk should give you the 2/3 cups of the creamy top layer that you need.  However, I suggest having a second can handy just in case.

Ingredients (frosting):

1.    Melt chocolate on medium power in the microwave or over low heat in a saucepan oon the stove.
2.    Allow coconut milk to sit still at least overnight at room temperature (if your coconut milk does not separate at room temperature, keep it in the fridge instead).  Carefully open can (or jar) and scoop the creamy top layer.  Measure 2/3 cups (reserve the remainder of the coconut milk for some other use). 
3.    Combine melted chocolate and coconut cream (it’s okay if the cream is at room temperature or cold from the fridge).  Blend in a Blender until completely smooth.  Let cool to room temperature before frosting cupcakes (if it isn’t completely smooth when you go to frost with it, whip it quickly in a Standing Mixer or blend again in your blender).

Ingredients (cupcakes):

1.    Line a muffin pan with paper or Silicone Muffin Cup liners.  Preheat oven to 350F.
2.    Melt chocolate and coconut oil together on low power in the microwave or in a small saucepan over low heat on the stove.  Let cool several minutes.
3.    Place eggs, vanilla, and salt in a Blender.  Blend briefly to beat the eggs.  Add a small amount of the chocolate mixture and pulse again to temper the eggs.  Then add the rest of the chocolate mixture and beat together for 30 seconds.
4.    Add the cocoa powder, coconut flour and baking soda.  Blend to combine (maybe another 30 seconds).  (You could also mix the batter in a Standing Mixer, in which case, just sift the coconut flour and cocoa first.)   Let the batter sit for 2-3 minutes to thicken.
5.    Pour the batter into the prepared muffin pan (cups will be filled about ¾ full).  Bake for 17-18 minutes.
6.    Carefully remove from muffin pan promptly upon removing from the oven (use a knife to gently pry them out as opposed to dumping them all out).  Let cool to room temperature before frosting (pipe the frosting or just spread with a knife!).  Enjoy!

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