Friday, November 22, 2019

Gluten Free Pumpkin Bundt Cake with Browned Butter Pecan Streusel

This was the birthday cake I made for my birthday which I've mentioned before is also National Bundt Day (November 15).  I NEED to share it with you all here!  I turned this fantastic Pumpkin Cake recipe I've made before from my friend Paige at For Love of the Table, whose cooking classes I used to take and love and endulge in all the deliciousness when we lived in Kansas, into a gluten free, refined sugar free divine bundt cake!  It was so moist and flavorful and exactly how I wanted it.  I'm planning to make it again next week for Thanksgiving.  There are always so many pies at our huge family gathering and I've tried making decent gluten free ones in the past, but haven't been as in love as I want to be with gluten free crust.  CAKE--this is just what I was hoping it would be like with it's spot on pumpkin and spice flavors.

If you want, you can see my post for the original pumpkin cake (linked above) and Paige's, too.  It's a must-make sometime.  Most know I am a chocolate lover and my favorite desserts usually have chocolate, but this cake is right there at the top of my list, especially now that I've made it gluten free.

Paige's original cake has a most delicious browned butter pecan streusel on top that bakes with the cake.  While making this into a bundt cake, I realized I wasn't sure how I was going to make the best part of the cake work for it since a bundt is baked upside down, then turned out of the pan.  I didn't want to have the streusel making a caramel-like topping while it baked, so I baked it separately and decided to make it stick to the top of the cake some other way.  I made a simple cinnamon glaze using organic powdered sugar and I drizzled that over the cooled cake.  The streusel then adhered to the cake just as I'd hoped.

The cake is so moist like a great pumpkin bread and the streusel adds a perfect cinnamon, nutty crunch.  Nothing else is needed to enjoy this but some whipped cream on the side would be great.  I've known Paige for over ten years and she's always had no problem admitting she had cake for breakfast.  She is a fantastic chef and I've always loved her cakes and cookies and pies and all desserts, I'm just a sweets kind of gal. (Check out her blog, linked above!  Best photos, descriptions and instructions ever!) Cake for breakfast?  I've never really endulged that way, but after making this cake and having some for my birthday, there it sat on the counter the next morning and it was calling my name.  So I had cake for breakfast.  It was delicious every time I had a piece of it over the next couple days.  This cake needs to be posted here and made again and again!

GLUTEN FREE PUMPKIN BUNDT CAKE WITH BROWNED BUTTER PECAN STREUSEL, by Katrina, Baking and Boys!
Streusel Topping:
¼ cup gluten free flour blend (I like Bob’s Red Mill 1 to 1 baking mix)
3 tablespoons coconut sugar
½ tablespoon raw honey
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoon unsalted butter, browned in a small saucepan*
¼ cup pecans, chopped

Cake:
2 cups gluten free flour blend (I like Bob’s Red Mill 1 to 1 baking mix)
½ teaspoon xanthan gum (add this even though the flour blend has some)
2 teaspoon baking powder
½ teasoon baking soda
½ teaspoon fine salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup unsalted butter, room temperature
1 cup coconut sugar
½ cup raw honey
2 large eggs
1 cup pumpkin puree
½ cup almond milk (or any milk you choose)
1 teaspoon vanilla extract

Glaze:

1 cup organic powdered sugar
½ teaspoon vanilla
¼ teaspoon ground cinnamon
1 tablespoon milk (your choice)

Preheat oven to 350 degrees. *Brown the butter for the streusel in a small saucepan over medium heat.  Whisk together while it melts and foams a little.  When almost no more bubbles form, let it heat until the butter gets a nice brown color and has a nice nutty aroma.  Pour it until another container to stop the browning/cooking process.  In another bowl, mix together the streusel ingredients, pour the brown butter in last, mix to combine.  Pour the mixture onto a foil lined small baking sheet and spread evenly, some clumps are good. Bake for 8-10 minutes.  You just don’t want it to brown too much.  Remove from oven and leave on sheet to cool.
Using a stand mixer fitted with the paddle attachment, cream the butter for a minute, add the coconut sugar and honey beat and until light and fluffy for about 3 minutes, scrape down the sides. Beat in the eggs for a couple minutes. Whisk together in a bowl the pumpkin puree, milk and vanilla.  Combine the dry ingredients in another bowl.  Whisk together.  Add a little of the dry ingredients to the mixer and beat together.  Then add half the wet ingredients and beat well.  Scrapes sides of bowl.  Add more of the dry ingredients, beat well, then the rest of the wet ingredients and the rest of the dry, beating well after each addition.  Scrape the sides of the bowl.  Spray a bundt pan with non-aerosol cooking spray (some instead butter and flour the pan, I’ve never had one stick just using spray).  Pour the cake batter into the pan and spread evenly.  Bake in preheated oven on middle rack for 35-40 minutes.  Test at 35 minutes with a toothpick to see it comes out mostly clean with just a few moist crumbs.  When fully baked, remove from oven and let it sit in the pan on a wire rack for 10-15 minutes.  Turn cake over onto a wire rack to remove from pan and let it cool completely. 
Make the quick glaze, whisking the ingredients together.  Drizzle over the cooled bundt.   Immediately after, sprinkle/spread evenly the streusel around the top of the cake.  Store in an airtight cake server.  Serve cake with some fresh whipped cream, if desired.




Wednesday, April 10, 2019

Vegan Wild Rice Soup with Cashew Cream--The Gluten-Free Instant Pot Cookbook



I was asked by Jane from The Heritage Cook if I would like to make a recipe from the new, revised and expanded edition of her cookbook, The Gluten-Free Instant Pot Cookbook, also written by Sara De Leeuw, who I don't yet know.  Yes!  I love when I get to make things for others.  I love Jane's blog and it's so nice that she posts delicious gluten free things. (Thank you for asking me to be part of the revised book promotions, since it was so easy to say yes and I'm flattered you thought of me!) I'm excited to have the opportunity to finally meet her this coming August when Kevin and I go on a trip to San Francisco where she lives!

I'm all about sweet treats, but when I get to choose something savory that I'd like AND when it's vegan and one of my sons is currently vegan, I didn't have trouble deciding to make this soup.  I'm still finding unconditional love for the Instant Pot, but rice has become one of my favorite things to make in it.  Add some veggies and healthy protein like chickpeas (garbanzo beans) and I'm all for it. The soup was great with just veggie broth, but with the option to add some cream made from cashews, it was even more a hearty, filling delight.  I dare anyone who thinks they wouldn't like it because it's vegan and doesn't have real cream, to try it and see for yourself.  You'd never know!  Parker liked it!  He had a bowlful then when I was cleaning up he decided he wanted another bowlful.  This soup is very much a win in the gluten free category AND for vegans--and for anyone because I guarantee if you don't tell them, they won't even realize it.

 

Some people tend to shy away from gluten free recipes, but I've found with this book that a lot of the recipes are naturally gluten free anyway and are just like what you'd make regardless, such as this soup or pot roast, chicken wings and deviled eggs just to name a few others.  But a lot of the other recipes, like Creamy Steel-Cut Oatmeal with Apple Raisin Compote, which I've also made before, is delicious.  There are so many more, too!  I may just start with the first recipe and make my way through each one.  Come to think of it--I haven't eaten dinner yet and I'm hungry.  Soup is calling my name!

Here's the soup recipe, but you should just get yourself a copy of The Gluten-Free Instant Pot Cookbook!  (How good does that Black Bean Soup with Cilantro-Lime Cream on the cover look!)


Vegan Wild Rice Soup with Cashew Cream, from The Gluten-Free Instant Pot Cookbook, by Jane Bonacci and Sara De Leeuw

Soup
2 tablespoons (30 ml) olive or vegetable oil
1 1/2 cups (240 grams) diced onion 
3 cloves garlic, minced
1 cup (130 grams) diced carrot 
1 cup (120 grams) diced celery 
1 cup (230 grams) dried chickpeas, soaked for 4 hours or overnight and drained 
1 1/4 cups (200 grams) wild rice or wild rice blend
1 bay leaf
1 tablespoon (2 grams) fresh thyme leaves
5 cups (1175 ml) vegetable stock (page 214) or water 
kosher or fine sea salt and freshly ground black pepper, to taste
For the Cashew Cream (optional)
1/2 cup (55 grams) raw cashews, soaked for 30 minutes in hot water and then drained 
1/2 cup (120 ml) fresh water

Press Sauté on the electric pressure cooker. Add the oil to the inner pot and when it is hot, add the onions. Stirring frequently, cook the onions until softened and translucent, about 4 minutes. Add the garlic and continue stirring. Cook for another 30 seconds, until fragrant.  Stir in the carrots and celery. Cook them, stirring frequently until the vegetables are softened, about 4 minutes. 

Add the drained chickpeas, wild rice, bay leaf, thyme, and vegetable stock. Stir well. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 25 minutes.

While the soup is cooking, make the cashew cream.  Blend the soaked and drained cashews with the ½ cup fresh water in a blender until completely smooth.  Set aside.

When the soup is finished, release the pressure naturally. Turn the steam release handle to venting, releasing any remaining pressure. When the float drops, unlock the lid and open it carefully. Stir in the cashew cream (if using) until completely incorporated.  Add salt and pepper to taste.  Serve immediately.

The soup was pretty simple to make and I'm enjoying the Instant Pot more every time I use it.  If you don't have one, get this book and an electric pressure cooker and enjoy time-saving meals (and desserts)!  Did I mention there are desserts, too?

#TheRevisedExpandedGlutenFreeInstantPotCookbook 





Sunday, February 17, 2019

My Eleven Year Old Blog!

Eleven years ago today I posted my first blog post on this little ol’ spot of mine on the world wide web.  I’ve mentioned before that I didn’t know what I was doing and was only doing it so family and friends could see from me what was going on with our family.  We lived in Kansas far away all of our families and most of our friends.  I also just wanted to use this space as my way of journaling about our lives.  Here we are eleven years later!  So many changes, as expected!  I’m still here.  Sadly, not like I used to be and not like I wish.  Sometimes circumstances in our lives take precedence over what we’d really like to have happen.  I’ve learned things aren’t always as we’d like, but I am so very blessed with everything in my life, so I shall not complain.

I’m busy and tired and continue keeping on even though sometimes I would really just like to take a big ol’ break from everyday life and not have a care in the world.  Four boys will do that to you, I suppose!  A quick run down—my oldest, Scott, is getting married this week!  What?!  I know, so crazy.  He was still just nine when I started Baking and Boys!  We are excited to have Diana join our family and I’ll have a daughter!  Parker is 17 and trying to get done with high school a year early so he can graduate this May.  Fingers crossed!  Taylor is 15.  He’s in 9th grade and in his third year of percussion and is loving playing drums.  It’s loud here at our house!  Besides drums, he has taught himself how to play the ukulele and some electric guitar (so has Parker).  Sam is in 6th grade and will be 12 years old soon!  Ahhh!  So you can see, all four of my babies are growing up and things are always hoppin’ around here!

I can’t seem to bake like I used to and never get all the things I’d like to done that I dream about or even just plan to do, but life is good!  My health is good!  My husband is amazing, as always.  We are so blessed!  When I realized today is my eleven year blogaversary, I didn’t want to just let it go by, even though my blog has sat pretty dormant especially this last year.  I didn’t make anything, but Taylor had two friends over today and they wanted to make a cake and they wanted to cover it with homemade fondant.  I didn’t really want to have anything to do with it and didn’t want to deal with the mess.  They’d never made fondant, but they were determined.  Above is the cake they made with about 1% help from me.  I must say it turned out better than I thought it would.  They said it was a Legos head, even though that was not their intention when they started.  I’m tired and I didn’t really do much at all.  But it made for me to have something to post here, so here’s your cake.  I still hope to actually post things when I make something really  great that I just have to share!  We’re in full blown wedding mode here this week!