Everything Cake

1½ cups all-purpose flour

¾ tsp baking powder

1 cup sugar

3 large eggs, at room temperature

½ tsp fine sea salt

1½ tsp vanilla

⅓ cup milk, at room temperature

1½  sticks (12 tbsp) unsalted butter, melted and cooled

Make the Cake:

Center a rack in the oven and  preheat it to 350 degrees. Butter a 9" round pan, or use baker's spray. Whisk the flour and baking powder together. 

Put the sugar in a large bowl and add the eggs and salt, whisking for a minute ot two to get a homogeneous mixture. Whisk in vanilla and milk. Switch to flexible spatula and stir in dry ingredients. When they are fully incorporated, gradually fold in the butter. Scrape the batter into the pan. 

Bake the cake 28 to 32 minutes, or until the top is set and golden, the cake is starting to pull away from the sides of the pan and a tester inserted into the center comes out clean. Transfer to a rack and let rest for 5 minutes, then unmold it onto a rack. Turn it right side up and let cool to room temperature.

Storing: Wrapped well, the cake will keep at room temperature for up to 4 days. It can be frozen, well wrapped, for up to 2 months.

VARIATIONS:

Lemon, lime, orange and/or tangerine cake: Grate 2 tbsp of citrus zest (use one kind or several) over the sugar and use your fingers to rub the ingredients together until the sugar is moist and fragrant. Optional:Use just ½ tsp vanilla and add two tbsp citrus juice to the batter along with the milk.

Apple Or Pear Cake: Arrange slices of peeled apples or pear on top of the batter and sprinkle with cinnamon sugar.

Frosted: Cake can be frosted with a confectioners' sugar icing, brushed with warm jam (apricot recommended) or just sprinkled with sugar.

https://cupofjo.com/2021/10/20/dorie-greenspans-everything-cake/

Gluten-free Vanilla Biscotti

6 tbsp butter, salted or unsalted
⅔ cup sugar
½ tsp salt
2 to 3 tsp vanilla
¼ tsp almond extract, optional
1½ tsp baking powder
2 large eggs
2 cups King Arthur Gluten-Free Measure for Measure Flour
Coarse white sparkling sugar, for sprinkling on top, optional


Preheat oven to 350 degrees. Lightly grease (or line with parchment) one large (about 18” x 13”) baking sheet.

In a medium bowl, beat the butter, sugar, salt, vanilla, almond extract and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two  9½” x 2”, about ¾” tall. Straighten the logs, and smooth their tops and sides. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.

Bake the dough for 25 minutes. Remove it from the oven.

Reduce the oven temperature to 325 degrees. Let logs cool about 5 minutes, then use a sharp chef’s knife or serrated knife to cut the log crosswise into ¾” slices. Set the biscotti on prepared baking pan, Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden.

Remove the biscotti from the oven , and transfer them to a rack to cool. Store airtight at room temperature; they’ll stay good for weeks, if they last that long.

from www.kingarthurflour.com

Big Apple Crumb Cake

APPLES

1 pound apples, (3 medium or 2 large), peeled, cored, cut into  ½" wedges

1 tsp ground cinnamon

1 tbsp granulated sugar

CRUMBS

½ cup unsalted butter, melted

⅓ cup light or dark brown sugar

⅓ cup light granulated sugar sugar

1 tsp cinnamon

¼ tsp kosher salt

1⅓ cup all-purpose flour

CAKE

6 tbsp unsalted butter, softened

½ cup granulated sugar

1 large egg

⅓ cup sour cream

1 tsp vanilla extract

1 cup all-purpose flour

1¼  tsp baking powder

¾ tsp kosher salt

Heat oven to 325 degrees. Light coat a 8-inch or 9-inch cake pan with butter or nonstick spray. For extra security, line it with parchment.

Toss apples with cinnamon and sugar and set aside.

Make Crumbs: Whisk butter, sugars, cinnamon and salt together  until evenly mixed. Add flour and mix until it disappears. Set aside.

Make cake: Beat butter with sugar until lightened and fluffy. Add egg, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt and beat well to combine. Add flour and mix only until it disappears. 

Assemble: Scrape batter into prepared pan and smooth it flat. Arrange apples on cake, slightly overlapped. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these into a couple bigger chunks over the cake. 

Bake: Bake the cake about 50-55 minutes. Cool to room temperature. Dust generously with powdered sugar. 

Double Chocolate Almond Brownies

½ cup butter

4 oz. semi-sweet chocolate

¼ cup packed brown sugar

¼ cup sugar

1½ tsp vanilla

2 eggs

1½ cups Almond Flour (Blue Diamond recommended)

⅔ cup chocolate chips

½ chopped almonds (optional)

Preheat oven to 350 degrees and lightly butter an 8-inch baking pan.

Melt butter and chocolate in a medium saucepan over very low heat. Stir in sugars and vanilla; set aside to cool.

Add eggs and beat well to incorporate. Stir in almond flour and mix well. Then stir in chocolate chips and almonds.

Spread evenly in prepared pan; bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely before cutting into squares.

Glazed Turkey Meatloaf

Meatloaf:

1 lb ground turkey

½ breadcrumbs

1 egg

1 small onion, finely chopped

1/2 small red or green pepper, chopped

3 tbsp ketchup

salt and pepper to taste

Glaze:

3 tbsp. brown sugar

¼ cup ketchup

Preheat oven to 350 degrees.  In a large bowl, combine breadcrumbs and turkey and mix well. Stir in the remaining ingredients. Transfer mixture to a 9x5x3-inch loaf pan. Bake for 40 minutes.  Spread the combined brown sugar and ketchup over the top of the meatloaf. Bake for an additional 20 minutes. Let the meatloaf sit for 5 minutes before slicing.

Adapted from Joan Lunden's Turkey

https://joanlunden.com/category/15-recipes/item/924-turkey-meatloaf-healthy-cooking

Gluten Free Oreo Truffles

One (13.29 oz) package of Gluten Free Oreos, set aside 2 for crushing, for topping, if desired

1 (8 oz) package, cream cheese, softened

10 oz. Ghirardelli white vanilla melting wafers (or dark or milk chocolate) 

Sprinkles (optional)

Line a baking sheet with waxed paper or parchment paper.

Place Oreos in a food processor and pulse to fine crumbs. Add cream cheese and pulse in bursts until well combined. Scoop mixture out about 1 tbsp at a time and form into 1 inch balls. Place balls on baking sheet and put in freezer for 15 minutes. Meanwhile, remove filling and crush remaining 2 Oreos for topping.

Melt wafers as according to directions on package. Remove truffles from the freezer and dip in melted chocolate and use a spoon to pour some over the top; then lift and allow excess to run off.

Return to baking sheet, immediately dust with crushed Oreos or sprinkles, then allow chocolate to set. Store in an airtight container in refrigerator.

Makes 34 truffles @ 14 carbs each

Recipe adapted from www.cookingclassy.com

Gluten Free Chocolate Buttermilk Cake

2 cups Bob's Red Mill Gluten Free 1-for-1 Baking Flour
2 cups sugar
1 tsp. baking soda
¼ tsp salt
1 cup butter
⅓ cup unsweetened cocoa powder
2 eggs
½ cup buttermilk*
1½ tsp vanilla

Preheat oven to 350 degrees.  Grease a 13 x 9 x 2-inch pan; set aside.  Combine flour, sugar, baking soda, and salt; set aside.   In a medium saucepan combine butter, cocoa powder, and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat.  Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined.  Add the eggs, buttermilk, and vanilla.  Beat for 1 minute (batter will be thin).

Pour into prepared pan.  Bake in a preheated oven for 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Pour warm Chocolate-Buttermilk Frosting over warm cake, spreading evenly.  Cool in pan on a wire rack.

Chocolate-Buttermilk Frosting:  In a medium saucepan, combine ¼ cup butter, 3 tbsp. unsweetened cocoa powder, and 3 tbsp. buttermilk.  Bring mixture to boiling.  Remove from heat.  Add 2¼ cups sifted powdered sugar and ½ tsp vanilla.  Beat until smooth.  If desired, stir in ¾ cup coarsely chopped pecans.

Cover and store in refrigerator for up to 3 days or freeze for up to 3 months.

Variation: Cool cake completely. Beat 1 cup heavy whipped cream until it begins to thicken.  Add 1/4 cup raspberry jam.  Continue beating until stiff peaks form.

*Buttermilk substitute: Add ½ tbsp of lemon juice or white vinegar to a liquid measuring cup. Add enough milk to measure ½cup. Stir, then let stand for 5 minutes.