Simply Sugar & Gluten-Free » Frosting & Sauces

5 Minute Dairy-Free Chocolate Blender Fondue

Amy — Wed, 13 Feb 2013 14:00:27 +0000

I made this recipe for the first time for my birthday a few weeks ago. Usually I’d bake something but, honestly, I didn’t have time between grocery shopping, laundry, taking care of Nate, and yes, cooking my own birthday dinner.

Don’t get me wrong – Joe would have happily taken me to dinner. I decided, though, that it was easier and more comfortable to stay home. Nate eats dinner around 5:30 pm. We start putting him to bed by 6:30. And we don’t have a babysitter. Our families live out of state and we’ve never left him with anyone.

We have friends who have offered to watch him. And I’m sure someday we’ll take them up on it. But for now, we’re quite happy this way. (I am not alone in this, right?? How many of you didn’t use a babysitter when your kids were tiny?)
(...)
Read the rest of 5 Minute Dairy-Free Chocolate Blender Fondue

Homemade Sugar-Free, Alcohol-Free Vanilla Extract

Amy — Mon, 22 Oct 2012 13:00:25 +0000

Making your own homemade sugar-free, alcohol-free vanilla is simple with this recipe. And, it’s a frugal solution to spending $12 for 2 ounces of vanilla at the store.

Don’t hate me for not sharing this sooner. I’ve been using my homemade vanilla extract my kitchen for a long time now and I love how it flavors my recipes. I love how it saves me money. And, I love that I always have a supply of vanilla on-hand. I go through small bottles of vanilla quickly.

If you make some now, it’ll be ready in time for your holiday baking.

You’ll never go back to store-bought vanilla. Never.

I have seen so many recipes that use a bottle of vodka to make vanilla.

I DON’T want alcohol in my vanilla. Without any sugar to cover up the alcohol, you’re left with vodka undertones that are present in recipes like puddings, custards, and frosting. And, I prefer my vanilla to be sugar-free. Of course!

Instead, I use food-grade vegetable glycerine. It’s the same ingredient used in sugar-free vanilla from the store. I was having trouble finding the food-grade type. Ricki told me I could use the NOW Foods brand, which I found on iHerb.com.
(...)
Read the rest of Homemade Sugar-Free, Alcohol-Free Vanilla Extract

German Chocolate Cupcakes

Amy — Wed, 30 May 2012 16:44:35 +0000

Moist, tender gluten-free German Chocolate cupcakes topped with ooey-gooey coconut pecan frosting. They bring back childhood memories with every bite.

My very first piece of German Chocolate cake was at my Granny Jeanne’s house. She wasn’t much of a baker but she had no problem bringing home a cake from the grocery store. Most often she brought home angel food cake but on special occasions she would buy something different. Sometimes it was red velvet. And sometimes it was German Chocolate.

Even then I knew there was something special about soft, chocolatey cake and crunchy, chewy frosting.
(...)
Read the rest of German Chocolate Cupcakes

Mother’s Day Desserts

Amy — Fri, 11 May 2012 13:00:48 +0000

With Mother’s Day just two days away I thought I’d share some desserts that will definitely be appreciated by all the guests at your celebration, including the moms!

It’s going to be my first Mother’s Day as an mom and honestly I’m looking forward to a laid back day with my two favorite guys. I would be lying if I said that I’m going to cook up something spectacular. I’m not. It’ll just be the three of us and Joe will agree that we would both rather get some rest.

Regardless of how you choose to celebrate this Mother’s Day, I’m sending special wishes to all moms for their constant love, care-taking, and selfless giving. And, for all of my mommy friends (you know who you are!) who have nurtured me through the transition to new Mommyhood, I send you very special love. Thank you for helping me to be the best mom I can be for Nate.

Chocolate Strawberry Layer Cake

(...)
Read the rest of Mother’s Day Desserts

Coconut Bread Pudding Cupcakes with Raw Macadamia Cream Frosting (dairy-free)

Amy — Wed, 25 May 2011 14:00:01 +0000

I decided to enter Rudi’s Unbelievably Good Gluten-Free Recipe Contest after being told several times that I should…and this is my entry.

It’s gluten-free, dairy-free, and refined sugar-free – not to mention full of rich flavors and textures.

If you like my recipe, please hop on over and vote for it! You can vote once a day through June 6th and honestly, since I entered at the last minute I can use all the votes I can get.

The contest is on Facebook so all you need to do is “Like” Rudi’s in order to vote. No annoying sign-ups required.

Vote here!

Coconut Bread Pudding Cupcakes

Yield: 12 cupcakes

Ingredients

4 cups small diced Rudi’s Multigrain Gluten-Free Bread, about 6 slices
2 1/4 cups light coconut milk from a can, divided
1/2 cup coconut palm sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
3/4 cup unsweetened shredded coconut

Instructions

Preheat the oven to 350 degrees F. Line a standard 12 hole muffin tin with cupcake papers.
Put the diced Rudi’s Multigrain Gluten-Free Bread in a large bowl and set aside.
Combine 1/2 cup light coconut milk and the palm sugar in a small microwave-safe bowl. Microwave for 45 seconds and stir until the palm sugar is dissolved. In another medium bowl, whisk together the remaining 1 3/4 cups light coconut milk, eggs, vanilla, and sea salt. Whisk in the warm coconut milk and palm sugar. Pour the mixture over the Rudi’s Multigrain Gluten-Free Bread, add the shredded coconut, and stir to combine. Allow to soak for 20 minutes, or until the Rudi’s Multigrain Gluten-Free Bread is fully saturated.
Use a standard spring-release ice cream scoop to divide the batter evenly between the prepared cups. The cups will be nearly full. Bake for 30 minutes, or until the cupcakes are slightly puffed, golden brown, and set in the center. The center of the cupcakes should read 200 degrees F on an instant-read thermometer.
Let cool for 5 minutes in the cupcake tin then transfer to a paper towel lined wire rack to cool completely before frosting. Do not frost while still warm.

http://simplysugarandglutenfree.com/coconut-bread-pudding-cupcakes-with-raw-macadamia-cream-frosting-dairy-free/

Raw Macadamia Cream Frosting

Yield: frosts 12 cupcakes

Ingredients

2 cups raw macadamia nuts
3/4 cup light coconut milk from a can
1/4 cup agave nectar
2 tablespoons virgin coconut oil
pinch of sea salt
2 cans full fat coconut milk, refrigerated overnight
1/4 cup unsweetened, toasted coconut flakes

Instructions

Put the macadamia nuts, light coconut milk, agave nectar, virgin coconut oil, and sea salt in a high powered blender. Start on low speed and increase to high, scraping down as necessary, and processing until completely smooth. Transfer to a bowl, cover and refrigerate.
Take the 2 cans of full fat coconut milk out of the refrigerator (they must be cold for this to work!) and carefully open them. The fat from the coconut will have risen to the top and solidified. Carefully remove the fat from the top of the can being careful not to get any of the liquid underneath. Put the coconut fat into a large bowl and whip on high speed until light and fluffy and approximately double in volume.
Remove the chilled macadamia cream from the refrigerator. Stir 1/4 of the whipped coconut fat directly into the macadamia cream. Fold the remaining whipped coconut fat in 2 – 3 additions. Spread on top of cooled cupcakes or use a fancy pastry tip to pipe frosting on top. Sprinkle the toasted coconut flakes on top of the frosted cupcakes for garnish.

http://simplysugarandglutenfree.com/coconut-bread-pudding-cupcakes-with-raw-macadamia-cream-frosting-dairy-free/