Pistachio Sugar Cookie Bars

My husband's favorite pistachio dessert from childhood was full of dairy: butter in the crust, milk to prepare the pudding, whipped cream on top... you get the point! Since the two of us try to limit the amount of dairy we consume, I was super excited when I stumbled upon this recipe that would evoke similar feelings of nostalgia while still accommodating our current dietary needs. His final verdict? They are just like a Lofthouse cookie! (And our youngest daughter has asked me to make this for her birthday next fall.) I'd call that a resounding win!

Pistachio Sugar Cookie Bars
Yield: 9x13 pan

Ingredients
Cookie Bars:

• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3/4 tsp almond extract
• 2 eggs, room temperature
• 1 (3.4 oz) pkg instant pistachio pudding mix
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Buttercream Frosting:

• 1/2 cup unsalted butter, room temperature
• 1/4 cup Crisco (original flavor in blue tub)
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 cups powdered sugar
• 3 Tbsp milk, plus more if needed
• green sprinkles, for decorating

Directions

1. Preheat oven to 375°F. Grease 9x13 baking dish with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream together butter and sugar. Mix in vanilla and almond extracts. Add eggs, one at a time, beating after each addition. Scrape down sides of bowl as needed.
3. Stir in dry pudding mix. Add one cup of flour, baking soda, and salt; mix until combined. Add remaining one cup of flour and mix until just combined.
4. Press dough *very* evenly into prepared pan. (Bars will not spread when baking, so this step is important!)
5. Bake for 12-14 minutes. Cool completely in pan on wire rack.
6. Once bars have cooled completely, prepare buttercream frosting. In stand mixer fitted with whisk attachment, combine butter, Crisco, salt, vanilla extract, and almond extract; mix until creamy.
7. Add powdered sugar, one cup at a time, and beat until smooth and creamy, adding milk to reach desired consistency.
8. Spread frosting over cooled sugar cookie bars and top with sprinkles.

Recipe adapted from Eat Cake For Dinner.

Peanut Butter Chocolate Layer Cake

Reese's lovers unite! Three layers of moist chocolate cake are sandwiched between rich peanut butter frosting and studded with crumbled peanut butter cups in this deliciously decadent dessert.

Peanut Butter Chocolate Layer Cake
Yield: 3 layer cake

Ingredients
Chocolate Cake:

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 cup hot water (or coffee for deeper flavor!)

Peanut Butter Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/4 cups creamy peanut butter (I use Jif)
• 1/8 tsp salt
• 7 cups powdered sugar
• 6–7 Tbsp milk
• 12 full size Reese's peanut butter cups

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Add flour, sugar, cocoa, baking soda, baking powder, and salt to large mixer bowl fitted with paddle attachment and combine. Set aside.
3. In medium-sized bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
4. Add wet ingredients to dry ingredients and beat on medium-low speed until well combined.
5. Slowly add hot water to batter and mix on low speed until well combined. Scrape down sides of bowl as needed to make sure everything is well combined.
6. Divide batter evenly between prepared cake pans. Bake for 17-20 minutes, or until toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together butter, peanut butter, and salt until smooth.
9. Add about half of powdered sugar and 3 Tbsp milk; mix until smooth.
10. Add remaining powdered sugar and milk; mix until smooth. Keep an eye on frosting consistency - add more powdered sugar if too thin or more milk if too thick.
11. To assemble cake, place one cake layer (dome side down) on platter and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
12. Add second cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
13. Add third and final cake layer to top of cake. Smooth remaining frosting over top and sides of cake. Crumble remaining 4 Reese's peanut butter cups over top of cake and gently press into frosting.
14. Cake doesn't need to be made a day in advance, but do allow a few hours after assembly before serving for moisture and flavors to combine.
15. Serve at room temperature. Cake is best for 3-5 days.

Recipe adapted from Life, Love and Sugar.

Chocolate Chip Cake with Buttercream Frosting

The combination of flavors in this dessert is reminiscent of everyone's favorite milk and cookies duo, only in cake form!

Chocolate Chip Cake with Buttercream Frosting
Yield: 2 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Chocolate Chip Cake:

• 3/4 cup unsalted butter, softened
• 3/4 cups granulated sugar
• 3/4 cup brown sugar, loosely packed
• 3 eggs, room temperature
• 1 Tbsp pure vanilla extract
• 1/2 cup sour cream
• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 cup mini chocolate chips

Buttercream Frosting:

• 3/4 cup Crisco (original kind only!)
• 3/4 cup butter, softened
• 2 tsp clear vanilla extract
• 1/8 tsp salt
• 6 cups powdered sugar
• 4-6 Tbsp milk

Directions

1. Preheat oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Using stand mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
3. Add eggs one at a time, mixing until just combined after each. Add sour cream and pure vanilla extract, and mix until well combined.
4. Add flour, baking powder, salt, and milk. Mix just until combined. Scrape down sides of bowl as needed to ensure all ingredients are well incorporated.
5. Fold in mini chocolate chips. Divide batter evenly between prepared pans.
6. Bake 30-35 minutes, or until toothpick inserted into center comes out clean or with just a few crumbs attached. Allow cakes to cool in pans 10 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
7. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together Crisco and butter. Add clear vanilla extract and salt. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Scrape down sides of bowl as needed. Then continue at high speed until smooth and creamy.
8. To assemble cake, place one cake layer (dome side down) on platter, spread with frosting (make sure layer is even!), place second cake layer (dome side up) on top of frosting, and spread additional frosting over top and sides of cake.
9. Cover and store at room temperature overnight before serving.

Recipe adapted from Life, Love and Sugar.

Chocolate Cake Donuts

When your daughter asks to make donuts, how can you say no?! One of the perks of being stuck at home this summer has been the quality time I've spent baking in the kitchen with my kids. It has been fun to make family favorite recipes as well as trying new ones, like this!

Chocolate Cake Donuts
Yield: 1 dozen

Ingredients
Donuts:

• 1/2 cup packed brown sugar
• 3 Tbsp coconut oil
• 1 egg, room temperature
• 1 tsp vanilla
• 3/4 cup almond milk
• 1 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Glaze:

• 1 cup powdered sugar
• 1 tsp vanilla
• 1/4 cup cocoa powder (for chocolate glaze or additional powdered sugar for vanilla glaze)
• 2-3 Tbsp almond milk (depending on desired consistency)

Directions

1. Preheat oven to 350°F. Spray donut pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream brown sugar and coconut oil. Add egg, vanilla, and almond milk. Mix well.
3. Add flour, cocoa, baking powder, baking soda, and salt. Mix until fully combined.
4. Spoon batter into large plastic storage bag. Close seal of bag. Cut tip off bag corner. Carefully squeeze bag to fill donut pan.
5. Bake 10-12 minutes, or until donuts spring back when gently pressed.
6. In small bowl, whisk together glaze ingredients. Dip each warm donut into glaze and then top with sprinkles. Place on wire rack until ready to serve.
7. Store in airtight container at room temperature.

Recipe adapted from Mama Knows Gluten Free.

Orange Dreamsicle Cake

This light and flavorful citrus cake is a throwback to everyone's favorite childhood ice cream treat: the Dreamsicle! This cake is sure to be the hit of any summertime party.

Orange Dreamsicle Cake
Yield: 2 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Cake:

• 1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 3/4 cup frozen orange juice concentrate, thawed
• 1/2 cup milk
• 1 Tbsp orange extract
• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cornstarch
• 2 1/2 tsp baking powder
• 1/2 tsp salt

Filling:

• 3.4 oz box instant vanilla pudding mix
• 2 cups whipping cream
• 1 tsp orange extract

Frosting:

• 2 sticks (1 cup) unsalted butter, softened
• 2 (8 oz) packages cream cheese, softened
• 1 tsp clear vanilla extract
• 1 tsp orange extract
• 1/8 tsp salt
• 6 cups powdered sugar

Directions

1. Preheat oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Using stand mixer fitted with paddle attachment, beat butter and sugar until smooth and creamy. Add eggs and mix well. Beat in orange juice, milk, and orange extract. (Scrape sides and bottom of bowl as needed.) Add dry ingredients and mix just until combined. Divide batter evenly between prepared pans.
3. Bake 20-25 minutes, or until toothpick inserted into center comes out clean or with just a few crumbs attached. Allow cakes to cool in pans 10 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
4. Once cakes are cooled, prepare filling. In stand mixer fitted with whisk attachment, combine pudding mix, whipping cream, and orange extract on high speed until thick and fluffy. Set aside for assembly.
5. In stand mixer fitted with whisk attachment, cream together butter and cream cheese. Add vanilla and orange extracts. Gradually add powdered sugar, beating on low speed until blended. Continue at high speed until smooth and creamy.
6. To assemble cake, place one cake layer (dome side down) on platter, spread with filling (use all of it and make sure layer is even!), place second cake layer (dome side up) on top of filling, and spread frosting over top and sides of cake. Pipe additional decorations, if desired. (There will be plenty of frosting leftover!)
7. Cover and refrigerate overnight before serving.

Recipe adapted from My Cake School.

Snickerdoodle Cake

Three layers of vanilla cake are studded with crunchy cinnamon streusel and topped with creamy brown sugar cream cheese buttercream frosting. My 6 year old daughter has already decided that this will be the cake she requests for her birthday in October!

Snickerdoodle Cake
Yield: 3 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Cake:

• 3 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup corn starch
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 2/3 cups granulated sugar
• 3 large eggs + 2 additional egg whites, room temperature
• 1 Tbsp pure vanilla extract
• 1 1/2 cups buttermilk (or substitute 1.5 Tbsp lemon juice plus enough milk to equal 1.5 cups, stir & let stand 5 minutes)

Streusel:

• 1/2 cup packed light brown sugar
• 1/3 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Frosting:

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 8 oz block full-fat cream cheese, room temperature
• 3/4 cup packed light brown sugar
• 1 Tbsp ground cinnamon
• 6 cups powdered sugar
• 1/4 cup milk
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper.
2. Sift flour, corn starch, salt, baking powder, and baking soda together; set aside.
3. Using stand mixer fitted with paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Scrape sides and bottom of bowl as needed.
4. Beat in 3 eggs, 2 egg whites, and vanilla on high speed until combined, about 2 minutes. (Mixture will look curdled.) Scrape sides and bottom of bowl as needed.
5. With mixer running on low speed, slowly add dry ingredients. With mixer still running on low speed, slowly pour in buttermilk; mix just until combined. You may need to stir by hand to ensure no lumps remain at bottom of bowl. Batter will be slightly thick. Pour batter evenly into cake pans; set aside while making streusel.
6. With a fork, mix brown sugar, flour, and cinnamon together until combined. Pour melted butter on top and mix just until combined. Immediately crumble streusel over batter in cake pans; gently pat down with hands.
7. Bake 23-26 minutes, or until toothpick inserted in center comes out clean. Allow cakes to cool in pans 15 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Using stand mixer fitted with whisk attachment, beat butter and cream cheese on medium speed until creamy, about 2 minutes. Add brown sugar and cinnamon; beat on medium-high speed until combined, about 1 minute. Stop mixer and add powdered sugar, milk, vanilla, and salt. Turn mixer on low speed and beat for 30 seconds, then turn mixer up to medium-high speed and beat until completely smooth and creamy. (Scrape sides and bottom of bowl as needed.)
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving. (This cake ages well!)

Recipe adapted from Sally's Baking Addiction.

Gluten Free Vegan Cookie Cake

I don't really talk about my health issues on my blog even though that's what prompted me to start this whole thing in the first place. I've been suffering from chronic craniofacial pain for over four years, and the past week has been brutal. The severity of my pain has been at an all-time high, literally the worst it's ever been, and no external remedies provide relief. (OTC medications, ice, heat, massage, etc. don't even touch it.)

One thing I've learned during these last few years is that inflammation is largely responsible for how I feel day to day. And reducing inflammation starts with the food I put into my body. The first time I tried to go gluten free, I failed. I ended up trying again a few months later and have been successful ever since. Last year around this time I tried going dairy free, but I didn't really notice a change, good or bad, so I stopped being too careful about avoiding milk products. I've been saying to my husband for a while now that I think it's only a matter of time before my body decides for me that I must go dairy free, and that time is now. What better way to kick off attempt #2 than with a new recipe!

Gluten Free Vegan Cookie Cake
Yield: 8″ springform pan

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup melted coconut oil
• 1/3 cup SunButter
• 3/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 cup vegan chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8″ springform pan with nonstick cooking spray.
2. Add almond flour, coconut flour, baking soda, and salt to large bowl and whisk to combine. Be sure to remove any large lumps.
3. In small bowl, add melted coconut oil, sunbutter, maple syrup, and vanilla; mix to combine.
4. Add wet ingredients to dry ingredients, then mix. When almost combined, add chocolate chips. Batter will be stiff.
5. Dump dough into prepared pan and flatten into even layer.
6. Bake 18-20 minutes, or until top is golden brown and toothpick inserted in center comes out clean.
7. Allow to cool completely on wire rack.
8. Store in airtight container at room temperature.

Once you're ready to cut into the cookie cake, you may notice that the inside has turned GREEN! According to SunButter FAQs, the naturally occurring chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda when cooked, causing the green color when the cookie cake cools (and oxidizes). I know that’s awfully science-y, but I am married to a chemistry professor, after all! The take-home message from all of this: the green hue is totally normal, completely harmless, and 100% safe to consume.

I know what you're thinking: what if I want to avoid this whole green conundrum altogether?! Simply substitute your favorite nut butter of choice! Peanut butter and almond butter would be my top two runners up. The main reason I ventured into the SunButter world is that on top of gluten and dairy issues, I've also noticed I feel bad after I eat peanut butter. Did I mention that I'm grain free, too? Good thing I love to cook, because everything I eat these days is made in my own kitchen!

Recipe adapted from Fooduzzi.

German Chocolate Cake

My grandma used to bake the best German chocolate cake ever! Given our dietary restrictions, I adjusted her recipe to make it gluten free. I think she would be proud. :) I will be celebrating her, along with my birthday (it's tomorrow), this year!

German Chocolate Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups plus 3 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 4 oz German chocolate
• 1/2 cup boiling water
• 1 cup (2 sticks) butter, room temperature
• 2 cups sugar
• 4 egg yolks, room temperature
• 1 tsp vanilla
• 1 cup buttermilk*
• 4 egg whites, room temperature

Frosting:

• 2 (12 oz) cans evaporated milk
• 3 cups sugar
• 1 1/2 cups (3 sticks) butter, room temperature
• 8 egg yolks, room temperature
• 3 tsp vanilla
• 14 oz bag sweetened shredded coconut
• 3 cups finely chopped pecans

*Buttermilk substitute: 1 Tbsp lemon juice plus enough (almond) milk to measure 1 cup, stir & let stand 5 minutes.

Directions

1. Preheat oven to 350°F.
2. Grease bottoms and sides of three round cake pans with Crisco. Line bottoms with wax paper rounds and lightly flour sides.
3. Sift together flour, cornstarch, baking soda, and salt.
4. Melt chocolate in boiling water; let cool.
5. In stand mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Add flour mixture alternately with buttermilk until smooth.
6. In stand mixer fitted with whisk attachment and fresh bowl, beat egg whites on high speed until stiff, about 3 minutes. Fold lightly into cake batter.
7. Divide batter evenly between prepared pans. Bake 25-30 minutes, or until toothpick inserted in center comes out clean.
8. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard wax paper. Cool completely before frosting.
9. While cakes are cooling, prepare frosting. Stir together evaporated milk, sugar, butter, yolks, and vanilla in large saucepan. Stirring constantly, cook on medium heat about 30 minutes, or until thick and golden brown. Remove from heat.
10. Stir in coconut and pecans. Cool to spreading consistency in refrigerator, uncovered, for about an hour.
11. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.
12. Store covered in refrigerator. Cake ages well!

Note: Cake is best prepared one day in advance to allow frosting to set.

Chocolate Oreo Cake

My daughter requested a "Cookies & Cream" cake to celebrate her 6th birthday, and this recipe did not disappoint: three layers of moist chocolate cake covered in sweet buttercream frosting filled with (literally) an entire package of crumbled up gluten free "Oreo" cookies!

Chocolate Oreo Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs, room temperature
• 1 cup sour cream
• 1 cup vegetable oil
• 1 cup brewed coffee
• 2 tsp vanilla

Frosting:

• 1 1/2 cups butter, room temperature
• 1 1/2 cups shortening
• 8-9 cups powdered sugar
• 10.5 oz package gluten free "Oreo" cookies (crumbled, about 3 cups)
• 1 tsp clear vanilla extract
• 4-6 Tbsp almond milk

Directions

1. Preheat oven to 300°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Add flour, sugar, cocoa, baking soda, and salt to large mixing bowl; whisk together. Add eggs, sour cream, vegetable oil, coffee, and vanilla to dry ingredients; mix well.
3. Divide batter evenly between prepared cakes pans. Bake 25-30 minutes, or until toothpick inserted in center comes out with a few crumbs.
4. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard parchment. Cool completely.
5. Once cakes are cooled, prepare frosting.
6. In stand mixer fitted with whisk attachment, beat together butter and shortening until smooth. Slowly add 4 cups of powdered sugar and mix until smooth, scraping down sides of bowl as necessary. Add vanilla and cookie crumbs; mix until smooth. Add another 4-5 cups of powdered sugar and mix until smooth. Add almond milk 1 Tbsp at a time until spreadable consistency is reached.
7. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.

Note: Cake is best prepared one day in advance to allow cookie crumbs to soften.

Recipe adapted from Life, Love and Sugar.

Flourless Chocolate Torte

My husband asked me not to make him a birthday cake this year.

Wait a second... what?!

I express my love for others by baking them delicious desserts, especially for birthdays. So I found a clever way around the issue: I baked him a last-day-of-the-spring-semester cake to celebrate the end of his 10th(!) year of teaching. Sneaky, huh? ;)

Flourless Chocolate Torte
Yield: 9" round cake

Ingredients
Cake:

• 1 1/3 cups bittersweet chocolate chips
• 1/2 cup coconut oil
• 5 eggs, room temperature
• 3/4 cup sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup walnuts, finely chopped

Ganache:

• 1/4 cup almond milk
• 1/2 cup semisweet chocolate chips

Topping:

• finely chopped walnuts, as desired

Directions

1. Preheat oven to 350°F. Grease 9" round cake pan with nonstick cooking spray; set aside. (If planning to remove cake from pan before topping with ganache, line bottom with parchment and spray a second time.)
2. Melt bittersweet chocolate and coconut oil in saucepan over low heat. Let cool.
3. Meanwhile, in stand mixer fitted with whisk attachment, beat eggs and sugar at medium speed for 5 minutes. Mix in vanilla and salt.
4. Stir chocolate into egg mixture until well combined. Fold in walnuts.
5. Pour batter into prepared pan. Bake for 30-35 minutes, until set. Let cool. (If parchment was used, remove before making ganache.)
6. Once cake has cooled completely, heat almond milk and semisweet chocolate in saucepan over low heat. Spread ganache evenly over cake and sprinkle with walnuts.
7. Store in refrigerator to keep ganache firm. Remove cake from refrigerator 15-20 minutes before ready to serve. Slice and enjoy!

Unlike most of my recipes which come from online sources, this one actually came in the mail! The realtor who helped us buy our home 10 years ago sends out these fun monthly postcards with various topics related to home ownership. Of course, my favorite ones are about food!

Obviously this mailing was sent out during the holidays, and it's taken me nearly 5 months to get around to making it. But hey, I think I deserve some brownie points (no pun intended) for at least hanging onto the recipe for that long and not losing it in the meantime!

The Very Best Vanilla Cupcakes

Tender, moist, and fluffy... what more could you ask for?! These cupcakes are so delicious on their own that you almost don't even need to frost them! No one will believe they are both gluten free and dairy free.

The Very Best Vanilla Cupcakes
Yield: 1 dozen

Ingredients

• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 3 Tbsp cornstarch
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 5 Tbsp Earth Balance Vegan Buttery Sticks
• 3/4 cup sugar
• 1 tsp vanilla
• 3 eggs, room temperature
• 2/3 cup plain dairy free yogurt

Directions

1. Preheat oven to 350°F. Line muffin tin with paper liners; set aside.
2. Sift together flour, cornstarch, baking powder, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, cream "butter" and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
4. Alternate additions of sifted flour mixture and yogurt, scraping down sides of bowl as needed.
5. Using ice cream scoop, fill muffin liners about 2/3 full.
6. Bake 15-18 minutes, or until toothpick inserted in center comes out clean. (Centers will spring back up when gently pressed.)
7. Cool in pan for 5 minutes, then place cupcakes on wire rack to finish cooling.
8. Once completely cool, decorate cupcakes with frosting and sprinkles. Enjoy!

Notes

• For one 8-inch round cake: Prepare recipe as stated above.
• For two 8-inch round cakes: Double recipe.
• For three 8-inch round cakes: Triple recipe.
• To bake round cake layer(s), grease pan(s) and line bottom(s) with parchment paper. Cook about 25 minutes.
• For frosting, try my buttercream recipe, using Earth Balance Vegan Buttery Sticks in place of butter to make dairy free.

Recipe adapted from Gluten Free on a Shoestring.

Pumpkin Crumb Cake

With fall comes all things pumpkin! So get working on this recipe to bring the aroma of autumn to your kitchen. Your taste buds will thank me later!

Pumpkin Crumb Cake
Yield: 8x8 pan

Ingredients
Crumbs:
 1/2 cup brown sugar
 1/4 cup granulated sugar
 1 Tbsp cinnamon
 1/4 tsp salt
 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 cup (1 stick) butter, melted

Cake:
 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 tsp baking soda
 3/4 tsp baking powder
 3 tsp cinnamon
 1/4 tsp salt
 1/2 cup dark brown sugar
 1/4 cup granulated sugar
 1/2 cup (1 stick) butter, softened
 1 egg, room temperature
 1 cup pumpkin puree (can substitute butternut/buttercup squash)
 2 Tbsp almond milk

Glaze (optional, not shown in photo above):
 1 cup powdered sugar
 3 tsp almond milk
 pinch of salt

Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Make Crumbs: Mix dry ingredients together, then add butter; stir until combined and set aside.
3. Make Cake: Mix flour, baking soda, baking powder, cinnamon, and salt together in a bowl and set aside. In stand mixer, cream together sugars and butter. Add egg and mix until well blended. Add pumpkin and mix, making sure to scrape sides of bowl to ensure all ingredients are combined equally. Add dry ingredients and then almond milk; stir until combined.
4. Spread cake batter into pan and top with crumbs. Press down gently.
5. Cook 35-45 minutes. Cake is done when top bounces back.
6. While the cake is cooling, mix glaze ingredients together, if using. Drizzle cake with glaze when ready to serve.

Recipe adapted from Sweet Caffeine.

Chocolate Cake {from Scratch}

Have a birthday coming up in your family? (My daughter's was yesterday.) Don't bother with a boxed cake mix this year... make it from scratch! This moist, tender cake is packed with rich, chocolate flavor and pairs perfectly with my homemade buttercream frosting. This will surely be a birthday to remember!

Chocolate Cake {from Scratch}
Yield: 2 cake rounds

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 cups sugar
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 cup sour cream
1 1/3 cups coffee, cooled
1/3 cup vegetable oil
2 tsp vanilla

Directions
1. Preheat oven to 350°F.
2. Grease two 9-inch round cake pans with nonstick spray, line bottom with parchment, and spray again.
3. Whisk dry ingredients together. Add wet ingredients and mix until just combined. Divide evenly between cake pans.
4. Bake for 35 minutes, or until cakes are set and toothpick inserted in center comes out clean.
5. Cool in pans for 10 minutes, then remove cakes from pans, discard parchment, and place cakes on wire rack to cool completely before frosting.

Recipe adapted from Pinch of Yum.

{Triple Layer} Carrot Cake with Cream Cheese Frosting

When frost threatens to kill all of your husband's hard work in growing carrots over the summer, you spend the afternoon picking, washing, peeling, and shredding carrots to make carrot cake!

The original recipe makes a beautiful three-layer cake that is a show-stopper for any holiday event (think Christmas or Easter). But somehow I managed to get called for jury duty the entire month of October, so being pressed for time, I cut the recipe in half to make a 9x13 pan which requires less hands-on work but tastes equally as delicious. I have included both versions of the recipe below in case you aren't much of a math whiz!

Carrot Cake with Cream Cheese Frosting
Yield: 9x13 pan

Ingredients
Cake:

• 1 cup sugar
• 3/4 cup sour cream
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups finely grated/shredded peeled carrots
• 1/4 cup chopped pecans
• 1/4 cup raisins

Frosting:

• 8 oz package cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease 9x13 pan with nonstick cooking spray.
2. Using stand mixer fitted with paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pan.
6. Bake 30 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pan.
7. Cool completely on wire rack.
8. Once cake has cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy. Spread frosting evenly over top of cake.
9. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Tripe Layer Carrot Cake with Cream Cheese Frosting
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups sugar
• 1 1/2 cups sour cream
• 4 large eggs, room temperature
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 cups finely grated/shredded peeled carrots
• 1/2 cup chopped pecans
• 1/2 cup raisins

Frosting:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 4 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Using stand mixer with fitted paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pans, dividing equally.
6. Bake 45 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pans.
7. Cool in pans for 15 minutes, then turn out from pans, remove parchment paper, and cool completely on wire racks. (Cakes can be made 1 day in advance, simply wrap cooled cakes tightly in plastic wrap and store at room temperature.)
8. Once cakes are cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy.
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Rhubarb Upside-Down Cake

I first made this recipe when my husband and I were in the early dating phase of our relationship. In just a few weeks, we will be celebrating our 10 year wedding anniversary, so this recipe has been with us as a couple for a long time! It's the perfect way to use up the bountiful rhubarb crop from your home-grown garden.

Straight out of the oven:

Inverted onto serving dish:

Rhubarb Upside-Down Cake
Yield: 8x8 pan

Ingredients
2/3 cup boiling water
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats

2 Tbsp butter, melted
1/3 cup granulated sugar
2 cups diced rhubarb

1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup vegetable oil (I substitute one 2.5 oz tub of baby prunes)
1 egg, room temperature

Directions
1. In medium bowl, pour boiling water over oats; cover and let stand about 20 minutes.
2. Meanwhile, preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray. Combine melted butter and sugar; spread in bottom of greased pan. Sprinkle diced rhubarb over sugar; set aside.
3. In medium bowl, stir together flour, baking powder, baking soda, cinnamon, and salt; set aside.
4. In large mixing bowl, combine 2/3 cup granulated sugar, brown sugar, oil (or prunes), and egg; beat until combined. Add oat mixture and beat well. Add flour mixture to oat mixture, stirring just until combined.
5. Carefully pour cake batter on top of rhubarb in pan, spreading evenly to edges. Bake 45-50 minutes, or until toothpick inserted near center comes out clean.
6. Cool on wire rack for 5 minutes. Run knife along sides of pan to loosen cake; invert onto platter. Serve warm.

Funfetti Sugar Cookie Cake

Growing up, all five members of my family had birthdays in November (crazy, right?!). So it was totally fitting when my son was born just a couple days before my husband's birthday! Since we have two celebrations so close together, it's nice that this cookie cake (and the one I made for son) is on the smaller side to recognize the birthday boy with his own special treat without going overboard and eating cake for days on end. (I can't believe I just said that...)

Funfetti Sugar Cookie Cake
Yield: 9" springform pan

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cornstarch
• 2/3 cup white chocolate chips
• 1/2 cup rainbow sprinkles (jimmies, not nonpareils)

Directions

1. Preheat oven to 350°F. Grease 9" springform pan with nonstick cooking spray.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add eggs and vanilla; mix until completely combined.
3. Pour in flour, salt, baking powder, baking soda, and cornstarch; stir just until incorporated (don't overmix!).
4. Once combined, gently fold in white chocolate chips and sprinkles.
5. Press dough evenly into prepared pan. Bake 18-24 minutes, or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so be careful not to overbake.
6. Allow cookie cake to cool completely in pan on wire rack before removing sides of pan. (The center will slightly sink - that's normal!) Frost and decorate, if desired, then cut into slices and enjoy!

Recipe adapted from Sally's Baking Addiction.

The Best Chocolate Chip Cookie Cake

This recipe has become somewhat of a tradition at our house because my son is not a big fan of classic birthday cake (blasphemy, I know!). If it weren't for our uncanny resemblance to each other, I might question whether or not, in fact, he is actually related to me because cake is my favorite food! But he is the birthday boy this weekend, and I am happy to make whichever sweet treat is requested. :)

For decoration, I like to make my buttercream frosting (cut the recipe in half and make it on the stiff side) and pipe it around the edges with a star tip. Then top the cake with additional mini M&M's or sprinkles to make it even more colorful! I haven't frosted the cake above quite yet (my son's birthday is on Sunday), but here is the cake I made for him two years ago:

The Best Chocolate Chip Cookie Cake
Yield: 9" springform pan

Ingredients
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1/8 tsp salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1 (3.4 oz) box instant vanilla pudding mix
2 eggs, room temperature
1 Tbsp vanilla
1 cup + 2 Tbsp M&M’S Minis milk chocolate baking bits, divided

Directions
1. Preheat oven to 350°F. Grease 9" springform pan with nonstick cooking spray.
2. In large bowl, cream softened butter and brown sugar until fluffy. Add eggs and vanilla; stir until completely combined.
3. Pour in flour, pudding mix, baking soda, and salt; stir just until incorporated (don't overmix!).
4. Fold in 1 cup mini baking bits by hand until evenly distributed.
5. Press dough into prepared pan until even and level. Sprinkle reserved 2 Tbsp mini baking bits on top of cookie cake and press down lightly with hand. Bake 16-20 minutes, or until top/center just starts to golden slightly. Cookie cake may look underdone in middle, but it will set up as it cools and stay extra soft.
6. Allow cookie cake to cool completely in pan on wire rack before removing sides of pan. Frost and decorate, if desired, then enjoy!

Recipe adapted from Sprinkle Some Sugar.

Mocha Layer Cake

My middle daughter turned 7 last week and requested a chocolate cake to celebrate her birthday. This recipe is one that I've made many times before, so we dressed it up with some store-bought decorative frosting (gluten free, of course!) to make it extra special.

Mocha Layer Cake
Yield: 3-layer cake

Ingredients
Cake:
 1 cup butter, softened
 3 cups packed brown sugar
 4 eggs, room temperature
 3 tsp vanilla
 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 cup baking cocoa
 3 tsp baking soda
 1/2 tsp salt
 1 1/2 cups brewed coffee, cooled
 1 1/3 cups sour cream

Frosting:
 2 (8 oz) packages cream cheese, softened
 1/2 cup butter, softened
 8 (1 oz) squares unsweetened chocolate, melted and cooled slightly
 1/2 cup brewed coffee, cooled
 3 tsp vanilla
 7 cups powdered sugar

Directions
1. Arrange oven racks so that pans will fit on two levels. (You will need to cook two pans on center rack and one pan on top rack.) Preheat oven to 350°F. Coat three 9" cake pans with nonstick cooking spray, line bottom of pans with wax (or parchment) paper, and spray again; set pans aside.
2. In large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
4. Pour into prepared pans. Bake 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans (be sure to discard wax/parchment paper) to wire racks to cool completely.
5. In large mixing bowl, beat cream cheese and butter until fluffy. Beat in chocolate, coffee, and vanilla until blended. Gradually beat in powdered sugar. Spread between layers and over top and sides of cake.
6. Cover and refrigerate overnight before serving. (Frosting needs time to set up.)

Note: This recipe needs to be made one day in advance!

Recipe adapted from Taste of Home.

Coconut Pecan Cream Cake

What better way to celebrate Easter than with an extravagant three-tiered cake! Packed with coconut and pecans on the inside, this delicious dessert is enrobed with cream cheese frosting and is sure to impress your holiday guests.

Coconut Pecan Cream Cake
Yield: 3-layer cake

Ingredients
Cake:
 8 Tbsp unsalted butter, softened
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 tsp baking soda
 1/2 tsp salt
 1 cup sour cream
 1 tsp vanilla
 1/2 cup coconut oil
 2 cups sugar
 5 eggs, separated
 1 1/4 cups unsweetened shredded coconut
 1 cup finely chopped pecans

Frosting:
 2 (8 oz) packages cream cheese, softened
 8 Tbsp unsalted butter, softened
 6 cups powdered sugar
 2 tsp vanilla

Directions
Make the Cake:
 1. Preheat oven to 350°F. Coat three 8" cake pans with nonstick cooking spray, line bottom of pans with wax paper, and spray again; set pans aside.
 2. Whisk flour, baking soda, and salt in bowl. Whisk sour cream and vanilla in separate bowl.
 3. Cream butter, coconut oil, and sugar in bowl of stand mixer fitted with paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds.
 4. Whip egg whites in fresh bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter evenly between prepared pans and smooth top with spatula.
 5. Bake cakes 20–22 minutes, or until toothpick inserted in center comes out clean. Let cakes cool for 20 minutes in pans; invert onto wire racks, remove wax paper from bottoms, and let cool completely.

Make the Frosting:
 1. Using stand mixer, beat cream cheese and butter until smooth.
 2. With motor running, slowly add sugar and vanilla; beat until smooth.
 3. To assemble, place one cake layer on cake stand and spread with frosting; top with another cake layer and spread with frosting. Top with remaining cake layer. Cover top and sides with remaining frosting. (Optional: Sprinkle top/sides with additional coconut and/or pecans.)
 4. Chill cake at least 1 hour, or overnight, until frosting is firm.

Recipe adapted from Saveur.

Caramel Buttercream Frosting

This caramel buttercream is a delicious blend of salty and sweet! With only three ingredients, the prep time is super short and the frosting comes together in a matter of minutes. It is the perfect topping for cupcakes and can be scaled up for decorating layer cakes or special celebration cakes, too!

Caramel Buttercream Frosting
Yield: about 2 cups

Ingredients
2/3 cup butter, softened
1 1/4 cups powdered sugar
1/3 cup + 1 Tbsp caramel sauce

Directions
1. Cut butter into cubes and beat with electric mixer on low speed until soft.
2. Beat in powdered sugar in small batches.
3. Once butter and sugar are fully incorporated, beat in caramel sauce until smooth.

Notes
• Use thick caramel sauce that comes in a jar (not thin syrup in a squeeze bottle).
• Recipe makes plenty of frosting for a dozen cupcakes (with some leftover).

Recipe adapted from Charlotte's Lively Kitchen.