The best chocolate cake

1/2 c. unsalted butter (1 stick)
1/2 c. (120 g) brown sugar
2/3 c. (140g)  white sugar
2 eggs
1 egg yolk
2 tsp vanilla extract
1 c. (96 g)cocoa powder
120g (1 1/8 c.) gluten free flour mixture
1 tsp xanthan gum
1 2/3 tsp baking powder
2/3 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup brewed coffee

1. Cream butter, add sugars and mix until fluffy.
2. Add eggs and egg yolk, one at a time, mixing between additions.
3. Add vanilla and mix well.
4. Sift together dry ingredients (cocoa, flour, xg, bp, bs, salt), add 1/3 to bowl and mix until incorporated.
5. Mix wet ingredients, add 1/2 to bowl. Stir.
6. Add 1/3 dry ingredients, stir. Add rest of wet ingredients, stir. Add rest of dry ingredients, stir.
7. Bake at 350 degrees for 16-18 min (mini cupcakes), 20-22 min (regular cupcakes, or 30-35 min (9x13 pan). Longer for 8 or 9 inch rounds.

Banana Muffins

This recipe can also be used to make banana bread. Use a 9x5 loaf pan, buttered and floured, and cook for about 60 min (until a toothpick inserted in the middle comes out clean).

1/2 cup unsalted butter (1 stick)
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 mashed bananas
60 g brown rice flour
60 g sweet white rice flour
60 g millet flour
60 g potato startch
2 tsp xanthan gum
1/4 tsp salt
1 tsp baking soda

Preheat the oven to 350. Put cupcake liners in muffin tins.
Cream butter and sugar. Add vanilla, then eggs 1 at a time. Add bananas and mix well.
In a separate bowl, sift together flours, baking soda, salt, and xanathan gum.
Add dry ingredients to wet, mix gently until just blended.
Pour into muffin pan and bake for 18-20 minutes, until the tops are golden.

Makes 14 muffins.

24 g carbs/muffin

Chocolate cupcakes with caramel filling and whipped ganache frosting

Cake
8 oz unsalted butter (room temperature)
2 c. sugar
4 eggs (room temperature)
70 g each: brown rice flour, tapioca starch, sorghum flour, sweet rice flour
½ tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
1 cup melted bittersweet chocolate


Caramel
1 cup sugar
1 cup cream
2 tbsp butter
water

Ganache
1 cup heavy cream
1 cup bittersweet chocolate


Make the cake:
1. Place paper baking cups in muffin tin and preheat oven to 350 degrees
2. Cream butter until soft and light. Add sugar and cream until fluffy.
3. Add eggs , one at a time, mixing for 1 minute between additions
4. Stir flour, salt, and baking soda together, then add 1/3 of mixture to the
egg/butter/sugar and mix
5. Add 1/3 of the buttermilk. Alternate thirds with dry ingredients until all
are incorporated
6. Add vanilla and chocolate, mix gently until just incorporated.
7. Fill cupcake papers halfway and bake for 20 minutes, rotating halfway
through. Cupcakes are done with the top springs back after pressing it .
8. Remove cupcakes from pan and cool on a wire rack

Make the caramel
1. Put sugar in a small pot and just cover with water
2. Heat on medium, stirring constantly, until it’s brown. Don’t overcook.
3. Remove from heat, add cream and butter and stir until mixed.

Make the ganache
1. Scald cream (heat until just before boiling) in microwave or double boiler
2. Pour hot cream over chocolate and stir to melt chocolate. Refrigerate for
several hours to set.
3. After removing from the refrigerator, whip with an electric mixer until
light and fluffy, slightly heavier than whipped cream.
4. Scoop into a pastry bag to pipe the frosting (or use a plastic bag with the
corner cut off)

Assemble the cupcake
1. Use a potato peeler to remove a circle of cake, about an inch deep and an
inch wide, from each cupcake. Rinsing the peeler in warm water between
cupcakes makes this easier
2. Fill each cupcake with caramel. The cupcakes and caramel must be cool
for this to work.
3. Generously frost cupcakes with chilled whipped ganache frosting.

Lemon Squares

For the crust:
1 cup (2 sticks butter)
100 g (1/2 c.) sugar
40 g brown rice flour
40 g sorghum flour
100 g sweet white rice flour
70 g tapioca starch

For the filling:
4 eggs
200 g sugar
3 lemons, juiced
15 g sweet white rice flour
15 g tapioca starch

Crust:
Preheat oven to 350
Cream butter, add sugar (100 g), add flour (for crust).
Press crust mixture into the bottom of a 13x9" pan.
Bake crust for 20-25 min, until firm and golden.

Filling:
Wisk together sugar (200 g) and flour (for filling). Wisk in eggs and lemon juice.
Pour over baked crust.
Bake for an additional 20 min
Let cool completely in pan, bars will solidify.

Sift powdered sugar over the top just before serving.

660 carbs in recipe
18 carbs/piece

makes 36 pieces

Hamantashen

from http://www.myjewishlearning.com/blog/food/2012/02/29/best-hamantaschen-recipe/

½ cup butter (or margarine)

¾ cup granulated sugar

1 egg

1 Tbsp milk (or almond milk)

1 tsp vanilla extract

1 tsp grated lemon zest (or orange)

1/4 cup sorgum flour

1/2 cup sweet white rice flour

1/2 cup tapioca

1/4 cup brown rice

1 tsp. xanathan gum

¼ tsp baking powder

¼ tsp salt

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Beat the butter and sugar together until smooth. Add egg, milk, vanilla and lemon zest until mixed thoroughly.

Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.

Note: if the dough is too soft, increase flour amount by ½ cupfuls until firm.

Chill dough for at least 1 hour or up to 24 hours.

Dust surface with powdered sugar to keep from sticking. Roll the dough to about ¼ inch thick.

Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar before each cut!

Fill each round with your favorite filling, and using your favorite method, pinch corners together tightly.

Bake at 400° for about 7-9 minutes.

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332 total carbs in recipe

11 carbs/piece (30 pieces) + ~4g/tsp jam = 15 g/piece

Jewish Christmas Beef Brisket

from Tyler Florence's food network recipe:

Ingredients

• 4 large garlic cloves, smashed
• 1/2 teaspoon kosher salt, plus more for seasoning
• 4 sprigs fresh rosemary, needles striped from the stem and chopped
• 1/4 cup extra-virgin olive oil
• 1 (4 pound) beef brisket, first-cut
• Coarsely ground black pepper
• 4 large carrots, cut in 3-inch chunks
• 3 celery stalks, cut in 3-inch chunks
• 4 large red onions, halved
• 1 cup dry red wine
• 1 cup beef broth
• 1 (16-ounce) can whole tomatoes, hand-crushed
• 1 handful fresh flat-leaf parsley leaves
• 3 bay leaves
• 
  

Directions

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Sear the brisket on all sides in a pan over medium high heat, then place in roasting pan fat-side-up. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every hour(ish) with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and into a large stock pot with the pan juices and put on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2, use an immersion blender to break up the veggies and thicken the sauce.

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Put back into roasting pan, cover with sauce, and place in warm oven (covered) until ready to serve.

Pie Crust

• 1 2/3 cups C4C* flour (170 g)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup butter, cubed and cold
• 1/3+1/2 cup C4C flour (74 g)
• 2 egg yolks
• 3 tablespoons cold water

1. Place all dry ingredients (except the 1/3+1/2 c flour) into a food processor and pulse to evenly distribute.
2. Add the cold, cubed butter to the flour mixture.
3. Pulse until the mixture is combined, then add remaining flour and pule 5-6 times.
4. Place mixture into a large bowl and set aside.
5. Combine the egg yolks and water.
6. Create a well in the flour mixture (in bowl), gradually whisking the egg mixture in with
a fork.
7. Mix the dough until it forms a ball.
8. Allow dough to rest in refrigerator for 10 minutes. Cut the dough in half. Using extra
C4C for dusting a flat surface, roll out one portion and drape to fit the contours of a
pie dish. NOTE: Recipe yields 2 pie crusts. Use remaining portion for an
addtional pie or drape over a filled pie plate and decorate. Fill with your favorite pie
filling, sweet or savory.
9. Bake in a preheated oven at 350˚F for 10 minutes or until golden brown. NOTE: Recipe
can be made ahead of time and stored in the freezer.

YIELDS 2 PIE CRUSTS
*C4C stands for Cup4Cup, sold by Williams-Sonoma

total carbs: 290