Pumpkin Buckle

Thanks to my friend Michele (and Pinterest) I’ve discovered Pumpkin Buckle. It is cross between pumpkin pie and a cake. There is cakey gooey deliciousness on the top and bottom, and pumpkin pie filling in the middle. I think I’ve found my new fall favorite. Enjoy!

Ingredients:

•    1/2 cup butter, melted

•    1 cup brown rice flour

•    1 cup sugar

•    4 teaspoons baking powder

•    1/2 teaspoon salt

•    1 cup milk

•    1 teaspoon vanilla extract

FILLING:

•    3 cups canned pumpkin

•    1 cup evaporated milk

•    2 eggs

•    1 cup sugar

•    1/2 cup packed brown sugar

•    1 tablespoon brown rice flour

•    1 teaspoon ground cinnamon

•    1/2 teaspoon salt

•    1/4 teaspoon each ground ginger, cloves and nutmeg

TOPPING:

•    1 tablespoon butter

•    2 tablespoons sugar

Instructions:

1. Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.

2. In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.

Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings. Served best room temperature or cold.

Pumpkin Cake with Brown Butter Icing

My absolute Fall favorite. My husband has requested this recipe for every birthday cake of his for the last 5 years! Yum Yum!

Ingredients

1 1/3 Cup Brown Rice Flour

1/3 Cup Sorghum Flour
1/2 teaspoon xanthum gum

1/2 teaspoons baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly greated nutmeg

1/8 teastpoon ground cloves

1 cup canned pumpkin puree

1 1/2 cup granulated sugar
1/2 cup warm milk

2 large eggs

1 stick unsalted butter

Combine dry ingredients. Mix with wet ingredients. Bake at 350 degrees in a 9 inch square pan for 45 minutes or until knife comes out clean.

Brown butter Icing:

1/2 cup unsalted butter

2 cups sifted powdered sugar

2 teaspoons pure vanilla extract

2 tablespoons milk

Melt butter over medium heat until brown in color, about 10 minutes. Remove from heat and pour into a bowl, making s in the bowl. Add sugar, vanilla, and milk. Combine until smooth. Pour onto the top of the cake.

Brownies

Since I'm not allowed to post Grandma Leo's brownie recipe on here, per Geoff's request, here is a recipe I tried out last night that was amazing! I adapted it from the JoyofBaking website.

Brownies:

5 ounces (150 grams) semisweet or bittersweet chocolatechopped

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup brown rice flour
1/4 teaspoon xanthum gum
1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (optional)

No mixer needed for this recipe!

Melt the five ounces of chocolate chips and butter in a microwave safe glass bowl (only glass), about one minute, or until chocolate and butter are just melted. Whisk in the eggs, one at a time, and the vanilla. Combine with the dry ingredients and sugar. Add the chocolate chips. Pour into a glass 9 inch baking pan and bake at 350 degrees for about 25-30 minutes. Be sure to check frequently near the end of the bake time to make sure they don’t get over cooked. They should be slightly gooey. Eat warm or cool. Enjoy!

Read more: http://joyofbaking.com/brownies.html#ixzz2aHOTY0Eo

Chocolate Cream Cookies aka Gluten Free "Oreos"

I don't know about you, but I miss a good oreo cookie. They sell pretty good ones in most stores now (Glutino and Trader Joes are pretty tasty), but if you don't want to spend five bucks for a package, here is a recipe for homemade "Oreo" type cookies. Making these cookies is similar to making basic sugar cookies, however you'll need to roll the dough a bit thinner. Make sure to use a good floured surface when rolling out the dough because the GF dough sticks easily to the wax paper and rolling pin. I found Tapica flour worked well for rolling out these cookies because it was less gritty than using rice flour. The frosting for this recipe is much thicker than normal frosting, and soooo good. 

Good luck and enjoy!

Homemade Gluten Free "Oreos"(Makes approximately 3 dozen)

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups Brown Rice flour*
• 1/2 cup Sorghum flour*
• 3/4 cup dutch process cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthum gum
• 1 teaspoon salt

For the filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons half and half
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 – 3 1/2 cups powdered sugar, whisked to remove any lumps

Begin by preparing the cookies.  Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy.  Add the egg and vanilla, and beat until well incorporated.

Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs.  Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°F.  Line a baking sheet with parchment paper or a baking mat.  Set aside.

 Roll the dough to 1/8 – 1/4-inch thickness.  Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.

Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Once the cookies are cooled, prepare the filling.  Combine the softened butter, half and half, vanilla, and salt and beat until combined.  The mixture may be a bit lumpy, but will come together.  Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.  It will be slightly stiffer than a cupcake frosting.

Transfer the filling to a piping bag fitted with a large round tip.  Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

*if you don't have sorghum flour, 2 cups of brown rice flour will work fine.

GF Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

GF Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

                                           Ingredients

                                           2 and 2/3 cup brown rice flour

                  1/3 cup sorghum flour

                  1 tsp xanthum gum

                  2 teaspoons baking powder

                  1/2 teaspoon salt

                  8 ounces (2 sticks) unsalted butter, softened

                  2 1/4 cups packed light-brown sugar

                  4 large eggs, room temperature

                  3/4 cup buttermilk

                  Brown-Butter Glaze 

         

Directions

1.Preheat oven to 325 degrees. Sift together dry ingredients. Beat together brown sugar and butter until fluffy. Beat in eggs. Add flour and milk, alternating until mixed.  Fill each cup 3/4 full, and bake for 25 minutes.

2.Cool cupcakes.  Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

Brown Butter Glaze

Ingredients

   4 ounces (1 stick) unsalted butter

   2 cups sifted confectioners' sugar

   2 teaspoons pure vanilla extract

   2 to 4 tablespoons whole milk

Directions

Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.

Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

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