rewind

Wow.  It's been too long since I've blogged (I was stalling until I could upload my pictures on a computer & my mom was nice enough to let me on her new one!)  So I'm posting pictures from Rachel's birthday & the recipe I used to make her delicious, gluten-free chocolate polenta cake.

pretty pink roses

the birthday girl, Trip & her yummy cake

 

pretty paper

 

her two-headed dog sculpture by mario

 

Gluten Free Chocolate Polenta Cake

-1 c. water

-1/4 c. cornmeal

-1/2 c. butter

-6 oz. semi-sweet baking chocolate, chopped

-1 tsp gluten free vanilla

-1/4 c. sugar plus 2 tbsp

-4 egg yolks

-5 egg whites

Preheat oven to 300 degrees & lightly grease an 8 1/2 inch springform pan.

Combine water and cornmeal in a small saucepan on medium heat.  Stir occasionally & bring to boil.  Reduce heat to low.  Cover & cook mixture until thickened (about 7 minutes).  Remove from heat.

After you let polenta stand for 2 minutes, add butter, chocolate and vanilla.  Stir until melted.  Allow to cool.

Place 1/4 c. sugar and egg yolks into a small bowl.  Beat at medium speed until mixture is thick.  Add chocolate polenta mixture.

Beat egg whites in a separate small bowl on high speed until soft peaks form.  Continue beating & add in 2 tbsp sugar until glossy & stiff peaks form.  Fold in chocolate polenta mixture.

Pour into springform pan & bake until middle is set (I had to bake it for about 55 minutes) at least 40 minutes.  Cool completely.  Top with delicious chocolate whipped cream icing....

Chocolate Whipped Cream Icing

-1 c. heavy whipping cream

-1/2 tsp gluten free vanilla extract

-1 1/2 tbsp sugar

-2 tbsp cocoa powder

-3 tbsp cream cheese

Combine all above ingredients.  Make sure they are cold (if whipping cream has been out of the refrigerator I recommend letting the mixture cool in the fridge for a bit).  Beat (or whip) on high speed until stiff peaks form.  

Use to top cake.  Spread with a plastic spatula.  Add strawberries if desired.

How delicious!

xo,

Cayce Danielle

ginger!

Oh my goodness.  I made the BEST ginger ice cream today & I made it up all by myself!  In order to remember what I did, I'm going to post the recipe.

-1/2 cup sugar
-dash salt
-1 c 2% milk
-several pieces of ginger, chopped (add more or less depending on how spicy/gingery you would like the ice cream to be)
-1 egg, beaten
-1 c. whipping cream
-2 tsp.  ginger syrup (I used one by The Ginger People)

Combine sugar, salt, milk & ginger in a saucepan.  Cook over medium heat, stirring occasionally until mixture almost boils.  Reduce heat to low.

Stir about 1/2 cup milk mixture into the beaten egg.  Add egg & milk mixture back to remaining hot mixture.  Cook over low heat, stirring constantly until slightly thickend (2-5 minutes).  Remove from heat & refrigerate at least 2 hours.

Take out ginger chunks (I just picked them out with my whisk) and add whipping cream & ginger syrup, stirring with a wire whisk to combine.

Pour into ice cream maker and freeze as directed.

How yummy!  I'll do a real post tomorrow. 

xo,
Cayce Danielle

weeks ago...

I made the black bean brownies even though TX didn't win that game, and they were the most amazing brownies I've ever had!  The texture is very fluffy and different than any brownie I've tasted.  Definitely a new favorite...I've made them twice and wouldn't mind baking them again soon.

Jill and Leo came over to spend the day with us the second time I made the brownies & I had made egg nog ice cream the day before so I made us some black bean brownie & egg nog sundays (complete with a drizzle of Jameson whiskey on top)!

In case your interested, here's the delicious recipe:

-One 15oz can of black beans, drained and rinsed

-3 lg eggs

-3 tbsp oil

-3/4 cup granulated sugar

-1/2 cup cocoa powder

-1 tsp vanilla extract (remember to use GF!)

(the original recipe I found this from said to use 1/2 tsp of peppermint extract, but that didn't sound good to me so I substituted with 1/2 tsp of cayenne for a kick, but this is optional)

-1/2 tsp baking powder

-pinch of salt

-1/2 cup chocolate chips

Preheat the oven to 350 degrees, and grease an 8x8 inch brownie pan.

Food process the black beans & 3 tbsp oil until smooth and creamy.  Transfer to another bowl (if your food processor is not large enough) and add eggs, sugar, cocoa powder, vanilla, cayenne, baking powder and salt.  Mix with an electric mixer (or in food processor) until smooth.  Add half of chocolate chips, mix.  Pour batter into pan and sprinkle remaining chocolate chips on the top.  Bake for 30-35 minutes until edges start to pull away from the side & toothpick comes out clean when inserted in the middle.

Enjoy.

Here are some more cute pictures from the day we spent with Jill & Leo:

There are more but we're going to see Youth in Revolt at the Alamo Ritz (I haven't been there before--it'll be fun to check out!).

xo,

Cayce Danielle