Wednesday, October 29, 2014

Recipe: Chocolate Buttercream Frosting

To me, there is nothing better than a good frosting. Whether it's coating a cake, brownies or eaten straight from the bowl, frosting is my favorite. 

And chocolate frosting? Even better.

Especially Chocolate Buttercream Frosting.

Chocolate Buttercream Frosting
  • 1 Cup Unsalted Butter, softened
  • 3-4 Cups Powdered Sugar
  • 2-3 Tablespoons Milk
  • 1/2 Cup Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  1. Cream butter in a large bowl for about a minute or so. 
  2. Add three cups of powdered sugar and beat again until combined. 
  3. Add two or three Tablespoons of milk, cocoa powder, vanilla extract and salt and beat again, for about three minutes. Add more milk if necessary.
  4. Sample. Frost. Sample. Repeat.


Monday, October 27, 2014

Recipe: Gluten Free/Vegan Black Bean Brownies

I'm sure you've heard it all before... that nothing gluten free can taste good. That the gluten free diet means that you have to eat heavy, bad-tasting, dry, egg-y or expensive foods. Etc.
People can be very negative when they're talking about gluten free foods. And people can be very skeptical about trying them and making them.
This blog is to prove that there are good gluten free recipes and foods out there. I promise to give you only the best, just the ones that I myself love. Because, in the gluten free world, we need more positive-ity. We need one place we can count on to find good recipes, and only good recipes.

These gluten free black bean brownies were one of the first gluten free recipes that I tried and they are amazing. 
Not only are these brownies healthier than the real thing (much healthier), but they taste delicious and are surprisingly fudgy and decadent! I have made them so many times since finding the recipe, and they have turned out great each time.

Here you will find only the best gluten free recipes.

Gluten Free/Vegan Black Bean Brownies
  • 2 Tablespoons Flaxseed Meal
  • 6 Tablespoons Water
  • 3 Tablespoons Oil of choice
  • 1/2 cup white sugar or 2 Tablespoons NuStevia Simple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 3/4 - 2 Cups Black Beans (you can cook them yourself, or use a 15 oz can)
  • 3/4 Cup Cocoa Powder
  • 1 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  1. In the bowl of a food processor, combine flaxmeal and water and pulse a couple of times. Let the mixture sit a few minutes. 
  2. Add all remaining ingredients and blend a few minutes, until smooth, scrapping down sides as needed.
  3. Pour into a greased muffin tin (makes 12) or a 9" pan. 
  4. Bake at 350 degrees for about 20 minutes.

Recipe found at my sister's blog, here, and the original recipe can be found here.


Saturday, October 25, 2014

Recipe: The Best Gluten Free Banana Muffins

Light and fluffy, moist, bursting with flavor... you don't know what you were missing out on until you've had one of these banana muffins. Seriously.
My sister asked if I'd still make them if we stop going gluten free. They are that good.

Whether you eat gluten free or not, I encourage you to try these. Your life (or at least, your breakfasts and snacks) will forever be changed. There muffins are just that amazing. I make them about once a week, if not more often. They go fast among me and my sisters.

The Best Gluten Free Banana Muffins
  • 1/2 cup butter, softened (or you could try shortening, as the original recipe suggests)
  • 1 cup sugar
  • 1 1/2 cup mashed, over-ripe bananas (about three bananas should do it)
  • 2 Tablespoons flaxmeal
  • 6 Tablespoons hot water
  • 1 2/3 cup brown rice flour
  • 1/3 cup potato starch
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. Preheat oven to 350 degrees, grease muffin tin (makes 12 - 14 muffins)
  2. Mash the banana with a fork. Mix the sugar in with it and set aside. 
  3. Right away, mix together the 6 Tablespoons of hot water and the 2 Tablespoons flaxmeal. Let the banana and flaxmeal mixtures sit for 10 minutes.
  4. In a mixing bowl, combine the brown rice flour, potato starch, xanthan gum, baking soda, baking powder and salt. Whisk together and set aside.
  5. In the bowl of your mixer, beat your butter for about 20 seconds, or until light and fluffy. Add first the flax mixture and beat until smooth. Scrape down the bowl.
  6. Add to your mixture half of the dry ingredients, and blend until smooth. 
  7. Add all of the banana mixture and blend again, until well incorporated. 
  8. Add the rest of the dry ingredients and blend until smooth, about 20 seconds. 
  9. Fill muffin tin with the thick batter, each about 2/3 full.
  10. Bake on the middle rack for 25 minutes, or until deep, golden brown.
Recipe found here.