Cake

Strawberry Topped Boston Cream Pie (Gluten-Free, Dairy-Free, Nut-Free, Paleo)

February 14, 2013 By SunnyB 4 Comments

It might surprise you to learn that my husband and I don’t celebrate Valentine’s Day.

Nope. Never. Not once.

You see, my husband has this thing against a commercially exploited day supposedly designed to tell the person you love that you love them. He believes that love is something to be expressed on a daily basis, that one should surprise and spoil randomly and not have to have a designated day to express love.

Luckily, he follows through this belief in his actions. And even though I do know without a doubt that he loves me; and while I understand where he is coming from, the girl inside of me still wants to be pampered with roses, sweet surprises, dinner dates and all the other things you dream of when Valentine’s is around the corner.

So when we were deciding on the perfect day to schedule our wedding, there seemed to be two main options; 1. Either we get married on my mother’s birthday, February 13^th and he could spoil me that day so I’d never feel a loss on Valentine’s or, 2. We get married in March and we do Valentine’s like all of the other couples we know.

Needless to say, he opted for option #1. Given that he asked me to marry him on his mother’s birthday (her suggestion), it seemed only fitting to be wedded on the day of my mother’s birth.

So in this week filled with love, sweets for your sweet, happy memories and wonderful surprises; we still have plenty of excuses to celebrate…even if we don’t do Valentine’s Day.

This year, my surprise treat for my husband came in the form of one of his favorite gluten and dairy-filled desserts…only, true to my nature, this one is Paleorific.

Boston Cream Pie comes in many ways, topped with a chocolate glaze or ganache, simply sprinkled with powder sugar, and on a more rare occasion, topped with strawberries and frosting.

My husband’s favorite? The latter, more complicated recipe…but the end result is worth every second.

The added drizzle of chocolate sends this cake up over the top, and the leftover ganache can be used to cover any leftover strawberries for you to enjoy separately. Or together. Whichever you prefer.

Most of this cake can be made up to two days ahead of time, although I recommend making the ganache on the day of.

I know this recipe is up too late for your Valentine’s Day celebration, but why not extend your joy and give this to the one you love this weekend. Or next week, or anytime. Just because. I mean, really, doesn’t the one you love deserve a sweet surprise…Valentine’s Day or not?

Enjoy and happy Valentine’s Day!

Strawberry Topped Boston Cream Pie (Gluten-Free, Dairy-Free, Nut-Free, Paleo)

Ingredients

Cake

1 c coconut flour
½ tsp baking soda
½ tsp sea salt
8 eggs
2/3 c coconut oil
½ c honey or palm syrup
4 Tbs vanilla extract

Pastry Cream Filling

2 cups whole-fat canned coconut milk
2 Tbs vanilla extract
6 egg yolks
2/3 c palm or turbinado sugar
¼ c arrowroot powder
1 Tbs coconut oil

Glazed Strawberries

1 lb ripe strawberries, hulled
½ c palm or turbinado sugar
4 ½ tsp arrowroot powder
¼ c cold water
1 tbs coconut oil
2 tsp lemon juice

Vanilla Frosting

2 cups arrowroot powder
2 cups palm or turbinado sugar
½ c palm oil shortening
¼ c whole-fat canned coconut milk
½ tsp vanilla extract

Chocolate Ganache

4 oz dairy-free chocolates (I use Enjoy Life brand)
¼ c whole-fat canned coconut milk

Instructions

Preheat oven to 350f.
Grease and flour two 9-inch cake pans, set aside.
Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside. Using stand or hand mixer, beat 8 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract. Mix in dry ingredients and blend until no lumps remain. Pour ½ cake mixture into each prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10-15 minutes before removing cakes from pan. Refrigerate up to 48 hours until ready to build cake.
In medium sauce pan, prepare pastry cream filling by bringing 2 cups of whole-fat canned coconut milk to a boil over medium heat, set aside. Whip together egg yolks, palm or turbinado sugar and arrowroot powder until light and fluffy. Slowly add in ½ cup hot milk and whip for approximately 60 seconds before mixing in the remainder of the milk. Return egg and milk mixture to saucepan. Add in coconut oil and cook over medium heat, whisking continuously until thick. Remove from heat and cover. Refrigerate at least two hours until ready to build cake.
Prepare glazed strawberries by mixing palm or turbinado sugar, arrowroot powder and cold water together. In medium sauce pan, bring sugar mixture to a light boil over medium heat and add in coconut oil and lemon juice. Quickly add in hulled strawberries and continue to cook, stirring gently to not smash the strawberries, until sauce becomes thick. Remove from heat and allow to cook. Use immediately or refrigerate up to 24 hours until ready to use.
Prepare frosting by mixing together arrowroot powder and palm or turbinado sugar until powdered sugar texture has been achieved. Set aside. Using an electric or stand mixer, cream palm shortening until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add in 3 cups or sugar, milk and vanilla, mixing until light and fluffy. If necessary, slowly add in remaining cup of powdered sugar until you have achieved your desired consistency. Refrigerate up to 48 hours, removing at least two hours before you are ready to build your cake.
Once you are ready to put your cake together, prepare ganache in medium sauce pan by melting semi-sweet chocolates and ¼ c whole-fat coconut milk over medium-low heat, mixing continually until chocolates are completely melted. Set aside.
Build your cake by placing one layer of cake on to serving platter. Spread pastry cream evenly over the first layer then carefully place the second layer of cake over pastry cream, pressing gently to ensure cake is level. Gently clean off sides, removing any pastry cream that has seeped out during the preparation process. Leaving about a ½ inch gap along the edge, arrange strawberries in one large circle first, filling in the center with the remaining strawberries and spreading any remaining glaze evenly over the strawberries.
Fill in the remaining gap along the top edge of the cake with frosting by preparing piping bag with a coupler and a large closed star, open star or french tip. Fill with frosting and decorate as desired.
Carefully drizzle ganache over the cake, creating a zig-zag or checkered pattern. Use as much or as little of the ganache as you please for this step. I ended up using approximately 3/4th the prepared ganache and used the remaining sauce to cover leftover strawberries which we enjoyed at a later time.
Refrigerate until ready to serve.
Makes approximately 8-10 servings

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Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: Cake, Casein Free, Corn Free, Dairy Free, Dessert, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free

One Minute Microwave Lava Cake (Grain-Free, Dairy-Free, Refined Sugar-Free)

December 28, 2012 By SunnyB 10 Comments

I love my friends.

I love that anyone who knows me in this little town of ours automatically thinks of me when they see something labeled “gluten-free.”

Because of this, I get periodic recipes e-mailed or texted to me on a regular basis and frankly, many of these turn into inspiration for future recipes or meals.

One of my most popular recipes (both in-house and on my website) is my Molten Lava Cake, so when a friend said she saw a recipe for a minute mug gluten-free lava cake, I was intrigued to say the least.

This recipe from PBS Food is naturally gluten-free but needed some additional tweaking before it was just-right for my grain-free, dairy-free and as refined sugar-free as possible household.

Lucky for me, this week’s Elf4Health challenges include making a mug cake!

What better time to perfect this decadent dessert once and for all? Like an inside-out lava cake, this richly decadent treat is refined sugar-free and high in protein but so sweet no one will ever guess how healthy it really is. With just a 30 second cooking time, you’ll have no trouble making enough to share with your whole family!

Happy New Year!

One Minute Microwave Lava Cake (Grain-Free, Dairy-Free, Refined Sugar-Free)

Ingredients

Adapted from Marc Matsumoto
1 tall ceramic mug
1 tsp coconut oil
1 egg
1 Tbs coconut cream
½ tsp vanilla extract
2 Tbs cocoa powder
2 Tbs Palm Sugar
¼ tsp grain-free baking powder (I use this recipe with arrowroot powder in place of potato starch)

Instructions

Generously grease the bottoms and sides of a tall mug with the coconut oil, set aside.
In a small bowl, beat the egg then whisk in coconut cream and vanilla. Sprinkle in cocoa powder and palm sugar, continually mixing the batter to prevent any clumps. Sprinkle the grain-free baking powder on top and quickly mix together.
Pour batter into prepared mug and firmly tap the mug on a towel-lined countertop to release any air bubbles.
Set your microwave for 30 seconds and closely watch the cake. It’s done when it rises to about double its original height (mine usually takes the full 30 seconds). Cook it too long and you’ll no longer have a rich, velvety cake draped in chocolate sauce, you’ll have a chewy glob.
Serve immediately in the mug or remove immediately onto a separate plate and top with your favorite fruit or whipped coconut cream.
Makes 1 mug

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Filed Under: Dairy Free, Desserts, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: Cake, Casein Free, Corn Free, Dairy Free, Dessert, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free, Sugar-Free

Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

October 24, 2012 By SunnyB 8 Comments

This is not my prettiest cake by any means, and I thought about remaking it in a number of different pans, but my daughter was so thrilled when she saw the final product that I decided if it was good enough for her, then it was good enough for me.

So many of my projects stem from the creative minds of my children.

After I had pressure canned 6 quarts of squash puree, used some of the leftover puree to make some Pumpkin Spice Steamers for the family, my oldest daughter decided that she wanted a pumpkin cake for her birthday.

She made it clear, however, that she did not want just any ole pumpkin cake… Nope, what she asked for was very specifically a vanilla pumpkin swirl cake, “you know, like the chocolate vanilla marble cakes you make, mommy.”

Now how could I resist that?

Despite the lackluster of the cake itself, my family raved over the result.

And my daughter? A genius for conjuring this up in her head.

Free of grains, nuts, dairy and refined sugar, I hope you enjoy this cake as much as we have.

Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

Ingredients

Cake

Vanilla

½ c Coconut Flour
¼ tsp Baking Soda
¼ tsp Sea Salt
4 Large Eggs
1/3 c coconut oil
½ c Palm Syrup
2 Tbs Vanilla Extract

Pumpkin Spice

6 Large Eggs
½ c Palm Syrup
½ c Coconut Oil
½ c Coconut Cream (from a well refrigerated can of whole-fat coconut milk)
1 tsp Vanilla Extract
1 TBS Pumpkin Spice
1 tsp Cinnamon
1 tsp Baking Powder
½ c Coconut Flour
½ c Pumpkin Puree

Vanilla Palm Sugar Glaze

1 c Arrowroot Powder
1 c Palm Sugar
¼- ½ c Canned Coconut Milk (full-fat, preferred)
1 tsp Vanilla Extract

Instructions

Preheat oven to 375f.
Grease and flour (using coconut flour) bunt pan, set aside.
Prepare vanilla cake by mixing together coconut flour, baking soda and sea salt. Whisk in eggs, coconut oil, palm syrup and vanilla extract, set aside.
Prepare pumpkin spice cake by mixing together eggs, palm syrup, coconut oil, coconut cream, vanilla, cinnamon and pumpkin spice. Quickly whisk in coconut flour, pumpkin puree and baking powder.
Slowly layer each cake ½ c at a time throughout the bunt pan. Use a knife to gently mix the batter without completely incorporating the mix, creating a marbleized look.
Bake at 375f for 35-40 minutes.
Prepare the glaze by adding arrowroot powder, palm sugar and vanilla extract to your blender. Over low setting, slowly drizzle in coconut milk until the glaze has achieved the desired thickness (I used less than ½ cup but more than ¼ cup to achieve this). Set aside.
Remove cake from oven, invert and allow to cool to room temperature. Pour glaze evenly over the top and serve.
Makes approximately 16 servings.

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Need more pumpkin inspiration? Be sure to visit (and enter) this month’s Ingredient Challenge Monday, and check in with my favorite Food Network Fall Fest Bloggers and their delicious inspiration below. Have a wonderful week. xoxo

Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes

Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting

Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage

HGTV Gardens: Garden-to-Table: Pumpkins

From My Corner of Saratoga: Chocolate-Pumpkin Cake

Made By Michelle: Pumpkin Scones

Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas

Devour: 5 Delicious Ways to Use Pumpkins After Carving

Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans

The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream

Thursday Night Dinner: Chocolate Chip Pumpkin Pie

Cooking With Books: Pumpkin-Bacon Brussels Sprouts

FN Dish: Primping Up Pumpkin

Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: Cake, Casein Free, Corn Free, Dairy Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free, Sugar-Free

September 13, Blogiversary and Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

September 13, 2012 By SunnyB 16 Comments

September 13^th may not mean a lot to most, but to the many who have been diagnosed with celiac disease, September 13^th is a day just as important as most any other holiday.

You see, September 13^th has been designated as National Celiac Awareness Day by the United States Senate, and “whereas the majority of people with celiac disease have yet to be diagnosed,” those of us who are lucky enough to have been identified want to help raise awareness and enable millions who are still unidentified to find their way.

Why September 13^th?

As I explained in my inaugural blog post, September 13^th is the birthday of Samuel Gee, the doctor who is credited with being the first person to find a link between celiac disease and diet.

Frankly, I owe my life to Dr. Gee. Quite literally.

It was September, 3 years ago, when I was diagnosed with celiac disease.

For several years before that, I had been ill. So extremely ill that my once morbidly obese build had dropped to a frightening 113 pounds.

At 5’ 11”, 113 pounds is thin. Too thin.

It didn’t matter how much I ate or how high in calories my food was (think junk food), I couldn’t keep most food down and what little food I could keep down went right through me.

I was starving to death.

Oddly enough, the sudden drop in weight was not the only symptom I had, nor was it the first. In fact, I was just as symptomatic when I was morbidly obese, my symptoms had simply magnified when the weight began to drop.

When you read my own living with celiac story, there is no doubt that my life has improved since being diagnosed with celiac.

It is also no coincidence that And Love it, Too! made its debut two years ago today, September 13, 2010.

From the beginning I knew that informing friends, but especially my family about celiac disease was going to be an important part of this venture. Opening my site on this day made perfect sense, and so it is.

As promised last year on my first blogiversary, and because my site opened with a cake, the name itself has been inspired by cake, it is my plan to celebrate this day with a new cake, every year!

A true southern classic, this Pineapple Upside Down Cake has been years in the making!

Really, it took me years to figure out how to make this cake gluten-free, dairy-free, refined sugar-free but just as delicious as the stuff my aunt Teena used to make.

My aunt Teena (whose specialties included bread and butter pickles, mustard greens, pinto beans and upside down pineapple cake) always said the key to a good pineapple cake was the cast iron it was cooked in and the caramel that coated the outside.

Having tasted upside down pineapple cakes from all over the US (prior to cd diagnosis), I do believe she was right.

Even without the gluten, grains, sugar and butter that filled my aunt Teena’s cakes, I do believe she would be proud of the recipe I am sharing tonight.

Regardless of all it is missing, this cake is spot-on and truly the perfect dish to be sharing with you this special day.

Enjoy!

Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

Ingredients

Caramel & Fruit Coating

20 oz can of Unsweetened Pineapple Slices, juice separated and reserved
¼ c Coconut Oil
¼ c Palm Syrup
¼ tsp Sea Salt
7 Red Cherries, pits removed

Cake

½ c Coconut Flour
¼ tsp Baking Soda
¼ tsp Sea Salt
4 Eggs
1/3 c Coconut Oil
½ c Palm Syrup
2 Tbs Vanilla Extract

Instructions

Preheat oven to 350f.
Using a well-seasoned 12” cast iron skillet, slowly melt ¼ coconut oil over medium heat.
Once melted, whisk in ¼ c palm syrup, sea salt and juice from the 20 oz can of unsweetened pineapple slices. Allow sauce to reduce over medium to medium low heat until a thick caramel has been achieved (about 15-20 min). Remove from heat.
Carefully lay 7 whole pineapple slices on the base of the skillet, six half-slices on the sides of the skillet and then drop 1 pitted cherry in the center of each whole slice. Set aside.
Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside.
Using stand or hand mixer, beat 4 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract.
Mix in dry ingredients and blend until no lumps remain.
Carefully pour cake mixture over prepared fruit and caramel.
Bake for 35-40 min or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool slightly (10-15 min, still in skillet)
Place large serving platter or cake stand carefully, upside down, over the skillet.
Holding both the plate/stand and the skillet firmly together, quickly flip the skillet and platter so that the platter is right-side up and the skillet is upside down.
Slowly lift the skillet from the platter, ensuring all pineapple slices remain in place and that cake has separated from the skillet intact.
Serve warm or refrigerate until ready to serve.
Makes 8-10 servings

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So many wonderful changes have come over the last two years of sharing my story, my recipes and my life with you, I cannot wait to see the changes and the progress that are yet to come.

Thank you for being a part of this dream! It is because of you that I continue to do what I do.

Love to you all! xo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: Cake, Casein Free, Celiac Awareness, Corn Free, Dairy Free, Dessert, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free, Sugar-Free

No-Bake Vegan Candybar Brownies (Grain-Free, Dairy-Free, Refined Sugar-Free, Raw alternative noted)

April 17, 2012 By SunnyB 7 Comments

Let me start by saying Pinterest is a dangerous site.

Very dangerous.

In addition to losing unimaginable amounts of time, Pinterest can motivate you to do things you might not have done before.

Sometimes this is a good thing.

Sometimes this is not.

These no-bake, refined sugar-free vegan candy bar brownies are the result of a number of Pinterest inspired ideas.

Is this a good thing?

Yes.

Dangerous, maybe…but good none the less.

First, I came across this beautiful recipe for snickers brownies. Filled with sugar, gluten and dairy, as delicious as this recipe appears, it is one that my family will never be able to enjoy.

Then there is this recipe for raw brownies from Taste Space. Five ingredients no added sweeteners; and I thought, you know that could work as the base for a gluten-free dairy-free snickers brownie…

Finally, there have been a number of pins showing how easy it is to make marshmallows at home, so I thought I would give this my own spin.

Top everything off with a very easy raw caramel and a from-scratch refined sugar-free chocolate topping, I almost nailed it a vegan no-bake version of that beautiful snickers brownie mentioned above.

Almost.

Through experimentation, a bit of research and a lot of tweaking, I found that making a marshmallow crème that is vegan, grain-free, soy free and refined sugar free is not that easy.

And once you accomplish something close-to…well, it’s not nearly as fluffy as what one would hope marshmallow cream to be.

I did, however, create exactly what I hoped to create…then I failed to take pictures.

What you see here is the remnants of my grain-free, soy-free, refined sugar-free vegan marshmallow crème.

It is fluffy, tasty and very marshmallow-like…but doesn’t hold up quite the same way as the traditional stuff would for the nougat portion of this recipe.

I thought about leaving that portion out, but it is just too good to forget.

That being said, without the nougat portion of this recipe, you would still have some pretty amazing caramel brownies. Use raw cocoa and this recipe is not simply refined sugar-free and vegan, this recipe would be raw to boot!

So go for it.

Or stick with what I have below for an extra decadent, never forget, mouth-watering candylicious brownie that you will be forever grateful you took the time to make.

What essentially was my birthday gift to myself is now my gift to you.

With nearly two pounds of Mejool dates and a combined total of two-cups of good-quality maple syrup; this recipe is far from economical, but truly worth every penny.

May you find these decadent treats as satisfying as we do.

Enjoy!

No-Bake Vegan Candybar Brownies (Grain-Free, Dairy-Free, Refined Sugar-Free, Raw alternative noted)

Ingredients

Brownie Layer

2 cups Blanched Almond Flour
1 cup Cocoa Powder
¼ tsp Sea Salt
2 ½ c Medjool Dates, pitted

Nougat Layer

1 batch Grain-Free, Vegan Marshmallow Crème (recipe below)
¼ c Butter Flavored Palm Shortening
1 c Palm Sugar
¼ c Full-Fat Canned Coconut Milk (My new favorite is Native Forest)
¼ c Unsweetened Almond Butter (I use homemade)
1 ½ c Pecans or Cashews
1 tsp Vanilla

Caramel Layer

2 c Medjool Dates, pitted
¾ c Maple Syrup

Candybar Topping

1/3 c Coconut Oil
½ c + 2 Tbs Cocoa Powder, Divided
2 tsp Vanilla
¼ c Maple Syrup
3 Tbs + ¼ tsp Arrowroot Powder
½ c Unsweetened Almond Butter (I use homemade)

Marshmallow Crème

1 c Filtered Water (divided)
3 Tbs Agar Agar Flakes
1 c Maple Syrup
1 tsp Vanilla
¼ tsp Sea Salt

Instructions

Line 9x13 cake pan with parchment paper.
Make marshmallow crème by boiling ½ c filtered water. Add in agar agar flakes and continue to boil for another 3-4 minutes or until flakes have completely dissolved. Set aside.
In medium sauce pan, bring remaining ½ c filtered water, 1 c maple syrup, vanilla and salt to a boil over medium-high heat. Using a candy thermometer, allow mix to continue to boil until a temperature of 240 degrees or soft ball stage has been achieved. This will take approximately 8-9 minutes.
Remove sauce pan from heat.
Using stand mixer, combine agar agar base with candied syrup using low/medium speed. Slowly turn mixture to high and continue beating until mixture becomes thick like marshmallow crème (about 10 minutes).
While stand mixer is beating away at marshmallow mix, bring together brownie layer by pulsing together almond flour, 1 c cocoa powder, and ¼ tsp salt. Slowly add 2 ½ c dates, one piece at a time through the feed tube of the food processor while processor is running. Once complete, mix should resemble coarse crumbs but will stick together when pressed.
Press brownie mix into the base of the parchment-lined 9x13 cake pan, spreading evenly to ensure full coverage. Set aside.
Return to marshmallow crème, stopping stand mixer once the mix is light and fluffy (not as thick as traditional marshmallows, but no doubt it is marshmallow crème).
Using medium sauce pan, prepare nougat layer by melting butter-flavored palm shortening over medium heat. Add palm sugar and coconut milk, stirring until dissolved. Bring to a boil and add in the marshmallow crème, almond butter and vanilla, stirring until smooth. Remove from heat and fold in pecans or cashews. Pour evenly over brownie layer, using spatula to ensure even coverage. Place brownies in the freezer until you are ready for the next layer.
Using high-speed blender, combine 2 cups of dates with ¾ c maple syrup and blend until completely smooth and caramel-like. Remove brownies from freezer. Pour caramel on top of nougat layer and spread evenly with a spatula to ensure complete coverage. Return to freezer.
Wash high-speed blender, dry with towel, making certain to remove all water because water could damage the precious final step…creating the chocolate coating.
No one wants to ruin their chocolate coating.
Prepare chocolate coating by adding coconut oil, ¼ c + 2 Tbs cocoa powder, vanilla, maple syrup and arrowroot powder to blender. Mix on medium about 20 seconds then increase to high for about 10 seconds. Add remaining ¼ c cocoa powder and ½ c almond butter. Blend until smooth.
Remove brownies from freezer and carefully spread chocolate mix evenly on top of the caramel layer. Once complete, place brownies in refrigerator for 30 min or until ready to serve. The top should be crisp like a candybar before serving.
Completely remove brownies from pan by lifting parchment paper before cutting. This will make creating uniform squares a lot easier.
Because these are so rich, I recommend cutting them into smaller-than usual brownie bites.
Have some unsweetened coconut or almond milk handy…you’ll want something to enjoy these with.
Makes 24-36 servings.

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This recipe is also linked to: Gluten-Free Wednesdays

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Vegan Tagged With: Cake, Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Paleo, Raw, Snack, Soy Free, Sugar-Free, Vegan

Whipped Coconut Strawberry Cake (Gluten-Free, Dairy-Free, Nut-Free, Paleo Friendly)

February 12, 2012 By SunnyB 9 Comments

February is a big month in our home. Birthdays, anniversary and more… With all of the hustle and bustle, school and work schedules, it is a wonder we manage to get anything done.

Still, especially when it comes to birthdays, it is important to give each event the special attention it deserves.

This year my second oldest daughter turns eight. In our family, in our church, this is a tremendous milestone.

This year she has the opportunity to be baptized, and for this we are expecting family from all over the state to come celebrate with us.

Eight is the year we have designated as the time when our girls can get their ears pierced. If for no other reason than because it is the same age when I got my ears pierced, eight is our year.

Eight is also a year when she will be given more responsibility around the house…her little chores will become more purposeful as will our ability to rely and trust on her, dependent upon her actions.

Eight is a great year, and one we decided to start off with a bang.

When my daughter asked me to make her a strawberry cake for her birthday, I was not certain she and I had the same goal in mind.

I do believe her idea of a strawberry cake resembled more of the pink, sugar filled, overly sweet version you can find ready-made in the store.

In my mind, I imagined something leaning more towards strawberry shortcake. Fruit sweetened and light as air.

But because my daughter, this daughter, was diagnosed with a milk allergy at just 17 months old, knowing what soft, pillowy sponge cake layered with strawberries and whipped cream tasted like was not something she could fathom.

In the end, I believe this cake is a bit different from what either of us imagined, yet is every bit as delightful as what either of us hoped for.

Undoubtedly the sponge cake can be made into two thicker layers, although I cannot offer a bake time on those. For this cake and the purpose of several layers of rich, luscious whipped cream intertwined with strawberry, the four thinner layers work perfectly as a method of flavor delivery and presentation.

Gluten-Free, Dairy-Free, Nut-Free, Grain-Free, Soy-Free and Paleo Friendly, could this be a wish come true?

…I think so.

Whipped Coconut Strawberry Cake (Gluten-Free, Dairy-Free, Nut-Free, Paleo Friendly)

Ingredients

Cake:
12 Eggs, separated
½ c Butter Flavored Palm Shortening
½ c Coconut Milk
¾ c Strawberry Puree (about ½ lb blended into a simple puree)
½ c Agave Nectar
1 tsp Vanilla Extract
1 tsp Sea Salt
1 c Coconut Flour
1 tsp Grain-Free Baking Powder (I use The Spunky Coconut’s recipe with arrowroot powder. It comes out perfectly every time.)
Whipped Cream with Strawberry Filling:
6 cans Full-Fat Coconut Milk, chilled at least 24 hours
1 c Arrowroot Powder
1 c Palm Sugar
2 Tbs Coconut Flour
1 lb Strawberries, reserving 8 for garnish, slicing the rest

Instructions

Preheat oven to 350f. Separate the eggs using the method shared here, placing yolks into large mixing bowl and the whites into warm metal stand-up mixer bowl.
Whip egg whites into stiff peaks and set aside.
In large mixing bowl, whip together yolks, butter-flavored shortening, coconut milk, strawberry puree, agave nectar, sea salt and vanilla extract. Add in coconut flour and baking powder. Gently fold mixture into egg whites and spread batter evenly between four greased 9 inch cake pans.
Bake at 350f for 20 minutes, or until they pass the knife test.
Prepare whipped filling. Open chilled coconut milk, removing as much of the cream from the top as you can without getting too much of the coconut water below. Place cream into large, chilled mixing bowl for stand-up mixer. Using medium speed, whip cream until light and fluffy.
While this is happening, blend together arrowroot powder and palm sugar until they resemble powdered sugar, approximately 15 seconds.
Turning the mixer speed to medium-high, slowly add in coconut flour and powdered sugar, doing no more than ¼ powdered sugar at a time. Use as much or as little of this mix as you prefer. Because I was aiming for something between frosting and whipped cream, I used the entire batch for ours.
Once whipped cream is sweetened to your liking, remove from mixer and gently fold in sliced strawberries.
Refrigerate until cakes are completely cooled.
Once cool, layer cake and whipped filling, using ¼ filling mixture between each layer and the remainder of the filling on top.
Garnish with whole strawberries and refrigerate until ready to serve. Makes 16 Servings.

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Whether you use this to surprise your sweet valentine or simply wish to enjoy a dish that is truly over-the-top, I hope you enjoy this lovely dessert as much as we have.

Don’t forget to stop by the Ingredient-Challenge Monday post from last week and share your favorite fennel recipe. We would love to feature your recipe on our site!

Have a wonderful week. xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: Cake, Casein Free, Corn Free, Dairy Free, Dessert, Gluten Free, Grain Free, Nut Free, Soy Free

7 links recap and giveaway winner. Happy New Year!

January 1, 2012 By SunnyB 13 Comments

A few months ago, I was honored to be selected by Heather the Gluten-Free Cat to participate in a blogging challenge.

Unfortunately, at the very time she made this selection I was changing servers and my site was down…for nearly two weeks.

By the time I had everything back up and running, it seemed I had 1001 events to catch up on and before I knew it, the year was drawing to a close and I still hadn’t participated in her challenge.

So this New Years day, instead of a basic recap of the happenings from the year before, I am honored to present to you my 7 links.

For the 7 links event, bloggers must choose posts from their site that best fit the following categories: Most Beautiful Post, Most Popular Post, Most Controversial Post, Most Helpful Post, Post Whose Success Surprised Me, Post That Didn’t Get Attention it Deserved, and Post I am Most Proud of.

Be sure to visit the Gluten-Free Cat for her 7 links recap, undoubtedly there are some fantastic posts you will be happy to visit.

Without further adieu, I am happy to begin 2012 by sharing my 7 links:

Most Beautiful Post:

Zucchini Lasagna

I consider this post to be my most beautiful, not only because of the lovely recipe and great images captured, but mostly because it is a post where I took a moment to celebrate the beauty of my life.

No particular reason…July 2^nd is not a day we celebrate anyone’s birthday, anniversary or holiday…it was just a day that my appreciation for the blessings in my life came through, loud and clear.

That is true beauty.

Most Popular Post:

This was an easy selection. Undoubtedly, my most popular post is my Chocolate Pecan “Toll House” Pie. This post had the magic formula: Immediate Connection to a Major Holiday Blogging Event, A Fantastic Giveaway and a Lovely Recipe.

I thoroughly enjoyed reading the responses to the entry requirement “tell me about your favorite or most memorable holiday dessert.” So many great ideas, quite a few humorous ones, and a number of requests that have me plugging away, trying to find the answer (magic recipe) for you before next year.

My greatest inspiration comes from you…please keep the requests/comments coming.

Most Controversial Post:

Foodbuzz Tastemaker: Rosemary-Garlic Chicken Breasts with Vegetables

While no comments were directly on this post , when I shared this link on Facebook, I was surprised how argumentative one reader became over the idea that I would be audacious enough to feed my family frozen vegetables from the microwave.

First: organic is best. I do my best to serve my family fresh in-season organic foods from our local farmer’s market or my own back yard as often as possible.

Second: I do not use the microwave for every meal. In fact, I can count on one hand how many times my microwave actually gets used every month.

But like many busy families, especially families with two working parents (like mine), we do on occasion need to use our microwave.

Given that we had just moved, still hadn’t fully unpacked our kitchen, had not had the opportunity to restock our refrigerator or cupboards….well frankly, I did what many would do…

I used my microwave to simplify my evening.

Then I shared it with you.

Is it a good recipe?

Yes.

Did my family eat and enjoy it?

Yes.

Did we survive?

Yes.

Are microwaves safe to use?

Do a simple Google search on microwave safety and make the decision yourself.

As far as I am concerned, microwaves are safe on occasion. They are not my preferred method for preparation, but I am a realist. More importantly, I am a full-time working mother of five. I occasionally use my microwave.

Hate me or love me, it is part of the reality that I live in.

Thanks for letting me get that off my chest.

Most Helpful Post:

Healthy Lunchbox Round-Up

This post was a compilation of greatness from some of my favorite bloggers, the final post of my very first self-hosted blogging event, and the beginning of what I hope to become an annual tradition.

Next year though, I am aiming for an earlier start and more guest bloggers.

Healthy Lunchbox ideas are something we can never have too many of.

What an honor to have these lovely ladies write for us.

Post Whose Success Surprised Me:

Vegan Sweetened Condensed Milk

One of my earliest recipes, this post is one of my most referenced recipes by other bloggers. It also happens to be one of my personal favorites, and I do my best to always have some on hand.

Gluten-free, Dairy-Free, Casein-Free, Refined Sugar-Free, Vegan, Nut-Free too; this recipe meets the needs of so many, and is one I am happy has caught on.

Post that Didn’t Get the Attention it Deserves:

This one was the most difficult post to choose…there are so many posts that meet this category.

But then, I may just be a bit biased.

Of all the posts that I wish had gotten more attention, my Easy Vegan Ranch Dressing is at the top of the list.

This is one of those recipes that my husband has asked me to make time and time again. Given that he is one of my harshest critics, is welcome to have ‘normal’ ranch any time he wants…the fact that he chooses my vegan, homemade version is saying something.

This is good stuff. Really good. You should try it sometime.

Last but not least, the Post I am Most Proud of:

Blogiversary Celebration, Vegan ‘Samoa’ Cake and Giveaway Winner!

This post is significant for a number of reasons.

First, this post marks my one-year blogging anniversary. One year. It seems like I have been living this way, blogging my heart out much longer than that…at the same time, my first year flew by. So many great posts and events, so many happy memories.

Second, the recipe. I mean really…Caramel, Chocolate, Coconut. Sooooo great. Grain free and vegan? Yippie!

Mmmmm….I need some cake.

More significantly though, it is in this post where I share what changes my family and I have gone through since the inception of this blog. My own dietary changes, how going gluten-free has impacted my dairy-free daughter…but most importantly, the impact diet has had on my child with A.D.D.

If you ever questioned the impact food can have on an individual, please read this post. If you have a relative, friend, or even better, a doctor who thinks you are silly (or even insane) for trying to control physical ailments through dietary changes…PLEASE, share this post with them!

Thank you, Heather, for selecting me as one of your five bloggers to share my 7 links. I apologize it has taken me so long to participate, though I hope it was worth the wait.

Now it is my turn to tag 5 more bloggers. Undoubtedly you will enjoy hearing from these wonderful bloggers…not all of them are gluten-free or dairy-free, but they are all among my most favorite individuals to follow.

Ricki of Diet Dessert and Dogs

Shea of Dixie Chik Cooks

Stacey and Matthew of Paleo Parents

Wendy of Celiacs in the House

And Stephanie O’dea of Stephanie O’Dea.com and A Year of Slow Cooking

Last but not least, I love starting off the New Year by announcing a winner! Thanks to Random.org for selecting comment #47.

Megan R

Submitted on 2011/12/31 at 7:07 pmMy goals this year are.. To completely cut out dairy and gluten! I have only been two months “clean” and have had a few dairy splurges… So I will make it a goal to be completely dairy free and Gluten free! I want to accomplish a lot in 2012 before my husband deploys overseas! We have lots of traveling to do! Oregon and grand canyon is on our to-do list before he leaves! I also want to come up with new recipes and start a blog of my own! Thank you for the opportunity!

Congratulations to Megan R! Please e-mail me at: andloveittoo (at) gmail (dot) com with your full name and address where you would like the dairy-free & gluten-free kitchen to be mailed to.

I am excited for your journey ahead! As the wife of an US Army Veteran, I empathize with your excitement and anxiety. Please let me know if there is anything I can do to help. I look forward to hearing from you directly.

Happy New Year, everyone!

Filed Under: Gluten Free Tagged With: Book Review, Cake, Casein Free, Celiac Awareness, Cheeze, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Healthy Lunchbox, Main Dish, Nut Free, Paleo, Side Dish, Soy Free, Vegan

the dairy-free & gluten-free kitchen, flourless chocolate almond cake (plus a New Year’s giveaway!!)

December 29, 2011 By SunnyB 50 Comments

‘Tis the seasons of surprises.

Imagine how tickled I was to receive a package from Ten Speed Press with a new cookbook just before Christmas!

Denise Jardine’s The Dairy-Free & Gluten-Free Kitchen is everything this lovely cover cracks it up to be…

I mean, seriously, what screams gluten and dairy more than pizza? And that cheese? It must be goat’s milk cheese, right?

Wrong.

This rustic mushroom pizza is topped with Denise’s Creamy Macadamia Pine Nut Cheese… Not an ounce of mammal cheese or casein found in any recipe within this book.

Yayyyy!

While my family and I have enjoyed several of Denise’s recipes since receiving this lovely book, I must say one of the features that impresses me most about this cookbook is the detail Denise offers regarding dairy-free and gluten-free living.

I was extremely pleased to find that Denise takes the time to elaborate on dairy issues including lactose intolerance, milk proteins and allergies. She goes on to discuss various ways to obtain calcium without eating dairy, the reasons why dairy is important (beyond the bone) and gives a detailed list to help identify potentially hidden sources of dairy in packaged foods.

With nearly as many hidden terms for dairy or casein as there are for gluten…it is important to know what you are getting!

Denise goes on to discuss gluten, celiac disease, and the link between lactose intolerance and celiac disease. As she does with milk, Denise also gives a very detailed list of pseudonyms we must know in order to correctly identify sources of hidden gluten within our food.

Throughout her introduction section, Denise manages to answer many of the questions I faced when first transitioning into a diary-free, and later a gluten-free lifestyle.

…If you were to purchase this book for no other reason, the detail on dairy-free and gluten-free living alone would make the investment worthwhile.

But then, there are the recipes.

So many beautifully recipes!

Inspiration for every meal of the day, this diary-free and gluten-free cookbook is an excellent choice for anyone who is new to, or an expert at gluten-free and dairy-free living.

Each recipe is clearly marked with a Free of label which allows you to know, at a glance, if the item you are wanting to make has eggs, soy, nuts, sugar or oil (everything is already free of dairy and gluten, so no worries there!). For those of us who face additional dietary challenges, self-imposed or otherwise, this feature makes selecting the ideal recipe easy, and is just one of the many reasons why I thoroughly enjoy this book.

While there are not any recipes specifically aimed at the Paleo lifestyle, many of Denise’s recipes fit nicely into a Paleo diet or can be easily converted…

Like the flourless almond cake recipe below.

Oh my is this recipe wonderful!

The cake itself is almost pudding like in texture. Topped with candy-like almond paste then covered in a luscious chocolate glaze; this cake is rich enough for the heaviest chocolate craving yet light enough to allow even the youngest child to enjoy.

I used equal parts palm sugar in place of the sugar called for in this recipe and was positively pleased at the result.

Perfect for your New Year’s gathering…I hope this recipe helps to fill your home with much joy.

Oh…and don’t forget to enter my giveaway, below.

Reprinted with permission from The Dairy-Free & Gluten-Free Kitchen: 150 Delicious Dishes for Every Meal, Every Day. Copyright © 2012 by Denise Jardine. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo copyright © 2001 by Caroline Kopp

flourless chocolate almond cake

Free of soy* oil

makes one 9-inch cake

cake

8 ounces semisweet dairy-free chocolate*, chopped

³/₄ cup canned light coconut milk

2 teaspoons gluten-free vanilla extract

¹/₄ cup almond meal flour

6 large eggs

¹/₂ cup sugar

glaze

²/₃ cup canned light coconut milk

8 ounces bittersweet or semisweet dairy-free chocolate*, finely chopped

1¹/₄ cups sliced almonds, toasted (see page 186)

Almond Paste (page 156)

to prepare the cake: Preheat the oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper, generously grease the paper and sides of the pan, and set aside.

In a food processor, grind the chocolate into a coarse meal. Heat the coconut milk in a saucepan over medium-high heat, until it just reaches a boil. Pour the milk over the chocolate in the food processor and pulse until smooth. Transfer the chocolate to a large bowl. Stir in the vanilla and almond meal flour.

Using an electric mixer, beat the eggs and sugar on high speed for 4 minutes, or until the mixture has doubled in volume. Fold the eggs into the chocolate mixture until just incorporated. Pour the batter into the prepared pan and bake until a dry crust forms on top but the center is still slightly soft, 20 to 22 minutes. Transfer the pan to a wire rack and allow the cake to cool completely, about 1¹/₂ hours. Refrigerate for 2 hours or overnight to set. The cake will fall as it cools. Before removing the cake from the pan, lightly press down on the top of the cake to compact it further and to even out the crusty top. Remove the sides of the pan. Using the cake pan as a guide, cut out a 9-inch cardboard round and place it on top of the cake. Invert the cake onto the round, gently brush away any large crumbs. The cake can be prepared 1 day ahead if tightly covered and kept at room temperature.

to finish the cake: Roll the almond paste between 2 sheets of plastic wrap to a thickness of about ¹/₈ inch. Cut out a 9-inch circle, using the bottom of the cake pan as a guide. Place the almond circle atop the cake. Transfer the cake to a wire rack and place the rack over an extra-large bowl. The bowl will be used to catch the excess chocolate glaze.

to prepare the glaze and decorate the cake: Set a small saucepan over low heat and melt the coconut milk and chocolate, stirring until smooth. Remove from the heat and cool until the glaze is almost set but still spreadable. Spread the sides of the cake with just enough glaze to even out any imperfections, taking care not to let any crumbs get into the remaining glaze. Slowly reheat the glaze over low heat until it is smooth and just pourable, but not thin and runny. Pour the remaining glaze into the center of the cake and, working quickly, spread it over the top of the cake and around the sides, working the glaze as little as possible. Allow the glaze to cool slightly. Sprinkle the almonds around the outer edge of the top of the cake, forming a 1¹/₂-inch border. Gently press the almonds onto the sides of the cake so they adhere to the glaze. Transfer the cake to a platter and allow the glaze to set for about 30 minutes. Serve at room temperature.

almond paste

1¹/₂ cups almond meal flour

³/₄ cup sugar

3 tablespoons water

1¹/₂ tablespoons freshly squeezed lemon juice

to prepare the almond paste: Place the almond meal flour in a food processor. In a medium saucepan combine the sugar, water, and lemon juice over medium-high heat. Stir the mixture until the sugar dissolves and begins to boil. When it begins to boil, start a timer and boil the syrup for 3¹/₂ minutes, until it reaches the soft ball stage or until a candy thermometer reaches 240°F. (The soft ball stage is the point at which a drop of boiling syrup dropped in cold water forms a soft ball.) With the motor running, begin pouring the syrup into the processor in a slow stream, and process until fully incorporated, about 2 minutes. Spread a piece of plastic wrap on the counter and spoon the paste onto the center. Shape the paste into a log and wrap tightly in plastic wrap. Refrigerate for 1 week to cure or up to a month. To work with the paste, bring it to room temperature before rolling it out.

toasted nuts and seeds

Free of egg soy sugar oil

to toast nuts: Place the nuts in a large skillet over medium-high heat. Toss them continuously in the skillet until the nuts begin to crackle and turn a light golden color. Transfer the nuts to a plate and spread them in a single layer to cool.

to toast sesame seeds: Place the seeds in a small skillet over medium-low heat. Toss the seeds continuously in the skillet until they begin to crackle and pop, 1 to 2 minutes. Transfer the seeds to a plate and spread them out in a single layer to cool.

to roast nuts: Preheat the oven to 300°F. Line the bottom of a rimmed baking sheet with parchment paper. Spread the nuts on the prepared pan in a single layer. Bake until they turn a light golden color, 10 to 15 minutes, depending on the size of the nuts. Nuts burn easily, so watch them closely.

to store toasted or roasted nuts or seeds: Allow the nuts or seeds to cool completely before you store them or they will become soggy. Store in an airtight container at room temperature for up to 1 week.

Before I go… I did say I was going to do a giveaway, didn’t I?

Once again, the publishers at Ten Speed Press have honored me with a special giveaway copy of The Dairy-Free & Gluten-Free Kitchen to one lucky winner!

What a great way to start out the New Year!

1) “Like” And Love it, Too! On Facebook, leave a comment below

2) Follow @andloveittoo on Twitter, leave a comment below

3) Post a link to this giveaway on Facebook. Tag And Love it, Too!, and leave a comment below telling me that you did

4) Share this a link to this giveaway on Twitter, mention @andloveittoo, and leave a comment below telling me that you did

5) Tell me what your goals are for this New Year, what inspires you or where you would like to go (professionally, philosophically or in regard to traveling).

Entries will be taken through December 31, 2011 at 11:59pm and winner will be announced January 1, 2012.

Happy New Year! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Recipes, Vegetarian Tagged With: Book Review, Cake, Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Giveaway, Gluten Free, Grain Free, Paleo, Soy Free

Pumpkin Custard (Gluten-Free, Dairy-Free, Refined Sugar-Free)

November 16, 2011 By SunnyB 19 Comments

You may have not yet noticed…but I am a lover of all things pumpkin.

Pumpkin dip, pumpkin with caramel, pumpkin pie….give me some pumpkin candles, pumpkin cookies and pumpkin muffins (gluten-free, dairy-free of course), and I’m a happy girl.

With so many holiday events going on, I knew it was high time for me to find a pumpkin recipe that is simple enough to go together quickly, yet big enough to serve a crowd.

Still…when I was invited to the Food Network Communal Table: Thanksgiving Edition; I wasn’t quite certain what to bring.

I make a mean cranberry sauce, and my dairy-free eggnog is always a hit, then again, I could always put a new twist into my favorite fudge recipes.

Even so, my mind kept returning to my beloved pumpkin and I knew I simply must find a way to create a dish worthy of such an event.

This Pumpkin Custard is not your typical pumpkin dessert…lighter in flavor than most pumpkin pie fillings, free of refined sugar and dairy, topped with a ‘sugar crust’ reminiscent of crème brulee… this recipe goes together easily yet is large enough to satisfy a crowd and gourmet enough to deserve a place on the communal table.

I hope you find many reasons to fill your holiday table with lovely dishes such as these…more importantly though, I pray you find the love, laughter and friendship you so openly deserve throughout the season.

Happy Holidays

Pumpkin Custard (Dairy-Free, Gluten-Free, Refined Sugar-Free)

4 eggs, beaten

3 ½ c Pumpkin Puree (cooked fresh or pure canned pumpkin)

2 c Palm Sugar, divided

1 can (13.65 oz) Full-Fat Coconut Milk

1 Tbs Vanilla

2 tsp Cinnamon

2 tsp Sea Salt

Pre-heat oven to 425f. In large bowl, beat together eggs. Slowly add in pumpkin, 1 ½ c palm sugar, coconut milk, salt, cinnamon, and vanilla. Pour mixture in large (2.5L) casserole dish, spreading evenly. Sprinkle remaining ½ c palm sugar on top of the mixture. Cook at 425f for 80-90 minutes or until knife, when entered, comes out clean.

Remove from heat and cool completely. Serve cold.

Makes 8-10 servings.

Now pull up your favorite holiday chair, get your platter ready and enjoy the feast these Food Network bloggers have prepared just for you! xoxo

Cocktails, Appetizers, Soups and Salads:

Sweet Life Bake: Pumpkin Margarita

Easy Peasy Organic: Thanksgiving Ginger Cocktail

Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto

Mooshu Jenne: Green Salad

Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad

Jones is Hungry: Roasted Vegetable Salad

Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe

From My Corner of Saratoga: Curried Pumpkin Soup

Mains:

CIA Dropout: Turkey and Stuffles Roulades With Squash Mash

FN Dish: Alton Brown’s Good Eats Roast Turkey

My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:

Cafe Terra Blog: Cranberry Pumpkin Stuffing

Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes

Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing

The Sensitive Epicure: Oyster Dressing and Gravy

Daily*Dishin: Make-Ahead Mashed Potatoes Supreme

What’s Gaby Cooking: Rustic Herb Skillet Stuffing

Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes

Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

The Cultural Dish: Cranberry Sauce

Desserts:

I Am Baker: Pumpkin Cake

Heather Christo: Pumpkin Vanilla Ice Cream Pie

And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)

Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans

Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie

Daydreamer Desserts: Cuban Diplomatic Pudding

Thursday Night Dinner: Red Wine Chocolate Cake

Napa Farmhouse 1885: Caramel Apple Pie

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: Cake, Casein Free, Communal Table, Corn Free, Dairy Free, Dessert, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Side Dish, Soy Free

Blogiversary Celebration, Vegan ‘Samoa’ Cake and Giveaway Winner!

September 13, 2011 By SunnyB 3 Comments

One year ago today, I revealed my dedicated domain: http://andloveittoo.com; and life has been nothing short of a roller coaster since.

In the year since the inception of this little blog, a lot has happened.

Over the last year my food, and thereby my recipes, have gone from being simply gluten-free and cow’s-milk-free; to where they are now gluten-free and casein free.

When I first started this blog, the foods I shared were ones that were both safe for my dairy-free daughter (who still ate gluten at the time) and myself (I was the only truly gluten-free person in the house, but still ate dairy at the time).

Now, this same daughter is not just dairy-free, but rather is living a gluten-free casein-free lifestyle. As I became more aware in my own disease, it became evident that she suffered from many of the same ailments I did prior to my celiac diagnosis. While she has not tested positive for celiac, a simple change to her diet has done wonders for her tummy and overall health.

That is enough of an answer for me…

In regard to my personal diet, I have gone from occasionally eating dairy products to also living a dedicated gluten-free, casein-free lifestyle…a recent elimination diet proved dairy/casein to be a main source of migraines and acne, making the switch seemed natural and ultimately has improved my health.

While my headaches are completely gone, my skin is still in the clearing-up process. Every day though, I can see improvement…and finally, this mother of five is able to leave the home without feeling the need to cake on the makeup. (Yay!)

The biggest change in our family, though, has been evident in my one child who was neither gluten-free nor dairy-free when all of this began.

My oldest biological son was diagnosed with A.D.D several years ago. While I attempted to control this prognosis through diet at first, because this was years before my own diagnosis and long before the world of food blogging was an every-day resource, back in what many call ‘the dark ages’ of gluten-free living…there undoubtedly was much I thought I did well, but fell short on time and time again.

Needless to say, our initial attempt to control my son’s A.D.D via diet did not work. Thus began years of havoc on his sweet little body through medication, in the attempt to help him focus and hone his ability to be a good student (as I always knew he could be).

Then, this past December I was hit with a ton of bricks. During a routine vision-check, my son’s optometrist felt the need to dig a little further into his rapidly digressing eyesight.

When her tests revealed my son, my 11 year old son, was suffering from the beginning stages of glaucoma, I needed to know why.

You see…for me, this was not a simple case of ‘biological misfortune,’ as nobody in my family or his biological father’s family suffers from glaucoma.

So what could be the cause of this?

A quick search shows that glaucoma is caused by increased pressure to the eye.

I asked his optometrist if there was any chance his medication could be the cause, or in the very least, a contributing factor to his condition.

“Yes,” she said.

“Then what can we do?” I asked.

She encouraged me to work with his medical provider and his psychologist to learn more about the side effects of his medication and see what suitable alternatives there might be, we could test him again at a later date to determine if there is any improvement, or if treatment for glaucoma would need to begin at that time.

I did as she said.
His psychologist confirmed that all A.D.D medication will create an increase in eye pressure, but refused to look into alternatives with me.

When I asked about treatment through a controlled diet, he laughed at me.

Literally laughed.

I fired him that day.

And you know what? I couldn’t be happier.

Since this time, we have taken my son completely off gluten and casein. The only supplement he receives to help control his disorder is caffeine, natural, easy to find caffeine.

How is he doing in school?

“A’s” and “B’s”.

His vision?

Stabilized.

Where an eye-glass prescription would have lasted a mere 3-4 months when he was on medication, he has now been wearing the same pair of glasses for the last 8 months and is still seeing 20/20 through them.

We will be taking him for his follow-up visit shortly, as there has finally been sufficient time since weaning him off his medication to see what is really going-on in there…but I have no doubt we will be pleasantly surprised with his improvement.

In the very least, we have managed to slow the progression and hopefully salvaged my son’s eyesight as a result.

Over this last year, I have been honored to participate in numerous events including:

And most recently, my very own: Healthy Lunchbox Series

Most importantly though, because of this blog I have had the opportunity to get to know some of the most amazing people on earth. Truly. And you have gotten to know me.

I am grateful for all of the opportunities the last year has brought, and I pray for many more opportunities to come.

So now you may wonder, why did I select this day, September 13^th, to reveal this dedicated page?

That answer is fairly simple: September 13^th is Celiac Awareness Day, and had I not been diagnosed with Celiac Disease, I would not have started this blog.

As it is with so many, when I was first diagnosed, I felt very very alone, completely isolated, and afraid.

What I have found though, is that the world is filled with people like me. Celiac Disease is the largest auto-immune disorder in the world, affecting 1 in every 133 Americans,
gluten-sensitivity is common in nearly every 1 in 7 people, making gluten the #1 food source of allergic or auto-immune response.

I could go on and on (and have several times!) about all of this, but tonight I would like to wrap this portion of my blog up by saying, please visit any number of the links here for more information, and be sure to visit these other blogs for more:

And any number of the gluten-free blogs listed in my blog-roll below. There are many amazing people out there who have lived with, researched, and lead the way for people like me. What a blessing it is to be among them.

For now, I would like to continue on with what I hope to make my annual, blogiversary tradition.

The name for this site is inspired by a phrase about cake, I opened this site with a recipe for cake, and I shall end this evening with a recipe for a cake.

Truly, I strive to live everyday in a way that shows we shouldn’t just be able to have our gluten-free dairy-free cake and eat it…we should be able to have our cake and love it, too!

Thank you for a great year.

Vegan ‘Samoa’ Cake

The inspiration for this cake comes from those wonderfully delicate, delightfully creamy, cheerfully chewy Girl-Scout Cookies known as Samoa’s.

The most difficult part of this luscious cake?

The amount of time it takes to make the caramel.

First you must start with my recipe for Vegan Sweetened Condensed Milk.

Once you have finished this, fill a pint-sized mason jar with a fresh canning lid and boil it, completely covered in boiling water, for 3-5 hours.

Yes, 3-5 hours.

Something happens in this time. This wonderfully sweet syrup goes from the mild familiar flavor you expect from sweetened condensed milk and turns into this rich smooth caramel that many dairy-free individuals have only dreamed of.

Given that you can virtually walk away from the jar once you have it boiling, while this step may seem time consuming, it really isn’t all that much work…and in the end you will have a treat worth savoring.

Trust me, it is worth the time.

Because this part of the recipe is so important, before I lay out all of the ingredients, I need to give you a few basic steps.

1. Sterilize the mason jar by allowing this, the lid and the ring to sit in a simmering (not boiling) stock pot filled with fresh water.

This does 2 things: 1. Ensures your jar is truly clean, 2. Makes certain the jar is at the right temperature so it won’t crack when you put the hot sweetened condensed milk in it to cook further.

2. Fill the jar, leaving ½ inch head-space (the amount of space between the top of the jar and the liquid).

3. Place the ring on the jar, ensuring it is finger-tip tightened.

4. Boil for 3 hours.

If you don’t feel like leaving a pot on the stove to boil for 3 hours, this also works in your 6qt crock-pot, although it takes twice as long. Of course, you can do it in your crock-pot while you sleep. Who wouldn’t love to wake to rich, creamy caramel?

Make sure there is enough water to cover the jar, on its side, by 1-inch. Set the crock-pot on high for 6 hours.

Once finished cooking, allow caramel to cool to room temperature. If you will not be using this right away, the caramel can be refrigerated for 2-3 weeks in a sealed container.

Without further adieu, here is my blogiversary recipe for:

Vegan ‘Samoa’ Cake

1 Pint Vegan Caramel (as directed above)

3 c Unsweetened Shredded Coconut, toasted at 350 deg F for 10 min

¼ c Flax Seed Meal

¾ c Hot Water

4 c Blanched Almond Flour

1 c Toasted Coconut (from the 3-cups mentioned above)

1 tsp Sea Salt

1 tsp Baking Soda

1 c Agave Nectar

½ c Coconut Oil, melted over low heat

2 Tbs Vanilla Extract

2 Tbs Lemon Juice

Chocolate Ganach Filling:

1 c Vegan Chocolate Chips

¼ c Coconut Cream*

Pre-heat oven to 350f. Toast coconut for 10 minutes, as listed above, set aside. Prepare two 9-inch round cake dishes by greasing generously and coating with almond flour. In large mixing bowl, mix together flax meal and hot water, set aside. In separate large mixing bowl, combine almond flour, coconut, salt and baking soda, set aside. In flax-meal bowl, combine agave nectar, coconut oil, vanilla and lemon juice. Incorporate wet ingredients in with dry bowl, mix thoroughly.

Pour cake batter evenly into two prepared cake pans. Bake at 350f for 20-25 minutes, or until cakes pass the toothpick test.

Remove from oven and allow to cool completely.

*Prepare ganach by first obtaining coconut cream from a can of full-fat coconut milk. To do so, simply chill the can for 24 hours, open, and remove cream from the top. I prefer Thai Kitchen for this, as they seem to have the most solid cream of any canned milk.

Combine vegan chocolate chips and coconut cream in double broiler, stirring constantly. Once completely melted, remove from heat.
Reserve 1/2 c ganach for topping. Spread the remaining ganash on first cake layer, then top with second layer.

Next, gently pour cooled caramel over cake. Spread to ensure even coverage. Here you can use as much or as little caramel as you choose. I ended up using about ¾ pint…the remainder made an amazing dip to go with my kids apple slices at lunch. They were truly the envy of the lunchroom…

Anyhow…

Evenly cover layered cake with caramel, then gently sprinkle the remaining 2c toasted coconut over the cake. Use your hands to coat the sides evenly as pictured below.

Use the reserved ganach to create the classic striped look for this Samoa cake and serve!