Gluten Free Banana Cake with a Maple-Vanilla Glaze

On Friday something really awesome happened. My Facebook fan page reached (now, over) 100 followers!!! It was an exciting moment for me. So exciting, I decided to make a cake to celebrate. 

Why not, right? This is cake celebrating worthy, and let's be real, I really wanted some cake!

So, here is it. This cake. This Gluten Free Banana Cake with an oozing Maple-Vanilla Glaze is for you my 100+ followers. Thank YOU! It's nice to know there are others out there that like to drool over food (everything about it) just as much as I. 

By the way, if you like banana's, then this is a must-try. Oh, and you know those Maple Bar donuts (my favvvvorite)? This glaze is JUST like it. I may or may not have licked the pan clean before washing it. 

I hope you enjoy!

Gluten Free Banana Cake with Maple-Vanilla Glaze

Cake: 

2 cups Gluten Free Flour 

(be sure your Gluten Free flour has Xantham Gum incorporated already; Also, there are other gluten free flour's you can use to make your own 'GLuten Free Flour Mix', I personally just used a Gluten Free Flour with Xantham Gum already incorporated. If your Flour does not include it, I'd add about 1/2 teaspoon.)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons pure (the processed has gluten in it) maple syrup or vanilla extract

2 large ripe bananas, mashed

1/2 cup extra virgin olive oil (you can use canola oil, coconut, or grape-seed oil as well)

1 cup dark brown sugar

2 eggs

Pre-heat your oven to 350F. Fix oven racks so that one is directly in the center of your oven. In a large bowl, whisk flour, baking soda, baking powder, and salt. (add xantham gum here if you have to add it yourself). In the same bowl, add your maple syrup, eggs, brown sugar and bananas. Mix thoroughly until full combined. Pour your batter into prepared cake pan (8x8). Bake for 25-29 minutes, or until toothpick test comes out clean. 

Allow to cool before pouring glaze over the top.

Glaze:

2 cups confectioners' sugar

1 1/2 teaspoons pure vanilla extract 

1/2 teaspoons pure maple syrup

1 tablespoon water (or more, depending on the consistency you are looking for)

In a large bowl, mix confectioners' sugar, vanilla, maple and water until reaches a glaze. If your glaze is too thick, keep adding water, one teaspoon at a time, until you reached desired consistency. Slowly drizzle over the entire cake. You can eat right away, or allow glaze to harden a bit so it has a more flaky consistency (Just like the donut!).

Enjoy!

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Sweet Champagne Lemonade

As much as I would love to be wrong when I say this, but it may be safe to say that that Spring/Summer weather is here to stay. 

...Going off on a tangent.... 

Winter, 

I miss you. Wherever you are, please come back soon. I have plenty sweaters that need to be worn and my boots are far from being as worn in as I would like. 

Your biggest fan, 

Rachel

As for now, I am going to embrace this (gross) heat we have already in FEBRUARY instead of complain (sike) about it with some jean shorts, a tank, and a refreshing, sweet champagne lemonade.

Cheers to Spring!

Sweet (healthier and simple) Champagne Lemonade

Prosecco

Sweet lemons

Agave Nectar (get out of here with those simple syrups!)

Berries of your choice

(for a single drink)

 Juice one sweet lemon with your citrus juicer.
Drop about 1-2 teaspoons (depending on your sweetness level) into the fresh, squeezed juice and stir until full combined.
Fill a champagne glass (or if you want to get mean, as in tough, a Mason Jar) about half way to 3/4 the way full.
Pour your sweet lemon juice mixture into the Prosseco and give a tiny stir.
Top with your choice of berries, or no berries at all.
You can also (before pouring in any liquid) coat your glass rim with sugar.


NOTE: THERE WILL BE PULP IN YOUR DRINK LIKE THE ONE ABOVE. I LIKE PULP. IF YOU DO NOT, YOU CAN SCOOP IT OUT WITH A SPOON. :)

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Double Chocolate-Molasses Cupcakes with Spiced Shortbread crumbles.

When my boyfriend is away, I bake. 

Well, wait. 

I bake all the time. What I should be saying is, "When my boyfriend is away, I bake. Then, I scarf emotionally. Leaving no trace of any baked goods behind."

Yep. That is the more accurate play by play. 

If this excuses anything... He's really far away and the time difference eats up ALL the hours we could be talking, blah. So, it makes me sad. And, they are Chocolate-y Molasses cupcakes with Chocolate Frosting and Spiced Shortbread crumbles ..............

You tell me what you would do when a tray of those are sitting in front of you with no one to share with. 

......hm?

(tWARNING: These are FAR from healthy. Healthy just doesn't happen when emotionally eating, for me.)

Double Chocolate-y Molasses Cupcakes with Spiced Shortbread Crumbles

2/3 cup boiling hot water

1 teaspoon baking soda

1 1/4 cup flour

1/2 cup cocoa powder

1/4 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

5 tablespoons butter, room temperature

1/2 cup brown sugar

1 large egg

2/3 cup molasses

Preheat oven to 350F. Over medium heat, boil 2/3 cup water. In a small bowl, mix the boiling water and baking soda; Set aside. 

In a medium bowl, sift flour, cinnamon, nutmeg, ginger, cocoa, and salt.

In a large bowl, mix butter and sugar until light and fluffy. Beat in egg. Then molasses, and baking soda water. Once fully combined, slowly add in your flour mixture. 

Pour batter into pre-lined cupcake tins. Bake for 12-13 minutes or until toothpick test comes out clean.

Chocolate Icing

1 cup butter

4 1/2 cups confectioners' sugar

1 1/4 cup baking cocoa

1/2 teaspoon vanilla

1/2 cup milk

In a large bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add just enough milk (meaning little amounts at a time from the 1/2 cup) until frosting reaches spreading consistency. Top your cupcakes.

Spiced Shortbread

1 cup butter

1 1/2 teaspoon ground cinnamon

1/2 ground cardamom

1/2 teaspoon nutmeg

1/4 cup confectioners' sugar

2 cups flour

1 teaspoon salt

Preheat oven 300F. In a large bowl, beat butter, cinnamon, cardamom, nutmeg and confectioners' sugar until light and fluffy. in a medium bowl, sift flour and salt. Add flour mixture to the butter mixture. Chill dough in the refrigerator for 30 minutes. Press dough into a grease 8-inch pan or glass baking dish. Bake for one hour or until golden brown. Cool before cutting. 

Place pieces of shortbread in a ziplock. Using a rolling pin, roll over cookies in bag until it is crumb-like. Sprinkle over tops of cupcakes.

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Valentines Day French Toast

Happy Love Day! 

Go make your 'hunny' a nice meal today. Be it breakfast, lunch or dinner, be sure to add some extra love. 

A Valentines Day French Toast

3-5 slices Sprouted Whole Grain bread

1 Egg White

1 tablespoon Cinnamon

1 tablespoon Almond milk

2-3 tablespoons Almond butter or (Better 'N) Peanut Butter

handful Blueberries

handful chocolate chips 

Chocolate syrup (or Maple)

Cut your slices of bread into heart shapes. (It's really simple) In a small bowl, whisk egg white, milk and cinnamon. Dip your slices of bread into the cinnamon/egg mix, then transfer to a greased stove top pan. Over medium heat, cook your french toast until golden brown. While toast is still hot, lay one piece of french toast on your plate and begin to stack. Spread a dollop of peanut butter on top bread and sprinkle a few chocolate chips. Top that piece of bread with the next and repeat topping steps. When you reach your last piece, drop a dollop of peanut butter, a sprinkle of chocolate chips, and drizzle with syrup of your choice. Toss a few blueberries on your plate, and viola. 

Happy Valentines Day to us!

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