I’m getting back to my baking roots with this Banana Cake recipe. You can make it with regular wheat flour, or with Authentic Foods Steve’s Gluten Free Cake Flour Blend like I do. I usually make Banana Cake on a whim because I have lots of ripe bananas around and I’m not feeling like making banana bread. It’s a full on layer cake, so it can be time intensive, but the results are outstanding (if I do say so myself). One trick I do (since it’s just me and my husband at home), is get single serve containers and cut the cake to fit the containers and put them in the freezer. The frozen cake can last up to 2 months, just thaw it at room temperature for about 30 minutes before eating. I learned this trick from my cousin who used to bake wedding cakes.
Several of my friends are always down to try out my recipes. Recently I meet two friends for dinner and I decided to bring each of them some frozen cake. I think they thought is was weird that I gave them frozen cake, until they tried it. Both texted me later about how delicious the cake was. When your friends like it as much as you do, it’s got to be great, right?!?!… Read Full Post
This post was originally posted in February of 2015 and was my first post on this blog as my old moniker “Gluten Free Avenger”. In celebration of my blog turning 2 and because this is just a kick-ass recipe, I thought I would share it again. I love to make spritz cookies for many holidays because you can make them into fun, holiday appropriate shapes and it happens to be my husband’s all time favorite cookie. These cookies will disappear quickly with guests, so I usually make 2 batches (at the very least). I remember when I brought a huge bucket of about 100+ of these cookies to my sister-in-law’s house for a holiday party and my step daughter and her friend snuck off with all the cookies. By the time we finally found them, there were only about 10 cookies left. They’re addicting….you have been warned.
I started making the regular gluten-full version of these when I was about 13. Now that there are so many good 1-to-1 gluten free flours on the market, I can now share my original family recipe. You can use a 1-to-1 gluten free flour or if you’re not gluten free you can use regular flour. I like Authentic Foods Steve’s Gluten Free Cake Flour Blend as my 1-to-1 gluten free flour for cakes and cookies.… Read Full Post
Well, it’s that time of year, the time to put pumpkin in EVERYTHING…just kidding. Pumpkin is a very healthy fruit (it is in fact a fruit not a vegetable), so I like to put it in food, deserts etc when I can, especially this time of year. I decided to make a pumpkin cake rather than the usual pumpkin pie, because I’ve always loved spice cake and why not get the added benefits of pumpkin right? Here are just a few of the added health benefits of pumpkin:
According to Nutrition and You: 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins.
According to Medical News Today: The potassium contained within pumpkins can have a positive effect on blood pressure and the antioxidants and vitamins contained within pumpkins could prevent degenerative damage to the eyes.
That being said, adding lots of butter and sugar can detract from these benefits a bit, but hey might as well feel a bit better about indulging right. This recipe was also featured by Treetopia last year, it will definitely be a hit. This recipe can be made with regular wheat flour or 1-to-1 gluten free flour.… Read Full Post