Tuesday, March 22, 2011

GF Cinnamon Rolls

I think it's the same for all of us. We walk past Cinnabon in the mall and immediately start salivating. What is it with the smell wafting out? Butter, cinnamon, frosting, puffy, soft bread...Take your pick. Last week we passed by Cinnabon and my GF husband almost wept. So I was determined to make a gluten free cinnamon roll that was at least par with Cinnabon. No small feat. This is my very first attempt at GF cinnamon rolls. I think they turned out perfectly! The ONLY thing I would have done differently is to bake them in a smaller pan so they are all touching and kind of bake together. Mine turned out great for making individual servings all perfectly rounded. This is a great recipe and definitely worth the different steps.

I like to use saran wrap to roll out gf dough so it doesn't get sticky.

Then you can also use the saran wrap on the bottom to roll the dough.

Here the rolls have doubled in size and are ready to bake. I let them sit for about an hour and a half. Again, next time I'll use a smaller pan so they grow together more.

This is why you flip the pan out onto your serving platter...The gooey stuff stays on top and dribbles down over the rolls.

They smell this good while baking.

Recipe for GF Cinnamon Rolls
1/4 c. water (warm for proofing yeast)
1 T sugar
1 pkt. yeast
1 t. vanilla
1 t. salt
2 eggs
4 T. melted butter
3/4 c. milk
3 c. GF flour ( I prefer Jules)
1/4 t. baking powder
1/4 t. baking soda
***All items should be at room temp.

4 T. melted butter
1 c. packed brown sugar
2 1/2 T. cinnamon

3 oz. cream cheese
1/4 c. butter
1 1/2 c. powdered sugar
1/2 t. vanilla
1/8 t. salt

1. Proof the yeast in warm water with 1 T. sugar about 5 minutes or until good and frothy
2. In small bowl whisk together flour, baking soda and baking powder
3. In large mixing bowl, beat vanilla, salt, eggs, melted butter and milk
4. Add yeast mixture, scraping down sides
5. Add flour mix little by little until all incorporated
6. Line counter top with layer of saran wrap and spray with PAM
7. Dough in center and use hands to flatten out, then place second sheet of saran wrap on top and roll into a 10"x 18"-ish rectangle
8. Remove top layer of saran wrap (you may not even need it if the dough isn't sticky) and spread with the 4 T. melted butter for the filling.
9. Mix the brown sugar and cinnamon together in a small bowl and sprinkle over the dough
10. Begin rolling on one end of the dough by pulling up the saran wrap under the dough and helping it along.
11. Slice in 8-10 equal pieces and place in a greased baking dish.
12. Cover with saran wrap and place in a warm place to allow the dough to rise. It should double in size.
***Can also put pan into fridge at this point to bake the next day.
13. Bake at 350 degrees for 25 minutes or until the top and bottom are golden
14. Flip out the entire pan onto a serving platter to allow the cinnamon sugar that has run out to coat the top.
15. Mix up the frosting by blending all together and spread on rolls. You can let them cool first or just glop it on the hot rolls. Either way it's Heaven!

Hope you Enjoy!

Tuesday, March 1, 2011

GF Orange Chocolate Cake

Hello again! I promise this blog is still alive. Life has been crazy
for the last couple of months. I really haven't tried any new GF
recipes up until tonight-I've just been resurrecting oldies. But
thanks to one of my bests, Stacy, (see photo at bottom) for sharing
this fabulous recipe with me, I have gotten back on the bloggin' wagon.

This orange chocolate cake is in one word Fabulous. It also calls for a
crazy amount of orange that will have you going "Whaaaaat?", but
trust the recipe-it tastes delish! If you are a fan of orange and
chocolate together, then this recipe is for you. Try it out for
a dinner party because you can sure fancy it up. Unfortunately I had
to frost it (read glue it) with chocolate after I accidentally dropped the thing and
it split in two. Still delicious. My very discerning crew gobbled it up! Thanks Stace!

The first thing you do (like 2 or 3 hours before you plan on baking) is
boil 2 large oranges or 3 cute clementines in water for 2 hours. That is
a WEIRD thing to do with oranges!!! Stay with me.

Aaaaand, then you pulverize those softened oranges in your food
processor. Peel, pith, juice, everything. (But the seeds). We are
talking serious orange flavor here.

The bulk of the batter is made up of almond flour. It adds a smooth,
nutty flavor to the chocolate. We have a lot of nutty around here.

Moist, firm, smooth orangy-chocolatey goodness. Enjoy!

Stacy and I with our crew in Portland, Christmas 2010. Love ya Stace! (I told you
I was kidding about posting a picture of you 8 months pregnant!)

Recipe for GF Orange Chocolate Cake

2 oranges
6 eggs
1 heaped tsp baking powder
1/2 tsp baking soda
2 cups ground almonds
1 1/4 c. superfine sugar
1/2 c. unsweetened cocoa
Put whole oranges in a pan and fill with water. Bring to a boil, cover and simmer for 2 hours or until soft. Drain and once cool, slice and remove any big seeds/ends. Once completely cooled, place in food processor (the whole orange...peel, pith and all) and pulse. Add eggs, baking powder, baking soda, almonds, sugar and cocoa and process until smooth. Pour into greased 8" spring form pan and bake in 350 degree oven for an hour. Check after 45 minutes, as the top tends to be done but center needs a bit more time. Put piece of tin foil over cake and continue to bake until tester comes out clean. Dust with powdered sugar or orange peel, if desired.

***Stacy recommends drinking red wine with this dessert. I concur.