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Month: February 2011

Two Ingredient Chocolate Mousse

Two Ingredient Chocolate Mousse

Share Is it really possible to make mousse with only two ingredients?  Yes, my friends it is.  This trick of the trade came from former White House Executive Pastry Chef, Roland Mesnier.  He shares this technique in his book Dessert University. The recipe is simple, but can be tricky at […]

Chocolate Coconut Cream Frosting

Chocolate Coconut Cream Frosting

Share This past weekend we had dinner in DC celebrating my friend Dana’s birthday.  I wanted to surprise her with gluten free cupcakes because she is also gluten intolerant and I wanted her to be able to eat cake on her birthday :)  I topped […]

Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes

A few weekends ago we had a triple birthday celebration,  for my nieces Stella and Georgia and my son Andrew.  I was in charge of the cake and decided to make each child their own cake!   I definitely knew that one of the cakes had to be chocolate.  The pressure was on as I knew it had to be good enough to serve up a crowd of gluten eaters :) So after many attempts, I had finally reached my standards of a good chocolate cake.  Moist, rich in flavor yet still light in texture.  My dad, who is my honest taste tester, who tells it like it really is, could not believe this cake was gluten free.  He was very pleased, and so was I!

Don’t be confused by the coffee in this recipe, it only helps enhance the rich chocolate flavor and does NOT impart any coffee flavor whatsoever.

Gluten Free Chocolate Cake

  • 1/2 cup almond flour, firmly packed
  • 1/3 cup coconut flour, firmly packed
  • 1/2 cup cocoa powder
  • 1/2 tsp  baking soda
  • 3/4  cup  honey
  • 5  eggs
  • 1/2 cup  butter, melted
  • 1 tbsp vanilla
  • 1/4  cup  strong brewed coffee, hot
  • dash of salt
  1. Preheat oven to 325.
  2. Whisk together wet ingredients, except coffee.
  3. Add dry ingredients. Combine well.
  4. Whisk in coffee.
  5. Pour into greased pans or cupcake tin lined with wrappers.
  6. Bake 20-25 minutes for cupcakes or until cake tests clean with toothpick.
  7. Remove from pans, cool completely before icing.

* This recipe can also be used in a 9×13 pan, 2, 8-9inch round cake pans, or 1 dozen cupcakes

Pictured above: Chocolate Coconut Cream Frosting, Whipped Cream Cheese, Rich Chocolate Buttercream, Strawberry Buttercream.  Be sure to check back tomorrow,  I will be posting the Chocolate Coconut Cream Frosting!

Black Bean Chili

Black Bean Chili

Share There is nothing easier to serve on gameday than Chili.  Start it in the morning, let it stew all day and you are ready for a party without the fuss!  Everyone can easily dress their chili with fixins of their choice ~ This recipe […]

Gluten Free Pita Bread

Gluten Free Pita Bread

Share Whoever thought making pita bread could be so simple and quick?  This is a great and easy recipe that you can quickly throw together for sandwiches or even better pita chips!  You must be careful to spread the batter as evenly as possible as you […]