Vanilla Bean and Macadamia Nut Layer Cake

Vanilla Bean and Macadamia Nut Layer Cake

 Last week I posted my Baked Donuts and promised to post the layer cake I made from the same recipe.  This cake is so moist and flavorful from the coconut milk, coconut flour, vanilla beans, macadamia nuts, and vanilla Greek yogurt.  The frosting adds a layer of fluffiness that's sweet and coconutty...a perfect match.

Mr. Spinner donned this cake his absolute favorite...he is my seal of approval you know.

First, it's the look on his face...

Intent.

Then the wiggling of his left toes as he finishes the last bite.

"Really good honey....this could be my favorite"

  The recipe is validated at that point...that's when I know it's 'postable'.

 

The strawberries on top are for presentation only, they add a burst of summer-time color.

If you want higher layers, use smaller pans but be sure to adjust the baking time.

It's so very good.

Yummy.

Vanilla Bean and Macadamia Nut Layer Cake

Ingredients:

• 1 (14 oz) can unsweetened coconut milk 
• 1 vanilla bean, cut and seeds removed (you can also use 1 Tbsp vanilla bean paste)
• 1 1/2 cups AP gluten free flour (if Xanthan Gum or Guar Gum isn't in your AP mixture add 1/2 tsp of either one)
• 1/4 cup coconut flour
• 1/4 cup ground macadamia nuts (ground not chopped)
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup softened butter
• 1 1/3 cup sugar
• 3 eggs
• 1/3 cup Greek Vanilla Yogurt 

Directions:

In a medium saucepan add the coconut milk, vanilla bean seeds, and the bean itself (adds flavor).  Heat over medium heat, stirring often.  Don't boil, let it gently simmer until reduced to about 1 1/2 cups.  Pour through a mesh strainer into a measuring cup to remove any of the pieces of the bean.  Set aside.

Preheat oven to 375 degrees.  Prepare two 9" layer cake pans with non-stick spray

 

In a medium bowl combine with a whisk the AP flour, coconut flour, ground macadamia nuts, baking powder, and salt.  Set aside.

In a glass mixing bowl cream together the butter, sugar, and eggs, beating for three minutes until smooth and fluffy.  Add the 1/3 cup vanilla Greek yogurt and beat 30 seconds until combined.

Add just 3/4 cup of the coconut milk mixture (reserving the rest for the frosting) alternately with the flour mixture just until all is blended and smooth.

Fill the cake pans evenly, smoothing the batter in each.  Bake in preheated 375 degree oven for 20-26 minutes, watching for lightly browned top and springing back to the touch.  Again, if you use a smaller pan, adjust the time.

 

Remove from oven and allow to cool for 8 minutes before inverting onto cooling rack.

 

When completely cool, frost with the Vanilla Bean Coconut Milk Buttercream Frosting (below) and top with flaked coconut and macadamia nuts.

 

Vanilla Bean Coconut Milk Buttercream Frosting

• 1 1/2 stick butter (3/4 cup)
• 1/4 tsp salt
• 3 1/2 - 4 cups confectioners sugar
• Remaining coconut vanilla milk (3/4 cup)
• Flaked coconut and/or macadamia nuts for topping 
• Optional sliced strawberries for presentation

Beat the butter and salt until fluffy.  Add 2 cups confectioners sugar and 1/2 cup coconut milk and blend until smooth.  Continue adding the sugar and milk until the desired consistency is reached.  You many not use all the milk or sugar.  Taste for preference.

 

Looking for a Top 20 Gluten Free Dessert List?

Top 20 Favorite Gluten-Free Dessert Recipes

Shirley Braden, who many of you know from Glulten Free Easily (gfe), launched her All Gluten Free Desserts site in November of 2012.  To date, the site boasts over 200 gluten free dessert recipes from various bloggers, making them tested and pre-approved!

And now she has posted a round-up of the Top 20 Favorite from her site!

I am honored to be included in the list with my

Dreamy Carrot Cake,

which came in #3 out of the top 20!

Isn't that exciting?

And there are so many other delicious desserts to choose from as well, so if you haven't been to her site, you must head over and take a look...

 Get ready to lick your screen!

Yummmm!

 

Donuts! Baked with Vanilla Bean and Macadamia Nuts

Baked Donuts
with Vanilla Bean and Macadamia Nuts

I enjoyed a donut today for the first time in over four years.
YUM!

So it's not like I ate donuts all the time prior to living gluten free, but there's something about not being able to have something that makes you want it even more!
(Reminds me of the commercial where the little girl explains "more")
I want more...which makes me want more! 

A simple donut...without gluten and without the fat from frying.
I'm not going to call them "fonuts" which are fake donuts, because they deserve to be called a donut...they're just 'skinnier' than their full-fat relative.
 
These lovelies have ingredients that spell yum...coconut flour, coconut milk, vanilla beans, vanilla Greek yogurt, and macadamia nuts. 

  I was making my Vanilla Bean and Macadamia Nut Layer Cake (to be posted soon) when I decided to try making a few donuts at the same time.  I bought a Wilton Donut Pan last Fall with the intent of making them but never got to it.  What a cool little pan. It's like making muffins only it's more shallow with a curved cup and an inverted thingy to make the hole.

It's a little more tedious filling them, but I thought it was fun.
I mean...a donut...seriously?  I was excited.

So I topped them simply with my Vanilla Bean Coconut Milk Frosting and a few macadamia nuts.  Then I tried adding a little more frosting on a few with flaked coconut and macadamia nuts.  Mmmmm,

Reeeeally good.
I had to start giving them away...
Because
I ate a whole bunch of them.
Today I made "Diet Soup".

XO  Mary

Macadamia Vanilla Bean Donuts

Makes 20-24 standard sized donuts

Ingredients:

• 1 (14 oz) can unsweetened coconut milk 
• 1 vanilla bean, cut and seeds removed (you can also use 1 Tbsp vanilla bean paste)
• 1 1/2 cups AP gluten free flour (if Xanthan Gum or Guar Gum isn't in your AP mixture add 1/2 tsp of either one)
• 1/4 cup coconut flour
• 1/4 cup ground macadamia nuts (ground not chopped)
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup softened butter
• 1 1/3 cup sugar
• 3 eggs
• 1/3 cup Greek Vanilla Yogurt 

Directions:

 In a medium saucepan add the coconut milk, vanilla bean seeds, and the bean itself (adds flavor).  Heat over medium heat, stirring often.  Don't boil, let it gently simmer until reduced to about 1 1/2 cups.  Pour through a mesh strainer into a measuring cup to remove any of the pieces of the bean.  Set aside.

Preheat oven to 375 degrees.

In a medium bowl combine with a whisk the AP flour, coconut flour, ground macadamia nuts, baking powder, and salt.  Set aside.

In a glass mixing bowl cream together the butter, sugar, and eggs, beating for three minutes until smooth and fluffy.  Add the 1/3 cup vanilla Greek yogurt and beat 30 seconds until combined.

Add just 3/4 cup of the coconut milk mixture (reserving the rest for the frosting) alternately with the flour mixture just until all is blended.

Spray the donut cups with non-stick spray and fill to the top of each (the batter is thick so you'll need to spoon it in and smooth out to fill the cups.)  Bake for 13-15 minutes in preheated 375 degree oven until puffed up and cake bounces back at the touch.  The donuts will be lightly browned on top.

Allow to cool for 3-4 minutes then invert onto a cooling rack to cool completely.  If the cake has filled in some of the middle hole, just use a small paring knife to cut around the hole (it's a yummy little taste of the cake too).

When completely cool, frost with the Vanilla Bean Coconut Milk Buttercream Frosting (below) and top with macadamia nut and flaked coconut.

Vanilla Bean Coconut Milk Buttercream Frosting

• 1 1/2 stick butter (3/4 cup)
• 1/4 tsp salt
• 3 1/2 - 4 cups confectioners sugar
• Remaining coconut vanilla milk (3/4 cup)
• Flaked coconut and/or macadamia nuts for topping

Beat the butter and salt until fluffy.  Add 2 cups confectioners sugar and 1/2 cup coconut milk and blend until smooth.  Continue adding the sugar and milk until the desired consistency is reached.  You many not use all the milk or sugar.  Taste for preference.

For a smooth donut top...microwave 1/2 cup at a time for just 10 seconds to make the frosting dip-able.  Then dip and spin the donut in the frosting to coat the top (be gently, the cake is moist!).  Top immediately with desired topping.

For thicker frosted donut...smooth on the donut with a knife and add desired topping.

Inspired by Cupcakes

 

Happy Cinco de Mayo! Chili Cornbread with Maple Butter

Chili Cornbread with Maple Butter 

In honor of Cinco de Mayo I'm posting my Chili Cornbread.

It's deliciously indulgent and a perfect addition to any Mexican Cuisine.

Don't forget the Maple Butter...to die for!

My Original Post 

Disfrutar!

Ingredients:

Makes 6-8 servings

Corn Bread:

• 3/4 cup cornmeal
• 3/4 cup GF all-purpose flour
• 1/4 tsp salt
• 1 1/2 Tbsp baking powder
• ½ tsp guar gum (omit if your GF all-purpose already has)
• 4 eggs
• 3/4 cup sugar
• Creamed corn mixture:  3/4 cup frozen corn, thawed mixed with ¼ cup half and half  and 2 Tbsp grated Parmesan– ground in food processor to resemble creamed corn
• 4 ounce can diced green chilies, drained well
• 1/2 cup butter softened
• 1/2 cup shredded Monterey jack and cheddar cheese blend

Maple Butter

• 1 cup butter, softened
• 1/2 cup 100% maple syrup
• 1/2 tsp sea salt

Allow butter to soften to room temperature.  With a mixer, whip butter & Salt until creamy.  Slowly drizzle syrup into mixture until well blended.

  

Directions:

Preheat oven to 400 degrees. (If you're looking for a good gluten free all purpose flour, check out my recipe here.)

Mix all ingredients together in the order given, pour into greased 8" or 9" round stone casserole dish or iron skillet.

Bake 25 minutes, reduce heat to 375 and bake another 13-16 minutes - Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.

Serve warm with Maple Butter.

Asian Beef Salad

Asian Beef Salad

 Last week's warm Spring weather had us craving anything salad!

Asian Beef Salad was on the menu Wednesday and what a choice it was.

I used butter lettuce for the crisp yet tender leaves and added julienned carrots, thin sliced red onions, diced cucumber, pea pods, sunflower nuts and sesame seeds with a sweet surprise of mandarin oranges.  Grilled sirloin steak marinated in a simple Asian sauce made this a complete meal with thin slices placed on top.  Lastly the dressing which comes together quickly is sweet yet not too with the zip of lime.

This salad is easy, delicious, and has a beautiful presentation.

Enjoy!

Serves 4

Ingredients:

Marinade for steak  

 

2 lbs sirloin steak

• 1 cup parsley
• 1/4 cup fresh lime juice (3-4 limes)
• 1 Tbsp fish sauce
• 2 Tbsp Tamari GF soy sauce
• 1 Tbsp honey
• 2 Tbsp sweet orange marmalade
• 2 cloves garlic minced
• 1 tsp Sriracha sauce

Dressing:

• 1/4 cup mayonnaise made with olive oil (1/3 less fat) 
• 4 Tbsp seasoned rice wine vinegar
• 2 tsp sugar
• 1 tsp sesame seed oil
• 1 tsp Dijon mustard
• 1 tsp orange marmalade
• 1 Tbsp fresh squeezed lime juice
• 1 tsp toasted sesame seeds

Salad Ingredients:

•  4 cups butter lettuce, tore into bite sized pieces
• 1 cup mandarin oranges, drained
• 1/4 cup thin sliced red onion
• 1/2 English cucumber, not peeled, diced (if using regular cuke, peel first)
• 1/2 cup pea pods cut into thirds
• 2 carrots - julienne strips
• toasted sesame seeds
• sunflower nuts   

Directions:
In a small food processor or using an immersion blender, process the marinade ingredients until parsley is fully chopped and all is blended.  Place the sirloin steak in resealable plastic bag and pour the marinade over all.  Seal the bag removing all air and squish around to cover the steak.  Allow to marinate in refrigerator at least 4 hours or overnight.

Make the dressing by combining all ingredients with a whisk.  Store in refrigerator.

To Prepare:
Remove the steak from marinade, shake off extra and discard marinade. 

With grill pre-heated on high, reduce to medium-high and place steak on grill.  Grill 5 minutes each side, remove from grill and cover with foil allowing to rest 10 minutes.

Toss all salad ingredients except the mandarin oranges (they are tender) in large bowl and drizzle with the dressing to desired coating.  Don't use too much...little goes a long way.  Arrange the salad on separate serving plates.  Slice the steak in very thin slices and place on top. of each salad.  Add the mandarin oranges and enjoy!  Serve dressing on the side for those who want extra.