Chocolate Espresso Roll

Chocolate Espresso Roll

Printable Recipe

This recipe is divine. There really are not too many adjectives to describe this dessert. I have kept this recipe a secret and all to myself (and my mom) for a year and a half and thought I'd share it with you. Believe me, when this goodness enters your mouth, YOU WILL THANK ME!

Ingredients:

Makes one roll and serves 8-10 slices.*Cake Ingredients
4 eggs, separated - reserve two egg yolks
1 cup white sugar

1/4 cup butter, softened

3/4 cup gluten free flour **see below (or all-purpose flour)

1/4 cup unsweetened cocoa powder

1/4 cup buttermilk

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt
*Filling Ingredients
1/4 cup powdered sugar for sprinkling
2Tbsp unsweetened cocoa powder for sprinkling
8oz cream cheese, softened
1 cup powdered sugar
6 Tbsp butter, softened
2 Tbsp instant espresso or instant coffee granules mixed with 1 Tbsp water

Directions:
Preheat oven to 350 degrees. Spray a parchment lined 17x11 inch jelly roll pan with non-stick cooking spray. Set aside.
Beat egg whites in a large bowl at high speed until stiff peaks form. Set aside.
Combine 2 egg yolks, sugar, butter, and vanilla in a large bowl and beat until well mixed and creamy. Reduce speed to low and add all remaining cake ingredients and beat until well mixed. Gently fold in egg whites until thoroughly combined.

Pour into your prepared pan and spread evenly, making sure all corners have even amounts of cake and the middle of the pan is even as well. Bake 15-20 minutes for gluten free flour and 10-15 minutes for wheat flour. It is done baking when the center slightly bounces back after touching it. Remove from oven and run a knife around the edges of the pan immediately. Let the cake cool 20 minutes in the pan.
After cooling, invert the cake onto a smooth dish towel (do not use terry cloth) sprinkled generously with powdered sugar and cocoa powder (see photo).

Carefully, remove the parchment paper off the cake and turn it over clean side down and roll the cake, parchment paper and towel together slowly. Cool completely, seem side down. Approximately 30 minutes.
Dissolve instant espresso in water in a small bowl and set aside. Beat cream cheese and butter together until smooth. Add powdered sugar and finally the espresso and beat until completely combined.

Carefully unroll the cake and remove the parchment paper. Evenly spread filling over cake. Roll the cake by carefully lifting the towel and rolling with fingers, ending with the seam side down.

Roll in plastic wrap and freeze for 1-2 hours. Remove and slice and consume as quickly as possible. Don't share, this is too good to let others have any :)

**Gluten Free Flour Blend:

Makes approximately 3 cups
1-1/4 brown rice flour

3/4 cups sorghum flour or millet flour

2/3 cups cornstarch

1/4 cup tapioca starch

1tsp xanthan gum
Thoroughly mix all ingredients together and store in an airtight container.

Eat and enjoy!

Printable Recipe

Very Decadent Chocolate-Chocolate Chip Cookies

Very Decadent Chocolate-Chocolate Chip Cookies

Printable Recipe

COOOOOKIES!!!

Is anyone else out there a chocolate fiend like me? I love anything chocolate. Cookies, cakes, pies, muffins, brownies, ice cream, fudge.. the list could go on for eternity. I have always been a chocolate lover and appreciate trying all sorts of different recipes so when I came up with this one, it just made my heart sing. Truly. It did.

I have been primarily gluten free for the past 1.5 years but occasionally I'll eat gluten; but whether or not you eat wheat or are gluten free, these cookies should be made at least once in your house. I have a wheat version and a gluten free version for you. Aren't I so sweet?

Plop those bad boys onto a baking sheet

Ingredients:Yields approximately 36 cookies

3 sticks of butter, softened
2 eggs
1Tbsp. pure vanilla extract
2 cups sugar
*2 cups gluten free flour blend (See below) *or* 2 cups all-purpose flour
3/4 cup cocoa powder
1-1/2tsp (one and one half tsp) baking soda
1/2tsp sea salt or 1tsp regular salt

1 cup dark chocolate chips
1-1/2 cups semi-sweet chocolate chips

Look at the delicious babies!

Directions:

Preheat oven to 350 degrees after the batter has chilled in the refrigerator at least one hour.

Mix the softened butter and sugar until creamed then add the vanilla and eggs - one at a time until nice and smooth. Sift together the flour, cocoa powder, baking soda, salt and then slowly incorporate that into the wet ingredients. Scrape the bowl and make sure everything is mixed well. Next add the chocolate chips. Refrigerate at least 1 hour then bake at 350 degrees on a parchment lined cookie sheet for 11 minutes. The cookies will continue to cook while they are cooling on the cookie sheet. Remove from the oven and let cool on the baking sheet for 3-5 minutes. Once cooled, move to a cooling rack and cool completely.

Serve with a glass of milk if you're so inclined

*Gluten free flour blend:
Makes approximately 3 cups
1-1/4 brown rice flour

3/4 cups sorghum flour or millet flour

2/3 cups cornstarch

1/4 cup tapioca starch

1tsp xanthan gum
Thoroughly mix all ingredients together and store in an airtight container.



Bacon and Egg Morning Cups

Bacon and Egg Morning Cups

Printable Recipe

 

 

Well, hey there! How are you? Do you need an awesome breakfast, snack or super fast meal idea? You've come to the right place then because this one is loaded with delicious protein and carbs and is sure to keep your taste buds happy and belly full. I won't lie, I've seen photos on pinterest with something similar but have truly never looked at a recipe. Why? Because I wanted to make my very own and deliver it to you!

You're welcome.

So, it's pretty simple and you can make you own version with different meats, or leave the meat out if you don't have anything on hand. What I'm giving you is a recipe that makes exactly 12 morning cups and I will give you instructions on how to refrigerate/reheat and freeze/reheat. Again... you're welcome.

 

Top with avocado slices or salsa or both and enjoy a very delicious paleo and gluten free meal.

 

Ingredients:

(Recipe makes 12 regular sized muffin cups)

12 slices of bacon. I use the pre-cooked but use your paleo version if you like
6 whole eggs

1/2 cup liquid egg whites

1/4cup chopped turkey meat - I use deli meat so find a paleo version if you'd like *Sub any cooked/chopped meat if you prefer another over turkey*1/2 bell pepper, chopped. I like red, orange or yellow *Make it spicy with a jalapeno!*

1 cup chopped spinach
Salt and Pepper to taste

 

 

Directions:

Preheat oven to 400 degrees.
Line a regular sized muffin tin with precooked bacon. If you are going to use raw bacon, precook it in a skillet or in the oven until it is almost all the way cooked. It needs to be pliable enough to put in the muffin tin.
In a bowl, scramble the eggs and egg whites together with the salt and pepper. Add the remaining chopped ingredients and stir to combine.
Using 1/4cup measurement or an ice cream scoop (which is my preferred method), pour one scoop of the egg mixture into each cup. You may have a little left over in the bowl so make sure you put all of that goodness into a cup that may not have gotten enough.

 

Bake at 400 degrees for 25-30 minutes, or until the eggs have cooked entirely through. My cooking time is somewhere between 23-25 minutes so keep an eye on them.
These will puff up in the oven and then will deflate just a little bit so don't be too disappointed when they come out. It's suppose to happen this way.

When you refrigerate these and are ready to reheat, you can pop them into the microwave for a minute or back into a 400 degree oven for 10-15 minutes and they will be perfect.

For freezing, place on a plastic-wrap lined cookie sheet and freeze for about an hour then transfer to a freezer safe container. When ready to reheat, place the amount you want to serve on a cookie sheet and preheat the oven to 400 degrees. By the time your oven reaches temperature, it should have been given enough time to thaw out a little. Bake 25-30 minutes to reheat.
 

Serve and enjoy!
(This recipe was taken from my other blog The Girl Who Went Paleo)

Thanksgiving Meal Ideas

Thanksgiving Meal Ideas

 

 

 

If you're like me, you're already planning for Christmas before Thanksgiving even arrives. Well, I wanted to make your life a little easier and give you a list of delicious Thanksgiving proteins, sides and gravy to make your tummy scream THANK YOU!

 

So, here's a list of what will be on our dinner table this year along with some extra goodies. Enjoy!

 

Chicken, or turkey! No Thanksgiving or Christmas dinner is complete unless there's a bird involved. My husband loves turkey and I love chicken so please use this recipe on either birds and enjoy because it is just so juicy and moist!

 

Then there's the gravy. This is honestly the easiest and most full-proof method I've been able to follow. Making the gravy nice and dark cooks out the flour taste and gives it a rich deliciousness that you need to smother the chicken with.

Hey you paleo and gluten free people.. I know corn starch isn't exactly paleo but substitute equal parts corn starch for the flour and you'll have an excellent gravy. You might try it with arrowroot flour but I've never had good luck with that for some reason. Corn starch is easier on my tummy.

 

 

 

The next item of business is a green vegetable. No matter how you cook your green beans, you need to try this blanching method before cooking. It truly makes life a lot easier. Give it a shot!

 

 

 

Hey, how about some dessert? Tired of the same old pumpkin pie every year? Okay, maybe not but if you are, give this delicious Sweet Potato Pie a try. It's so sweet and creamy. I love how it tastes right out of the oven but it's even better after it's been refrigerated!

Here's a paleo recipe for it, too.

 

 

Last, but certainly not least is sweet potato souffle. This is, by far, the best thing at our Thanksgiving and Christmas meals. Always good hot and/or cold and if I make a paleo/gluten free recipe, I'll be sure to post it.

 



 





There are a lot of other delicious meals so look at the search bar on the top right side of my page and type in an ingredient and I'm sure you'll find some great recipes there. If you have any questions or need any help with preparing a meal, feel free to leave me a comment below or shoot me an email at angelasglutenfreebakery@yahoo.com

 

Here's to a THANKFUL holiday season this year.



Stuffed Bell Peppers

Stuffed Bell Peppers

Printable Recipe

 

I haven't posted a recipe on this blog in a while because I have been working hard on my other two websites (The Girl Who Went Paleo and Angela's Gluten-Free Bakery) and I've been super busy preparing for our local farmer's market that I sell my gluten-free baked goods at. Thanksgiving is also around the corner and I've had to mentally prepare for that.

Other things I'm thinking about lately is opening up a food truck business (Paleo and GF items only), writing an e-book, and selling to one of our local mom&pop shops.

Life is busy, isn't it? Phew!
 

Well, here's a delicious paleo and/or primal meal all in one. It has the carbs, proteins and fats all in one pretty little package. Now, this recipe does include cheese so if you don't eat cheese, leave it out. Just add some salt and pepper and you're good to go!

 

Ingredients:

Serves 2

2 green bell peppers

1/2 - 3/4 pounds ground meat. beef, chicken, turkey, sausage.. whatever you like

3/4cup crushed tomatoes

1/2cup onion, diced

1/4cup bell pepper, diced (see notes below)

S&P (salt and pepper) to taste

1/4cup cheese, shredded

 

 

Directions:

Preheat oven to 375 degrees and preheat a skillet over medium heat.
Slice off the tops of the bell peppers and reserve them for future use. Remove the seeds/ribs on the inside and discard. Using a knife, remove the stem from the tops of the bell peppers you just sliced and dice into bite sized pieces.

In a medium skillet, add the ground meat, onions and bell peppers and cook thoroughly (about 8-10 minutes) and season with salt and pepper. Drain the excess fat and place back in the skillet or clean bowl. Add the crushed tomatoes and stir thoroughly. Scoop the mixture into the bell peppers and top with cheese.

 

In an oven-safe dish, add a tiny bit of water - about 1/4 cup - and place the bell peppers inside and then bake about 40-45 minutes until the peppers have softened.

 

*Tip* If you want to make a lot of these and freeze them, make it all the way up to where you stuff the peppers then freeze them. When you want to bake these, transfer to an oven-safe dish and immediately bake. Do not defrost these. Baking times will be longer since it's frozen.

 

Eat and enjoy!



Sweet Potato Pie

Sweet Potato Pie

Printable Recipe

 

 

I really enjoy baking in the fall. Summertime baking is fun, but baking those fall desserts really makes me happy. I love it!

My mom has a great sweet potato pie recipe and I asked her for it. Hope it's okay to share mom! I made a paleo version of it so if you'd like that recipe, check it out at my other blog "The Girl Who Went Paleo." So here is the sugary version made with a wheat crust. It's just so delicious! I love this pie warm but it's even better after it's been refrigerated over night. Can't wait to make this again so I can eat the whole thing!

 

Really.

I'm the only one here who will eat it. SCORE!

 

Ingredients:

Makes 2 pies

Find my pie crust recipe here.

 

4oz. unsalted butter, softened (1/2 stick)

2cups cooked and mashed sweet potatoes

2cups granulated sugar

1 - 5oz. can of evaporated milk (1/2cup + 2Tbsp)

1tsp vanilla

3 eggs, beaten

1 1/2tsp cinnamon

 

 

Directions:

Preheat oven to 350degrees.

In a large bowl, mix the butter, potatoes, sugar and milk until well blended. Add vanilla, eggs and cinnamon and mix well. Pour into the unbaked pie shells and bake for 1 hour or until set.

 

Tip: If you'd like, you can assemble the pie and freeze it, un-cooked. When you're ready to bake it, let it thaw out completely and bake accordingly.
Also, if you bake this pie and want to freeze it, cut the remainder of the pie into slices and wrap individually in plastic wrap. Freeze. When ready to eat, thaw at room temperature or microwave it for 15-20 seconds until thawed. It's delicious warm or cold.

 

 

 

Enjoy!

Paleo Breakfast Scramble

Paleo Breakfast Scramble

Printable Recipe

 

 

Who gets tired of eating the same thing every single breakfast? I know I do and I just had to mix it up this week. I started by cleaning out my fridge. Anything that needed to be consumed that day was going into my breakfast. It's a fun way to reinvent breakfast and use leftovers from previous meals.

 

Here's what I did for this super fast and tasty breakfast.

 

Ingredients:Serves 1

1 small handful diced red potatoes

5-6 broccoli heads, diced

1 small bell pepper or any pepper of choice

7-8 slices of turkey meat

2 eggs

S&P (salt and pepper) to taste

1tsp cooking oil of choice, I prefer olive oil here

 

Directions:

In a skillet, heat up the oil on medium heat and add the diced vegetables. Saute until warmed through and add the turkey meat and cook until slightly browned. Next, add the eggs and scramble in the pan with the vegetables and turkey and cook thoroughly. Add salt and pepper and eat!



Delicious Angel Food Cake

Delicious Angel Food Cake

Printable Recipe

 

 

I can't tell you why I've never tried to make an angel food cake. I guess  making it was a challenge since I'm not the best at "folding" ingredients together, especially when egg whites are involved. Nonetheless, I went on towards reaching a goal and success! The first two angel food cakes I made were amazing. I also made some down right delicious gluten free cakes and they were also great. The GF ones fell a little but they tasted great regardless of the way they looked.

Today's recipe is for a regular wheat-based cake but I will be providing a GF cake recipe one day when I have enough time. This blogging thing really is a lot of work. It usually takes an hour or more for one blog post. (In case you didn't know.)

 

Any who, let's get to the recipe, shall we?

 

Ingredients:

2cups superfine sugar (granulated, fine sugar)

1 1/3cups sifted cake flour

1 1/2cups egg whites at room temperature (I used liquid egg whites)

3/4tsp salt

1 1/2tsp cream of tartar

3/4tsp vanilla extract

 

 

Directions:

Preheat oven to 350 degrees F. Make sure your oven is ready to go or your cake will fall flat.
Combine 1/2cup sugar with the flour and sift together 4 times. This really does make for a light and airy cake so I highly recommend doing this.
Place the eggs whites, salt and cream of tartar in the bowl of an electric mixer and beat with the whisk attachment on high speed until stiff peaks form, approximately 1 minute. With the mixer on medium speed, add the remaining 1 1/2cups of sugar by sprinkling it over the egg whites. Whisk until thick and shiny then add the vanilla extract and whisk until thick, about another minute. Sift the flour mixture into the liquid mixture 1/4 at a time and fold into the batter with a rubber spatula.
Pour the batter into an ungreased 10-inch tube pan, smooth the top and bake 35-40 minutes until it springs back to the touch. I baked mine 45-50 minutes so please watch your time carefully.
Remove the cake from the oven and invert on a cooling rack until completely cool.

 

 

Notes: The top of the cake is slightly crunchy while the remainder of the cake is light and airy. Cut any remaining pieces and wrap individually in plastic wrap and freeze up to 6 months. Remove from freezer and thaw on counter or microwave a few seconds until warm.

Eat this delicious treat and enjoy!

Paleo and Holistic Cold Remedy

Paleo and Holistic Cold Remedy

 

"Let food be thy medicine, and thy medicine be food." - Hippocrates

 

My kids have been sick a lot this year with colds and ear infections. I'm not a fan of sickness (but who is?) and hate it when my kids get sick. I hate it even more when two of them are sick.. and I hate it even more if they get sick and then heal and then I get sick. HATE IT!

I was on a quest for finding a holistic and paleo cold remedy and luckily, I had the mixture right inside my pantry. Fresh, local honey and ground cinnamon. I usually find anything I want to make on pinterest. Everyone said it worked so I tried it early this year when the kids got sick. My throat started feeling scratchy and my lower back started to ache - which for me is the ultimate sign of sickness coming on.

I took the specified concoction and I was surprised that it worked. It warded off the cold and I only had a few aches the first day and I was more tired than usual on the second day and by the third day, I felt normal again. No cold! 

 

So, how does honey and cinnamon work to heal you? Well, let's take a look at the two elements.

First, honey is the only food in the world that will not spoil. Did you know that? I didn't until recently and thought, "wow.. those bees sure do know what they're doing!"
Second, honey is an antimicrobial, which means that it kills microorganisms that carry disease. In other words, it will feast on the germs and kill them before they spread into your body.

And how about the cinnamon? What does that do internally?

Cinnamon treats antiviral infections. Research has shown that it is an antiviral remedy which will kill the cold and flu virus internally.

We put the antiviral (cold fighter) and the antimicrobial (germ fighter) together and the most precious sickness fighter you can imagine has been created.

 

I've tried this twice this year and the benefits are amazing. I am proof that this does work and will continue reaching into my pantry instead of a medicine cabinet from now on. If you look for naturally safe solutions, you will find it. Just keep looking and digging and experimenting.

Cold Remedy Ingredients:

Makes 3 servings (take 3 times a day)
1Tbsp local, raw honey
3/4tsp ground cinnamon

 

Directions:

Stir the honey and cinnamon together in a small container and take 1tsp 3x's daily until all cold/flu symptoms are gone.

 

I mixed up several days worth of this mixture and gladly ate all of it.

I am not a medical professional. This is my own assessment and I will not be held for any misuse of this remedy.
 

Please let me know if you try this and how you like the results!

~Angela

 

Homemade Gourmet Marshmallow's

Homemade Gourmet Marshmallow's

Printable Recipe

 

 

During my visits at being a vendor at my local market, I thought I'd give marshmallow making a try. The first recipe was a flop ... do not use pectin!
The second, third, fourth etc.. were awesome and spot on every time. This recipe is so simple but I must warn you, you need to have a stand up mixer. This will need to mix 15 minutes and I honestly don't know if you could do it with a hand-held. That's all you have? Give it a try and come back and let me know how it worked!

 

These pictures were from the marshmallow's I made for a beach-themed baby shower and the lucky lady was having a girl. Apparently when I left, the last few were fought over because they were so good.. and yes, they're so much better than store bought and taste amazing roasted! MMM!

 

 

Ingredients:

1.5cups water (3/4cup in sugar mixture, 3/4cup in gelatin mixture)

4 envelopes of unflavored gelatin

3cups granulated sugar

1 1/4cups light corn syrup

1/4tsp salt

2tsp vanilla extract

1cup (more or less) powdered sugar

 

Directions:Lightly spray a large jelly roll pan or 9x13 pan with any oil and set aside.
In the bowl of an electric mixter, combine 3/4cup water and the 4 gelatin packets.
Over medium-high heat, combine 3/4cup remaining water, granulated sugar, light corn syrup and salt and bring to a boil until the mixture reaches 240 degrees F on a candy thermometer.
With the whisk attachment on the mixter, carefully pour the hot mixture into the gelatin/water mixture on high speed for 15 minutes. The mixture will be light and fluffy and very stiff. After 15 minutes, add the 2tsp vanilla until completely incorporated.
 

 

Pour the mixture into the prepared pan and smooth the top with a lightly oiled spatula. Let rest 10-15 hours.

Sprinkle powdered sugar on top of marshmallow's and then flip out onto a cutting board (powdered sugar side down). Then sprinkle again on top. Cut into desired shapes and roll into remaining powdered sugar to prevent sticking.

 

I added about 10 drops red food coloring and swirled it in for a pink baby shower marshmallow.

I went a step further and dipped these halfway into chocolate and toasted coconut. I made some for the kids with mini chocolate chips on top of the dipped chocolate and also did a chocolate/white chocolate swirl.
*Note: If you dip these in chocolate, dust the excess powdered sugar off first or the chocolate won't stick.
These can be stored 2-3 weeks in an airtight container in the pantry or about 6 months in the freezer if tighly wrapped.

 

 

These also make excellet rice crispy treats as well as smores and can be placed on top of your coffee or hot chocolate. So good!

Eat and enjoy!



Paleo Mayo-Baked Chicken

Paleo Mayo Baked Chicken

 

I'm a big fan of baked chicken when it's cooked right and not dry; which has been what my past baked chicken dishes have been. It's so sad when a great piece of chicken turns out dry. You miserably eat it and regret all the time you put into prepping it.

Thankfully, I made my own concoction of a delicious and simple mixture to spoon on top of chicken then bake it off. It was honestly as simple as putting a few ingredients in a bowl, stirring to combine, spreading on top of the chicken and baking. That's my idea of cooking right there.

Check out my recipe here at The Girl Who Went Paleo: Paleo Chicken. MMM!