annie blog

Go Hear Jon Sing…
here. It’s a funny John Prine/Iris DeMent song. Happy Friday.

Go Hear Jon Sing…
here. It’s a funny John Prine/Iris DeMent song. Happy Friday.

I Feel Like Opening Up My Complaining Box…
but I think I’ll just open up my recipe box, instead.

Over the years, I’ve made several gluten-free cakes. And, I’ve found a couple of wonderful recipes. In fact, after eating gluten-free for these years, I have to admit that I like flourless cakes better than those with flour.

This year for Easter I made this cake. For decoration, I topped it with egg-shaped speckled jellybeans. The next time I make it I will leave off the jellybeans and use a fresh raspberry sauce, instead. It is very easy and so good.

For the cake:
8 oz. semisweet chocolate (chopped or chips)
1 stick unsalted butter
6 eggs: 2 whole, 4 separated
1 t. vanilla extract
1/3 cup plus 1/2 cup sugar: 1/3 for the yolk mixture; 1/2 cup for the whites

For the topping:
4 oz. semisweet chocolate, chopped
1 cup heavy cream
1t. vanilla extract

Preheat the oven to 350. Either line a springform pan with parchment paper or use cooking spray on the bottom. Don’t grease the sides of the pan.

Melt the buter with the 8 oz. chocolate in a microwave (or double boiler) stirring it until smooth. Cool slightly.

Whisk the 4 egg whites until firm, then gradually add the 1/2 cup of sugar and whisk until the whites are holding thier shape and peak — but not stiff.

In another bowl, whick the 2 whole eggs and 4 egg yolks with the 1/3 cup of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some of the egg whites ( a big spoonful is fine) then fold in the rest of the whisked whites gently, in about 3 additions.

Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface. Cool the cake in its pan on a wire rack; the middle will sink as it cools and the sides might splinter. Don’t worry if it has a crater. It is supposed to.

To finish the cake, remove it from the pan. Melt the 4 oz. of chocolate and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolately cream. Ease it out gently toward the edges of the cake with a rubber spatula.

Notes: this is adapted from the cookbook, Feast by Nigella Lawson. She actually features several flourless cakes in her book. I’m going to try them all. Also, I used those bittersweet Ghirardelli chocolate chips that you can get at Sam’s. I think they are like 60 percent cocoa.

Now, wasn’t that better than me opening up my complaining box? I think that it’s time for a piece of cake.

I Feel Like Opening Up My Complaining Box…
but I think I’ll just open up my recipe box, instead.

Over the years, I’ve made several gluten-free cakes. And, I’ve found a couple of wonderful recipes. In fact, after eating gluten-free for these years, I have to admit that I like flourless cakes better than those with flour.

This year for Easter I made this cake. For decoration, I topped it with egg-shaped speckled jellybeans. The next time I make it I will leave off the jellybeans and use a fresh raspberry sauce, instead. It is very easy and so good.

For the cake:
8 oz. semisweet chocolate (chopped or chips)
1 stick unsalted butter
6 eggs: 2 whole, 4 separated
1 t. vanilla extract
1/3 cup plus 1/2 cup sugar: 1/3 for the yolk mixture; 1/2 cup for the whites

For the topping:
4 oz. semisweet chocolate, chopped
1 cup heavy cream
1t. vanilla extract

Preheat the oven to 350. Either line a springform pan with parchment paper or use cooking spray on the bottom. Don’t grease the sides of the pan.

Melt the buter with the 8 oz. chocolate in a microwave (or double boiler) stirring it until smooth. Cool slightly.

Whisk the 4 egg whites until firm, then gradually add the 1/2 cup of sugar and whisk until the whites are holding thier shape and peak — but not stiff.

In another bowl, whick the 2 whole eggs and 4 egg yolks with the 1/3 cup of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some of the egg whites ( a big spoonful is fine) then fold in the rest of the whisked whites gently, in about 3 additions.

Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface. Cool the cake in its pan on a wire rack; the middle will sink as it cools and the sides might splinter. Don’t worry if it has a crater. It is supposed to.

To finish the cake, remove it from the pan. Melt the 4 oz. of chocolate and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolately cream. Ease it out gently toward the edges of the cake with a rubber spatula.

Notes: this is adapted from the cookbook, Feast by Nigella Lawson. She actually features several flourless cakes in her book. I’m going to try them all. Also, I used those bittersweet Ghirardelli chocolate chips that you can get at Sam’s. I think they are like 60 percent cocoa.

Now, wasn’t that better than me opening up my complaining box? I think that it’s time for a piece of cake.

I Feel Like Opening Up My Complaining Box…
but I think I’ll just open up my recipe box, instead.

Over the years, I’ve made several gluten-free cakes. And, I’ve found a couple of wonderful recipes. In fact, after eating gluten-free for these years, I have to admit that I like flourless cakes better than those with flour.

This year for Easter I made this cake. For decoration, I topped it with egg-shaped speckled jellybeans. The next time I make it I will leave off the jellybeans and use a fresh raspberry sauce, instead. It is very easy and so good.

For the cake:
8 oz. semisweet chocolate (chopped or chips)
1 stick unsalted butter
6 eggs: 2 whole, 4 separated
1 t. vanilla extract
1/3 cup plus 1/2 cup sugar: 1/3 for the yolk mixture; 1/2 cup for the whites

For the topping:
4 oz. semisweet chocolate, chopped
1 cup heavy cream
1t. vanilla extract

Preheat the oven to 350. Either line a springform pan with parchment paper or use cooking spray on the bottom. Don’t grease the sides of the pan.

Melt the buter with the 8 oz. chocolate in a microwave (or double boiler) stirring it until smooth. Cool slightly.

Whisk the 4 egg whites until firm, then gradually add the 1/2 cup of sugar and whisk until the whites are holding thier shape and peak — but not stiff.

In another bowl, whick the 2 whole eggs and 4 egg yolks with the 1/3 cup of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some of the egg whites ( a big spoonful is fine) then fold in the rest of the whisked whites gently, in about 3 additions.

Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface. Cool the cake in its pan on a wire rack; the middle will sink as it cools and the sides might splinter. Don’t worry if it has a crater. It is supposed to.

To finish the cake, remove it from the pan. Melt the 4 oz. of chocolate and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolately cream. Ease it out gently toward the edges of the cake with a rubber spatula.

Notes: this is adapted from the cookbook, Feast by Nigella Lawson. She actually features several flourless cakes in her book. I’m going to try them all. Also, I used those bittersweet Ghirardelli chocolate chips that you can get at Sam’s. I think they are like 60 percent cocoa.

Now, wasn’t that better than me opening up my complaining box? I think that it’s time for a piece of cake.

On Baking Bread
Dear Jane asked me for bread recipes in a comment on the previous post and so I thought that I’d share these thoughts here for all to read. First off, I should tell you why I bake bread:
1) I like the taste better. (This is an undertatement.)
2) It costs much less. And, you know, when you make your own bread you can then spend money you saved on wine. Talking about a “win-win” situation. 🙂
3) Sense of accomplishment. A loaf of bread is a finished project that can be used to nourish yourself/your family/your friends.

Contrary to most belief, bread baking is not hard. It does take a little bit of practice. I started with brioche. That turned out well. Then I moved on to a basic white bread. That turned out very well, my picky child likes it, and, seeing how white bread is one of his food groups, that is motivation enough to keep it going. I make a 10-grain wheat bread that Jon really likes. So I make that whenever we need it. Also, I make a hearth bread…which is basically a bread/whole wheat flour mixture. It is a versatile dough that can be used to make a round loaf, smaller buns, a torpedo loaf, or sacaduro rolls — which I make for us at least once a week. The recipe for the hearth bread is actually on the back of the bag of Harvest King, a flour that is now available from Gold Medal. If I picked a favorite, this would be mine.

The list is long for bread that I’d like to make in the future. I want to try a yeasted cranberry/walnut loaf. I’d love to make a fig bread, a procuitto ring, some olive bread, and I’d also like to try to make pumpernickel and rye for Jon. Not to mention all the sourdough breads that I would like to try.

I should say that anyone who would like to bake bread should check out The Bread Bible by Rose Levy Berenbaum. She also has a blog with lots of recipes, Real Baking with Rose. In fact, you could start with the blog and then move on to the book. That might be a logical way to proceed.

With summer coming, we’ll have to see how the bread baking will continue around here. I’m guessing that it will keep going just because I am so spoiled with having bread that I like at a price that I love. And, dear readers, that is the main drawback to baking your own bread, you won’t want to go back to store-bought ever again.

Oh, and Jane, in answer to your question, I would suggest getting an inexpensive (metal) nonstick loaf pan and using cooking spray, as well. 🙂

Y’all let me know if you want me to post any specific recipes.

On Baking Bread
Dear Jane asked me for bread recipes in a comment on the previous post and so I thought that I’d share these thoughts here for all to read. First off, I should tell you why I bake bread:
1) I like the taste better. (This is an undertatement.)
2) It costs much less. And, you know, when you make your own bread you can then spend money you saved on wine. Talking about a “win-win” situation. 🙂
3) Sense of accomplishment. A loaf of bread is a finished project that can be used to nourish yourself/your family/your friends.

Contrary to most belief, bread baking is not hard. It does take a little bit of practice. I started with brioche. That turned out well. Then I moved on to a basic white bread. That turned out very well, my picky child likes it, and, seeing how white bread is one of his food groups, that is motivation enough to keep it going. I make a 10-grain wheat bread that Jon really likes. So I make that whenever we need it. Also, I make a hearth bread…which is basically a bread/whole wheat flour mixture. It is a versatile dough that can be used to make a round loaf, smaller buns, a torpedo loaf, or sacaduro rolls — which I make for us at least once a week. The recipe for the hearth bread is actually on the back of the bag of Harvest King, a flour that is now available from Gold Medal. If I picked a favorite, this would be mine.

The list is long for bread that I’d like to make in the future. I want to try a yeasted cranberry/walnut loaf. I’d love to make a fig bread, a procuitto ring, some olive bread, and I’d also like to try to make pumpernickel and rye for Jon. Not to mention all the sourdough breads that I would like to try.

I should say that anyone who would like to bake bread should check out The Bread Bible by Rose Levy Berenbaum. She also has a blog with lots of recipes, Real Baking with Rose. In fact, you could start with the blog and then move on to the book. That might be a logical way to proceed.

With summer coming, we’ll have to see how the bread baking will continue around here. I’m guessing that it will keep going just because I am so spoiled with having bread that I like at a price that I love. And, dear readers, that is the main drawback to baking your own bread, you won’t want to go back to store-bought ever again.

Oh, and Jane, in answer to your question, I would suggest getting an inexpensive (metal) nonstick loaf pan and using cooking spray, as well. 🙂

Y’all let me know if you want me to post any specific recipes.

On Baking Bread
Dear Jane asked me for bread recipes in a comment on the previous post and so I thought that I’d share these thoughts here for all to read. First off, I should tell you why I bake bread:
1) I like the taste better. (This is an undertatement.)
2) It costs much less. And, you know, when you make your own bread you can then spend money you saved on wine. Talking about a “win-win” situation. 🙂
3) Sense of accomplishment. A loaf of bread is a finished project that can be used to nourish yourself/your family/your friends.

Contrary to most belief, bread baking is not hard. It does take a little bit of practice. I started with brioche. That turned out well. Then I moved on to a basic white bread. That turned out very well, my picky child likes it, and, seeing how white bread is one of his food groups, that is motivation enough to keep it going. I make a 10-grain wheat bread that Jon really likes. So I make that whenever we need it. Also, I make a hearth bread…which is basically a bread/whole wheat flour mixture. It is a versatile dough that can be used to make a round loaf, smaller buns, a torpedo loaf, or sacaduro rolls — which I make for us at least once a week. The recipe for the hearth bread is actually on the back of the bag of Harvest King, a flour that is now available from Gold Medal. If I picked a favorite, this would be mine.

The list is long for bread that I’d like to make in the future. I want to try a yeasted cranberry/walnut loaf. I’d love to make a fig bread, a procuitto ring, some olive bread, and I’d also like to try to make pumpernickel and rye for Jon. Not to mention all the sourdough breads that I would like to try.

I should say that anyone who would like to bake bread should check out The Bread Bible by Rose Levy Berenbaum. She also has a blog with lots of recipes, Real Baking with Rose. In fact, you could start with the blog and then move on to the book. That might be a logical way to proceed.

With summer coming, we’ll have to see how the bread baking will continue around here. I’m guessing that it will keep going just because I am so spoiled with having bread that I like at a price that I love. And, dear readers, that is the main drawback to baking your own bread, you won’t want to go back to store-bought ever again.

Oh, and Jane, in answer to your question, I would suggest getting an inexpensive (metal) nonstick loaf pan and using cooking spray, as well. 🙂

Y’all let me know if you want me to post any specific recipes.

The Knight Bus
Ooooo this is going to be fun. In the run-up to Harry Potter and the Deathly Hallows, Scholastic, publisher of the Harry Potter books in America, will be touring 10 major cities with their Knight Bus. It’ll be in St. Louis on the 28th of June at two of our public libraries. You can read all about it here.

The Knight Bus
Ooooo this is going to be fun. In the run-up to Harry Potter and the Deathly Hallows, Scholastic, publisher of the Harry Potter books in America, will be touring 10 major cities with their Knight Bus. It’ll be in St. Louis on the 28th of June at two of our public libraries. You can read all about it here.