Cake Pops - Christmas

I spent hours adding the details to these Cake Pops and loved every moment.

Christmas Trees, Christmas Stockings and Gingerbread Houses

Christmas Trees, Christmas Stockings and Gingerbread Houses

Christmas Trees, Christmas Stockings and Gingerbread Houses

Baking Back: Friend's Family Fundraiser

Baking Back is a way for me to use my love for baking to help raise money for someone in need. A friend had a bake sale and silent auction to raise money for their families medical bills. With loving intention I set out a plan to bake what I could to help them out. And how could I not be inspired by the amazing apples from our Minnesota orchards?

Apple Bundt Cake

 

Apple Cake

Apple Cupcakes - gluten-free & dairy-free

 

Browned Butter Rice Krispy Bars with chocolate candy coating and various candy bar pieces: Snickers, Kit Kat & Reese's Peanut Butter Cup

 

Browned Butter Rice Krispy Bars with chocolate candy coating and various candy bar pieces: Mini Chocolate Chips, Snickers, Butterfinger & Reese's Peanut Butter Cup

 

Double Layer Vanilla Hot Milke Cake with chocolate frosting and mini malted milk ball toppers.

 

Double Layer Apple Cake with Caramel Apple Frosting

 

The final snapshot of the baked goods.

Including Cake Pops and a Double Layer Vanilla Hot Cake with a white chocolate raspberry frosting.

Cake Pops - Owls and Hello Kitty

These Cake Pops are too cute not to share!

Owl Cake Pops in pink, brown and purple. Made to celebrate an adorable 1 year old!

Pink Owls with Chocolate Cake and Vanilla Candy Coating.

I love the little chocolate cover sunflower seed arms!

Brown Owls with Chocolate Cake with Chocolate Candy Coating.

And the little hearts used as feet.

Purple Owls with Chocolate Cake with Vanilla Candy Coating.

And the little flowers used as a fashion accessory.

And for another friend I made these adorable Hello Kitty Cake Pops!

Hello Kitty Cake Pops

Hello Kitty Cake Pops

Baking for A Friends' Wedding

I love to bake! I love weddings! And I love seeing two amazing people come together to celebrate their love!

When our friends let us know they were getting married, I offered to bake their desserts as our gift. This couple had experienced several of my desserts and love my gluten-free Pineapple Upside Down Cakes with a tasty Vanilla Glaze. The beauty of these treats, they are also dairy-free, refined sugar-free and corn-free!

As you can see, they took me up on the offer and I got to bake 130 mini Pineapple Upside-Down Cakes. This is the same cake I made for the State Fair last month.

Photo op with the fantastic place settings that reads. "Special thanks to... Brilliant Baker Jan Cotterman for tonight's delicious desserts." Proud and elated!

The happy couple enjoying each bite!

State Fair 2013

This year I decided to enter my baked goods into the Minnesota State Fair Competition. I'm not entirely sure I was ready, yet, I knew if I didn't try, I would be missing out on something wonderful, so on the last day when registrations were due, I entered 2 items into the gluten-free categories.

In Septermber of 2013 I began baking gluten-free (and other free) desserts and my love for this way of cooking, allowed me to bake for more people and say "yes, that still is a tasty dessert!"

I've been working on my Oh, My Friendship Bread recipe for the last few months and trusted it was ready to be "judged". And my Pineapple Upside Down Cake has been such a fan favorite, I get to bake 130 of these mini cakes for a friends' wedding in September.

 

Until I entered, I didn't know that the items are actually dropped off and judged a week and a half earlier than when the State Fair opens. So that morning, I woke up early, full of nervous excitement and baked my two entries.

 

Being at the State Fair before it opens is exciting. There is an energy about it, knowing soon it will be flooded with thousands of people, great music and so many things on a stick! Standing in line I met amazing people who just like me were entering their items in for the first and did this because they just love to bake!

Some went on to say they had tried out 19 different adjustements to their recipe for the perfect cookie. Others said they baked more than one of the same item, just incase the other one wasn't quite right.

Me? I baked 1 of each and went from there. I learned that no matter how much prep or practice or critques, as long as you are doing it with love, nothing else matters!

 

The winners are announced on the first day of the fair and as I looked for my name, I didn't see it. I'll admit I was a little sad. You don't enter a contest hoping to lose. After a few tears and words of support, the pride that I did this started to shine. I stepped outside of my comfort zone and did something I would have not done before out of fear.

 

 

After the fair was over, I received my critque slips in the mail. I scored 84 points out of 100 and recognized that for only having baked gluten-free for a year, that it was pretty amazing!

 

I'm glad I did it! I'm proud that in taking the step forward to open my food to critque that regardless of what was said or what others thought, I enjoy baking, love what I make and love to share it!

Oh, My! Peach Cobbler

Oh, My! Peach Cobbler

Nothing says summer like peaches and this cobbler is a tribute to this tasty fruit.

Directions
      Ingredients
           *4 peaches, sliced. (I peel the slices and prefer this, but feel free to leave them on) 
           *1/4 Cup vegan butter (I use Earth Balance Vegan Buttery Sticks) 

      1. Preheat oven to 350°. Add butter to a 9 x 9 baking dish and place in preheating oven to melt.
      2. Meanwhile, in a large bowl, combine the following ingredients.
     Dry Ingredients
           *1 Cup + 2 Tablespoons Gluten-Free Flour (I use Bob's Red Mill)
           *1/3 Cup Coconut Sugar (I use Madhava Coconut Sugar) 
           *1/2 Teaspoon xanthan gum (I use Ener-g Xanthan Gum)
           *1 Teaspoon baking powder
           *1/4 Teaspoon baking soda
           *1/2 Teaspoon sea salt 

      3. In a small bowl, combine the following ingredients and let sit for 2 minutes.
      Ingredients
           *3 Tablespoons unsweetened applesauce
           *1/2 Teaspoon baking powder

      4. In a medium bowl, combine the following ingredients.
      Wet Ingredients
           *1/4 Cup unrefined coconut oil, melted and slightly cooled
           *1 1/2 Teaspoons vanilla extract
           *1/2 Cup unsweetened applesauce
           *3/4 Cup warm water

      5. Slowly add the two smaller bowls of wet ingredients and combine into the larger bowl of Dry Ingredients with a hand mixer on medium speed for 30 seconds or until completely combined.   
      6. Pour half of the batter into the baking dish with the butter. Arrange peaches evenly over the batter. Top with the remaining batter.   
      7. Bake for 45-55 minutes or until top is browned, peaches are bubbling and when a toothpick is inserted into the dough and comes out clean.   
      8. ENJOY!

Oh, My! 3 Ingredient Date Poppers

Oh, My! 3 Ingredient Date Poppers

I love how delightfully simple and sweet this recipe is.
      Ingredients
           *1/3 Cup Pitted Dates
           *1/3 Cup Almonds (or try other kinds of nuts)
           *1/3 Cup Gluten-Free Rolled Oats (I use Bob's Red Mill)

      Directions
      1. In a food processor or blender, add the dates until smooth. Some date chunks are ok.
      2. Add almonds (or other nuts) to dates and blend until smooth.

      3. Add oats to mixture and blend until smooth.

      4. Roll mixture into tablespoon size poppers and enjoy. Can be set on counter or refrigerated. Makes 9.

Baking Back: Nora's Sunshine Benefit

Baking Back is a way for me to use my love for baking to help raise money for someone in need.

In August, a coworker had a fundraiser for their young child who was recently diagnosed with cancer. I spent that week planning which treats to make.

The baked goods!

 

 

Cake Pops are one of my favorite treats and making a few with this special little lady's name: Nora honored her and the journey she is on.

 

 

Banana Chocolate Chip Cookies

 

 

Butter Toffee Cookies

 

Special K Bars

 

Peanut Butter Cookies with Reese's Peanut Butter Cups

Date Poppers for those gluten-free and dairy-free guests!

Oh, My! Friendship Bread

Friendship Bread is one of my favorite treats. 

    First you receive a bag, leave it on your counter for 10 days and then bake this delicious treat. It requires patience and love. When I began eating foods that were Gluten-Free, Dairy-Free and Refined Sugar-Free in 2012, I set out on an adventure to bake my way. If you're curious about my food transformation, here's my blog: inspiringhappinessproject.blogspot.com. 
    One day my husband floated this idea my way, "I wonder if  you could make Friendship Bread your way?" Initially, I scoffed at the idea, but something ignited. The next day I began researching how to make starter bags, reviewing recipes and making a plan for Oh, My! Friendship Bread. After several batches, I joyously share this recipe with hopes that you will enjoy this fun, chain-letter like dessert. This recipe is Gluten-Free, Dairy-Free, Refined Sugar-Free, Corn-Free and Yeast-Free.

Friendship Bread Starter Bag

If you haven't received a bag from someone, you'll need to start make your own. See my recipe for Oh, My! Friendship Bread Starter Bag.

Friendship Bread

If you received a bag or have made the starter bag, follow this recipe for the next 10 days. During that time leave the bag on the counter, do not refrigerate and as the bag rises, let air out.
Day 1: Receive the bag or create the starter bag.
Day 2 - Day 5: Each day let air out and mush the ingredients. 
Day 6: Complete the following process.
     Ingredients
          *1 Cup Gluten-Free Flour (I use Bob's Red Mill)
          *1 Cup Almond, Coconut, Soy or Rice Milk
          *1 Cup Coconut Sugar (I use Madhava Coconut Sugar, purchased at Cub Foods)
     Directions
          Combine all ingredients in a glass bowl and mix with a non-metal whisk. 
          Once mixed, pour into the resealable gallon starter bag and whisk together.  
Day 7-Day 9: Each day let air out and mush the ingredients.
Day 10: It is Dividing and Baking Day! Make 4 starter bags
      Ingredients
           *1 1/2 Cups Gluten-Free Flour (I use Bob's Red Mill)
           *1 1/2 Cups Almond, Coconut, Soy or Rice Milk
           *1 1/2 Cups Coconut Sugar (I use Madhava Coconut Sugar, purchased at Cub Foods) 
           *4 resealable bags
      Directions
           Pour the starter bag into a large glass bowl. Add the ingredients and mix well with a non-metal whisk. Once mixed, pour 1 cup of batter into each resealable bags. Set bowl of remaining batter to the side to save for later in the recipe. Share 3 of the bags with others and share this link http://onemainingredient.blogspot.com/2013/07/oh-my-friendship-bread.html. Keep 1 bag for yourself. The bags can be kept in the freezer for 6 months, when taken out of the freezer begin at Day 1.

Bake
      1. Preheat oven to 325°.
      2. Grease 2 large loaf pans (can be metal)
      3. Combine the following Dry Ingredients 
      Dry Ingredients
           *2 Cups Gluten-Free Flour (I use Bob's Red Mill)
           *1 Cup Coconut Sugar (I use Madhava Coconut Sugar) 
           *1 Teaspoon xanthan gum (I use Ener-g Xanthan Gum)
           *1 1/2 Teaspoons baking powder
           *1/2 Teaspoon baking soda
           *1/2 Teaspoon sea salt 
           *2 Teaspoons cinnamon
           *1-4.0 oz vanilla low-fat pudding mix package (I use Mori-Nu Vanilla Low-Fat Pudding Mix, purchased at Mississippi Market. This is an all natural, dairy-free, 100% vegan and no refined sugar mix)
      4. In the large bowl with the Friendship Bread starter bag, use a hand mixer to combine the following Wet Ingredients one ingredient at a time. Mix for 30 seconds between each addition.

      Wet Ingredients
           *1 Cup vegan butter melted and cooled slightly (I use Earth Balance Vegan Buttery Sticks, purchased at Cub Foods or Mississippi Market.)  
           *1/2 Cup Almond, Coconut, Soy or Rice Milk
           *1 Teaspoon vanilla extract
           *1/2 Cup unsweetened applesauce
           *3 eggs (mixed into batter 1 at a time)
      5. Once all wet ingredients are combined, slowly add the bowl of Dry Ingredients and use the hand mixer to combine on low speed for 30 seconds and medium speed for 2 minutes.  
      6. Pour batter evenly into loaf pans.  
      7. Bake for 55-65 minutes or until toothpick inserted comes out clean.  
      8. ENJOY!