Saturday, May 7, 2011

BabyCakes Covers the Classics by Erin Mckenna and Snoballs Recipe

happy Birthday Maegan and Joe!!!!

BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles

Before I give my review, I want to tell My Baby girl Happy Birthday!  Also Happy Birthday to her  husband, Joe.  Maegan was born on May 6 and Joe was born on May 7th.  We will be going out to lunch tomorrow but,

 I bought this book for Maegan and thought I would go ahead and review it today.  She has been told to try eating gluten free and that is what this book is all about.  Every recipe in it is gluten free.  The recipes look great.  I was going to bake her a cake from the book, but after going to Target and Walmart and not finding the ingredients, I decided not to.  But for anyone that has a serious gluten allergy, I would recommend this book because, everyone needs cake.  Then it would justify spending the money on the different kinds of flours that are necessary to cook gluten free.  Let's take a look at the goodies inside this book.  There are :

Wonder Buns


Rice Krispie Blocks

German Chocolate Cake


The recipe that I am going to share is Sno Balls
1 cup unsweetened coconut
1 1/2 tbs india tree natural red food coloring
3/4 cup white or brown rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup arrowroot
1 TBS baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum
1 tsp salt
2/3 cup agave nectar
1/2 cup melted refined coconut oil or canola oil
1/2 cup unsweetened applesauce
1/4 cup vanilla extract
1tsp lemon extract
1/2 cup hot water
1 1/2 cups Ricemellow cream ( found at Suzanne's Specialities Ricemellow Cream)

Preheat the oven to 350 degrees.  Line a muffin tin with cupcake liners and set aside.  In a small bowl, combine the coconut  and red food coloring and toss with your hands until the flakes are uniformly pink.  Add a touch more food coloring if you want the flakes brighter pink.  Set aside.

In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.  Add the agave nectar, coconut oil, applesauce, vanilla, and lemon extract and mix. with a rubber spatula until the batter is smooth.  Add the hot water and mix until fully incorporated.

Using a 1/2 cup measure, divide the batter among the baking cups.  Bake for 14 minutes, rotate and bake until the cupcakes are lightly golden on the outside and a toothpick inserted in the center comes out clean, about 14 minutes more.  Let stand in tin for 30 minutes.

Remove the liner from each cupcake.  Cut the bottom third of the cupcake away and set aside for another use.  Using a spoon, hollow out the inside of the remaining section of the cupcake and fill each with 1 Tbs ricemellow creme.  Spread an additional 2 Tbs creme on the top of each snowball and roll in pink coconut.

Happy Birthday to my Favorite people in all the world!

1 comment:

  1. It looks wonderful.I always think about summer when I have coconut in my pastries.