Wednesday, August 6, 2014

Yes this is a Recipe not a Flower ~ Gluten-Free Sour Cream Coffee Cake

I suppose I should post a flower photo but I spent part of yesterday baking and eating coffee cake and thought I should share it with you all. This recipe is based on the  Dahlia Bakery Sour Cream Coffee Cake by Tom Douglas and Shelley Lance.  Our family always made coffee cake and I have fond memories of making and eating that cake, the only thing I have not been able to replicate are those gooey pockets of butter/brown sugar goodness that formed in the cake. Yes the streusel topping is amazing and the chocolate chips/fruit was not in the coffee cake of my memories but quite frankly I do love this cake regardless.

No one will eat this and be able to tell you it's gluten free so there is no need to tell people unless they need to know, it is that good.

Once you make this cake you won't mind that I didn't post a flower photo today.  Oh and if you don't need gluten free just use regular ole flour and delete the xanthan gum from the recipe.

Gluten free Coffee Cake a la bakingbarb
based on the recipe in The Dahlia Bakery Cookbook
Makes 1 Cake and Serves 12.

¾ cup all-purpose flour
¾ cup packed brown sugar
1 1/2 teaspoon ground cinnamon
6 tablespoons, ¾ stick unsalted butter, softened

2 1/2 cups gluten free flour
1 ½ teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups unsalted butter, softened, coconut oil may be used successfully in place of butter
1 cup sugar
3 large eggs, room temp
1 cup sour cream *Check the label, buy all natural for no extra ingredients*
1 tablespoon pure vanilla extract
2 cups (about 8 ounces/227 grams for fresh berries and about 11 ounces/310 grams for frozen) blueberries, raspberries, or blackberries, picked over
***OR 1 cup dark chocolate chips***

1. Preheat the oven to 350 degrees F. Butter/spray a 9x13- inch baking pan and set aside.
2. Streusel topping: combine the flour, brown sugar, and cinnamon in a bowl, add the butter and blend with a fork. Set aside.
3. Cake: Mix dry ingredients in a bowl and set aside.  With an electric mixer cream the butter and sugar together until light and fluffy, scraping down the bowl. Add the eggs one at a time, scraping down the bowl, add in the sour cream, vanilla extract, mix well scraping bowl down as you go.  Add the dry ingredients 1/3 at a time, scraping bowl as needed. Blend well. The batter will be fluffy and beautiful!

***If using berries, fold them in now. ***If using chocolate chips you can either fold them in now or sprinkle them on top of the batter before you sprinkle on the streusel topping.***
4. Scrape the batter into the prepared pan and spread it evenly with the spatula, sprinkle with the chocolate chips (if using) then sprinkle the streusel evenly over the top of the cake.
5. Bake until the top of the cake is golden brown and a wooden skewer inserted into the center of the cake comes out with a few crumbs clinging but no batter, 35 minutes. Remove the pan from the oven and cool on a wire rack for 10 to 15 minutes.

Best served warm but a slice reheats nicely in the micro.

Gluten free flour blend
based on the recipe by Artisanal Gluten-Free Cooking
1 ¼ cup brown rice flour
¾ cup sorghum flour ***if I am out of sorghum I use all brown rice flour
2/3 cup cornstarch
1/ 4 cup potato starch
1 Tablespoon potato flour

There are a lot of gluten free flour recipes and I think they work for you then use it.
Also while I try to follow this recipe if I am out of sorghum flour I do sub all brown rice or some brown rice and any other gluten free flour I have on hand.  This part is flexible as far as I am concerned but you are your own person, do what works for you!

***While this recipe is gluten free, I have not tested it dairy free yet. Coconut oil works perfectly in place of the butter but I have not used a sour cream substitute yet and most probably will try whole fat cream of coconut. If you use cream of coconut do yourself a favor and find one that contains coconut and nothing else except water, you don't want those other ingredients- the same goes with sour cream, if you are gluten free try and find one that contains just dairy and enzymes labeled all natural. It is ridiculous all the added ingredients to simple foods!***
If you make this dairy free, please share your tips.

Friday, June 20, 2014

If You Can't Beat Them, Eat 'Em

The vegetable garden is planted, we get rain and
lots of it and I hurt my back so for 2 weeks the
garden went untouched.

This is what I found yesterday.
Lots of green most of the green are weeds sprouting
from our plentiful rains, the orange and black
netting is to keep my cats out of the garden.
Sigh, the cats eat rodent pests but can tear up 
a garden in seconds. 

Close up in case you couldn't see it all in the other photo!
Yeah as if you could miss all that green.
The taller plants in the front were planted on purpose
and the other rows were planted with carrots, lettuce,
green onions etc.

This garden has always had a lot of weeds in it and the 
extra rains seem to be fueling all those weed seeds
to sprout. I know I know, I should really do something
about all that. shush! I know!

Ladies Thumb, knotweed, Persicaria maculosa.
Edible, nope just a pain. Nope I am wrong, it is
edible and tender when young. I suppose since they are
all tiny I should try it?
If you do some research it is edible with
either little taste or sharp to bitter and it
does have medicinal qualities.
Link to some information.

I am not sure of the id on this one, Creeping Charlie maybe.
There aren't any flowers yet to help with the id and by
the time there are flowers we all know that
the garden is in big trouble with overgrown weeds.
If it is creeping charlie it is edible, best while
young but slightly bitter.
We are not eating this one, I am undecided on it.

This would be one of many tomatillo volunteers, I planted
it a few years ago and it just keeps coming back.
I will transplant a few to the ends of the rows and that will
be more then enough for a harvest. 
Note to self, don't let tomatillos loose in the garden
as they are like bunny rabbits. 

That big fuzzy leaf is borage, another rabbit type plant.
Plant one and it will reproduce in your garden forever and
ever and all over the place.  It isn't the leaves you care about
eating but do take care not to brush up against a mature
plant as they are pickery. Heck picking a baby plant
takes courage as they are pickery too!
The leaves can be used as medicinal but the flowers
are why we grow this. Beautiful blue or white,
the bees love them and they are the most beautiful edible
flower. Candy the flowers or put them in ice cubes,
stunning addition to your table.
Link for info. 

A bindweed, possibly edible but I don't have enough
information about it to eat it. Next to the bindweed is
my nemisis creeping buttercup with the little yellow
flower and not edible, toxic if anything.

Nasturtium was planted intentionally between the larger
flowering plants in this garden bed with the thought
that it could help smother weeds as it gets bigger and
why not!

Lambsquarter, now this one I eat. I picked a bowl full of
the tiny plants, snipped off the roots and cooked it like spinach.
I prefer it over spinach cooked, it holds together quite well,
gets none of that slimy quality when cooked.
OH! and yes it is quite delicious, if you like cooked 
spinach I think you will love this too.

Lambsquarter is a nutritional powerhouse.
Learned something new while researching, the leaves
are unwettable so with the heavy rains we get the
leaves don't get squishy/slimy/wet.
From what I've read the seeds are also edible and 
quite nutritious.
Here is a video I found on youtube from Eat The Weeds.

Here is one more weed that is getting quite large, sigh, it's 
already gone to flower. Pretty colors eh!
This is one from the Dock family, it is edible
but not one we eat. I am going to try and save the
seeds heads for a bouquet , who knows
maybe they are edible.
Dock is more a medicinal then an edible,
more info here.

The garden is full of weeds and some veggies,
it rained after I watered so when we need rain
I should water the garden?
Of all of these weeds I am only frustrated
when they are in the beds suffocating the veggies,
if they would stay in the paths and act as a mulch
I would be alright with that.

Honestly though I thoroughly enjoyed eating
the lambsquarter.

Anyone else a weed eater?

PS if you have been visiting my blog
first off thank you and while I've been
quite busy and not visiting your blog lately
I will soon, I promise.
Thank you again for stopping by.

Monday, June 16, 2014

Rainy Day Flowers

We had a spring rain, after a break in the rain
it was time for pictures!
Aside from rain we've had mild temps
and a mix of clouds and sunshine.

How is your weather?