Sunday, 21 February 2016

Gluten Free, Sugar Free Mocha Buttercream Icing

I had to come up with a wonderful tasting sugar free icing to go with my Sugar Free Brownies.  Here it is:

Gluten Free Sugar Free Mocha Buttercream Icing
  • 1 cup unsalted butter, softened
  • 1 cup Dutch-processed cocoa powder
  • 1 tsp gluten free vanilla extract
  • 1/2 tsp instant espresso powder
  • Blue Rose Icing Sugar Replacement – I started with ¾ cup
  • 4-6 Tbsp water
With a hand mixer, beat together the butter, cocoa powder, vanilla, espresso powder and icing sugar replacement. When well blended, taste and see if you want to add more icing sugar replacement – In the end I added about 1 cup of Icing Sugar Replacement.   Slowly add enough water to reach desired consistency. You want the frosting to be stiff enough to hold its shape, but soft enough to easily spread over the cake.

the image is a sample of Sugar Free Brownie with Sugar Free Mocha Buttercream Icing

Thursday, 11 February 2016

Upcomming Event - Saturday February 13 in Estevan, SK

On Saturday Feb 13, I will be at Estevan Shoppers Mall set up at a booth selling all my Blue Rose Baking Mixes, as well as some fresh baking. Everything I make/sell is gluten free.

On Saturday I plan to have:
Chocolate Covered strawberries, both with White Chocolate (above) or regular chocolate
 Oatmeal Raisin Cookies
White Chocolate Fudge Cookies

 I'll have mini muffins made with this Banana Coconut Cake, covered in Chocolate ganauche.

I have some extra loaves of Millet Sandwich Bread that will be available on Saturday as well

I am also planning on whipping up some Nanaimo Bars, Chocolate rose cupcakes, and some Heart Shaped Chocolate Cupcakes as well.  
Stop by and pick up something special for that special person in your life. 

Monday, 1 February 2016

Gluten Free Chocolate Banana Coconut Cake

I recently found a delicious looking Chocolate Banana Coconut Cake recipe online, and would love to have one for my upcoming Birthday.  It didn't take me long to change it to a triple chocolate gluten free version.

It tastes so rich & chocolatey. The bananas are a nice compliment as well. The only thing I'm going to do differently this time is use a little less coconut in the chocolate cakes. It's not bad, but a little much for my taste. 

Chocolate Banana Cake 

Yield: 12 slices  Prep Time: 1 hour active time  Cook Time: 35 minutes 

Banana Coconut Cake layered with Whipped Chocolate Frosting and Chocolate Ganache 

For the Chocolate Banana Cake: 
2 boxes of Blue Rose Chocolate Cake mix – available here:
1 ½ cups plain greek yogurt 
4 large eggs 
Add 2 large ripe mashed bananas 
1 cup shredded coconut 

For the Whipped Chocolate Frosting: 
3 cups heavy cream 
2 tablespoons vanilla extract 
1/3 cup sugar 
1/3 cup unsweetened cocoa powder 

For the Chocolate Ganache and Garnish: 
10 ounces semi- Sweet or dark chocolate 
1 cup heavy cream 
2 tablespoons corn syrup 
1 cup toasted coconut 

For the Banana Coconut Cake: Preheat to 350 degrees F. Grease and flour three 9-inch cake pans. 
Combine both Chocolate Cake mixes in a medium bowl. 
Add the two mashed bananas, the eggs, and the yogurt.  Blend on high until well blended.  
Finally add the shredded coconut and mix to combine. 

Divide the batter into prepared pans. Bake for 25-35 minutes until a toothpick inserted in the middle comes out clean. 

Allow the cakes to cool in the pans on a cooling rack for 10 minutes. Invert the cakes onto the cooling racks and cool completely. 

Wrap each cake separately and freeze. 
For the Whipped Chocolate Frosting: Place all the ingredients in a clean mixing bowl and beat on high until stiff peaks form. 

Unwrap the frozen cakes. Divide 1/4 of the whipped frosting on the bottom layer, 1/4 on the  middle layer, and 1/2 of the frosting on the top layer. Spread the frosting evenly over the bottom layers, then stack the three cakes, level, and spread the large amount of frosting (on the top layer) over the top and down the sides. 

Press the shredded coconut around the bottom half and the cake and place in the fridge to chill.  

For the Chocolate Ganache: Heat the heavy cream in the microwave until it simmers. Remove and add the chocolate. Allow it to sit for 10 minutes then add the corn syrup and gently stir. 
Once smooth, tap the bowl on the counter to remove bubbles. Cool to room-temperature. 
Once the ganache is cool, pour over the top of the cake and spread to the sides, allowing the ganache to run down. 

Chill until ready to serve. *When serving, I like to cut the slices then allow them to sit for a few minutes so the cake warms up a little. 

This one sounds like a little too much chocolate for you?  Keep an eye out for my next recipe.  It'll be a twist on this one. The cake will me more banana coconut cake, rather than chocolate banana coconut.  

Saturday, 30 January 2016

Upcoming Sampling Event

On Monday February 1 I'll be at Old Fashion Foods in Weyburn with samples for customers to try. 

It's also customer appreciation days, so there's a discount off of the prices of everything, including Blue Rise Gluten Free Mixes.

I've got fresh baked Gluten Free Millet Sandwich Bread. These ones are also Dairy Free - made with coconut milk. I'll be turning one of these loaves into French Toast for samples on Monday. 

I'll also have other samples as well. Stop by & check it out. 

Tuesday, 19 January 2016

Upcoming Tradeshow!

I will be at  a tradeshow supporting the Senchuck Mustangs Hockey Team
The tradeshow is being held at Affinity Place in Estevan Saskatchewan.

I am not able to bring any premade baking with me, but I will have mixes, as well as samples.
Be sure to stop by and say hi!

Monday, 4 January 2016

Gluten Free Pumpkin Bread Pudding with Caramel Sauce

My hubby does not eat a lot of baking, but this is one recipe I tried that he loved.  He ate the whole pan full.

This recipe is from

Gluten Free Pumpkin Bread Pudding with Caramel Sauce

image from:

Pumpkin Bread Pudding:
  • 8 cups (2 liters) cubed gluten free bread (older, stale bread works great. I used a loaf of day old Millet Sandwich Bread)
  • 1/4 cup (60 ml) unsalted butter, melted
  • 2 cups (500 ml) half & half cream (10%)
  • 2 cups (500 ml) pumpkin puree
  • 3/4 cup (175 ml) brown sugar, packed
  • 3 large eggs plus 1 egg yolk
  • 1/4 cup (60 ml) maple syrup
  • 2 tablespoons (30 ml) whiskey or bourbon (optional)
  • 1 tablespoon (15 ml) pumpkin Pie Spice
  • 1 teaspoon (5 ml) ground cinnamon
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon (1.25 ml) teaspoon salt
Easy Caramel Sauce:
  • 1/2 cup (125 ml) brown sugar, packed
  • 1/4 cup (60 ml) unsalted butter
  • 2 tablespoons (30 ml) maple syrup
  • 2 tablespoons (30 ml) heavy (whipping) cream
  • 1 teaspoon (5 ml) vanilla extract
  • pinch of salt
Pumpkin Bread Pudding:
  1. Preheat the oven to 350 degrees F (177 degrees C). Lightly grease a 3 quart baking dish.
  2. Drizzle the melted butter over the bread cubes, and gently stir to distribute. Pour the bread cubes into the prepared baking pan.
  3. In a large bowl, whisk together the cream, pumpkin puree, brown sugar, eggs and yolk, maple syrup, whiskey, spices, vanilla, and salt. Pour this mixture over the bread cubes, pressing them down to ensure they are all coated.
  4. Bake in the preheated oven for 40-45 minutes, or until the custard has set up. If it is still a little jiggly in the middle, that is OK, it will set up as the bread pudding cools.
Easy Caramel Sauce:
  1. White the Pumpkin Bread Pudding is baking, you can prepare the Caramel Sauce.
  2. In a small saucepan, over low-medium heat, combine the brown sugar, butter, and maple syrup. Stir until the butter has melted, and the brown sugar has dissolved. You do not want the mixture to boil at all though, so watch it carefully.
  3. Once the sugar has dissolved, add the cream, vanilla, and salt. Keep warm, or reheat slightly, when you are ready to drizzle it over the top of the Pumpkin Bread Pudding.