Chocolate Buttercream

CHOCOLATE BUTTERCREAM

6 Tbsp. butter, softened (I use Land O'Lakes salted)
Dash salt (I use Celtic sea salt)
1 tsp. vanilla (I use Adam's Best)
2 2/3 c. powdered sugar
1/2 to 3/4 c. cocoa powder (I use Hershey's dark)

1/3 c. milk OR 1/4 c. heavy cream + water to equal 1/3 c.

Beat butter, salt and vanilla. Add powdered sugar and cocoa (I stir them together in a bowl first) alternately with milk/cream with the mixer on. Beat to desired consistency, adding milk/cream if needed. Yield: about 2 cups

Delicious on cake! Also good for dipping cookies. I especially like to eat it with GF chocolate animal crackers. And don't underestimate eating a bite or two (or more!) by itself ;)

Mocha Mug Brownie

MOCHA MUG BROWNIE

2 tbsp butter, melted
2 tbsp water
1/4 tsp vanilla
1/4 tsp espresso powder or instant coffee
Pinch of salt
1/4 c (50g) sugar (I use 34g)
2 tbsp (10g) cocoa powder
1/4 c flour (30g GF oat flour)

Mix butter, water, vanilla, coffee, and salt. Add cocoa powder, sugar and flour and mix well.

Pour into a mug. Microwave for 60-90 seconds. Center should still be gooey when done.

I used soup bowls (wider than a mug) and mine cooked perfectly in 45 seconds in my microwave.

Whipped Cream

WHIPPED CREAM

Chill beaters and mixing bowl for best results! Only use very cold cream.

2 cups heavy whipping cream
1 to 1 1/2 Tbsp. sugar

Combine in mixing bowl. Beat on medium until desired stiffness, scraping down sides of bowl as necessary.

Apple Cake (Gluten Free)

APPLE CAKE
This is the cake my mom was always begged to bring to family get-togethers! She made hers with all-purpose flour but mine tastes just as good ;)


2 eggs
1 cup sugar
2 cup brown sugar, packed, divided
1 1/4 cup oil
2 tsp. vanilla
3 cups flour (to make GF, use GF oat and bake in 9x13 pan)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3 cups apples, peeled and chopped
1 cup chopped pecans (or more)
1 stick butter
1/4 cup evaporated milk

Preheat oven to 350 (325 for nonstick pan).

Beat eggs. Add sugar, 1 cup brown sugar, oil, and vanilla. Beat for 3 minutes.

Sift together flour, baking soda, cinnamon, and salt and add slowly to creamed mixture. You will probably need to use your hands to mix in the last of the flour and remaining ingredients. Add apples and pecans.

Bake in a greased and floured Bundt pan for 1 hour 15 minutes or until lightly browned on top.

When cake is almost done, prepare icing:
Melt butter in a saucepan. Add evaporated milk and the remaining cup of brown sugar. Bring icing to a boil and let it boil for 2 1/2 minutes. Be careful of it splattering as it is VERY hot!

When cake is finished cooking, flip over onto a plate. Flip again onto serving plate or cake carrier so the cracked side is up. Gently separate or cut down into the cake at the cracks part of the way. Drizzle icing in cracks and on top of the cake.

*If making this cake GF, use a 9x13 pan and shorten the cooking time a bit.