30/30 - #10 Gluten Free Almond Cake

Down to the final 10 favorite recipes!! I couldn't think of a better recipe to kick off the top 10 than this Gluten Free Almond Cake. I love it, love it! 

First posted on Kettler Cuisine on my birthday last year, it was, and still is the perfect birthday cake for anyone. I make this a lot, especially since there are a lot more gluten free folks in my life these days. It is super easy to make and requires 5 ingredients and a cake pan!

The recipe comes from one of my favorite blogs, 101 Cookbooks, which is listed on every bloggers "Inspirations" list. And the key ingredient is almond paste, which is similar to marzipan, but NOT the same thing. I always have Solo-brand almond paste in my pantry now so I can whip up this cake at a moments notice.

The Big 3-0 is getting so close! But before I turn 30, I get to experience something truly amazing, especially for a foodie like me....Food & Wine Classic festival in Aspen! For the next four days, I will be wining and dining with the culinary fields finest 8,000 miles above sea level! Don't worry, my travels won't disrupt the countdown, they just might be a bit shorter. Maybe I will get the Hubby to make this cake for my return and birthday week!

Find the recipe for Gluten Free Almond Cake here. 

Or find the original recipe on 101 Cookbooks here.

Red Wine Chocolate Cake for My 100th Post

Chocolate? Yes!

Red wine? Yes please!

Cake? Uhh...Yea!

100th post....YAY!

It is amazing to me that the food gods have allowed two things to happen:

1. That chocolate, red wine and cake can come together in blissful harmony and 
2. That I am able to keep up this blog in the midst of my busy life. 

Hard to believe that I have cooked, experimented with and written 100 posts!! Yay, go Kettler Cuisine!! 

100th Post on Kettler Cuisine

I was so excited when I noticed that I was approaching my 100th post that it was hard for me to decide on what to write about. One thing was obvious, write a huge THANK YOU! I have so much in store for all my followers, and can't wait to keep this blog going for many more posts. I can't express how grateful I am to many people in my life that encourage me, my love for cooking, and this blog. So thank you to my family, friends, and the culinary community for all your support. And what better way to say thank you, than with cake?

       

I've made Smitten Kitchen's Red Wine Chocolate Cake in the past and for some odd reason, waited an entire year to make it again. I DO NOT know why, for the life of me, I waited another year to try this recipe again because it is so easy and delicious!! My 100th post seemed like the perfect opportunity!

The website recipe for Chocolate Red Wine Cake is a bit different than the cookbook recipe, but they're both delicious! This has become my go-to cake for all occasions. Not only is this an extremely easy recipe, it gives a nice excuse to open a bottle of red wine. :)

So, raise your glass (of red wine or preferred libation) and cheers with me....Here's to many more posts on Kettler Cuisine! 

Do you have a favorite recipe? Do you have recipes you want me to write about? Email me or "like" me on Facebook and let me know.

Red Wine Chocolate Cake

Slightly adapted from Smitten Kitchen Red Wine Chocolate Cake 

Yields: 9-inch round cake
Prep Time: 20 minutes
Cook Time: 20-25 minutes

8 oz unsalted butter, room temperature

1 cup light brown sugar, lightly packed

1 egg + 1 egg yolk, room temperature

3/4 cup red wine (I use a Cabernet Sauvignon)

1/4 cup milk (any kind)

1 tsp vanilla extract

1 cup + 1 T all-purpose flour

1/2 cup raw cacao powder (or unsweetened cocoa powder)

1/8 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp ground cinnamon

Favorite frosting or whipped cream to top - I like Mascarpone Frosting 

Preheat the oven to 325F and line the bottom of a 9-inch cake pan with parchment paper (I use a pencil to trace a circle around the cake pan on the parchment paper and cut the exact size). Butter and flour the sides of the pan and parchment paper well.

In a large bowl of a standing mixer, cream the butter until smooth, then add in the sugar and beat for about 3 minutes. Add the full egg and additional egg yolk and beat well. Add in the red wine, then vanilla and mix well. The batter might seem a bit uneven - no worries according to Smitten Kitchen (and Kettler Cuisine kitchen)!

Over a separate medium mixing bowl blend the flour, cacao, baking soda, baking powder, cinnamon and salt together. Pour into a sifter and sift about 3/4 of this mixture right over the wet ingredients. Then fold in the rest with a rubber spatula. Pour the batter into the prepared pan and bake for about 20-25 minutes. Test the cake (insert toothpick into the center, should come out clean) after 20 minutes. The cake will overcook fast, so watch it carefully!

Cool in the pan for 10 minutes, then carefully flip the cake out of the pan and cool the rest of the way on a cooling rack. Once the cake is fully cooled, dust with powdered sugar right before serving or serve with fresh whipped cream or Mascarpone frosting...and of course, a glass of red wine!

Pumpkin Recipe Roundup: Kettler Pumpkin Bars

Look at that...it's Friday again! Time for more pumpkin goodness. This week....

Pumpkin Bars, something you will quickly learn, are a staple in Ryan's family. I leave all healthy eating habits behind when I encounter these things. Not really the best encouragement, but hey, it's Friday! Let your hair down!

In all seriousness, if there is one thing that keeps me from being gluten-free, sugar-free or vegan it is pumpkin bars. Desiree's infamous pumpkin bars. These things are notorious around the Kettler family and now amongst our friends. My mother-in-law brought them to a tailgate a few weeks back and I had 6 requests the next day for the recipe. It seemed only fitting to include them in my Pumpkin Recipe Roundup!

They have the consistency of a moist cake and get their "bar" monicker from the shape they're cut into. These are amazing and worth every fat gram, calorie and sugar granule. Pumpkin Bars are definitely a seasonal treat, one that I only allow myself to indulge in once a year. These are great for large gatherings, to eliminate the temptation of leftovers. But, man will your guests love you!!

People go crazy over these things. I do have to say that this is one thing that I like for Ryan's mother to make for me, so I am not reminded of what goes in them! However, I am a VERY health-conscious eater and allow myself to indulge once and a while. You should too!

Kettler Pumpkin Bars

Yields: One sheet cake
Prep Time: 15 minutes
Cook Time: 20-35 minutes (depending on pan size)

1 cup oil

1 (16 ounce) canned pumpkin

4 eggs

2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1/2 teaspoon salt

4 cups powdered sugar (1 lb. box)

1/2 cup butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla

1/2 teaspoon cinnamon or nutmeg

Preheat the oven to 350F. Grease and flour an 11x17" jelly roll pan.

Using a standing or electric mixer, combine the oil, pumpkin and eggs. Mix until well combined and add in the dry ingredients (flour, sugar, baking powder, baking soda, spices and salt) and mix on medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350F for 20-25 minutes, or until a toothpick comes out clean from the center. Cool the pumpkin bars completely before frosting.

To make the frosting, combine all the ingredients into the standing mixer and mix on medium until there is a smooth and creamy consistency. Spread the frosting on the bars after they've completely cooled and serve with a nice cup of coffee!

A few notes from Kettler Cuisine:

• I am not a huge frosting fan and like these without the frosting just as much, although my husband can't imagine such a thing. 
• If you are making these bars for an outdoor function with warm weather, it is best to leave the frosting off as it will melt.
• The frosting can be made ahead of time and stored in the refrigerator. Just bring it to room temperature before spreading on the bars.
• These can be made in a different size pan, just adjust the cooking time.

• 9x13" (30-35 minutes)
• 10x15" (25-30 minutes)

Pumpkin Recipe Roundup: Pumpkin Chocolate Chip Bread

I thought it might be fun to try out a series on the blog, and what better theme than pumpkin! I think it is apparent from my recent post how much I love pumpkin. Fall is my favorite season, the brutal NC heat and humidity fades away as the vibrant earthy tones start spotting the landscape. Fall is also a great time for some of my favorite produce, very hearty, rustic produce like butternut squash, figs, brussel sprouts and pumpkins!

Last weekend, I made an obscene amount of pumpkin puree to freeze for the season. Every Friday in October I will be posting a new fall-inspired recipe that features pumpkin - I call this my "Pumpkin Recipe Roundup!"

First up, Pumpkin Chocolate Chip Bread. This is a great recipe that I tweaked from the Pumpkin Chocolate Chip Donut Muffins on You Made That. I love pumpkin muffins too, but breads are easier to travel with and store.

Treat Yo' Self

The great thing about this bread, is that it has a cakey consistency, which Ryan loves. And the large chunks of organic dark chocolate are a nice little surprise in every bite! Even though I made a few health-conscious ingredient swaps, this still is not the healthiest recipe on my blog. But my philosophy is sometimes you just have to Treat Yo' Self (In the words of my favorite character on Parks and Rec)!

Pumpkin Chocolate Chip Bread

Adapted from You Made That Yields: 2 loaves Prep Time: 20 minutes Cook Time: 40-50 minutes 1/2 cup coconut oil 1/2 cup room temp. butter 3/4 cup light brown sugar

1 teaspoon vanilla extract

1 1/4 cups pumpkin puree

2 large eggs

1/3 cup buttermilk

1/4 cup honey

3 cups white whole wheat flour, I used organic

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon pumpkin pie spice

1 cup dark chocolate chunks

Preheat the oven to 350 degrees and rub butter on the inside of two bread loaf pans. I like to use a paper towel to spread the butter.

In a large bowl of a standing mixer, beat the coconut oil, butter and brown sugar until light and fluffy. Add in the eggs, one at a time, scraping the side of the bowl if needed.

In a medium bowl, whisk together the buttermilk, pumpkin puree, vanilla extract and honey. Add this pumpkin mixture to the butter mixture and mix on low. Clean the bowl out and dry. Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. With mixer on low, add flour mixture in three additions. Fold in the chocolate chunks until well distributed.

Divide the batter evenly into the two bread loaves. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Let the loaves cool for about 10 minutes, then remove from the pans and cool the rest of the way on a wire rack.

Chocolate Cherry Brownies with Whole Wheat

We all know my love for Pinterest! The Hubby laughs at me when I come home claiming I am going to try a new recipe I found on Pinterest. What did we do before pinning??? Magazines, Food Network, maybe a quick search on MyRecipes.com. But Pinterest is transforming the culinary world, and the amount of people interested in it. Yes, the site has other focus areas, but Food and Drink tend to take the top used category according to  Repinly.com.

Screenshot of my Pinterest profile - so fun!!

If you have not heard of it, go to Pinterest.com and welcome yourself to 2012!! You can follow my boards, which are all dedicated to food and drinks, with a random board here and there for cute kitties and books.

Anyways, back to the issue at hand - a new fan-freaking-tastic recipe that I found on Pinterest. Cherries are everywhere, and there is no such thing as buying a small bag of cherries in the market. Every time I commit to purchasing these pricey little fruits, I have to commit to also making something with them in addition to eating alone. I have done a cherry tart, cherry crumble, cherry sauce for pork tenderloin, bourbon soaked cherries (those were good) and also just sharing with my neighbors. This time though I had a perfect recipe in mind - Chocolate Cherry Brownies!

I came across this recipe on Pinterest from a fellow food blogger, Texanerin Baking. It wasn't the fact that there was less sugar in these brownies, or that they were made with coconut oil and whole wheat flour. It was the fact that this recipe used whole fresh cherries and not the canned kind!

I made a few small tweaks to the recipe to accommodate my baking style and changed the baking time completely. These are very rich and fudgy, so have a glass of milk ready!

Chocolate Cherry Brownies

Adapted from Texanerin Baking 
Yields: 16 brownies
Prep Time: 10 minutes
Cook Time: 30-40 minutes

3 tablespoons refined coconut oil (can substitute normal unsalted butter)
1/3 cup plus 1 tablespoon semisweet chocolate chips
3/4 cup coconut sugar or turbinado sugar (raw sugar)
1 egg
1 egg yolk
1 1/2 teaspoon vanilla
1/4 cup low fat milk
1/4 cup canola oil
3/4 cup whole wheat flour
1/4 teaspoon salt
1/4 cup cocoa powder
Heaping 1 cup pitted fresh cherries
1 cup dark chocolate chips

Preheat the oven to 350F, and line an 8x8 inch baking dish with parchment paper.

In a large microwave safe bowl, melt semisweet chocolate chips and coconut oil in 20 second increments. Stir after each increment and watch carefully so not to burn the chocolate.

In a large standing mixer (or large bowl), mix the sugar, eggs, vanilla, milk and oil together until just combined. In a separate medium sized bowl, mix the flour, salt and cocoa powder and add to the wet ingredients. Mix until combined, then stop!

Fold in the cherries and dark chocolate chips into the batter and pour into the prepared baking dish. Bake at 350F for 30-35 minutes until a toothpick sort of comes out clean (there will be gooey, melty chocolate chips in the matter too remember)!

Note - check the brownies after about 20 minutes, the original recipe calls for only 15 minutes in the oven, but mine took 32 minutes. Ryan commented that they were still a bit gooey, but I kept them in the fridge and they were delicious that way. So if you like more set cakey brownies, bake them for longer.

4th of July Recipe Ideas

The nation's birthday, a day to get together with friends and family in your most patriotic outfit and grill while you drink fun cocktails and watch your neighbor set off fireworks from his driveway. I couldn't think of a better day! This year, the holiday falls in the middle of the week, so planning ahead is a must. There is a recipe on KettlerCuisine for every culinary need this holiday.

Side Dish Ideas

Most are probably either hosting a cookout, attending one or packing a picnic. Side dishes tend to be abundant for the July 4th holiday. Since the host of the celebration usually takes care of the main course (i.e. meat), guests are always asked to bring a side to share. Here are some of our favorites from the blog:

• Kale Salad
• Roasted Vegetable Couscous
• Roasted Grapes with goat cheese
• Caramelized Fennel and Pancetta Salad - can also be an appetizer
• Fruit Salad
• Mango and Black Bean Salsa
• Grilled Romaine Salad

Master of Grill-ology

If you find yourself hosting a shindig, try the Buttermilk-Brined Pork Chops. These are the most tender and juicy chops you will ever eat, not to mention super easy to prepare AND ahead of time. Several of our friends have tried this recipe with other meats such as a pork tenderloin, chicken thighs or breasts and had equal success. 

Red, White and Blue Desserts

For something on the sweeter side, you can whip up the Chocolate Stout cake with macerated blackberries or top with other fresh summer berries. If you can still find good strawberries, go for the Strawberry Rhubarb Crumble or my grandmother's Strawberry Pie with fresh whipped cream. Whichever dessert you choose, be sure to include fresh summer berries not only for their sweet taste, but their resemblance to our nation's flag!!

Even though the weather is expected to be 100F in North Carolina on Wednesday, this won't stop us from enjoying food, fun and friends. What are some of your favorite July 4th dishes??

Chocolate Stout Cake and Blackberry Mint Macerate

I should start by saying that I wish I had come up with this recipe!! Ryan and I had a little get together Sunday night to watch the premier of our favorite show Game of Thrones. In going with the "medieval feast" theme - I made honey BBQ baby back ribs, roasted carrots, grilled portabella mushrooms (for my vegetarian gal), spinach salad with a warm shallot dressing and fresh bread with roasted garlic. If that doesn't sound like enough, we ended the meal with Heidi's Chocolate [Stout] Cake for dessert!

 

(If you have not stumbled upon 101 cookbooks yet - you should! I always enjoy her recipes and stories from traveling the world.)

So Ryan and I have been eating the leftovers from our "feast" for the past several nights, which includes this amazing cake. I didn't actually ever get the frosting on the cake since I ran out of time before the guests arrived, but it was still amazing without it!

I recently saw a recipe on Pinterest for a blackberry, brownie sundae. I used this as inspiration and made my own blackberry mint macerate last night to accompany a piece of cake.

You can find the cake recipe on the 101 cookbooks site. I included some instructions for the blackberry mint macerate in this post though. Enjoy a little slice of heaven :) 

Blackberry Mint Macerate

1 pint fresh blackberries
15-20 fresh mint leaves
2 tablespoons agave syrup

Place all ingredients into a bowl and mash with a fork and serve over your favorite chocolate cake, ice cream, yogurt or by it self.