Everything Food
YIELD: 10 SERVINGS This gorgeous cake needs no frosting in my opinion, as it offers plenty of sweet, sweet, goodness all by its lonesome. Plus, served undressed is the best way to show off its striking swirls. ________________________________________________________________ Ingredients ¾ cup white rice flour ½ cup brown rice flour ¾ cup besan/chickpea flour 1 cup …
YIELD: 1 CAKE The name “German Chocolate Cake” is actually a corruption of “German’s Chocolate Cake” … meaning the “German’s” chocolate bar that was named after their creator, Baker’s Chocolate Company employee Sam German. Somewhere along the way, this dessert became known as German Chocolate Cake, even though it is quite American. Whatever you call …
YIELD: ONE 9 × 13-INCH CAKE OR 12 CUPCAKES A classic recipe for birthday parties and other celebrations, this version is as close to authentic, in taste and texture anyhow, as you can get. The surprise ingredient is tahini, the sesame seed paste commonly used in savory dishes like hummus. ________________________________________________________________ Ingredients 1¼ cups sorghum …
CAKE BASICS PREPPING AND ICING A LAYER CAKE Making Layers Even Ever bake a cake and once decorated, find it’s a bit “rounder” than you anticipated? I’m here to let you know that it’s not you—it’s the nature of the cake! Unless cakes have been leveled, if you try and stack them, you’ll end up …
YIELD: 1 CUP This whipped cream could not be easier. Stash a few cans of coconut milk in your fridge so you are ready to rock when the need arises for whipped cream. Also, use the best-quality coconut milk you can, and be sure it’s full fat—with this recipe, quality counts. 1 (13.5-ounce) can full-fat …
YIELD: 1 CUP True mascarpone is a light, dairy-based cream cheese that has an ever-so- slightly sweet taste. In this version, I’ve used cashews in place of dairy. Feel free to use your own homemade margarine or coconut oil in this mascarpone. This spread can be stirred into your favorite puddings for an extra dose …
YIELD: 5 CUPS This recipe makes a fantastic substitute for dairy-based cream cheeses, whipped cream, and more. Store in an airtight container in the refrigerator for up to 2 weeks. Cashew cream can also be frozen and thawed for later use, with little effect on flavor or color. Just thaw in the fridge overnight before …
YIELD: 5 CUPS Although vanilla extract is fairly easy to come by, the stuff made at home is superior in flavor and will last virtually forever. I like to make up a big batch at once and bottle to give away to friends. Dark vanilla extract bottles work well for storing. Simply scrub off the …
YIELD: 2 GALLONS Apple cider vinegar is one of those things that is just so much better homemade and can be made much cheaper at home than store-bought. All it takes is some apples and a lot of patience (like 2 months), but the end result is well worth the wait. And, don’t be afraid …
YIELD: 3 CUPS Peanuts are the star of the show below, but this method works well with other roasted nuts, which comes in handy with a peanut allergy. Try toasted or raw almonds, cashews, or sunflower seeds instead. Even though nut butters are widely available in pretty much every grocery store in the United States, …