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Chocolate Peppermint Cake

Chocolate Peppermint Cake… enough said.  This cake is rich, decadent and extremely festive.  Every year I count down the days until Peppermint Mochas and Peppermint Hot Chocolates (dairy & soy free, of course!) are available in the coffee shops.  I love the flavor combination, so I made the holiday drink into a cake.  Enjoy!

  • 1 box Lillabee Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
 
Prep:
Preheat oven to 350 degrees F and spray two circular 8-inch cake pans with canola oil.
 
Make:
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
 
Bake:  
Pour the batter equally into the two cake pans and bake for about 30 minutes, or until a toothpick comes out clean.  Once the cake is cool, make the Lillabee gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  Spread the frosting in between the two cake layers and on top.  Sprinkle crushed candy canes on the top of the cake and enjoy!  
 

The Makerie is coming soon…

It’s almost time for the Makerie!!! Let’s celebrate with Lillabee Cinnamon Swirl Coffee Cake!!

Good news, fellow crafters! The Makerie is now open for registration for 2013! For those of you that don’t know about the Makerie Creative Retreat here in Boulder, you MUST spend some time on their lovely website. Last year, I attended Aran Goyoaga’s food styling and photography class and the whole experience gave me the warm and fuzzies. (Aran is the creator of Cannelle et Vanille food blog and my culinary and style idol).  I came home and declared that “I found my people!”.

The Makerie is a creative gals dream come true. 

 

 

So, in honor of the up and coming Makerie retreat, I am reposting the Lillabee Cinnamon Swirl Coffee Cake recipe and adding some photos that were taken last year by my classmate Anne Weil of Flax & Twine. Thanks for your beautiful images Anne! 

For Cinnamon Swirl Coffee Cake:

Follow directions on the back of the Lillabee Classic Yellow Cake Mix.

Reserve 1/4 of the batter and mix in 3-4 Tablespoons of cinnamon. Pour half of the yellow cake batter into an 8″ or 9″ greased. Next pour the cinnamon batter on top in 2 or 3  long strips. Now pour the rest of the yellow cake batter over top of the cinnamon strips.

 

Use a knife to draw zig zag lines through the batter to swirl the cinnamon in the center. Bake as directed.

For Cinnamon Crumble Topping:

In a bowl, combine 1 cup of brown sugar, 3 Tablespoons of cinnamon, a pinch of salt and 1/4 cup of melted butter or your favorite dairy free butter substitute. You could also add 1/4 cup of dried fruit, or if you don’t have any nut allergies, try 1/4 cup of chopped pecans or walnuts. (You might want to use your hands for the next part.) Add 1/4 cup of Lillabee Perfect Pancake/Waffle Mix (rice flour would work too) and mix or squeeze the ingredients between your fingers until well combined. The consistency of the topping should be in large clumps and looks crumbly. If it is a little too wet, just keep adding pancake mix (or rice flour) 1 Tablespoon at a time until you achieve the desired consistency. If it gets too dry you can always add more butter. Crumble the topping over the batter in the cake pan, then bake as directed.

Happy Baking!

Lillabee Shortcake with Cherry Peach Compote and Whipped Coconut Cream

Last month, we had the great honor of being featured in a farm to table dinner with Chef Katie B. of Eat Catering at the Lyons Farmette. In a word, WOW! It was a fantastic event! A perfect evening of bluegrass music, delicious farm fresh foods, a charming venu and a sweet finish to the night with Lillabee Coconut Shortcake. To read about my creative journey click here to go to the lillablog. 

 

A huge thank you to Katie from Eat Catering for including Lillabee in this most spectacular event, our friends at MMLocal for joining us on the menu and Casie Zalud for sharing these gorgeous photos. We can’t wait to do it again next year!!

Here’s what I whipped up for dessert… a Lillabee spin on a classic summertime shortcake. I hope you enjoy this recipe as much as I enjoyed creating it.

FOR SHORTCAKES: This can be made up to one day in advance and stored at room temperature. In a large bowl, combine the following dry ingredients and whisk together: 

1 flour pack from a Lillabee classic yellow cake mix 
3 tbl sugar (from Lillabee classic yellow cake mix sugar pack) 
1 1/2 tbl cornstarch 
1 tsp baking powder 
1/4 tsp baking soda 
1/2 tsp salt 
1/4 tsp ground ginger 
1/4 tsp cinnamon

In another bowl whisk together the following wet ingredients: 

2/3 c full fat coconut milk 
1 Tb butter or margarine (we like Earth Balance buttery spread), melted and cooled (still liquid) 
2 Tb coconut oil, melted and cooled (still liquid) 
Zest and juice of half a lemon (zest finely minced) 
2 tsp vanilla 
1 egg

 

Mix dry and wet ingredients together with a wooden spoon until combined completely.  Place dough in the refrigerator for about 20 mins to chill the oils. With a food proportioning scoop, scoop balls of shortcake and form into patties that are lightly flattened. Brush shortcakes with either more coconut milk or heavy cream and  sprinkle 1-2 Tablespoons of sugar from Lillabee Classic Yellow Cake Mix sugar pack. Bake at a 400 degree oven for 15-20 minutes until golden brown. Transfer to wire cooling rack and let cool. Makes 6-8 shortcakes.

FOR CHERRY PEACH COMPOTE: This can be made up to 2 days in advance and kept refrigerated.
Combine 1 1/2 cups of fresh pitted cherries and 1 cup of thinly sliced fresh peaches (or MM Local’s Western Slope peaches) with the remaining sugar from the Lillabee Classic Yellow Cake sugar pack, 1tsp vanilla extract and juice and zest from 1/2 lemon. Let sit for atleast one hour. You can substitute any fresh or drained frozen fruit for this recipe.

 

FOR WHIPPED COCONUT CREAM: make this fresh up to 4 hours in advance and keep refrigerated. Whipping coconut  milk into coconut cream can be tricky.Most folks find that they need to try it a few times before they get it just right. If you don’t get it right the first time, don’t fret. You can serve it anyway and call it coconut creme anglaise (like mine in the picture)! It will still be delicious!! :) One important note, I do not recommend using vanilla extract. It often thins the coconut fat and the mixture does not whip well. You can use powdered vanilla or vanilla bean extract as listed below, or omit vanilla entirely.

2 cans full fat coconut milk (13.5 oz cans) – unflavored and unsweetened 
1/3 cup powdered sugar or to taste 
1 Tbsp of powdered vanilla extract or vanilla bean extract (optional)

Chill the cans of coconut milk overnight in the fridge. Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans. Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy, approximately 1 minute. Add powdered vanilla or vanilla bean extract, then gradually beat in the powdered sugar. Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled.

*For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit)

Happy Baking!

 

Lillabee Soft Sugar Cookies for your Valentine <3

Nothing says “BE MINE” like baking a homemade sweet treat with someone you love. When I was a child I loved the craft of making, baking, decorating, and devouring sugar cookies with my Mom. So, now that I am a Mama, I decided there was no time like the present to create an allergy-friendly recipe to continue that tradition with my little girl. We had so much fun making and decorating our beautiful heart shaped sugar cookies… and just in time for Valentine’s day!

I prepared the dough ahead of time and let it chill overnight. The directions below are in 3 steps for roll out cookies, but if you are looking for a simple no fuss option,  just slice 1/4″ – 1/2″ thick medallions from the chilled dough, sprinkle with colored sugar and bake as directed. Either way, this is a super sweet treat to share with someone you love, on Valentine’s Day… or any day!  Approximately 2 dozen cookies.

  • 1 box Lillabee Classic Yellow Cake Mix
  • ½ cup Butter or Margarine (I use Soy Free Earth Balance)
  • 1 egg
  • 1 egg white
  • 1/2 tsp vanilla
  • 1 tsp cream of tartar

 

STEP ONE: Make dough ahead and chill:

In a medium bowl, combine entire package of Lillabee flour blend with 1 tsp of cream of tartar. Use a whisk to combine well. Set aside.

In the bowl of your standing mixer, cream butter/margarine and entire contents of Lillabee sugar package until fluffy. Add in eggs one at a time. Add vanilla. Mix until well combined.

Stir in the flour mixture by hand until well combined, taking care to not over mix.

Transfer dough to a large piece of wax paper. Use your hands to form a log shape. Wrap tight in the wax paper and twist the ends. Make sure that your dough is completely sealed inside the wax paper to prevent drying out.

STEP TWO: roll out dough, cut out cookies and bake.

Preheat oven to 375. Line 2 baking sheets with parchment paper.

Roll dough out on floured surface to 1/4″ thick and cut into your favorite shapes. As you arrange them on your baking sheet, allow room for them to spread.

Bake 6-8 min, until the cookies is slightly golden brown around the edges. As one is baking, cut and arrange cookies on the second sheet.

STEP THREE: make frosting and decorate cookies.

To frost and decorate, we used Lillabee Dairy-Free “Buttercream” frosting  (tinted shades of pink with pureed beets) and “Lets do…Sprinkelz Gluten Free/Vegan Carnival Sprinkles”.

The beautiful possibilities are endless. Have fun! Happy Valentines Day! Happy Baking!

Paonia Pear Upside-Down Ginger Cake

 

 

What happens when Lillabee teams up with MM Local? A heavenly match made in Boulder! This delicious holiday tasty treat is surely one to share! You will impress any crowd with this show stopper.

 

  
  • 1 box Lillabee Classic Yellow Cake Mix 
  • 1 jar of MMLocal Paonia Pears
  • 2 large eggs
  • 1/4 c + 2 Tbsp butter/ Non-dairy butter substitute
  • 1 tsp gluten free vanilla 
  • 1/2 c milk (cow, rice, almond, soy, etc.)
  • 1 tsp apple cider vinegar or lemon juice
  • 1/4 c molasses 
  • 2 Tbsp fresh ground ginger
  • 2 Tbsp + 1 tsp pumpkin pie spice blend
  • 2 Tbsp black currants (optional)
  • 1 Tbsp spiced rum or pear brandy (optional)

Place rack in the center of oven and preheat to 325.

Grease a 9″ round pan. Slice pears and arrange in the bottom of cake pan. Add currants if desired. Reserve pear juice for glaze.

In a small bowl, combine milk, vinegar or lemon juice and vanilla. Set aside.

Open Lillabee sugar packet and measure out 1/4 cup. Discard this 1/4 c of sugar and use the remaining contents in the next step.

In the mixing bowl of your electric mixer combine remaining contents of Lillabee sugar packet, butter or non-dairy butter substitute, molasses, ginger and 2Tbsp pumpkin pie spice. Mix until combined, making sure to scrap the sides and bottom of bowl to incorporate all ingredients. Add eggs one at a time until combined. Add in milk mixture and Lillabee flour packet. Mix until just combined. 
 
Pour batter into cake pan over top of arranged pears and currants. Bake at 325 for 35-40 min. Since all ovens are slightly different, it is wise to check your cake at 30 min, then every 5 minutes until toothpick inserted in center comes out clean.
 
Make glaze: On stove top, combine pear juice, rum or brandy and 1 tsp pumpkin pie spice blend in a small sauce pan on low heat. Stir frequently until liquid reduces to approximately 2 Tablespoons. Remove from heat and set aside.
 
Let cool in pan for 15 min. Flip cake over onto a cooling rack. Brush glaze over top and sides of cake while still warm. Let cool completely. 

Transfer to a festive holiday cake plate and head off to the party.

Happy Holidays! Happy Baking!