The Ingredients are simple, but a Kitchen Aid Standing Mixer comes in handy. I use this almost every day. (Amazon).

What exactly is stabilized whipped cream?

It’s a whipped cream that is piped and stays put. This happens when adding in a tiny amount of cream cheese (2 teaspoons per cup) and a little confectioner’s sugar. Since I used confectioner’s sugar from Swerve (sugar free), I only needed one tablespoon. It came out just perfectly.

I used a stabilized whipped cream to fill this chocolate cake and to top this chocolate pie. My favorite way to use a stabilized whipped cream icing recipe is to top a flourless chocolate cake and then add berries.

Flourless Chocolate Cake with Berries (sugar free version) recipe here. 

Recipes Using Stabilized Whipped Cream

Here is a sugar free version of chocolate budino.

Here is my Zuni Cafe Flourless Chocolate Cake.

How to Make Stabilized Whipped Cream

It’s important to make sure the bowl is very cold. I use my kitchen aid bowl and fill it with ice and then dry it once the bowl is cold. I use heavy whipping cream that is also very cold. If the cream isn’t cold, it may get gloopy.

Then take a piping bag and pipe away. You will be amazed that your whipped cream will stay this beautiful for a few a days. This means you can make a lovely dessert like this flourless chocolate cake a day in advance and it will look look exactly the same, and taste great.

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More Chocolate Recipes from Spinach Tiger

Keto Dessert Recipes from Spinach Tiger

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How to Make Stabilized Whipped Cream Icing Recipe

How to Make Stabilized Whipped Cream that will stay firm and you can pipe for your beautiful desserts.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon cream cheese
• 2 tablespoons confectioner's sugar option: Swerve for sugar free
• Kitchen Tools Used
• Kitchen Aid Mixer or
• Hand Mixer
• Piping Bags
• Piping Tips

Instructions

• Make sure your bowl and heavy whipping cream are very cold.
• Cream cheese must be at room temperature.
• Whipped cream cheese in bowl. Add Confectioner's sugar.
• Add heavy cream until you get a consistency that stays on the spatula when you turn it upside down.
• Pipe in piping bag. I used a 1M large tip.

Notes

This cream will stay put in the refrigerator up to three days. Great for Cream pies and filling cakes.

The post How to Make Stabilized Whipped Cream Icing Recipe appeared first on Spinach Tiger.

This is the cake known as birthday cake, and it’s gluten free. I don’t know why this has become the “birthday cake.”  It’s yellow inside, chocolate outside and it has sprinkles. It’s the cake my husband had for every birthday.

I wonder how this got started because I never had this growing up. I always assumed a proper birthday cake was this chocolate with chocolate fudge frosting. If you know anything about the history of “birthday” cake, let me know!

The Best Gluten Free Yellow Cake!

There is a secret ingredient in this gluten free yellow cake that makes this taste just like yellow cake. It wasn’t my idea. I got this recipe from America’s Test Kitchen. I tweaked it only slightly, because while everyone loved their version, it was a smidge too dry for me. I substituted half of the butter for oil and that made it perfection!

This is a delicious birthday cake that brings back lots of memories for the men in my life. It seems this is the cake their mother’s made for them. No one complained that this is gluten free made from scratch!

You could make this cake as two large 9″inch layers, 24 cupcakes, or do what I like to do, the triple layer tiny cake, baked in three 6-inch baking pans.

White chocolate is one of the secrets for the gluten free yellow cake.

Get the best white chocolate you can find. It adds in fat and a bit of flavor. This is a gentle reminder that baking can be tricky. Get all of your ingredients out and measured before you begin. I accidentally wasted four eggs the other day not listening to my own advice.

My Tips for the Best Gluten Free Yellow Cake

Weigh your flour. It matters. Once you get the knack of using a kitchen scale to weigh in grams, you’ll be more assured of a good turn-out. If you’re new to baking, there’s a simple reason. A cup of flour can vary from a cup to a cup and a half, depending on who packed it. A cup of flour packed too tightly is going to be dried baked good.

Weigh your batter. I like to bake in three 6-inch cake pans. I find the outcome to be more dramatic. The only thing that can get in the way of its looks is uneven layers. I weigh my batter and divide by three, using the scale. Simply weigh the batter. Divide by three. Zero or (or tare) each pan and add that amount. You will be so happy that you took the time to do this.

Make your cake beautiful. Sprinkles and few magic tricks with this decorating tool (so easy, a child can help you), will turn an ordinary cake into something quite special. Let’s face it, cakes are work. There are a lot of dishes, spoons and equipment to clean up. All that works deserves applause and sprinkles, as child-like as they are always yield a smile.

Use two kinds of fat. Use half oil and half butter, as butter is typical for yellow cake, but not easily absorbed when using gluten free flours. To sub butter, 2 tablespoons of butter equals 1 1/2 tablespoons of oil. In this case I cut out four tablespoons of butter and replaced it with 3 tablespoons of avocado oil.

Decorating a Yellow Birthday Cake

I made a milk chocolate buttercream, and used this Oxo Decorating Tool Kit to add a few simple swirls. This is better than using pastry bags. It’s reusable and easy to clean and control.

Usually when I do small triple layer cake, I make a naked caked, like this gluten free red velvet cake. But a birthday cake gets all the frosting all over and sprinkles on top.

Make sure to completely cool the cake and refrigerate before applying a crumb coat. This means you will layer your cake (after leveling each layer) and put a very thing over all frosting coat. Then refrigerate for 30 minutes and finish the frosting. Apply the sprinkles immediately. I then move this cake to the refrigerator and take out about an hour before serving.

More Gluten Free Baking from Spinach Tiger

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Gluten Free Yellow Birthday Cake from Scratch

Gluten Free Yellow Birthday Cake, moist delicious with a chocolate frosting.

Course Cake

Cuisine American

Author Angela Roberts

Ingredients

• CAKE INGREDIENTS
• 6 ounces white chocolate
• 4 tablespoons unsalted butter cut into 8 pieces
• 3 tablespoons avocado oil or neutral oil
• 11 ounces gluten free flour I use this
• 1 tablespoon baking powder
• 1 1/2 teaspoons xantham gum see notes
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• pinch cream of tartar
• 7 ounces sugar 1 cup
• 1 1/2 tablespoons vanilla extract
• 2/3 cup sour cream
• FROSTING INGREDIENTS
• 1 cup unsweetened cocoa powder
• 5-7 cups confectioner's sugar
• ½ teaspoon salt
• 2 teaspoons vanilla
• 1/4 cup heavy cream
• 1 1/2 cup of butter
• sprinkles for garnish
• Kitchen Tools Needed
• Parchment paper
• 3 6- inch cake pans or 2 9-inch cake pans

Instructions

• Instructions for Cake
• Preheat Oven to 325 degrees F.
• Grease 2 9-inch cake pans or 3 6-inch cake pans (which I use)
• Line with parchment paper and grease parchment paper.
• Put white chocolate, butter, oil in double boiler (or use a stainless bowl over saucepan of simmering water).
• Stir until melted. Set aside to cool.
• Sift flour, salt, baking powder, baking soda, xanthum gum. Set aside.
• Whip egg whites with cream of tarter on medium low speed until frothy. Add 1/2 cup of sugar and whip until you have stiff peaks. Transfer the egg whites to a cold clean bowl.
• Clean mixer and add egg yolks and vanilla until well blended.
• Add remaining sugar. Mix well.
• Add chocolate and sour cream mixture to egg yolk mixture.
• Turn mixer to low; add flour mixture and blend until completely combined.
• Add egg whites, using a rubber spatula and fold in.
• Divide cake pan evenly. I weigh my batter between pans.
• Bake until cake pans pull away from pan.
• If using 6 inch pans, bake for 25 to 30 minutes.
• If using 9 inch, bake 30 to 32 minutes.
• Instructions for Frosting
• Whip butter until smooth.
• Sift cocoa powder. Sift confectioner's sugar.
• Add cocoa powder, salt, and sugar together. Mix well.
• Add to butter a cup at a time on medium speed.
• Add vanilla.
• Add heavy cream, a little at a time.
• You can make frosting two days in advance and refrigerate.
• Or, you can make and freeze until needed.
• Frost cake.
• Add sprinkles as soon as the frosting is finished.

Notes

If you use Bob's Red Mill one to one gluten free flour, add 1/2 teaspoon xanthum gum.

The post Gluten Free Yellow Birthday Cake from Scratch appeared first on Spinach Tiger.

I didn’t remember how much I loved peanut butter frosting until I tasted a chocolate peanut butter cake recently. I then remembered that chocolate cake with peanut butter frosting used to be my favorite and we would order it from Hershey’s bakery. That Hershey’s! In Pennsylvania.

One of the frostings is really a peanut butter confection that is dense and loaded with peanut butter flavor.

The other frosting I use for most recipes is fluffier and has added heavy cream.

I’ve come to believe now that both recipes are necessary to have in your peanut butter arsenal. The thicker one packs a lot more peanut flavor and is dense. I can see this as the  filling between cakes, or on top of chocolate brownies. You can smear it over your favorites but you cannot pipe it. It’s a half cup peanut butter, one cup confectioner’s sugar and 4 tablespoons of butter. The ratio of peanut butter to butter is 2 to one.

My Favorite of the Peanut Butter Frosting Recipes

My favorite peanut butter recipe has the same 2 to 1 ratio, but has more confectioner’s sugar and the addition of heavy cream. It’s easy to pipe and easy to fill, which I’m going to show you in the next post.  It has more whip to it and is perfect for the top of the cake or cupcake.

Keep in mind that when you pipe frosting, you use more. I had ample frosting to top 12 cupcakes with a little bit left over, when I piped the frosting.

If you look at the picture, you’ll see Oxo’s Decorating Tool which is a great way to pipe. (no bag needed).  It comes complete with two couplers, four tips, large and small offering much versatility.

The type of peanut butter you choose to use does matter. I found a very smooth peanut butter that was simply roasted peanuts and sea salt. Some have added sugar and some have added oil to make them smoother. You’ll have to adjust accordingly.

Some of the peanut butters that you have to stir have a thicker texture, which is okay, but tiny particles show up in your frosting. The “no stir” peanut butters often have added oils.

Keep in mind that peanut butter frosting is very personal. Some people like it creamier and you can achieve that by adding more butter to peanut butter ratio. I’ve included some other peanut butter recipes that are a little different from my favorite, but that doesn’t mean they aren’t worthy.

Peanut Butter Frosting Recipes from Around the Web

This peanut butter frosting from Joy the Baker uses equal amounts of butter to peanut butter, a ratio of 1 to 1.

This peanut butter frosting from Eazy Peazy Meals has a ratio of peanut butter to butter 3 to 1, which you might think is very thick, but it looks fluffy.

I’ve used a ratio of peanut butter to butter 2 to 1, which puts me right in the middle, but that doesn’t mean I’ll always stick to it. There are days I’ll add in a little more butter or confectioner’s sugar, depending on the mood I’m in and what I’m looking for. So play around. Find the ratio that satisfies you. I use more confectioner’s sugar than most, but I smooth it out with some heavy cream. I like the texture this creates.

I used this frosting to fill chocolate cupcakes. You can see that here.

More Frosting Recipes from Spinach Tiger

Caramel Frosting

Chocolate Fudge Frosting

Cream Cheese Frosting

Coconut Cream Cheese Frosting

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Two Peanut Butter Frosting Recipes You Need to Have

This peanut butter frosting makes enough for 12 cupcakes. Double the recipe for a full cake.

Course Frosting

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 cupcakes

Author Angela Roberts

Ingredients

• Peanut Butter Frosting Number 1
• 1/2 cup unsalted butter softened
• 1 cup peanut butter see notes
• 1 teaspoon vanilla
• 3 cups confectioner's sugar sifted
• 4 tablespoons heavy cream more if needed.
• 
  Peanut Butter Frosting Number 2 thicker
• 1/2 cup peanut butter
• 1 cup confectioner's sugar
• 4 tablespoons butter

Instructions

• Beat together butter and peanut butter, until it is completely smooth.
• Add vanilla. Mix well.
• Add 3 cups of sifted confectioner's sugar, one cup at a time, mixing well.
• Add in tablespoons of heavy cream a tablespoon at a time.
• If you need to thicken the frosting, you can add in a little more confectioner's sugar.
• Keep refrigerated until use; however, allow to come to room temperature before applying.

Peanut Butter Frosting Number 2

• Mix all together. Makes sure peanut butter and butter are soft and at room temperature.

The post Peanut Butter Frosting Recipes that Love Chocolate Cake appeared first on Spinach Tiger.

I can’t say enough kind words about America’s Test Kitchen. I purchased their gluten free baking book and let it sit around for a very long time, which is unfortunate. The recipes work well, but I especially like this shortbread tart crust.

Gluten Free Flour Mix

I usually use a store bought gluten free flour mix and I make sure it has xanthan gum, which is important. 

You can get the ATK gluten free flour mix here. 

Gluten Free Lemon Tart

Mr. Spinach Tiger says, “this isn’t just good for gluten free. It’s good compared to any tart crust and stands alone.”

I have to agree. The only adaptation I made was reducing the amount of brown sugar suggested.

If you want to use their recommended flour mix, I posted that recipe here. However I made the tarts, with both their recipe and with a store bought gluten free flour and both flour blends worked equally well. 

Here are a few tips when making this gluten free tart crust recipe.

• Use a food processor or kitchen aid type mixer.
• Freeze the butter for 15 minutes.
• Refrigerate dough for about 15 minutes or longer before rolling out.
• Roll out between plastic wrap or parchment paper.
• Once place inside the tart pans equipped with removable bottoms, use scraps as needed to make sure there is a half inch of dough on the rims.
• Use a fork to make steam holes on bottom.
• Freeze tart crust. At this point, you can save for a later time, or bake frozen.

My Recommended Baking Supplies Here (amazon)

There are two ways to make a fruit tart with the gluten free tart crust recipe.

• You can pre-bake tart crust and then fill with fresh fruit as I did with the below strawberry tart.
• You can make baked fruit tarts, (much like little pies), as seen here with the cherry berry tart.

Old Fashioned Strawberry Pie/Tart

Use this gluten free tart crust recipe for any of your favorite tarts.

More Tart and Pie Recipes from Spinach Tiger

Gluten Free Baking Recipes from Spinach Tiger

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America’s Test Kitchen Gluten Free Tart Crust Recipe

Gluten Free Tart Crust that is sweet and will stand up to any filling. Varied baking times.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 7 ounces Gluten Free Flour blend Recipe Here
• 1/4 teaspoon salt
• 1/4 cup packed light brown sugar ATK uses 1/2 cup (see notes)
• 1/4 cup confectioner’s sugar
• 8 tablespoons unsalted butter frozen for 15 minutes
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 2 teaspoons ice water

Equipment

• Food Processor or Kitchen Mixer
• Plastic Wrap
• Rolling Pin
• 9 inch Tart Pan with Removable Bottom
• Parchment Paper and Pie Weights if baking unfrozen
• 1/2 teaspoon xanthan gum

Instructions

• Mix together flour, xanthan gum, salt, sugars in food processor or mixer.
• Add butter pieces and mix until incorporated. I usually pulse or mix about 10 seconds.
• Mix egg wth vanilla.
• Stream in egg mixture.
• Add cold water 1 teaspoon at a time until dough forms.
• Turn dough onto sheets of plastic.
• Flatten, wrap well in plastic and refrigerate for one hour.
• Once you are ready to roll, take out and, if necessary, let it sit out on counter to soften a little.
• Roll into a 12 inch round. Don’t worry if it’s not perfectly round.
• Put dough in tart pan and reserve scraps to press in.
• Place prepared tart pan in freezer for for about 15 minutes, prior to baking.
• Bake and fill as needed for recipes.
• If you need to bake completely without filling (for a fruit tart for example), bake for 25 minutes at 375 degrees F.
• Cover with Parchment paper that has been greased or sprayed with a baking spray.
• Fill with pie weights (or dried beans). Make sure to cover edges so they don’t burn.
• Cool completely before filling.

Notes

If the gluten free flour blend you are using does not have xanthum gum, add 1 teaspoon.

Regarding brown sugar, you can use white sugar if that’s all you have.

The post Gluten Free Tart Crust Recipe appeared first on Spinach Tiger.

This recipe makes a dozen gluten free chocolate fudge cupcakes, a double layer tiny cake, or one layer chocolate fudge cake.

I take my gluten free baking seriously.  This is my first gluten free cake, and I would not be bringing it to you if I hadn’t tested it and tested it and tested it again, four times to be exact.

My goal was to get a gluten free copycat version of this most amazing chocolate fudge cupcake recipe that has been visited hundreds of thousands of times with positive response and is my go to chocolate cake recipe.

I honestly don’t think you could pick out the gluten free in a blind taste test, but it was not an easy process getting there.

The recipe didn’t work with an even swap. Most gluten free recipes require some redoing or tweaking.

I use this gluten free flour.  I love it because it never leaves an after taste and I don’t have to add in any xantham gum. However gluten free flour doesn’t absorb fat the way all purpose flour does.

This recipe for Gluten Free Chocolate Fudge Cupcakes also works for a Single Layer Cake

I’ve worked hard on this cake. I made the cake four times in a row, testing various combinations.

Oil Works Better than Butter in Gluten Free Cake

The first cake was decent in texture but not enough chocolate flavor and I didn’t use enough leavening. The second cake had enough chocolate flavor, but I used too much butter and realized butter probably wasn’t as good for making a lighter cake that would rise. A cake made with butter is more dense and that’s already a problem with gluten free flours.

Use the Right Oil for Gluten Free Chocolate Fudge Cupcakes

I added melted dark chocolate to add moisture and flavor and changed the butter to oil, but used the wrong oil. Do not use olive oil in this recipe. The olive oil left an unpleasant lingering taste, but avocado oil was perfect.

Whipping Egg Whites Separately Helps Cake Rise

I also decided to separate the eggs and beat the whites to a medium stiff and fold them in the end, just to bring more air to the cake.

The end result was a cake texture and taste that would be hard to discern from my original.

This recipe is for a single layer cake, 12 cupcakes or a double layer tiny cake. Just double the recipe for a triple tiny cake or double layer cake.

Tips for Making a Good, Moist, Airy Gluten Free Chocolate Fudge Cupcakes or Cake 

• Use quality dark chocolate like this one.  
• Add in coffee for stronger flavor.
• Use a a combination of melted dark chocolate and unsweetened cocoa.
• Use oil that has no real taste instead of butter. I used this avocado oil.
• Beat the egg whites separately to medium peaks to add more air into the batter.
• Use a good tasting gluten free flour like the one I use. Bob’s Red Mill one to one.

I have a fabulous chocolate fudge frosting here, or you can make the chocolate buttercream frosting below. Both are excellent and give you that deep fudge flavor.

Use this recipe to make these fun chocolate sundae cupcakes.

More Gluten Free Baking

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Gluten Free Chocolate cake

Gluten Free Double Chocolate Cake, moist and fudgy with chocolate frosting.

Course Gluten Free Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• Chocolate Fudge Cake Ingredients
• 1 1/2 cups 222 g gluten free flour Order Here
• 1/3 cup unsweetened cocoa powder see notes
• 3/4 cup sugar
• 1/2 cup avocado oil or vegetable oil Order Avocado Oil here
• 2 eggs separated
• 3 ounces melted dark chocolate Order Here
• 1 teaspoon gluten free baking powder Order Here
• 1/2 teaspoon baking soda
• 1/3 cup strong coffee or espresso
• 1/2 cup buttermilk or milk
• 2 teaspoons pure vanilla extract Order Here
• 1 teaspoon salt
• Chocolate Buttercream Frosting Ingredients
• 1/2 cup unsweetened cocoa see note
• 16 tablespoons butter softened at room temperature
• 3 1/2 cups confectioner's sugar you may need more
• 2 tablespoons milk or cream
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract

Instructions

• !Cake Instructions
• Separate eggs. Whip egg whites until medium peaks, not completely stiff. Set aside.
• Sift together flour, baking powder, baking soda, salt. Set aside.
• Melt chocolate in microwave, turning every 30 seconds and stirring,
• Sift unsweetened cocoa. Add cocoa to hot coffee or espresso, stir.
• Stir into melted chocolate. Add oil. Stir well.
• Beat egg yolks with sugar for a few minutes to well incorporate.
• Add chocolate mixture.
• Add in flour mixture.
• Add in milk. Mix for at least one minute.
• Add in vanilla. Mix.
• Fold egg white mixture in by hand.
• Fill cupcake liners 3/4 of the way. This will make 12-14 cupcakes.
• Bake for 12-15 minutes at 350 degrees F.
• Cool completely before frosting.
• !Chocolate Buttercream Frosting Instructions
• Using a stand mixer or electric beater, whip butter until soft and fluffy.
• Sift together 3 cups confectioner's sugar with unsweetened cocoa
• Reserve remaining two cups confectioner's sugar if you need it.
• Add confectioner's sugar/cocoa mixture a cup at a time. Add salt. Add vanilla.
• Add milk as needed to get texture you want.
• Use remaining confectioner's sugar if you need it.

Notes

Unsweetened Cocoa.
SInce I use a shot of espresso, I use a regular unsweetened cocoa, not extra dark.

The post Gluten Free Chocolate Fudge Cupcakes appeared first on Spinach Tiger.

I’m happy to say that this gluten free oatmeal cookies recipe is just as good as any oatmeal cookie recipe I’ve baked. I’ve made a few different oatmeal cookies recipe here at Spinach Tiger, but only today it occurred to me to ice them the old fashioned way. This means that the cookie dough recipe does not have a lot of sugar, because the glaze is plenty sweet.

Then I made them again and browned the oats which took them yet to another level. Both ways are good. Toasting the oats give them more interest, more nutty flavor.

Use heavy cream to make an authentic oatmeal icing.

Options for Old Fashioned Gluten Free Oatmeal Cookies Recipe with Icing

• Make them with browned butter or toast oats in butter.
• Add dried fruit, raisins.
• Add nuts, almond butter or peanut butter.
• Add chocolate chips.

Unlike some of my gluten free baking, I got lucky and this recipe worked for me the very first time.

The texture is more cake than crisp, but that’s what I wanted. I remembered an oatmeal cookie that I would purchase one at a time at a little grocery store called Ma n Pa’s in Long Beach California which sells prepared food. I looked them up and they are still there, but I don’t know if they still make their legendary oatmeal cookie. Sometimes I would stop in there just to get that cookie.

I like these because you can freeze the dough, freeze the cookies and keep on hand for snacks.

Let’s connect. I would love for you to come back for more gluten free baked goods and so many healthy choices. You’ll find such a variety of delicious food here. Please subscribe and never miss a recipe.

More Gluten Free Baking

Gluten Free Strawberry Scones

Gluten Free Blueberry Mascarpone Tart

Gluten Free Cherry Dutch Baby

Gluten Free Almond Tart

More Gluten Free Recipes from Spinach Tiger (Go Here) 

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Gluten Free Iced Oatmeal Cookies

Gluten Free Iced Oatmeal Cookies

Course Gluten Free Cookies

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 3/4 cups gluten free flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups gluten free oats made in gluten free factory
• 1/2 cup brown sugar
• 6 tablespoons unsalted butter
• 1/2 teaspoon baking soda
• 1/4 cup milk
• 1 egg1/2 teaspoon vanillaorder here

Icing

• 1 cup confectioner's sugar
• 2-4 tablespoons heavy cream.

Instructions

• Mix flour, salt, baking soda, set aside.
• Melt butter in large frying pan.
• Add oats, cinnamon. Cook on low for five minutes stirring frequently.
• Add in brown sugar. Mix well.
• Turn off heat.
• Add egg to milk.
• Add vanilla.
• Stir in flour.
• Add this matter to the oats.
• Mix well. Cool enough to form cookies. At this point, you could chill batter or bake cookies.

Icing

• Add a tablespoon of cream at a time to confectioner's sugar and mix well to get the consistency you want.
• Spoon icing on cookies while they are still hot.
• Cool before serving.

The post Gluten Free Oatmeal Cookies Recipe appeared first on Spinach Tiger.

 Italian Ricotta Cookies are like little soft cakes.

Here are some different version of this Ricotta Cookie for special diets.

More Family Italian Cookie Recipes from Spinach Tiger

Italian Date Cookies

Cucidate (Sicilian Fig Cookies)

Chocolate Almond Biscotti

Candied Lemon Pistachio Cantucci

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Italian Ricotta Christmas Cookies

Italian Christmas Ricotta Cookies, the best softest sugar cookie you will ever eat.

Course Cookies

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 48

Author Angela Roberts

Ingredients

• 1 cup unsalted butter softened at room temperature
• 1 3/4 cups granulated sugar
• 2 eggs
• 15 ounces ricotta cheese
• 1 tablespoon vanilla paste or vanilla extract Order Here
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon freshly grated nutmeg
• Nutmeg Grinder

Orange Glaze Ingredients

• 4-5 cups confectioner’s sugar
• 4-5 tablespoons orange juice!

Almond Glaze Instructions

• 2 tablespoons milk
• 2 cups confectioner’s sugar
• few drops of almond extractOrder Here
• Sprinkles

Instructions

• Preheat oven to 350 degrees F.
• Cream butter until smooth. Add sugar and cream.
• Add eggs and incorporate.
• Add vanilla.
• Add ricotta cheese
• Mix together dry ingredients with a whisk.
• Add dry ingredients to ricotta mixture. Mix well.
• Roll or scoop into tablespoon-sized ball. You can make the cookies smaller. I like this larger size.
• Place on ungreased cookie sheet and bake for 8-10 minutes until the bottoms of cookie are golden brown.
• Allow to cool for a few minutes. Remove to a rack.
• Place a piece of parchment paper under rack.
• Glaze cookies. Add sprinkles. Order Here

Orange Glaze Instructions

• Mix confectioner’s sugar with orange juice or freshly squeezed orange until you have a glaze the consistency thick enough to not run down the sides.
• Sprinkle immediately.

Almond Glaze Instructions

• Mix together milk with almond extract.Go gently on extract. Taste as you go. 1 cup of confectioner’s sugar per tablespoon of iiquid.
• Note: In total, the cookies will need 4-5 cups confectioner’s sugar to make enough glaze if you use a thick glaze like I do.

Video

Notes

If you need gluten free, this transfers well with a good gluten free flour. I prefer Bob’s Red Mill one to one flour.

The post Italian Ricotta Cookies with Video appeared first on Spinach Tiger.

Ever since I made these delicious strawberry cupcakes years ago, I’ve been working on a recipe to solve this dilemma. A few times I hit it right on the mark and then didn’t have it written down in a place I could find it.

My challenge has been to get a buttercream that will hold, be spreadable, not drippy and that’s not easy.

The challenge with strawberry frosting is getting enough strawberry flavor into it without turning it into soup. I’ve succeeded with adding in cream cheese (which you can always do), but I wanted a true buttercream with lots of flavor.

The solution came quite by accident. I picked a ton of strawberries at a friend’s farm and came home thinking I must have been crazy, because I picked like I would never see strawberries again. The table overflowed with lush, ripe, juicy berries and I immediately began to make lots strawberry simple syrup and strawberry sauce.

The Solution for Strawberry Buttercream Frosting

I used the strawberry sauce for the frosting, because it was so thick, squeezing it through a sieve and ending up with a very thick gel. Another way to achieve this would be to make the strawberry simple syrup and reduce it down by half. You could even use a store bought strawberry simple syrup and reduce it down. The key is to get it as thick as possible.

This might seem like a lot of work, but you can make this in bigger batches, freeze.

You may have to play around to get the consistency you want. Strawberry buttercream frosting is quite tricky. Make sure the sauce is very thick. If your frosting still seems too runny, you can add a tablespoon of very cold heavy cream or  tablespoon of cream cheese to thicken more.

This strawberry birthday cake uses the strawberry sauce also.

You Might Also Love these Strawberry Cupcakes

More Cakes from Spinach Tiger

More Strawberry Recipes from Spinach Tiger

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Strawberry Buttercream Frosting that You Can Pipe

A strawberry frosting made with butter, real strawberries and you can pipe it.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Author Angela Roberts

Ingredients

• 1 1/2 cups unsalted butter softened
• 4 ounces cream cheese softened
• 7 cups confectioner's sugar
• 1/4 teaspoon salt
• Strawberry Sauce
• 2 cups fresh or frozen strawberries
• 1/2 cup water
• 1/4 cup sugar

Instructions

• Make Strawberry Sauce and reduce down
• Mix ingredients. Reduce to a very thick sauce. Cool.
• Make Frosting
• Whip butter until very fluffy. Add salt.
• Add cream cheese. Mix again.
• Add in 1/2 cup strawberry sauce. Mix well.
• Add in confectioner's sugar a cup at a time.
• If you find your frosting still too thin, slowly add in more whipped butter. It's the butter that brings the body to the frosting. Adding more sugar will not give more body.

Notes

This recipe makes enough frosting for a triple layer cake that follows.

You can add a tablespoon of very cold heavy cream or tablespoon of cream cheese to thicken more.

You can also use strawberry simple syrup and reduce it down to a thick gel.

The post Strawberry Buttercream Frosting that You Can Pipe appeared first on Spinach Tiger.

I have been obsessing about making homemade marshmallows since Christmas. I missed that and waited for Valentine’s Day and made heart shaped. So cute.

It was only a few years ago that I first tried homemade artisan marshmallows and discovered how they really ought to taste. Sweet, yes, but soft and creamy.

The first time I made them, though, they set up too quickly, because I accidentally used 4 envelopes of gelatin, instead of 3. While those marshmallows were more like the consistency of what you buy in the store, when I followed the recipe I got perfection as far as texture.

However, I did not get the perfection of a smooth top the way this blogger did. I’d love her secret. No matter how much I leveled out the marshmallow mixture in the baking dish, I couldn’t get it even, but does it really matter? I think they’re beautiful and maybe in the pictures I see on Pinterest, they had been turned over to the flat side (the bottom). I’m still not sure, but one thing I can tell you is to go ahead and make them. You’ll know after an hour if there aren’t ready to be cut. They shouldn’t stick to your knife.

The one word of caution is how hot the sugar mixture gets. Gets kids OUT of the kitchen until the mixture is made and in the baking dish at a safe temperature.

A good piece of news about this recipes is that it’s egg free. Many marshmallow recipes use egg whites.

I used some food coloring for the hot pink and a red velvet version. I like the white better. I think the food coloring affects the taste, but that might not bother you. In the future I want to experiment with berries and coloring the marshmallows naturally, like these.  That could be fun.

I plan on making more and making Valentine’s Day treats and I’ll share those soon.

I found this recipe on Pinterest here. It’s a great place to find recipes and you can follow me on Pinterest here and Instagram here.

So tell me, do you eat marshmallows and have you ever had homemade or made your own?

Print

Homemade Marshmallows (Egg Free)

Homemade Marshmallows (egg free), a great treat for eating, hot chocolate or smores. Cut into fun shapes.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 24

Author Angela Roberts

Ingredients

• 3 envelopes unflavored gelatin
• 1 cup cool water divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 cup powdered sugar divided

Instructions

• Dissolve 3 gelatin packs in 1/2 cup cool water. Put this in the bowl you're going to mix everything in, like a Kitchen Aid or Mixer.
• Spray a 9 x 14 baking dish or use two dishes and make one with color
• Put sugar 1/2 cup water, salt and corn syrup in sauce pan.
• Cook on low heat stirring until sugar is dissolved and comes to boil.
• Boil for one minute.
• Pour into gelatin mixture . It will be very hot. Be cautious.
• Beat for ten minutes.
• Pour into baking pan and smooth with spatula. (An offset spatula is best) Spray first with non-stick baking spray.
• Cover with confectioner's sugar.
• Refrigerate for at least 3 hours before cutting.

The post Heart Shaped Homemade Marshmallows (Egg Free) appeared first on Spinach Tiger.

Today is my birthday and these adorable Chocolate Sundae birthday cupcakes were part of the soda fountain theme for my recent party. We had the most amazing grilled cheese and mini root beer floats and  a special Autumn cocktail. 

One might wonder why a soda fountain theme, but soda fountains are what I remember growing up. I know that’s showing my age, because there are at least two whole generations that have never been to a real soda fountain.

Many of them used to be in independent drug stores, which rarely exist like this one does in Cross Plains, Tennessee.

Typical soda fountain pharmacies were mainstays of small town America and even in bigger cities. The pharmacy would be in the back and the there would a long counter that served sandwiches, ice cream sodas, sundaes, floats and cool things like cherry cokes or vanilla sodas.

My grandfather would take us to the drug store for ice cream sodas, which were made with the hand dipped ice cream, carbonation and chocolate or vanilla syrup.

Chocolate Sundae Cupcakes Bring Back Memories of the Old Fashioned Soda Fountain

Soda fountains were meeting places, lunch places, and everyone in the neighborhood knew each other. Coffee shops have replaced soda fountains, but that leaves an entire age group of tweens with no real meet up place, like I had, which added a whole level of teen crush experiences to my diary.

My first dates at the age of 13 1/2 were at the soda fountain counter that was close to our home.  I was the strangest girl. I would pretend to drink my coke with my straw, but it was fake. I never swallowed because I was self-conscious and I thought the boy sitting next to me could hear it, and as silly as this sounds, it’s a peak into my not yet fully developed brain. Hard to believe this person I am now had so many insecurities. But that’s how a tween/young teen thinks.

There is probably no limit to the fear inside of a teenage girl’s head for ways someone might reject her.  To make matters worse, my fears turned to reality. Not for the sound I made drinking a coke, but for refusing to kiss a boy outside of that drug store.

As we left the parking lot, I knew what he was thinking, and I simply said, “I don’t want to.” We both went our own ways.  My heart was pounding because I didn’t want that boy to be my first kiss and I was clear in my heart about that, but I knew he thought I must be quite the dork for speaking out like that.

When I got to school the next day, all the boys surrounded me, repeating over and over “I don’t want to, I don’t want to.” This probably makes you think I was unpopular, and even bullied, but that wasn’t the reality either.  Here is an even larger glimpse into the irrational mind of 14 year old, 8th grade boys.

After the “I don’t want to” incident, I was asked out again, by a second boy to that same drug store. Surprised that another boy admitted his affection for me, I agreed to meet him at the drug store. Teeny bopper girls are silly and fickle,  and when I saw that he had gotten a a buzz cut, and no longer seemed to have any hair,  any small amount of crush on him completely faded and swung the other way.

To this day, I remember my discomfort and my disappointment, thinking he better not even try to hold my hand. Teenage girls are no smarter or better than teen age boys.

No one said a word at school the next day, and I thought it was all over with until boy number 3 (by the way they were all best friends) asked me to meet him at the drug store. Shocked beyond belief, as this was the boy who had made the most fun of me and had ridiculed me on the school bus for my weight that he called out for everyone to hear.

Of course, I had a serious crush on him for a long time and jumped at the chance to meet him at the drug store. I did, however, question him about the bus scene; his response was infuriating. “I did that because I liked you.” More proof of that not fully developed brain.

He waited five days to kiss me (my first kiss ever). I did not swallow my vanilla coke for several weeks until I was sure we were a thing. We lived happily ever after for six months. It got complicated when he read a magazine article that a man should “test” his girlfriend, so he did.  I was supposed to try to get him back to prove I cared. I never tried. It was not a good year. But then the craziest thing happened.

He came back on many different occasions professing his deep love all along.  He lost me from his foolishness and while I cried teenage tears for a while, I moved on to someone better.  Teen age boys are irrational and not to be trusted. He told me about the magazine article and that he was testing me, waiting for me to beg him back.  He sure guessed that one wrong! There is much more to this story.

There are the 5 year and 20 year reunions where I had the opportunity to push him away, but reflect that something deeper must have happened for him in the 8th grade than I had ever realized. The love I thought I had wasn’ t very long lasting, and the love he thought he could brush off easily was not so easy.

There is a whole camp that doesn’t believe teens should even date for these very reasons. Teen age love can be brutal and teens don’t have the confidence to bounce back easily. It took me a long time to recover from what ended up being a fake rejection.

It took him a long time to recover from the realization that I was over him. My father tried to warn me that boys that age didn’t have any brains, but I was too young to trust his wisdom.

Today is my birthday. Now it’s all these years later, and I look back laughing at the different decades and seasons of my life. I hear people say 30 is the new 18 and that’s probably not a good thing as far as romantic success goes.

Did you date as a teenager? Do you remember awkward moments and were you hurt by foolishness?

If so, sweeten up, with a fun cupcake. I saw similar images on Pinterest, and google images and took my best cupcake recipe found here and whipped up the vanilla buttercream and chocolate ganache to make it look like a hot fudge sundae. I used these chocolate cupcakes, which are so popular here and and with my family and friends.

The cups are from Wilton and I ordered the straws here.

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Chocolate Sundae Cupcakes with Vanilla Buttercream Frosting

A cute way to make cupcakes for a soda fountain theme, a birthday.

Course Dessert

Cuisine American

Author Angela Roberts

Ingredients

• 1 dozen chocolate cupcakes Recipehere
• Buttercream frosting see below
• whipped cream
• sprinkles
• marachino cherries

buttercream frosting

• 1 cup unsalted butter 2 sticks
• 5 cups confectioner's sugar
• 2 teaspoons vanilla or vanilla bean flecks
• 2 tablespoons milk or cream

Chocolate Ganache

• 3 ounces chopped dark chocolate
• 3 ounces heavy cream
• 1 teaspoon light corn syrup
• Cupcake Tools
• Red Wave Cupcake Liners
• Straws
• Pastry Bags
• Pastry Tips

Instructions

Buttercream Frosting

• Whip butter until softened and fluffy in mixer.
• Add confectioner's sugar 1/2 cup at a time, until incorporated.
• Add vanilla.
• Add in cream or milk until you get consistency you want.
• Refrigerate until ready for use. Take out about 20 minutes ahead and pipe on top of cupcakes. I use a 1M jumbo tip to make the frosting look like ice cream. Don't pile too high because the ganache is rich.

Ganache

• Chop chocolate, place in small bowl.
• Heat cream in sauce pan just until boiling.
• Pour over chocolate. Allow to sit for 2 minutes.
• Stir from center until chocolate is melted.
• Add in light corn syrup. Set aside to cool.

Assemble cupcakes

• Frost cupcakes. Refrigerate for 30 minutes.
• Prepare ganache and allow to cool, but not so much it hardens. If it does harden, soften by placing in microwave 10 seconds at a time. It should soften right up.
• Pour ganache over frosted cakes to resemble a hot fudge.
• Top with a sprinkles and a cherry.

Notes

This cupcake recipe makes 4 dozen medium cupcakes, plan accordingly. I usually make the whole batch and freeze the extra cupcakes unfrosted for future use.

The post Chocolate Sundae Cupcakes and a Soda Fountain Theme appeared first on Spinach Tiger.