Coconut Buttercream Frosting

Published on March 26, 2015March 26, 2015 by Jenna Hutson1 Comment

As a compliment to my Wheat-free Carrot Cake this frosting is killer. I literally stood in my kitchen and repeatedly ‘taste tested’ it…like, like…some sort of sugar addict!

**Jenna fully acknowledges that she is indeed a sugar addict, she is fine with this.**

It is glorious. New favorite buttercream…by far. It’s a riff on my standard buttercream recipe but with the addition of organic creamed coconut…which is the secret ingredient. It gives natural coconut flavor with the kind of forgiving texture that people like me (are there other people like me?) dream about. Smooth for frosting, but stiffens like mortar when chilled.

Coconut Buttercream Frosting

– 2 cups (4 sticks) of unsalted butter at room temperature

– 1/2 cup (1 stick) of non-hydrogenated shortening (I like this one)

-1/2 cup (3/4 of a package) of the unsweetened organic creamed coconut (here is your link)

– 3.5 cups powdered sugar

-1 tbsp vanilla

-5 tbsp pineapple juice (canned, not fresh!)*

-1/2 tsp salt

*Fresh pineapple contains and enzyme that could make your frosting curdle. If you don’t have pineapple juice, you could replace this with coconut extract and some cream to thin the frosting to a consistency you like.

Add all that room temperature buttery goodness to the bowl of your favorite mixer, the non-hydrogenated and coconut stuff too. Whip the mixture until homogenized. This will take 2-3 minutes and a lot of bowl scraping. Consider investing in one of these guys.

coconut

A Quick note about that ^^^weird creamed coconut^^^ I keep talking about. Straight out of the package it has the texture of fruity concrete. To use it in this frosting, I placed the sealed plastic bag in a sink of warm water. The solid mass of cocoliciousness melted to a softened consistency. The package says you should mix it with water, DO NOT THIN IT WITH WATER… just add it straight. Your buttercream cannot support the extra water.

Once everything is looking a little fluffy and puffy, lower the speed of the mixer (seriously.) and start adding in your powdered sugar bit by bit. Once you’ve hit the 3.5 cup mark and everything is looking mingled, add your flavoring, salt, and pineapple juice….then jack the speed of your mixer to high and let it go for at least 5 minutes.

Walk away, just let it go… try to avoid that oh so needy behavior of watching and speculating about whether everything will turn out as planned. Did I add all the sugar? Will I have enough frosting? I suggest that you try to locate some rum and concoct a pina colada-like drink from the remaining coconut and pineapple juice. You are a creative being, I have faith in your capabilities.

After your frosting is thoroughly fluffed, you should grab a spoon and taste it and adjust, just remember that you can always add, but you can’t take away. Season wisely my friends. ….NOW YOU ARE READY TO FROST AND ENJOY! or just eat it out of the pastry bag. I don’t judge.

Wheat-free Carrot Cake; Cheers to 30 Years!

Published on March 26, 2015March 26, 2015 by Jenna Hutson2 Comments

candles

I’m 30, this was no big deal for me. It just kind of happened and I accepted it… but I am still stoked when I get carded at a bar or a teenager asks me out at a gas station. Yes, that really happened and he was visibly stunned when it became apparent that I was waaaaaayhayhay older than he was. I know! It was awesome! …Don’t worry I declined the offer, and promptly high five’d myself when I got back into my car. Anyhoo, my best friend turned 30 last week and she was in full denial stage;

her: I am not turning 30! I am going to just be 29 forever. I need Botox!

me: Dude, it’s not THAT bad.

her: Shut up Jenna! It IS that bad!

me: uh…. I’ve been 30 for, like, 6 months now.. what are you trying to say?…

her: ….ummmm . . ..

Yeah, apparently I am not rocking the 30’s as hard as I thought I was… but at least I’m still baking like a rockstar!

This recipe is wheat-free (not gluten-free) so that everybody at the party could enjoy it. I hate when people have to be excluded based on allergies, I am usually one of these people and it isn’t fun. Rye flour was easily exchanged for all-purpose flour at a 1:1 ratio. The bold flavor and moisture of carrot cake made it easy to hide any taste or texture issues related to switching flours.

Wheat-free Carrot Cake

adapted from this recipe via All Recipes

– 4 eggs

– 3/4 cup canola oil

– 1/2 cup apple sauce

– 1 cup white sugar

-1 cup brown sugar (light or dark per your preference)

-3 tsp vanilla extract

-2 cups rye flour

-2 tsp baking soda

-2 tsp baking powder

-1/2 tsp salt

-3 tsp cinnamon (1/4 to 1/2 tsp any other spices you like*)

-1 tsp ground ginger

-3 cups grated carrots

-1 8oz. can of crushed pineapple (juice squeezed out and reserved -> For frosting! Duh!)

-1/2 cup raisins (brown or gold, or both…whatevs.)

-1/2 cup coconut flakes

-1/2 chopped pecans (and/or walnuts)

In a large bowl, combine eggs, sugar, oil, applesauce, and vanilla. Beat until homogeneous. In another bowl combine all of your dry ingredients; flour, baking soda, baking powder, salt, and spices. Using a dry whisk, blend the dry bits until everything appears uniform… this takes the place of sifting. Boo sifting. Nobody likes you. Go home.

Add your dry to the wet ingredients and stir to combine. NOW the show really begins; time to bring in the star here…you ready? Who’s pumped!? I am like, 7 Redbulls into a physics exam all-nighter (2am, not 4am) pumped!…add the CARROTS!! Yeah, what what! Booyah baby!…….. and all the other stuff; raisins, nuts, coconut, and pineapple…I’m talking to you. You guys are great too, but like backup singer great. Not Marky Mark great.

Everything stirred together? Fantastic. To the pans!! I used 2 Wilton 9-inch round cake pans. I like to line the bottoms with parchment paper and Pam for super easy cake removal later.

Bake those beauties at 350 for about 40 minutes, I like to check ’em at like 35…and do the toothpick test. Cool in the pan for for 10 minutes. Run a knife along the edge to be sure the cake beast is free from the pan. Invert and cool on a rack until…well, until they’re cool. You can wrap your carrot beasts in plastic wrap and refrigerate overnight for extra easy construction later… or you can just frost and stack as you see fit. This is your rodeo cowboy, I don’t care if you just stand around your kitchen and eat the cake with a pile of frosting in the middle over your garbage…like a giant whoopie pie…..Oh snap, new life goal people. New life goal.

*I don’t like nutmeg, so I don’t add it. I say that you add the spices that you like, some suggestions; cardamon, clove, all spice, nutmeg, mace

tinystar

Usually people would frost this kind of thing with cream cheese frosting…In this case, I was banned from using cream cheese (allergies!) but I was allowed butter (thank the heavens!) so I made a coconutty buttercream to compliment the cake. Post to follow shortly!

I used some of these Wilton tiny star sprinkle/glitter things and they were so frickin’ adorable…I want to eat them on top of every food ever. Calamari? Olives? Sandwich? There is nothing that they couldn’t improve.

So, long story short…she had a party, I made the cake and she has embraced the sweet sweet reality that 30 is going to be great…maybe even better than 20.

This was all that remained of the cake when I left…in case you were wondering if people missed the wheat and cream cheese.

Only a tablespoon? Bourbon Caramel Sauce

Published on March 6, 2015 by Jenna HutsonLeave a comment

Let’s talk about BOURBON for a moment. I love the stuff. Smokey, brown sugary, with fruity notes…I AM SOLD. Add sugar and cream and I am ‘Kirsten Bell in the middle of a sloth induced ugly cry‘ happy….too much? No….no, there is never too much Kirtsten Bell.

I am borrowing this recipe from Minimalist Baker, I cannot compliment her enough for her elegant brilliance. She wrote it with just 4 ingredients, I added 2 more. Leave them out if they do not suit you.

Bourbon Caramel Sauce

1 Cup of white sugar

1/4 Cup of water

1/2 Cup of heavy cream

1 Tablespoon of bourbon

*a pinch of salt

*a dash of cayenne

On medium heat, place sugar in sauce pan and add water swirl to combine. NO STIRRING WITH UTENSILS, it disturbs the mixture in a way that allows sugar crystals to form…totally ruining the smooth texture you’ve been dreaming about.

After about 15 minutes (really..like forever) of intermittent swirling, the sugar mixture will start to take on an amber hue. Swirl constantly until you get something that is about the color of a penny. Pull the mixture off the heat (to prevent burning) and pour your heavy cream into the mixture while stirring (with a spoon). There will be a flash of furious bubbling that is oh so exciting(!), but will subside shortly. Now my pretties, add the bourbon. I tend to use something like Knob Creek because I usually have it around for making Old Fashioneds…but really, don’t be a booze snob here,the nuance of your Buffalo Trace Stagg Jr will be completely lost. Also, I usually add more than a tablespoon of bourbon but not more than 2 tablespoons…I have limits. Also feel free to pop it back on the warm burner to smooth out any crystals that form in the caramel.*

It is important to taste and adjust the seasoning levels of the caramel sauce. Start with a small amount of cayenne and salt, working your way up. Taste and wait for the heat, it should just barely burn and then fade away.

Pumpkin Spice Cupcakes with Spicy Cinnamon Buttercream - and - Bourbon Caramel Sauce — Pumpkin Spice Cupcakes with Spicy Cinnamon Buttercream – and – Bourbon Caramel Sauce

Enjoy on a simple Sundae, maybe use it to top some pumpkin cupcakes (recipes coming soon), drizzle on your new lover…or you can do as I do and keep it in a squeeze bottle in the fridge. What? Doesn’t everybody stand around their kitchen eating caramel out of a squeeze bottle? No. Whatever…you guys are missing out.

*There are some crystals that form around the edges of the pan and on the spoon while you are adding the cream. It is unavoidable. Accept it and move on.

Choc-a-lot Brownies

Published on July 5, 2014July 5, 2014 by Jenna Hutson3 Comments

…wait..wait…I know what you’re thinking, what does the girl who can’t eat chocolate know about brownies?’ Geez, shut up your loud-mouth mind for two seconds and I’ll tell you!* About 3 years ago; before I found out I had a ‘sensitivity’ to chocolate, I ate it every day. Seriously, I am going to have diabetes by next year. (just kidding…maybe…oh my god)

These brownies have 3 different types of chocolate!…any decent brownie recipe should have at least cocoa powder AND melted chocolate. The combination adds a depth of chocolate flavor which = extra chocolaty brownie in your face.

ALSO, I took 30 to a party yesterday and came home with ZERO and loads of compliments.

Yes, I ate some sprinkles... Alright! A lot of sprinkles. — Yes, I ate some sprinkles… Alright! A lot of sprinkles.

Choc-a-lot Brownies – rich, fudgy, and a little chewy

5 oz semisweet chocolate, chopped

2 oz unsweetened chocolate, chopped

8 tbsp (1 stick) unsalted butter, cut into quarters

3 tbsp natural or dutch-process cocoa powder

3 large eggs

1 1/4 cups (8.75 oz) white sugar

2 tsp vanilla extract

1/2 tsp kosher salt +a pinch

1 cup all-purposed flour

8in x 8in metal baking pan + aluminum foil and cooking spray

Makes about 20 medium sized brownies.

1) Adjust oven rack to lower-middle position and preheat to 350 degrees. Line pan with aluminum foil and spray with cooking spray, future you will totally appreciate it.

2) Find yourself a microwave safe bowl and add the butter chunks, semisweet chocolate chunks, and unsweetened chocolate chunks. Microwave on 50% power for 2 minutes. After removing it from the microwave, stir and wait a minute…then stir again. ** Repeat microwaving for another 30 seconds if your chocolate isn’t smooth as satin.

3) When smooth, whisk in the cocoa powder and set heavenly (triple chocolate!!) mixture aside to cool slightly.

4) In a larger bowl, whisk (just use the chocolate whisk, because more dishes are less fun) together eggs, sugar, vanilla, and salt. Add the cooled chocolate yum yum juice and stir to combine. <-this is where I would add some semi-sweet choc. chunks, if I was into that.

Oh man... there are about a million things I want to smother in this and eat!! — Oh man… there are about a million things I want to smother in this and eat!!

5) Dump in the flour and stir with a wooden spoon UNTIL JUST COMBINED. Don’t freak, flour streaks are okay…they will bake out.

6) Spatula that glorious brownie batter in the pan, smooth it out and sprinkle that pinch of salt on top. Bake for about 30 minutes. Your oven is not my oven, so check them at 25 minutes and every 5 minutes after that until they reach your desired gooey-ness. I suggest under-baking them to retain a fudge layer…oh, man…the fudge layer! A toothpick or knife tip inserted in the brownies should come out with moist brownie sludge on the end.

7) Cool for about 2 hours before cutting…or whatever. They’re your brownies, go nuts…or whatever.

So...yeah, I licked the knife — So…yeah, I licked the knife

*Said in the voice of Sookie Stackhouse a la True Blood

**Sometimes the residual heat in the butter and bowl will melt the remaining chocolate lumps, so give it a minute.

The white sugar creates that crinkled layer on top. So good.

more — This is torture. Self-torture…apparently I am a masochist. For chocolate. Ugh.

I’m glad that there are none left from yesterday, because I would eat them. All of them and suffer the most horrible migraine in the existence of migraines…AND IT WOULD BE WORTH IT!!

Coconut Buttercream Frosting

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Wheat-free Carrot Cake

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