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Lemon Rosemary Pudding Cake

Lemon Rosemary Pudding Cake

            Gluten free flour tends to be a little dryer then regular baking flour so I try to come up with ideas that will make an extra moist cake to compensate for the dryness. This cake recipe calls for a package of pudding mix to help make the cake extra moist. It is topped with an almond buttercream frosting.

½ c. butter
3 sprigs fresh rosemary
1 ½ c. sugar, plus about a half a cup to sprinkle
3 eggs
1 tbsp. vanilla extract
1 ½ c. heavy cream
1-5 oz. package vanilla pudding mix
½ c. lemon juice
2 c. gluten free flour
¼ tsp. salt
1 ½ tsp. baking powder

For the icing:

½ stick butter
1 c. heavy cream
1 tsp. vanilla extract
1 tbsp. almond extract
2 c. confectioner’s sugar

            In a small pan on the stove melt the butter on low heat. Add the rinsed and dried sprigs of rosemary and let them barely simmer on low heat for twenty minutes. Then let the butter rest, as is, on the stove, for about two hours. Remove all of the rosemary from the butter after it has set and cooled. Pour the butter into a large mixing bowl, making sure to remove any remaining pieces of rosemary that you see. Add the sugar and mix on low speed until the butter and sugar are combined. Add the eggs and cream them into the butter and sugar. Then add the cream, vanilla, and pudding mix, blend on low speed for a minute or so until well combined. Add one cup of the flour, the baking soda, and salt, and continue mixing until well blended. Add the lemon juice and blend it in well before adding in the last cup of the flour, mix for a couple of minutes until the batter is smooth.

            Transfer the batter into two greased, round, nine-inch cake pans. Bake in a three-hundred-fifty degree oven for thirty minutes. Test with a toothpick to be sure that the cakes are done. Set aside to cool completely before icing.
            For the icing start with softened butter; place all of the ingredients in the bowl and mix well on low speed until you have the desired consistency. You can add a little extra sugar or cream if the frosting is too thick or thin. Add a few drops of food coloring if you like. Assemble your layers and ice your cake when it is cool. For a variation you could use raspberry jam as a filling instead of frosting between your layers. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!