Gluten Free Iron Skillet Pecan Coconut Cake

Gluten Free Iron Skillet Pecan Coconut CakeUsing an iron skillet is a great choice for baking as it has the ability to keep things hot on the entire surface of the skillet. Whatever you decide to bake in the skillet, it will always bake evenly while developing a wonderful crust around the edges and bottom.

An iron skillet is an amazing piece of cook-ware your kitchen cannot do without. There are five things you can bake in an iron skillet, such as cakes and pies, and everyone knows you can use it to bake up some cornbread.

Another great use for the iron skillet is roasted chicken. An article in the New York Times by food writer Melissa Clark entitled, “A New Breed of Roast Chicken, Cast-Iron Seared,” states by heating an iron skillet in a 500 degree oven, then placing the bird in the pan so its thighs make contact with the surface, the dark meat will finish cooking at the same time as the white. This is because the thighs, which are instantly seared by the cast iron, get a jump-start on the breast, which is not seared and cooks more slowly, staying moist (view the video).

Baking a cake in a iron skillet is a fun way to play around with your everyday cake recipes, including those that are used to make cupcakes.

Our featured recipe is just that, a cupcake recipe turned into a Gluten Free Iron Skillet Pecan Coconut Cake. We originally found the recipe at Say Grace Blog, and the writer Felesha who describes herself as a Tex-Mex foodie lover says, “Pecan pie muffins go up a notch when combined with yummy semi-sweet chocolate chips and tasty sweetened coconut.”

Here at Splendid Recipes and More we took it up a notch by turning her German Chocolate Pecan Pie Muffins into a Gluten Free Iron Skillet Pecan Coconut Cake, and here is what you will need.

1 cup coconut sugar, can also use brown sugar

½ cup gluten free flour

2 cups pecan pieces

¾ cup  semi-sweet dark chocolate chips

½ cup sweeten and shredded coconut

⅔ cup clarified butter, room temperature

2 eggs, room temperature

1 tsp. vanilla extract

Preheat oven to 350 degrees

batter for Gluten Free Iron Skillet Pecan Coconut CakeIn a medium bowl, mix together coconut sugar and gluten free flour.

Next add pecans, dark chocolate chips and coconut, and mix in.

Next add the clarified butter cream butter with the vanilla extract, and mix in.

parchment paper on the bottom of iron skilletPlace a piece of parchment paper in the bottom of a iron skillet (makes for easy removal of the cake). Butter the sides with some coconut oil.

Gluten Free Iron Skillet Pecan Coconut Cake batter in an iron skilletNext spoon in the batter, and place into the preheated oven and bake for 30-35 minutes.

fresh baked Gluten Free Iron Skillet Pecan Coconut CakeLet stand and cool for about 10 minutes.

Gluten Free Iron Skillet Pecan Coconut CakePlate and enjoy!!

After using your iron skillet here is a great way to clean it: How to Care for Your Cast Iron Cookware.

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National Pie Day

collage of fruit pies - National Pie DayNational Pie Day is celebrated yearly on January 23, and has been sponsored since 1986 by the American Pie Council. National Pie Day was launched in the ’70s by a man who loved pie so much he wanted to celebrate, and he chose January 23 because that was his birthday the American Pie Council declares.

According to The Dallas Morning News, pie has been around since the ancient EgyptiansThe Romans published the first pie recipe — a rye-crusted goat cheese and honey pie. Early pies were made with meat, and during the 1500’s, fruit pies were invented.

The American Pie Council is an organization committed to preserving America’s pie heritage and promoting America’s love affair with pies.

What’s more American than apple pie? How about…

Even though apple pie is an all American dessert, it was actually brought to the eastern shore’s of what is now the United States, by the Dutch.

Here’s our offering for National Pie Day, what’s yours?

Cottage Cheese Apple Pie Cottage Cheese Apple Pie

1 egg

Pinch of salt

1 tbsp. flour

1 cup heavy cream

1 cup cottage cheese, small curd

1 cup sugar

3 apples, peeled and cored, thinly sliced

1 pie crust – store bought or your favorite recipe

Heat oven to 350 degrees

In a large mixing bowl add cottage cheese, egg, cream, flour, and sugar. Mix until combined. Line the pie crust with mixture.

Layer the apple slices around the outer edge of the pie. Then layer apples circling the center of the pie.

Before baking pie, it is optional to sprinkle some nutmeg or cinnamon on top. Bake for 45 minutes or until knife inserted comes out clean. Do not under bake.

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National Granola Bar Day

Granola Bars with oats and nuts on the tableThe United States is a country that is obsessed with food. Now that can be a good thing or bad thing, depending on how you look at it. Today is another day of observing a food item. Yes today is – National Granola Bar Day.

A granola bar includes whole grains, like oats, and quinoa and barley are also used. There are also dried fruits and nuts. To sweeten the bar either honey, molasses, agave nectar or sugar syrup is used. There are a variety of combinations that can add flavor and nutrition.

Making granola bars is a simple task. You mix the ingredients which are then pressed into a baking pan, and later cut into bars.

Granola bars are a go to food, because of seen as a energy bar. The are conveniently carried on hiking trips or biking trails. The bars can be high, but despite that, they are a healthy alternative to a candy bar. Eating a granola bar as a snack is okay, as long as you are active so as to burn the calories.

Outside of the United States granola bars are known by several names, including flapjack, meusli bars and cereal bars.

Here’s our rendition of a all organic, gluten free, paleo approved Granola Bar, and the following is what you will need.

mixed oats, nuts, seeds, raisins, honey and coconut oil, black background, selective focus

2 1/2 cups rolled oats

1cup wheat germ

1cup flax seed, slightly ground

14  cup sunflower seeds, optional to use sesame seeds, or pumpkin seeds

1 cup almonds, sliced, these nuts can also be used cashews, walnuts, peanuts, macadamias or pecans

1cup dry shredded coconut

1 teaspoon Himalayan salt

1 teaspoon cinnamon

2 teaspoons vanilla

1cup honey, optional to use raw honey

4 tablespoons butter

1cup brown sugar

1 cup dried fruit, including cranberries, golden raisins, pineapple, apricots, cherries, papaya, and prunes (optional to use fresh fruit)

Preheat oven to 325 degrees

Line a baking sheet with parchment paper, and set aside.

Combine the oats, wheat germ, flax seeds, sesame seeds and almonds.

NOTE: If you chose to mix in another nut with the almonds, divide the nuts up into 1/2 cup servings, such as 1/2 cup of sliced almonds and 1/2 cup of the nut of your choice.

Spread mixture out evenly over the baking sheet and toast for 10 to 15 minutes or until golden. Stir mixture once or twice, to evenly toast the grains.

NOTE: We slightly ground our flax seeds, as whole flax seeds can not be digested whole, therefore not receiving the benefits of the seed.

In a large bowl combine salt, coconut, cinnamon and dried fruits, and set aside.

In a medium sauce pan over medium heat, add the vanilla, honey, butter and brown sugar. Stir continuously, bring mixture to a soft boil.

NOTE: You can use raw honey because of it dense nutritional content, but after baking the bars much of the vitamins, minerals, and enzymes will be destroyed from the high heat, therefore processed organic honey would be okay to use.

When oat mixture is done toasting, transfer to the same bowl with coconut mixture and stir to evenly combine, then add the honey mixture and stir to incorporate.

Line a 9 x 13 inch glass baking dish with waxed paper. Spread the mixture, using the back of a wooden spoon, pressing the mixture out over the waxed  paper evenly to create a smooth, even surface.

Place another piece of waxed paper over the top, pressing down to evenly compact the mixture.

NOTE: Compacting is important so the bars won’t fall apart when cut. You can place a smaller pan within the 9 X 13 inch baking pan to press the mixture out evenly. You can also use a large drinking glass, by rolling it over the wax paper.

Homemade Granola Bars on the tea cup backgroundCool, than refrigerate about 2 hours. Doing so ensures a clean cut. After cutting the baked granola into bars, wrap them in waxed paper and store in a covered container and store in the refrigerator.Ty can even be store in the freezer for up to between 6 to 8 months.

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Gluten Free Mexican Chocolate Pumpkin Pie

Gluten Free Mexican Chocolate Pumpkin PieWe had a small sugar pie pumpkin that was given to us around the middle of November (2015), and I just got around to roasting it. We took too long to get to it, but the pumpkin flesh was still good. After roasting it, we were able to get 30 ounce of puree, which is equal to two 15 ounce store bought cans. collage of Roasted PumpkinWe needed to see how good the puree would taste, so it could be used to make either some pies, pumpkin bread or cookies, and even a pumpkin cheesecake. After roasting and pureeing the pumpkin, we wanted to taste the flavor of the flesh, so we mixed some with real maple syrup and some pecan pieces, and wow it was very tasty.

fresh pumpkin puree with real maple syrup and pecan pieces

Better Homes and Garden Novemeber 2015 issueThe pumpkin pie recipe we decided to make with 15 ounce of the puree was adapted from Better Homes and Gardens November 2015 issue.

gluten free pie shell packagingWe did change the recipe a bit, as we used a gluten free pie shell.

What makes this pumpkin pie a Mexican chocolate pie is the use of Cayenne and smoked paprika.

No need to worry as it is not spicy.

Here is what you will need to prepare your own: Gluten Free Mexican Chocolate Pumpkin Pie.

3 ounces dark chocolate (original recipe calls for 1 3.1 ounce disc of Mexican chocolate)

2 tablespoons butter

1 cup coconut sugar (original recipe calls for 3/4 cup packed brown sugar)

1 teaspoon pumpkin pie spice

1/4 teaspoon Himalayan salt

1/4 teaspoon smoked paprika ( original recipe called for milk chili powder)

1/8 teaspoon cayenne pepper

1 15 ounce can pumpkin puree (we used our fresh roasted pumpkin puree)

4 eggs, lightly beaten

1 cup half and half or light cream

Chocolate Ganache (recipe follows)

Bake pie crust according to packaged instructions.

For pie: Preheat oven to 350 degrees

In a small sauce pan heat chocolate and butter over medium-low heat, stirring constantly, just until melted, then set aside to cool.

pumpkin pie mixIn a large bowl combine coconut sugar, pie spice, salt, and chili powders. Stir in pumpkin puree and eggs until combined. Next gradually stir in half and half until combined.

stirring in pumpkin pie mix with melted chocolateStir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture, then pour into pie crust.

second layer of Gluten Free Mexican Chocolate Pumpkin PieNext pour remaining pumpkin mixture over chocolate layer.

Bake for 60 minutes or until center appears set. Cool pie, then chill within 2 hours.

Chocolate Ganache

simmered cream cinamon and shaved dark chocolateIn a small bowl add 3 ounces of shaved dark chocolate and 1/4 teaspoon cinnamon. In a small sauce pot bring 1/4 cup cream to a simmer, and pour over shaved chocolate. Let stand 5 minutes, then stir until smooth.

Gluten Free Mexican Chocolate Pumpkin PieSpoon Chocolate Ganache over pie, then add shaved dark chocolate and some powdered chili.

Slice Of  Gluten Free Mexican Chocolate Pumpkin PieServe a piece of Gluten Free Mexican Chocolate Pumpkin Pie, and enjoy!!

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Spanish Flan

Slice Of Spanish Flan seen ovcer head on a white dessert plateThe Romans are said to have invented the culinary dish they called Flan. After hundreds of years being enjoyed by many cultures, Spain popularized flan as a sweet custard dessert made with caramelized sugar, and the Moors added

Orange and Almond Flan by Patis Mexican Table

Orange and Almond Flan by Patis Mexican Table

citrus and almonds to the Flan. The Moors were Muslim inhabitants of Maghreb, the Iberian PeninsulaSicily, and Malta during the Middle Ages.

When Christopher Columbus the Spanish explorer found America, flan had soon after that made its way throughout Mexico, central and South America.

Though flan today is especially associated with Mexico where it prepared in the kitchens of most all the inhabitants of Mexico.

Flan is a favorite desert at our house. Once you get the hang of it, flan is easy and simple to make. Here is what you will need to make Splendid Recipe and More’s version of Spanish Flan…

½ cup sugar
1 – 8 oz. package cream cheese, softened
5 eggs
1- 14 oz. can sweetened condensed milk
1- 12 oz. can evaporated milk
1 tsp. Vanilla extract

Preheat oven to 350 degrees

In a small, heavy saucepan over medium-low heat, add sugar, stirring constantly (can also vigorously move sauce pan back and forth over burner with one hand while stir with the other) until the sugar becomes liquid and golden.

caramelized sugar for Spanish Flan in a 9-inch metal pie panPour into a 9-inch round metal baking dish, tilting to coat bottom and sides if possible. We found that a metal pan works’s the best for making flan. Also after pour the hot golden liquid sugar into the pan, use gloves as you move the pan about coating it, as it will become hot to the touch. Set aside.

three images preparing Spanish Flan

In a food processor, or a large boil with a hand beater, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Mix in condensed and evaporated milks and vanilla until smooth. Strain egg mixture while pouring into the caramel coated pan.

Spanish Flan in a roasting pan - filled with hot waterPlace pan into a roasting pan. Carefully fill the roasting pan with hot water to reach halfway up the sides of the metal baking dish.

Bake 50 to 60 minutes, or until flan is just set (does not wobble). place the flan on a wire rack. First loosen the sides with a knife and let cool for 10 to 15 minutes.

Spanish Flan inverted onto a platter seen over head Next invert carefully on a rimmed serving platter. Be careful as the liquid caramel will flow out over flan and down the sides. Place platter in the refrigerator and chill 3 hours up to 24 hours.

Spanish Flan with a picture incert of a slice on a dessert plate When chilled, and you are ready for dessert, remove flan from refrigerator, plate and serve.

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Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.

The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.

If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?

Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes

4 large eggs, lightly beaten

1 ½ cups pumpkin puree, without spices

3 cup half & half or heavy cream

8 tablespoons unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon Chinese 5 star spice

½ teaspoon salt

1 cup pecan pieces

Toffee Sauce:

1/2 cup packed dark brown sugar

4 tablespoons butter, melted

½ cup heavy whipping cream

2 teaspoons rum

1 teaspoon sugar

Preheat oven to 350 degrees

pecans added to bread pudding mixIn a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.bread added to wet ingredients for Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAdd the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.

Pumpkin and Pecan Bread Pudding in baking dish ready to bakeSpoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce fresh out of the ovenSet aside on a wire rack to cool slightly.

Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAs the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.

For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.

In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.

Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.

Try some of our other great bread pudding recipes…

  1. Capirotada – Mexican Bread Pudding
  2. Blueberry Pear and White Chocolate Bread Pudding
  3. Blueberry White Chocolate Bread Pudding

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Blueberry White Chocolate Bread Pudding

Blueberry White Chocolate Bread PuddingIf you like blueberries, white chocolate, real cream, and bread pudding, than this is the dessert recipe for you. We found this recipe about 7 or 8 years ago. Personally I would consider this our signature dessert recipe, as we sell desserts, and this is the most ordered dessert on our list.

Bread pudding is a dessert dish with very old roots. It evolved as a use for stale bread. Many cultures throughout history have seen starvation, and food shortages, and they seen no reason to waste food, not even stale bread. Many culinary dishes have been invented using stale bread, both savory and sweet.

Today making bread pudding is still a tradition, though current recipes are far more extravagant or splendid since the inception of making bread pudding.

Our featured recipe never goes without a word of, “this was so delicious”, and we think you will feel the same. It is fast and simple to put together, and here is what you will need.

3 eggs

4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

2 cups blueberries (fresh or frozen)

3/4 cup white chocolate chips

1 loaf French bread, cut into 1-inch cubes

*With the presence of sugar in a recipe, using salt can reduce the amount of sugar used. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, making it seem as though you put two cups.

Preheat oven to 350°

blueberries and white chocolate chips In a large mixing bowl, add eggs and sugar, then cream together. Next add the heavy cream and vanilla. Mix until combined. Next stir in blueberries, and white chocolate chips.

french bread added to egg battterMix in prepared bread cubes.

frechbread mixed with blueberry egg batterLet stand for 10-15 minutes or until bread is softened.

adding Blueberry White Chocolate Bread Pudding to a glass baking dishTransfer to a 13×9 inch glass baking dish.

Blueberry White Chocolate Bread Pudding - not cookedBake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.

Blueberry White Chocolate Bread PuddingLet stand for 20 minutes before serving. Can plate and serve with white chocolate sauce, heavy cream, or a scoop of real vanilla ice cream.

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