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 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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National Popcorn Day 2016

Mint cup full of popcorn -  National Popcorn Day 2016Popcorn is an amazingly versatile grain. With a little imagination and some common household ingredients, you can make tasty and original snacks in no time at all.

Popcorn Nutritional Information Infographic

Infographic Shows Using Canola Oil – Here at Splendid Recipes and More we suggest Coconut oil or Olive oil – Read More: Could Canola Oil Be Effecting Your Health

Here are some great reason’s to enjoy popcorn as a healthy snack.

  • Air-popped popcorn has only 30 calories per cup; oil-popped popcorn has only 35 calories per cup
  • When lightly buttered, popcorn contains about 80 calories per cup
  • Popcorn is a whole grain, making it a good-for-you food
  • Popcorn provides energy-producing complex carbohydrates
  • Popcorn contains fiber, providing roughage the body needs in the daily diet
  • Popcorn is naturally low in fat and calories
  • Popcorn has no artificial additives or preservatives, and is sugar-free
  • Popcorn is ideal for between meal snacking since it satisfies and doesn’t spoil the appetite
  • 3 cups of popcorn equal one serving from the grain group
  • Here are some great recipes to try with popcorn

Celebrate National Popcorn Day

Celebrations are a huge part of Mexico’s vibrant and colorful culture. Do a Google search for – Mexican holidays – and you will find fiestas abound throughout Mexico taking place throughout the year.

Here’s a spicy popcorn snack with peanuts and a kicking smoky adobe coating.

Adobo and Roasted Peanut Popcorn

bowl of fresh made Adobo and Roasted Peanut Popcorn on a table4 quarts popcorn, no butter or salt, air popped or see here the perfect way to make popcorn Organic Coconut Popcorn

1/4 cup peanuts

1 egg white

2 tablespoons sugar

1 tablespoon adobo sauce (from one 7-ounce can chipotle chilies in adobo sauce; reserve chilies for other use) or optional to use 1 tablespoon chipotle pepper sauce

1/4 teaspoon salt

Preheat oven to 300 degrees F.

Line a large, rimmed baking sheet with parchment paper.  Spread popcorn and peanuts onto prepared baking sheet.

In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy.  Pour over popcorn and toss to coat evenly.

Bake 20 minutes, stirring once midway through baking time.  Cool completely before storing in an airtight container.

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Popcorn happens to be one American’s oldest foods whose roots reach back thousands of years. Some of the oldest ears of popcorn were found in 1948 in west central New Mexico. These ears were proven to be about 4,000 years old.

Early American settlers learned from the natives how to make popcorn. They threw the kernels directly into a fire or heated sand. Once the corn was popped it was pounded into a fine, powdery meal and later mixed with water for eating.

a bowl of Tex Mex Mix PopcornTex Mex Mix Popcorn

2 quarts popcorn popped in oil

2 teaspoons ground chili powder

2 teaspoons paprika

2 teaspoons ground cumin

1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Keep popped popcorn warm. Mix seasonings together and toss with popcorn.

Add cheese and mix thoroughly.

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Here’s a great way to have a healthy snack.

Power Packed Popcorn Cookies with a glass of milk in the back ground on a tablePower Packed Popcorn Cookies

1/4 cup whole wheat or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

1 cup toasted wheat germ

1/2 cup oatmeal

1/2 cup flaked coconut

3 cups popped popcorn

1 cup raisins, dried cranberries or other dried fruit, chopped

1/2 cup sunflower seeds or chopped nuts, optional

Preheat oven to 350 degrees

Lightly spray baking sheets with cooking spray and set aside.

In a small bowl, stir together flour, baking powder, soda and salt; set aside.

Cream butter and sugar together and add egg and vanilla, and mix well. Stir in flour mixture and wheat germ and oatmeal until well blended.

Next add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.

Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading.

Bake 7–8 minutes or until edges are lightly browned.

Allow cookies to cool on pan 5 minutes before removing to racks to cool completely. Recipe yields 4 dozen cookies.

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READ MORE: Smart Snacking For Better Health

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Here’s one for the kids to enjoy.

a dinner plate of Popcorn Crusted Macaroni and CheesePopcorn Crusted Macaroni and Cheese

8 ounces elbow macaroni

4 tablespoons butter, divided

2 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1-8 oz. (2 cups) package shredded sharp cheddar cheese

5 cups popped popcorn

1/2 teaspoon parsley flakes

Preheat oven to 350 degrees

Butter an 8×8-inch baking pan with 1 tablespoon butter; set aside.

Cook and drain macaroni according to package directions; set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat.

Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently.

Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.

Stir in cheese until cheese is melted and sauce is smooth.

Stir macaroni into sauce; pour macaroni mixture into prepared pan.

Melt remaining tablespoon of butter and toss with popcorn and parsley flakes.

Spread popcorn over macaroni and bake 10 minutes.

Images and Recipes Adapted From: Popcorn.org giving all people ways and reasons to enjoy popcorn.

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Roasted Butternut Squash with Apples Cranberries and Candied Walnuts

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts in a serving bowl Here is a great dish that we believe you don’t have to wait until the Autumn months to enjoy. Cranberries are harvested September thru November, and are found fresh in the stores in the months of November and December. Cranberries are always associated with Thanksgiving and Christmas dinners.

Cranberries freeze well for up to one year, so why not buy yourself a few extra bags to enjoy them other parts of the year.

Did you know that in January the packaged cranberries that have not sold are reduced in price, which has been from 98 cents to around $1.25 around the past few years. The bags that do not sell, the markets store away in their freezers until next year.

Continued Downfall of the Bee Only Intensifies MalnutritionCranberries are another food crop that depend on bees for pollination. The fruit is a berry, and it is larger than the leaves of the plant.

Once the berry starts to form, it is initially white, turning a deep red when fully ripe. The berry has an acidic taste that can overwhelm its sweetness.

—Read More About Our Declining Pollinator Population: Continued Downfall of the Bee Only Intensifies Malnutrition —

Cranberries are related to bilberries, blueberries, and huckleberries.

Cranberry Field harvestA common misconception about cranberry production is that the beds remain flooded throughout the year, but rather the beds are irrigated regularly to maintain soil moisture during the growing season.

Beds are flooded in the autumn to facilitate harvest and again during the winter to protect against low temperatures.

Our feature recipe is an example of how you can enjoy those cranberries throughout the year, and here is what you will need to enjoy the flavors of – Roasted Butternut Squash with Apples Cranberries and Candied Walnuts.

1 large butternut squash, peeled and diced into 1-inch cubes

2 large cooking apples, peeled, seeded and diced into 1/2-inch cubes

3/4 cup fresh or frozen cranberries

1/2 cup brown sugar, can use coconut sugar

1/4 cup butter, melted

1 tablespoon gluten-free flour

1 teaspoon Himalayan salt

1 teaspoon 5-star Chinese spice

1/2 cup candied walnut pieces

Preheat oven to 350 degrees

three images of diced fruitsIn a large bowl mix in prepared fruits (yes butternut squash is actually a fruit). Next mix in spice mix and butter, mix in until well coated.

sweet spice mix for Roasted Butternut Squash with Apples Cranberries and Candied WalnutsIn a small bowl, mix together the flour, brown sugar, salt, and spice.

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts ready to roastSpoon coated fruit mix into a 13 X 9 inch baking glass pan.

Roast 50-60 minutes for a tender dish, and for or a lighter crunchy bit, roast for 30 minutes. Test the squash to feel its crunchiness by forking the squash and eating it, and if the squash has a slight firm texture but not mushy, then it’s done roasting.candied walnutsWe found these candied walnuts in the Whole Foods Market. The are walnut halves, which we broke up into pieces.

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts in a serving bowlSpoon the roasted fruit into a serving bowl and top with candied walnuts. Before serving, mix walnuts in. You also have the option to serve the side dish with the walnuts on the side, allowing your family and guests to spoon on the walnuts if they wish.

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National Eggnog Day

National Eggnog Day

The origins of eggnog and the components (ingredients) of the concoction are still debated. Some say it was invented during the medieval times.  The “nog” part of the beverages name is said to have stemmed from the word noggin, a term that meant a small, wooden mug used to serve alcohol. It was also referred to as a Egg Flip, which was the practice of rapidly flipping the mixture between two pitchers to mix it.

In England eggnog was considered the trademark drink of the upper class. James Humes an author and historian writes that the average Londoner rarely saw a glass of milk.

It is also said that eggnog descended from a hot British drink called posset, which consisted of eggs, milk, with the addition of an ale (beer) or wine.

With the addition of alcohol, the eggnog was aged for several weeks, maybe even months. Yes raw eggs were used, but remember, booze or alcohol can both be a preservative and sterilizer. Very few bacteria, including salmonella, are not able to survive in the presence of alcohol, as has been proven in lab experiments at Rockefeller University.

Whatever the origins may be, a great beverage was invented 100’s of years ago, which has became a traditional beverage throughout Canada and the United States this time of year, that is starting in November and being available in the market through the first of January.

Let’s get to “Egg Flipping.” But before we can do that, let’s make some eggnog, and here is what you will need.

6 large eggs
1 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cup bourbon or rum, optional
Nutmeg and cinnamon stick, to serve

Separate the eggs, putting the yolks in one bowl and the whites in another. Cover the egg whites and refrigerate until needed.

Combine the yolks and the sugar in a medium mixing bowl. Whisk until the mixture is smooth and creamy.

Next, add the milk, cream, and liquor (if using) with the egg mixture and mix until combined.

Cover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the longer it will keep. If you are making non-alcoholic eggnog, store it in a sealed glass container. The beverage should be consumed within a day.

Before serving a glass of eggnog, whisk the reserved egg whites in a mixer on high speed until the whites form stiff peaks, then fold the beaten egg whites into the prepared eggnog and gently stir the whites into the base (this step is optional. You do not have to add the egg whites).

Adding the whipped egg whites will give the eggnog an extra-creamy texture.

Eggnog with nutmeg and a cinnamon stick Serve in individual glasses topped with nutmeg, and a cinnamon stick.

You can also enjoy eggnog with coconut milk, by exchanging out the dairy milk.

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National Maple Syrup Day

National Maple Syrup Day - Baked French Toast and Cream Cheese Casserole

Today December 17 is the perfect day to have pancakes or french toast topped off with some delicious, real maple syrup to celebrate National Maple Syrup Day.

Maple syrup is from the xylem sap of red maple or black maple trees.

Two French Toast recipes topped with Real Maple Syrup

In the spring, the maple trees are tapped by boring holes into the trunks of the trees, and the sap is collected in buckets.

After the sap is collected, it is processed by heating to evaporate much of the water, leaving only the concentrated syrup.

European settlers to the north american continent learned the process from the indigenous people, or native Americans. Up until the 1930’s the United States led the world in the production of maple syrup, but now Canada is collecting sap to produce maple syrupthe world’s largest maple syrup producer, were as Vermont is the largest producer of maple syrup in the United States.

If you didn’t know, a production farm turning sap into maple syrup is known as a sugar-bush, sugar-wood or sugar-shack.

Wow too much talk about maple syrup is making our mouths water, so let’s get to our featured recipe, which is a twist on french toast, French Toast Cream Cheese Casserole, and here is what you will need.

French Toast Cream Cheese Casserole

8 eggs

1/2 cup granulated sugar

1 1/2 cups whole milk

2/3 cup heavy cream

1/2 cup maple syrup

1/2 teaspoon vanilla

National Maple Syrup Day - Baked French Toast and Cream Cheese Casserole1 stick or 1/2 cup salted butter, melted

1 loaf of real sourdough bread, cubed into bite-size pieces (optional to use a loaf of French bread)

8 ounces cream cheese, cubed into 1/2 inch pieces

1 tablespoon cinnamon

Preheat oven to 350 degrees

In a large mixing bowl, cream eggs and sugar, then add whole milk, cream, maple syrup, and vanilla. Mix together until well combined.

Next add the melted butter to the egg mixture and mix together thoroughly.

Butter a 9×13-inch glass baking dish. Sprinkle butter with coconut sugar or brown sugar for some added sweetness (optional). Next, spread half of the bread over the bottom of the dish then sprinkle half of the cream cheese chunks over the top. Add the rest of the bread then sprinkle with the remaining cream cheese.

Pour the egg mixture evenly over the top of the pan making sure to get the entire bread wet.

Sprinkle with 1 tablespoon cinnamon. You can use a mesh strainer to spread the cinnamon more evenly.

Cover the dish with foil.

Bake for 35 minutes then remove the foil from the pan and bake for another 10 minutes.

Let cool for a few minutes then serve with real maple syrup.

Check out our other French Toast recipes with real maple syrup…

French Toast Fruit Roll Ups

Breaded Coconut French Toast

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National Gluten Free Baking Week

National Gluten Free Baking Week According to National Day Calendar, December 13th thru the 19th, it’s “Gluten Free (GF) Baking Week.

Gluten is a complex protein found in wheat, rye and barley and for some people that spells trouble.

Why Gluten Free Baking?

Gluten Free Blueberry Lemon Bread

Gluten Free Blueberry Lemon Bread – Click Image For Recipe

GF baking is one that excludes any type of flour that has gluten, which is a particular protein composite found in wheat, rye, barley and triticale.

Without becoming too technical or medical, wheat, rye and barley wreaks havoc on some, if not many individuals their digestive tract.

Gluten free baking doesn’t mean you have to give up your favorite traditional desserts. It just means modifying your desserts by using gluten free flour choices.

Gluten Free Flour Options For Baking

Creative minds have discovered ways to bake with GF flours, and such flours can be found at your local market. Let’s examine in short what some of your choices are.

Bean Flours

Including garbanzo bean flour and romano bean flour, these flours are typically high in protein and have a distinct flavor. They are better suited for heartier recipes, such as breads.

Brown Rice Flour

This is a supplementary flour, and works great when blended with teff, buckwheat or sorghum flours. It is great for baking those sweet desserts.

Millet Flour

This is a light in color and a drier flour than most other gluten free flours. It is best when mixed with heartier flours, like Teff, Hemp, or almond flours.

Gluten Free Carrot Cake with a Cream Cheese Frosting

Gluten Free Carrot Cake with a Cream Cheese Frosting – Click Image For Recipe

 

Buckwheat Flour

Yes, it has wheat in the title, but this flour is related not to wheat but to the rhubarb plant. It has a distinct taste, which makes it best when combined with other, more bland flours.

This flour alternative for use in muffins, cakes and pancakes. In order to work well with the dough, adding a starch would help, like arrowroot, tapioca, or a nongmo cornstarch.

Sorghum Flour 

Made from sorghum, which is a relative of sugarcane. It’s tender and adds a mild sweetness, but is rarely used alone.

Coconut Flour

This flour lends a pleasant flavor to baked goods. Since coconut flour absorbs moisture more than other flours, it is suggested for recipes that have at least as much liquid as flour required in a recipe. Because this can be a tricky art, it’s suggested that as a beginner, you use recipes specifically designed for coconut flour.

Almond Flour

This is a great choice for baking. Using almond flour to a dessert recipe will add moistness, binding, a light almond flavor, and a good amount of density to cupcakes, muffins, brownies, cookies, breads, and cake recipes.

Keep in mind that any nut flour cannot be substituted in equal quantities for flour, because nut flours are more dense and very high in protein. They can be used to replace a portion of other GF flours, such as Oat Flour, being used in the recipe.

Buying Commercial Gluten Free Flour Choices

Gluten Free Zucchini Cranberry Bread

Gluten Free Zucchini Cranberry Bread – Click Image For Recipe

Bob’s Red Mill Gluten Free All Purpose Baking Flour

Bob’s Red Mill Gluten Free is a fine blend using as its base garbanzo beans, potato starch, and tapioca, to name a few of the ingredients. See Bob speaking here about his flour choices, along with nutritional information, reviews, and GF recipes.

King Arthur Gluten Free Multi-Purpose Flour

King Arthur Flour is a blend of white rice and whole grain brown rice flours, along with tapioca and potato starch. What’s great about this product is that ‘it’s multi-purpose’ and can therefore be used for both baking and cooking, cup-for-cup, the same as any gluten flour product.

Tips For Beginners Of Gluten-Free Baking

Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake – Click Image For Recipe

Experiment, experiment and experiment. There is a learning curve when you first start with Gluten free baking, but once you get some practice and experience you will become an expert about what works and what dosen’t.

Stay with it and don’t get discouraged. There will be failed recipes because you have to learn which flour combinations work best, but it just takes practice and testing. It’s best to get guidance from recipe books or online guides when first trying your hand at gluten free baking.

Begin with simple baking recipes and learn the basics.

Try some of our gluten free dessert recipes by clicking on the images above that are accompanying this article, or by clicking the links below.

Gluten Free Tropical Carrot Cake

Gluten-Free Chocolate Peppermint Cupcakes

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

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