My Momma's Birthday

I won't tell you the date exactly because, well, my mom might kill me. ;) But I think I'm allowed to tell you I cooked especially for her birthday. When I asked my mom what dessert she would like me to make for her birthday, the answer came as no surprise to me: German Chocolate Cake. I had no idea how I would make it, but I was pretty determined to make something special for her and I, of course, wanted to be able to eat it too! I found the recipe on the blog Simply Gluten-Free. They turned out great! (Hey, don't think I'm just saying that...I have 3 taste-testers that thoroughly enjoyed them! lol) 

German Chocolate Cupcakes

from Simply Gluten-Free

Ingredients:  1 1/2 cup spelt flour 1/3 cup tapioca starch 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon kosher or fine sea salt 1 teaspoon instant espresso powder 1 cup granulated sugar 1 cup coconut milk (shake can well) ½ cup Vegenaise 2 teaspoon pure vanilla extract ½ teaspoon pure almond extract Directions:  Preheat oven to 350 degrees.  Line a 12 cup standard muffin pan with paper liners. In a large  mixing bowl, whisk together the spelt flour, tapioca starch, cocoa powder, baking soda, salt and  espresso powder. In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise  and extracts.  Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.  Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full. Bake for  20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean.  Leave oven on.  Let cool in pan for 5 minutes then remove to a wire rack to finish  cooling.  Prepare frosting while cupcakes cool. German Chocolate Frosting Ingredients:  1 ½ cups coconut flakes 1 cup pecans, chopped 4 cups confectioners’ sugar, measured then sifted ¼ teaspoon kosher or fine sea salt ½ cup refined coconut oil at room temperature 2 teaspoons pure vanilla extract ½ teaspoon pure almond extract 4 – 6 tablespoons coconut milk Directions: Place the coconut flakes pecans on separate baking sheets.  Toast in oven until fragrant and lightly browned, about 5 minutes for the coconut and about 10 minutes for the pecans.  Watch  closely so they don’t burn. Let cool while mixing the rest of the frosting. In the bowl of an electric  mixer, preferably fitted with a paddle attachment, combine the confectioners’ sugar, salt, coconut  oil and the extracts.  Starting with the mixer on low speed, blend until combined.  Gradually  increase the speed to medium and add the coconut milk, 1 tablespoon at a time until the frosting  is the consistency of buttercream frosting.  Turn mixer to medium high speed and continue to mix  for 3 minutes. Take a handful of the toasted coconut flakes to use as garnish and add the rest  along with the pecan to the frosting and mix well with a spatula.  You may need to add a bit more  coconut milk to keep the frosting at a spreadable constancy.  Frost cooled cupcakes, sprinkle  with some toasted coconut and serve. As far as this pasta, well, it was a happy accident. :) I was going to make a Mediterranean pizza,  but it kept feeling like too much work to make the crust. :( So then I was going to make this  Avocado Pasta recipe from Oh She Glows, when a stroke of genius hit me: Mediterranean Pasta! And let me tell ya...I am so glad it did! This one is going in my repertoire! :) Mediterranean Pasta Ingredients: 2 servings quinoa pasta 2 handfuls grape tomatoes 3 Tbsp. kalamata olives, pitted & chopped 1 Tbsp. capers 1 avocado 2 Tbsp. toasted & chopped pecans Light balsamic vinaigrette Grapeseed oil Salt & Pepper Garlic, if desired Directions: Cook pasta according to package directions. While pasta is cooking, saute tomatoes in a pan with grapeseed oil and balsamic vinaigrette. (The balsamic vinaigrette reduces down A LOT.  Pick the reduced vinaigrette out and throw away.) Season with salt and pepper. When pasta is  done cooking, drain and drizzle with oil. Season with salt and pepper. Toss with all ingredients  except tomatoes & balsamic vinaigrette. Set aside. When tomatoes get really soft and split  apart, add the pasta & other ingredients to pan and cook until warm. Drizzle with a little more  vinaigrette. Top with fresh cut avocado and toasted chopped pecans. P.S. The 40 in 4 challenge was going great until this weekend. I lost 8 lb only to gain it ALL back  this weekend! I'm just too good of a cook! ;) Just kidding! Oh, well, it was back on the band wagon today! :) I am extra super duper determined to get this weight loss thing steam rolling!