No sweets til Christmas~

To all my fellow bakers out there, I feel your pain. I just love baking and cooking. Its so much easier to cook healthy than it is to bake healthy =(

Tomorrow I have to bake a red velvet cake to bring to my nutrition class. And then in my nutrition class I have to bake a gluten-free red velvet cake which tastes and looks just like the original!! I will be SO tempted to eat a bit of both... I know how delicious they taste but there are SO many calories... and random fact but a lot of gluten free products can actually have more calories than wheat products, its true, other flours tend to carry more calories for the same amount as a wheat-based flour, just random info, sorry, lol I've been working on this project and researching celiac's disease and gluten intolerance for months lol

No sweets for me today! Yesterday I did have a piece of left over pumpkin pie I had baked... homemade crust and everything.. so good... I will miss baking, thats for sure...

Heres the recipe!! And the link at the bottom is the nutritional info.. its scary... Cake flour only has 90 cals per 1/4 cup but sorghum has 140 and brown rice has 120 or I could have those two switched but either way, they both have considerable amounts more than cake flour. However, most all-purpose gluten free flours will leave a funky aftertaste in your mouth (trust me we tried a few lol) but this combo tasted almost exactly like the original cake. We did a taste test and some people actually liked the gluten free cake better than the original, so its definitely something you could make and share with friends so you don't devour the whole thing yourself lol

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
1 cup brown rice flour
¾ cup sorghum flour
¾ cup tapioca flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon double strength vanilla extract
2 teaspoon double acting baking powder
1 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Directions
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour, baking powder, and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.


Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Link: http://www.nutritiondata.com/facts/recipe/1198250/2

Heres the recipe!! And the link at the bottom is the nutritional info.. its scary... Cake flour only has 90 cals per 1/4 cup but sorghum has 140 and brown rice has 120 or I could have those two switched but either way, they both have considerable amounts more than cake flour. However, most all-purpose gluten free flours will leave a funky aftertaste in your mouth (trust me we tried a few lol) but this combo tasted almost exactly like the original cake. We did a taste test and some people actually liked the gluten free cake better than the original, so its definitely something you could make and share with friends so you don't devour the whole thing yourself lol

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
1 cup brown rice flour
¾ cup sorghum flour
¾ cup tapioca flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon double strength vanilla extract
2 teaspoon double acting baking powder
1 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Directions
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour, baking powder, and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.


Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Link: http://www.nutritiondata.com/facts/recipe/1198250/2

Thanks supermom, between my thyroid issue that I didn't even know about until a few months ago, and now being gluten-free I'm up against even MORE of a challenge losing weight because like you said, most GF stuff is loaded with calories :ohwell: If you come across anything (recipes, general info., etc.) that you think I might like, send it my way! :flowerforyou:

I need to do this so badly! I've been living on sweets lately...I'm going to give it a go. Pretty much guaranteed I will have sweets on Christmas day, but I think (maybe) I can give them up until then. Eek. lol. I'm so weak. How many days until Christmas?