Butternut Chocolate Chip Cake Bars

Butternut Chocolate Chip Cake Bars

I’ve recently found myself with a plethora of butternut squash from my Uncle’s garden. Most often, I cook my squash very simply by roasting them in the oven with a little salt and pepper and olive oil or butter. I almost always have a little bit left over, so I decided to concoct this recipe. It’s very similar to using pumpkin in your baked goods, but with a slight difference in taste.

These bars won’t last long before they are gobbled up. So, if your feeding a larger crowd, this recipe easily doubles to fit a 9 in. x 13 in. pan.

Butternut Chocolate Chip Cake Bars

Butternut Chocolate Chip Cake Bars

2 Tb. Coconut oil + extra for greasing pan

1/2 c. Butternut squash, cooked & mashed

1/4 c. Evaporated cane sugar

1/4 c. Brown sugar

1/2 tsp. Vanilla or Anise Extract

1 Egg

1 1/4 c. Brown rice flour

1/2 tsp. Baking soda

1/2 tsp. Xanthan gum

1/4 tsp. Sea salt

1/2 c. Chocolate chips

1/4 c. Walnuts, toasted

 

Preheat oven to 350 F.

Lightly coat 8 inch x 8 inch baking pan with coconut oil.

In medium mixing bowl, cream coconut oil, squash, sugars, vanilla, and egg.

Sift in flour, baking soda, xanthan gum and salt. Combine well.

Stir in chocolate chips and walnuts.

Pour batter into pan and bake 25 – 30 minutes or until golden brown and passes the toothpick test.

 

Butternut Chocolate Chip Cake Bars

Vanilla Coconut Birthday Cake with Double Chocolate Fudge Glaze

 

Vanilla Coconut Birthday Cake with Chocolate Fudge Glaze

 

 

Vanilla Coconut Birthday Cake with Chocolate Fudge Glaze

 

Happy Birthday Uncle D! 🙂

So, today is my uncle’s birthday and my aunt and uncle are coming out to the boonies to have a small birthday celebration. I didn’t think we could celebrate properly without some cake!! I wanted to do a very basic cake but super delicious. This cake has a healthier edge because it uses only coconut oil, even in the glaze. Also, if you want a vegan cake, just use egg re placer for the eggs.

Top this cake with some sugared strawberries and you’ll have a party in your mouth, guaranteed! 🙂

Vanilla Coconut Birthday Cake

1 c. Coconut oil

2 c. Powdered sugar

4 Eggs

1 1/2 c. White rice flour

1 c. Brown rice flour

1/2 c.  Tapioca flour

1 1/2 tsp. Baking powder

1 1/2 tsp. Xanthan gun

1 tsp. Baking soda

1 tsp. Sea salt

1 tsp. Pure vanilla extract

1 tsp. Anise extract (optional, substitute with more vanilla)

1/2 c. Coconut milk

3/4 c. Rice milk (depending on how thick batter is)

 

Preheat oven to 350 F.

Use the bottom of your cake pan and a knife to cut out 2 parchment circles for your pans.

Oil bottom of cake pans and line with parchment, oil parchment as well.

In large mixing bowl, cream oil and sugar.  With electric mixer slowly blend in one egg at a time.

In medium bowl, sift flours, baking powder, xanthan gum, baking soda and salt.

Add coconut milk, 1/2 c. rice milk. vanilla and anise extract to egg batter.

Slowly begin beating in 1 cup of flour mix at a time.

Pour batter evening between two 9 -inch cake pans.

Bake about 35 – 45 minutes. Should be golden brown and pass tooth pick test.

Let cool in pans for about 20 minutes before removing.

Let cool completely, trim cakes for layering, then frost.

 

 

Vanilla Coconut Birthday Cake with Double Chocolate Fudge Glaze

 

Double Chocolate Fudge Glaze

3 oz. Baking chocolate, melted

1 c. Coconut oil

1/2 – 1 c. Cocoa powder

1 1/2 c. Powdered sugar

2 Tb. Lemon juice

1/4 c. Rice milk

 

Beat chocolate, milk, lemon juice and oil.

Slowly add in sifted powdered sugar and cocoa.

Continue beating until smooth.

Let cool and thicken before frosting cake.

 

Sliced Cake

 

Fall Apple Cake

Apple Cake

As the weather slowly changes from summer to fall, I am reminded of my grandparents apple room. My grandparents, who are in their mid-80’s, have a small apple orchard in the back yard, that they still maintain. Every fall, as the apples become ripe for picking, the apple room fills up with a few varieties of apples. The smell…oh the smell. It is the most vivid smell memory I have. You walk into the small apple room and you are surrounded by the smell of crisp, fresh, tart apples. To me, there is nothing better.

Fortunately for me, my boyfriend works at the local organic Co-op and brings home random boxes of fresh produce everyday.  Usually, there are lot’s of apples that are perfect for baking (whatever doesn’t go to the horses that is).

Here is my apple inspired Recipe.

Happy Baking 🙂

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