Menu Swap: December 1st

I love and hate when I do things on a whim that end up turning out fantastic especially when it involves baking. I love it because it shows how much I have progressed from the first gluten free item I’ve ever baked - biscuits - which could have been utilized as hockey pucks or doorstops. I hate it because when I do something on a whim, I never write down the recipe! I hate that! Luckily, I did remember how I executed this recipe because Red Velvet Cake is rather straight forward. What exactly makes red velvet cake a red velvet cake are three ingredients: vinegar, cocoa powder, and buttermilk. There’s a large controversy over what makes a Red Velvet cake a red velvet cake but I think as long as it has those three ingredients, It’s good to me slathered in a butter cream frosting as it is to my beloved who requested this cake. J makes my brother in law carrot cake, which my sweetest doesn’t care for, so I made him his red velvet since I had promised a while back.

I finished making this cake 1 AM after watching a marathon of Ace of Cakes. The cake took 30 minutes to cook, the frosting took 4 minutes, and the cooling time was an additional 30 minutes so in total, the cake took an hour and four minutes to complete. After that, I went to bed. Am I insane? No, just baker-crazy. However, it was worth it. After he had a small slice for breakfast, Phil came into my room, nearly bear hugged me in my computer chair, and smothered me with kisses saying it was the best he ever had. So, as conceited as it sounds, I’m good. I think I actually bake better at the wee hours in the morning which is a good thing, too, because I know that’s how Christmas will be.

Speaking of Christmas, it is now approaching fast. I know the weeks will fly by because this month is going to be crazy-butt cluttered with things to do. First, I have my colonoscopy which will incapacitate me for two days, Phillip’s graduation, a wedding to attend, a family gathering to attend, work of course, finish settling mom’s will, Christmas dinner, Christmas Eve’s dinner (my tradition bringing it here), and other things that will pop up. Shopping, I think, is complete since I don’t have much money at the moment and I shouldn’t go purchase happy..but maybe I’ll get a few last minute items since I’m like that. With the holiday cheer whipping up my spirits like egg whites, I will be producing a Christmas goodie each week with maybe some other goods..since I’m apparently on a baking frenzy. I can’t stop!

The ingredient of the week is persimmon chosen by Sarah from Heart of Cooking. It's been some time since I've last had persimmon so it will be a fun and wonderful re-introduction to my taste buds! As for the 'Mini Lunch Collection', I have a few ideas of little lunches I want to prepare with whatever I have around. They can also be utilized as side dishes to main course meals so the options are open. I’m going to collect them into one post and write about them.

And I do think that’s a wrap(-ing paper ba dum, tch!).

Weekly Menu for December 1st (25 days till Christmas!)
Dinner
Sesame Persimmon Shrimp Stir-Fry
Habana Potted Pie
Tempeh Ayam

Lunch
Mini Lunch Collection

Baked Goods & Others
Christmas Goodie of the Week
GF Pie Dough
Sweet Potato Waffles or Pancakes (Can’t decide!)
And now, for the supreme cake of the south..


Red Velvet Cake (Sugar free, gluten free)
1 cup soy flour
½ cup corn starch
¼ cup rice flour
½ tsp xanthan gum
½ tbsp baking powder
¼ tsp baking soda
4 oz dutch pressed cocoa
1 cup sugar free substitute

1 ¼ cup buttermilk
2 tsp apple cider vinegar
1 tbsp red food coloring
¾ cup vegetable oil
2 eggs, beaten

Pre-heat the oven to 350 degrees.

Sift all the dry ingredients into a bowl and stir until well combined. Make a well into the center, Add the vegetable oil, food coloring, eggs, and vinegar. Use a hand beater and, on slow, begin to mix the batter.

Gradually add the milk (this is to prevent the curdling from the acidic vinegar), until a loose batter is formed.
Grease two 8” cake pans or spray with nonstick cooking spray even if its silicone (it will slip right out afterwards, promise) and divide the batter between the two pans. Bake for 30 minutes or until a toothpick comes out clean.

Set aside to cool for 30 minutes

Buttercream Frosting (obviously not sugar free..)
½ stick butter
3 cups confectioner’s sugar
4 tbsp milk

In a bowl, sift the confectioner’s sugar to aerate it and remove any possible clumps and lumps. Add the butter and milk and begin to fold in the confectioner’s sugar. As it begins to get combined, pick up the pace and begin to beat the sugar into a creamy consistency. Refrigerate this frosting while the cake cools.

Frost when ready and serve~!