Gluten-Free in Five Minutes (22 page)

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Authors: Roben Ryberg

BOOK: Gluten-Free in Five Minutes
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This is a thick ganache that is perfect to pour over any chocolate,
yellow, or white cake. It is not too sweet but rather luxurious in flavor!
½ Hershey’s milk chocolate bar
1 tablespoon sour cream
1. In small microwave-safe bowl or cup, place chocolate bar and sour cream.
2. Microwave on high for 10 seconds. Stir.
3. Microwave for another 10 seconds. Stir until creamy.
4. Spread over top of cake and allow to drip down the sides.
Chocolate Icing
MAKES APPROXIMATELY ½ CUP
A traditional chocolate icing.
1 cup confectioner’s sugar
2 teaspoons milk or cream
½ Hershey’s milk chocolate bar, broken into pieces
2 tablespoons butter, cut into cubes
1. Combine all ingredients in microwave-safe small cup.
2. Stir together.
3. Microwave on high for 30 seconds to soften butter.
4. Beat (by hand) until smooth and creamy.
5. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Cream Cheese Icing
MAKES APPROXIMATELY ½ CUP
Unlike the other icing recipes in this book, this icing is not prepared using a
microwave. (Note: Microwaving severely damages the texture of this icing.)
Instead, a smooth, creamy icing is achieved by hand mixing it until smooth.
1 cup confectioner’s sugar
2 teaspoons milk
3 tablespoons cream cheese
3 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3. Beat (by hand) until smooth and creamy.
4. Spread over cooled cake.
Lemon Glaze
MAKES APPROXIMATELY 2 TABLESPOONS
1 teaspoon lemon juice
1 teaspoon milk or cream
3 tablespoons confectioner’s sugar
1. Combine all ingredients in small cup.
2. Mix well, then pour over cooled cake.
Note:
For a vanilla glaze, replace the lemon juice with ¼ teaspoon vanilla and add an additional ¾ teaspoon milk.
Lemon Icing
MAKES APPROXIMATELY ½ CUP
A traditional lemon icing.
1 cup confectioner’s sugar
1 teaspoon lemon juice
2 tablespoons butter, cut into cubes
1. Combine all ingredients in small cup.
2. Microwave on high for 30 seconds to soften butter.
3. Beat (by hand) until smooth and creamy.
4. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Peanut Butter Icing
MAKES APPROXIMATELY ½ CUP
This is my favorite icing. I love it on chocolate cake!
1 cup confectioner’s sugar
2 teaspoons milk or cream
1 tablespoon butter, cut into cubes
1 tablespoon peanut butter
3 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3. Microwave on high for 15 seconds to soften butter.
4. Beat (by hand) until smooth and creamy.
5. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Note:
If the cooking time in step 3 is increased to 35 seconds, the icing will have a fondant consistency, which is just plain cool.
Vanilla Icing
MAKES APPROXIMATELY ½ CUP
A traditional vanilla icing.
1 cup confectioner’s sugar
1½ teaspoons milk or cream
2 tablespoons butter, cut into cubes
4 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3. Microwave on high for 30 seconds to soften butter.
4. Beat (by hand) until smooth and creamy.
5. If icing is a bit warm, allow to cool. Then spread over cooled cake.
CHAPTER 11
Snack Cakes and Cookies
I like the idea of pulling a warm brownie
out of the microwave, putting a scoop of ice cream on it, and drizzling chocolate syrup on top. In just a few quick minutes, the person with the “special” diet is just another person enjoying a treat.
One of my favorite recipes in this chapter is the Peanut Butter Bars, sorghum flour version. If you like peanut butter, I hope you’ll try it!
Brownie
(brown rice flour) MAKES 2

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