Gluten Free Chocolate Sheet Cake

Today is my birthday.  I can't believe I am sitting here as a 46 year old woman.

I remember thinking as a teenager that 46 was old, and yet here I am.  I don't think of myself as old or ancient (my teenagers like that word).  Although I also never saw myself at this age having a baby--LOL  Maybe that is the secret to staying young--more kids.

46 years has taught me a few things.  They are:

1.  Don't give up.


2.  Love.

3.  Smile.

4.  Be yourself.

5.  Value others.

6.  Apologize often.

7.  Time does heal most things.

8.   Accept others for who they are.

9.   Do what you love for work.

10.  Laugh often.

This list is not complete by any means but I would say these ten items are what I focus on the most.  It has been a great ride and I look forward to the next 46 years.

But this post is about the cake that I made for my husbands 47th birthday last year.  He loves a good chocolate sheet cake and so I have ventured out and made a gluten free version similar to The Pioneer Woman's sheet cake.   I am pretty sure it is the same chocolate sheet cake that every grandma and great grandma has handwritten in some shoe box stored in the pantry.

It is by far our favorite cake that I make.

A good birthday is not complete until we have attacked his office with a ton of streamers, balloons and confetti.  Oh, the fun this brings the kids.

Oh, who am I kidding--I do it for me.  I love a good party filled with messy rooms.

 Don't believe me?  Ask my kids.

They are still finding confetti from every holiday we have had for the past three years.

Gluten Free Chocolate Sheet Cake

Cake:

1 cup fine white rice flour
2/3 cup tapioca flour (tapioca starch is the same thing)
1/3 cup sweet sorghum flour
1/4 teaspoon xanthan gum
2 cups of sugar
1/4 teaspoon salt
2 sticks of unsalted butter
4 heaping tablespoons of cocoa
1 cup of boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

*To make the cake with regular flour, omit the first 4 ingredients and substitute with 2 cups of all purpose flour.

Icing:

1 3/4 sticks of butter
6 tablespoons milk
4 heaping tablespoons of cocoa
1 teaspoon vanilla
1 lb bag or box of powdered sugar
1/2 cup chopped pecans (optional)

1.  Preheat oven to 350. Spray pan with cooking spray.

2. Combine in a mixing bowl the three flours, xanthan gum, sugar and salt. Set aside.

3. In a medium size saucepan, over medium high heat, melt butter and cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds. Turn off heat. 

4. In a medium bowl, add buttermilk, eggs and vanilla. Whisk together. 5. Add dry ingredients (step 2) to warm cocoa mixture (step 3). Blend well. Add buttermilk mixture (step 4). Stir to combine ingredients.

6. Pour into 9X13 sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing:

1. Melt 1 3/4 sticks butter in a saucepan. Add cocoa, stir to combine. Turn off heat.

2. Add milk and vanilla. Stir well.  

3. Add powdered sugar. Stir together. 

4. Pour over warm cake and smooth out.

Serve warm. Cover leftover cake with plastic wrap.

Written by Sherron Watson

Boneless Leg of Lamb

Lamb or ham?  That is the question at our house for Easter dinner.

I grew up eating lamb and ham for our Easter dinners until I was a teenager. The grown-ups always wanted the lamb but after a while my grandmother stopped making it because most of it would go to waste.  I kind of missed it because I really enjoyed the flavor of lamb.

I have been in a similar pattern with my own family.  They ask for it and then they don't eat it.  I would make both and watch as the lamb would go untouched but for a few slices on my plate.  When asked the family always says lamb and ham.

I think they said that because it rhymed and it has been our traditional dinner for years.

This year we are more than likely going to stick with just ham--again. 

BUT--I love lamb and decided that I would make something for our dinner this past month that I liked and enjoyed.  I bought a small boneless leg of lamb and watched as every slice disappeared from the table.  Not on one occasion but two.

WHAT JUST HAPPENED? That was strange.  The kids loved it.  That was the first time.

The second time was last week while my sister was visiting. 

I was greeted with, "oh, I don't like lamb" right before dinner was to go into the oven.

I proceeded to make the sauce to coat the lamb with and explained that I doubt she had ever tasted lamb like this.   She was willing to give it another try and she was pleasantly surprised that the flavor of the lamb was mild and the coating of herbs and sauce tasted delicious.

I served it with mint jelly and we had two slices left.  

I can't prove this but I have a feeling that the "leg" or the bone was throwing my family off.  I wonder if having the bone in the lamb made the flavor profile too strong for their young palettes?  I believe by removing the bone it helped with the look and possibly the flavor too.   Let me know if you have any experience with this thought.

I am pleasantly surprised that I have been able to add a new meat to our menu.  I get kind of tired of beef and chicken to be honest.

ENJOY!

Boneless Leg of Lamb

5 cloves garlic, crushed
1/2 lemon, juice only
3 tablespoons fresh rosemary, chopped
1 tablespoon Dijon mustard
2 teaspoons Extra Virgin Olive Oil
1 teaspoon salt, add more to taste
fresh ground pepper
3-4 pound boneless leg of lamb, rolled and tied
Mint jelly--optional

**extra oven twine to retie lamb if you wish to unroll meat and add sauce to the inside and reroll.

1.  Preheat oven to 375 degrees.

2.  Prepare sauce by combining the first 7 ingredients in a bowl.

3.  I chose to cut and untie my roast.  I smeared the sauce all of the inside of the lamb and re-rolled the roast with new oven twine.  Place the roast in a baking dish and add the remaining sauce to the outside. See picture above.

4.  Roast in oven for 60-70 minutes.  Use a meat thermometer.  This will help you to get the exact doneness of your lamb.  We like ours to be pink on the inside, 135 degrees is preferred for us.

5.  Let roast rest for 15 minutes then slice the roast to 1/4 inch thickness and return to roasting pan.  All of the juices and marinade will cook together. The two together make a wonderful sauce that the slices will be coated in when you return the slices to the roasting dish.

6.  Serve with mint jelly.

Written by Sherron Watson

Homemade Hummus

Hummus is something we always have in our refrigerator. My teenagers love it.

I have played around with a variety of flavor profiles but they always come back to the plain version. I think they enjoy the simple flavors of this tasty dip.

Carrots seem to be the dipping stick of choice in our home but certainly try your favorite veggie or cracker too.

Enjoy!

Homemade Hummus

Makes 1 1/2 cups

Prep Time: 15 minutes

1 15.5 oz can of garbanzo beans, rinsed and drained

1/4 cup tahini paste

1 teaspoon minced garlic

1/2 lemon, juice only

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 cup beef broth

1/4-1/2 cup olive oil

1.  Using a high powered blender or food processor add beans, tahini paste, garlic, broth, lemon juice and all of the spices.

2.  Pulse or blend until thick and creamy.

3.  Slowly add olive oil until the desired consistency is achieved.

4.  Season according to your flavor profile: more salt, more tahini, etc...

5.  Serve with pita chips or prepared vegetables.

As an added topping you can sprinkle toasted pine nuts, drizzle the top with olive oil, sprinkle with your favorite herb, etc... or just eat it plain with your favorite cracker or veggie.

Written by Sherron Watson

Enchilada Dip

My kids ask for enchiladas about once a week.  They love the combination of corn tortillas and cheese layered with lots of red sauce.

I have seen versions of this dip around and decided that it may be a bit easier than making a couple of trays of enchiladas--especially on Tuesdays and Thursdays.  On those two days I am usually running kids from 4:30 until 8:00.  I try to make meals in the morning so that those that are home can reheat and eat at their convenience.  I miss eating together but busy families do what we have to do to get everyone fed and out the door.

I was correct.  It was much faster to whip this up.  I served the dip with corn tortilla chips.

I found that I could portion up the leftovers in small containers. This made for a great snack after school.

Beef Enchilada Dip with Green Chilies and Black Beans

1 pound of ground beef
1/2 medium onion, diced small
2 gloves of garlic, minced
2 cups of enchilada sauce (I make my own sauce--follow link)
2 cups of cheese, grated  (I used jack and mozzarella--but you can use any cheese you love)
1 small can (4.5 oz) diced green chilies
1 (14.5 oz) can black beans, rinsed and drained

1 bag of tortilla chips

toppings:

diced tomatoes (optional)
avocado chunks (optional)
green onion (optional)
black olives (optional)
sour cream (optional)

1.  Preheat oven to 350 degrees.

2.  In a large frying pan, cook meat and onions together until the meat is no longer pink.  Add garlic, cook another 3-5 minutes and remove from heat.  Drain any fat from the meat.

3.  Add black beans, chilies and 1 cup of cheese to meat mixture.  Combine well.  Transfer mixture to a baking dish.  I am using a round stone dish that makes the dip about 1 inch thick.

4.  Pour the enchilada sauce over the meat/cheese mixture.  The recipe says 2 cups but you can always use less if you prefer your dip not so runny.

5.  Top with remaining one cup of cheese  (add more if you want more)  I like lots of cheese so we usually add a bit more.  I also use what I have in the fridge.  This is a great way to use up small pieces of cheese.

6.  Heat in oven until cheese is melted.  In my oven this takes about 7 minutes.  Remove from oven and serve.

7.  While the cheese is melting, prepare your toppings.

Written by Sherron Watson

Filet Mignon

  
Cooking together in the kitchen has always been a favorite past time for Cory and I. We have 26 years of marriage under our belts and have spent many hours fine tuning our skills with a knife, opening bottles of wine and reading recipes; all the while, laughing and sharing stories about our work week, kids and upcoming adventures.

Early in our dating and courting days (which were few-2 months to be exact), we decided that weekly date nights needed to be a priority in our relationship. We wanted a way to keep the love alive. Often our dates involved going out to eat, seeing a good movie, visiting the bookstore or enjoying coffee at our favorite local Café. As the years went by, and kids came along, it became a bit more challenging to have our weekly date nights but we managed. We hired baby sitters and swapped childcare with friends in a similar boat. It worked for us. The time that we have spent together each week has made a huge impact on our relationship.

This year we have set some new goals and one of them is that we want to eat more home-cooked meals. We don’t want to eat out as often as we have in the past for a variety of reasons. One reason being, with my food allergies, it has just become easier to dine in. We will still do our weekly date night but the dinner part will be enjoyed at home, feasting and cooking together.

Hands down our favorite meal is what I am sharing with you today. Steak and sautéed mushrooms have always been an easy dinner that the two of us can work on together in the kitchen.

A romantic dinner can be as simple or as elaborate as you choose to make it. I think that there are times when a quiet romantic dinner is just as sweet as a more executed venture with more bells and whistles. I know, from personal experience, that my time with my sweetie is always appreciated, and vice versa, no matter what effort is put forth on either of our parts.

A dinner for two doesn’t just have to happen at home in the kitchen with a pretty table. Other ideas and suggestions would be a picnic, a BBQ at the beach, a wine tasting tour, going on a hike or spending time on the water. The list is endless of places that the two of you can spend time together eating, drinking and connecting through adventure and food.

Food in all of its many presentations, settings and preparations has always held a special place in my family.
  

         

I like my steak on the rare side--so that is what you see here.

Filet Mignon

2 Filet Mignon Steaks, 1 1/2 inches thick

1 tablespoon extra virgin olive oil

Salt and Pepper, to taste

Garlic Powder

Onion Powder

Parsley Flakes (optional)

1.  Preheat oven to 350 degrees.

2.  In a hot cast iron pan, heat oil on medium high heat.

3.  Brush olive oil on each side of steak and season with spices and parsley flakes.  Seasonings are not        measured so you can season to your liking.

4.  Sear each side of steak for 3 minutes.

5.  Turn oven off and put cast iron pan into the oven for 15-20 minutes.

6.  Steaks will be medium rare to medium depending on thickness.  To get exact temperature that is            desired, use a meat thermometer.

7.  Remove from oven and cover with a piece of foil and let rest for 8-10 minutes.

8.  Serve with sautéed mushrooms (recipe here).

Sauteed Mushrooms

One thing I have learned over the years is that if I serve steak in my house--I better have sauteed mushrooms too.

It took me a while to learn this though.

The disappointed looks, the short "oh" when it was relayed that I did not have mushrooms finally sank in.  I realized that Cory was a mushroom man and he LOVED them with steak.

I have made a variety of recipes through the years.  I have interchanged the "oil" for bacon grease, butter and olive oil; in some cases I even combined them--oh, the horror!  (Remember I am a home chef and sometimes these things happen).

I actually like the flavor and results that I get when I combine butter and olive oil to make my mushrooms but I wasn't sure if everyone else would so I have kept the recipe below with just butter.  I will leave it up to you to substitute or exchange the sautéing oil if that is your desire.

What made this recipe so different is the addition of brandy.  Just the small bit added a deep and rich layer of flavor.  It was different and my family thought these were great.

In fact, next time I will double the recipe.

Enjoy!

Sautéed Mushrooms

Makes 1 cup

Prep Time: 5 minutes

Cook Time: 20 minutes

2 cups sliced baby portabella mushrooms

2 shallots, sliced

2 tablespoons of unsalted butter

2 tablespoons of brandy

3/4 cup of beef stock--follow link for homemade stock

1/2 lemon, juice only

1 tablespoon garlic, minced

1.  Heat butter in saute pan over medium heat. Add mushrooms, garlic and shallots.  Cook for 4 minutes.

2. Add remaining ingredients.  Increase heat to medium high and reduce most of the liquid until the mushrooms are browned (see photo).  

3.  Serve immediately over steaks.

4.  Store in an airtight container for up to one week.

Written by Sherron Watson

Homemade Beef Broth

I have been making my own beef and chicken broth for sometime now.

I love the idea of putting a soup together and knowing that I created and developed one of the main ingredients--the broth.

We have been buying our beef from an independent rancher in Pennsylvania for about 6 months now.  The reason I chose him is because his cows are grass fed, kept on a rotating grazing schedule, hormone free (unless they become sick) and are not given any type of supplements to increase growth or milk production.

I am not a farmer or a rancher so I don't know all the big words and terms to use in describing his process other than to say, he keeps a clean living space for the cows, they are minimally "handled" and the beef taste very good.

When we place our order I try to get as many bones that I can freeze.  These are not like the bones you get when you go to a grocer which are neatly cut, packaged and wrapped.  These are every joint, rib, socket and such.  My kids get a bit grossed out when the bones come in the front door.  They are pretty raw looking---extra meat and some blood.

It is great for homeschooling because we can try to "match up" the bones to where they belong on the cow.

I prepackage the bones in ziplock baggies and store them in my upstair freezer.  The night before I take them out to thaw.  This allows me to roast them in the morning and get the broth started early in the day.

I roast my bones at 400 degrees for about 1 hour. I usually toss some potatoes on the cookie sheet.  This makes the best, and I mean the best, potato wedges.  The potatoes are being cooked in bone marrow!  They are crispy on the bottom and tender and fluffy on the inside.

I really should take a picture one day and add them to this post.  It is hard to get in between my family and the potatoes when they are fresh out of the oven.

Once the bones are baked, I then place them in my large stock pot, add the water, vegetables and seasonings.

I try to simmer my stock for 12 hours.  Why?  Because this gives me what you see below.  A flavorful and well set stock.  This has been in the fridge overnight and it looks perfect.

Recipe:  Homemade Beef Stock
Makes 3-5 quart jars, depending on how long you let it simmer and reduce

4-5 pounds of beef bones, grass-fed if possible
12-14 (estimate) cups of water, fill pot until bones and veggies are covered
6 carrots, chopped in large chunks
2 large onions, quartered
4 gloves garlic, minced
6 stalks of celery, chopped in large chunks
1 teaspoon salt
Pepper
2 tablespoons of herbs.  I use an assortment of dried and fresh herbs--this is really up to you and what you have in your cupboards or refrigerator.  The broth might be flavored differently each time but this does not bother me.

1.  Preheat oven to 400 degrees.

2.  On a cookie sheet, place your bones.  Cook for one hour.  (Your house will smell amazing.)

3.  In a large stock pot, add all of the other ingredients.  When bones are done cooking, add the bones and marrow that has melted on the cookie sheet to the stock pot.  Cover with water until bones are just beneath the water.

4.  Set stove top to medium high to heat water and get the water to a slow boil.  Turn the heat down to a medium low and let it cook all day. If your stock is not reducing then increase the heat a little bit more.

5.  Check back ever few hours and stir.

6.  When you are ready to bottle up the stock, turn the heat off and let it cool for about 15 minutes.

7.  I always strain my stock several times to get it as clear as you see above.  The first time I use a metal strainer for the big pieces of vegetables or bone.  The second time I strain it with a mesh bag that I have.  It is great for catching all of the tiny bits.

8.  When the bottles are portioned I let them cool to room temperature.  I cap them with a canning lid and ring but not too tightly until they are completely cooled.

9.  You will notice that as you portion the broth, the fat will rise to the top.  I keep this fat and use it for making gravies, biscuits and Yorkshire Puddings.  I use my turkey baster and suck it off the top.  I try to leave about a quarter inch on top so that when I do add this to my soups, the fat will add flavor and body to my next recipe.

10.  You can freeze the broth too.  Just use a freezer approved container, leave enough head space for expansion and make your containers. I try to use mine up within 3 months.

Written by Sherron Watson