Porca Food

Are you looking for a wonderful dessert to observe the right Italian meal, romantic wedding ceremony cake, or only a recipe to interrupt the chocolate cake monotony? Principally a cake needs to be completely blended with butter or margarine and sugar in the mixture of but once more completely blended flour and egg-whites and yolks, both earlier than baking. The clever approach of baking a cake is to hold out the entire thing meticulously and to place in as a lot air to the combination as doable. Carry out this course of energetically and wait for the cream to turn pastel and velvety; since this blend truly is meant to be lighter from the time it was first begun. Such an easy, yummy cake! I’ve made it probably a dozen occasions. I fluctuate the frosting between fudge, lemon, and peanut butter, or whatever sounds good on a given day…and it … Read more

Classic gluten free pumpkin bread, made simply with just the right spices in one bowl. A moist, tender celebration of fall!

The brilliant color of the loaf comes from the pumpkin (of course), and the pumpkin pie spice. That’s just a simple, fall-like blend of cinnamon, ginger, allspice, cloves and nutmeg.

This pumpkin bread recipe is only lightly sweet, and very satisfying. The spices make it smell like fall, and the pumpkin butter make for the perfect rich, fall taste and tender texture.

Serve it for breakfast, instead of those fake pumpkin “flavored” cereals in the grocery store. I don’t even want to know what is in those!

What’s the batter like for this quick bread?

Even though the word “bread” is in the name of the recipe, this is a quick bread, not a sandwich bread. A quick bread is like a muffin or cake, but baked in a loaf … Read more

These gluten free lemon cupcakes have the tender crumb of the best vanilla cake, and they’re packed with lemon flavor. For lemon lovers only!

Creaming the butter and sugar

Creaming the butter and sugar in this cupcake batter is essential to making a tender cake that is light, and never greasy. You want to whip them together until the color is pale yellow, and then again after adding the eggs.

That way, you’ll create just enough air bubbles in the batter, and the cupcakes will hold onto them during and after baking. When making cookies, I rarely cream the butter and sugar, since I typically want my cookies to be chewy.

A thick glaze that doesn’t disappear into the cupcakes

Rather than frosting, these gluten free lemon cupcakes have a simple lemon sugar glaze instead thick frosting. The glaze helps to seal in the moisture in the cupcakes, and easily … Read more

These glazed gluten free donut holes are light and airy with that thin glaze that crackles when you bite into them. Just like the donut shop!

The (relative) importance of gluten free donut holes

When my gluten free son was little, my heart broke when I’d think of the things he couldn’t eat, and might never even try. Dunkin Donuts munchkins seemed to be the most common birthday treat that parents would bring to school, and my kid couldn’t touch them.

Good thing he doesn’t read the blog, because he would kill me for sharing this, but when he was about 7 or 8, he wondered aloud “what munchkins might taste like.” You can guess what happened next.

I know that with all of the struggles in the world, not having the donut that everyone else has is not at all important. But when your kid is little, it means … Read more

These tender and light gluten free strawberry cupcakes are flavored with cooked and pureed strawberry syrup, and topped with a strawberry glaze or frosting.

How to bake with strawberries

When strawberry season is in full swing, they smell like strawberries, look like strawberries (red inside and out!) and even taste like strawberries. I never really tire of baking with this lovely fruit, but baking with a berry that has a ton of moisture can be tricky.

These gluten free strawberry cupcakes are made with a strawberry syrup that’s easily made by cooking some strawberries (frozen work great here) with some sugar and a bit of water. Blend the cooked mixture, and you have a concentrated strawberry flavor that adds color, sweetness, and aroma.

Frozen strawberries, like all frozen fruits, are frozen at the peak of freshness, so they’re always perfectly ripe. Since they’re being cooked down in the syrup, … Read more