My first attempt at Easter dessert was an absolute disaster. I was planning on making gingerbread cake with caramel sauce and whipped cream, a dessert that I've made several times before, but it wasn't meant to be.
Last time I made the cake (for a belated Thanksgiving dinner) the springform pan I used leaked, so I lost some of the batter out the bottom and made a mess in my oven, but it all turned out okay. This time, I upgraded my springform pan. It's a shiny new one with a snug-fitting bottom, so no more leaks, right? I got the batter ready, preheated my oven, poured the batter in the pan and slid it into the oven. A few minutes later Trevor and I peeked through the window to see that my cake was rising FAST and overflowing the pan. uughhh. Trevor, being the quick thinker that he is, slid a cookie sheet onto the rack below to catch the overflowing batter while I looked on with a feeling of defeat. I decided to let the cake keep baking and hope for the best. The best didn't come. After the baking time was up, the edges were getting dark and the middle looked like a sloppy, soupy mess. I scraped it into the garbage before I remembered to document my failure with a photo.
Oh well. I'm going to blame the gingerbread cake disaster on the gluten-free flour blend I was using from Kinnick. I've never tried it before, but I thought it might be handy rather than buying a variety of flours that would take me forever to use. The last time I made the cake I substituted all the all-purpose flour with brown rice flour, so I think I'll stick to that next time.
Now I needed a Plan-B. I thought about making flourless chocolate cake, but my mom is allergic to chicken eggs (as well as wheat and gluten), and I didn't have enough duck eggs, so I found a recipe for blondies (the butterscotchy cousin of brownies) that I figured I could adapt. And as a bonus, they're pretty quick to put together. So in the end it all worked out, and there were smiles all around the table.
Gluten Free Blondies
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter, melted and cooled
- 1/2 cups brown sugar, lightly packed
- 1 duck egg
- 1 1/2 tsp vanilla
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chunks
- 1 cups pecans, toasted and coarsely chopped
Preheat oven to 350 F. Line a 13x9" baking pan with 2 overlapping/perpendicular sheets of aluminum foil sprayed with cooking spray or parchment paper (to form a sling for easy removal from the pan). Stir the flour, baking powder and salt together. Whisk the melted butter and brown sugar together in a medium sized bowl. Add the egg and vanilla and mixed until combined. Fold the dry ingredients into the wet ingredients, just until combined. Fold in the chocolate chips, chocolate chunks and pecans then spread out in the prepared pan. Bake for 25-30 minutes, until the top is shiny and cracked, and feels firm to the touch. Allow the blondies to cool in the pan for about 15 minutes before moving to a cooling rack. Cut into 1 1/2" x 2" bars.