A Lesson in conversion and a review of No Whey chocolate


Peanut-Butter-Cup-Cake-Roll-4-of-8

 

If you are a person who uses Facebook and are following any gluten free pages, you will undoubtedly find a lot of gluten free recipes.  But some of those recipes are not gluten free, and you might want to make them anyway.  You might not think it is possible, but it really is.

Let’s take this recipe as an example:

Peanut butter cup cake roll

Ingredients:

For the cake:

3 large eggs
3/4 cup granulated sugar
2 teaspoons brewed coffee (or water)
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

Conversion here is easy; you just need to substitute gluten free flour.  In the past couple of recipes, I have used King Arthur Measure for Measure with great success, and I would use it here.

For the filling and topping:

2 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons + 2/3 cup heavy whipping cream
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
1 cup semi-sweet chocolate chips

In this case, if you are dairy and nut free (as I am) you would substitute dairy free cream cheese (my favorite is tofutti), sun butter (a great sub for peanut butter), coconut milk (the kind you drink) for the whipping cream (I’ll explain why in a minute) and dairy, nut free peanut butter cups.  I would also use Enjoy life chocolate chips.

Method:

Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.
Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
Make the topping: place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.
Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.
May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.

About that heavy whipping cream:

Since she is using it in the filling and topping only, and not actually “whipping it” plain coconut milk should work fine.  If she were whipping it, I would use canned coconut milk, which can be whipped.  She is also using it for making the chocolate ganache.  I have used coconut milk with chips before to make ganache, and it works great.

As to her method-I am not sure a rolled cake can be unrolled.  I think this would be difficult.  Let’s find out. According to the Better Homes and Gardens website on how to make a cake roll:  she is spot on.   Looks like she did her homework-bravo!

Now to the review of No Whey mini “peanut butter” cups.  These cups are free of the top allergens-soy, nuts, eggs, milk, peanuts, gluten…..

no whey peanut butter cups

They are extremely expensive-I paid $17 (with shipping) for two small bags. Unfortunately, I am really disappointed with these.  They have no “peanut butter” taste at all.  Just really, really sweet chocolate.  Perhaps they are too small to contain enough “nut butter”?  I was going to use these in this cake roll, but it seems I will have to look at other options.  I can’t eat peanut butter anymore, or chocolate.  Bah!!!   There must be a good substitute out there.  I would welcome suggestions.

Back to the cake roll- I am going to attempt to make this come Thanksgiving.  Since I won’t be moving right before the holiday this year (last year was an exercise in Rube Goldberg proportions) I should be able to pull it off.  It will be an interesting challenge to say the least.

Which brings me to the point of this post-you can make substitutions for your favorite dishes and desserts.  Google is your best friend.  There is usually a way to either make or buy what you need.  Don’t be afraid to experiment.  That is what life-especially the gluten free life-is all about.

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