My birthday was last Friday, and do you wanna know what I did?
I tested recipes for Thomas Keller’s brand spankin’ new gluten-free flour blend, Cup4Cup.
You guys, I am so excited about this product. I’ve known about it for quite awhile now and have had to keep my lips zipped. But starting today, it’s available for sale through Williams-Sonoma and I can’t recommend it highly enough. Its brand name says it all: wherever a recipe calls for all-purpose flour, you sub in an equal amount of Cup4Cup.
I think most of you know I cooked my way through The French Laundry Cookbook and wrote a blog about it, right? Well, doing that blog has opened up a whole new world of incredible opportunities for me, one of which is getting to test this new product. [I should note: I am not nor have I ever been paid to test this product. I am also not being paid to review or write about it. This is a product I believe in, and am excited for you to try.]
Last week, I was in Napa visiting friends, one of whom worked with Chef Keller on this new product. We gathered in another friend’s kitchen and made A LOT of food and had A LOT of fun. I am the only one among them who has celiac and can’t eat gluten. So, not only were we testing it to make sure I liked it, we were also testing recipes so that we could get our food as close to “normal”-tasting as possible. I know some people don’t want to cook on vacation, let alone their birthday. Me? I feel weird when I go days without cooking. I get all out-of-sorts and discombobulated. So, when the opportunity came along to not just cook and spend time with friends, but also test a gluten-free flour blend that is going to enable me to bring certain sweets and savories back into my life?
Wanna see what we made, and pigged out on throughout the day?
First, biscuits and sausage gravy:
We ended our day with my very favorite birthday cake. This is a cake that’s been in our family for years: chocolate cake with peanut butter icing. I haven’t eaten this cake in a very, very long time.
I’ll share the recipes for all this food as soon as I can (I can’t stop thinking about those polenta waffles, and those biscuits!). In the meantime, though, I can share this chocolate cake recipe because it’s mine. With a little help from Chef Keller, of course. Squeeeeeeeeeee!!!
Best birthday EVER!
2 cups Cup4Cup
2 cups sugar
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
0.5 tsp. salt
1 cup strong, brewed coffee
1 cup whole milk
1/2 cup vegetable or canola oil
2 tablespoons vanilla extract
Sift dry ingredients together in large bowl; add eggs and liquid. Stir until batter is smooth (it will be very thin). Pour into 2 well-greased 8″ rounds. Bake 35 minutes at 350F.
Peanut Butter Icing
2 cups confectioners’ sugar
2 tablespoons Crisco
1 cup smooth peanut butter
2 teaspoons vanilla extract
1/3 cup whole milk
Beat together Crisco and sugar, then add peanut butter, vanilla extract, and whole milk. Beat until fluffy.
Frost cake after both layers have cooled. Dust with powdered sugar (optional).