Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake, Gluten-Free

 
Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. Her original recipe is not gluten-free however, we replaced the box cake mix with adapting our gluten-free cupcake recipe. It tastes just as good as the original. This cake is a real crowd pleaser and is so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • Cake Batter
  • 3/4 cup unsalted butter, room temperature
  • 1 ¼ cup sugar
  • 1 ½ tsp grated orange zest
  • 1 ½ tsp vanilla extract
  • 3/4 tsp Fior di Sicilia
  • 3 eggs
  • 2 ¼ cups Bob’s Red Mill Gluten-Free 1 to 1 Flour
  • 2 ½ tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup buttermilk
  • Ricotta Mixture
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Grease and flour a deep 9 x 13-inch baking pan.
  4. Using an electric mixer, beat the butter & sugar together until light & fluffy.
  5. Add the orange zest, vanilla, and Fiori di Sicilia.
  6. Beat just to mix ingredients.
  7. Add the eggs and beat until well combined.
  8. Add the flour, baking powder, baking soda, salt, and buttermilk.
  9. Beat mixture until smooth batter forms.
  10. Pour cake batter into the greased and floured pan.
  11. Next, pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  12. Bake at 350°F for 1 hour & 25 minutes or until top is golden brown and a toothpick comes out clean.
  13. Cool in the pan on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  14. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  15. Enjoy!

 

Decadent Cannoli Cupcakes, Gluten-Free 😋 😋

 

Decadent Cannoli Cupcakes, Gluten-Free

  • Servings: 12
  • Difficulty: Easy

These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋

Ingredients

  • CUPCAKE
  • 8 Tablespoons butter, room temperature
  • 3/4 cup sugar
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp Fior di Sicilia
  • 2 eggs
  • 1½ cups Bob’s Red Mill Gluten-Free 1 to 1 flour
  • 1½ tsp gluten-free baking powder (Rumford)
  • 1/2 tsp gluten-free baking soda (Bob’s Red Mill)
  • 1/4 tsp salt
  • 1/2 cup buttermilk (if you don’t have buttermilk take a 1/2 cup of milk and add 1½ tsp vinegar, stir & let sit for 10 minutes.)
  • 1/4 recipe Italian Cannoli Cream – Twiins Style
  • 1/2 cup Semi-Sweet or Bittersweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

 

    Directions

    1. Preheat oven to 350ºF. Lightly grease and flour a cupcake pan & set aside. (Paper liners may be used in place of grease & flour).
    2. Using a hand mixer, beat the butter & sugar together until light & fluffy.
    3. Add the orange zest, vanilla, and Fiori di Sicilia. Mix to incorporate all ingredients.
    4. Add the eggs and beat until well combined.
    5. Add the flour, baking powder and baking soda, salt & buttermilk.
    6. Beat mixture until smooth, about 2 minutes.
    7. Evenly divide the batter into the cupcake pan.
    8. Bake for 15-20 minutes or until a toothpick comes out clean.
    9. Remove from oven and cool in pan on a cooling rack about 15-20 minutes.
    10. Once cooled, remove cupcakes from pan and set on a baking sheet to decorate.
    11. Using a small paring knife, take a cooled cupcake and cut a circular cone out of the center at approximately a 45º angle and to a depth of 1-inch.
    12. Keep the top part of the cut-out portion on the side as you will put it back into the cupcake after filling with cannoli cream.
    13. Fill hole using a pastry bag and replace the cut-out piece of cake over the filling. Press in place.
    14. In a small saucepan on low heat, add the chocolate chips and the heavy cream. Whisk briskly until shiny & smooth and completely melted.
    15. Using a spoon, spread the ganache on the top of each cupcake. Put in refrigerator to set.
    16. Once set, take cannoli filling and pipe around the top of the cupcake using a pastry bag.
    17. Garnish with candied citron and sliced almonds.
    18. Refrigerate until ready to serve. Enjoy!

    Notes: Can also be garnished with chopped pistachios or candied orange peel. 

    This recipe can be made with regular all-purpose flour if gluten is not an issue.

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    Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious❤️❤️

     

    Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious

    • Servings: 12
    • Difficulty: Easy

    Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️

    Ingredients

    • 2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
    • 2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp salt, pink Himalayan
    • 3/4 cup unsalted butter, room temperature
    • 2 cups granulated sugar
    • 2 tsp vanilla extract
    • 2 Tablespoons orange zest
    • 1/3 cup fresh orange juice
    • 1 cup sour cream (we use Daisy)
    • 4 large eggs
    • 1/4 cup canola oil
    • 2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
    • Powdered sugar for topping

    Directions

    1. Preheat oven to 350ºF.
    2. In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
    3. Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
    4. Add 1 egg at a time then mix in vanilla.
    5. On low speed,  mix in orange zest then slowly add orange juice and the oil until well blended.
    6. Slowly mix in 1/2 cup at a time,  the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
    7. Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
    8. Add the flour-coated cranberries and gently fold them into the batter.
    9. Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
    10. Pour batter into bundt pan and bake 50-65 minutes depending on your oven.  Test with a toothpick. Toothpick should come out clean.
    11. Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
    12. Sprinkle with sifted powdered sugar when completely cooled.
    13. Serve and enjoy!

    Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.

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    Panna Cotta

     

    Panna Cotta

    • Servings: 6-8
    • Difficulty: Easy

    Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.

    Ingredients

    • 2 tsp (1 packet) unflavored gelatin powder
    • 3 Tablespoons cold water
    • 3 cups heavy cream
    • 2 cups plain whole-milk yogurt
    • 1½ tsp pure vanilla extract
    • 1 vanilla bean
    • 3/4 cup sugar
    • 8 cups sliced fresh strawberries or raspberries
    • 5 Tablespoons balsamic vinegar glaze
    • 2 Tablespoons sugar
    • 1/2 tsp ground black pepper
    • freshly grated lemon zest, for garnish

    Directions

    • In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
    • Stir and set aside for 10 minutes to allow gelatin to dissolve.
    • In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
    • Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
    • Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat & add the softened gelatin to the hot cream and stir to dissolve.
    • Pour the hot cream/gelatin mixture into the cold cream/yogurt mixture and stir to combine.
    • Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
    • 30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
    • When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.


    Note: This recipe has been adapted from Ina Garten.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

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