Saturday, April 19, 2014

Gluten Free Texas Sheet Cake

Texas Sheet Cake {Gluten-free}
  • 2 cups Gluten Free--I used Life Tastes Good Again
  • 1 tsp. xanthan gum (omit if using a flour blend that contains xanthan)
  • 2 cups sugar
  • 1 Tablespoon cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup salted butter
  • ⅓ cup cocoa powder (I use part Hershey’s Dark Cocoa, and part regular cocoa)
  • 1 cup water
  • ½ c. buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  1. Spray jelly roll pan (15″x9″x1″ pan) with cooking oil.
  2. In your mixing bowl, combine flour, xanthan gum, sugar, baking soda, and salt.
  3. In a medium saucepan, combine butter, cocoa, and 1 cup water. Bring just to boiling, whisking constantly. Remove from heat and add to dry ingredients, beat until combined.
  4. Add buttermilk, eggs, and vanilla to mixing bowl and beat for one minute on low-medium speed.
  5. Pour batter into greased pan. Bake at 350° for 20 minutes. A toothpick inserted into cake will come out with moist crumbs attached, but not wet batter.
  6. Place pan on a cooling rack to cool.
Fudge Frosting:
I used the frosting recipe found on the Texas Sheet Cake that Bonnie posted a while ago.

Wednesday, April 9, 2014

Texas Sausage Kolaches

Sausage kolaches are a favorite Texas breakfast favorite. They are made with a rich sweet dough and wrapped around a smoked sausage. This is Joe's favorite breakfast. I have been buying frozen kolaches from Sam's, but I decided to try my hand at making them. They are about 1/5th cost to make, so I this will be one of my new favorite recipes.


  • 1 package (2 1/4 tsp) active dry yeast
  • 1/4 cup warm water, 110-115F
  • 1 cup warm milk, 110-115F
  • 4 Tbsp butter, melted and cooled a little
  • 2 large eggs
  • 3/4 cup sugar
  • 2 tsp salt
  • About 5 cups of  bread flour
  • Grated cheddar, optional
  • Fresh jalapeno slices, optional
  • 40 cocktail smoked sausages


  1. Put the yeast, water, milk, butter, salt, and sugar in the Kitchen-Aid. Let the yeast grow for about five minutes. Add the eggs.
  2. Add the flour in two batches (start with about three cups) and mix only until just combined.
  3. Cover with plastic wrap and let the dough rise until it has doubled. (about 2 or 3 hours)
  4. Punch down and put the dough in a gallon sized zip lock bag.  Refrigerate overnight.
  5. Divide dough into 40 balls and set on a lined baking sheet.
  6. Cover and let rest for 15 minutes.
  7. Flatten each dough ball and top with a slice of jalapeno and pinch of grated cheddar and place the sausage on top. The cheese and jalapenos are optional.
  8. Wrap the dough around the fillings, pinching the edges together and placing seam-side down on the baking sheet.
  9. Cover and let rise for about an hour.
  10. Preheating oven to 375.
  11. Bake for 12-15 minutes, until lightly browned.
  12. Let the kolaches cool for 20 minutes and serve.
  13. Leftovers can be refrigerated for 3-4 days and can also be frozen.
 Some questions that you may ask...Do I really need to chill the dough in the fridge overnight?  You don't have to chill the dough, but chilling the dough helps to develop some natural flavor and sweetness.  Think about the timing too.  If you make the dough the night before, you will have fresh hot kolaches for breakfast or brunch. Are the rising times exact?  No!  Rising time depends on so many factors.  Temperature, humidity, protein content of the flour, and the temperature of the water used in the recipe all effect the time to rise. Keep an eye on your dough and make your best decision.  But don't over rise the dough because there will be no spring left for the oven.