Gluten Free Pound Cake

Adapted from the Paula Deen Southwest Georgia Pound Cake

Gluten Free Pound Cake

Gluten Free Pound Cake

I posted Paula Deen’s Southwest Georgia Pound Cake recipe way back in June 2013.  That particular recipe is the most popular on my blog!  Well, since that time, as you know, I have gone gluten free, and yes, I’m missing out on some goodies!  That has now begun to change and my first attempt was changing Paula’s pound cake recipe.  Sorry, Paula, had to be done.  In my book her Southwest Georgia Pound Cake is THEE Best!  And believe it or not, the change was easy, my first attempt and it worked.  I served this cake with strawberries and fresh whipped, whipped cream for my hubbies birthday dinner, this past Tuesday night.  After everyone had a slice and tried it and said it was good, I then dropped the bomb on them and told them it was gluten free!

Ha, that’s how you have to do it, let them eat it first, get the reviews, then let them know what their eating!  Well, they were all pleasantly surprised and I was told not to change a thing in the recipe!  So here ya go, my Gluten Free Southwest Georgia Pound Cake!  Paula can still have all the credit, I only changed the flour.

Here’s the recipe, make it and enjoy!


2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose gluten free flour ( I use: Betty Crocker Gluten Free Rice Flour blend )
6   eggs
3 cup sugar
2   sticks butter, softened


 Generously grease and flour a 10-inch bundt pan (I use the Betty Crocker Gluten Free Rice Flour blend also to coat the pan)

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

Easter Dinner 2015! with recipes!



“Jesus, remember me when you come into your kingdom. 43 Jesus answered him, “Truly I tell you, today you will be with me in paradise.” Luke 23: 42 & 43

Well, Happy Easter Everyone!  Today is Easter, Resurrection Sunday, the day Christ rose from the grave.  A very important day for all Christians.  That’s all I’m going to say, if you have any questions about Easter, just ask.

We had our Easter Dinner last night, Easter Eve.  That’s when the whole family was able to get together.  What ever works. As long as I can have my whole family together, I’m a happy camper.  There were 11 of us, should be 12 but our granddaughter couldn’t be with us this year.  This is my dad’s 91st Easter!  In sorting through stuff a week ago I came across my mom’s Platzgraff dish set, very old.  My mom has been with Jesus for almost 10 years now and these dishes have been packed away since then.  So, when we came across them, we brought them into the house to see exactly what was in there.  Funny thing, there were enough for 11 place settings!  So, they were our Easter dishes this year.

1 Easter Dinner 2015 3 Easter Dinner 2 Easter Dinner

Our menu: I made, Deviled Eggs & Avocado (recipe below), Cream of Asparagus Soup (recipe below), Mashed Sweet Potatoes, Mashed White Potatoes, Leg of Lamb (recipe below) and Stuffed Peep Cake (recipe below).  My daughter in law, Abby made Corn Casserole & Cherry Cheesecake and my daughter in law, Val made Ham (she’s our designated Ham person, she just makes the best ham.  It’s the Love she puts into it according to our grandson Tyler.  I’m sure he’s right) and she made some cookies also.  Both our daughter in laws are very good in the kitchen, as well our our daughter, so I know my sons & son in law are very well taken care of! 😉

Below are my ‘recipes’.  The Stuffed Peep Cake will have a video attached that I found on Facebook I believe.  I will also post my pics and my cake recipe.  I made mine gluten free, its a new recipe and its definitely a keeper!

Oh, before I forget, my daughter, MaLinda, is now a Pampered Chef consultant, so now I’m beginning to use some of their products in my food prep and baking.  Also, my girlfriend, Pam, is now a Wildtree consultant and has me testing out some of her products.  I must say, I’m thoroughly enjoying testing stuff!

Okay, here we go!

(these would be great to have, if your having a Green Eggs & Ham meal)

8 deviled egg and avocado complete 1 avocados 2 egg and avocado 4 mayo and spices 3 add sweet relish 5 cream mixture 6 pipe the mixture 7 deviled egg and avocado

Ingredients: 2 ripe avocados, 18 hardboiled eggs, Wildtree Dill Dip Blend, Sweet Pickle Relish, Spicy Brown Mustard (which I forgot! and you do need it)

Okay, simply put.  Peel your hard boiled eggs, I hard boiled mine the day before.  Cut your hard boiled eggs in half, length wise.  Take the yolk out and put in a mixing bow, place the white part on a deviled egg tray and set aside.  Along with the egg yolk, add your avocados, sweet relish, mustard and seasonings.  Mix with mixer or food processor until smooth.  You can spoon into your eggs or use a icing bag and pipe the mixture into your egg whites.  Its entirely up to you, I do it both ways, I had time this time, so I piped them.  Store in refrigerator until ready to serve.  And YES, they are green not yellow.


5 yum 1 soup base 2 add zuchinni 3 add asparagus 4 cream of asparagus soup
Ingredients: 1 stalk of celery cut up, 1 large onion skinned & cut up, 1 pound of carrots, washed well & cut (I don’t skin them you loose too many nutrients, so I just scrub well), 4 cloves of garlic, smashed & skins removed, 2 red bell peppers, enough grape seed oil (or oil of your preference) to coat the bottom of the pot generously.  I use Mrs. Dash Garlic Blend, Salt & Pepper, for seasoning.  3 bunches of Asparagus washed well & cut (reserve 1/2 a bunch or more for the end) and 3 Green Zuchinni washed a cubed. 1 quart Heavy Cream. (If you want to omit the dairy, by all means do so, add your favorite milk, coconut, almond, whatever.  I’m sure the flavor might be a tad different but if you work with your spices, you should be okay, just take your time with spices, add a little at a time and keep tasting.  You’ll know when its right)

I use a big….huge…. soup pot, I really don’t know how much it holds, but I can feed a small army when I make soup.  What you see in the crock pot is only half of what I made.  I made this the day before and just put half in the crock pot to reheat.

So, what I did:

I put the grape seed oil in the pot, heated to almost med/high heat, a little more than medium heat.  Added the onion, garlic, celery, peppers & onion, sprinkled with a generous amount of salt, the Mrs. Dash garlic and some pepper.  Cooked till they were almost translucent. I then added water to fill about 3/4 of the pot, brought to a boil, then reduced to a simmer.  Simmer for a couple of hours.  After a few hours I added the zucchini and 2 1/2 bunches cut asparagus, possibly a little more water and more salt and spice if needed.  Bring back to a boil, then reduce to simmer again.  When the asparagus is soft, you can put the soup through a blender, or I use my immersion blender (if you don’t have one of these and you make a lot of soup, you should have one, makes life easy)  Once blended, add in heavy cream and the rest of the asparagus, taste to see if you need to add any more seasoning.  Once the asparagus is cooked the soup is ready.


4 leg of lamb 1 leg of lamb 2 leg of lamb 3 leg of lamb
I apologize for not having a photo of the whole cooked leg of lamb.  Everyone was here and I completely forgot.  Sorry.

Preheat oven to 375°

Ingredients used: Leg of Lamb approx. 8 lbs., Garlic powder parsley spice mix, Wildtree Mediterranean Spice Mix, Brown sugar and rosemary.

Make a dry rub using brown sugar (approx. 3/4 cup), garlic powder parsley spice mix (approx 1/4 cup), Wildtree Mediterranean Spice Mix (approx. 3 TBL) & dried rosemary (approx. 1 TBL).  I don’t measure, I just add spice, until it tastes and smells right.

Place lamb in a big roaster pan on a rack, fat side up.  Cut slits in the fat.  Apply dry rub to the underside, then to the top.  Bake at 375° for approx. 2 1/2 hrs, depending on how many pounds your cooking.  Cook till the internal temperature with a cooking thermometer reads 140°.  Bring it out of the oven and let it set for about 20n minutes, cut and serve.  I actually served this with nothing more, sometimes I make a balsamic reduction or just use garlic jam or mint jam.  It’s up to you.


13 stuffed peep cake

Before getting started watch this video:

Gluten Free Yellow Cake

1 stuffed peep cake 2 stuffed peep cake 3 stuffed peep cake 4 stuffed peep cake 5 stuffed peep cake

Ingredients for cake:
This recipe make 1 9″ x 13″ cake, so you need to make the 9″ x 13″ then you need to make a cake in a bowl like in the video, so you’ll have some mix left over to fill an 8″ x 8″ pan, which you’ll use for snacking on or cake balls or something.  We snacked on it!

  • 2 1/2 cups Betty Crocker Gluten Free Rice Flour blend
  • 1 tablespoon baking powder
  • 2 cups sugar
  • ⅔ cup butter, melted (or DF margarine)
  • 1½ cups almond milk (milk or rice milk)
  • 4 teaspoons pure vanilla extract
  • 4 egg whites (or 2 eggs), I used 2 eggs
  1. Preheat oven to 350 degrees. Grease 9″ x 13″ pan.
  2. In a large bowl combine flour and sugar.
  3. Beat the egg whites.
  4. Add milk and melted butter.
  5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  6. Pour batter into  9 x 13 inch cake pan. Bake at 350 for 35 minutes.
  7. Place on a cooling rack to cool. Once cooled frost.

8 stuffed peep cake 6 stuffed peep cake 7 stuffed peep cake 9 stuffed peep cake 10 stuffed peep cake 11 stuffed peep cake 12 stuffed peep cake

To put the cake together watch the video.  It’s very easy.  I did not use the marshmallow cream icing, I used 7 minute frosting.  Worked well, of course didn’t look exactly like a peep but did taste like one!  So here’s my recipe for 7 minute frosting:

  • 1¼ cup sugar
  • ⅓ cup water
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla
  1. Place the sugar, water, egg whites and cream of tartar into a large glass bowl. Place the bowl over a pot of simmering water to create a makeshift double boiler. Make sure that the steam has a way to vent out.
  2. Beat with a handheld mixer on high until the meringue make peaks.
  3. Remove from the heat, add the vanilla and continue to whip until thicken and cooled.
  4. Frost your cake immediately with the frosting. If you leave the frosting, the top will dry out, if you have to leave the frosting, put a damp paper towel on top.

So there are my recipes! Enjoy!  Let me know if you make any!  This cake is amazing, my hubby loved it, my grandson loved the peeps inside.  I probably won’t ever make the stuffed peeps cake again, but the cake will definitely be my cake recipe from now on.

Shabby Chic Dinner Party

Flowers from a friend

Flowers from a good friend. She brought them to dinner this night for my birthday. They just went so well with my shabby chic theme. I put them in a lovely vase and added them to my counter.

One thing your going to find out about me and my hubby, is we like to entertain.  Dinner parties are our thing.

(Just a side note, 1 Peter 4:7-11 New International Version (NIV) says: The end of all things is near. Therefore be alert and of sober mind so that you may pray. Above all, love each other deeply, because love covers over a multitude of sins.Offer hospitality to one another without grumbling. 10 Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in its various forms. 11 If anyone speaks, they should do so as one who speaks the very words of God. If anyone serves, they should do so with the strength God provides, so that in all things God may be praised through Jesus Christ. To him be the glory and the power for ever and ever. Amen.)

We have had close to 50 folks in our home at one time for a sit down brunch, but generally have dinner parties with 4 – 12 people.  We purposely made this room for entertaining, we also have a back door to this room which takes you outside onto our large patio with fire pit and large gazebo.  See, we like to have folks over!  If your like us, if you don’t have folks over, you don’t use the stuff!  So use it!

The table we have in our sunroom where we do most of our entertaining, we purchased at George’s Woodcrafts in Marietta, PA.  This table is fabulous, ours now has enough leafs for the table to open the entire length of the room and sit 30 comfortably.  If your ever in the Lancaster Pa area your not to far from Marietta, so go check George’s out, tell them we (Barbara & Harry) sent you!

Okay, I just want to say, if you’ve never had a dinner party before you should do it, its not hard, start small and start with what you know.  Another thing, if you are one of those people who only entertains on holidays, birthdays, or other family functions, that’s fine too.  One thing I do want to say, even if your only having your family over for dinner one night, use your good china, use your cloth napkins , use your tablecloth that you have stuck away some where.  You’ll make them feel special and it takes no more work, well, maybe just a little more work, you’ll have to do an extra wash load the next day, but, its worth it.  Trust me.  Get yourself out of your rut with paper napkins and possibly paper plates and go for it.  The one piece of good advise I can give you to help out is, make sure, your dishwasher is completely empty before your guests arrive, this will make for such a quick and easy clean up later.

As I’ve been posting recipes, I’m now incorporating the recipes into a dinner party post.  I’m showing how simple I do it them, with photos of my table set and food prepared and recipes.  Right now, for me, I’m challenging myself, because of my diet being gluten and dairy free, I try to make my menu where everyone is happy.  My family and friends love being my guinea pigs, so I’m truly blessed there, my hardest one to impress is my hubby, not really impress, feed……..he doesn’t like spicy and trying to convert him to gluten free isn’t easy, but he does give it a try and generally I get rave reviews from him, generally. 🙂

Okay, that being said, here we go.  This dinner party I held on August 25th, for some of our oldest and dearest friends.  There we’re 8 of us this night.

My table theme: Shabby Chic
I used 3 tablecloths, 1 green, 1 blue, 1 white with embroidery which my mother in law had made for me many years ago.  None of the tablecloths were big enough to cover the table alone, so I put the blue one at one end, the green one at the other end and covered the middle with the white embroidery one.  So, now I had a color theme to go with my Shabby Chic theme.  The best thing to start doing if your new to entertaining is, start going to auctions and yard sales and start picking up dish sets and linens cheap.  I have several sets now and still want more, but thats me, you don’t have to be like me, but I do like to have holiday dishes, I have a large set of white, a small set of black (which I can only use for 6, so I’m looking for pieces I can add to this set) I have a set with apples & cherries and green lattice on them which I got at ACME a few years back, thats a set for 16 I think,  I have several Christmas sets and a set that is cream color with gold stars I like to use for New Years.  My hubby just brought me home a box of linens from an auction that he went to that he got for $5.00!  It had several tablecloths, linen, yes, linen napkins and fabric napkins, what a find!  So, see, you can do this.

Setting the table #1 Setting the table #4 Setting the table #4 Setting the table #3 Setting the table #2

(click on any of the photos to see them larger)

I used my white dinner plates and mixed my blue and green table napkins every other plate with my white floral porcelain napkin holders and I used my green drinking glasses.  (Drinking glasses is one thing I still have to get more of for my glassware repertoire.  I definitely don’t have what I need right now, I do need a good set of clear, believe it or not, I don’t have one!)

Since shabby chic was may plan, I decided I wanted to use pint canning jars as my vases for my fresh flowers.  If you have a flower garden, put it to use.  Cut some fresh flowers for your dinner table.  So, had the hubby look some up for me, he found me the old blue ones which was way better than the clear ones.  I was thinking I was going to add food coloring to the water, now I didn’t have to 😉 What I did add to the water was underwater lights which you can get in Michaels.  Just twist them on and drop them in the water, they land light side up.  I turn them on and drop them in about 15 minutes before guests are due to arrive.  You can see them sitting on my table next to the flowers in the photo.  My Cape May Daisies are blooming big time right now, so I used them in my vases.  I decided 3 vases would be perfect for the table size and they were low enough not to be blocking anyones view, I hate that.


Crab Cakes, Twice Baked Potatoes & Corn and Bean Salad in Lettuce Cup, plated ready to serve.

My Menu:

Shrimp Cocktail (which my girlfriend Theresa, graciously offered to bring.  She does make good shrimp!) When Theresa offered to bring the shrimp, that’s when I decided on what my menu would be, the shrimp set the tone.

Layered Garden Salad

Layered Garden Salad

Layered Salad: I stole this idea from my girlfiend Pam, who served salad to us this way one night.  Made me feel special, so I use this allot.  Folks love it.  It’s easy.  Get yourself a truffle bowl, possibly 2 (1 you can use for dessert) and use them!  This salad was layered with romaine on the bottom, then cubed zucchini, then mixed greens, then shredded carrots, cubed cucumbers, alfalfa sprouts and cubed tomato and green onion sprinkled on top.
Homemade Balsamic Vinaigrette:  Made with olive oil (about a cup), red balsamic vinegar(about 1/3 cup), 2 cloves minced garlic, garlic powder, salt & pepper to taste and 2 TBL grated parmesan cheese.

Twice Baked Potatoes with a Twist

Twice Baked Potatoes with a Twist

Twice Baked Potatoes with a Twist: The twist is a decorative twist of mashed sweet potatoes on top of the mashed white potatoes.  The best thing about twice baked potatoes, you do them in advance, all you have to do is the second baking.  Which you make sure your second baking is on a cookie pan lined with foil for very easy clean up.  To make twice baked potatoes, you bake them first.  When their cool enough to handle you cut them in half, scoop out the potato, use the shell of the skin to scoop your potatoes back into.  Mash your potatoes, return to skin shells, dot with butter.  When ready put them back into the oven at 350º degrees for about 20 – 30 min, finish under the boiler to brown the tops.

Bean & Corn Salad in Lettuce Cup

Corn & Bean Salad in a Lettuce Cup

Corn & Bean Salad on a Lettuce Cup:  Anything served on a lettuce cup looks elegant in my book.  Nice thing about this, I did it ahead, had them made ahead on a tray in the fridge, ready to go.  Make this as you like it, very user friendly, I used can corn, canned black beans, canned chick peas, cubed fresh tomato, cubed fresh mango, chopped fresh cilantro.  Salt & pepper to taste, drizzle with olive oil & white balsamic vinegar.

Homemade Crab Cakes: I buy the premium canned crab when its on sale and have it ready to go for just such an occasion.  Crab cakes are not hard to make, made them up ahead of time, just like the twice baked potatoes, had them on a cookie sheet with sides, lined with foil.  I made these gluten free, I used some of the gluten free bread (below) and made my own bread crumbs in the blender.  I used: lump crab meat, gluten free bread crumbs, enough mayonnaise to make it moist and Old Bay seasoning.  With crab cakes, simple is better and NOT dry.  Mix altogether, scoop about 2 tablespoons or an ice cream scoop size, roll into balls, coat with bread crumbs. Refrigerate until ready to bake.  Bake in oil of your choice, I used coconut oil, in preheated 350º oven for about 20/30 minutes until brown.

Gluten Free Bread #1

Soft Sandwich Bread – Gluten FreeGluten Free Bread #2 Gluten Free Bread #3

Homemade Gluten Free Bread by Jeanne from ART OF GLUTEN-FREE BAKING – I followed Jeanne’s recipe and mixed it together in the bread machine.  I had my bread machine out already and my mixer wasn’t, so figured my bread machine was made to do this anyway.  I did NOT bake it in the machine, when it was done its mixing, I put it in my bread pan, let it rise, then baked it.  It was delish!  You can get the recipe here at the Art of Gluten-Free baking and she has the link on the page for using the bread maker if you wish.
Homemade Four-Grain Bread – I got this recipe in my Better Homes and Gardens Best Bread Machine Recipes book and made a change or two.  The recipe is below.
My Avocado Almond Joy Pudding (I’ve made this before, but not for these folks, so here’s the recipe Avocado Almond Joy Pudding)
Gluten Peach Blueberry Fruit Crisp (I’ve made this before also, but not for these folks, so here’s the recipe for Peach Blueberry Fruit Crisp)

We have a long granite counter top in our sunroom, perfect for setting dinner up buffet style, which I like to do when I have my table decorated nicely.  I do from time to time have a sit down dinner, this time, I decided on a sit down dinner which I plated and served.  I plated in the kitchen and my girlfriends helped to serve.  This was a first for me to serve this way, but it just seemed right.  I did put out extra on the counter for seconds.  So, the skies the limit when it comes to entertaining, do it your way, but do it!  Make your guests feel special, you’ll be glad you did.  Let me know what you do to make your guests feel special.

FOUR-GRAIN BREAD for bread machine 2 pound loaf size

1  cup quick-cooking rolled oats
1 2/3 cups water
3 tablespoons unsalted butter
1 2/3 cups bread flour
1 cup whole wheat flour
1/2 cup cornmeal
4 teaspoons gluten flour (I’m assuming this is all purpose flour, that’s what I used)
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast or bread machine yeast

Add all ingredients to your bread maker according to the way bread makers instructions tell you to add the ingredients.  I’ve had some bread makers that tell you to put the wet in first, the one I have now you put the yeast first then the dry, then the wet.  If available select the whole grain cycle, if not select the basic white bread cycle.

Italian Raw Chocolate Cake

Italian Raw Chocolate Cake

from Sweetly Raw

Last night I had an intimate dinner party for 6.  We love to entertain and I love to cook/bake.  I love cooking for guests because I have in house Guinea pigs! 🙂  My guests, love to be my Guinea pigs, which is a plus.

Centerpiece Green and white table setting

Last nights menu was:

Sorry, I am going to post a few other recipes, but I was only thinking of blogging about this cake, so didn’t take any photos of the rest.  I’ll get the hang of this blogging one of these days!

  • Large Mixed Green Salad (I always make a large salad so I have left overs)
  • Fresh Bake Oatmeal Bread (recipe below, sorry no photos, I don’t know what I was thinking or not thinking)
  • Cubed Chicken Breast on Skewers, marinated over night (just the cubed meat) in Italian dressing, use what you like.
  • Baked Sweet Potatoes  with Cinnamon Butter (see recipe below, again, sorry no pics)
  • Steamed Broccoli
  • Pasta Salad (rice shell pasta with peas)
  • Coleslaw (I’ve blogged this one before, so just click here, its the KFC recipe)


and……………  da da ta da!

Step 1 - Italian Raw Chocolate CakeStep 2 - Italian Raw Chocolate CakeStep 3 - Italian Raw Chocolate CakeStep 4 - Italian Raw Chocolate CakeStep 5 - Italian Raw Chocolate CakeStep 6 - Italian Raw Chocolate Cake
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Step 12 - Italian Raw Chocolate Cake

Italian Raw Chocolate Cake, a set on Flickr. (click on the photos to see them larger)


1 cup walnuts
2/3 cup almonds
1 cup pitted, packed medjool dates
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
In a food processor, grind the almonds into a fine powder. Transfer to a bowl.
Grind the walnuts into crumbs. Add to the almonds.
Process the dates with the zest and extract until smooth. Add the nuts and process into a smooth dough.
Line a  1 quart mixing bowl (or bowl of your choice to make it smaller or bigger) with plastic wrap and press the dough evenly into the bottom and up the sides. Set aside. (I of course, used a 1 1/2 quart bowl, so the only difference if you use a bigger bowl like I did, is, I had to double the Almond Cream part) 

Almond Cream

1 cup cashews
1/3 cup almond milk
3 tablespoons maple syrup
1 1/2 -2 teaspoons pure almond extract
1/3 cup melted coconut oil
2 tablespoons chopped almondsBlend all but the coconut oil and chopped almonds, until smooth.
Add the oil and blend again. Transfer to a bowl and fold in the almonds.
Spread a thick, even layer of the cream on the cake layer.
Chill in the freezer for a few hours, or until the cream is firm enough to spread the next layer on top.  (I put this in the freezer and every few minutes pulled it out and swiped the cream up the sides) 

Cacao Whipped Cream3/4 cup almond milk
1/2 cup cashews
1/2 cup walnuts
3 tablespoons cacao powder
3 tablespoons maple syrup
2 teaspoons carob powder
Seeds of 1/2 vanilla bean (I used pure vanilla extract, about a tsp)
Pinch celtic sea salt
2 tablespoons melted cacao butter (I didn’t have cacao butter, so I googled to see what I could use instead and coconut oil was one of the suggestions, so I used that)
1 tablespoons coconut oilIn a blender, combine all but the butter and oil, until smooth and creamy.
Add the cacao butter and coconut oil and blend to incorporate.

Spread the mixture over the almond cream, filling the hole.Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.

To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
Dust with cacao powder, slice, and enjoy with friends!Let me know how you like it! 

Here’s the other recipes:

OATMEAL BREAD (2 pound loaf for bread maker)1 /13 cups quick-cooking rolled oats
3/4 cup milk
1/2 cup water
2 tablespoons butter
3 1/3 cups bread flour
1/4 cup packed brown sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeastPut all the ingredients into your bread maker according to your bread maker instructions, some say dry ingredients first some say wet.  If available, select whole grain cycle, or select the basic white bread cycle.My guests loved it, I didn’t try it because of the wheat.  Let me know how you like it. 

Cinnamon Butter
Soften a stick or two of unsalted butter, whip with electric mixer until light and fluffy.  Add cinnamon to taste.

Waa La!