Wednesday, October 23, 2013

Our favorite desserts go gluten-free!

Hello Readers!

     I'm hoping this post finds you well!  Last week, we talked about our favorite Indonesian foods, and included some recipes, which we hope you got to try and enjoy.  This week, we are all about dessert, and while you can always order a Triple Delight or Thousand Layer Cake from Euforia, sometimes, it's nice to get into the kitchen, tie on the apron, and get baking.  Baking is how I achieve catharsis and I recommend it.  Since Euforia Confections are gluten-free, the recipes I include will be gluten-free too.
     Not only is it seasonally appropriate, but pumpkin pie is a great option for the gluten intolerant because you don't need to make any substitutions with the filling.  To start any pie, you need a good crust.  I am terrible at homemade pie crust, but fortunately, Pillsbury makes a pretty tasty gluten-free pie crust - it comes in a tub, so just scoop and roll it out.  If you would like to have a tasty, made-from-scratch crust, King Arthur has a gluten-free flour and a good recipe to accompany it.  Here's the link to the always-popular Libby's Pumpkin Pie recipe.
     I always get excited for cookies, but I know finding a good gluten-free cookie is hard to find.  Plus, I know in a lot of markets, the ingredients to make gluten-free baked goods can be difficult to find (ever try to find xantham gum in West Virginia?).  Bisquick has been making baking easier for me for years, and fortunately, Gluten-free Bisquick is available now.  I've tried the peanut butter cookie recipe, and it's definitely worth making (if you can add chocolate chips to the dough, it's even better!)
Chocolate souffle
     Now for the chocolate (Come now, you didn't think I'd have a dessert list and not include chocolate?):  Going gluten-free is a great reason to make a souffle!  They're is no need for flour substitutes or anything else to make them, all you need is chocolate, eggs, butter, and sugar, and has a great recipe.  Even though they are surprisingly easy to make (just don't overmix!), your guests will be very impressed when you serve souffles at your next gathering!
     If you're craving something sweet and you feel like baking, I hope these recipes give you a little inspiration.  If not, there are tons of great cookbooks, blogs, and resources out there.  However, if you want something sweet, something that will go great at your next gathering, Euforia Confections can do the work for you!  Our cakes are gluten-free, all-natural, delicious, and easy clean-up!

All the best,


Wednesday, October 16, 2013

Our favorite things! - food edition

Hello readers!

     As we go into fall and the holiday season (Halloween, Thanksgiving, Hanukkah, and Christmas), I am thinking all about food.  Not just pumpkin and turkey, I want to try all kinds of new recipes, and I am assuming you do too.  Euforia Confections' cakes are based on Indonesian recipes so I'll be sharing some of the popular dishes of Indonesia with links to really great recipes.
Nasi Goreng
     Nasi Goreng - Rice is a staple food in Indonesia, and nasi goreng is a national dish.  Nasi Goreng is simply fried rice, created to use leftover rice and meats so they don't go to waste.  You can really play with the recipe and add your preferred meats, vegetables and season to taste.  Voted #2 in a CNN reader poll for the world's best food.  Recipe
     Rendang - Rendang is a very popular dish in Indonesia, and it was recently voted as the best food in the world in a recent CNN reader's poll.  Beef is slow cooked in coconut milk and spices - ginger, lemongrass, chiles, tumeric, is truly delicious.  When rendang was first created, the spices were used to preserve the beef, so it would last a long time, but the spices also add an amazingly complex flavor.  Recipe
     Satay - Basically, satay is grilled, skewered meat that is served with sauce, generally a soy or peanut sauce.  Developed by street vendors, it is thought that satay is an Indonesian take on Indian kebabs.  Satay is very popular in Indonesia, and you can find it everywhere, from street cart to fine dining.  Recipe
Euforia's Thousand Layer Cake
     So go cook!  Have an Indonesian-inspired dinner and let us take care of dessert.  Euforia Confections' cakes are hand made from traditional, Indonesian recipes.  They're delicious, decadent cakes that will satisfy your sweet tooth while being all-natural, gluten-free, and truly authentic.

All the best,
Euforia Confections


Holiday edition: Happy Boss' Day

Hey there, readers!

Happy Boss' Day!
     Today is National Boss' Day!  National Boss' Day is observed every year on October 16th in the United States, Canada, and other nations as a way for workers to show appreciation to their supervisor.  It all started in 1958, when Patricia Bays Haroski, a State Farm Insurance employee, registered the holiday with the US Chamber of Commerce.  She chose October 16th in recognition of her father's birthday, and four years later, in 1962, Illinois Governor Otto Kerner supported the registration and declared National Boss' Day as a holiday.
     Here at Euforia, we hope you have good reason to celebrate Boss' Day.  Flowers, cards, and candy are typical ways to recognize your boss for being fair and kind.  This year, treat your boss to a delicious cake from Euforia Confections.  They're gluten-free, all-natural, and absolutely delicious.  Order one today, and while it may be a little late, it will definitely be appreciated.

Saturday, October 12, 2013

Gluten-Free News!

Hello readers!

     Many of our customers order from us because not only are Euforia's cakes tasty, our cakes are gluten-free.  Because of that, I wanted to take this opportunity to let you know some of the gluten-free news that's been happening:

  • The Girl Scouts of America are introducing a gluten-free cookie in 20 test markets.  It's a chocolate-chip shortbread cookie with no artificial colors, flavors, high fructose corn syrup, or hydrogenated oils.  We're hoping it tastes as good as it looks and goes nation-wide!
  • Perfect for this time of year: The "SPOOKtacular Gluten-Free Halloween Desserts" cookbook just came out in paperback and for Kindle!  This could be a great way to enjoy some Halloween treats without the worry.
  • Some scientific studies have been released regarding Celiac Disease.  In Oslo, researchers have put out a study in which waiting to introduce gluten to babies after 6 months of age may lead to celiac disease later on.  Another study from Sweden is showing that there is no link between Celiac Disease and autism. 
     We hope you get some good information, and you can always check out our gluten-free information page for some of the basics about gluten, Celiac, and Euforia Confections!

All the best,

Wednesday, October 2, 2013

What is spiku (lapis Surabaya)?

Hello, Readers!

Triple Delight Cake
     Last week, I told you about Euforia's Thousand Layer Cake, the history behind it and how it's made.  This week, I want to tell you about Euforia's Triple Delight Cake, or as it's traditionally known, lapis Surabaya or spiku.
     Surabaya is the second largest city in Indonesia and the capital of East Java.  Lapis Surabaya originates from Surabaya (hence the name), but residents don't call it that.  Ask a Surabayan about lapis Surabaya, and you might get a blank stare.  Instead, they call it "spiku," and like the lapis legit (Thousand Layer Cake), it is popular for special occasions like birthdays, weddings, and holidays.  Spiku typically only has three layers - two vanilla, one chocolate, and a thin layer of jam holding the layers together.  There are lots of variations on this, for example, at Euforia, we use buttercream frosting instead of jam.
     Spiku is not as labor intensive as the lapis legit, but it does use similar ingredients.  Like most Indonesian desserts, instead of using baking powder or baking soda, egg yolks are used to achieve a fluffy, silky texture.  Sugar, butter, cocoa, and flour make up the rest of the cake.  Simple, basic ingredients produce an amazing dessert.
     At Euforia, we call spiku the "Triple Delight Cake," but we keep to tradition using Kartika's family recipes!  For those who are gluten-free, rest assured, we use a blend of potato, rice, tapioca, and almond flour in place of wheat, but the taste is still amazing!  We'd love for you to discover our delicious, Indonesian cakes.