(1/2 cup) unsalted butter, room temperature
dried cranberries, plus a handful more for scattering over the frosting
white chocolate chips
confectioner's sugar, sifted
or cream to thin
coconut or vegetable oilSet oven to 350F
together the flours, soda, powder, and salt. Set aside.
the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
in the cranberries and chocolate chips.
the batter into a greased standard (81/2 x 4 1/2) loaf pan. I like to line it with a sheet of parchment paper to make it easy to remove the cake after baking. Bake for 55 minutes to an hour until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake, check it early. Let the cake cool before you frost it.
make the frosting mix the sugar with enough milk or cream to create a thick spreadable consistency.. Blend in the vanilla. Spread over the top of the cooled cake. Scatter with dried cranberries.
the chocolate drizzle by melting the chocolate and the oil in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds, but be careful not to over do it.
the chocolate is smooth, take a spoon and drizzle it all over the top of the cake in a criss-cross pattern.
These might be my new favorite type of low-carb bread. New & Improved Oopsie Rolls. So I have been on-and-off low carb dieting for 10 years now, and I am a little ashamed to say that I had never attempted to make Oopsie Rolls before